One of my favorite comfort foods....

It is absolutely freezing here!   All I want to do when it's like this is cook and bake....or read cooking magazines....or read cookbooks.....or if I can wrangle the tv away from my four year old Ryan, watch the Food Network...all food related, of course!  Speaking of cookbooks,  everyone should have a good basic, go-to cookbook for general reference.  I love The Fannie Farmer Cookbook.  You can find just about anything you need for the basics.  Mine was given to me as a birthday gift from my Mom, I think in 1992.  It has split in half and completely tattered, it's my favorite cookbook.  I thought to write about this today because I had to go to it for reference on cooking a whole chicken....

If you don't cook whole chickens, it's time to start.  I see roasting chickens on sale all the time, prices range from $ .49/lb to 1.49/lb.  That's a great deal!  I will buy a couple for my freezer and use when needed.  In addition to it being so economical, it's one of the easiest meals to prepare, you can usually get a couple of meals out of them (especially if you roast two), and it is absolutely the most moist and tender chicken you can make.  I simply rinse the chicken thoroughly, pat dry with paper towel, rub with about a tablespoon of olive oil, and season top and bottom generously with salt & pepper.....that's it.  Roast at 325' for 25 minutes per pound.  Internal temperature should read 170' or higher.  When you remove it from the oven, let it rest with a little foil over the top for about 15 minutes, then enjoy!  The skin will be crispy and the meat juicy and tender.  You can season the chicken any way you like, my friend Deb's Brunswick Chicken stew has really gotten me hooked on smoked paprika, you could certainly sprinkle your chicken with that as well, yum!  Consider throwing baking potatoes in the oven with your chicken and a vegetable and dinner is a done deal.  EASY & DELISH! 

Of course, I recommend removing all the chicken from the bone when you're through with dinner & store in plastic bags, label & date, and into the freezer.  (or refrigerator if you're going to use within a couple of days)You can use that at a later date, for maybe, chicken burritos, tacos, or quesidillas?  Soup?  Chicken salad?  Chicken pot pie....endless possibilities!    Don't forget to save the carcass, it makes for the best stock ever, you can use the recipe I posted last month for the turkey carcass.

Have a good day!

Angie

Christmas Memories & Traditions....

I will never forget the time I was doing some holiday shopping at a JC Penney and was in a checkout line to purchase some gifts for my boys,  and struck up a conversation with a very pretty 70 (ish) year old woman.  We began a short dialogue of small talk and we both agreed that this very special season had gotten out of hand.  She then began to reminisce of her childhood and spoke of how the treat they most hoped for was to find an orange in their stockings on Christmas morning.   She beamed when describing how incredibly delicious it was.   Foods did not travel the way they do now, fruits & vegetables were truly seasonal.   She shared with me how special it was to go to church on Christmas Eve because burning candles illuminated the Christmas tree.   They kept a bucket of water next to the tree to put out the occasional flare up.  I was very touched that a stranger would share her fondest memory of Christmas with me.   How beautiful and simple, I just love that.

My favorite Christmas memories, of course, involve food.  Every year, my Mom would make gingerbread cookies.   Nothing says Christmas like the smell of cinnamon & cloves wafting through your house.  She would outline the gingerbread men with white icing,  give him raisin eyes, a wide smile, and cinnamon candy buttons....soooooo cute!  The cookie itself is the best holiday cookie I've ever had.  It has a slightly crunchy exterior with a chewy interior, very, very delicious.  It is a tradition in my house to make these with my boys, we cut them out to bake and we decorate them together. My little Ryan calls them "people cookies".   It's great fun and we all look forward to it every year.    I would love to share that recipe with you next week, when I regain my energy from this week's posts.  It's never too late to start a new tradition!

Thanks for reading!
Angie

Shrimp Cocktail

RECIPE:
1- 2 lb. package frozen cooked & peeled shrimp

1 cup ketchup
3 tablespoons prepared horseradish
2 tablespoons brown sugar

To thaw shrimp, place into a large bowl in sink and allow water to slowly run into bowl, stir frequently.  Drain well.

Sauce:
Mix well, refrigerate.  Serve with cooked & peeled shrimp.  Garnish with fresh parsley and fresh lemon wedges or slices.

