Season's greetings faithful readers! The holiday season is upon us, and things are busier than ever! I am going to get some new recipes up for you real soon. The hubs and I just got back from a much-needed vacation, so I have not been anywhere that I can make food for you all!
I hope that you are enjoying this beautiful holiday season and spending quality time with friends and family. Stay tuned, new recipes are coming soon!
Lots of love,
Aubrey @ NJ Fresh
The polls have closed for the "What Would You Like to See More of on NJ Fresh?" survey. And the winner is (drumroll please)....
Vegetarian Dishes!
So, I will do my best to include more vegetarian dishes here on NJ Fresh.
Stay tuned for these upcoming features:
College Week - Cooking in Your Dorm Room
Christmas Recipes (yes, there will be cookies!)
PHEW! My head is still spinning from all those Thanksgiving recipes! I hope that you had a wonderful Thanksgiving, and that the food was great, no matter who cooked it.
That being said, I am EXHAUSTED and I need a little bitty break from NJ Fresh. Fear not faithful followers, I will be back!
Thanks for reading! I appreciate your support!
Happy cooking,
Aubrey @ NJ Fresh
Makes about 4-6 side dishes
2 cups frozen peas
2 tbsp butter
2 tbsp cream cheese or sour cream
Salt and pepper
In a pot fitted with a steamer basket, steam the peas until they are heated through, about 5-7 minutes.
Transfer the peas to a mixing bowl and add the butter and cream cheese (or sour cream). Season with salt and pepper.
With a potato masher, or with a sturdy fork, mash the peas so they are chunky, but begin to resemble mashed potatoes. Switch to a spoon and stir until everything is well combined. (You can add 1 tbsp of water if it is too thick). Enjoy!
*Paying homage to our trip to London! Mushy peas are a common side-dish served with fish & chips. It sounds gross, but it is actually very good. The texture is like mashed potatoes, but the flavor is of peas. You could even spread this over some toasty pieces of bread like a crostini. This is another super-easy side-dish that is a far cry from your traditional Thanksgiving feast!
I urge, then, first of all, that requests, prayers, intercession and thanksgiving be made for everyone. 1 Timothy 2:1
1 bunch fresh or frozen broccoli
1 garlic clove, minced
1 tsp olive oil
1/2 tbsp butter
Salt and pepper
Juice of 1/2 lemon
In a pan, heat the olive oil together with the butter. When the butter is melted, add the garlic and saute for about 30 seconds. Add the broccoli to the pan and saute until broccoli is heated through and just tender. Squeeze the 1/2 lemon over the broccoli, and season with salt and pepper. Serve hot.
*Talk about an easy side dish. You can make this about 10 minutes before you are about to serve dinner. To keep it warm, cover it with foil, but don't leave it on too long, or the broccoli will become mushy. I love the lemon juice in this recipe. It adds a nice brightness to the broccoli without being overpowering. Depending on how much broccoli you are using, you can use less or more lemon juice. And, if you don't like garlic or lemon juice, just leave them out!
So then, just as you received Christ Jesus as Lord, continue to live in him, rooted and built up in him, strengthened in the faith as you were taught, and overflowing with thankfulness. Colossians 2:6-7
Thanksgiving is almost upon us, and I hope you are all getting as excited as I am! I wanted to give you some tips and/or tricks for you to keep handy as you prepare for your Thanksgiving feast.
1.) Keep It Simple!
Nobody said you had to turn into a gourmet chef just because it's Thanksgiving. Use recipes that you are familiar with, and you know you can execute well. You will feel more comfortable in the kitchen and your food will come out so much better. Don't use Thanksgiving as the time to try your new duck confit recipe!
2.) Easy on the Appetizers
It's nice to give your guests something to munch on before the big meal, but you don't want them to be full when they sit down to dinner! Have a few platters of chips, some raw vegetables, and maybe some shrimp cocktail. And be sure to offer your guests a drink once they are settled.
3.) Downplay the Decorations
Your guests don't want to be dodging candles and flower arrangements just to get to the food on the table. Have a nice centerpiece and stick with a central theme and color. Don't go crazy, and don't stress yourself out. Make the food the focus of the table. And besides, it's about being together, not about the decorations.
4.) Don't Try to Please Everyone
There will inevitably be something you make that someone will not like. Who cares? Nobody said everybody has to eat everything that's on the table. If someone doesn't like your creamed corn recipe, then they don't have to take any. Also, keep a mental note of any dishes that NO ONE took, so you know not to make it again!
5.) Make Ahead!
There are LOTS of things you can make ahead. The cranberry sauce recipe can be made up to a week ahead. Pies can be made up to two days ahead. Dressing (or stuffing) can be made a day ahead and just bake it off the day of. If you are brining or salting the turkey, that should be done at least 1 day before. Trust me, prepping ahead for the big day will make your life so much easier.
6.) Enjoy the Company
Your guests do not want to hang out in the kitchen with you while you scramble around to finish things up. Prep ahead, get people to help you out, and enjoy your time with your guests. Thankgiving is about togetherness and enjoying each other's company.
7.) Do Something Fun!
Of course, Thanksgiving in and of itself is a great time, but shake things up and have some more fun! Play a game that gets everyone involved and makes everyone laugh. Games I recommend: Catch Phrase, Guesstures, Pictionary, Scattergories, and a new game called Quelf. Or, go around the room and have people tell their funniest Thanksgiving story. Be creative!
8.) Easy on Drinks
You want your guests to remember the night, so go easy on the booze. If you choose to serve alcohol, again, keep it simple. Have a few good beers on hand, a red and a white wine, and sparkling cider & soda/juice for the non-drinkers. Also, keep an eye on your guests who are drinking. If someone has had a little too much, they may become an unexpected overnight guest!
9.) Keep the Kids Busy
If there are kids at your house, make sure they have something to do. Get some coloring books and crayons from the dollar store, or some fun little toys for them to play with. Activities will help keep them quiet (hopefully!) and occupied so their parents can enjoy the night too. If you are not able to give the kids something to do, ask that their parents bring things along for them.
10.) Put Your Guests to Work!
Let's face it, you can't do everything yourself. As your guests arrive, give them a small but meaningful job to do. Examples: "Hey, Uncle Brian, would you mind taking people's coats as they come in please?" "Evan, could you pour water in everyone's glasses please?" "Mom, could you take those pies out of the oven please?" "Brad, could you mash those potatoes for me please?" (Don't forget to say please!) Most of the time, your guests will be happy to oblige, but if not, that's ok, find someone else to do it!
11.) Don't Be the "Dreaded Guest"
If you are invited to someone's house for Thanksgiving, remember you are a GUEST in their home. Don't drink until you pass out, don't be rude to other guests, and especially show respect for your host/hostess. DO offer to help, DO be pleasant and friendly with other guests, and DO make the holiday stress-free for your host. You want to be invited back next year right?
12.) Enjoy the Day
Thanksgiving is about being together, having great food, and making memories with your family and friends. Don't worry if something goes wrong. You are surrounded by people who love you, and they won't love you any less if you mess up the cranberry sauce. One of my favorite Thanksgivings was when our two friends had joined us at my mom's house. The power went out just as we had finished eating, so we played Catch Phrase in the dark. It was hilarious, and we are still laughing about it to this day. Don't stress, keep it simple and have a great time!
HAPPY THANKSGIVING!!
Obviously, the picture will have to wait until after Thanksgiving!
