Pecan Caramelized Brie

I made this sweet appetizer for the annual Christmas Eve brunch that my in-laws host. It's super quick and easy, and it's definitely a crowd-pleaser. Lots of people went back for seconds (including me). It was great with wheat thins, but the ginger snaps were my favorite cookie to dig into it with. I'll be making this again and again, for sure!


Ingredients:
1/2 cup lightly packed brown sugar
1/4 cup light corn syrup
1/4 cup unsalted butter
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups pecan halves,

Directions:
Combine brown sugar, corn syrup and butter in a small, heavy-bottomed saucepan set over medium heat. Stir mixture until it comes to a boil. Boil gently, without stirring, for 1 minute.

Remove from heat and (shielding hands with oven mitts) quickly whisk in baking soda. Stir in salt and pecans until mixture begins to set, about 30 seconds. Working quickly, mound warm nut mixture on top of Brie and let caramel cascade down sides of cheese.

**My notes: Don't let the baking soda step scare you. It just foams up some. if you have a deep saucepan, you will have no trouble at all. Mitts were not needed for me, but I wore them as a precaution anyway.
Brie has a rind that is soft, so it's not necessary to peel it. However, I used a paring knife to get most of it. You can do whatever suits you, though.

Source: Sugar & Spice

Spice Cake

I won this cute snowman pan from a dirty santa game this year. It also came with a recipe for a spice cake with vanilla buttercream icing. The cake was moist and absolutely delicious, but the icing was too gritty. I think I was too impatient and didn't let the sugar dissolve. Next time I'll use a different icing recipe using powdered sugar instead of granulated sugar.
I'm sure you could cook this cake in 2 round cake pans or make cupcakes. I'm already dreaming of making spice cupcakes with some cinnamon buttercream icing. Mmmm.


Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon nutmeg
1 1/4 teaspoon salt
1 1/4 cups milk
1 Tablespoon vanilla extract
2 sticks unsalted butter
1 2/3 cups granulated sugar
3/4 cup firmly packed light brown sugar
4 eggs



Directions:
Have all of the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325-degrees F. Grease and flour the pan (or spray flour PAM) and tap out excess flour.

Over a sheet of waxed paper, sift together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt. In a small bowl, combine the milk and vanilla. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans, dividing it evenly between the two. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55-60 minutes. Transfer the pans to a wire rack and let the cakes cool upright in the pan for 15 minutes.

Tap the pan gently on a work surface to loosen the cake. Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan. Let the cakes cool completely, 3 to 4 hours, before decorating.

Source: Williams-Sonoma

Kung Pao Shrimp

Aubrey and I loved the Kung Pao Chicken so much that I wanted to try it with shrimp. Aubrey was so great to peel and devein the shrimp, so all I had to do was put the dish together. I know that Aubrey loved this shrimp because when I went out of town the next day, he ate leftovers. Twice.
It's pretty spicy, so if you have a sensitive tongue you may want to reduce or omit the crushed red pepper. For me, it was just perfect!

Ingredients:
1 Tablespoon low-sodium soy sauce, divided
1 1/2 teaspoons dry sherry, divided
2 teaspoons cornstarch
1 pound peeled and deveined medium shrimp
1 Tablespoon peanut oil
1/4 cup chopped dry-roasted peanuts
1 Tablespoon minced peeled fresh ginger
1 Tablespoon minced fresh garlic
1/2 teaspoon crushed red pepper
1 1/2 cups thinly sliced celery
1 cup chopped red bell pepper
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon rice vinegar
1/4 teaspoon salt
2 Tablespoons green onion strips

Directions:
Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.

Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.
Yield: 4 servings (serving size 1 1/4 cups)

Nutritional Info (per serving): 224 calories; 9.1g fat; 25.9g protein; 9.1g carbs; 2.3g fiber; 172mg cholesterol; 3.4mg iron; 574mg sodium; 91mg calcium

Merry Christmas 2009

Christmas Gingerbread House

The December 2009 Daring Bakers' challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers' everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.


I chose to make the dough recipe from The Great Scandinavian Baking Book for my gingerbread house. I made the one from Good Housekeeping first, and I was not pleased with the taste of the dough. My mom is going to squirm when she reads that I threw away that dough. I started fresh with the Scandinavian recipe, and I am so glad I did. It smelled like gingerbread (duh!) and the dough tasted good, too! Bingo! So I made the dough, and sketched out random shapes to cut for the house (above).

I had to add several more tablespoons of water to my dough until it got to the right consistency. And make sure not to overmix the dough because you'll overdevelop the gluten and make the dough tough and shrinky. While it sat in the fridge, I sketched out different ideas for decorations. Aubrey and I went to the store to buy some candy.
This dough can easily be frozen and then thawed when you are ready to roll it. The baked pieces can also be tightly wrapped in plastic and frozen for assembly later.

