A Different Coleslaw

Are you tired of the over-dressed coleslaw that is heavy and ‘same old same old’?  Here is a wonderful coleslaw that has pineapples and raisins in the mix that gives it a refreshing twist on a old and tired salad.  I found this jewel at a choir gathering.  I had thirds of the salad before I found out who brought the dish.  Finally, I found my friend Frieda, who had brought it… after some discussion she told me what was in the salad, but not the amounts- she is one of THOSE cooks (dump and taste), this was something I had to play around with a little to get it to the flavor I liked.  This time I wrote it down so you also can make it without all the guess work.

I call it Frieda’s Pineapple Coleslaw.  Thank you Frieda for sharing your passion with me.  My family really enjoyed it as well.  My husband even declared, you need to make this again… really soon!  This is a super easy recipe to make too – you could even have your upcoming cooks make it.

Frieda’s Pineapple Coleslaw

Serves 6-8

Ingredients:

• 1 (14 oz) bag Coleslaw Mix (without dressing)
• 16 oz can pineapple tidbits in juice, drained- reserving 2 Tbsp juice
• 3/4 cup raisins

Dressing:

• 3/4 cup Mayonnaise
• 2 Tbsp white distilled vinegar
• 2 Tbsp reserved pineapple juice
• 3 Tbsp sugar

Preparation:

Combine the coleslaw with pineapple tidbits and raisins in a large bowl.
In a smaller bowl, combine the mayonnaise, vinegar, reserved pineapple juice and sugar and stir to combine.  Taste and add more sugar if desired.  (I don’t like it super sweet – the raisins and pineapple bring plenty of that to the table).
Pour the dressing over the coleslaw mixture and toss to coat.  Cover and refrigerate.

Raclette

Many of you are familiar with Cheese Fondue which has its roots from Switzerland.  Raclette is another Swiss innovation.  It is melted cheese (broiled) that is served over boiled baby potatoes and accompanied by pickled vegetables, pickles and olives.  A few models of Raclette ovens have a grill pan on the top of the broiling elements where you can cook meats, seafood, bacon or grill vegetables if so desired.  My parents gifted us with a wonderful Raclette oven a few years ago (link) and we have enjoyed it over the past few years.  My daughter especially likes shrimp and though I know that shrimp and cheese do not typically get served together I do make some for the kids.  There is even a Raclette cheese.  I buy mine at Trader Joe’s, but you can find them at well stocked grocery stores from time to time.  I have had success in freezing the cheese too – to keep it until the day I make it. If you cannot find Raclette cheese Gruyere will make an excellent substitute as it is similar in taste and texture.  Preheat the Raclette oven for about 10 minutes before using.  The cheese is melted in non stick trays under the broiler.  The meats and vegetables are grilled above on the grill pan if your Raclette oven has that option.

Melt the cheese and serve over boiled baby potatoes that you have roughly mashed with your fork. Season with caraway seed if desired, and dried minced oregano.  Serve with pickled vegetables, roasted bell peppers, pickles and an assortment of olives.  For meats I cooked Filet Mignon cut into 1 inch pieces and jumbo shrimp that had been peeled and cleaned.

Enjoy!

 

 

 

 

 

 

 

Thanksgiving!

Wow, the year is going by fast.  Thanksgiving is almost upon us.  I thought I would post some of my favorite recipes that work for me.  I make my turkey (always a Butterball) in a oven roasting bag and it turns out succulent every time!  Just follow the directions on the roasting bag you will get great results!  I season my turkey with salt and pepper, and sometimes rosemary.  Stuffed with my mother’s recipe for stuffing.  Accompanied with Parmesan Topped Broccoli, Cranberry sauce or relish – I have two recipes I really like and typically will make one recipe for Christmas and one for Thanksgiving.  One of them is from a Martha Stewart cookbook and the other is my Grandmother’s recipe for cranberry relish (which only needs a food processor to make it – no cooking involved).  I always have giblet gravy and of course mashed potatoes, glazed carrots, desserts vary.

