Christmas Tree Fruit and Cheese Tray

Christmas Tree Fruit and Cheese Tray

The office Christmas carry in was looming large on the horizon and I was grappling with what to take.  I was aiming for something quasi healthy since I have health issues that prohibit me from eating much sugary sweet stuff (although I love it).  I saw something similar to this online and decided to make my version of a fruit and cheese tray using cut up cubes of colby, cheddar, and pepper jack cheese plus green and red seedless grapes.  I decided to outline mine with cut strips of string cheese so the whole thing wouldn't be dismantled by the time I got it to the office.  I also decided to make my "star" from clementine segments.  The version I saw online decorated the tree with sprigs of rosemary, but I substituted sprigs of thyme.  All I have to do is supply some toothpicks for serving and I'm done.  Simple, easy, fun, and pretty....all the basic criteria met.

Olivia and I wish you a very Merry Christmas and Happy New Year.  May the coming days be filled with hope, laughter, and joy.

-Nanette

FIESTA LIME CHICKEN

FIESTA LIME CHICKEN
As much as I like poultry, and I really do like poultry, I get caught in a rut of fixing it the same old way time and time again.  This recipe has the right combination of zesty flavors to make boring old chicken something new and excitingly different.  The sauce provides a pleasing creamy texture and the tortilla chips add a nice crunch.  Olivia says she has even combined ranch dressing and salsa as a substitute for the sauce recipe below and she has had great success. 


If you have never tried the lime flavored tortilla chips, give them a whirl in this recipe.  You wont be disappointed.  They have a nice zing.  It you like foods with a Mexican flare, this dish will make a nice addition to your menu.
-Nanette

FIESTA LIME CHICKEN

INGREDIENTS 

UNITS US

• 4boneless skinless chicken breasts
• 1cup water
• 1⁄3cup teriyaki sauce (or a spicy marinade 1 lime)
• 3teaspoons minced garlic
• 1tablespoon tequila (optional)
• 1tablespoon liquid smoke (can use worcestershire sauce)
• 1⁄2teaspoon salt
• 1⁄4teaspoon ground ginger
• 1⁄4cup mayonnaise
• 1⁄4cup sour cream
• 2tablespoons salsa
• 1tablespoon milk
• 1tablespoon cajun seasoning
• 1⁄4teaspoon dried parsley
• 1⁄4teaspoon hot sauce
• 2cups shredded cheese(cheddar, mozarella, colby jack, etc)
• 2cups lime flavored tortilla chips

DIRECTIONS

1. Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger.
2. Marinate chicken breasts at least an hour in mixture.
3. Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce.
4. Cover and place in refrigerator until needed.
5. Broil or grill chicken chicken until cooked through.
6. Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted.
7. Cut remaining lime into 4ths.
8. Serve chicken on tortilla chips with lime garnish.
9. Great with rice!

turkey relish tray

Turkey Relish Tray
When I was a kid, we always had the obligatory relish tray at every holiday gathering.  It was pretty unexciting;  just your usual crudité lined up on a plate.  I saw this "turkey" version online and decided I wanted to give it a try and take it to our Thanksgiving carry-in at work.  It consists of a bed of kale, cucumbers, green, red, and orange peppers, plus mini carrots and black olives.  I made the "face" by cutting the end of a green pepper then cutting pieces of pepper and olive to attach with toothpicks.  I plan to accompany it with some ranch dip and...Voila!!

Olivia and I want to wish each of you a very Happy Thanksgiving.  We have so much to be thankful for and so many good people who enrich our lives.  We hope you savor every moment you have with those you love most. 
-Nanette

CHOCOLATE PEANUT BUTTER PIE

CHOCOLATE PEANUT BUTTER PIE
It is that time of year again when we search to maintain that delicate balance between serving the traditional holiday favorites and trying something new that will delight friends and family alike.  Olivia's outstanding chocolate peanut butter pie creation is not only delicious but you can make it even easier to prepare by purchasing a pre-made chocolate pie crust.

