Red Onion Spinach Salad

My friend Jen requested this recipe. It is very tasty and a go to for salads. The great thing is that you can put just about anything in the salad and it works!!


Red Onion Spinach Salad

Dressing:
1/4c. sugar
1/3c. oil (not olive)
1/4t. salt
3T. red wine vinegar
1/8th red onion

Mix all in blender

Salad:
Mix together any of the following
Spinach
Red Leaf Lettuce (really any lettuce you have will do)
Granny Smith Apple
Pears
Bacon
Craisins
Toasted Almonds
Parmesan Cheese

Italian Wedding Soup

This is a recipe that came from my cousin Jenny. It is so delicious and hearty. I am a soup lover and this one makes it in to the meal plan about once a month! (I will post a picture next time I make it...I forgot to get one this last time!)

Italian Wedding Soup

Makes about 12 cups

1 (10oz.) package frozen spinach, thawed
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1T. chopped garlic in 1/4 c. olive oil
4 cups chicken broth
1T. dried basil
1t. SPIKE all purpose seasoning (you can find this in the spice aisle)
1/4 pound uncooked orzo pasta
1T. cornstarch dissolved in 1/4 cup cold water
grated romano to taste

Meatballs: (I have used many different recipes for these...you can buy the meatballs if you want too!)
1 pound ground beef
1/4 cup bread crumbs
1 egg
salt and pepper to taste
1T. chopped parsley
1 clove garlic

Heat oven to 350*.

To make meatballs, combine ground beef, breadcrumbs, egg, salt, pepper, parsley and 1 chopped clove garlic. Form into tiny meatballs. Place on a baking sheet and bake for 15 minutes or until done.

Microwave spinach according to package directions. When cool enough to handle, squeeze out all moisture and set aside.

Saute onion, celery, carrot, 1T. chopped garlic in oil, 5 minutes or until onion is transparent.

Add chicken broth, basil and SPIKE and let simmer 5 minutes.

Add orzo. Let cook 8-10 minutes. Add cornstarch mixture, stirring slowly until soup begins to thicken. Add spinach to soup, followed by meatballs. Top with grated romano and serve.

Chocolate Pecan Pie

Douglas loves pecan pies. When I saw this recipe I couldn't pass it up...take a yummy pie and add chocolate to it?? Yes please!

Chocolate Pecan Pie

Everyday Foods Nov. 2009

Serves 10
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe pie crust, rolled and fit into a 9-inch pie plate
1 cup pecans

Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.

In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Green Bean Casserole

Who doesn't love green bean casserole?? I think it is another of those comfort foods that most enjoy. I love this recipe because instead of buying cream of mushroom soup and french fried onions, you do it all yourself!

Green Bean Casserole
Everyday Foods November 2009


Serves 8
3 cups vegetable oil
6 large shallots, cut into very thin rounds, rings separated
1 1/2 cups all-purpose flour
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved
1/4 cup (1/2 stick) unsalted butter
1 pound button mushrooms, trimmed and coarsely chopped
14.5 ounces low-sodium chicken broth
1 cup whole milk



Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)



In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water



In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

Sweet Potato Casserole

I like pretty traditional Thanksgiving fare and I love sweet potatoes so this recipe fits the bill...my mouth is salivating just thinking about it. Hope you enjoy!

Sweet Potato Casserole
Everyday Foods, November 2008

Serves 8
3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/2 cup whole milk
4 tablespoons butter
1/2 teaspoon ground nutmeg
2 cups mini marshmallows or chopped regular marshmallows

Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.

Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)

Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Thanksgiving Corn

So I feel like I'm breaking the biggest food blogging rule EVER . . . I am posting a recipe of something I have not actually made or eaten. But, to be fair, it is a tried and true of my very good friend, Christy Miller and I have it on excellent authority that this dish is foolproof. It is a star at their meal and anytime I hear that about a vegetable (really, what veggie outshines dessert?) I have to try it. I am going to make it this year for Thanksgiving and who knows, maybe you want to too and if I wait till AFTER I make it to share the recipe, well, then Thanksgiving will be over. Hence my rule breaking. :)
I promise to add notes/photos after I make this.

Ingredients:
6 slices bacon, drippings reserved
1/2 cup chopped onion (yellow or white onion)
2 tbsp flour
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
3 1/2 cups whole kernel frozen corn
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives (garnish, optional)

Directions:

In a skillet, fry bacon until crisp, you don't want any wiggly parts. Drain grease and save 2 tbsp drippings. Crumble the bacon and set aside. In your skillet with the reserved drippings, saute onions until tender, add flour, garlic and salt/pepper. Cook and stir until bubbly, then cook and stir one minute more. Remove from heat and stir in sour cream (isn't this sounding yummy?) Add corn, parsley and 1/2 the bacon, mix and pour into a 1 quart baking dish. Sprinkle the top with remaining bacon. Bake uncovered at 350 for 20-25 minutes. Serve with chives as a garnish.

* Christy says she usually doubles this for Thanksgiving and it fits perfectly in a 9x13. She also says to get a really high quality frozen corn, she uses the frozen organic corn from Costco with great results.

Turkey Brine

This is a recipe from my friend Holly. I tried it out last year and it made the most tender, juicy turkey I have ever had. I am definitely doing it again!!


1 (10 to 12-pound) turkey

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with 4 tablespoons unsalted butter at room temperature. Season lightly inside and out with salt and pepper.

Stuff the turkey with:
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme

Loosely tie the drumsticks together with kitchen string.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn over, and baste with 1/2 cup chicken or turkey stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.