By the way, this recipe comes courtesy of Bon Appetit Magazine
Salt Rub
1/3 cup plus 1 tablespoon coarse kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, coarsely torn
1 teaspoon finely grated lemon peel
Turkey
1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
1 large onion, chopped
1 large celery stalk, chopped
1 whole lemon, chopped with peel
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 cup (1 stick) unsalted butter, room temperature
2 cups (or more) chicken stock
Make the salt rub up to a week ahead. Combine all the ingredients in a bowl, except the lemon peel. Seal tightly and store at room temp. Add the lemon peel just before using.
Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups chicken stock.
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
*Well, there you have it. Though not completely my recipe, this is how I plan to bake my bird this Thanksgiving. I highly recommend the salting method, because the flavor you get is unbeatable and the skin is so stinkin' crispy. I would love to hear how you plan to make your turkey, or even see some pictures! Good luck fellow turkey makers!
Give thanks to the LORD, for he is good; his love endures forever. Psalm 118:1
1 gallon apple cider
1 orange, sliced
3 cinnamon sticks
5 whole cloves
5 whole allspice berries
Pour everything into a crock pot and heat. Enjoy!
*There is nothing like coming into a house with hot apple cider cooking in the crock pot. It just smells like the holidays. My mom always had this brewing on the holidays, and my brother and I would go nuts. We loved to have a cup of hot cider with our breakfast on Christmas morning. And it makes the perfect drink before you dive into the turkey on Thanksgiving!
And his affection for you is all the greater when he remembers that you were all obedient, receiving him with fear and trembling. 2 Corinthians 7:15
Of course, I haven't made the turkey yet, but here's how you would do it.
Pan drippings from 1 roasted turkey
2 tbsp butter
1/4 cup flour
1 shallot
1-2 cups chicken broth
Salt & pepper to taste
Once that beautiful turkey comes out of the oven, take it out of the roasting pan and let it rest.
Place the roasting pan over two burners on your stovetop and add the butter. Once the butter is melted, add the shallot and saute until soft - about 3 minutes. Whisk in the flour for about 1-2 minutes to cook off the raw flour taste.
Slowly add in the chicken broth whisking to remove any lumps. (You may not use all of the broth - that is OK.) Once the gravy starts to thicken, turn off the heat, season with salt & pepper and transfer to a gravy boat. Serve hot.
*Thanksgiving wouldn't be Thanksgiving if everything wasn't smothered in gravy. And making gravy from the turkey drippings is deeelish. It really takes no time at all to make a good homemade gravy, so why bother with the packaged stuff? You could even cook up some sausage to throw into the gravy to make it that much more flavorful. Give this a try, you will not be disappointed.
We give thanks to you, O God, we give thanks, for your Name is near; men tell of your wonderful deeds. Psalm 75:1
1 loaf of cornbread, diced or crumbled
1 roasted red pepper, diced small
3/4 cup frozen corn kernels
4-5 sage leaves, chopped
2 tbsp olive oil
1 small onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 garlic clove, minced
1 cup chicken broth
1 egg, slightly beaten
Salt and pepper
Preheat oven to 350 degrees.
In a pan, heat the olive oil until it just starts to shimmer. Add in the celery, carrot, onion and garlic and saute until soft - about 5-7 minutes.
In a large bowl, combine the cornbread cubes, corn kernels, sage and sauteed veggies. Add the chicken broth and egg, and stir to combine. Pour everything into a baking dish and bake for 15-20 minutes or until top is golden brown and the dressing is heated through.
*As you should know by now, I LOVE stuffing (or dressing - whatever you call it!). I also LOVE cornbread! So anytime you can put the two together is ok by me! I love the different textures you get in here with the vegetables and the corn kernels. The dressing is so sweet, yet savory. Of course, you can stuff this inside the bird, but do it right before you put the turkey in the oven. Thanksgiving is almost here...can you believe it??
Blessed is the man who does not walk in the counsel of the wicked or stand in the way of sinners or sit in the seat of mockers. But his delight is in the law of the LORD, and on his law he meditates day and night. Psalm 1:1-2
1 stick butter, at room temp.
3/4 cup packed brown sugar
1/3 cup molasses
1 egg, lightly beaten
1 cup canned pumpkin
1 3/4 cups flour
1/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp grated nutmeg
1/4 cup raisins
1/4 cup chopped walnuts or pecans (optional)
Preheat the oven to 400 degrees. Prepare a muffin tin with paper liners or cooking spray.
With an electric mixer, cream the butter until soft. Add the sugar and molasses and beat until light and fluffy. Add the egg and pumpkin and stir until well blended.
Sift the flour, salt, baking soda, cinnamon and nutmeg into the sugar mixture. Fold just enough to blend, and do not over mix.
Fold in the raisins and nuts if using. Spoon the batter into the muffin cups about 3/4 of the way full.
Bake about 12-15 minutes, or until toothpick comes out clean.
*I get so excited when restaurants start having pumpkin-flavored items around the holidays. Pumpkin muffins are one of my favorite. They are so good when they are warm and you slather them with butter. Even better, you can make them a month ahead of time, pop them in the freezer, and pull them out just in time for Thanksgiving! Maybe serve these for breakfast on Turkey Day to get you and your guests in the mood for that warm pumpkin holiday flavor. Or, serve them after dinner in place of the pie with a scoop of ice cream!
He who has an ear, let him hear what the Spirit says to the churches. To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. Revelation 2:7
1 9-inch pie crust
4-5 large, crisp apples (recommend Gala apples)
3/4 cup applesauce
2 tbsp flour
2/3 cup sugar
1 tsp cinnamon
Juice of 1/2 lemon
For the Crumb Topping
4 tbsp room temp. butter
4 tbsp flour
2 tbsp sugar
2 tbsp brown sugar
Preheat oven to 425 degrees.
Peel the apples and slice into relatively thin, even slices. Place in a large bowl. Combine with the remaining ingredients and stir well. Place the pie crust in the bottom of a greased 9-inch pie plate. Pour the apple mixture into the pie crust and distribute evenly.
In a small bowl, combine the ingredients for the crumb topping and cut the butter into the flour & sugar with a fork or pastry cutter until crumbly. Sprinkle evenly over the apples. If you feel you don't have enough, you can make more to sprinkle overtop.
Bake at 425 for 10 minutes. Lower the heat to 350 degrees and bake another 45 minutes, or until top is golden brown, and apples are soft.
*You should see the look on Evan's face when I make this pie. He gets so excited, and will often eat 2 or 3 pieces in one sitting. I love the crumb topping. It's crunchy and sweet and oh-so-delicious. You also want to use a good hearty apple for this. I love using Gala apples or Fuji apples because they are so sweet on their own, that you could even cut back on the sugar. Gala apples can also stand up to the baking process and will not break down and turn into mush. You could use Granny Smith, or any other tart, crisp apple. I hope you enjoy this fantastic dessert!
A word aptly spoken is like apples of gold in settings of silver. Proverbs 25:11
16 oz. cottage cheese (small curd)
8 oz. medium egg noodles
12 oz. golden raisins
4 eggs, slightly beaten
16 oz. sour cream
1/2 lb butter, melted
1 1/2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
1/2 cup sugar
Preheat oven to 350 degrees.
Cook noodles according to package directions, drain and place in a large bowl. Stir in cottage cheese and raisins. In another bowl, stir together remaining ingredients until smooth. Pour 1/2 egg mixture into noodle mixture and combine. Pour into 2 1/2-3 qt. casserole dish. Pour remaining egg mixture over top - if casserole is too full, use a larger casserole dish or center will not cook.