I used some chocolate covered sunflower seeds for the candles in the window, the wreath above the front door, and the lights lining the roof. These are my favorite parts of the house.

I glued other candies on the house with royal icing. Everything on the house is edible. I also used some Wilton icing for snow and embellished with white sugar crystals to give it a shimmer.

I had so much fun making this house. Aubrey and I have some friends that have 2 children. We took it to them on Christmas Eve, and the kids absolutely loved it. The candy sidewalk disappeared first. Then the gumdrops on the roof. Then the candy canes. Then it was time to put it away so Santa would have some to eat when he came to visit.

Ingredients:
Scandinavian Gingerbread (Pepparkakstuga)
from The Great Scandinavian Baking Book by Beatrice Ojakangas

1 cup butter, room temperature
1 cup brown sugar, well packed
2 Tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
1/2 cup boiling water (plus more, if needed.... which you probably will)
5 cups all-purpose flour

I just love the wreath!

Directions:
In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Wrap in plastic wrap and chill 2 hours or overnight.

Cut patterns for the house, making patterns for the roof, front walls, side walls, door, chimney, gables (whatever you'd like to make) out of cardboard. I just used paper, and it worked fine. It just got a little greasy, but they are thrown away anyway after I cut out the dough.

Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife or pizza cutter, but leave the pieces in place. (I rolled out the dough on a floured bench, roughly 1/8-inch thick... the dough puffs a little when baked.... Then I cut out the shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.

Preheat oven to 375-degrees. Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife or pizza cutter. Leave to cool on the baking sheet.

Decorate the cookies and let decorations dry before assembling the house.

To assemble the house, I just used the Royal Icing recipe that I'm most comfortable with:

Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Mix together for the base icing... store in an airtight container until ready to use. This icing is too thick to pipe at this point.
When ready, scoop out the amount of icing you need to glue the house together. Add water to the icing, 1/2 teaspoon at a time until it's the right consistency. You don't want it too thin; just thin enough to pipe.
I also used Royal Icing to draw windows, doors, and roof.

If you'd rather stick the house together with simple syrup, you can place 2 cups sugar in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.

Eggnog Cranberry Muffins

I've been busy in the kitchen lately baking goodies for a Christmas Eve brunch that my in-laws host each year. These mini muffins were one of my contributions to the brunch. The recipe made 24 mini muffins AND 12 regular sized ones, so i have several left over for future breakfasts. I used frozen cranberries since my grocery store didn't have fresh ones. I chopped them really quickly and stuck them back in the freezer as soon as I finished. I've always heard to keep berries frozen when baking instead of thawing them out. I'm not sure if it's true or not, but I wanted to be on the safe side.
I was very pleased at how these tasted. The cranberries were tart, and there was still a hint of eggnog flavor. The streusel topping was amazing! Make sure to pile it on top of muffins until there is no more!

Ingredients:

Muffins
2 1/4 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 Tablespoons granulated sugar, divided
2 large eggs
3/4 cup eggnog
5 1/3 Tablespoons unsalted butter, melted
1 teaspoon almond extract
1 1/2 cups coarsely chopped cranberries

Streusel Topping
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 Tablespoons unsalted butter, slightly softened
1/2 cup chopped pecans

Directions:
Preheat oven to 400-degrees.
Line muffin cups with paper liners. In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine. In a large mixing bowl, combine 1 cup of the sugar, eggs, eggnog, melted butter, and almond extract. Stir until well combined. Mix in the dry ingredients just until incorporated. Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter. Divide the batter evenly between the prepared muffin liners, filling them about two thirds of the way full.

To make the streusel topping, combine the sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Stir in the pecans if using. Sprinkle the mixture evenly on top of the muffin batter.

Bake for about 18-22 minutes (about 10-12 minutes for mini ones), or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.

Source: Annie's Eats

Eggnog Ice Cream with Hot Buttered Rum Sauce

I saw this recipe several months ago, but I made myself wait until Christmas time to try it out. I've never been crazy about eggnog. I think maybe it's because I have an aversion to drinking thick liquids (with the exception of milkshakes). But making it into an ice cream was genius. And the sauce added so much flavor to the ice cream. This sauce would be perfect even on vanilla ice cream throughout the year.

Ingredients:

Ice Cream
3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
6 large egg yolks
1 cup sugar
1/4 cup dark rum
1/4 teaspoon ground nutmeg

Hot Buttered Rum Sauce
6 Tablespoons (3/4 stick) unsalted butter
1 cup packed golden brown sugar
1/3 cup whipping cream
2 Tablespoons light corn syrup
2 Tablespoons dark rum

Directions:

Ice Cream
Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean (or if you're using vanilla extract, add this in). Bring to a simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into a large bowl. Mix in rum and nutmeg. Refrigerate until cold.

Process mixture in ice cream maker according to manufacturer's instructions. Transfer to a container and freeze.

Hot Buttered Rum Sauce
Melt butter in a heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. Cover and refrigerate if you're not using right away. Rewarm before using.

