Holiday Egg Nog

INGREDIENTS:
6 Eggs (separate yolks, reserve whites)
2 Cups Sugar
1 Pint Bourbon
1 Cup Dark Jamaican Rum
1 Cup Brandy
3 Pints Heavy Cream
1 Pint Milk

DIRECTIONS:
Beat 6 egg yolks until very thick and lemon colored. Mix in 2 cups sugar. Slowly stir in 1 pint bourbon, 1 cup dark Jamaican rum and 1 cup Brandy. Stir gently until sugar is dissolved. Blend in 3 pints heavy cream and 1 pint milk.

In a separate bowl, beat 6 egg whites until peaks form (stiff but not dry). Fold egg whites into cream mixture.

Pour into punch bowl and sprinkle with nutmeg.

Chicken in Beer

Adapted from Lidia's Italy "Chicken in Beer" Recipe.

INGREDIENTS
4 pound roasting chicken

2 teaspoons kosher salt

2 medium onions, peeled and quartered

2 large carrots, peeled, halved crosswise and quartered

5 small red potatoes, halved crosswise and quartered

10 button or cremini mushrooms, halved
2 tablespoons fresh sage leaves

4 whole cloves

1 cinnamon stick

2 cups chicken stock
1 bottle beer

1.5 cup apple cider, preferably unfiltered

DIRECTIONS
1. Arrange a rack in the middle of the oven and heat to 400 degrees. Trim excess fat from chicken, and season it inside and out with salt.

2. Scatter the onions, carrot, potatoes, mushrooms, sage, cloves, and cinnamon in the pot, sprinkle over this salt, and set the chicken on top of the vegetables.

3. Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat. Cook, uncovered, for about 15 minutes on top of the stove.

4. Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times. Cover the chicken with a sheet of aluminum foil to prevent overbrowning, and roast another 30 minutes. 

Remove the foil, and roast another 20 to 30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.

5. (Optional) Remove the chicken to a warm platter, and surround with the vegetables. Bring the pan juices to a boil on top of the stove, and cook until reduced by half. 

Carve the chicken at the table, and spoon some of the pan juices on top.

Grilled Corn & Peach Salad

via Arugula Files.
Serves 6-8

INGREDIENTS

3 peaches, cut in 1 inch piece
5 ears of grilled corn
1 jalapeno
1/2 a purple onion, diced
1 handful of cilantro, chopped
juice of two limes
salt to taste

DIRECTIONS

1. Boil corn (about 8-10 minutes in boiling water); cook on grill for 1 minute each side. Cut kernels off the cobb. Let cool.
2. Mix remaining ingredients and serve.

Quick Eggplant Parm

Eggplant Slices
Spag Sauce
Parmesan

Broil slices 3 minutes a side.

Bake for 15 minutes in oven with toppings.

Similar to this recipe via KathEats.com.

Sun-dried Tomato Pesto

2 jars of sun-dried tomatoes in oil, undrained
4 big cloves garlic, 2 big handfuls basil
~1/4 cup parmesan cheese
1/2 cup walnuts –

Blend in a food processor. 

via KathEats.

Blue Cheese + Honey + Bread

Dooce's Gin & Tonic Recipe

Perfect Gin & Tonic recipe from Dooce:

"Rob Gunnison's Gin and Tonic for Two"

Squeeze two limes.
Slice rinds and place in pitcher.
Pour four jiggers of gin into pitcher and mash.
Pour juice into pitcher. Mash more.
Divide between two glasses of ice.
Top with tonic.

Asparagus & Greens Salad with Gorgonzola Vinaigrette

INGREDIENTS:

1  pound  green and white asparagus, trimmed and cut into (2-inch) pieces
2 1/4  teaspoons  salt, divided
2  tablespoons minced shallots
2  tablespoons white balsamic vinegar
2  tablespoons extra-virgin olive oil
1/2  teaspoon grated lemon rind
1 lemon, juiced
1/4  teaspoon freshly ground black pepper
1/2  cup (2 ounces) crumbled Gorgonzola cheese, divided
1 (5-ounce) package mixed salad greens

DIRECTIONS:
1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.
2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

{originally from Cooking Light}

My Mom's Chex Mix

INGREDIENTS (makes one batch)
6 tbsp Butter
4 tsp Worcestershire (Lea & Perrins is best)
1 tsp seasoning salt (I use garlic salt)
2 cup corn, rice, wheat Chex
2 cup Cheerios
1/4 cup Redskin Planter Peanuts (or regular if you want)
Pretzels (straight)

DIRECTIONS
Melt butter, Worcestershire and garlic salt and stir well.
Drizzle over cereals and mix in well.
Add Cheerios, drizzle a little more sauce, stir.
Add peanuts and pretzels, drizzle remainder of sauce, stir.
Bake uncovered at 250 degrees for 60 min, stirring a couple of times.

