Creamy Mushroom and Goat Cheese Tarts

I hesitate to refer to it as a New Year's resolution, but I do intend to be better about two things...starting now.

1. eating better
2. throwing away far less food

A menu, once-weekly grocery shop, and a renewed committment to bring left overs for lunch each day will help with the second.

Being just a little thoughtful about that menu and shopping list will help immensely with the first.

So, I bought the latest edition of Cooking Light magazine. I found a number of recipes I was interested in trying, and made this appetizer for dinner with Brian's parents a few nights ago. If only all "light" recipes tasted this good.

Ingredients:

• 2 Tbsp. extra virgin olive oil
• 1/2 C chopped shallots (about 2 large)
• 2 Tbsp. chopped fresh sage
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. freshly ground black pepper
• 1 lb. mushrooms (such as portobello, oyster, shitake, etc.)
• 3 cloves garlic, minced
• 1/3 C dry white wine
• 1 tsp. lower sodium soy sauce
• 3 Tbsp. light sour cream
• 3 Tbsp. fat free half and half
• 2 oz. goat cheese
• 2 boxes (30 cups) Athens mini filo cups
• 2 Tbsp. chopped fresh chives

Method:

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
2. Add shallots, and sauté 1 minute.
3. Add sage, 1/4 teaspoon salt, pepper, and mushrooms; sauté 4 minutes.
4. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes).
5. Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates.
6. Remove skillet from  heat.
7. Stir in the remaining 1/4 teaspoon salt, sour cream, half-and-half, and goat cheese.
8. Spoon about 2 teaspoons mushroom mixture into each phyllo shell.
9. Garnish with fresh chives.

Source: Cooking Light

Bourbon and Southern Comfort Balls {aka Schweddy Balls}

I love when two seemingly unrelated experiences collide - you're left with something both comfortable and traditional while at the same time totally unexpected.

First and foremost, I remember making whiskey balls with my mom when I was little. It's such an easy recipe that I could pretty much make them myself, and I was always allowed to have one ball before we put them away to "cure."  They tasted a lot like the whiskey-soaked cherries from my parents' Manhattan's, and I loved them - if not the taste, then the feeling that I was being let in on some grown up secret.

On the other hand, there's SNL's Schweddy Balls skit. We knew we were true regulars at Family Pizza in Springfield when we mentioned schweddy balls to Dawn, our favorite waitress, and she rolled with it. It's become a long-standing joke amongst us and the cause of many laughs since then.

So, we had the thought this year to make some schweddy balls of our own. I found a recipe that tastes just like I remember - though we made ours with bourbon and, in an ode to Gramp, Southern Comfort. We gave two bags (ball sacks, of course) to Dawn just before Christmas. It was awesome to see her reactions: surprise, hilarity, and real friendship.

Cheers!

Ingredients:

• 1 C semisweet chocolate chips
• 1/2 C white sugar
• 3 tbsp. corn syrup
• 1/2 C bourbon OR Southern Comfort (or rum)
• 2 1/2 C crushed vanilla wafers
• 1/3 C confectioners sugar AND/OR unsweetened cocoa

Method:

1. Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in alcohol of choice. Add crushed vanilla wafers. Mix until evenly distributed. Cover and refrigerate until firm.
2. Roll the chilled chocolate mixture into bite-size balls. Roll balls in confectioners sugar, unsweetened cocoa, or a mixture of both. Store in a covered container for a week before serving to blend the flavors.

Source: All Recipes

Fancy Chocolate-Dipped Oreos

One of my very favorite food blogs is The Italian Dish. I love her photos and the stories she tells about her travels, her family, and they food they enjoy. Her Classic Pumpkin Roll was a huge hit at Thanksgiving, and it was her post about meat grinding that prompted me to ask for a meat grinder for Christmas.

Elaine, the blogger at The Italian Dish, details everything about these dipped cookies right here on her site. She includes step by step photos, as well as links to purchase the mold and the transfers. The girls and I gave them a shot on cookie day, and they were fun and easy to make. There are a ton of different transfer designs that would be fun for different holidays and birthdays.

The Christmas transfers are super cute - we used the gingerbread men, snowflakes, and Santa hats.  I also did some with just Christmas sprinkles, which turned out well, too.

Pumpkin Spice Chex Mix

My entry for the pumpkin throwdown was these Starbucks-inspired Pumpkin Spice Latte Cupcakes, but I love a theme and made this snack mix as well for the buffet table. Full disclosure: I didn't really like it. But, the entire bowl was gone by the end of the night...it was a huge hit with Sue, some of the guys, and the kids. If it sounds appealing to you, give it a try!

A couple of notes - I was able to find generic honey nut and corn chex-like cereal, and they taste just like Chex brand. Also, the graham crackers got a little soggy; if I made this again (it would make a nice fall hostess gift) I think I'd try the teddy graham snack crackers.

