Everyday Meals for the Everyday Family

Spicy Garlic Tomato Salmon

noreply@blogger.com (Mandie) — Tue, 31 Jan 2012 19:06:00 +0000

Good afternoon bloggers. Welcome to a brand new entry to Everyday Meals. Today, we will be serving up an amazing fish recipe. Honestly, there's not enough words in the English language to describe this delicious dish. I would have never thought to make my salmon this way... EVER. I know, I know. You are probably wondering what I'm talking about. It's only fair to divulge you and let you in on my secret recipe. So, grab your aprons and let's get into the kitchen so that we can make something amazing!

Salmon in a Spicy Garlic Tomato Sauce

You will need:

1 tablespoon caraway seeds
8 tablespoons extra-virgin olive oil, divided
3 tablespoons all-purpose flour
2 salmon fillets
6 cloves garlic, roughly chopped
1 Serrano chili, roughly chopped
2 teaspoons smoked paprika
2 teaspoons ground cumin
pinch of cayenne pepper
pinch of ground cinnamon
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
2 teaspoons sugar
fresh cilantro for garnish

Ready?

In a small skillet, toast the caraway seeds until they’re slightly darker in color and aromatic in scent, about 2 minutes.
Let them cool, then grind them in a spice mill or small food processor.
Set aside.
Toss the flour in a shallow dish.
Season the salmon with salt and pepper on both sides, then lightly dredge them through the flour, shaking off any excess.
Heat 2 tablespoons oil in a skillet, and sear the salmon until nice and browned, 2 minutes per side.
Set the salmon on a plate and wipe the skillet clean.
In a food processor, toss in the garlic, Serrano chile, cumin, cayenne, cinnamon, paprika, caraway, and 2 tablespoons oil.
Blitz until the mixture becomes as paste-y as you can get it.
Back in the cast iron, heat up the last 4 tablespoons oil over medium heat.
Add the garlic paste and bloom for 30 seconds.
Add the tomato paste and 1/2 cup water.
Stir, mix and enjoy the smell.
Add the sugar and lemon juice, then stir.
Toss in a pinch of salt and pepper.
Simmer for 30 more seconds.
Now, add the salmon fillets to the skillet, lower the heat to a light simmer, cover and let it cook for 6 more minutes.
The salmon will finish cooking as it absorbs the sauce.
Toss in some cilantro and enjoy!

Thank you for joining me today. I know this wasn't one of the simplest recipes ever, but I couldn't allow you to miss out on this beauty. Come back soon for another awesome edition to EMEF! Happy blogging to all! <3

Spicy Pasta? Oh Yeah!

noreply@blogger.com (Mandie) — Fri, 27 Jan 2012 19:41:00 +0000

Hello wonderful people of the interweb! Welcome to Everyday Meals for the Everyday Family. It's obvious that you were looking to try something new, correct? Why else would you be here? Oh, it must be my almighty awesomeness! Nah, I'm just joking. But today, we really are doing something new. It's relatively simple and it tastes extraordinary! If you are ready to have your tastebuds explode with flavor, let's dance our way into our kitchens and make some food! I'll meet you there.

Please Note: If you have peanut allergies, I advise you NOT to eat this meal. Thank you!

Spicy Peanut Veggie Pasta

You will need:

6 tablespoons creamy peanut butter
1/4 cup chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
1.5 tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced fresh ginger
1/2 teaspoon chili/garlic sauce
8 ounces spaghetti
1 cup matchstick-size carrots
1/2 cup chopped green onions
1/4 cup chopped salted peanuts

Ready?

Combine the first 8 ingredients in small bowl and whisk to blend.
Set the dressing aside.
Cook the pasta in a large pot of boiling, salted water until Al Dente, stirring occasionally.
Drain the pasta, then rinse with cold water and drain again.
Transfer the pasta to a medium bowl.
Add the carrots and green onions.
Pour the dressing over and toss to coat.
Season the salad with salt and pepper.
Sprinkle with peanuts and enjoy!

Once again, thank you for joining me for this new recipe. I appreciate you being here and I sure hope to see you again! Have a fantastic day and I'll catch you on the flip side. Happy blogging to all! <3

A Scrumptious Twist on Quesadillas

noreply@blogger.com (Mandie) — Wed, 25 Jan 2012 19:42:00 +0000

Good afternoon bloggers and blogerettes! Welcome to a brand new edition of Everyday Meals. Today, we are taking an everyday, ordinary quesadilla and spicing it up with something extraordinary! That something would be Brie. If you aren't aware of what Brie is, it's a soft cheese. It's named after the region in France, where it originated. Brie is a pale, grayish color cheese. There are many types of brie in production. There's plain Brie, herbed Brie, Double Brie, Triple Brie, and Brie made with other types of milk. Did you know that Brie is normally purchased as a full wheel or a segmented wheel? Interesting! Now that you have a little bit of background, let's get in the kitchen and make some food!

Brie and Brisket Quesadillas

You will need:

For the Brisket

3 pounds brisket
Salt
Ground black pepper
1 tablespoon chili powder
3 cloves garlic, minced
16 ounces Dr. Pepper

For the Mango Barbecue Sauce

1.5 tablespoons olive oil
1 medium yellow onion, chopped
1/2 cup ketchup
2 tablespoons lemon juice
1.5 tablespoons Worcestershire sauce
1.5 teaspoons Creole mustard
Salt
Pepper
1/4 cup mango chutney

For the Quesadillas

8 flour tortillas
8 ounces brie, thinly sliced
1 cup Monterrey jack, shredded
olive oil, to brush tortillas
cilantro, for garnish

I know, it's a long list, but it's worth it in the end. I promise!

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
Place the brisket in the crock-pot and pour the Dr. Pepper over the top.
Cook on low for 8 hours.
Remove from the crock-pot and let rest for 15 minutes.
Slice it against the grain.
To make the barbecue sauce: Heat olive oil in a 2-quart sauce pan.
Saute the onions for 5 minutes.
Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high heat.
Lay out the tortillas.
Divide the meat, brie, and Monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place on the heated grill, brushing the tortilla with oil to prevent sticking.
Cook until the bottom is crisp, then flip over and heat the other side.
Remove from heat and slice into thirds.
Serve with extra barbecue sauce.
Enjoy!

Thank you for joining me today. I hope you all have a wonderful afternoon. Enjoy this meal and come back soon for another wonderful recipe! Happy blogging to all! <3

Carne Guisada

noreply@blogger.com (Mandie) — Mon, 23 Jan 2012 12:22:00 +0000

Good morning bloggers! Today is a brand new day and might I add, it's a wonderful day! There's nothing like waking up on a Monday morning in Texas. The air is crisp and a bit chilly. Grab a cup of coffee (or tea) and join me for a new recipe; one we haven't tackled before. If you live in the Southern states, you have heard of or made carne guisada before. There's no escaping this wonderfully mastered dish down South. It's like trying to avoid snow up North. It's impossible. Your mission, should you choose to accept is to accompany me in the kitchen to perfect this recipe... Okay, great! Let's go!

