Tabbouleh Salad

Oh what can I say about Tabbouleh....YUM! This is fresh and green and delish. Make the zucchini burger patties and serve with greek yogurt and tabbouleh salad and you have a great meal. We have ate like crazy people since Thanksgiving and I woke up this morning craving anything fresh and green. So I'm sharing my favorites with you. The more authentic Lebanese recipe has a lot more parsley and a lot less bulgar wheat. This is how we like it. I always double this for my family. It does make a lot though.

Tabbouleh Salad:

1 1/2 cups cracked wheat (bulgur wheat) soaked till soft in 1 1/2- 2 cups boiling water

1/2 Cup chopped green onions

2 -3 diced tomatoes

1 small bunch fresh parsley finely chopped (you don't want huge chunks of parsley.)

2-4 Tbl. finely chopped mint leaves

juice of 1 1/2 lemons

1/2 - 3/4 Cup olive oil

salt and pepper to taste

1 can drained chick peas/garbanzo beans. You can also use pine nuts if you prefer. About 3 Tbl. of pine nuts if using in place of garbanzo beans.

Since this is a salad you can add or subtract to suit your personal tastes. You can also use Quinoa instead of the bulgur wheat if you prefer. Just cook and fluff the Quinoa and add it in instead of the bulgur wheat. I do this a lot and we like it just as much. Some people like diced cucumber in their salad as well. This is versatile and you can add whatever makes you happy.

Place boiling water over bulgur wheat and mix. Leave this sit till the wheat has soaked up all the water. The wheat should be dry and have a al dente bite to it. When all the water is absorbed fluff with fork. While wheat is soaking chop veggies and get everything measured for combining the salad.

When the bulgur wheat is read add in the green onions, tomatoes, parsley, mint, chickpeas. Add oil and lemon juice and mix well. Season with salt and pepper to taste. Cover and place in fridge. The flavors mellow some. This should not necessarily be sour but should have a good lemon bite it. The lemon is the key to the flavor success of the salad. Without it the salad will be mundane. We almost prefer it fresh as the lemon and everything are at their peak in flavor. But it has a wonderful blended flavor as it sits and chills. Stir before serving.

Zucchini Burgers

My family pretty much loves all things. I'm lucky in that. I have been vegetarian off and on for years. I'm loaded with really good recipes. Here is one that we ALL like. Even my extended family likes these. Now these zucchini burgers can be low fat. Course we end up loading them with Ranch dressing or something like that but you can keep the fat numbers down if you choose healthier condiments.

Zucchini Burgers: Makes about 4


2 large eggs
3/4 Cup toasted wheat germ
1/2 Cup shredded reduced fat jack cheese
1/4 cup chopped mushrooms
3 Tbl. finely chopped onion
1/2 tsp each dried thyme, rosemary, chopped into almost a powder
1 1/2 Cups zucchini shreds, (I just shred mine in my food processor using the shredding attachment. Hand shred if you don't have one.)
salt and pepper
plain dried bread crumbs for dredging
oil (for frying. These can be baked as well. )
hamburger buns
tomatoes, lettuce, lowfat plan yogurt mixed with garlic and herbs, or ranch dressing or whatever you like.

In large bowl, beat eggs. Stir in wheat germ, cheese, shrooms, onion, thyme, rosemary and zucchini. Season with salt and pepper. Now if they seem to wet add in some bread crumbs. These should form and hold their shape without falling apart. Make them about 1 inch thick. If they are too loose and liquidy add in a little  bread crumbs till you get a semi dry mixture . If not then form into 4 patties. Then coat in bread crumbs. Heat a little oil in skillet and fry till deep golden brown on both sides, about 4 or 5 minutes per side. You can bake them. I never have so I would guess bake around 350 to 400 and spritz with a little oil to help them crisp up.

Place on buns with whatever makes you happy and enjoy.

Au Gratin Potaotoes

  
We love cheese. Au Gratin potatoes are one of my favorite ways to eat potatoes. I have spent years tweaking this recipe. I served this during the holidays with the delicious beef tenderloin listed here on my blog. So good.

