Piselli Fritti (Fried Peas)

I made these for our Italian Christmas Eve and I thought they were tasty.  I caramelized the onions first and then added the frozen peas, and after I allowed them to cook for 10-15 minutes, I allowed them an additional 5 or 10 to make them a little more "crispy" and to evaporate the extra liquid, as she suggests.

Piselli Fritti (Fried Peas)

1 tablespoon olive oil
1/4 to 1/2 cup chopped onions
2 cups fresh or frozen peas
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 garlic cloves, minced or 1/4 teaspoon of garlic powder
1/4 cup water or chicken stock (1/2 cup if you’d like the peas a little wetter)

Heat the oil in a small frying pan over medium-high heat. Meanwhile chop your onions and mince the garlic. When the oil is heated through, toss the onions into the frying pan and cook them for two to three minutes until then soften.

Add in the peas, fresh or frozen, and sprinkle with the salt, oregano, basil and garlic. Toss to combine. Add in the water and/or chicken stock and reduce the heat to medium-low. Allow the peas to cook for 10 to 15 minutes until soften and most of the water as been absorbed.

If you like your peas moist, then these are ready to be served up. Or if you want a little more texture and crispiness, turn the heat back up to medium-high for about 5 minutes, stirring frequently, to evaporate the remaining liquid and begin to slightly brown or crisp the pea edges.

Serve up hot as a side dish to any main and prepare to be just a bit addicted. There is a lot of flavour packed into these peas. And they are also great warmed up the next day.

Recipe originally from http://www.anitaliancanadianlife.ca/recipes/piselli-fritti-fried-peas

White Chocolate Raspberry Cheesecake

I'm always a little nervous to make cheesecake, for fear that it won't turn out right, but Mia and I made this for our belated Christmas dinner with Jeff's family and it was a hit with everyone.  The cheesecake is gluten free, but not the crust.  Anyway, this was fantastic....everyone thought that we bought it from a restaurant, so Mia and I were pleased to be able to say that we made it.  The store was out of frozen raspberries so I bought mixed berries (raspberries, blackberries and strawberries) and it was delish.  I also melted some extra white chocolate chips and drizzled them on top once the cheesecake was cooled.  

White Chocolate Raspberry Cheesecake

Ingredients

• 1 cup chocolate cookie crumbs (chocolate graham crackers work great!)
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries (or mixed berries)
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water

• 2 cups white chocolate chips
• 1/2 cup half-and-half 
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Melt some white chocolate chips to drizzle on top, if desired, and serve with remaining raspberry sauce.

Recipe originally from allrecipes.com

Queso Blanco

This queso dip is sooo creamy.  It isn't thick and lumpy like other dips without velveeta.  So delish!
**I didn't try the nutmeg this time... I was scared.  Next time I might, just to see...

QUESO BLANCO

INGREDIENTS

·         ½ - 3/4 lb white American cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped

·         4 ounces mozzarella cheese, shredded or chopped (from a block – not the bagged cheese)

·         1 1/4 cup half-and-half

·         2 tablespoons canned jalapenos chopped, or chopped green chilies

·         1 teaspoon chili powder

·         ¼ - 1/2 teaspoon ground nutmeg, optional

·         1 teaspoon red pepper flakes

·         1/4 teaspoon salt

·         1/4 teaspoon black pepper

·         chopped cilantro tomatoes, and jalapenos for garnish, optional

INSTRUCTIONS

1.            Heat half and half over medium/high heat in a small saucepan.

2.            Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low.

3.            Immediately stir in the cheese in batches, starting with the white American cheese. As you stir in the cheese, increase heat to medium and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.

4.            Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper.

5.            Top with cilantro, tomatoes, and more jalapenos if desired.

6.            Serve immediately with tortilla chips.

https://www.thecookierookie.com/easy-restaurant-style-white-queso/

Juicy Slow Cooker Turkey Breast

Jeremy said he's a believer in Thanksgiving meal again after eating this turkey (he thought he didn't like turkey!).  It really was so moist and yummy.  I didn't crisp the skin, but I might next time.
Also, it says to only cook on low, but I turned it to high halfway through because my turkey was 8 lbs and it was going to be midnight before it was done if I left it on low.  It turned out fine.

