Cornbread Mini Muffin Bites

Baked in a mini muffin tin these tiny corn muffins have the perfect balance of sweet and are the perfect size.  I used white cornmeal for this recipe but usually use yellow.  In the photo, the one that's missing is the one I tasted with whipped butter!  Delicious!

Ingredients:

1/2 cup unsalted butter, melted
2/3 cup white sugar 
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (white or yellow)
1 cup flour
1/2 teaspoon salt

Directions:

Preheat oven to 375 degrees.  Spray mini muffin pan (24) with Baking Pam.

Melt butter in large glass bowl, stir in sugar.  Add eggs and beat until well blended. 

Add buttermilk and baking soda and stir.  Stir in cornmeal, flour and salt until well blended and few lumps remain.  

Pour batter into prepared pan, this recipe will fill up entire 24 mini muffin pan.  I usually fill each well within a 1/4 inch of the top.

Bake for 12-15 minutes, until toothpick inserted in center of muffin comes out clean.

Chicken Tortilla Soup

Back in the day, I collected Junior League Cookbooks usually purchased on travels and also when recommended by my friends.  The soup comes from Desert Treasures, The Junior League of Phoenix Cookbook.  Most of the books I have sold at garage sales or donated, this one and a few others I have kept.  This Tortilla Soup was once served to me at a luncheon and then I had it once again at Rick Bayless' Topolobompo Restaurant in Chicago.  When I found this recipe I haven't looked back and made any other.  I have made some modifications to the original version which called for water and a fresh tomato.  Leaving the water out and substituting more broth makes the soup very flavorful. In winter, canned tomatoes are the way to go. I keep the soup mildly spicy with this amount of chili powder, the original recipe calls for 2 tablespoons of chili powder.  I like to serve the soup with homemade mini corn muffins (recipe follows).   This soup freezes well.  

Tortilla Soup:

1 onion, finely chopped
1 can (4 ounces) chopped green chilies, undrained
2 garlic cloves, finely minced
2 tablespoons olive oil
1 1/2 cups chicken broth
1 1/2 cups beef broth
2 cans (11.5 ounces) tomato juice
1 (15 ounce) can diced tomatoes, without any seasoning, undrained
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 teaspoon salt
1 bag (14.4 ounces) frozen baby gold and white corn, unthawed
1 rotisserie chicken, cut into bite size pieces

Garnishes:

Shredded Monterey Jack Cheese or Cheddar Cheese
Fresh Gourmet Tortilla Strips (found in the produce department of the grocery store)**
Sour Cream
Diced Avocado

Instructions:

Saute onion, green chilies and garlic in oil.
Add remaining ingredients and bring to a boil.
Simmer one hour.  

Serve in bowls with garnishes. 

**Homemade tortilla strips - cut corn tortillas into 1" strips.  Fry them in a small amount of hot oil.  Drain on paper towels.  (I did this before I found the tortilla strips in the bag).  

Grandma, Great Grandma Louise Voigt's Rice Pudding

The original recipe can be found in the first Foley Family Cookbook on this blog.  

My paternal grandmother, Louise Kraker Voigt (first name Aloisia until the inspectors at Ellis Island changed her name) is responsible for this creamy, delicious dessert. She made this rice pudding every day very early in the morning to sell at their delicatessen in the Ridgewood section of Queens, NY.   It sold out in hours.  Ridgewood became a popular German neighborhood in the 1880's when Germans took jobs in the Brooklyn breweries.  

At Christmas one year, 1971 I think, I asked her to make it so I could watch as there wasn't a written recipe.  I wrote down what she did and the amounts.  Patience and precision is key with this recipe as it must be stirred and cooked for exactly 1 hour.  Any longer and it will be too thick and overcooked. The creamy consistency is what makes it so delicious.  

Many family members make this recipe and Christine and myself have it down to a science.  This is a Christmas tradition.  Her name is engraved on the American Immigrant Wall of Honor at Ellis Island.

Louise Voigt's Rice Pudding

1 tsp. salt
1 quart water
1 cup long grain rice (MUST BE LONG GRAIN)

Boil, covered, until all water is boiled away.  Watch this carefully so as not to burn or stick.

Stir in:

2 quarts milk (MUST BE WHOLE MILK)
1 cup granulated sugar

Bring to a boil, slowly and let it gently rolling boil for 1 hour, stirring frequently.

Separate 2 eggs.  Mix 1/2 cup milk into yolks and beat.  Add 2 teaspoons vanilla.*  (Grandma's original recipe only called for 1 teaspoon vanilla but Christine adds 2 teaspoons vanilla which gives it a great flavor boost).  Stir this mixture into the rice pudding.  