Turkey and Giblet Gravy – Source: The Good Housekeeping Illustrated Cookbook Copyright 1989  This cookbook was a wedding gift from one of my sister in laws and I used this recipe my very first Thanksgiving.  It has become my traditional recipe every year!

Ingredients

• 1 (15 lb) Turkey
• 1 Tbsp  Canola Oil, to brush
• 1 packet Turkey Giblets (this is found both inside the carcass as well as in the pouch section where the neck used to be!)
• 1 stalk Celery
• 1/2 cup chopped Onion
• Salt, to taste
• Water, to cover
• 4 cups  Turkey pan drippings
• 6 Tbsp All-Purpose Flour

Instructions

Turkey

Turkey:
Remove giblets and neck from inside turkey and reserve for gravy.  Rinse bird with running cold water; drain well.
Spoon some stuffing lightly into neck cavity (do not pack).  Fold neck skin over and fasten with 1 or two skewers.
With Bird breast side up lift wings up toward neck and fold under back of bird so they stay flat and keep neck skin in place.
Spoon remaining stuffing lightly into body cavity.  Close by folding skin lightly over opening; skewer closed.
Tie legs together.
Place in Turkey Roasting bag and follow instructions for roasting times. (Takes less time in convection oven)  The temperature of the bird should be 165 when the meat thermometer is inserted in the thickest part of the thigh (without touching the bone) otherwise it is not safe to eat!

Giblet Gravy:

Giblet Gravy

While turkey is roasting, heat giblets, neck , celery, onion, 1/2 tsp salt and water to cover to boiling.
Reduce heat to low; cover and simmer for 1 hour (or more) till giblets are tender;  Drain reserving broth; discard celery and onion.  Chop neck meat and giblets.  When turkey is done, remove rack from pan; pour pan drippings into a 4 cup measure; let drippings stand until fat separates from meat juice.
Skim 1/3 cup fat from drippings into 2 quart saucepan; skim off and discard any fat remaining on surface of drippings.
Add reserved broth to meat juice in cup to make 4 cups (add water if necessary)
Into fat in saucepan over medium heat, stir flour and 1 1/2 tsp salt.
Gradually stir in meat-juice mixture; cook stirring until thickened.
Add reserved chopped giblets and neck meat; cook until heated through.

 

Martha Stewart’s Cranberry Compote – adapted

Cranberry Compote

Source The Martha Stewart Living Cookbook Copyright 2000 p 486

I double the recipe,(amounts are doubled) because the single recipe never seems enough for more than a meal.  I also reduced the sugar amount because I found it plenty sweet with less sugar.

• 4 cups fresh cranberries
• zest of 1 orange
• 6 Tbsp fresh orange juice
• 1- 1 1/2 cups sugar (originally 2 cup)
• 1/2  tsp ground cinnamon
• 1 tsp pure vanilla extract

Combine all the ingredients in a medium saucepan. Place over medium-high heat; cook, stirring occasionally, until the berries begin to pop but are still whole (7-10 minutes).  Transfer to a bowl to cool.  Good hot or cold.

 

My Grandma’s Cranberry Relish (no picture yet)

Ingredients

• 1  lb fresh cranberries
• 2 (14 oz) cans Pineapple chunks, with juice
• 2  Apples, washed and cored with peel
• 2 Oranges, washed with peel
• 1/2 cup Sugar

Instructions
Blend ingredients in a blender or food processor.  Best when prepared a day in advance or more.  It keeps in refrigerator for up to 2 weeks.

My Mom’s Stuffing (for one 12 lbs bird plus a little extra)

Mom's Stuffing

Ingredients

• 3/4  cup chopped Onion
• 1 1/2 cups chopped Celery
• 1/3  cup Butter
• 1 cup Water
• 2  quarts Bread cubes (see note)
• 1 tsp Salt
• 1 tsp Celery Seed
• 2 Tbsp fresh chopped Parsley
• 1 1/2 tsp sage
• 1 tsp Thyme
• 1/2 tsp pepper

Instructions

Combine first 3 ingredients together and cook until onion and celery are softened.  Add water and bring to a boil.  Cook for 5 minutes.  Remove from heat.  Add other ingredients and mix together to make the dressing

(NOTE: Bread recommendations:  Rye, Pumpernickel, Whole Wheat and white bread) Yield: enough to stuff a 12 lb. Turkey.

