Balsamic and Dijon Glazed Ham

This is the BEST ham I have ever tasted. (This meal is so completely worthy of hyperbole; I've given up attempting to write this post without it.) I was completely stuffed after this meal and I could not stop snacking on little bites of ham as I was putting it away later. My husband and my boys could not get enough of this ham either. I had a whole list of meals planned to use up the remaining ham and I didn't make a single one of them! We just kept reheating and eating the ham on its own.

The balsamic and dijon glaze is a fantastic compliment to the ham. Just a few ingredients and almost no real effort will have a very impressive meal on the table. I can not imagine ever again using the package of glaze that comes with the ham from the store! I'm planning to make this same ham again for the whole family when we are together for Christmas this year.

Balsamic and Dijon Glazed Ham
recipe loosely adapted from Bon Appetit via Epicurious

1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
2 1/2 tablespoons balsamic vinegar, I used an excellent quality 18 year aged balsamic
1 1/2 tablespoons dijon mustard

Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.

Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Then turn the ham 180 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.

Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.

Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

I roasted my 8 1/2 lb ham for 50 minutes, then basted it, 10 minutes more, basted again, 10 minutes more, basted it generously with all remaining glaze one last time and finished roasting it for 5 more minutes. An average of 10 minutes cooking time per lb of ham should be just right.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Rustic Vegetable Beef Soup

Springy, Fluffy Homemade Marshmallows - Corn Syrup Free

Homemade marshmallows melt into a mug of hot chocolate like nothing else. The chocolate becomes a foamy, sweet and frothy drink that is irresistible to me. These are sweet, fluffy, chewy, homemade marshmallows with flecks of vanilla bean throughout each bite. It is pure decadence and I'll admit I've made more hot chocolate this week than I have in years.

Have you ever tasted a homemade marshmallow? They are amazingly different from the store bought version in the plastic bag. I used to ignore store bought marshmallows in the cupboard for months (or I'll admit it might have even been years) at a time. Store bought marshmallows simply don't tempt me like these do. I made marshmallows for the first time a few years ago and now it's my tradition to make them at Christmas. This year, I was determined to figure out a substitute for the corn syrup that is used in most homemade marshmallows. I've seen recipes that use honey, but personally, I don't want a honey flavor to my marshmallows.

The recipe initially looks like a horribly long process, but it really isn't as time-consuming as it seems at first glance. Read the recipe start to finish a few times before starting and you shouldn't have any problems with it. Basically, soften the gelatin, make the sugary syrup, pour over the gelatin and mix until fluffy. Beat the egg whites, combine them with the sugar mixture and chill. Then cut, roll in powdered sugar and enjoy!

I'm including two different corn syrup free options below. You can use brown rice syrup, which I found at our local health food store. Or, you can make your own substitution for corn syrup by simply combining sugar and water in a 4:1 ratio. I made both versions this week to test them and both of them were a success.

The all sugar marshmallow was sweeter than the rice syrup version. The flavor was exactly like Jet Puffed marshmallows, with a slighter better texture than any store bought marshmallow. This version is much stickier when it is removed from the pan, but after the powdered sugar coating it was comparable to the original homemade version. This marshmallow is a bright white, as shown in the last picture at the bottom of this page.

My personal favorite and the ones that I could not stay away from are the marshmallows made with brown rice syrup. With a milder flavor that was not quite as sugary-sweet as traditional marshmallows, these were tempting me to sneak tastes all weekend, as they were waiting in their jar on top of the counter. This marshmallow made with brown rice syrup is slightly more of a cream color, as pictured at the top of this page and here with the hot chocolate.

Springy, Fluffy Homemade Marshmallows - Corn Syrup Free
recipe adapted from Smitten Kitchen via Gourmet, December 1998
Yield: about 96 1-inch cubed marshmallows

About 1 cup powdered sugar
3 tablespoons unflavored gelatin, about 3 1/2 envelopes
1 cup cold water, divided
2 cups granulated sugar
1/2 cup brown rice syrup (or an additional 1 cup sugar and 1/4 cup water)
1/4 teaspoon salt
2 large egg whites
1 vanilla bean, scraped or 1 tablespoon vanilla

Grease the bottom and sides of a square-edge 9x13 rectangular pan with butter or flavorless cooking oil. Generously dust the sides and bottom of the pan with powdered sugar. Set aside. Pour half a cup of cold water in the bowl of a standing mixer. (The marshmallows can also be made in a large mixing bowl with a hand mixer, but it will likely double the times involved.) Sprinkle the gelatin over the water and let stand to soften.