Sprinkle with cinnamon and nutmeg. Bake 1 hour. Let stand 15 minutes before serving.
*One of my all time favorite holiday dishes. This dish shows up at just about every holiday meal we have as a family. It's sweet and creamy and is a great addition to anything you're making this Thanksgiving. True, it is a little tricky to make, but once you get it down, you will not be sorry! Plus, it looks really impressive!
Open my eyes that I may see wonderful things in your law. Psalm 119:18
1 small can corn kernels
1 small can cream-style corn
2 tbsp sugar
2 tbsp flour
2 tbsp milk
2 eggs, lightly beaten
Preheat the oven to 350 degrees.
Combine all the ingredients in a bowl and mix well. Pour into a casserole dish and bake for 1 1/2 hours, or until golden brown on top and cooked through.
*I absolutely love corn pudding. My mom always made it during the holidays and it is just so sweet and delicious. This dish is so easy too, and it looks like you spent a lot of time making it. I hope you make this dish part of your family tradition!
Trouble and distress have come upon me, but your commands are my delight. Psalm 119:143
As many shrimp as you want, any size
1/2 cup ketchup
2 tbsp prepared horseradish
Dash of hot sauce
Pinch of salt & pepper
Pinch of cayenne pepper or chili powder
Season the shrimp with salt and pepper. In a pan, sear the shrimp on both sides until they turn pink (about 3-4 minutes). Remove from pan and allow to cool.
In a small bowl, mix together the ketchup, horseradish, salt, pepper, cayenne, and hot sauce until well blended. (You can adjust the "hot" seasonings to your taste.)
Place the cooled shrimp either on a platter or hung around a bowl with the dip in the center. Enjoy!
*I don't know many people who don't like shrimp cocktail. The traditional way to make it would be to boil the shrimp and then let them cool before digging in. But searing the shrimp gives them so much more flavor, and doesn't take long at all. For the sauce, I like my cocktail sauce spicy, but as I said, you can adjust the seasonings to however you and your guests like it. This is a great way to start off your Thanksgiving dinner, or any dinner for that matter!
For it is God's will that by doing good you should silence the ignorant talk of foolish men. Live as free men, but do not use your freedom as a cover-up for evil; live as servants of God. 1 Peter 2:15-16
1 bag whole cranberries
1 3/4 cups sugar
1 cup water
2 tbsp honey
1 apple, diced small
2 tbsp cranberry lime flavored seltzer water
1 cup raisins
In a pot, cook the cranberries, sugar, honey and water until the cranberries start to pop, about 5-7 minutes. Add the diced apple and seltzer and cook for 15 more minutes, stirring often. Turn off the heat and add the raisins. Transfer to a 2-qt casserole dish and cool completely. It's best to let it sit in the fridge overnight before serving.
*After making this, you will never want to buy canned cranberry again. This cranberry sauce is so stinkin' easy to make and it comes out so sweet and tangy, you will just love it. If you can't find the flavored seltzer water, just use fresh lemon juice instead. This is a dish that you can make up to a week ahead of time because the longer it sits in the fridge, the better it gets. The one bad of cranberry does make a lot, so if you're not planning on having a lot of people, you can cut the recipe in half. This Thanksgiving, skip that canned stuff and try this...you will love it!
But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law. Galatians 5:22-23
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 tbsp butter, melted
1 tsp vanilla
1 1/2 cups whole pecans
9-inch unbaked pie shell
Preheat oven to 350 degrees.
In a large bowl, stir together eggs, syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake 50-55 minutes or until knife inserted 1/2-way between center and edge comes out clean. Allow to cool completely before slicing.
*Pecan pie is an impressive dessert that couldn't be easier. But don't be fooled! This pie is not any healthier for you than pumpkin pie just because it has heart-healthy pecans. Those pecans are floating over a bed of pure sugar...but it's so hard to resist!! This pie goes great with a hot cup of coffee and a dollop of fresh whipped cream. It's sure to impress your Thanksgiving guests!
Know also that wisdom is sweet to your soul; if you find it, there is a future hope for you, and your hope will not be cut off. Proverbs 24:14
4-5 red potatoes, cubed (not peeled!)
3 tbsp butter
1/4 cup sour cream
2 tsp garlic powder
Salt and pepper
In a pot, cover the potatoes with cold water. Put the lid on and bring to a boil. Boil until potatoes are easily pierced with a fork. Drain thoroughly and return to the pot. Add the butter, sour cream, garlic powder and salt & pepper. Mash with a potato masher. Taste before serving and add more garlic powder if you like it more garlicky.
*Mashed potatoes and Thanksgiving go together like peanut butter and jelly. I started making red potatoes instead of traditional russet potatoes because they come out creamier and since you leave the skin on, they have the added nutrition. If you're not a garlic fan, you can always leave it out. These potatoes need no gravy because they are so flavorful on their own, but what would mashed potatoes be without being smothered in wonderful gravy? (P.S. Stay tuned for the gravy recipe!)
The LORD is my strength and my song; he has become my salvation. He is my God, and I will praise him, my father's God, and I will exalt him. Exodus 15:2
3 slices white bread, cubed
3 slices wheat bread, cubed
2 sweet Italian sausages, with casing removed
1 tbsp olive oil
1 tbsp butter
1/4 cup dried cranberries
1 large celery stalk, diced
2 carrots, diced
1 shallot (or onion), diced
1 clove garlic, minced
4 sage leaves, chopped fine
2 cups chicken stock or broth
Salt and pepper
Leave the bread cubes on a sheet pan overnight to dry out.
In a pan, heat the olive oil and crumble in the sausage. Cook until brown and crumbly, remove from pan and set aside. In the same pan, add the butter and saute the celery, carrot, onion and garlic until soft, about 5 minutes. Season with salt and pepper.
In a bowl, combine the sausage, veggies and cranberries with the bread cubes and sage. Season with more salt & pepper. Pour over the chicken broth until all is absorbed into the bread (you may not need all of the broth). Pour into a greased baking dish and bake at 350 degrees COVERED for 15 minutes. UNCOVER and bake another 5-10 minutes, or until the top is slightly crispy and golden brown.
*I am a stuffing freak! I absolutely love stuffing, not just on Thanksgiving, but any time of the year. I have always made the stuffing from the box, and kind of spruced it up with my own special touches, but this one takes the cake. It is so easy to make from scratch, and it comes out so moist and delicious, you will never want to buy the boxed stuff again. The combination of the sausage and cranberries is so good, you will be pleasantly surprised. You get a sweet and tangy flavor from the cranberries, and a sweet but savory flavor from the sausage. Don't like either of those things? Leave them out and proceed with the recipe without them.
"Come now, let us reason together," says the LORD. "Though your sins are like scarlet, they shall be as white as snow; though they are red as crimson, they shall be like wool. Isaiah 1:18
1 large butternut squash, peeled and cubed
2 apples (recommend gala or fuji apples), diced
1 tsp cinnamon
1 tsp nutmeg
Salt and pepper
4 tbsp olive oil
For the candied walnuts
1 cup whole walnuts
1 cup sugar
Heat the oven to 400 degrees. Place the cubed squash and diced apples on a sheet pan and toss with the cinnamon, nutmeg, salt, pepper and olive oil. Roast for 15-20 minutes, turning halfway through, and until the squash is tender. Mash the squash together with the apples.
