Bacon-Wrapped Smokies - Another one of our Christmas finger foods

 

Don't these look delicious?

These were another part of our 2020 Christmas "Finger Food" get-together.  It simply wouldn't be a party without them.  Not only are they delicious, they are super simple to make.  

2 (16 oz)  packages Hillshire Farms beef smokies
1 lb classic cut bacon (cut into thirds)

1/2 cup brown sugar

1/2 tsp garlic powder

1/4 tsp cayenne pepper

Preheat your oven to 375 degrees.  Line two sheet pans with foil.  Spray with cooking spray.

Wrap each smokie with a piece of bacon.  Secure with a wooden toothpick and place on a baking sheet.

Repeat until all smokies are wrapped and on the baking sheet.  (Make sure they are not crowded.)

Combine the brown sugar, garlic powder and cayenne pepper.  Mix well.

Sprinkle evenly over the smokies.

Bake for 30 minutes or until bacon is browned.  

These are guaranteed to disappear first.

As a side note:  Add 3 Tbsp Dijon mustard into the brown sugar before sprinkling over the top.  

Drunken Cranberry Meatballs

 Christmas for our family was a little different this year.  It was the first time in my 59 years that I didn't spend Christmas Eve and Christmas Day with my parents and my sister and brother and families.  Emotionally, that was a little tough.  We didn't get together with all of our kids and grandkids (all part of our bubble) until the day after Christmas.  I figured by that time the kids and grandkids would all be turkey and ham dinnered out, so I decided we'd do finger foods for our get together.  These "drunken" meatballs were just one of many of the foods that rounded out our day of gifts, games and gluttony.  

1 (14 oz) can of Ocean Spray Jellied Cranberry Sauce

3 sprigs of fresh Rosemary -- growing in my windowsill 

2 (26 oz) bags of Farm Rich Homestyle frozen meatballs

1  (12 oz) bottle of Eckert's Sweet Bourbon Glaze**

1/2 cup bourbon

Place all ingredients in a crockpot set on low.

Allow to cook for 3 hours before serving.

Stir once every 1/2 hour to coat the meatballs evenly. 

Set your crockpot to warm setting for the rest of your event.

These are bound to be a favorite!

** Each summer Eckert's opens a market at 141 and Manchester Road in addition to their orchards/farms in Illinois.  I make it a point to stock up on their Sweet Bourbon Glaze in addition to many of their sauces and dressings.  They are superb!  It's well worth the trip if you've never been there.  

Fresh Dill Cucumber Salad

For most of 2020 I attempted to grow herbs in my kitchen windowsill.  To say there were issues would be an understatement.  I replaced plant after plant.  Finally in September, I found the Aero Garden while beginning my Christmas shopping online.   

GAME CHANGER!!!

I now have fresh herbs on my counter top and I love it!  You'll notice that the dill (front right) and the mint (front left) are growing like mad.  There are two types of Basil, as well as Parsley and Thyme.  It's a pretty cool contraption.  You should check it out.

We had an over-abundance of cucumbers last summer and we ate them in every imaginable way.  This recipe was one of our favorites.

2 medium cucumbers sliced thinly (peeled or unpeeled)
1 1/2 tsp Kosher salt
1/2 cup rice wine vinegar
1/4 cup sugar
1/2 cup fresh dill 
Fresh cracked black pepper

Place the sliced cucumbers in a colander 

Sprinkle them with the Kosher salt and allow them to sit on a plate for 15 minutes.

In a serving bowl, combine the rice wine vinegar and sugar.  Stir to dissolve the sugar.

Chop the dill, removing the stems.

Rinse the cucumbers and add them to the serving bowl.  

Season with salt and pepper and stir in the chopped dill.

Refrigerate for one hour before serving.

Glazed Roasted Sweet Potato, Pear, and Onion

 Looking for a very tasty way to bring sweet poatoes to your dinner table?  Give this a try!  It uses a package of Fresh Success Sweet Potato & Yam Glaze.  You'll find it in the produce section of your local grocery store.  

2 Bartlett pears, cored and cut into 1" chunks

1 large sweet onion, cut into wedges

2 small sweet potatoes, cut into 1" chunks

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1 pkg Fresh Success Sweet Potato & Yam Glaze

1/2 cup water

2 Tbsp butter

Heat oven to 425 degrees.  

