Christmas Dinner

My friend Jenny emailed me yesterday looking for a dinner idea for two people on Christmas.  I think whether you are cooking for two or twenty you should keep dinner as simple as possible so you can enjoy your time with family.  At the Minch house we usually had Prime Rib.  (My Dad is not a turkey fan and I don't love ham)  This year at the Buechel house I was going to make a Prime Rib but found that a Beef Tenderloin was more economical.  (You can also buy a smaller cut, since there is not much fat waste.)  Here is what we are having in the order I am preparing it, maybe it will help someone else out! 

Hors d' oeuvres (I don't think you need much here, you've been snacking all day)

Bake Brie 

I will make this tonight and put it in the freezer, just let it thaw before you bake.  This recipe has apple and brown sugar, I am substituting dried cranberries for the center.

We will also have a simple cheese and crackers tray.

Main Course

Cranberry Sauce

I will also make these tonight and keep in the refrigerator.

Roasted Sweet Potatoes 

These I will prepare Christmas afternoon, while people are napping and bake before dinner!  I am adding carrots.  

Mashed Potatoes

My sort of Aunt Judy's are the best.  These will also need to be made Christmas day.

Beef Tenderloin

For this it need to marinade 6 hours, so after the presents are open, go in the kitchen to marinade this quick.

Garlic Knots

These are always a hit and quick to make.  If you have kids around let them do it!  

Desert

Pumpkin Cheesecake

What else would we have, it is Matt's favorite!  I am also making this tonight.  Although I did tell Jenny to buy one of those Mrs. Smith's dutch apple pies, they are my favorite!

Have a Merry Christmas!  

Neiman Marcus Cookie Recipe

I am pretty sure the Neiman Marcus cookie recipe story is an Internet Urban Legend. My cousin Kristin forwarded the recipe to me. Either way it makes great cookies. I bet Kristin makes these for her cute nieces Ava & Elle and her nephew Ambrose. These would be great to leave for Santa!

For the record, Neiman's has their cookie recipe posted on their web site for free. It is different than this one Kristin sent, but looks just as good. Click here to check it out!

1 cup butter
12 oz. Chocolate chips
2 cups flour

1 cups brown sugar
1 tsp. baking soda
1/2 tsp. Salt
1 cups sugar
4 oz. of a Hershey Bar (grated)
2 1/2 cups blended oatmeal
2 eggs
1 tsp. Baking powder
1 tsp. Vanilla
1 1/2 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda . Add chocolate chips, hershey
bar, and nuts. Roll into balls, and place two inches apart on a cookie
Sheet. Bake for 10 minutes at 375 degrees.
Makes 56 cookies.

Mini Roast Beef Panini

Matt and I are staying in town this year for Christmas so we have decided to have a little open house on Christmas Eve. We decided to serve bite sized comfort food. Given my obsession with my Panini Press, we had to have a dish that is a panini! Our Safeway has the most delicious Cheddar Horseradish Cheese, if you can't find it a sharp Cheddar would work too.

3 Tbs. horseradish cream
1/4 cup Dijon mustard
1/4 cup mayonnaise
1/4 tsp. salt
3 Tbs. minced fresh chives
12 slices Italian or Sourdough bread
Olive oil for brushing
3/4 pound thinly sliced roast beef
1/2 pound thinly sliced cheddar-horseradish cheese
Preheat you panini grill to medium-high heat. In a small bowl, whisk together the horseradish cream, mustard, mayo, salt and chives. Set aside. Brush one side of 6 of the bread slices with olive oil. Lay the slices, oiled side down, on a cutting board and brush the tops of each slice with about 1 1/2 Tbs. of the horseradish mixture. Place a few slices of roast beef and a slice of cheese on each of the 6 slices. Top each with one of the plain bread slices and brush the tops with olive oil. Place 3 of the sandwiches on the preheated panini press and cook until crispy and golden brown, 3 to 5 minutes. Place the sandwiches to a cutting board. Cut the crusts off the sandwiches. Cut each sandwich into 4 triangles. Transfer to a pretty platter. You could use the same idea and make little turkey sandwiches, or fancy grilled cheese. It would be fun to serve with small cups of tomato soup.

