Spinach Casserole with Four Cheeses

 

If you’re looking for something different to serve for Thanksgiving, or for a holiday brunch, this easy, make-ahead casserole just might be the answer. It’s certainly more nutritious than popular favorites like green bean casserole or corn pudding, but despite the high nutritional value it’s not lacking in flavor. My guess is that if you make it once, it will soon become a family favorite. If you have a hard time moving away from the French fried onions, those bits of crispy deliciousness found atop green bean casserole, you can sprinkle some on top of this one before baking.Spinach Casserole with Four Cheeses

 3 large eggs, beaten

1 16-oz. container small curd cottage cheese

1 16-oz. pkg. frozen chopped spinach, thawed and drained

1 4-oz. container crumbled feta

½ c. shredded cheddar

½ c. shredded Parmesan

1 Melissa’s shallot, minced

¼ c. melted butter

⅛ tsp. garlic powder

⅛ t. freshly grated nutmeg

Freshly ground black pepper

Lemon wedges, if desired

 Preheat oven to 350°F. Spray a 1½-qt. casserole dish with PAM; set aside.

Place all ingredients into a large bowl, and mix with a wooden spoon until combined; transfer to prepared baking dish.

Bake, uncovered, for 40-45 minutes or until the center is nearly set. If desired, sprinkle additional grated cheese on top during the last few minutes of baking, and bake until cheese has melted.

Let cool for 5-10 minutes. Serve with lemon wedges. The freshly squeezed juice really brightens this dish.

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Sugarplum Fairy Salad

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A word of clarification, there are neither sugarplums nor fairies in this salad, but come on, look how cute it is! All fluffy and pink. Doesn’t that make you think of sugarplum fairies? It does me. No matter, it is delicious, and will be welcomed by your family. It can be made ahead (hooray for that), and works as well for Thanksgiving (Call it Cranberry Fluff Salad) as it does at Christmas.

Sugarplum Fairy Salad

3 c. miniature marshmallows
2 c. ground cranberries*
¾ c. white sugar
2 c. diced Granny Smith apple
½ c. Melissa’s Christmas Crunch Grapes, halved

½ c. chopped walnuts
¼ t. salt
Pinch of cinnamon
1 8-oz. container Cool Whip (or ½ c. heavy whipping cream, whipped)

Mix marshmallows, cranberries, and sugar together in a large saucepan over low heat.

Cook, stirring constantly until marshmallows melt, about 10 minutes.

Transfer to a heat safe bowl (I use Duralex), and let cool on the counter for 10 minutes before covering and putting in the refrigerator for four hours (or overnight).

Stir in apples, grapes, walnuts, salt, and cinnamon, mixing well.

Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture. If you have chosen to use Cool Whip, you can just fold it in.

Garnish with a fresh cranberry and pair of lemon leaves.

*I pulsed mine in a food processor.

Dressing for Turkey or Chicken

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 This past Thanksgiving, the dressing was particularly good, if I do say so myself. The guests remarked favorably as well, my daughter-in-law eagerly asking after the recipe. I had to think about that. I told her that, basically, it was very simple. I took one package of Bob Evans spicy pork sausage minus a slice from which I made a sausage biscuit that morning. Then, I diced up the ribs of celery that I had left that weren’t limp, a very large, almost mutant, shallot, more parsley than I thought I would need, a half a bag of Pepperidge Farm stuffing that I found in the freezer, and then for good measure, two small pieces of bread slightly toasted. “That,” my son said, “is a blog post.” It certainly is. I managed to jot it down in a workable form so that I could share it, but trust me when I tell you, this recipe is very flexible.

Dressing for Turkey or Chicken

1 16-oz. pkg. Bob Evan’s Hot Pork Sausage*, with a ½” slice removed for making yourself a sausage biscuit
2 Melissa’s shallots, finely chopped
3 ribs celery, finely chopped
½ cup chopped fresh parsley
¼ t. salt
¼ t. poultry seasoning
¾ -1 14-oz. pkg. Pepperidge Farm Herb Stuffing**
6 T. melted butter
1 cup chicken or turkey stock

Cook sausage until done (breaking it up into tiny bits all the while), but not brown; drain. Place sausage into a large bowl. Add shallots, celery, parsley, salt, seasoning, and stuffing mix; toss to coat. Stir in melted butter and stock. Stuff turkey or chicken and bake as directed. This can also be baked, covered with foil, in a casserole dish at 375°F for 25-30 minutes. During the last 10 minutes of baking, remove foil to allow the top to crisp up and brown. Drizzle with a bit of Turkey Gravy, and serve.