In a heavy saucepan, combine the sugar, syrup, 1/2 cup cold water and the salt. Cook over low heat, stirring occasionally with a wooden spoon, until the sugar is dissolved. Increase the heat to medium and boil the mixture until a candy thermometer registers 240 degrees, about 12 minutes. Remove from the heat and pour the sugar mixture over the gelatin, stirring until the gelatin has dissolved.

MIXING OPTION 1: Beat this mixture on high speed until thick, white and almost tripled in volume, at least 6 minutes. Grease a second mixing bowl and then transfer the sticky white mixture to the greased bowl. Clean the beaters and used bowl well and then whip two egg whites until they hold stiff peaks. Add the vanilla and then transfer the fluffy sugar mixture into the beaten egg whites. (The sticky white mixture should just slide or roll out of the well-greased bowl.)

MIXING OPTION 2: Beat this mixture on high speed until thick, white and almost tripled in volume, at least 6 minutes. In a seperate bowl, with a second handheld mixer or immersion blender whisk attachment, whip two egg whites until they hold stiff peaks. Add the vanilla and then transfer the beaten egg whites into the fluffy sugar mixture.

Beat the egg whites into the sugar mixture, just until combined. Scoop this mixture into the greased and powdered baking pan and spread it out to fill the pan. Do not worry about it if you don't get every last bit out of the mixing bowl. Sift 1/4 cup powdered sugar evenly over the top of the marshmallows. Chill at least 3 hours or up to 24 hours.

The brown rice syrup version was ready to cut at 3 hours. The all sugar version was still quite sticky at the three hour mark, so I left them in the refrigerator overnight. The next morning, they were still a bit more sticky than I expected, but they did pull out of the pan just fine.

Run a knife around the edges of the pan and then invert the pan over a large cutting board. Lift up one corner of the pan and use your fingers to release the marshmallow from the pan and place it on the cutting board. Dust the top again with powdered sugar if it is very sticky. With a pizza cutter, or a large knife, (I HIGHLY recommend the pizza cutter if at all possible, it makes cutting them a breeze!) trim the edges of the marshmallows and then cut the marshmallows into approximately 1" cubes.

Sift the remaining powdered sugar into the now-empty baking pan. Roll the marshmallows through it, on all six sides, before placing them in an airtight container. They will keep well at cool room temperature for at least 1 week. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Pineapple Teriyaki Chicken Bowls and Tacos

Dark Chocolate Toffee Cookies - Gluten Free or Not

After making the Toasted Coconut, Toffee and Chocolate Chip Cookies earlier this week, I was left with some toffee bits in the cupboard. I couldn't resist adding them to a rich, chocolate cookie. The result was crispy, chewy cookies with a deep chocolate flavor, toffee crunch and gooey chocolate chips. As with any chocolate cookie, the quality of your cocoa powder makes a big difference in the end result. Using a dutch process cocoa results in a richer cookie flavor, as does adding in a good quality dark chocolate chip.

Dark Chocolate Toffee Cookies - Gluten Free or Not
Yield: 2 dozen cookies

1/4 cup brown rice flour *
1/4 cup tapioca starch *
2 tablespoons potato starch *
1/8 teaspoon xantham gum *
1/4 cup, plus 2 tablespoons dutch process cocoa
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup butter, softened
1/2 cup light brown sugar
1/3 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup dark or bittersweet chocolate chips
1/3 - 1/2 cup toffee bits
* if you do not need a GF version of this recipe, simply substitute 1/2 cup AP flour for the items marked with an *

Whisk dry ingredients together and set aside. In a mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again. Add the dry ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.

Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Chicken with Teriyaki Hoisin Sauce

Baked Potato Soup

Baked Potato soup has been one of my favorite winter foods for so long now, I was surprised to discover I didn't already have the recipe posted here. I love that the potatoes in this soup are not watery at all; there are fluffy bites of baked potato in each bowl. If you have ever thought that you didn't like potato soup, this rich and creamy version just might change your mind.

I love the simplicity of this recipe. I tossed the potatoes in the oven in the morning while I was cleaning up breakfast. When they were fork tender from the oven, I just set the tray on the stove until they cooled. Then simply scoop them out, warm the milk, combine it all and bring to a very low simmer for about 10 minutes. The most important thing to remember with creamy soups is to AVOID BOILING your soup. Just stir frequently and allow it to combine and warm slowly.

Baked Potato Soup
recipe loosely adapted from For The Love of Cooking

Soup Ingredients:
5 lbs potatoes, this time I used red potatoes, but I have also used reds, whites, yellow and russets
3/4 cup brown rice or all-purpose flour
10 cups milk, plus more as needed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1 1/2 cups sour cream

Toppings:
1/2 lb or 8 slices bacon, cooked and chopped
1/2 cup thinly sliced chives or green onions, I like to use both
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream

Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until the potatoes are tender. Cool them completely. When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. You can also peel them fairly easily, but I'm usually not that motivated. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.

