Citrus Roasted Asparagus

Monday, December 30, 2013 - Posted by Bethany

Here's a recipe to go with your New Year Resolutions! This is one of my new healthy treats. Asparagus has really grown on me the last couple years. I used to never eat it, but decided to give it another try. If it's cooked right, it can be very good. You don't want to over or under cook it, it's one of those that needs to be just right. No one wants to chew on bark or get stringy asparagus stuck between their teeth. This low calorie veggie is a delicious side, not to mention the beautiful colors.

Citrus Roasted Asparagus

Ingredients:
2 seedless oranges
2 lemons
2 lbs asparagus spears
2 garlic cloves, chopped
extra virgin olive oil
salt and pepper to flavor

Directions:
Preheat oven to 400° F. From one orange and one lemon, peel thin slices (about 1/8" x 2") strips from peel. Being careful to avoid the white bitter parts. Then, with the same orange and lemon, squeeze juice from fruit and set aside 2 tbsp each in bowl.

With the other orange and lemon, slice (don't go too thin or they will fall apart when baked). Lay out on pan with parchment paper and drizzle with olive oil. Set aside.

Wash asparagus and trim off woody ends. Place spears on baking dish. Sprinkle with garlic and citrus strips, then drizzle with olive oil. Season with salt and pepper.

Roast asparagus and citrus slices for 12-15 minutes, turning once half way through, until asparagus is tender and citrus slices begin to brown.

While asparagus is baking, make vinaigrette. In small dish, whisk together juice from orange and lemon with 2 tbsp olive oil. After asparagus is done baking drizzle with vinaigrette and arrange with roasted citrus slices. Serve warm. Makes about 8 servings.

Adapted from Better Homes and Garden

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Pineapple Pecan Cheese Ball

Saturday, December 28, 2013 - Posted by Bethany

I know the holidays are coming to an end, but either add this to your menu for New Years or make a note to serve it next year. This is a fantastic appetizer that will be sure to impress. Now that I think about it, feel free just play with the colors of the peppers and you have a Valentines or even a St. Patrick's Day themed food!

Christmas Pineapple Pecan Cheese Ball

Ingredients:

16 oz cream cheese, softened

8 oz can crushed pineapple, well drained

1/4 cup red peppers, chopped

1/4 cup green or jalapeno peppers, chopped

1/4 cup green onion, chopped

1/2 tsp salt

2 cups chopped pecans, divided

Crackers for serving

Directions:

Beat cream cheese in bowl until smooth. Add pineapple, peppers, onion, salt and 1/2 cup pecans. Shape into a ball and wrap in plastic wrap, chill overnight. Before serving, unwrap from plastic wrap and roll in remaining pecans.

Adapted from Taste of Home

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Stuffed Bacon Wrapped Dates

Thursday, December 26, 2013 - Posted by Bethany

The holidays bring on a lot of parties and family get-togethers. I love trying out appetizers because it allows people try out a variety of dishes. This has to be one of my favorite party foods. I mean how can you go wrong with bacon and blue cheese? Then you add in the sweet dates and it just makes it an amazing combination. It's a little time consuming, but still very easy.

Stuffed Bacon Wrapped Dates

Makes 36 Wrapped Dates

Ingredients:

12 bacon strips

36 pitted dates

2/3 cup crumbled blue cheese

Directions:

Cut bacon strips into thirds. Cook bacon strips in skillet until partially cooked, but not crisp. Set aside on paper towels to drain. Next, using a sharp knife, cut a slit down the side of each date and fill with blue cheese. Use a toothpick to secure. Bake at 400° F for 10-15 minutes turning each over after about 5 minutes. Bacon should be crisp.

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Tater Tot Casserole with Mushrooms

Monday, December 23, 2013 - Posted by Bethany

One of my husband's favorites is Tater Tot Casserole. Growing up we always referred to it as Virginia Hot Dish. So I had no idea what he was talking about when, as a newly wed, my husband asked for Tater Tot Casserole. I played with the recipe because I was trying to cut out the sodium from the canned creamed soup. I also wanted to be able to taste the yummy mushrooms. I have to say it turned out pretty tasty.

Tater Tot Casserole with Mushrooms

Ingredients:

1 lb ground beef

1 small onion, diced
1 lb sliced mushrooms
1 batch homemade cream soup
or 1 cam cream of something soup, plus 1/4 cup milk
1 lb frozen tater tots
8 oz shredded cheddar cheese

Directions:
Preheat oven to 375° F. Brown beef in skillet until browned. Add diced onions and mushrooms. Cook until onions are tender. Drain grease, if necessary. Add cream soup and stir to mix. Layer on bottom of 9 x 13 pan. Sprinkle with cheddar cheese, then top with tater tots. Heat in oven at 375° F for 30-40 minutes or until tater tots are hot and browned.

