Heating Up the Snow-County

The Arctic winds have swooped down on us, and we are cold. Temperatures start at or below zero in the early morning and have risen to the 20s, but the frigid wind chills keep us looking for another layer of clothing for warmth. My fingers itch to adjust the thermostat for our heat pump, but instead I have tossed another log into the fire and searched out foods that can warm me from the inside out.

This quest has led me to low-country food. The spicy, flavorful heat of low-country food can really warm up my snow-country. Last night's dinner (and today's lunch) was a lazy version of Jambalaya made with Zatarain's rice mix. I am certain that my from the box shortcut will make some people cringe, but it was a simple meal for a weeknight that was rich with lively Creole heat. Leftovers didn't rewarm badly for lunch today, either.

Lazy Jambalaya
1 small onion, chopped
1 green pepper, chopped
1 tablespoon olive oil
1 boneless skinless chicken breast, cubed
½ - 1 ring smoked sausage (like kielbasa)
1 (14 ounce) can diced tomatoes with garlic
1 (14 ounce) can chicken broth
1 box Zatarain’s jambalaya mix
½ - 1 pound peeled and deveined shrimp
1 cup (approximately) beer, if necessary
1-2 tablespoons hot pepper sauce, to taste

Heat the oil in a saucepan over medium heat. Saute the onion and peppers until tender.
Add the chicken breast and sausage, cooking until browned.
Add the tomatoes and their liquid along with chicken broth. Bring to a boil.
Add the rice mix. Reduce heat, cover, and cook for the time specified on the package. May add beer as necessary for additional liquid, if the rice begins to look dry before it is tender.
Add the shrimp, stir, cover, and cook until pink, 3 to 4 minutes.
Add the hot pepper sauce before serving.

Sizzling

Sizzling can be a warm and comforting sound when it is coming from a pan of bacon. But, when it is your desk lamp that is sizzling, sparking, and smoking, there is no comfort. Yesterday, as I was sitting at my desk, surfing the web, and working on a project, the light bulb in my desk lamp burned out. The darkness in my already dim (although, I like to think of it as cozy) office was tolerable, and I continued to work while making a mental note to grab a new light bulb when I made my next trip to the basement storage area.

Suddenly, I had 4th of July fireworks sparking at me, and the stench of burn electric components filled the air. The burned out light bulb was frying in the lamp. Quickly, I ducked under the desk and unplugged it. Free from the electrical source, the almost fire quickly died out. Although the putrid smokey smell still hangs in the air, I am glad that it is the only casualty (other than the lamp which has since been deposited into the dumpster). If I had been at work instead of hanging out at home today, I could have come home to a charred office...or no home at all.

Frying light bulbs have not turned me off of frying in the kitchen, though. Today's lunch is a salad that I gleaned from an issue of Every Day with Rachel Ray. I had never had a salad topped with a fried egg before this, but have fallen in love with this combination of flavors. I am a poached egg lover, and prepare my egg with a runny yolk to form a rich dressing for the greens. However, if you are leery of fried things or don't care for runny yolks, scrambled or boiled eggs would work just as well to top this fresh lemony salad. Be sure to break the sausage up into little pieces and fry until crisp...almost like little sausage versions of bacon bits. The sizzle and snap of frying can be a good thing, when it lands on my plate.

Warm Spinach and Sausage Salad
12 ounces bulk pork sausage
2 ½ tablespoons olive oil
1 teaspoon lemon zest, grated
1 ½ tablespoons fresh lemon juice
6 ounces baby spinach
coarse salt
fresh ground black pepper
4 large eggs

In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes.
Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute.
Remove pan from the heat.
Add the spinach and use tongs to coat the leaves with the dressing.
Sprinkle the salad generously with salt and pepper.
Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
Wipe the nonstick skillet clean with a paper towel and fry each egg over easy.
Top each salad with a fried egg and serve. (Serves 4)

What's On YOUR Plate?

Today, I am lacking inspiration. Nothing sounds good, and I have no idea what to serve for breakfast, lunch, or dinner. I look at recipes, cruise my online sources, page through cookbooks, stand with the fridge and freezer doors open and still have no clue. I need help.

Give me an idea. What's on YOUR plate? Post your comments. Give me some ideas. Please. :~)

New Year, New You

I haven't made any New Year's resolutions to lose weight. I probably could stand to drop a few pounds, as my jeans are still a little tighter than I would like. But, instead of focusing on weight loss, I am trying to continue with my previous goal to eat balanced meals and be active. Yes, sometimes my meals are very high in fat, calories, and all of those other sinful components. I like comfort food. I am not going to avoid that. What I do is try to balance a heavy meal with a few lighter ones. Creamy, cheesy baked tortellini is followed by salads for lunch and snacks of fruit, whole grains, and lean proteins. A few extra minutes on the treadmill, or an extra set of sit-ups doesn't hurt either.

