Chilled Crudite Asparagus with Mustard Dill Sauce

This is a delicious side dish or appetizer!  

Make sure you have fresh asparagus.  No one likes chewy wooden spears to swallow!  You can often find good asparagus all year round, but the best time of year is April-May-think Easter.

image from here

1.  Boil asparagus spears in water 1 minute.  Immediately immerse in an ICE water bath.  *Note the time for boiling depends on Asparagus thickness.  You want to error on the side of boiling less.  The 1 minute boiling time is for thinner asparagus (which I prefer since it is less "woody").  Make sure your asparagus is FRESH--it makes a HUGE difference!

2.  You can serve immediately with sauce, or store in a plastic bag in fridge until ready to serve.  I LOVE THIS dish because it can be made ahead of time.

3.  Arrange asparagus on platter.  Before serving, squeeze 1/2 a lemon over asparagus.  Optional:  grind a little fresh pepper and sprinkle salt over asparagus. Serve with this delicious Dill Mustard Dip (recipe below).

Herb Dip:
1/2 c. fresh chopped Italian Parsley
1 tsp dill
2 tsp prepared mustard (dijon or regular)
1/2 c. sour cream
1/2 c. mayonaise
juice from one lemon (or more to taste)
freshly ground pepper

Trader Joes Wassail Hack

 

Image from Here

For a quick Wassail Hack...

Combine in large pan and heat until warm: 

• 1-64 oz bottle Spiced Cider from Trader Joes (shake before emptying to get all of the settled spices on the bottom of the bottle)
• 1 can frozen apple juice concentrate
• 36 oz water (Use apple concentrate container and fill up three times with water)

*Serve in your favorite mug.  

*Add a flair of garnish with a cinnamon stick, lemon slice, orange slice, etc.

Pesto Green Beans

 

This is my kids' favorite way to eat green beans.  Enjoy.

Image from Here

INGREDIENTS:
Green Beans
salt
Costco Pesto

-Lightly steam green beans (DO NOT overcook).  You want them al dente.

-Season with salt and pesto (you can add as much as you would like, but I do about 2 TBS pesto per 1 cup steamed green beans).
-Garnish with toasted pine nuts, toasted almonds if desired.

Christmas Peppermint Sundaes

This is a staple dessert in my extended family.  Simple and delicious and for lovers of the divine Chocolate and Peppermint combination!!!

Image from Here.

INGREDIENTS:

Vanilla Ice Cream

Homemade Chocolate Sauce

Peppermint candy crumbles (Brachs brand recommended)

 

Rich Chocolate Sauce

Over brownie sundaes, ice cream, cakes, etc.  Homemade chocolate sauce is SO much better than any store bought brand I have had.  It is easy to make.  It also makes a great holiday gift!  This is NOT FUDGE SAUCE--this is runnier and thinner than your typical fudge sundae sauce.

Image from Here.

1 cup cocoa

1 cup sugar

2  12 oz cans evaporated milk

½ c. butter (1 stick)

4 tsp vanilla

-In medium sauce pan, whisk all ingredients over medium heat.  Simmer for 3-4 minutes.  Set aside to cool.  

-Store in glass mason jars in refrigerator. Reheat before serving.  This keeps for quite awhile in the fridge--all that sugar :)

**Vanilla Ice cream, peppermint crumbles, and this sauce are a great combo!

 

Teriyaki Salmon

This is my husband's favorite salmon recipe.  Salmon is often requested for a birthday meal and is our main dish for Christmas Eve dinner.  You can either use the Trader Joes Soyaki sauce or use the simple from scratch recipe below.  Both are delicious!  I love to serve this with an orzo pasta or rice pilaf and then broccoli/broccolini or green beans.

Image from Here.

Terriyaki Sauce for 4-6 Salmon fillets:

1/4 cup brown sugar

3 TBS avocado or olive oil

3 TBS soy sauce

1.5 TBS fresh garlic, minced

1.5 TBS fresh ginger, grated

2 tsp sesame seeds (white or black)

-Marinate fillets in teriyaki sauce for 30-60 minutes in refrigerator.  Preheat oven to 400.