Sangria del Invierno

There are so many fun things that can become traditions at the holidays. One of my favorites is going to the Coach House with our friends to see the beautiful or tacky (depending on your taste) lights. For others traditions could be more about food or drinks. Here is my cousin Jeannie's Winter Sangria, maybe your next tradition!
From Jeannie:

When making sangria, I have found that cheap wine and cheap cognac actually taste best, as they are sweeter!
1 big jug of cheap, fruit red wine (Carlos Rossi basic red)Cognac to taste (at least a shot)Dark Rum to taste (at least a shot)3 fresh oranges cut in twirly slices – oh so pretty if you can get one big twirl out of each orange1 cup fresh squeezed orange juice Cinnamon sticks (or cinnamon)If you are looking for an interesting spice flavor, throw in a few Star Anise as well. little sugar if needed for sweetness(A bottle of cheap champagne and/or some diet ginger ale will give it a little sweetness, too if you don’t use the sugar)
Sorry, I never use amounts, because I just judge by eye, and taste....I’m not sure if this is correct... What I like about the decanter is that none of the ice or fruit comes out. It’s very hard to drink a glass with fruit in it when you are wearing pretty holiday dresses. This sangria could even be served in a champagne flute.
This was my favorite part of this recipe: (Bill is Jeannie's beau)
Bill’s holiday cocktail recipe would be this: open a chilled bottle of Michelob Ultra. Wipe off top with a paper towel. Drink it.

Jeannie's Milk Punch

I love recipes that have a story. My cousin Jeannie and I were talking Christmas recipes and she promised to find me her famous milk punch. She found it and sent the story that goes with it. I hope everyone is enjoying their holiday so far. We tend to forget to enjoy the time leading up to Christmas :) Matt and I have been having a wonderful time with friends celebrating!

From Jeannie:

This is the famous Milk Punch recipe.

It is from my dear friend Mr. Alan Farnham who is an esteemed writer and senior editor at Forbes Magazine. When we first enjoyed this holiday delicacy, it was in celebration of a Gramercy Park Thanksgiving, 2007. Mr. Farnham left us a little note outside our bedroom doors, simply stating “milk punch? Come upstairs.” When we went upstairs in his stately Ardsley-on-Hudson manor (that we delightfully call “Farnhamwyck”) we were delighted to find Mr. Farnham holding a beautiful glass pitcher full of something luxuriously white, minty and creamy. Milk Punch is a wonderful way to start the holiday! But, I’ve always wanted to share it with you for Christmas – when calorie wise it seems better than Thanksgiving as if you are like us, we don’t eat much all day we are so happy with stockings, presents, music, the tree, friends and gift giving....It could also be an exceptional Christmas Eve midnight toast or nightcap, or early on Christmas morning if you want to get a nice little glow on while the kiddies open stockings. My guess it is highly caloric! It is also very strong, so no driving after toasting! (I suppose one could make it non-alcoholic, but WHY?!)

I don’t know actual measurements, but picture a nice, small glass pitcher full....

Farnhamwyck Milk Punch
Hagaan Das Vanilla ice cream (small container and it must be left out of freezer so that it is soft)
1/2 gallon of milk
*basically it is half milk, half ice cream
1 shot Brandy (Felipe)
1 shot Rye
Fresh mint leaves sliced (small bunch)

Serve in a short, yet full bodied glass adorned with mint leaves

Come back tomorrow for Jeannie's winter sangria!

My Mom's Amazing Brownies

Matt and I were planning last night what we would make for our Christmas Eve open house.  When we got to desert, I couldn't think of anything that seemed really Christmasy to me.  Then I thought of all the yummy treats my mom bakes.  Her chocolate chip cookies are famous, but my favorite is her Marshmallow Brownies. 

12" x 17 ½" pan (My mom says you can halve the recipe and use a 9" x 13" pan, but why would you ever half a brownie recipe?)

3 Sticks Butter

½ Cup Cocoa

3 Cup Sugar

6 Eggs (Added 1 at a time)

2 ½ Cup Flour

1 Tbs. Vanilla 

Bake 25 min. at 350º 

Add 1 Pkg (16 oz) mini marshmallows on top and bake another 3 minutes (be careful here, I remember a marshmallow fire once!)

