14 Quick and Easy Last Minute Party Recipes

 
Having a last minute get-together for the New Year?  ... or maybe you just want to add something to your planned menu.... here are some great little quick and easy  Hors'dourves recipes to consider...










Bacon Wrapped Potatoes with Sour Cream and Chives Horseradish Dip ... takes minutes to prepare.. and will always be a hit with your guests







Antipasto Party Skewers

Fabulous New Year's Day Brunch Ideas

I love celebrating the holidays... what could be better than celebrating with family and friends... whether it's a breakfast for two or twenty... breakfast or brunch can not only be fun but also easy. There are so many recipes to consider... from foods kids love to adult favorites... many are easy and can be either prepared in advance or at least partially in advance to make the holiday fun and

Champagne Tips

I thought it would be a good idea to include some information on champagne with New Year’s just around the corner. I hope you find the information helpful.








These tips are from the Korbel website….

Store your champagne in a cool, dark area and keep the bottle on its side. Champagne remains good for up to three years.

How much to buy?

Allow six very generous glasses per standard 750

Recipe: Sausage and Cheddar Stuffed Mushrooms

This recipe for Sausage and Cheddar Stuffed Mushrooms is
adapted from my Crab Stuffed Mushrooms... both are excellent and easy to make....
great for a party or even just an appetizer before a meal.

TIPS

I use breakfast sausage.... the breakfast sausage you use is
up to you... there are numerous options out there... "regular"
breakfast sausage... spicy breakfast sausage... chicken or turkey

Recipe: Sausage Cheddar Balls

These Sausage Cheddar Balls are so easy  to make... are great as an addition to party
snack tray or just by themselves.... perfect for a party or just watching the
game... best of all... they won't keep you slaving in the kitchen.

TIPS

The breakfast sausage you use is up to you... there are
numerous options out there... "regular" breakfast sausage... spicy
breakfast sausage... chicken or

Recipe: Bacon Wrapped Potatoes

This quick and easy hors d'oeuvre is sure to please... after
all ... what's not to like?  How can you
possibly go wrong with bacon and potatoes?

TIPS

You can find bags of small potatoes in the produce section
of the grocery store.  I would stay away
from the red potatoes.. they tend to be softer and fall apart... instead ...
you can find small yellow poatoes.. they will work well.

Don't

Recipe: Sour Cream and Chive Horseradish Dip

I serve this Sour Cream and Chive Horseradish Dip with many
things... especially potatoes... It simply is terrific with hors d'oeuvres.

TIPS

The quantities for the horseradish are really to taste... the
amount you use depends on the freshness and quality of the horseradish... start
with a half a teaspoon and go from there....

Don't use dried chives.. they really are a waste of money...

Recipe: Cranberry Cornbread

This great recipe for Cranberry Cornbread is quick and easy.. looks great and tastes great... perfect for the holidays... when you need something around for guests to enjoy... a great little addition to a brunch... or maybe just for the family to grab for a quick weekday breakfast.....I make it at the beginning of a week.. so I have a quick breakfast for picky eaters.. who would normally

Recipe: Creamed Onions Mornay

This recipe is a little spin on traditional Creamed Onions.  Traditional Creamed Onions is made with a
basic white sauce.  This recipe adds a
soft Gruyere/Swiss cheese flavor, that in my opinion, takes the dish to a whole new level. 

So Just What is a Mornay Sauce? 

Mornay sauce is a wonderful cheese sauce that enhances many dishes. It is a
basic Béchamel sauce or White sauce that has

Fabulous Holiday Foods

Having a little holiday get together? Don't want to spend hours in the kitchen? Here are some great ideas to get you started...

How about a nice little gathering with bite sized appetizers… You might also want to end the evening with a small tray of sweets too…. a little something to serve with tea or coffee….

TIPS

When planning a menu keep in mind the “do-ahead” factor….. preparing ahead

Recipe: Crock Pot Baked Ziti

Crock pot meals are perfect for busy days... and also for
parties... yes.. parties.  What better
way to serve many main dishes... they cook by themselves and stay hot while
serving... who could ask for more.

I've done my share of experimenting and believe me Warren
gets the good the bad and the ugly... luckily this was one of the good ones!

TIPS

Be sure to spray the inside with cooking oil

2 years

wow, where does the time go?! 2 years ago i started sharing recipes with you. 2 years of butter, chocolate, pumpkin, yum, and balance - you have to throw in some healthy too, right?!! 2 years of me squatting on my tiny balcony trying to get the perfect photo to show off the goodness coming from my kitchen for you.

photo by my amazing friend heather talbert

a lot has happened in 2 years. i moved to chicago, i got a new job, i got an amazing little kitten and named her after one of my favorite restaurants in chicago - sable, i got engaged, i got another new job, i was featured on the huffington post food blog and lots of other amazing food websites, and i've shared 84 recipes and stories with you guys. 

thanks for 2 years of comments, likes, and for just stopping by. thanks for 2 years of you sharing this adventure with me. i'm so excited to share next year with you too. hopefully lots of years after that too. 

Recipe: Toffee Gooey Butter Cake

What would the holiday season be without a new Gooey Butter
Cake recipe?  I love making Gooey Butter
Cake...  all kinds... they're quick,
they're easy... they're easy to tote.... they're sweet and rich... a little
goes a long way... and it seems everyone loves them.

I think I like this version of Gooey Butter Cake even better
than the original... it's sinfully good!

No lie... this is rich

Recipe: Cowboy Meatloaf and Potato Casserole

Cowboy Meatloaf and Potato Casserole creates a new spin on
an old family favorite.   The blend of
BBQ sauce and cheesy potatoes with bacon bits gives new life to a hum drum
meal.