Carne Guisada

You will need:

2 teaspoon olive oil
1 cup scallions, chopped
3 cloves garlic, minced
2 small tomatoes, chopped
2 tablespoons cilantro, minced
1.5 pounds choice round beef stew, cut into small chunks
1/3 cup light beer
1/3 cup water
1/2 teaspoon cumin
1/4 teaspoon adobo
1/2 teaspoon achiote
1 bay leaf
salt to taste
10 ounces baby red potatoes, halved

Ready?

In a large dutch oven or heavy pot, heat oil over medium heat.
Add scallions and garlic and sauté for about 2 to 3 minutes, then add the tomatoes, cilantro and a pinch of salt.
Cook for another 2 minutes, stirring.
Add the beef to the pot along with the beer, water, cumin, adobo, achiote, bay leaf and salt.
Cover and simmer on low heat 1.5 hours.
Test to make sure the beef is tender, if not cook another 15 minutes.
Add the potatoes and cook until soft, about 20 minutes depending on the size.
Serve con your favorite arroz o tortillas y enjoy!

I thank you for joining me today. Enjoy your carne guisada and come back soon for more recipes. Oh, if you were wondering what my last sentence was of the recipe, it means "Serve with your favorite rice or tortillas and enjoy!" (^_^) Happy blogging to all! <3

Seared Duck Breast

noreply@blogger.com (Mandie) — Thu, 19 Jan 2012 21:49:00 +0000

Howdy bloggers and bloggerettes! Welcome to our newest edition of Everyday Meals. I'm your fantastic hostess, Mandie. Today, we will be tackling a recipe we've never done before. Normally, I prefer to have chicken recipes or seafood recipes in my blog, but I wanted to do something different. I can only think of one other time that we've ever made anything with duck as our main ingredient. So, instead of standing around chit-chatting, why don't we get in the kitchen and make ourselves a wonderful meal? Meet you there!

Seared Duck Breast with Blackberry Pan Sauce

You will need:

2 Magret Duck Breasts
2 shallots, peeled and diced
1/2 cup blackberry jam
2 teaspoons flour
1/4 cup bourbon
2 cups beef stock
Pinch of crushed red pepper
1 tablespoon fresh thyme leaves
Salt
Pepper

Let's get cooking!

Pat the duck breasts dry.
Score the fat on the top of each breast, cutting down to the flesh.
Heat a large skillet over medium-low.
Salt and pepper the breast liberally.
Place them in the skillet, fat side down, and render the fat for 10 to 12 minutes.
A dark golden crust should form as the fat melts away.
Flip the breasts and cook another 6 to 10 minutes for medium-rare meat.
Remove from the pan and tent with foil.
Carefully pour the duck fat into a glass container to store for later use.
Raise the heat to medium and add the shallots to the pan. Saute for 3 to 5 minutes to soften and brown.
Mix the flour into the blackberry jam.
Then add the jam, bourbon, beef stock, red pepper and thyme.
Stir and bring to a low boil.
Simmer for 5 to 7 minutes to thicken.
Add salt and pepper to taste.
Slice the duck breasts thin and serve topped with blackberry pan sauce.
Enjoy!

Thank you for joining me today. I hope you have a wonderful afternoon as well as a wonderful time around the dinner table with your family. Come back soon for more delicious recipes! Happy blogging to all! <3

Easy Meals and Goofy Ramblings

noreply@blogger.com (Mandie) — Tue, 17 Jan 2012 21:53:00 +0000

Hellooooooooo bloggers! Welcome to a brand new edition of EMEF. Today, we are going to be making something so incredibly easy, it'll knock your socks off. When I first saw this dish, my initial thought was, "Oh god, I'm going to die from how extremely difficult it must be to make something so beautiful". Well, folks, I was wrong. Very wrong. This is the part where you laugh hysterically with me as my goofiness. ^_^ Anyway, I wrote a ton the other day, so today, I'm handing out 'pass' cards so you can stop reading my boring rants and go straight to the kitchen so we can cook. Meet you there!

Rosemary and Red Wine Beef Saute

You will need:

2 tablespoons all-purpose flour
4 tablespoons olive oil, divided
1.25 pounds stir-fry beef
4 garlic cloves, thinly sliced
1.5 tablespoons chopped fresh rosemary
1 cup red wine
orzo (rice shaped pasta)

Ready?

Stir together the flour with 1/2 teaspoon each of salt and pepper on a large plate.
Toss the beef in the flour to coat.
Heat one tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Sauté the steak in 3 batches, adding one tablespoon for each new batch, until it's no longer pink on the outside, about 2 minutes per batch.
Transfer batches to a clean plate.
Meanwhile, cook the orzo according to package instructions.
Add the remaining tablespoon of oil to the skillet.
Sauté the garlic and rosemary until golden, about one minute.
Add the wine and 1/2 teaspoon each of salt and pepper and boil, scraping up the brown bits, until reduced by about half.
Return the beef with juices to the skillet and cook to warm through and coat with sauce.
Serve over the orzo and enjoy!

I thank you for hanging with me today. I have to say, this has been one of the easiest dishes we've done in a few weeks. Come back soon for more delicious recipes and awesome ramblings! Happy blogging to all! <3

Honey Garlic Drumsticks! Yay!

noreply@blogger.com (Mandie) — Sun, 15 Jan 2012 21:20:00 +0000

Good afternoon bloggers and fellow foodies! Welcome to a new edition of Everyday Meals. Today, I'm serving up a sweet ditty in the form of honey garlic chicken drumsticks. I figured, why not let them (meaning you) enjoy something not normally served as a Sunday dish? Then again, have we ever been normal here at EMEF? I think not! So, before we begin, I want to fill you in on what's been going on with me. As you all know, I started working out last week as well as watching my calories and food intake. It's really, really tough. Like, kill me now tough. They always say, "never trust a skinny chef". I think this is a load of booboo. You can still be skinny an enjoy food! So, I took the past few days off to train a bit harder as well as keep a close eye on the foods I eat. Trust me, it's no easy task. If you've been with me this entire time, you should know how much I love food. But I want to extend a HUGE thank you to those supporting my metamorphosis. You rock! You rock too! Yes, you. The person reading this entry. I adore each and every one of you. Now, let's get cooking!

Honey Garlic Chicken Drumsticks

You will need:

18 chicken drumsticks
6 cloves garlic, finely minced
6 tablespoons olive oil
1/2 teaspoon baking powder
1 tablespoon papaya paste
1/4 cup lemon juice
1 tablespoon Kosher salt
6 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon dried mustard
1/2 teaspoon ground cinnamon
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons dried lemon thyme
8 sprigs fresh lemon thyme
2 teaspoons black pepper, coarsely ground
1 tablespoon flat-leaf parsley, for garnish

Let's start cooking!

