Sausage Bread February 27, 2008

Ingredients
2 Loaves, Frozen Bread Dough
1.5 Lbs. Bulk Sausage
1 C. Cheddar Cheese (shredded)
1 C. Swiss Cheese (shredded)
1 C. Mozzarella Cheese (shredded)
4 Eggs (beaten slightly)

Method
1. Thaw bread dough. Brown sausage, drain.
2. Mix sausage, eggs and cheeses. Spread 1 loaf out with hands on greased cookie sheet. Place 1/2 sausage mixture on dough. Roll lengthwise, pinching closed ends. Lay seam side down. Repeat with second loaf.
3. Bake at 350 for 35-40 minutes.

Notes: This recipe comes from my friend Kim! It’s great for watching the game or for an appetizers/tapas party. You could use veggies (i.e., spinach) instead of the sausage.

Spinach, Pear and Pancetta Salad February 27, 2008

Ingredients
2 oz. Pancetta or Bacon (coarsely chopped)
1 Small Shallot (minced)
3 T. Olive Oil
1.5 T. Sherry Vinegar
1/2 t. Dijon Mustard
1.2 t. Fresh Thyme (finely chopped)
Salt and Freshly Ground Black Pepper
5 oz. Baby Spinach
1 Bosc Pear (cored and thinly sliced)
2 oz. Mild Goat Cheese (crumbled)

Method
1. Cook Pancetta or Bacon over medium high heat. Transfer to paper towels to drain.
2. Discard all but 1/2 T. fat from pan. Add shallot and stir over medium high heat until soft, 1-2 minutes. Remove from heat and whisk in oil, vinegar, mustard and thyme. Season with salt and pepper.
3. Put spinach and pear in a large bowl and gently toss with dressing. Crumble goat cheese on top and sprinkle with pancetta/bacon.

Spaghetti Pie February 27, 2008

Ingredients
8 oz. Spaghetti (Hot, Cooked and Drained)
2 T. Olive Oil or Butter
2 Eggs (Well Beaten)
1/2 C. plus 2 T. Parmesan Cheese
1 C. Part Skim Ricotta Cheese
1 C. Spaghetti Sauce (I like Hunts in a can)
1/2 C. Mozzarella Cheese (Grated)

Method
1. Preheat oven to 350. Lightly grease a 10 inch pie plate.
2. In a large bowl, toss hot spaghetti with olive oil.
3. In a small bowl, combine eggs and 1/2 C. parmesan cheese. Stir into spaghetti. Pour spaghetti mixture into pie plate, spreading to form a crust.
4. Spread ricotta evenly over the crust, but not quite to the edge. Top with spaghetti sauce.
5. Bake uncovered 25 minutes. Top with shredded mozzarella and bake 5 minutes longer, until cheese melts. Remove from oven and sprinkle with remaining 2 T. parmesan cheese. Cool for 10 minutes before cutting into wedges.

Notes: This recipe comes from my friend Kim! It was a big hit in our house and very easy.

Green Chile February 27, 2008

Ingredients
3 Baking Potatoes (Peeled and Diced)
1 Large Onion (Diced)
2 T. Garlic
3 T. Vegetable Oil
4 C. Roasted Green Chile (Chopped)
10 C. Water
1.5 T. Salt
2 C. Flour
1/2 C. Water

Method
1. Saute the potatoes, onions and garlic in vegetable oil for 5 minutes or until almost soft. Then add the green chile, water and salt. Boil for 15 minutes.
2. In a small bowl, combine the flour and water and whisk well to make thickener. Add the thickener and let simmer 5 minutes.

Notes: Since moving to Colorado, we’ve come to love Green Chile! It’s on everything out here and I always thought it was hard to make. I bought some fresh roasted chiles at the farmer’s market and tried this recipe–it’s easy and excellent. It freezes very well, so I make a big batch in the summer during the farmer’s market, then freeze it in smaller containers. It’s great on burritos, enchiladas, etc.

Cranberry-Apple Relish February 27, 2008

Ingredients
1.5 C. Granny Smith Apple (Peeled and Chopped)
1 C. Brown Sugar
1/2 C. White Grape Juice
1 t. Ginger
1 t. Cinnamon
1-12 oz. package Fresh Cranberries

Method
1. Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer until thick (about 15 minutes). Cool completely.

Notes: This cranberry sauce is amazing and I have never been a fan of homemade cranberry sauce (it’s usually too tart for my taste). Lumps freak me out, so I blended this with an immersion blender. This also keeps well in the fridge and can be made up to 3 days before serving.

Apple Cider Brine for Turkey February 27, 2008

Ingredients
8 C. Apple Cider
2/3 C. Kosher Salt
2/3 C. Sugar
1 C. Onion (Chopped)
1 C. Carrots (Chopped)
2 Bay Leaves
1 t. Black Peppercorns
4 C. Cold Water

Method
1. Combine the cider, salt, sugar, onion, carrots, bay leaves and peppercorns in a large stockpot. Bring to a boil over medium-high heat and cook for 5 minutes, stirring occasionally (or until sugar and salt dissolve).
2. Remove from the heat, add the cold water and cool to room temperature.
3. Wash the turkey inside and out and remove the giblets and neck.
4. Place the turkey in a very large pot and cover with the brine, making sure the cavities are filled as well. Cover the pot and refrigerate for 12-24 hours.
5. Before roasting, remove turkey from brine and rinse with cold water, then pat dry with paper towels.

Notes: This makes a wonderfully juicy Thanksgiving turkey!