Our Christmas

The few days after Christmas is always a little bitter-sweet isn't it. You start boxing up your decorations, cleaning out your fridge and reminisce over Christmases past. We just barely cleaned up from Christmas, including vacuuming about ten pounds of dead pine needles. It feels good to have our house back to normal, but there's also a small emptiness it leaves behind.

We had such a lovely Christmas this year. Normally we go back to Idaho to spend it with family, but this year we stayed in Philly and kept things fairly quiet. I was a little homesick, but ultimately it was really nice not to have to travel and we got to establish traditions for our own little family.

Once of those traditions has always been to eat nothing but appetizers on Christmas Eve and watch Christmas movies until we go to bed. It's a lot of fun and adds to the excitement of the upcoming morning.

Since I was too excited to dig in, my pictures are less then blogworthy, but here's what we enjoyed Christmas Eve with the help of some friends...

Mini Caprese Skewers sitting in a layer of pesto, one of my favorite combos of all time!

I tried my hand at another cheese platter this year. Brie, Gouda and a very pungent Stilton made for a very delicious cheese platter, along with fruit and crackers. The Gouda was by far the crowd pleaser. This was actually my first time trying it and it just might be my new favorite cheese.

We also had a veggie tray, green olives, cured meats, a shrimp platter and a french onion dip with potato chips.
Gotta have chocolate chip cookies for Santa, they're his favorite ;)

Homemade baklava brought by our friends. It was so delicious that my husband ate some despite his pecan allergy. He said it was worth it.


Cream puffs, so easy to pop in my mouth, which is exactly what I did.

These were easily the star of the show. Baguette with Brie and caramelized onions. My friend brought these and I ate about four of them. The onions are sweet and the cheese is creamy, making these an almost dessert-like treat. With the extra Brie left in my fridge, I'm pretty sure I know what I'm doing for New Years!

There were also bacon wrapped scallops and water chestnuts, but I'm pretty sure they were eaten too quickly for pictures. And while I think I'm still full a week later from this feast, what are the holidays without good food right? I hope you all had a wonderful holiday season too, enjoy your last two days of 2010!

A Very Bloggy Christmas

Initially I didn't plan to do this, I was just going to start fresh for the new year. But I just don't feel right about letting these wonderful treats go without giving credit and thanks to the bloggers who posted them.

I basically found all of my baking and treat ideas from the blogosphere this year, and while I didn't get to make near as many things as I would have liked, what I did make turned out ah-mazing! Here are some of the reasons my pants no longer fit :)




I absolutely could not go an entire Christmas season without making my all time favorite Christmas cookie, the Peanut Butter Blossom! So quick and easy, and when I say easy, I mean easy to stuff about ten down my throat at once! I know this recipe isn't much of a secret, but I always visit my aunts cookie blog, Sugarbliss for the recipe every year. Thanks Rebecca!




I found this sweet Holiday Chex Mix on Cooking with Cristine. Look at those adorable homemade Santa hats! So simply made by dipping bugles into red or cherry chocolate, and then into white for the trim. This was a pretty and delicious treat to pass out to friends. Thanks Cristine!




When I found these Creme-de-Menthe bars on Joanne's blog, Eats Well with Others, my oven was still broken and I could barely stand to wait to make this. Rich chocolatey brownies, with a creamy, minty, butter cream center, and a shell-like chocolate finish to this brownies from heaven, made for a very happy Teresa. No one else in my family is big into the mint-chocolate combo (crazies!) so I ate half the pan, and the other half is in the freezer just biding their time until I decide to cheat on my New Year's diet. Oh Joanne, how I love these bars!





And last, but certainly not least, Peppermint Thumbprint Cookie Cups from Barbara Bakes. Okay, so I did cheat a bit by just adding kisses instead of "thumbprinting" them, but I guarantee that either way you make them, you'll love them! Thanks so much Barbara!

And thanks to Blogland for providing us with SO many Christmas goodies, stories and heartfelt wishes. Even if I didn't make your treats, rest assured I imagined their smells and tastes and enjoyed a bit of the season with you! Enjoy the rest of your break and Happy New Year!

Happy Holidays!