Toss the pears, onions and sweet potatoes in a large bowl with the olive oil, salt and pepper.  

Line a baking sheet with foil and spray with non-stick spray.  

Spread the sweet potatoes, pears, and onions on the baking sheet.

Roast until golden brown and tender, 35 - 40 minutes.

While the fruit and veggies roast, place a small saucepan on the stove.

Add 1/2  cup water and the package of glaze mix.

Bring the mixture to a boil for 30 seconds, stirring constantly.

Remove from the heat and stir in the 2 tablespoons of butter.

Place the sweet potatoes, pears, and onions in a serving bowl and top with the glaze.  

Stir to evenly coat.  Serve immediately.

Delicious Strip Round Roast Beef

This recipe requires a bit of planning ahead, but it's well worth it!

1 (2 1/2 lb) Certified Angus Beef strip round roast                

2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard

2 Tbsp red wine vinegar

1 Tbsp honey

1 tsp dried Italian seasoning

2 tsp Kosher salt, divided

2 tsp cracked black pepper, divided

2 cups of beef stock

In a small mixing bowl combine Worcestershire, Dijon, vinegar, honey, Italian seasoning, 1 tsp salt and 1 tsp pepper to create a marinade.  Place roast in a gallon Ziploc bag and pour marinade over roast.  Close the bag, removing excess air and refrigerate overnight or at least two hours.  Turn it periodically to distribute flavors.

Remove roast from marinade and pat dry.  Discard marinade and season the roast with an additional      1 teaspoon of salt and 1 teaspoon of pepper.

Preheat oven to 450 degrees.  Place roast in a shallow roasting pan fitted with a rack.  Roast 15 minutes, then reduce oven to 325 degrees.   Add beef broth to roasting pan and roast approximately 80 minutes until roast reaches desired doneness.  

Remove from the oven and loosely tent with foil and let rest for 10 minutes before slicing.

For a little different flavor profile, use the following rub instead of the marinade:

2 cloves garlic minced

1 Tbsp rosemary minced

1/2 Tbsp Worcestershire sauce

1 tsp smoked paprika

1/2 tsp mustard powder

2 tsp salt

1 tsp pepper

Evenly rub the sasoning onto the roast and place it in the refrigerator in a Ziploc bag overnight.  Remove from bag and place in roaster.  Roast as directed above.  

Country Chicken Casserole

 Are you looking for a new chicken dish that brings new flavor to the table?  Well, this may be just what you're looking for.  If you're a bacon lover . . . it may be your new favorite!

2 large chicken breasts

1 medium yellow onion

5 slices of bacon

2 large potatoes

1 cup fresh portabella mushrooms

1 can Cream of Chicken soup

3/4 cup chicken broth

1 Tbsp melted butter

Salt and pepper to taste

Pinch of garlic powder

Preheat your oven to 425 degrees.

Fry the bacon and crumble.  Set aside.  Reserve the bacon grease.

Peel and cube the potatoes and fry until tender in the bacon grease.

Dice the onion.  Season with salt, pepper and garlic powder and fry in the bacon grease.  

Fry the mushrooms in bacon grease until softened.

Coat the chicken breast with melted butter and season with salt and peeper.  Sear in a skillet or on a grill.  

Cut the cooked chicken into cubes.

Mix the Cream of Chicken soup with chicken broth and season with salt and pepper to make a sauce.

In an 8" x 8" baking dish combine the chicken, mushrooms, onions and potatoes.  Top with the sauce and mix it well.

Bake for 30 minutes covered with foil.

Remove foil, top with crumbled bacon and bake for 10 more minutes uncovered.

Note:  If you want to make a healthier version, substitute bacon grease with olive oil.

Corn Casserole - Easy and Satisfying

 

My hubby loves corn bread and he always complains that I don't make it often enough.  This recipe takes corn bread to another level and he loves it!