But, an avid reader reminded me that my blog isn't currently reflecting that balance. My January meals have appeared to be very heavy On My Plate. I think it is time to share something lighter, but still delicious and filling. It is time for a main dish salad that is so yummy that even those who think that the only good salad is covered with ranch dressing and cheese will eat it. Sauteed Mushrooms are a filling source of protein and make a great topping for a bed of mixed greens and cherry tomatoes. As the mushrooms are marinated in flavorful Italian dressing, no additional dressing on the salad is really even necessary. It's a light meal that this comfort food girl loves On My Plate.

Sauteed Mushrooms Over Green Salad
4 Portabello mushrooms
1/2 - 1 cup Italian dressing
salt and pepper
1 bag mixed salad greens
cherry tomatoes

Scrape out belly of mushroom and slice into strips.
Sauté in pan with Italian dressing and seasonings until tender.
Serve on top of bed of mixed salad greens and cherry tomatoes.
Season with salt and pepper. (Serves 4)

A Place for Everything...

...and, everything in its place On My Plate. I try to be organized. In fact, I am compulsive about some things. Towels have to be folded exactly a certain way, and placed on the shelf in a certain order. The spices are in a distinct sequence based on frequency of use and classified by type. Folders are for paperwork. Notebooks of lists and notes accumulate rapidly. However, while I am fanatical in some areas, I am miserably lacking in others. Some parts of my life breed chaos, and I just live with it. I am a study of contrasts.

In recent days, I am trying to be more organized with my menu planning, and while going over recipes that Hubby and I have enjoyed and that I would like to repeat, I found myself struggling to remember if I had shared it here in the blog. I decided it was time to include a Recipe Index. You will find this new addition in the sidebar on the right. Hopefully, it will help you to locate any previously mentioned recipes, and will insure that I don't repeat my suggestions and bore you to death (that is, if I haven't already).

Now...time to fold some towels and figure out what sounds good for dinner...

Wedges

Wedges have been popular in footwear this past year, and even with ballet flats skimming into the spotlight, wedges continue to hold our attention. Last summer, I picked up a couple of pairs of wedgie sandals. This past fall, I found loafer styles with this comfy, easy on the feet heel. And, of course, I had to wedge a new pair of boots into my closet for winter. Wedges have been the rage with me. Tonight, they jumped right up onto the dinner table and onto my plate.

I started my dinner with a crisp wedge of iceberg lettuce drizzled with blue cheese dressing and a scattering of chopped green onions and fresh ground pepper. I might have mentioned before that I love blue cheese. It's creamy, rich taste is a perfect complement to the clear, freshness of the lettuce. It is also a perfect sauce on my main course, a wedge of Buffalo Chicken Pizza. Blue cheese dressing, spicy-hot chicken, and gooey, melted cheese top my favorite ready-made thin crust for an incredible pizza. I would wedge this meal onto my plate any day.

Iceberg Wedges with Blue Cheese Dressing
½ cup sour cream
½ cup mayonnaise
2-3 tablespoons lemon juice
½ cup blue cheese, crumbled
2 scallions, sliced
fresh ground black pepper
1 head iceberg lettuce

For dressing, combine sour cream, mayonnaise, and lemon juice in a bowl and mix well.
Stir in cheese, cover with plastic wrap, then refrigerate for at least 4 hours.
To serve, core head of lettuce and cut into 4 large wedges, spoon dressing over it, sprinkle with scallions, and season generously with pepper.

Buffalo Chicken Pizza
3 boneless, skinless chicken breast halves, cooked and cubed
2 teaspoons butter, melted
¼ - ½ cup hot sauce, to taste (I like Frank’s Red Hot)
1 - 2 cups blue cheese salad dressing
1 prepared thin and crispy pizza crust
1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 425 degrees F.
In a medium bowl combine the cubed chicken, melted butter and hot sauce.
Mix well.
Spread salad dressing over crust, then top with chicken mixture, and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5-10 minutes.

Napoleon Can Keep His Tots

Hubby and I love Napoleon Dynamite. We think that it is an odd, quirky, and hysterically funny movie. Napoleon is dynamite, and we would absolutely "Vote for Pedro." However, I don't share Napoleon's love of tater tots. There is something about the texture of those little potato nuggets that just doesn't do it for me. Usually when Hubby gets a craving for tater tot casserole, I make it and just count that as a diet night for me as I pick at the meal on my plate. Tonight, I think I found a flippin' sweet solution to my tater tot aversion.

Cheeseburger and Fries Casserole starts with the same ground beef and canned soup base as a tater tot casserole, but skips the green beans in favor of a cheesy layer and ends with French Fries on top. It won't win any awards as a culinary work of art, nutritional masterpiece, or gourmet food find, but served with some steamed green beans and a salad, it is a solid meal for a busy week night (and picky people who don't like tots). Gosh!