Parmesan Crumb Topped Broccoli

Broccoli with Parmesan Crumb Topping

Serves 6

Ingredients

• 1 bunch broccoli, washed and cut into smaller pieces
• 1 inch water
• 1 tsp. salt
• 1 Tbsp. butter
• 4 Tbsp. butter, melted
• 1/4 cup seasoned Progresso bread crumbs
• 1/4 cup grated or shredded Parmesan cheese

Put the broccoli in a covered pot with an inch of water and seasoned with salt.  Bring to a boil and reduce the heat to low, cover and steam for about 10 minutes until it is a nice dark green.
Drain the broccoli and transfer to a baking dish.  Melt the butter and combine with bread crumbs and Parmesan cheese.  Sprinkle over the broccoli.  Bake at 325-350 for 15 minutes until the crumb topping is golden brown and the cheese melts a little.  Enjoy.  If you wish sprinkle more freshly grated Parmesan cheese and sprinkle some lemon juice over the dish.

 

Glazed Carrots

• Carrots, peeled and sliced into coins (however many you need to serve your crowd)
• Water to cover
• 2 tsp salt
• 1 Tbsp melted butter
• 1/4 tsp nutmeg
• 4 Tbsp honey

Place the carrot slices in a pan.  Cover with water and add salt.  Bring to boil, reduce heat and cover.  Cook for 15 minutes (test them at 10 minutes – depending on the size of the carrot slices they make be done early and we don’t want them to boil to mush!)  Drain water.  Add butter, nutmeg and honey.  Stir and serve.

 

Fresh Baked Bread

At Thanksgiving shortcuts are sometimes necessary and if the shortcut is really good, why not go with it?  I like the frozen dinner rolls you can get in your local grocery store (Rhodes brand is my favorite) They are raw and just need to be baked.  I like to dress them up with Sesame or Poppy seeds, or sprinkle with a Garlic Parmesan seasoning.  If you buy the dough ones you can form them into different shapes as well.  Here I made a “worm” and then tied it in a knot before brushing with egg white and sprinkling with poppy seeds and baking according to package directions.

Chicken Kiev

You know you have a winning recipe when you look over at your usually mild mannered  husband and see him licking the plate!  Yes, it’s true — he was licking the garlic sauce off the plate!  Well, today’s recipe of Chicken Kiev fell into the category of “why have you not made this before? What has taken you so long to try this recipe?”  Once again it was something that was a little bit of a pain to assemble, but the end result was well worth the effort!

Chicken Kiev has a fond memory for me too.  When I was in England for a year I had my first taste of really good Chicken Kiev.  I was supposed to be attending a class, but a few friends and I cut for the evening — upon our return it was hard to hide the smell of garlic on our breath.  It was well worth it then, and well worth it now.

I have purchased the pre-made Chicken Kiev that they sometimes sell at the grocery store, but it does not come close to the goodness of this recipe.  This one is a WINNER!  I know at this point, I am gushing and you are wondering if I will be okay in knowing that we ate it all and that there is nothing left over…  I will be okay.. my husband wants it for dinner tomorrow.. but I have a date with another family favorite: Avgolemono Soup (Chicken Lemon Soup).

The recipe came once again from my favorite site for recipes: allrecipes, and because I did not have all the ingredients I changed it up a little.  Here is my adapted version:

Chicken Kiev- adapted from allrecipes

Serves 6

Ingredients:

• 8 slices of boneless, skinless chicken breast (I buy them thin sliced)

Butter Compound:

• 1 stick of butter
• 1/2 tsp. ground black pepper
• 1/2 tsp. garlic powder
• 2 tsp. garlic paste (Napoleon brand is good and comes in a tube)

Coating ingredients:

• 1 cup flour
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tsp dried dill weed (I used 1 Tbsp fresh chopped)
• 2 eggs
• 3 Tbsp water
• 3/4 cup bread crumbs

Frying:

• 2 cups vegetable oil

Garnish:

• lemon slices (optional)
• fresh chopped parsley (optional)

I used the thin sliced chicken breasts because I don’t like pounding chicken out thinly. It made for an easier process, but the slices are smaller than if you used the full breast and the garlic butter may be harder to put in, but it worked for me, so I will likely do exactly as I did this time.

