Sausage, Apple and Cranberry Stuffing

Serves 10-20

Ingredients
3 6oz packages stuffing mix, any flavor
1 pound ground sausage (sage flavored is best)
1 cup chopped onion (or Leek)
1 cup chopped celery
2 1/2 teaspoons dried sage (use a little less if you used sage sausage)
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
2 apples, cored and chopped (granny smith and gala are my favs)
3/4 cup craisins (can do half golden raisins)
1/3 cup minced parsley
1 1/2 cup stock (or more if you like it more moist)
1 1/2 cups butter, melted

Directions
In a large skillet, cook the sausage, celery and onions over medium heat, stirring and breaking up the lumps until evenly browned.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and spices. Drizzle with stock and melted butter, and mix lightly. Spoon into turkey to loosely fill or bake at 350 for about an hour. Cover with foil for the first 30-40 minutes.

Grape Salad

8 oz cream cheese
8 oz sour cream
1tsp vanilla
1/2 cup white sugar

First mix cream cheese and white sugar. Then add vanilla and sour cream.

2 lbs green grapes
2 lbs red grapes
wash and dry completly then place in salad bowl.

Add cream cheese mixture to grapes. Then sprinkle 1/2 cup brown sugar on top with chopped pecans (toasted ones if you want). Chill at least one hour before serving.

The best broccoli ever

You know you've done something right with broccoli when the person you made it for describes it to someone else the next day as "better than biting into a steak." I can't take any credit. The credit goes to that formidable force in my foodie life; namely, The Barefoot Contessa.

Normally, broccoli gets squishy when you cook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you're in heaven.

Seriously, this recipe is so easy.

You preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn't wash a chicken before putting it in a hot oven: "The heat kills all the germs," he said in his French accent. "If bacteria could survive that oven, it deserves to kill me." By that logic, then, I didn't wash my broccoli; I wanted it to get crispy and brown. If you're nervous, though, just wash and dry it obsessively.

Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."

I shook the pan around a bit as it went, but not sure that's necessary.

When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.

You won't miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life. I guarantee it; you will go ga-ga over it. I'm so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch. Broccoli for lunch? After trying this, you'll never want to eat anything else for breakfast, lunch or dinner ever again.

Good Salad

This is truly a salad I could devour on my own. If you like the taste of a subtle Sesame Oil, this is the salad for you. I've used whole wheat noodles and less sugar than the recipe calls for and still LOVE LOVE LOVE it. A good way to get your spinach in if you don't like the taste.

25 servings

3 chicken breasts - cooked, chopped
1 lb rotini or small noodle - cooked, rinsed
1 lb baby spinach
5 green onions -chopped
1 c. sugared almonds

Dressing
1 c. mayo
1/2 c. sugar
3 T. sesame oil
3 T. vinegar
1/2 c. soy sauce

Sugared Almonds
2 T. butter melt in frying pan
1 c. almonds
1/3 c. sugar
cook over medium until sugar carmelizes - stir continually
spread on cookie sheet with wax paper

Roasted New Potato Salad

A fresh twist on an old favorite. This potato salad is flavorful and satisfying. It is a little labor intensive, but worth it.

1 1/2 pounds new potatoes (about 9 or 10) cut in half
5 Tablespoons EVOO (Extra Virgin Olive Oil)
1 teaspoon salt
Fresh-ground black pepper to taste
1 1/2 cups green beans, trimmed and cut in half lengthwise
1 garlic clove, minced
1 Tablespoon sherry vinegar or red wine vinegar
1 small red onion, sliced thin
1 cup chopped parsely
2 plum tomatoes

Preheat oven to 425. Put potatoes in roasting pan. Drizzle with 2 tablespoons of the Olive oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast for 40 to 50 minutes, or until tender. Let them cool for 10 to 15 minutes.

While potatoes roast, bring 1 quart salted water to a boil in a small saucepan. Add green beans and boil 1 to 2 minutes, no longer. Drain and rinse in cold water.

In a large bowl, combine the garlic, vinegar and 3 Tablespoons Olive oil. Add onion, parsley, tomatoes, and green beans.

Add potatoes to the bowl and then add remaining 1/2 teaspoon salt and pepper to taste. Toss well.

Tomato Salad

This is incredible with fresh tomatoes from the garden or the farmers market. Just be aware that it gets VERY juicy if it sits overnight.

5 tomatoes, Chopped
1 teaspoon salt
1/4 teaspoon thyme, Dried
1/2 cup vegetable oil
1 tablespoon worcestershire sauce
1 tablespoon sugar
1 teaspoon basil, Dried
1/4 teaspoon pepper, Freshly Ground
6 tablespoons vinegar
1 large onion, Diced

Gently combine the tomatoes and onions.
Combine the remaining ingredients, mix well, and pour over tomatoes. Stir gently, let chill one hour before serving.

Tomato Mozzarella Salad

This quick fresh salad screams summer to me. I love taking this on picnics and potlucks.

1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
1 pint cherry tomatoes, halved
1 1/2 cups mozzarella cheese, cubed
1/4 cup chopped onions
3 tablespoons fresh basil, minced

In a bowl combine vinegar, garlic, salt and pepper whisk in oil. Add remaining ingredients toss to coat.
Cover and refrigerate for about an hour stir occasionally.

Spinich Salad w/ Candied Cashews

The cashews give the salad a nice sweet crunch. You can make your cashews ahead, and store them in an airtight container until needed to save some time at dinner.

For the Cashews
1/2 cup cashews (roasted is ok)
1/4 cup sugar
2 tablespoons water
1 pinch salt (if your cashews are not salted)

Preheat oven to 300F (you can prepare your cashews several days ahead).
In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.
Cook and stir for about 15 minutes, or until mixture crystallizes.
Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed).
Bake 15 minutes, then stir mixture.
Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed).

