Boeuf Bourguignonne

recipe adapted from Bon Appetit Y'all

 Ingredients

• 3 lbs.  lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-in. cubes
• 1 (750-ml) bottle red wine, preferably Pinot Noir
• 1 carrot, cut into 1-in. pieces
• 1 stalk celery, cut into 1-in. pieces
• 1 onion, preferably Vidalia, coarsely chopped
• 4 slices, thick-cut bacon, cut into lardons
• 3 tbs. canola oil, plus more if needed
• coarse salt and freshly ground black pepper
• 1 tbs. brown rice flour
• 2 1/2 c. beef broth
• Bouquet garni (5 sprigs of thyme, 4 sprigs of flat-leaf parsley, 2 bay leaves, preferably fresh, 10 black peppercorns, tied together in cheesecloth)
• 1 tbs. tomato paste
• 2 cloves garlic, finely chopped
• 1 tbs. EVOO
• 24 pearl onions, trimmed and peeled
• 8 oz. white button mushrooms, halved or quartered if large

Directions

1. To marinate the beef, place the cubes in a large nonreactive bowl.  Add the wine, carrot, celery, and onion.  Cover and refrigerate for at least 2 hours or overnight.
2. Line both a baking sheet and a large plate with paper towels.  Remove the beef from the marinade and transfer to the prepared baking sheet.  Pat the meat dry with paper towels.  Strain the marinade, reserving seperately both the vegetables and the liquid.  
3. Preheat the oven to 350 degrees.  To cook the beef, heat a large, heavy duty Dutch oven over medium-high heat.  Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes.  Remove the bacon with a slotted spoon to the prepared plate to drain.  Pour off all but 1 tbs. of the bacon fat from the pan.  Decrease the heat to medium, add 2 tbs. canola oil and heat until shimmering. 
4. Season the beef with salt and pepper.  Sear the beef in 2 or 3 batches without crowding until nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done.  Add the reserved vegetables from the marinade and cook until they start to color, 5 to 7 minutes.  Sprinkle on the flour and toss again to lightly coat.  Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.  Return the beef to the Dutch oven.  Add the reserved marinade liquid and enough stock to barely cover the meat. 
5. Add the bouquet garni, tomato paste, and garlic to the pan.  Bring to a boil on high heat on the cooktop.  Cover and transfer to the oven.  Cook until the meat is tender, 2 1/2 to 3 hours. 
6. Meanwhile, to make the garnish, in a large skillet, heat the remaining 1 tbs. of canola oil and EVOO over medium heat.  Add the peeled onions, mushrooms, the remaining sprig of thyme, and the remaining bay leaf.  Season with salt and pepper.  Saute until the vegetables are lightly browned and tender, 5 to 7 minutes.  Set aside and keep warm. 
7. Remove the bouquet garni from the Dutch oven and discard.  Transfer the beef with a slotted spoon to a bowl.  In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.  Or, once the beef is removed, ladel the sauce and vegetables into a blender and puree until smooth a little at a time.  Cook the pureed suace over medium-high heat until the sauce coasts the back of a spoon; if needed, thin with more stock to achieve this consistency.  Taste and adjust for seasoning with salt and pepper.  Return the beef to the sauce and turn to coat.  
8. Remove the sprig of thyme and the bay leaf from the mushrooms and onions in the skillet.  add the sauteed mushrooms, onions, and reserved bacon to the beef and sauce.  Stir to combine.  Bring to a simmer over medium heat and cook until warm and the flavors marry and blend, 5 to 7 minutes.  Taste and adjust fro seasoning with salt and pepper.  Serve immediately. 

 Serve Boeuf Bourguignonne over $20,000 Rice Pilaf

 Tuna & Hummus Sandwiches

recipe adapted from Barefoot Contessa 

"How Easy Is That?"

 Tuna

 Ingredients

• 3 cans of white albacore tuna
• 2 tbs. EVOO
• 1/4 c. minced celery
• 2 tbs. minced Vidalia onion
• 2 tbs. minced dill pickles
• 2 tbs. lemon juice
• 2 tbs. good mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 12 slices whole wheat bread
• Hummus, recipe follows

Directions

1. Drain the tuna.  Place the tuna in a mixing bowl and flake with a fork.  Add the celery, onion, pickles, lemon juice, mayonnaise, EVOO, mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
2. Toast the bread and spread each slice with a layer of hummus.  Spread the tuna salad on each piece of bread, garnish with parsley if desired, and serve immediately.  Serves 6.

