Buttered Pecan Cheese ball

Cheese balls can be easily adapted to delete an ingredient you don't like, or add one that you do.  Don't skip the butter roasted pecans, which can be made ahead of time and stored in airtight container.


Ingredients:

3/4 cup pecans
1 tablespoon melted butter
1/4 teaspoon kosher salt
1/3 cup butter
1/4 cup crumbled blue cheese
1/4 cup crumbled goat cheese (honey goat is great)
3 ounces cream cheese
1/4 cup dried cranberries or cherries
2 tablespoons minced chives
1/2 teaspoon Sriracha, or other hot sauce
1/4 teaspoon salt
1/3 cup chopped, butter-roasted pecans
2 tablespoons chopped, flat-leaf parsley

Directions:

• For Pecans:  Preheat oven to 350 degrees
• Toss pecans with melted butter and kosher salt.
• Spread on baking sheet and bake, stirring once or twice, until toasted, 10-12 minutes
• Remove from oven and let cool. Coarsely chop 1/3 cup.
• For Cheese ball:
• Place butter and cheeses in mixing bowl. Let come to room temperature.
• Add cranberries, chives, hot sauce and slat.  Mix until thoroughly combined.  Add more hot sauce if desired.
• Refrigerate mixture about 30 minutes.
• Spread chopped pecans on dinner plate.
• Shape the chilled cheese mixture into a ball and roll it in the pecans.
• Spread parsley on a plate and roll ball in the parsley.
• Serve at room temperatuare.  Can be mad a few days ahead and refrigerated until ready.
• Best served with plain crackers and favorite jam--apricot or fig chutney is very good.

Tuna Noodle Casserole

Classic tuna noodle casserole, without the canned cream-of-anything soup.  Add some frozen peas before baking, if that's how your mama made it.

Ingredients:

6-8 ounces sliced mushrooms

2 cloves garlic, minced

1 medium onion, diced

12 ounce package of noodles ( I like Mrs, Miller's medium)

1/4 cup butter

1/4 cup flour

2 1/2 cups milk

1 (8 ounce) cream cheese

12-14 ounces of albacore tuna (pouches are easiest)

salt and pepper to taste

1 cup grated white cheddar or Monterrey Jack

melted butter

breadcrumbs

Directions:

• Preheat oven to 375 degrees.
• Cook noodles, and drain
• Saute mushrooms, onion and garlic, set aside
• Melt butter and blend in flour.  Add milk, slowly cooking and stirring constantly.
• When sauce is thickened, blend in cream cheese.
• Add cooked noodles, tuna, and mushroom mixture.
• Season with salt and pepper.
• Pour into greased 9x13 baking dish.
• Top with sharp cheese and bread crunbs.
• Bake for 20-25 minutes.

Roasted Balsamic Brussels Sprouts

I could eat roasted veggies everyday!

Ingredients:
1 1/2 pounds brussel sprouts, halved (quartered if large)
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Directions:

• Line baking sheet with aluminum foil and preheat oven to 425 degrees
• Toss brussels sprouts with 2 tablespoons oil, salt and pepper.
• Spread onto baking sheet.  Roast, stirring occasionally, for 20 minutes, or until carmelized.
• Place sprouts back into bowl with remaining oil, vinegar and honey.  Toss evenly.
• Spread onto baking sheet again, and roast for 3-5 minutes longer.

Sweet Potato and Quinoa Salad

This hearty salad can be a meal in and of itself, or as side.  I like it just a little warmer than room temperature.  It's also great tossed with raw spinach leaves.

Ingredients:

1 1/2 pounds of sweet potatoes, peeled and cut in to 1/2 inch chunks

1 sweet onion, cut into 1/2 inch chunks

4 tablespoons, olive oil, divided

1 teaspoon ground chili powder

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1 1/2 cups cooked quinoa

Zest and juice of 2 limes

2 teaspoons maple syrup, or honey

1 clove minced garlic

1 (15 ounce) can black beans, rinsed and drained

1 large bell pepper, cored and diced

3/4 cup fresh cilantro, chopped

Directions:

• Preheat oven to 400 degrees.
• Place onion and sweet potatoes on large baking sheet. Drizzle with 1 tablespoon oil
• Combine spices and sprinkle over onions and potatoes. Toss to coat
• Bake in a single layer, 20-25 minutes, tossing halfway through.
• Remove from oven and set aside.
• In small container with a lid, combine 3 tablespoons oil, lime juice, zest, maple syrup and garlic.  Shake to combine
• In a large mixing bowl, combine cooked quinoa, black beans, bell pepper, cilantro, potatoes and onions.
• Pour dressing over and toss to combine.
• Best slightly warm, or at room temperature.

Yields: 6-8 servings

French Bread

This recipe makes two very large loaves. Share one with a friend, or, once cooled, wrap in plastic wrap and foil, then freeze.

Ingredients:

2 packets (or 4 1/2 teaspoons) of active dry yeast
2 1/2 cups of warm water (110-115 degrees)
1 tablespoon kosher salt
1 tablespoon melted butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white combined with 1 tablespoon cold water, for egg wash

Directions:

• Dissolve yeast in warm water in warmed mixer bowl
• Add salt, butter, and flour
• Knead with dough hook for 1 minute until well blended.
• Knead on medium-low speed for 2 minutes more. Dough will be sticky
• Place dough in greased bowl. Cover and let rise in warm place for 1 hour, or until doubled in bulk
• Punch dough down and divide in half.  
• Roll each half into 12-15 inch rectangle.  Roll dough tightly from longest side.
• Place on greased baking sheets dusted with cornmeal
• Cover and let rise in warm place for 1 hour, or until doubled in bulk
• With sharp knife, make 4 diagonal cuts on top of each loaf.
• Bake at 450 degrees for 25 minutes.  R
• Remove from oven and brush with egg wash.
• Return to oven and bake for 5-10 minutes longer.
• Immediately, remove from baking sheets and cool on wire racks.

Yields:  2 large loaves (15 slices per loaf)