Tag: Food Network Magazine

Desserts · Holiday Fare · Pies

Cranberry Custard Pie *Taken fom Food Newwork Magazine

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This has been such a busy week. Because there have been several days of gloomy rainy weather that makes you want to just bake (right? Doesn’t everyone feel like that? OK, maybe several of you feel like getting a book and just snuggling on the couch and reading, but without a chocolate chip cookie or piece of chocolate cake, what are you going to nibble on while reading?) Which leads me back to baking! Because cranberries just yell Christmas, this pie seemed perfect for decorating the Christmas dessert table, whether for family or company. And because I’m now turning over a new leaf and actually posting recipes that use bought pie crusts (OMGosh, did I really just say that? But reading now that even Paula, yes, even Paula has been spotted to give out recipes using bought pie crusts. All I can say is, “what is the world coming to? Never thought I would see the day. But here it Is folks: *Modified version of recipe found in FNM

FYI I just can’t do it, the bought pie crust, but did use a box of Betty Crocker Pie crusts mix that all you have to do is add water and roll out. (honestly, these are delicious pie crusts, much better and less salt that the refrigerated crusts)

1 (14 oz) box refrigerated pie dough, You will only use 1 of the 2 crusts. Save the 2nd one for another use.

2 tables flour plus more for dusting

2 large eggs

1 (12 oz) bag cranberries, slightly thawed if frozen

1 cup granulated sugar

1/2 teas finely grated lemon zest

2/3 cup heavy cream (no you cannot use Cool Whip, just because I am letting you use bought pie crusts doesn’t mean we are even going to discuss using Cool Whip)

Powdered sugar for dusting

Lay 1 pie crust in the bottom of a 9” pie plate. Preheat oven to 350. Bake the empty pie shell for about 12 minutes. Remove from oven and set aside.

Roughly chop the cranberries and combine with 3/4 cup granulated sugar and lemon zest in a large bowl. Spread in the cooled crust. Whish the 2 eggs, heavy cream, flour and remaining 1/4 cup granulated sugar in a bowl until smooth and pour over the cranberries.

Bake in the preheated 350 oven until filling is set and slightly puffed. About 45 to 50 minutes. Cover edges of pie crust, with foil, if they begin to brown too much. Transfer pie to a rack and allow to cool completely. Dust with powdered sugar

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Meatballs With Olive Tapenade

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I am in love with tapenade. I fool myself into thinking that if I just have fancy crackers with tapenade that it will keep me from eating so much at dinner, which in turn, would make me loose weight. I just forget to figure in how much fat is in olives. On Friday nights, we love to end the week with a Frication (staying home and watching Shark Tank, Last Man Standing and 48 Hours), all the while munching on appetizers. It is our way of making us feel like we belong with the “in” group which just snacks for dinner instead of sitting down to heavy foods. We just don’t tell anyone how many of these cute little “appetizers” we down during the evening. Let’s just say that the more intense 48 Hours gets, the more we munch. If 48 Hours ever becomes 96 Hours, we are going to need to join Appetizers Annon!

When I found this recipe in FoodNetWork.com Magazine, I knew it would be the next Fri night snack. It combines tapenade with meatballs! What a great combo. I can make this during the week and wa-la, warm it up Fri night, serve it with pita bread and we have a winner folks.

Tapenade (Or buy your favorite)

1/2 cup pitted green olives

1 cup fresh parsley

5 scallions, roughly chopped

1 1/2 tables capers, drained and rinsed

1 small clove garlic, roughly chopped

2 teas Dijon mustard

2 tables EVOO

Meatballs

1 lb ground beef chuck

1 4 oz jar pimientos, drained (patted dry and chopped)

1/2 cup panko breadcrumbs ( I will use Progresso Italian seasoned breadcrumbs)

1 large egg, beaten

Kosher salt

2 tables EVOO

2 tables tomato paste

2 1/2 cups chicken broth

1 tables packed light brown sugar

1 teas red wine vinegar

Prepare the tapenade:

Soak the olives in warm water for 5 min. Drain. Combine the olives, parsley, scallions, capers, garlic, mustard and olive oil in a food processor and pulse several times.

Prepare the meatballs:

Put the beef in a large bowl and add 1/4 cup of the tapenade (reserve the rest for serving).

Add pimientos, breadcrumbs, egg and 1/2 teas salt; mix well with your hands until combined. Dampen your hands and form into 1 1/2″ meatballs.

Heat the olive oil in a large nonstick skillet over medium-high heat. *(I like to bake them at 350 on a greased jelly-roll pan for about 15-20 min or until they test done).*See below

If frying, add the meatballs and cook, turning until browned on all sides, about 5 minutes. transfer to a plate.

Add the tomato paste to the skillet and cook, stirring about 1 min. Add the chicken broth, brown sugar and vinegar; cook stirring until sugar dissolves.

Return the meatballs to the skillet; reduce heat to low and spoon liquid over the meatballs occasionally until liquid is reduced by half. (about 30-40 min). Transfer to a platter and serve with the reserved tapenade.

*If you decide to bake them, pour drippings from pan to a skillet where you will continue with the directions above to form the sauce.

