Countdown to Thanksgiving: Pecan Cheesecake Pie

I love "love child" recipes.  You know what I mean...what happens when sicky buns and pumpkin bread get together?  These.  Or the fabulous results when cornbread and butternut squash souffle hook up.

Well, here's another.  Pecan pie is always my contribution to the family gathering.  No more.  I'll be bringing this instead.

And I'm guessing there won't be any complaints.

Pecan Cheesecake Pie
Makes 8 servings.
From Southern Living.

1 refrigerated pie crust
1 (8 ounce) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Countdown to Thanksgiving: Cornbread, Chorizo and Jalapeno Dressing

Yes, I love my cornbread dressing redolent with sage and black pepper and studded with celery and onion like any other red-blooded American.  But who says that you only have to have ONE dressing at the Turkey Day feast?  This one has a great Southwestern flair.  And it would be great any time of the year alongside roast chicken or pork.

Cornbread, Chorizo and Jalapeno Dressing
Makes 12 servings.
From Cooking Light.

For the cornbread:

1 cup all-purpose flour (about 1 cup)
1 1/4 cups low-fat buttermilk
1 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 tablespoon baking powder
2 large eggs, lightly beaten
3/4 cup shredded reduced-fat sharp cheddar cheese
Cooking spray

To make the cornbread:
Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.


Combine flour and next 6 ingredients (through eggs) in a large bowl; fold in cheese.
Remove skillet from oven. Coat pan with cooking spray. Pour batter into hot skillet. Bake at 350° for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.

For the dressing:
1 jalapeño pepper, halved
1 teaspoon olive oil
3 ounces Mexican chorizo, casing removed and crumbled
1 1/4 cups diced red bell pepper (1 large)
1 cup thinly sliced green onions
2 cups (1/2-inch) cubed French bread baguette (crusts removed)
1/4 cup chopped fresh cilantro
2 large egg whites, lightly beaten
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
To prepare dressing:
Remove seeds and membrane from half of jalapeño. Coarsely chop both jalapeño halves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté 2 minutes. Add jalapeño, bell pepper, and onions; sauté 3 minutes. Remove from heat. Add chorizo mixture to cornbread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.

Spoon cornbread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until lightly browned.

Chard with Parmesan and Pine Nuts

Got a big bunch of beautiful organic chard in our produce share this weekend. Looked around for some recipes and found one that inspired this dish.  Dee-lish.  And could work with spinach also I am betting.

Chard with Parmesan and Pine Nuts
Makes 3-4 servings.

1 large bunch chard (about one pound)
1 tablespoon olive oil
3 tablespoons pine nuts
Kosher salt
1 1/2 tablespoons minced garlic
1 tablespoon butter
1/2 cup Parmesan cheese

Separate the chard leaves from the stems.  Rip leaves into 3 inch pieces and slice the stems into 1/2 inch pieces.  Rinse the leaves thoroughly and dry in a kitchen towel.

In a wok  or large skillet, heat the olive oil over medium heat. Add the pine nuts and cook until lightly browned, stirring constantly, about two minutes.  Remove to a plate, saving as much oil in the pan as possible.

Reheat the oil and add the chard stems and a pinch of salt.  Cook until beginning to brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.  Add the chard leaves and cook until wilted, about 4 minutes.  Turn off the heat and add the butter.  Toss until butter is melted.

Serve chard and sprinkle each serving with Parmesan and pine nuts.  Add a grind of black pepper and enjoy.

Pork with Mustard Applesauce Sauce

Taking a break from Turkey Day prep and posting a recipe that we loved last night for dinner.  the Other Half loves applesauce with pork and I tend towards mustard.  So, in the spirit of Election Day bipartisanship, what happens when you merge the two?  This yummy, yummy dinner....

Pork with Mustard Applesauce Sauce
Makes 4 servings.

