We usually get a Honeybaked Ham for Christmas, and we use the ham bone to make this filling, comfort food.
Ingredients:
2 cups dry split peas
8 cups chicken broth
1 large meaty ham bone
1/2 teaspoon dried marjoram, crushed
2 bay leaves
1 cup shopped carrot
1 cup chopped celery
1 cup chopped onion
Preparation:
Rinse peas. In a large soup pot, combine peas, broth, ham bone, marjoram, bay leaf, and a dash pepper. Bring to boiling. Reduce heat, cover, and simmer for 1 hour, stirring occasionally. Remove meat. When cool enough to handle, cut meat off bone and coarsely chop. Discard bone. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling. Reduce heat, cover, and simmer for 20 to 30 minutes or until vegetables are crisp-tender. Discard bay leaf.
My wife used to hate ribs. Used to. These take a bit of work, but it's worth it! This is another Alton Brown recipe, slightly modified--I removed the coffee and substituted lime juice for the margarita mix in the original recipe. I also changed it from 2 full racks to 3 full racks because Costco sells cryo-packs with 3 slabs of baby back ribs.
Ingredients:
3 full racks/slabs (about 6-7 pounds) baby back pork ribs
Kosher salt
9 Tablespoons Rub Number Nine (recipe follows)
3/4 cup orange juice--not fresh squeezed
3/4 cup lime juice--not fresh squeezed
1/2 cup honey
1/2 cup ketchup
1 1/2 Tablespoon Worcestershire sauce
1/8 Teaspoon cayenne pepper
Preparation:
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on two half sheet pans and refrigerate overnight.
The next day, heat the oven to 250 degrees Fahrenheit.
Combine the orange juice and lime juice in a liquid measuring cup. Open one end of each pouch and evenly divide the liquid between the three pouches. Reseal the pouches and place the sheet pans in the oven for 2 to 2 1/2 hours. Remove the ribs from the oven, carefully open one end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
The fat in the braising liquid will have solidified on top and can be removed at this time. Transfer the liquid into a saucepan and add the honey, ketchup, Worcestershire sauce, and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a sticky glaze, approximately 10-15 minutes.
Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side one more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss thoroughly to coat. Serve the remaining glaze on the side.
Rub Number Nine
Ingredients:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 Tablespoons ground thyme
1 Tablespoon cayenne pepper
1 tablespoon allspice
Preparation:
Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
We always used to mix powdered onion soup mix into sour cream to create onion dip. Then we saw Alton Brown prepare this version on Good Eats. The trick is to carefully carmelize the onions without burning them.
Ingredients:
2 Tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cups mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
Preparation:
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
Last year, I invited some Longhorns fans over to my house to watch the BCS National Championship game and they brought this dip to share. It's perfect for "bowl game season."
Ingredients:
1 large can refried beans
1/2 lb hamburger, browned
1/2 lb breakfast sausage, browned
1 small can green chilies
3 cups colby jack cheese, shredded
1 bottle taco sauce (medium or hotter)
1 small onion, chopped
1 container avocado dip
1 small container sour cream
Sliced olives
Chopped tomatoes
Chopped green onion
Preparation:
Spread the beans in a 9 by 13 pan. Cover with cooked meats. Layer chopped onions, chilies, then cheeses. Top with taco sauce. Bake at 400 degrees for 20-25 minutes or until bubbly.
Top with container of avocado dip, then sour cream. Sprinkle with olives, tomatoes, and green onion. Serve with tortilla chips.
My sister-in-law gave me this recipe and I loved it so much that for Christmas, they gave us a cheese ball serving set. Now, my side of the family usually requests that I bring this to holiday gatherings.
Ingredients:
1 8-oz package cream cheese
1 cup grated cheddar cheese
1 Tablespoon finely chopped green onion
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/2 cup sliced almonds
chopped parsley
Preparation:
Soften the cream cheese. Add the remaining ingredients except for the almonds and parsley. Mix until well blended. Spoon onto wax paper. Mold into a ball using wax paper to protect your hands. Refrigerate for several hours. Roll in almonds and parsley. Keep refrigerated. Remove from the fridge about 15 minutes before serving.
This is a thick, creamy chowder that is perfect for a cold day.
