Making Tuesday Tasty-Avocado Chicken Salad

I'm not sure that I could love avocado's more!  I love them in all kinds of ways.  Here's a simple, go to recipe for a quick and healthy lunch!

Recipe

2 C shredded chicken

1.5 to 2  avocado's depending on size

1/5 cloved garlic minced

salt and pepper to taste

Juice of half a lime...or more if you like

1 tsp fresh cilantro

1 tbsp chopped red onion...or more if you like

Preparation

Put all ingredients into a single bowl and smash together. Blend well. For best results, let all of the flavors blend together.  The avocado is creamy enough to omit mayo and/or yogurt.  If you like the tang of the Greek yogurt, you could put a dollop of that in as well.

Enjoy on your favorite crackers, pita, bread, whatever you like!

Making Tuesday Tasty-Chicken And Dumplings

I haven't made chicken and dumplings in forever. I had to look for a recipe that sounded good but, was easy. I ended up adapting a longer version into a shorter one that would still be really comforting and full of flavor. If you don't like the softer, steamed dumplings, you could always put in the oven at 350 until golden brown on the top for a little firmness in the dumplings.

Ingredients

2 lbs chicken breast or a shredded whole cooked(rotisserie or leftover chicken).

Sauce 

2 tablespoons butter
1 tablespoon oil
3 tablespoons flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
2 tsps of a good poultry seasoning, herbs de provence, or 1/2 tsp thyme, 1/2 tsp sage, 1 tsp Rosemary 1/4 to 1/2 of a medium onion, diced finely
Juice from half a lemon
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish

Dumplings 

 2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk or whole milk -if you want you could even put a little chive in these

Preparation 

In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic,herbs, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock(and lemon juice), 1 cup at a time, stirring well after each addition. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

Making Tuesday Tasty-Herb-Roasted Turkey

It's almost Thanksgiving!! Yay!  I absolutely love Thanksgiving and it is my favorite holiday. I've been hosting it for my family the last few years because I love it so much. I generally try to go simple and delicious with my bird and usually do a version of this recipe every time.  I generally will also rub olive oil on the skin of the bird for a nice golden, crisp skin.  Enjoy!

Ingredients

1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 medium onion, quartered
1 orange, quartered
1 lemon, quartered

Preparation

Preheat oven to 450°F. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper. Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity. Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total. Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

*recipe courtesy of epicurious.com*

Making Tuesday Tasty-Pumpkin-Ginger Bread Pudding

It's that time of year again! Pumpkin and I are best friends! I usually don't like it savory though so, you'll be seeing one or two sweet versions on here.  This would make a great variation to your Thanksgiving or Christmas meal. I would probably substitute ground ginger for allspice because it's what I prefer and want the true ginger taste in my dessert.  Enjoy!

Ingredients

1 4-pound sugar pumpkin or kabocha squash
 Extra-virgin olive oil, for brushing
4 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
1/2 cup golden raisins
1/4 cup diced crystallized ginger Confectioners' sugar, for garnish (optional)

Directions

Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.) Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla. Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.

*recipe courtesy of Foodnetwork.com/Anne Burrell*

Making Tuesday Tasty-Pumpkin Plum Tart

OK, so I'm a pumpkin fan all the way! I love it in pretty much every type of dessert I've had whether it be pie, ice cream, drinks, you name it. Here is a spin on the traditional from epicurious. Can you say delish?!

Ingredients

Pastry dough
1 cup heavy cream
1 1/2 cups canned solid-pack pumpkin (not pie filling)
2/3 cup packed light brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup damson plum preserves

Equipment: an 11-inch fluted tart pan (1 inch deep) with removable bottom; pie weights or dried beans


Make tart shell:

Preheat oven to 350°F with rack in middle.

Roll out dough into a 15-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim any excess dough, leaving a 1/2-inch overhang. Fold overhang inward and press against edge of pan so pastry stands slightly above rim. Chill until firm, about 30 minutes.

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake tart shell until side is set and edge is pale golden, 25 to 30 minutes. 3Carefully remove weights and foil and bake shell until bottom and side are golden, about 15 minutes more. Cool completely in pan on a rack, about 30 minutes.

Make filling and bake tart:
Whisk together cream, pumpkin purée, brown sugar, eggs, cinnamon, ginger, and salt until smooth.

Put tart shell in pan on a baking sheet. Spread preserves evenly over bottom of tart shell, then pour pumpkin mixture over preserves.