In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to thoroughly combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. Add the potatoes, salt and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.

Serve immediately or transfer to a crockpot set to WARM. This will keep well at the lowest crockpot setting for up to 4 hours, stirring occasionally. Add milk if it is too thick before serving and heat just enough to make sure the soup is warm. Ladle soup into bowls and top with bacon, cheese, chives and sour cream. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Beautiful Whole Wheat Sandwich Bread

Toasted Coconut, Toffee and Chocolate Chip Cookies - Gluten Free or Not

Toasted coconut, toffee bits and chocolate chips create an outstanding cookie with an unexpected crisp toffee surprise on the bottom of each cookie. The cookies are extra chewy from the combination of coconut and toffee bits. Toasting the coconut for these cookies brought out a nutty, deep coconut flavor. I've made the cookies with and without toasting the coconut. The cookies are delicious both ways, but I am partial to the toasted coconut version.

Toasted Coconut, Toffee and Chocolate Chip Cookies - Gluten Free or Not
recipe adapted from Two Peas and Their Pod
Yield: 2-3 dozen cookies, depending on size

1 cup sweetened coconut
3/4 cup brown rice flour *
1/2 cup tapioca starch *
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup light brown sugar
1/4 cup butter, room temperature
1 teaspoon vanilla
1 egg
1 cup toffee bits
3/4 cup semi-sweet chocolate chips
* if you do not need a GF version of this recipe, simply substitute 1 cup AP flour for the items marked with an *

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat and spread the coconut across it. Bake for 5 -7 minutes, until the coconut is lightly browned and toasted. Stirring once through the baking process. Set coconut aside to cool completely.

Whisk together, flours, baking soda and baking powder. Set aside. In a second mixing bowl, combine the butter and brown sugar and mix until creamy and smooth, about 2-3 minutes. Add the egg and the vanilla and mix again. Slowly add the dry ingredients and continue stirring until combined. Stir in the coconut, toffee bits and chocolate chips. Chill for 1 hour before baking. (The chilling is not required, but the cookies will hold their shape better after the dough has chilled. This is especially true for the GF version.)

Preheat oven to 350 degrees. Scoop 1 - 2 tablespoon size balls of cookie dough onto a parchment or silpat lined baking sheet. Bake for about 10 minutes, until the cookies begin to brown around the edges. Let cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling completely. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Slow Cooked Chili Steak Fajitas

Turkey Recipes for after Thanksgiving

I roasted a few different turkeys this year and that has added up to a whole lot of leftover turkey. I used it in sandwiches, soups, salads and I've saved those recipes to share again this weekend. If you find yourself with extra turkey on your hands, here are a few ideas to help you make the most of it.

Turkey and Walnut Salad with Cranberry Dressing - full of flavor from toasted walnuts and a fantastic cranberry dressing. This dressing alone is reason enough to try your hand at making your own cranberry sauce this year.

Simple Turkey Salad for Sandwiches - this simple salad of turkey, celery and walnuts in a creamy, tangy dressing can be served with crackers, on bread or topping a garden salad.

Southwest Turkey Chopped Salad - the turkey in this salad is mixed with a ton of other great flavors; black beans, plenty of vegetables, pine nuts and cheese. The salad is topped with a great tasting barbecue ranch dressing. Add the crunch of tortilla chips to make it a taco salad.

BBQ Turkey Stuffed Red Potatoes - bites of turkey, dripping with tangy barbecue sauce and stuffed into a fluffy baked potato with a crispy skin

Turkey with Balsamic Brown Sugar Sauce - the leftover turkey is well matched with the tang of the balsamic and the slight sweetness from just a bit of brown sugar. 

Creamy Turkey Noodle Soup - chunks of turkey, carrots, celery and thick egg noodles come together in a creamy soup to create a perfect after-Thanksgiving meal. My family looks forward to this soup every bit as much as we look forward to the big turkey with all the sides.

Spicy Southwest Turkey and Four Bean Soup - red chile, green chile and jalapeno combined with four different beans and some leftover turkey to create a seriously spicy soup packed with a whole lot of Mexican flavor.

Creamy Turkey Green Chile Soup - richly flavorful creamy broth full of roasted green chile and loaded to the brim with chunks of leftover turkey.

 

Happy Thanksgiving to all of my friends!

I'll be back next week with new recipes to share.

Have a wonderful weekend.

ONE YEAR AGO TODAY: 100% Whole Wheat Bacon Cheddar Sausage Biscuits

Holiday Oatmeal

Fresh fruits, dried fruits, nuts, creamy oats and brown sugar create a deliciously filling hot breakfast. Barely 15 minutes from start to finish and a piping hot, warm and creamy breakfast can be on your table. This is a great way to start a crazy fun day of cooking and eating.