Ingredients:
2 cups diced potatoes
1 cup onions, finely chopped
Two 6 1/2 ounce cans minced clams
3/4 cup butter
3/4 cup flour
1 quart half and half
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons red wine vinegar
Preparation:
Place the potatoes, onions, and celery in a medium saucepan. Drain the liquid from the minced clams into the vegetables and add enough water to just cover the vegetables. Cook until the vegetables are barely tender. Melt the butter in a soup pot. Add the flour and cook and stir until bubbly. Add the half and half all at once and cook and stir until you have a thick and bubbly white sauce. Add the vegetables along with the water and clam juice they were cooked in to the white sauce and stir until smooth. Add the clams, salt, pepper, and red wine vinegar and heat through.
Fresh cremini mushrooms and fresh herbs take this stuffing to a level that poultry seasoning and bouillon cubes can never touch.
Ingredients:
1-pound loaf sourdough bread
8 Tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 10 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves
Preparation:
Preheat the oven to 350 degrees Fahrenheit. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
When I tried to make this cheesecake with a hand mixer, it burned out the motor. We ended up going to Costco to buy a new one AND a stand mixer so that we could make the cheesecake. Since then, this has been know at my house as "$300 Cheesecake."
Crust:
Ingredients:
1 cup flour
1/4 teaspoon sugar
1 teaspoon grated lemon rind
1/4 pound butter
1 egg yolk, lightly beaten
1/4 teaspoon vanilla extract
Preparation:
Preheat the oven to 400 degrees Fahrenheit. Combine the flour, sugar, and lemon rind. Cut in butter until the mixture is crumbly. Add egg yolk and vanilla. Mix. Pat one-third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake for about 6 minutes, or until golden. Cool. Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
Filling:
Ingredients:
2 1/2 pounds cream cheese
1/4 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 3/4 cups sugar
3 Tablespoons all-purpose flour
Pinch of salt
5 eggs
2 egg yolks
1/4 cup cream
Preparation
Preheat the oven to 475 degrees Fahrenheit. Beat the cream cheese until fluffy. Add vanilla and lemon rind. Combine the sugar, flour, and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time. Add the cream and beat well. Pour mixture into the prepared crust.
Bake for 8-10 minutes, then reduce the heat to 200 degrees Fahrenheit. Bake for 1 1/2 hours longer, or until set. Turn off heat. Allow the cheesecake to remain in the oven with the door ajar for 30 minutes. Cool on a rack, then chill in the refrigerator.
Glaze:
Ingredients:
1/3 cup sugar
1 quart strawberries
1/4 cup water
1 tablespoon cornstarch
1 teaspoon butter
Preparation:
Wash and hull the strawberries. Crush enough berries to make 1/2 cup. Boil the crushed berries, sugar, water, and cornstarch 2 minutes, stirring. Add the butter. Strain and cool. Arrange the remaining whole berries over the top of the cheesecake and pour the glaze over the berries. Chill.
The almond extract in these delicious buttery (three fourths of a pound buttery) cookies really make them stand out.
Ingredients:
1 1/2 cups butter
3 1/2 cups all-purpose flour
1 cup sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon almond extract
Preparation:
Beat butter with an electric mixer on medium to high speed for 30 seconds. Ad 1 cup of the flour, the sugar, egg, baking powder, vanilla, and almond extract. Beat till thoroughly combined. Beat in remaining flour.
Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are firm but not brown. Cool on a wire rack.
I know I posted this before, but I LOVE this dark, rich cocoa topped with cold whipped cream! This recipe came on the back of the package of vanilla beans I purchased from Costco. I had to go online to find out how much sugar to put in the recipe. That bit had been omitted from the recipe!
Ingredients:
1 vanilla bean
1 cup sugar
1/2 cup cocoa powder
1/2 cup water
1 pinch salt
3 cups whole milk
1 1/2 cups half and half
1 cup heavy cream
Preparation:
Split the vanilla bean lengthwise and use the back of the knife to scrape out the seeds. Save the vanilla bean. Put the sugar in the bowl of a food processor along with the vanilla bean seeds. Process for about 10 seconds to make vanilla sugar. Set aside 3 Tbsp of the vanilla sugar.
Place the rest of the vanilla sugar, the cocoa, the water, and the salt in a medium saucepan. Whisk until smooth. Continue whisking over medium heat until the mixture barely begins to bubble. Add the milk, half and half, and saved vanilla bean and continue to whisk over medium heat until it just starts to simmer.
Whip the whipping cream together with the reserved vanilla sugar until soft peaks form.
Serve the cocoa with a generous dollop of whipped cream.