Festive Boursin Dip

 Needed a festive and yummy app for book club tonight and this was it!!!  SO easy and SO delicious!!!

Ingredients:

Boursin Cheese

Crumbled Bacon

Chopped parsley

Pomegrante Seeds

Chopped Walnuts

Honey Honey

Served with french bread and/or crackers

Bacon Wrapped Asparagus

Servings: 4

Ingredients:

- 1 pound fresh asparagus, ends trimmed
- 8-10 slices of bacon (choose a thicker cut for best results)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon grated Parmesan cheese
- Optional: 1/2 teaspoon garlic powder

Directions:

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to make cleanup a breeze.

2. Bundle about 3-4 asparagus spears together and carefully wrap a slice of bacon around the center of each bundle, securing the asparagus inside. Repeat this process until all of the asparagus and bacon are used.

3. Place the wrapped bundles on the prepared baking sheet in a single layer, ensuring they're not touching. This helps the bacon crisp up perfectly.

4. Lightly drizzle the bundles with olive oil and then season them with a smidge of salt and freshly ground black pepper.

5. Roast in the preheated oven for about 20-25 minutes. The cooking time can vary a bit based on how thick your bacon is, so you're looking for the bacon to reach a lovely golden brown and the asparagus to become tender-crisp.

6. If you've opted for Parmesan cheese and garlic powder, now's the time to sprinkle them over the hot bundles right before you serve. This step adds an extra oomph of flavor that's just divine.

Variations & Tips:

- If you've got family members who aren't keen on asparagus, try using green beans or sliced zucchini as a handy substitute.
- For an extra kick of flavor, consider rubbing the bacon with a touch of brown sugar or a hint of cayenne pepper before baking. It lends a lovely sweet-spicy note to the dish.
- To ensure even cooking, pick asparagus spears that are similar in thickness. They'll cook more uniformly and make for better presentation as well.
- For those following a strict keto diet, keep an eye on the bacon you choose, making sure it doesn't contain added sugars.
- And lastly, if you're in a pinch for time, you can precook the bacon slightly before wrapping the asparagus. This reduces the oven time and is perfect when you need this dish on the table just a little quicker.

Cranberry Cream Cheese Stuffed Flank Steak

It was our annual Spode Christmas dinner with my Dad and Penny tonight, so needed to find a new yummy festive meal!!  This was perfect!!!  Tasted so yummy and was quick and easy!!  We so fancy :)  We made this with stuffing, Strawberry Romaine Salad, and edamame!! 

Ingredients

• 4 Pounds flank steak
• 1 Teaspoon sea salt 
• 1 Cup cranberry jelly
• ¼ Cup balsamic vinegar
• 2 Sprigs rosemary
• 1 white onion sliced
• 1 Tablespoon garlic minced
• 1 Cup Bleu cheese
• ½-1 Tablespoon peppercorns fresh cracked

Cranberry Filling

• ½ Cup cranberries
• 1 Tablespoon fresh rosemary
• 1 shallot small
• ¼ Cup walnuts chopped
• 1 Cup Bleu cheese crumbled
• 4 Ounces cream cheese softened
• 1 Teaspoon black pepper

Instructions

• Prepare marinade. Add steak to a Ziplock bag. Pour in cranberry sauce and balsamic vinegar. Add rosemary, onion slices, and garlic. Seal and let marinate for at least 3 hours, or up to 8.
• Remove steak, season with salt and pepper and bring to room temp.
• Meanwhile, prepare the filling. Add all ingredients to the food processor or blender and pulse for 30 seconds to combine and lightly break down the ingredients.
• Butterfly the steak by slicing in half widthwise and stopping before slicing all the way through. You can then pound steak lightly with a meat mallet.
• Spread the filling over the steak. Roll into a tight log and seal with twine. Tightly roll into a sheet of plastic wrap and refrigerate for 10 to 15 minutes.
• Meanwhile, heat a frying pan over medium high heat.
• Spread pepper onto a plate. Roll the steak in fresh cracked pepper.
• Sear for 2 minutes per side
• Preheat oven to 350 degrees F.
• Place into the oven and bake for 20 minutes for medium rare.
• Remove steak and rest for 10 minutes
• Slice and serve.

Cheese Christmas trees

Cute and easy Christmas app!!!

Ingredients

Laughing cow cheese wedges (I did garlic and herb)

Craisins (finely chopped)

Walnuts (finely chopped)

Basil

Italian seasoning

Garlic powder

Pretzel sticks

Dip cheese wedges in spices and stick pretzel stick in. Super easy!!!

