Dinner #8 of the 12 Dinners of Christmas -- Split Pea and Cannellini Bean Chowder

I am coming off a week of nonstop holiday eating with nary a vegetable in sight. It started with our family's Polish Feast of pierogies and stuffed cabbage. The night of dining on Polish delicacies led to two Christmas celebrations with meatballs, baked ham, beef tenderloin, twice baked potatoes, stuffed clams, pigs in a blanket, pizza bites, mini teriyaki turkey burgers, crab salad in phyllo tartlets, Feliz Navidad guacamole and chips, buffalo chicken dip, and countless cakes, cookies, candies and pies. My last 2 days of Christmas consumption included every fried cheese product Wisconsin had to offer while snow tubing and relaxing in the Dairy State. Ya hey d'there! All of the nonstop eating reeked havoc on my digestive system. My body was craving anything green.


Dinner #8 of the 12 Dinners of Christmas was as green as the Grinch. I made a large batch of Split Pea and Cannellini Bean Chowder along with a mixed green salad with olive oil and balsamic vinegar to right the wrong I had caused to my digestive system.

My recipe makes about 3 quarts of chowder. Just enough to combat the New Year's Eve and New Year's Day eating during the next 2 days.


Split Pea and Cannellini Bean Chowder

makes 3 quarts
4 tablespoons olive oil
2 cups of chopped onions
3 large garlic cloves, chopped
7 cups chicken stock
1 cup beef stock
2 teaspoons oregano, dried
1 teaspoon pepper
salt to taste depending on saltiness of stock
1 pound dried split peas
2 (15-ounce) cans cannellini beans
2 cups of thick cut ham, cubed

Heat a large stock pot to medium high heat and add olive oil and onions. Saute for about 8 - 10 minutes or until the onions are translucent. Add garlic and saute an additional minute. Add both stocks, the oregano, pepper, salt to taste, and split peas. Bring to a boil and then reduce heat and simmer for 45 - 55 minutes. The peas should be just beginning to soften. Add the cannellini beans and ham and simmer an additional 5 - 10 minutes.

Serve immediately. Let any leftovers cool before packaging for the refrigerator.

Dinner # 7 of the 12 Dinners of Christmas -- Blue Cheese and Mushroom Pappardella

Sometimes my refrigerator gets no love. This week it has been pretty empty. I grocery shopped for 3 of my clients on 3 different days, but I somehow forgot to shop for my family while I was there.

Dinner #7 of the 12 Dinners of Christmas was conceived with what I found in my refrigerator and pantry. Some pappardella pasta, blue cheese, white mushrooms, half and half, and a bunch of parsley were the most attractive items I found. Blue Cheese and Mushroom Pappardella was a hearty vegetarian dinner that cooks up quick and can be prepared as the pasta cooks. This dish would also make a nice accompaniment to beef tenderloin and a glass of champagne on New Year's Eve.

The Kids had pappardella with fresh marinara which left more Blue Cheese and Mushroom Pappardella for me. They thought I was serving them something new because of the different pasta shape. Oh the little things that make them happy.

Blue Cheese and Mushroom Pappardella

serves 3 - 4 as an entree or 5 - 6 as a side dish

olive oil
10 ounces of mushrooms, sliced
salt
pepper
1/2 - 3/4 cup half and half
1/4 cup blue cheese, crumbled - plus more to sprinkle
2 tablespoons fresh parsley, chopped
8 ounces pappardella, cooked and drained

Heat a large saute pan to medium high and add a good drizzle of olive oil and the sliced mushrooms. Saute for 8 - 10 minutes or until the mushrooms start to lightly brown and caramelize. Season with salt and pepper. Stir in half and half and let reduce for a minute or two. Add more cream if you like your sauce a little saucy. Add blue cheese and stir to combine. Stir in parsley.

Serve over hot pappardella with extra blue cheese on top.

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Dinner # 6 of the 12 Dinners of Christmas -- Thai Tilapia Burgers with Hoisin Mayo

I made Dinner #6 for The Husband. Many times I tone down the heat/spice of a dish for The Kids. Thai Tilapia Burgers with Hoisin Mayo are zipped up with minced jalapeno giving the dish a spicy edge. The mayo is a nice compliment to the fire of the burgers.