While the squash is cooking, make the candied walnuts. In a small saucepan over low heat, melt the sugar until it starts to turn an amber color. Try not to stir, but do it very gently if you have to. Once all the sugar is melted, turn off the heat and carefully add in the walnuts and stir to coat. Remove the walnuts with a slotted spoon onto a piece of parchment or wax paper. Allow to cool completely.
Once cooled, roughly chop the walnuts and sprinkle over the mashed squash and apples. Serve hot.
*I had never worked with butternut squash before this. Turns out it was pretty easy and fun! It's a bit like carving a small misshapen pumpkin because the squash has seeds just like a pumpkin. Roasting the squash gives it this wonderful flavor that just screams out Thanksgiving. The color is beautiful, and together with the apples makes for a sweet and delightful side dish. The candied walnuts add a great crunch to the dish, and if you have some left over, make great gifts! Just wrap some candied walnuts in a cellophane bag, and leave them on everybody's place setting for a treat!
But as for me and my household, we will serve the LORD. Joshua 24:15b
4-5 yams, peeled and cubed
2 tbsp butter
About 1 cup brown sugar
1 cup mini marshmallows
Salt & pepper
In a pot, cover the yams with water and bring to a boil. Boil until yams are fork-tender (when pierced with a fork, they are soft and tender). Drain.
Mash the yams and the butter together with your favorite potato masher (a ricer works the best). Season with salt and pepper.
Transfer the mashed yams to a greased baking dish. Sprinkle the brown sugar over the top followed by the marshmallows. Bake at 350 degrees until marshamallows just start to brown, and brown sugar is starting to melt. Serve hot.
*This is one of my all-time favorite Thanksgiving side dishes. Something about the savory but sweet yams with the brown sugar and marshmallows is just so heart-warming and delicious. It may seem funny to be adding pepper to a somewhat sweet dish, but trust me, it works. It lends just the right amount of heat to the dish that you get this kind of "sweet heat" in the back of your throat. It's just great. I hope you love this as much as I do!
And he made known to us the mystery of his will according to his good pleasure, which he purposed in Christ, to be put into effect when the times will have reached their fulfillment—to bring all things in heaven and on earth together under one head, even Christ. Ephesians 1:9-10
1 pkg active dry yeast
1 tsp honey
1 cup lukewarm milk
4 tbsp butter, melted
3 cups flour
1 tsp salt
1 egg, lightly beaten
1 egg yolk beaten with 1 tbsp milk, for the glaze
Combine the yeast, honey, milk and butter, stir and let sit for 15 minutes. In a large bowl, combine the flour and salt. Make a well in the center and add the egg and yeast mixture. Stir with a wooden spoon starting in the center and gradually working in all the flour to form a rough dough.
Transfer to a floured surface and knead until smooth and elastic. Place in a lightly oiled bowl, cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
Grease a baking sheet. Punch down dough and divide into three equal parts. Roll each piece into a long thin strip. Begin braiding the loaf and tuck the ends underneath. Cover loosely and leave to rise another 30 minutes in a warm place.
Preheat the oven to 350 degrees. While the oven is warming up, glaze the loaf with the egg and milk mixture. Bake 40-45 minutes, or until golden brown. Cool on a wire rack.
*This is officially the coolest thing I have ever made. It came out so awesome and the smell in the house was incredible. There is nothing like homemade bread. And trust me, if I can make this ANYONE can make this! It is a little time-consuming, yes, but it is not hard and it is well worth it. I recommend making this a couple days ahead of Thanksgiving so you're not scrambling on Turkey Day to make fresh bread. This is an impressive addition to any meal, and it is certainly delicious! Sure it's easier to just buy a tube of biscuits and whip those up in a hurry, but you can't beat homemade bread from scratch - and believe me, it's easy!
Now he who supplies seed to the sower and bread for food will also supply and increase your store of seed and will enlarge the harvest of your righteousness. 2 Corinthians 9:10
Makes about 4-6 side-servings
1 bag fresh green beans, washed and trimmed
1 shallot, sliced
1 tbsp olive oil
Salt and pepper
In a large skillet, heat the olive oil over medium heat until it starts to shimmer. Toss in the sliced shallot and season with salt. Cook until soft, about 5 minutes.
Add the green beans to the skillet and season with a little more salt, and pepper. Toss to coat in the oil and shallots. Cook until green beans are tender but still slightly crisp.
*Another super easy, but super impressive side dish! I love the flavor of shallots, and the depth they add to plain old green beans. This dish takes literally minutes to make and is a colorful addition to your Thanksgiving feast. I would stay away from using frozen green beans for this. While they would work, it's just not the same as fresh. Some supermarkets even have bags of green beans already washed and trimmed for you! Give this veggie side dish a try - you will not be disappointed.
Whoever trusts in his riches will fall, but the righteous will thrive like a green leaf. Proverbs 11:28
Makes about 4-6 side-servings
3 medium-sized yellow squash
Salt and pepper
Slice the squash on the bias (diagonally). Heat a stovetop grill and spray with non-stick spray. Grill each piece of squash for about 4-5 minutes per side, or until grill marks start to appear. Season with salt and pepper.
*Tired of the same old side dishes on Thanksgiving, and want something that will liven up the meal? Try this dish. It couldn't be easier and quicker, and grilling the squash makes it more flavorful and beautiful. Don't have a stovetop grill? Get one! (Just kidding). You can also roast them in the oven on a baking sheet for about 15 minutes at 375 degrees. You won't have the impressive grill marks, but it will still taste great.
Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. Genesis 1:29
If you watch the Food Network on a regular basis like I do, you would have noticed that they talk about a technique for turkey-cooking called "brining." There is another method that I saw used in Bon Appetit Magazine called "salting." What's the difference? What are brining and salting? What's the better method for cooking your turkey? Read on to find out!
BRINING, is basically submerging the whole turkey in a seasoned liquid. The most basic brine is just simple salt water. But you can add other flavors like peppercorns, dried herbs and spices, maybe some garlic or other aromatics, and of course, salt.
Brining the turkey allows that flavorful liquid to penetrate the meat and make it juicy and moist - and don't forget flavorful.
How do you brine a turkey? Make sure you have room in the fridge first! Find a container that will hold the turkey with enough room to cover it with liquid. The basic formula for a brine is 1/2 to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). So, if you need 4 gallons of liquid to cover the turkey, you need about 4 cups of salt. Add other seasonings as desired and let the turkey sit for 6-8 hours, or overnight. If you don't have room in the fridge, you can add ice to the brine to keep it cool, but make sure to replace the ice once it melts! Remove the turkey from the brine, pat it dry, and cook as normal.
SALTING, is a technique similar to brining in that it bring lots of flavor to the party, but it is different in that you are not using a liquid. The salt draws moisture to the surface of the turkey, where it combines with the salt and the other seasonings. Eventually, that flavorful salted liquid is reabsorbed by the meat, making it moist and flavorful just like a brine.
How do you salt a turkey? Combine kosher salt with herbs (think rosemary, thyme, basil, sage, bay leaves, etc.), cracked black pepper, some lemon zest, and maybe some minced garlic. Rinse the turkey inside and out, but don't pat dry. Place the turkey on a baking sheet lined with parchment paper. Rub the salt all over the turkey and cover with more parchment paper and then a layer of foil (don't let the foil touch the turkey). Set in the fridge overnight (18-24 hours). Rinse the turkey again, pat very dry, rub with butter and roast as normal, basting with pan juices.