-Line rimmed baking sheet with foil.  Place marinated fillets on foil and then bake at 400 for 25-30 or until cooked through.

*Note for the orzo pasta, I combine orzo, sautéed bell peppers & spinach, and then add the same teriyaki sauce to taste.

For an even easier version, the Soyaki Teriyaki sauce from Trader Joes works well too.

 

Bruschetta- Three Ways!

I love appetizers!  These are simple, beautiful, and easy!  Because they are small, it does take a little more hands-on love, but it is worth it for special occasions. 

Baguette slices, Boursin Cheese, Sliced apple, Jalepeno Pepper Jam (fruit variety works too) , drizzle with honey

Baguette slices, pesto (or Boursin cheese), arugula, cucumber, ground pepper

Baguette slices, guacamole, shredded carrots, arugula, bacon, shavings of Pecorino Romano Cheese

Warm Spiced Milk

This is a simple drink that will warm you up any fall or winter evening!  I like it because it is not as rich or as sweet as Hot Chocolate.  I tried to recreate something I had at a restaurant.  I took a risk in ordering the drink, and I'm glad I did.  I hope you enjoy it too!

Ingredients:

4 cups warm milk

dash salt

3 TBS vanilla Torani Syrup
1 tsp cinnamon
2 TBS brown sugar

-Blend all ingredient in a blender for about 20-40 seconds (the longer you blend the frothier it will be).  Drink immediately.

HOLIDAY Cranberry Jalapeno & Cream Cheese Dip

•  
  
  I had this at a church activity and have been hooked since!  I love the bright color and hey, I'm a sucker for a great cheese and cracker dip.  I've used a blender and a food processor for this.  The food processor is probably prettier, but the blender works great too.  You can garnish with a little extra cilantro if desired.
  Picture from "Plant Perks."
• INGREDIENTS
12 ounces fresh cranberries
•  4-5 green onions, chopped
•  1/4 cup chopped fresh cilantro
•  1 jalapeno pepper, seeded and finely diced
•  1/2 cup sugar (more to taste)
•  1/2 teaspoon cumin
•  2 tablespoons fresh lemon (or orange) juice (from about 1 large lemon)
•  2 (8 ounces each) packages cream cheese, light or regular, softened
•  Crackers, for serving

1. Pulse all ingredients in blender or food processor. Transfer the mixture to a container and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.  *I also often freeze containers and then just pull them out as needed.
2. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
3. Serve with crackers.

Pie Crust for 2 pies (or double crust pie)

This is my go to pie crust recipe.  

Using butter is a MUST in my pie making kitchen:)  

This recipes originally comes from the classic Better Homes and Gardens cookbook...tracing back to my college days and my brother-in-law teaching me how to make pie!

Picture from Food Network

INGREDIENTS for 2   9" Pie Crusts
2 c. all purpose flour
1/2 tsp salt
12 TBS (1 1/2 sticks) butter
6 TBS ice water

Combine sugar, salt, and flour.  Cut in (or pulse in food processor which I never do because I don't want to clean it) butter.  Add water until dough comes together. Add more water 1 TBS at a time if necessary.  DO NOT OVERMIX.  Let dough sit in refrigerator for 30 minutes (optional).

Divide dough in half.  Roll out to size of pie dish using flour as necessary to prevent sticking.  Gently move rolled out pie crust into pie pan and press gently into sides and bottom.  Using knife, trim excess dough that exceeds edge more than a 1/2 inch.  Fold under extra dough then pinch/flute edges.

Bake according to Pie directions.

Candy Bar Present

This is an idea that can be versatile for anything from birthdays to Christmas to a fun Thank you. Simply take a king-sized candy bar and wrap it in fun paper embellishing in any way you wish.

Peppermint Andes Chocolate Cookies

These are a spin-off the Andes ChocolaMint Cookies. At Christmas Andes puts out a Peppermint Andes chocolates---SO STOCK UP!!! These leave your breathe deliciously minty fresh for hours! I think these are best eaten the day of baking.