Wash the chicken drumsticks and pat them dry using paper towels.
Season the chicken with kosher salt, ground ginger, dried mustard, 1 teaspoon dried lemon thyme, cinnamon and black pepper.
Add the 2 cloves of garlic, papaya paste and baking powder, then toss well.
Place the chicken in a large bowl or a seal-able zip-top bag. Drizzle with 2 tablespoons of olive oil.
Marinate in the refrigerator for at least 2 hours or overnight.
Meanwhile, heat a small pan over the grill of the barbecue. Add 3 tablespoons olive oil.
Once the oil is hot enough, add the garlic and cook for 1 minute.
Add the rest of the dried thyme, Dijon mustard, lemon juice, Worcestershire sauce, honey and pepper.
Bring to a boil and reduce the liquid for about 15 minutes, then set aside.
Remove the chicken 15 minutes before cooking to bring it back to room temperature.
Place 2 sprigs of thyme at a time on the grill to let it release its nice aroma while grilling the chicken.
Replace with other sprigs often, to prevent it from burning.
Brush the hot barbecue grill with oil using a brush. Arrange the chicken drumsticks on the hot grill.
Season with a little salt.
Make sure the barbecue is well ventilated.
Cook for about 2 minutes.
Start glazing the chicken with the marinade.
Cook until you see nice charred marks.
Lift the meat with tongs and flip the drumsticks. Continually baste the drumsticks with the glaze so the chicken is coated and maintains an optimal level of moisture.
Turn the chicken several times.
The total cooking is about 30-40 minutes.
Take the chicken off the grill and loosely cover with foil. Let it rest for at least 10 minutes.
Enjoy!

Thank you for joining me today. I know that grilling could be impossible for those of you with snow issues due to winter. Please, don't let this recipe slip through your hands though. It makes for an excellent spring and summer dish. Come back soon for more recipes and crazy chatter! Happy blogging to all! <3

Liebster Award

noreply@blogger.com (Mandie) — Fri, 13 Jan 2012 02:25:00 +0000

I want to give a big, HUGE, monstrous THANK YOU to Jessica at Pencil Kitchen for nominating me for this award. It's a great honor! Her blog is magnificent as well! You can find it here:

Pencil Kitchen

In return, I'd love to nominate 5 wonderful blogs. Those blogs would be...

The Hugie Happenings (Their life is amazing to watch progress)

For Echelons (Because the Echelon are more than just a cult. We're a family!)

Show and Tell (This website is chock full of cute things galore!)

The Abbott Adventures (Their story is absolutely romantic. ^_^)

On Clever Mode (This site always makes me smile!)

Now, there are some guidelines when accepting... They are:

After Accepting:
- Thank the Liebster Blog Award Presenter on your blog.
- Link back to the blogger who nominated you.
- Copy and paste the award on your blog.
- Reveal 5 blogs of your choice
- Let them know by leaving a comment on their blog

Thank you once again, Jessica! I love my readers and followers! <3

Delicious, Delicious, Delicious!

noreply@blogger.com (Mandie) — Fri, 13 Jan 2012 01:05:00 +0000

Good evening bloggers! Welcome to a nightly edition of EMEF. I'm your host, Mandie. Today was a busy day. I had to force myself to exercise. I did it though! It's day one of many to come... In the end though, it'll pay off and I'll look great when my trip to California rolls around! Please note: just because I'm having a lifestyle change does NOT mean that I'm going to stop posting the good stuff in this blog. I encourage you to live life to the fullest and eat what you want, but in moderation. Anywho, tonight, we are going to be making stuffed shells, so hang tight and let's meet back in the kitchen!

Baked Sausage and Spinach Shells

You will need:

18 jumbo pasta shells
1 tablespoon olive oil
1 tablespoon minced garlic
1 pound fresh pork sausage links, casing removed and broken up
1 can diced tomatoes
1 cup frozen spinach, thawed and squeeze dry
1/4 cup grated Parmesan cheese, plus more to sprinkle on top before baking
1/2 cup ricotta cheese
salt and freshly ground pepper
1/2 cup shredded mozzarella cheese

Let's do this!

Preheat the oven to 350 degrees.
Make an ice bath by filling a large bowl with cold water and ice, then set aside.
Bring a large pot of salted water to a boil.
Add the pasta shells and cook according to the package directions.
Drain well then add to the ice bath until ready to stuff.
Heat a large skillet over medium-high heat.
Add the olive oil and the garlic, then sauté briefly.
Add the pork sausage and cook 5 to 6 minutes until browned.
Add the tomatoes, spinach and sprinkle the grated Parmesan cheese and cook for 1 minute.
Season with salt and pepper.
Remove the pan from the heat and stir in the ricotta cheese.
Using a spoon, fill the pasta shells with sausage/spinach mixture and arrange in a baking dish.
Sprinkle the top with shredded mozzarella and some more grated parmesan and bake until the cheese has melted and the shells begin to crisp and brown, about 25 to 30 minutes.
Enjoy!

Thank you for joining me tonight. It means the world to know that you are with me during my transformation. Enjoy the good life and come back soon for more recipes! Happy blogging to all! <3

Romesco Roast Salmon

noreply@blogger.com (Mandie) — Wed, 11 Jan 2012 09:25:00 +0000

Good early morning bloggers. I thought I would post this considerably early seeing how I can't sleep at night anymore. This entry is all about salmon. I love salmon for multiple reasons: 1.) It's incredibly good for you, health-wise 2.) I'm from Alaska originally and we have the best darn salmon ever and finally, 3.) It makes for a quick and easy dinner. Lucky for us, we won't be having just any plain, ol' salmon. We're going to be conquering... drum roll please?

Romesco Roast Salmon Over Pumpkin and Olive Grits

You will need:

For the romesco:

1 tomato
2 cloves garlic, separated
2 tablespoons slivered almonds
1 roasted red pepper
1/4 cup unseasoned croutons
1 teaspoon red wine vinegar
1 tablespoon olive oil

For the salmon:

2 salmon filets
2 tablespoons romesco
2 cups chicken stock
1/2 cup quick cooking grits
1 cup pumpkin puree
1/4 cup mixed olives, pitted and chopped
2 tablespoons fresh parsley, chopped
black pepper

Ready?

To make the romesco, preheat the oven to 400 degrees. Place the tomato slices and one garlic clove on a baking sheet.
Bake for 30 minutes or until the tomato is soft and caramelized, but not browned.
Add the cooked tomato, garlic, almonds, bread and vinegar to a food processor or blender.
Process until smooth.
Slowly drizzle in the olive oil, continuing to process the sauce, until the oil has been incorporated and you are left with a thick sauce.
Now onto the main meal...
Preheat oven to 400 degrees.
Slather each salmon portion with 1 tablespoon of romesco and place on a baking sheet.
Roast the salmon for 10 to 15 minutes, or until it is cooked to a medium level of doneness.
Meanwhile, bring the stock to a boil in a medium saucepan set to medium-high heat.
When the stock comes to a boil, reduce the heat to low and add the grits and the pumpkin.
Cook, stirring frequently, until a thick porridge has formed , about 5 minutes.
Stir in the olives and season with black pepper.
To serve, spoon half the grits onto each serving plate.
Top with a potion of roast salmon and sprinkle with fresh parsley.
Enjoy!

I thank you, once again for joining me this morning. I'll be back soon with more recipes for you to try. Have a splendid day and remember: happy blogging to all! <3

Eggplant and Bolognese Whole Wheat Pizza

noreply@blogger.com (Mandie) — Tue, 10 Jan 2012 23:36:00 +0000

Good evening bloggers. I'm sorry about the delay with this post. I've been off, galavanting online, trying to plan my trip to California for this summer. The saving and planning has started and I am about ready to die due to excitement. Since I'm going to California, I decided that a transformation is needed. I need to slim down a little (not that I weigh much) in order to look good in a bikini. So, in order to do that, I need to start eating healthier. Today, we will be eating whole wheat pizza. I know, it sounds kind of nasty, but trust me, it's not bad. Stick around and find out what's in store for this recipe!

Eggplant and Bolognese Pizza

You will need:

For the dough:

4.5 cups all white whole wheat
2 cups warm water
1 tablespoon yeast
1 tablespoon sugar
2 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons kosher salt
rosemary

For the toppings:

1/2 cup slices mozzarella cheese, shredded
1 cup tomato sauce
1 small eggplant, cut into 1 inch pieces
1 tablespoon fresh Italian parsley, roughly chopped
crushed red pepper
Pecorino Romano or Parmigiano cheese
cornmeal to dust on pizza

Ready?

To make the dough, add the yeast to the 2 cups of water until it becomes foamy.
Add the sugar, olive oil, and vinegar.
While the yeast is dissolving in the water, add the flour, rosemary, and salt to food processor and pulse a couple times to thoroughly.
Add the water and yeast mixture gradually to the flour mixture and process until the dough begins to form a ball and comes away from the sides of the container.
Pour the dough onto a floured surface.
Sprinkle with flour and knead for several minutes until the dough is smooth and not sticky.
Place in a bowl rubbed with olive oil, cover with towel and let sit for 1.5 to 2 hours, until it doubles in size.
While the dough is rising, prepare the eggplant by frying in olive oil in a small pan until golden brown.
Remove with a slotted spoon and drain on paper towels.
Back to the dough: After two hours, place the dough onto a lightly floured surface, knead a couple times and cut in 1/2 or in three equal pieces.
Form into neat balls.
For the pizza, preheat the oven to 500 degrees.
Place a rack in the center of the oven.
Stretch out your dough and push downward in the center with your fingers to a desired shape and size.
Dust the pizza peel with a little cornmeal and lay down your dough on top of it, reshaping it and leaving a little thickness on the edges.
Spread out a layer of sauce in the center of the dough, leaving about an inch for the crust.
Arrange the eggplant pieces and cheese evenly over the sauce.
Sprinkle the top with fresh parsley.
Lightly rub a tiny bit of olive oil on the edges.
Slide the pizza onto the rack and let cook for about 10 minutes, until cheese is bubbling and the crust looks browned.
Remove and garnish with the fresh parsley, parmigiano cheese and crushed red pepper if.
Enjoy!

I thank you for joining me this evening. Come back soon for more delicious recipes. Happy blogging to all! <3

Lazy Sundays, Lazy Meals

noreply@blogger.com (Mandie) — Sun, 08 Jan 2012 19:42:00 +0000

Good afternoon friends and bloggers. Today we are utilizing the laziness of Sunday. Everyone knows that Sunday is the day of rest and prayer. We won't be praying or anything, but we will be enjoying a very simplistic dish. I mean, who wants to cook a heavy, huge meal on Sundays? Not me! So, let's keep this quick so we can get back to our comfy beds or sofas and enjoy the rest of our lazy day! ^_^

Cheese Tortellini with Walnut Pesto

You will need:

1 cup walnuts
1/3 cup lightly packed parsley, stems removed
2 cloves garlic, smashed
3 tablespoon grated Parmesan cheese, plus more for serving
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil
1 pound cheese tortellini
1 tablespoon butter

Ready?

In a food processor, pulse the walnuts, parsley, garlic, Parmesan, salt and pepper to a coarse puree.
While the processor is running, slowly stream in the 1/2 cup olive oil.
In a large pot of boiling, salted water, cook the tortellini until just done. Reserve 1/2 cup of the pasta water.
Drain the tortellini.
In a large bowl, toss the pasta with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter.
If the pasta seems dry, add more of the pasta water.
Sprinkle with the additional Parmesan.
Enjoy!

See, that was simple! Thank you for joining me. I will catch you tomorrow for another wonderful recipe. Have an excellent day and happy blogging to all! <3

Sarmale - Romanian Cabbage Rolls

noreply@blogger.com (Mandie) — Sat, 07 Jan 2012 20:42:00 +0000

Welcome bloggers and bloggerettes to another spiffy edition of Everyday Meals. If this is your first time joining us, you're in for a treat! For those returning, hello again! Today, I woke up with an urge to do something random. Unfortunately, I am car-less at the moment so instead, we are going to be making something totally different. I needed to find something to satiate this random urge and I found it. If you are from Romania, you will know this little ditty. So, grab those cooking utensils and let's have some fun!

Romanian Cabbage Rolls

You will need:

3 pounds ground pork
1/2 cup long grain rice
2 onions chopped
parsley
dill
2 tablespoons vegetable oil
1 liter tomato juice
salt
pepper
1 large sour cabbage
15 slices of bacon

Ready?

Chop the onions and fry them in oil until tender.
Add the rice and cook for another minute.
Add onion and rice mixture to ground pork, then add salt, pepper, dill and parsley and mix well with your hands.
Now it’s time to assemble the rolls.
Remove all the cabbage leaves and cut each leaf in half.
Fill each half leaf with a big tablespoon of the meat mixture, then roll.
Put all the rolls in a big pot and add the liter of tomato juice over the rolls.
Add more water if needed.
The juice should cover the rolls entirely.
Cover the pot with aluminum foil and bake at 375 degrees for about 4 hours.
After 2 hours remove the foil and return to the oven.
Serve hot with a bit of sour cream on top.
Enjoy!