1 pound pork tenderloin or pork chops
1/2 cup applesauce
1 tablespoon minced garlic
2 tablespoons Dijon or Creole mustard
1/2 cup chicken stock
1 tablespoon dried thyme
Salt and pepper to taste

Cook the pork.  Come on...you know how to do it.  Sear the tenderloin on all sides with a little olive oil in a sauté pan and finish in a 400° oven.  Or sear chops on each side for a few minutes until done. Set aside and keep warm  Got it?  OK...moving on.

Using the same pan you cooked the pork in, deglaze it with the applesauce, scraping the bottom to pick up all the delicious brown bits.  Add the garlic and stir until fragrant, about 1 minute.  Add the mustard and whisk to combine.  Add the chicken stock and thyme and cook, stirring constantly, until slightly thickened, about 5 minutes.  Season to taste with salt and pepper. Spoon over pork and serve.

Countdown to Thanksgiving: Jellied Cranberry Sauce with Zinfandel

I am not fond of the canned jellied cranberry sauce that is often served at too many homes with the can creases still visible.  But I must admit I like the flavor and even the texture.  So I was glad to run across this recipe.  Better yet, it includes wine.

(And, by the way, think creatively.  No reason to relegate it to just a turkey sidenote.  It's a great sauce for pork.  And you'll thank me when you have a dab on a blue cheese-topped cracker.)

Jellied Cranberry Sauce with Zinfandel
Makes 3 1/2 cups. (Although the recipe is easily halved if you're not serving an army.)

1 bags fresh cranberries
3 cups sugar
1/2 cup red Zinfandel wine
1/2 cup cranberry juice cocktail
1/2 cup orange juice
(I will confess I didn't have cranberry juice cocktail when testing this recipe, replaced it with more red wine and orange juice and it was quite tasty.)
1 teaspoon fresh rosemary (optional)
Minced zest of one orange (I would consider this ingredient optional as well.)

Boil cranberries, sugar, Zinfandel, juices, rosemary and zest in a saucepan over medium-high heat for 7 minutes.  Remove from heat.

Press mixture through a colander, then through a fine mesh sieve.  (Or through a food mill with the medium blade, then the fine blade.)

Transfer the sauce to the mold(s) of your choice and chill until set.  (Hint: Give yourself enough time.  Mine (in small molds took a couple of days to gel up properly.)

Poached Trout with Onions and Fennel Seeds

The holidays are coming.  And it's likely that you're going to add few pounds.  No, you won't go overboard, but cornbread dressing, pumpkin pie, egg nog and tamales are things that no one should deny themselves completely.  So take the next couple weeks to make really smart decisions and get yourself to fighting weight.  Here's a recipe that fits the bill nicely.

I've been eyeing the cleaned whole trout at our local warehouse store for a while now.  But knew the other half wouldn't eat them, so what would I do with five at a time?  Mealsaver to the rescue.  Vacuum packed them all individually and threw them in the freezer.  All I have to do is take one out a day before I am ready to cook it, and voila...I'm set.  Used just that process to get one ready last week for this delicious, healthy dish.

Poached Trout with Onions and Fennel Seeds
From Saveur magazine.
Makes 2-4 servings.


5 sprigs thyme
2 bay leaves
1 large yellow onion, cut crosswise into ½″-thick slices, separated into rings
1 large red onion, cut crosswise into ½"-thick slices, separated into rings
1 medium carrot, thinly sliced crosswise
1 2-pound whole trout, cleaned
Kosher salt and freshly ground black pepper, to taste
2 cups white wine
2 tbsp. extra-virgin olive oil
1 tbsp. fennel seeds
5 sprigs flat-leaf parsley

Heat oven to 350°. Place thyme, bay leaves, onions, and carrot in a 9" × 13" baking dish. Season inside of trout with salt and pepper, and place over onions; season with salt and pepper and set aside. Bring wine, oil, and fennel seeds to a boil in a 2-qt. saucepan over high heat; pour over trout and onions. Scatter parsley over top, and bake until trout is just cooked through and vegetables are soft, about 40 minutes.