Light Artichoke Dip

Yes, this is my version of that delicious coma inducing holiday dip that I could easily eat half of the pan!  It actually tastes very much like the original, but significantly lower in fat. FYI, non fat anything is against my religion. 

RECIPE:
1 8 oz. softened light cream cheese
½ cup non fat plain yogurt
1/3 cup mayonnaise
3 tablespoons parmesan cheese
2 15 cans drained and chopped artichoke hearts

Topping:
1 tablespoon melted butter
¼ cup bread crumbs
2 tablespoons parmesan cheese
2 tablespoons chopped fresh parsley or 1 tablespoon dried

1)  Preheat oven to 350’.
2) Coat a small 10” casserole dish with cooking spray.
3)  Into a medium sized mixing bowl, beat cream cheese.  Add yogurt, mayonnaise & parmesan cheese, beat with mixer until well blended.  Fold prepared artichokes into bowl.
4)  Spread evenly into prepared baking dish.
5)  Melt butter in a small microwaveable dish, add bread crumbs, parmesan and parsley, mix well.  Top artichoke mixture evenly.
6)  Bake for 25 minutes, serve immediately with gourmet crackers

Chunky Vegetable Salad

Use the following vegetables, washed and cut into bite size pieces, you can use whatever you like.  The brighter the better, a nice alternative to the typical vegetable tray, it’s a very festive looking dish for your table.

1-2 heads of broccoli
1 head cauliflower
2 seeded cucumbers, skin intact
2 pints of grape or cherry tomatoes
1 red onion, sliced into thin wedges
2 large carrots, peeled
2 large stalks of celery

Combine all vegetables in a large mixing bowl.  Generously drizzle olive oil over vegetables, about ¼ cup.  Mix well.  Season with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon granulated or powdered garlic, 2 teaspoons dried oregano.  Toss to evenly distribute seasonings.  Splash about 2 tablespoons red wine or cider vinegar over veggies and mix well.  You can keep in the refrigerator for a day or two before your party, the vegetables will marinate.

Caramelized Onion, Toasted Walnut, & Brie Flatbread

Ok, we saved some calories on the artichoke dip so we can enjoy the triple cream brie appetizer.  It's all about checks and balances, right?  This is SO delicious.  The combination of sweet caramelized onions, toasted walnuts and brie are simply heaven.  This also is a very beautiful presentation and quite impressive to serve your guests.

RECIPE:
5 large sweet onions, sliced thinly
2 tablespoons olive oil

1 1lb. Wheel of double or triple cream brie
2 packages of whole wheat flat bread (5 pieces/package)
½ cup toasted walnuts
1 small bunch fresh parsley, chopped
Honey for drizzling

Caramelized onions:  place a large skillet over medium low heat, add oil and onions.  Stir very often, once they begin to change color, you really have to watch and stir often.  This will take about 45 minutes to one hour, it will be worth it!  You can make a day or two ahead and refrigerate.

Toasted walnuts:  Spread walnuts over a cookie sheet and bake at 300’ for 8-10 minutes.  You can make these a day or two ahead as well.  Once cool, coarsely chop.

Assembly of flatbreads:  Onto a flatbread, top with a couple of slices of brie and caramelized onions.  Bake at 350’ for 10-12 minutes.  Drizzle with honey, top with a sprinkle of parsley and walnuts.  Cut into 4 wedges.  Serve immediately.

To make ahead, assemble flatbreads and layer in a plastic container with wax paper between to prevent sticking.  Simply warm and serve when you're ready, don't forget to top with parsley and walnuts!

Brunswick Chicken Stew with Smoked Paprika

This is an amazing stew that we have served during the holidays (usually as the Christmas Eve Entree) for the past several years.
It has always been a crowd pleaser and most folks have gone back for a second helping! I usually make a double or triple batch so we have a better chance of having leftovers because we love it too!
The best part is it is healthy and low fat and you would never guess it!
This recipe can be made the night before serving. The flavor of the smoked paprika becomes more pronounced (yum!) the longer it is made in advance.
To speed up the cooking time, you can use a store bought pre-roasted chicken. For variety (and extra protein), you can add 1 cup frozen lima beans, thawed.