Cheeseburger and Fries Casserole
1 pound lean ground beef
1 small onion, chopped
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1 (10.5 ounce) can cream of mushroom soup
½ (10.5 ounce) can cheddar cheese soup
1 pound frozen French fries

Brown the ground beef with the onion, garlic powder, pepper and salt.
Mix in the cream of mushroom soup.
Place meat mixture in a casserole dish.
Top with half of the can of cheddar cheese soup (may use more, if desired).
Top with French fries.
Bake at 400 for 15 to 20 minutes or until the french fries are golden brown and the casserole is heated through.
Great served with ketchup and mustard drizzled on top. (Serves 6)

A Sandwich Just Isn't A Sandwich

There used to be a promotion that told us that a sandwich just wasn't a sandwich without using a special condiment. We were told that Miracle Whip would add a tangy zip to finish off any sandwich. I grew up with Miracle Whip; we probably ate gallons and gallons of the stuff on everything when I was a child. I don't really care for it now. Give me a little Hellman's Mayo over that tangy stuff any day.

But, even Hellman's can be improved. A recent Hero Sandwich recipe was actually light on ingredients, as far as most sandwiches go these days, but combined flavors to their maximum potential for optimum taste. I really do think that the mayo, red wine vinegar, Italian seasoning, garlic, and Tabasco spread makes this sandwich. While it is good fresh, right off of the cutting board, the tip about first buttering the bread allows this sandwich to be wrapped tightly in Saran and stored in the fridge for about a day without any sogginess. Allowing the flavors of the mayo combination to meld really makes an awesome sandwich that just isn't a sandwich.

Hero Sandwich
1 cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons dried Italian seasoning
1 dash garlic powder
4 drops Tabasco sauce
1 baguette, split
1/3 pound deli turkey
1/3 pound deli roast beef
1/3 pound deli ham
sliced Swiss cheese
1 tablespoon honey Dijon mustard
lettuce leaves
thinly-sliced pickles (I like Clausen Hearty Garlic Sandwich Slices)
sliced pimento stuffed olives
sliced tomatoes

Combine mayonnaise, vinegar, Italian seasoning, garlic powder and Tabasco.
Butter baguette- this acts as a seal to prevent the sandwich from getting soggy, and it tastes good too.
Spread bottom with mustard.
Layer deli meats, cheese, lettuce, pickles, olives and tomatoes.
Season tomatoes lightly with salt and freshly ground pepper.
Spread mayonnaise on the inside of the top of the baguette.
Cut baguette into 6 sandwiches, on the diagonal.

Not the Blue Box

Most of us probably have a box or two of Kraft Mac and Cheese hanging out in our pantries. We reach for it when we want something quick and filling. I have mixed mine with tuna, stirred in dill and onion, added sliced hot dogs, and heard of preparations with ground beef, chili, and even using the mix in a salad recipe. The quick and easy options for macaroni and cheese are endless.

Today was snowy, blowy, and cold. All I wanted was comfort food. I achieved this with a grown-up version of macaroni and cheese that was definitely NOT the Blue Box. Although, it was fairly simple, this combination of ingredients was divine, and impressive enough to serve guests. It isn't for those counting calories, but it is an indulgence that will leave you wondering if you really want or need that Blue Box, after all.

Tortellini with Corn and Bacon

12 ounces tortellini
6 slices bacon, cut into ½ inch pieces
½ cup thinly sliced shitake mushrooms
2 large shallots, chopped
2 garlic cloves, chopped
1 ¼ cups whipping cream
1 cup frozen corn, thawed
1 cup grated Parmesan cheese, divided
1 ½ cups coarsely grated cheddar cheese

Cook tortellini in large pot of boiling water until tender, but still firm to bite.
Preheat oven to 350.
Butter a 13 x 9 casserole dish.
Cook bacon in large skillet over medium-high heat until crisp.
Transfer bacon to paper towel-lined plate to drain.
Add mushrooms to the skillet (with bacon drippings).
Sauted until golden, about 6 minutes.
Add shallots and garlic and saute about 5 minutes (until golden).
Add macaroni, cream, and corn and toss until sauce coats macaroni, abut 3 minutes.
Stir in 1/2 cup Parmesan cheese, parsley, and bacon.
Transfer to baking dish.
Sprinkle with cheddar cheese and remaining Parmesan cheese.
Bake until cheese is melted and dish is heated through, about 5-10 minutes (don't let burn). (Serves 6)

Back to the Future

Those of you that favor the Grinch and aren't as into the Christmas season as I am will be happy to know that I now feel caught up with my holiday posts. I am willing to come back to the future and join 2007. Hopefully, my schedule will allow more regular submissions to this blog. While I can't promise the daily updates of the past, I will try for at least once a week.

Here's to a great 2007 On My Plate!

