30 Days of Holiday: Puff Pastry Pot Pie

It's been a chilly day in Atlanta today; perfect weather for Christmas tree shopping, football watching, and homemade turkey pot pie.  Sandwiches are my favorite way to use up left over turkey, but this pie comes in a close second.  Everything about this dish says home, comfort, warmth, and love.

What's In It:

1 stick unsalted butter, cut into chunks
1/2 c. all-purpose flour
1 chicken bouillon cube
4 c. chicken stock (I use broth from boiled chicken and if that's not enough, I buy organic) 
Dash nutmeg
1/2 tsp. thyme
1 bay leaf
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. baby carrots, peeled and diced (Baby carrots are more tender and sweet, just like baby people!)
1/2 c. thinly sliced mushrooms
1/2 c. potatoes, diced
1 c.  cooked turkey, chopped (When all the leftover turkey is gone, you can use chicken just as well!)
1/2 c. cooked young, green peas (I only buy Le'sueur)
Salt and freshly ground pepper, to taste
1 pkg. frozen puff pastry
1 egg, beaten with 1 tsp. water (Thank you Chloe, Sylvia, Pat, and Lucy!)

How To Make It:

Preheat oven to 400 degrees F.
In Dutch oven, over medium heat, melt butter.  Add onions, celery, carrots, mushrooms and potatoes.  Cook 3 minutes, or until onions are translucent.
Add flour and cook, stirring constantly 1 to 2 minutes.
Slowly add stock and bring to a boil, stirring constantly. Sprinkle with dash of nutmeg.
Reduce heat to low and add turkey (or chicken), peas, thyme, bouillon cube and the bay leaf.  Salt and pepper to taste.
Cook 5 minutes or until potatoes and carrots are fork tender.
Remove from heat and let stand 5 to 10 minutes.
Remove bay leaf.
Spoon mixture into 13 x 9 baking pan.
Unroll puff pastry and place over pan, sealing edges with fingers dipped in water.
Brush top of pastry with egg mixture. (If any of the edges are being stubborn, you can tame them by spreading egg mixture towards edges and pinching with your fingers.)
Bake 20 to 25 minutes, or until browned.
Let stand 5 minutes before serving.

30 Days of Holiday: Orange-braised Turkey with Apple and Dried Fruit Stuffing

By now, the fryers are brining, the roasters are thawing, and the smokers are building fires.  At this point, the night before Thanksgiving, you probably did not come here in search of a turkey recipe.  Take heart!  This recipe is easily adapted to use with chickens as well.  And who knows?  Your family may be ready for a second turkey at Christmas and this bird would make a beautiful addition to your Christmas dinner table.

What's In It:

2 c. dried, sliced apricots
1 c. dried cranberries
1 c. raw cashews (Especially this time of year, you'll find these in the produce department)
1/2 c. raw pistachioes (See above)
2 oranges, peeled and segmented
2 apples, peeled, cored and chopped (I recommend Winesaps if you can find them.  Fuji's and Rome's will work, too.)4 cloves garlic, sliced thin
Leaves from 3 sprigs fresh rosemary and thyme
8 c. orange juice (Read labels and avoid added sugars!)
1 12-14 lb turkey (Will also stuff 3 5-7 lb chickens)
Salt & Pepper

How To Make It:

Preheat oven to 450 degrees F.
Lightly grease large roasting pan before fitting a wire rack inside on which to put the meat.  Meat should rest about 1 inch above the bottom of the pan.
In large bowl, combine first 9 ingredients.  Pour 3 cups of the orange juice over mixture and stir.  Set aside.
Sprinkle turkey, inside and out, with salt and pepper.  Stuff with fruit mixture.  Place in prepared pan.  Any extra stuffing may be placed in the roasting pan around the turkey. 
Pour remaining orange juice over turkey.
Cover with parchment paper and wrap entire pan in aluminum foil, sealing well.
Put pan in oven and reduce heat to 350 degrees F.
Bake 1 hour and 15 minutes.
Unseal and remove parchment paper.  Continue cooking until thigh meat reaches 160 degrees F, basing every 10 minutes for about 30 minutes total.
When done, remove from oven and cover loosely with foil.  Allow to rest for 15 to 20 minutes before carving.

Adapted from a recipe printed in the AJC 11/22/10.

30 Days of Holiday: Kahlua Brownie Trifle

My sister introduced me to this trifle.  Since then, I "borrowed" the recipe several times until I finally remembered to slide it into a sleeve and add it to my cookbook.  Her version called for mousse rather than pudding, and if you wanted to use mousse you could certainly do that.  Whatever you use, be prepared to make it over and over, again.
The reason this came to mind for today's posting was a question posed by a facebook friend and my son's incessant reminder, "Don't forget to make the trifle for Thanksgiving.  You promised!"
Fortunately for all of us, this recipe is very easy to make.  You don't have to use a trifle dish, but I recommend it as it makes for a showy presentation, and you won't have to worry about leaving the dish.  There won't be any leftovers...

