Take 5 December – How to Cook a Christmas Goose

1 Comment | Written on December 15, 2011 at 5:00 am , by Kristina Vanni

Why not take a page out of a Charles Dickens novel this Christmas and prepare a roast goose!  A bountiful platter of roast goose makes a beautiful holiday meal.  Cooks may be hesitant about roasting a goose for the first time, but with a few tips and tricks it’s as easy as turkey.  My latest How-To video will help get you started!

In the tradition of my 5-ingredient video series, I decided to offer a simple yet festive and flavorful accompaniment for the roast goose.  The rich flavors of apples, prunes and port wine pair perfectly with the decadent goose.

Here are a few more tips for purchasing and preparing a goose this holiday season.

Stuffing/Dressing Contest Winner

1 Comment | Written on November 22, 2011 at 6:00 am , by Kristina Vanni

I am so glad that Thanksgiving is only a couple of days away!  I can’t take the suspense anymore…I just want to dive into all these delicious holiday recipes!

This unique and flavor-packed stuffing won our recent “Stuffing/Dressing” recipe contest.  Take a look and you can see why!  If you are looking to try a new recipe this holiday, run out and get the ingredients for this dish today!

Mushroom, Bacon, & Caramelized Onion Stuffing  (click here to view and print recipe) 

Ingredients:

6 slices  Thick Cut Bacon

2 Tbsp  Extra Virgin Olive Oil

1  Medium Onion, chopped

3/4 cup  Fresh Mushrooms, chopped

2 cloves  Garlic, minced

1/4 tsp Salt

1/4 tsp Black Pepper

8 cups  Unseasoned Cubed Crusty Bread, Italian or French bread

3/4 cup  Shredded Romano Cheese

1 tsp  Dried Sage

1 1/2 tsp  Dried Rosemary

3 Tbsp  Melted Butter

2 cups  Chicken Stock

Directions:

Preheat oven to 350 degrees Fahrenheit.

In large skillet, cook bacon over medium heat until crisp, turning frequently. Remove from skillet and place on a paper towel lined plate to drain. Set aside.

Meanwhile, in another skillet, add the olive oil, onion, mushrooms and garlic. Saute over low heat until the onions are caramelized, about 10-15 minutes. Stir in salt and pepper.

In a large bowl, combine the bread, onion/mushroom/garlic mixture, bacon, cheese, sage, and rosemary. Pour melted butter and stock over mixture and gently stir together until thoroughly combined. Spoon mixture into a lightly greased 9” x 13” baking dish and cover with foil.

Bake in the preheated oven for 40 minutes. Remove foil and bake another 5-10 minutes until the center is firm and the top is lightly browned.

Congratulations to Dawn Moore!  Let’s find out about her inspired dish. 

How did you come up with your winning recipe? 

I actually created the recipe for this contest.  I love a cooking challenge and have never really dabbled with a stuffing recipe so I knew this was the perfect opportunity.

What inspired you to enter the Better Recipes weekly contest?  

I love the Better Recipes contests and have entered many of them because the themes are always fun and I love to create new recipes.  The prizes are pretty great, too!

Why do you think your recipe stood out to the judges? 

My recipe may have stood out because of the yummy bacon, caramelized onion, and mushroom combination…you don’t typically see that combination in traditional stuffing.

Do you have any advice for others interested in entering our recipe contests? 

Take what you love and just go with it.  If you have a favorite recipe, chances are pretty good that other people will love it, too.

Do you have any plans for the prize money?  Any plans if you should win the grand prize? 

I usually use any prize money for kitchen essentials.  I will probably put the prize money into kitchen items…I can always use new kitchen tools and groceries to experiment with new recipes.  If I were to win the grand prize, it would probably go in our family vacation fund.  I have been able to take my family on some great vacations with recipe contest prize winnings!

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Experiment, experiment, experiment…just get in that kitchen and have fun!!!

Thanks so much Dawn!  I think this winning dish just might find it’s way to many Thanksgiving tables this year! 

Thanksgiving for Newbies: 5 Essential Recipes, 5-ingredients or Less!