Jingle Bells and Puppy Smells

Each holiday season, we host a party to share the joys of the season with our friends. I try to schedule before Christmas, but the weather and demands of life don't always allow it. This year, on the day that I had planned for the party, we were bombarded with freezing rain, lots of ice, and snow. I decided that I didn't want to be responsible for my friends to be travelling on those kinds of roads and bit the bullet and called each person on the extensive guest list to postpone the party. Thankfully, it worked out to reschedule between Christmas and New Years, and our celebration went off without a hitch.

Our annual holiday party is open house style. We set the food buffet in the kitchen, drinks are arranged on the credenza in my office, sweets and desserts are on the china hutch in the dining room, and bowls of nuts and nibbles are scattered through the living room. Everyone comes and goes as they please, wandering through the house and enjoying the company and holiday spirit.

The buffet spread for this party is my time to try both new and old recipes. I like to keep the servings small, with bite-sized portions and mostly finger foods. I have collected a couple of different holiday dinnerware patterns and mix and match those along with other pieces from my extensive serving dish collection. This year, I was caught up in my last minute hustle and bustle of food preparations and presentations as more and more of the guests starting milling into the house. I was frantic to think that I had fallen so far behind...then, I looked at the clock and realized that everyone was at least half an hour early. Whew, I could breathe a sigh of relief. I guess that they couldn't wait to get to the food, or maybe they were just early to try to beat the snowstorm that was forecast for later that night. Regardless, I wasn't as far behind as I had feared. I had plenty of time to finish the prep for the food that would be on our plates.

~HOLIDAY PARTY MENU~

Nuts and Nibbles
(filling bowls scattered around the living room on side tables)
Smoked Almonds
Chipotle Lime Cashews
Chex Party Mix
Mixed Nuts
Dry Roasted Peanuts

Beverages

Crisp White Punch
Assorted Sodas
Bar Assortment
Wines

Appetizer Buffet

Fresh Veggies and Dip
Cranberry Feta Pinwheels
Spinach Pinwheel Appetizers
Seafood Salad Spread
Cheese Ball served with assorted Crackers
Pepperoni Chips
served with cubes of Pepper Jack, Cheddar, and Colby Jack cheese and assorted Crackers
Sauced Meatballs and Lil' Smokies
Teeny Tiny Ham and Cheese Sandwiches
Broccoli Cheese Appetizer Tarts
Bacon Rollups
Easy Pizza Dip
Jalapeno Chicken Crescent Pinwheels
Hot Chipped Beef and Chipotle Dip
My Own Homecanned Basic Salsa
Mushroom and Garlic Pizza
Peppery Beef Tenderloin
sliced super thin and presented in a chaffing dish with au jus...served with tiny fresh buns and horseradish sauce for little sandwiches
Chili's Spicy Garlic & Lime Shrimp

Sweets and Desserts
Fudge
Lemon Bark
Peanut Clusters
Raspberry Pastries
Cranberry Pistachio Bark
Ferrero Rocher Candies
Chocolate Covered Almonds
Cherry Divinity
Peanut Brittle
Chocolate Covered Cherries
Lemon Tea Cookies
Brachs Christmas Tree Mints
Candied Almonds
Bite-Sized Cheesecakes
Bite-Sized Creme Puffs

I am not going to bore you with all of the recipes for every dish that was served that night. Instead, I am only going to share one that is always a winner with almost every crowd, and usually yields several requests for the recipe. Bacon Rollups fit the theme for a lot of my cooking. They are very simple to prepare, can be prepared ahead of time, don't require any exotic ingredients that aren't available locally, and most importantly, people really like them. :~)

Bacon Rollups

1 tub cream cheese with chives (softened)
1 tablespoon milk or mayonnaise
sliced mixed grain bread (crusts removed and cut into thirds)
1 package sliced bacon (each slice cut in half)
parsley, for garnish

Combine cream cheese and milk (or mayonnaise) stirring until of spreading consistency.
Spread 1 teaspoon of cheese mixture on each bread slice.
Roll tightly from the smallest end.
Wrap with bacon and secure with toothpick.
Place on baking sheet covered with foil.
Bake at 350 degrees Fahrenheit for 30 minutes.
Turn if necessary, half way through baking.
Garnish with parsley if desired.
Note: These may be assembled ahead of time and frozen before cooking. To serve, remove frozen rollups from freezer and allow to thaw in the refrigerator over night. Then bake at 350 degrees Fahrenheit for 30 to 40 minutes.

There is always something for every taste and mood on my holiday buffet. Nobody goes away hungry. Although, this year I did fear that not everything was setting well with my guests. Part way through the evening, different people were noticing "gases" drifting through the air. People were being discreet and politely excusing themselves from the offensive areas and moving around. Finally, we discovered that it was Ace, our male miniature dachshund, that was blessing us all with these smells. It seems that a naughty act from the day before had caught up with him. In my absence, Ace and Sissy (our female mini doxie) had managed to snag and devour an entire bag of soft puppy treats. That rich indulgence was creating some digestive issues that weren't exactly pleasant. It was embarrassing, to say the least, but my guests did seem to understand, and didn't let a few puppy smells stop them from jingling their bells around my holiday buffet.