This breakfast requires minimal fuss and it will keep the family full until the main eating event of the day. I've made this a couple of times this month already and I'm planning to make it again for our Thanksgiving breakfast. You can make this with milk or water and it is great both ways. When I make this with water, I top each bowl with a pat of butter as well.

Holiday Oatmeal
Yield: 5-6 servings

3 cups rolled oats
5 1/2 cups milk or water
2 apples, diced small, about 2 cups
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/2 teaspoon kosher salt
2 medium bananas, sliced
1/3 cup brown sugar

In a medium size saucepan over medium heat, combine the oats, milk, apples, cranberries, pecans and salt. Cook, stirring frequently, until the oatmeal has thickened. This should take about 10-12 minutes. Remove from the heat and stir in the bananas. Scoop into bowls and top with a tablespoon or so of brown sugar. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Simple Turkey Roasting for Beginners

Sriracha Honey Cashew Chicken

Last week, I was craving Chinese food when Tricia posted this recipe along with mouth-watering photographs. I had all the ingredients in the house already; so I made this for dinner that same night. We absolutely loved it. I've made this twice now, both with and without the cashews and it was delicious both ways. My kids preferred it without the nuts and my husband and I liked it both ways. However you make it, this recipe is a keeper!

Sriracha Honey Cashew Chicken
recipe adapted from Cooking Light via Saving Room for Dessert

3 boneless skinless chicken thighs, cut into 1/2" pieces, about 1 lb
3 tablespoons arrowroot or cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon light olive oil
1 tablespoon sesame oil
1 medium head of broccoli, cut into small florets, about 3 cups worth (you can peel and thinly slice the stem as well, that is my favorite part)
1 large yellow onion, chopped
1/2 cup snowpeas, sliced in half
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 cup dry roasted unsalted cashews
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha hot sauce

Mix the cornstarch, salt and pepper. Sprinkle over the chicken in a mixing bowl. Toss to coat the pieces. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar and sriracha. Set aside.

Warm the oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss in the oil to coat. Saute while stirring or tossing constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring or tossing constantly for another 3-4 minutes, until the vegetable colors brighten and then are barely softened.

Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Serve with or without rice and Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Dark Chocolate Covered Butter Toffee

Spicy Southwest Turkey and Four Bean Soup

Red chile, green chile and jalapeno combined with four different beans and some leftover turkey to create a seriously spicy soup packed with a whole lot of Mexican flavor. If you aren't a huge fan of the heat, I recommend skipping the jalapeno and adding an extra scoop of sour cream and sprinkling of cheese.

This soup can be made on the stove-top in about half an hour or tossed in the crock-pot to simmer until you are ready to eat. Be sure to adjust the salt to your tastes, if you are using homemade stock and beans, you will need the additional salt.

Spicy Southwest Turkey and Four Bean Soup

3 cups cooked turkey, diced into bite-size pieces
1 medium onion, chopped small
1/2 cup diced green chile, roasted and peeled (feel free to substitute frozen or canned)
1 cup red chile enchilada sauce, I used this NM Red Chile Sauce
Optional: 1 small jalapeno, seeded and very finely minced
2 cups frozen corn
1 14 ounce can or 1 1/2 cups cooked black beans
1 14 ounce can or 1 1/2 cups cooked red beans
1 14 ounce can or 1 1/2 cups cooked great northern beans
1 14 ounce can or 1 1/2 cups cooked light red kidney beans
8 cups turkey stock or chicken stock
1 teaspoon granulated garlic or garlic powder
1 teaspoon cumin
1 - 2 teaspoons kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper
Optional Toppings: sour cream, shredded cheddar cheese, crumbled tortilla chips

STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.

CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Top with sour cream and shredded cheese right before serving. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Sneak Peek at the Best Stuffing Ever

Creamy Turkey Green Chile Soup

Soup with a richly flavorful creamy broth full of roasted green chile and loaded to the brim with chunks of leftover turkey is my kind of comfort food. I cook a few turkeys throughout the year and I've been saving my favorite recipes to share during the holidays when we are all looking for ways to use up the abundance of leftovers. With his mouth full, my husband grinned and gave this soup two thumbs up. I loved it just as much!

Creamy Turkey Green Chile Soup

2 tablespoons butter
3 cloves garlic, minced
1 medium onion, chopped
3 cups hatch green chile, roasted, peeled and diced small (frozen may be substituted if fresh is unavailable)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 cup flour, I used brown rice flour
3 cups milk
3 cups turkey stock
1 1/2 cups sour cream
4 cups cooked turkey, chopped small (about 2 lbs)

In a large stock pot or dutch oven, over medium heat, melt the butter. Add the green chile, garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. Sprinkle with spices and flour and stir to combine. Continue cooking for another minute or two and brown the flour slightly.