Which technique is better? It's all about your preference. Both techniques turn out a flavorful and juicy turkey. Salting is a little bit more involved than brining, but brining can take up a ton of room in the fridge, and you will have to keep an eye on it if you're using ice to keep it cool. I have tried both, and I prefer salting to brining, but that's just me. It's all up to you now. You can search the Food Network for brine recipes, and Bon Appetit magazine for salting recipes. It's all up to you now! Good luck!
1/2 can packed pumpkin
1/2 cup heavy cream
1 tsp vanilla, divided
Pinch cinnamon, nutmeg, allspice and ground cloves
1/4 cup sugar, divided
In a medium bowl, mix together the pumpkin, 1/2 tsp vanilla, half the sugar and the spices.
In another small bowl, whip the heavy cream with the remaining sugar, and 1/2 tsp vanilla until stiff peaks are formed in the whipped cream. (Be careful not to over-whip, or you will make butter!)
Fold the whipped cream in with the pumpkin mixture until it is light and fluffy. Serve cold topped with more whipped cream and a sprinkling of cinnamon.
*This is a great, light alternative to pumpkin pie for dessert on Thanksgiving. It's not too sweet, and it won't weigh you down any more than you already are from Thanksgiving dinner! You could even float a dollop if this in your after-dinner coffee for an added treat, if you're feeling adventurous. This is also a great way to use up leftover pumpkin if you've got it!
Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Matthew 6:26
3 tbsp Dijon mustard
3 tbsp honey
Juice of 1/2 lemon
1 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp marjoram
Pinch salt & pepper
About 1/2 cup olive oil
Whisk together ingredients in the order given, being sure to whisk in the olive oil slowly to form an emulsion. (What's an emulsion?)
Pour over salad greens, use as a dipping sauce for chicken (or turkey!), or as a marinade for almost any type of meat.
*This was one of those recipes that "just came to me." I'm sure there's hundreds, if not thousands of homemade honey mustard sauces out there, but this one hit me as I was yet again trying to figure out what to make with chicken. I decided to whip up this sauce and marinate the chicken in it, and then use the leftover sauce for dipping. NOTE: If you do this, don't forget to boil the sauce to ward off any bacteria from the raw chicken. This sauce is sweet and tangy, and I really liked it. I hope you will too!
But you are a chosen people, a royal priesthood, a holy nation, a people belonging to God, that you may declare the praises of him who called you out of darkness into his wonderful light. 1 Peter 2:9
It's November, and to me that only means one thing: THANKSGIVING IS COMING!!
Thanksgiving is like the Superbowl of cooking for me. It is my absolute favorite holiday because not only do I get to cook (and eat) great food, I get to spend quality time with my family and not have to worry about exchanging gifts or anything like that. It is such a relaxing holiday.
So, that being said, here's my plan: I am going to attempt to cook one item everyday that could be featured in a Thanksgiving dinner. There's 23 days between now and Thanksgiving, so I am hoping to come up with 23 recipes that you will be able to use for your Thanksgiving feast. And yes, I will be posting a turkey recipe for you - the picture will just have to come later.
I will be doing it all, from appetizers to side dishes, to the main event (the turkey) to desserts.
If there's anything specific you would like a recipe for, or if you have any questions on any of the recipes, leave me a comment and I'll see what I can do!
Here goes nothin'!
4-5 carrots, peeled and grated
1/2 cup raisins
1/3 cup pineapple chunks (canned is ok)
1/2 cup mayonnaise
1/4 sour cream
Salt & pepper
Mix together all the ingredients in a large mixing bowl. Stir until everything is coated with the mayo and sour cream. Serve cold or at room temperature.
*This is a great salad to make for a party or a picnic. It's so fresh and healthy, everyone will love it. And if you let it sit in the fridge overnight, all those flavors will meld together and will become even tastier! Honestly, the hardest part about this salad is grating the carrots. But, if you've got a food processor with a grater attachment, it makes it even easier. Be sure to grate the carrots long-ways to make nice long strands, almost like noodles. Enjoy this one!
And our hope for you is firm, because we know that just as you share in our sufferings, so also you share in our comfort. 2 Corinthians 1:7
For the meatballs:
1 cup fresh breadcrumbs (2 slices bread in food processor)
1/3 cup milk
2 tbsp butter, divided
1 small shallot, diced fine
1 lb ground beef
1 egg, slightly beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/2 tsp paprika
For the sauce:
2 tbsp flour
1 cup beef stock or broth
4 oz sour cream (about 1/2 cup)
In a small pan, melt 1 tbsp butter and saute the shallot until soft. Remove from pan and set aside.
In a large bowl, soak the breadcrumbs in the milk for about 2 minutes. Add the remaining ingredients including the shallot into the bowl. Mix until well combined. Shape into small meatballs.
Melt the other tbsp butter in a large frying pan and cook the meatballs on all sides until no longer pink in the middle. Remove from pan.
Whisk in the flour and stir for 1 minute. Add the beef broth and whisk to get out any lumps. Stir until thick. Add the sour cream and bring to a boil. Add the meatballs back in, cover, and simmer for 5 minutes.
Serve over egg noodles, or just by themselves as an appetizer!
*Oh baby do I love Swedish meatballs. My mom used to make them for us when we were kids, but not often, so it was a treat when she made it. I just love the thick sauce, and the soft tender meatballs. This recipe is not hard to make at all. It always seemed a little daunting to me as a kid, but now that I'm all grown up, and I have made this recipe myself, it's easier than it looks! The milk-soaked bread really does keep the meatballs moist. And you can use any bread you have around the house. I used wheat bread for this particular batch, and it turned out fine! This recipe makes about 20 small meatballs.
Therefore, I urge you, brothers, in view of God's mercy, to offer your bodies as living sacrifices, holy and pleasing to God—this is your spiritual act of worship. Romans 12:1
About 1 bag chocolate melting pieces (or 2 cups) NOT chocolate chips!
1 cup peanut butter
About 1 cup powdered sugar
Mini muffin tray and paper liners
Pour about an inch of water into a medium-sized pot and place a bowl over the pot to make a double-boiler. Turn the heat on low and bring the water to a simmer. Melt the chocolate in the bowl until smooth and completely melted.
Place the paper liners in each cup of the mini muffin tray. Drop about 1 small spoonful into each cup (about halfway up the side). With your spoon, push the chocolate up the sides of the cups to make sort of a well in the cups. Place the tray in the fridge for 5 minutes or more to harden.
Meanwhile, make the peanut butter filling. Mix together the peanut butter with the powdered sugar, mixing in a little bit of the sugar at a time until the peanut butter is like soft dough. Take the hardened cups out of the fridge and drop in about a teaspoon of the peanut butter in each cup. Flatten it down with your spoon, and make sure it will not poke up out of the top.
Melt some more chocolate (if needed) in your double-boiler. Pour enough chocolate over the tops of the cups to cover the peanut butter and to "seal off" the cups. Place back in the fridge and let harden for about 10 minutes.
Keep in the fridge in a zip-top bag or plastic container.
