Chrismas is Coming...

One of the best parts of the holidays is all the delicious food.  With Christmas quickly approaching, I decided to make a post inspired by the flavors of the holidays.
Drink...

Eggnog Martini
*recipe from Single Minded Women
In theory, this drink should be good.  However, it was not the best.  After drinking it, Doug said, "I think I need to drink something else to get that taste out of my mouth."  That's never a good thing.  However, I would try making this drink again, because I think many of the things that made it bad were my fault.  
For one, the vodka was too strong (and I didn't have vanilla vodka so I used regular.  I think vanilla would be better), so I would put in much less, or maybe even none at all.  Secondly, in the midst of my recent health kick, I decided to buy light eggnog.  I do not recommend buying light eggnog.  It's one of those things that you just get regular, or don't get any at all.  If you change those couple things, I think it could be a good drink.
Ingredients:

• 2 1/2 oz eggnog
• 1 oz vanilla vodka
• 3/4 oz amaretto
• ground nutmeg

Directions:

1. Place all ingredients except nutmeg in a shaker over ice.
2. Shake, strain, and pour into a martini glass.
3. Sprinkle a little nutmeg on top.

Dinner...

Sweet Potato Gnocchi with Brown Butter Sage Sauce
*recipe from: AidaMollenkamp
Sage is an herb whose flavor always reminds me of holidays.  It has such a warm, delicious taste which goes perfectly with the soft pillows of sweet potato gnocchi.  I cheated and bought frozen gnocchi, but I'll give the recipe for homemade just in case you're feeling ambitious.  
Ingredients: 

For the gnocchi:

• 1 1/2 pounds sweet potatoes (yams), halved lengthwise
• 1/2 pound Russet potatoes, halved lengthwise
• 1 tablespoon olive oil
• Kosher Salt and Freshly Ground Black Pepper
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 1 egg, lightly beaten
• 3 tablespoons honey
• 2 teaspoons kosher salt
• 1 1/2 to 2 cups all purpose or white whole wheat flour

For the sauce:

• 4 tablespoons unsalted butter
• 12 to 15 fresh sage leaves
• 2 shallots, quartered and thinly sliced
• 3 tablespoons balsamic vinegar
• Freshly shaved parmesan, for garnish
• Freshly ground black pepper, for garnish

Directions: 

For the gnocchi:

*Tip - Gnocchi can be made through this step up to 1 month ahead. To store, place on a flat surface and freeze until frozen through. Transfer to an airtight container and keep frozen up to 1 month before using.   

1.  Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes. Set aside until cool enough to handle. 

2.  Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and sat. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You’ve added flour when you touch the back of the dough and it is damp but not sticking to you hand. 

3.  Turn dough out onto floured surface and shape into a square. Divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don’t add too much additional flour as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Stop here or, as desired, use your thumb, roll each piece down over tines of a fork to indent. 

4.  Bring large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until tender, about 5 minutes. Using a slotted spoon or spider, transfer gnocchi to clean rimmed baking sheet. Reserve 1/2 cups of pasta cooking water and drain the rest.

* Tip - The gnocchi can be made 4 hours ahead — let stand at room temperature then dip in simmering water until heated through.

For the sauce:

This is enough sauce for half of the gnocchi. If you want to cook off all the gnocchi, go ahead and double the recipe.

1. In a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids begin to brown and the butter becomes fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
2. When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved parmesan.

Dessert...

Pistachio Cranberry Cookies
*recipe from: The Girl Who Ate Everything
I love pistachios.  Pistachio nuts, pistachio ice cream, pistachio pudding, and now pistachio cookies can be added to my list of favorites.  As a bonus, these cookies use a mix as a base, so they are super easy to make.  The combination of the light green color cookie dough (they look greener in real life than they do in my photo) and the red cranberries make them look extra Chistmasy.  
Ingredients:

• 1 (1 lb 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix
• 1 box (4 serving size) pistachio instant pudding and pie filling mix
• 1/4 cup flour
• 1/2 cup butter, melted
• 2 eggs
• 1 cup dry roasted salted pistachio nuts, chopped
• 1/2 cup dried cranberries, chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
3. Add pistachios and cranberries and mix well.
4. Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
5. Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won’t be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.
6. Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

 

Love Your Leftovers

My computer broke, so I'm a bit late (ok, a lot late) writing this post.  Your Thanksgiving leftovers are probably gone by now (if they're not, you should probably throw them away), but the components of this meal are delicious enough to make even if you aren't using leftovers!  However, my original idea was to use things you would have left over from Thanksgiving and remake them into something new and equally as good (or maybe even better) than the original.
Drink...