Beat the whites from the 2 eggs until stiff.  Fold into the rice pudding.  Put in a large rectangular casserole (13 x 9) and put under the broiler until top is brown.  
Be careful because the top browns very quickly, so watch constantly.

**If desired add 1 cup raisins after adding the milk and vanilla mixture.  (My Dad loved the raisins).  Also, you can serve with a drizzle of grenadine syrup (loved by my Grandfather Otto).  

Simple Kale Salad with Lemon Vinaigrette

Kerry made this to accompany pizza at our house to celebrate Hanukkah.  So delicious and colorful.

2 bunches BABY kale*
1/2 cup grated fresh Parmesan cheese
1/2 cup slivered almonds
2 cups grape tomatoes

For the dressing:

2 tablespoons fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon garlic, grated
1/2 teaspoon salt
1/8 teaspoon pepper

Place the kale, almonds, parmesan cheese and grape tomatoes into a large bowl.  Top with dressing and toss to combine.

*The original recipe called for regular kale which needs to be massaged.  NO WAY, use baby kale, no massage necessary.  Who has time to massage greens!   Also the original recipe added 1 teaspoon Dijon mustard which Kerry left out.  Her version was fabulous!  

Slow Cooker Cornbread Dressing

Jill made this slow cooker cornbread dressing to accompany Ryan's grilled beef tips and grilled chicken for Christmas Day dinner.    She has made this several times and they rave about it.  It's her go-to dressing recipe.

5 cups crumbled cornbread (Marie Callender's Cornbread Mix)  
1 (14 oz) package herb stuffing
2 (10 3/4 oz.) cans cream of chicken soup
2 (14 ounce) cans chicken broth
1 large sweet onion, diced
1 cup diced celery
4 large eggs, lightly beaten
1 tablespoon rubbed sage
1/2 teaspoon pepper
2 tablespoons butter, cut up

Combine first 9 ingredients in a large bowl.

Pour cornbread mixture into a lightly greased 6 quart slow cooker.  Dot with butter.  Cover and cook on LOW 4-6 hours or until set and thoroughly cooked.

Gingersnaps

Christine and Paul love gingersnaps.  If you like chewy on the inside and crispy on the edge, and like Gingersnaps, this recipe is a winner.  

2 cups flour
1 tablespoon ground ginger
1 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening (Crisco white shortening)
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar (1/3 cup white sugar combined with 1 teaspoon sugar).

Preheat oven to 350 degrees.

Mix the flour, ginger, baking soda, cinnamon and salt in a mixing bowl.  

Place the shortening into a mixing bowl and beat until creamy.  Gradually beat in the white sugar.  Beat in the egg and dark molasses.  Add the flour mixture and mix together until a soft dough forms.  Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake for approximately 10 minutes, tops will be rounded and slightly cracked.  Cool cookies on a wire rack.

Store in an air tight container.

Mexican Wedding Cakes

The most favorite Christmas cookie going back to my mother-in-law who used to make these every Christmas for her kids.  They are still my husband's favorite Christmas cookie.  

1/2 cup powdered sugar
1 cup unsalted butter, softened
2 teaspoons vanilla
2 cups flour
1 cup finely chopped pecans
1/4 teaspoon salt
3/4 cup powdered sugar

Heat oven to 325 degrees.

In a large bowl beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy.  On low speed, beat in flour, pecans and salt until dough forms.

Shape dough into 1 inch balls.  On ungreased cookie sheets, place balls 1 inch apart.

Bake 13 - 17 or until set but now brown.  I bake them for 15 minutes.  Immediately remove from cookie sheets to cooling racks.  Cool slightly, about 10 minutes.

Place 3/4 cup powdered sugar in a small bowl.  Roll cookies in powdered sugar.  Cool completely, about 15 minutes.  Roll in powdered sugar again.  Place cookies in an airtight container.

Makes about 50.

Cinnamon Sugar Candied Nuts

Kerry made these and Dad couldn't stop eating them.  The recipe is from one of her favorite blogs "Damn Delicious."  I made them and stored them in a mason jar container.  These would be great gifts!

1 large egg white
1/2 cup sugar
1/4 cup brown sugar, packed
2 teaspoons cinnamon
2 cups raw almonds
1 cup raw pecans

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper; set aside.

In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside.

In a medium bowl, combine sugars and cinnamon; set aside.

In a large bowl, combine almonds, pecans and egg white mixture until well combined.  Stir in brown sugar mixture until evenly coated.