Make the flavored butter: 1 stick softened butter with 1/2 tsp black pepper, 1/2 tsp garlic powder, and 2 tsp garlic paste.  Combine with a fork.  Place 1/4 of the butter compound on a small strip of foil. Form into a “cigar” and then roll the foil around it to secure the roll and shape it. (I used the quick release foil and the butter was easy to remove from it later.) Repeat with the remaining butter until you have 4 butter “cigars” wrapped in foil.  Freeze them for at least an hour.

After the butter has frozen remove it from the freezer and open the foil. Cut the butter into two pieces.  Place one chicken breast slice on the plate.  Place the butter long wise in the middle of the breast.  Roll the sides around it.  Then fold the end pieces over the seam and secure with toothpicks.  I found longer toothpicks at a kitchen store that are almost double in length from the normal toothpicks, and they worked perfectly.  Some pieces did not come together as smoothly (one chicken breast had 4 toothpicks, whatever it takes to secure it.

In a shallow bowl, season the cup of flour with the remaining 1/2 tsp black pepper, 1/2 tsp garlic powder, and dill weed.  Stir to combine.

In a second shallow bowl combine the eggs and water and beat with a fork until combined.

Use a third shallow bowl for the dried breadcrumbs.  Now you are ready to coat the bundles of chicken.

First coat the chicken in the flour mixture, then dip in the egg, and finally roll in the breadcrumbs, making certain it is well coated.  Place on a plate, repeat with other chicken pieces.  Cover with plastic wrap and refrigerate 30 minutes to an hour.

Heat the oil in a shallow fry pan over high heat.  When the oil is hot, carefully add the chicken pieces to the hot oil (Careful as oil may splatter some).  After a few minutes the bottom should be golden brown, this is when you carefully use a slotted spoon and a fork to turn  the chicken over and fry until golden brown on this side.

Remove to a paper towel covered plate and remove the toothpicks carefully.  I like to hold a fork against the chicken as I pull the toothpicks loose so the chicken does not pull apart.  Remove the paper towels and serve with lemon slices and parsley if desired.

NOTES:
If you were successful at sealing in the butter, the garlic-y goodness will flow out onto your plate and you too may look at your spouse or guests and find them licking the plate with delight.

The original recipe called for 1 tsp garlic powder and no paste, but I actually ran out of garlic powder while making this, so I used the garlic paste and it was a happy mistake!  It’s delicious!

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Eggs Benedict

If I was stranded on a deserted Island– I wish it was desserted — this would be the food I would take with me!  Eggs Benedict has been a favorite of mine for years now.  When we eat out for breakfast, and this item is on the menu, I typically order it.  This is my ultimate comfort food.

What is the special occasion?  Well, my husband is working from home today – the kids are back in school– and I wanted Eggs Benedict- so, I made them.  Making my own Hollandaise is intimidating to me, so I cheat and use prepackaged sauce mix and it’s still quite delicious (Knorr Hollandaise Sauce Mix)  It isn’t the most amazing Eggs Benedict in the world, for that you would need to travel to the Bouchon in Vegas.  See Las Vegas Baby!

Eggs Benedict

Serves 2

• 3 English Muffins, split and toasted (6 halves)
• 6 slices of quality Canadian Bacon ( like Boar’s Head Brand)
• 6 poached eggs (I fry mine)

For the Hollandaise:

• I packet Knorr Hollandaise sauce mix
• 1 cup milk
• 4 Tbsp butter (half a stick)

Preparation:

Cook the Knorr Hollandaise Sauce mix according to package directions, using the cup of milk and 1/2 stick of butter.  Bring to boil, whisking constantly.  Cook for 1 minute.  Turn off heat and use the sauce.

