Extraordinary Scrambled Eggs

Creamy and delicious—this (in our opinion) is the ultimate scrambled egg recipe! It appeared in a Southern Living Christmas books years ago. We loved it then and we love it now, making it for special occasions and even during brunch-based cooking classes. Pair it with Sausage & Wild Rice Casserole for a winning combination and the basis for this year's Christmas brunch menu.

Extraordinary Scrambled Eggs     6 to 8 servings

Processing the egg mixture in a blender adds air and increases the volume of the egg mixture; cream cheese and gentle stirring produces creamy, extraordinary scrambled eggs! 

12 large eggs

3/4 cup half-and-half

6 to 8 -ounces cream cheese, cubed

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

Chives or parsley, chopped, for garnishing if desired

1. Process the eggs, half-and-half, cream cheese, salt and pepper in blender or food processor until frothy, stopping to scrape down sides. (Unless blender is oversized, do this in a couple of batches. 
2. Melt butter in a large heavy skillet over medium heat; reduce heat to medium-low. Add egg mixture, and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist; do NOT stir constantly.
3. Sprinkle with chopped chives or parsley, if desired.

Sausage & Wild Rice Casserole -- an out of the ordinary brunch side dish!

Years ago a friend and I used recipes in a Southern Living Christmas book to prepare a holiday brunch. It was an amazing menu; one that we have continued to make for guests and to demonstrate when we've done cooking classes around Kansas. 
We're doing it again for Christmas morning brunch . . . along with Extraordinary Scrambled Eggs (recipe to follow later.)
What's nice about this recipe (in addition to tasting really good) is that it can be prepared in advance!

Sausage & Wild Rice Casserole   Yield:  13 x 9” casserole; serves 8 to 10

This sausage and rice casserole, topped with almonds, makes an unusual but delicious brunch dish. It can be made a day ahead and baked right before brunch or simply combine and bake the day of the get-together.

1 (6 oz.) package Uncle Ben’s® long-grain and wild rice mix

1 1/2 to 2 lb. ground pork sausage

1 large onion, chopped

8 (oz.) package fresh mushrooms, sliced

1 (8 oz.) can sliced water chestnuts, drained

1/3 cup fresh parsley

3 tablespoons soy sauce

1/2 cup sliced almonds for sprinkling on top, optional

1. Cook rice mix according to package directions.
2. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat about 7 minutes or until tender, stirring occasionally.
   
3. Combine rice, sausage, onion, and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13 x 9” baking dish. 
4. To bake immediately: Sprinkle with almonds. Bake, uncovered at 350° for 20 minutes or until heated through. 
   
   To make ahead: Cover prepared casserole and refrigerate overnight. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350° for 40 minutes or until thoroughly heated. Note: If casserole seems a little dry, add some chicken broth.

   

   Christmas brunch at Mom's included Sausage & Wild Rice Casserole. 

Recipe without photos . . . 

Sausage & Wild Rice Casserole   Yield:  13 x 9” casserole; serves 8 to 10

This sausage and rice casserole, topped with almonds, makes an unusual but delicious brunch dish. It can be made a day ahead and baked right before brunch or simply combine and bake the day of the get-together.

1 (6 oz.) package Uncle Ben’s® long-grain and wild rice mix

1 1/2 to 2 lb. ground pork sausage

1 large onion, chopped

8 (oz.) package fresh mushrooms, sliced

1 (8 oz.) can sliced water chestnuts, drained

1/3 cup fresh parsley

3 tablespoons soy sauce

1/2 cup sliced almonds for sprinkling on top, optional

1. Cook rice mix according to package directions.
2. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat about 7 minutes or until tender, stirring occasionally.
3. Combine rice, sausage, onion, and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13 x 9” baking dish. 
4. To bake immediately: Sprinkle with almonds. Bake, uncovered at 350° for 20 minutes or until heated through. To make ahead: Cover prepared casserole and refrigerate overnight. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350° for 40 minutes or until thoroughly heated. Note: If casserole seems a little dry, add some chicken broth.

Fruit & Nut Filled Pork Loin

Fruit and nuts created a delicious explosion of flavor in this pork loin that Barry prepared for Christmas Eve.

Fruit & Nut Filled Pork Loin      About 10 servings

¼ cup dried, chopped apricots                      

¼ cup dried cranberries

Hot water to cover dried fruit

About ½ cup coarsely chopped nuts (a combination of pistachios & almonds

About 1 to 1½ tablespoons olive oil

3 pound pork loin

Butcher’s twine to tie the pork loin

Olive oil

Kosher salt and coarsely ground pepper

Red wine – about ½ cup total

1. Heat oven to 325°
2. In a small bowl, combine dried apricots and cranberries and barely cover with hot water.  Let stand about 10 to 15 minutes or until they have plumped, absorbing most of the water.   
3. Drain excess liquid and add the coarsely chopped nuts to the fruit; moisten with olive oil. 
4. Trim excess fat from loin; butterfly and then pound to flatten so that pork is of same thickness throughout.
   