Cream
3/4 cup butter
1 ½ cup brown sugar
2 TB water
2 cups semi-sweet chocolate chips (melted and cooled for 10 minutes
2 eggs
Add:2 ½ cups flour
1 ¼ tsp baking soda
½ tsp salt
-Chill dough for 1 hour. Roll dough in balls and place on cookie sheet
-Bake at 350 F for 12-13 minutes· Place Peppermint Andes mint on top, spread when mint melts

Christmas Table

Chunky Chocolate Gob Cookies

Take these to your next COOKIE HOLIDAY SWAP!!!

These are yummy-chunky-gobblicious!!! 

The recipe is from Southern Living (slightly altered).

Cream:1 c. butter, softened
3/4 c. white sugar
2/3 c. brown sugar
2 eggs
2 tsp vanilla extract
Add:2 c. flour
2/3 c. unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
Stir In:2 c. oreo cookies(approx. 16 cookies)coarsely chopped
3 (1.75oz) Mounds bars, chilled and chopped
1 1/2 c. semisweet chocolate chips
-Chill dough 30 minutes. Drop dough onto parchment paper-lined baking sheets
-Bake 350 10-12 miutes until barely set. Cook on baking sheets 10 minutes. Remove to wire racks to cool completely 

Breakfast Bruschetta

No fancy recipe here, just a picture is enough :)  Top some buttered artisan toast with your favorite scrambled eggs (I like to put in some fresh parsley or chives), and top with fresh cherry tomatoes, ground pepper, and some pecorino romano cheese.  BAM!  You have one delicious, simple and yet FANCY meal!

Homemade Turtles or Homemade Rolo Treats

You may have eaten some version of this.  I think these are a GREAT treat for involving kids.  They can do all the unwrapping :)  I also love how easy it is to make these fit any holiday by changing the M&M colors, add a candy corn etc.  The ones piecture above are obviously for Christmas.

Ingredients:
1 bag Snyders waffle Pretzels
2 bags rolos (this will fill up one 11x17 cookie sheet packed tight edge to edge with pretzels)
M&M's (any kind!), toasted pecans or almonds, candycorn, etc.

1. Pre-heat oven to 350 degrees.
2. Place pretzels on a 11x17 baking pan.
3. Top each pretzel with one Rolo, larger side faced-down.
4. Put in oven for 3 minutes.
5. Remove from oven and place one M&M (or desired topping) on top of each Rolo and push down slightly.
6. Let cool. **I put them in the fridge/freezer to speed up the cooling process.  I actually then keep them in the fridge because I just like to eat them cold as well.

Mini Gingerbread Cakes (Muffins)

I just tried this recipe today from Everyday Food Magazine, and they are yummy! There are some slight alterations to the original recipe. Enjoy!

¼ c. butter, softened (or light olive oil)
2 1/3 c. flour (can use all or part wheat--but will not be as fluffy)
2 tsp baking pwdr.
1 tsp baking soda
1 tsp ginger
½ tsp cinnamon
½ tsp allspice
¼ tsp cloves
½ tsp salt
¾ c. sugar
1 c. pumpkin
½ c. unsulfured molasses
2 eggs
½ c. buttermilk
Glaze:
1 c. confectioners’ sugar and 2 TBS water-Combine all ingredients (except conf. sugar/water) in bowl and mix until well combined. Spoon into prepared mini cake or muffin pans.
-Bake 350 for 20 minutes. Let sit in pan 5 minutes on cooling rack. Then shake out of pan. Cool completely. Then dip muffin tops in Confectioners’ sugar glaze if desired.
-Yield 36-40 mini muffins.
-For large muffins bake 25 minutes.

Holiday M&M Salad

I have another food blog with "less healthy" recipes.  I have found I just can't keep up with two, so I'm going to slowly transfer those recipes to this blog.  

This special recipe 
was shared with me at a book club meeting.  The woman let us know that her husband probably married her for this recipe!  The title is sure to delight your children!  Make this for any fun holiday event.

Ingredients:
Many many bags of different M&M's
-Combine and mix together in a big bowl! (Pictured are pretzel, peanut, almond, peanut butter, and coconut "Easter" M&Ms)