Slowly add the milk, while stirring constantly. Add sour cream and continue stirring. Slowly add the turkey stock and stir to combine. Bring to a low simmer and add the turkey to the pot. Cook for 15-20 minutes, being careful not to let the soup boil. Serve immediately or transfer the soup to a crock-pot set on WARM, not low or high. The soup will stay perfect this way until you are ready to eat. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Cheesy Mashed Potatoes with Green Chile

BBQ Turkey Stuffed Red Potatoes

Bites of turkey, dripping with tangy barbecue sauce and stuffed into a fluffy baked potato with a crispy skin, these potatoes were a hit with the whole family.  While visiting my sister this summer, she made BBQ Chicken Stuffed Potatoes. Perfectly simple, filling and I have repeated it a handful of times over the past few months. The whole family enjoys this meal. The barbecue sauce worked great with the chopped up bites of leftover turkey. I'm adding these Turkey Stuffed Potatoes to the list of Thanksgiving leftover meals I look forward to each year.

BBQ Turkey Stuffed Red Potatoes

6 medium red potatoes
olive oil
kosher salt
3 cups leftover turkey diced into approximately 1/2" pieces
2 cups barbecue sauce, plus extra for serving
shredded cheddar cheese
chopped green onions
sour cream

Preheat the oven to 350 degrees. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet. Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt and then place in the oven. Bake for just over an hour, until fork tender. They should be crisp on the outside and tender inside.

When the potatoes are almost finished baking, place the cooked and chopped chicken in a medium size saucepan and cover with barbecue sauce. Stir gently to combine and warm over low heat until steaming hot, this should take less than 10 minutes. Add more sauce as desired, until the chicken is as saucy as you like.

When the potatoes are finished, remove from the oven and slice each one down the center and fluff with a fork. Top each potato with the barbecue chicken mixture. For ease of serving, you can also simply chop a baked potato onto a plate and top with the chicken. Garnish with cheese, sour cream and chives as desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Southwestern Three Bean Soup

Hot Pepper Cranberry Sauce

Sweet cranberry sauce with just enough heat to warm your mouth and leave a tingle on your tongue was exactly the twist I was looking for this year. I made Homemade Cranberry Sauce for the first time a few years ago and the whole family loves it. I surprised my husband this year by changing up the traditional sauce for something with a bit of heat. He and my oldest son both really liked this kicked up version.

Cranberry sauce is the easiest dish to prepare for Thanksgiving. I make it about a week in advance and then don't think about it again until it is time to set the table. I'll be making an additional cranberry sauce tomorrow as well, because my younger boys love the traditional version so much.

Hot Pepper Cranberry Sauce
recipe slightly adapted from The view from Great Island

1 small habanero pepper or 1 cayenne pepper, seeded and finely minced
12 ounces fresh cranberries, rinsed
1 cup sugar
1 cup water
1 tablespoon apple cider vinegar
pinch of salt

Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done. Cool completely and then place in an airtight container in the refrigerator. The sauce will firm up to a spreadable consistency as it chills in the refrigerator. Enjoy!

* If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the warm cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.



Click here for printable recipe

ONE YEAR AGO TODAY: Carver's Salad with Honey Cider Dressing

Roast Turkey with Wine and Herbs

If you want something a little different for your Thanksgiving this year, this turkey is a great way to go. Skip carving at the table and speed up the roasting, by cutting your turkey into parts prior to cooking. This method produces an unbelievably moist turkey, full of flavor with fresh herbs and wine. Best of all, I cooked a 12 pound turkey from start to finish in under an hour. I loved that I was able to serve the turkey within minutes from the oven without waiting for it to be carved.

Last year, I wrote Simple Turkey Roasting for Beginners a.k.a. "Everything I wish I'd known that no one ever mentions about cooking turkeys." Feel free to check out that post for tips on roasting a traditional whole bird.

Roast Turkey with Wine and Herbs
recipe by Sunset Magazine

1 turkey, cut into 7 or 8 pieces *
1/4 cup olive oil
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup white wine
1/3 cup marsala
3 tablespoons cranberry sauce, red currant or raspberry jam

Preheat oven to 400 degrees. In a large roasting pan, coat the turkey pieces with the oil. Sprinkle with salt, pepper and 2/3 of the fresh herbs. Remove the thighs and the breasts to a separate bowl. Place the drumsticks and wings in the pan skin side down. Add the wine to the pan with the turkey. Roast for 15 minutes.