* Use original if you don’t like spicy.

** Not the cubed variety.

Make Ahead Turkey Gravy

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Year after year I tell myself that I am going to make Thanksgiving simpler, but I have yet to actually do that. This year, I did help myself out a bit by relieving myself of what is probably the most stressful item in my entire Thanksgiving repertoire...the gravy. When that turkey comes out of the oven, and I have to cook down those juices, and stir in seasonings, and make a roux, I totally freak out. Then I end up with gravy that’s clumpy, needs straining, and slowly cools off, all while I look a strainer. You get the picture.

This year, I decided to search for a make-ahead recipe, and this one, with my changes, is a winner. Making it in advance means it can be done so in a relaxed state, tasted, seasoned to perfection, and then frozen until it’s removed from the freezer the night before. On the day of serving, all it takes is a simmer on top of the stove, and it’s ready.

If you are serving turkey for Christmas this year, do give this recipe a try, once you have, you will never make turkey gravy any other way.

Make Ahead Turkey Gravy

6 turkey wings
2 medium onions, peeled and quartered
¾ c. flour
2 quarts chicken broth, divided
¾ c. chopped carrots
½ c. chopped celery
½ t. dried thyme

Pinch of rubbed sage

Pinch of poultry seasoning
Salt, to taste
¼ t. freshly ground black pepper
½ c. heavy cream

Preheat oven to 400° F. Arrange a single layer of turkey wings in a large roasting pan. Scatter onions over the top of the wings. Roast for 1¼ hours or until wings are browned.

Place browned wings and onions into a 5-quart stockpot. Place roasting pan over medium heat, and sprinkle flour over all. Whisk continually until a roux forms. Add 1-2 cups broth to roasting pan and continue to whisk, scraping up any browned bits on the bottom of the pan. Pour this mixture into the stockpot. Stir in remaining broth, carrots, celery, and seasonings. Bring to a boil. Reduce heat to medium low and simmer, uncovered, for 1½ hours.

Remove wings from the pot to a cutting board; set aside to cool. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3-quart saucepan. Press on the vegetables to extract any remaining liquid; discard vegetables. Bring the contents of the pot to a gentle boil.

Stir in the cream, and season to taste, if necessary. Serve immediately or pour into containers and refrigerate or freeze.

Roasted Cauliflower with Lemon-Parsley Dressing

I’m sure that when I say the word cauliflower it doesn’t get you very excited. Honestly, I have been a cauliflower fan for as long as I can remember, so I don't quite get your lack of glee. Largely, I eat it raw in salads, or on a crudités tray with dip. Today, testing a number of side dishes for Thanksgiving, I roasted it and tossed with a lemon parsley sauce. Oh, my! It was so good that I ate it for lunch! I actually made yummy sounds while I was eating it. This is an easy, fool-proof, delicious dish that everyone is going to enjoy, whether they are a fan of this cruciferous vegetable or not.

Roasted Cauliflower with Lemon-Parsley Dressing

From epicurious.com

1 head Melissa's cauliflower, cut into florets

6 tablespoons olive oil, divided

Kosher salt

Freshly ground black pepper

1 cup fresh flat-leaf parsley leaves

½  teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.

Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

Yep, it was that good.

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If you prefer your cauliflower in a smoother form, My Mother’s Cauliflower Soup is "soup"er good!

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This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Smells Good Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Full Plate Thursday

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Zippy Sweet Corn Pudding

It is corn season here in the heartland and, trust me when I tell you, it is plentiful! Supermarkets are selling it five and six ears for a dollar. A price like that is hard to resist, so I don’t even try. My dad, who is scouting out bargains at all of the local markets in his neighborhood, will often call me to tell me where I can get the most amount of corn for the least amount of money.

As I looked at my vegetable crisper this morning, laden with fresh ears of corn, to such an extent that I thought I heard the scallions gasping, I decided I needed to do something with it. I started rummaging around for recipes and I came up with one for sweet corn pudding. Just the sound of this recipe got me thinking about autumn leaves, crisp, juicy apples, a crackling fire in the fireplace, and cooler weather! 

