The holidays just don't seem complete without a batch of stuffing warmly resting on the table. This Cranberry 'n Pork Stuffing includes a significant helping of meat and veggies, a dash of wine and some dried fruit and nuts, inspired by a few holiday specials seen in this year's travels. At several parties I hosted, the stuffing went faster than many of my pastries or desserts! Serve a batch of this delightful dressing with dinner or as an appetizer and have a savory holiday! Enjoy!!
"Where did you go?" I sometimes hear from around the kitchen corner. There I would be, standing in front of my kitchen counter with a floured mixing bowl, padding together little balls of dough. "What is that?" Often guests get hungry, but too polite to say so. Not being of the bagged chips and handheld munching crowd, I tend to make a snack or two when the ingredients work. Homemade Flour Tortillas were a staple in my home for an appetizer, meal, or a simple side. Incredibily delicious and simple to make...what's not to love?!
"I feel like having a dip...but not sure what, maybe hummus?" I said on the phone, weighing my options. I continued my thought and the response was "I can grab some before I head over, does that work?" No, no it does not, especially since hummus is so easy to make. "No, don't worry about it, I'll make some." With that, I ended the call, pulled out the ingredients, and set to work. Ever wonder why this dish is such an entertaining standard? No? Neither have I, though I have seen the packaged Spicy Garlic Hummus often and my mind wonders why not just take the few minutes to make it fresh, and make it better!
Remember the tangy flavor of a Deviled Egg, sitting on a serving platter at a barbecue? Remember trying to figure out who made them? Remember thinking 'wow, that either seems too hard or too easy'? Well, whatever the memory is, hopefully the ease of these Deviled Eggs make it worth a revisit. Deviled eggs are as simple as you want them to be, and to be honest, I have never put too much time into making them. I prefer mine creamy with a subtle tang AND a spicy kick. Sure, I could get more impressive by crisping bacon with a maple brown sugar and topping each egg with a nice little square, but a little paprika (classic to most barbecues I've attended) keeps with the simple theme and drives up the nostalgic ring. Enjoy!!
When a friend asks "what should I bring" - if it's easy enough, just buying the ingredients can make for a great social experience. A while ago a friend brought over Prosciutto-Wrapped Asparagus which became a hit for my dinner party guests. On another occasion I bought some low sodium bacon and created the essence of the same plate. As before, everyone loved it. Bacon-wrapped Asparagus can be a quickly made and quickly eaten appetizer that seems consistently favored to that otherwise lonely asparagus spear. Pair the two side-by-side, and you can see why: I'm already splurging with this mound of food, and this is both a veggie and a protein, so what's the harm? Whatever the choice justifying words are, invite a friend over, make a batch, test it out, and enjoy!!
The discernable seasons in this seemingly season-less city vary between summer and spring with the occasional fall day. It seems up to us, eaters of seasonal treats, to make the feeling come alive, at least in the kitchen. This simple Roasted Butternut Squash Soup was put together in minutes from ingredients around the kitchen. The butternut squash had sat for some time with nowhere to go, and with the season of tasty gourd-saturated food fast-approaching, its moment finally came. The soup is smooth, warming, and has just a little 'kick.'
Although I did use the holidays as an excuse to make these little variations of a family favorite, by no means will I limit it to the holidays. This little concoction is what I'd like to call a 'happy accident' - a term that I commonly refer to tasty little surprises in the kitchen or of a new restaurant. Instead of the hearty meat, potatoes, and vegetables approach I decided on a little twist for the sake of my own curiosity: a white wine reduction + a combination of simple yet tasty (Italian-themed) ingredients. It's rather simple to put together and yet impressive from the outside looking in...give it a try and see what you think!
