January 2013
One of the best parts of having an extended holiday break is getting to spend time in the kitchen. Although I did try a few new recipes, this year I prepared a lot of the boys’ favorites. The colder weather provided the opportunity for us to enjoy some recipes we have not made in a long time!
One day I will get better at taking pictures – until then, here are links to recipes that I was able to find online (some with pictures):
1. WHOLE FOODS CHEDDAR, CORN AND POTATO CHOWDER- http://www.wholefoodsmarket.com/recipe/cheddar-corn-and-potato-chowder
We absolutely love this soup. Reheats well. I found this recipe on the Whole Foods App on my iPhone a couple of years ago. I actually use this App from time to time when I am at HEB and need a new idea for a dish.
2. RACHEL RAY’S BARBECUED BEEF AND BAKED BEAN CHILI with CHEESE BISCUITS- http://www.rachaelray.com/recipe.php?recipe_id=2147
This is a great dish to have on hand when the boys have friends over. We skip the scallions in the biscuits (which are soooo easy to make! A double batch may be in order!)
3. COOKING LIGHT CORN FRITTER CASSEROLE- http://www.myrecipes.com/recipe/corn-fritter-casserole-10000000689931/
This is a perfect side for the spiral ham that we frequently pick up after Christmas (on sale most years at this time). Once again, we opt out of a few veggies – no peppers or onions (I just sub a little onion powder). Not enough anyways to make a difference in the “healthy” quotient. I don’t always go for the “light” recipe – sometimes it is just easier to use 2 whole eggs and regular cream cheese.
4. MARTHA STEWART PROSCUITTO WRAPPED CHICKEN BREAST- http://www.marthastewart.com/341415/prosciutto-wrapped-chicken-breast-with-r
This is my first new recipe for the holiday break. Very simple and quick. I sliced the boneless chicken breasts in half lengthwise – they are so large otherwise. The oregano is still thriving in my garden, so I placed a sprig on each piece of chicken before wrapping it with the prosciutto. Since my homegrown oregano has pretty thick stalks, I pulled the sprigs out before serving. The leftover chicken provided a nice addition sliced on top of a spinach salad the next day.
5. RACHEL RAY’S ALBONDIGAS SUBS WITH FIRE-ROASTED SALSA- http://www.rachaelrayshow.com/food/recipes/albondigas-subs-spicy-spanish-meatball-subs/
This recipe is a little more labor intensive then most of Rachel’s recipes, but well worth it. I found this one online when I was scoping out her SXSW party here in Austin a couple of years ago.
*Salsa note – this is where I got my inspiration for our family go-to salsa recipe. I basically make the fire-roasted salsa as stated in the recipe. Then I toss it in the food processor to get rid of the big chunks of veggies. Adding a little Chipotle Tabasco and fresh lime juice after processing provides the final layers of flavor.
6. SOPAPILLA CHEESCAKE PIE (from Allrecipes.com)- http://allrecipes.com/recipe/sopapilla-cheesecake-pie/Detail.aspx
In searching for a quick dessert to accompany our New Year’s Eve Mole feast, I came across this recipe – tons of rave reviews intrigued me to give it a try. I was pleasantly surprised at how easy it cut when it was cooled. The only change I made to the recipe was waiting to drizzle the honey until right before I served it. In fact, you could put the honey on the table and let everyone choose the perfect amount of honey for their liking. The verdict was – YUM!
A video of the easy prep for this recipe is provided at the link above.
Would love to hear about some of the recipes you have been enjoying this holiday season!
