CRISTINA'S LAW

Mmmmm...Cookies! I love the holidays for many many reasons. One obviously being the shared feeling of love and happiness and good cheer (yes, I realize I sound like a Christmas song but it's true). But the real reason to love the holidays are holiday desserts!! I love dessert about as much as I love my husband! Okay, maybe not that much but you get the picture.

I was going to be making a work trip to the Fox Valley area to visit some of my bank partners that I work with throughout the year. I didn't have a lot of time to spend with everyone but wanted to do something nice to thank them for putting up with me...I mean working with me. I decided to bake them all these Holiday M&M Cookies.

Now, I love to bake cupcakes but cookies? I've never made a good batch of cookies before so I knew I needed help. I called my brother, who is hoping to go to culinary school, and asked how to make sure my cookies weren't flat or rock hard. His secret - add just a little extra flour during the cold winter months and they should stay fluffy. By God! He was genius because it totally worked. Now I didn't have enough cookies to try one myself but I did eat enough of the batter to know that they'd turn out delicious. M&M's Party Cookies

My husband and I hosted his family for Thanksgiving this year. That meant that 9 adults and 3 kids were going to be piling into our house expecting a delicious Thanksgiving dinner....talk about stress! Fortunately my in-laws are absolutely AMAZING and brought pretty much everything we'd need to make dinner. And to top it off my mother in law taught me her recipes and helped me cook everything!! We had a 26 pound turkey, homemade mashed potatos, sweet potatos with brown sugar topping, green bean casserole, creamed corn, stuffing, homemade applesauce, and my sister in law brought homemade rolls! It was not only extremely filling but also delicious!

Yes, we had an extra table added at the end of our dining room table. My husband and I are not used to hosting 12 people for dinner yet. It was great though. Thanksgiving is probably one of my favorite holiday, after all, it revolves around food! But we do take the time to go around the table saying what each one of us is thankful for in our lives. It is times like this that you realize how great your family really is....even if you think they're crazy 99% of the rest of the year!

The other great thing about Thanksgiving is the leftovers!! Turkey sandwiches with mayo and salt is one of my favorites. Since we hosted this year we got to keep all the leftover food...which was surprisingly a lot of food considering we had 12 people at dinner!  My father in law is a caterer and as he was leaving to go back home he mentioned that I should use the leftover turkey to make Turkey Tetrazinni. And since I LOVE pasta and had more turkey than I knew what to do with, I thought it was a great idea! I found this recipe for Turkey Tetrazinni by googling it. After looking at a handful of recipes I thought this one looked simple and delicious. It has a very earthy, woodsy taste to the sauce but it works wonderfully with the turkey.

Turkey Tetrazzini
Simplyrecipes.com

• 12 oz egg noodles, spaghetti, linguini or other pasta (I used egg noodles)
• 12 ounces mushrooms, sliced (about 4-5 cups)
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups of milk
• 1/4 cup cream
• 2 cups chicken broth
• 1/4 cup dry sherry (or vermouth or dry white wine)
• 3 cups coarsely chopped cooked turkey
• 1 cup peas
• 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
• 1/3 cup shredded Swiss cheese (I used Monterey Jack b/c I'm not fond of Swiss)
• 2 Tbsp lemon juice
• Salt and Pepper
• Ground nutmeg (optional - I did not use)
• 1/3 cup fine fresh bread crumbs (or panko - I used Italian bread crumbs)
• Freshly chopped parsley for garnish (optional)

1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.

3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden. Garnish individual servings with chopped parsley.

Serves 4 to 6.

BBQ pulled pork is one of those easy week night meals that requires little actual work. I serve mine with a simple side of tater tots and cole slaw (sometimes putting the cole slaw on the pork in the bun). Unfortunately, it's so easy I never have an exact recipe for it and sort of just make it to taste. I honestly do not think it is possible to mess up pulled pork. Here are my approximations:

BBQ Pulled Pork
1 small package boneless country style ribs
1-2 cups BBQ sauce (I use Sweet Baby Rays)
2 tbsp. Lawry's Seasoned Salt
2-3 cups water
Buns

Place country style ribs in slow cooker (sometimes mine are thawed and sometimes they are still frozen) and sprinkle Lawry's all over them. Mix water and 1/2-1 cup BBQ sauce and pour around pork. Cover and cook on high about 4 hours. Drain most of the water, leaving only about 1/4 cup. Shred pork with forks then pour remaining BBQ sauce on pork and mix until completely coated. Cover and leave slow cooker on low for about 15 minutes (you can skip this if you want to eat right away). Pile pork on buns and serve!!