Place 3 English Muffin halves on each plate.  Place a slice of Canadian Bacon on each toasted English Muffin half.  Top with a poached or fried eggs. Pour Hollandaise sauce over the Eggs.  Serve with coffee.

Tip: To get the poached texture of fried eggs, I start them in a pan until the whites have set some, then I add a few Tablespoons of water to the edge of the pan and cover with a lid and it will give the yolks a poached look.  Just until the yolks have a film over them, then use them before the yolks cook completely through.  I learned this trick from my fellow blogger Pam at her site: For the Love of Cooking.  Thank you Pam.

Angels on Horseback

My husband grew up with this  sandwich and now it is one of my family’s favorite sandwiches as well.  It consists of toast, topped with American  Cheese slices, sliced tomato, and cooked bacon which is then broiled  for a few minutes until  the  cheese is melted.  We made this while we were vacationing in NJ on the shore and wanted something easy to make that did not take long.  Clean up is easy if you use those convenient (all be it expensive) Microwavable bacon.

Angels on Horseback

Serves 4

• 8 slices white bread, toasted
• 8 slices american  cheese
• 8 slices tomatoes
• 8 slices bacon

Toast the bread and top with American  cheese slices, tomatoes, and bacon.  Broil under a watch full eye.  Once the cheese melts and  bacon bubbles it is ready to eat.

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Aunt Nancy’s Chicken Bites

These wonderful little Parmesan and cracker crumb coated bites of chicken never last long around my house!  My husband says they are much better than anything McDonald’s serves up (yeah, of course they are made from scratch and not “pre-chewed” patties of chicken).  I was cleaning out my pantry and fridge today to make lunch.  I served them with couscous.

I got this recipe from one of my aunts.  Thank you Aunt Nancy!  I get my kids involved in the process.  Crushing the cracker crumbs in a bag and adding seasonings and cheese…

Aunt Nancy’s Chicken Bites

Serves 6-8

• 6 large chicken breast halves, cut into one inch pieces
• 1 1/2 cups Ritz Crackers, crushed with a rolling pin
• 3/4 cup Parmesan cheese, grated
• 3/4 tsp seasoned salt
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried thyme
• 1/4 tsp pepper
• 3/4 cup butter or margarine, melted

Instructions:

1. Heat oven to 400 F
2. Cover two baking sheets with foil. Cut chicken into 1 inch pieces.
3. Mix cracker crumbs with cheese, seasoned salt, thyme, basil and pepper. (You can just add them to the bag you used to crush the cracker crumbs)
4. Dip chicken pieces into melted butter and add a few pieces at a time to the bag of crackers.  Close the zip lock and have a child shake the bag to coat the chicken.
5. Place the chicken pieces about 1/2 inch apart from each other on the baking sheets.  Repeat process until all chicken pieces are coated and on the baking sheets.
6. Bake uncovered until golden brown 20-25 minutes.  Yields about 9 dozen pieces.

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Tasty Meat Pie

Tasty Meat Pie

I love this savory Meat Pie.  It is another recipe I originally got early in my marriage.  It is a pie filled with a wonderful blend of vegetables, meat and soups for seasoning that we enjoy (yes, even my children).  Serve with a nice fresh garden salad to round out the meal.  Yum!

Tasty Meat Pie

Serves 6-8

• 1 lb ground beef, lean
• 1 small Onion, chopped
• 1 can Campbells’ Beef with Vegetable and Barley Soup
• 1 can Campbells’ Golden Mushroom Soup
• 3 med Potatoes, cut into 1/2 inch pieces
• 3 medium Carrots, cut into 1/8 inch slices
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 Pillsbury double Pie Crust

Directions:

1. In a large pan, cook the ground beef and chopped onion in a little olive oil, until the ground beef is no longer pink.  Drain off the liquids.
2. Add the two condensed soups and carrots and potatoes and seasonings to the meat mixture.  Cook covered over medium heat for about 15 minutes.
3. Line a 9 inch pie dish (deep dish if you have one) with one of the pie crusts.
4. Pour meat filling into the prepared pie dish.
5. Cover the pie with second pie crust, cutting slits in the crust to vent.  Crimp the outer edge of the pie to seal.
6. Bake in preheated oven at 350 for 45-50 minutes, or until golden brown.
7. Let stand on a wire rack for 15 minutes before serving.