2 Comments | Written on November 22, 2011 at 5:00 am , by Kristina Vanni

Is this your first year hosting Thanksgiving?  Does the thought of preparing the most important meal of the year have you in a tizzy?  Don’t worry!  We have a compilation of the Top 5 Essential Thanksgiving Recipes.  Plus, they are all 5-ingredients or less!

Beyond the big meal, a first time host also has to think about decor and drinks.  Fear not!  I have included a super simple, all-natural centerpiece as well as a mixed drink that will really get your party started.  What are we waiting for, let’s eat!

1)  Roasted Turkey:

Believe it or not, the centerpiece of your holiday table can be prepared with under 5 ingredients.  If this is your first attempt at the big bird, you can follow our easy step-by-step instructions, or even watch this video demo!  It is easier than you think, and once your moist and juicy, perfectly golden bird comes out of the oven you are sure to wow your guests.

2)  Smoky Golden Mashed Potatoes:

Mashed potatoes are a must at Thanksgiving.  No time to peel, boil and mash potatoes?  No problem.  This recipe is not only quick and easy, but it can be prepared on the stovetop or even in the microwave!  Plus, it involves bacon and cheese.  What more do I need to say?!

Smoky Golden Mashed Potatoes

2 packages Idahoan Buttery Golden Mashed Potatoes

1/2 cup bacon, crisped and crumbled

1 cup shredded smoky Gouda cheese

Prepare mashed potatoes according to package. Stir in bacon and cheese. Serves 8.

3)  Moist and Savory Stuffing:

Four ingredients and a dash of pepper mix together quickly to make this baked stuffing – it’s delicious as is, but it’s also a great foundation recipe that you can customize with your family’s favorite add-ins.

Be sure to keep some extra chicken broth on hand during the holidays.   You can add a bit to your leftovers and it will help keep them moist when reheating after Thanksgiving!

Moist and Savory Stuffing

2 1/2 cups Swanson Chicken Broth

Generous dash ground black pepper

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

4)  Orange Glazed Beets:

I like any recipe that can be prepared in advance.  Makes the big day so much less stressful!  These beets can be prepared a day in advance of serving and then reheated over medium-low heat.  I also love that the beets have already been peeled and pickled, not to mention they are filled with antioxidants! 

Orange Glazed Beets

1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets

1/4 cup fresh orange juice

1  tablespoon cornstarch

1 tablespoon packed brown sugar

2 teaspoons orange peel

Orange peel for garnish (optional)

Drain beets; reserve 1/2 cup liquid. Cut whole beets in half.  In medium saucepan combine beet liquid and orange juice. Stir in cornstarch until completely dissolved. Add brown sugar, stirring to dissolve sugar.  Bring to boil over medium heat, stirring constantly until mixture is thickened and clear, about 2 to 3 minutes. Stir in beets and 2 teaspoons peel. Garnish with additional peel if desired.  Makes 4 servings.

5)  Easy Apple Crisp:

Effortless Table Decor:

Save money on a pricey floral arrangement and create an all-natural homemade centerpiece instead!  Here is all you will need to create this beautiful display:

-Mason Jars

-Birdseed

-Cat Tail’s

-Ribbon or twine

You did it!  Cheers, have a drink!  Time for Cranberry Margaritas:

Whew!  See, I knew you could do it!  Now, sit back, relax and have a drink.  Jellied cranberry sauce is used in a new and exciting way in these festive margaritas.  Once again, only 5-ingredients!  Cheers!

Cranberry Margaritas

1 1/4 cups Frozen Cranberry Juice Cocktail Concentrate, thawed

1 1/4 cups Tequila

1 cup Canned Jellied Cranberry Sauce

10 Tablespoons Fresh Lime Juice

6 Tablespoons Orange Liqueur

Place cranberry concentrate, tequila, cranberry sauce, lime juice and orange liqueur in a blender and blend until smooth. Pour half of mixture into a bowl and set aside. To remaining base in blender, add 3 1/2 cups of ice and blend until slushy. Pour into salt rimmed margarita glasses and serve. Repeat with remaining margarita base and remaining ice cubes.

Cracker Barrel Easy Peas-y Side Dish

4 Comments | Written on November 21, 2011 at 6:00 am , by Kristina Vanni

This retro-inspired side dish recipe is not only a great way to encourage kids to eat their veggies, it can also be a great addition to your Thanksgiving table!