By the way...if you are interested in any of the other recipes from my Holiday Party, let me know. I will gladly share them.

Prime Time

I ALWAYS do a turkey for Christmas dinner. Turkey, dressing and all of the fixings are such a no-brainer meal for me. Everything can be the same year after year, or I can mix it up with some slight variations of standard recipes. This year, I was on a roll with shaking up my traditional menus. I decided to serve prime rib for Christmas dinner.

Two of Hubby's sisters, their husbands, and my in-laws joined us at our Christmas dinner table for a meal that they claim was fit for a king. I have only prepared prime rib 3 other times, and one of those times I miserably overcooked it. It is a simple main dish, but requires a good meat thermometer and some steady attention to pull the roast from the oven at the right time. This time, I succeeded in producing a perfect medium rare prime that could be cut with a fork. Prime time was on my plate.

Christmas Dinner Menu

SALADS
Green Salad With Pomegranate and Mandarin
dressed with Balsamic Vinaigrette
Strawberry Applesauce Salad

SIDE DISHES
Chiffonade of Brussels Sprouts with Bacon
Spinach Twice Baked Potatoes
Crab Stuffed Potatoes
Dinner Rolls

MAIN COURSE
Prime Rib Roast

DESSERTS
Cranberry Cherry Cheesecake
Frozen Peppermint Cheesecake

A crisp, fresh salad is a great way to start a meal, and the addition of sweet, but tart fruit with a tangy dressing makes even the most boring lettuce stand up and be noticed.

Green Salad with Pomegranate and Mandarin

2 cups torn iceberg or romaine lettuce
2 green onions, finely chopped
2 celery ribs, sliced
½ cup pomegranate seeds
½ cup mandarin orange sections
½ cup balsamic vinaigrette (recipe follows)

Mix all greens together in a large salad bowl, adding more lettuce if need be.
Add pomegranate seeds and mandarin orange pieces.
Drizzle with balsamic vinaigrette to taste.
Toss lightly. (Serves 4)

Balsamic Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and pepper

Whisk all ingredients together and refrigerate until needed.
Re-shake in container or stir before serving. (Yields 3/4 cup dressing)

Strawberry Applesauce Salad is another bright burst of flavor in what could otherwise be considered a very heavy meal. While I know that jello salads make some people roll their eyes, I like this fruity combination and often add it to my holiday table for a punch of color and its tangy flavors.

Strawberry Applesauce Salad

1 (3 ounce) package Strawberry Jell-O
1 cup boiling water
1 (10 ounce package) frozen strawberries, slightly thawed
1 cup applesauce

Dissolve gelatin in boiling water.
Add frozen strawberries (may slice strawberries, if large-sized).
Stir until berries are thawed.
Add applesauce and mix well.
Pour into serving bowl and chill. (Serves 12)

A salad isn't enough green on my plate to make me happy. Although, sauteing brussels sprouts in bacon fat probably cancels out any of the healthy green aspects of Chiffonade of Brussels Sprouts with Bacon. Originally, I prepared this dish by hand shredding each individual little brussels sprout with a box grater. For just Hubby and I, this was OK, but I would never consider it for a larger meal with guests. Thankfully, last year's Christmas gift, a Cuisinart food processor, works magic with just a pulse of the button.

Chiffonade of Brussels Sprouts with Bacon

2 pounds Brussels sprouts
5 slices bacon, finely diced
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
Shred the sprouts with the coarse shredding attachment of your food processor.
Set aside until about 10 minutes before service.
Cook the bacon over medium-high heat until crisp.
Remove with a slotted spoon to a paper towel to drain.
Set aside.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
Saute until crisp-tender and bright green, about 3-5 minutes...if the bacon does not have sufficient fat, you may add some chicken broth at this time.
Add the bacon, salt and pepper, and toss to combine.
Taste, adjust seasonings and serve. (Serves 8)

Twice baked potatoes are an excellent make-ahead side for serving with a Prime Rib dinner. The combinations of ingredients available are endless, and prep really is easy. I chose both Spinach Twice Baked Potatoes and Crab Stuffed Potatoes to add options for my dinner guests. While the "green stuff" in the spinach potatoes might worry some, the flavors are mild with the spinach adding more texture and color than flavor distinction. At our Christmas Dinner, the crab stuffed potatoes were the testers' favorites. I use surimi (imitation crab) in the potatoes because I like the bit of sweetness that it offers.