This recipe looked so easy that I had to make it. While I was eating it, wishing for a larger spoon, I was thinking that even though it is way too early to start planning Thanksgiving dinner, this would be a perfect addition. There is absolutely nothing to it; everything gets thrown into the food processor and poured into a baking dish. It can then be refrigerated until you’re ready to bake. My friend, Linda, and says that my Smothered Green Beans are the best vegetable dish that she has ever tasted. Well, Linda, wait until you taste this! This is going to be a crowd pleaser, I guarantee, so you may want to make a bigger portion. Now, I think I may just need to stock up on some more of that fresh corn.

It’s not pretty, but it sure is good!

Zippy Sweet Corn Pudding

Slightly adapted from epicurious.com

4 cups fresh corn kernels

4 large eggs

1 Melissa’s pickled jalapeño, halved and seeded

1 cup whipping cream

1/2 cup whole milk

3 tablespoons sugar

1/4 cup (1/2 stick) butter, room temperature

2 tablespoons all purpose flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 350°F. Butter an 8x8x2-inch glass baking dish, or similarly sized casserole dish. Place all ingredients in a food processor and pulse until almost smooth. Pour batter into prepared dish. Bake pudding until golden brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

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Another crowd-pleasing corn recipe is this Mexican Street Corn off the Cob.

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Tuesdays with a Twist

The Scoop

Dream, Create, Inspire

Wonderful Wednesday

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Slow Cooker Sweet Potato & Yam Soup

Many people tend to confuse yams with sweet potatoes. In truth, they are nothing alike, particularly when talking about Japanese yams. The Japanese yam, which is definitely something to be tried, is a red-skinned, white-fleshed potato. It is not sweet nor does it taste like a sweet potato, but is more to the nutty side, like a chestnut.

Pairing a Japanese yam with the sweet potato makes for an ambrosial combination. I did just that when I made this wonderful, hearty autumn soup. If you're looking to make an exotic, spicy, warming soup, this is it. The yams and sweet potatoes complement each other beautifully giving the soup a not-too-sweet, lightly nutty flavor that is going to put this far and above any other sweet potato soup that you've ever tried. The addition of a wide variety of spices makes this extra special. This is a highly seasoned and spicy soup. Feel free to cut back to suit your own tastes. You can certainly cut the amount of chili powder by half or by thirds if you don't want a soup that is quite as spicy. Personally, I loved the zestiness of the soup; it is a real fall eye-opener.

Slow Cooker Sweet Potato & Yam Soup

1 1-lb. package Melissa’s Organic Baby Japanese Yams

1-lb. Melissa’s Jewel Sweet Potatoes

2 (16 ounce) cans coconut milk

1 onion, sliced

1 tablespoon dried basil

1 tablespoon chili powder

1 tablespoon ground cumin

Pinch of cinnamon

Pinch of cloves

Stir sweet potatoes, yams, coconut milk, onion, basil, chili powder, cumin, cinnamon, and cloves together in a slow cooker.

Cook on High for 6 hours (or on Low for 8 hours). Using an immersion blender, blend soup. (I didn't blend mine until smooth because I wanted a chunky main dish soup.) If you lack an immersion blender, pour soup into a countertop blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Garnish with sour cream and cilantro.

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This post is linked to: Over the Moon, Dishing It & Digging It, Art of Homemaking, Amaze Me Monday, Busy Mondays, Inspiration Monday, Cooking & Crafting with J&J, Inspire Me Tuesday, Tuesdays At Our Home, Two Cup Tuesday, Full Plate Thursday, and Foodie Friday & Everything Else

Spirited Cranberry Sauce

The jewel of the Thanksgiving table is cranberry sauce; its brilliant red color beckons to be tasted. Do not underestimate the importance of this lovely little addition to one of the year's most important meals. More than just a condiment, it can be a welcome side dish. After the meal it makes a zesty topping for a turkey sandwich, mixed with mayonnaise a tasty topper for a hamburger, warmed and poured over a brick of cream cheese, you have a festive holiday snack.

Look no further for the easiest and best recipe for this versatile sauce. The liquor makes it adults only, the variety of spirits that can be used will suit any taste. Try something a little different this year. It's guaranteed to make your guests take notice.

Spirited Cranberry Sauce

2 12-ounce bags fresh cranberries

2-3/4 cups granulated sugar

1/2 teaspoon cinnamon

1/3 cup spirits (Bourbon, Grand Marnier, Triple Sec, Irish Whiskey, Tequila)

Preheat oven to 350F.