Source: Epicurious

Marshmallow Crunch Brownie Bars

I've been wanting to make these bars for a while now. They sounded so good. Of course, anything with chocolate and peanut butter in the same title will win my attention. The brownie batter tasted like fudge sauce, and the PB chocolate topping was fudge-y and rich with a good crunchy texture with the Rice Krispies. The marshmallow center was ooey-gooey when biting into it. These sure will make a great treat!


Brownie Ingredients:
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter
1 1/4 cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

Topping Ingredients:
7 ounces mini marshmallows
1 1/2 cups milk chocolate chips
1 cup peanut butter
1 Tablespoon unsalted butter
1 1/2 cups Rice Krispies

Directions:
Preheat oven to 350-degrees.
Grease a 9 x 13-inch baking pan.
In a medium saucepan, melt the chocolate, butter, and 2/4 cup of semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.

Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.

Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3x3-inch bars

Source: Culinary Concoctions by PeaBody

Hot Pepper Jelly

We like things hot/spicy around our house, especially Aubrey. We made some jalapeno pepper jelly that wasn't hot enough for him (it was plenty hot for me, though). To satisfy Aubrey's "hot-tooth," he wanted to try his hand at making some habanero pepper jelly WITH the seeds. Wowza... you can only imagine. It was actually good, but I made sure to always have a glass of ice water nearby. I made some of this jelly for Christmas gifts this year. Not everyone likes it so hot, so I made the ones I gave away as gifts without the seeds.

I had so much fun making jelly. I borrowed my aunt's canning pot & utensils at first. I loved making jelly so much that I bought my own. It's easier if you have a helping hand in the kitchen, but it's very possible to do it on your own, too! Make sure you are familiar with the canning process. I used this website to get familiar.


Ingredients:
2 cups finely chopped sweet pepper (red, green, or both)
1/2 cup finely chopped jalapeno peppers (with or without seeds)
6 1/2 cups sugar
1 1/2 cups white vinegar
2 (3-ounce) pouches liquid fruit pectin
Food coloring (optional)

Directions:
Combine pepper, sugar, & vinegar. Bring to a hard rolling boil, stirring constantly. Add pectin & food coloring. Stir and bring to a rolling boil. Boil hard for 2 minutes.
Remove from heat and cool 5 minutes. Skim off foam. Pour in sterilized jars, per canning directions.

Makes 8 half pint jars

Source: My Aunt Marie

Light Mongolian Beef

I think I like this recipe better than the previous one I made. The only change I would make next time is to omit the salt. I think the soy sauce (even though it's low sodium) adds enough salt to the recipe. I was really surprised at how quick this came meal came together. While the rice was cooking, I made the beef. It was ready in no time.


Ingredients:
2 Tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 Tablespoon minced peeled fresh ginger
1 Tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Directions:
Combine the first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; saute for several minutes or until beef is browned. Add green onion pieces; saute 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Yield: 4 servings (serving size: 1 cup)

Nutritional Info (per serving): 237 calories; 10.5g fat; 26g protein; 9.1g carbs; 1.7g fiber; 60mg cholesterol; 2.7mg iron; 517mg sodium; 67mg calcium

Source: Cooking Light

Peanut Butter and Chocolate Bundt Cake

I made this cake for a Christmas party that we had with some friends last night. I was so excited because I love anything that has PB and chocolate together. I knew it was going to be good when I tasted the chocolate batter. It tasted like chocolate ice cream. The cake was delicious. It's a very rich cake, so grab a glass of milk. Aubrey and I were saying how we really like rich flavored cakes because it limits us to eating only one piece at a time (as opposed to eating a whole pan of brownies... well, that may be an exaggeration).


Ingredients:

Filling
2/3 cup peanut butter
4-ounces cream cheese, softened
1 Tablespoon butter, softened
3 egg yolks
1 teaspoon vanilla
1/3 cup granulated sugar
2 Tablespoons all-purpose flour

Batter
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
3 ounces bittersweet chocolate, chopped
3/4 cup sour cream
3/4 cup butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla

Directions:

Preheat oven to 350.

To make filling
In a large mixing bowl, beat peanut butter, cream cheese, and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Scoop the filling into a pastry bag (or zip lock bag) and cut the corner off. Place in refrigerator until ready to use.

To make batter
In a medium bowl, whisk together flour, baking soda and salt.

In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour.

Spray a bundt pan with a nonstick spray that has flour included. Spoon a little less than half of the batter into the bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Be careful not to let the PB mixture touch the sides of the pan. Pour the remaining batter on top and gently tap the pan to remove air bubbles.

Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached - about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely.

Source: The Food Librarian ... originally from Canadian Living

Chicken Gyros

I absolutely love gyros (hee-ros)! This recipe is definitely a keeper. It's so easy and quick, and tastes delicious. The tzatziki sauce is really good, too.... even though I'm not a huge fan of cucumbers. Make sure you make it the night before so the flavors have time to marry. The chicken is so tender, and I love the Greek seasoning. The chicken would be great alone on top of a bed of lettuce, too!