Add frosting  :  Allow to cool a bit 

Chocolate Glaze Frosting

Bring to boil 1 Stick Butter

2 Tbs. Cocoa (unsweetened powder)

6 Tbs. Milk (1/3 Cup)

1 teaspoon Vanilla

Pour over 1 lb. powdered sugar and beat 

Notes:

4 & 2/3 Cup powdered sugar  = 1 pound 

Jeannie's Stuffed Chicken Breasts

I love stuffed Chicken Breasts but they can be so high calorie.  This recipe comes from my gorgeous cousin Jeannie who is very health conscience.  This would be a great dish to serve on a date night, not too heavy but impressive on a plate!  I would serve with a salad and some couscous.  The photo is Jeannie, her beau Bill, Megan and Alex at our rehearsal cocktail party.  

2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-ounce) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed, trimmed, and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth

Combine cheese and garlic in a small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through the thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.

Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Arizona Salad

I am a big salad fan, when we were in Mexico, I was getting sad that the hotel didn't just have a big salad for me to order for dinner. This is my absolute favorite salad to have at home, and when ever I make it for guests its a hit! I have named it Arizona Salad, since it is not something that would have crossed my mind to make in Utah!

First you make the dressing:
4 tomatillos, quartered (you can use fresh but reduce by one, I use canned because that is what I have!)
1 package dry Ranch buttermilk dressing
1/2 cup reduced fat mayonnaise
1/2 cup low fat sour cream
2/3 cup buttermilk (if you don't have buttermilk take 2/3 of a cup of milk and add 1 teaspoon cider vinegar)
1/2 bunch fresh cilantro (just the tops)
2 teaspoons lime juice

2 cloves garlic, minced

Process all ingredients in Cuisinart. Refrigerate at least 1 hour.

Salad:

1 bag mixed greens

2 tomatoes chopped

1 cup grated Mexican cheese

1/2 can corn

1/2 can black beans

1 bunch chopped green onions

Rinse corn and beans in colander, save half for another salad. In a large salad bowl place the lettuce, top with corn, beans, tomatoes, cheese and onions, add half of the dressing and toss.

Zucchini Bake

On Christmas morning we are going over to my sister in laws house to watch Lily open her presents.  Jennifer (Carolyn's mother in law) is making her delicious scones, so I told Carolyn I would make a quiche or something to go with them.  I have been trying to decide what would be perfect and I remembered this zucchini bake recipe, which is one of my all time favorites. (When I lived alone, I would make one and Megan would come over, we would eat the zucchini bake, drink wine and watch The OC.  Could there be a better night?)  I digress, this is simple and just as good at night as it is in the morning!
3 cups grated zucchini 
2 shallots , chopped 
1 cup all-purpose flour 
1 cup grated provolone or swiss cheese 
3 eggs, beaten 
1/4 cup vegetable oil 
4 tablespoons grated Parmesan 
2 teaspoons chopped fresh basil, rosemary or thyme (if you don't have access to any of these, I use 1 teaspoon mix Italian herbs, re hydrated in 1 teaspoon of white wine) 
1 teaspoon baking powder 
1 teaspoon Cavender's
½ teaspoon freshly ground black pepper 

Preheat oven to 350°F. Combine all the ingredients in a large bowl, save1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate (Remember Mary Ellen says glass is best!)  that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

  I like a little Tabasco with mine for some heat, if you like spice and all your fellow diners agree, I would chop a jalapeno in to the mix.

Easy Apple Pie

On Sunday Matt's family came over for dinner.  I was not as prepared as I had hoped to be and it was 3:30, I was at the grocery store and everyone was coming over at 5.  I still wanted to do desert and I saw a can of Comstock apples.  I called my Aunt Deb, who is a master at deserts to see what I could do.  We decided on an apple pie with a crumbled struessel topping.  
You will need

A premade frozen pie crust (I keep the Marie Calendar's ones in my freezer)

1 can of Comstock Apples Pie Filling

4 tablespoons of butter softened

6 tablespoons brown sugar

2 tablespoons flour

1 teaspoon Cinnamon

Place the apples in the pie crust.  In a bowl combine with your fingers the flour, sugar and Cinnamon.  Slowly add the butter until it is crumbly.  You might not need it all.  Top the apples with mixture.  Preheat the oven to 400 and bake for 35-40 minutes, until the crust is brown.  Serve with whipped cream or ice cream.  (Hopefully your niece is over to test the whipped cream like Lily was for me!)

Punchy Punch 2009

Saturday night we are attending the Rosses Christmas party. I have been asked to make Punchy Punch, which was a big hit at the Christmas party last year. Not wanting to disappoint I thought we should have an updated version.

