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by snebbu

Endless Christmas Cookies: Fluffernutter Candies

I’m pretty sure my wife has made more cookies than Mrs. Clause does this time of year. Awful, I know. There’s the nostalgic cookies that remind us both of our families, then the cookies made because they are Italian and that’s what Italians do, the experimentals … the list goes on. This year, we introduced fluffernuter candies to the list. First off, if you like peanut butter, then you’ll love these. Secondly, they are very easy to make – no baking required.

These crack-like substances are made from four things: Ritz crackers, peanut butter, fluff, and chocolate. Sandwich a rich and luscious mixture of peanut butter and fluff between two Ritz crackers. STOP. DO NOT eat the sandwich. You will be tempted for sure. Then, dip these scrumptious sandwiches in melted chocolate until submerged. That’s it. Friends and family will be impressed (if you have any left by the time the holidays come around). Make sure you find a good spot to forget about them until then…because you can’t eat just one.

In case you need a “real” recipe, here it is:

Ingredients:

Ritz Crackers
Peanut Butter
Fluff
Melting Chocolates

Mix together peanut butter and fluff to a ratio of your liking (half and half works well)
Spread mixture onto cracker and top with another cracker
Melt melting chocolates in microwave
Dip/cover sandwiches in melted chocolate and let them cool

Yes…it is that easy. You’re welcome.

by Emily

Roasted Pork Loin over Pumpkin Risotto

Tis the season to impress your friends with your culinary prowess at a holiday dinner party. Enter… Smithfield Marinated Fresh Pork! I kid you not, I made the BEST meal the other night and all my guests raved about it, but it was secretly was easier than it looked, thanks to this pork tenderloin.

I’d been craving risotto (which is truly way easier to make from scratch than it sounds, don’t be scared!) but I wanted some protein to round out the meal. This bacon-encrusted pork tenderloin was the perfect companion to the slightly sweet, rich risotto – and because it was preseasoned all I had to do was put the tenderloin in the oven, then take it out and slice it when it was done, throw it on top of the homemade risotto, and enjoy my masterpiece. Talk about elevated comfort food at its finest!

The other star of the show? That gorgeous purple cauliflower, which added such a beautiful pop of color alongside the pink pork, green beans, and orange risotto. But if you can’t find rainbow cauliflower at your local grocery store, of course regular ol’ white cauliflower will taste just as good.

Roasted Pork Loin over Pumpkin Risotto

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by snebbu

Top 10 Holiday Cocktails

Ah yes, here we are. The red cups are back, people are crankier than ever, and our bank accounts are draining the same day we get paid. So how do we ~~cope~~ celebrate? Alcohol and parties! Yes, we all gather to celebrate the holidays and drink our sorrows away. Well, this year, impress your colleagues, friends, and family with some new cocktail recipes. You’re welcome.

10. Candy Cane Affogato

Ever since I had my first Affogato on a cruise, I will always order it when on the dessert menu. But now, this?! Not only do I get my espresso with my ice cream, but there’s a bit of booze and minty freshness. Sign me up.

9. Wine Me Up Santa

I got a massive bottle of red wine for our recent holiday party. Well, a day later and there is still at least 3/4 of the bottle left. Knowing it would “go bad” in a few days, I drank the rest of the bottle myself. Next time, I’ll be offering these at the party. Unless I’m feeling like drinking an entire bottle of wine again.

8. Gingerbread Man Old Fashioned

I’m a whiskey fan. Go to drink is typically a Whiskey Sour or just drinking it straight. I’m always looking for other cocktails to make than the Whiskey Sour. Well, here we have it – Gingerbread Man Old Fashioned. I’ll be having this one tonight. Cheers.

7. Hot Buttered Whiskey

At my super-classy holiday party, I was tempted to serve buttered rum. Only thing was that the party just started and I didn’t feel like bringing another Crock Pot up from the basement. You can use this recipe with rum or whiskey. I suggest whiskey.

6. Candy Cane Martini

Some like to keep it simple. While this certainly is not for the lightweights, it will get the job done.

5. Haute Hazelnut Cocktail

A few years back, I fell in love with Rumchata. This version of Bailey’s is very similar. I mean, I could probably even have this drink with breakfast.

4. New York Sour

First time I had this drink was at Keen’s in New York City. I always ask if the bartender knows how to make this. if they say no – then I go with beer. Otherwise, I go for this every time.

3. Hot Peanut Buttered Rum

The POV in D.C. offers this up as their spin on buttered rum. Start with peanut butter infused rum with hot cinnamon tea, butter, and of course a bunch of whipped cream on top.