I sure hope you had a bit of fun with me. For those of you who didn't know, cabbage rolls are very common in the Balkans, Sweden, Eastern Europe, and the Middle East. There are at least 35 different variations of this dish. Also, the proper name for this dish in Romania is sarmale. I know, neat right? Anywho, come back tomorrow for a brand new recipe and some tasteful fun and knowledge. Have a great day and happy blogging to all! <3

Pack It In and Enjoy!

noreply@blogger.com (Mandie) — Thu, 05 Jan 2012 19:11:00 +0000

Welcome everyone to a brand new EMEF! As you all can tell, last night we hit a new high, 10,000 viewers. For that, I am forever grateful. So, today, I wanted to allow all of us to kick back and enjoy ourselves. I like to enjoy myself with a little seafood, so I'm sharing my joy with you all today. We are going to be taking any fish of choice and utilizing it in our dish. Yes, I did in fact say ANY FISH of your choice. You will not be tied down with what I choose, so have fun and flirt with this recipe a bit. I know, I'm being a bit vague so let's get in the kitchen so that I can clarify what I'm talking about.

Coconut Curry Thai Fish Packets

You will need:

4 fillets of white fish of choice (flounder, cod, haddock, dea bass, etc.)
Sea salt
Fresh ground pepper
14 ounce can light coconut milk
1/2 red onion, thinly sliced
1 bell pepper, any color, seeded and chopped
1 large head broccoli, crown chopped and stem sliced
2 cups snow peas
1 bunch green onions, chopped
1/2 cup basil, torn
1/2 cup chopped fresh cilantro
1 lime, sliced
1 teaspoon curry powder
red pepper flakes

Are you ready?

Preheat the oven to 400 degrees.
Cut four 15 inch squares of parchment paper.
Lay each fillet on a piece of parchment paper and season with salt and pepper.
Pour half the coconut milk over the fillets, divided evenly.
Layer the red onion and red pepper flakes.
Pour the remainder of the coconut milk over top, dividing evenly over the fillets.
Fold the top and secure ends; you can use safety pins or cooking twine.
Cook 15 to 17 minutes until the fish is opaque.
Open packets and slide onto plate.
Enjoy!

I thank you for joining me today! Come back tomorrow for another excellent entry. Have a great day and happy blogging to all! <3

Thank You Everyone!

noreply@blogger.com (Mandie) — Thu, 05 Jan 2012 02:50:00 +0000

You all make this blog worth something! Thank you once again for joining me and I'm so grateful for each and every one of you!

A Southern Specialty

noreply@blogger.com (Mandie) — Wed, 04 Jan 2012 13:43:00 +0000

Good morning fellow bloggers and bloggerettes! Welcome to a brand new, down home edition of Everyday Meals. If you are new to this blog, I want to extend a warm welcome to you. For those of you returning, welcome back! Now, I want to start by stating that I live in Texas. When I think of Southern food, my heart is home, and dag gummit, Texas food is about as Southern as it gets. Yes, granted, there may be spots in Florida further to the South, but they've honestly got nothing on Texas deep fried foods. They come close with their Cuban food, though! But let me get back on track... today we definitely are cooking up something Southern. Chicken Fried Steak to be exact. Yes, ma'am or sir! So, grab those chili pepper embroidered aprons and let's get cooking!

Chicken Fried Steak

You will need:

1 cup whole-wheat flour
2 cups whole-wheat panko breadcrumbs
3 large egg whites
4 (three ounce) portions lean filet mignon, pounded about 1/3 inch thick
Nonstick cooking spray
Salt
Freshly ground black pepper
1 (six ounce) link hot Italian turkey sausage, casing removed
1 cup chicken broth
1 tablespoon cornstarch
1/2 cup Greek yogurt

Are you ready? Let's go!

Preheat the oven to 450 degrees.
Place a wire rack on a baking sheet lined with foil and set it aside.
Put the flour and panko in two seperate small dishes.
In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks.
Dredge the steaks in the flour, shaking off any excess.
Dip them in the egg whites to coat, then dredge the steaks in the panko, coating them evenly.
Place the steaks on the wire rack and spray them with cooking spray. Season the steaks with salt and pepper to taste and roast until they are golden brown and crispy, about 8 to 10 minutes.
Meanwhile, heat a large nonstick saute pan over high heat.
When the pan is hot, add the sausage and stir it to break it up.
Cook the sausage until it is just done.
While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl.
Add the cornstarch mixture to the sausage and bring it to a simmer.
When the gravy has thickened slightly, remove the pan from the heat.
Stir the yogurt into the gravy, then season it with salt and pepper to taste. Pour the hot gravy over the steaks and serve immediately!
Enjoy!

Well, I hope you enjoy the taste of Southern cooking because I have a feeling that we will be seeing a lot of it! Thank you for joining me. Have a great day and happy blogging to all! <3

Porchetta: A Calorific Journey into Italian Food

noreply@blogger.com (Mandie) — Tue, 03 Jan 2012 18:35:00 +0000

Well, hello there my amazing blogging friends! Welcome to another edition of EMEF! You caught me in the middle of drooling over a recipe that I have. I know, I know... that's slightly embarassing, but I don't care. If you've followed me from the beginning, you would know that I am a hard core foodie. It's all I think about. Well, actually, I think about you all as well. This blog would be nothing without each and every one of you. So, since you're all here with me again, I'm going to share this recipe with you. Please note that this recipe is chock full of calories and fat. It's a bomb waiting to go off. Please eat this dish in portions, or with a HUGE family. Anywho... Meet me in the kitchen and we can get cracking!

Porchetta

You will need:

6 pounds fresh pork belly, skin on
3 pounds boneless, center-cut pork loin
3 tablespoons fennel seeds
2 tablespoons crushed red pepper flakes
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
4 garlic cloves, minced
Kosher salt
1/2 orange, seeded, rind-on, thinly sliced

Let's do this!

Place the belly skin-side down, and arrange the loin in the center.
Roll the belly around the loin so the ends of the belly meet.
If any of the belly or the loin overlaps, trim the meat with a sharp knife. Unroll and set aside.
In a small pan over medium heat, toast the fennel seeds and red pepper flakes until fragrant, about 1 minute.
Let the spices cool, and then finely grind them in a spice mill or clean coffee grinder until very fine.
Transfer the spices to a small bowl, and toss with the sage, rosemary, and garlic.
Set spice mixture aside.
Arrange the belly skin side down on a counter or large cutting board. Using a knife, score the belly flesh in a checkerboard pattern about 1/3 of an inch deep, to help the roast cook evenly.
Flip the belly over and poke dozens of 1/8 inch deep holes through the skin, all over the belly.
Using a spiked meat mallet, pound the skin side of the belly all over for at least three minutes.
This will tenderize the skin and help it to puff up and get crispy when roasted.
Turn the belly, them salt both the loin and belly generously with kosher salt.
Rub the flesh side of belly and entire loin with the fennel mixture. Arrange the loin down the middle of the belly and top with orange slices.
Wrap the belly around the loin and tie crosswise tightly at 1/2 to 1 inch intervals with kitchen twine.
Trim the twine and transfer the roast to a wire rack set on a baking dish. Refrigerate uncovered for at least 24 hours to allow the skin to air-dry.
When ready to cook, let the porchetta sit at room temperature for two hours.
Preheat the oven to 500 degrees, and season the porchetta with salt.
Roast on a rack on a baking sheet for 40 minutes, turning once.
Reduce the heat to 300 degrees and continue roasting, rotating the pan and turning the roast about every 20 minutes, until a thermometer inserted into the center of the roast reads 140 degrees.
If the skin is not yet a deep mahogany color, crank the heat back up to 500 degrees and roast for ten minutes more.
Let rest for 30 minutes, before slicing into 1/2 inch round slices with a serrated knife.
Serve slices or in sandwich form.
Enjoy!