Herbed Crown Pork Roast

Well WOW!!!  WE DID IT!!!  hahahaha When I was trying to come up with menu for Christmas dinner and I was reflecting on the "Christmas tastes" of my past and remembered that my Mom had made a pork crown roast one year....It looked fun so Ross and I decided to try it out!!!  It was SUPER yummy and actually not that hard to make at all!!!  (including the little crown frills!!!)  We made this with Apple Sausage Stuffing, Mashed Potatoes and Gravy, Brussel Sprouts, and Rolls!!!

Ingredients

• 1 gallon Water
• 1 1/2 cups Kosher Salt
• 1/2 cup Sugar
• 10 large Cloves of Garlic, smashed with skins on
• 2 large Sweet Onions, quartered with skins on
• 5 Bay Leaves
• Handful each of Fresh Sage, Rosemary, and Thyme

Crown Roast of Pork

• 10 lb Crown Roast of Pork (ordered from the butcher)
• 2 tablespoons of Olive Oil
• 2 teaspoons Kosher Salt and 2 teaspoons Freshly Ground Pepper
• 2 tablespoons each of Fresh Sage, Rosemary, and Thyme, chopped
• 

• Place an 8-9 pound crown roast of pork in a large 16-quart stockpot. Add 1 gallon of water, 1 1/2 cups Kosher salt, 1/2 cup sugar, 10 large cloves of garlic, 2 large quartered onions, 5 bay leaves, and a handful each of fresh sage, rosemary, and thyme. Swirl the water around until the salt and sugar have dissolved.
• Cover and place in refrigerator and let sit for 12 hours or overnight.
• Preheat the oven temperature to 325° F.
• Remove the roast from the brine and rinse a couple of times. Dry the roast with paper towels.
• Rub 2 tablespoons of olive oil both in the cavity and on the outside of the roast.
• Rub 2 teaspoons each of salt and pepper and 2 tablespoons each of fresh chopped sage, rosemary, and thyme on the inside and out.
• Fill the top portion of the cavity of the roast with Homemade Stuffing with Apples and Sausage (optional).
• Place the roast in a shallow roasting pan in the bottom third of your oven.
• Cook for 2 to 2 1/2 hours or until the internal temperature reaches 140° F with an instant-read thermometer. If the bones begin to brown too much, cover the top of them with small squares of foil.
• Remove the roast from the oven and tent with foil. Let sit for 30-40 minutes. The internal temperature will continue to rise about 5-10°F. The finished temperature should be 145-150°F.
• Increase the oven temperature to 500° F.
• Once the roast has rested, remove the foil and place it back in the oven. Cook for an additional 10 minutes to get the roast nicely browned and crisp.
• Remove and let sit another 10 minutes before serving.
• ENJOY!

notes

• A typical 8-9 pound roast, what I have here in this recipe, will have anywhere from 12-18 ribs. You can usually count on one rib feeding one person, two if they’re really hungry,
• Brining is the key to a juicy and tender finished roast. It’s basically like a marinade that adds moisture and flavor into the meat.
• After brining, let the Crown Roast of Pork come to room temperature by sitting out on the countertop for about one hour. Taking the chill off ensures a more evenly cooked roast.
• Remove the roast when the internal temperature reaches 140°F. The temperature will continue to rise by about 5-10°. You’re looking for a finished temperature of 145° F.
• When using the thermometer, make sure and stick the probe into the thickest part of the roast which is in the center. Avoid sticking it near the bones on the outside of the roast.
• There is an old misconception that pork should never be pink. That’s no longer accurate. Pork can turn quickly into a dry and tough piece of meat if it is overcooked.  A little bit of pink actually delivers a moist, tender roast.
• The reasoning behind “resting” is to permit the juices to be reabsorbed into the meat fibers leaving a juicy and flavorful finished roast. If you immediately cut into it, all of those juices will run out onto the serving plate.

Apple Sausage Stuffing

This was DELICIOUS!!!  I only made this to go in the Pork Crown Roast we made for Christmas but this was SUPER yummy and I might have to make for Turkey day going forward!!!!  SUPER good -- do it up!!!

