Fix-It and Forget-It Creamy Broccoli Salad with Bacon, Cheddar & Almonds This recipe is from one of my oldest and dearest friends, Kelly Santoro. Kelly tasted it at a baby shower recently and enjoyed it so much that she asked for the recipe. I was skeptical at first because I’m not a big fan of raw broccoli but Kelly insisted it was delicious. She was right. Begin by making the dressing. Next, chop the broccoli into bite-sized florets and toss with the cheddar cheese, red onions and dressing. Cook the bacon and then crumble it into small pieces. Right before serving, toss the sliced almonds and bacon into the salad. That’s all there is to it. If you enjoyed this post, sign up for free to receive new recipes by email. Creamy Broccoli Salad with Bacon, Cheddar & Almonds Serves 6-8Printable Recipe Ingredients For the Dressing 1 cup mayonnaise, best quality such as Hellman’s2 tablespoons cider vinegar 3 tablespoons honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions 1. 2. 3. Add your review or comment!
Picky Palate Turkey Tetrazzini I couldn’t wait. I’m sorry. I had planned to save my turkey leftover recipes for next week (so you’d have time to plan your after-Thanksgiving meals) but this one is just too yummy not to share. It’s turkey tetrazzini, one of my all-time faves. The Cast of Characters: leftover turkey, butter, mushrooms, white wine, salt, pepper, cream cheese, monterey jack, parmesan, turkey broth, peas, black olives, bacon, and garlic. Add some butter and chopped garlic to a pot over medium heat. Saute the garlic for a minute or so… Then throw in the mushrooms. Stir around the mushrooms and let them cook… Then add a little salt. Pour in a good cup of white wine… Then you need to let the mushrooms cook and bubble and go nuts for several minutes, or until the liquid is reduced by half. At that time, you will need to sit on your hands in order to prevent yourself from scarfing down the entire pan of wine-cooked mushrooms because there’s nothing better in the world. When the liquid is reduced… Next? But wait! Enjoy!
Black Olive Penguins Click on related blog link for more photos of the process. Cut a small triangular wedge out of each carrot slice. Use a skewer or toothpick to push the narrow end of the carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole (this is the beak). Make a lengthwise slice halfway into each colossal olive. Place a filled olive, large hole side down, on top of a carrot round, lining up the white of the cream cheese with the wedge cut from the carrot round (chest and beak should be lined up). Push one head, “beak” side lined up with the “chest” and “feet” down onto the toothpicks. Cover tightly with plastic wrap and refrigerate until ready to serve.
Make-Ahead Turkey Wing Gravy, Because You Have Better Things to Do I’m not a big fan of “make-ahead” recipes, but when it comes to Thanksgiving, the less we have to do before dinner, the better. This turkey wing gravy will not only free up valuable kitchen time, but chances are it will look and taste even better than those frantic, last-minute versions. A world-class gravy, while not a difficult procedure, does require a little bit of finesse and attention to detail. Of course, screaming kids, chatty relatives, and alcohol consumption are the natural enemies of finesse and attention to detail, so for that reason I’m a big fan of this alternative technique. By the way, as I mentioned at the end of the video, just because you’re making this ahead of time, doesn’t mean you’re throwing away all those amazing pan drippings. For this reason, I’ll generally make the gravy a little thicker than I want, knowing I’m going to dump another cup or so of liquid in later. Ingredients: For the stock: 1 large onion, chopped 2 carrots, chopped 2 ribs celery, chopped
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.
Sour Cream Mashed Potatoes Save to My Recipes Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. 3 pounds russet potatoes, peeled, cut into 2" pieces 1 pound Yukon Gold potatoes, peeled, cut into 2" pieces Kosher salt 1 cup heavy cream 1 cup whole milk 1/2 cup (1 stick) unsalted butter; plus more for serving (optional) Freshly ground black pepper 1/2 cup sour cream special equipment A potato ricer Nutritional Information Calories (kcal) 430 Fat (g) 26 Saturated Fat (g) 16 Cholesterol (mg) 85 Carbohydrates (g) 43 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 7 Sodium (mg) 100 View Step-by-Step Directions Place potatoes in a large pot and cover with cold water by 2".
Get Off Your Butt and BAKE! » Impressive recipes made simple. Vegetable Lasagna I woke up yesterday knowing I was going to make vegetable lasagna of some kind. It was meant to be, it was in the cards, it was predestined…it was fate. And I can’t explain my hankering at all. I simply woke up, got out of bed, and followed the light. I made vegetable lasagna in high school once. Not that my toes had anything whatsoever to do with my vegetable lasagna mishap, but it’s 6:00 in the morning as I type this and sometimes synapses fire that shouldn’t. Yesterday I tweeted that I couldn’t decide between a tomato sauce and a Béchamel/white sauce for my vegetable lasagna, as both are common and delicious in an entirely different way. In the end, I was in the mood for tang and stuck with just tomato. See? Here’s what I made yesterday: Start with a chopped onion. Then peel a few cloves of garlic… And mince them up nice and fine. Then you’ll need diced red bell pepper: just cut it into matchsticks, then dice away. Mushrooms. Slice them up, then chop them up… I love chopping mushrooms.
Red Velvet Rice Krispies Treats Hearts for Valentine’s Day You may have noticed I share a lot of Rice Krispies Treats, especially around the holiday. Can you blame me though? They’re sweet, gooey and oh-so-good! And these red velvet treats are to die for! Had it not been for my kiddos little sweet happy fingers, I wouldn’t have found the restraint to not eat them all. If you’re making these to just eat, no need to get fancy but if you’re making them for a special occasion like Valentine’s Day, you’ll want to check out Wilton’s selection of cookie cutters. In a small jelly roll pan you can press the treats thin enough to cut with the heart shaped cutters. With a piping bag (or plastic sandwich bag) you can frost these with pretty designs in a cream cheese frosting that makes them even sweeter. Share ‘em, eat ‘em, whatever you do, don’t leave them unattended and expect to find anything left but crumbs left over. Red Velvet Rice Krispies Treats Hearts Author: Cat Davis Type: Dessert Serves: 8 Ingredients Instructions
Beef with Snow Peas This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe. You’ve probably already figured that out by now. I was cooking my Thanksgiving recipes yesterday–chopping and rinsing and brining–and out of the blue, I knew. I knew. It came to me in a vision. I have long since stopped trying to ignore visions of words written on bright white walls. What about you guys? Oh. Never mind. Let’s just make the beef with snow peas and forget this ever happened…okay? My favorite meat for stir fry is flank steak, because it remains so, so tender when you slice it very thin. Look at that beautiful, beautiful beef. Yes, I’m married to a cattle rancher. Grab some soy sauce. Some sherry…(either cooking or regular sherry is fine.) Brown sugar. Some minced fresh ginger. Sometimes I slice the peel off of ginger, take a big whiff, and can’t believe what I’ve just experienced. Rosemary Cilantro Lemongrass I close my eyes and want to die from bliss when these scents enter my world. And the ginger.
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