Cranberry Sorbet

Cranberry Sorbet

I used to have Thanksgiving dinner at my house and I would cook and cook... and cook. Not that I minded. I really like spending time in the kitchen. Now, we go to a friends house (thanks Jeanne) and I only make a couple of dishes. This year I have so much extra time, we are running a 5K in the morning. I know it is amazing (1) that we have that much time and (2) that we are choosing to run outside in the cold. On the other hand that is 300 calories burned. 

So what will I be making? I have my Thanksgiving dishes that I make every year, chocolate bourbon pecan pie (it is incredible and it even has a nut crust) and cheese garlic grits. Yes, I will make these this year, because otherwise I would have a family mutiny. I am also making candied bacon (maybe I should run the one mile fun run after the 5k as well).

In addition, I decided to make something different this year, cranberry sorbet. (Yes, it sounds like a Prince song.) It took awhile to get the recipe right. I wanted a tart sorbet but not too tart. I wanted the sorbet to have some sweetness as well. So I decided on a pink grapefruit / cranberry sorbet. The result was right on. It is tart but not too tart and not too sweet like an earlier version I made. I can already imagine the sorbet in a glass with champagne for the adults and ginger ale for the kids. Yum!

Pink Grapefruit Cranberry Sorbet

1 1/2 Cup (300 g) of Sugar

1 1/4 Cup (300 ml) of Water

3 Pieces of Grapefruit Peel

12 oz. (340 g) of Cranberries

3/4 Cup (175 ml) of Grapefruit Juice

Bring water, sugar, and peel to a boil. Add cranberries and boil for 10 minutes stirring occasionally. 

Boiling the cranberries

The cranberries will have popped and will be tender. Remove the grapefruit peel. Puree in a blender or a food processor. Add  the grapefruit juice and pour through a sieve. 

Straining the cranberries

Refrigerate overnight. Pour into an ice cream maker. Freeze according to manufacturer's instructions. 

The bottom line: will I make this again? Yes. It is awesome. 

Sausage Balls

Freezing the sausage balls

I love sausage balls. They are so easy and so good.  I like the fact that I can make a bunch of them and freeze them.  If I have some unexpected guests, I have a delicious appetizer ready to go.  I have also serve these for breakfast with biscuits.  Yum!
I like them spicy. If you want them to be spicy, use spicy sausage. So easy. You don't have to worry about adding additional spices they are in the sausage.  If you want to go all out you can make your own sausage. (Yes, I have made my own sausage and yes it is amazing).

Sausage Balls

1 lb (.45 kg) of Sausage
8 ounces (227 g) of Cream Cheese
1 1/4 Cups (175 g) of Baking Mix
1 1/4 Cups (155 g) of Cheddar Cheese

All of the ingredients ready to mix

Mix all of the ingredients together with a dough hook.

All of the ingredients mixed together

Make into balls and place on a cookie sheet. Bake in a 400F/204C/ Gas Mark 6 oven for 20-25 minutes. Or freeze and then place in a plastic bag.  When ready to cook, bake in a 400F/204C/ Gas Mark 6 oven for 30 minutes.

The bottom line: will I make this again? Yes, I love them. I have a couple of bags of them frozen in my deep freezer.

Spinach Balls

Spinach Balls

Need a really awesome appetizer that is easy to make? I love these.  People who hate spinach love these.

Spinach Balls

1 Package (283 g) of Spinach, Cooked, Drained, and Squeezed
1/4 Cup (57 g) of Butter, Melted
1 Cup (200 g) of Stuffing Crumbs (I like Pepperidge Farm)
1/2 Cup (50 g) of Parmesan Cheese, Grated
Salt and Pepper, To Taste
3 Whole Eggs, Beaten

Mix all of the ingredients together and refrigerate until mixture sets up.

Just dump the ingredients into a bowl.

Form into balls.  Bake in a 350F/176C/Gas Mark 4 oven for 10-15 minutes.

All mixed together

If you are going to freeze them, put on a cookie sheet and freeze. Once they are frozen, put into a plastic bag. When ready to bake, do not defrost bake in a 350F/176C/Gas Mark 4 oven for 20 minutes.