Ingredients:
1.25 lbs. boneless, skinless chicken breasts or thighs
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain yogurt
1 Tablespoon dried oregano
salt and pepper, to taste
1/2 batch of Tzatziki (recipe below)
sliced tomatoes
sliced red onions
4 pitas

Directions:
Whisk together the garlic, lemon juice, vinegar, oil, yogurt and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate about an hour.

Preheat broiler. Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes on each side, depending on what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

Meanwhile, heat your pitas. I stuck them in the microwave for about 15 seconds. Top the pita with the chicken, tzatziki, tomatoes, & onions. Roll up and eat.



Tzatziki Sauce

Ingredients:
1 (32-ounce) container of plain yogurt (I used fat free Greek yogurt)
1 large cucumber, seeded
3-5 cloves garlic (depending on how garlicky you like it), crushed
1-2 teaspoons white wine vinegar
salt and a little pepper
squeeze of fresh lemon juice (optional)
drizzle of extra virgin olive oil.

Directions:
Strain yogurt using a cheesecloth over a bowl. If you don't have a cheesecloth, you can use a strainer lined with a coffee filter and let it sit overnight to get a lot of the moisture out. If you are using fat free Greek yogurt, you don't need to do this step.

Peel and seed the cucumber (I bought my cucumber already seeded). Shred the cucumbers and them squeeze the life out of them to get rid of as much excess moisture as possible. You may use a towel to do this. You will get a lot of liquid out, so don't skip this step.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste and add a little pepper. It is best to refrigerate for several hours or overnight before serving.

Drizzle a little olive oil over the top.

Source: Elly Says Opa

Pork with Pomegranate Pan Sauce

Pork with Pomegranate Pan Sauce

I had some leftover pomegranate juice, and it's too expensive to throw out. I'm glad I found this pork recipe so I could use the juice. The spices on the pork were the perfect match for the sauce. Aubrey and I enjoyed this meal next to our decorated Christmas tree. I served it with green beans and cauliflower.

Ingredients:
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops
2 teaspoons olive oil
1/3 cup chopped shallots
3/4 cup pomegranate juice
1 Tablespoon sugar
1 Tablespoon balsamic vinegar

Directions:
Combine first 4 ingredients in a small bowl; sprinkle over pork chops.

Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Remove and keep warm. Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, 1 Tablespoon sugar, and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. Serve pork with sauce.
Yield: 4 servings (serving size: 1 pork chop and about 2 Tbsp sauce)

Nutritional Info (per serving): 232 calories; 8.8g fat; 24g protein; 13.1g carbs; 0.3g fiber; 67mg cholesterol; 1.3mg iron; 352mg sodium; 34mg calcium.

Source: Cooking Light

Toffee Bars

These bars are absolutely amazing! I made these to give away for some Christmas gifts, but I was really tempted to keep them for myself. They remind me a lot of the pecan squares I made last year (which, by-the-way, you must try). I had a couple of these left over for Aubrey and me to enjoy for dessert tonight. They are well worth an extra 10-15 minutes on the elliptical machine!


Ingredients:
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1 cup chopped pecans
TOFFEE TOPPING (recipe follows)
1 cup semi-sweet chocolate chips

Directions:
Heat oven to 350.

Combine flour and brown sugar in a large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of an aluminum foil-lined 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping; drizzle evenly over pecans and crust.

Bake 20-25 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars.


TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in a small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.

Source: Adapted from My Baking Addiction ... Originally from Hershey's

Israeli Cauliflower with Panko

Anything with panko breadcrumbs is good in my opinion. They dressed the cauliflower up really nice and gave it a good crunch and flavor. I forgot to sprinkle the chopped parsley over it before we ate it up, but I won't die if I never eat parsley again. It just makes things look prettier in my opinion. Just imagine little green sprinkles on top of the cauliflower in the picture.

Ingredients:
6 cups cauliflower florets
2 Tablespoons water
3 Tablespoons olive oil, divided
1/2 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
1 Tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.

Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; saute 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt and pepper; toss to combine.

Yield: 8 servings

Nutritional Info (per serving): 78 calories; 5.3g fat; 2g protein; 6.7g carbs; 2g fiber; 0mg cholesterol; 0.4mg iron; 181mg sodium; 18mg calcium

Source: Cooking Light

Belgian Beef and Beer Stew (Carbonnades Flamandes)

I knew Aubrey would love this meal because the beef is supposed to be really tender... and it was! I'm sure this would be easy to make in the crockpot, but unfortunately I know nothing when it comes to crockpots. So instead, I sit and wait 2-plus hours for it to cook in the oven. That's okay, though. I can find plenty of things to do while it's cooking. The smell coming from our kitchen was indescribable. Every time Aubrey would come in from being outside, he would say how good it smelled in the kitchen. When we finally got to eat, the meat was so tender, it melted in our mouths. I sprinkled some extra marjoram on the noodles to tie the flavors together.