What's In It:

1 13x9 pan of brownies  (You can use a mix or your favorite recipe.  Keep in mind, the better the brownie, the better the trifle.)
1/2 c. Kahlua
3 3.9 oz pkg. chocolate instant pudding mix (Fat free or sugar free is ok.  If you prefer to use mouse mix instead, you will need 2 boxes.  Prepare according to pkg. directions)
4 c. milk
1 12 oz container Cool Whip (I specify Cool Whip because I think there is a difference.  You may use "lite" if you prefer.)
6 1.4 oz (full size) Heath candy bars (You may use Skor.  I prefer Heath as it seems nuttier)

How To Make It:

Prick brownies with fork at 1-inch intervals.  Brush with Kahlua.
Allow to cool and crumble, with hands, into pieces.
Empty 3 boxes of pudding mix into large bowl.  Add 4 cups milk.  Mix well.
Place 1/3 crumbled brownies in bottom of trifle dish.
Top with 1/3 each:  pudding, Cool Whip, and candy bars.
Repeat layers twice more, ending with an additional layer of whipped topping.
Cover and chill at least 8 hours before serving.
Just before serving, top with additional candy pieces or chocolate curls.

Makes 16 servings.

Adapted from a recipe originally printed in Southern Living magazine.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Spiked Cranberry Relish

The walls of my office are painted cranberry, and color is just one of the things I love about these bog berries.  My favorite soda is Sierra Mist/Cranberry.  It's only available during the holidays which, fortunately for me, means October in retail time.  I keep canned cranberry sauce in the house year round.  I like it with turkey, yes, but I also like it with chicken.  And later, when making a sandwich from those leftovers, a thin layer of cranberry sauce is better than mayonnaise any old day.  Better for you, too!

For holiday dinners, though, I like fresh, whole-berry cranberry sauce.  Not only do I prefer the taste, but cranberry relish is a pretty addition to any holiday table.  Most recipes call for the addition of orange.  This one does too...orange with a twist!

What's In It:

2 lb. fresh cranberries
1 c. sugar
1/4 c. Grand Marnier liqueur
1 orange, zested, peeled, and juiced

How To Make It:

Place all ingredients in food processor or blender.  Pulse several times to crush fruit and incorporate ingredients.  Do not over process; mixture should be chunky.
Allow to sit for 30 minutes at room temperature before serving. 
(If you prefer to serve relish chilled, put in refrigerator after allowing it to sit out for 30 minutes.)

Adapted from a recipe presented by Tyler Florence on "Food 911".

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Coke Salad

Ever notice congealed salads don't photograph particularly well?  Of course not.  Why would you?  You'll have to trust me on this one.  Hence, the cherries.
It wasn't until I was an adult that I became aware of all the different varieties of cherry.  As a kid there were the cherries that rode atop my mother's banana splits or, better yet, adorned a tiny plastic sword hooked on the top of my birthday Shirley Temple, and then there were the big, dark, juicy cherries in this salad.  Despite their differences, I loved them both.  If memory serves, my mother made this salad every Thanksgiving except one.  I remember the one because it is marked by great angst, and not just mine. 
This is, again, a mix of flavors.  I looked at several recipes before posting mine and realized that some of them don't call for the addition of cheese.  In my opinon it is that taste and, more importantly, that texture that really makes my mother's version special.

What's In It:

2 c. hot water
2 small bottles Coca-Cola (Use The Real Thing, baby)
2 small boxes bing black cherry jello (I have never seen this flavor sold as a store brand.)
1 8 oz. pkg. cream cheese, softened
1 lg. can dark, sweet cherries, drained
1/2 to 1 c. chopped pecans
1 c. crushed pineapple

How To Make It:

Mix jello with hot water, stirring until dissolved.
Add both bottles of Coca-Cola.
Stir in all other ingredients, mixing well.
Pour into your favorite mold and chill until set.








© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Hoppin' John

Black-eyed peas have long been a favorite in our house and a staple on our New Year's Day table.  During the week, for a routine meal, canned are fine.  We prefer Luck's.  But I've always made my holiday peas from scratch.  And, they were good until I found this recipe.  Now they are better-than-good, and my favorite part of the meal.  In fact, several days into January, I'll serve them, again, alongside a pan of cornbread. 
This recipe is unique in a couple of ways.  For one, it does not call for overnight soaking.  This works for me since I always seem to forget that step, anyway.  And, two, it calls for a bouquet of herbs that give the peas a wonderful flavor.  I like it so much that I add a few of the herbs to our everyday, canned peas as well!
The name "Hoppin' John" usually refers to peas that are served with rice, so I always have rice available.  Personally, though, I like these just they way they are!