Au Gratin Potatoes

8 Cups thin sliced potatoes, (I cut them on a Mandolin. They are about 1/8-1/4 inch thick.) Par boil them. You want them to be under done. If they they are too tender they will get mushy when cooked.

While the potaoes are cooking make the sauce.

Sauce:

1/2 cup butter

4 Tbl. flour

1 qt. whipping cream

1/4 Cup real mayo

1/2 Cup sour cream

1 1/2 tsp. salt (or to taste)

1/2 tsp. pepper

1 1/2 tsp. garlic powder

1/2 tsp. onion powder

2-3 Tbl. chopped chives

2 Cups shredded sharp cheddar cheese

8 Tbl. parmesean cheese, plus more for sprinkling on potatoes

Set oven to 350 F

In saucepan place butter and melt. Add flour and mix using a wire whisk. Add cream, mayo, sour cream, salt, pepper, garlic powder, onion powder, chives and cook till starts to bubble and add cheddar cheese and the 8 Tbl. of  parm. Stir till completely melted. Taste for seasoning of salt and pepper. 

When potatoes are still firm drain. Add half potatoes to large casserole dish. Top with half of the cheese sauce and sprinkle lightly with some additional  parm cheese. Add rest of potatoes and spread them over the bottom layer and top with remaining sauce. Sprinkle with a little parm. cheese. Bake for 45-60 minutes till potatoes are done, sauce thick and bubbly and browned on top.

Mocha Chocolate Ice Box Cake

This is a recipe from Barefoot Contessa. It is very easy and very rich and decadent. It isn't the cheapest to make because of the Mascarpone cheese. Mascarpone cheese is surprisingly expensive. There are people who will substitute cream cheese and in a pinch it would do. Honestly I would stay true and use the Mascarpone cheese. It does make a difference. It also calls for Tates Bake shop cookies. I found these at a grocery here in Texas called Market Street. So I know you can probably find them somewhere. If not then what you want is a very thin, heavy on the brown sugar, very crisp chocolate chip cookie.

Mocha Chocolate Icebox Cake

1 8inch spring form pan

2 Cups cold heavy cream

12oz. Italian Mascarpone cheese

1/2 Cup sugar

1/4 Cup coffee liqueur, such as Kahlua

2 Tbl. unsweetened cocoa powder

1 tsp. instant espresso powder

1 tsp. pure vanilla extract

3 (8oz.) packages chocolate chip cookies, such as Tates Bake Shop

shaved chocolate, for garnish

In the bowl of an electric mixer fitted with a whisk attachment, combine  heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low to combine and then slowly raise the speed, until it forms firm peaks.

To assemble cake. Arrange cookies flat in the pan covering the bottom as much as possible (I even broke up some to fill little spots.) Spread 1/5 of the mocha mixture over cookies. Place another layer of cookies and another 1/5 of mocha mixture. Continue layering until there are 5 layers ending with the mocha mixture. Smooth top and cover with plastic wrap. Place in fridge over night or at least 8 hours (you want plenty of time for the cookies to soften up to a cake like texture). Run a sharp knife around edges of cake before releasing spring on pan. Sprinkle the top with shaved chocolate (if using) and slice and serve COLD.

Pecan Pie with Maple and Whiskey Cream Sauce

Oh my goodness. Oh my gosh. Oh my holy moly. I don't think I have ever ate such a small piece of pie and loved it soooo much. This is rich, rich, rich. This is yum, yum, yum. You wont be able to eat a very big piece but you will be so glad you ate it no matter what size it is. This originated from Pioneer Woman. I just love her if you haven't figured that out yet.

Pecan Pie with Maple and Whiskey Cream Sauce

Oven 350

1 recipe pie crust

Place pie crust into 8 or 9 inch pie pan.

Place 1 Cup chopped pecans in bottom of uncooked pie crust and spread out evenly.