Spinach Twice Baked Potatoes

4 large baking potatoes, scrubbed well
1 package frozen chopped spinach, thawed
¼ cup butter
¼ cup sour cream
½ cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Cut a small slit on top of each potato, and place in a 400 degree oven for 1 hour or until completely done.
Cut each potato in half, lengthwise, and scoop out into large bowl.
Place the potato shells on a baking sheet.
Squeeze the spinach to get all the water out of it, and until it is fairly dry.
Set aside.
Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
Fold in the spinach and 1/2 the cheddar cheese.
Fill potato shells with this mixture.
Top with remaining cheddar cheese.
These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
Bake at 350 for about 30 minutes or until heated through and the cheese on top has melted and browned a little. (Serves 6-8)

Crab Stuffed Baked Potatoes

4 large baking potatoes, scrubbed well
¼ cup butter
¼-1/3 cup half-and-half cream
salt and pepper
1 cup shredded cheddar cheese
¼ cup finely chopped green onions
1 package imitation crabmeat, chopped

Bake potatoes at 425 degrees for 45-50 minutes, or until tender.
When cool enough to handle, halve the potatoes lengthwise.
Carefully scoop out pulp into a bowl, leaving a thin shell.
Set shells aside.
Beat or mash potatoes with butter, cream, salt and pepper until smooth.
Using a fork, stir in cheese and onions.
Gently mix in crab.
Stuff shells.
Return to oven for 15 minutes or until heated through. (Serves 6-8)

Living in the middle of cattle country, Prime Rib is the featured weekend special at many area restaurants. I have experienced good prime and bad prime, and felt for a long time that it was a complicated meal not to be reproduced in the home kitchen. I was wrong. As long as one keeps an eye on the meat thermometer, and doesn't second guess themselves about the temps that are reported as Rare, Medium Rare, etc. in the Joy of Cooking (spoken from experience after a very overly cooked prime time), preparing tender, juicy prime rib at home for a family feast is an easy feat. Horseradish sauce is a must for those that like a little sinus clearing kick.

Prime Rib Roast

prime rib roast (at least 4 pounds)
salt and pepper
4 cloves garlic, minced

Combine salt, pepper and minced garlic in a small bowl.
Rub the roast liberally with the mixture and place fat side up in an open roasting pan.
Sear in a very hot over (450-475 degrees) for 30 minutes, reduce heat to 300 degrees and cook as follows:
Rare – 18-20 minutes per pound – 120 to 130 degrees
Medium – 25 minutes per pound – 140 to 150 degrees
Well – 30 minutes per pound – 170 to 185 degrees
Allow to rest out of the oven for 15 to 30 minutes before carving.

Of course, a holiday meal must end with dessert. I had a slight disaster when preparing for my Christmas Dinner. On Christmas Eve day, I began preparations for both a Pumpkin Ginger baked Cheesecake and a Cranberry Lemon Swirled baked Cheesecake. However, it wasn't meant to be. I only used one layer of foil to wrap the spring form pan of the pumpkin ginger cheesecake, and the water bath seeped in and logged the cheesecake. The canned cranberry sauce that I chose for the lemon swirled cheesecake didn't have a deep red color and when swirled with the lemony cream cheese mixture became muddy and inedible looking, instead of the pretty pink that I had envisioned. Those labor and ingredient intensive desserts were soon sent to the trash.

Instead, I shuffled through my to-try list of recipes and found two simple no bake cheese cakes to fill us with one last sweet bite before we left the holiday table. Unfortunately, my bad dessert luck followed me and the Cranberry Cherry Cheesecake didn't set up properly. I served it, but was embarrassed as it slopped onto plates instead of forming perfect wedges of cream cheese goodness. I plan to tweak that recipe to yet find success. It had a great flavor, but presentation was sadly lacking.

Frozen Peppermint Cheesecake makes enough to fill two premade chocolate cookie crusts. It is the perfect light and minty ending to a heavy prime rib meal, and the crushed peppermint candy canes on top are in tune with the holiday season. It was a breath of fresh air to finish Christmas Dinner on my plate.

Frozen Peppermint Cheesecake

8 ounces cream cheese, softened
1 can sweetened condensed milk
1 cup hard peppermint candies, crushed (like candy canes)
3 drops red food coloring
2 cups heavy cream, whipped
2 prepared chocolate cookie crumb crusts

Using an electric mixer on high speed, beat cream cheese until smooth and fluffy.
Add condensed milk, crushed mint candy, and the food coloring.
Mix on low to combine, then on high to beat together well.
With a spatula, fold in whipped cream and pour into the crusts.
Cover and freeze until firm.
Garnish with additional whipped cream and whole pieces of peppermint candy, if desired.

'Twas the Night Before Christmas

'Tis many nights after Christmas and into the New Year, but I am still trying to catch up with posts that I had wanted to make over the holidays. I hope that recording my menus will help me to plan other meals and future holidays...and hopefully, even give you a few ideas. So...please bear with me while I reminisce over what was on my plate this Christmas season.