What's In It:

1 lb. pkg. dried black-eyed peas
2 large ham hocks (about 3/4 lb.) (I use bits from a country ham my fathers gives us every year.  And, I don't measure.  We like our peas meaty!)
2 tbs. bacon drippings
4 c. water
1 large onion, cut into wedges (Yellow is good)
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. dried, crushed red pepper
1/2 tsp. dried thyme
2 bay leaves
1 tsp. minced garlic
1 chicken bouillon cube
Hot cooked brown rice

How To Make It:

Sift through dried peas, using fingers.  Discard any misshapen or broken peas and any other debris.
Pour peas into a Dutch oven and add water to cover.  Bring to a boil and immediately remove from heat.  Let stand 1 hour.  Drain and return to Dutch oven.
Remove skin from ham hocks.  Cut meat away from the hocks, reserving bones.
Saute meat in hot bacon drippings in large skillet over medium-high heat for 3 minutes or until slightly browned.
Add meat, bones, 4 c. water, and next 8 ingredients to peas in Dutch oven.  Bring to a boil, reduce heat and simmer gently, stirring occasionally, 1 hour or until peas are tender.  Remove and discard bones and bay leaves.
May be served over rice.

Recipe adapted from one printed in Southern Living Magazine.










© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Scalloped Pineapple

The first time I tasted scalloped pineapple was at a church picnic, a real old-fashioned, southern church picnic, where the food was laid out on large concrete tables built under a metal awning built just for that purpose.  I wasn't sure what it was when I made a place for it on my plate, but as soon as I had a bite I wished I'd made more room.

A wonderful blend of sweet and salty, buttery and fruity, this dish is especially good served with pork, but I have served it with poultry and even at cookouts.  It's just that good...

What's In It:

1/2 c. sugar

3 tbl. self-rising flour

1 can pineapple tidbits, drained (reserve juice)

1 c. sharp cheddar, grated

1/2 c. Ritz cracker crumbs (Not pulverized.  Leave them a little chunky.)

1/4 c. melted butter (Never margarine.  This is not a science experiment.)

Butter to grease casserole dish

How To Make It:

Preheat oven to 300 degrees F.

Mix sugar, flour, pineapple, 3 tbl. reserved juice, and cheese in medium bowl.

Pour into buttered 8x8 casserole dish and cover with cracker crumbs.

Pour melted butter over crumbs.

Bake for 20 minutes.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Sausage Cheese Balls

These little mounds of cheesy, greasy decadence have been a part of my family's holiday for as long as I can remember.  My sister brings her version to our family Christmas party and I make lots of them on Christmas Eve since my favorite time to eat them is Christmas morning! 
There are many versions of this recipe.  Some are very simple, using just the three basic ingredients.  I know of at least one recipe that calls for the addition of minced jalapeno.  This recipe falls somewhere in the middle of the spicy spectrum.  
These plump puffs of porcine perfection will stick to your cookie sheet if you let them.  It helps if you scoop them off the pan immediately after removing them from the oven.

What's In It:

2 lbs. hot breakfast sausage (I use Jimmy Dean or Rudy's Farm.  Don't scrimp.  You get what you pay for.  In this case less money = more grease and less meat!)
1 1/2 c. all purpose baking mix (Bisquick is good, but so is the store brand)
4 c. shredded sharp cheddar cheese
1/2 c. finely chopped onion
1/2 tsp. garlic powder

How To Make It:

Preheat oven to 375 degrees.
Mix all ingredients (using hands) in large bowl. (Don't forget to take off your rings!)
Form into 1" balls.  (I can usually find a kid or two who's willing to help with this part.)
Place on ungreased cookie sheets, about 2 inches apart. (They will stick together if too close)
Bake 15 minutes, until golden brown.

Makes 6 dozen.

May be made ahead and stored in freezer.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Savory Spinach Balls

A few years back, Jessica Seinfeld (wife of Jerry), published a book in which she detailed how to hide vegetables in other food in order to trick children into eating a healthier diet.  I thought the idea ludicrous, dishonest, and dangerous. 

Given that, some might find these spinach balls a contradiction.  Mixed with stuffing mix, cheese, and spices, the spinach in this recipe provides little more than color and a healthy dose of vitamins A, D, C, & the ever elusive K.

These morsels must be served warm.  After all, nobody likes cold spinach, no matter how well you hide it!

