Country Stuffing with Ham

I started making this a few years ago with cornbread.  My daughter's fight over the leftovers!  I can't remember where I got the recipe or else I'd give credit.  Very yummy!!


       Without stuffing, the Thanksgiving meal would be incomplete: no overstuffed bellies and no excuse for ostentatious consumption of gravy. We call this “country” stuffing because of the country ham and apples. If you prefer corn bread stuffing, go ahead and use that instead of bread.
       
INGREDIENTS
3 tablespoons unsalted butter
2 cups chopped yellow onions
2 cups chopped celery
2 tablespoons minced garlic
1 fresh bay leaf, crushed
3 tart green apples, cored, peeled, and cut into
1/2-inch dice
1/2 pound Smithfield ham, cut into 1/4-inch dice
3 cups chicken stock, preferably homemade (page 54)
2 large eggs
1/2 cup heavy cream
2 tablespoons minced fresh sage
3 tablespoons chopped fresh parsley
8 cups cubed crusty bread, toasted (about 1-inch cubes)
Kosher salt and freshly ground black pepper to taste
       
DIRECTIONS
       Preheat the oven to 350°F. Butter a large baking dish. Melt the butter in a 4-quart saucepan over medium heat. Add the onions, celery, garlic, and bay leaf and gently cook until the vegetables are softened and translucent. Add the apples and ham and cook for 1 minute. Remove from the heat.  Whisk together the chicken stock, eggs, cream, sage, and parsley in a large bowl. Add the bread and gently toss to coat it evenly. Add the sautéed vegetables and toss to combine. Season with salt and pepper.
       Transfer the stuffing to the baking dish. Cover and bake for 35 to 40 minutes. Remove the cover and bake uncovered for 15 to 20 minutes longer.
       SERVES 8.

Peach Crisp

 

Preheat oven to 375. Make the topping below and set aside.

Crisp Topping

• 6 Tablespoons slightly softened butter, cut into 1/2 inch chunks
• 3/4 Cups brown sugar
• 2/3 Cups flour
• 1/2 Cup rolled oats
• 1/3 Cup chopped nuts (optional)
• 1/4 Teaspoon salt
• 1/2 Teaspoon grated nutmeg
• 1 Teaspoon ground cinnamon

Using a fork, work the butter with the rest of the ingredients so that you have a coarse, crumbly mixture.

• 2 Pounds ripe peaches (To peel peaches, drop them in a pot of boiling water for 10 seconds, then remove them to a bowl of cold water. Their skins should slip right off.)
• 1/4 Cup sugar
• 3 Tablespoons flour

Slice the peaches into a large bowl, in wedges 1/2 inch thick; discard the stones.  Add the sugar and flour and toss gently.  Transfer the fruit into a 2 quart baking dish and cover with the previously made topping.  Set it on a baking sheet to catch the juices and bake until the top is well browned...about 45 minutes.

NOTE:  Peaches vary in juiciness, and this amount of flour is right for ripe, juicy fruits.  If your peaches aren't juicy, reduce the flour by a tablespoon.

This dessert is so quick and easy.  It's especially delicious served warm with vanilla ice cream.  Apples, raspberries, blackberries and blueberries or a combination are also nice options.

 

 

Red Potato Salad (light)

 

Ingredients

• 12 cups cubed red potatoes
• 1 cup chopped green bell pepper (about 1 medium)
• 1/2 cup minced red onion
• 1/2 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

Directions

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.

http://www.foodnetwork.com/recipes/paula-deen/red-potato-salad-recipe/index.html

Zesty Slow Cooker Chicken BBQ

Prep Time: 10 Minutes Cook Time: 4 Hours

Ready In: 4 Hours 10 Minutes Servings: 6

"Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare and the sauce also makes a great topping for baked potatoes."

Ingredients:

6 frozen skinless, boneless chicken breast halves 1 (12 ounce) bottle barbeque sauce

1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce

Directions:

1.	Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.	Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.				http://allrecipes.com/recipe/zesty-slow-cooker-chicken-barbecue/detail.aspx?event8=1&prop24=SR_Title&e11=zesty%20slow%20cooker%20chicken%20bbq&e8=Quick%20Search&event10=1&e7=Home%20Page

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Grilled Balsamic-Garlic Crusted Pork Tenderloin

YIELD: Serves 6.

Ingredients:

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Directions:

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii

Roasted Red Pepper Pesto Recipe

Red Pepper Pesto

 

This Pesto Recipe is super simple, quick and makes a great vegan meal that will satisfy the taste buds. Pesto is commonly made with a mixture of Basil and Spinach and some nuts with some hard cheese and plenty of olive oil. In our version we simple roasted some sweet red peppers and mixed in with them some basil, spinach, sun ripened tomatoes and some herbs to get this beautifully light, sweet and fragrant pesto.

To serve simple boil some pasta and mix it through, it really couldn’t be simpler. The beauty of Pesto is that you can also make a larger quantity and store it in a jar in the fridge. Cover with plenty of olive oil then when you have no time to cook (or just in the mood for it)…get the Jar out and mix through cooked Pasta.

Author: The Mongolian Kitchen

Prep time: 30 mins

Total time: 30 mins

Serves: 2  (IT REALLY FED 4-5)

A fresh, light and full of flavor Pesto that is quick and easy to make

Ingredients

• 2 Large sweet Red Peppers
• A Handful of fresh basil leaves
• A Handful of fresh Spinach leaves
• 4-5 pieces sun ripened tomatoes (from a Jar)
• 1/2 lime (juice only)
• 1 tsp capers
• Good quality olive oil (quantity dependent on amount)
• WE ADDED GARLIC & NEXT TIME I WILL ADD SOME HOT SAUCE.

Instructions

1. First preheat the oven to high to roast the peppers
2. Add them to a baking tray and roast for around 20 minutes, turning once throughout (the peppers are ready when part charred.
3. Leave the peppers to cook, then de-seed, de-skin and chop into rough pieces
4. Add the rest of the ingredients and add about 2 tbsp olive oil.
5. Switch on the blender and blend until smooth
6. Continue to add more olive oil until the consistency is smooth and runny but not too oily
7. Season with salt and pepper
8. To serve mix through cooked pasta
9. http://mongoliankitchen.com/red-pepper-pesto/  

Crusted Honey Mustard Chicken

 

This was really tastey.  We made it with Panko instead of the corn flakes but I think the corn flakes would maintain it's crispiness more than the Panko.  Loved the dill & honey mustard flavor!

 

Ingredients

	1 spray(s) cooking spray
	2/3 cup(s) lite honey mustard dressing
	1/8 tsp table salt
	1/8 tsp black pepper
	2 tsp dill, freshly chopped
	1 medium uncooked scallion(s), finely sliced
	1 cup(s) cornflake crumbs
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces

Instructions

• Preheat oven to 425°F. Coat a shallow pan with cooking spray.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
• Bake until chicken is golden and no longer pink in center, about 15 minutes.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving. 

http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=57621

Slow Cooker Beef Stroganoff

Prep Time: 10 Minutes Cook Time: 8 Hours Ready In: 8 Hours 10 Minutes Servings: 4

"Stew beef, condensed golden mushroom soup, chopped onion and Worcestershire sauce simmer in a slow cooker. Cream cheese is stirred in just before serving. "

Ingredients:

1 pound cubed beef stew meat 1 (10.75 ounce) can condensed golden mushroom soup 1/2 cup chopped onion

1 tablespoon Worcestershire sauce 1/4 cup water 4 ounces cream cheese

Directions:

1.

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.

2.

Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. PERSONAL NOTES:  I increased the amount of meat to 2 lbs and used 2 cans of soup.  This dish needs extra flavoring.  I added some white wine at the end and mushrooms for the last hour.  I would add some extra spices if I made it again.  We still had to salt & pepper it at serving time.  We did increase the noodles too and just mixed it all together so the family could serve themselves.  Pretty simple for a leave & go dinner. http://allrecipes.com/recipe/slow-cooker-beef-stroganoff-i/detail.aspx?event8=1&prop24=SR_Title&e11=slow%20cooker%20beef%20stroganoff&e8=Quick%20Search&event10=1&e7=Recipe

Veal Marsala

Prep Time: 10 min

Cook Time: 20 min

Level: Easy

Serves: 4 servings

Ingredients

• 8 veal cutlets (about 3 ounces each)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons unsalted butter
• 2 to 4 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 to 4 garlic cloves, smashed
• 2 ounces assorted mushrooms, sliced
• 1/2 cup sweet Marsala
• 3/4 cup low-salt chicken broth
• Leaves from 1 fresh rosemary sprig

Directions

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/veal-marsala-recipe/index.html