Ingredients

• 14 ounces Ciabatta Bread, cubed  (or just buy regular cubed stuffing mix -- 15-ounce package)
• 1 1/2 pounds Mild Italian Sausage, bulk
• 1 1/2 large Sweet Onion, chopped
• 4 large Celery Ribs, chopped
• 2 large Honeycrisp Apples, cored and cubed
• 6 large Garlic Cloves, chopped
• 1 cup freshly grated Parmesan Cheese
• 1/2 cup Italian Parsley, chopped
• 2 tablespoons each Fresh Sage, Rosemary, and Thyme, chopped
• 1 1/2 – 2 1/2 cups Chicken Stock
• Kosher Salt and Freshly Ground Pepper, to taste
• 2 large Eggs, beaten
• 3 tablespoons Butter, for greasing the pan

instructions

• Preheat oven to 300°F.
• Cut 14 ounces of ciabatta bread into 1/2 to 1-inch cubes.
• Spread the bread cubes in a single layer on 2 baking sheets. Bake for 30-45 minutes or until the bread is completely dried out.
• Let the bread cool completely.
• Heat a large skillet over medium heat and add 1 1/2 pounds of ground Italian sausage. Cook until done and remove sausage with a slotted spoon. Drain on paper towels. Set aside.
• Add 1 1/2 large chopped onion and 4 large chopped celery ribs to the sausage grease and sauté for about 7 minutes.
• Add 2 large cubed Honeycrisp apples and cook for another 7-10 minutes until everything is softened.
• Add 6 large chopped garlic cloves and cook for 1 more minute.
• In a large bowl, combine bread cubes, sautéed ingredients, 1 cup freshly grated parmesan cheese, 1/2 cup chopped Italian parsley, and 2 tablespoons each of fresh chopped sage, rosemary, and thyme.
• Start with a cup of stock. Toss everything together. Continue adding a 1/2 cup of stock at a time until the stuffing starts to clump together and is moist, but not wet.
• Add salt and pepper to taste, and 2 beaten eggs.
• Stir until completely mixed together.
• Increase the oven to 350°F.
• Generously grease a 9×13-inch casserole dish with 3 tablespoons of butter. Spoon the stuffing into the dish.
• Cover with foil and bake for 30-40 minutes, until heated thoroughly. Uncover and continue to bake for 10-15 minutes until golden brown.

notes

• Choose a bread that is crusty on the outside but chewy on the inside. It will hold up well when chicken stock is added.
• The key is to buy day-old bread and make sure it is stale and/or dried out.
• Drying the bread in the oven can be done ahead of time. Make sure it is completely dried out and cooled before you store it in plastic bags.
• You can substitute a bag of regular cubed stuffing mix if you prefer (15-ounce package).
• To save time, prep the vegetables ahead of time and store them in ziplock bags in the fridge.
• The rule for sautéing vegetables: heat the pan then add the oil. Heat the oil then add the vegetables.
• Cut the onions and celery to a uniform size and shape. This will ensure they cook evenly.
• Don’t be tempted to grab the powdered parmesan that comes in the green can. There’s no comparison between that and freshly grated parmesan. Even the pre-grated packages lose flavor over time.
• You know you’ve added too much chicken stock if there is a puddle of liquid at the bottom of the bowl. If that is the case, throw in more bread cubes to soak it up.
• I always choose stock over broth as the stock has more of a full mouthfeel and a richer flavor because of the gelatin that is released from the simmering bones when cooking.

Grinch Fruit Hats

 We did our traditional appetizers for Sodahl Christmas Eve so had to make up something fun :)

Super easy -- just need mini marshmallows, green grapes, strawberries, and toothpicks!!!  SO cute and festive!!!  Kids favorite too!!!

Christmas Salad

 Had Gpa and Penny over for our traditional Spode Christmas dinner tonight and wanted to make something new, so tried this salad!!  It didn't disappoint and was a hit with all of us!!!  Super yummy and pretty for Christmas too!!  EASY prep as well :)

Serves 6

Ingredients

For the salad

• 7 cups mixed spring greens
• 1 1/4 cups orange segments mandarin oranges, clementines or tangerines
• 1/2 cup pomegranate seeds can substitute dried cranberries
• 1/2 cup feta cheese crumbled
• 1/2 cup candied pecans roughly chopped

For the dressing

• 1/3 cup olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon shallot minced
• salt and pepper to taste

Instructions

• Place the mixed greens, oranges, pomegranate seeds, feta cheese and pecans in a large bowl.
• Place all the dressing ingredients in a small bowl, whisk until smooth.
• Drizzle the dressing over the salad mixture to taste, then gently toss to coat. You may have dressing left over. Serve immediately.

Cranberry Flatbread with Goat Cheese

Another year of Christmas Tree Picnic party with Megan and we made up this delicious and festive flatbread!!!  I thought it was a little sweet for my liking but Megan and Rossy gobbled right up!!!  It would be perfect for a Christmas app too!!!