Mix together:

1 Cup white sugar

3 Tbl. brown sugar

1/2 tsp. salt

1 Cup light corn syrup

1/3 Cup melted butter (salted butter)

3 whole eggs, beaten

3/4 tsp. vanilla extract

Mix it all together and pour over pecans. Bake till no longer loose and jiggly. 1 hour to 1 hour and 10 minutes or so. Cover with foil if it starts getting too dark (the crust or pecans.)

Serve with Whiskey Maple cream sauce and vanilla ice cream if you like.

Whiskey Maple Cream Sauce 

In a sauce pan add 1 pint of heavy whipping cream,

7 Tbl. real maple syrup,

4 Tbl. light corn syrup.

 

Bring this to a simmer and cook it down by 1/3. Turn off burner and add 1 1/2- 2 Tbl. Whiskey. Mix together. You can serve it immediately or put in fridge where it will thicken up some. I made it and served it over heated up pecan pie. We added a small scoop of vanilla ice cream on the side with some of the sauce on top of the ice cream as well. This sauce is delicious.

Chocolate Rum Cake

I love chocolate. I love chocolate and rum. I love chocolate and rum and cake! So what else is there to say bout that!
This cake is wonderful and after you taste it it will make you want to slap your Momma. I can't slap my  Momma cause she is the one that gave me the recipe. So if I want her to continue to throw these little recipe gems my way I have to be nice. This is so much easier than I would ever have thought and it is scrumdileumptious. You think that is hard to say you should have seen me sounding it out to spell it. What I go through. Anyway, it is a perfect holiday treat. You can make it in a regular bundt pan or use mini bundt pans for individual desserts. I think that is what I'm going to do for my Christmas dinner dessert this year.

Chocolate Rum Cake

1 Cup chopped walnuts
1 (18.5oz) package white cake mix (now you could use chocolate. Mom said white. White is what I have always used. So make yourself happy.)
1 (3.4oz) package instant chocolate pudding mix
1 heaping Tbl. instant espresso powder (this is my little addition. My Mom doesn't use this. I think it adds a deep richness of flavor to the cake.)
4 eggs
1/2 Cup water
1/2 Cup vegetable oil
1/2 Cup dark rum

Preheat oven 325F. Grease and flour 10 inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In large bowl, combine cake mix, pudding mix. Mix in the eggs, 1/2 cup water, 1/2 cup oil, 1/2 cup dark rum. Blend well. Pour batter over chopped nuts in pan.
Bake in preheated oven for 60 minutes or until toothpick inserted into the cake comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate.
Brush rum glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.


Rum glaze 
1/2 Cup butter
1/4 Cup water
1 Cup white sugar
1/2 Cup dark rum
In saucepan, combine butter, water, and 1 cup sugar. Bring to a boil over med. heat and continue to boil for 5 minutes stirring constantly till sugar is completely dissolved. Remove from heat and stir in 1/2 Cup dark rum.

Sweet Potato Casserole

We love sweet potatoes. We love sweet potato casserole. I make this only during the holidays. We eat sweet potatoes all the time but this casserole only during Thanksgiving and Christmas. The original recipe called for a streusel topping but I am too loyal to the marshmallow. I use marshmallow's but I will list the struesel topping if your so inclined.

Sweet Potato Casserole

oven 350 for 25-30 minutes

2 large cans sweet potatoes in syrup, drained and mashed up

1 tsp. cinnamon

1/2 Cup sugar

1/4 cup real maple syrup

2 eggs, beaten

1 1/2 tsp. vanilla

1/3 cup milk

1/2 cup butter

1 Cup chopped pecans

Mix all the ingredients in a bowl and pour into casserole dish. Bake 25 minutes. Pull out and cover with miniature marshmallows. Return to oven and bake till marshmallows are melted and just starting to brown on top. Remove before they are anything more than golden brown on top or they will be crunchy.

If you prefer the streusel topping here it is. Add the pecans to the topping instead of in the casserole.

1/3 Cup butter, melted

1 Cup light brown sugar

1/2 Cup flour

1 Cup chopped pecans

mix together and put on top of casserole before baking.