Juicy Slow Cooker Turkey Breast

Ingredients

·         2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it ahead of time)

·         1 onion (brown, yellow or white), cut in half

·         5 sprigs of thyme (or 2 tsp dried thyme leaves)

Rub

·         1 1/2 tsp garlic powder

·         1 1/2 tsp onion powder

·         1 tsp paprika

·         2 tsp salt

·         5 grinds of black pepper

·         1 1/2 - 2 tbsp olive oil

Gravy

·         Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)

·         4 tbsp / 50g butter

·         1/4 cup / 35g flour

·         Salt and pepper

Instructions

1.            Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.

2.    Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.

3.    Place the onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.

4.    Slow Cook on LOW for 6 hours (can turn to high about halfway through if turkey breast is very large) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. 

5.    Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

Crisp the Skin (optional)

1.              Preheat broiler to high.

2.      Place an oven shelf 1 foot from the heat source.

3.      Remove turkey breast from the slow cooker into a heatproof serving dish or pan.

4.      Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!

5.      Serve immediately with gravy on the side.

Gravy

1.              Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth.

2.      Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.

3.      Season to taste with salt and pepper. Serve with turkey.

Caramel Syrup (Kneaders)

My neighbor brought this to us for Christmas and it was so yummy!

Caramel Syrup (Kneaders)

1 C heavy cream

1 C brown sugar

1 C corn syrup

1 tsp vanilla extract

Combine ingredients in saucepan over medium heat and stir until well combined and heated through.

Roasted Cauliflower Soup

This soup was a hit.  Super yummy.

Roasted Cauliflower Soup

Ingredients

·         2 heads of cauliflower, chopped about 6 cups of florets

·         3 tablespoons oil

·         salt and pepper to taste

·         4 tablespoons butter

·         2 tablespoons minced garlic

·         1/3 cup flour

·         6 cups chicken broth

·         4 cups half and half I use fat free

·         1 cup heavy cream

·         2 teaspoons onion powder

·         2 teaspoons salt or to taste

·         1/2 teaspoon pepper or to taste

·         2 cups shredded extra sharp cheddar cheese see note

·         1 cup shredded parmesan cheese see note

Instructions

1.       Preheat oven to 450 degrees. Arrange cauliflower on a large baking sheet. Drizzle with oil, toss to coat, then season generously with salt and pepper. Cook in preheated oven for 15-20 minutes until browned. 

2.       While cauliflower is roasting, melt butter in a large stock pot. Add garlic and saute 1-2 minutes until fragrant. Add flour and stir until combined. 

3.       Gradually whisk in chicken broth, then add half and half and heavy cream. Stir in onion powder, salt, and pepper. 

4.       Add cauliflower to the pot. Use an immersion blender (or regular blender, in batches) to blend to desired consistency. 

5.       Stir in shredded cheeses until completely melted and incorporated into the soup. Taste, add salt and pepper if needed, and serve. 

Recipe Notes

Use freshly grated cheese, NOT pre-shredded as it does not melt as well as freshly shredded and will give the soup a gritty texture. 

https://www.lecremedelacrumb.com/roasted-cauliflower-soup/?mc_cid=dd495ab5c1&mc_eid=318867e01f

Best Banana Bread

This Banana Bread is definitely my new go-to recipe.  I love that it doesn't have oil in it - I hate picking up quick breads and finding that my hands are now coated with oil.  Ick.  It still has butter, so there's a bit of grease, but nothing like the oily breads.  And it tastes sooo good.

Best Ever Banana Bread

yield: 2 LOAFs

prep time: 10 MINUTES

cook time: 65 MINUTES

Ingredients:

·         2 cups (250g) all-purpose flour

·         2 cups whole wheat flour (white wheat is best)

·         2 teaspoons baking soda

·         1/2 teaspoon salt

·         1 teaspoon ground cinnamon

·         1 cup butter, softened to room temperature

·         1 cup packed dark brown sugar

·         ½ cup packed light brown sugar

·         4 large eggs

·         2/3 cup sour cream or Greek yogurt

·         7-8 large mashed bananas

·         2 teaspoons pure vanilla extract

·         optional: 3/4 cup (100g) chopped pecans or walnuts

Directions:

1.       Adjust the oven rack to the lower third position and preheat the oven to 350°F.  Grease two 9x5-inch loaf pans.

2.       Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

3.       Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes (Do NOT mash bananas in here before this step, or the butter won’t combine correctly). On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

4.       Spoon the batter into the prepared baking pan and bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

5.       Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.

To freeze: wrap tightly in two layers of plastic wrap or aluminum foil and then place in freezer bag.

Sallysbakingaddiction.com