Remove the turkey from the oven and turn over the drumsticks and wings. Add the breasts and thighs to the pan, skin side up. Roast 45 minutes, or until a thermometer inserted in the breast reads 160 degrees. Transfer the meat to a cutting board and tent with foil, any pinkness should fade as the meat sits.

Strain the pan juices into a saucepan. Add marsala, jam and the remaining herbs. Bring to a boil and then reduce heat to a simmer for about 3 minutes, season with salt to taste. Pour juices into a small pitcher for serving. Carve the thighs and breast meat into chunks and arrange the pieces on a platter. Enjoy!

* If you use a butcher to cut up your turkey, this meal is a breeze. If you are going to tackle it on your own, here is a link to a tutorial with pictures for cutting up the raw bird.

Click here for printable recipe

ONE YEAR AGO TODAY: Spicy Tomato and Onion Dip

Italian Pine Nut Cookies (Pignoli or Pinon Cookies) - Naturally Gluten Free

Several years ago, I was given one of the most delicious cookies I had ever tasted. It was unique in taste and texture; completely unlike anything I had tried in the past. The restaurant where I tried the cookie does not share their recipe; however, I was able to find it at last. I am so excited to share this recipe after spending 3 years thinking about these cookies and wondering how on earth they were made. Many of the pine nut cookies I found were merely sugar cookies or shortbread topped with or rolled in pine nuts. I'm sure those cookies are delicious, but that was not what I was searching for all this time.

Crunchy, chewy, sweet and nutty, these cookies are a perfect match for any almond-lover. I shared these cookies with several friends a few nights ago and every single person that tasted them commented on how much they enjoyed them. They are an unexpected and absolutely perfect addition to the traditional line-up of holiday cookies.

Pine Nut Cookies (Pignoli or Pinon Cookies)
recipe and method slightly adapted from Shockingly Delicious
Yield: 30 cookies

1/4 cup pine nuts
8 ounces almond paste (NOT marzipan or almond cake filling) *
2/3 cup sugar
2 egg whites

In a small dry skillet, toast the pine nuts over low heat until they are fragrant. Set aside.

In the bowl of a food processor, break up the almond paste. I simply used the pulse feature on my processor for a few seconds at a time, scraping the sides as needed. It only took a few minutes to turn the almost rock-hard paste into fine sand-like pieces. Add the sugar in two stages, processing for a few seconds each time to combine.

In a separate bowl, beat the egg whites until stiff peaks form. Fold the almond mixture into the egg whites gently, making sure the mixture is well-combined. Place the dough in the refrigerator to chill for at least one hour.

Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat or parchment paper (This is required for these cookies. They will stick to the baking sheet without it.)

Drop the dough by teaspoonfuls onto the baking sheet. Press 6-8 pine nuts into the top of each cookie, pressing down slightly to flatten each ball of dough. Bake for 14-15 minutes, until each cookie is just barely browned at the edge. Cool 2-3 minutes on the baking sheet before removing to a wire rack. Enjoy!

* Almond Paste can be found in the baking aisle in many grocery stores. It is typically sold in an 8 ounce can. The paste will be very firm and the food processor step is required in order to work with it. The paste will not blend with the other ingredients until it has been broken into a granular mixture.

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ONE YEAR AGO TODAY: Cheddar and Sausage Whole Wheat Biscuits

Southwest Turkey Chopped Salad

When you just can't stand the thought of another turkey sandwich or another plate of leftovers, this is a great light meal to make. Often, when using the leftover turkey in different meals, the turkey flavor overpowers everything else in the dish. The turkey in this salad is mixed with so many other great flavors, the flavors balance nicely. This was given thumbs up by my husband and all three kids. I looking forward to making this again in a couple of weeks!

Southwest Turkey Chopped Salad
Yield: Serves 6-8

6 cups crisp lettuce, sliced thin and chopped, about 2 small hearts of romaine
1 1/2 cups diced carrots, 1/2 - 1/4"pieces
1 1/2 cups diced cucumber, peeled, sliced thinly and chopped into 1/2 - 1/4" pieces
1 1/2 cups diced grape tomatoes, about 1 pint tomatoes halved and then quartered
1/2 cup diced red bell pepper, about 1 large pepper
1/3 cup thinly sliced green onion tops, about 6--8 onions
3 cups cooked turkey, chopped into 1/2" pieces
1 cup cooked black beans, or canned beans, rinsed well and drained
1/4 cup pine nuts, toasted if desired
1/2 cup shredded Mexican cheese blend
optional: tortilla chips for serving
Barbecue Ranch Dressing - recipe below

Combine all the salad ingredients in a very large bowl. Toss well and then drizzle with salad dressing. Toss again to coat and serve immediately. Enjoy!

