Do you like white chili? If you are not familiar with it, it’s sort of the calmer, nicer cousin of a Texas chili. No frantically looking for something to put out the flames from a beef and habanero fest. White chili is made with white beans, chicken (sometimes pork), and mild green chiles.
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Looking for the perfect cheesecake? It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite.
But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.
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Pimento cheese! If you are from the South, you’ll know exactly what I’m talking about, of course. You likely have your favorite way of making it and may even take issue with our recipe that follows.
If you are not from the South, you might be scratching your head at this point. Pimentos? Those red things in olives, shmooshed together with cheese? Yep. Welcome to “Carolina caviar” or “Southern pâté”, a dip containing cheddar cheese, mayonnaise, pimentos, and cream cheese. Spread between two pieces of white bread for a quick sandwich, or stuff into celery sticks for the southern version of ants on a log. You can even put it on a burger.
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Looking for a festive holiday side dish? One my favorite winter sides is my dad’s sweet and sour red cabbage. The following recipe takes that Austrian standard up a notch with the addition of apples, onions, bacon, and roasted chestnuts. So good! Pretty too.
Braised red cabbage with chestnuts is a traditional accompaniment to roast goose, but if goose isn’t on your menu it also works great alongside a pork roast or even prime rib. You can easily make ahead and reheat to serve.
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Ready for some holiday ham? Glazed ham is probably one of the easiest, festive, and cost effective roasts one can serve for a large gathering. The ham is already cooked when you buy it, so all you really have to do is heat it and glaze it. For this cranberry glazed ham, we are making a cranberry glaze with jellied cranberry sauce, orange juice, and whole grain mustard.
It’s sweet and tart, and with hints of orange and bursts of mustard. A perfect taste combination for ham!
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Stuffed mushrooms should be in every home cook’s repertoire. They’re easy to make, they’re great for parties, and the variations are endless. Just regular button mushrooms, or the brown creminis, are perfect for stuffing. You can get as creative as you like with the filling, just look at the ideas from other food bloggers that we’ve linked to at the bottom of the recipe.
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One of the most festive loafs you can make during the holidays is this cranberry nut bread, brightly speckled with day glow fuchsia cranberries, orange zest, and walnuts.
It’s a great loaf for late fall, early winter as cranberries, oranges, and walnuts are all in season. Buy an orange and squeeze it fresh to get the best juice for this recipe (grate the peel first).
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One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible.
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Like peanut butter? Chicken? Then this African chicken peanut stew by Hank is for you. Perfect for chilly weather. ~Elise
Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that make me feel all warm and happy, especially because I never would have thought to do this 20 years ago, when I met some fellow University of Wisconsin students from Ghana who made this stew at their apartment. Chicken groundnut stew is, in various forms, common all over West Africa, and this is my version, inspired by my colleagues at UW.
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Have you ever had this classic Sicilian side dish? It’s made with leafy greens that you sauté with garlic in olive oil and toss with toasted pine nuts and raisins. It may sound like an odd combination, but it works; it’s sweet, savory, salty, spicy and just a little bitter. And as my mother would say—well balanced.
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When it comes to holiday dinners, the more dishes you can make ahead, the better, right? Mashed potatoes are central to our holiday meals (how else can you make gravy volcanos?) and they are the easiest thing in the world to make ahead. Stress-free! (At least the potato part.)
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Hello everyone and happy holidays! If you are still looking for gift ideas (it could be a gift for you too), I’ve compiled a short list of a few things that have caught my fancy this year. I love gifts that are useful, yet special. Be they gadgets or books, the best gift is something to cherish.
First up are these practical and elegant soy-based candles from The Thoughtful Gardner, a new project from Simply Recipes’ very own head of technology, Jesse Gardner and his wife Jessica.
Continue reading "2015 Holiday Gift Guide" »
Have extra eggnog? (Is that even possible? It takes every ounce of self control I possess to not drink the entire quart if there is one in the fridge.)
If you do have some eggnog, here is a wonderful pound cake to make with it, a cake that celebrates all things eggnoggy (new word, just made it up). Like eggnog, it is well spiced with nutmeg, cinnamon, and allspice. It has flecks of sweetened dried cranberries and orange zest.
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What’s the one day of the year most breakfast casseroles are made? Christmas day! Christmas morning, actually. So many families are hosting family members in town from afar, a hot and cheesy breakfast casserole easily feeds a crowd.
You can assemble it the night before and just plop it in the oven in the morning. This way you, the cook, can enjoy the festivities of the morning with your guests instead futzing about in the kitchen.
Continue reading "Sausage Breakfast Casserole" »
Are you a fruitcake lover? Though this traditional holiday cake is often maligned (guess some people don’t like candied fruit?), prepared well it’s wonderful.
This fruitcake is our family’s favorite, packed with dates, walnuts, raisins, and glazed cherries. Think raisin bread, on steroids. The recipe comes from the wife of a family friend, Patricia, who for years sent us a loaf every Christmas.