I know that this dish takes a while to make, but the end result is well worth all of the hard work that I put you through. I feel no guilt eating this dish and neither should you if you like working out. After eating this meal, I will be at the gym an extra 4 hours this week... True story. Anyway, thank you for joining me once again and I will catch you all tomorrow for more delicious recipes! Happy blogging to all! <3

Sweet and Earthy!

noreply@blogger.com (Mandie) — Mon, 02 Jan 2012 19:07:00 +0000

Hello, hello, hello bloggers! Welcome to a brand new entry to Everyday Meals. As always, if you are just joining us for the first time, welcome! If you have returned to see my amazing recipes, welcome back and thank you. I'm your recipe guide, Mandie. Today, we are going to be utilizing honey in our recipe today to create something so amazingly earthy and delicious. What we've got here folks, is the perfect combination of flavor. So, before I spoil what our meal is today, let's grab our aprons, pans, and wooden spoons and hightail it into the kitchen!

Honey Lavender Chicken

You will need:

1 whole chicken, quartered
1 tablespoon salt
2 teaspoons dried lavender
1 tablespoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried rosemary
1/2 cup honey
1/4 cup balsamic vinegar

Are you ready?

Preheat the oven to 400 degrees and position racks towards the middle of the oven.
Season the chicken quarters with salt and arrange in one layer onto a baking sheet.
Bake in the oven for 20 minutes.
In the meantime, combine lavender, thyme, rosemary, honey and balsamic vinegar in a small bowl.
Baste the chicken with the lavender honey marinade every 5 minutes for an additional 15 to 20 minutes or until completely cooked through.
Remove the chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.
Enjoy!

I hope you enjoy this earthy dish. Before you go, I would love a little feedback from everyone... What foods do you enjoy? Is there a special something that you would like shown in my blog? Leave a comment letting me know. Your dish could be featured! Please come back and join me tomorrow for more recipes. Happy blogging to all! <3

A Little Something for Those Hangovers

noreply@blogger.com (Mandie) — Sun, 01 Jan 2012 20:46:00 +0000

Happy New Year my fellow bloggers! Welcome to our very first blog of 2012! I'm delighted to have each and every one of you here with me today. I hope you had fun ringing in the new year last night with your family and friends. I know I did! MY family made tamales, as well as sausage and potatoes. When the ball dropped, we toasted with sparkling cider (everyone but my husband... That man loves his port). Anyway, after all the drinking and partying, anyone would need a little something to calm their stomache. Well, honestly, this dish will do that. This dish is cheesy goodness with all the right vegetables to boot! I'm sure that you're curious, so let's get in the kitchen and calm our insides with some yummy food!

Sausage and Mushroom Strata

You will need:

1/2 pound lean sausage
1 container crimini mushrooms, sliced
1 red onion, finely diced
1/4 cup chopped parsley
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
8 eggs
5 slices sourdough bread, cubed
1.5 cups grated cheddar cheese

Let's do this!

In a large bowl whisk eggs, milk, dry mustard, salt and pepper.
Cube the bread and add to the egg mixture ensuring that the bread gets completely covered in egg.
Stir occasionally.
Brown the sausage, drain and add to the egg and bread mix.
Cook the onions until soft, then add in the mushrooms and cook down, about 5 minutes.
When soft, add the onions to the mixture.
Stir in the cheese and parsley reserving a small amount of each to sprinkle on the top.
Pour mixture in a buttered casserole dish.
Refrigerate at least 2 hours, or overnight if preferable.
Bake at 350 degrees for 45 minutes (baking times may vary based on oven models).
Serve and enjoy!

Now, go eat and calm those irritable tummies. ^_^ Thank you once again for joining me. Have a blessed New Year and I will catch you on the flip side. Happy blogging to all! <3

Just a Tiny Note From Me to You

noreply@blogger.com (Mandie) — Sun, 01 Jan 2012 00:54:00 +0000

Happy New Years Everyone!

May you party hard and eat until you pass out... well, maybe not *that* much...

Either way, have FUN!

A Snack to Ring in the New Year

noreply@blogger.com (Mandie) — Fri, 30 Dec 2011 19:41:00 +0000

Good afternoon bloggers! As you can all tell, EMEF has under gone a transformation. I figured, a new year is approaching and we needed to spruce things up a bit. Speaking of new year, New Year's is a day away and we need to think of what we will be munching on tomorrow as we count down to midnight. Personally, I love snacking on taquitos. If you don't know what a taquito is, it's a rolled up tortilla with some sort of yummy filling, such as beef or chicken. The taquito is then fried and devoured. Did you know that taquitos were invented in San Diego, California by a man named Ralph Pasqueria, Jr.? Okay, so now that you've had a little time to take in some knowledge as well as our changes, let's get in the kitchen and make some munchies!

Homemade Chicken Taquitos

You will need:

3 ounces cream cheese, softened
1/3 cup salsa verde
juice from 1/2 a lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
A pinch of cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup fresh cilantro, chopped
3 tablespoons chopped scallions
2 cups chicken, cooked and shredded
1/2 cup extra sharp cheddar cheese, shredded
1/2 cup Pepperjack cheese, shredded
12 corn tortillas
kosher salt
freshly ground black pepper
cooking spray

Are you ready to conquer the taquito beast? Let's do it!

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 teaspoon kosher salt.
Fold in the chicken and cheeses.
Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.
Cook for 30 seconds or until the tortillas are soft and pliable.
Spoon 2 to 3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.
Place them seam side-down on the prepared baking sheet.
Repeat with the remaining tortillas and filling.
Spray the taquitos lightly with cooking spray and sprinkle with salt.
Bake for 15 to 20 minutes, or until the tortillas are crisp and golden brown.
Serve with salsa, sour cream, and guacamole.
Enjoy!

Thank you all for joining me today. Also, thank you for sticking with me this entire year. You make my life enjoyable and I'm really grateful for all of you! Enjoy New Year's Eve and I will catch you on the flip side. Happy blogging to all! <3

New Year, New Food

noreply@blogger.com (Mandie) — Wed, 28 Dec 2011 19:53:00 +0000

Good afternoon fellow bloggers! Welcome to our New Year's Edition of Everyday Meals! Today, we are serving up a dish that screams New Year. When you think of special occasions, what do you think of food wise? My mind goes straight to FANCY food. I'm talking steak, baby. Yes, steak. That is only half of what we are serving up today. So, now that I have you guessing, let's step into the kitchen and get cooking!

New Year's Surf n' Turf

You will need:

2 cups sliced fresh mushrooms
2 tablespoons finely chopped green onion
1.5 teaspoons minced garlic, divided
5 tablespoons olive oil, divided
5 tablespoons butter, divided
1/2 cup dry red wine
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon browning sauce, optional
8 beef tenderloin steaks
24 uncooked medium shrimp, peeled and deveined

Are you ready to do this? I am!

In a large skillet, saute the mushrooms, onion and 1 teaspoon garlic in 2 tablespoons oil and 2 tablespoons butter until tender.
Add the wine, cook and stir for 1 minute.
Stir in the parsley, basil and browning sauce.
Remove from the skillet and keep warm.
In the same skillet, cook steaks in 2 tablespoons oil and 2 tablespoons butter over medium heat for 5 to 8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
Return the mushroom mixture to the pan and heat through.
Meanwhile, in another skillet, combine the remaining butter and oil.
Add the shrimp and remaining garlic.
Cook and stir until the shrimp turn pink.
Serve with the steaks.
Enjoy!

I hope you all join me for more spectacular New Year's recipes. I'll catch you on the flip side. Thank you for joining me and Happy New Year to you!

Christmas Season: An All Day Event for Our Taste Buds

noreply@blogger.com (Mandie) — Fri, 23 Dec 2011 19:08:00 +0000

Good afternoon and welcome to a shiny, new edition of Everyday Meals! I'm your ecentric hostess, Mandie. Christmas is practically on top of us. Tomorrow is Christmas Eve. What is your family planning on eating come the 25th? Well, for my family, we like to start out with a nice breakfast. We keep what we eat at minimum, knowing that we will be snacking throughout the day. For some families, they like to have 3 meals a day. That is what we are going to accomplish. I have 3 delicous meals planned out for you all: breakfast, lunch, and dinner. It's going to be a long day, so grab your "kiss the chef" aprons and let's meet in the kitchen!

Christmas Morning Croissant Casserole

You will need:

4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
4 eggs
1 cup milk
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

Ready?

Split the croissants in half and place the bottoms cut side up in one layer in a rectangular casserole.
Melt the butter in a frying pan.
Saute the mushrooms and green onion until tender and until the liquid has evaporated, then set aside.
Beat together the eggs and milk.
Pour half of the egg and milk mixture over the croissants, layer the mushroom mixture and cheeses on top, then pour the remaining milk and eggs on top.
Position the croissant tops over the bottoms, cut side down.
Let stand over night in the refrigerator.
Bake at 350 degrees for 25 to 30 minutes or until set.
Cover with foil if it browns too quickly.
Plate and enjoy!

Now, for our brunch special...

Cinnamon Flop Brunch Cake

You will need:

2 cups all-purpose flour
1.25 cups sugar
1.25 cups milk
2 teaspoons vanilla
3 teaspoons baking powder
1 pinch salt
1 large egg

FOR THE TOPPING:

1/2 cup brown sugar
2 teaspoons cinnamon
1/4 cup melted butter
chopped walnuts

Set the oven to 350 degrees.
Prepare a greased 13x9 inch baking dish.
In a bowl mix the 2 cups flour, 1.25 cups white sugar, milk, vanilla, baking powder, pinch of salt and egg until just combined.
Be careful not to over mix.
Pour into the prepared baking pan.
Generously spread brown sugar and cinnamon on top.
Sprinkle chopped walnuts over top.
Drizzle melted butter on top, as well.
Bake for about 30 minutes.
Cut, serve, and enjoy!

Are you ready to make Christmas dinner? I am!

Garlic Prime Rib

You will need:

10 pounds prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Place the roast in a roasting pan with the fatty side up.
Loosen the fat from the meat by cutting with a sharp knife.
In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
Spread the mixture under the fatty side and all over it as well.
Secure the roast with kitchen twine.
Let the roast sit out at room temperature for no longer than one hour.
Preheat the oven to 500 degrees.
Bake the roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325 degrees and continue roasting for an additional 60 to 75 minutes.
The internal temperature of the roast should be at 145 degrees for medium rare.
You may cook the roast longer if medium rare does not suit your tastes.
Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.
Carve and enjoy!

Well folks, I thank you for joining me for this pre-Christmas celebration. I hope you and your families enjoy the holidays. Be sure to over-eat, sleep on the sofa, and unwrap your fair share of presents! I'll be back either tomorrow or Monday for the beginning of our New Years Feast! Happy blogging to all! <3

Christmas Season: Candy Mania!

noreply@blogger.com (Mandie) — Wed, 21 Dec 2011 21:14:00 +0000

Good afternoon bloggers! Welcome to a brand new, sugary sweet edition of Everyday Meals. As you may have already picked up from my subtle statement, we are indeed making candy. In my household, we make chocolates every year and I wanted to share some equally delicious candy recipes with you all. I want to share a little knowledge with you about peppermint bark, considering that we are making a form of it today. Sit tight and enjoy! Peppermint bark consists of peppermint candy pieces, like candy canes, in white chocolate on top of dark chocolate. Peppermint bark can refer ro any chocolate with peppermint pieces in it. There are of course, variations of peppermint bark. They can include a two-toned layered type, squares, Hersey's kisses, salsa, and peanut butter cups. That's interesting! Now that we know a little about what we are wokring with, let's get in the kitchen and make some candy!

Green Mint Bark

You will need:

1 package (10 to 12 ounces) white baking chips
12 ounces green candy coating disks
1 teaspoon peppermint extract
3 candy canes, crushed

Line a baking sheet with foil, then set aside.
In a microwave, melt the chips, making sure to stir until smooth.
Spread the melted chips into a 13 x 9 inch rectangle on a prepared baking sheet.
In a microwave, melt the candy coating and stir until smooth.
Stir in the extract.
Spread the candy coating over the white layer and sprinkle with candy.
Chill for 10 minutes or until firm, then break into pieces.
Store in an airtight container.
Enjoy!

Ready for the next recipe?

Cranberry Orange Truffles

You will need:

12 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cubed
4 egg yolks, beaten
1 cup dried cranberries, chopped
3 tablespoons thawed orange juice concentrate
1 teaspoon almond extract

For the Coating:

12 ounces white candy coating, chopped
1/3 cup finely chopped almonds
1 ounce bittersweet chocolate, melted
1/4 cup dried cranberries

In a double boiler or metal bowl over simmering water, heat the chocolate and butter until melted, stirring frequently.
Whisk a small amount of the mixture into the egg yolks.
Return all to the heat, whisking constantly.
Cook and stir until the mixture reaches at least 160 degrees and coats the back of a metal spoon.
Remove from the heat and stir in the cranberries, orange juice concentrate and extract.
Cool to room temperature, stirring occasionally.
Refrigerate for 1 hour or until easy to handle.
Shape into 1 inch balls.
In a microwave, melt the candy coating.
Dip truffles in the coating and allow any excess to drip off.
Place on waxed paper-lined baking sheets and immediately sprinkle with almonds.
Drizzle with bittersweet chocolate and garnish with dried cranberries. Refrigerate for 2 hours or until firm.
Store in an airtight container in the refrigerator.
Enjoy!