This week I had such wonderful intentions of posting all of the beautiful baked goods that I had lovingly pulled from the oven, candle burning, Christmas tunes playing, it was going to be perfection. You gotta love good intentions.

So while I won't be leaving you with pictures of overflowing cookie platters as I hoped, I will leave you with the very warmest wishes for the holiday season. I adore this time of year, food, family, fun and friends, it doesn't get any better then that. Enjoy every minute of it and I'll SEE YOU IN THE NEW YEAR!

Roasted Brussel Sprouts

It's amazing how certain recipes just stay with you. I read them, then no matter how much time passes, I just can't rest until making it. That's how it was with this brussel sprouts recipe I found over at The Hungry Housewife (a fun and DELICIOUS blog, I highly recommend you go say hi to Leslie). She posted this recipe clear back in January of last year, but when Thanksgiving rolled around, and I wanted to make brussel sprouts, I knew exactly where to go. Oh I'm so glad I did! There aren't too many brussel sprout lovers in my home, but how can you not automatically love anything cooked in bacon, c'mon? It should win just by default.

These are really simple to make, just a quick saute and a roast. But the results yield a brown, caramelized brussel sprout, brimming with smoky bacon flavor. It was easily the yummiest thing on my plate, and was the only dish that got completely eaten. Oh yes, I will be making these again and again. Thanks Leslie!

Roasted Brussel Sprouts
By The Hungry Housewife

Ingredients

1 pound fresh brussel sprouts,washed and trimmed of the rough "bud" on bottom and halved
Olive Oil
2 large shallots, thinly sliced
6 slices bacon, finely chopped
2 Tbsp Butter
Salt and Pepper
Balsamic Glaze

Directions

Preheat oven to 425

Line a baking sheet with parchment paper.
In a large skillet over medium heat, add bacon and sauté for about 5 minutes. Add the shallots and cook for another 3 minutes. Add Butter , brussels Sprouts, salt and pepper. Toss to coat.

Pour the sprouts onto the baking sheet, roast for 30 minutes, turning once.
Remove from oven and drizzle with the Balsamic Glaze.

After all the pictures I've taken of food, I really shouldn't be surprised!

Banana Chip Muffins

I really think those bears have the right idea.

Every winter, after eating a few fantastic Thanksgiving feasts, they hunker down in their cozy caves, wrapped in their plush fur coats, and dream away the winter.


I want in on that. Especially early in the morning when there aren't enough layers in the world to combat that freezing cold wind while dropping my daughter off at school. And then there are days like today, where, barring high-tech warming devices, it might actually be impossible to warm up. Even my fuzzy socks are failing me today. And to think, I used to constantly fight with mom to even wear a coat in the winter!

Well, since I don't get to hibernate like a bear, baked goods like these will definitely help me get through the cold cold days of winter. I grew up on these muffins, and after losing the recipe my mom gave me, I was convinced that any old banana chocolate chip recipe would suffice. WRONG. I actually tried quite a few different recipes, but soon realized that I wasn't going to be satisfied until I had the ones that reminded me of home.

These are everything a good banana muffin should be, moist, flavorful, and rich, but not too sweet. They are also a total snap to whip together, no mixer needed, just a good wooden spoon. Next time you have a few bananas ready to turn, give these a try. And stay warm out there friends!


Banana Chip Muffins
Provided Sweetly by My Mom

Ingredients

1 3/4 c flour
1/2 c sugar
3 t baking powder
1/2 t salt
1/2 c choc chips
1 egg
1/4 c oil
1/4 c milk
3 mashed bananas

Directions

Combine flour, sugar, baking powder, salt and chocolate chips in a large mixing bowl. Make a well in the center.

Beat egg until frothy. Mix in oil, milk and bananas. Pour into the flour mixture. Stir to moisten.

Bake @ 400* for 20-25 minutes.
Yummy!

Pork and Mushroom Stew

I'm in the best mood right now, wanna know why? Because as I sit here and type, two angels from heaven, I mean, maintenance men are fixing my oven!!! Sure, I have to sit and listen to a certain cheating wife, and a son that refuses to potty train, but hey, they could talk about world domination for all I care, at least I'll have an oven! Now my head is reeeeling with all of the delicious baked possibilities. No doubt I'll be leaving the grocery store today with a cart full of flour and sugar. It's a good day indeed!