Hummus

Ingredients

• 2 c. canned chickpeas, drained, liquid reserved (15.5 oz. can)
• 1/3 c. tahini or sesame paste
• 4 tsp. minced garlic, 4 cloves
• 6 tbs. lemon juice
• 8 dashes Tabasco sauce
• 2 tsp. kosher salt

 Directions

1. Place the chickpeas, 2 tbs. of reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

Tarragon Green Bean Tomato Salad

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 lb. fresh green beans
• 1/2 lb. grape of cherry tomatoes, halved
• 1 small Vidalia onion, minced
• 2 tbs. white wine
• 2 tbs. basalmic vinegar
• 1 tsp. Dijon mustard
• 1 tbs. fresh chives, finely chopped
• 2 tbs. fresh tarragon, finely chopped
• 1/4 c. fresh parsley, finely chopped
• 1 1/2 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 4 tbs. EVOO

Directions

1. Fill a large saucepan with water and 1/2 tsp. kosher salt.  Bring to a boil over high heat.  Add green beans and blanch for 5 minutes.  Drain beans and transfer to a bowl filled with cold water and ice cubes to stop the cooking process.  Set aside.  
2. In a large bowl, combine white wine, basalmic vinegar, mustard, herbs, remaining salt, and pepper.  Whisk in EVOO.  
3. Drain green beans from ice bath and toss together green beans, onion, and oil mixture.  Lastly add tomatoes and gently toss. Refrigerate for 2 to 3 hours or serve immediately.   Serves 6.

Lemon Chicken Breasts

recipe courtesy of Barefoot Contessa

"How Easy Is That?"

Ingredients

• 1/4 c. good olive oil
• 3 tbs. minced garlic (9 cloves)
• 1/3 c. dry white wine
• 1 tbs. grated lemon zest (2 lemons)
• 2 tbs. freshly squeezed lemon juice
• 1 1/2 tsp. dried oregano
• 1 tsp. minced fresh thyme leaves
• kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 oz. each)
• 1 lemon

Directions

1. Preheat oven to 400 degrees.
2. Warm the olive oil in a small sauce pan 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 tsp. salt and pour into a 9 x 12 inch baking dish.
3. 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.
4. 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 with aluminum foil and allow to rest for 10 minutes.  Sprinkle with salt and serve hot with pan juices.

Mustard Chicken Salad

recipe courtesy of Barefoot Contessa 

 How Easy Is That?

Ingredients

• 2 whole (4 split) chicken breasts, bone-in, skin-on
• Good olive oil
• kosher salt and freshly ground black pepper
• 5 cups broccoli florets
• 1 1/2 cups good mayonnaise
• 2 tablespoons tarragon vinegar
• 1/4 cup Dijon mustard
  
• 1/8 cup whole-grain mustard
• 2 tablespoons minced fresh tarragon leaves
• 1 pint cherry or grape tomatoes, halved

Directions

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
3. Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
4. For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1 1/2 teaspoons pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature. Serves 4.

Potted Pork Chops with Sweet Onions and Apples

recipe adapted from Rachael Ray

 Ingredients

• 6 boneless pork chops, halved
• Kosher salt and freshly ground black pepper
• 2 tbs. EVOO
• 2 medium onions, sliced
• 2 medium Macintosh apples, peeled and chopped
• 2 fresh bay leaves
• A few sprigs fresh sage, very thinly sliced
• 1 can of chicken broth

Directions

1. Season the pork with salt and pepper. Heat 1 tbs. EVOO in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the remaining oil to the pan. 
2. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the broth to the pot. Simmer uncovered for 5 minutes and allow to thicken.  
3. Slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot. Serves 5.