Fall Sangria
*recipe from: CailenAscher
There's always wine involved in a good Thanksgiving dinner.  If your holiday was anything like mine, there's no wine leftover.  If you do have some left, great.  If not, go out and buy some more so you can make this delicious recipe!
I've always been a fan of sangria.  To me it's more of a summer drink, but this is a perfect fall version of the beverage. It has a great fruitiness and the cinnamon sticks add a autumn taste.
Ingredients:

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 Tbs honey
• 6 oz triple sec
• 2 bottles of red wine (I used a Beaujolais Nouveau and it worked well because it's already slightly fruity)

Directions:

1. Core and cut all the fruit and place it in a pitcher.
2. Add the cinnamon sticks and honey.  Stir.
3. Add the wine and stir. 
4. Refrigerate for at least 3 hours.  It's better if it sits overnight.  

Dinner...

Turkey, Brie, and Cranberry Grilled Sandwiches

*cranberry chutney recipe from: ClosetCooking

Everyone always has a ton of turkey leftover after Thanksgiving and let's be honest...those plain, dry turkey sandwiches just aren't that great.  This is a simple twist on that sandwich. The brie makes it super yummy and the cranberry sauce helps moisten up the turkey.  I didn't have leftovers this year, so I made a cranberry chutney from scratch.  You could use any cranberry sauce although this one was quite good because it had a bit of spice to it.
Ingredients:
for the sandwich:

• bread
• turkey
• brie
• cranberry chutney
• butter

for the cranberry chutney:

• 1 (12 ounce) package fresh or frozen cranberries
• 1 apple, peeled and diced
• 1 onion, chopped
• 1 jalapeno pepper, finely diced
• 1 tablespoon garlic, grated
• 1 tablespoon ginger, grated
• 1/2 cup raisins
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup cider vinegar

Directions:

1. Make the cranberry chutney by placing everything in a large pot and boil it until it thinkens about 10-20 minutes.
2. Put the turkey, brie, and chutney on a slice of bread and top with another piece of bread to make a sandwich.
3. Butter both pieces of bread.
4. Place the buttered sandwich into a hot pan and heat until the bread is toasted and golden and the cheese is melted.

Dessert...

Pecan Pie Balls

I love Oreo balls, so I thought...why not do the same thing with pecan pie.  This is the easiest thing to make and in my opinion it's even better than the original pie - perfect for leftovers.  Plus, it's a little bit better for you because instead of eating a big piece of pie, you can just eat a little ball...that is, if you can eat just one!

Ingredients:

• leftover pecan pie (or a whole new pie, like I used)
• chocolate chips

Directions:

1. Put the pecan pie in a bowl and crumble it all together with a spoon.  Use the crust and everything.  It might look kind of gross and weird at this point, but keep going - it's going to be good!
2. Roll the mushed up pie into balls (1-2 inches) and place the balls into the freezer for 10-15 minutes.
3. Melt the chocolate chips.  I used about 2/3 of a bag of chips for a 6 inch pie.
4. After the balls have hardened up slightly from being in the freezer, dip them into the melted chocolate to coat.



looks weird, but keep going!



see...yum!

5. Sprinkle with festive sprinkles (optional).

Fast Food Fancified

I rarely eat at fast food restaurants, but when I do, I really enjoy it.  Who doesn't like junk food, right?  In this post I tried to make some fast food type things, but change them up a little to make them a little better tasting or a little healthier. 

Drink...

Adult Root Beer Float
When I thought of what people drink at fast food places, soda was the first thing that came to mind.  However, many places also have floats and shakes.  So, I decided to go with a classic root beer float.  It seems silly because everyone knows how to make a root beer float.  But, maybe you forgot about this delicious drink and my post will inspire you to have one!  I made it slightly healthier by using diet root beer (although I'm sure it's debatable whether or not diet soda is really healthier).  I also changed it up by adding alcohol.  I think vanilla flavored vodka would be good in this as well.  When I was researching I also saw some recipes that used Bailey's in it.  I think I like it best the old fashioned, alcohol-free, kids way.
Ingredients:

• root beer or diet root beer
• vanilla ice cream
• vodka

Directions:

1. Mix the root beer and a shot of vodka together in a glass.
2. Add the ice cream.

Dinner...
Chicken Nuggets and Potatoes
This is my take on a classic chicken and french fry fast food meal.  The chicken is all white meat breast meat, which may be a little better than some fast food restaurants.  The potatoes are seasoned and baked instead of fried.