Cubes of Cracker Barrel Sharp Cheddar Cheese is tossed with some of your favorite veggies along with some crispy bacon and roasted peanuts for crunch.

Speaking if side dishes, don’t forget the weekly recipe contest theme this week is “Side Dishes!”

For more entertaining ideas and festive tips, be sure to visit our “Host the Holidays” group.  There you will find even more great recipes from Cracker Barrel Cheese!

Easy “Peas-y” Cheddar Chunk and Peanut Salad   (click here to view and print recipe)

Stir-fried Brussels Sprouts with Bacon and Caraway Seeds

7 Comments | Written on November 18, 2011 at 5:00 am , by Kristina Vanni

 

Right about now, we are getting ready to purchase a Thanksgiving turkey and finalize the menu for the big day.  If you are looking for a new side dish to try this year, I think these Stir-fried Brussels Sprouts are the way to go!  With only a few ingredients the dish is a flavor powerhouse.  Plus, they can be prepared on the stove top – without taking up valuable real estate in the oven!

We have so many Thanksgiving resources for you here on Better Recipes, browse around for more menu ideas.

Traditional:

Thanksgiving Dinner Recipes

Thanksgiving Side Dish Recipes

Thanksgiving Dessert Recipes

Thanksgiving Leftovers

Special Diet: 

Healthy Thanksgiving Recipes

Low-Carb Thanksgiving Recipes

Diabetic-Friendly Thanksgiving Recipes

Other Facts and Information:

Why do we eat turkey on Thanksgiving?

How to Cook a Turkey

STIR-FRIED BRUSSELS SPROUTS WITH BACON AND CARAWAY SEEDS  

1 lb Brussels sprouts, trimmed and washed

2 tablespoons olive oil

4 slices bacon, chopped

Salt and pepper, to taste

1 teaspoon caraway seeds, lightly crushed

Slice the Brussels sprouts into fine shreds, set aside.  Heat the oil in a wok or large frying pan and add bacon.  Cook for 3-5 minutes, or until the bacon is beginning to turn golden.  Add the shredded sprouts to the wok or pan and stir-fry for 1-2 minutes, or until lightly cooked.  Season the sprouts with salt and pepper to taste, and stir in the caraway seeds.  Cook for 30 seconds more, then serve immediately.

Take 5 November – How to Make Mashed Potatoes

6 Comments | Written on November 16, 2011 at 5:00 am , by Kristina Vanni

 

Two words:  Mashed Potatoes

Is it even possible to have Thanksgiving dinner without them?  For me, no way!  There is just something special about my Mom’s mashed potatoes.  I remember when I made them for my first Thanksgiving away from home and with one bite it transported me right back to our dining room table.

If this is your first year hosting the big meal, don’t worry, I am here to show you how to make buttery, creamy, fool-proof mashed potatoes.  Check out the latest episode of “Take 5.”  Yes, these potatoes are so easy, there are only 5 ingredients!

Mom’s Mashed Potatoes  (click here to view and print recipe) 

Ingredients:

5 lb Potatoes

4 cups  Water

2 tsp Salt

1/2 cup Butter

2 pkgs  (3 Ounces Each) Cream Cheese, cut into pieces

1 tsp Salt

1/8 tsp Pepper

1 1/2 cups Milk, slightly warmed

Butter

Paprika, optional

Directions:

Peel and quarter potatoes. Heat the water and 2 teaspoons salt in a 4-quart pan or Dutch oven over high heat until it boils. Add potatoes. Cover and cook until the mixture returns to a boil. Reduce heat to low and cook another 20 minutes or until potatoes are tender. Drain potatoes and return to pan.

Mash potatoes with a potato masher until smooth. Mix in the butter, cream cheese, 1 teaspoon salt, and pepper until smooth. Gradually add the warm milk, using as much as needed of the 1-1/2 cups to make the potatoes creamy and fluffy, mixing well after each addition.

Cool potatoes, then refrigerate in a tightly covered container. You can make these several days before Thanksgiving.

When ready to heat, spread half of the potatoes in a buttered 8-inch square glass baking dish. Dot with some butter and sprinkle with paprika, if desired. Repeat making another pan, if you need more. Bake at 350 degrees for about 40 minutes or until hot.

Seared Caesar Salad

11 Comments | Written on November 9, 2011 at 5:00 am , by Kristina Vanni

Last week it was all about Halloween candy, Thanksgiving pies are right around the corner and Christmas cookies aren’t too far behind.  With all the sweet treats this time of year, I figured it was time to post a good old fashioned salad.

Well, a salad with a twist…

If you are a fan of the classic Caesar Salad, you will love this version.  It is a “seared” Caesar Salad!  The technique creates what I would describe as a built in crouton.  Simply slice a head of romaine lettuce in half and brush on a layer of Ranch of Creamy Caesar dressing.  Then press in a combination of panko bread crumbs and Parmesan cheese.  Sear, cut side down in a pan until a crispy crust is formed.  Serve warm as a light lunch during this “indulgent” time of year!

 

SEARED CAESAR SALAD  (click here to view and print recipe)

Panko bread crumbs (regular or Italian flavor)

Grated Parmesan cheese

Olive oil

Lengthwise halved pieces of Romaine lettuce

Freshly grated black pepper

On a large plate, toss together desired amount of panko crumbs and parmesan, depending on how many romaine leaves you are making.  Brush each long piece of romaine (cut side) with some ranch dressing.  Firmly press on the crumb mixture the length of the lettuce piece.  Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet.  Cook over medium-high heat until panko crumbs are crispy and leaves just start to soften.  To serve, place lettuce coated side up on serving dish; drizzle with extra ranch dressing, if desired.  Serve warm.

Tune in to “The Talk” today!

4 Comments | Written on November 4, 2011 at 5:00 am , by Kristina Vanni

We actually taped the segment yesterday, so today I get to watch the show from my couch!  It was so much fun working with the ladies of The Talk, especially Aisha Tyler and Sharon Osbourne, my partners in the studio kitchen.

Together we made three easy and delicious recipes using Pillsbury refrigerated dough products.  These are great ingredients to keep on hand when you need to whip up a family-friendly meal fast.  They are all 5-ingredients or less and can be prepared in under 30 minutes!  Take a look at the complete recipes below and tune into the show today!

GRANDS!  MINI PIZZA  (click here to view and print recipe) 

Pumpkin Contest Winner – Fireside Pumpkin Soup

7 Comments | Written on November 2, 2011 at 5:00 am , by Kristina Vanni

With the East coast blanketed in snow, this winning recipe has a very appropriate title:  “Fireside Pumpkin Soup.”  I imagine sitting by a crackling fire, enjoying spoonfuls of this slightly sweet and subtly spicy soup.  Not only does the soup use pumpkin puree, it is also topped with a “Spiced Pepita Gremolata.”    Pepitas are the green hulled kernels of a pumpkin seed, and a gremolata is a condiment with citrus zest and garlic.  This is one of those recipes where every component works together and compliments each other perfectly.  Check out Veronica’s winning dish and learn more about this accomplished cook!

Creamy spiced pumpkin soup is accented with a bright citrus gremolata. This fall favorite warms us to the core on cool New England autumn nights.

FIRESIDE PUMPKIN SOUP WITH SPICED PEPITA GREMOLATA  (click here to view and print recipe)

Spiced Pepita Gremolata:

1/2 cup  Pepitas

1 Tbsp  Finely Chopped Lemon Zest

1 Tbsp  Finely Chopped Orange Zest

1/8 tsp  Cayenne Pepper

1/2 tsp  Kosher Salt

1 clove  Garlic, minced

Soup:

1 Tbsp  Butter

2   Shallots, peeled and diced

1  Carrot, peeled and diced

1  (15 Oz) Can Pureed Pumpkin

1 tsp  Freshly Grated Ginger

1/8 tsp  Cayenne Pepper

1/2 tsp  Salt

1/2 tsp  Pumpkin Pie Spice

1 Tbsp  Honey

2 cups   Vegetable Broth

1/2 cup  Half-and-half

1. To prepare the gremolata, place the pepitas in an even layer in a small nonstick skillet. Cook the pepitas over medium-high heat for 3 or 4 minutes until lightly toasted and fragrant. Remove from the heat and stir in the lemon zest, orange zest, cayenne pepper, salt and minced garlic. Transfer gremolata to a small bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Add the shallots and carrot and cook until tender, stirring frequently, about 4-5 minutes.

