I’m giving you a holiday gift today, a recipe that is company-worthy with just two ingredients for a main dish. Sure, it’s semi-homemade, but who cares when it’s this delicious?
The secret ingredient is called Soy Vey Veri Veri Teriyaki Marinade and Sauce. Now I’m sure you think you’ve never heard of it, but it’s widely available, so check your supermarket. Here’s what it looks like:
Continue reading “Brad’s Pork Tenderloin with Roasted Carrots”
How about a new recipe from Smitten Kitchen? These are a great gift and delicious to have around! They remind me of my beloved chocolate covered almonds from Trader Joe’s but with the addition of a thin layer of caramel. With only a cup and a half of almonds, they make a big Tupperware full.
Continue reading “Caramel Crunch Almonds”
My great friend Kristin is one of my all-time favorite cooks, and recently, she went with me to see another one of my all-time favorite cooks, Deb Perelman of the Smitten Kitchen blog. When I need a recipe, you’ll often find me searching Smitten Kitchen, so when Deb released a new cookbook, I rushed over to Book People to hear her speak.
Continue reading “Kristin Cookies”
Our neighbors, the Ellinger’s, just moved back to North Carolina, and we miss them! But they gave me a recipe upon parting that’s really good! These cookies are both dairy and egg free (from when her kids were allergic), but they are delicious even if you don’t have those limitations! You know the recipe is good by how it looks on the page!
I hosted a new book club at my house recently, and one of my guests brought me a bag of cookies instead of wine. My kind of girl!!
I was dieting and dutifully put the bag in the freezer. When I’d lost weight, they were the FIRST thing I ate. Hint – they are great with a cup of coffee in the morning!
The original recipe is from Ina Garten, but I replaced some of the nuts and raisins with chocolate chips (because: chocolate). Winner!!
1 cup pecans
½ pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 t. pure vanilla extract
1½ cups all-purpose flour
1 t. baking powder
1 t. ground cinnamon
1 t. kosher salt
3 cups old-fashioned oatmeal
1 cup raisins
1 cup chocolate chips
Preheat the oven to 350 degrees.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, chocolate chips and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
My best friend Jennifer is one of the world’s best cooks. So when she says something is unforgettable, I believe her! This sounds like an amazing cheat meal!
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken
1 cup finely chopped celery
1 cup (4 oz.) grated cheddar cheese
1/2 cup slivered almonds
1/2 cup sour cream
1/2 cup mayo
1 (10 3/4-ounce) can reduced sodium cream of chicken soup
1 (4-oz) can water chestnuts, drained and chopped
11/2 cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11- x-7 in. baking dish.
Bake at 350 for 40 min. Sprinkle onion rings evenly over top. Bake 5 minutes or until bubbly around edges. Let stand 10 minutes before serving.
Oh how I love this recipe. It’s so versatile and I’d say dangerous if it wasn’t so darn healthy! It all mixes up in a food processor and will make any Mexican dish better. Or one could sit and eat it for breakfast with chips. Hypothetically. It would be a great topping for chicken or fish tacos, along with some queso fresco. Please make it and tell us if you woke up in the middle of the night thinking about it.
1 cup plain greek yogurt
1 cup fresh cilantro
1 jalapeno seeded
2 cloves garlic
1 teaspoon cumin
juice of 1 lime
Mix all ingredients in a food processor and taste for salt. Eat with a spoon like nobody’s watching!
I’m not sure how this could possibly not be on this site, considering I’ve made it every time I’ve made a holiday meal for years. I like it because it isn’t mushy, but you can make it more so by adding more chicken broth. It originally came from Southern Living.
1 pound ground pork sausage
1-2 onions, chopped
4 celery ribs, chopped
8 oz mushrooms, sliced
1 cup walnuts or pecans, coarsely chopped (and toasted in a dry skillet if
you have time)
8 oz herb seasoned stuffing mix
16 oz package cornbread stuffing mix (or one recipe of cornbread)
2-5 cans chicken broth (totally depends on how dry you like it)
2 t. poultry seasoning
Sage to taste
½ t. salt and some pepper
A couple beaten eggs (as a binder)
Cook first 4 ingredients in a big pot (hopefully overproof) over medium high heat, stirring until sausage crumbles and is no longer pink. Drain well and return to the pan, or put in glass dish if pan isn’t ovenproof. Stir in nuts and remaining ingredients.
As far as broth, add enough so everything is moist but to your texture
preference. It always seems to take more than you think, but take care not too stir too much, or it will get mushy.
Now you can either stuff this in the turkey or cook it in a pot. If you cook it in a pot, you can cook it between 350 and 425 (depending on what else you have in the oven at the time) for between 45 minutes and an hour and a half. Taste to see if it has the consistency you like. You don’t want it to be too wet when you serve it.