Category Archives: Recipes

Breakfast, Recipes

Reindeer Bread

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Christmas morning breakfast tradition!!!  (occasionally other times through-out the year)

  • 3-4 cans of biscuits (depends on size – I use Grands & only need 3)
  • mixture of sugar & cinnamon (personal preference for amount here)
  • 1 stick of butter
  • 1 c packed brown sugar (I usually add a little extra)

Grease a bundt pan very well.  Cut biscuits into 4ths or 6ths.  Put sugar and cinnamon mixture in a plastic bowl with a good lid or in a baggie.  Shake biscuit pieces (a few at a time) in sugar mixture then put in prepared pan.  (I always do this part the night before and then cover it and refrigerate overnight.)

Heat oven to 350.  In a small sauce pan, melt butter and brown sugar; bring to a boil.  Pour butter mixture over biscuits.

Bake for 35 minutes.  Let stand for 10 minutes then turn onto plate.  Enjoy!!

Reindeer BreadAlways a big hit!!

 

Chicken, Pasta, Recipes

Tarragon Chicken with Grapes & Linguine

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(adapted from Taste of Home Holiday & Celebrations 2009)

  • 8 oz uncooked linguine (I just guessed at amount)
  • 4 boneless skinless chicken breast halves (I used 12 boneless, skinless chicken tenderloins)
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T olive oil
  • 2 T butter
  • 1/2 c white wine or chicken broth (I used chicken stock)
  • 1 c green grapes, halved
  • 2 T minced fresh tarragon

Cook linguine according to package directions.  Meanwhile, sprinkle chicken with salt and pepper.  In a large skillet over medium heat, cook chicken in oil and butter for 5-8 minutes on each side or until juices run clear.  Remove and keep warm.

Add wine or broth to skillet; stir to loosen brown bits.  Bring to a boil; cook until liquid is reduced by half.  Stir in cream; cook and stir until thickened.  Add the grapes, tarragon and chicken; heat through.  Drain linguine and serve with chicken mixture.  (I mixed the linguine into the skillet after draining.)

Tarragon Chicken with Grapes & LinguineI’m not great at photographing food (or really anything) but this was really good!!!

 

Pork, Recipes, Sandwiches

Cuban Roasted Pork Sandwiches

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(adapted from Taste of Home Holiday & Celebrations 2010)

  • 5-6 lb boneless pork shoulder roast (I used a 3.5 lb pork roast)
  • 4 garlic cloves, sliced (I used minced garlic)
  • 2 large onions, sliced (I used 1 onion, chopped)
  • 1 c orange juice
  • 1 c lime juice
  • 2 T dried oregano
  • 2 t ground cumin
  • 1 t salt
  • 1 t pepper
  • For the Sandwiches:
  • 4 loaves French bread (2 loaves here)
  • butter
  • mustard
  • sandwich pickles
  • thin sliced deli ham
  • swiss cheese, sliced

Put pork roast in a large Zip-loc bag.  Mix together the garlic, onions, orange juice, lime juice, oregano, cumin, salt and pepper and pour into bag with roast.  Refrigerate 8 hours or overnight.

Roast at 350 for about 2.5 hours (until a meat thermometer reaches 160).

Pork (on the plate - not the boys!!)
Pork (on the plate – not the boys!!)

Let the roast rest for about 10 minutes while you assemble the stuff for the sandwiches.

Cut a loaf of the French bread in half lengthwise and then into serving sizes (we got 4 sandwiches out of 1 loaf).  Once you have your sandwich made the way you like it, butter the bread (top and bottom) and  place it on a preheated panini grill (you could use an indoor grill or skillet, also) for about 4-5 minutes.

Panini
Panini

These were really good!!!  The boys ate theirs without pickles because they aren’t fans but I think the pickles and mustard make the sandwich!!!

Chicken, Recipes

Roast Chicken with Lemon and Herbs

  • 1 chicken, about 3 pounds
  • 1 lemon, halved
  • thyme
  • rosemary
  • bay leaf
  • minced garlic
  • 2 T butter, softened
  • chicken stock
  • salt & pepper

Start by brining your chicken – it’s a little extra work but so worth it when you are biting into moist, white chicken meat!!!!  I just put my chicken in a large bowl and mixed about 3/4 c salt with cold water.  Cover the chicken with water.  Put bowl in refrigerator. Today I only had it in the brine about 3 or 4 hours.   Make sure you rinse the chicken REALLY well before you cook so that it isn’t a just salt block!!!!

Preheat oven to 400. (I used an electric roaster – but you still preheat!)   Season the chicken with salt & pepper.  In a small bowl, mix the juice of half the lemon, thyme, rosemary and garlic.  Place the bay leaf and the lemon half inside the chicken.  Pour juice mixture into the cavity.  Rub 1 T of the butter all over the chicken.  Squeeze other half of lemon juice on top.  Put lemon half and 2nd T of butter inside chicken.  Pour a little chicken stock over bird.

Roast until temperature of chicken is at least 165 (some people say 180 – your call) and the juices of the chicken run clear.  Let chicken rest about 10-15 minutes before carving.

Roasted Chicken

It was sooooo moist!!!  No left-overs here!

 

Dessert, Recipes

Cinnamon Swirl Sour Cream Bundt Cake

(from Best of Home Cooking)

  • 2 1/2 c all-purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 3/4 c (1 1/2 sticks) unsalted butter
  • 1 1/2 c white granulated sugar
  • 3 large eggs
  • 1 c sour cream (I used fat free)
  • 1 t vanilla extract
  • 1/2 c chopped walnuts, optional (I did not use these)
  • For the swirl…..1 T ground cinnamon
  • 3 T brown sugar
  • 2 T white granulated sugar
  • For the glaze…..1 c powdered sugar
  • about 1 1/2 T milk
  • 1 t ground cinnamon (to taste)

Pre-heat oven to 350.

Whisk together the flour, baking powder, baking soda and salt in a mixing bowl for a minute; set aside.

Cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time, mixing thoroughly before adding the next.  Beat in the sour cream and vanilla until combined.  Add the flour mixture, stirring just until combined.  Stir in the walnuts.

Butter a 10″ bundt pan (I just sprayed mine), and lightly dust with flour.  Pour half the batter into the pan and spread evenly.  Mix the ingredients for the swirl in a small bowl.  Sprinkle evenly around the center of the batter.  Cover with the rest of the batter.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.  Let cool 20 minutes before removing from the pan.

For the glaze:  Add the powdered sugar to a small bowl, stir in enough milk to create a thick, but pourable glaze.  Stir in the cinnamon to taste  Drizzle over the top of the cake.

Cinnamon Swirl Sour Cream Bundt Cake

I’m showing restraint and not eating any now – I will wait for Chris and the boys to be here! I’m sure that using the fat-free sour cream saved a lot of calories!!!! Maybe small pieces! 😀