Recipes

[Coquille]

@walker My mother made Raisin Sauce and it was delicious. She put it over an old Jewish meat dish. I won't say what the meat was because just thinking about it gives me the willies. Needlesss to say, I ate the dish a few times only because of the Raisin Sauce!

Thanks. Have a Happy and Healthy!

[momtochloe]

Honey Balsamic Brussels Sprouts

Ingredients

• 1 1/2 lbs brussels sprouts
• 3 tbsp olive oil separated
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp balsamic vinegar
• 2 tsp honey

Instructions

• Preheat oven to 425°F.
• Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
• Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
• In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
• Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
• Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Next Ingredient:  Cool Whip

[momtochloe]

Ok I so rigged this a bit as I thought it would be such a great idea for parties or Sunday morning brunches (seriously, wouldn't this be great when you have folks over or on a Sunday morning with your kids?):

Cool Whip Snowflakes

You will need:

• a tub of Cool Whip (500mL)
• 1/4 cup of water
• pan (I used an 8x6" pan)
• wax paper
• bowl
• spatula
• snowflake cookie cutter (you could also use any other shape you would like)

Stir together your thawed Cool Whip and water in a bowl.

Line your pan with wax paper.

Pour your Cool Whip mixture into the pan. Use a spatula to spread the Cool Whip evenly. You will want to use a pan size that will give you about a 1/2 to 1 inch thick Cool Whip layer.

Now put your pan in a freezer for a couple hours or overnight. The Cool Whip must be frozen hard for best results.

Remove the wax paper from the pan. Cut out snowflakes using a cookie cutter. You will want to work quickly because the Cool Whip will start to melt.

If the Cool Whip is too soft, you can put it back in the freezer to firm up.

Add your snowflakes to hot chocolate or any other beverage that goes with whipped cream. Watch your snowflakes melt and enjoy!

Here is the link for those that are interested in making them:

https://www.instructables.com/id/Cool-Whip-Snowflakes/

Next Ingredient:  Chipotle peppers

[Coquille]

Roasted Broccoli with CHIPOTLE Honey Butter

2 lbs broccoli crowns, washed and completely dried, cut into 2 inch florets, 4 tbsp unsalted butter, melted, 3 cloves garlic, minced, 1 1/2 CHIPOTLE PEPPER in adobo sauce, minced, 1 tbsp honey, 1 tsp salt (I leave this out), 2 tsps fresh lime juice, from 1 lime or you can use a lemon instead.

Preheat the oven to 450. Line a baking sheet with foil.  Mix the CHIPOTLE PEPPER with the garlic. Combine in a large bowl, the butter with CHIPOTLE PEPPER, garlic, honey and salt. Add the broccoli florets and toss to evenly coat. Place on a baking sheet, roast for 12 minutes until lightly browned, crisp and tender. Then sprinkle the lime juice over the top.

Option: I toss in a handful of chopped almonds or walnuts, before cooking.

Next Ingredient: RED CABBAGE

[momtochloe]

NORTHWOODS INN PURPLE CABBAGE SALAD

INGREDIENTS

• 1⁄2cup vegetable oil
• 1⁄2cup red wine vinegar, plus
• 2tablespoons red wine vinegar
• 3tablespoons sugar
• salt
• 1teaspoon seasoning salt, such as Lawry's
• 1⁄4teaspoon black pepper
• 1⁄4teaspoon onion powder
• 1⁄2head red cabbage, very thinly sliced

DIRECTIONS

1. Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.

Next Ingredient:  Carrots (guess who's looking for a new recipe?)

[aroc3435]

BAKED CARROTS

Joy of Cooking  1978. Page 297       4 servings

Preheat oven to 350 degrees.

Melt 3 Tbsp butter.  Saute 1/4 cup chopped onions for about 3 minutes. Add and stir in 2 cups peeled, shredded carrots.  Place these ingredients in a baking dish.  Combine and pour over the carrots 3/4  tsp salt, 1 Tbsp brown sugar, 1 tsp dry mustard or 1/4 tsp cloves (adding a few drops of hot sauce is optional) and 1/4 cup of stock (I use vegetarian, chicken, or beef stock.)

Cover the dish.  Bake until tender.

This is a nice side dish with a baked ham.

NEXT INGREDIENT:  SHELLFISH OR FISH

[house_cat]

@momtochloe

I love the snowflakes!

Snowmen would work nicely, too, or any shape!

NEXT INGREDIENT:  SHELLFISH OR FISH

[momtochloe]

@aroc3435 thank you so much, I love the idea of adding a touch of mustard and hot sauce to the carrots. yum!

NEXT INGREDIENT:  SHELLFISH OR FISH

[aroc3435]

@momtochloe  I like playing around with ingredients in recipes.  You could swap out the cloves and use a little grated fresh ginger instead, or in addition to.  Also, I usually double this recipe when I make it because it is so good that folks take a second helping because it is different.

Hope it works for you.

NEXT INGREDIENT:  FISH OR SHELLFISH  

Guess who is bored with my tried and true seafood recipes--me!

[Zhills]

                                      

Shrimp and Asparagus over Penne

Cook: 8 oz penne in boiling water.

Saute:  in 2 Tbsp olive oil

1 clove garlic

8 oz asparagus (cut into 1/4" pieces) Cook stalks 3 mins, add tips, cook another 3  mins.

Add:  1 fresh tomato chopped small

Cover and set aside.

Saute in: 2 Tbsp olive oil

1 clove garlic and cook until golden.  Do not burn!

Add: 8 shrimp (peeled and deveined) and cook until pink.

Add veggies to shrimp.  Salt and pepper to taste. 

Pour wine over all if desired.  (Great without it)

Serve over a plate of cooked penne. 

Beautiful to serve; delicious to eat!

Next ingredient:  Bacon  Any Leftovers