Tagged: holidays

Mar 07

Louisiana Shrimp Creole

Ingredients:

  • 3 Tbsp butter
  • ½ cup finely diced onion
  • ½ cup chopped green bell pepper (Optional – I used green chilis instead)
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 2 Tbsp cornstarch
  • 1 (14.5 oz) can stewed tomatoes (or plain crushed tomatoes)
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Cajun seasoning
  • 1 tsp chili powder
  • hot pepper sauce, such as Tabasco, to taste
  • 1 pound medium shrimp – peeled and deveined
  • 1 Tbsp lemon juice (Optional)
  • 2 tsp chopped fresh thyme (Optional)

Preparation:

  1. Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes.
  2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently.
  3. Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.

This recipe can either be a main dish or a side dish. You can adjust the heat by adding more hot sauce. Top with chopped green onions and serve over rice.

Yield: 5 servings

From the Kitchen of: Lauren

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Posted in Main Dishes, Pot Luck, Side Dishes

Mar 07

Baked Beans

Ingredients:

  • 2 lb beans (e.g. dry navy beans, soaked overnight)
  • 1 jar (12 oz) molasses
  • 2 or 3 strips of bacon (I cut them into pieces and leave them in)
  • 1/2 cup brown sugar
  • 1 onion, whole
  • 2 Tbsp ketchup

Preparation:

  1. Soak beans overnight in preparation, according to directions on bag.
  2. Place onion at bottom of bean crock or Crock Pot.
  3. Create repeating layers of beans, molasses, bacon, and brown sugar.
  4. Finish by placing ketchup on the very top.

Bake 4-5 hours in 350 degree oven or a Crock Pot on high. I’ve successfully used an Instant Pot to speed up the process. Remove onion (and bacon, optionally) before serving.

Yield: A LOT

From the Kitchen of: Ruth Carriveau

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Posted in Pot Luck, Side Dishes

Dec 14

Roasted Brussels Sprouts with Pomegranate Seeds

Ingredients:Brussels

  • 2 lbs Brussels sprouts, trimmed and halved
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1 cup fresh pomegranate arils
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic, chopped
  • kosher salt and freshly cracked black pepper to taste

Preparation:

  1. Preheat oven to 425°F.
  2. Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
  3. Remove from the oven and set aside.
  4. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined.
  5. Add the roasted Brussels sprouts to the vinaigrette and top with the pomegranate. Toss to combine and serve immediately.

Yield: 6 servings as side dish, more as appetizer

From the Kitchen of: Lauren

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Posted in Appetizers, Side Dishes

Dec 14

Cranberry Brie Bites

Ingredients:

  • 1 sheet frozen puff pastry, from 1 (17 oz) box
  • Nonstick cooking spray
  • 7-8oz Brie cheese
  • 1/2 cup cranberry sauce, homemade or canned
  • 1/4 cup chopped pecans or pistachios
  • Optional garnishes: flakey sea salt, ground black pepper, sprigs of rosemary

Preparation:

  1. Thaw the puff pastry according to package directions.
  2. Preheat oven to 400°F. Spray a 24-well mini muffin pan with nonstick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.
  3. On a well floured surface, roll the sheet of puff pastry into a 10×15″ rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting excess stick up over the edges.
  4. Cut the firm Brie into 24 cubes/slices. Please a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pecans.

Bake 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, or a sprig of rosemary, if desired.

Yield: 24 “bites”

From the Kitchen of: Andrew Buckman

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Posted in Appetizers

Dec 20

Cheesy Hash Brown Casserole

Ingredients:

  • 30 oz frozen shredded hash browns, thawed* and drained (Mr. Dell’s brand preferred)
  • 3 T butter
  • 3 T flour
  • 1 1/2 cup milk (plus another 1/2 cup milk if not enough liquid)
  • 1/2 cup sour cream (optional)
  • 2 cups shredded Colby-Jack (or cheddar) cheese
  • 1 1/3 cup french fried onions, separated into 2/3 cup each

Preparation:

White sauce: Saute butter and flour together and add 1 1/2 cup milk. Cook until thickened. (This can be made in advance and cooled in the fridge, otherwise stir just a little of it into the sour cream at a time so it doesn’t curdle)

In large bowl, combine white sauce and sour cream. Stir in cheese. Add hash browns and mix it all together. Add 2/3 cup of the french fried onions and observe. If it seems too thick, add 1/2 cup milk or more.

Pour into buttered 13×9″ dish and cover with foil.

Bake at 350 degrees for 45-60 minutes. Remove foil and top with remaining 2/3 cup french fried onions. Bake another 5 minutes.

*If using un-thawed hash browns, just bake a little longer

From the kitchen of: Rosemary Buckman

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Posted in Side Dishes

Mar 24

Chip-Nut Toffee

Ingredients:

  • 1/2 cup chopped nuts (pecans suggested)
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1 cup semi-sweet chocolate chips

Preparation: Lightly butter 9″ square pan. Place nuts in bottom of pan.

Combine brown sugar and butter in large sauce pan. Bring to a rolling boil over medium heat, stirring constantly. Bring to 270 degrees on a candy thermometer – OR – boil for five minutes. Pour over nuts immediately.

Sprinkle chocolate chips on top and cover with tin foil for two minutes to soften the chocolate from the heat of the toffee. Spread chocolate evenly.

Allow to cool. Break into pieces.

Yield: 1 lb

From the kitchen of: Karil Van Boxel

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Posted in Candies, Desserts

Mar 24

Cranberry Sauce

Ingredients:

  • 3 cups fresh cranberries
  • 1 cup sugar
  • A few drops of water

Preparation: Combine all ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Chill.

From the kitchen of: Bridget Carriveau

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Posted in Side Dishes

Mar 24

Molasses Sugar Cookies

Ingredients:

  • 3/4 cup shortening
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt

Preparation: Melt shortening. Add sugar, molasses, and egg; beat well. Mix dry ingredients – flour, baking soda, cloves, ginger, cinnamon, salt. Add to first mixture and mix well. Chill.

Form one inch balls, roll in sugar, and place on greased cookie sheet, 2″ apart. Bake at 375 degrees 8-10 minutes (8 minutes keeps them a bit chewy – yum!)

This recipe works well doubled.

From the kitchen of: Grandma Joey Bieri

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Posted in Desserts