*These peanut butter cups take a little bit of work, but are well worth the effort. Who doesn't like homemade candy? You could even use the bigger muffin tins if you wanted, but just spread the chocolate and peanut butter a little thinner - like a real peanut butter cup. This is a fun thing to do with kids on a lazy Saturday afternoon. They can help you stir the melted chocolate, stir the peanut butter mixture and help you drop in the chocolate and peanut butter in each of the cups. I used a mixture of milk and dark chocolate, but you can use whatever you like. You can even use white chocolate! The chocolate I used can be found at most craft stores in the baking section. They are usually close to the chocolate molds that they have, and are available in lots of different colors. You could make them different colors for different holidays even! Try making these yummy peanut butter cups at home - it's guaranteed to make you smile!
For the word of God is living and active. Sharper than any double-edged sword, it penetrates even to dividing soul and spirit, joints and marrow; it judges the thoughts and attitudes of the heart. Hebrews 4:12
2 eggs, lightly beaten
1 15oz can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 12oz can evaporated milk
9" unbaked pie shell
Preheat oven to 425 degrees.
Combine filling ingredients in the order given. Pour into pie shell. Bake 15 minutes at 425, then reduce heat to 350 degrees and bake for 40-50 more minutes, or until pie is set and knife inserted near center comes out clean.
Cool completely and serve with whipped cream.
*To me, nothing says holidays like pumpkin pie. I think pumpkin pie has got to be my favorite pie. For one, because it is so easy to make, and two, it is so smooth and custardy. I just love it. Why is this recipe called "Punkin' Pie?" That's what I always called it growing up, and even to this day. Stay tuned because I am going to be experimenting with new ways to use pumpkin here on NJ Fresh. Pie is great, but there are lots of other great recipes that use pumpkin that I am dying to try. With Thanksgiving nipping at my heels, I've got to start testing recipes now!
The fear of the LORD is the beginning of wisdom, and knowledge of the Holy One is understanding. Proverbs 9:10
SALTY WATER BOILS FASTER?
You have probably heard and/or seen that you should put salt in your pot of water if you're making pasta or boiling potatoes, or something like that. I know I have heard a few different reasons: the salt will season your food, the salt makes the water boil faster, etc.
Well, while those are good reasons, and are partly true, the REAL reason to put salt in your pasta (or whatever) water is because it allows the water to boil at a lower temperature. It doesn't necessarily boil faster, just "cooler." It also helps to season your food, so it's kind of an added bonus.
The bottom line? When you put a pot of water on to boil for pasta, potatoes, or whatever - throw a generous amount of salt in there before you turn the heat on. For small pots, I would say about 2 tbsp would do the trick. For medium pots, a small handful, and for big pots, a good handful.
And if you haven't done so already, make the switch from table salt to Kosher salt. Table salt is very fine grains and has iodine in it, which doesn't hurt anything, but Kosher salt is just salt, and the grains are a little bigger. They stick to food better and quite honestly, it's cheaper. Kosher salt doesn't do so well from a shaker like table salt, so you will have to use your fingers to dish out the salt, but hey, that's the fun of it!
I apologize for not having a picture for this recipe! I was too busy eating the soup, I forgot to take the picture!
Just like the stuff from New England, only from Jersey!
*Makes about 5 quarts*
6-8 potatoes, diced
2 large celery sticks, diced
3 carrots, diced
1/2 onion, diced
2 garlic cloves, minced
6 strips bacon, diced
4 tbsp butter
4 cans clams, reserve the juice
1/3 cup flour
6-7 cups whole milk
1 cup half & half (or heavy cream)
Salt & pepper
In a large 6-qt stockpot, cook the bacon bits until crispy. Remove with a slotted spoon and drain on a paper towel - set aside. In the same pot, melt the butter and add the carrots, celery, onion and garlic. Season with salt and cook for about 5 minutes, or until veggies start to become tender. Add the potatoes and cook for another minute. Sprinkle in the flour and stir to coat all the vegetables. Cook for 1 more minute.
Slowly add the milk to the pot and stir to get out any lumps. Cover and bring to a boil, stirring often. Once potatoes have softened (like for mashed potatoes), turn off the heat and add two cans of the clams. CAREFULLY blend the soup with an immersion (or, stick) blender, or in a regular blender. Leave some of the soup chunky.
Put the soup back on the stove over low heat and add the clam juice, half & half, bacon bits and the remaining clams. Stir until well combined and just heated through.
Serve hot.
*This is my favorite soup to make, but be warned - it does take some time. I recommend prepping all your ingredients first: chop the veggies, set out the milk, chop the bacon, have the butter and flour ready...you get the idea. Once you have everything set out, you can start making the soup. It's just so much easier that way, than to try and do things during the cooking process. When the NY Giants beat the NE Patriots in the Superbowl in 2007, I temporarily renamed this soup to "Big Fat Loser Clam Chowder." Then, I permanently changed the name to New Jersey Clam Chowder. It's pretty much the same as NE Clam Chowder, but I'm sure there are some true New Englanders who will tell me it's not "authentic" enough. So, this is the Jersey version. I usually make this soup for our church soup suppers, and it's always the first one to be sold out. Try it out for yourself...you'll see!
A man finds joy in giving an apt reply— and how good is a timely word! Proverbs 15:23
Large restaurant style tortillas (as many as you want)
Tomato sauce
Grated Cheese (mozzarella works best)
Any other toppings you like
Preheat the oven to 350 degrees. Spread a thin layer of tomato sauce on each of the tortillas. Sprinkle with cheese and any other topping you are using. (Try not to overdo the cheese and toppings - remember this is a thin pizza).
Place the tortillas on a baking sheet and bake for about 15 minutes, or until cheese has melted. Cut into wedges and serve hot (or cold!).
*This is great as an appetizer, a snack, or even a light dinner. It is so quick and easy, and tasty too! The tortilla gets nice and crispy and makes for a great flavor. But I mean it when I say don't go too crazy with the toppings because you will be left with a soggy, nasty pizza. This is probably the one time when I would say, "Yes you CAN have too much cheese!" This pizza makes a great after-school snack for kids because (if they're old enough), they can do it themselves. It's kind of a twist on the classic English Muffin pizza we used to make as kids. Try it, you'll love it!
Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. John 14:27
2-3 chicken breasts, cubed
1 cup flour
1 egg, beaten with 2 tbsp milk
Salt and pepper
Oil for frying
For the sauce:
1/2 cup hot sauce (like Frank's Red Hot)
1/3 cup melted butter
1/2 tsp chili powder
1/2 tsp paprika
Season the flour and the egg mixture with salt and pepper. Coat the chicken cubes in flour, shaking off the excess. Coat the cubes in the egg mixture, then put back into the flour and coat the cubes thoroughly.
In a large cast iron skillet, or heavy pan, heat the oil to about 375 degrees. (To test this, flick a little bit of water into the oil. If it pops, it's ready.) Working in batches, carefully drop in the chicken pieces and fry on both sides until golden brown and are just firm to the touch. Drain on a paper towel.
Mix together the hot sauce, melted butter, chili powder and paprika in a bowl. Dip the fried chicken pieces into the sauce until well coated. Serve with bleu cheese dressing and celery sticks.
*I absolutely love buffalo wings, but sometimes, I just want the good stuff without having to deal with the bones. This is a great way to enjoy wings. Ok, technically they're not really "wings," they're more like chicken nuggets, but you get the idea. You can make these as hot, or as mild as you want. I personally like my wings on the hotter side, and like the cooling effect you get from the bleu cheese and the celery. And trust me, these are so easy to make yourself, you won't want to order them as an appetizer for $8.99 or whatever they charge these days.