There really is never a good excuse for not posting new recipes but I swear I have a true excuse. My computer died. I mean, it won't even boot up to the screen with the Dell image. I have about 3 new recipes that I have tried and taken pics of in the past couple of weeks but since my computer is dead I can't download the pics. Never fear, my hubby and I are buying a new computer this weekend and I hope to have some posts up for you soon. Until then...bon appetit!

I haven't posted in a while so here's a catch up post for you. I was having a major case of "we have nothing to eat and I don't want to cook" a couple weeks ago. My hubby left for bowling league and I was just going to pull something together for myself. I was totally craving some mac & cheese but we didn't have any Kraft and I didn't want to spend any money. I knew we had velveeta so I googled the recipe and made some Velveeta mac & cheese. This was definitely NOT a fave recipe and I probably wouldn't make it again. I think it's because I don't really like Velveeta cheese. Regardless, here it is in case anyone needs a quick mac & cheese or loves Velveeta cheese. I also made this with a side of frozen chicken nuggets (yummmm) to get a little protein in there.

Velveeta Mac & Cheese
2 cups (8 oz.) elbow macaroni, uncooked
3/4 lb. (12 oz.) Velveeta cheese product, cut up
1/3 cup milk
1/8 tsp. pepper
Ingredients:

Directions:
1.Cook macaroni as directed on package; drain well. Return to pan.

2. Add remaining ingredients; mix well. Cook on low heat until prepared cheese product is melted, stirring frequently.

Another night, another new recipe. I saw this recipe for beer bread on the food network one weekend afternoon. It looked simple (no waiting for yeast to rise, etc) and I knew I'd like to try it. I think it turned out pretty good! I didn't use a favorite lager, instead I just used one that I had. I'm curious how it might taste different depending on the beer I use. I think this would be good with a dip or something more substantial, the butter I put on mine just wasn't enough. Still, definitely worth a try, especially with a favorite beer!

Quick Fix Beer Bread
Source: Robin Miller, Food Network

Cooking Spray
2 1/4 cups all-purpose flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
12 ounces lager beer
2 tbsp olive oil

Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center. Pour in beer and olive oil and mix until just blended. Pour batter into prepared loaf pan and bake 45 minutes, until golden brown.

Tonight for dinner I also made some crispy chicken. I had bought cornflakes for a dish this past weekend and I had almost a whole box left. I have seen recipes where crushed up corn flakes are used for a crispy coating instead of frying the chicken.

I cut two extra large chicken breasts in half. I dredged them first in a flour mixture with flour, cayenne pepper, lowry's seasoned sald, and pepper. Then I dipped them in egg, followed by coating them in the crushed up corn flakes. I got a thumbs up from my husband. The chicken was juicy and not dry and the cornflake coating stayed very crunchy! Paired this with my beer bread and a side of asparagus. Overall a pretty healthy and easy weeknight dinner!

I always loved my mom's beef stroganoff growing up. The meat was so tender and the sauce was so rich and savory. I keep asking my mom for the recipe (when I remember that is) but she was never one to measure and I just need to watch her make it to learn. Well I was craving some delicious stroganoff on this cold and rainy day. So I found this recipe on one of my favorite food websites...Kraftfoods.com! It got rave reviews and almost everyone gave it 5 of 5 stars. I gave it a whirl tonight and it was husband approved!! Needless to say this will go on my menu rotation.

Beef Stroganoff from Kraftfoods.com

1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream, any variety
2 Tbsp. flour
1/2 cup  water
2 tsp. instant beef bouillon granules
1/4 tsp.  pepper
2 Tbsp. butter or margarine
1-1/2 cups  sliced fresh mushrooms
1/2 cup chopped onion
1 clove  garlic, minced
4 cups hot cooked noodles 

Placesteak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.

Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

Meltbutter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.

Addsour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

Mmmmm....beef enchiladas! This is a very simple way to make beef enchiladas. I'd like to try to make chicken enchiladas but my husband really likes the beef ones, so I just keep making them! I got this recipe from my husband's grandpa and it's definitely a keeper! It's a great standby and my husband can't get enough. Plus we usually have enough leftovers for both of our lunches the next day!

Beef Enchiladas:
1 lb. ground beef (turkey, pork, chicken)
1 package of 8 tortilla shells, I use fajita size
1 sm. can corn
1 sm. can tomato paste
1 packet enchilada seasoning
8 long slices of montery jack cheese
1/2 cup shredded cheese (I had cheddar and colby jack)
OPTIONAL: can enchilada sauce, extra cheese

Make enchilada sauce from seasoning packet, tomato paste, and water according to packet directions. While enchilada sauce is simmering, completely cook and drain ground beef.