I hosted my parents and younger sister for Christmas Eve dinner. We had a casual, but hearty dinner followed by our family gift exchange. My usual plan for our Christmas Eve meal is to serve soup, sandwiches, and Christmas cookies, but this year, I shook things up a bit while still keeping it relaxed.

Christmas Eve Dinner

SALAD

Seven Layer Salad

SIDE DISHES

Green Beans with Almonds

Scalloped Potatoes and Onions

Dinner Rolls

MAIN COURSE

Baked Spiral-Cut Ham

with Simple Glaze

DESSERTS

Pecan Pie

Triple Berry Pie

Seven-Layer Salads have been around since before I was born. They are potluck staples and overall classics for their ease of preparation and great presentation. Recipes vary, and I have previously shared with you a Cooking Light version that omits the frozen peas in favor of kidney beans, but for Christmas Eve, I wanted the crisp, green sweetness of the peas. A cut glass bowl makes the most of the visual appeal of this salad.

Classic Seven Layer Salad

1 head iceberg lettuce, cored and cut into pieces
1 cucumber, seeded and sliced
1 cup frozen peas, rinsed and drained
1 ½ cups thinly sliced celery
1 red onion, thinly sliced
6 ounces sharp cheddar cheese, shredded
½ pound bacon, cooked until crisp and crumbled
2 cups mayonnaise
2 tablespoons sugar
½ cup sour cream
1 tablespoon Lawry's Seasoned Salt

Layer first 5 ingredients one at a time (do not mix) into a large glass bowl so you can see each layer.
Mix all mayo, sugar, sour cream, and seasoned salt together and pour evenly over salad.
Finish with a layer of cheese then the final layer of bacon.

Green Beans with Almonds starts by steaming fresh green beans and sauting sliced almonds in a little butter. Lemon juice brightens the flavors of the entire dish just before serving. I love the crispness of fresh green beans. Yum!

Green Beans with Almonds

½ pound fresh green beans
1 tablespoon butter
2 tablespoons sliced almonds
2 teaspoons olive oil
1 teaspoon lemon juice
salt and pepper, to taste

Steam beans for 3 to 5 minutes, or until tender-crisp.
In a small skillet, melt butter and add almonds on medium heat until toasty. Remove from heat.
Mix olive oil and lemon juice together in a medium-large bowl.
Toss drained beans with olive oil mixture. Top with toasted almonds.
Salt and pepper to taste.

Scalloped Potatoes and Onions was a new dish that will definitly be repeated in our home. A creamy sauce is poured over layers of thinly sliced potatoes and onions and baked. How easy is that? This version omits any cheese and uses mayonnaise for a flavor boost. I admit that the ingredients did worry me a bit, but the end result was a fabulous potato dish that did not disappoint us on our holiday table.

Scalloped Potatoes and Onions

5 large potatoes, pared and thinly sliced
½ cup chopped onions
3 tablespoons butter
¼ cup flour
¾ teaspoon salt
1 (14 ounce) can chicken broth
¼ cup mayonnaise
1/8 teaspoon pepper
paprika

In a 1 1/2 quart greased casserole, layer potatoes and onions.
In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
Pour over potatoes and onions. Sprinkle generously with paprika.
Bake in a preheated 350 oven for 1 hour or until potatoes are tender.

Our ham was basted with a Simple Ham Glaze of corn syrup, brown sugar, brown grainy mustard, and spices. I had chosen a spiral cut ham that baked beautifully with the glaze and was tender and juicy.

Simple Ham Glaze

1 cup light corn syrup
½ cup firmly packed brown sugar
3 tablespoons brown grainy mustard
½ teaspoon ground ginger
1 dash ground cloves

In 2-quart saucepan combine all ingredients.
Stirring constantly, bring to boil over medium heat and boil 5 minutes.
Brush frequently on ham during last 1/2 hour of baking.

Our pies were *shock* frozen, premade versions from Schwan's. I had picked them up to have on hand as quick sweet treats for Hubby and I, but decided that it was time to clear them from the freezer. I don't mind making pies, and I know that it may seem a disgrace to serve frozen pies at a holiday, but in reality, my family didn't mind. I had one less thing to fuss over, and it made the prep for the evening much easier. Rachel Ray often says to take the help where you can get it. I don't know that I will again serve frozen pies for a holiday meal, but I certainly won't worry if I do. I may not have millions and billions of homes to visit with a sleigh full of toys, but I always seem to have plenty of good things on my plate for Christmas Eve...even when I don't prepare my own pies.

Visions of Sugar Plums

I have had visions of beautiful trays of Christmas goodies dancing in my head. For many years, I killed myself baking countless dozens of cookies, making fudge, candies, and other tiny little sweet treats. I coordinated trays of goodies for work, school, friends, family, and neighbors. Everyone that I encountered received a tray of homemade delights. It took hours and hours of prep, and it was the only part of the holidays that filled me with dread.