This recipe is both easy and very adaptable to just how much
you want to make from scratch and how much you want to use shortcuts... either
way.. this makes for an excellent weeknight meal.

TIPS

I highly recommend

i like you a latke!

I grew up in a mixed faith household. Which makes this time of year extra amazing, especially where food is concerned. Two years ago I made it a mission of mine to learn how to make a good traditional latke. 

I turned to my future mother in law first to get all of her tips, tricks, and secrets. It turns out her method is much easier than I anticipated. Abbey's secret to a good latke is vegsal (a salt like spice that includes dried herbs) and seltzer (to make them fluffy). 

After my lesson with Abbey, I stumbled upon a second lesson from my amazing Aunt Aynnie. I don't know why it never occurred to me to ask my Dad's sister to share their Jewish cooking tips and tricks. Her method was a little different from Abbeys and were equally delicious.

My recipe involves a combination of things from both women with some of my own tricks sprinkled in. I find potatoes to be pretty bland. I think it's really important to add as much flavor as possible into the mixture before cooking. Vegsal is nice but I prefer good ole sea salt, garlic powder and onion powder. No need to buy obscure seasoning. Just use the staples! 

I also learned that you don't need a vat of oil to fry these babies up. ½ -1 inch in the bottom of a pan is all that's necessary. I think they're best hot off the fryer but if you want to eat them together, a 250º F oven is your best friend. Finish with a dollop of roasted applesauce and sour cream (greek yogurt if you're being healthy like my Aunt Aynnie) and you've got yourself the perfect traditional latke. If you're a shiksha like me, you might even dare to use ketchup with your latkes. A sin I know, but really they're glorified hashbrown patties and ketchup was made for fried potatoes. Too far? 

I hope you have an amazing holiday, whatever you celebrate. 

latkes

yields about 12 latkes

ingredients:
4 russet potatoes
1 large onion
1 egg
½ TBSP salt
1 tsp onion powder
1 tsp garlic powder
¼ c. matzoh meal
¼ c. seltzer
1 - 2 cups of canola oil

Preheat oven to 250º F. Peel potatoes and cut in half hot dog style (vertically). Peel and cut the onion into quarters. With the small shred attachment on your food processor, alternate shredding 7 of the potato halves with the 4 onion chunks (about 5 cups). Pull out any of the large potato or onion chunks and put to the side. Dump the shredded mixture into a large bowl. Place the last half of the potato and any of the larger chunks into the food processor fitted with the standard blade this time. Pulse it a few times until you get small coarse chunks. Dump into the bowl and add in the egg, salt, onion + garlic powder. Give it a good mix, breaking the yolk of the egg and incorporating everything. Then add in your matzoh meal and seltzer water. Top the mixture with saran wrap directly on the mixture. Let it sit in the refrigerator for 30 - 40 minutes. It's ok if the potatoes turn a little brown. The plastic will help prevent it from oxidizing too much and you're going to be frying it anyway so it's not noticable. Letting the mixture rest lets some of the juices pull out of the potato and you can skip the annoying towel wringing process.

In a large skillet (use a non-stick pan if you don't have a high quality stainless steel pan or  cast iron skillet), put enough oil to make about a half inch in the bottom of the pan. Heat over medium heat until the oil is hot and ready. You can test the oil by putting a little pinch of salt into the oil. When it sizzles, it's ready for latke making! In a slotted spoon, place about a ¼ c. of the potato mixture, let as much of the liquid drain away and gently plop it into the oil and then lightly pat the top to flatten it out. Cook 4 latkes at a time, you want to make sure you don't over crowd the pan. If you do, it will drop the temperature of the oil too low and they'll stick and not cook through or brown properly. Flip when the bottoms are golden brown about 5 minutes each side. I find using a pair of tongs with the spatula helps prevent splattering when you flip them. 

You may need to adjust the temperature if the latkes are browning too fast or too slow. You want them to cook long enough that the potato in the middle cooks through and the outside doesn't overcook. When the latkes are done, place them on a few layers of paper towels (about 2-3) and give them a tiny dusting of salt. You can keep them in a warm oven while the rest of the latkes cook. 

Serve with sour cream, roasted applesauce and a small sprinkling of chives or chopped parsley for a pop of color. 

improv style:

there are so many amazing variation ideas for these. you can chop up fresh herbs and add it to your batter. green onions or rosemary would be fantastic. i think russet potatoes make the best latkes because of their starch content but really you could use any potato. sweet potatoes would be such a fun twist with a pinch of cinnamon or star anise instead of garlic and onion powder!

if you don't have matzoh meal, you could use bread crumbs or even a sprinkle of flour instead. this just helps bind them together a little better and come on, what's more jewish than matzoh?! 

if you don't have a food processor, just use a regular cheese grater. everyone has a different preference on how they like their latkes. i like the small grate but if you like larger or smaller potato chunks, adjust accordingly. it will still turn out the same.

if you're feeling really sinful, consider frying them in a combo of bacon fat and canola oil. i know it's not kosher and i know it's technically a sin but if you're less traditional, this would add a TON of amazing flavor. if i haven't lost you yet but you're still appalled by my bacon suggestion, schmaltz (chicken fat) would be another great way to add flavor to your frying oil. 

Recipe: Southern Smothered Pork Chops

Southern Smothered Pork Chops are a delicious Southern
favorite and is a nice change from other recipes... it really is a light creamy
sauce... quick and easy to make.

TIPS
You can use bone in or boneless loin pork chops.

I dredge them in a seasoned flour about 1/2 cup of flour is
all you need for 4 - 6 large chops and you probably will have a bit left.  Season the flour with a sprinkling

Recipe: Cream Cheese with Pepper and Onion Relish Spread

This Cream Cheese with Pepper and Onion Relish Spread is
truly the easiest spread you will ever make.. and believe me.. it will
disappear in no time.  This is perfect if
you have to bring something to a get together or party... even a food day at
work!