Restore to me the joy of your salvation and grant me a willing spirit, to sustain me. Psalm 51:12
1 cup shredded New York Sharp Cheddar (yellow)
1 cup shredded Wisconsin White Cheddar
1 cup shredded Fontina
1 cup shredded Gruyere
1/2 lb macaroni noodles (or 1/2 box)
4 tbsp butter
4 tbsp flour
3 cups whole milk
Pinch nutmeg
Salt and Pepper
1/2 cup dried breadcrumbs
1-2 tbsp olive oil
Preheat oven to 375 degrees.
Cook the macaroni according to package directions.
Meanwhile, make the cheese sauce. Melt the butter in a large saucepan over medium heat. Slowly whisk in the flour, and cook for about 1 minute or until bubbly. Slowly whisk in the milk, whisking constantly and until smooth. Cook until sauce begins to thicken, stirring occasionally. Add salt, pepper and nutmeg once sauce is thick. Add the 4 cheeses together, a handful at a time until the sauce reaches a nice, thick "cheesyness" (you may not use all the cheese).
Drain the macaroni noodles and put back in the same pot. Pour the sauce over the noodles and mix well. Pour the mixture into a greased baking dish.
Combine the breadcrumbs with the olive oil and mix until the breadcrumbs are all moistened. Sprinkle over the top of the mac & cheese.
Bake for 30-35 minutes or until bubbly and golden brown on top.
*Why is this called "multicultural" mac & cheese? Because you are using 4 cheese from practically all over the world! 1 from New York, 1 from Wisconsin, 1 from Italy, and 1 from Switzerland. One of my youth group kids actually came up with the name, and I loved it, so it stuck! This mac is so easy to make, you will never want the boxed stuff again. It comes out so creamy and rich, and oh yeah, CHEESY! I like to sprinkle even more cheese on top under the breadcrumbs, just for more cheesyness. You know me, anytime there is chees involved, I am on board!! Enjoy!
Delight yourself in the LORD and he will give you the desires of your heart. Psalm 37:4
1/2 cup prepared coffee
1/2 cup prepared hot cocoa
1-2 tbsp sugar (optional)
1-2 tbsp milk (optional)
Whipped Cream (optional)
In a mug, mix together the coffee and cocoa. Top with whipped cream. Enjoy!
*My camp friends and I invented this drink during family camp one year in the winter. The cocoa machine was right next to the coffee machine, and so we decided to mix the two together to make a "cappucino." The resulting drink tasted just like a cappucino and gave us so much energy! We would drink about 3 or 4 of them in a day and be totally wired until bed time! It's kind of a fun drink to make if you're feeling adventurous. Nothing like re-living the old camp days!
Also, if two lie down together, they will keep warm. But how can one keep warm alone? Ecclesiastes 4:11
One of my faithful readers brought up something that I felt I needed to share with the rest of my faithful readers.
It seems that when attempting to cook our Perfect Steak, that the steak they had cooked didn't come out, well, perfect.
I would like to clarify that that particular recipe and technique works for steaks of a thicker cut. The thinner your cut of meat, the less time it will take to cook. If your meat is very thin, you may even be able to skip the "finish in the oven" step altogether and just stick to grilling and/or pan searing.
The real key is to pay attention to your food. If your steak starts to resemble shoe leather in appearance and in taste - you overcooked it. If your steak looks juicy and tender, it's just right!
Best of luck fellow steak-cookers!
1 tube croissant dough (the kind you find in the refrigerated section of the supermarket)
About 1/2 cup grated parmesan cheese
About 1 tbsp dried basil
Break apart the individual croissants and lay them out flat on a baking sheet. Sprinkle each piece with parmesan cheese and basil in a thin layer. Roll up each croissant and sprinkle with more parmesan cheese.
Bake at 350 degrees for about 15-18 minutes, or until croissants are golden brown and cooked through.
*This recipe is a great way to spruce up stuff that comes pre-packaged. I love the croissants by themselves, but the cheese and basil give them a nice kick and a great flavor. You could even use different kinds of cheese if you wish - cheddar, swiss, romano. Use your imagination!
1 9-inch pie crust
2 chicken breasts, cooked and shredded
1 cup frozen mixed vegetables
2 tbsp butter
2 tbsp flour
1 cup chicken stock, warm
1/4 cup milk
1/2 cup shredded cheddar cheese
Salt and pepper
1 egg, beaten
Preheat oven to 375 degrees.
In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute, until bubbly. Whisk in the warm chicken stock, and bring to a boil, stirring often. Whisk in the milk and season with salt and pepper. Turn off the heat.
Combine the shredded chicken, vegetables, sauce and cheese. Taste for seasoning and add more salt and pepper as needed.
Pour the mixture into an 8x8 inch glass baking dish. Cover with the pie crust and cut vents in the crust to allow steam to escape. Brush with the beaten egg. Bake for about 30 minutes at 375, or until crust is golden brown, and mixture is bubbly.
*I sometimes surprise myself with how good something comes out. I have always made chicken pot pie the "easy" way, with cream of chicken soup and Bisquik biscuits on top. But man oh man, is this recipe easy. You can even make it ahead of time, assemble everything and just bake it when you're ready. The sauce is incredible - so much flavor and depth, you will love it. And the greatest part is that it's made from scratch! I even made my own pie crust for this one, and it was just phenomenal. There are those recipes that just warm your heart, soul, and belly - and this is one of them.
"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11
Makes 4 side servings
4 large carrots, peeled and sliced on the bias
About 4-6 large slices of fresh ginger (if you don't have fresh, use 1/2 tsp ground ginger)
2 tbsp butter
4 tbsp honey
Salt and pepper
In a pot fitted with a steamer basket, steam the carrots with the fresh ginger slices until the carrots are just tender (if you are using ground ginger, wait for the next step).
In a separate pan, melt together the honey and butter until it comes to a boil. Toss in the carrots and ginger slices(here's where you would add the ground ginger), and toss everything to coat. Season the carrots with salt and pepper.
DO NOT EAT THE GINGER SLICES!! They are only for flavor.
Serve the carrots immediately.
*This is such an easy side dish to make. It takes an otherwise boring vegetable side dish and turns up the volume just enough to make the flavors pop in your mouth. The fresh ginger adds a certain "je ne sais quoi" to the dish that you will just love. But yes, please don't eat the fresh ginger. If you used ground ginger, you can eat that :)
May the Lord direct your hearts into God's love and Christ's perseverance. 2 Thessalonians 3:5
Makes six little loaves
2 lbs ground beef
1 egg
1/2 cup Bisquik
1 tsp each salt & pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
1 tbsp Worcestershire sauce
Approx. 1/2 cup BBQ sauce
Preheat oven to 450 degrees.
Mix together all of the ingredients in a bowl, but only use 1/4 cup of BBQ sauce, reserving the other 1/4 cup for the topping. Mix until well combined. In a 13x9 inch glass baking dish, spray with non-stick spray and turn out the meatloaf mixture into the dish. Form into a loaf shape, then cut into 6 equal portions. Give them each enough space in the dish, about 1-inch apart. Brush the tops with the remaining BBQ sauce.
Bake for about 20-25 minutes, or until meat is no longer pink in the middle.