Bake tart until filling is just set a few inches from edge but still slightly wobbly in center, 50 minutes to 1 hour. Cool in pan on a rack, about 1 hour. (Tart will continue to set as it cools.) Remove side of pan before serving.

Making Tuesday Tasty-Herbed Potato Gratin with Roasted Garlic

Every one loves potatoes right? I love them and especially in something that is considered a comfort food. I love Gratin's, not the boxed nasty Gratin that some people are used to but, the real potato and flavored ones. Here is an excellent one from Food & Wine magazine's recipe box. Enjoy!

Ingredients

3 heads of garlic, cloves separated but not peeled
1 tablespoon extra-virgin olive oil
1 quart half-and-half
1 tablespoon chopped thyme
1 teaspoon chopped rosemary
Salt and freshly ground pepper
5 pounds Yukon Gold potatoes, peeled and very thinly sliced
9 ounces aged Manchego cheese, coarsely shredded (2 cups)
5 ounces San Simón or smoked Gouda cheese, shredded (1 cup)

Preparation

Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.
Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.

Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.

Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

MAKE AHEAD The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.

Making Tuesday Tasty-Grilled Halibut With Chimichurri

I'm no fish eater, as a matter of fact I wish that I was so much because it can be so healthy for you with the omega fatty acids, etc. I do like Halibut though, it's such a mild flavored fish and can take on the flavors you cook it with or marinate it in. Here's a lovely recipe from epicurious.com that is healthy and super flavorful. For all my fish eaters out there that want to try something new.

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon water
1 tablespoon minced garlic
1 tablespoon minced shallot
3/4 teaaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley
4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)
1 tablespoon vegetable oil
print a shopping list for this recipe

preparation

Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
Serve fish drizzled with some of chimichurri; serve remainder on the side.
Cooks' notes:
·Halibut can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.
·Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.

Thank you epicurious for letting me borrow the recipe and photo!

Read More http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/herbs/recipes/food/views/Grilled-Halibut-with-Chimichurri-242584#ixzz1JznGWe5y

Making Tuesday Tasty-Lemon Chicken Breasts

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

*recipe courtesy of Ina Garten/Foodnetwork.com*

Making Tuesday Tasty-French Onion Soup

Here's one of my favorite soups! It's not very difficult to make and it's so so yummy! Enjoy

Ingredients

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

*recipe courtesy of Tyler Florence foodnetwork.com*

Making Tuesday Tasty-Crispy Baked "fried" Chicken

It's the new year so I'm trying to post some interesting, tasty, healthy choices! Enjoy

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

*recipe courtesy of Foodnetwork.com*

Making Tuesday Tasty-Fettuccine Alfredo-HEALTHY

It's January right? That means that most of us would like to lose a few or a lot of pounds and would like to do it in a tasty way! Here's a recipe I found on Food Network that gives the creaminess of the Alfredo without the tremendous amount of fat!

Website notes: The key to a tasty fettuccine Alfredo is a creamy sauce. By cooking and blending cauliflower to a smooth puree, you get the creamy mouth feel of butter and cream without the high calories and fat.

Ingredients

2 cups cauliflower florets, about 8-ounces
1 cup low-sodium chicken broth
8 ounces whole grain fettuccine pasta
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
1/2 cup low-fat evaporated milk
Kosher salt and freshly ground pepper
3/4 cup frozen petite peas, thawed, (4 ounces)
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley, plus extra for garnish
1 1/2 teaspoons finely grated lemon zest
1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.

2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.

3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.

Nutritional analysis per serving

Calories 324; Total Fat 7g (Sat Fat 3.5g, Mono Fat 2.5g, Poly Fat .5g) ; Protein 16g; Carb 53g; Fiber 10g; Cholesterol 17mg; Sodium 326mg

*recipe and photo courtesy of Foodnetwork.com*

Making Tuesday Tasty-Ham And Cheese In Puff Pastry

I made this for our family Christmas Eve get together. It was simple, yummy, and very versatile. I used Black Forest ham, Provolone cheese, and spicy brown mustard. Here is the base recipe for you to make or adapt to your liking.

Ingredients

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Making Tuesday Tasty-Glazed Ham With Pineapple And Mustard

Ingredients

Vegetable oil for greasing pan
1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
3 cups unsweetened pineapple juice (24 fl ounces)
1 tablespoon sugar
3/4 cup Dijon mustard (7 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh thyme leaves

Special equipment: an instant-read thermometer

Garnish: sprigs of fresh thyme

preparation

Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.