Chicken Nuggets
*recipe from: Table for Two
Since I was introduced to it in college, I have been slightly obsessed with Chik-Fil-A.  However, there were never any around where I lived, so I didn't get the chance to eat it very often.  Also, I know there has been quite a bit of controversy over the fast food chain lately.  So, if you like the taste of the food and either don't have one by you, or don't want to support the chain, make it at home!  It tasted very, very similar and was really easy to make.
Ingredients:
(makes 4-5 servings)
for the chicken:

• 8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
• 2 1/2 cups flour
• 1/4 cup powdered sugar
• 4 tsp. salt
• 3 tsp. pepper
• 1 tsp. paprika
• Peanut oil or canola oil for frying (I used olive oil - it was fine)

for the sauce:

• 1/2 cup mayo
• 2 tbsp. mustard (regular prepared yellow mustard)
• 1/2 tsp. garlic powder
• 1 tbsp. vinegar
• 2 tbsp. honey
• Salt and pepper, to taste

Directions:

1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
2. In a large dutch oven or stockpot (I did it in a frying pan), heat up the oil over medium high heat to 375 degrees.
3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.
4. Throw the chicken bites into the ziploc bag, close it, and shake til all are coated well.
5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.
6. Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.
7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).
8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.
9. Serve hot with dipping sauce and/or ketchup.

Baked Parmesan-Herb Potatoes
*recipe from: Coupon Clipping Cook
These turned out really good.  Slightly crispy and flavorful.  The best part is that they are baked rather than fried like the potatoes you get at fast food places.  And, I got to use my mandolin again! :)
Ingredients:
(serves 3)

• 2 whole russet potatoes (medium size)
• 2 whole large red potatoes
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon pepper
• ¼ teaspoon dried parsley
• ¼ teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 tablespoon grated parmesan cheese

Directions:

1. Preheat oven to 375 degrees F.
2. Rinse the potatoes and dry them off with a paper towel.
3. Slice the potatoes at a slight diagonal. (a mandolin is perfect for consistent slices) You want them about a 1/2 inch thick.
4. Add the potato slices to a large bowl.
5. Next add the herbs and spices.
6. Then add the olive oil.
7. Mix all of the ingredients together so the olive oil, herbs, and spices evenly coat both sides of the sliced potatoes.
8. Lay the potatoes on to a cookie sheet.
9. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.
10. Next sprinkle more of the herbs and spices over the potatoes if you have extra.  Then top the potatoes with the grated parmesan cheese.
11. Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.

Dessert...

Chicken and Mashed Potato Cupcakes
*recipe from Hello Cupcake by: Karen Tack 
These aren't necessarily something that you would get at a fast food restaurant, but they go along with the chicken and potato entree.  They were so easy to make and I was really impressed by how much they look like a dinner rather than a dessert!
Ingredients:

• box mix of your favorite cupcake flavor (or you could be ambitious and make your cupcakes from scratch)
• ingredients listed on the box to make the cupcakes
• vanilla frosting
• caramel syrup
• yellow Starbursts
• corn flakes cereal
• white chocolate chips

Directions:

1. Make the cupcakes according to the directions on the box and let cool.
2. Melt the chocolate chips.  Pour the melted chocolate into a Ziploc bag and snip a small corner off the bottom of the bag.  Pipe the chocolate into a bone shape on a piece of wax paper.  Put the bone shapes in the fridge to harden.
3. Crumble the corn flakes in a bag until they are crumbs.
4. Frost the mashed potato cupcakes with the vanilla icing.  Drizzle the caramel sauce over the icing to look like gravy.  Add a yellow Staburst in the center to look like butter.
5. For the chicken cupcakes; 
1. Cut a triangle shaped piece off one of the un-frosted cupcakes. 
2. Frost the top of a cupcake and put the triangle piece of cake on top with the point of the triangle on top (this will be the part of the chicken drumstick that is sticking up where the bone will be inserted).         
3. Frost the triangle cake piece.
4. Coat the entire top of the cupcake in the crushed corn flakes. 
5. Insert the white chocolate bone into the top of the cupcake.