This will be a great burger to do on the grill in the warmer summer months. It is filling, but not as heavy as a beef burger. I used a grill pan this time around and, it was a good substitute for my Weber grill.

I can see changing up the seasonings of these burgers to alter their taste. Next time I may try Mexican, Greek or Southwestern spices. Also, I may try a different fish such as halibut, pollock, or even shrimp. The possibilities are endless.


Thai Tilapia Burgers with Hoisin Mayo

Serves 4

1 1/2 pounds tilapia fillets
2 cloves garlic, minced
2 tablespoons ginger, minced
1 jalapeno pepper, seeded & minced, use a smaller amount for less heat
1/4 cup minced cilantro
1/4 cup panko
1/2 teaspoon salt
3 tablespoons peanut butter
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons lime juice, divided


1/2 cup mayonnaise
2 tablespoons hoisin sauce
dash of sesame oil

mixed greens

Place 1/3 of the fish in a food processor and process until almost a paste, about 30 seconds. Add remaining fish and pulse until chopped but chunks are still visible.

Place the fish into a bowl. Add garlic, ginger, jalapeno, cilantro, panko, 1 tablespoon lime juice and salt.

In a small bowl mix together peanut butter, soy sauce, 1 tablespoon lime juice, brown sugar, and red pepper flakes. Add to bowl with fish mixture and combine.

Divide into 4 portions and shape into burgers. Place on plate; cover with plastic wrap and refrigerate for about 1 hour. If you are starving, you can skip the hour in the frig.

Heat a grill or grill pan to medium high. Grill burgers about 3 1/2 to 4 minutes per side.

Meanwhile, in a small bowl combine mayonnaise, hoisin sauce and sesame oil. Set aside.

To serve, place about 1 cup of mixed greens on a plate and top with thai tilapia burger and a dollop of hoisin mayo.

Note: Thai tilapia burgers can also be served on hamburger buns. They can also be made in mini size for bite-sized appetizers.

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Dinner # 5 of the 12 Dinner of Christmas -- Crock Pot Baked Potato Soup

Crock Pot Baked Potato Soup

With less than 2 weeks until Christmas, life can get hectic around the house. Being smack dab in the middle of the holiday season, No Thank You Boy thinks homework should be optional. Every night we have a discussion on why he has to do homework, why his teachers are so mean to even give homework, and his general lack of enthusiasm toward homework in general. I bought him a new 24-pack of shiny yellow #2 pencils yesterday. Hopefully they will bolster his cranial thought process until the much anticipated 2 week break from school. If all it took was a $.94 package of pencils to get him excited about school, I would be getting off easy.

For Dinner # 5 of the 12 Dinners of Christmas, I dusted off the trusty crock pot. Baked Potato Soup is a ridiculously easy recipe. I am embarrassed to post it. Not really because on a cold winter night, a bowl of this soup along with a BLT sandwich hits the spot. I treat this soup like a baked potato and offer a variety of toppings: crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream are just of few ingredients that could top your bowl of soup.

After a week of business travel crisscrossing the United States, The Husband will be kissing my feet when he sees 2 quarts of Baked Potato Soup in the refrigerator.

Crock Pot Baked Potato Soup

makes 2 1/2 quarts

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
1 1/2 teaspoons salt
1/2 teaspoon pepper

toppings - crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream

extra chicken or vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.

To serve, ladle soup into bowls and top as desired.

Note: After the soup is refrigerated, it can become quite thick. Keep some extra stock on hand to thin out soup if you so choose.

Dinner # 4 of the 12 Dinners of Christmas -- Bang Bang Orange Shrimp and Chicken

Dinner # 4 of the 12 Dinners of Christmas has a little bang. Or it can have a big bang if you would like. Bang Bang Orange Shrimp and Chicken is my take on the popular Chinese take out Sweet and Sour Chicken with some heat added.

Shrimp and chicken are dipped in a lightened up coating of egg whites and cornstarch and quickly fried in canola oil. The base of the sauce is orange juice that is spiced up with red pepper flakes. The dish can be made spicy or not. If you like spice, add red pepper flakes. To keep it on the cool side, leave them out.

This is another one of my dinners that can be made ahead of time. After cooking the chicken and sauce, package each separately. Refrigerate until dinner time. When hunger hits, microwave the shrimp and chicken on 70% power in the microwave for 2 - 3 minutes. Heat the orange sauce also on 70% power, but only for 1 to 2 minutes. Top steamed rice with the shrimp and chicken and drizzle with a generous amount of the orange sauce. Saute some sugar snap peas pods and dinner is served.