Barbecue Ranch Salad Dressing

1/2 cup ranch dressing, I used this Easy Homemade Ranch Dressing
1/4 cup spicy barbecue sauce, I used this Tangy Memphis Barbecue Sauce with a couple extra shakes of cayenne

Stir to combine and then pour into a jar and refrigerate until needed. Enjoy!

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ONE YEAR AGO TODAY: Texas Sheet Cake a.k.a. Best Chocolate Cake Ever (gluten free and traditional version recipes included)

Teriyaki Chicken with Pineapple

Tender chicken in a sweet and sour sauce is combined with fresh chunks of  pineapple. Served with rice, this meal came together in less than 30 minutes and it made everyone in the family happy. All three of my boys happily requested seconds.

Teriyaki Chicken with Pineapple
Yield: 4 Servings

1 1/2 lbs boneless skinless chicken breasts or thighs, diced into bite size pieces
1 tablespoon olive oil
Kosher salt
Freshly cracked black pepper
Granulated garlic or garlic powder
1 small pineapple, about 2 cups diced into bite size pieces
2-3 tablespoons green onions, thinly sliced
1/2 cup soy sauce, gluten-free tamari sauce
1/2 cup mirin
1 teaspoon arrowroot or cornstarch
2 cups white rice

Cook the rice and set aside. (Fluff with fork and then keep covered with lid to stay warm.)  In a small saucepan, combine the soy sauce, mirin and arrowroot. Bring to a boil and simmer a few minutes to slightly reduce the sauce. Remove from the heat and set aside until needed.

In a skillet, over medium high heat, warm the oil and add the chicken pieces. Season the chicken with salt, pepper and garlic. Cook the chicken until the meat is no longer pink, turning the pieces as needed.

When the meat is cooked through, drain any liquid in the skillet and pour the teriyaki sauce over the chicken. Toss thoroughly and heat for a few moments to coat the chicken. Add the pineapple to the chicken mixture and toss to coat. Serve the rice topped with the chicken and pineapple. Sprinkle green onions on top just before serving. Enjoy!

* This was originally written as a Guest Post for Easy Eats Magazine

Click here for printable recipe

ONE YEAR AGO TODAY: Perfectly Simple Roast Beef

Hot Buttered Rum Cookies

What happens when you have leftover Hot Buttered Rum mix in the refrigerator and you combine that with a craving for cookies? You wind up with rich toffee and spice flavors in a crisp and chewy cookie. This is an incredibly spiced holiday cookie that is very reminiscent of a gingersnap in flavor.

Hot Buttered Rum Cookies
Yield: 2 dozen

3/4 cup hot buttered rum mix, softened
1 egg yolk
1/2 teaspoon vanilla (or rum extract, if you have it)
1/4 cup almond flour
1/4 cup brown rice flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt

Cream together the rum mix, egg and vanilla. Add the dry ingredients and mix to thoroughly combine. Chill the mixture in the refrigerator for at least 1 hour.

Preheat oven to 325 degrees. Scoop tablespoon size portions of the mixture and roll into balls. Place on a silpat or parchment lined baking sheet. Bake 10 minutes, just until the cookies look slightly cracked across the top. They should still be soft when they are removed from the oven. Let cool on the baking sheet for 2-3 minutes before removing to a wire cooling rack. Enjoy!

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ONE YEAR AGO TODAY: Creamy White Chicken Chili

Hot Buttered Rum

Hot buttered rum is a mixed drink containing brown sugar, butter, various spices, hot water and rum. A few years ago, a friend introduced me to Hot Buttered Rum. I had never tasted anything quite like it. Rich, buttery, warm and loaded to the brim with holiday spices, this is a drink for special occasions. Serve this at a holiday party and your friends will talk about it and remember this long after the mugs are emptied.

Hot Buttered Rum
recipe adapted from Emeril Lagasse
Yield: 12 servings

1/2 cup butter, softened (add a pinch of salt if the butter is unsalted)
2 cups light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly ground if possible
1/8 teaspoon ground cardamom
pinch ground cloves, about 1/16 teaspoon
good quality dark rum
boiling water
Optional: half and half or heavy cream, just a splash for each serving

Cream together the butter, sugar and spices. Chill in the refrigerator for an hour or two, until almost firm. Spoon 2 tablespoons of the mixture into a small mug. Add 2-3 ounces of rum and then pour 2-3 ounces boiling water over the top. Adjust the rum and the water to taste. Add cream if desired. Stir to combine. Enjoy!

The mixture will keep well in an airtight container in the refrigerator for a couple of weeks or in the freezer for several months. If you are freezing this, you can scoop into individual portions and then freeze the mix to use straight from the freezer.