Roasted Winter Vegetables

 Ingredients

• 1 lb. baby carrots
• 4 red potatoes, quartered
• 1/2 lb. brussel sprouts (halved if large)
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. Herbs de Provence

Directions

1. Preheat oven to 425 degrees. Toss all ingredients together in a large bowl.  Transfer to a large baking sheet.  Roast for 40 minutes, flipping once.  Serves 5. 

Balsamic Summer Squash

 Ingredients

• 3 medium zucchini, cut into 1 inch cubes
• 3 medium yellow squash, cut into 1 inch cubes
• 2 cloves garlic, minced
• 2 tbs. EVOO
• 2 tbs. Balsamic vinegar
• 1 1/2 tsp. Italian seasoning
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Heat oil over medium heat; add garlic and cook 30 seconds.  Add all remaining ingredients and cook covered for 25 minutes.  Remove lid and reduce heat to low; cook an additional 10 minutes stirring occasionally.  Serves 6.

 Christmas Pasta

recipe adapted from Rachael Ray

Ingredients

• 2 tbs. EVOO
• 4 cloves garlic, crushed
• 1 bay leaf, fresh or dried
• 1 pound ground beef
• 1 medium carrot, peeled and finely chopped
• 1 rib celery, chopped
• 1 medium onion, chopped
• 1 cup good quality dry red wine
• 1 cup prepared beef broth, paper container or canned
• 2 (32-ounce) cans chunky style crushed tomatoes
• A handful chopped flat leaf parsley leaves
• 1/4 teaspoon (a couple of pinches) allspice or cinnamon
• Coarse salt and black pepper
• 2 pounds Gluten-Free brown rice penne rigate, cooked to al dente

 Directions

1. In a large skillet brown ground beef; drain off excess fat and set meat aside. 
2. Heat a deep pot over medium high heat. Add oil, garlic, bay, and cook for about 30 seconds. Add meat and cook for 2 minutes. 
3. Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
4. Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
5. Toss pasta with sauce to coat, then top bowl with extra sauce.

Garlic Bread

recipe adapted from Ina Garten

 Ingredients

• 4 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/4 cup good olive oil
• 1 loaf ciabatta or French bread
• 2 tablespoons unsalted butter

 Directions

1. Preheat the oven to 350 degrees F.
2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
3. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

 Wild Rice with Cranberries

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 1/2 c. wild rice
• 3 c. GF chicken broth
• 1 c. chopped onions
• 2 c. sliced mushrooms
• 1/2 c. dried cranberries
• 1/2 c. chopped almonds
• 1 tbs. snipped fresh rosemary
• pinch freshly ground black pepper

Directions

1. In a sieve, rinse wild rice under cold running water; drain well.  In a large saucepan, combine rice, broth, and onions. Bring to a boil over high heat.  Reduce heat to medium-low and simmer, uncovered, for 35 minutes.  Stir in mushrooms, cranberries, almonds, rosemary and pepper.  Cover and simmer for 10 minutes, or until rice is soft but not mushy and liquid is absorbed.  Serve hot. Serves 6.  

Mini Meatloaves

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 3/4 c. cooked brown rice
• 1/4 c. almond milk
• 2 tbs. ground flaxseed
• 1/4 c. warm water
• 2 onions, finely chopped
• 1 c. diced mushrooms
• 2 tbs. grainy Dijon mustard
• 2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lbs. ground beef (80/20)

Directions

1. In a large bowl, combine rice and milk.  Let stand for 10 minutes.
2. In a small bowl, combine flaxseed and warm water; let stand for 5 minutes.  Add to rice.  Add onions, mushrooms, mustard, thyme, salt and pepper; mix well.  Using a fork, gently mix in beef. 
3. Spoon mixture evenly into 12 count prepared muffin tin or among 6 ramekins, packing lightly.  Place on baking sheet, as it may bubble over. 
4. Bake in preheated oven for 20 to 25 minutes (if using muffin tin) or 30 to 40 minutes (if using ramekins), or until meat thermometer inserted in a mini loaf registers 160 degrees and meat is no longer pink inside.  Let cooked mini meatloaves stand for 5 to 10 minutes.  Remove from tin, draining off excess liquid. Serves 6.

More cookies - Gingerbread men, Angels and Christmas Trees

Gingerbread Cookie recipe

Sugar Cookie recipe

My Christmas ornament this year was appropriate.