Kim's Escarole, Sausage & White Bean Soup

INGREDIENTS
3 cloves garlic, chopped
1 tsp red pepper flakes
1/2 lb sweet Italian sausage
3 cups chicken broth
1 head escarole, chopped
1 parmesan rind
1-2 cans white beans
1/2 cup grated parmesan
salt to taste

DIRECTIONS
Cook 3 chopped garlic cloves, red pepper flakes and the Italian sausage in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans and salt to taste. Simmer 2 minutes more. Add parmesan to garnish and serve.

Adapted from Food Network's 50 Easy Soups.

Chicken Broccoli Stir-fry

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INGREDIENTS
1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1 tbsp grated ginger
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
2 large chicken breasts, sliced into pieces
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

DIRECTIONS
1. In a medium bowl, combine orange zest and juice, ginger, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Cook chicken until browned on one side, 1 to 2 minutes (chicken will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.

4. Add chicken (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

*you can substitute just about any kind of protein for the chicken

Fresh Pesto

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INGREDIENTS

3 cloves garlic, cut into pieces

(I found swapping garlic powder was also good and made the garlic less potent)

2 cups solidly packed fresh basil leaves

3/4 teaspoon coarse salt

freshly ground pepper

1/2 cup extra-virgin olive oil

1/3 cup pine nuts

3/4 cup Parmigiano Regiano

1 tbsp softened unsalted butter

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DIRECTIONS

In a food processor, place all the ingredients and blend to a smooth puree (don't overblend). Cover and set aside. At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week.

While your pasta is cooking, reserve two tablespoons of the cooking water to stir in with the pesto. When the pasta is cooked, drain very briefly (don't allow to dry) and add to the bowl with the pesto, toss to coat evenly.

PT Loin

INGREDIENTS:
Pork Tenderloin
Teriyaki marinade
Green onions, diced
Brown rice

DIRECTIONS:
Place pork t-loin in a shallow baking dish and brush with marinade. Follow package instructions for baking the pt-loin. Meanwhile, cook brown rice. Let the tenderloin rest 5 minutes before slicing. Serve over brown rice, sprinkle with green onions.

Sour-Cherry Gin Slings

INGREDIENTS

1 pound sour cherries, stemmed

3/4 cup sugar

1 cup water

Strips of zest from 1/2 lemon

Strips of zest from 1/2 orange

Gin Sling

2 cups gin

2/3 cup Cointreau

2/3 cup fresh lime juice

2 1/4 cups sour-cherry syrup

Angostura bitters

Ice

Sparkling water

Lime wheels and fresh cherries, for garnish

DIRECTIONS
1. Make the sour-cherry syrup: In a large saucepan, combine the cherries with the sugar, water and citrus zests and bring to a boil.
2. Cover and simmer over low heat for 40 minutes.
3. Pass the mixture through a fine strainer, pressing on the solids; you should have 2 1/2 cups. Let cool.
4. Make the gin slings: In a pitcher, combine the gin with the Cointreau, lime juice, sour-cherry syrup and a few dashes of bitters and stir well.
5. Pour into ice-filled glasses and top each drink with sparkling water. Garnish with the lime wheels and fresh cherries and serve.

from Food & Wine via YumSugar.

Jalapeno Cheddar Cornbread

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INGREDIENTS (Yields: about 18 muffins)
3 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. salt
2 cups milk
3 large eggs, slightly beaten
1/2 lb. (2 sticks) unsalted butter, melted and cooled
2 cups sharp cheddar, shredded plus extra for garnish
3 jalapenos, seeded and minced
1/3 cup of scallions, chopped plus extra for garnish

DIRECTIONS
Preheat oven to 350 F. Grease a 9x13 inch baking pan, set aside. Combine the first five ingredients into a large bowl. In a separate bowl, combine the eggs, milk and cooled butter. Stir the wet ingredients into the dry and mix, be careful not to over mix. Fold in the two cups of the cheddar, 1/3 cup of the scallions, and the jalapenos. Let the mix sit at room temperature for roughly about 20 minutes. Pour the batter into the prepared pan and top with the remaining cheddar and scallions. Then pop into the oven for 25-30 minutes until golden brown or until a toothpick comes out clean. Slice into squares and serve.

