Candied Pecans and Candied Yams

Eat together or Separately

Candied Pecans are a great addition to recipes. Or eaten alone. Make this pecan recipe no more than a week ahead for optimum freshness and store nuts at room temperature. I’ve used these nuts in my candied yams for an added touch. And these would have worked well in my Apple and Cranberry Chutney. My favorite ‘though is eating a mixed greens salad with feta and candied pecans with a balsamic vinaigrette … And toss in a few dried cranberries.

Candied Yams are included here too. No surprises in the recipe except the potatoes are baked the day before and candied the following day. Why this two step process? My oven will be stuffed during the holidays and this reduces the baking time on the day of. Of course it all can be done in the same day.

Both of these recipes are easy and delicious.

Continue reading

Friendsgiving Apple and Cranberry Chutney

After the traditional cranberry sauce for Thanksgiving how about giving this a try for Friendsgiving. Sweet, tart and spicy apple. Too much of a change for your turkey? Try it with my Pork Chops Recipe!

Continue reading

Skillet Caramelized Brussels Sprouts

I’ve never met a vegetable I didn’t like … almost never. The thing about brussels sprouts is they can be bitter. I understand there’s a new hybrid reducing bitterness but I’m sure it hasn’t found its way to my grocery store. There are a few tricks to reduce bitterness and I find caramelization the most effective. Martha Stewart, I believe, recommends doing a quick boiling method and then caramelizing. I’m always into the least amount of cookware and time involvement. Sometimes it works and sometimes no. First try to purchase the freshest brussels sprouts you can find. Pick through looking for the smallest ones. Smaller may be less bitter.

Next when you caramelize the more surface being caramelized the sweeter the outcome. So, when I heard my nephew Christian chops up his brussels sprouts before cooking and my brother saying they were amazing I agreed this not only was a delicious idea but one skillet easy too.

I have another successful recipe with brussels sprouts. I hadn’t analyzed my method of cooking them until today. When preparing Chicken Breasts with Roasted Vegetables I sometimes include yams and carrots with the brussels sprouts, and other vegetables. The sweetness of these two vegetables (yams and carrots) eliminates the bitterness. Finally, adding a bit of brown sugar to brussels sprouts while caramelizing may decrease bitterness as well.

This recipe is so simple. Few ingredients and not a lot of prep. I added the bacon and blue cheese as a garnish after visiting Christy’s Cooking Creations. She has a delicious Brussels Sprout Recipe. Check it out!

Continue reading

Sauce Béarnaise …

Has always been a little intimidating but not this recipe. I moved past the perfectionist part and put it together like a country gravy, not exactly, but you get the idea.

If you get caught up in the perfection of a sauce béarnaise you may never try your hand at it. Give this simple no fuss recipe a try, and see if it passes your family’s taste test. It adds an amazing touch to a delicious steak.

My father was known for his delicious barbecued steaks in the day of charcoal. Another family member had mastered pan-searing. Steak was a pretty common entree on our table. And we were pretty critical of the cooking.

Here are a few hints I was taught along the way that may be useful.
-Use a seasoned cast iron skillet or a heavy bottom skillet.
-The skillet must be hot.
-Use the fat you have trimmed off the steak to grease the bottom of the skillet. Use a fork to run the fat around the bottom of the heated pan and then remove it.
-I often use a skillet so well seasoned no grease or oil is needed to avoid sticking. If you try this be aware the meat will stick until it is seared. Wait a minute or two, then turn it over.
-You may need to turn the heat down slightly after you add the steak to avoid too much browning. Adjusting the heat as you go may be necessary.
-Turning the steak more than once or twice will not dry out the steak.
-I was taught to salt the heated skillet rather than oil to prevent sticking. This method may no longer be in vogue.

Continue reading

Side of Rice

Rice on the side goes with just about any meat, fish or chicken. Actually, I appreciate it all alone! It’s one of my comfort foods. Try this with white rice when you need it quickly … say 15-20 minutes. Or the brown rice option for a little longer cooking time.

You’ll enjoy this for a change to the baked potato-fully loaded.

Continue reading

Easy Blender Potatoes Casserole

Add this to a brunch or dinner. Mix and forget! This was recently served with oven barbecued ribs for a celebratory dinner. We had a great time!

Continue reading