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ONE YEAR AGO TODAY: Baked Mexican Pasta

Layered Cabbage Rolls

You know those meals that are never pretty, but they are always tasty? The meals that your family requests and you cringe because you never really can get excited about a "casserole" for dinner? This is one of them. Cabbage Rolls are one of my husband's favorite foods. This version simplifies the traditional rolled version down to just a couple of steps and despite appearances, they really are tasty! I've been making this version of cabbage rolls for years.

This is a very quick meal to put together and then it cooks in the oven through the busiest part of the the day. I usually prep two smaller pans and freeze one to cook another day. Thaw completely prior to placing the frozen one in the oven and then bake as directed below.

Layered Cabbage Rolls

1 medium head of cabbage, core removed and shredded
2 lbs ground beef
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2/3 cup uncooked rice
24 ounces crushed tomatoes
15 ounces tomato sauce
2 tablespoons white wine vinegar
1/3 cup light brown sugar

Preheat the oven to 350 degrees. Layer the cabbage in the bottom of a 9x13 dish (two smaller pans will work as well). In a large skillet, over medium heat, cook the ground beef along with the onion. Drain any grease from the pan and then add the rice and all spices to the skillet with the meat. Mix together the tomatoes, sugar and vinegar and then pour over the meat and cabbage. Cover with foil and then bake for 90 minutes. Uncover and let rest for 5-10 minutes prior to serving. Enjoy!

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ONE YEAR AGO TODAY: Oven Baked Polenta

Hearty Mexican Beef and Vegetable Stew

Tender chunks of beef, potatoes and vegetables are simmered in a spicy beef broth for this stew. My husband requested a beef stew and I was in the mood for something a bit spicier. We really liked the spicy twist on this classic and hearty meal.

Part of the key to a great beef stew is cutting everything into the same size pieces. This helps everything finish cooking close to the same time. Lightly sauteing the vegetables prior to simmering them deepens their flavors in this dish; this step can be skipped, but I think the extra step is worth the effort.

Hearty Mexican Beef and Vegetable Stew

2-3 teaspoons olive oil
2 lbs beef stew meat, trimmed of fat and diced 1/2" - 3/4" in size
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 1/2 lbs small red potatoes, diced 1/2" - 3/4" in size
1 medium onion, diced into 1/2" pieces
2 cups carrots, diced into 1/2"pieces
1 cup celery, sliced into 1/2" pieces
1 tablespoon Better Than Beef Bouillon
6 cups water
1 tablespoon Mexican spice mix (taco seasoning can be substituted)
kosher salt, additional to taste only as needed

In the bottom of a large soup pot, warm the oil over medium high heat. Add the beef and stir to coat. Season with the salt and pepper. Cook for a few minutes, turning occasionally. Once the beef is browned on all sides, remove to a waiting plate. Add the vegetables to the pot and stirring occasionally, saute for 3-4 minutes, until they begin to soften.

Add the remaining ingredients and the cooked beef back to the pot and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender. Taste the broth and adjust seasonings as desired. Remove from the heat when the potatoes have softened without falling apart. Serve with a hearty bread or cornbread and Enjoy!

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ONE YEAR AGO TODAY: Twisted Chicken Piccata

Crock-Pot Chicken Fajitas

Very much like the Slow Cooked Chili Steak Fajitas I posted last year, these fajitas are full of heat and packed with southwestern flavor. The liquids in the base of the crock-pot form a fantastic sauce by the end of the cooking time. I've made these a couple times and served them wrapped in tortillas and also over rice.

If you aren't a big fan of spicy heat, I recommend trying these Chicken Fajitas. They are every bit as delicious, but without the spicy kick.

Not-So-Slow Cooked Chili Chicken Fajitas

1 1/2 lb chicken breast, sliced into very thin strips
1 large onion, sliced into thin strips
1 cup salsa
4 tablespoons freshly squeezed lime juice
2 tablespoons jalapeno, minced, I used 1 fairly large jalapeno
4 cloves garlic, minced
3 tablespoons taco seasoning, I used this homemade Mexican spice mix
1 teaspoon kosher salt
3 small bell peppers, I used red, orange and green, sliced into thin strips

Place the onion and the chicken in the bottom of the crockpot and set the crockpot it to LOW. Mix together the salsa, lime juice, jalapeno, garlic and the spices. Pour over the chicken and onions and toss to coast. Cover with the lid and cook for 1 - 1 1/2 hours. When the chicken is mostly cooked through, add the bell peppers and toss to combine. Cook for an additional hour. If desired, remove the lid after an hour and let the sauce thicken without the lid for another 30 minutes. You can also drain most of the liquid into a small saucepan and reduce it over medium heat if you prefer. Enjoy!

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ONE YEAR AGO TODAY: Simple Orange Banana Smoothie