Spread almond mixture onto prepared baking sheet in an even layer.  Place into oven and bake for 30 minutes, stirring at halftime.

Let cool completely before serving.  

Twice Baked Potato Casserole or Deconstructed Twice Baked Potatoes

I like to call this recipe a deconstructed twice baked potato. I made the casserole ahead of time but kept the baked potato shells.  I reheated them in a hot oven to get crispy and everyone filled their potato boat with the casserole.  This way, the potato skin is extra crispy which tastes so much better.  

8 medium baking potatoes, baked (about 4 pounds)
2 cups shredded cheddar cheese, divided (8 ounces)
1 16 ounce container sour cream
1 8 ounce package cream cheese, softened
1/2 cup whole milk
1/2 cup unsalted butter, melted
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon white pepper
8 slices bacon, cooked crispy and crumbled

Cut baked potato in half lengthwise and scoop out potato pulp into mixing bowl reserving potato boats.  (I use a melon scooper to get all of the potato out).

Mix in sour cream, cream cheese, whole milk, butter, garlic, salt and white pepper.  Stir in 1 cup cheddar cheese.

Spoon into a lightly greased 13 x 9 inch baking dish.

Bake in a 350 degree oven for 30 minutes or until thoroughly heated.  Sprinkle with remaining 1 cup cheese and crispy bacon.

Serve in reheated potato skins.

Broiled Lobster Tails

This was easy and delicious.  Keep a close eye on them as they broil so they don't burn.

12 - 14 ounce Lobster tails (I served 5 for Christmas Eve "Surf") 
1/2 cup salted butter, melted
1/2 teaspoon ground paprika
salt to taste
ground white pepper, to taste
1 lemon, cut into wedges for garnish

Preheat the broiler.

Place lobster tails on a baking sheet.  With a sharp kitchen scissor (I used a seafood shears); carefully cut top side of lobster tail lengthwise.  Pull apart shells slightly bringing meat to to of shell.  

Season with equal amounts of butter, paprika, salt and white pepper.

Broil lobster tails until lightly browned and lobster meat is opaque, about
12 to 14 minutes or 1 minute for every ounce of lobster tail.  

Garnish with lemon wedges to serve.

Serve with melted butter.
  

Classic Horseradish Cream Sauce

This sauce was delicious as an accompaniment to the Filet of Beef and also the next day for Beef Tenderloin sliders.

1 8 ounce container sour cream
5 tablespoons prepared horseradish
1 teaspoon black pepper
1/2 teaspoon kosher salt
1 tablespoon grated lemon rind plus
2 tablespoons fresh lemon juice

Combine all ingredients in a small bowl; stir vigorously until well blended.

Filet of Beef

Another Christmas Eve tradition is Filet of Beef or Steaks and Seafood, aka Surf and Turf.  This year, once again, I used Ina Garten's recipe which always turns out perfect.  Trust the time, she's right!  I served this with Twice Baked Potato Casserole (recipe to follow) and steamed and buttered Haricots Verts.  

1 whole filet of beef (4 - 5 pounds), ours was 4 pounds, trimmed and tied.
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Preheat the oven to 500 degrees.  Let the beef sit out for about 45 minutes so it comes to almost room temperature.

Place the beef on a baking sheet and pat the outside dry with a paper towel.  Spread the butter on with your hands.  Sprinkle evenly with the salt and pepper.  Road in Thanks oven for EXACTLY 22 minutes for rare and 25 minutes for medium-rare.  

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.  Remove the strings and slice the filet thickly.  

Serve with horseradish sauce, if desired.   (Recipe to follow)  

Zesty Butter Sticks

For as long as I can remember, I have been making Zesty Butter Sticks for my family with Christmas Eve meal.  This year I have been unable to buy the spice called Chervil so I improvised using Herbes De Provence instead.  Delicious!

The zesty butter sticks are pictured here along with our main course.

1/2 loaf French or Italian Bread*

     *This year I purchased small fresh Italian rolls from the bakery at Whole 

       Foods, cut them in half and then into wedges.  They made a nicer crunchier    

       breadstick.

1/2 cup salted butter, softened

1/2 teaspoon Herbes De Provence

1/2 teaspoon dried basil leaves

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Preheat oven to 425 degrees.

Cut bread in half lengthwise.  Then cut each piece lengthwise to make 3 wedges.  (See above note as to how I cut the Italian rolls into 4" wedges).

In a small bowl combine remaining ingredients; blend well.  

Spread the butter on cut surfaces of bread wedges.  Bake on increased 15 x 10 inch baking sheet for 7-9 minutes or until golden brown.