Ingredients

• 1/4 C brown sugar
• 1 tbsp. pumpkin pie spice mix
• 1/2 C butter
• 1 tbsp. vanilla
• 2 C Cinnamon Chex® cereal
• 2 C Honey Nut Chex® cereal
• 1 C Corn Chex® cereal
• 6 honey graham crackers, broken into bite sized pieces
• 1/2 cup coarsely chopped walnuts

Instructions

1. In small bowl, mix brown sugar and pumpkin pie spice; set aside.
2. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla.
3. In large microwavable bowl, mix all cereals, graham cracker pieces and walnuts. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
4. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Source: Dine & Dish

Pumpkin Spice Latte Cupcakes

Brian and I hosted a pumpkin throwdown back in October - any recipe made with pumpkin was fair game. I chose these pumpkin spice latte cupcakes and they were definitely a 'grown up' treat, a little spicy and not too sweet with a strong espresso flavor.

Ingredients:

For the cupcakes:

• 2 2/3 cups all-purpose flour
• 3 tbsp. espresso powder
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/8 tsp. grated nutmeg
• 1/8 tsp. ground cloves
• 1 tsp. salt
• 1 (15 oz.) can pumpkin puree
• 1 cup sugar
• 1 cup brown sugar
• 1 cup canola or vegetable oil
• 4 large eggs
• ½ cup coffee or espresso, for brushing

For the frosting:

• 2¼ cups heavy cream, chilled
• ¼ cup confectioners’ sugar

For finishing:

• Cinnamon
• Prepared caramel sauce

 Method:

1. To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners.
2. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.
3. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
4. Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.
5. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
6. To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat.
7. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

Source: Annie's Eats

Sausage Squares

Last week, I had some girlfriends over for drinks and appetizers after work. Not only was it a great chance to catch up, laugh, have some wine, and laugh a little more, knowing they were coming over helped ensure we finished all the decorating for Christmas. Can't beat that.

In addition to antipasto squares, I made these delicious sausage squares. They are entirely decadent - there is absolutely nothing about them that's the least bit figure friendly. And they are soooo very good. If you can't indulge during the holidays with good friends, when can  you?!

Ingredients:

• 1 pkg. Jones sausage, thawed (12 oz.)
• 1/4 C very finely minced onion
• Pinch black pepper
• 1/2 tsp. garlic powder
• 1 lb. Velveeta cheese, cut in small cubes
• 1 pkg. cocktail rye bread (sm. squares)

Method:

1. Preheat oven to 400.
2. Fry sausage and onion in saute pan, then drain well.
3. Stir in pepper and garlic powder, stir to combine.
4. Continue to cook on low heat while slowly adding small cubes of cheese. Cook and stir until smooth.
5. Spread on cocktail rye squares and bake for 10 minutes.

Bolognese Sauce

I thought I had a great bolognese sauce. I added a little of this, a little less of that, tested and tweaked. And, when I finally thought I had it just right, our beloved friends promptly assured me otherwise and I lost my first (though sadly, not last) throwdown to a restaurant recipe for my favorite pasta sauce. I was annoyed, I was disappointed, and I was still sure I had the best bolognese.

Then, I watched an episode of "The Best Thing I Ever Made...Family Dinners" on Food Network. And my mouth watered listening to the chef describe a bolognese that sounded almost as good as my original recipe. And so I tried it. And it was good....very good. Not better than the original - they are very different recipes. But very, very good and definitely a keeper.

Ingredients:

• Extra-virgin olive oil
• 4 ounces pancetta, minced
• 4 cloves garlic, finely minced
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 pound spicy sausage, removed from casing
• 1 pound lean ground beef
• Salt and freshly ground black pepper
• 4 tablespoons tomato paste
• 2 cups red wine
• 2 cups chicken stock
• 1 cup milk
• 1 large can San Marzano crushed tomatoes (28 ounces)
• 2 teaspoons minced fresh basil, plus torn leaves for garnish
• 2 teaspoons fresh thyme leaves, minced
• 1 box thin spaghetti (or whatever pasta you prefer)
• 1/2 cup ground Pecorino Romano cheese

Method:

1. In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, garlic, onions and carrots. They should cook slow and lightly brown, about 20 minutes. When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine.
2. In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
3. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, and crushed tomatoes and simmer very gently for 2 hours.
4. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
5. Boil 2 gallons of salted water and add the pasta. Cook until al dente. Drain and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top.

Source: Food Network

Bleu Cheese Crusted Filet Mignon {Happy Birthday, Brian!}

A couple of years ago, I made a filet that was so good, Brian declared it was what he wanted for his birthday meal going forward. So, I have made it for his birthday. But I also have made it on a random Tuesday night or Sunday funday....it's that good and that easy. This year, I needed to mix it up a little.