Now onto something just as fantastic, this stew is another one of those dishes that goes straight into the top ten list of things I've ever made. When you think of a hearty stew with pork and mushrooms, the last adjective you'd probably think to describe it would be sexy, but let me tell you, this is one sexy stew! It's rich, earthy, full of soul and enticement. It's velvety on the tongue and will warm your whole body. Oh yes, this is a stew that will seduce you, and hopefully again and again.

Serve this over mashed potatoes, put on some Marvin Gaye, and thank me later.


Pork and Mushroom Stew
By Cuisine at Home October 2010

Ingredients

1 TB olive oil
1 TB unsalted butter
1 1/2 lb pork tenderloin, trimmed and cut into 2-inch pieces and seasoned with salt and pepper
8 oz cremini mushrooms quartered
1/2 sliced leeks or shallots
1/2 cup diced carrots
2 TB all purpose flour
1/2 cup dry sherry or white wine
3/4 cup apple cider or juice
3/4 cup low sodium chicken broth
1 TB minced fresh thyme
salt and pepper to taste
diced Granny Smith Apple

Directions

1. Heat oil and butter in a saute pan over medium-high. Add pork and saute until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside.

2. Sweat mushrooms, leeks and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute.

3. Deglaze pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 TB thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.

4. Serve over mashed potatoes, garnish with diced apples and a sprig of thyme.

Easy Coq au Vin

I'm all about quick and easy meals, especially on the weeknight. But then sometimes it's so fun to roll up your sleeves and take your time putting an hour or two preparing a delicious dinner.



I've been wanting to try Coq au Vin ever since I've heard of it, so when I found an easy version of it in Cooking Light, I knew I had to try it. It's still not exactly a 30 minute meal, but it's fun to make and has all the taste of a slow cooked meal. This was a huge hit with my whole family and it goes perfectly with rice. So next time you have some time, give this a try!



Easy Coq Au Vin
By Cooking Light

Ingredients

4 applewood-smoked bacon slices, cut into 1-inch pieces
4 chicken drumsticks, skinned
4 chicken thighs, skinned
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 teaspoon finely chopped fresh thyme
4 garlic cloves, minced
2 bay leaves
1 tablespoon tomato paste
1 (750-milliliter) bottle red wine
2 cups fat-free, lower-sodium chicken broth
1 tablespoon extra-virgin olive oil
8 ounces button mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley

Directions

1. Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.

2. Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.

3. Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.

4. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.

Bowties with Sausage and Roasted Peppers

During these dark days with no oven (long, drawn out sigh) I'm grateful for dinners that can all be done on the stove top like this. Granted, I'd have to use roasted peppers from a jar, but hey, these are tough, oven-less times we're living in.

It's kind of impossible to not like this meal, my kids happily chowed this down. Originally the recipe called for Orecchiette, but there was none to be found at the grocery store, so I found these itty bitty bowties instead, aren't they cute! To lighten it up a bit, I used turkey sausage, which in my mind is just as delicious. I also loved the fresh roasted peppers, they offer a bright and sweet addition to this savory meal. This recipe makes a lot, so when we pulled it out for leftovers, I tossed it in marinara to make it a bit different, and it was just as delicious. This is so great for a quick and easy weeknight meal, enjoy!



Bowties with Sausage and Roasted Peppers
Adapted by Great Food Fast by Martha Stewart

Ingredients

2 medium red bell peppers and 2 medium yellow bell peppers, four flat sides cut off core, ribs and seeds discarded
course salt and fresh ground pepper
1 lb orecchiette, small bowties or other short pasta (next time I would use about 3/4 lb)
2 teaspoons olive oil
1 lb sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Directions

1. Heat the broiler. Place the peppers, skin side up, on a fol-lined baking sheet; broil 4 inches from the heat until charred, 18-20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam for 2 to 3 minutes. Using a paper towel, rub off the pepper skins, reserving any juices in the bowl. thinly slice the peppers crosswise into 1/4 inch strips; return to bowl. Set aside.

2. In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving 1/2 cup of the pasta water.

3. Meanwhile, heat the oil in a large skillet over medium heat. Cook the sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add the roasted peppers; cook until heated through.