I always have on hand Harry and David's Pepper and Onion
Relish and a brick or two of cream cheese..  and we always have some crackers in the

Recipe: Cranberry Apple Cake

The flavor combination of cranberries and apple in
deliciously moist cake... perfect cake to start the weekend...

Last week I posted a Cranberry Buttermilk Cake that is out
of this world...  the recipe left me with about 3/4 of a cup of cranberries
leftover...  not enough for a second
cake... not really enough for any of my cranberry recipes... and I sure didn't
want to run out to the store

Recipe: Beef Noodle Skillet

Beef Noodle Skillet is just what it sounds like... a one
dish meal of beef and noodles..

I love making skillet meals... one pot..  all the ingredients everyone likes... who
could ask for more.... oh.. and they cook in under 30 minutes.

TIPS

I keep certain staples in the house... like powdered
gravies... and noodles.. I always have noodles in the house.. they can be used
in so many quick

Recipe: Hasselback Potatoes

These potatoes not only look good.... they are good!  Named for a restaurant in Sweden... these are
surprisingly easy to make.

There are numerous variations... as mine is a variation of
the original too.  The original is
peeled.. I don't peel mine.. we like the potato skin and that's where all the nutrients
and flavor are.. so I keep the skin on.   I didn't sprinkle mine with bread crumbs in

Recipe: Chili Cheese Dip

This quick and easy Chili Cheese Dip is perfect for those nights watching
the game....  you can use store bought
chili or do as I do.. when I make chili I freeze some of the leftovers in a
small container..  a perfect size for
just this kind of recipe.


TIPS

This recipe can easily be doubled... I use a 6 inch square
baking dish for this recipe.. if doubled use a 9 inch square (an 8 inch will

Recipe: Crockpot BBQ Chicken Sandwiches

This terrific Crockpot BBQ Chicken is perfect for hectic
days or for watching the big game.... 2 ingredients... yes... you read that
right... TWO ingredients....AND no work involved... repeat no work involved....
okay... you will need to spend about 5 minutes shredding the chicken... if that
is how you want to serve it....

Another truly great thing about this recipe... make it for
one or

Recipe: Cranberry Buttermilk Cake

 I love
baking with buttermilk and I love the tartness of cranberries , a hint of orange.. just perfect for a morning cake to go with your coffee. 

This is slightly adapted from a recipe I have from a Gourmet June 2009 recipe for a Raspberry Buttermilk Cake.


TIPS

I almost tried the recipe without the orange zest because I
didn't have oranges in the fridge.. I decided to wait and when I was

Recipe: Sausage Egg and Cheese Breakfast Stromboli

Sausage Egg and Cheese Breakfast Stromboli... genius.. pure genius!


The other day I was looking at my pizza dough in the
fridge... yes... I do dorky things like that... 
and thought...  you know... I
could stuff a Stromboli with cooked breakfast stuff... and it just might taste pretty
darn good.... and it did!..

Yes siree.... it was reminiscent of my Sausage Egg and Cheese Bagel Sandwich

Three Great Bread Stuffing Recipes.. and Easy Too!

 
Looking for last minute recipes for bread stuffing?  You've come to the right place! 

Here are links to three of my favorite stuffing recipes... all three recipes have easy to follow instructions to help make preparing your holiday meal a snap.












Bread Stuffing - traditional bread stuffing is always welcome at a holiday meal





Sausage and Apple Bread Stuffing - a little

t-day leftover idea

Thanksgiving is two days away and I can almost, ALMOST taste it! While I know most of you are probably thinking/stressing about, well hopefully not stressing too much over cooking on the big day, I wanted to share an idea with you for what to do with all those leftovers!

Have some leftover turkey and can't stand the thought of ANOTHER sandwich? Because lets be real, sometimes you can only go 3 days eating the same thing over and over again. Have a little leftover red wine? Veggies? Mashed potatoes? Seriously, I came up with a solution to transform the leftovers into the perfect comfort food dish with a twist!

Red wine turkey pot pies are so easy, completely improv-able, and depending on if you have leftover mashed potatoes, might just become red wine turkey shepard's pie! See where I'm getting at here? I made this recipe with what I had on hand. You should do the same and transform your thanksgiving leftovers into a comforting dish perfect for winter!

red wine turkey pot pie

yields 4 individual pot pies

ingredients:

4 TBSP. butter

1 onion, diced

2 carrots, peeled + cut into rounds

2 garlic cloves, finely chopped

4 TBSP flour

1 ½ c. red wine (I used cabernet)

½ c. chicken stock

1 TBSP fresh thyme leaves

salt + pepper

2 c. turkey, cubed or shredded into bite sized pieces

1 c. frozen peas

1 sheet puff pastry

1 egg

Preheat oven to 400º F. In a medium pot over medium high heat, melt butter. Add in onions and carrots and cook until slightly softened. Add in your garlic and cook for an additional minute. Dump in your flour and give it a good stir until it becomes a paste attached to your veggies. You're looking for the flour to absorb the butter and not be white anymore. Cook for about a minute and add in your red wine. Whisk until the wine and veggie mixture has no lumps from the roux (your flour + fat mixture). Add in your chicken stock, thyme, and salt + pepper to taste. Stir frequently until it gets nice and thick. Add in your turkey, frozen peas and let sit for a few minutes with the heat off while you prepare your puff pastry. 