8 oz Jiffy Corn Muffin mix

15 oz whole kernel corn (drained)

   or you may substitute 2 cups of frozen kernels            (defrosted)

15 oz creamed corn (not drained)

1 cup sour cream

1/2 cup melted butter

2 eggs beaten

1/4 cup sugar

1 cup shredded cheese (your choice)

1/2 tsp kosher salt

1/4 tsp freshly ground pepper

1/2 tsp paprika

2 Tbsp chives, for garnish

Preheat your oven to 350 degrees.

In a bowl, mix all of the ingredients except the chives together and pour into a greased 8" x8" baking pan.

Bake uncovered for 45 - 50 minutes or until lightly browned.  Garnish with chives and serve.  

This has also been called Corn Pudding.  It has a damp texture, but should not be mushy.  

Perfect Baked Cod

 I'm not a true fan of most fish, but I do like Cod.  It tends to take on the flavor of what it's baked with.  This is my favorite baked Cod dish.

4 Cod filets, about 1" thick

Kosher salt

Freshly ground black pepper

4 Tbsp olive oil

1 cup of cocktail tomatoes, halved or quartered

1 lemon, sliced, plus zest

2 garlic cloves, smashed

4 thyme sprigs

Preheat your oven to 400 degrees.

Pat Cod filets with paper towel until dry

Season all over with salt and pepper

Combine olive oil, tomatoes, lemon slices, garlic and thyme in a 9" x 13" baking dish

Bake until fish is opaque and flakes easily with a fork, approximately 30 minutes. 

Serve garnished with parley, more lemon juice, and pan sauce.

Tonight's Dinner - Beef Stew - A great winter dinner!

2 lbs beef brisket

1 1/2 Tbsp Brisket seasoning

1 pkg Orrington Farms Slow Cookers Beef Stew seasoning

1 can Campbell's French Onion Soup

1 cup water

3 stalks celery, sliced

3 carrots, peeled and sliced

2 potatoes, peeled and diced

1/2 lg green beans, trimmed and cut into 1" pieces

2 tomatoes, cut into 8 pieces

1 Tbsp "Better Than Bouillon" Roasted Beef Base

24 hours before you wish to serve, place brisket in a crock pot and season with brisket seasoning on all sides.  Place in the refrigerator (lidded) to sit until 1 hour before cook time.  This will cook for 8 hours, so if you want to serve at 6:00 PM, you need to remove it from the fridge at 9:00 AM and let it warm to room temp until 10:00 AM and then place it in the crock pot.  Add all of the veggies, top with the can of French Onion soup, and then mix the seasoning packet with the cup of water and beef base.  Let this cook on low for 7 hours. Remove the brisket and shred it, adding it back to the crock pot to cook the rest of the hour.  

Serve with crusty bread.

Sweet & Sour Pineapple Shrimp

1 lb large shrimp (16 - 20 size)            

2 cups fresh pineapple, cubed

1 tsp kosher salt

2 Tbsp soy sauce

2 Tbsp vegetable oil

2 1/2 cups pineapple juice

1/2 cup Thai sweet red chili sauce

1 cup baby spinach, sliced

2 mini seedless cucumbers, thinly sliced

1/2 red onion, thinly sliced

1/2 cup salted roasted peanuts, chopped

Lime wedges for serving

12 oz rice noodles (prepared according to package directions)

Prepare your rice noodles according to package directions.  Drain, divide among four bowls, and set aside.

Peel and devein your shrimp and remove tails.  Toss shrimp and pineapple in a large bowl and season with salt.  Add soy sauce and stir to coat.  

Slice your cucumbers and red onion and set aside in separate bowls for serving later.

Coarsely chop your peanuts and set aside for serving later.

Heat oil in a large skillet over medium-high heat.  Place the pineapple in the skillet and cook 5 - 6 minutes, stirring often.  You want it well browned on all sides.  Remove the pineapple from the skillet and set it aside.  Add the shrimp to the same skillet and cook 3 - 4  minutes until opaque.  Transfer them to the plate with the pineapple.  

Cook pineapple juice and chili sauce in the same skillet over medium-high heat.  Simmer until it is reduced by half  and is almost syrupy (approx 12 - 16 minutes).  Remove from the heat and stir in the pineapple, shrimp and spinach.  

Spoon pineapple and shrimp mixture over your noodle bowls and drizzle with extra sauce.  

Top with cucumbers, onions, peanuts and lime wedges as desired.