While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.

Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.


*recipe courtesy of epicurious.com*

Making Tuesday Tasty-Holiday Spice Cake

I usually don't go for Paula Deen's recipes because they're so rich but, I love a good spice cake and it seems to be perfect for this season! Enjoy!

Ingredients

Cake:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
1/2 teaspoon salt
4 eggs
1 1/4 cups buttermilk
Quick Butter Cream, recipe follows
Finely chopped nuts, for garnish
Cocoa powder, for garnish

Directions

Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.

Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

Quick Butter Cream:
3/4 cup butter, softened
1/4 cup shortening
Pinch salt
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream

Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

Peanut Brittle For Christmas?

Each Christmas, I start to get very nostalgic and quite domestic. I think about our times in the past when I was a child, I think about the hard years and the good years. I like to remember all the goodies my Mom and Grandma made and it makes me feel good inside. I like that part of history and I am currently trying to create that for my children now.

I've been going through recipes, trying to figure out what I can make for my family and friends this year as Christmas treats. Last year, I made a few different cookies, including a new recipe for a lemon cookie that I thought was very yummy!

This year I would love to do something different like an English Toffee, a special cake, or even peanut brittle. Peanut brittle seems like a pretty big undertaking though so I may just have to buy some. I think I'm going to have to check the search engines for some quality peanut brittle or recipes that I feel like I can replicate. I'm not really used to making candy, so we'll see...

Making Tuesday Tasty-Beef Brisket

I'm considering making this as a separate meat for Thanksgiving. Let's see how open to more work I am ;). It got great reviews by most reviewers. I am thinking of omitting the veggies since I will already have plenty for my dinner and don't want the meat to absorb the veggie flavors.

Ingredients

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)
Potato Pancakes, recipe follows

Directions

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight diagonal.

*recipe courtesy of Tyler Florence*

Making Tuesday Tasty-Lemon Chicken Soup with Spaghetti

Lemon Chicken Soup with Spaghetti

Ingredients

• 6 cups low-sodium chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 dried bay leaf
• 1 (2-inch) piece Parmesan cheese rind, optional
• 2 medium carrots, peeled and sliced into 1/4-inch pieces
• 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1 cup grated Romano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

Directions

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 8 minutes.

Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

*Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

*recipe courtesy of Giada de Laurentiis*

Making Tuesday Tasty-Parmesan Crusted Chicken w/Sides

I love Parmesan chicken! This is a quick and pretty easy recipe. Also, if you don't like or can't eat peppers you can omit them and just use the onions and garlic. This is also one of Rachael Ray's 30-minute meals so it's a quick dinner night!

Ingredients

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes

1 small red bell pepper, seeded and cut into thin strips

1 Italian mild green pepper, cubanelle, seeded and thinly sliced

1 medium yellow skinned onion, thinly sliced

4 large cloves garlic, cracked away from skin

1 teaspoon crushed red pepper flakes

1/4 cup tablespoons extra-virgin olive oil, divided

Coarse salt and pepper

2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated

4 (6 to 8-ounce) boneless, skinless chicken breasts

4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped

15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Making Tuesday Tasty-Chicken Cacciatore

Here's another healthy Ellie Krieger recipe. Super yummy and you can edit out those things that you don't like. I like the flavor of red bell pepper sometimes but, most of the time it doesn't agree with me. So, I would probably replace it with another veggie like summer squash or something like that.

Ingredients

4 skinless chicken breast halves on the bone, about 2 pounds
Salt
Freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon of dried oregano
1/8 teaspoon red pepper flakes or more, to taste

Directions

Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.

Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

*photo and recipe credit foodnetwork.com*

Making Tuesday Tasty-Baked Sweet Potato Fries

Kids love these. A nice contrast of salt and sweet and full of vitamins. Baking of course leaves this a way healthier option as a side dish for a great meal! If you want to make it a little fancier, add the herbs.

Ingredients

Nonstick vegetable oil spray

1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips

2 tablespoons olive oil

2 tablespoons chopped fresh Italian parsley

1 teaspoon chopped fresh thyme or 1/2 teaspoon dried

1 garlic clove, minced

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Preparation

Preheat oven to 500°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.

Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes.

*recipe courtesy of epicurious, photo credit recipetips.com*