Enhance The Big Meal of The Month!

Thanksgiving can be so delicious but also a huge amount of work and effort to pull off.  We decided to curate a collection of quick and delicious side dish recipes to enhance your Thanksgiving feast without all the work!

Maple Orange Cranberry Sauce

2 bags (12 ounces each) fresh or frozen cranberries, thawed
1/2 cup sugar
1/2 cup maple syrup
1/2 cup orange juice
1 tbsp finely grated orange peel
1/4 tsp salt
1/4 tsp pepper

Simmer cranberries, sugar, maple syrup, orange juice, finely grated orange peel, salt, and pepper in medium saucepan on medium-high 10 to 15 minutes or until slightly thickened.
Courtesy of Good Housekeeping Magazine

Our Thought: Make ahead to allow the flavors to fully combine; plus it will be one less thing to make the day of!

Spinach-and-Cheese Puff

Butter, for baking dish
3x 10 ounce packages frozen chopped spinach, thawed and squeezed dry
1 1/2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
1/4 tsp ground nutmeg

1. Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.

2. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.

Courtesy of Martha Stewart

Our Thought: We chose this because it's a "dump and stir" recipe that uses a single bowl and it only takes minutes to prepare!

Butter-Pecan Sweet Potatoes

8 medium sweet potatoes (5 pounds)
2 tbsps olive oil
Coarse salt
2 tbsps butter, cut into small pieces
2 tbsps light-brown sugar
1/3 cup pecan pieces
1/8 tsp cayenne pepper

1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.

2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.

3. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

Courtesy of Martha Stewart

Our Thought: Make this one ahead through Step 2! Save the room in the oven to finish it off before the meal starts!

Meal of The Month: March

Spaghetti Carbonara Casserole

 Ingredients:

6 oz spaghetti broken into short lengths

2 C diced cooked ham

3 TBS Butter

4-6 oz sliced mushrooms

4-6 thinly sliced green onions

4 TBS flour

1C chicken broth

1 C milk

1/2 tsp seasoned salt 

1/4 tsp garlic pepper, dash of cayenne or other hot pepper as desired 

1C shredded cheese

Preparation:

• Cook spaghetti following package directions. Drain and rinse and mix with ham in large bowl.

• Melt butter over medium low heat and add the mushrooms. Cook until tender.  

• Add the green onions.  Stir in flour until blended thoroughly.

• Gradually stir in chicken broth and milk.  Add seasonings.

• Keep stirring until thickened.  When ready, combine it with the ham and spaghetti.

• Stir in the cheese.

• Bake at 325 for 25-30 minutes, until bubbly and cheese is melted.

MEAL OF THE MONTH: DECEMBER

Who has time for complicated meals this time of year?  Not us and probably not you!  When we came across this recipe from the divine Gail Simmons,  we knew it was the perfect busy bee recipe!

Three-cheese mini macs

Gail Simmons

Ingredients

• 1/2 pound elbow macaroni
• 1 1/2 tablespoons unsalted butter, plus more for brushing
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 4 ounces cheddar cheese, shredded (1 packed cup)
• 4 ounces deli-sliced American cheese, chopped
• 1 large egg yolk
• 1/4 teaspoon smoked Spanish paprika

Preparation

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Serving Size

Makes 48 mini macs

http://today.msnbc.msn.com/id/50224189/ns/today-food/#.UNDtxORESYg

NO-COOK HOLIDAY GIFT IDEA: SWEET

As promised here is the much anticipated follow up to our previous "savory" post!  As we said last week you can give homemade culinary gifts to your friends, loved ones, or even that office secret Santa that require little to no effort to assemble.  In today's post we will feature several no-cook savory ideas for those on your gift giving list!

Peppermint Bark (Not really "No Cook" but damn easy)

2 -12 oz. bags of of white chocolate chips
1 cup peppermint candies or candy canes

Line a small baking pan with foil and coat with non-stick cooking spray.  Next, place chips in a large glass bowl and microwave at 60% power for 1 minute, stir.  Repeat, stirring until smooth.  Place candies in a large releasable bag and crush with a meat mallet or heavy sauce pan.  Fold half the crushed candy into the melted chocolate.  Pour onto prepared pan spreading to approximately 1/4 inch thickness.  Sprinkle the remaining candy on top and refrigerate until firm (about 1 hour).  Break into pieces.

Flavored Butters

Honey Butter

1/4 cup honey
1 cup butter
1/4 cup confectioners sugar

Blend together and package in an airtight container or canning jar. Refrigerate.

Maple Butter

1 cup butter
1/2 cup REAL maple syrup

Blend together and package in an airtight container or canning jar. Refrigerate.

Orange Butter

1/2 cup of soft butter
1 1/2 sifted powdered sugar
1/4 cup orange juice concentrate, thawed.

Cream butter and sugar together.  Slowly add concentrate.  Package in an airtight container or canning jar. Refrigerate.

Homemade Coffee Liqueur

4 cups of fine sugar
2 cups of boiling water
1 cup good instant coffee
1 bottle (750ml) vodka
3 Tbs vanilla extract

Mix sugar and coffee together and then stir in 2 cups of boiling water. Stir until it all dissolves and then let cool.  Pour through cheese cloth into a large pitcher and add 750 ml of vodka (about 3 cups) and 3 tbs good vanilla.  Stir and then pour through cheesecloth again into bottles. (An extra bottle is needed as the resulting drink is more than enough for the vodka bottle).