Gingerbread Cookies

 Ingredients

• 1/2 c. butter, softened
• 1/3 c. packed light brown sugar
• 1/4 c. dark molasses
• 1 egg white
• 1/2 tsp. vanilla
• 1 1/2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger

Directions

1. Beat butter, brown sugar, molasses, egg white, and vanilla in a large bowl at high speed with electric mixer until smooth.  Combine flour, baking soda, powder, salt and spices in bowl.  Add to butter mixture; mix well.  Cover; refrigerate until firm, about 8 hours or overnight. 
2. Preheat oven to 350 degrees.  Grease cookie sheets.
3. Roll dough on floured surface to 1/8 in. thickenss. Cut into desired shapes with cookie cutters.  Place on prepared cookie sheets.
4. Bake 6 to 8 minutes or until edges begin to brown.  Remove to wire racks.  Cool completely.  Makes about 2 1/2 dozen cookies.  Decorate with icing if desired. 

Thanks to my friend Sarah for the cookie making accessories!

 Classic Sugar Cookies

recipe courtesy of Southern Living

 Ingredients

• 1  cup  butter or margarine, softened
• 1  cup  granulated sugar
• 1  large egg
• 1  teaspoon  vanilla extract
• 3  cups  all-purpose flour
• 1/4  teaspoon  salt
• sprinkles and sparkling sugar for decorating
• Glaze
• 1  (16-oz.) package powdered sugar
• 6  tablespoons  warm water
• Liquid  food coloring (optional)
•  Stir together powdered sugar and warm water using a wire whisk. Divide mixture, and tint with food coloring, if desired; place in shallow bowls for ease in dipping cookies.

Directions

1.  Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating well. Add egg and vanilla, beating well. Combine flour and salt. Gradually add to butter mixture, beating until blended. Divide dough in half. Cover; chill 1 hour.
2. Roll each portion of dough to 1⁄4-inch thickness on a lightly floured surface. Cut with desired cookie cutters. (We used flower and starfish cutters.) Place on lightly greased baking sheets.
3. Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned. Cool cookies 1 minute on baking sheets, and remove to wire racks to cool completely.
4. Dip cookies in Glaze and sprinkle, while wet, with sparkling sugar and sprinkles.  Yield: 20 medium size cookies or 40 small cookies.

 Perfect Roast Chicken

recipe courtesy of Ina Garten

 Ingredients

• 1 (5 to 6 pound) roasting chicken
• kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• EVOO

Directions

1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the EVOO and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken on roasting pan.  
3.  Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.  Serves 8.

Slow Cooker Pot Roast

recipe courtesy of Lipton Secret Recipes

Ingredients

• 1 Tbsp. oil
• 3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
• 4 carrots, sliced
• 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
• 2 envelopes Lipton® Recipe Secrets® Onion Soup Mix
• 3/4 cup water

Directions

1.	Heat oil in large nonstick skillet over medium-high heat and brown roast.
2.	Arrange carrots and potatoes in slow cooker. Top with roast and set aside.
3.	Combine Lipton® Recipe Secrets® Onion Soup Mix with water in glass measuring cup. Add to skillet, scraping up any brown bits from bottom of pan. Add soup mixture to slow cooker. Cook covered on Low 8 to 10 hours or HIGH 4 to 6 hours. Remove roast and vegetables to serving platter.
4.	Thicken gravy, if desired, by combining additional 1/4 cup water with 2 tablespoons cornstarch. Cook on HIGH 15 minutes or until thickened. Serves 6.

Easy Coconut Cake

recipe courtesy of cooks.com

Ingredients

• 1 white cake mix
• 1 can Eagle Brand condensed milk
• 1 can cream of coconut or 1/2 can coconut milk (not lite)
• 1 lg. container Cool Whip
• 12 oz. pkg. coconut, flaked

Directions

1. Bake white cake according to box instructions. Punch holes in cake with straw or small round object, about 1 inch apart. Pour cream of coconut (or 1/2 can coconut milk) and then condensed milk over holes. Top with Cool Whip and coconut on top.  Refrigerate for 4 hours, then serve.

Note: This recipe is not gluten or dairy free.