THIRSTY THURSDAY

I chose today's recipe because it intrigues me! I haven't tried it yet, but I'm seriously thinking about it sometime during the holidays. I ran across it in my emails from TASTE OF HOME (another excellent cooking publication). Yes, I definitely subscribe to too many food magazines..just ask The Hubby! My philosophy is, "You can't have too many choices when it comes to trying new recipes!" 

MULLED DR. PEPPER

8 c. Dr. Pepper

1/4 c. packed brown sugar

1/4 c. lemon juice

1/2 tsp. ground allspice

1/2 tsp. whole cloves

1/4 tsp. salt

1/4 tsp. ground nutmeg

3 cinnamon sticks (3 inches)

In a 3 qt. slow-cooker, combine all ingredients. Cover and cook on low for 2 hours or until heated through. Discard cloves and cinnamon sticks. Yield 8-10 servings

*SURPRISING NUTRITIONAL FACTS: 1 serving=105 calories, 69 mg. sodium, 27 g. carb.

I will probably try this with DIET DR. PEPPER which will definitely help the calories and carbs. Not sure about the taste though. I tend to shy away from diet drinks. DIET DR. PEPPER, however is tolerable.

CROCKPOT WEDNESDAY

This week I tried a slow-cooker recipe from the November issue of FOOD NETWORK MAGAZINE. This magazine has become my 2nd favorite of all the magazines I subscribe to. SOUTHERN LIVING remains my all-time favorite. I happened to have a bag of barley in the pantry left-over from a soup recipe so I decided this was a perfect way to use it and try something a little different at the same time. The Hubby declared it a winner; so I will be making it again. Whenever I use beef I try to limit the amount and this recipe only calls for 1 1/4 pound.

SLOW-COOKER BEEF AND BARLEY

1 1/4 lb. boneless beef chuck (in one piece) My grocer didn't carry a roast this small so I halved it and froze the other half for another day

1 c. pearl barley
1/2 lb. cremini mushrooms, quartered (I omitted since the hubby doesn't do mushrooms)
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and green parts only) I used half an onion since I forgot to look for leeks at the grocery
1 sprig of thyme
4 c. low-sodium beef broth
1 tbsp. soy sauce
Horseradish,for serving (optional) I tried Horseradish on mine but I did not like it.
Combine all ingredients in a slow-cooker. Add 1 c. water, 1 tsp. salt, and 1/4 tsp. pepper. Cover and cook on low, undisturbed, for 8 hours.
Uncover and skim off excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow-cooker with some water, if desired. Divide among shallow bowls and top with beef. Serve with horseradish, if desired.

TUESDAY'S TREAT

As reported last week, my Bible study group, The Journey Women, came to  lunch. It was a real treat for me to plan the menu, set the table, and serve my friends. I've always loved cooking and entertaining but I never seemed to really have enough time to do what I wanted. Now that I'm retired I have time to plan and prepare and it makes it so much more satisfying! I've learned a few things in the process. 
Here are a few hints that have helped me:

• Plan the menu ahead of time with your guests in mind.
• Choose some things that can be prepared ahead and either frozen or refrigerated.
• Decide ahead of time what serving pieces you will need.
• List your tasks for each day leading up to the occasion including the day of. Don't be afraid to list small details.
• Set the table beforehand so that guests can be served and then be seated easily.
• Have drink choices easily accessible so that guests can serve themselves.

The menu for our luncheon included 2 types of quiche-veggie and ham, spinach salad, fruit salad, miniature bran muffins, hot spiced cider, coffee, miniature cheesecakes, and a goody bag with peanut butter balls to take home. Today's recipe was our dessert. It is a treat that I have made for years. It can be made ahead of time and refrigerated, is easy to make and serve, and is pretty as well as tasty!

MINIATURE CHEESECAKES
2 (8oz.) pkgs. cream cheese, softened
2 eggs
2 tsp. vanilla
1/2 c. sugar
1 can cherry pie filling (I used sugar-free)
Vanilla Wafers
Beat softened cream cheese,eggs,vanilla, and sugar together for 5 minutes. Put vanilla wafer in cupcake liner, top with mixture and bake at 350 for 10 min. Cool. Chill pie filling and cheesecakes for 30 min. Top with cherries before serving.
YIELD: 2-3 dozen 

 

MEATLESS MONDAY

In keeping with the potato theme today's recipe is a low-fat potato casserole. It would be great as a side dish or to carry to a covered-dish dinner as a vegetable. Lots of times potato casseroles are full of fat and calories. This one cuts fat and calories by using low-fat and whole milk in place of cream, and flour for thickener in place of cream or cheese. The potatoes are pre-boiled to speed up the baking time since low-fat milk curdles if it is in the oven too long.

