Christmas Eve Menu

2007

Growing up on Christmas Eve mom would just make a ton of appetizers that we all loved. I carried that tradition on to my family.  We pretty much have the same appetizers every year but occasionally I will add some new ones to the menu. 

Here is my Christmas Eve Menu 2008:

Sausage Cheese Balls

Sombrero Dip with Tortilla Chips

France's Taco Pizza 

Bacon Wrapped Pineapple

Mushroom Turnovers

Spicy Hot Wings

Roasted Tomato Garlic Dip with Pita Chips

Brie Kisses

Pan Fried Onion Dips and Chips

Saucy Meatballs

Cheese Ball and Crackers

Vegetable Tray

Pine Bark

Choco Mallo Squares

Chocolate Buttercrunch Bars

Sounds like a ton of food doesn't it? Well it is and we will eat on it for days after Christmas! I will post the recipes soon!

Shrimp and Cream Cheese Chowder

This is a once a year recipe that we make. It is so rich so you know what that means..

Also just to let you know, I seldom ever buy canned "cream of whatever" soups. I am against them on principle alone and was hesitant when I first found this recipe. But we absolutely love it! But again only a once a year splurge. Definitely a family favorite.

Shrimp and Cream Cheese Chowder

1 (8 oz) cream cheese

1/2 cup butter

1 cup chopped green onions

2 (10 oz.) cans cream of potato soup

1 can whole kernel corn

1 can cream-style corn

2-3 cups milk

1 lb. cooked shrimp

1-2 t. seafood seasoning, "Old Bay" brand is the one I use.

In a 5 quart soup pot slowly melt the cream cheese and butter over low heat.  Then add the green onions ad simmer 5 to 7 minutes. Next stir in the  two cans of soup, the two cans of corn and simmer for 15 mintues. Then add 2 cups of milk. Add more to get the soup to the consistency that you desire. Right before serving stir in the shrimp and the seafood seasoning and heat until bubbly. 4 to 6 servings.

Feel free to indulge!

Simple Black Beans

Simple Black Beans

I wish I had remembered to get a picture before they were gobbled down. For my family I have to almost double the recipe or there is going to be a fight. This recipe is from Cooking Light magazine. We serve rice and plantains with this. Excellent!

1 1/2 T canola oil

1 cup chopped onions

1 red bell pepper, chopped

1/2 t. brown sugar

1 1/2 t. minced garlic

1/4 t. freshly ground black pepper

1/4 t. cumin

1 cup water

2 (15 oz.) cans black beans, undrained

1 t. white wine vinegar

In oil in large pot over medium heat.  Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, pepper and cumin; cook for 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat and simmer for 30 minutes or until slightly thick, stirring frequently*. Remove from heat and stir in vinegar.

* If the bean mixture becomes to thick add a bit water.

Potato Soup

This recipe for Potato Soup is my post popular recipe. I came across this recipe years ago on the Internet when I first started looking for recipes. It's from a restaurant called "The Machine Shed" that is located back in the Midwest. On Halloween night I have served this to the kids in orange pumpkin shaped bread bowls.

Potato Soup

6 to 7 medium potatoes, baked, peeled & diced

1/2 lb. diced bacon

1 jumbo yellow onion, diced

3 to 4 stalks of celery, diced

1 quart of milk

1 quart of water

2 T. chicken base*

1 t. salt

1 t. pepper

3/4 cup butter or margarine

3/4 cup flour

toppings: chopped parsley, green onion, shredded cheese and crumbled bacon

In a large heavy pot, saute the bacon pieces till about halfway cooked through. Drain most of the grease. Add the onions and celery and saute until vegetables are crisp tender. Drain off any excess bacon grease. Add milk, water, chicken base, salt and pepper. cook over medium high heat till hot; but do not boil. In small saucepan over low heat melt butter. Add flour and stir to make s roux. Stir for about a minute. Gradually add roux to soup; stirring constantly until thickened. Stir in potatoes. Ladle in bowls and serve with favorite toppings. 8 servings

*Chicken base is a paste. Similar to bouillon, but it paste form. Bases tend to have a richer flavor than bouillons and give soups a better taste. However, chicken bouillon could be added if you do not have chicken base.

Enjoy!

I am back!

As soon as I set up this blog it seems, my computer crashes! It was a long week and a half without my computer, but I am back.  I never stopped cooking and baking so I will try to catch up. 

Beef Sliders

Slider- just another word for small burger. I love these! You can make these simple or extra fancy. I like them for when you crave a burger, but just need a taste. These are fast and easy.

Enjoy!

Beef Sliders The Easy Way

2 lbs. ground sirloin or ground round

4 t. paprika

2 T. grill seasoning (McCormick Montreal Steak Seasoning)

1 small onion, finely chopped

extra virgin olive oil

12 small soft rolls, split and toasted

toppings: cheese, lettuce tomatoes, onions, bacon, grilled mushrooms etc.

Place ground sirloin in medium bowl. Combine the paprika with the grill seasoning in a separate bowl. Sprinkle over meat.  Add chopped onion, along with a drizzle of olive oil, mix well. Divide dough into 12 small patties and set aside. 

Heat a large nonstick skillet with a bit of olive oil over medium high heat. Cook patties 3 to 4 minutes and then flip and cook another 3 to 4 minutes on the other side. Top with cheese during the last minute of cooking. Place finished patties on buns and top.

Turkey Tetrazzini

I will be honest with you, the Turkey Tetrazzini almost didn't happen today. I didn't leave work until after 1:00 and I at least had to stop at the store to get fresh mushrooms for the dish. I had no time for a big shopping trip. I swung by Smith's and picked up the mushrooms and fresh spinach for a salad then hightailed it home. My biggest worry being that I hadn't prepared for my class that I had to leave to by 4:00. I got home about 1:45, started the water for the pasta and then nuked a LC pizza and gobbled it down and then started cooking.

I can't remember the last time I made a Tetrazzini. I remember that my brother-in-law Erik made one years ago that was really good. I have this leftover delicious turkey that my best friend Lisa made for our Thanksgiving dinner and I thought of that dish and looked for a recipe. The one I made was adapted from Food Network courtesy of Gourmet magazine and it turned out pretty well. I liked this recipe because I could make it ahead, but worried that it looked like a casserole..not too gourmet if you ask me..but the kids devoured it. My oldest son, my personal food critic with refined taste buds, had about 3 large helpings and told me that I might as well use the rest of the turkey and make it again. Well, I don't know about that, I still haven't made my famous Lisa Turkey sandwich yet. I served the Tetazzini with a spinach salad and a homemade balsamic vinaigrette. It was a nice dinner.

Turkey Tetrazzini

8 oz. sliced mushrooms

5 T. unsalted butter

1/4 cup flour

1 3/4 cup milk

2 1/4 cups chicken broth

10 oz. spaghetti

3 cups coarsely chopped cooked turkey

1 cup frozen peas

2/3 cups freshly grated Parmesan cheese

3/4 cup fresh bread crumbs

In a large heavy saucepan cook the mushrooms in 4 T. of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.  In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole. 

In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden. 6 to 8 servings.