Toffee Ginger Shortbreads
I used my simple shortbread recipe and added toffee and crystallized ginger chips. These shortbread cookies came out amazingly delicious.
INGREDIENTS
4 Cups Unbleached Flour
1 Cup Sugar
1 Pound Softened Butter
½ Cup Crystallized Ginger Chips
8 Ounces English Toffee Bits
In a large mixing bowl combine the flour, sugar and butter. Mix thoroughly. Add the ginger chips and English toffee bits and mix. The dough should be in the shape of a ball. Press the dough into a medium size baking pan that has been lined with parchment paper. If you don’t have parchment paper don’t worry. You don’t need to grease the pan. Prick the surface with a fork making evenly distribute perforations. Bake in a preheated 375° F oven for 40 minutes until the shortbread is delicately brown. Remove from the oven and let cool for 15 minutes. Cut into squares and place onto a serving plate. Makes 32 shortbreads.
Note: I like to use Heath English Toffee bits.
Scalloped Potatoes
INGREDIENTS
6 Cups Sliced Potatoes With Skins
¼ Cup Diced Green Peppers
¼ Cup Diced Green Onions
¼ Cup Pimento
1 Pound Shredded Cheddar Cheese
20 Ounces Cream of Celery Soup
10 Ounces Chicken Broth
1 Cup Sour Cream
Boil the potatoes for 20 minutes. Remove from the heat and drain well. In a medium size skillet sauté the green peppers and onions. Mix in the sautéed green peppers and onion with the pimento and cheese in a medium size bowl. Mix the soup, broth and sour cream into the onion & cheese mixture. Arrange the potatoes in an oiled medium size baking dish. Pour the mixed ingredient over the potatoes and bake in a 350° F preheated oven for 45 minutes. Remove from the oven and let cool for 10 minutes. Serves 8
Lamb Stew
You can vary this stew by changing vegetables and seasonings. Stews are a forgiving food. They are easy going and open to substitution. Stews are a great “make ahead” meal. If you have a busy schedule you can always prepare a stew a day or two in advance of serving. This finished product is always welcome. Be creative and use your favorite vegetables and seasonings.
INGREDIENTS
1 Pound Cubed Lamb
8 Cups Water
1 Cup Chopped Onions
1 Cup Chopped Potatoes
1 Cup Chopped Green Peppers
1 Cup Chopped Tomatoes
1 Cup Chopped Zucchini
1 Cup Chopped Celery
4 Teaspoons Beef Bouillon Granules
1 Teaspoon Mint
1 Teaspoon Lemon Peel
1 Bay Leaf
4 Teaspoons Worcestershire Sauce
Combine the lamb, water, vegetables, bouillon granules, herbs, bay leaf and Worcestershire sauce in a large stock pot. Bring to a boil over a high heat. Reduce the heat and simmer for 2 hours until the meat is tender. Remove the bay leaf and skim off the excess fat. Serve with sourdough bread and you have the best winter meal ever! Serves 4
Homemade Barbecue Sauce
Why buy bottled barbecue sauce when it’s so easy to make your own?!
INGREDIENTS
2 Strips Chopped Bacon
3 Tablespoons Minced Green Bell Pepper
1 Minced Onion
1 Chopped Garlic Clove
1 Teaspoon Salt
1 Teaspoon Chili Powder
½ Cup Vinegar
½ Cup Packed Brown Sugar
1 Cup Tomato Juice
½ Cup Water
Brown the bacon in a medium saucepan over a medium heat. Add the green peppers, onions, garlic and water. Simmer for 10 minutes. Add the salt, chili powder, vinegar, brown sugar and tomato juice. Cook over a medium low heat for 40 minutes. Makes 1 ½ cups.
Oven Baked Chicken
Parmesan cheese mixed with breadcrumbs creates a golden brown crunchy coating on this oven baked chicken. If you add herbs to the recipe it can change the way it tastes. For flavor variations try mixing ½ teaspoon dried herbs, such as rosemary or sate, into the melted butter mixture.
INGREDIENTS
½ Cup Dried Breadcrumbs
¼ Cup Grated Parmesan Cheese
2 Tablespoons Finely Chopped Fresh Parsley
½ Teaspoon Freshly Ground Pepper
¼ Teaspoon Salt
½ Cup Melted Butter
3 Teaspoons Finely Chopped Garlic
6 (4 Ounce) Boneless Skinless Chicken Breasts
Preheat the oven to 375° F. Combine the breadcrumbs, Parmesan cheese, parsley, pepper and salt in a shallow bowl. Set aside. Combine the butter and garlic in a pie pan. Dip 1 chicken breast at a time into the butter mixture. Place into the breadcrumb mixture. Turn to coat evenly. Place the chicken breasts into an ungreased medium sized baking pan. Drizzle with any of the remaining butter mixture. Bake for 30 minutes until chicken is lightly browned and the juices run clear when pierced with a fork. Serves 6
Sourdough Rolls
INGREDIENTS
2 Cups Flour
2 Teaspoons Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Salt
3 Tablespoons Sugar
1 Cup Sourdough Starter
¼ Cup Melted Butter
Combine the dry ingredients in a medium size bowl. Mix well and make a hole in the center and pour in the starter. Knead the dough in the bowl for 3 minutes. Pinch off golf ball size pieces and shape them into biscuits. Line a baking sheet with parchment paper. Place the rolls on the baking sheet and brush the tops with the melted butter. Put in a warm place to rise for 1 ½ hours. Bake in a preheated oven at 350° F for 20 minutes. Remove from the oven sand serve warm. Makes 12 rolls.