For the Salad
8 ounces fresh baby spinach leaves, rinsed and dried
2 hard-cooked eggs, peeled and quartered
1/2 cup chopped baby portabella mushrooms (crimini)
1/4 cup dried cranberries, dried cherries or raisins
1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons extra-virgin olive oil

Place spinach into salad bowl.
Top with hard cooked eggs, mushrooms, dried fruit, and candied cashews.
Juice the lemon.
Whisk together the lemon juice, salt, pepper, dijon mustard, and sugar, adjusting sugar to taste.
Slowly add olive oil and whisk until dressing emulsifies.
Serve dressing over salad as desired.

Easy Avacado and Tomato Salad

This is a very simple, delicious way to get your omega-3s!

2 avocados, ripe
2 tomatoes, vine-ripened
1 lime, juice of, bottled lime juice is also fine
4 tablespoons olive oil
salt & fresh ground pepper

Cut the tomatoes into large chunks, approximately 3/4" cubed.
Cut the avocados in half and remove the pit. Cut the avocado flesh into chunks around the same size as the tomato chunks; this can either be done by removing the avocado from the skin and chopping it or it can be done by cutting the avocado while still in the skin and turning the skin inside out.
Add olive oil, then salt and pepper to taste.

Latin Slaw

A slaw with a different taste from the normal mayo-based slaws. Great in the summer or when preparing a latin themed dinner. Preparation does not include refrigeration time of an hour or so.

1 cup cilantro, finely chopped
1 red bell pepper
1/2 cup olive oil
4 lemons, juice of
1 dash salt
1 large cabbage, shredded
1 cup chopped tomatoes

Place the cilantro, red pepper, olive oil, lemon juice, and salt in a food processor, and process until cilantro and pepper are finely chopped.
In a large bowl, gently toss the cilantro mixture, cabbage, and tomatoes. Refrigerate at least 1 hour before serving.

Chinese Fried Rice

Heat, fry until brown:
2 T. oil
2 c. chopped onions
2 c. cooked rice-cold (cooked in chicken broth)
Add, saute until done:
2 eggs
1 T. soy sauce
1/2 t. salt

*opt. add 2 c. chopped cooked meat

Funeral Potatoes

10-12 spuds - cook, cool, grate into 9x13 pan
cover w/ 2 c. cheese or more
saute 1 cube butter w/ 1 chopped onion

Mix together:
1 can cream chicken
1 can cream celery
1 c. sour cream.

Pour over potatoes - cover w/ corn flakes or french onion sun chips. Drizzle w/ 1/4 c. melted butter.

350 degrees for 45 min

Parsley Butter Rice

2 c. rice
3 T. Chicken Bullion (or more if desired)
3 T. dry parsley
4 c. water
1/2 c. butter
1/2 small onion chopped

Bring all but rice to a BOIL, then add rice and cover. Cook for 15 minutes on medium heat. Turn off heat and let set for 5 minutes.

OR - you can put all together in your rice cooker and press button. :)

Oven Fries

A great alternative to deep fried french fries.

6 potatoes - any variation, but yukon gold and russet seem to work best - can also use sweet potatoes, if desired.
seasonings of choice (season salt is great)
olive oil

Wash and cut potatoes lengthwise to make thick fries. Put into Ziploc baggie with enough olive oil to coat. Pour on generous seasonings and shake till coated. Pour onto foil lined cookie sheet. Bake at 400 for about 20 minutes, turning once.

Serve with fry sauce or ranch! YUM!

KFC Coleslaw

8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Cut cabbage and carrots into small pieces about the size of rice kernels (the food processor is great for this!).

In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate.

Easy Drop Biscuits

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup buttermilk (cold)
1/4 cup butter, melted and cooled slightly (about 5 minutes)

Adjust oven rack to middle position and heat oven to 475 degrees.
Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
Bake until tops are golden brown and crisp, 10 to 13 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.

Scalloped Potatoes

5-6 cups thinly sliced potatoes
1/4 cup butter
1/4 cup flour
2 cups milk
1 1/3 teaspoons salt
1/8 teaspoon cayenne pepper
1 1/3 cups grated sharp cheddar cheese
2/3 cup grated cheese, to sprinkle on top
paprika

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake covered for about thirty minutes at 350F. Remove cover and bake for addtl 30 min.

Asparagus with Lemon and Minced Onions

1 Tbsp olive oil
1 bunch fresh asparagus
1 lemon, quartered
1/4 tsp salt
1 pinch black ground pepper
1 Tbsp yellow onion, minced
1 lemon, sliced thinly

CUT 1” off of the bottom of the asparagus. Discard.
HEAT pan over medium heat. Add extra virgin olive oil. Cook for approximately 3 minutes or until asparagus starts to soften. Place the remaining ingredients in a saucepan, except lemons. Squeeze quartered lemons into saucepan and place lemon in as well. Fill pan with enough water to cover the asparagus half way and cover. Cook at medium to high heat until the asparagus is bright green and tender.
PLACE asparagus and onion on platter to serve. Garnish with sliced lemon.

Roasted Potatoes with Red Onions

4 lbs small red potatoes
2 red onions, large – cut in 1” pieces
16 garlic cloves chopped
4 Tbsp fresh rosemary, chopped
12 Tbsp olive oil
4 Tbsp butter, melted
2 tsp Kosher salt
1 tsp black pepper
Parsley, chopped

Pre-heat oven to 350ºF.

WASH potatoes and cut into quarters.

COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.

ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.

BAKE in oven for 25-30 minutes, or until potatoes are fork tender.

GARNISH with chopped parsley. Serve immediately.