Roasted Broccoli with Ancho Butter

Ancho Butter Broccoli, originally uploaded by Kim De.

I am trying to like broccoli better. I love it in the summer in a cold salad, slaw style, cut up in a pasta etc. But cooked by itself, just cant get into it. But it is really good for you, so I try.

This is how last night's recipe came to be. I LOVE southwest/mexican flavors. If “they” show their faces in my recipe searches, I jump at the chance to use them. Especially when broccoli might become livelier...

The ancho butter was fun to make.

Look at the butter. Isnt she pretty?

Gotta admit, took a tiny swipe of it and it danced on my buds. Yum! Ancho chilies, garlic, cumin and coriander can make any food sing! Or so I thought.

The broccoli. I washed it. I rubbed oil on it. I roasted it. I tossed it in the butter, added salt and continued to roast. Boy did it look pretty! Bo sure did love it – but he loves broccoli. Me? I couldnt taste any butter, ancho chilies, garlic, cumin or coriander. All I tasted was broccoli. Not my plan.

The butter was so good, however, I plan to use it to saute some mushrooms to go with the fillet Friday night...oops, did I just let something slip?


Roasted Broccoli with Ancho Butter (Food and Wine Magazine)

3 ancho chiles (about 1 1/2 ounces)
Boiling water
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
4 large garlic cloves, thinly sliced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 sticks (6 ounces) unsalted butter, softened
Salt
Three 1 1/2-pound heads of broccoli, -- cut lengthwise into large spears, stalks peeled

Preheat the oven to 450°. In a heatproof medium bowl, cover the anchos with boiling water and let stand until softened, about 20 minutes. Drain the chiles and pat dry. Discard the stems and seeds, then coarsely chop.

Meanwhile, in a small skillet, heat 2 tablespoons of the olive oil until shimmering. Add the pine nuts and cook over moderately high heat, stirring constantly, until lightly browned, about 3 minutes. Add the garlic, cumin and coriander and cook, stirring, until the garlic is softened and the pine nuts are deep golden, about 1 minute longer. Let cool.

In a food processor, puree the pine nut mixture with the anchos and butter. Season the ancho butter with salt and scrape into a bowl.

In a large bowl, toss the broccoli with the remaining 2 tablespoons of olive oil, then spread on 2 large rimmed baking sheets. Roast the broccoli in the upper and lower thirds of the oven for 15 minutes, or until crisp-tender, shifting the pans from top to bottom and back to front halfway through. Add the ancho butter to the broccoli and toss to coat. Season with salt and roast for 10 minutes longer, or until the broccoli is tender. Transfer to a platter and serve warm or at room temperature.

Mexican Chocolate Cookies

Mexican Chocolate Cookies, originally uploaded by Kim De.

I think these may be the best cookies I have ever had in my mouth!

A subtle heat and the tang of cinnamon mixed with dark chocolate make for the perfect after dinner treat. Their rich flavor pairs well with both red wine and coffee.

A bonus is they are easy to make and freeze well. Pull one out when you begin dinner and it is ready to eat with the last sip of wine.

These cookies were on the table during our holiday open house. However, we opted to NOT take them to Indiana with us. Somethings we just dont want to share!

Mexican Chocolate Cookies (Cooking Light, DECEMBER 2007)

5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped (I used dark chocolate chips)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper (a tiny more needed)
Dash of ground red pepper (a tiny more needed)
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

Vibrant Chicken

Vibrant Chicken, originally uploaded by Kim De.

Otherwise known as "Bo's Dinner"

You can usually assume when you see Indian food, that my darling husband cooked for us. So much fun for me when he does!! After all, when you are the family cook, a night off without going to a restaurant is a wonderful - and when it is Indian food made by your spouse, who happens to be a great cook, well BONUS!

I wont spend a lot of time telling you how it was made because, well, I didnt watch. Probably hanging on the couch watching tv!! I will tell you how it tasted, though. Vibrant. See the title? Vibrant. It aint tellin' a lie! There is no other way to describe the flavor - it wasnt spicy, just a firework of flavor if your mouth.

Dont believe me? Make it yourself! Serve it over rice with a side of spinach! Makes a fabulous dinner!

Vibrant Chicken with a Spicy Tomato Sauce (660 Curries)

1/4 cup ginger paste, see cook's notes (I can tell you, Bo used store bought)
2 tablespoons garlic paste (same as above)
1 (3 1/2-pound) chicken, skin removed, cut into 8 pieces
2 tablespoons canola oil
1 (14.5 ounce) can tomato sauce
1/2 cup fried onion paste, recipe included (feel free to make just what you need if you dont want leftovers)
1 tablespoon coriander seeds, ground
2 teaspoons sweet paprika
1 1/2 teaspoons coarse salt
1 teaspoon cumin seeds, ground
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne (ground red pepper)

Garnish: 2 tablespoons finely chopped fresh cilantro leaves and tender stems.

Combine ginger and garlic pastes in medium-size bowl; mix well. Add chicken pieces and smear them all over with the paste.

Heat oil in large skillet over medium-high heat. Add chicken pieces, meat side down in single layer, and cook until they are lightly browned, about 3 minutes. Turn pieces over and cook until lightly browned, about 3 minutes. Transfer chicken to plate.

Add tomato sauce, onion paste, coriander, paprika, salt, cumin, turmeric and cayenne to skillet. The sauce will immediately start to bubble and boil. Reduce heat to medium-low, cover. Simmer, stirring occasionally, until a thin layer of oil separates from sauce, forming a spice-colored film on surface, 20 to 25 minutes.

Return chicken pieces to skillet and coat them with sauce. Cook, covered, turning chicken occasionally, until meat in the thickest parts is no longer pink inside and the juices run clear, 20 to 25 minutes.

Serve chicken sprinkled with cilantro.

To make ginger paste, place 1/2 cup water in blender jar. Add 8 ounces coarsely chopped unpeeled fresh ginger. Puree, scraping inside of jar as needed, until it forms a smooth, light brown paste. Add a little more water if needed.

To make garlic paste, place 1/2 cup water in blender jar. Add 50 medium-size to large cloves peeled garlic. Puree, scraping inside of jar as needed. Leftover ginger paste or garlic paste can be frozen in small batches for later use.

To make Fried Onion Paste,
Makes 3 cups

1/4 cup canola oil
2 pounds red onions, cut in half lengthwise and thinly sliced

Preheat a wok or a large, deep frying pan over medium heat. Pour in the oil and swish it around gently to coat the bottom of the pan. the oil will immediately get hot and appear to shimmer. Add the onions and cook them, stirring occasionally, until they are caramel-brown with a deep purple hue, 25 to 30 minutes. Initially they will stew in the oil, but once they start to cook down in volume, you will need to stir them more often as they start to stick to the bottom. Transfer the onions to a place to cool.

Pour 1 cup water into a blender jar. Add the caramelized onions and puree, scraping the inside of the jar as needed, to make a smooth, reddish-brown paste. (If you wont' be using all of the onion paste, divide it into smaller batches and freeze them for up to 2 months. Leftover onion paste, stored in a tightly sealed container, will keep in the refrigerator for up to 1 week.)

Bittersweet Chocolate and Walnut Fudge

Bittersweet fugde, originally uploaded by Kim De.

Ode to Fudge:

Oh Fudge, you dark chocolate treat. So smooth and creamy, you tend to melt in my mouth.

Oh Fudge, your mix of sweet and bitter meld together in culinary perfection!

Oh Fudge, WHY IS YOUR PERFECTION SO ELUSIVE???

I did not inherit my love of cooking from my mother. Or from her mother. I dont recall a single member of my family who felt the same passion I do for the preparation of food. So what did I inherit from them? The IN-ability to make "true fudge". My mom's fudge would turn out thin and incredibly soft. She would freeze it and we would eat it that way. Kind of fun when you are a kid! I remember this type of fudge from many a childhood Christmas!

Not trying to insult the recipe below. It IS fudge. Trust me. I tasted MANY pieces. But to a true candy maker, this is a "shortcut" recipe since it uses a helper ingredient, evaporated skim milk. But you know what? The "real" fudge recipe I made turned out just like mom's used to. But the fudge below? PERFECTION!

I did little to change the recipe - I left out the nuts. I was making enough to take home to Indiana, and my family has not developed my love for all things nut - so no walnuts, pecans, macadamia nuts etc.

So if honor of you, my dear reader, I have posted the recipe as written.

May your New Year be filled with those who eat nuts!

Bittersweet Chocolate Fudge ( Bon Appétit | March 2005)

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder

3 cups sugar
1 12-ounce can fat-free evaporated milk
1 1/2 cups walnut pieces, toasted (or substitute pecans etc)
1 tablespoon vanilla extract

Line 13x9x2-inch metal baking pan with foil, leaving overhang. Combine first 4 ingredients in large bowl.

Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes. Immediately pour milk mixture over chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla.

Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours. Using foil as aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.)

Crab Bisque

bisque, originally uploaded by Kim De.

YEA! I was allowed to cook one meal at my moms. I wanted to make it special, tasty and FATTENING (it IS the holidays after all)! Well, I got two out of three...

I chose crab bisque. A treat. Treats are allowed to be nice and fattening, except this wasnt! I found a recipe from Cooking Light that looked amazing, but wouldnt completely be “heart attack in a bowl”. Pretty good deal!

Of course, the recipe you see below is “inspired” by the recipe I found. I found several places where I thought changes were in order. Judging from the ohhs and ahhs at the table, I was right. Always fun is when I cook for another cook, and tonight my brother in law was in attendance. He is a great cook. Oh, and he does the dishes. My sister is quite lucky! He loved it, and to a passionate cook, that is all I need!

Creamy, crabby – perfect for a cold and rainy night in Indiana!

Merry Christmas!

Crab Bisque

Cooking spray
1 1/4 cups thinly sliced shallots (about 4 large)
4 garlic cloves, minced
½ cup dry sherry
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 pound jumbo lump crabmeat, shell pieces removed
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
¾ cup heavy whipping cream
2 tablespoons chopped fresh chives


Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in sherry; cook 1 minute or until liquid evaporates. Add salt, peppers, and crab meat.

Combine milk and clam juice in a large bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
Top soup with chopped chives, more red peppers and Tabasco to taste.

TIP: Great with a crusty multi-grain bread, roasted asparagus and wine.

Raspberry Cream Cheese Brownies

Rasp Cream Cheese Brownies, originally uploaded by Kim De.

Ahh, the season of sweets. The time for treats. My waistline will certainly be glad next week when sugar is almost non-existent in our house. No no. We arent sugar prudes. We understand all foods fit into a healthy lifestyle. It's just the neither of us are huge fans (I'd personally rather have french fries!) but when it's in the house it's easy to become addicted to it. Trust me!

I tried during my baking frenzy to balance mostly full fat holiday treats with those sneaky low cal ones that still taste like you cheated.

Shhhh, dont tell. This was one of the sneaky ones! Lower cal, altho does it really matter when you eat twice as many of them?

This was my biggest nemesis. I adore the combo of dark chocolate and raspberry. And boy are these good frozen (I wont tell you how I know that!)

As we head out north to visit family, I wish everyone a Merry Christmas. If allowed, I may sneak in a recipe over the break and write a quick blog. But if not, see you again Tuesday morning!

Raspberry-Cream Cheese Brownies (From Cooking Light)

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Pasta with Creamy Mushroom-Pea Sauce

Shrooms and peas, originally uploaded by Kim De.

I love mushrooms. I mean L.O.V.E. Reeeeallllly love them! The cute little button ones, the meaty portobellos, the earthy chanterelles. I love them all. Anytime I get a chance to use them in a recipe I jump at it!

Which leads me to last night's dinner. Pasta with Creamy Mushroom-Pea Sauce, written by the fine folks at Eating Well Magazine. Pasta - yum. Creamy Sauce - yum. Mushrooms - well you read the above paragraph!

This recipe looked so good as written, that I didnt have the heart to change it - much. Because I want you to see it both ways, I will again put my changes in ( ).

I would call this a good weeknight recipe. The prep work is minimal and the cooking time is short. And Bo loved it!

Pasta with Creamy Mushroom-Pea Sauce (From EatingWell)

8 ounces whole-wheat pasta, such as fusilli or rotini (I used the white durum pasta, cause that is what I had!)
3 cups shelled English peas, (4 1/2 pounds unshelled) or frozen peas
1 teaspoon extra-virgin olive oil
2 ounces sliced prosciutto, diced (I used 1 oz pancetta)
2 cloves garlic, minced
2 cups quartered cremini, or sliced chanterelle mushrooms (I used mixed wild mushrooms)
1 tablespoon all-purpose flour
1/4 cup white wine (I added 1T of dry sherry also)
1/4 cup whipping cream (I used about 2/3 cup half n half)
Lots of freshly ground pepper, to taste


Bring a large pot of water to a boil with the peas in it. Add pasta and cook until the pasta is tender and the peas are cooked through, 7-8 minutes

Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.

