Reflection

People come and go in your life but a true friend is always there.  No matter how long it has been since you have seen them or spoken with them.  Take time to make that phone call or drop them a letter.  Do it now while they are still here!!!

Today, I am sharing two of my favorite holiday recipes for you to share with your friends and family.   I hope you enjoy it as much as my family and friends do.

Holiday Eggnog

INGREDIENTS:

  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites

INSTRUCTIONS:

In the bowl of a stand mixer, beat egg yolks until they light in color. Gradually add  1/3 cup sugar and continue to beat until it is completely dissolved. Add milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve. Top with a sprinkle of nutmeg and cool whip (optional).

eggnog

Milk Gravy and Biscuits

INGREDIENTS:

INSTRUCTIONS:

Heat bacon/sausage drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.

Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

Add crumbled bacon or sausage then serve over biscuits or toast and enjoy.  I have this for any meal of the day!!!

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Frozen Meal Workshops – Beef Enchilada Stew

I recently attended a  frozen meal workshop which I loved.  Although the up front cost is a lot, you do get 10 meals so if you do the math, it is very much worth it.  I selected the One Stop Crock-Pot plan and so far have loved every meal I prepared.

One of the best recipes I prepared was the Beef Enchilada Stew so I wanted to share this recipe with you.

Ingredients:

1½ pounds beef stew meat

1 yellow onion, diced

3 stalks celery, diced

2 cups frozen cubed butternut squash,

1 (29 ounce) can tomato sauce, no salt added

1 (15 ounce) can diced tomatoes, no salt added

½ teaspoon black pepper

1 cup Enchilada sauce

1 1/2 tbsp Spicy Carne Asada Seasoning

Shredded cheddar cheese (for topping) – optional

Sour cream (for topping) – optional

Garnish with Cilantro and avocado slices – optional

Instructions:

Place all ingredients except optional items in crock-pot and cook on medium for 6 – 8 hours or until meat is cook through and vegetables are soft.  Serve warm with toppings and crackers if desired.

OPTIONS:

You can also add a bag of frozen corn or black beans

Tortilla chips and japalenos for a garnish

Or you can substitute shredded chicken for the beef

beef enchilada stew

 

 

Sweet Potato Casserole

One of my favorite sweet potato recipes is a Sweet Potato Casserole.  Ruth’s Chris Restaurant has one of the best but my Mothers is just as good.  So I am sharing my Mother’s recipe with you today.

INGREDIENTS:

CRUST:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/2 cup melted butter

SWEET POTATO MIXTURE:

  • 3 cups mashed sweet potatoes (I use canned to save time but make sure you drain them)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs (well beaten)
  • 1/4 cup butter, melted
  • 1 bag mini-marshmallows

INSTRUCTIONS:

  1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  2. Preheat oven to 350 degrees.
  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  4. Pour mixture into buttered baking dish.
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  6. Bake for 30 minutes.
  7. Put marshmallows on the top then cook for another 5 – 8 minutes to melt them.
  8. Allow to set at least 30 minutes before serving.

 

Sweet-Potato-Casserole-with-Marshmallow-Pecan-Streusel-5

Chicken Kabobs on the grill

I recently visited my parents in Kentucky and we made the most fabulous chicken kabob.  It was a hit and I will make it again.

Chicken Kabob on the grill

INGREDIENTS:

2 – 3 lbs cubed chicken breasts

1 Yellow Pepper (cubed)

1 Red Pepper (cubed)

1 Green Pepper (cubed)

1 Medium Onion (cubed)

1 package large Mushrooms (cleaned and dried)

1 package Cherry Tomatoes

Italian Dressing

Teriyaki Marinade

Wooden Skews (soak in water for 20 minutes prior to using)

Salt & Pepper to taste

INSTRUCTIONS:

Place 1/2 the chicken in freezer bag with Italian Dressing and the other 1/2 in a freezer bag with Teriyaki Marinade and let marinade for 24 hours.  Once grill is ready, put meat and vegetables on skews alternating until all is used except the cherry tomatoes.  Cook until chicken is no longer pink.  Put cherry tomatoes on skew and grill for the last 5 minutes of the chicken cooking.  Season all with salt and pepper to taste.  We served with Texas Toast and a side of Sangria.  You can use any vegetable you like that taste well with chicken.

Great recipe and very filling!!!

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Storing Foods: Garlic, Onions, and Shallots

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Storing Foods: Garlic, Onions, and Shallots

The correct way is to store these items is in a paper bag with holes punched in the bag.

What you would need:

  • Brown paper bags, lunch bag size
  • Hole punch
  • Paper clips
  • Marker
  1. Make sure the onions, garlic, and/or shallots are firm and blemish free.
  2. Punch holes in the bags.
  3. Fill each bag half full and fold over the top; do not mix the vegetables in the bags.
  4. Label the bag with the description of the contents then paper clip it to hold the top down.

This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.  Do not store potatoes in the same area as they give off gases that will accelerate spoilage of each other.

These will last the longest in a dark, cool (but not cold), dry storage area. I’ve successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months.  A cool, dark basement is a good choice or a cellar, if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce.

No plastic bags: Don’t ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation.