MOCK WINTER SANGRIA
Ingredients:
- 1 pear, diced
- 1 orange, sliced
- 1 cup fresh cranberries
- 1/4 cup fresh raspberries
- 2 cups pineapple juice
- 2 cups cranberry juice
- 1 2-liter bottle ginger ale
Directions:
Combine all ingredients except ginger ale in a large pitcher. If desired, let sit in fridge for 1 to 4 hours to let flavors mingle. Add chilled ginger ale. Serve immediately. ~~ENJOY~~
ROASTED PARMESAN POTATO WEDGES
Ingredients:
- 4 potatoes (2 pounds)
- 2 teaspoons canola oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Directions:
Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.
Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender. Serve with ketchup or your favorite dipping sauce~~ENJOY~~
BACON DIP
Ingredients:
- 1/2 lb. bacon
- 3 small scallions
- 3 sun-dried tomatoes
- 4 oz. softened cream cheese
- 1 cup ranch dressing
Directions:
Cook bacon until crisp. Drain on paper towels, then finely chop. Reserve 2 tablespoons chopped bacon and stir rest together in a medium bowl with scallions, sun-dried tomatoes, cream cheese, and ranch dressing.
Transfer to a serving dish and chill for 30 minutes. Garnish with reserved bacon and additional sliced scallions. Serve with fresh vegetables or crackers. ~~ENJOY~~
“2020” in Chinese is the year of “The Rat”. You will enjoy this quick and easy dish!:
FOUR INGREDIENT POTSTICKERS
Ingredients:
- 4 Italian mild sausages, removed from casing
- 1/2 lb. ground chicken
- 1/2 small onion, finely chopped or grated
- 1 pkg. (12 oz.) square won ton wrappers
- vegetable or canola oil
Directions:
In a medium bowl, combine the sausage meat, ground chicken, and onion.
Spoon one teaspoon of the filling into the center of each wrapper; moisten the edges of the wrapper with water and fold to create a triangle. Repeat with the rest of the wrappers and filling.
To cook: add just enough oil to cover the bottom of a non-stick pan and cook the potstickers over medium heat, about 2-3 minutes on each side or until golden crisp. Remove to a paper lined plate.
Dipping Sauce:
- 3 Tbsp. low-sodium soy sauce
- 4 tsp. worcestershire sauce
- 4 tsp. sesame oil
- 1 tsp. sriracha sauce
- 1 Tbsp. minced cilantro
Directions for Dipping Sauce:
Whisk together all ingredients until incorporated.
Serve immediately with dipping sauce, if desired. ~~ENJOY~~
The hog and its meat is considered lucky because it symbolizes prosperity. Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity. Cabbage is representative of paper money!
HAM POTATO AND CABBAGE SOUP
Ingredients:
- 1 tablespoon vegetable oil
- 2 large onion, chopped (about 2 cups)
- 1 clove garlic, minced
- 6 cups Chicken Broth
- 3 cups shredded green cabbage
- 1 large white potatoe, diced (about 2 cups)
- 4 ounces (1/2 of an 8-ounce package) cooked hamsteak, cut into 2-inch-long strips
- 2 tablespoons chopped fresh parsley
- 1 teaspoon caraway seeds(optional)
Directions:
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally.Stir the broth, 1/4 teaspoon ground black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender. Stir in the parsley and caraway seed, if desired.~~ ENJOY~~
According to popular folklore, if these foods are eaten on New Year's Day, they guarantee good luck throughout the year. Peas or beans symbolize coins or wealth. Choose traditional black-eyed peas, lentils or beans to make a dish seasoned with pork, ham or sausage. Greens resemble money, specifically folding money.
BLACK-EYED PEA SALAD
Ingredients:
- 1 cop olive oil
- 2 1/2 tbsp. cider vineger
- 1 tbsp. spicy brown mustard
- 2 tsp. grated yellow onion
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tsp. honey
- 2 can black-eyed peas
- 1 yellow bell pepper
- 1 large tomato
- 4 thin ribs celery
- 2 carrots
- 2 tbsp. chopped parsley
Directions:
Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley. Gently stir to combine. Cover and refrigerate up to 24 hours before serving. ~~ENJOY~~
A Spanish tradition calls for eating 12 grapes, one at a time to represent the months, accompanied by a wish for each month. And if you encounter a sour grape(s), well, that month may not be so good.
GLITTER GRAPES
Ingredients:
- 1 pound green seedless grapes or 1 lb red seedless grapes, pulled from the stems and rinsed
- (3 ounce) package gelatin mix, flavor of your choice (NOT prepared)
Directions:
Spread about 1/4 of the gelatin mix on a pie plate or plate of your choice. Rinse the grapes under water, and place a handful on the plate.
Shake the plate gently to roll the grapes in the gelatin, coating the grapes. Place coated grapes into a bowl.
Repeat with the remaining ingredients until all of the grapes are covered.
Place the bowl and let set in the refrigerator for at least 1 hour, until the gelatin is set.
The colder they are the better. ~~ENJOY~~
SLOW COOKER ROAST PORK
Ingredients:
- 3 tablespoons fresh rosemary leaves
- 3 tablespoons fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 5 tablespoons olive oil
- One 5- to 6-pound boneless pork shoulder with a fat cap
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 2 large cloves garlic, finely chopped
- 1/4 teaspoon ground allspice
- 4 large carrots, cut into rough 1-inch chunks
- 4 celery ribs, cut into 2-inch-long pieces
- 1 large onion, trimmed but left intact at the root end, cut into eighths
- 2 bay leaves
- 1 cup low-sodium chicken broth
- 3 to 4 teaspoons cornstarch
- 1/4 cup chopped fresh parsley
- Buttered egg noodles, for serving
Directions:
Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce. ~~ENJOY~~
NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE
Ingredients:
Raspberry Sauce
- 2 1/2 cups frozen raspberries thawed
- 1/2 cup sugar 100g
- 2 tablespoons water
- 1 tablespoon corn starch
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs or chocolate baking crumbs
- 1/2 cup butter melted
Instructions for Raspberry Sauce
In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
Crust: OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1" up the sides of a 9-10" springform pan. Set aside.
Filling: In a medium bowl, stir together white chocolate and 1/2 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/2 cup cream and beat on high until light and fluffy.
Add melted white chocolate and beat on medium speed until incorporated.
Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
Chill at least 5 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired. Note: I use frozen raspberries but fresh will work just as well. ~~ENJOY~~