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Black Dog Restaurant Ginger Cookies

I am a passionate cookbook collector.  In my 17 years of marriage I must have by now in my possession over 200 cookbooks.  I was for a few months a member of a cookbook club.  I got to buy the cookbooks at a good price and they would send them to me.  One such nugget is the Black Dog Restaurant Cookbook.  In this cookbook there are a few recipes that I have made over the past few years.  These cookies are not hard like Gingersnap cookies.  They have a nice soft chewy texture.  My daughters who are not big fans of ginger are big fans of these cookies and I think they are great for Christmas or any other occasion.  Just hum the tune from Sesame Street: “C is for Cookie”.

Here is a recipe from the book that I adapted. 

Black Dog Restaurant Ginger Cookies

Makes 8 dozen cookies.  I freeze some for later.

• 1/2 cup coarsely chopped fresh ginger
• 1 1/2 cups canola oil
• 3 cups sugar
• 3/4 cup molasses
• 3 eggs
• 1 1/2 tsp. salt
• 1 Tbsp. cinnamon
• 5 1/4 tsp. baking soda
• 3/4 tsp. ground cloves
• 7 cups all purpose flour
• 1 cup sugar in the raw to roll the cookies in before baking

Directions:

1. Preheat the oven to 350 F.
2. Blend the ginger with 1/2 cup of the oil.  I use a hand blender.  Process until well minced.
3. In a large mixing bowl, mix 3 cups sugar, molasses and eggs.  Strain the ginger/oil liquid and add the strained ginger infused oil to the sugar mixture.  Add remaining cup of oil to the mixture and mix until smooth.
4. In a separate bowl, combine the salt, cinnamon, baking soda, cloves and flour.  Ad the dry ingredients to the wet mix and blend well.
5. Line your cookie sheets with parchment paper for easier clean up. Scoop the cookie dough with a small ice cream scoop, form into balls (I find if I moisten my hands with a little water the dough does not stick to me.)  Roll in sugar in the raw (regular sugar works fine too- I love the texture of sugar in the raw)
6. Place on prepared cookie sheet and bake for 8-12 minutes, just until the tops crack and cookies are flat.
7. Leave on the cookie sheet a few minutes to firm up before removing them to wire racks to cook completely.  Enjoy!

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Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy are a family favorite around our house.  We have it about once every other month.  It is especially good with garlic flavored mashed potatoes and a veggie on the side.

I found this through a Taste of Home Magazine and made some changes to it to suit our personal tastes.  In the original recipe the sauce is cooked with the pork chops, but sometimes the sauce would break apart, so I have changed that to stove-top only and then pour it over the chops and potatoes.  That way I get a consistent result that I can count on.

Chops in Mushroom Gravy
Serves 6-8

Ingredients

• 1/2 cup all purpose flour
• 1 to 2 tsp paprika
• 1 1/2 tsp. salt
• 1/4 tsp pepper
• 6 to 8 boneless pork loin chops (1 inch thick)
• 1/4 cup butter
• 1 medium onion, chopped (I used a bundle of green onions this time)
• 1/2 cup chopped green or red bell pepper
• 1 (4 oz) can sliced mushrooms, drained
• 2 cups milk
• 2 Tbsp lemon juice
• Hot mashed garlic potatoes

Instructions
Preheat oven to 350F. In a shallow bowl, combine the first four ingredients. Add pork chops, one at a time and coat. Set remaining flour mixture aside.   In a large skillet, saute chops in butter until golden brown; transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink.

In the same skillet, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add (heated) milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.

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