 

Casseroles · Starches

Tex-Mex Casserole

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Finally getting unpacked and having a chance to catch up with magazines which came while we were on the road for 2 months, I came across this casserole which I want to make this week. We are truly back in the land of Tex-Mex, which we certainly take advantage of every Wednesday night. El Fenix still has their 2 enchilada special for $5.99 which includes beans and rice and unlimited baskets of great light, thin chips and great salsa. But between Wednesday nights, I sometimes get in the mood for Mexican food. This time, I have a new recipe which will assuredly satisfy that craving. Thanks to Food Newwork Magazine, this dish is shared…

2 (15 oz) cans refried pinto beans

2 cups frozen corn (preferably fire-roasted)

2 poblano chile peppers, seeded and chopped

½ cup chopped fresh cilantro, plus more for topping

2 teas ground cumin

1 teas ancho chile powder

1 (16 oz) jar salsa

1 (10 oz) can diced tomatoes and green chiles (like Rotel)

2 cups shredded cheddar cheese

2 cups shredded muenster cheese (about 8 oz)

18-20 corn tostado shells

2 avocados sliced

Sour cream and picked jalapenos and cilantro for topping (if desired)

Combine the refried beans, frozen corn, poblanos, ¼ cup cilantro, cumin and chile powder in a medium bowl.

In a separate bowl, combine the salsa, tomatoes and remaining ¼ cup cilantro. Toss the cheddar and muenster cheese in a 3rd separate bowl; set aside.

Spray your slow cooker with Pam and then spread about ½ cup of the salsa mixture in a thin layer of a 6 qt slow cooker. Top with about 6 tostado shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the broken shells, then sprinkle with 1 ½ cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers, (tostado shells, bean mixture, cheese, salsa mixture) then

Top with remaining tostadas, cheese and salsa.

Cover and cook on low for 4 hours. Uncover and let rest 15 minutes. Serve with desired toppings.

*I will not be using the slow cooker, but will use a 9×13 greased baking dish and bake for approx. 45 min to 1 hour, or until casserole is bubbling and is heated throughout.

 

Chicken · Holiday Fare · Meats · Soups

Super-Bowl

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What a great soup for using leftover turkey, or having it for Super-Bowl parties or on those cold weather evenings.

6 tables unsalted butter, plus melted butter for brushing

1 small onion, diced

2 stalks celery, diced

1/2 clove garlic, minced

5 tables flour

1 qt chicken broth

1 cup heavy cream

1 cup shredded white American cheese (about 4 oz)

1 1/2 cups shredded cheddar cheese (about 6 oz)

1 cup diced deli ham

1 cup diced leftover roast turkey

6 slices baguette

6 slices bacon

1/2 pt grape tomatoes, thinly sliced

3 tables chopped fresh parsley

Kosher salt and ground pepper to taste

Preheat oven to 350. Melt the butter in a pot over medium heat. Add onion, celery and garlic; cook, stirring, until softened, abut 4 minutes. Stir in the flour and whisk, about 1 min. Add the broth and cream;, stirring, bring to a boil. Reduce the heat to medium low and stir in the American cheese and 1 cup of the cheddar until melted. Add the ham and turkey and heat through, 3-5 minutes.

Remove from the heat, keeping warm with lid.

Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, abut 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning until crisp. Drain on paper towels. When cool enough to handle, crumble.

Toss the tomatoes, parsley, salt and pepper in a bowl. Lade the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, divided between the 6 bowls, and the tomato-parsley mixture and crumbled bacon. YUM!

Chicken · Daily Thoughts · Holiday Fare · Meats · Soups

Suppers On…Come & Get It, Oops, I Mean, Dinner is Served

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I can’t help it, I lived almost 60 of my butter-laden years in the south, where folks come to supper, not dinner. When I found this new recipe last night in the Food Network Magazine, (which I will get to in a minute, but have to get this story out of my system first) I remembered an incident from dining out a few nights ago. First of all, just to begin this story, I am no longer allowed to talk about dinner anymore when in public. Returning home from Texas, home of Whataburger, Dr Pepper and Blue Bell, some of my all time favorite things, Mr. Sourheart, aka, Randy (the closer it gets to holiday time, he quickly changes from sweetheart to sourheart) picked me up from the airport and whisked me away to one of our favorite restaurants. Actually it is one of his favorites, because it is the only place in California where you can get Blue Bell ice cream.  As  we are sitting outside, enjoying the gorgeous weather, just waiting for our food to arrive, we are talking about how he is so glad to have me home so he doesn’t have to eat by himself. It was at this point that I asked, “what did you eat for supper while I was gone last week?” You can’t imagine the stares that came my way. Randy hid behind his napkin. I thought there for a minute we were going to be asked to leave or at least take the table by the kitchen door. People from the tables around us began to look my way and then whisper to their table companions. I felt so ashamed. Fortunately, our food arrived and Randy quickly stuffed a roll in my mouth before I could say anything more. He quietly “encouraged” me to save that kind of talk for when we were alone. Note to self….when not in the South, I eat dinner, not supper! There is just something wrong with ordering chicken fried steak with cream gravy and mashed potatoes for dinner, but sounds so much better when you are ordering it for supper. Tonight, because we are all alone, I am making this new delicious sounding soup for supper. Tomorrow, we are having company and  prime rib for dinner.  Am looking for new friends that don’t mind coming to supper, rather than coming for dinner. Think I will post the recipe in a new post, I got a little carried away thinking about dinner vs supper.

Supper

Chicken Fried Anything

Taters

Collard Greens

Gravy

Cobblers

Hot Biscuits with butter and jelly

Sweet Taters

Macaroni & Cheese

Corn on the Cob

Dinner

Prime Rib

Au Jus

Brussels Sprouts

Green Beans with Proscuitto

Stuffed Mushrooms

Merignues

See the difference?