Holiday Mint Fudge

 

This holiday season we wanted to make some fudge.  Since I had a bag of the Nestle Tollhouse Dark Chocolate and Mint Morsels (10 oz) in the pantry that was going to be my base.  A lot of recipes for fudge these days use the microwave but I still like using a double boiler to melt my chocolate.

One caveat with this recipe is the dark chocolate and mint morsels are seasonal.  If you see it like I did just buy them.  I bought these before knowing what I was going to make but had never seen them before so what the heck…something delicious will be had with them.

INGREDIENTS:

  • 1- 10 oz Nestle Tollhouse Dark Chocolate and Mint Morsel package
  • 2 cups (12 oz) semi-sweet chocolate
  • 1 can (14 oz) sweetened condensed milk
  • 1 tablespoon butter
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract

Prepare a 9 X 13 pan with wax paper or parchment hanging over the edge for easy removal.  Using a double boiler melt all ingredients stirring until smooth.  Pour into pan, smooth top with spatula and let cool.  Once cool lift wax paper out of pan and cut to desired size.

 

 

 

 

 

 

 

 

TIPS:

  • Use 2 pkgs of the Nestle Tollhouse instead of the semi- sweet chocolate
  • Taste the mixture and adjust the extracts to your liking.
  • Due to the manufacturing of some extracts and chocolate you may have a greasy look to the top of your fudge after you pour into pan.  If this happens do not fret.  Pour the mixture back into your double boiler, add 1 Tablespoon of water and stir.  You may have to do this a few times.  **When I made this recipe I had to add 2 T of water, but it came out perfect.  I also probably added close to 1 teaspoon of each extract but it is taste dependent.

 

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Rockin’ the vegetables

I admit I sometimes get stuck making the same old vegetables, especially when it comes to brussels sprouts and butternut squash. When I saw two new recipes in the November issue of Health Magazine for Brussels Sprouts and Butternut Squash I knew immediately I had to try them.

It is not like me to not tweak recipes and make them my own but I resisted any temptations and followed the recipes exactly.  Both recipes are easy to make and will be a welcomed addition to your arsenal of vegetable and grains.  The recipes have been copied here for your convenience with the links provided.

I hope you enjoy these as much as I did.

According to Health magazine these were adapted from “Kitchen Matters” by Pamela Salzman

Brussels Sprout and Quinoa Hash With Fried Eggs

Ingredients

  • 2 tablespoons ghee or avocado oil
  • 8 ounces brussels sprouts (about 2 cups), halved and thinly sliced, ends discarded
  • 1/2 cup cooked quinoa, millet, or brown rice
  • Salt and freshly ground black pepper
  • 1/2 teaspoon sriracha, or more to taste
  • 2 large eggs
Step 1

Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes.

Step 2

Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired.

Step 3

Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks.

Step 4

Divide brussels sprout mixture between 2 bowls and top each with a fried egg.

 

 Ingredients

Au Gratin Potatoes

 

With 2 bags of potatoes in my pantry it was no brainer to decide that one of the Christmas dishes would include potatoes.

Looking through the freezer and fridge, I also had some Parmesan-Reggiano (1 cup) and heavy cream.  It is decided- Au Gratin Potatoes.  These potatoes will remind you of an Alfredo and is rich, creamy and decadent.

Combine the following in a bowl and set aside:

  • 2 1/2 cups of heavy cream
  • 3 cloves of garlic, minced
  • 1 1/2 teaspoons of salt
  • 1/4 teaspoon black pepper

Thinly slice approximately 2 1/2 lbs or 3-4 large peeled potatoes.  I like using a mandoline for even slicing and place my potatoes in water so they don’t brown while I am assembling.

If you are going to bake right away- Preheat your oven to 350 degrees.  You can also make the day ahead and refrigerate until you are ready to bake.

Grease a 2- 1/2 quart baking dish (cooking spray or 2 tablespoons of melted butter).

You will be layering the ingredients- depending on your baking dish used it may be 3 or 4 layers.

  • Layer of potatoes
  • Layer of cheese
  • Liquid mixture
  • Repeat

Bake uncovered for 60-70 minutes.