Then, it hit me. I don't really like to bake. I can fuss for hours over individual hor'devours and snack bites, but tending to a pan of cookies made me want to slit my wrists. I quit. I loved giving them away, but I didn't enjoy making them. It wasn't a labor of love, but real, true LABOR with blood, sweat, tears, and a few #@!*& thrown in. That isn't what Christmas is about, and it was spoiling my holiday. I no longer prepare holiday trays of Christmas goodies.

However, it wouldn't be Christmas without some sweet delectable. I do take time to prepare a few little bites, and I scour the specialty markets for suitable purchased versions of others. I buy divinity and peanut brittle. On my holiday buffet, I add little bowls of sugar coated and chocolate nuts, chocolate covered cherries, and a few other candies.

The things that I do prepare are simple. I always make my own Rich and Creamy Fudge, as I have a foolproof recipe gleaned and adapted from a Creme de Colorado Cookbook many years ago. This year, I also added a couple of white chocolate barks, Lemon Bark and Cranberry Pistachio Bark. I highly recommend them, but warn that using the best quality white chocolate you can find makes all of the difference in the finished products. Raspberry Pastries were another new item that I tried this year with great success. Relaxing my own expectations for the sugar plums of the season made my holiday go much more smoothly and gave me more time to do the things that I really do enjoy for Christmas.

Rich and Creamy Fudge

½ cup margarine (not butter)
12 oz. semisweet chocolate chips
½ cup pasteurized egg substitute
4 cups powdered sugar
1 ½ teaspoons vanilla extract
1 cup chopped pecans

In small saucepan, melt margarine and chocolate chips, stirring until smooth.
In large bowl, beat egg substitute until light in color.
Add powdered sugar and mix well.
Add chocolate mixture.
Stir in vanilla and chopped nuts.
Pour into buttered 9-inch square pan and refrigerate until firm.

Lemon Bark

12 ounces white chocolate chips
¼ - ½ cup lemon drop candies, crushed

Melt white chocolate in microwave until smooth.
Add crushed lemon drops and mix gently to combine.
Pour onto a parchment lined cookie sheet and spread to about 1/4 inch or so thickness.
Allow to cool until hardened and break into pieces.

Cranberry Pistachio Bark

1 pound white chocolate
1 cup dried cranberries
1 cup shelled pistachios

If using unsalted pistachios, roast at 350F for 5-7 minutes. Set aside to cool.
Melt chocolate in the microwave or using a double boiler.
Stir cranberries and pistachios into melted chocolate.
Pour onto foil-lined 10x15" edged cookie sheet.
Refrigerate for at least 1 hour or let set over night.
Break into pieces to serve.

Raspberry Pastries

1 refrigerated pie crust
4 tablespoons raspberry jam
powdered sugar

Unroll pie crust. Spread jam on pie crust leaving a 1/2 inch border at the dough's edge.
Using a pastry wheel or pizza cutter, cut pie crust into 16 wedges.
Starting at outer edge of pastry, roll wedges into crescents.
Place on parchment-lined baking sheet and bake for 15-20 minutes at 375, or until lighty browned.
Sprinkle with powdered sugar, if desired.

You Might Think...

My own version of "You Might Think" by The Cars is going through my mind.

You might think that a blog dedicated to food would be in heaven over the holidays.

You might think that you could find lots of little holiday hints, tips, and recipes on such a blog.

You might think that at least the blogger might post some kind of holiday message.

I would. I would think that Christmas would be a perfect time for a food blog. I would love to find new recipes, ideas, and perspectives for the hustle and bustle of the season. A good blog that is current with what I would like for my life would quickly find its way into my favorites, and I would haunt it for new posts.

But, we are talking about my blog. I don't know that we can qualify my ramblings as good, and the only ghost here is me. I am sorry that I disappeared. My holiday schedule just swallowed me. There were so many things to do, and so little time. I had to prioritize. Cooking, cleaning, decorating, hosting holiday functions, and work came in ahead of what was On My Plate. Something had to give, and unfortunately, the it was the blog.

I did have a great holiday, though. I hope that your holidays were also everything that you wished for and more. We spent a lot of time with friends and family. I hosted Christmas Eve for my parents and younger sister, Christmas Dinner for Hubby's family on Christmas night, and after a before Christmas date was nixed by freezing rain and blizzard conditions, my annual Holiday Party took place between Christmas and New Years. All occasions went well and, if I may say so myself, the food was superb.

I still have plans to post my menus from the holidays and share our meals and stories with you. Hopefully, that can happen in the next few days. In the meantime, please enjoy a tour of our home this holiday season. (You will need Flash installed to view the slideshow.)



Here's wishing you all a Blessed and Happy New Year!