Rinse cranberries and pour into a 9" x 13" pan. Top with sugar and cinnamon, and stir to combine. Cover pan with foil, sealing edges tightly.  Bake for 1 hour and 10 minutes, stirring mixture halfway through baking time. Remove from oven, stir in spirits. Cool. Store in refrigerator. Keeps 4-6 weeks. Recipe may be halved.

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Seasonal Sunday

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday

Pumpkin Pie Scones

If you’re anything like me, you can’t get enough of the delicious taste of pumpkin during the fall season. As a consequence, I am always looking for new ways to use it, and this morning developed this recipe for pumpkin pie scones. I made them lightly sweet and topped them with sanding sugar. The end result was a scone that was not only tasty and satisfying for breakfast (I slathered mine with pumpkin schmear; my husband tried one half with butter and the other with cream cheese, liking them equally well), but would work as easily on the bread tray at Thanksgiving dinner because they didn’t seem to be overtly a breakfast pastry. If it is a breakfast pastry that you’re looking for, make the recipe as shown, but drizzle the tops with the optional glaze shown below. Sensational! One additional note: I used 1 teaspoon of pumpkin pie spice. This was fine, but the next time I think I’m going to spice them up a bit more and go crazy with 1-1/2 teaspoons.

PUMPKIN PIE SCONES

2 cups all-purpose flour

1/3 cup plus 2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon pumpkin pie spice*

¼ teaspoon baking soda

4 tablespoons cold butter, cut into small pieces

1 large egg, slightly beaten

¼ cup canned solid pack pumpkin

¼ cup sour cream

2-4 tablespoons heavy cream, plus 2 more for brushing tops

Sanding sugar

Glaze (optional)

Preheat oven to 425 degrees F.

In a large bowl, combine flour, granulated sugar, baking powder, pumpkin pie spice, salt, and baking soda. Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl combine the egg, pumpkin, and sour cream. Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Stir until moistened. Add heavy cream, one tablespoon at a time, until mixture comes together. Do not exceed four tablespoons of heavy cream.

Turn dough onto a lightly floured surface and knead 10 times. Pat into an 8-inch circle about ¾” thick. Cut into eight wedges and place on a greased baking sheet. Using a pastry brush (silicone if you have it, if not, buy one!) brush heavy cream over the tops and sprinkle with sanding sugar (do not use the sanding sugar if you intend to top them with the glaze). Bake for 17-20 minutes until golden brown. Serve warm.

Glaze

1 cup confectioners’ sugar

1 teaspoon unsalted butter, melted

1 tablespoon orange juice

1/8 teaspoon allspice

In a small mixing bowl, stir all ingredients together until well blended. Pour into an icing bottle to drizzle over scones, or use a spoon, allowing glaze to run off the tip of the spoon onto the tops of the scones, sweeping in a back and forth motion.

*I used Penzey’s. Be sure whatever brand you use is fresh and aromatic

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Fresh Food Friday @ La Bella Vita

Thanksgiving Countdown: Zucchini Vichyssoise

Served in "shooter" glasses, I top each one with a single homemade crouton and a flat-leafed parsley leaf from my garden.

Thanksgiving is my favorite holiday.  To me it means not just giving thanks for another year gracing the planet (and those of you who know me know that I haven't always been so certain that I'd make it to the next one), but spending time with family, having a delicious meal, and NO GIFTS!  It means the fragrant aroma of turkey roasting in the oven, a fire crackling in the living room fireplace while we enjoy our cocktails, and another in Franklin stove in the dining room where we'll enjoy our meal.  

I have been serving Thanksgiving dinner for the past 22 years.  I shudder to think that it's been that long, not because of all of the work that I've done, but because it means I'm that old!  I serve a formal dinner that I begin planning at the end of October, and I love every minute of the preparation.  I always begin with soup.  Generally I serve my much-requested Potato-Leek Soup, a recipe I concocted on my own, with a special ingredient that I will take with me to my grave.  Other years I've dabbled with Butternut Squash Bisque, Cream of Artichoke and Jerusalem Artichoke Soup (my personal favorite, perhaps because my husband makes it), and Zucchini Vichyssoise.  Since I grew both zucchini and leeks in my garden this year I've chosen the latter, and will serve it in shooter glasses -- a fun, practical way to serve soup when you have a crowd.

  This is Ina Garten's recipe and can be found in her wonderful cookbook Barefoot in Paris (2004).

Zucchini Vichyssoise

1 tablespoon unsalted butter

1 tablespoon good olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchini)

1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

NOTE: This soup can be made ahead and frozen with excellent results.

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Seasonal Sundays

Sunday's Best