Tips:

  1. Use another type of cheese
  2. Add onions and/ or red peppers:  I would incorporate before the cheese layer.
  3. Have left over ham, dice and add a meat layer.
  4. Don’t like garlic?  leave it out.
  5. I have also added smoked paprika (1 teaspoon)

 

 

Crock pot hot chocolate

Nothing says comfort like a smooth chocolaty cup of cocoa on a cold day.  For my Christmas brunch I wanted to make hot chocolate in the crock pot for everyone to enjoy.

Asking around my cousin  provided me with his go to recipe from:  https://www.thecountrycook.net/crock-pot-creamy-hot-chocolate/

It definitely was a hit and is very creamy and delish!!

A bottle of Peppermint Schnapps was provided if the adults wanted to add a little cheer.  Bowls of mini-marshmallows and mini candy canes were available so everyone could make their cup special.

  • 1/4 cup cocoa powder
  • 1 can of condensed milk
  • 6 cups whole milk
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 2 cups semi-sweet chocolate

Put on low for 2 hours.

Tips:

Warm a little of the milk on the stove top and then add the cocoa powder and whisk before adding to crock pot- Otherwise you will spend some time whisking to incorporate the cocoa powder.

You can also do it all on stove top and then add to crock pot to keep warm.

PB & J protein balls

 

During my son’s baseball season, one of the parents used to make protein balls for his family and I kept telling myself I need to make some.  Healthy ingredients, kid- approved, no bake….what’s not to love?  So here is the recipe I used:

This recipe will make about 25 depending on the size of the balls.  Just mix all the ingredients together, form the balls and I like to store in the fridge but you can also store in the freezer.  Once you start making these you will be adding and/ or substituting your own ingredients.  It is so adaptable to what you have on hand.

Ingredients:

  • 4 cups of oats
  • 1 cup of flax (I used powdered flax)
  • 2 Tablespoons chia seed
  • 1 cup honey
  • 1 cup peanut butter
  • 2 teaspoon vanilla
  • 2 teaspoon cinnamon
  • 1 cup dried cranberries
  • 1 cup chocolate chips

Teriyaki Black Cods Tips

Black cod, aka Sablefish or Butterfish, is caught in Alaska, Washington, Oregon, and California.  The mistake most people make when trying black cod for the first time is not realizing this is not Atlantic or Pacific Cod.  Atlantic and Pacific cod is a versatile mild white fish and what most think of when hearing “cod”.  Trust me when I fist tried it years ago I was one of those.  As a side note,  young Atlantic cod is called haddock or scrod.

Black cod is meaty like halibut although it is an oily fish.  It has a pearly white flesh and mild flavor.  The oil content lends it great fish to be grilled and where the flavor comes from.  You might have seen my other post marinating the tips brown sugar and soy sauce (which is delicious- by the way), but I wanted to change it up so decided to try a teriyaki version.

Ingredients:

  • 1/2 cup teriyaki sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup OJ
  • a squeeze from 1/2 lime
  • 1 lb black cod tips

Let marinate a few hours or overnight.  I didn’t want to get the grill going so I used the cook top.  Heat a pan with a little oil and cook tips until done.  Adding some of the marinade will make a glaze as it reduces.

This fish does well on its own with a side of veggies and rice or you can use in stir fry of cabbage and noodles…think yakisoba or a regular stir fry.

 

 

Banana Squash

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I am a little late posting this…and sorry for the fuzzy picture, but definitely a vegetable to be familiar with.  We discovered this banana squash at a local farm stand in October.  I had to know what it was and what do you do with it.  I can’t remember but it was 3 for $5 or 3 for $10.  Seeing the size of one either price is a good deal!!!  Yes we did buy three of these monsters.

Come to find out you can use this squash the same as pumpkin or butternut squash.  In fact, research told me that a lot of pumpkin pies are actually banana squash.  If you make a lot of pies around thanksgiving this is a great deal for you.  We did use it for a pie with excellent results.  I have also used it for just squash sauté and in soups.  Our freezer now has a lot of cubed squash and pureed ready to go for any squash type recipe.

Do you want some more information on this wonderful find?  Check out this blog post from Firesign Farm along with a pie recipe.

FYI:  In the same shopping trip we picked up some Canary Melon to try as it was cheaper than the honeydew and cantaloupe.  It is bright yellow and has a sweet flavor.  We were pleasantly surprised.  If you like melon then this is one to try if you see it at your farmer market.