Countdown to Thanksgiving

Well, here we are...it's November.  And you've probably already been thinking about the impending Turkey Day holiday that's already only three weeks away.  You probably have your time-honored traditions; we all do.  But I also think this is a great time of the year to take inspiration from others, tinker with traditional recipes, and come up with new ideas that will become traditions of their own.

For the last several years, I've posted recipes leading up to Thanksgiving to make things easier.  As well as follow-up tips for ways to use those leftovers.  You can find past posts by going up to that little search box on the upper left and typing in "Thanksgiving."

And stick with me this year...there's even more to come.

Keep in Touch on Facebook...

I have been so busy living the Beautiful Life that I have not had much time to post on this blog.  I am still trying new recipes, enjoying great cocktails and collecting tips to make life more beautiful though.  I will do all I can to get more things up online, including some great things leading up to Thanksgiving.

But there is another great way to keep up with the fun I am having.  Follow the Life Should Be Beautiful Facebook page.  I post on there almost every day.  Recipe links.  Photos.  Tips.  Words to the wise.  All sorts of goodies.  Follow it today and join in the fun!

Lemony Cucumber Salad

Cukes hang out in our fridge all the time.  They are ubiquitous in salads.  I love them on sandwiches of all kinds.  And they take to vinegar and salt like chips to dip.  So I mix them with other veggies and herbs and eat them as a snack or a healthy side item for lunch all the time.

Here's a perfect example.



Lemony Cucumber Salad
From Cooking Light.
Makes 8 servings.

1 cup thinly sliced radishes
1/2 cup finely chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 English cucumbers, thinly sliced (about 6 cups)
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 4 ingredients in a large bowl.

Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled

Spaghetti Squash with Tomato-Basil Sauce

I have learned that there is one major enemy in my ongoing weight loss attempts...

Carbs. At least the processed starchy kind.

I don't really crave them, but bread, rice and pasta are the things that bloat me up and pack on the pounds the quickest.  So I look for the high-fiber, whole-grain alternatives.  The bread I actually enjoy, but whole wheat pasta and brown rice are not on my list of favorites.  

The veggie world offers a pretty plausible substitute when you're having an Italian craving.  Try this recipe and then adapt to your liking.

Spaghetti Squash with Tomato-Basil Sauce

From Cooking Light.

Makes 6 servings.

1 (3-pound) spaghetti squash

Cooking spray

1 tablespoon olive oil

2 garlic cloves, minced

1 (14.5-ounce) can no-salt-added diced tomatoes

1 (14.5-ounce) can diced tomatoes

1/2 cup chopped fresh basil, divided

6 tablespoons shredded pecorino Romano cheese

Preheat oven to 350°.

Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.

Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.

Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.

 

A Classic Returns: Poppy Seed Dressing

I mentioned in yesterday's post that I am working to lose some poundage.  That means lots more fruits and veggies..some days with nothing but fruits and veggies.

But I am NOT the type to be happy having steamed veggies and salads all day.  So I look for tricks that will entice me to eat what I should.  I have discovered that poppy seed dressing is one such trick.

I make a big batch of the recipe at this post.  (Read it all to learn the Neiman-Marcus genesis of the recipe.) I take the jar to work and leave it in the fridge.  When mid-morning or mid-afternoon snack time comes around, I smear a tablespoonful or so on the bottom of the bowl and drop in a big handful of halved strawberries.  Provides just enough sweet and sour tang (and yes, I know, sugar and fat) to make strawberries something I could eat everyday.  And a MUCH better alternative to a handful of pretzels or potato chips.

Try it and see what you think....

Back in the Saddle: Garlic Confit

Did you miss me?  Sorry to have been so scarce around here. Still cooking and cocktailing and enjoying the beautiful life.  Just so busy doing it that I haven't had time to come on and blog about it. I'll try to do better in the weeks to come.  And already have preloaded some great Thanksgiving posts that you won't want to miss.