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What I love about these quick pumpkin muffins is that they are easy to throw together, and hard to mess up. You can mix everything by hand with a wooden spoon, don’t need an electric mixer. Baking soda and eggs are the leavening agents, so you don’t have to worry about old baking powder that refuses to rise.
The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do – butternut squash, acorn, pumpkin—they’ll all work. If you don’t like nuts, keep them out. If you like raisins, add them in.
Continue reading "Pumpkin Ginger Nut Muffins" »
Who knew the boy could bake? Here’s classic Christmas cookie from Hank. Enjoy! ~Elise
This cookie is my other favorite Christmas cookie, along with walnut snowballs. I am sure my mum made all kinds of Christmas cookies over the years, but none were as memorable as these two. Spritz, she called them, and little did I know that this was far more than a pet name she had for the cookie.
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Raising six kids on a teacher’s salary, my parents were always cooking on a budget. Being Catholic, with the requirement back then of meatless Fridays, Lent or not, this meant that we ate a lot of tuna macaroni salad and fried fish. My mother often made tuna patties for us, and less frequently, because they were more expensive, salmon patties.
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♫ Would you know we’re riding on the Marrakesh express ♪
Moroccan chicken, my favorite! Chicken thighs, rubbed in more spices than you would ever think you could use at once, cooked until tender with olives and lemons.
This is a slow cooker riff off our popular tagine recipe. Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender.
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With great power comes great responsibility. At least that’s what I tell myself about turkey leftovers.
Whoever cooks the turkey gets to keep the leftovers, right? Whoever has the extra turkey meat gets to decide what to do with it (at least that’s how it works around here). High expectations, people. That’s where the responsibility part of the power comes in. Whatever you do with the leftovers, it better be good.
Continue reading "Turkey Black Bean Quinoa Bake" »
Turkey leftovers anyone? Try this American classic turkey casserole—Turkey Tetrazzini—a hearty pasta bake that includes sautéed mushrooms, a cheesy creamy sauce, leftover turkey peas, and egg noodles.
Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years.
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Do you like tortilla soup? It’s one of the easiest soups to make from scratch. You start by frying strips of corn tortillas in a little oil until crispy, then use that same tortilla-infused oil to sauté onions as you start to build the soup. The flavor is fabulous!
It’s usually made with chicken, but we can just as easily make this soup with leftover shredded turkey. If you have homemade turkey stock? Even better.
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Do you like cranberry sauce? My father can’t get enough of it during the holiday season. He’ll even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long.
I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce as he wants with his slices of turkey, and plenty leftover for turkey sandwiches.
When he finally runs out of frozen cranberries sometime in May, he’ll start buying the cans. He’ll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself. Yes, he’s a little obsessed.
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There are lots of ways to make gravy from a roast. Some can get rather complicated. What we do is simple. You can easily build a luscious, lip smacking gravy from the pan drippings!
As soon as the roast is done cooking, we remove it to a cutting board to rest. While the roast is resting, we place the roasting pan and all of the drippings it contains on the stovetop and start making the gravy.
We’ll use either cornstarch or flour to thicken the gravy, the process is similar for both.
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Mashed sweet potatoes or garnet yams can always be found on our holiday or Thanksgiving table. Most often we make a double or triple recipe because everyone wants the leftovers! Usually we just bake them, scrape out the insides, and mash with some butter and brown sugar.
Here’s the thing with sweet potatoes, they pair beautifully with oranges and holiday spices such as cinnamon and nutmeg.
Continue reading "Pumpkin Spice Sweet Potatoes (Yams)" »
When it comes to holiday cooking, my father and I spend weeks deciding who is making the various side dishes, but when it comes to roasting the turkey, there’s no discussion. Of course that task falls to my mother. Why? True, she has cooked our Thanksgiving turkey for over 50 years, so she knows what she’s doing. But the real reason is that her roast turkey is always perfectly done, the breast never dried out, but tender and full of flavor.
How does she do it? She cooks the turkey breast-side down. While the turkey roasts, the juices fall down towards the breast, resulting in the most succulent meat. The breast is also more protected from the heat, which helps keep it getting too dried out. She also uses a meat thermometer to take out any guess work of when the turkey is done.
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Is there anything better than a hot bowl of chili on a cold day? Here’s a favorite recipe from the archives that I recently remade, in preparation for the turkey leftovers we expect to have after Thanksgiving. With kidney beans, tomato, bell pepper, garlic and loads of spices, this chili terrific with shredded turkey meat (especially the dark meat!)
You could also easily make it with cooked shredded chicken if no turkey leftovers are available. Serve it loaded high with shredded cheese and diced onions, and better still, cornbread.
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Move over pumpkin pie, and say hello to pumpkin cheesecake! If you really truly want to impress your guests this holiday season, I recommend this cheesecake. Tall and proud like a classic New York style version, this one has a pumpkin cream cheese filling with a splash of bourbon, all sitting atop a pecan graham cracker crust.