The bottom line will I make these again? Yes.  I love these. I make a double batch and freeze them for later.

Cheese Olive Puffs

Cheese Olive Puffs

I like these a bit spicy. I make a double batch of these and freeze them.  Right now, I have a whole bunch of these in my freezer ready for last minute guests or a special occasion.

Cheese Olive Puffs

2 Cups (225 g) of Grated Cheddar Cheese
1/4 Cup (58 g) of Butter
1/2 Cup (63 g) of Flour
1/4 Tsp of Salt
1/2 Tsp of Paprika
Cayenne Pepper, to Taste
24 Pimento Stuffed Olives

Mix all of the ingredients together except for the olives.

Pinch off a bit of dough and wrap it around the olive. Place the dough covered olive on a cookie sheet. Bake in a 400F/204C/Gas Mark 6 oven for 10-15.

Or freeze on the cookie tray and then transfer to a plastic bag. When ready to serve, do not defrost, place on a cookie tray and bake in a 400F/204C/Gas Mark 6 oven for 20 minutes.

The bottom line, will I make these again? Yes, I love these. I might have make them a bit to spicy this last time.  Next time I am going to try using smoked paprika.

One Pot Bacon Mushroom Mac and Cheese

Mac and cheese, the ultimate comfort food

We are still rehabbing our kitchen. I don't think we will ever be done (grrrrrr). But the stove it done and I love my induction stove top. It is incredible. I bought a lot of new pots and pans to work with the stove and I rediscovered cast iron. I don't think I will be parted from it again. Not only is it a great conductor of heat and easy to clean but it also add a bit of iron to our food. We need iron and every little bit helps.

The most used pan in my house is a cast iron skillet. I use it for my one pot mac and cheese, the ultimate comfort food. This dish can be tailored to your tastes and mood. You can switch out the onions for leeks or green onions.  Don't like mushrooms? Then don't add them. The cheeses can be switched around based on what you feel like or more likely in our house, what you have in the refrigerator. One of these days I am going to add bacon and tomato. So what is the inspiration for this dish?  I became obsessed with this dish after having mac and cheese at Anna's Oven (50% of the profits from this restaurant go to charitable causes). I always get the roasted chicken with a side of mac and cheese.

One Pot Bacon Mushroom Mac and Cheese

5 Tbsp (70 g) of Butter
4 oz. (113 g) of Sliced Mushrooms (I used baby bellas)
1/2 Small Onion, Diced
4 Slices of Bacon, Crispy
1/4 Cup (31g) of Flour (Depending on how thick you want your mac and cheese)
6 Cups (1.4 l) of Milk
12 oz. (340 g) of Pasta
Salt, Pepper, and Cayenne, To Taste
4 Cups (500 g) of Shredded Cheese (I used a mixture of White Cheddar and Mozzarella)
1 Tsp of Dijon Mustard
1 Cup (125 g) of Breadcrumbs or Panko
1/2 Cup (63 g) of Shredded Cheese (I used Parmesan)

Preheat your broiler. Melt the butter in a large oven safe skillet. Add the mushrooms and onions and cook until softened.

Sautéing the mushrooms and onions.

Whisk in the flour and them slowly whisk in the milk.

Whisking in the flour

Once the milk is added, raise the heat and bring the milk mixture to a simmer. Add the pasta and the salt, pepper, and cayenne. Watch the mixture so that it doesn't boil over. Cook the pasta, stirring frequently, until tender.

Cooking the pasta

The time varies depending on the pasta you use. Don't worry if the mixture is a bit thin, it will thicken when you add the cheese. Add the mustard, bacon, and cheese stirring until combined.

Ready for the oven!

Taste and adjust seasonings. Cover with breadcrumbs and 1/2 cup of cheese. Place under the broiler until golden brown on top (about 2 minutes).

Done!

The bottom line: will I make this again? Oh my goodness yes. This is so yummy.

