First Tuesday Recipes for December

I don’t know about the rest of you, but I am shocked that December is here already. Time goes so fast as the year comes to an end.

Today I’ve got three recipes that I’ve had recently. I went heavy on the savory this month because I figured the last thing you need in December is another dessert recipe. The first recipe is intended as a side dish, but we had larger helpings and made an entire meal out of it. It’s really up to you. The second recipe came from my mother-in-law and is an easy and tasty side dish. And the third recipe, from my dad, is one for the slow cooker, great for busy December days.

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Roasted Brussels Sprouts with Ham and Citrus Aioli

1 ham slice (these are generally larger than ham steaks from the grocery store, but ham steak works, too), cut into bite-sized pieces

1 lb. fresh Brussels sprouts, trimmed and halved lengthwise

1 1/2 T. olive oil

salt and pepper

1/4 c. Balsamic vinegar (I use Black Mission fig flavor, but any variety will do)

1 clove garlic, halved

1/4 c. plus 1 T. mayonnaise

1 t. Dijon mustard

1 t. orange zest

1 t. orange juice

1/2 t. lemon zest

1 T. lemon juice

Preheat oven to 400 degrees. Toss ham and Brussels sprouts with olive oil to coat. Season with salt and pepper. Spread sprouts and ham on baking sheet and roast for 40 minutes, stirring once or twice.

Meanwhile, heat Balsamic vinegar in a small saucepan over medium heat, stirring constantly for 10 minutes. You should have a slightly thickened reduction.

On a cutting board, smash garlic halves with the side of a knife. Sprinkle with a bit of salt (about 1/8 – 1/4 teaspoon) and continue smashing garlic to make a paste. Place paste and the remaining ingredients (mayonnaise through lemon juice) in a small bowl. Whisk vigorously and set aside.

When sprouts and ham are done, drizzle with Balsamic reduction and dollop with aioli. Serve immediately.

 

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Corn Pudding

1 can (14 oz.) corn, undrained

1 can (14 oz.) creamed corn

1 stick butter

2 eggs, lightly beaten

1 c. sour cream

1 box Jiffy corn muffin mix

Preheat oven to 350 degrees. Place butter in a greased 9×9″ baking dish and put it in the oven until the butter is melted. Remove the dish from the oven and add remaining ingredients. Mix well and bake for one hour.

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 Tomato-Ground Beef Soup

1 lb. ground beef, crumbled

1/4 t. each pepper, oregano, and basil (I usually use at least 1/2 t. of each of these)

1 med. onion, chopped

3 c. beef broth

1 8-oz. can tomato sauce

1 T. soy sauce

1 c. each sliced carrots and sliced celery

macaroni, cooked according to package directions

grated Parmesan cheese

Combine all ingredients in a slow cooker, stirring to combine. Cook 8-10 hours on low heat. Season with salt as desired. Serve hot over cooked macaroni and sprinkle with Parmesan cheese.

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Enjoy!

Do you have a recipe you’d like to share? You know what to do–let me know in the comments!

Until next time,

Amy

 

The First First Tuesday Recipes!

So my daughter, who is thousands of miles away, is sick. And the Dow fell off a cliff yesterday. And I was nursing a headache. And I forgot to schedule my car’s oil change. And today I have so much to do that I’ll never get it all done.

You know what?

I need food. And not just food–I need to cook.

Cooking is like food for the soul. I find it to be relaxing, meditative, comforting, and thoroughly enjoyable. I’ve wanted to share recipes on this blog for a long time, and this year when I realized I needed to do something new, food came to mind (as it always does).

So welcome to the inaugural edition of First Tuesday Recipes. On the first Tuesday of each month, I’ll be sharing some recipes I tried and liked over the past month and I hope you’ll share some, too. You can leave your recipes in the comments, or you’re welcome to email me at amymreadeauthor@gmail.com and I’ll include them the next month’s post.

This month I’ve got a fish entree, a soup, and a salad to share. Another soup recipe comes courtesy of Sharon Aguanno, who tells me it’s one of her favorites.

Fish entree: Pan-Roasted Salmon with Soy-Ginger Glaze

I found this recipe on Foodandwine.com. Click here to visit the page. This is the entree in the photo at the top of the post (now you see why I never became a food stylist).

1/4 c. soy sauce

1 tsp. grated fresh ginger

1 tsp. honey

1 tsp. Dijon mustard

2 tsp. extra-virgin olive oil

4 six-ounce salmon fillets

Preheat oven to 350 degrees. In a small saucepan, combine soy sauce and ginger. Bring to a simmer; remove from heat and stir in honey and mustard.

Heat olive oil in a large ovenproof skillet. Sprinkle fillets with pepper and put them in the skillet, skin side up. Cook over high heat for 2-3 minutes, until golden. Turn the salmon over and spoon the ginger-soy glaze on top. Transfer skillet to oven and bake for 5 minutes.

I served this with wilted spinach and Jasmine rice. It was a big hit!

Soup#1: Slow Cooker Taco Soup

I found this on allrecipes.com. You can click here to visit.

1 lb. ground beef

1 med. onion, chopped

1 can (16 oz.) chili beans–do not drain

1 can (15 oz.) shoepeg corn–do not drain

1 can (8 oz.) tomato sauce

2 c. water

2 cans (14.5 oz. each) peeled, diced tomatoes

1 can (4 oz.) diced green chiles

1 pkg. (1.25 oz.) taco seasoning mix

corn chips, sour cream, shredded cheddar cheese, for garnish

In a medium skillet, brown ground beef over medium heat. Drain and place in the bottom of a greased slow cooker. Add all remaining ingredients except corn chips, sour cream, and shredded cheddar, and mix. Cook on LOW for 8 hours. Serve with garnishes, if desired.

Soup #2: Creamy Chicken and Wild Rice Soup

Sharon Aguanno found this recipe on allrecipes.com. Click here to visit.

4 c. chicken broth

2 c. water

2 c. boneless, skinless chicken breasts halves, shredded

1 pkg. (4.5 oz.) quick-cooking long grain and wild rice with seasoning packet

1/2 tsp. salt

1/2 tsp. pepper

3/4 c. flour

1/2 c. butter

2 c. heavy cream

In a large pot, combine broth, water, and chicken over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.

In a small bowl combine salt, pepper, and flour. Melt butter in a medium saucepan over medium heat, then stir in contents of seasoning packet until bubbly. Reduce heat to low and, one tablespoon at a time, add the flour mixture to the butter mixture to form a roux. Whisk in the cream, a little at a time, until fully incorporated and mixture is smooth. Cook until thickened, about 5 minutes.

Stir cream mixture into rice mixture. Cook over medium heat until heated through, about 10-15 minutes.

Sharon recommends adding vegetables to this soup, too. This is one I’m going to try before the end of February!

Salad: Rachael Ray’s Asian Charred Broccoli Salad

Thanks to my aunt, I get Rachael Ray’s magazine every month and I have to say I’ve never tried a recipe from that magazine that wasn’t a hit. This one, which I adapted a bit, is quick and easy. You can visit the page here.

3 tbsp. plus 2 tsp. peanut oil

1 1/4 lb. broccoli florets

1 tbsp. ponzu sauce (I used a citrus one I found in the grocery store)

2 tsp. rice vinegar

1 tsp. finely chopped garlic

cilantro

chopped peanuts

In a wok or large skillet, heat 3 tbsp. oil over high heat. Add broccoli and cook, stirring, until broccoli is crisp-tender and beginning to char, about 6-8 minutes. Season with salt and pepper.

In a small bowl, whisk ponzu sauce, rice vinegar, garlic, and remaining 2 tsp. oil. Toss with broccoli and sprinkle with cilantro and peanuts.

I served this with a lemony breaded cod–another big hit!

I hope you get a chance to try a few of these recipes and that you’ll send in your own suggestions for next month’s First Tuesday Recipes post!

Until next time,

Amy