We had a block of strong, salty bleu cheese from a great cheese shop in Newburyport and I had visions of the cheesy steaks I've had in places like Max's. What I found was even better!

Ingredients:

• 2 8oz piece of filet
• Salt and Pepper
• Canola or Peanut Oil, for searing
• ½ cup panko bread crumbs
• 1 Tbsp butter
• ½ tsp garlic powder
• fresh ground pepper
• 1 tspn minced fresh herbs, such as rosemary or parsley
• ½ cups crumbled bleu cheese
• 1 teaspoon Dijon-style mustard

Method:

1. Allow the steaks to set at room temperature for about 30 minutes to equalize the internal temperature for more even cooking.
2. Meanwhile, prepare crumb topping:  Combine panko, cold butter, garlic powder, and pepper in microwaveable bowl. Heat on high in microwave until butter melts, stirring every 30 seconds to distribute the browned crumbs. Remove from microwave, allow to cool for a few seconds and then add the herbs and bleu cheese. Use a fork to distribute the bleu cheese into the crumbs without making it into a paste.  Taste for seasoning and set aside.
3. Preheat oven to 450°F.
4. Season the filets with salt and pepper. To sear the meat, preheat shallow sided sauté or frying pan over medium high heat until it is very hot. Add 1 teaspoon canola oil and heat until the oil is shimmering. Without crowding them, carefully add the steaks to the hot pan. Do not move the steaks until they have developed a crust and release from pan on their own. Using tongs, carefully brown all sides of the steak, each time allowing the crust to form before disturbing the steaks.
5. When well-seared, remove steaks to an open baking pan. Roast for about 6 - 7 minutes (depending on how big your steaks are and how well you want them done) without the topping. Then remove from the oven and carefully brush mustard onto steaks to allow the crumb mixture to adhere. Just a thin coat — you may not need all of it, depending on the surface area to cover.  Then simply divide the crumb mixture over the steaks and return to the oven.  Roast an additional 5 - 6 minutes until steaks are cooked to your liking and the topping is brown and bubbly.
6. Allow the steaks to rest for a few minutes before serving.

Source: Steak Enthusiast

Antipasto Squares

This super easy appetizer is both delicious and filling. They're a huge hit whenever I make them, and it is perfect for a crowd. My friend Collette has even served them for dinner with a salad.

Ingredients:

• 1/4 lb. each ham, pepperoni, and salami
• 1/4 lb. each American, Swiss, and provolone cheese
• 12 oz. jar roasted red peppers, well drained
• 4 tubes crescent rolls
• 2 eggs, well beaten
• Sesame seeds

Method:

1. Preheat oven to 350.
2. Press two tubes of crescent rolls into bottom of 9x13 baking dish.
3. Layer meat and cheese, using all of each kind before next layer.
4. Layer drained peppers on top.
5. Pour over all but 2 T of the beaten egg over peppers.
6. Cover with remaining two tubes of crescent rolls. Brush with remaining egg and sprinkle with sesame seeds. Cover with foil.
7. Bake for 30 minutes; remove foil and bake for 30 minutes longer.
8. Let rest 10 minutes before slicing. Can be served hot, at room temperature, or cold.

Start with a meat layer...

 

...then cheese. Repeat until each of the three meats and cheeses have been layered.

 

Top with a layer of the drained peppers, then pour over all but 2 T of the beaten egg.

 

Finish with remaining crescent rolls, brush with remaining egg, and sprinkle with sesame seeds.

 

 

 

Jean's Chili

Once the weather turns cooler, chili is one of my first go-to comfort foods. And this recipe, from my friend Jean, is my favorite. It's meaty with just the right amount of beans and tomatoes. I like my chili a little spicier, so I use more chili powder and red pepper flakes than Jean's original recipe calls for. Top with some shredded cheese, sour cream, and a little cilantro and you'll be warmed from the inside in no time!

Ingredients:

• 4 stalks celery, chopped
• 1 1/2 C onion, chopped
• 2 cloves garlic, pressed
• 1 red pepper, chopped
• 1 T oil
• 1 t red pepper flakes
• 2 lbs. lean ground beef
• 1 8oz. can tomato sauce
• 2 28oz. cans crushed tomatoes
• 1 T chili powder
• 1 t salt
• 1 t red pepper flakes
• 1 can kidney beans, drained and rinsed

Method:

1. Warm oil and red pepper flakes over medium heat. When heated, saute veggies in oil.
2. Add beef and brown.
3. Add all remaining ingredients except beans.
4. Simmer 45 minutes to 1 hour.
5. Add beans and simmer an additional 30 minutes.