2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small white onion, thinly sliced
4 carrots, sliced 1/3 inch thick
4 large radishes, quartered
4 baby turnips, peeled and quartered 3/4 pound Savoy cabbage, cored and coarsely chopped 1 Golden Delicious apple—peeled, cored and cut into 1-inch pieces 2 garlic cloves, thinly sliced
**Freshly ground pepper** 1/2 cup low-sodium chicken broth 1 Bosc pear—peeled, cored and cut into 1-inch pieces
1. Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25 to 30 minutes, until tender.
2. Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.
The Real Meaning of Christmas Two thousand years ago the King of Kings was born. 'The Lamb of God' later made to feel the thorn, If his words are accepted and not scorned, They will make us all reborn. Though God's grace, Joseph and Mary presented A gift to the world that day, which we can all repay, by living the ten commandments each and every day. Try to remember and keep in your heart and mind Jesus's gospel while here on Earth, Redemption not a life lived in constant mirth. Peace on Earth, good will toward man Everyone should try it, whenever they can. The Lord gave us the option and choice of 'free will,' Now it's up to us to fit the bill. So when you’re Christmas shopping for family and friends, and money is tight at both ends, Remember that the greatest gift of all, Is your love of Jesus in the manger stall. - A Christmas Poem by Joseph P. Martino Merry Christmas everyone .... ~~Nee~~
Company coming , you want to serve something special that will make your guests think you spent hours in the kitchen . Well friends here we go , the Christmas fruit cake is still in a dark place getting drunk soaking up the liquor.(giggling) . I told the kids lets try a fruit cake using cake mix and Dream Whip , I had lots of help with my do-overs . I only had one when I used to much water , it had to cook longer , but the kids didn't care . In a hurry for a cake using cake mix and want it to taste homemade . Use the Dream Whip , the directions are on the box and for pies also and it sure beat the pudding in the mix . Hmmm hmmm good . Fruit Cake
1 pound candied red cherries
1 pound candied green cherries
8 ounces candied pineapple, diced
1 cup pecan halves
1/2 cup walnut halves
1 cup dates, chopped
18-1/2 ounces spice (or your choice ) cake mix
1 package dream whip
3-1/2 ounces vanilla
1/2 cup vegetable oil
3/4 cup water
1/4 cup flour
Karo light corn syrup
1 . Preheat oven to 300 degrees.
2 . In a large mixing bowl combine all fruits and nuts.
3 . Add flour and toss until fruits and nuts are well coated.
4 . In another large mixing bowl combine cake mix, dream whip, eggs, oil and water.
5 . Beat for 3 minutes.
6 . Fold in fruit/nut mixture; batter will be very stiff.
7 . Grease and flour a 10 inch Bundt pan very well. (2 loaf pans or 15x13 pan)
8 . Bake for 2 hours or until toothpick inserted in center comes out clean.
9 . Cool completely in pan.
10 . Heat light Karo syrup until warm.
11 . Brush cake with warm syrup.
12 . When glaze and cake are cold cover with aluminum foil.
TIP : You can also use Dream Whip in any flavor of your choice .
4 slices thick-cut apple smoked bacon, diced
3/4 pound chicken breast , cut into 1/2-inch cubes
1 tablespoon chipotle chili powder
1 teaspoon ground cumin
1 tablespoon Southwest Seasoning, (recipe below )
2 medium onions, diced
1/2 red bell pepper , diced
1 tablespoon minced garlic
1/4 teaspoon dried Mexican oregano
1 (14-ounce) can petite diced tomatoes, with juices
4 cups chicken broth
3 cups water, plus more if needed
1 pound dried pinto beans, rinsed and picked over
3-1/2 tablespoons light brown sugar
2 tablespoons ketchup
1 teaspoon prepared yellow mustard
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
1 . In a heavy Dutch oven over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes. Remove the bacon using a slotted spoon and set on the side. Add the cubed chicken, chili powder, cumin, and Southwest Essence to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes.
2 . Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes. Add the tomatoes,broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours.
3 . (TIP : add more liquid if the sauce gets too thick before the beans are tender.)
4 . When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer.
Combine all ingredients thoroughly.
Yield: 1/2 cup TIP:While most chili starts with a basic base of meat and tomatoes, some can be very complex with vegetables, beans and other ingredients. Here are a few tips to help you enjoy a healthy pot of chili:
1 . When preparing chili, make sure you wash your hands frequently as you handle hot peppers. If you have sensitive skin, you may want to wear gloves. Be very careful not to touch your eyes, mouth or nose until you have thoroughly washed your hands.
2 . Choose lean cuts of meat and add lots of beans. Try adding different types of beans such as black, small red beans, kidney beans and pinto beans. If using canned beans, drain and rinse these before adding to the pot.
3 . Add whole grains such as barley or serve chili over brown rice.
4 . Add extra vegetables. Onions, bell pepper, zucchini, squash, shredded carrots and celery make wonderful additions to your pot of chili.
5 . Limit high-fat additions such as cheese, sour cream, and corn chips. A little of any of these is all you need to add a little extra flavor to your chili.
**Cooking spray** 1 pound chicken breast tenders
2 cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
1 tablespoon butter
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.
Enjoy the flavor of anytime of the year by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice.
Make 4 servings
1/4 cup wheat berries
1 stick salted butter
3 tablespoons grapeseed or canola oil
4 6-ounce skinless cod fillets
**Freshly ground pepper**
3 celery ribs, thinly sliced
1 bunch of scallions, minced (1 cup)
1 dried hot chile, such as árbol
2 tablespoons fresh lime juice
3 tablespoons Blis Barrel-Aged Fish Sauce or Red Boat conventional fish sauce (or aged fish sauce of your choice)
**Steamed white rice, for serving**
1. In a small saucepan of boiling water, cook the wheat berries until tender, 20 to 40 minutes. Drain and spread out on a plate to cool.
2. In a small skillet, toast the wheat berries until golden and crunchy, 7 to 8 minutes.
3. Meanwhile, in a small saucepan, melt the butter. Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes.
4. In a large nonstick skillet, heat the oil until shimmering. Season the cod with salt and pepper and cook over moderately high heat until browned on both sides and just cooked through, 3 to 4 minutes per side.
5 .Transfer to a plate. Add the celery, scallions and dried chile to the skillet and cook, stirring, for 1 minute. Add the brown butter, lime juice and fish sauce and cook until the sauce is slightly thickened, about 2 minutes. Add the fish and turn to coat in the sauce. Discard the dried chile.
6 .Transfer the fish and sauce to a platter and garnish with some of the toasted wheat berries.