Pea and Peanut Salad. Really.

OK people, for my second recipe today, I will post the EASIEST RECIPE I'VE EVER POSTED.  Four ingredients.  No cooking.  A moderately-well-trained gibbon could make this recipe.  And yet, it is routinely the most-requested recipe from my family's large Christmas party.  This baffles the whole family, but, I guess, sometimes simple is good!

Also, this recipe makes a whole lot of peas.  Make it for a group.  Or make sure you're reeeeally hungry!

• 6lbs Frozen peas
• 1 large red onion, chopped fine
• 1 large jar of dry-roasted peanuts
• Just enough Miracle Whip to get it to stay together 

1. MIX TOGETHER IN A BOWL!  Really.  It is that easy.  You don't even have to thaw the peas.  Make sure to store in the fridge.

Peanut Butter Blossoms

Yes folks, I realize that I neglected to post yesterday.  I'm dealing with a fairly wicked cold at the moment, and it has me all messed up.  To make it up to you, I'll post twice today.  How does that sound?

First off, more cookies!  These are the ultimate kid cookie.  Unless that kid happens to have a peanut allergy, in which case he/she will enjoy these cookies immensely for around 25 seconds before going into anaphylaxis. 

Epipens at the ready?  OK, here we go!

• 16 oz Hershey Kisses (96), unwrapped
• 1 cup shortening
• 1 ½ cups peanut butter
• ⅔ cup packed light brown sugar
• ⅔ cup granulated sugar
• 2 eggs
• 4 Tbs. milk
• 2 tsp. vanilla extract
• 3 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• Granulated sugar for rolling

1. Preheat oven to 375°.
2. Remove foil wrappers from Hershey Kisses (DO THIS BEFORE COOKIES GO IN THE OVEN).
3. Beat shortening and peanut butter in large bowl until well blended.  Add ⅔ cup granulated sugar and brown sugar; beat until fluffy.  Add eggs, milk, and vanilla; beat well.
4. Combine flour, baking soda, and salt.  Gradually mix into peanut butter mixture.
5. Shape dough into 1-inch balls.  Roll in granulated sugar, place on ungreased cookie sheet.
6. Bake 8-10 minutes or until lightly browned.  Immediately press one Hershey Kiss into the center of each cookie (cookie will crack around edges).  Remove from cookie sheet to wire rack and allow to cool completely.  Makes approx. 8 dozen.

Pecan Balls

Of course the first holiday recipe is going to be a Christmas cookie. Obviously.

These particular cookies look like little snowballs - double-coated in powdered sugar. This means, however, that they also make a mess when you eat them, so they are to be avoided when wearing black clothing, or else you'll look like a coke fiend instead of a cookie monster.

Now, on to the cookies!

• ½ cup sifted confectioners sugar, plus additional for dusting
• 1 cup soft butter
• 2 tsp. vanilla
• 2 cups sifted flour
• 1/4 tsp. salt
• 2 cups finely chopped pecans

1. Cream sugar and butter thoroughly. Blend in remaining ingredients, making sure to blend well.
2. Chill dough for a short time.
3. Shape dough into balls, the size of large marbles. Place on greased cookie sheets and bake at 350 until just brown, about 15 minutes. Be careful not to overbake, or cookies will crumble.
4. Remove from pan and immediately roll hot cookies in additional sifted confectioners sugar. When cookies have cooled, roll in sugar again. You will use about 2 cups of sugar for rolling.

 

 

 

'Tis the Season

Well folks, it is that time of year...  It is finally cold, and I FINALLY get to put up holiday recipies.  So, I herefor pledge to put up one holiday recipe a day until Christmas!!  Promise!!

Ooo hey!

Look! At some point, while I wasn't paying attention, I reached 3,000 hits. You all are awesome. Thank you!!!

Panko & Mustard Haddock - Quick and Easy (and Healthy)!

So folks, remember how I said I was going to post more often? Heh. About that... I swear, I'm not consciously shirking by responsiblogities... Life gets in the way sometimes.

Anyhoo, yesterday, after a long day at work, I was to swing by the grocery store on the way home and pick up some salmon for dinner. Evidently, and I feel like I should have known this, salmon isn't in season right now, because it was like $14/pound, even for the farm-raised, non-organic type. Thus, I surveyed my options - and it being 10 minutes before the fish counter closed for the night, I surveyed them quickly:

Snapper? meh
Cod? cheap, but obviously previously frozen and didn't look especially good
Tilapia? might as well eat paper. flavorless. funless.
Catfish? too fatty/oily/stanky
Haddock?

Hmm... Haddock... An easy-to-love, mild, white ocean fish, this haddock was line-caught in Iceland, which is listed as sustainably-fished on the Monterey Bay Aquarium Seafood Watch website (which I strongly encourage any seafood fans to check out)! And $5.99/lb? Perfect!

I purchased 4 fillets, grabbed some asparagus to roast as a side dish, and headed home. While at a red light, I called home and told the fam to find the broiler pan and turn the oven to 400 degrees. And then I cooked:

• 4- 1/2lb haddock fillets
• ~1/4 cup Dijon mustard
• Salt, pepper, and garlic powder, to taste
• 1 tsp rosemary leaves, chopped fine (fresh is best, dried is fine)
• ~1/4 cup Panko bread crumbs
• ~2 Tbs Grated Parmesan cheese
• Non-stick spray

1. Preheat oven to 400 degrees. Line the bottom of a broiler pan with tinfoil, and spray the top section with non-stick spray. NB: Whenever I bake fish, I prefer to do it on a broiler pan, so that the fish doesn't sit in liquid while it cooks.
2. Pat the fish dry, and lay it skin-side-down on the broiler pan. Spread the mustard thinly over the fish. Season with salt, pepper, garlic powder, and rosemary.
3. Sprinkle Panko and Parmesan on fish, until the fillets are just covered. The mustard should make it stick to the fish. Spray the Panko-covered fish lightly with non-stick spray.
4. Cook at 400 degrees for 10-15 minutes, or until the Panko is lightly browned. Serve hot.
   

Corn Chowder Salad

Photo courtesy of foodandwine.com

Hello everyone! Yes, yes, I know, it has been a ridiculously long time since I've written. You've forgotten what I look like, and I can barely remember the sound of your chewing.

That was a little gross. My apologies.

So, I'm currently at the beach (be jealous), relaxing by the pool (more jealous), and I figured it was about time I got back on the blogging horse. (Coincidentally, there are wild horses here.)

Which brings me to today's recipe, which I made for the 11 of us at the house last night: Corn Chowder Salad.

Are you confused? Chowder salad?

Suffice it to say, this salad is everything you'd get in corn chowder, minus the liquid. Sweet corn, onions, potatoes, bacon, bell pepper... Delish! Now, I made some changes to how I made this dish: I par-boiled the cut potatoes, then sauteed them in the bacon fat to soak up all the juices.

By the by, I got this recipe from the most recent Food and Wine magazine, and it was submitted by Josh Kilmer-Purcell and Brent Ridge, the Beekman Boys!

• 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
• 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 2 red bell peppers, cut into 1/2-inch dice
• 8 ears of corn, kernels removed
• 1 medium red onion, thinly sliced
• 1/4 cup cider vinegar
• 1/4 teaspoon crushed red pepper
• Salt

1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
3. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.