Ingredients:
3 pounds boneless beef chuck or round steak, cut into 1 inch cubes
1/2 cup flour
1 1/2 teaspoons black pepper
2 teaspoons salt
1 teaspoon ground sage
1 teaspoon dried thyme
1/4 cup olive or vegetable oil, plus more as needed
4 medium onions, thinly sliced
4 cloves garlic, minced
1/4 cup light brown sugar
2 Tablespoons cornstarch
1/2 cup beef stock
12 ounces beer, amber or dark
2 bay leaves
a few sprigs of fresh marjoram (optional)

Directions:
Preheat oven to 325-degrees.

In a zip top bag, combine flour, salt, pepper, sage and thyme. Add the beef cubes and shake to coat.

Heat 3 Tablespoons of oil in a large oven-safe Dutch oven over medium heat and brown the beef on all sides. You will probably need to work in batches adding a few more drops of oil for each batch. Remove the browned beef pieces to a plate.

When the beef is browned, pour in the remaining oil and add onions to the pot over medium heat. Saute the onions until soft and translucent, stirring to scrape up any browned bits from the bottom of the pot. Add the brown sugar and stir to coat. When the onions are nicely browned and soft, stir in the garlic and the browned beef cubes with any juices that have accumulated on the plate.

In a small bowl or measuring cup, whisk together the beef stock and cornstarch until smooth. Pour over the beef and onion mixture then add the beer, stirring to combine completely. Add the bay leaves and marjoram, if using. Cover the pot and transfer to the oven for 2 to 2 1/2 hours until the meat is tender. Remove the bay leaves and marjoram stems. Season with salt to taste.

Serve the Carbonnades Flamandes with buttered noodles tossed with chopped herbs.

Can be made up to two days ahead and kept covered in the refrigerator. Reheat in a low oven before serving.

Serves 6

Source: The Runaway Spoon

Chicken in Orange-Riesling Sauce

I've wanted to make this chicken recipe for a long time, but I could never find marjoram at my grocery store. I had to go to the Fresh Market to get an item that my grocery store didn't carry, and I saw marjoram in the herb section. Needless to say, I bought it and put this chicken recipe on my menu for the weekend.
I think this sauce would be great on fish, as well. The citrus would compliment the fish just perfectly.

Ingredients:
1 large orange
4 skinless, boneless chicken breast halves
salt and pepper, to taste
3 Tablespoons unsalted butter
1 shallot, minced
1/2 cup Riesling or other fruity wine
1 Tablespoon fresh marjoram, finely chopped

Directions:
Finely grate 2 teaspoons orange zest and squeeze 1/4 cup juice from the orange. Set the zest and juice aside. Pound out the chicken breasts until 1/2 inch thick. Salt and pepper the chicken on both sides.

In a large frying pan over medium heat, melt 2 Tablespoons butter and cook the chicken until cooked through. Transfer cooked chicken to a plate.

Melt the remaining butter in the pan over medium heat. Add the shallot and saute until lightly browned. Add the wine, marjoram, and orange juice and zest. Cook, stirring to scrape up the browned pieces, until sauce is bubbly and reduced. Return the chicken to the pan and heat through, about 1 minute. Transfer to a plate and spoon sauce over the chicken.

Source: Williams-Sonoma Food Made Fast: Simple Suppers

Wow!

I'm Featured On Another Blog

I've been featured on The Food Librarian's blog (well, the Tiramisu Bundt Cake was, anyway). Whoa! This has never happened before, so I'm super excited! If you click here and scroll down near the bottom, my cake is the third from the last.

You should check out The Food Librarian blog. She has endless amounts of bundt cake recipes, and I can't wait to make more of them. She actually made one cake every days for 30 days. Check out her "I Like Big Bunts" post to see all 30 recipes. I made the Pumpkin Spice Bundt with Buttermilk Icing, which came from her blog, and it was amazing. I definitely have several more of her recipes on my list-of-things-to-bake.

Sherried Green Beans and Mushrooms

I made these green beans as a side dish for the stuffed pork I made the other night. I love fresh green beans. They have a crispy texture, and you can season them a thousand different ways. And in my opinion, mushrooms make any recipe better.
I don't do well cooking several things at once. Something is likely to get ignored and then burn. Trust me; it has happened more than once. So it worked out perfectly that I was able to cook these while the pork was in the oven.


Ingredients:
1 1/2 pounds haricots verts (green beans), trimmed
3 Tablespoons butter, divided
1/3 cup thinly sliced shallots
3/4 pound mushrooms, coarsely chopped
1/4 cup dry sherry
3 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Directions:
Steam haricots verts 5 minutes or until crisp-tender; remove from heat.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; saute 3 minutes, stirring occasionally. Add mushrooms; saute 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

Yield: 8 servings (serving size: about 1 cup).