2. Punched Up Punch

Take yourself back to the days of college, grain alcohol, and Kool Aid. Now class it up a bit and you have this drink made with Brazilian Cachacaliqueur, ginger infused acai spirit, organic tea syrup, lime and passion fruit juice. Originally found at Poste in DC.

1. Purple Snowflake Martini

I mean…if you want glitz and glam at your holiday party. Here it is. And it has plenty of booze too!

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Dijon & Herb Rubbed Beef Roast with Cranberry Sauce

by Emily

Dijon and Herb Rubbed Beef Roast with Cranberry Sauce

It’s time to start thinking about those holiday meal main dishes. You know, the pièce de résistance that makes your guests ooh and ahh and wonder how you pulled it all off. Usually these centerpieces involve some kind of delicious meat, and this recipe from our peeps at the Texas Beef Council is no different.

What is different about this recipe, though, its simplicity. Still very beautiful and impressive, but without that miles-long list of ingredients that lots of holiday recipes mandate. As long as you have a nice piece of beef roast rubbed with a couple easy seasonings, the festive sauce falls into place, then ta-da! Dinner is served. A little bit savory and a little bit sweet, this roast sounds like the perfect thing to bring to your holiday table.

Dijon & Herb Rubbed Beef Roast with Cranberry Sauce

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Collard green and cornbread cake from DariusCooks

by snebbu

Top 10 Ways to Use Those Thanksgiving Leftovers

Don’t tell me that you do not have Thanksgiving leftovers in the back of the fridge. You look at them thinking “what the hell am I going to do with all of these mashed potatoes?” Or maybe it’s the turkey staring you in the face, as you cringe that it is one day away from going bone dry. Well….we have the fix for you! Add your leftovers in to these recipes and you won’t even realize that leftovers were included!

10) Mashed Potato Latkes

My family usually just fried them in a frying pan, ut this is wayyyy better.

9) Southern Fried Cake

Go ahead…I dare you.

8) Turkey Salad

Personally, I prefer this for lunch over the gobbler sandwich.

7) Turkey Parm

This is a “two-for” deal for those Italianos out there. Take the ceremonial Italian casserole, plus the turkey and have at it, hoss.

6) Turkey Coconut Curry Soup

Or you can make turkey noodle soup.

5) “Stove Top Stuffing” Sheppard’s Pie

YUM.

4) Cranberry Pie

I mean…dessert never runs over to leftovers, so why not use your leftovers to make more dessert?

3) Warm Fall Kale Salad

Make yourself feel healthy for a day.

2) Apple Bourbon Pulled Pork Stuffing

Turn thanksgiving into barbecue all in one.

1) Butternut Cranberry Springrolls

I personally hate springroll wrappers, but if you want to try your hand at it – good luck.

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by snebbu

Turkey Extravaganza: Move Over Gobbler

If you are a typical American, you likely still have turkey in the fridge and there are ongoing arguments about the date to throw out all of the food that someone said will be eaten. I believe the turkey can still be saved! While the gobbler sandwich (delicious roll embarrassing and unhealthy stack of turkey, stuffing, cranberry sauce and often potatoes) is delicious, us Americans have short attention spans. Fear not America, there is another way to get your fill of leftovers before they kick the can.

Turkey salad. A festive spin on your chicken salad that includes the flavors of Thanksgiving. The sandwich is quite simple to make. I enjoyed mine atop a freshly baked roll. With just the right amount of mayo, the turkey salad provides a savory taste of Thanksgiving with a crunch of celery (the only thing celery is good for is texture), followed by sweetness of cranberries. I tell you folks – this may replace my gobbler. Bonus – you can bring this to work in a container without dropping all of the drippings on your tie. You’re welcome. Here’s the recipe:

Turkey Salad Sandwich

– Turkey (shredded or chopped into smaller pieces)

– Mayo (some like it loaded with mayo, some enjoy just a tiny bit) – think of how much you would add for chicken or tuna salad

– Chopped celery

– Dried cranberries (or just add cranberry sauce spread on your roll)

– Thinly sliced sage

– Salt and Pepper

– Onion chopped into small pieces

– Pinch of garlic powder

Take all ingredients and mix into a bowl. Put this on a sandwich, use crackers, melt cheese on top, eat it from a bowl. Whatever – it’s good.

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by BS

The Filet Mignon of Thanksgiving Leftovers

I know we all love scrounging through our post-turkey day fridges to figure out how we can quickly use up Thanksgiving leftovers (eggs over stuffing anyone?) But actually Thanksgiving, rather than exhausting me on cooking, often gets me inspired to do more in the kitchen. So I was stoked to come across this wonderful wintry recipe from Chef Kamran Naseem of Manhattan’s Reserve Cut. Chef Naseem’s filet mignon gets a little something extra, courtesy of ingredients a lot of us will have left over in the fridge this week — squash, brussels sprouts, pecans, and of course red wine. Oh, and there’s some pastrami up in here, because yes.