Ladle the pot pie filling into your ramekin's. Cut circles (or whatever shape you prefer) out of your puff pastry and press against the edge to create a seal. Cut a few slits into the top of the pastry to let the air vent (like you would with pies) and brush the tops of the puff pastry with your egg (just scramble it up). Top with some flaky sea salt and pepper and pop it into the oven for 15 minutes or so. The top will be golden brown and the inside will be bubbly. Let rest for about 10 minutes before serving.

improv style:

use whatever wine you have/like to drink. i prefer bold red's so that's what i used. if you don't like red wine, you could substitute it for milk or white wine. actually, if you don't like red wine, i would do  1 ½ c. milk and then ½ c. white wine. use all milk if you're not down with the hootch.

i used peas, onions and carrots because i like them and had them on hand. if you have leftover green beans, shallots, pearl onions, etc… use them up! i like thyme but rosemary would be a great substitution. puff pastry is good but any biscuit dough would do. you could even top with leftover mashed potatoes. spruce them up with some shredded gruyere cheese or parmesan. 

this is such an easy dish to improv and a great way to use up those holiday leftovers!

Lots of Potato Recipes for Thanksgiving

One Potato Two Potato...Three ..Plenty of potato  recipes to choose from... after all .. what's
a turkey dinner without potatoes? 


Whether you've been asked to bring a dish of potatoes or
you're hosting the celebration.. potatoes are likely on the menu... and you
really can't have too many kinds either... seems just about everybody loves a
good spud.


Here are some recipes for you to

Fabulous Last Minute Thanksgiving Desserts

It's always crunch time in our house the last few days before holidays... I always want to make something different... an alternative to the ordinary pies... and every year I add a few more to my recipe box... these are great additions to the menu!






Here are a few suggestions...



Southern Apple Crumble with Vanilla Ice cream or Whipped Cream - this really easy dessert uses an ingenious

Recipe: Sausage and Apple Bread Stuffing

Sausage and Apple Bread Stuffing combines the tartness of an
apple and the sweet sausage flavor .. a truly winning combination.

I know Stove Top advertises the thinking that you should
have stuffing instead of potatoes... well as a potato lover.. sacrilege!   BUT...
that doesn't mean I don't love a good stuffing... so why not make both...  you do on the holidays... so why not other
times?  .

pumpkin bourbon cheesecake

Yikes! It's already Friday and I had full intentions of sharing this with you earlier. I guess, as usual, the week got away from me. Good news is only 3 more work days until I get to stuff myself silly and celebrate gluttony with the Weiner's!

This recipe is the second tradition I've brought to my family. It's a Pumpkin Bourbon, wait for it…  Cheesecake with Pecan Crust. It's light and airy, rich and nutty all at the same time. A subtle kick from Bourbon that's barley detected combined with creamy pumpkin makes for the perfect twist to a thanksgiving classic, pumpkin pie. We usually make both but I'm telling you, if you're looking for something different or you want to try something new, you won't be disappointed! 

I stumbled upon the recipe about 9 years ago from America's Test Kitchen. I've tweaked one thing (substituting gram crackers for panko) but other than that, I've followed it to a T. The pumpkin requires a little more work than your typical cheesecake because you have to drain if of the extra moisture. Trust me, it's still really easy to make and totally worth it! The cheesecake can be made up to 3 days in advance which is a huge bonus for Thanksgiving prep work!

I hope you all have an amazing Turkey Day shared with loved ones. A little tip I've learned over the years… a dress or skirt, preferably a stretchy one, allows for maximum turkey intake. For all the dudes, I hope you own elastic waist pants. That or just put on a dress too. Why not?! Happy t-day eating!!

pumpkin bourbon cheesecake + pecan crust

slightly adapted from America's Test Kitchen

yields 1 - 9" cheesecake (about 12 - 16 servings)

ingredients:

for the crust:

1¼ c. pecans
½ c. panko bread crumbs

¼ c. sugar

2 TBSP. flour

½ t. ground cinnamon

¼ t. ground cloves

¼ t. ground ginger

¼ t. salt

5 T. melted butter

for the filling:

1 ⅓ c. sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. fresh ground nutmeg

¼ tsp. ground all spice

½ tsp. salt

1 - 15 oz can of pumpkin

24 oz ( 3 - 8 oz packages - or - 1.5 lbs) cream cheese, room temperature

1 tsp. vanilla extract

5 eggs, room temperature

1 c. heavy cream

¼ c. bourbon

For the crust:

Preheat oven to 375º F. Lightly toast your nuts in a pan on the stovetop or in an oven. Be careful not to burn your nuts! Set them aside and let them cool. Once cooled, place in a food processor and pulse until they're a semi-fine powder - only technical terms here :). Add panko, sugar, flour, spices, and salt - give it a few pulses until combined. Pour the melted butter over the mixture and dump in a 9" springform pan, lined with parchment paper on the bottom. Press the mixture into an even layer that comes half way up the side of the dish.  Bake for 10 minutes. Note the crust won't be fully cooked, that's ok. It will finish cooking once you place the filling in. Turn your oven down to 325º F this is the temperature your cheesecake will bake at. 

For the filling:

Combine sugar, spices and salt in a small bowl and set it aside. To dry the pumpkin, line a baking sheet with 3 layers of paper towels. Spread the pumpkin in an even layer. Cover the pumpkin with another 3 layers of paper towels and press down on the paper towel to absorb as much of the moisture as possible. Peel back the paper towels, grab the bottom layer of paper towel and fold it over the pumpkin (basically you're folding the pumpkin over itself to pile it up easier). Peel back the paper towel, repeat and then place pumpkin onto the tray. Throw away the paper towels. 

In a large pot, bring 4 quarts of water to a simmer. Let the water heat up while you make the mixture. This will be for a water bath to ensure even cooking/cooling.

