Apple-Orange Cranberry Sauce

This Thanksgiving I decided to break away from the traditional cranberry sauce - you know, the one that comes out shaped like a can. While it is quite tasty, it just doesn't have the aesthetic appeal that a glorious meal such as Thanksgiving warrants. Here's my new traditional recipe just as much for its smell as its taste.

Ingredients:
1/2 orange
2 cups water
1 Granny Smith apple
3 cups fresh cranberries (2 bags)
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Directions:
Zest the orange. Squeeze the juice from the orange and set the juice aside. In a small saucepan over high heat, combine the zest and the water and bring to a boil Cook for 10 minutes, then drain and set aside.

Peel, core and quarter the apple. Cut into 1/2 inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving.

Enchiladas

This recipe originates from my Mom (Monique). It is my favorite. Something I would dream of while at college...Something I would drive 4 hours for (along with family, of course) and something I still dream of...only this time I'm the one who has to do the cooking. I've made it numerous times for friends and everyone that has ever eaten it has become just as obsessed as I have. My recipe varies a little from my Mom's - I do layers so it is more like an enchilada lasagna and I put cheese in each tortilla to give it that cheesy-deliciousness that Kailee and I just love. It is a little time consuming to make, but well worth it! Apologies for a not-so-technical recipe - this one is mostly directed by personal preference.

Ingredients:
Package of 30 Corn Tortillas
1 19 oz can Enchilada Sauce (I use Hot and then mix it with some tomato sauce leftover from my mexican rice)
1 lb ground beef
1 can Corn
1 can Sliced Black Olives
Shredded Cheddar Cheese (about half a block)
1 Taco seasoning packet
1 cup crisco shortening

Directions:
Heat one cup of Crisco shortening in frying pan. Fry corn tortillas (one by one) until soft (about 15 seconds). The number depends on size of pan. I typically make a 9.5x13 and use 30 tortillas. Pile them on top of each other as you go along on a plate with paper towels to soak up the oil.

In another pan, brown ground beef. Add can of corn and half can of black olives. Add taco seasoning and add water as directed. Simmer.

Grate cheddar cheese. Set aside.

Once the meat filling and tortillas are ready, Pour can of enchilada sauce into large bowl. Dip tortilla (one by one) into sauce and then place in baking dish. Add meat filling and a small handful of cheese. Roll up and place along edge in pan. Continue until entire pan is filled. Pour a small amount of enchilada sauce on top of first layer. Repeat process.

Pour final amount of enchilada sauce on top. Sprinkle a generous coating of cheese on top and sprinkle second half of black olives on top.

Bake at 350 degrees about 30-40 mins.

Served with mexican rice and lots of sour cream!

Beef Stroganoff

I've been craving Beef Stroganoff for awhile and since I had time today I decided to try this Classic Beef Stroganoff Recipe I found in an online Betty Crocker site. It really turned out good and took care of my craving.

Classic Beef Stroganoff

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 clove garlic
2 tablespoons margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

1. Cut beef across grain into about 1 1/2x1/2-inch strips.

2. Cook mushrooms, onions and garlic in margarine in 10-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream, heat until hot (do not boil). Serve over noodles.

Makes 6 servings

Spinach & Artichoke Dip

We love to bring this appetizer to parties or just scarf it down for dinner (like tonight). It's super easy and super tasty!

Ingredients:
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions:
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot with toasted/sliced baguette. This can also be baked so the cheese gets crispy and sometimes we add jalapenos for an extra kick!

Welcome!

For all the Sarvelas, Woods, McNeels, Heldstabs, Smiths (yeah the whole lot of you!), Myers...this is your place to share your favorite recipes and steal from others!

So, first the rules:
Rule #1, Post a recipe with as much detail as possible (try to avoid pinch, dash, etc.)
Rule #2, You must post a picture of the final product with your detailed recipe.
Rule #3, If you're using a recipe from a cookbook include your secret recipe that makes it your own.

** See the next post for an example.

That's it! Get to cooking, posting, and best of all, eating!