Homemade cream soup
Ingredients:
2 tbsp butter
1/2 tsp onion powder
2 cloves garlic
1/4 cup flour
1 cup milk
3/4 cup broth (chicken or beef)
salt and pepper as needed

Directions: Melt butter with garlic cloves and onion powder in saucepan. Whisk in flour over low heat. Gradually add milk, continuing to whisk until thick and smooth. Add broth, turn heat to medium and heat until thickened.

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A Christmas Dinner

Wednesday, December 18, 2013 - Posted by Bethany

This past weekend my husband and I catered an in-home dinner. It was such a fun experience, especially in their 1920's home. They still have the swinging door that goes from the kitchen to the dining room, how neat is that? We made many references to Downton Abbey while preparing. My husband was the perfect host. He dressed in a suite, set the table, took guests jackets when they arrived, and did most of the serving for the meal. He was in his element! Here's a rundown of the evening...

Me, getting everything ready in the kitchen.

Andrew measuring out the table setting...

The beautiful dining room, ready to go.

Table Cards

As the guests arrived Andrew took their coats and then they enjoyed appetizers in the living room. They had Christmas Sangria, Stuffed Bacon Wrapped Dates, Creamy Spinach and Shrimp Dip, and Pineapple Pecan Cheese Ball.

Next came dinner. They were seated, served wine and then the French Onion Soup. Everything was served on their beautiful China. We brought the platters around to each guest and they plated what they wanted.

Andrew, suited up.

French Onion Soup

Marinated Beef Tenderloin

Garlic Parmesan Mashed Potatoes

Citrus Roasted Asparagus

Last but not least... Sticky Toffee Pudding

Thank you to the Triplett family and their guests for allowing us the pleasure of serving you!

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Weekend in the Kitchen

Saturday, December 14, 2013 - Posted by Bethany

I have been looking forward to this weekend for a long time. Not only to we get to serve at our local Soup Kitchen tonight but tomorrow my husband and I will be "catering" our first event! Tonight we will be serving a ham dinner, with macaroni and cheese, green beans, and assorted deserts. All from donated items. It's a blessing to be able serve others, especially this time of year.

Tomorrow, my sister-in-law is hosting a thank you dinner for two other couples. So we are serving appetizers, dinner, and dessert at their home. I did all my grocery shopping yesterday and have been prepping food this morning before we leave to prep the food for the Soup Kitchen. I am very excited for my first attempt with beef tenderloin (I really hope it turns out!). Keep an eye out next week for some delicious new recipes and experiences!

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French Onion Soup Casserole

Thursday, December 12, 2013 - Posted by Bethany

I love french onion soup! Especially in the winter or before a nice dinner. Something about it just hits the spot. However, sometimes it's frustrating to enjoy the toppings. The cheese gets all stringy or the bread is hard to cut. Well, this casserole is the perfect solution! You can use a good ol' fork and cut it up, while enjoying all the delicious flavor combinations. By the way, this casserole is great for potlucks!

French Onion Soup Casserole

Ingredients:
1-2 tbsp butter
3 large onions
(whatever your preference;
sweet, yellow, or white)
1 tsp soy sauce
1 recipe homemade cream soup
(or 1 can cream of chicken soup)
2/3 cup milk
8 oz shredded swiss cheese
8 or so slices of french bread

Directions:
Preheat oven to 350° F. Slice onions. Melt butter in saute pan, then saute onions in butter until clear and a little brown. They should be tender. Add onions to bottom of greased 2 qt baking dish.

Homemade cream soup
Ingredients:
2 tbsp butter
1/2 tsp onion powder
2 cloves garlic
1/4 cup flour
1 cup milk
3/4 cup broth (chicken or beef)
Directions: Melt butter with garlic cloves and onion powder in saucepan. Whisk in flour over low heat. Gradually add milk, continuing to whisk until thick and smooth. Add broth, turn heat to medium and heat until thickened.

Add cream soup to medium sauce pan and mix with soy sauce and milk. Once hot, pour to cover sauteed onions.Add sliced french bread to top of soup, do not press down. Heat at 350° F for 15 minutes, or until bread has toasted on top. Push bread into soup and top with cheese. Bake another 15 minutes.

Adapted from: Key Ingredient

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Graham Cracker Gingerbread Houses

Tuesday, December 10, 2013 - Posted by Bethany

How fun are these little gingerbread houses? Every year I put together about 20 of them for the residents at work to decorate. They are easy, hold up well, and are the perfect size. Great way to experience the holidays!