Filet Mignon with Brussel Sprout Medley

Ingredients:

2cups Brussel sprout leaves
1T shallot
1T Garlic
1/4 cup squash (diced & sauteed)
2T pecans (toasted)
1T maple syrup
1T Red Wine vinaigrette
1/4 cup pastrami (chopped)
1t chile flake

Directions for the Brussel Sprout Medley:
In a hot pan, add canola oil then the Brussel sprouts. Add shallot and garlic, followed by squash and pecan. Add maple syrup and let reduce. Deglaze with red wine vinegar and then finish with pastrami, chile flake and salt.

Directions for the Filet Mignon:
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steak with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to plate. Tent with foil. Boil 1 cup of garlic cloves until very soft, purée, add ¼ cup olive oil, water to thin. Then Salt. Spoon over steak.

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by Emily

Pork and Mushroom Ragu over Polenta

I think we can all agree that November = prime fall comfort food time. It’s also starting to turn into prime busy time with holiday prep, days that are shorter and darker (ugh), and trying to wrap up all sorts of projects before the end of the year. You know what this means: it’s slow cooker time. Aw yeah!

Slow cookers make everything easy, but Smithfield is taking fall cooking simplicity to the next level with their marinated pork. You seriously don’t have to do anything besides cook it, and you have a flavorful main dish ready for anything you want to pair with it! I made this tasty ragu with a marinated fresh pork tenderloin, so it’s a bit leaner than some other cuts of pork, but still packed with protein… it’s still so tender and it’s a great slightly lighter option in these pre-Thanksgiving days.

This recipe is simple comfort food at its finest, and you’re not going to feel weighed down by the cooking process or the dish itself. Score!

Pork Tenderloin and Mushroom Ragu over Polenta

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by Emily

Cocktail O’ Clock: The Scarecrow’s Lean

Thanksgiving is a time for cooking, sure, but as far as I’m concerned, it’s also a time for… drinking. While a bottle of cheap wine always does the trick, sometimes you want something a little fancier to wow the family and friends. This cocktail from The Honeymoon in Houston is the perfect mix of sweet, savory, and just elegant enough to impress your crowds of holiday guests. Bottoms up!

The Scarecrow’s Lean

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by snebbu

PUMPKIN Gone Wild! 10 Ways to Use That Pumpkin on Your Porch

80% of Americans have at least one pumpkin still sitting on their porch – FACT. Well, not definitely, but you get the point. Many of us toss the pumpkin in the woods, others in the garbage. But why not EAT the pumpkin (or drink out of it)? Even though Halloween is over, you can still find a handy (and edible) way of using that pumpkin before throwing it out. These are recipes that require the real thing – pumpkin puree, real pumpkin…not pumpkin pie filling. You’re welcome.

10. Cauliflower-Pumpkin-Ricota Gratin

Total veggie dish…so it’s totally healthy. With one pumpkin and a large serving of cauliflower, you can feed a full family!

9. Warm Kale Salad w/Pumpkin Seeds and Sweet Potato (or PUMPKIN)

I’m sorry to even say this…but yes, I like Kale. UGH. I understand the disappointment. But even if you don’t like Kale, adding in the pumpkin seeds for a good crunch, and substituting the sweet potato with pumpkin may finally get to you the “basic” status that you’ve been aiming for. If you don’t know what that means, clearly you aren’t cool.

8. Pumpkin Mashed Potatoes

Yum. That’s all.

(Reluctant Entertainer)

7. Tomato-Pumpkin Soup

Tomato soup is the perfect meal for a cold winter day. But we have not reached winter yet! Clearly, the only way to make it a seasonal dish right now is to….add pumpkin!

6. Bacon, Egg, and Goat Cheese Stuffed Pumpkin

This is not for the faint of heart. But need I remind you of the FIRST word….BACON!

5. The Pumpkin TAP

Personally, I believe this is the most useful.

4. Pumpkin Fried Rice

Try your own “fake out take out” night and impress the fam with this adorable dish.

(Judy in Her Natural Habitat: The Kitchen)

3. Pumpkin Ricotta Ravioli

Cheese, pumpkin, and pasta. Need I say more?

(My Kitchen Addiction)

2. Kaddo Bourani

While I love sweets, and overall American values like over-eating, it’s always fun to embark upon different flavors. This is a completely different way of using a pumpkin – put the pie crust away.

(Tiny Urban Kitchen)

1. Pumpkin Brioche Cinnamon Rolls

Ooey, gooey, pumpkin-y. Screw Cinnabon.

(Wild Yeast)

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