3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.

4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.

5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.

6. To serve, ladle the soup into serving bowls and top with the gremolata.

Helpful Tips:

Pepitas are the green hulled kernels of pumpkin seeds and can be found in most large supermarkets–look for the unsalted variety. If you are unable to locate them, you may substitute sunflower seeds or even chopped pecans or walnuts.

Congratulations Veronica!  How did you come up with your winning recipe? 

My family loves soups so I am always creating interesting soups for everyone to try-I created this recipe for Thanksgiving last year.

What inspired you to enter the Better Recipes weekly contest again?

I love the Better Recipes weekly contest! I like when my recipe is selected but it is also a great resource for other people’s delicious recipes that I can make for my family.

Why do you think your recipe stood out to the judges?

Maybe it is because I used pumpkin in two ways, the puree as well as the use of pepitas for the gremolata.

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

Well after getting a foot of snow the Saturday before Halloween I am thinking it is a bad omen for New England snow this winter so I think I would like to invest in a snow blower!

I hope it isn’t a bad omen, but it sounds like a snow blower might be a good investment!  Thanks again Veronica! 

Don’t forget, our recipe contest theme this week is “Maple.”  Click here to submit your recipes from now through Saturday at midnight!  Good luck everyone!

Green Giant Valley Visit and Year-Round Pea Soup

6 Comments | Written on October 28, 2011 at 5:00 am , by Kristina Vanni

The more things change, the more they stay the same….

Kristina and Lil’ Sprout circa 1992, and again in 2011.  (He hasn’t aged a bit!)

Earlier this summer, I had the privilege of traveling to Minnesota, to visit the headquarters and farms for Green Giant along with an outstanding group of bloggers.  As you can see, I quite literally “grew up” with their products!  From my first experience with the Pillsbury Bake-Off at age 12 to today, Green Giant products have always been a staple in my pantry and freezer.

(Visit the Better Recipes Facebook page for a full gallery of photos from the events!) 

I had always known that using their products was a great option for enjoying the produce off-season.  It is harvested and canned or frozen at the peak of freshness, sealing in all the vital vitamins and minerals for year-round enjoyment.  What I didn’t know, until visiting the farms first hand, was the Green Giant dedication to sustainably, and responsible farming practices.  They also do not use any GMO’s in their products.  It was fascinating to be a part of  essentially a “farm to table” experience with these familiar grocery store products.

When I returned home, I couldn’t wait to experiment with these products I had been so “up close and personal” with on the trip to Minnesota.  I decided to transform a bag of frozen sweet peas into a new and exciting soup.  This fresh and light recipe has a unique twist, a glass of champagne!  The dry sparkling wine adds interest and dimension to the soup, and, of course, you are free to sip the leftovers from the bottle.

I encourage all of you to pop open a bottle of bubbly, and open up your pantry or freezer to discover new and exciting ways to enjoy Green Giant vegetables.  For generations this jolly fellow has been the symbol of abundant and accessible healthy and  delicious produce for all Americans.

BUBBLY PEA SOUP  (click here to view and print recipe) 

1 bag (12 ounces) frozen green peas

2 cups vegetable broth

1 cup dry sparkling wine

1/2 cup creme fraiche

1 teaspoon thyme

Salt and freshly ground black pepper, to taste

Add vegetable broth and frozen peas to a pot and bring to a boil.  Reduce heat to medium and add sparkling wine.  Using an immersion blender (or regular blender in small batches) puree the pea soup.  Over low heat blend in the creme fraiche.  Add thyme and season with salt and pepper, to taste. Serve immediately.  Serves 4.

After all this talk of Green Giant, wouldn’t you like to win some free products for yourself?  You are in luck!  In honor of our “Thanksgiving Side Dish” prize package this week, I have included a bunch of coupons for free Green Giant veggies.  Your family can enjoy delicious vegetables harvested at the peak of freshness at the holiday dinner table!  Click here to read all about it and enter!

Disclaimer:  Green Giant paid for the Valley Visit to Minnesota, and provided the coupons for this giveaway.