Grandma Doris's Goulash

Here is another wonderful and easy recipe from Grandma Doris. Of course its yummy and pretty simple.

Goulash

2 lbs. ground beef

1 1/2 Cups chopped onion

2 cans stewed tomatoes

1 can beef broth

1 - 2 tsp. paprika (In her original recipe she called for 1/2 tsp. paprika. I like more. So add as much as you like.)

a good sprinkling of garlic powder

1 lb. elbo macaroni, cooked 

1 cup shredded cheddar cheese (add more or less to your taste at the end.)

2 Tbl. butter

salt and pepper

Brown beef and drain. In same pan add butter and chopped onion and fry till onion is tender. Add meat back in. Add stewed tomatoes, beef broth, paprika, garlic powder and salt and pepper to taste. Heat up and add cooked macaroni and then cheese and stir. Taste for seasoning. Adjust salt and pepper as needed. Serve with lots of crusty bread. If its too wet add more macaroni. If its too dry add in more broth and adjust seasoning.

Chicken Piccata Pasta

If you like Chicken Piccata you will like Chicken Piccata Pasta. This originated from Rachel Ray. It is tasty and easy to make.

Chicken Piccata Pasta
2 Tbl. olive oil
1 1/3 lb. chicken breasts cut into 1" pieces
salt and pepper
1 1/2 Tbl. butter
4 cloves garlic, chopped
2 shallots, chopped
2 Tbl. flour
1/2 Cup white wine
1 lemon, juiced
1 Cup chicken stock or broth
3 Tbl. capers
1/2 Cup chopped flat leaf parsley
1 lb. penne rigata cooked al dente
chopped chives, for garnish

Heat pot and add olive oil and chicken, season with salt and pepper. Brown lightly 5-6 minutes. Remove and add another tablespoon of olive oil and 1 Tbl. butter. Add garlic and shallots. Saute 3 minutes. Add flour and cook two more minutes. Whisk  in wine and reduce 1 minute. Whisk in lemon juice and chicken broth. Stir in capers and parsley. When it comes to a bubble add remaining butter and the cooked chicken with any juice that has come from the cooked chicken. Toss with cooked pasta and add salt and pepper, Parmesan and chives. Serve.

Mulled Wine

One of my favorite holiday treats is Mulled Wine. I first had it in Germany at a Christkindlmarket. This is a German tradition. It is a Christmas market and festival of sorts. With food, wine, crafts etc..... This was my first taste of mulled wine. Oh my goodness. It was freezing out and snowing. It was right out of a movie. We were walking with the children and stopped and got this hot cup of wine. It warmed me straight to my toes. The kids got hot chocolate and I got more Mulled Wine. The Germans call it "Gluhwein" and I call it amazing. Now if you aren't interested in making it yourself you can buy it. I recommend this one. Its the one we drank in Germany and I found it at Central Market here in Texas.

If you want to try your own. Here is a good recipe.

1 bottle of fruity red wine
large zest peices from one orange and the juice from that orange
1/4 cup brandy
1 tsp. whole cloves
2/3 cup honey or sugar
3 cinnamon sticks

1 tsp. whole allspice

Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready. Ladle into mugs avoiding seasonings.

Simple Pizza Dough

This is the pizza dough recipe I have been using forever. It is good. I don't know if its the best out there but it works and I'm use to it. It is from Emeril Lagasse.

Makes 1 (15 inch) pizza. I always double it. It doubles just fine.

1 Cup warm water (105-115 degrees) 

1 envelope active dry yeast

1 tsp. honey

2 Tbl. extra virgin olive oil

3 Cups unbleached all purpose flour

1 tsp. salt

yellow cornmeal for sprinkling on baking pan

If you have not had a lot of experience working with yeast it is very important that your water is the right temperature. If its too hot it will kill the yeast. If its too cold it will not activate the yeast properly. I use a kitchen aid to make my dough. But you don't have too. It just saves my arms all the kneading. I first place super hot water in my bowl to heat it up so that it doesn't drop the temperature of the water when I put the water and yeast in the bow. Once the bowl in warm. I pour out the water and dry it quickly. I run tap water till its as hot as it will get and that is always over the 115 degree temp. needed for the yeast. I put the 1 cup of over hot water into warmed bowl. I use my thermometer to test the water and when it cools to 115 degrees I add the yeast, honey and 1 Tbl. olive oil. Mix lightly and let sit till it foams up (about 5 minutes.) If it doesn't foam then your yeast is no good. 