And if that wasn’t enough, we bathe it with homemade caramel sauce and whipped cream.
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Every year I consider it my civic duty to create a brussels sprouts recipe that my father will actually eat. Every family has one, right? A sprouts-a-phobe?
No? Well consider yourself blessed. I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before him. Oddly he claims to like the brussels sprouts recipes I’ve made for him, which makes his stated aversion seem even weirder.
Continue reading "Balsamic Roasted Brussels Sprouts and Shallots" »
Just because it’s Thanksgiving doesn’t mean you have to roast a whole turkey. If you are only hosting a few people for dinner and you don’t want weeks of leftovers, you can just roast a turkey breast! (You can also make it in less than half the time of a whole turkey.)
Continue reading "Chard and Prosciutto Stuffed Turkey Breast" »
Ah, fall, a perfect time for a spicy pumpkin soup! This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. Great flavor additions that enhance not detract from the pumpkin.
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Looking for a great holiday side? How about a drop dead delicious, healthy kale and squash sauté that is surprisingly easy to put together?
Roast cubes of butternut squash so they get tasty caramelized edges. While roasting the squash, prep the onions and kale and then sauté them with balsamic vinegar, adding the squash, pecans, and cranberries at the end. Simple. Beautiful. Packed with flavor and color.
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Oh la la. This is not your grandma’s broccoli cheese casserole. Ever since Christopher Kimball challenged people to Google broccoli casserole, insisting they would be disappointed with what they found, I’ve been meaning to post a killer broccoli casserole. And dear readers, this is it.
Continue reading "Broccoli Cheddar Casserole" »
For so many years I loved beets but threw the beet greens away. Yikes! No more. This is a delicious way to serve greens, whether collard, kale, or beet. In fact, beet greens taste (and look) a lot like Swiss chard.
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4.42 / 5 Stars | 463 Reviews
by Kym 22
"A turkey burger seasoned with onion soup mix, pepper, and soy sauce. Easy to make and great for dinner and barbeques."
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4.5 / 5 Stars | 12 Reviews
by MERRYMOBERRY
"Ground beef, bacon, and pork from hocks are sauteed with onions, and then baked with sauerkraut, rice, and chicken broth to create a delicious casserole of comfort food, Serbian style."
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4.49 / 5 Stars | 1042 Reviews
by BBNELSON
"Hot sauce, blue cheese dressing and mozzarella cheese top cubed chicken and a pizza crust for this Buffalo lovers' must!"
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4.63 / 5 Stars | 36 Reviews
by angelfluff
"A yummy twist on the old fashioned grilled cheese sandwich. My aunt used to make these for me for lunch when I spent the summers with her."
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4.48 / 5 Stars | 453 Reviews
by SILVERWOLF
"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
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4.34 / 5 Stars | 320 Reviews
by SUSAN E. MURPHY
"Lean ground turkey in a flavorful mixture of salsa, bell pepper, egg and onion. The ease of meatloaf without the calories! Easily frozen and baked later for a quick meal."
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4.24 / 5 Stars | 45 Reviews
by JJHMOM
"Pork chops are lightly browned in the skillet, then baked with rice and onions flavored with beef consomme."
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4.08 / 5 Stars | 11 Reviews
by The Ethical Cook
"Beef chuck roast is slowly braised until tender in a cranberry tomato sauce."
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4.25 / 5 Stars | 204 Reviews
by sal
"Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout."
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4.68 / 5 Stars | 38 Reviews
by KATIE MINES
"A wonderful composition of grilled chicken with fresh berries and mixed greens, tossed with a fruity honey mustard dressing. A lovely summertime meal."
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4.15 / 5 Stars | 252 Reviews
by CLATON
"Tender spareribs simmered to perfection in your slow cooker."
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4.29 / 5 Stars | 68 Reviews
by MCSprygada
"This is a very filling, easy to make manicotti dish my whole family loves- including my picky 2 year old! Manicotti shells are filled with a beefy stuffing before being slathered with tomato sauce and baked."
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4.66 / 5 Stars | 95 Reviews
by JackRussellLover
"Muffin tins are lined with bread and filled with crumbled bacon, an egg, and a sprinkling of cheese, then baked. Add this bacon, egg, and toast cup recipe to your collection of easy brunch recipes for a crowd."
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4.9 / 5 Stars | 443 Reviews
by Rob Neil
"Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie. The recipe makes 2 pies to feed a good-sized family or to have a pie for later."
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4.67 / 5 Stars | 199 Reviews
by Kevin K.
"The calzone dough is prepared in the bread machine, and then it's stuffed with Italian sausage, pizza sauce and mozzarella cheese and baked until golden brown."
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4.83 / 5 Stars | 52 Reviews
by Kathi Richards Smith
"If you're in Indiana, if you're from Indiana and wish you were back home, or if you're rooting for Indiana in the Big Game, you'll want to grab one of these breaded, fried pork tenderloin sandwiches."
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