Nutritional Info (per serving): 80 calories; 4.3g fat; 2.4g protein; 8.3g carb; 3.5g fiber; 11mg cholesterol; 0.8mg iron; 256mg sodium; 56mg calcium

Source: Cooking Light

Fruit and Walnut-Stuffed Pork Loin

This was my first time stuffing a pork loin, and I was really nervous that I was going to mess it all up. I was very careful, and I used a very sharp knife, and "ta-da." It turned out just how the directions said it would. The real trick is not cutting all the way through the meat. Then once it has been cut, you pound all of your frustrations out on the meat. It's kinda fun, actually.
We really enjoyed this recipe. I love the fruit and walnut mixture. They are the perfect pairings for the season. The garlic-y crust adds the perfect finish to the pork.

Ingredients:
1/2 cup dry red wine

1/4 cup dried sour cherries

1/4 cup chopped dried apricots

1/4 cup chopped dried plums

2 Tablespoons Triple Sec (orange flavored liqueur)

1/3 cup finely chopped walnuts

2 Tablespoons chopped shallots

1 1/4 teaspoon salt, divided

1/2 teaspoon grated lemon rind

2 (1-ounce slices French bread

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 (2 1/2 pound) boneless center-cut pork loin roast, trimmed

2 Tablespoons Dijon mustard

Cooking spray

Directions:
Preheat oven to 400-degrees.

Combine the first 5 ingredients in a medium microwave-safe bowl; microwave at high for 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.

Combine 3/4 teaspoon salt, French bread and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.

Cut pork in half lengthwise, cutting to, but not through, the other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, the other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2 inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks or tie with twine. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle bread crumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400-degrees for 55-60 minutes or until a meat thermometer inserted into the thickest part registers 160-degrees. Let stand 10 minutes. Remove wooden picks or twine. Cut into 16 (1/2-inch-thick) slices.
Yield: 8 servings

Nutritional Info (per serving): 323 calories; 12.4g fat; 29.7g protein; 18.9g carbs; 1.4g fiber; 79mg cholesterol; 1.9mg iron; 573mg sodium; 41mg calcium

Source: Cooking Light

Scallion-Cheddar Scones

I found a new bread that will be a favorite in our house. We wolfed these down like they were going to run away if we didn't. I love the combination of the scallions and cheese. It's one of my favorite. These went really well with the cheddar corn chowder, and I used white cheddar to make these scones since I had some left over. It browned really nice and actually looked like yellow cheese once it came out of the oven.
I used my scone pan to make these, and I think I could have easily made 16 scones instead of 12 because my triangles were small.

Ingredients:
2 cups flour

1/2 teaspoon salt

1 Tablespoon sugar

1 Tablespoon baking powder

6 Tablespoons cold butter, cut into pieces

2 large eggs, beaten

1/3 cup sour cream (or you could use cream)

1 Tablespoon Dijon mustard

1 cup grated sharp cheddar cheese (I used white cheddar)

1 cup chopped scallions

Directions:
Preheat the oven to 375-degrees.

In a large bowl, whisk together the flour, salt, sugar, and baking powder. Rub in the butter with your fingers.

In a small container, whisk together eggs, sour cream, and mustard. Add this to the dry ingredients, and stir just until it comes together. Stir in the cheese and scallions. Mix until just combined. It will be the consistency of cookie dough.

Liberally flour the counter (or cutting board) and your hands. Pat the dough into a 6x9 rectangle, about 1 inch thick. Cut the dough into six rectangles, and then cut each into two triangles, for a total of 12 triangles. Place them on a cookie sheet lined with parchment or a silpat (or you can use an unlined, greased sheet).... Or you can just put the divided dough in a greased scone pan. Bake for 18-20 minutes or until puffed and golden brown.

These also freeze well. Divide out the dough into triangles. Freeze on a cookie sheet until firm. Then store in a ziploc bag. Bake directly from the freezer without an increase in baking time.

Source: Night Baking

Cheddar Corn Chowder

I love soups and chowders, especially this time of year. They tend to warm me up when it's cold outside. This soup was really easy to make, and I even used "real" bacon... as opposed to turkey bacon (which I prefer). I had extra pork bacon that I needed to use up. I think the corn meal really made the dish extra special. It gave it a cornbread-type taste.
My only regret is that I pureed it more than I wanted. My hand hot too happy with the immersion blender. I like to have more corn chunks in there. Next time I'll be more careful.

Ingredients:
4 ounces bacon, chopped
3 Tablespoons olive oil
2 large onions, chopped (3 cups)
2 Tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon tumeric
4 cups reduced sodium chicken stock
5 cups corn kernels, or frozen (about 2 pounds)
1 cup half-and-half (I used fat free)
1/4 pound sharp white cheddar cheese, grated
1/2 teaspoon Tabasco sauce
2 Tablespoons corn meal
green onion, for garnish

Directions:
Cook the bacon in a large stockpot over medium-high heat until crispy, about 5 minutes. Use a slotted spoon and transfer it to a paper towel-lined plate. Reduce the heat to medium and add the onions and butter to the fat. Cook until the onions are translucent, about 10 minutes.