Part of what has taken my time lately is the new (again) health kick I am on.  Eating well (and less) and exercising more.  Down 10 pounds in a month.  Hopefully I will keep with the trend...and I will definitely share some of the recipes and tips I'm learning.

This post shows you a good way to add a kick of flavor to the things you cook every night.  I found myself with a surplus of garlic the other day and decided to try this one.  It's easy and delicious.  Use a spoonful of the flavor boost in pasta after you've drained it, veggies after you've steamed them, or even as a sandwich spread. It makes mashed potatoes garlicky and, of course, is perfect for garlic bread.  Refrigerated, it will keep for up to 4 months.

Garlic Confit
From Food & Wine Magazine.
Makes 3 cups.

6 heads of garlic, cloves peeled (2 cups)

6 thyme sprigs

3 small bay leaves

3 dried red chiles, such as chiles de arbol

2 cups pure olive oil

Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.

Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.

Water, water, everywhere....

We've all read those stats of how many gallons of water we're supposed to drink a day.  I try...but good grief, I don't want to drown.

I found a blurb in Men's Health magazine that pointed out some other ways to take in that needed H2O.  Bonus is that you get fiber and nutrients at the same time. Here's the list (with percentages of water content by weight):

• Cucumber (97%)
• Radishes (95%)
• Celery (95%)
• Watermelon (91%)
• Broccoli (89%)
• Peaches (89%)
• Yogurt (88%)
• Carrots (88%)
• Plums (87%)
• Apples (86%)

Chicken Pot Pie with Potatoes and Leeks

It's finally starting to cool off here in Big D, so I'm ready to turn the oven back on. This one is worth the heat...

I'll admit that I don't use leeks a lot.  They are pretty labor intensive; you have to wash them carefully and then cut/cook them just right so you don't end up eating an approximation of an onion peel. But they are perfect in this recipe, adding a flavor that mere celery and/or onion couldn't provide.

Chicken Pot Pie with Potatoes and Leeks
Makes 6 servings.

1 teaspoon olive oil
1 slice bacon, chopped

1 1/2 cups cubed red potato (about 8 ounces)

1 large carrot, chopped

4 skinless, boneless chicken thighs, cut into bite-sized pieces

4 tablespoons all-purpose flour

2 leeks, cut in half lengthwise and thinly sliced (After slicing them, put in a bowl of cold water to clean thoroughly.)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

2 cups chicken broth

1 pie crust from a package of refrigerated crusts

1 tablespoon milk

1 large egg, slightly beaten

Preheat oven to 450°.

Cook bacon in the olive oil in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently.

Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish. Top with dough, folding under and pressing down on edges to seal.

Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes or until crust is golden. Let stand 10 minutes to cool before serving.

Lamb Lettuce Wraps

This is a nice Greek-Turkish fusion dish.  I ran across the recipe in Cooking Light magazine and adapted it slightly with a little less cinnamon and a bit of oregano.  And while they suggested hummus mixed with yogurt and a parsley/tomato/cucumber salad as toppings, we went full-on gyro with some tzatziki and a sprinkling of feta.  Speaking of, it would be yummy in a pita bread, although these lettuce wraps make it friendlier to folks avoiding the dreaded carbohydrate.

Lamb Lettuce Wraps
Makes 4 servings.
Adapted from Cooking Light magazine.

1 tablespoon olive oil
1 cup finely chopped onion
1 tablespoon minced garlic
6 ounces ground lamb (If your grocery doesn't carry, buy a 10 ounce bone-in lamb chop, strip off the bone and grind in your food processor.)
1/2 teaspoon cinnamon
1/2 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 Boston lettuce leaves
Garnishes: tzatziki sauce, feta cheese, toasted pine nuts, chopped mint

Heat a large skillet over high heat.  Add oil and swirl to coat.  Cook onion for 2-3 minutes until just starting to turn translucent.  Add garlic and cook until fragrant, about 30 seconds.  Add lamb, cinnamon, oregano, salt and pepper to pan.  Sauté until lamb is done, about 5 minutes. Let cool slightly.