And finally, our last recipe...

Homemade Marshmallows

You will need:

2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract

Optional toppings:

melted chocolate
hot fudge
caramel ice cream topping

Optional garnishes:

baking cocoa
confectioners' sugar
crushed assorted candies
chopped nuts
colored sugars
sprinkles

Line a 13 x 9 inch pan with foil, then grease the foil with butter and set aside.
In a large metal bowl, sprinkle the gelatin over 1/2 cup water and set aside.
In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water.
Bring to a boil, stirring occasionally.
Cook, without stirring, until a candy thermometer reads 240 degrees.
Remove from the heat and gradually add to the gelatin.
Beat on high speed, in a mixer until the mixture is thick and the volume is doubled, about 15 minutes.
Beat in the vanilla.
Spread into the prepared pan.
Cover and let stand at room temperature for 6 hours or overnight.
Using foil, lift the marshmallows out of the pan.
With a knife or pizza cutter coated with cooking spray, cut 1 inch squares. Dip or drizzle marshmallows with toppings if desired.
Coat with garnishes as well.
Store in an airtight container in a cool dry place.
Enjoy!

I hope this entry has been as fun for you as it has been for me. Thank you for joining me once again and may you all have a Happy Holiday. I'll catch you all on the flip side! <3

Christmas Season: Candy Cane Hot Cocoa?! Don't Mind if I Do!

noreply@blogger.com (Mandie) — Mon, 19 Dec 2011 16:17:00 +0000

Good morning bloggers! Welcome to an early edition of Everyday Meals. I'm your talented hostess, Mandie. Today, we are having another feast in celebration of Christmas. We have an appetizer, the main dinner, dessert, and a drink to go with it all. Everything we are making today is INCREDIBLY EASY. In my personal opinion, the easier the meal, the better. I mean, who has time for an 8 hour meal in a hot kitchen? Not me! This meal will take a total of 2 hours (or less, if we're good). So, grab those aprons and meet me in the kitchen!

Christmas Potato Soup

You will need:

15 cloves garlic, peeled
1/2 teaspoon olive oil
6 slices bacon
4 medium leeks, sliced
2 (14 ounce) cans chicken broth
1.5 cups water
2 pounds round red potatoes, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Water
1/2 cup dairy sour cream
1 Toasted Star per bowl
Sauteed Red Onion
Snipped chives

Preheat the oven to 425 degrees.
Use a 2 to 3 inch star-shaped cutter to cut stars from the center of firm-textured white bread.
Brush lightly with melted butter and place on baking sheet.
Bake for 6 minutes or until lightly toasted.
Cool on a baking sheet and tore in an airtight covered container until serving.
In the same preheated oven, place garlic cloves in custard cups, then drizzle with olive oil.
Cover the cups with foil.
Roast in the oven for 25 to 35 minutes or until the cloves feel soft when pressed, then set aside.
Meanwhile, in a Dutch oven cook the bacon over medium heat until crisp and drain on paper towels.
Crumble the bacon and place in a storage container. Cover and chill the bacon.
Cook the leeks in the bacon drippings for about 5 minutes or until softened but not browned.
Add the broth, water, potatoes, salt, and pepper.
Bring to a boil, reduce heat, then simmer, uncovered for 10 to 12 minutes.
Stir in the garlic.
In food processor, pour half of the soup mixture.
Cover and process until smooth.
Repeat with the remaining soup.
Add the bacon and ladle the soup into bowls.
Top with sour cream, sauteed onions and chives.
Float the Toasted Stars on top.
Enjoy!

Ready to continue?

Beef Tenderloin

You will need:

1 (6 pound) trimmed beef tenderloin
4 garlic cloves, quartered into 16 pieces
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Heat the oven to 450 degrees.
Make 16 incisions in different parts of the tenderloin and insert a piece of garlic in each.
Rub oil over the tenderloin.
Sprinkle with salt and pepper.
Roast for about 50 minutes, checking after 40 minutes, or until thermometer registers 130 degrees in the thickest part of the roast.
Let rest, covered loosely in foil 10 minutes before slicing.
Enjoy!

Next...

Frosted Holiday Sugar Cookies

You will need:

3.75 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1.5 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
vanilla frosting
food coloring
colored candies
fruit rolls
jelly beans
green and red decorating gel
sprinkles
powdered sugar
cookie cutters

Sift flour, baking powder, and salt together in a medium sized bowl, then set aside.
Beat butter, sugar, eggs, and vanilla in a large bowl with an electric mixer until fluffy.
Gradually add the flour mixture and stir with a wooden spoon until thoroughly mixed.
Cover the dough with plastic wrap and chill in the refrigerator for two hours.
Preheat the oven to 400 degrees.
On a lightly floured surface, roll out the dough to 1/4 inch thick.
Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles 2 inches apart on un-greased cookie sheet.
Bake for 6 to 8 minutes, checking after 6 minutes.
Cookies will be done when edges are lightly browned.
Remove from oven and allow the cookies to cool on cookie sheets for 5 minutes.
Using a butter knife, spread frosting on top of each cookie.
If you want to color the frosting, use food coloring and mix it beforehand.
Decorate the cookies with sprinkles, powdered sugar, and candies.
To make holly berry cookies: Place two red candies or jelly beans toward the top of the cookie and draw on leaves with green decorating gel.
For Sugar Stars, Trees, and other shapes: Gently place a miniature cookie cutter on top of the cookie after it's frosted.
Carefully sprinkle a small amount of sugar into the cookie cutter with your fingers, being careful not to let the sugar fall outside.
Gently remove cookie cutter.
For Easy Frosting: You can completely cover a cookie with decorative sugar by holding the frosted cookie upside down and dipping the frosted end into the sugar to coat.
Easy Decoration: Use red decorating gel to write “Ho, Ho, Ho!” on your cookies.
For a Snowman: Cut a strip from a fruit roll, about 1/2 thick, and twist it into a rope.
Place the fruit roll up around the top of the cookie as ear muffs and add jelly beans for the muffs themselves.
Decorate the face with colored candies.
For a Poinsettia: Use cherry raisins to form the petals of a poinsettia.
Place a colored candy in the center.
Enjoy!

Candy Cane Hot Cocoa

You will need:

4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes

In a saucepan, heat the milk until hot, but not boiling.
Whisk in the chocolate and the crushed peppermint candies until melted and smooth.
Pour hot cocoa into four mugs, and garnish with whipped cream.
Serve each with a candy cane stirring stick.
Enjoy!

I hope you've all had fun preparing this delicious feast. I hope you all have a very Merry Chrismas, Hanukkah, or Kwanzaa. Happy blogging to everyone and I'll catch you all on the flip side! <3