Stir in the flour, salt, pepper, and tumeric and cook for 3 minutes. Add the corn and cook, stirring frequently, 3-5 minutes.

Add the chicken stock and bring to a simmer. Add the half-and-half and using an immersion blender, blend the chowder in several spots to break up the corn. If you don't have an immersion blender, use a regular blender or food processor, but work in small batches and only puree about half to 2/3 of the soup.

Allow to simmer 15-20 minutes, stirring occasionally. Stir in the cheese, Tabasco sauce, and cornmeal. Taste and adjust seasonings if necessary. If it is too spicy, add more half-and-half or chicken stock. Allow to cook an additional 5 minutes.

Serve hot with garnishes of bacon, extra cheddar, and green onion. Pass extra hot sauce with soup.


Source: Pink Parsley ... originally from Ina Garten, The Barefoot Contessa cookbook

Tiramisu Bundt Cake

HAPPY NATIONAL BUNDT DAY!
I thought since today was National Bundt Day (who makes these days up, anyway?), it would be the perfect day to post this recipe.

Last weekend I went to Birmingham to visit family and go to a friend's baby shower. I ate dinner with my family, and I was in charge of bringing dessert. I also wanted to make something that I knew my mom would love. She loves all things "tiramisu," and this cake was no exception. This cake is perfectly moist, and the icing is one of the best I've ever put in my mouth. Aubrey said it was the best cake and icing he's ever had.



Ingredients:

Cake
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups milk (I used skim... it's what I had on hand)
1/4 cup espresso or very strong coffee (I used a free sample of the new Starbucks VIA)
1/4 cup Kahlua





Directions:

Cake
Preheat oven to 325-degrees. Grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vanilla extract. Working in two or three additions, alternate adding the flour mixture and the milk into the bowl, ending with an addition of flour, and mixing just until everything is incorporated.
Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add espresso to one of the small bowls and whisk until well-combined. Add Kahlua to the second small bowl and whisk until well combined.
Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour espresso batter on top of Kahlua batter. These batters may be slightly thinner, but do not mix or stir them. Carefully spread all remaining plain batter into the bundt pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.

Kahlua Mascarpone Frosting

Ingredients:
1/4 cup butter, room temperature
4-ounces mascarpone cheese, room temperature
1/4 cup Kahlua
2 cups confectioners' sugar

Directions:
Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply the frosting to the bundt in a thick, even layer.

Another great recipe is the Tiramisu Ice Cream.


Source: Baking Bites

Pumpkin Pie Ice Cream

I have a small obsession with anything "pumpkin" this time of year. I've been saving this recipe for a while, and now seemed like the perfect time to make it. It really does taste like a pumpkin pie. I sprinkled a little nutmeg on top to give it the perfect finishing touch. This would make a perfect Thanksgiving dessert, especially if you live in the south where it doesn't get too cold outside. I can always go for some ice cream.

Ingredients:
4 cups half-and-half

2 cups heavy whipping cream

4 tsp vanilla extract

1 1/2 cups white sugar

1/2 cup light brown sugar

7.5-ounces canned pumpkin (3/4 cup to 1 cup)

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cloves

Directions:
Combine all dairy into a saucepan along with sugar and vanilla. Bring mixture to 170-degrees (I use a candy thermometer) to dissolve the sugar. Let cool to room temperature. Chill in the refrigerator overnight. While dairy is heating, add the spices into the pumpkin. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take the pumpkin and dairy mixture out. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.

Source: Adapted from The Food Network

Beer-Braised Beef with Onion, Carrot, and Turnips

I was so excited to cook some meat for my meat-and-potatoes-man, so I planned this hearty meal for last night. Some things came up at work, and I didn't get home until about 6 to start preparing for supper.
It helps to read the directions all the way through before starting anything. I learned this in 5th grade. My teacher gave each student a piece of paper with a list of 20 directions on it. She told us to read through the entire directions before starting. The first thing on the list was to write our name on the paper. Then it had directions to spell your name out loud and go write on the chalkboard, and all other crazy things. Some people were doing what the directions said (including me), and other people were just sitting there staring at us like we were schizophrenic or something. When I got to #20, the directions said to ignore #2-19. So all that talking out loud and writing on the chalkboard was for nothing. The quiet people were the ones that read the directions all the way through before starting.
And that's how I learned (the hard way) to read directions all the way through before starting anything.