To serve, place about 1/4 cup lamb mixture in each lettuce leaf and garnish as you see fit.

It's Sunday Brunch Time

Nothing better than Eggs Benedict for a leisurely Sunday brunch.  This version, which we devoured this morning, uses delicious prosciutto in place of Canadian bacon.

Easy Key Lime Pie

This is one of the best..and definitely the easiest to make..Key lime pies ever.

Easy Key Lime Pie
From Real Simple magazine.

1 14-ounce can sweetened condensed milk

1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker pie crust
zest of 1 lime
Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.

Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).

Sprinkle the pie with the zest before serving.

Fish Tacos

There's lots of tilapia in our freezer.  I do a simple pan saute with it often, but here's a good way to switch things up.

Fish Tacos
Makes 8 tacos.

1 pound tilapia, cut into 8 equal portions
Flour
2 eggs, beaten
1 1/2 cups panko bread crumbs

Lightly coat each fish portion with flour.  Shake off the excess flour and dip into beaten egg.  Let excess drip back in to dish and dredge in panko.

Fry fish in a little oil in a saute pan until cooked through and golden brown.

Serve on corn tortillas topped with shredded cabbage and pickled radishes.  Or whatever garnishes you can come up with...

Tuesday Tips

I try to be frugal in the kitchen.  While I don't spare on quality ingredients, I try not throw anything away.  Leftover wine goes into the vinegar crock.  (If you've never had homemade red wine vinegar, you don't know what you've missed.) Stale bread becomes breadcrumbs in the freezer before it goes bad.  And cherry tomatoes just past their prime get roasted and tossed in pasta for a light dinner.

Here are a couple more thrifty ideas that I was reminded of by a perusal of a recent issue of Martha Stewart's Everyday Food magazine.

• If you've clipped too much of a woody herb like rosemary or thyme, tie it with twine and hang upside down for a week or so.  Transfer to a jar and use as dried herbs.
• Keep a large zip-loc bag in the freezer. Dump veggie trimmings (onion peels, carrot tops, wilted celery) in and use to make stock periodically.  (The stock can be frozen too.  If you put into an ice cube tray, freeze and then store in another plastic bag, you can add to sauces and pasta dishes for an extra kick of flavor.)
• And this one my grandmother would appreciate.  Strain sediment out of bacon grease after you've fried up a batch and keep in a jar in the refrigerator for up to six months.  Just a little (only half a teaspoon or so) adds a lot of flavor when you are frying an egg or sauteing greens.

Tomato, Squash and Red Pepper Gratin

It's Labor Day, but I can still find summer goodies at the farmers market.  Hopefully you can also.  If so, this is a perfect casserole that combines tomatoes and yellow squash--two ingredients ubiquitous in many a summer garden. As well as some fresh basil that is thriving despite the unbearable heat. And, of course, everything's better with a little Gruyere and some breadcrumbs.

Tomato, Squash and Red Pepper Gratin
From Cooking Light magazine.
Makes 6-8 servings.

5 teaspoons olive oil, divided
2 cups chopped red onion
1 1/2 cups chopped red bell pepper
1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
1 tablespoon minced garlic
1/2 cup cooked quinoa (Note:  I dind't have quinoa handy so I used some cooked wild rice.)
1/2 cup thinly sliced fresh basil, divided
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon salt, divided 1/2 teaspoon black pepper
1/2 cup 2% reduced-fat milk
3 ounces aged Gruyère cheese, shredded (about 3/4 cup)
3 large eggs, lightly beaten
Cooking spray
1 1/2 ounces French bread baguette, torn
1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices

Preheat oven to 375°.

Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.

Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.