Add 1 1/2 cups of flour and the salt to mixing bowl. Mix by hand or use dough hook on mixer and blend till smooth. Continue to add flour 1/4 cup at a time and mix after each addition till you get a smooth but slightly sticky dough.  You might not need all the flour. Turn dough onto lightly floured surface and knead until dough is smooth but slightly tacky about 3-5 minutes.

Oil a large bowl and place dough in bowl turning to coat dough in oil. cover with plastic wrap and a towel and set in warm place free from drafts till doubled in size. About 1 1/2 hours.

Bake according to directions for recipe you are using the dough for. 

If making regular pizza place rack on second to the lowest level. Turn oven on to 475 and bake pizza till dough is golden and cheese is melted and bubbly. The bottom of your pizza should be golden brown as well.

Steakhouse Pizza

Thank you Pioneer Woman

Once again the Pioneer Woman never lets me down. This is unbelievable. 

Steakhouse Pizza

1 pizza crust

flank steak (slightly frozen and sliced super thin against the grain) or left whole and grilled and then sliced.

salt and pepper

1 whole red onion, sliced thin

3 Tbl. butter

4 Tbl. Balsamic vinegar

1/2 tsp. Worcestershire sauce

2 Cups marinara

12 oz. shredded mozzarella cheese

parm. cheese

1/2 Cup good steak sauce (see recipe on Tried and True) or Smith and Wollesnky Steak Sauce

Pre-heat oven 475. Place rack on lowest position in oven.

Saute red onions in butter and 2 Tbl. balsamic, a little salt and pepper over med-low heat till dark and carmalized, about 10-15 minutes or so. Remove and set aside.

Combine marinara with 2 Tbl. balsamic vinegar and worcestershire sauce. set aside. 

 Salt and pepper steak. You can either grill the steak whole on a grill  (rest and then slice thin) or slice it thin and saute it lightly till rare and still tender. Set aside.

Now everything from here on out is to your personal taste. More or less sauce. More or less onions etc...

Roll out dough until thin. Top with marinara sauce and spread to coat. Lay onions on and then top with mozzarella cheese. Bake 12-15 minutes till crust is golder and cheese bubbly. While baking slice beef if needed.

Remove pizza and drape with steak. and parm. cheese. Return to oven to warm meat and melt parm slightly. No more than a couple of minutes. Remove and drizzle pizza with steak sauce.

Home made Steak Sauce

Lets just say I am one of those people that think Steak sauce should be a punishable offense for which you should spend no longer than the rest of your life eating only "chicken." 

I'm not crazy about it and think that it ruins a good steak. With that said, I have found an occasion or two for which it is necessary to move over into the world of ick.....STEAK SAUCE (big booming scary voice saying that.) I made a remarkably delicious pizza recently that steak sauce was part of the ingredients. It called for or rather recommended a particular steak sauce which I could not find. Based on the description of this steak sauce I set out to create my own. Well mostly my own. I do use a store bought sauce as the base. So here it is. It turned out pretty good and is sweet and spicy rather than tart and yucky as most steak sauces are. You can use it for the Steakhouse Pizza recipe that I will list on the blog today.

Steak Sauce

3 Tbl. extra virgin olive oil

1 Tbl. Worcestershire sauce

1/2 tsp. cumin

1 tsp. oregano

2 tsp. honey

1 Tbl. adobo sauce

4 Tbl. cracked pepper A-1 Sauce

Blend and bring to a quick heat in a small saucepan to release the flavors. Cool and place in squeeze bottle.

Brown Beans with Kiolbassa Sausage

 This isn't going to be an exact measure recipe. I'm going to tell you what I put in there and the approximate measurements. I wasn't expecting to list this but the recipe turned out so delicious that I just had to add it to the blog. I don't think you can mess this up. As long as the beans aren't over salted or too dry, you will be fine. First I'm sorry to anyone who can't get these sausages. They are the best. Here is a link to their web site. I believe you can order them.
http://kiolbassa.com/

There are no words to describe how much my family loved this. I had a real time keeping everyone out of the pot till dinner was ready. One of my sons who always drains the bean broth off sat and used a spoon to lap up all the broth in his bowl and added more. This is probably one of the best pot of beans I have ever made. I served them with Mac and Cheese and brown and serve rolls (and passed around the Beano) Give it a try. You wont be sorry.

Brown Beans with Kiolbassa Mesquite Smoked Beef Sausage

1/2 a 5 pound bag of dried Pinto beans (picked through and clean rinsed)
2 small onions chopped
2 packages Kiolbassa mesquite smoked beef sausage sliced into bite size pieces
Lowery's seasoned salt (a good dusting), Start with no more than 1 tsp. and after they have cooked a while taste for seasoning and add more if they need the salt. I think they don't need a lot because of the amount of sausage in the recipe.
2 (32oz) boxes of beef broth (MSG free)
1 (32oz) box chicken broth (MSG free) You could use all beef broth. This is just what I had on hand.

Chop the onion and slice the sausage. Add a little drizzle of olive oil to pot for beans and fry onions and sausage till onions are slightly softened. Add beans, broths, and seasoned salt (this is a taste thing. You want this to salt your beans but be careful to not over do it.) Bring to a boil. Turn down to a simmer and put cover on pot. I used an 8qt. ceramic cast iron pot for mine. Was a good size to hold everything. This is the pot I used. I love it.

Let the beans simmer covered and stir often so they don't stick till they are done and the broth has cooked down some. You want it soupy but not watery.If need be once the beans are done take the lid off and let some of the liquid evaporate. But watch close and stir often. You don't want to lose too much bean liquid as they are best if they have lots of liquid (and it tastes soooooo good) Just cook it down till its is soupy and not watery as I said before. You can also thicken it by breaking up some of the beans. This will thicken your bean liquid up quickly.

All I can say is "YUM"

Wassail

Wassail.....oh what can I say about Wassail. IT'S YUMMY! IT'S WHAT IS RIGHT IN THE WORLD AT CHRISTMAS....among other things.
I have made so many different versions of Wassail and they are all wonderful. These two are the ones I like the most. One is Sans alcohol. One is with the spirits. Choose and you will be happy either way.

Here we come a wassailing
among the leaves so green,
Here we come a wondering
so fair to be seen.

Love and Joy come to you
and to you your wassail too.
And God bless you and send you a Happy New Year,
and God send you a Happy New Year!

Wassail #1 Sans Alcohol
1 gallon apple cider (not apple juice)
1 (6oz.) frozen lemonade (don't dilute)
1 (6oz.) frozen orange juice (don't dilute)
1 1/2 tsp. whole cloves
1 1/2 tsp. whole allspice
4 whole cinnamon sticks
1/3 cup brown sugar ( or more to taste)
(you can add a little brandy to this recipe as well. I usually add it per cup if we want it in this recipe. Brandy is perfect because it is a sweet liquor and blends perfectly with the taste of Wassail.)


Simmer on stove or in crockpot.

Wassail #2 with alcohol
8 Cups apple cider
2 Cups cranberry juice
1 cup brown sugar
1 (6oz.) frozen lemonde
1 (6oz) frozen orange juice
1 1/2 tsp. whole cloves
1 1/2 tsp. whole allspice
4 whole cinnamon sticks
1 cup Brandy (or more to your taste)

Simmer on stove top or in crock pot. 

The longer you let both recipes simmer the better they will taste. 

Merry Christmas and a Happy New Year