2 1/2 cups cubed Yukon Gold potatoes
1 1/2 cup thinly sliced yellow onion
2 cups frozen corn kernels, thawed
1/2 cup tomato sauce
2 (14 ounce) cans of less sodium chicken broth (or 4 1/2 cups less sodium chicken broth)
2 bacon slices cut crosswise into 1/2 inch strips
3 cups shredded cooked chicken breasts
1/2 - 2/3 teaspoon sweet smoked paprika (Can be found at Penzey's Spices in Oak Park or on line)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper (use black pepper if you want less heat)

Makes 6 1 1/2 cup servings.

Combine first six ingredients in a Dutch oven (or large pot) over medium-high heat, then bring to a boil.
Reduce heat to medium-low and let simmer covered for 30 minutes or until potatoes are cooked (soft with the poke of a fork) - stirring occasionally.
Stir in chicken, paprika, salt and pepper and simmer another 15 minutes.

Goes great with a chunk of hand torn crusty bread and a lighter red wine such as a Pinot Noir or a glass of chilled champagne.

I wish to thank my friend, Deb Grigg, for sharing her lovely recipe with us!


                                                                                                        

Corn, Cheddar & Green Onion Drop Biscuits

RECIPE:
1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 green onions, thinly sliced
½ cup shredded cheddar cheese

Wet ingredients:
1 egg, slightly beaten
¼ cup canola oil
½ cup milk

1)  Preheat oven to 350’.  Line a cookie sheet with parchment paper.

2)  In a medium mixing bowl, mix cornmeal through shredded cheese, make a well in center.

3)  Add all wet ingredients into dry all at once, mix until just combined.  Drop by about ¼ cup spoonfuls onto parchment paper.  Bake for 15-18 minutes.  Allow to cool on wire rack and serve

French Silk Parfaits

Bottom crumb layer:

1 ½ cups graham cracker crumbs
¼ cup sugar
3 tablespoons melted butter

Filling:

¼ cup sugar
3 tablespoons cornstarch
1 ½ cups milk
1 cup semi sweet chocolate chips
1 teaspoon vanilla
1 tub cool whip topping
1 large Hershey bar for garnish

In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter, mix well to combine.  Divide evenly among 6-8 margarita or martini glasses. (depending on the size)  Set aside.

In a medium sized sauce pan, whisk sugar and cornstarch together, add milk and whisk until blended.  Stir constantly over medium-low heat until it thickens and comes to a boil.  Remove from heat and add chocolate chips, mix well.  Place pan into a large bowl with ice for quicker cooling.  When cooled completely, spoon into a medium size bowl and fold in half of the cool whip until nicely blended.  Divide evenly among prepared dishes.  Top with remaining cool whip.  Using a vegetable peeler, make chocolate curls to top your beautiful dessert.  Refrigerate until you’re ready to serve.  Enjoy!

Whew!! What was I thinking?

Good Monday morning to you all.  Ryan, my four year old is over the moon about waking up to see snow on the ground!  I have to say, I love it too.  I really love the change of seasons and when there is snow, it's holiday time.  It's time to cozy up in our kitchens and fill our homes with aromas like cinnamon and the smell of absolutely any cookie.....good times.  Anytime it is raining or snowing I feel the need to nest inside, it's really quite wonderful.  Ok, time to snap out of it and tell you about how I should follow my own advice. 

On Saturday, I shopped, cooked, styled & photographed (Scot did the pic's) all the recipes that will be posted this week.....what was I thinking?  The whole idea is to plan and cook ahead, the whole process took me about 7 hours.....geeze!   Anyway, I did not have to cook the Bruswick Chicken Stew, that is a delictable recipe from my sweet friend, Deb Grigg.  She was kind enough to share her recipe as well as make a serving for Scot and I to photograph.  Note to self, anyone who makes anything delicious for us to photograph must be required to supply us with many, many servings.  For creative purposes, of course.  You MUST try this recipe, she uses smoked paprika, key ingredient, your house will smell like heaven!

Expect SEVERAL recipes very shortly.  They are wonderful recipes to delight your friends and family without overdoing it in the kitchen while you are entertaining.

Happy Snow Day!!!