What's In It:

2 10 oz. pkg. frozen chopped spinach, thawed and well drained 

2 c. herb-seasoned stuffing mix

1 c. chopped onion (You want something with a kick.  For once, skip the Vidalias.  Go for Yellow)

4 eggs (Thank you Sylvia, Chloe, Pat, and Lucy)

1/2 c. grated Parmesan cheese (Freshly grated, please.  Save that canned stuff for the Spaghettios!)

2/3 c. butter, melted (Yes, butter.)

1 1/2 tsp. dried thyme, crushed

1 clove garlic, minced

How To Make It:

Preheat oven to 300 degrees.

Combine all ingredients in large bowl. 

Shape into 1 inch balls and place on cookie sheets.

Cover and chill for 2 hours or until firm.

Bake for 30 minutes in 300 degree oven, or until bottoms are slightly brown. 

Serve immediately.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Crazy Easy Crab Cocktail

This dip is outrageously easy to make, especially if you use bottled cocktail sauce.  But why would you?  Add just a few more ingredients and you can have yummy homemade cocktail sauce.  If you've never done it, do it.  You won't believe the difference.

Have fun with this dip! I've detailed a basic presentation below, but as you can see above, being creative doesn't require fancy dishes!

What's In It:

1 8 oz. block cream cheese

6 to 8 oz. canned crabmeat  (Crabmeat comes lots of ways.  You can find cans on the shelf next to tuna.  I've also seen it in foiled bags.  But I wouldn't buy either one of those.  Buy crab refrigerated in your grocer's meat and/or seafood department.)

1 12 oz. jar seafood cocktail sauce (Or make your own by combining 2 c. ketchup with 2 tbl. prepared horseradish and 1 tbl. chili sauce.  Once you've tasted your homemake cocktail sauce you'll never buy bottled again!)

1 head buttercrunch lettuce (Any ornamental lettuce will do)

How To Make It:

Place block of cheese on bed of lettuce.   Using a fork, place crabment on top of cheese allowing it to fall over sides of block.  Pour cocktail sauce over crab long-ways over cheese block.

Serve with your favorite brand of cracker.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Festive Bean Dip

Bursting with a bouquet of fresh flavors, this dip fits in wonderfully at summer picnics.  Festive colors and bold tastes also make it perfect for holiday parties.  It takes just minutes to prepare, and once you have, keep the ingredients handy.  Friends and family won't let you forget you made it.  They'll be asking for it again, and again.
The secret is in the spice...For added zip, sprinkle a little chopped cilantro across the top just before serving.

What's In It:

1 16 oz. can refried beans  (For taste, I prefer the "Taco Bell" brand.  If your store doesn't carry that, any other brand will do)
1 c. salsa  (Bottled over fresh, just this once.)
1 tsp. ground cumin
1/2 tsp. garlic powder
1 pint sour cream
1 1.25 oz. pkg. taco seasoning
1 bunch green onions, sliced thin
2 tomatoes, chopped
2 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese

How To  Make It:

1. Stir together beans, salsa, cumin, and garlic powder.  Spread in bottom of 9x11 serving dish.
2. Stir taco seasoning mix into sour cream.  Spread over bean layer.
3. Sprinkle with cheeses, followed by tomatoes and green onions.
4. Cover and chill for at least one hour.  Serve cold with tortilla chips.

Originally posted by Lisa Garchow (Allrecipes)

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Hot Artichoke Dip

I always have three or four appetizers around for guests to sample while everyone arrives.  Hot Artichoke Dip is always a hit.  I like the added spice and versatility of this recipe.  It can be served with a variety of chips or crackers, but we like tortilla chips best.  Or stuff it inside mushroom caps for a more impressive presentation!

This dip does not travel particularly well.  If you want to take it to a party, take it unbaked and slip it into your host's oven after you arrive. 

What's In It:

1 (14 oz.) c. artichoke hearts, drained
1 c. freshly grated Parmesan cheese (The powdered stuff in the shaker has a place, but this isn't it.)
8 oz. cream cheese at room temperature (Use "lite" if you like, but it won't be as good.)
1/2 c. mayonnaise (See above)
1/2 tsp. dried dill
1/4 tsp. minced garlic

How To Make It:

Heat oven to 400 degrees.
Coarsely chop artichoke hearts in food processor.  Add all other ingredients and process until smooth.
Scrape mixture into 10" pie plate, smoothing top with spatula.
Bake until bubbling, about 15 minutes.  Serve with chip of choice.

Alternate serving suggestion:  Spoon dip into fresh, washed mushroom caps (You will need about three pounds)  Brush edges of the caps with melted butter and place in 13" by 9" baking dish.  Bake in 400 degree oven for about 15 minutes.  Serve immediately.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved