Christmas Morning Souffle

This is a tradition we've had cooking in our family since we were kids. Mom's famous Christmas morning egg, cheese souffle.

Mushroom, Pepper, Asparagus, Tomato Quiche

Moms Awesome Chili

You know the old saying the "best way to a man's heart is through his stomach", well I find that to be very true.

Especially when the man is my 6 year old son. My little guy is a foodie, he loves to help me in the kitchen and is my biggest critic. If he doesn't like something he isn't shy about letting me know. What I really love is when I've made something so out of the ordinary that it makes him smile and has him asking for seconds. And when it comes to my chili this little man is all about getting as many helpings as possible.

Chili has never been something my son has been fond of, as a matter of fact until this year I haven't been able to get him to even taste chili. Once I made this slow cooker chili I had my little man "hooked".

We were at football party recently at my brothers house (note: my brother is an amazing cook) and when asked if my son had tried the chili he said "yes, but Mom it's no where near as good as your chili.... it's just not the same so I couldn't eat it")!! I LOVE This Boy :-)

Here is the recipe (quick and easy)

MOMS AWESOME CHILI "Best I've ever tasted"~

Ingredients:

~ 4 pounds ground beef

~ 2 medium onions, chopped

~ 1 green bell pepper chopped

~ 1 red or orange bell pepper chopped

~ 2 garlic cloves, minced

~ 3 (14 1/2-ounce) cans diced tomatoes (undrained)

~ 4 (8-ounce) cans of tomato sauce

~ 1 (6-ounce) can tomato paste

~ 1/4 cup chili powder

~ 1 tbsp sugar

~ 1 tsp salt

~ 1 tsp black pepper

~ 1/2 tsp paprika

~ 1/2 tsp ground red pepper

~ 1 bay leaf (this is a key ingredient for flavor)

~ 2 (16-ounce) cans of light red kidney beans (drained)

~ 2 (16-ounce) cans of cannelloni beans (drained)

Toppings: sour cream, shredded cheese (your choice), chopped green onion, sliced ripe black olives

Preparing the Ingredients:

~ Cook the ground beef in a large skillet until the meat is brown and no longer pink (drain the grease)

~ Remove the meat and place into the slow cooker (if you don't have a slow cooker this will work on the stove top with a pot as well)

~ In the same pan that your meat was cooked in; Saute your vegetables until soft (Onions will be clear or glossy)

~ Once the vegetables are cooked "saute" place them into the slow cooker with the ground beef

~ Add all other ingredients (Tomatoes, Beans, Chili Powder, Sugar, Paprika, Salt-Pepper, Bay Leaf, etc..) into the slow cooker and stir together

~ Place the slow cooker on high and cover/cook for 5-6 hours.

Serve with desired toppings. Makes approximately 15-18 cups.

Rosemary infused, strawberry jam topped Scones

Ingredients

Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water
• Special equipment: a 3-inch heart-shaped cookie cutter

Preparing the Ingredients:

For the scones:

Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze:

In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

New England~ Hamptons Clam Chowder "Yum..Yum, Yum"

Standing Rib Roast

I love to make this standing rib roast recipe during the christmas season.

We have our version of 4 Christmases. Mom and Dad as you may know are divorced (have been since I was 12 years old). Now that me and my siblings have kids we've really taken to the idea of celebrating Christmas with both families (Mom gets her Christmas Eve Dinner and her day after Christmas Brunch and Dad gets his Christmas Dinner hosted by one of us).

This year I hosted Dads Christmas at my home and I decided to make Standing Rib Roast. It turned out AMAZING.... I made my special rub (Which I will share with you) and cooked it according to a tip a steak house chef gave me years ago (it's a secret but I'm willing to share it with you)!

Ingredients:

~ Rib Roast (Costco Warehouse always has a great selection)

~ Garlic (fresh)

~ Olive Oil extra virgin

~ Rosemary (3-4 sprigs)

~ Sea Salt or Kosher Salt

~ Fresh Ground Pepper

Preparing the Ingredients:

The Rub

In a food processor blend on high ~ Olive Oil, Rosemary, Salt, Pepper and Garlic

Roast

~ Take Roast out of package and pat dry with paper towel

~ Make small cuts in the meat to ensure the flavor of the rub penetrates into the meat

~ Once Rub is prepared take your hands and rub all over the roast making sure to get all open areas covered (top, bottom, all sides).

~ While you are preparing the meat; place your pan (no rack needed for this recipe) in a pre-heated over at 475 o degrees for at least 10 minutes

~ Once the pan is hot and your meat has been seasoned; place the meat directly into the hot pan so that the meat sears immediately

~ After 15 minutes; lower the heat in the oven to 350 o degrees and cook according to the lb of meat (1.5 hours+) ** See cooking chart below for cook times **

Roasted Chicken "Done your way"

This is such an easy and Delicious recipe, it's sure to be a crowd pleaser!

It's my version of Rotisserie Chicken without the rotisserie :-)

Chicken Pot-Pie

Ingredients:

Ingredients:

~ 3 tbsp butter or vegetable oil

~ 1 1/2 cups diced yellow onion

~ 2 tsp minced garlic

~ 3 tbsp flour

~ 3 cups chicken broth

~ Salt as needed

~ Freshly ground black pepper as needed

~ 1 cup diced carrot

~ 1 cup diced celery

~ 2 cups diced red or Yukon Gold potato

~ 4 cups diced cooked chicken meat (use white or light meat)

~ 1 cup green peas (thawed if frozen)

~ 2 tbsp chopped flat-leaf parsley

~ Two 9-inch prepared pie crusts or puff pastry sheets

Preparing the Ingredients:

1. Pre-heat the oven to 350 degrees F.

2. Heat the butter or oil in a saucepan over medium-high heat until it shimmers.

3. Add the onion and saute, stirring frequently, until tender, 10-12 minutes.

4. Add the garlic and saute until aromatic, about 30 seconds.

5. Add the flour and cook, stirring constantly, until pasty and thick, about 2 minutes.

6. Add the chicken broth, whisking well to work out any lumps. Bring to a boil and then immediately reduce the heat to low and simmer, stirring frequently, until thick, about 15 minutes. Season and taste with salt and pepper.

7. Add the carrot, celery and potato, and simmer until the vegetables are tender, about 20 minutes.

8. Add the chicken and peas and remove from the heat. Season to taste with salt and pepper. Stir in the chopped parsley.

9. Spoon the filling into individual crocks or a baking dish. Cut pie crust or puff pastry dough to the appropriate size ad shape and cover the filling. Cut vents in the crust and press the edges of the dough onto the baking dish or crocks and press the edges of the dough onto the baking dish or crocks to seal.

10. Bake the pot pie until the pie crust or puff pastry is golden and flaky, about 45 minutes for a large pot pie and 25 minutes for individual crocks.

Serve Immediately.

Pasta on the fly doesn't have to be dry!

So when we're in a hurry or have no new dinner ideas up our sleeve it seems we always turn to the old stand by PASTA. Well, that might be true but Pasta doesn't have seem so dry and boring anymore. Here is a tasty, colorful and flavorful, new twist on your old "stand by dish".

Spaghetti with Lemon Chicken, Fresh Mozzarella and Mixed Greens

Ingredients:

` Pasta (or Linguine)

` Olive Oil

` Salt-Pepper

` Lemon Chicken (see recipe on our blog "dinner" Lemon Chicken)

` Fresh Mozzarella

` Mixed Greens (lettuce)

` Starchy Pasta Water (from the cooked pasta)

How to prepare:

1. over high heat bring 4-5 cups of water (salted) to a boil

2. salting your water will bring out the flavor in your pasta

3. once water is boiling place desired pasta in the water and cook for approx 8 minutes (al dente pasta)

4. once pasta is cooked to your desired tenderness; drain the pasta with a strainer but keep some of the water in the pot (you'll need this later in the recipe)

5. place pasta in a serving bowl

6. spoon 1.5 tablespoons of the starchy pasta water over your pasta

7. drizzle olive oil over pasta and season with salt and pepper (then Toss)

8. slice mozzarella and chicken and place over pasta along with your mixed greens

toss all ingredients together and serve

Note: the mozzarella will melt and your greens will wilt; all of the flavors will infuse together making the most delicious pasta dish you've had in awhile (serve with a glass of red vino and enjoy)!!

this menu item is great as a single serve or for a family meal.

Substitute lemon chicken for your favorite grilled chicken recipe (anything goes)!

Wrap it up!

It's lunch time and I want something different, something explosive, healthy and extremely tasty and satisfying!! As I wonder through the fridge looking at all the items and exploring new menu ideas; I've GOT IT!!

Rosemary Ham, Roasted Turkey, Fresh Mozzarella, Avocado, Arugula Grilled Wrap.

Ingredients:

` Rosemary Ham (Trader Joe's)

` Roasted Turkey (We like Primo Taglio)

` Fresh Mozzarella

` Fresh Avocado

` Arugula (lettuce)

` Fresh Salsa (Trader Joe's)

How to prepare:

1. Heat Medium/Large Pan and coat with Pam Spray (or butter)

2. Take a Large or Medium Tortilla (depending on your hunger level) and place it in the pan

3. Grill the Tortilla until lightly golden brown on each side

4. Place two slices of Rosemary Ham and Turkey on the heated pan (so that the meat warms up)

5. After the meats are warmed place them in the middle of the Tortilla (while still on the oven over medium heat)

6. Slice fresh Mozzarella and place over the ham along with 5 pieces (or as desired) of Arugula

7. Slice fresh Avocado and place over all the items in the wrap

8. Once all of your items are on the wrap; fold over your wrap and continue to heat/grill until the cheese is semi-melted

9. Your wrap will be golden brown and crispy and ready to slice up and place on a plate with fresh salsa garnish (great as a side for dipping your wrap)

You will enjoy all of the flavors that burst and ooze from this dish

(I guarantee it)!!