The pie is light and fluffy but full of sweet smooth goodness.  The great thing about this pie is that you don't have to worry about who will like it and who won't.  After all, who DOESN'T like peanut butter and chocolate???
-Nanette

CHOCOLATE PEANUT BUTTER PIE

Ingredients

Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted

Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed


Directions
Watch how to make this recipe.
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

CARAMEL PUFF CORN

CARAMEL PUFF CORN
There is unfortunately something negative to say about this caramel puff corn...it is terribly addictive!  Once you take a bite of the delicious, sweet, sticky goodness,  you won't want to stop.  If you need a quick snack for company or perhaps a little batch of something to take to an upcoming holiday gathering, this could be just the thing.  It is easy and requires very few ingredients...and did I mention it is addictive?

If you would like to bag up a sweet treat to give out to company or friends during the holidays consider giving this tasty snack.  Olivia made some for a recent gathering at her house and it was a big hit.  Give it a try!
Nanette

CARAMEL PUFF CORN

INGREDIENTS

SERVINGS 15

• 1(8 ounce) bagpuff corn
• 1cup butter (do not substitute)
• 1cup brown sugar
• 1⁄2cup light corn syrup
• 1teaspoon baking soda

DIRECTIONS

1. Place puff corn in a large roaster pan.
2. In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
3. Add the baking soda- this will cause the caramel mixture to foam up.
4. Stir well and remove from heat.
5. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
6. Remove from oven, spread out onto wax paper to cool.

Ugly Bean Dip

UGLY BEAN DIP
If you've never tried ugly bean dip, you really should.  It is addictive.  Olivia sometimes makes her's with Ken's Sweet Onion Dressing instead of using ranch as the recipe calls for and she reports it is quite delicious.  Since tailgating season is upon us, this would make a great addition to you lineup.

I think it is even good on top of a burrito or a taco.  If you like it as much as I do, you could even just eat it in a soft tortilla or wrapped in a lettuce leaf.  Yes, it is really that good.  I've found it keeps well for a few days also.  I think it gets a little better after it sits and the flavors have had a chance to "swap howdies." If you have a carry-in to attend this fall, this makes a great thing to take because it doesn't dry out or get "tired" looking.  Hope you like it!
Nanette

UGLY BEAN DIP

1 can Shoe Peg corn, drained
1 green pepper, chopped fine
1 can jalapeño, chopped fine
1 tsp. garlic powder
1 tsp. chili powder
1 can black beans, rinsed and drained
1/2 red onion, chopped fine
2 roma tomatoes, chopped
3/4 c. ranch dressing

3/4 c. Italian dressing
1 tsp. pepper

2 Table. cilantro, finely chopped

Clean, drain and chop specified ingredients and mix with dressing. Cover well!  Let chill at least 6 hours. Serve with tortilla chips.

LEMON GREEK YOGURT CHICKEN

LEMON GREEK YOGURT CHICKEN
I marvel sometimes at how Olivia can put in a full day's work at her chosen profession and then come home and make, what some would consider "Sunday dinner," on any day of the week.  Part of the answer lies simply in her unabashed passion for cooking, but the other comes from some savvy planning and making multiples of certain dishes so they can be frozen and enjoyed in the future.

This zesty lemon greek yogurt chicken is an example of what  I'm talking about. Olivia used preserved lemons (if you haven't tried making them, you should).  You could just as easily use lemon zest for this recipe.  Olivia makes a triple batch, marinates one in the refrigerator overnight for use the next day then puts the other two in the freezer for future use.  I haven't tried this recipe, but she says the marinade forms a bit of a crust that is really delicious.  Hope you like it!
Nanette

LEMON GREEK YOGURT CHICKEN

INGREDIENT

• 
  1cup Greek yogurt
• 2teaspoons lemon zest
• 2tablespoons lemon juice
• 1garlic clove, crushed
• 1⁄2teaspoon ground cumin
• 
  1teaspoon ground coriander
• 1⁄2teaspoon red pepper flakes
• 1⁄2teaspoon black pepper
• 1⁄2teaspoon salt
• 2lbs boneless skinless chicken

DIRECTIONS

1. Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate overnight.
2. Grill, sauté, or bake until lightly browned and cooked through.
3. Serve with rice or pasta and salad and enjoy!