Cranberry Sauce

Did you like it as a kid??  Cranberry sauce...???  Was it served from a can??  Did you have the jelly kind or the whole fruit kind?  *blech*  I never liked it.  Ever.  So, in trying to figure out what may make me like it more... I decided to make my own!  Well, well... what have we here?!  Oh, it's just THE BEST CRANBERRY SAUCE EVER!!!!!  Um, yeah... it's THAT good!  In fact, it is so good that my kidney challenged husband, who has had more cranberry juice, pills, sauce, etc. forced down his throat that he cares to admit, and who will tell you every chance he gets that he HATES cranberry... LOVES this!  Yeah.  It's THAT good.

Cranberry Sauce

Ingredients:
12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar

Directions:
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced, stirring occasionally.  You’ll hear the cranberries popping - don’t worry!!!!  That’s what you want them to do!  Remove from heat and serve immediately.

You can make the sauce days ahead, just bring it to room temperature or slightly heat before serving.

Don't serve it cold, it's not the same!!

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Steamed Carrots

These were SO cute and so easy!  Well, they were tedious, but easy!  My mom is on a very strict diet - she counts fat grams instead of calories.  And it has done WONDERS for her.  She lost 60lbs in 8 months.  Healthfully.  But, sometimes it is challenging to keep to her diet when eating in other people's homes.  I wanted to be conscious of not only her need for less fattening foods, but also her need to not have me make 10 separate sides just for her!  I LOVE carrots and I've always wanted to make these fancy little cuties, so this was the perfect time to do it!

Steamed Carrots

First of all, I didn't know you couldn't just buy the carrots like this in the store...?!  Well, maybe at specialty stores you can.  But not at HEB.  So, you have to buy full sized carrots with tops.

Ingredients:
3 bunches full size carrots with tops

Directions:
Cut the greens to about 1" tall.  Wash the carrots thoroughly.  I did this the night before.  They don't oxidize, so this worked perfectly. 

Peel the outer layer of skin off the carrots and trim them to the size you want.  For me, this meant cutting off some of the tip and for some, slimming them down.  I used the shavings and what I cut off in the bottom of my turkey roaster while I cooked my turkey, so nothing went to waste!

Using a steaming rack in my 4qt pot, I steamed the carrots about 20 minutes.  Until they were tender to the fork.  Salt and pepper them, to taste.

If you are not worried about counting fat grams, you should probably add some butter to them when you remove them from the pot.  A little will go a long way.

So easy!  So cute!!  So healthy!!!

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Mashed Potatoes

Easy, right?  Well, they aren't for everybody!  Here is what I do to make traditional mashed potatoes!  And remember, the type of potato you use MATTERS!  Russet and Idaho's will break down and become mealy when boiled, so Yukon are my faves.

Mashed Potatoes

Ingredients:
5 lb bag Yukon Gold potatoes
2 Tbsp salt
1 stick butter
3/4 cup milk

Directions:
Peel and slice potatoes into 2" cubes.  I don't even try to wash my potatoes before peeling them, there is no point.  After you peel the potato, but before you dice it, wash it well with cold water.

Place chunks in a large pot and cover with water.  SALT your water!  Potatoes will take on a lot of water, so add a good amount over the top.  Usually about an extra inch of water and make sure you check on them.

Bring to a boil and boil about 25-30 minutes or until potatoes are tender to the fork.

Drain the water and place the potatoes back in the original pot.  Add the butter and mix with a masher until blended and the butter is melted.  Add the milk slowly.  Depending on how much water your potatoes took on, you may need more or less milk.  After you've mashed them thoroughly, check the consistency.  If needed add more milk.  Also, if you prefer more butter, salt or pepper, add it now.

Not for Thanksgiving, but other times, I often make garlic mashed potatoes.  I follow these same directions except that I add whole garlic cloves in with the raw potatoes and boil them together.  Then, when I mash they just get mashed up together as well.  This is SO good and a family fave!!

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Cuban Black Beans

Cuban Black Beans

Ingredients:
1 can black beans (keep juices)
1/3 sweet yellow onion, finely chopped
1/2 poblano pepper, finely chopped
1 Tbsp garlic, minced
1/3 cup white wine vinegar or white cooking wine
1 tsp Adobo seasoning

Directions:
Pour vinegar into small saucepan, add in onion, poblano and garlic.



Cook 5-6 minutes, or until onion and pepper are translucent and tender.



Add beans with juices and Adobo seasoning.



Stir to combine and warm through.


NOTE: This was the first time I bought the Hill Country Fair black beans, I usually buy the Goya brand beans. They don't look very black.. but the flavor was OK. I'd buy Goya again next time.

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Daddy Noodles

We call these Daddy Noodles :0)



Reagan has ALWAYS been a noodle/pasta freak - loves any kind of pasta... you can feed it to her plain, with some butter, with some cheese, with some garlic, with some sauce... the list is endless. And these, which we thought she wouldn't touch with a pole... she eats just as well! When she first asked for some, we were hesitant since they are a little spicy and covered in tomato sauce, but she chowed down. They were on daddy's plate but not hers and she said "Could I have some daddy noodles, pease?!" That was it! She was hooked and they had a new name! You know, I'm not sure we actually had a name for them to start with, so... daddy noodles they are!

Ingredients:



1 pckg cavatappi pasta or elbow macaroni
8 slices bacon, cut in slices
1 yellow onion, chopped
1 8oz can tomato sauce w/ basil, garlic and oregano
2 tsp ground black pepper
1 Tbsp garlic powder
1/2 tsp crushed red pepper flakes
dash salt

Directions:

Boil pasta according to package directions. Drain the pasta and place it back in the pot it was boiled in.

In medium skillet over medium to medium-low heat, saute bacon until about 3/4 way done.



Push bacon to side and pour in onion. Try to get the onion dredged with the bacon fat before mixing bacon in.



Add 1 tsp black pepper and a dash of salt. Stir together and saute until onion is tender and bacon is fully cooked.

In pasta pot, pout in fully cooked bacon and onion mixture, tomato sauce, additional 1 tsp black pepper, garlic powder and crushed red pepper flakes.







Mix thoroughly and serve! GREAT with a steak!!  So easy and so yummy!! Full of flavor and a family favorite.

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Caesar Salad Wedge

I'm not sure this actually counts as a "recipe" but it is VERY good and very easy and really nice to serve when you have company. There is just something nice about a salad wedge to me. Anyway, I wanted to share this too!

Caesar Salad Wedge

Ingredients:
1 Romaine lettuce heart, serves 2
Caesar Salad Dressing
Homemade Garlic Croutons
Baked Parmesan Cheese Crisps
Fresh Cracked Pepper

** NOTE: The links above link up to my other blog {It's A Muegge Life} - so when you go somewhere else, don't be alarmed!!!  **

Directions:
Rinse and dry lettuce. Slice in half lengthwise. Place each wedge on plate, sliced side up and drizzle with your favorite Caesar Salad Dressing. We use Marie's Caesar - it is SO yummy and truly restaurant quality. It's in the fresh produce area of our store, near the salad. Garnish with croutons, Parmesan Cheese Crisps and freshly cracked pepper. Enjoy!!

See what I mean, so easy but oh, SO yummy!!!

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