Wednesday, November 21, 2012

Cranberry Salsa


It's Thanksgiving Eve .. pies are in the oven, family is starting to gather and I have tons to do to get ready for tomorrow. But I just had to share this cranberry salsa recipe with you - it is delicious!! Even those that don't like cranberries (or even salsa) will love this. It's super easy to make and everyone will think you worked so hard making this delish dish! Here's the recipe:

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 small sweet onion
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 cup white sugar
1 pinch salt

Combine cranberries, cilantro, onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature. 

Monday, November 19, 2012

Turtle Cookies


Getting ready for Thanksgiving and thought something a little chocolatey, gooey, and nutty would go perfect with our traditional Thanksgiving pies. This recipe is from a friend of mine and they are just delish! Great cookie for Christmas or any special occasion, or for any time you are just in the mood!
  • 2 cups softened butter
  • 1 teaspoon vanilla
  • 4 cups flour
  • 3 egg whites
  • 2 cups crushed pecans or peanuts (I used salted peanuts)
  • 3/4 cup Marzetti's caramel dip
  • 2 cups confectioners sugar
  • 2 cups milk chocolate Maken' Mold Wafers (I substituted with 2 cups of milk chocolate chips and 1 Tablespoon of Crisco shortening).
1.  Preheat oven to 325 degrees.
2.  Mix softened butter, vanilla, confectioners sugar and flour into a soft dough, roll dough into 1 inch balls.
3.  Dip each ball into the egg whites and then in the crushed pecans (peanuts).
4.  Place on an ungreased cookie sheet, 1 inch apart.  Make a thumbprint indentation into each ball.
5.  Bake for 15 minutes or until light golden brown on bottom of cookie.
6.  While still warm, drop a teaspoon of caramel dip into the center of each cookie.  As the cookie cools the caramel dip will fill the hole.
7.  Melt the Maken' Mold wafers in the microwave on low for 3 minutes, stir the chocolate halfway through the cooking time. (Or use and melt milk chocolate chips with 1 tablespoon of shortening). When the cookies are cool, drop melted chocolate over the top of the caramel dip, enough to cover.  Let chocolate harden and serve.

Tuesday, November 6, 2012

Comfort Food - Pot Roast

A chilly day here has called out for some comfort food. I love cooking in my dutch oven and pot roast is one of my favorite dishes to make in it. This is my recipe. I love it and there's something in it that everyone in my family will eat:

  • 3 1/2 lb chuck roast (or whatever cut of beef you like for pot roast)
  • 2 Tbsp olive
  • Salt, pepper, Italian seasoning to taste
  • 1 large yellow or sweet onions, thickly sliced, lengthwise
  • 4 cloves of garlic, peeled
  • 1/2 cup of white wine
  • 32 oz of beef broth
  • Several carrots, peeled and cut lengthwise
  • 2 large sweet potatoes, peeled and cut into quarters
  • 5 russet potatoes, peeled and cut into quarters

Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of olive oil on medium high heat. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Brown it really well for the best flavor.

When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 3 to 5.  Add the garlic and saute for another minute or two. Add 1/2 cup of white wine to deglase your pan. Cook for about 2 minutes and then add your beef broth. Set the roast on top of the onions, garlic and broth. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered.

Cook for about 2 to 3 hours on a low heat. Now add your carrots, sweet potatoes and onions and cook for another 45 to 60 minutes or until you vegetables are cooked. 

Serve the meat and veggies with the broth. Or you may thicken the broth to make a gravy. We like it both ways. (Actually my husband and son prefer a thicker gravy).