LOW-FAT SCALLOPED POTATOES
2 tbsp. unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon Gold potatoes, peeled and thinly sliced
2 tbsp. all-purpose flour
1 c. low-fat milk (1%), at room temperature
1 c. whole milk, at room temperature
freshly ground black pepper
1/4 tsp. freshly grated nutmeg
1/4 c. gruyere cheese

1. Preheat the oven to 350. Lightly butter a 3 quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8-10 minutes. Drain the potatoes and return to the pot.
2. Meanwhile, melt 2 tbsp. butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
3. Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

SEAFOOD SUNDAY

I absolutely LOVE catfish! Of course my favorite way to eat it is fried. Anytime we are eating fresh seafood I always look for it first on the menu. Today's recipe is very easy and very good. I prefer to use small fillets from the seafood market but most of the time I'm stuck with frozen.

MUSTARD FRIED CATFISH
2/3 c. yellow cornmeal
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 c. prepared mustard
4 catfish fillets (6 oz. each)
oil for frying (I like canola or peanut)
In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture.
In an electric skillet or deep-fat fryer heat oil to 375. Fry fillets, a few at a time, for 2-3 min. on each side or until fish flakes easily with a fork. Drain on paper towels.
YIELD: 4 servings
   

SOUPER SATURDAY

Keeping with yesterday's theme,POTATOES,I found a delicious recipe for potato soup. Talk about warming, comfort food, this recipe really has all the qualifications! It's thick and creamy, includes bacon and cheese, and it will certainly warm your insides on a cold December day!

LOADED POTATO SOUP
4 red potatoes
2 tsp. olive oil
1/2 c. chopped onion
1 1/4 c. fat-free lower sodium chicken broth
3 tbsp. all-purpose flour
2 c. 1% low-fat milk, divided
1/4 c. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 bacon slices, halved
1/3 c. shredded cheddar cheese
4 tsp. thinly sliced green onions

PREPARATION

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 c. milk; add to pan with 1 1/2 c. milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

FRIDAY FAMILY FAVORITES

Potatoes have been, and always will be, a favorite of mine. I think I could eat them in some form every day. Today I will share some easy potato recipes that are healthier for you than traditional mashed potatoes with butter and cream and fries done in oil.
OVEN FRIES
4 medium potatoes
1 tbsp. olive oil
2 1/2 tsp. paprika
3/4 tsp. salt (I omit)
3/4 tsp. garlic powder
Cut each potato into 12 wedges. In a large bowl combine other ingredients and toss potatoes to coat. Transfer to a cookie sheet or baking pan coated with cooking spray. Bake at 400 for 40-45 min. or until tender, turning once.

RANCH POTATOES
1 1/2 lb. Yukon Gold potatoes (about 4 medium)

2 tbsp. light butter

1/4 tsp. salt

1/2 tsp pepper

1/3 c. reduced fat ranch dressing

2 turkey bacon slices, cooked and crumbled (I omit)

Bring potatoes and water to a boil in a large dutch oven; boil 15-20 min. or until tender. Drain; peel, if desired.

Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt, and pepper. Gradually add dressing, beating just until smooth. Top with crumbled bacon; serve immediately.

ROASTED NEW POTATOES

24 small round red potatoes (about 2 1/3 lb.)

olive oil-flavored cooking spray

1/4 c. Italian-seasoned bread crumbs

1/4 c. grated fresh Parmesan cheese

3/4 tsp. paprika

Place potatoes in a Dutch oven; add water to cover. Bring to a boil; reduce heat, and cook, uncovered, 15 min.or until tender; drain and cool slightly.

Preheat oven to 450.

Quarter potatoes; coat with cooking spray. Combine breadcrumbs, cheese, and paprika; sprinkle over potatoes, tossing to coat well. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450 for 20-25 min. or until coating is crispy.