Turkey Burgers
At this time of the year most of us are looking for healthier food options. Turkey is a great substitute for ground beef. Here is a good recipe for Turkey Burgers that I think you and your waistline will enjoy.
INGREDIENTS
3 Tablespoon Olive Oil
¼ Cup Chopped Onion
5 Minced Garlic Cloves
2 Pounds Ground Turkey
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Thyme
1 Tablespoon Minced Sage
1 Tablespoon Minced Rosemary
¼ Cup Chopped Parsley
Heat 2 tablespoons of olive oil in a large skillet over a medium heat. Add the onion and garlic and sauté for 4 minutes. Remove from the heat and place in a large mixing bowl. Add the ground turkey, 1 tablespoon olive oil, salt, pepper, thyme, sage, rosemary and parsley. Mix well. Form 8 equal sized patties. Cook under the broiler for 6 minutes per side (or you can grill these) until evenly browned and cooked through. Serve on toasted buns with lettuce, tomatoes and your favorite condiments. Makes 8 Turkey Burgers.
Hanger Steak
Hanger Steak (also known as butcher’s steak, hanging tender or bistro steak) is a cut of beef steak that comes from the diaphragm of a steer or heifer. Hanger Steak used to be called, “Butcher’s Steak,” because the butchers would keep it for themselves rather than sell it to their customers. Hanger Steak typically weighs about 1 to 1 ½ pounds and resembles flank steak in texture and flavor. Hanger steak is a “V-Shaped pair of muscles with a long membrane down the middle. It is best marinated and cooked quickly over high heat because this cut is not particularly tender. To avoid toughness grill and broil and serve rare or medium rare.
The Hanger Steak is said to “hang” from the diaphragm, which is one muscle, commonly cut into two separate cuts of meat. The Hanger Steak is traditionally considered more flavorful and the outer skirt steak is composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. Hanger Steak is also a very traditional Mexican cuisine, especially in the north, where it is called arrachera and is marinated, grilled and served with a squeeze of lime juice, guacamole, salsa and tortillas for tacos. In South Texas, this cut of beef is known as fajitas arracheras. Historically Hanger Steak has been more popular in Europe. In England it is referred to as skirt steak; in France onglet; in Italy lombatello; in Spain solomillo de pulmon. In America, Hanger Steak formerly was not separated as an individual cut, but today is extremely popular. Here is an easy recipe to follow that is sure to please!
INGREDIENTS
4 (6 Ounces) Hanger Steaks
8 Tablespoons Olive Oil
1 Sprig Rosemary (Leaves Removed & Chopped)
5 Thinly Sliced Garlic Cloves
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
Mix the olive oil, chopped rosemary leaves, garlic slices, salt and pepper in a large bowl. Place the steaks in the bowl and cover the bowl with plastic wrap. Place in the refrigerator and marinated for 3 hours. Heat your grill, cast iron pan or oven broiler. Add the steaks and cook for 2 to 3 minutes on each side. Slice and plate. Serves 4
Glazed Ham
A Boxing Day Tradition!
INGREDIENTS
1 Five Pound Cooked Ham
¼ Cup Whole Cloves
¼ Cup Maple Syrup
2 Cups Honey
2/3 Cup Butter
Score the ham and stud with the whole cloves. Place the ham in a foil lined pan. Preheat the oven to 325° F. Using a double boiler, heat the maple syrup, honey and butter. Keep the glaze warm while baking the ham. Brush the glaze over the ham and bake for 1 hour and 15 minutes. Baste the ham every 10 minutes with the glaze. During the last 5 minutes of baking, turn on the broiler to caramelize the glaze. Remove from the oven and let stand for 5 minutes before serving. Serves 15
Holiday Spinach Dip
This is a quick and easy dip to make when just a few people are coming over or you are hosting a large holiday party. It is best when made one day ahead. Everyone seems to love this Spinach Dip!
INGREDIENTS
2 Large Bell Peppers
¼ Cup Olive Oil
2 (10 Ounce) Packages Frozen Chopped Spinach – Defrosted & Squeezed Dry
1 Cup Ranch Dressing
1 Cup Sour Cream
1 Cup Chopped Water Chestnuts
2 Teaspoons Teriyaki Sauce
1 Teaspoon Minced Garlic
½ Teaspoon Ground Nutmeg
Turn your oven to broil. While the oven is heating up place the bell peppers on a parchment paper lined baking sheet. Rub the bell peppers with the olive oil. Place the baking sheet under the broiler for 5 minutes each side. Remove from the oven and place in a heatproof bowl, cover with plastic wrap and let stand until they are cool enough to handle. Keeping the peppers whole, peel them, cut off their tops and scoop out and throw away the seeds and ribs. Dice the peppers and keep ½ cup for the dip. Wrap and refrigerate any leftover diced peppers for future use. In a medium size bowl combine the ½ cup diced peppers and all of the other ingredients. Mix well and place in a covered container. Refrigerate at least one day ahead. Makes 3 cups.