Ingredients
Prep Time: 1 hour 15 Minutes
12 Servings
Filling
1 Cup Spaghetti Squash, Roasted
4oz Cheese Roll, Prosciutto Mozzarella
1/2 Cup Golden Corn, Kernel
1/2 Cup Tomatoes, Diced
1 Package Pie Crust, Dough
Glaze
8oz White Wine
1 1/2 Tsp Corn Starch
1 1/2 Cup Chicken Broth
Preheat oven to 400 degrees
Poke Spaghetti Squash with a fork a few times and place in oven for 1 hour on a cookie sheet or small pan. Set aside to cool. Once cool, peel off outer layer and separate from seeds into a bowl for later use. Reduce oven to 375 degrees. (You just learned how to 'roast' a squash...easy eh? Same applies to butternut and several other gourds.)
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| Spaghetti Squash, Roasted and Peeled |
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| Spaghetti Squash and Corn/Tomato Mixture |
While the squash is roasting: Roll both 9" prepared pie crusts into two balls. Separate into a standard muffin tin (12 balls) and press dough into the tin shape. Mix tomato and corn; season to taste (depends on you, but a light dusting of salt, pepper, and minced garlic did the trick). Cut the mozzarella into 12 small slices. Unroll the puff pastry sheet and use a glass or circular cookie cutter to create the tops to the pot pies, fold in half, and use kitchen scissors (or a knife) to cut two holes.
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| Pot Pie Crusts |
While the squash is cooling: Bake crusts for 5 minutes until slightly (but not fully) cooked. Press a slice of the mozzarella into the crust, top with a spoonful of spaghetti squash, and a spoonful of the corn and tomato mixture. Set aside.
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| Pot Pies with Filling |
Reduce the white wine over medium to high heat and slowly pour in 1 1/4 cup of the chicken broth; season to taste (oregano was my only addition, the wine provided the bulk of the flavor). Mix remaining chicken broth with corn starch and pour into the glaze mixture. Heat to boiling and until thickened. Spoon glaze over unbaked pot pies and top with the puff pastry 'lids'.
Bake at 375 degrees for 20-30 minutes, or until crust is golden.
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| Pot Pies with Puff Pastry |
Nutrition Info: (1 Serving)
Calories: 276, Total Fat: 15.8, Sat. Fat: 6.9g, Cholest.: 13.3mg, Sodium: 464.3mg, Carb.: 27.6g, Fiber: 0.5g, Sugars: 2.5g, Protein: 5.8g
I was invited to a friend's dinner party and I wanted to create something tasty and fun, but also a small enough bite for an hors d'oeuvre. I remembered going to a restaurant in Newport Beach that had a gorgonzola & pear ravioli dish, making for a great combination but with little texture. I thought, hmm, this could make for a tasty pairing for...a puff. With some modifications and a small number of ingredients, the sweet and tart flavors came together nicely for this simple side with subtle levels...
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| Pear and Gorgonzola Puffs |
Ingredients
Prep Time: 10-15 minutes
20 Puffs
1/2 cup White Wine
1 Pear, Medium, Small Cubes
1/2 Cup Gorgonzola Cheese, Room Temperature
1/2 Tbsp Butter, Melted
1 Puff Pastry Sheet
Heat oven to 400 degrees.
Heat wine to boiling in a small shallow pan. Blanch pear cubes in wine for about 1-2 minutes and remove to an ice cold water bath. Set wine aside. Remove pears from bath (drain water) and fold with gorgonzola. Cut pastry sheet into 20 triangles and melt butter with a tablespoon of the remaining white wine. Place a small spoonful of the gorgonzola/pear mixture in the center of the triangle, lightly butter one "wing", and fold with the other to fasten. The dish will appear similar to a mini-crown. Cook time: 15-18 minutes at 400 degrees or until pastry is golden brown.
Tip: The cheese adds enough salty and the wine adds a mild flavor, but if you're looking to add yet another layer, put a spoonful of rosemary in the wine as it boils. The rosemary will infuse and when you pull it to mix with the butter, it brings in a tasty element.
Nutrition Info: 1 Serving
Calories: 69, Fat: 4.4g, Sat. Fat: 2.6g, Cholest.: 3.3mg, Sodium: 80.2mg, Carb.: 5.4g, Fiber 0.2g, Sugars: 0.7g, Protein: 1.5g