   
   
   
   
   
   
   
   
   
   
   
5. Spread fruit and pistachio mixture on the butterflied loin. 
   
6. Roll up filled loin and use butcher’s twine to tie the pork loin-- tie in 3 to 5 places or as needed to keep the filling in place.
   
7. Drizzle rolled loin with a little olive oil; sprinkle with salt and pepper.
8. Place in a roasting pan, drizzle with part of the red wine and bake at 325° about 1 to 1½ hours or until loin crust is nicely browned and an internal temperature of at least 160° is achieved. Continue to drizzle with remaining wine as the loin cooks.
   
9. Let loin set 10 minutes before slicing; remove twine and cut crosswise into about ½” thick slices.
   

Recipe without photos . . .

Fruit & Nut Filled Pork Loin      About 10 servings

¼ cup dried, chopped apricots                       

¼ cup dried cranberries

Hot water to cover dried fruit

About ½ cup coarsely chopped nuts (a combination of pistachios & almonds

About 1 to 1½ tablespoons olive oil

3 pound pork loin

Butcher’s twine to tie the pork loin 

Olive oil

Kosher salt and coarsely ground pepper

Red wine – about ½ cup total

1. Heat oven to 325°
2. In a small bowl, combine dried apricots and cranberries and barely cover with hot water.  Let stand about 10 to 15 minutes or until they have plumped, absorbing most of the water.   
3. Drain excess liquid and add the coarsely chopped nuts to the fruit; moisten with olive oil. 
4. Trim excess fat from loin; butterfly and then pound to flatten so that pork is of same thickness throughout.
5. Spread fruit and pistachio mixture on the butterflied loin. 
6. Roll up filled loin and use butcher’s twine to tie the pork loin-- tie in 3 to 5 places or as needed to keep the filling in place.
7. Drizzle rolled loin with a little olive oil; sprinkle with salt and pepper.
8. Place in a roasting pan, drizzle with part of the red wine and bake at 325° about 1 to 1½ hours or until loin crust is nicely browned and an internal temperature of at least 160° is achieved. Continue to drizzle with remaining wine as the loin cooks.
9. Let loin set 10 minutes before slicing; remove twine and cut crosswise into about ½” thick slices.. 

Quick-to-Make Pecan-Cranberry Shortbread

This quick-to-make holiday shortbread is my version of a recipe in the December 2015 holiday issue of Southern Living magazine . . .

Pecan-Cranberry Shortbread     Makes 18 cookies

¾ cup toasted pecan halves, divided

1 cup powdered sugar

10 tablespoon unsalted butter, melted

½ cup dried sweetened cranberries

½ teaspoon orange zest

¼ teaspoon table salt

1 cup all-purpose flour

Vegetable cooking spray

Parchment paper
---

1/4 cup semisweet chocolate morsels

1/2 teaspoon shortening

1. Preheat oven to 325°.
2. In food processor, process all but 18 pecan halves—pulse until coarsely chopped.
   
3. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.
   
   
   
   
4. Spread dough in a lightly greased (with cooking spray) 11”x7”-inch tart pan with removable bottom (Southern Living recipe called for a 9” round tart pan).
5. Using a bench knife, make perforations in dough to create 18 cookies; press remaining pecans into dough.
   
6. Bake at 325° for 30 to 35 minutes or until edges are golden.
7.  Recut shortbread.

   

   I used a Bench knife to cut the shortbread.

8. Melt chocolate with shortening and drizzle over cookies.

Recipe without photos . . .
Pecan-Cranberry Shortbread     Makes 18 cookies

¾ cup toasted pecan halves, divided

1 cup powdered sugar

10 tablespoon unsalted butter, melted

½ cup dried sweetened cranberries

½ teaspoon orange zest

¼ teaspoon table salt

1 cup all-purpose flour

Vegetable cooking spray
---

Parchment paper

1/4 cup semisweet chocolate morsels

1/2 teaspoon shortening

1. Preheat oven to 325°. 
2. In food processor, process all but 18 pecan halves—pulse until coarsely chopped.
3. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.
4. Spread dough in a lightly greased (with cooking spray) 11”x7”-inch tart pan with removable bottom (Southern Living recipe called for a 9” round tart pan).
5. Using a bench knife, make perforations in dough to create 18 cookies; press remaining pecans into dough.
6. Bake at 325° for 30 to 35 minutes or until edges are golden. 
7. Recut shortbread. 
8. Melt chocolate with shortening and drizzle over cookies.