Add a few spoonfuls of enchilada sauce to ground beef, enough to coat beef completely. Add corn to taste (I add about 1/2 normal can of corn or 1 small can of corn) then add shredded cheese and mix well. 

Warm tortilla shells about 30 seconds in microwave to soften. Spread enchilada sauce on bottom of 9x13 pan to prevent sticking. Spread enchilada sauce on one side of tortilla shell then place a large spoonful of meat mixture in middle of tortilla. Fold one side of tortilla over meat mixture, then fold both ends in, and fold one more time (like a burrito fold).

Place enchiladas in pan, seam-side down. Cover all enchiladas with remaining enchilada sauce (use extra can of enchilada sauce if needed). Place one slice of montery jack cheese on each enchilada and sprinkle with any extra shredded cheese. Bake at 350 degrees for 20 minutes or until bubbly. I serve mine with sour cream and spanish rice!

So I'm a bad blogger. I made two great dinners this week and haven't gotten the recipes out there and I forgot to take pictures of them! My bad. I'll try to remember to take pictures of these dishes next time and add them.

Monday: Penne Pasta with Vodka Cream Sauce
I got this recipe from my brother and since he's going to school to be a chef he's not very good at giving me exact portions. Here's my best go at it!

Penne Pasta with Vodka Cream Sauce
28 oz. stewed tomatos (I use 1 can stewed and 1 can diced)
1 med-large onion chopped
sm. container cream
1/2 lb. penne pasta 
1-2 shots vodka
herbs de provance (spelling?) or rosemary, oregano, and thyme.
red pepper flakes to taste

Bring water to a boil and cook pasta according to directions, leaving just shy of al dente (it will cook more in the sauce). In a large pan or pot, sweat chopped onion in some EVOO. When onions are transluscent, add stewed tomatos breaking them up a bit as they cook. Add herbs de provance and red pepper flakes to taste - I always add a tidbit more than I think I need as I seem to underseason everything!

When penne is done, drain and add to sauce. Remove sauce and pasta from heat and add cream (usually not full container) and vodka. Stir and let sit a little bit to let the penne absorb some of the sauce. I usually serve with chicken but my brother always serves it with a pork tenderloin.
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Tuesday: Foil-Pack Chicken & Artichoke Dinner
From: Kraftfoods.com
3 cups instant white rice, uncooked
3 cups  warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can  (13-3/4 oz.) artichoke hearts, drained, quartered ]2 cups chopped tomatoes (about 2 large)
1/2 cup  KRAFT Zesty Italian Dressing
1/4 cup pesto

PREHEAT oven to 400°F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening. 

I'm on an artichoke kick so I thought to try this recipe. I actually did mine a little different. I used about half of everything since it was just for me and my hubby. I didn't have any pesto so I omitted it (but it would have helped with flavor) and used sliced, stewed tomatoes instead of chopped tomatos. I also thought the rice would be a bit bland so I used a little over a cup of water and about 1/2 cup of cream of chicken soup for some flavor. It turned out great actually! I think I'll try it next time with the pesto b/c we felt like it was missing something. Very easy to make, quick clean up, and yummy. Pretty healthy overall too!






 

So my husband left Thursday afternoon and is out of town for the weekend. My hubby isn't a huge fan of sweets and always seems to be my voice of reason in not baking anything that is unhealthy (i.e. he prevents me from packing on the pounds). Since he is gone for awhile, I saw this as the perfect opportunity to do a little baking for myself...and so I didn't eat them all, I took them to work today for my co-workers.

Overall a huge success! Everyone at work loved them, especially the cream cheese frosting. And since I like only easy-to-make dishes, this is a shortcut recipe.

Red Velvet Cake with Cream Cheese Frosting
Source: Kraftfoods.com

1 pkg. (2-layer size) white cake mix
2 oz. unsweetened chocolate, melted
1 Tbsp. red food coloring
1 pkg.  (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter or margarine, melted
1 pkg.  (16 oz.) powdered sugar (about 4 cups)
1/2 cup chopped pecans (optional)

Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers (or cupcakes), adding chocolate and food coloring with water, eggs and oil; cool completely. 

Beatcream cheese and butter with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Stir in pecans or use as garnish (optional).

Fill and frost cake layers with cream cheese frosting.

Sorry the pictures are so shoddy....I'm just learning about food photography. Plus, it was about 9:30 when I finished so I only had the kitchen lighting.