Angie

Discovering the Love of Cooking.....

I grew up in a very small town in Michigan.  We didn't live on a farm, as much as my husband likes to tease me about it, but we had a substantial garden and several amazing fruit trees.  The fruits of our labor included:  green beans, yellow (wax) beans, huge beautiful tomatoes, sweet corn, radishes, a couple varieties of lettuce, pumpkins, cucumbers, watermelon, green apples, several different squashes, red apples, cherries, & a walnut tree, which served as home plate, didn't ever bare any fruit, I wonder why?  To this day we are very displeased with our Mom for picking that spot for a tree!  One other downside was that we had to "weed" the garden.....for 25 cents per row.....imagine how long that took to earn enough money to buy Gloria Vanderbilt designer jeans, geeze!

My Dad was a carpenter, he actually built our house (with a pretty awsome kitchen!) and my Mom, pictured above, stayed at home with us until my youngest sister Cherie was in first grade.  I also have three brothers, Rich, Steve, & Rod.  We had the most amazing childhood, we simply played.  No summer camp or play dates...simple, unorganized FUN!  We played baseball, kickball, 500, you name it.  We were outside from dawn till dusk, it was fabulous!  My Mom would ring a large cast iron bell, it could be heard from anywhere in our neighborhood, much to our chagrin, it was our signal to return to base camp.

My Mom was a "canning" machine.  Do you know what canning is?  I am not so sure that many people do it anymore, it is somewhat of a lost art.  She would purchase large amounts of fruit and vegetables, and then process them into beautiful, shiny jars filled with delictable foods that could be enjoyed throughout the winter.   We weren't fond of canning, not because we didn't enjoy the food, but we had to "assist" in the process.  I remember once we had to snap two bushels of green beans before we could go on vacation.....to say it was a daunting task would be an understatement!  Can you even imagine the complaining?!   Eventually we finished and we went on vacation, to this day that is discussed at huge family gatherings and laughed about!  Like most people, I have many, many memories surrounding food.

I remember the very first thing I made, on my own.  Into a cast iron skillet went about 1/2 cup of oil, sliced potatoes,  and onions.   Yes, I did burn myself.  Lesson number one, dang, hot oil smarts when it spatters on your skin!  Even though I suffered a pencil eraser sized 3rd degree burn, I was not discouraged.  I was so proud of my fried potatoes & onions!  With no food network or internet, I began to read cookbooks, a true love was born.

I hope you've enjoyed this little snippet, I just realized that I have so much more to write about, more about me another time......wow, about me....what a foreign concept.

Thanks for reading.

Angie

Easy Entertaining Ideas for the Holidays....

Hi Everyone!

If you're thinking about entertaining for the holidays, it's time to pick a date and invite your guests.  I don't know about you, but the last place I want to be is in the kitchen sweating over pots and pans while my guests are enjoying appetizers, cocktails, and titilating conversation!   I don't mind warming up a dish or two, but come on!  I love to serve appetizers, maybe alternate between cold & hot offerings.  When guests start to arrive, put out a cold appetizer, serve cocktails, (don't forget yourself!), you can then throw the next appetizer into the oven, don't forget the timer.  If anyone asks to help, for God sakes, accept!  You don't have to prove to anyone that you're Wonder Woman, even though you are!

Everything I serve is made ahead, and I love to serve buffet style.   I'll do something delicious that can be held in a crock pot, that way if guests arrive at different times, you'll have something nice and hot to offer.  Keep in mind that you may have to borrow a crock pot or two from friends, depending on how many you'll need for warming. 

Serving dishes, platters, & glassware.   I like to put a post it note on each platter with the name of the dish I'll be serving on it, that way you won't be searching for platters after your guests have arrived.  Think about serving desserts in glassware that you hardly ever use.   For example, I have some beautiful martini glasses.  I enjoy a martini when I go out for dinner on occasion, however, I do not feel it necessary to be serving up martinis to myself on a Tuesday evening......you get my drift.  Anyway, why not use that pretty glassware to serve an amazing dessert!  It's made ahead & easy to serve.

Now, with all that information in mind, let's plan a party!  Keep an eye out for next weeks "make ahead" recipes & serving ideas, I can't wait! 

Angie