Royal Icing:
3 cups powdered sugar
2 egg whites
1 tsp lemon juice

Directions: Whisk together egg whites and lemon juice in electric mixer. Add powdered sugar slowly until all is incorporated. Beat at high speed until thickened and holds shape. If too thick to work with, add water 1 tsp at a time. If too runny, add powdered sugar until desired consistency.
To store: put in sealed container or zip lock and keep in refrigerator. Bring to room temperature before using. (The zip lock also works great for squeezing on to the houses, just snip a small hole in a corner and you are good to go!)

For the gingerbread houses:
You will need 6 whole crackers per house. (I have found it actually works best to buy the cheap, generic, graham crackers because they are sturdier and don't crumble as easily when cutting.)

1) Using a sharp knife, cut a pointed end on two crackers. This needs to be the length of the short end of the cracker, where the roof is going to meet. (See picture)

2) Use Royal Icing along short ends of 4 crackers, for the roof and siding of house.

3) Next assemble houses. Sides first. For extra sturdiness, I like to add a strip of royal icing to the top of the siding before adding the roof.

4) Use Royal Icing to decorate house with your favorite candy decorations!

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Honey Lime Chicken Enchilada Pie

Friday, December 6, 2013 - Posted by Bethany

At first I was skeptical of the honey-lime combination, but I was also intrigued. So I gave it a try. It is SO good. I like the pie version, rather than the enchilada, because it's not only easier but you don't get the ends of the tortilla with no filling. This way you get all the flavor in every bite. Give it a try and let me know what you think.

Honey Lime Chicken Enchilada Pie

Ingredients:
2 oz honey
2 oz lime juice
1/2 tbsp chili powder
1/4 tsp garlic powder
6-8 oz cooked shredded chicken
8 tortillas
8oz Monterrey jack cheese, shredded
10 oz green enchilada sauce
4 oz heavy cream
(can sub milk for the cream but it won't be as rich)

Directions:
1. Whisk together honey, lime juice, chili powder, and garlic powder. Add to shredded chicken and let marinade over night, or at least 1/2 hour.
2. Add 2 oz of green enchilada sauce to bottom of greased pie dish. Top with one tortilla, 1/3 of chicken, and 1/4 of cheese. Repeat tortilla, chicken, and cheese layers two more times. Top with last tortilla.

3. Mix together remaining 8 oz of enchilada sauce and 4 oz of cream. Pour enchilada sauce mix carefully over layered tortillas, then finally top with remaining cheese. Heat in oven at 350° F for 30 minutes, or until cheese is browned. Let set for about 5 minutes then dish and enjoy!

Adapted From Six Sisters' Stuff

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Pumpkin Crumb Bars

Wednesday, December 4, 2013 - Posted by Bethany

'Tis the season... For pumpkin! These pumpkin bars are the perfect treat to share with friends or for a holiday dessert. I love the crumb topping over the soft filling. These are great on their own, sprinkled with cinnamon, topped with whipped topping (try cinnamon whipped topping), or served with ice cream.

Pumpkin Crumb Bars

Crust/ Topping Filling
1 1/4 cup all purpose flour 1 1/2 cups pureed pumpkin
1 1/4 cup oats 1/4 cup packed light brown sugar
1/2 tsp salt 1/4 cup granulated sugar
1/2 tsp baking soda 1 tsp cinnamon
1/2 cup granulated sugar 1/2 tsp nutmeg
1/2 cup packed light brown sugar 1/4 tsp ginger
3/4 cup butter, at room temperature 1/8 tsp ground cloves
1 tsp vanilla extract 1/4 tsp salt
1 large egg plus 1 egg yolk, beaten
1/3 cup evaporated milk

For the crust, in electric mixer beat butter, brown sugar, granulated sugar, and vanilla together until butter is fluffy. Add in flour, oats, salt, baking soda. Mix until crumbly. Add half the crumbs to bottom of greased 8 x 8 baking dish, pat down. Set aside remaining crumbs for topping. Bake dish at 350° F for 15 minutes, until crust is lightly browned.

For the filling, add pumpkin, brown sugar, and granulated sugar and mix until smooth. Add spices eggs and milk and mix well. After crust has baked, spread over crust and bake at 350° F for another 15 minutes. Pumpkin will set slightly.

After baking for 15 minutes, sprinkle remaining crumbs over pumpkin and bake for another 25 minutes. Crumbs will be slightly browned and pumpkin not too wiggly. Be careful not to over-bake as this will make it crunchy and dry.

Adapted from: http://www.cookingclassy.com/2013/09/pumpkin-pie-crumb-bars/

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