Friday, December 19, 2014

If it's not broken why fix it? If it works for us it can work for you! Christmas Dinner Suggestion


I was thinking of changing the Christmas Day menu but it seems this year will be a repeat of last years.  I asked the kids and they said"Mom make it easy on yourself" so I am.



I make my chicken soup early in the week and clean up the pot so the broth, chicken and carrots are cut and are nicely placed in containers in my refrigerator.  I bought the homemade cappelletti's this year.  I usually make them but this year I'm letting someone else have that job!

 I will get soup and antipasto together a few hours before the children and grandchildren hit our house.

Everyone will be hungry and excited so we'll nibble a bit and eat and nibble but there won't be presents opened until we have our dinner. 

First Course:  The Soup



Second Course:  The Antipasto
I love making the antipasto so that is easy for me.



Last but least the lasagna.  The sauce will be prepared this weekend and on Wednesday I will put it all together and refrigerate it until early Christmas morning when I'll take it out of the refrigerator about an hour before I place it in the oven. 



Desserts we'll have to see but requests from the grandchildren are Italian Anise cookies.  That's all they want so I'll  make a double batch of them on Sunday.



  
 I've done the spiced pecans and pretzel turtles and they are in tins in my garage.  Knowing me I'll surely make a few other delights, that is unless I get the urge to buy an ice cream cake  roll. (the one that is a rolled chocolate cake (jelly roll type)filled with vanilla ice cream).  I just love them and no one seems to sell them anymore.  




The grandchildren are excited every year because first they are with their cousins who they love and we even set up a table so they can eat and chat without the parents.  We all sit and have dessert together and then we play a game involving both families and modest gifts.  We give them hints and the family that comes closest to guessing correctly wins the prize.  It's always fun with laughs galore!

Make some memories.  One of my greatest enjoyments is seeing them (all 5) coloring something holiday on a tablecloth I bought years ago and laughing at how terrible they think they colored then.



  So much Love to share. 


Merry Christmas to you and yours,
                                                                                                                                        

 M.j. Al,  Son Mark, Daughter Susan and their families



Wednesday, December 17, 2014

Holiday Wreath


We entertained over the weekend and I want to quickly share with you a recipe where I used Pillsbury crescent rolls to make this delightful looking as well as delicious appetizer.



I'm always looking for easy appetizers and this one from Pillsbury was easy and enjoyed.  The only thing I would do differently would be to double the sour cream.  I love lots of topping and I think this would definitely help.

Here's their recipe.  I did adapt some things to my liking.  Enjoy!

2- pkg. crescent rolls 1-8oz. softened cream cheese
1/2 cup sour cream
1 tsp. dill weed (I think a package of dried ranch dressing might give it a little more flavor)
1/8 tsp. garlic powder
1 1/2 cup chopped broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped red pepper

Celery leaves to garnish





I added some red and green grapes for garnish


Remove crescent rolls from package. (do not unroll).  Cut each tube into eight slices.  Arrange in an 11 in circle on an ungreased 14 inch pizza pan.

Bake 375 for 15 to 20 minutes or until golden brown.  Note:  do not over bake. Cool for 5 minutes before carefully moving to serving platter; cool completely.


In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.  Spread over wreath; top with broccoli, celery and red pepper.  Form a bow garnish with celery leaves.  Enjoy!


Tuesday, December 16, 2014

Veal Scallopini #2 recipe

I was longing for a light meal but also was not interested in the usual, beef, pork or chicken so I bought a small portion (enough for two) of veal scallopini at our local grocery store. I scouted the internet and found this one to fit our needs.  I had all the ingredients and even the veggies for sides.  It's a good day when I have all the ingredients and don't have to leave the house for something I need to complete a recipe.

It turned out to be so easy and the new idea of mashing cooked cauliflower with sour cream and butter was delightful.  ( I love my immersion blender).  Green beans lightly tossed with olive oil and garlic too!  Yummy easy meal.



  • 1/2 cup all-purpose flour
  • 1 pound thin veal
  • 3 tablespoons olive or vegetable oil
  • eal scallopini (less than 1/4 inch thick)
  • 1/2 stick unsalted butter, cut into pieces
  • 1 1/2 tablespoons red-wine vinegar(my capers were in vinegar so I did not add vinegar to my recipe)
  • 1 1/2 tablespoons drained small capers
  • 2 tablespoons chopped flat-leaf parsley
  •  
  •  


Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.