4. Transfer the sausage mixture to a large bowl; add the pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Monster Cookies

My oven is broken, and it won't be fixed for a week. I. AM. DYING. Not only does it hamper my ability to cook regular meals for my family, but it's also broken during the biggest baking season of the year! If you listen very carefully, you'll hear my waistline sigh in relief. However it's being completely drowned out by my heart, soul and stomach, who are screaming in bitter protest. I'm not a huge baker, but this time of year I live for it. Lord, give me the strength to last the week.

Dramatics aside, I have to share with you one of my favorite cookies. The first time I tried these I was at my cousin's house. She keeps the dough, frozen in ready made blobs, ready to throw in the oven, how genius is that! I ate one fresh out of the oven, closed my eyes and sighed that it was the best cookie I had ever eaten. That hasn't changed, which is why it's a surprise to me that it's taken this long to make them again. This was actually a product of having way too many leftover M&M's from Halloween. These cookies seriously have everything in them, peanut butter, oatmeal, chocolate, raisins, no wonder they're my favorite!

Sigh, I'd like to post this recipe in honor of my broken oven, I can't wait to be reunited!

Monster C0okies
Paula Deen

Ingredients

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 (12-ounce) jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Slow-Cooker Pork Loin Carnitas

My oldest daughter is in Kindergarten now, and out here they do full day Kindergarten, which can be good and bad. Before she started going I pictured days of endless, blissful free time. Reading for hours to my son, taking naps, shopping, consecutive lunch dates, ha! My life is busier then ever! It's not exactly like I have a whole lot MORE to do, but my days just feel longer. By the time we have reading and homework done, making dinner is about the last thing I want to do anymore. It's taken me a while to figure out how to get a good meal on the table without burning myself out. Enter crockpot, hello old friend.

The best part about crockpot meals is that you can sit down to a delicious hot dinner that you really don't even feel like you made. And though you actually did make, it only took you minutes that morning. This pork is just mouthwatering, we've already had it twice and I'm making it again tomorrow! I serve it in flour tortillas with salsa verde and sour cream, and it is slurpy, drippy heaven. In the directions it says to sear each side of the pork after rubbing it in salt, pepper and garlic. Be sure not to skip that step, I got lazy the second time around and didn't do it, it made a huge difference. The flavor is much richer when you sear in that garlic.

Slow-Cooker Pork Loin Carnitas
Fresh Food Fast by Cooking Light

Ingredients

1 (1 1/2 lb) boneless pork loin roast, trimmed
1/2 tsp salt
1/2 teaspoon black pepper
8 garlic cloves minced
cooking spray
1/2 cup water
2 cups chicken broth

Directions

1. Rub pork with salt, pepper and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook three minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.

2. Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.

3. While broth reduces, shred pork using 2 forks. Stir in broth reduction.

4. Serve in warmed flour tortillas, top with salsa verde and sour cream.

This is why I didn't get the greatest picture. My husband could only wait for so long!


How do you amazing parents fit dinner in between school, homework, sports, dance...? Any tips for the newbie?

Hot Artichoke and Spinach Dip

I LOVE the holidays!! I love the gatherings, the parties, the music, the lights, even the chill in the air and the occasional snow storm. It is, without a doubt, my favorite time of year. And of course, having the love for food that I do doesn't hurt either. The holidays basically hand you a license to go hog-wild in the kitchen, and it's okay! It's the holidays! It would practically be wrong not to.


This is a dip I served for Thanksgiving, which in our house isn't so much an event, as it is a kick-off, to all of the gorging that will happen for the next month. And now that I've made this dip, I can guarantee that it's going to be making a gooey, cheesy appearance often in our household. This is an Alton Brown recipe, which not only has five stars from a million reviews, but it also takes literally two minutes to make. There is no baking, sauteing, or cooking of any kind. Just a quick mix, and into the warmer (crockpot) it goes, providing giddy flavorful love for all in attendance. Make this dip, use carrots, cracker, bread, a spoon, legos, whatever your heart fancies to dip it in. It will all be delicious!


Hot Spinach and Artichoke Dip
Adapted from Alton Brown

Ingredients

1 cup thawed, chopped frozen spinach
1 1/2 cups canned or jarred artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions

Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. Keep in crockpot if you plan to party all night long.