You can also bake these as muffins using a muffin pan, cook time change: 15-20 minutes.

from Ina Garden via Une-deux Senses

Chocolate & Peanut Butter Cake

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For Ganache Filling: (Make the night before)
1 cup heavy whipping cream
1/4 cup (packed) golden brown sugar
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup old-fashioned (natural) chunky peanut butter

For Cake:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For Cream Cheese Frosting:
2 8-ounce packages cream cheese, room temperature
2 2/3 cups powdered sugar, divided
1 stick unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1 cup chilled heavy whipping cream

Prepare the ganache filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight or for several hours. If left overnight, you may need to microwave the ganache briefly in order to make it spreadable.

Prepare the cake:
1. Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides. with baking spray. Line the bottoms with parchment paper. Spray again. Sift first 4 ingredients into medium bowl. Using an electric mixer, beat the butter and peanut butter in a large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

2. Divide the batter among the pans, spreading evenly. Bake cakes until tester inserted into center comes out clean, about 20-25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool completely.
Prepare the frosting:

3. Using an electric mixer, beat the cream cheese, 1 2/3 cups powdered sugar, butter, and vanilla in a large bowl to blend. Whisk or beat the heavy cream and 1 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into the cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Assemble the cake:
Level each cake layer. Place 1 cake layer on a cardboard cake round or cake plate protected by strips of wax paper or parchment paper. Spread with half of the ganache, leaving a slight border at the outside edge. Place another layer on top of the first layer. Spread with remaining filling. Top with remaining cake layer. Frost the top and sides of the cake with the cream cheese frosting. Decorate with chocolate shavings.

Serving:
You can serve the cake immediately, but it's best to let it sit (in the refrigerator) for a few hours or overnight. Serve at room temperature. Freeze leftovers (or the entire cake!) for up to two months. Defrost (still wrapped) overnight; or microwave directly from the freezer for a messier, more gooey slice of cake.

from Zucchero Dolce

Strawberry Freezer Jam

INGREDIENTS
4 cups of hulled and crushed fruit
1 1/2 cups sugar
Freezer Jam Pectin put out by Ball.
Containers (Ball makes some specifically for their freezer jam recipes - 5 eight-ounce freezer jars)

DIRECTIONS
1. Hull & crush fruit.

2. Put sugar and the pectin in a bowl and whisk together well. Then stir in the crushed fruit.

3. Ladle the jam into your washed and rinsed freezer containers, let them sit out for half an hour to get the pectin activated, and then label them and pop them in the freezer.

from Barefoot Kitchen Witch

Grilled Apple & Cheese

INGREDIENTS
crusty bread
sharp cheddar (or swiss)
apple
(fuji, braeburn or granny smith)

Slice the apples thinly. Butter one side of two pieces of bread. Build your sandwich — butter on the outside — of cheese, apples, cheese.

Cinnamon Apple Muffins

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INGREDIENTS (makes 12)
1 ½ Cups of Flour
½ Cup of Sugar
1 Cup of peeled, diced Granny Smith apples
1/8 tsp. Salt
1 Egg
1 ½ tsp. Baking Powder
½ Cup of Milk
1/3 Cup of Butter, Melted
¼ Cup of Sugar
½ tsp. Ground Cinnamon
¼ Cup of Butter, Melted

DIRECTIONS
1. Preheat oven to 350ºF.

2. Mix flour, ½ cup of sugar, baking powder, and salt together. In another bowl, mix egg, milk, and 1/3 cup of melted butter. Add egg mixture to dry ingredients. Stir.
Spoon batter into cupcake mold.

3. Mix in 1 cup of diced Granny Smith peeled apples (I soaked mine in a little sugar, melted butter, and cinnamon for a few minutes first).

4. Bake for 20 to 25 minutes.

5. Combine ¼ cup of sugar and cinnamon. Cool muffins and remove from pan. Dip muffins into ¼ cup melted butter, then into sugar-cinnamon mix.

4th of July Cocktail

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:INGREDIENTS:
1 ounce watermelon schnapps
1 big splash cranberry juice
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup
Watermelon wedge, for garnish (optional)

:DIRECTIONS:
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.

Muddle the lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

from Guy Fieri