In a large bowl (or stand mixer if you have one), beat cream cheese at medium speed until creamy and smooth. Scrape sides of bowl and add the sugar in ⅓ at a time. This will let the sugar to dissolve a bit and makes for a smoother batter. Add pumpkin and vanilla extract and beat at medium speed until combined. Add 3 eggs and mix until incorporated. Add the last 2 eggs and beat again until incorporated. Be careful not to over mix as this can create cracks on top of your cheesecake! Finally, add in your heavy cream and bourbon and beat until combined (about a minute). 

Wrap your springform pan with semi-cooked crust in 3 layers of aluminum foil. This will prevent the water bath from getting into your cheesecake. Place springform pan in a large roasting pan. Pour filling into the pan and smooth the surface. Place in the oven and carefully pour the warm water into the roasting pan. Bake until the center of the cake is slightly wobbly when the pan is shaken about 90 minutes (the center of the cake will register to 145º F). 

When cake is done, set roasting pan on a cookie sheet and let it cool until the water is warm to the touch. Remove cheesecake from roasting pan, discard foil and continue to cool it on a cookie rack until it reaches room temperature (about 3 hours). This is another important step in preventing cracks! Once cooled, cover with saran wrap and place in the refrigerator at least 3 hours, ideally overnight. 

Serve with fresh whipped cream or even bourbon spiked whipped cream! You know, in the holiday spirit…

improv style:

you can use your favorite type of crust here. i'm not a fan of gram cracker which is why i did panko but you could do vanilla wafers, your favorite nut, chocolate cookies, gram crackers… you get the idea.

pumpkin and bourbon were made for each other but you can totally leave the booze out. just add more heavy cream. if you don't have one or two of the spices listed below, you can leave them out. do not substitute fresh ginger for the ground… different flavors. 

you'll notice that my cheesecake had a crack in the top. i don't have a roasting pan or any pan large enough to do a water bath. i omitted this step and just baked it in the oven. yes i got a few cracks but i just covered it up with whipped cream. crisis averted! you'll also notice i missed some of the crust pulling that first slice out. hey, it happens! just scoop it up and put it underneath, no one will notice! all of the other slices are much easier once you get that first one out!

some really fun garnishes for this would be candied or fried sage, a little leaf shaped cookie, or even some pecan brittle. omg, how gorgeous would that be stuck in a wedge of whipped cream?! i might have to do that next year instead of just a little pecan!!

Recipe: Bacon and Cheddar Breakfast Muffins

These delicious Bacon and Cheddar Breakfast Muffins are quick
to put together and pop into the oven....  nothing says a weekend breakfast like warm
muffins just out of the oven.

They will also make a great addition to a brunch buffet.

TIPS

These muffins can be made lower fat by using lower fat
cottage cheese and substituting chopped Canadian bacon or ham for the
bacon.  Turkey bacon is

Choosing a Cooking Method for Turkey

Okay ...  you've decided on the size and type of turkey you want to make.. now the next question is how do you want to cook it.... you have options...

 I hope this information helps you decide what cooking method is best for you.








There are a number of ways to cook your turkey….

• Roasting
• Grilling
• Rotisserie
• Deep Frying
• Brining

Roasting is the most popular way to cook the

Recipe: Roasted Turkey Gravy

I love to make my Roasted Turkey Gravy a day ahead of a holiday
meal... it's one more thing out of the way.. it just reduces stress in the
kitchen when preparing the final details of a meal.  I'm not big on making the gravy from
giblets... and a few years ago came on a recipe that uses smoked turkey
wings... we loved it and it now is a staple in our house when serving roast
turkey.

This

Recipe: Bread Stuffing

 

 

 




Whether you're hosting Thanksgiving or just bringing a
dish., there is always room on the table for a variety of stuffings.. and Bread
Stuffing is one of the most traditional of all stuffings.

I know cooking for a holiday can be intimidating.. but
really it isn't... just a little organization and planning and before you know
it.. it all comes together nicely. 
Stuffing can easily be

Recipe: Caramel Apple Crescents

 






 

These Caramel Apple Crescents are perfect for Fall.    Nothing says Fall like apple and caramel...
a terrific breakfast treat that bakes in 15 minutes.

TIPS

I used a Granny Smith apple.. I like the way the flavor of
the tart apple mixes with the sweetness of the caramel.... my taste tester
thought a sweeter apple would be better.. so you decide.. use whatever you
like.. if you

Recipe: Mashed Sweet Potatoes

Mashed sweet potatoes are great not only on holidays but
also for regular week night meals... they take no extra time than white
potatoes and are a nice alternative.


TIPS

The recipe calls for Fat Free Half and Half or milk.. either
works well... the Fat Free Half and half makes them very creamy.

Use unsalted butter, if possible.  This way you can add how much salt you really
want in the

stuffed

In my family, food is our religion. Needless to say, Thanksgiving is a big deal for us. My mom usually makes 3 types of stuffing, 4 types of cranberry sauce, 2 - 3 turkeys (depending on how many people come that year), endless side dishes and multiple pies - at least 3 varieties and usually more than one of each. Cocktails and wine are plentiful and it's always a great time. I grew up in the kitchen. Holiday meals like Thanksgiving dinner were like going to the fair… excitement, energy, tons of chaos and lots of good, sinful food. It's quite the production in the Aibinder household. 

It's been 3 years since I've been home for Thanksgiving and sadly, it looks like it will be another 2-3 years before I can do it again. Luckily, I've got great family here in Chicago to celebrate with and they do a great spread too. This year I'm going to NY to celebrate Turkey Day with my boyfriend's family. I'm really excited to share their traditions with them and see how they do Thanksgiving. They're a loud, crazy bunch (in the best possible way) and I'm sure it will be nothing short of a good time. 

