Friday, November 28, 2014

Some recipes to share

We had a wonderful Thanksgiving yesterday and I hope that you and yours did as well.  Each year my menu is pretty similar and you can find some of my recipes posted on last years Thanksgiving page .

It is going on 3 pm and I am still in my jammies.  Little Miss is napping and we are watching The Lone Ranger.  We had pumpkin pie for breakfast and used some leftover Kielbasa to make Kielbasa and Scrambled Eggs for lunch.

Slice up some cooked fresh kielbasa into bite size pieces.
Cook in 2 t. butter over med high heat.

Add 4 eggs, beaten and seasoned with salt and pepper.
Stir until eggs are set and kielbasa is warmed through.

Kielbasa and Egg Scramble

1 link fresh kielbasa, roasted
2 t. butter
4 eggs
salt and pepper to taste

Slice Kielbasa into bite size pieces.  Cook in skillet with butter over med high heat until heated through.  Beat eggs with a fork, season to taste with salt and pepper.  Add to kielbasa in skillet.  Cook and stir until eggs are set.  Print Recipes

I am sharing my Kielbasa and Egg recipe at Simple Supper Tuesday for those of us that occasionally enjoy breakfast for dinner.

I also have a couple of recipes to share with you from our feast yesterday that were different from last year.

This is a lovely festive salad.
It is shown here prior to being dressed. 
I forgot to take a photo after the dressing was applied.

Pomegranate Poppy Seed Salad
Adapted from Betty Crocker Kitchens

1 bunch romaine lettuce, torn into bite size pieces
Seeds from 1 pomegranate
1 sm. red onion, thinly sliced
1/2 c. Miracle Whip
1/3 c. sugar
1/4 c. milk
2 T. white vinegar
1 T. poppy seeds

Combine lettuce,  pomegranate and onion in a large bowl.  In a small bowl combine remaining ingredients and whisk until sugar is dissolved.  Pour dressing over salad and toss to cover.  Print Recipe

This next recipe came from my friend Amy, who writes over at Amy's Cooking Adventures.
She made this for our Food n Flix Club this month and I knew as soon as I saw it that it was going to grace my Thanksgiving table. 
It takes Green Bean Casserole to a whole new level.
Again, I made this in advance and forgot to take a photo when it was done baking but, believe me, it was lovely.

Green Bean Casserole 
adapted from Amy's Cooking Adventures

1 lb. Green Beans, trimmed and snapped in half
1 T. olive oil
1 small sweet onion, halved and thinly sliced
salt and pepper to taste
1 T. butter
12 oz. sliced mushrooms
2 cloves garlic, minced
1/4 t. dried thyme
1/4 t. dried oregano
2 T. flour
3/4 c.  chicken stock
1/2 c. half and half
2 T. parmesan cheese
1 pkg French Fried Crunchy Onions

Blanch the green beans in salted boiling water for five minutes.  Immediately plunge into ice water to stop the cooking.  Drain and place in a large bowl. 

Heat the oil in a large skillet over med heat.  Add the onions and salt and pepper to taste. Stir to coat the onion with oil and cook until carmelized, about 20 minutes.  Add to the green beans.

In the same skillet, melt the butter over med high heat.  add the mushrooms, garlic, thyme, oregano and salt and pepper to taste.  Cook until the mushrooms are very tender.  Sprinkle with the flour and stir to combine.  Add the chicken stock and stir until flour is dissolved then add the half and half. Continue to cook at a simmer for a few minutes until the liquid thickens slightly.  Stir in the parmesan cheese. 

Pour over the beans and onions and stir to combine.  Pour into a baking dish that has been sprayed with cooking spray. Top with the French Fried Onions and bake at 350* for 30-40 minutes until bubbly and the onions are browned.  Print Recipe

This last recipe was adapted from one found at, originally submitted by Mike A.

Crescent Rolls
adapted from

2 packages active dry yeast
3/4 c. warm water (110* F)
1/2 c. sugar
pinch of salt
2 eggs
1/2 c. butter, room temperature
4 c. flour
Additional butter at room temperature

In large bowl of stand mixer fitted with dough hook, dissolve the yeast in the warm water.  Stir in the sugar, salt, eggs, 1/2 c. butter and 2 c. of the flour.  Turn mixer to low speed and gradually incorporate the remaining 2 cups of flour and knead until dough pulls away from side of bowl and is smooth.  The dough will be very soft but not tacky.  Cover bowl with towel moistened with warm water and allow to rise until doubled, about 2 hrs.

Punch dough down and divide in half. Roll each half into a 12" circle.  Spread with  additional softened butter and using a pizza cutter cut into wedges of desired size.  Roll up wedges starting with the wide end.  Place with the point down onto a parchment lined baking sheet.  Redampen the towel and cover the rolls for about 1 hour or until doubled in size.

Bake at 350* for 15 minutes or until golden brown. Print Recipe


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