Last Minute Stocking Stuffer: All Natural Homemade Bronzer Recipe

My sister, Marlys, and I just made this recipe—which is actually a cosmetic instead of food!  She found this recipe at Thank You Body website. As indicated on that site, it is easy, natural and you probably have everything on hand to create a product that will give your skin a sun-kissed glow! (Besides that, it smells so good on the skin.)
We assembled a batch in just minutes and packaged it in a cute little jar. This would be a fun (quick & easy, too) stocking stuffer.
We made the loose powder version . . .

 All Natural Homemade Bronzer Recipe
1 tablespoon ground cinnamon
1 teaspoon (unsweetened) cocoa powder
1 teaspoon ground nutmeg
2 teaspoons cornstarch

Mix all ingredients together in a small bowl, breaking up any clumps until it's smooth.  Note: Adjust the levels of ingredient to desired shade.
Place in a jar.

A few tips on the color as mentioned on the  Thank You Body website:

Cinnamon provides glow.
Cocoa gives depth and darkness .
Nutmeg will give a sun-kissed brown.
Cornstarch spreads it all out and lightens it.

Holiday Dinner: Braised Short Rbis

Short Ribs over Creamy Polenta

Barry prepared short ribs for a holiday dinner; a pre-Christmas meal—one of several leading up to the BIG DAY.  It is truly a wonderful time of the year . . . especially when I get to eat meals like this! 

Braised Short Ribs    4+ Servings

8 whole beef short ribs

Kosher salt and pepper to taste

¼ cup all-purpose flour

4 pieces bacon, diced

About 2 tablespoons olive oil

2 onions, diced

Diced carrots (above) &
onions (below)

3 carrots, diced

2 to 3 cloves of garlic, minced

2 cups red wine

About 2 cups beef broth (enough To Almost Cover Ribs)

2 sprigs thyme

2 sprigs rosemary

2 to 3 tablespoons cornstarch (for making gravy-like sauce)

1. Salt and pepper ribs, then dredge in flour. Set aside.
   
   
   
   
2. In a large Dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
3. Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
4. Add diced onions and carrots to Dutch oven and cook for 2 minutes; add garlic near the end.
5. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.
6. Add broth, 1teaspoon kosher salt, and plenty of coarsely ground black pepper. Taste and add more salt if needed.
7. Add ribs to the liquid; they should be almost completely submerged.
   
8. Add thyme and rosemary sprigs to the liquid.
9. Put on the lid and place into the oven. Cook at 350° for 2 hours, then reduce heat to 325° and cook for an additional 30 to 45 minutes or until fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving.
   
10. Remove ribs. Skim excess fat off the top of the liquid. Add some of the liquid to cornstarch to make a paste; add paste to liquid in Dutch oven and heat to create a gravy-like sauce.
    
11. Serve 1 or 2 ribs on bed of creamy polenta, spooning thickened sauce over the top.

    

    Barry's ribs were so tender that the meat actually fell off the bone! 

Recipe without photos . . .

Braised Short Ribs    4+ Servings

8 whole beef short ribs

Kosher salt and pepper to taste

¼ cup all-purpose flour

4 pieces bacon, diced

About 2 tablespoons olive oil

2 onions, diced

3 carrots, diced

2 to 3 cloves of garlic, minced

2 cups red wine

About 2 cups beef broth (enough To Almost Cover Ribs)

2 sprigs thyme

2 sprigs rosemary

2 to 3 tablespoons cornstarch (for making gravy-like sauce)

1. Salt and pepper ribs, then dredge in flour. Set aside.
2. In a large Dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
3. Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
4. Add diced onions and carrots to Dutch oven and cook for 2 minutes; add garlic near the end.
5. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.
6. Add broth, 1teaspoon kosher salt, and plenty of coarsely ground black pepper. Taste and add more salt if needed.
7. Add ribs to the liquid; they should be almost completely submerged.
8. Add thyme and rosemary sprigs to the liquid.
9. Put on the lid and place into the oven. Cook at 350° for 2 hours, then reduce heat to 325° and cook for an additional 30 to 45 minutes or until fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving.
10. Remove ribs. Skim excess fat off the top of the liquid. Add some of the liquid to cornstarch to make a paste; add paste to liquid in Dutch oven and heat to create a gravy-like sauce.
11. Serve 1 or 2 ribs on bed of creamy polenta, spooning thickened sauce over the top.