Holiday Cheese Ball

cheese ball, originally uploaded by Kim De.

I have to admit - I have never made a cheese ball before. I'm not sure what took me so long! Was it easy!!!!

I know I have mentioned before, the hunt for a recipe is really my favorite part of the process. I enjoy pouring over numerous variations of a theme, finding a few I like, then tweaking them to my satisfaction. I think this is how I feed my creative side. And cooking for Bo, what a joy. There are very few things he doesnt like - and is willing to try almost anything. The reason I bring this up is taking a recipe as a blue print, and building a skyscraper with my own ingredients brings me joy. I do, however, has a sensitivity to the mellow taste buds of other people.

Long story short, I didnt make this as sharp with flavor as I would have liked, since it was being served at the open house, and being taken home to Indiana for family. The recipe was nice and mile as written - certainly nothing offensive about it. Just was lacking that "zing" that I have grown to love. So if you are like me, and you like your taste buds to dance with flavor, I have included (the modifications) I will make the next time - when it is just for Bo. :)

Cheese Ball

16 oz cream cheese, at room temperature (chive and onion)
8 ounces sharp cheddar cheese, finely grated, about 2 1/2 cups
1 tablespoon brown or spicy mustard (2 T spicy mustard)
1 teaspoon Worcestershire sauce
(1 t Tabasco sauce)
(1 T prepared horseradish)
Ground pepper
¾ cup finely ground pecans

Beat the ingredients through the ground pepper with an electric mixer. Cover with plastic wrap, and chill at least 3 hours.

Divide the cheese mixture in half, and shape each half into a ball. Spread pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.

Mom's Cranberry Bread

cranberry bread, originally uploaded by Kim De.

No, not my mom. Not really sure WHOSE mom. Like lots of my recipes, this has been floating around the CLBB, highly recommended, for several years.

I mentioned in my last post that I wanted to try more cranberry recipes so when person after person raved about this recipe I knew it was worth a try.

I didnt do much to change the original ingredients, I just subbed mini chocolate chips for the nuts. I was surprised when the chip all floated to the bottom and gathered in a group, but not all surprises are bad!

Be warned, it is sticky sweet. The orange juice makes it quite moist, but also makes for a sweet contrast for the tart cranberry pieces.

And I must tell you, it is beautiful to look at!

Mom's Cranberry Bread (CLBB)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup cranberries -- Fresh or frozen; washed and chopped or halved
1/2 cup mini chocolate chips
1 beaten egg
3 tablespoons oil
1 cup orange juice

Preheat oven to 350 degrees. Sift dry ingredients together. Add cranberries and chocolate chips, tossing gently. Mix eggs, orange juice and oil in a bowl; add to dry ingredients, cranberries and nuts. Mix slightly. Bake in greased loaf pan for one hour.

Sugared Cranberries

cranberries, originally uploaded by Kim De.

If you are looking for a snack that is a thing of beauty, as well as tasty and healthy, you have found it!

Sugared Cranberries. I have only recently become enamored with dried cranberries in salads, cookies, etc. But in always wanting to broaden my horizons, I wanted to try these. Besides, they come highly recommended from my friends at my favorite foodie site, the Cooking Light Bulletin Board (CLBB).

I have to say, the ohhs and ahhs at my party for these red balls were well justified. Not only were they amazing to look at, the cranberries had softened and mixed with the sugar, making for a nice tart, sugary bite.

Plus, any make ahead dish for a party is always a plus! (and you can save the cranberry/sugar water to make amazing cocktails!)

Sugared Cranberries (CLBB)

2 cups granulated sugar
2 cups water
3/4 cup superfine sugar (or sugar processed in the food processor)

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.

Bring to a simmer; remove from heat. Do not boil or the cranberries may pop when added. Pour mixture into a bowl over cranberries.

Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired.

Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. They will be very sticky, best if you transport them into the sugar using a slotted spoon or a fork.

Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Southwest Shrimp and Corn Soup

PC160928, originally uploaded by Kim De.