Over the years, I've added two "must make" dishes to our family's Thanksgiving spread - Spinach, Artichoke + Brie stuffing and a Pumpkin Bourbon Cheesecake with Pecan Crust. Both of which I'll be sharing with you. Lets start with the stuffing. It's like spinach & artichoke dip meets bread pudding dolloped with little chunks of melty brie. Yes I realize that it should be technically called dressing since it's not baked in the bird but i like stuffing - it sounds more classic. This dish is the perfect "stuffing" for your vegetarian guests (make sure you sub the chix stock for veggie stock) and it's just plain delicious. 

I don't know why but I've never been a stuffing fan. When I saw Emeril Lagasse make this dish on the Food Network, I knew I had to try it. Over the years I've tweaked the recipe slightly (mostly just quantity changes of certain ingredients). This dish is pretty easy to improv too! I usually do all of my prep work a night or two before I need to bake it to make assembly of this dish quick and painless. Anything you can do to spare you time on the big day comes in handy. See my improv suggestions below on what to do/make ahead of time. This recipe makes a good amount of bread pudding. If your family is like mine and takes a little of everything, it will easily feed a crowd of 12 - 14. Double it up if you want to serve more people. 

What's on your absolute "must make" list for Thanksgiving? 

spinach, artichoke + brie stuffing

adapted from emeril lagasse

yields 6 generous servings

ingredients:

8 c. cubed (1-inch) day old bread - I used an italian loaf 

1 TBSP butter

1 lb fresh spinach, washed (1 ½ c. cooked, drained and roughly chopped)

¼ cup olive oil

1 large onion chopped

1 TBSP chopped garlic

1 TBSP Italian seasoning

2  tsp salt

½ tsp freshly ground black pepper

2 - 9 oz bags frozen artichoke hearts (defrosted and drained)

1 egg

¾ c. heavy cream

1 c. chicken stock

¼ c. white wine

1 TBSP lemon juice

½ c. freshly grated Parmesan

¼ c. fresh parsley, finely chopped

1 pound Brie, rind removed and cut into ½ - inch cubes

(it all starts here... the size loaf I used)

The day/night before making, cut bread into cubes and let sit out so that it becomes stale. If your bread is already a few days old, you can skip this step and just cut bread into 1" cubes. If your bread is fresh and you need to make it today, cut the cubes and put it in a 200º F oven for 10 - 15 minutes to dry out the bread a little bit.

Preheat oven to 350º F. Grease a 9x9 baking dish with butter (olive oil or non-stick spray works too). Bring a large pot of water to a gentle boil and cook spinach until wilts. About 30 sec - 1 min. Drane and rinse with cold water. Once cool, squeeze all of the water out of the spinach and give it a rough chop. Heat 1 TBSP of olive oil in a large saute pan over medium high heat. Add the onions and cook until translucent and golden brown. Add in the garlic, italian seasoning, salt + pepper and cook for 2 minutes. Then add in your spinach and artichoke hearts and continue cooking a few more minutes until ingredients are combined. Remove the pan from the heat and let it sit and cool.

In a large bowl, combine the eggs, cream, chicken stock, wine, lemon juice, ¼ c. of the parmesan cheese and parsley. This can be done the day/night before you want to make the stuffing (another small, but good time saver. plus it free's up the dishes). Add in your cooled veggie mixture and stir until it's combined. Add the bread cubes to your bowl and gently mix until all of the cubes are coated in the liquid. Toss in your brie chunks, pour into your baking dish and let the mixture sit for 20 - 30 minutes, and up to a few hours before you bake it. This way all of the liquid will be absorbed into the bread before you bake it. Pop it into the oven for about 60 minutes until it's golden brown on top and the egg mixture has fully cooked. 

improv style:

thanksgiving is a chaotic time. make it easier on yourself by prepping your spinach a few days before you make the stuffing. if you're not going to make it ahead of time, save a dish and cook the spinach in the sauté pan once the onions are translucent. basically you need to get them wilted so whatever way is easiest for you. don't have fresh spinach or enough fresh spinach? that's ok. you can use frozen, just make sure you drain all of the liquid once it's defrosted. one year i bought only half the amount of fresh spinach i needed. i did half frozen half fresh and it still turned out great.

can't find frozen artichoke hearts? just use 2 cans instead. i find the frozen to be a little better in flavor and texture but really it doesn't make or break the dish. use what you can find! not a fan of brie? you can use mozzarella or leave the cheese out!

to save more time, the wet ingredients can be assembled the day before to save you time and dishes. if you make the entire veggie mixture before, you can combine the liquid with the spinach + artichoke mixture but it will turn your liquid a greenish color. however you prefer to do it, will work!

cooking temperature. 350º F is ideal but you can get away with a range of 325º - 400º.  you have to adjust your cooking time accordingly but the bread pudding is more forgiving with a different temperature than your turkey is. if you're cooking at a higher temp, cover it with foil the first half of the baking time and reduce the time by 15 - 20 minutes. if you're cooking at a lower temp, make sure you increase the cooking time (most likely 15 - 20 minutes more). 

on to improv'ing the dish… mushrooms would be a fantastic addition to the mix. if you're not a fan of spinach or artichokes you can leave one of them out. you can use any kind of bread you like… white, wheat, french, italian, brioche, you get the point. if you want to leave the wine out, just use chicken stock or veggie stock (if making it for true vegetarians). adding in a little truffle oil would be nice. don't have lemon? leave it out, it will still taste good. 

Recipe: Fried Apples

Another fantastic Southern tradition... Fried Apples.  I admit when I first heard about Fried Apples
I turned my nose up... what??? Fry something that is good for you and ruin
it??? Boy was I ever wrong!