Ingredients

• 1 ½ cup fresh cranberries
• 3 tablespoons pure maple syrup
• 1 tablespoon finely chopped shallot
• ½ teaspoon chopped dry thyme
• ¼ teaspoon salt
• 2 purchased flatbreads, (14 oz package)
• 1 4-ounce package fresh goat cheese, crumbled

Instructions

1. Preheat oven to 375 degrees F.
2. Mix cranberries, maple syrup, shallot, thyme and salt in an 8 by 8-inch baking dish. Roast, stirring once or twice, until the cranberries burst and the mixture is bubbling and caramelizing along the edge, about 15 minutes. Remove from oven and stir until the cranberries are broken down and the mixture is thick. Set aside.
3. Lay flatbreads out on work surface. Spread the hot cranberry mixture over the flatbreads, dividing evenly. Top with the goat cheese. Bake directly on the oven rack until the cheese is softened and flatbread is crispy, 8 to 10 minutes. Cut into 8 small wedges or strips each.

Cranberry Butter Board

Progressive dinner tonight, new trend that sounds delicious -- CHECK CHECK!!!  This was the perfect app and so yummy :)  My insta page has been blowing up with all these butter boards, so I just HAD to make one for our apps tonight!!  Super easy and yummy!!!  AND it was Christmas-y (especially when you make it look like a wreath!!)

Ingredients

• ¼ pound butter softened
• ¼ cup fresh cranberries roughly chopped
• ¼ cup goat cheese
• ½ Tablespoon fresh rosemary roughly chopped
• 2 Tablespoons honey
• pinch ground cinnamon
• pinch salt
• No-Knead Rustic Rosemary Bread or other dunkers, for serving (crackers, apples, etc)

Instructions

• Spread the softened butter across the serving board.
  ¼ pound butter
• Roughly chop the cranberries and sprinkle them across the butter.
  ¼ cup fresh cranberries
• Also sprinkle the chopped rosemary and crumbled goat cheese.
  ¼ cup goat cheese,½ Tablespoon fresh rosemary
• Use a pinch or two of cinnamon and salt, as desired, and sprinkle across the butter.
  pinch ground cinnamon,pinch salt
• Finish it with a drizzle of honey. Serve with dunkers like crackers, rustic bread, and apples.
  2 Tablespoons honey,No-Knead Rustic Rosemary Bread

Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

 This was AMAZING!!!  Perfect Christmas side dish :)

INGREDIENT

For the glaze:

• 1 cup pomegranate juice
• 2/3 cup balsamic vinegar
• 2 tablespoons brown sugar

For the Brussels sprouts:

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons olive oil
• 1/2 to 2/3 cup pomegranate arils

METHOD

1 Make the glaze: Combine the pomegranate juice, balsamic vinegar, and brown sugar in a saucepan and bring to boil over medium heat. Reduce the heat to medium-low and let the liquid simmer for 25 to 30 minutes, until reduced to a syrupy glaze that coats the spoon. Stir occasionally. You should have about 2/3 cup of pomegranate balsamic glaze when done. (Once cool, store the glaze in the refrigerator for up to a month.)

2 Preheat oven to 375F. Move the oven racks to the upper third and lower third positions. Line 2 baking sheets with parchment paper.

3 Roast the Brussels sprouts: Trim the ends of the Brussels sprouts and slice them in half. Chop very large sprouts into quarters. Toss with the olive oil and a good pinch of salt. Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.

4 Toss the sprouts with the glaze: Let the Brussels sprouts cool for a few minutes before tossing them with 2 to 3 tablespoons of the pomegranate balsamic reduction and the pomegranate arils. Taste and add more glaze if you like. Serve immediately.

Santa Hat Martini - Pomegranate Martini

 This was delicious and such a cute idea for Christmas!!  Could have drank these all night long!!

Ingredients

·      1.5 OZ. Pama Liqueur

·      1 OZ. Vodka

·      .5 OZ. Cointreau

·      1.5 OZ. Cranberry Juice

·      Combine all ingredients into a martini shaker. Add ice and shake vigorously. Strain into a martini glass.

Spicy Cranberry Salsa with Cream Cheese

This is such a great Christmas app - super easy, crowd pleaser, and delicious!!

Ingredients

·         1 (12-ounce) bag cranberries, fresh

·         1/2 - 3/4 cup white sugar

·         1 cup cilantro, chopped

·         4 green onions, chopped

·         1 jalapeno pepper, seeded and minced

·         1 lime, juiced

·         1 pinch salt

·         1 block cream cheese (for serving)

Instructions

1.      Place cranberries in bowl of a food processor and pulse until finely chopped.

2.      Add sugar and stir to combine.

3.      Add cilantro, green onions, jalapeño, salt and the juice of one lime.

4.      Place in glass dish and refrigerate at least 4 hours or overnight.

5.      Place cream cheese on a plate and use a slotted spoon to mound the cranberry salsa on top.

6.      Serve with crackers or bread.