Parmesan Rice

Need a good side?  I always have a great idea for the main dish, but it usually is not enough!  This recipe is a great side to most dishes!  Not to mention is really fast, easy and good! 

PARMESAN RICE

1 cup long-grain white rice

coarse salt

2 tablespoons butter

3 tablespoons grated Parmesan cheese

1/4 cup fresh flat-leaf parsley, chopped

In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.

You'll LOVE it, Guacomole

Everyone has their favorite Guacomole recipe.  This is one that I made up from a combination of others that I have had and I LOVE it! I would love to have you share your guacomole recipes with me!  How do you make it?

GUACOMOLE

2-3 avocados - peeled, pitted and mashed (the more ripe an avocado is, the better)

1 large tomato, diced small

1/2 cup of red onion, diced

1/2 cup jalapeno peppers, chopped

chopped fresh cilantro as much to your liking

1 cup of any Italian dressing

dash of salt

Stir above ingredients together and refrigerate for at least 30 minutes before serving.  The longer it sits, the hotter it gets!  ENJOY!

Little Smokies

So, I NEVER... EVER thought I would post a recipe for these little bad boys, but here it is. Just  in time for the BIG game!  My kids are going to LOVE me!  Oh ya and ok, I will admit, they ARE pretty darn good!  Really!  There I said it!

LITTLE SMOKIES

2 large bags little smokies

1 bottle your favorite bbq sauce ( I used Famous Daves)

1 small jar grape or apricot jelly

Mix well all ingrdients.

Cook in crock pot on low heat, stir occasionally.

Don't forget the cranberry sauce....

Thanksgiving wouldn't be right without the cranberry sauce.  It adds so much.  Flavor, color, texture, the cool popping noises they make when you cook them...

HOWEVER, I don't actually use it until the next day when I have it on my infamous turkey sandwich on a roll.  Strange I know, but it's the truth!

I love this recipe below.  It adds just the right everything!  ENJOY!

Orange- Scented Cranberry Sauce

2 bags (12 ounces each) fresh or frozen cranberries

1 1/2 cups sugar

4 wide strips orange zest, plus 1 cup fresh orange juice

Coarse salt and ground pepper

In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice. (To store, refrigerate, up to 1 week. Bring to room temperature before serving.)

Instead of the mashers...

Mashed potatoes are called 'mashers' in our house.  And believe me, they are considered major delicacy food, especially by Mr. E.  But HIS week spot is Sweet Potatoes mashers, so I won't even mess with taking these away from him.  Oh No, this recipe below is to replace just plain old mashers at the Thanksgiving table!  Wonderful and oh so easy...  I promise, they won't last long!

Mashed Potato Gratin

(recipe from here and picture from here.)

3 tablespoons butter, plus more for baking dish

3 pounds russet potatoes, peeled and chopped

Coarse salt

3 large egg yolks

1 1/4 cups milk

1 1/2 cups coarsely grated Gruyere, Jarlsberg, or other Swiss cheese (6 ounces)

Preheat oven to 400 degrees. Butter a shallow, 1 1/2-quart baking dish. In a large pot, cover potatoes with water by 1 inch; add 1 tablespoon salt. Bring to a boil; reduce heat. Simmer until easily pierced with a paring knife, about 20 minutes. Drain. Wipe pan; return potatoes.

Add butter; mash with a potato masher until creamy. Cool slightly. Fold in egg yolks, milk, 1 1/4 cups cheese, and 2 teaspoons salt. Spread in prepared dish.  Top with remaining cheese. Bake until golden brown in spots, rotating dish halfway through, about 30 minutes.

Not your everyday Thanksgiving....

THANKSGIVING. I truly love this holiday.  Wonderful food, family, friends and a nap if you are lucky!  Followed by Black Friday early morning shopping!  WOO HOO! But that's another post for another blog, right?!  I love the traditions associated with it, however, I am by no means a traditionalist when it comes to the menu.  I will do a turkey for turkey day, (how can you NOT?), but I love to shake everything else up a bit.  I also want to cut time and effort whenever possible, and NO I am not lazy! (wink wink). 

So it begins... The week and a half of non traditional, time saving Thanksgiving recipes! Whether you are cooking the entire feast, or just bringing a side, I hope at least ONE of these new recipes that I have found works for you and your loved ones! ENJOY!

(recipe and picture from here.)

Slow Cooker Sourdough and Wild Rice Stuffing

8 cups cubed sourdough bread

3 cups chicken broth

1/2 cup uncooked wild rice

1/3 cup dried porcini mushroom pieces

3 medium celery stalks, chopped (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1/4 cup chopped fresh parsley

1/4 cup butter or margarine, melted

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

1/2 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup chicken broth

Heat oven to 300ºF. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.

Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.

Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes.

Buttermilk Homemade Onion Rings

2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
3/4 low-fat buttermilk
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
4 cups vegetable oil

In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.

In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 degrees and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.

Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings. (recipe and picture from marthastewart.com)