Cedar Planked Bacon Wrapped Chicken

Cedar Planked Bacon Wrapped Chicken

Wow that is a lot to say.  There is a lot of tastes to this dish. First let me say it is really is wonderful. But how could it not be? It has bacon. Here is my advice for making this dish great:

• Start soaking the cedar plank early. I like to soak it for about an hour. If I am making it on a weekday night, I soak the cedar plank as soon as I get home from work. 
• I like crispy bacon so I precook the bacon in the microwave for one to two minutes before I wrap it around the chicken. I also use a thicker sliced bacon because well, you get more bacon. 
• I use chicken thighs because they stay juicy. I also use bone in with the skin on. I think they are tastier. It is certainly easier to use skinless boneless thighs and they roll up nicely. But I think that is cheating....
• I use a meat thermometer to get the chicken cooked to the correct temperature. I hate cutting into raw chicken. My own personal belief is every kitchen should have a digital scale and a digital meat thermometer and a really big cast iron skillet.
• The bbq sauce is key.  If I am too lazy to make my own which happens more than I would like to admit, I use a good bottled sauce. My current favorites are Arthur's Bryant's Sauce (you can't go wrong with the classics), Head Country BBQ Sauce and Wabash BBQ Sauce (I think you can only get this in and around Kansas City).

Cedar Planked Bacon Wrapped Chicken

Chicken Thighs (2 per person)

2 Pieces of Bacon per Chicken Thigh

Salt

Pepper

Paprika (Smoked or Sweet or Both)

BBQ Sauce

Presoak the cedar plank. Preheat grill to medium heat. Precook your bacon for 1-2 minutes (if you want crispy bacon). Salt, pepper and paprika each chicken thigh. Wrap the chicken thigh in bacon. 

Ready for the grill

Place the chicken on the cedar plank and place the cedar plank on the preheated grill. 

Chicken on the grill

Grill for approximately 15 minutes and then brush with bbq sauce.

Basting the chicken

Insert meat thermometer at this point. Grill for 10-15 more minutes (until chicken reaches an internal temperature of  165F/74C). While the chicken is grilling continue to baste with bbq sauce. Remove from grill and let rest for 5 minutes and then dig in.

The bottom line: will I make this again? Oh yes, I almost didn't get pictures. It smelled incredible and tasted even better. The best part: Steven did the grilling. 

 

Microwaved Salmon

Lékué

I know what you are thinking.... microwaved salmon.... yuck! But wait! I microwaved it in silicone cookware. Yep- I bought a Lékué and decided to try it out. I decide why not go all out and start with salmon? I brought 1.5 pounds (680 g) of salmon and cut it into three pieces. It cooks in minutes so why not try salmon three different ways? My thoughts it is utterly amazing. I am not often surprised but I was by this microwave pot.You can also use it in the oven but I was much more interested in the microwave. And the clean up?  You rise it and put it in the dishwasher. That's it.

Salmon with Broccoli 

Katie loves broccoli so I decided to make salmon with broccoli.

Add in the following order:

4 Tbsp of Water
1 Tsp of Soy Sauce
1 Tbsp of Olive Oil
2 Cups (125 g) Broccoli Florets
Salt and Pepper, to Taste

Close top and microwave 4 minutes. Remove

Add .5 lbs (450 g) Salmon
1 Tsp of Olive Oil
Freshly Ground Pepper
1 Tbsp of Water

Close top and microwave 3 minutes.

I thought the broccoli was too well done but Katie really like it. The salmon was amazing. Next time I will cook the broccoli and salmon together.

 Salmon with Onion, Tomato and Basil

Add in the following order:

1/2 Cup (60 g) of Diced Onions
1 Tomato (180 g)
Basil, Chopped
4 Tbsp of Water
1 Tbsp of Oil
.5 lbs (450 g) Salmon
Salt and Pepper, to Taste

Close top and microwave 3 minutes

Finished product was salmon in broth lovely! Steven added capers to his and really liked it.

Salmon with Lemon and Dill 

Add in the following order:

2 Tbsp Water
2 Tbsp of Lemon Juice
1 Tbsp of Olive Oil
.5 lbs (450 g) Salmon
Broccoli
Salt and Pepper
Dill
Lemon Zest (from 1/2 of a lemon)

Close top and microwave 3 minutes.

I added broccoli this time with the salmon this time. It was cooked perfectly.

The bottom line: It worked. Wonderfully and quickly. Who knew that microwaved salmon could be so good. I may have to try the microwave omelet maker next. Just think an omelet in 2 minutes!