First of all.. there is very little fat in frying apples...  it's more of a cross between chunky applesauce and pie filling... and mind you.. I am not complaining.. it's delicious!


TIPS

I

Everything You Need to Know About Turkey

It's that time of year again.... time to think about planning for Turkey Day.  Here are the links to posts that can help answer some of your questions.  Hope it helps!

Just click on the links below to go directly to the post. To return to the main page hit the back button twice or just click on Home

Let's Talk Turkey

Fresh or Frozen Turkey - Your Decision

How Much Turkey to Buy?

Cooking

Recipe: Cheesy Onion Casserole

With the holidays coming up shortly... I thought it would be
a good time to post a terrific side dish... Cheesy Onion Casserole.   This is really a no fuss side dish that
is so good.. it's almost addicting...

TIPS

I used Campbell's Cream of Onion Soup... I know a lot of
recipes use Cream of Chicken or Mushroom... all I can say is... don't... The
Cream of Onion Soup keeps the flavor as

Recipe: Crockpot Beef Stroganoff

I make a lot of crockpot recipes for the convenience of
them.. but I especially like this recipe for Beef Stroganoff because the slow
cooking makes the meat more tender...

I know this uses canned soup and some other shortcuts.. but
... trust me.. this makes a really good Stroganoff.

TIPS

Make sure you use Golden Mushroom Soup... don't substitute
Cream of Mushroom Soup.. it's just not as

Quick and Easy Halloween Treats

 
I thought I would do a quick post of my Quick and Easy Halloween Treats that I've recently posted...

I always liked to make holidays special for my son when he was growing up...  and while I adore Martha Stewart.. most of her stuff was just not happening..  I had limited time and resources... so it was nice to find a few things that make the day special and that don't require a lot of time

pumpkin cheese ball

I'm obsessed with fall and halloween. Have I made that clear yet?! Here's an easy and quick appetizer idea for your halloween spread! I was inspired by this blog post I found via pintrest. Such a fun idea! She's got a ton of great ideas, BTW. The only problem was in my mind, the cheese to cracker ratio was way out of proportion. 

There's not really a recipe here. I used my favorite sharp cheddar cheese spread and rolled it into a ball. With the back of a butter knife, I made the lines down the pumpkin. I inserted a giant pretzel rod and some cilantro (that's what I had on hand) and served it with pretzel crisps (again, that's what I had on hand). Make sure you insert the stem right before you want to serve it. Otherwise, it will get soggy. You can make the mold a few days before your party. I love things that can be done beforehand!

improv style:

use your favorite cheese spread…. smoked, with bacon bits and chives, pimento cheese, even a brie round, goat cheese  or white cheddar spread to mock a white pumpkin would be super chic. you can even add your own fresh herbs and fixins (think salami chunks or bacon, hello) to spice it up. 

for the stem and leaves you can use pretzels, celery sticks, a bell pepper stem, or green onion. For leaves you can use anything leafy… think spinach, herbs (cilantro, flat leaf parsley), celery leaves, kale, the list goes on…

if you want to get extra halloween-y, you could put cut veggies to make it look like a jack-o-lantern. about a month after i saw the food bloggers post, i saw this idea on food network magazine. they took it up a level and served it with blue (looked black) tortilla chips and rolled the cheese ball in nacho doritos. hello! such a great idea and it was orange and black! very festive!

i would serve with your favorite crackers, bread slices, pretzels, or even chips! anything you like cheese on! serving it on a chalkboard platter would be great way to show the halloween theme too! you can roll the bottom of the cheese in chopped or slivered nuts. 

what are you going to be for halloween this year? and more importantly, what are you going to make to nosh on for the big day?! 

Recipe: Mummy Dogs

Aren't these the cutest little mummys??  Make Halloween special ... with a terrific
hotdog lunch or supper... make them into little mummies.... Mummy Dogs.... BOO!


These are really easy to make... but... you need few tips to
make them...  it took me 2 tries before I
worked out the little kinks... so read on...

TIPS

The number one most important tip.. the hot dogs have to be
dry.... take

Recipe: Super Easy Chicken and Dumplings

A Repost ..of sorts

Ahhhh comfort food... perfect when the weather gets
cooler... Chicken and Dumplings... a Southern favorite.... and what better way
than making it in a crock pot...  no fuss
... one pot and it cooks for you.. now how great is that??


Be warned this is not the dumplings my Mother made.. nope...
not those floury dry things floating in stew... some people adore those

Recipe: Sweet Potato Mashtini

Another great idea to dress up mashed sweet potatoes... the
Sweet Potato Mashtini!  This is a
wonderful way to add a little something extra to a special dinner... perfect
for the holidays... and a recipe that you can make for any number... one, two
or twenty!

TIPS

If you're like me....I don't have a gazillion Martini
glasses... I think my set is for four... 
so if you think you want to

Recipe: Easy Sugared Doughnut Bites

This quick and easy recipe for Sugared Doughnut Bites uses
canned biscuit dough... they cook up in minutes for a quick treat.  They're so yummy and easy to just pop in your
mouth... one after the another.   They
will disappear in no time!


TIPS


Use a frying thermometer... it is the best for helping to
control the temperature... the right temperature when cooking means the
difference between

Recipe: Pepperoni Pizza Quesadillas

I know Pepperoni Pizza Quesadillas sounds a little ...
umm... different... after all... that doesn't sound very Mexican at all... well
it's not... a little Italian.. a little Mexican.. it's all good.

This is a quick and easy lunch... kind of like a slice of
pizza with a top.  Trust me.. it's good!