I think we need a break from the sweets and treat, so I made a healthy soup, that turned out to be a fan favorite!

I found this recipe on the Cooking Light website. I have changed the name, since I have changed so much of the recipe. One big change is the word "chowder" to "soup" because I left out the potatoes. I am not a fan of potatoes or pastas in soup because I like to serve bread next to my soups. Also, I'm not a huge fan of the texture of these two carbs in broth, so I usually find a way to shake things up!

This soup was spicy, but can easily be milder by slicing out the ribs of the chiles, or using only half (or both). Bo LOVED this soup! He has already asked for it again! We both commented on how rich and creamy it was, while being low calorie. It would also be fun to change up the veggies - add chopped fresh spinach, more bell peppers, even some asparagus or green beans. You can even sub chicken for the shrimp, or leave the meat out altogether.

When looking for some relief from the heavy foods of December, I recommend you give this a try!

Southwest Shrimp and Corn Soup (Inspired by Cooking Light)

2 tablespoons butter
1 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about 1 small)
1 chopped jalapeno (milder in heat then the serrano)
3 tablespoons all-purpose flour
1 cup skim milk
1/2 cup 2% plain yogurt (1 1/2 c 2% milk can be subbed for the milk/yogurt combo)
1 1/2 cups fat-free, less-sodium chicken or veggie broth
1/2 teaspoon salt
1 t fresh cracked black pepper
1 teaspoon ground cumin
15 oz frozen corn
1 pound peeled and deveined small shrimp, or medium shrimp cut in half
2 tablespoons chopped fresh cilantro

Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and serrano and jalapeno chiles to pan; sauté 3 minutes or until tender, stirring frequently. Add flour to pan; cook 1 minute, stirring constantly. Mix milk and yogurt with a whisk until well blended. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Holiday Open House

Sunday we hosted a holiday open house. We wanted a chance to visit with friends, celebrate the holiday season, and I wanted an excuse to cook A LOT of food!

As you can see from the pictures, I did cook and bake tons of food. I wanted to have plenty, and to have leftovers to give as gifts.

About 25 friends passed through our house Sunday. It was a great chance to friends to reconnect, and for folks to make new friends. I think this may have to become an annual event!

Oh, and the recipes? Stay tuned over the next two weeks...

Buckeyes

Buckeyes, originally uploaded by Kim De.

I love this time of year! It is the one time I make sweets, treats, and snacks without worry.

This year I made a recipe that so far, in my family, had only been made by my dad. He was the buckeye maker in our house. Since he has been gone, I dont remember anyone else doing them, so I thought this year I would give it a whirl.

Are they difficult to make? Absolutely not! Time consuming is the word to describe them. Rolling the balls then dipping each in chocolate, making care they dont fall off the toothpick, takes patience. But in the end, they are well worth it.

Please feel free to rub the tops to take the toothpick hole out of the top for a more completed look. But my dad never did.

Buckeyes (Family recipe)

1/2 lb. butter
1lb. peanut butter
1 1/2 lbs. confectioners sugar

Melt butter and mix with peanut butter and sugar (add sugar slowly, you may not need all of it). Form into balls and chill 1/2 hour.

12oz. chocolate chips
1/8 bar parrafin wax (adding more if needed)

Melt the above in a double boiler. Dip the balls with a toothpick. Place on wax paper to cool. Can be kept in the refrigerator or freezer.

Spinach Balls

Spinach Balls, originally uploaded by Kim De.

The famous spinach balls. Famous world wide. Well, famous on the CLBB (also know as the Cooking Light Bulletin Board). Named for the member who first shared them. For years this recipe has been passed around, questions asked, variations shared. I, in fact, have varied the original recipe a bit.

Anyway, this is the first in a long line of holiday yummies I will share with you. Great for a party. Freezes well. Serve hot or at room temp. Spicy mustard for dipping, a MUST!

Lindrusso's Spinach Balls

2 packages frozen chopped spinach -- (10-ounce),-- thawed and squeezed dry
1 cup firmly packed grated Parmesan cheese
1/4 cup butter -- melted
4 scallions -- chopped
3 beaten eggs
1 dash nutmeg

1-1 1/2 cups seasoned bread crumbs

Combine all ingredients in a large bowl - Add the bread crumbs last, starting with 1 cup and adding by 1/4 cup until moist. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake.

Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350 or until browned. Serve with your favorite mustard for dipping.

Chocolate Chip Chili

Chili, originally uploaded by Kim De.

I am on the hunt. I am in a constant search for the worlds greatest chili. Saturday on the Today Show Nigella Lawson made chili - just one day before my two football teams have battle it out. Coincidence? I think not!

So what was I looking for that I didnt already have? Well for one I wanted to try it with bites of stew beef instead of ground. And the flavor? Well I wanted to explore a deeper richness that didnt just taste of chili powder. I knew while watching her cook this might be the one.

Bo almost vetoed when he saw her drop in her last item – a tiny amount of dark chocolate chips. I told him not to worry. I promised him he would taste no chocolate; that its purpose was to enhance the other bold ingredients. He agreed to try.

The other secret weapon is a dash of cinnamon. Now mixed with the cumin and coriander plus spicy chili powder this makes total sense to me. It would add an earthiness and a sharp bite a great addition to the other more mellow flavors.

This was amazing. Like usual I made several changes to the recipe, changing a few ingredients and adjusting the amount of others. The result was a rich flavored chili with an underlying hint of spiciness.

I may have found IT!

Chocolate Chip Chili (Adapted from Nigella Lawson)

1/2 lb Mexican Chorizo cut into 1/4 inch pieces
4 1/4 lb boneless beef shank, cut into 3/4-inch cubes
3 onions (about 1 lb), peeled
3 cloves garlic, peeled
1 fresh long red chile, seeded
2T vegetable oil
2 t ground cumin
1 t ground coriander
1 t ground cinnamon
1 t hot chili powder
1/4 cup tomato paste
1/4 cup tomato ketchup
4 15-oz cans kidney pinto or black beans, drained (Optional )
3 14-oz cans diced fire-roasted tomatoes
1/4 cup bittersweet chocolate chips
1 cup water

Preheat oven to 300 degrees.

Finely chop onion garlic and chile.

Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cumin, coriander, cinnamon and hot chili powder stirring to combine.

Add the chorizo and beef, stirring to brown the meat.

Stir in the tomato paste, ketchup, beans and diced tomatoes. Add the water and bring the chili to a boil.

Once bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.

Cook at this low heat for 3 hours. Serve immediately or refrigerate overnight for better flavor.

Sauteed Green Beans with Tomatoes

PB260831, originally uploaded by Kim De.

Please forgive the blurry picture. It is the last of the ones I took of the Thanksgiving leftovers. I did a quick job of it to get back to my guests.

I'm sure you have noticed, my blogs for last last week have all been leftovers from Thanksgiving with nothing newer. There is a reason for that. I had surgery last Tuesday. Not only was I not able to be up and cooking, I had no appetite and food was the last thing on my mind. I think I have turned the corner today toward recovery and by Monday might even make a homemade dinner!

But on to the beans!

These were excellent! A recipe from Giada, it is something that could be made quickly after a long day at work. I think frozen cut beans would work just as well as the fresh (with a slightly different taste and texture) and with a bit less oil (which wont change a thing, I promise) is a good candidate for full nutrition power. I did make the recipe just as written below, because on Thanksgiving I dont worry about calories but it felt a touch on the oily side, so try cutting in half.

Oh, and the parmesan crisps, couldnt taste them, so I wouldnt worry about including them.

Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps (From Giada de Laurentiis)

1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Parmesan Crisps, recipe follows

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.

Parmesan Crisps:

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Yield: 8 to 10 crisps

Sweet Potato Gnocchi

PB260832, originally uploaded by Kim De.

Another recipe I wanted to share from Thanksgiving is this Sweet Potato Gnocchi. My first attempt at making this didnt go badly. The gnocchi was fun to make. I did it several days in advance and froze it until ready to boil. It was a bit sticky and starchy causing the dumplings to stick together some, but upon adding the sauce and stirring a bit, I was able to separate them.

The flavor was great, sweet and savory at the same time. It has made me interested in making more varities - spinach, ricotta cheese, white potato - the list is long and will keep me busy for awhile. If you like a slightly sweeter side dish, this is a good one to try. And for ease, try using store bought sweet potato gnocchi with the butter sauce below.

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter Recipe courtesy Giada De Laurentiis

For the Gnocchi:

* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:

* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper


For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter Sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immed