Hot Buttered Drink Mix

2 3/4 cups firmly packed brown sugar
1 cup unsalted, softened butter
3 tbsp REAL maple syrup
2 tbsp ground cinnamon
2 1/2 tsp ground cloves
3/4 tsp ground nutmeg


In a medium bowl combine all ingredients with an electric mixer until well blended. Package in an airtight container or canning jar. Refrigerate. Give with following serving instructions.

"Stir 1 1/2 tsp drink mix into 6 oz. of hot cider or juice.   For hot buttered rum, add 1 oz rum to cider mixture."

Mocha Sugar

1 1/4 cups granulated sugar
1-2 packet(s) of instant hot cocoa mix, to your taste
3 tbsp coffee-flavored liqueur such as Kahlua
1/2 tsp ground cinnamon

In a small bowl stir all ingredients together until well blended.  Package in an airtight container or canning jar. Give with following serving instructions.

"Stir desired amount of sugar into coffee"

NO-COOK HOLIDAY GIFT IDEA: SAVORY

Everybody bakes cookies, but who has time for that this time of year?!  Now you can give homemade culinary gifts to your friends, loved ones, or even that office secret Santa that require little to no effort to assemble.  In today's post we will feature several no-cook savory ideas for those on your gift giving list!

RUBS

Steak

1 tbsp kosher salt
2 tsp smoked paprika
2 tsp dried oregano
1.5 tsp dried minced onion
1 tsp dried minced garlic
1/2 tsp dried cumin
1/2 tsp red pepper flakes

Mix ingredients together.  Spoon into a small jar.  Attach the following instructions:

Rub one teaspoon on each side of steak.  Grill or broil as desired.

Pork

1 tbsp kosher salt
2 tsp crumbed dried rosemary
1 tsp dried fennel side
1 tsp dried minced onion
1 tsp dried minced garlic
1 tsp coarse black pepper
1/2 tsp dried orange peel


Mix ingredients together.  Spoon into a small jar.  Attach the following instructions:

Rub one teaspoon on each side of pork.  Grill or broil as desired.

Chicken and Fish

1 tbsp kosher salt
2 tsp dried minced garlic
2 tsp dried parsley
1 tsp dried thyme
1 tsp dried tarragon
1 tsp coarse black pepper


Mix ingredients together.  Spoon into a small jar.  Attach the following instructions:

Rub one or two teaspoon(s) on each side of chicken or fish.  Grill or broil as desired.



BUTTERS

Horseradish Chive Compound Butter
(Great on steak or steak accompaniments)

3/4 cup of unsalted butter
2 tbsp bottled horseradish
2 tbsp minced fresh chives

Blend ingredients and let stand for one hour in a cool place to set up.  Place into small, wide mouthed jars.


Dill Compound Butter
(Great on fish or fish accompaniments)

1/4 lb of unsalted butter
1 tsp finely chopped fresh dill
Salt to taste

Blend ingredients and let stand for one hour in a cool place to set up.  Place into small, wide mouthed jars.

SEASONING

Special Seasoning Salt

1 cup salt
2 tsp paprika
1 tsp dried mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano, ground
1/2 tsp dried thyme, ground
1/2 tsp curry powder
1/2 tsp dried dill
1/2 tsp celery seed

In a small bowl, combine all ingredients and spoon into airtight containers for gift giving!

SPREADS

Savory Herb Bagel Mix

1 cup dried parsley flakes
1/3 cup dried dill
2 1/2 tbsp dried oregano leaves
2 1/2 tbsp dried thyme leaves
2 tbsp salt
4 tsp dried rosemary leaves
4 tsp dried marjoram leaves
2 tsp paprika

In a bowl, combine all ingredients and spoon into airtight containers for gift giving!  Add the following instructions:

Process 2 tsp of mix with 1 8 oz package of softened cream cheese.  Combine using food processor, blender, hand mixer, etc.  Transfer to an airtight container.  Chill for two hours to let the flavors blend.

MEAL OF THE MONTH: AUGUST

EX- WIFE'S CHICKEN FRICASSEE

1 whole chicken or equivalent amount of boneless chicken
1 onion
2 stalks of celery
1/2 stick butter
3 generous tbsp flour
1/2 light cream
1/2 tsp lemon juice
salt and pepper to taste

Boil chicken gently with the chopped onion, celery, salt, and pepper for 1 hour.  Remove chicken from broth and reserve.  Once cool, debone if necessary and shred.  In large skillet, melt the butter and sprinkle in the flour.  Stir until smooth over a medium heat.  Mix the cream and 1 2/3 cups of reserved chicken stock (water used to cook the bird) in a separate container.  Sprinkle salt and pepper over the roux, stirring constantly.  Slowly pour the cream/broth mixture into the roux continuing to stir.  Add the shredding chicken back to the sauce, cover and simmer for 5-10 minutes until the mixture has thickened.

TIPS:
- Due to the mild taste of the dish, it tastes especially good over jasmine rice.
- Feel free to add mushrooms or asparagus.  You could even try peas and carrots!

ENJOY!!!!

Get Soft (Butter) Quicker!

Here is a great idea we found in a magazine that we thought would pass along to all our loyal readers!

So many recipes call for softened butter, but who has the time these days to wait for two sticks to reach room temperature?  Connie does (we pay her for that), but we don't.  Next time you need to thaw your butter in a flutter, you have two options.  The first is the obvious idea of sticking it in the microwave.  Zap it on low for 20 second intervals.  The butter is ready when it is malleable but not runny.  The second idea is to take the sticks and cut them into small chunks and set them on the counter for 10 to 15 minutes while you prepare other ingredients.  The smaller size and additional surface area will help the butter warm to room temperature quickly!