*Ah, meatloaf. The bane of my mother's existence. Growing up, my mom never made a good meatloaf - which she will admit to this day. She tried dozens of recipes from friends, colleagues, relatives, and just could not deliver a good meatloaf. One day, my brother and I both implored of her, "Mom, can you just not make meatloaf anymore?" She agreed. When I got married, I set out to prove that a good meatloaf could be made. I didn't want to be the wife who couldn't make meatloaf. And well folks, here it is. This is my meatloaf, and it's delicious. The trick is that the meatloaf doesn't cook in a loaf, but rather in "baby" loaves so it cooks quicker and doesn't get as greasy. For special occasions, I amp it up a little by adding some crispy bacon or pancetta right into the mixture. Try this recipe, and I hope it becomes part of your family tradition.
Therefore, as we have opportunity, let us do good to all people, especially to those who belong to the family of believers. Galatians 6:10
Makes about 4 side servings
4 medium potatoes, peeled and diced
4 tbsp butter
1 tsp each salt & pepper
1/2 tsp garlic powder
1/4 cup sour cream
1/4 cup milk
In a pot, cover the potatoes with cold water. Cover the pot and bring the potatoes to a boil over medium heat and boil until the potatoes are tender and are easily pierced with a fork.
Drain the potatoes and immediately return them to the pot and put the lid back on. Let the potatoes steam for about 5 minutes.
Mash the potatoes with the butter, sour cream, milk, salt, pepper and garlic powder until smooth and fluffy.
Serve hot with more butter or your choice of gravy.
*Mashed potatoes to me is such a soul food. It warms you from the inside out. These mashed potatoes are so good, they really don't need gravy. I usually just put a little more butter over the top and let it slowly melt. You want to make sure not to over-mash your potatoes, otherwise they get sort of tough and gluey. If you have a potato ricer, even better. A ricer makes potatoes fluffy and assures you will have not one lump. What is a ricer? Well, it looks like this: 
If you don't have one, that's ok, a regular potato masher will do the trick. Enjoy!
I, even I, am the LORD, and apart from me there is no savior. I have revealed and saved and proclaimed— I, and not some foreign god among you. You are my witnesses," declares the LORD, "that I am God. Isaiah 43:11-12
Makes about 2-3 servings
1/2 lb linguine, or other long noodle (spaghetti, fettuccine)
2 eggs
1/2 cup whole milk, or half & half
4 strips bacon, diced
1 tsp each salt, pepper & dried parsley
1/2 tsp nutmeg
In a large skillet, fry the bacon bits until crispy. Remove from pan and drain on a paper towel. Set aside. Cook the pasta in salted boiling water, about 7-8 minutes.
Meanwhile, in a bowl beat together the eggs, milk, salt, pepper and parsley until very smooth. Set aside.
Leave about 1 tbsp of the bacon fat in the skillet. Heat the pan and toss in the cooked pasta. Toss to coat in the bacon fat. Off the heat, slowly add the egg mixture to the pasta. Stirring constantly, heat the eggs with the pasta, being careful not to really scramble the eggs. The eggs should be more like a sauce - not scrambled eggs over pasta. Turn off the heat and add the bacon. Stir to combine.
Sprinkle with fresh parsley and serve immediately.
*I saw this dish on "The Best Thing I Ever Ate: Breakfast" on the Food Network. It looked simple enough to make, so I decided to try it at home, but of course, I had to add BACON to it! On the show, the dish only had the egg sauce with the pasta and some fresh herbs. It looked a lot fancier than how I made it. The resulting dish turns out very savory and delicious. The eggs make a thick and creamy sauce for the pasta and it is so tasty. You just have to be careful not to scramble the eggs. Once you get the technique down, you can add whatever breakfast ingredients you like - sausage, veggies, fresh herbs. Now, would I say this is the best thing I ever ate? No, but it sure is tasty!!
Trust in the LORD forever, for the LORD, the LORD, is the Rock eternal. Isaiah 26:4
4-6 boneless chicken thighs
Juice of 1 lemon
1/4 cup balsamic vinegar
1/2 tsp chili flakes
2 garlic cloves
1 tsp fresh ginger, diced small
1 tsp salt
1/4 tsp pepper
1/4 cup sugar
1 cup olive oil
In a blender with the motor running, pour in (in this order): balsamic vinegar, chili flakes, garlic, ginger, salt, pepper, sugar, and lemon juice. Scrape down the sides to make sure everything is well incorporated.
Turn the motor back on and slowly pour in the olive oil to create an emulsion.
In a large zip-top bag, pour the marinade over the chicken. Squeeze out all the air and marinate in the fridge for at least 2 hours. Cook the chicken on a grill or in a 375 degree oven, until it is no longer pink and juices run clear. Heat the marinade in a saucepan and bring to a boil to kill the bacteria. Use as extra dipping sauce.
*I bought some fresh ginger at the market the other day, and had no idea what to do with it! I found this recipe and put my own twist on it. It is so flavorful. The balsamic vinegar is sweet and thick, and the ginger gives it a nice tang. I even put some extra slices of the ginger in the bag with the marinade, which made it extra special. This marinade would also work with pork and beef, if you are so inclined. Yet another reason to keep it NJ Fresh!
O God, you are my God, earnestly I seek you; my soul thirsts for you, my body longs for you, in a dry and weary land where there is no water. Psalm 63:1
Ok loyal NJ Fresh fans and readers, I think I have figured out the problem. Now, when you leave a comment, a pop-up window will appear allowing you to leave a comment however you like.
I hope it works. If not, please send me an e-mail and let me know!
Love to you all!
Aubrey <><
It has come to my attention that my loyal readers are not able to leave comments on the recipes. I truly truly apologize for any inconvenience. I imagine it has something to do with the new template I uploaded onto my blog. I will look into it, and let you all know if there is a way to get around it.
If you have questions or comments about any of the recipes that you need to send my way, feel free to e-mail them to me. You can access my e-mail address by viewing my profile over there on the right.
Meanwhile, don't stop reading and definitely don't stop cooking!
Lots of love to you all,
Aubrey
4 boneless chicken breasts
4 slices bacon, diced
8 oz fresh mushrooms, sliced
1 small shallot, diced
1 garlic clove minced
1/2 cup chicken stock
8 oz sour cream
Salt & pepper
Fresh parsely, for garnish
Cook the bacon bits in a large skillet until crispy. Remove from pan and drain on a paper towel. Season the chicken with salt and pepper. Brown the chicken on both sides in the bacon drippings. Remove the chicken onto a plate, set aside. Saute the mushrooms, shallot and garlic in the pan until tender, about 5-7 minutes. Reduce the heat to low and add the stock. Return the chicken to the pan, cover & simmer 15-20 minutes, or until chicken is just cooked through. Remove chicken to serving platter and cover with foil to keep warm.
Continue to cook the sauce until reduced by about half. Add the sour cream and cook over low heat until heated through, stirring constantly. If the sauce is too thin, let stand for about 5-10 minutes. If too thick, add more stock.
Pour sauce over the chicken and sprinkle with the bacon and chopped parsley.
Serve hot over noodles or rice.
*Say it with me: "Bacon makes everything better!" I surprised myself with how good this recipe was. This is one of my mom's old recipes and it is just delicious. The chicken is so flavorful and tender, and the bacon and mushrooms give it a hearty feel that is so satisfying. This recipe would also work great with pork chops, just don't cook them as long as the chicken. I used white button mushrooms for this, but any mushroom would work: porcini, shitake, cremini, portobello, you name it. In fact, a variety of mushrooms would make this spectacular - kind of a wild mushroom dish. Go crazy with it and try this for yourself...you will love it!
Seek the LORD while he may be found; call on him while he is near. Isaiah 55:6
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