Serve warm.

Our 2016 Christmas Signature Drink

Madison's 2016 Christmas Cocktail idea was a hit.  We all enjoyed a Moscow Mule while opening presents on Christmas Eve.  She did great making them!  

Ingredients:

Crushed Ice
1/2 fresh lime juice
2 fluid ounces Vodka
4 fluid ounces ginger beer
2 lime slices

Directions:

Fill a Moscow Mule mug or a copper cocktail glass with ice.

Squeeze 1/2 lime over ice.

Pour vodka over ice and top with ginger beer.  Garnish with lime slices.*

*After squeezing the half of lime for the juice, Madison left the lime in the glass.  It looked great.  

Holiday Brie en Croute

Brie is a must on Christmas Eve.  I made this brie ahead of time and stored it in the refrigerator until ready to bake.  I baked it in my Breville toaster oven and it turned out great.  As you can see I decorated the top with a peace sign.  Love how it turned out and it tasted great.  

1 egg
1 tablespoon water
2 tablespoons flour
1 sheet Pepperidge Farm Puff Pastry sheets, thawed
1/2 cup seedless raspberry jam
1/3 cup sweetened dried cranberries
1/4 cup slivered or sliced almonds
1 (13 ounce) Brie cheese round
1 package Pepperidge Farm Trio Crackers and/or
Crostini

Directions:

Heat the oven to 400 degrees.  Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. I use a very large wooden pastry board Unfold the pasty sheet on the work surface.  Roll the pastry sheet into a 14 inch square.  Spread the preserves on the pasty in a circle about 1/2 inch larger than the cheese.  Sprinkle with the cranberries and almonds.  

Place the cheese in the center of the pastry.  Fold the pastry up over the cheese to cover.  Trim the excess pastry (keep the excess for decorations) and press to seal.  

Brush the seam with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate with the pastry scraps, if desired.  Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown.   Let stand for 15
minutes.  Serve with the crackers or crostini.  

Soy-Glazed Salmon with Cucumber-Avocado Salad

With Madison home from college, she found this Food Network recipe. 
It was a big hit at their house.  Christine served it with wild rice and fresh green beans. 

1 tablespoon honey

2 1/2 teaspoons soy sauce

1/2 teaspoon cornstarch

4 6 ounce center cut salmon fillets

1 teaspoon sesame oil

Kosher salt

2 tablespoons rice vinegar (not seasoned)

1 tablespoon mayonnaise

1 medium English cucumber, quartered lengthwise and sliced

3 scallions, thinly sliced (optional)

1 avocado, halved, seeded and chopped

Jarred pickled ginger, for serving (optional)

Directions:

Preheat oven to 400 degrees.  Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl.  Microwave until just simmering, 30-40 minutes.

Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt.  Place the fish in a baking dish and bake 5 minutes.  Remove from the oven and brush with the honey-soy sauce mixture.  Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.

Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl.  Add the cucumber, scallions and 1/4 teaspoon salt and toss.  Gently fold in the avocado.  Serve the salmon with the salad and pickled ginger.

Slow Cooker Sunday Chicken Quesadilla

Slow Cooker Sunday returned with this recipe that I found on the 
Creme De La Crumb blog.  It's easy and creamy and delicious.

4 boneless skinless chicken breasts

8 ounces Philadelphia brand cream cheese

1 15 ounce con Rotel diced tomatoes (mild), you can use whatever spice  you would like but we like them mild.

1 4 ounce can diced green chiles

2 cups shredded Chihuahua cheese

8-12 quesadilla flour tortillas (I buy the fresh tortillas from Trader Joe's that are in the bread section, they are the best).

Add chicken, cream cheese, Rotel (undrained) and diced green chiles (undrained) to a lightly greased slow cooker.  Cover and cook on high for 2-3 hours or on low 3-4 hours.  I cooked it for 4 hours on low.

Remove lid from slow cooker, use 2 forks to shred chicken breasts.  Stir all ingredients until creamy. 

Preheat a large skillet over medium heat.  Brush one side of each tortilla with olive oil leaving that side facing out.

Sprinkle 1 tortilla evenly with shredded cheese.  Spread chicken mixture evenly on top of cheese.  Sprinkle a little more cheese on top of the chicken mixture. Top with a second tortilla, olive oil side facing up.  Cook the quesadilla over medium heat for about 2 minutes or on each side until cheese is melted. 

Repeat process with remaining tortillas, cheese and chicken mixture.

Use a pizza cutter to slice quesadillas into triangles.  Serve warm with salsa and sour cream.