TIPS

I don't use my Quesadilla maker for this one.. I tried.. but
it failed .. the top of the

Recipe: Oatmeal Caramel Apple Bars

This recipe for Oatmeal Caramel Bars is soooo easy... I mean
really, really easy!   They're absolutely
delicious... the perfect combination of flavors... truly!


This is a Betty Crocker recipe that I altered very
slightly... but in my opinion .. it makes all the difference.  Instead of using a 9 x 13 dish... I use a
slightly smaller baking pan.. an 7 x 11. 
In my opinion, the crust is just a

Recipe: Quick and Easy Broccoli Cheddar Soup

 

Nothing is better than a wonderful bowl of soup on a crisp
fall day.... and this creamy soup certainly fits the bill nicely.
This soup has little prep and cooks up quickly... now how
great is that?


TIPS
I use Fat Free Half and Half... it really lowers the fat
content of this soup without losing the richness...


Yes.. I used real butter... nothing beats the flavor of real
butter... but

Great Tailgating Recipes

 
Fall sports is in full swing and with the weekend coming up... what better time to post some really great Tailgating Recipes!

Whether you're bringing it all or just a dish.... here are some suggestions...

I hope you enjoy your day!







DIPS -  dips and snacks are always welcome at games... and easy to make ahead and tote...




Corned Beef Bread Dip - a quick dip to make and  serve with

Recipe: Crockpot Au Gratin Potatoes

This recipe for Crockpot Au Gratin Potatoes is quick to
set-up... you can make a great big pot... 
perfect for holidays when oven space is at a premium.. perfect t bring
along to that covered dish supper.. perfect for a buffet.. the crock pot keeps
it warm.... an all around perfect dish!

TIPS

The kind of potatoes you use will make a difference in the
time it takes to cook...  Russets will

carved peppers for halloween

Remember that Halloween idea I mentioned in yesterday's post?! In the spirit of Halloween, my favorite holiday, I carved some orange bell peppers to look like pumpkins! 

This is such a fun idea and a great way to get kids excited about eating healthy food! You could really stuff them with anything (sloppy joe meat, spaghetti, sausage stuffing, etc...)  but I did an improv version of yesterday's post with corn, black beans and chicken. 

I saw this carved bell pepper idea last year on spa bettie and had to share the idea with you guys. She did it with a carrot ginger quinoa dish. 

Step 1: cut the top off like you would a pumpkin

Step 2: scrape out the seeds and membrane

Step 3: carve your face *carefully* with a kinfe. even better if you have mini serrated pumpkin carving knives

Step 4: stuff with desired filling

You can bake these peppers depending on the filling but they won't hold their shape quite as well. I liked the crunch of the fresh veggie in contrast to the softer quinoa filling. If I were going to make them again, I'd use red or black quinoa to get more of a halloween feel. White was what I had on hand so I just went with it!

Happy Halloween! 

far from boring health food

I'm all about trying to make healthy choices when it comes to eating. Yes, you have to live and eat well but you also have to treat your body good. It's the only one you get. It's all about balance for me. One of my favorite lunch time restaurants is called protein bar. They have an amazing selection of wraps, salads and my personal favorite, quinoa bowls. Their prices are pretty steep so I've started making my own versions to bring into work. 

This is health in a bowl that tastes nothing like "health". Seriously, I'm very particular about what types of healthy food I'll eat. I have to trick my butter loving, fatty taste buds into the good for me foods. This quinoa bowl is super filling, flavorful and taste bud approved. 

Tomorrow I'll even show you how to turn this into a fun halloween themed lunch or side dish! Kids will go crazy for it. Or, if you're a halloween loving adult like me. Seriously, it's my favorite holiday! That or Thanksgiving. Pretty much anything involving food, orange, fall and dressing up!

mexican black bean quinoa bowl

inspired by protein bar

ingredients:

2 c. cooked red quinoa

1 - 15oz can of black beans drained & rinsed

4 oz can diced green chiles

½ c. salsa verde

1 TSP ground cumin

½ c. chopped tomatoes

2 TBSP shredded sharp cheddar cheese

1 avocado diced

salt + pepper to taste

lime wedges to garnish

In a medium sauce pan, cook beans, green chiles, salsa and cumin over medium heat until warmed, about 5 minutes. Add in cooked quinoa and heat through. At the last minute, add in tomatoes and diced avocado. Stir, plate and top with shredded cheese and a lime wedge. 

improv style:

there are a MILLION ways you can improvise this dish! lets talk types of quinoa… there's white which is most common, red and black. I like the contrast that the red quinoa gives to the dish color wise. taste and texture are almost the same. white quinoa is a little more mushy but barley. any type you choose will be great! 

lets talk veggies. corn, jalapenos, diced peppers, peas, carrots, green onions, raw onion (preferably red or white), cilantro, and many many other ingredients would make great additions or substitutions to the dish. 

i love salsa verde but you could use any salsa here. additionally, chipotle would be fantastic if you're into smokey subtle heat. tabasco or your favorite mexican hot sauce would be delish too! also, no salsa? not to worry. you can use your favorite taco, fajita, or mexican seasoning mix and add a teeny bit of water to get it coated (try 1 TBSP of liquid at a time). 

i've made this with meat in the past too. chicken, steak, even marinated shrimp would work well. just make sure you season your meat!  it makes a great side but when you add in meat, it's a super hearty dinner or lunch in a bowl!

you can leave the cheese or avocado out but i think they make the dish. not into cheddar? chihuahua cheese or queso fresco would be delish. also, if you're feeling like a dollop of sour cream or greek yogurt, that would be fantastic too! this dish is pretty hard to mess up!

** note these images are missing avocado. mine went bad before i could shoot the recipe but i still prefer the dish with which is why i included it as an ingredient in the recipe!