We need to start with an ice ring, I don't have a mold so I am using my silicone cupcake pan that is shaped like flowers. I made 1 can of lime aide, added 1 cup of sugar & 2 cans of water, then to mix it up I added a bottle of pomegranate cranberry Ocean Spray juice. I poured the mixture into my cup cake molds and 6 hours later voila beautiful flower shaped ice! Punchy Punch can be served in a punch bowl but an oversized vase works just as well. Pour 1/3 of the height of your bowl with vodka, then add equal parts lime aide, cran-pomegranate juice & Sprite. If you want to be very fancy float lime slices & cranberries on top. For those ultra fancy, have a bottle of Pama Liqueur on hand to add a floater to the top.

My picture has nothing to do with punchy punch but I had to share my newest Christmas decoration. It is well know that I am in love with the banners at The Jewel in My Crown. Melody made this gorgeous banner for me with part of my favorite Holiday Sentiment.

Wishing you Peace, Joy & Love.

Lemon Pepper Shrimp with Linguine

Hey Everyone! I thought I would post a recipe I made last week and was a big hit with the hubby:) Dave loves when I cook for him. I found this recipe on allrecipes.com. This is a great dish if you want something quick and easy. Tip: I also added toasted pine nuts and sprinkled them on the top. I am a huge fan of pine nuts. Just throw them on the stove in a frying pan, cook on low with some EVOO, and wait until they brown...and....Voila! They add a little flavor to any pasta dish or salad. Enjoy! ~Trish

What you will need:
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Crab Dip

On Tuesday Megan and ran over to Penzey's at lunch. Two of my favorite things to buy at Penzey's are the dip mixes. The chip and dip mix is like a fancy French Onion dip. (I like to have this around to whip up quick snacks) My other favorite is the Horseradish Dip mix. Typically I make this up to serve with a beef tenderloin or on roast beef sandwiches. However today in the store I was given a new dip recipe, I have adapted this a little to make it lower calorie and fit ingredients I thought would be on hand. (If you do make it into Penzey's one of my favorite little gifts for the neighbors at Christmas is to write out a favorite recipe on a pretty card & give them a bottle of the main spice with it.)
1 tablespoon Horseradish Dip Mix
2 tablespoons water
8 ounces low fat cream cheese at room temperature
1/3 cup low fat sour cream
1 tablespoons chili powder
4 ounces crab meat
Mix the dip powder with the water. Let stand 5 minutes. Mix the cream cheese and sour cream together. Add the chili powder to the horseradish mix, blend into cream cheese. Fold in crab meat. Serve with toasted pita chips.

Bourbon Chicken Bites

Last night when I made a trip to our Safeway the Salvation Army Bell Ringer was there. As I was leaving the store, digging in my purse for some cash to drop in the bucket, I smiled thinking of how when my sister and I were kids my parents always gave us money to give the Bell Ringers. In the spirit of giving a couple that we are friends with in Utah and another couple in Scottsdale host Christmas parties where the guests bring gifts for those in need. This has long been one of my favorite traditions, to give to those less fortunate. So while I am busy thinking of the toys I want to bring to the party (did anyone know that Monchichi had made a comeback?), I also wanted to help our hosts out by bringing a hors d'oeuvres. At parties finger foods are best, and those that can be eaten off a toothpick, even better! I am thinking of bringing these Bourbon Chicken Bites to the Rosses Party on Saturday.

2/3 cup honey

1/3 cup bourbon (I use Knob Creek, but it was on sale years ago and I still have it, we don't drink bourbon but I love to cook with it!)

1 tablespoons ginger powder

2 tablespoons orange juice

2 tablespoons cider vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

1 teaspoon Worcestershire sauce

4 garlic cloves, minced

2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces

Cooking spray

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons cornstarch

2 teaspoons water

Combine first 9 ingredients in a large bowl; mix well. Add chicken; stir until coated. Refrigerate at least 2 hours or overnight, stirring occasionally.
Preheat oven to 425°.
Remove chicken from bowl, save the marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.
While chicken is cooking, strain marinade through a mesh sieve into a sauce pan; throw away any solids. (wash the bowl you will need it in a minute) Bring marinade to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze back into the large bowl.
Preheat broiler.
Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Arrange on a platter stick pieces with toothpicks.