There are exceptions to every rule. Since I was in a hurry last night, I didn't read the whole way through. The first thing I realized (after I put the meat in the pan) was how long it took to cook. Poor Aubrey ... I had to wake him up to eat supper at about 9PM. I felt so bad, but he did enjoy everything.
The 2nd mistake I made was that I wasn't really paying attention to the directions. Instead of cooking the meat inside of the preheated oven, I was thinking it was going to cook on top of the stove. I think I read it about 5 times before it hit me. After 45 minutes of cooking it on top of the stove, I realized something wasn't right. All of the liquid had boiled off, and I slowly read the directions again. Duh, I knew there was a reason I preheated the oven. So I had to add more liquid ingredients, and the rest of the story turned out just fine. The meat was fork tender, and the vegetables were just perfect.

I didn't follow all of the directions with draining the juice and throwing the fat away. It was already late enough. I also added some potatoes in because I like them with roast beef.

Ingredients:
3 Tablespoons all-purpose flour

1 1/2 Tablespoons canola oil

1 (1 pound) boneless chuck roast, trimmed

1 teaspoon salt, divided

1/2 teaspoon black pepper

1 cup fat-free, less-sodium beef broth

4 garlic cloves, crushed

1 (12-ounce) dark beer

1 bay leaf

3 carrots, peeled and cut diagonally into 1/2-inch thick slices

9 ounces small turnips, peeled and cut into wedges

1 medium onion, peeled and cut into wedges

1/4 cup chopped fresh flat-leaf parsley

Directions:

Preheat oven to 300.

Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300 degrees for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 teaspoon salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.

Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.

Yield: 4 servings (serving size: 3 ounces of beef, 1 cup vegetables, and about 1/2 cup cooking liquid)

Nutritional Info (per serving): 383 calories; 19.7g fat; 24.4g protein; 21g carbs; 3.6g fiber; 70mg cholesterol; 2.9mg iron; 815mg sodium; 68mg calcium

Source: Cooking Light

Goat Cheese Toasts

I saw a recipe for Roasted Butternut Soup with Goat Cheese Toasts, and I was so excited to make it. Well, the soup was nothing to write home about. I'm not even going to waste my time blogging it, but these little toasts sure are worth blogging about. I love goat cheese. I fell in love several years ago when I was traveling to a pharmacy rotation in Montana. I traveled there with a couple of friends, and we stopped at every tourist attraction we could find along our drive from Alabama to Montana. One of the places we visited was Vail, CO. The day we were there, they were having a cheese fair. Several dairy (goat cheese, in particular) farmers were there to sell their different cheeses. We tried every kind of goat cheese you could think of.... and that's where I fell in love with it. In Vail, CO. Mmmm. I love you, goat cheese!

The crunchiness of the toast and the creaminess of the cheese was the perfect combination. The chives sprinkled on top was like a cherry on top of an ice cream sundae.

Ingredients:
6 (1-ounce) slices French bread baguette

1/2 cup (2 ounces) goat cheese, crumbled

1 Tablespoon finely chopped fresh chives

Directions:
Place bread slices in a single layer on a baking sheet. Broil 2 minutes or until toasted. Sprinkle about 4 teaspoons cheese on each slice; sprinkle evenly with chives.

Source: Cooking Light

Sauteed Carrots with Sage

I'm always on the search for side item ideas. Aubrey and I love vegetables, and I love finding new ways to prepare them other than just steaming. These carrots were a big hit with us. My only regret is that I didn't make more of them.

Ingredients:

1 teaspoon butter

1 teaspoon olive oil

1 1/2 cups diagonally sliced carrot

2 Tablespoons water

1/8 teaspoon salt

1/8 teaspoon pepper

2 teaspoons fresh small sage leaves

Directions:
Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrot and 2 tablespoons water. Partially cover pan and cook 10 minutes or until carrots are almost tender. Add salt and pepper to pan; increase to medium-high heat. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. Sprinkle with sage.
Yield: 2 servings

Nutritional Info (per serving): 75 calories; 4.4g fat; 0.9g protein; 9g carbs; 2.6g fiber; 5mg cholesterol; 0.3mg iron; 224mg sodium; 35mg calcium

Source: Cooking Light

Pork Medallions with Pomegranate-Cherry Sauce

I never get tired of pork tenderloin. It seems like there are a million different ways to prepare it. I love this particular recipe because it pairs the tartness of the cherries and pomegranate with the savory pork. It's definitely a keeper.

Ingredients:
1 (1 pound) pork tenderloin, trimmed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 Tablespoon olive oil

1/2 cup pomegranate juice

1/3 cup dried sweet cherries

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 teaspoon cornstarch

1 teaspoon water

1 Tablespoon butter

Directions:
Cut pork crosswise into 12 (1-inch thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

Yield: 4 servings (serving size: 3 medallions and 2 tablespoons sauce).

Nutritional Info: 269 calories; 10.1g fat; 24.3g protein; 17.6g carbs; 1.4g fiber; 81mg cholesterol; 1.8mg iron; 384mg sodium; 27mg calcium

Source: Cooking Light