Now that you have had dinner, you can get back to your Christmas shopping.


Bang Bang Orange Shrimp and Chicken

Serves 4

2 egg whites
1/4 cup cornstarch
1 teaspoon sesame oil
salt
pepper
1 pound chicken tenderloins, cut in 1-inch chunks
1/2 pound large shrimp, peeled and deveined
1/4 cup canola oil
1/2 cup onion, chopped
2 garlic cloves, chopped
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon water mixed with 2 teaspoons cornstarch
1/4 to 1/2 teaspoon red pepper flakes
4 cups hot white or brown rice

In a small bowl, whisk together egg whites, cornstarch, sesame oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken and shrimp and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium high heat. Cook the chicken and shrimp in 2 or 3 batches for about 2 - 4 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate.

In the same skillet, add the onion and saute over medium high heat for 6 - 8 minutes. Add the garlic and saute for for 1 minute. Add the orange juice, soy sauce, and sugar. Bring to a boil and cook until syrupy, about 4 or 5 minutes. Add the cornstarch and water mixture and cook for an additional minute. Add 1/4 teaspoon red pepper flakes if you like your dish with a little bang. Add 1/2 teaspoon red pepper flakes if you like your dish with a bang bang.

To serve place 1 cup of the rice on 4 plates. Divide the shrimp and chicken among the plates and drizzle with a generous amount of the orange sauce.

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Dinner #3 of the 12 Dinners of Christmas -- Divine Chicken Divan

Tonight's dinner is a perfect make-ahead meal. The dish can be assembled early in the day and popped in the oven before dinner time. It can even be frozen, thawed overnight in the refrigerator and then baked and served.

Divine Chicken Divan is a delicious casserole. I know the word casserole is one some cooks try to avoid, but this one does not include canned soup or tater tots. Chicken, steamed broccoli, and rice are combined with light wine and cheese sauce and baked with a crunchy Parmesan topping.

We LOVED this dinner. I don't make casseroles very often, but this one was not heavy and gloppy, cheesy tasting. I got one request from My Middle One to add more of the topping. Duly noted.

Make two Divine Chicken Divans. One for dinner tonight and one to put in the freezer for later. You'll thank me.



Divine Chicken Divan

serves 6

1 1/4 cups rice, either white or brown
1 tablespoon olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, chopped
3 cups chicken broth
3/4 cup milk
3 tablespoons corn starch
1/4 cup white wine
1 cup cheddar cheese, shredded
1 teaspoon salt, or to taste
1/2 teaspoon pepper
4 cups of broccoli florets, steamed
4 cups of cooked chicken, shredded in large chunks
1/3 cup panko
1/4 cup Parmesan cheese

Preheat oven to 350 degrees. Cook rice according to package directions. Place cooked rice in a 2-quart baking dish. Set aside.

Heat a medium sized saucepan to medium high and add olive oil and onions. Saute for about 5 minutes. Add the garlic and saute for an additional minute. Add the chicken broth and milk and bring to a boil. Combine the cornstarch and wine in a small bowl and whisk into the saucepan. Cook until sauce thickens, about 3 - 4 minutes. Add the cheddar cheese and whisk to combine. Season with salt and pepper. Remove from heat and stir in broccoli and chicken.

Spoon chicken mixture over rice. Combine panko and Parmesan cheese and sprinkle over chicken and rice. Cover baking dish with foil.

Bake for 20 minutes. Remove foil and bake for an additional 8 - 10 minutes or until top is browned.

Note - This dish can be assembled ahead of time, unbaked, and covered and refrigerated. When ready to serve, preheat oven to 350 degrees. Bake dish for 30 - 35 minutes covered with foil. Then uncover and bake an additional 8 - 10 minutes. It can also be frozen. Thaw in refrigerator for 24 hours, then follow the refrigerated baking directions.

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Dinner # 2 of the 12 Dinners of Christmas - Flank Steak with Wine and Balsamic Mushroom Sauce



Flank Steak with Wine and Balsamic Onion Sauce

 The Kids are tired of poultry. If I try to fashion our leftover turkey into one more dish, I think they will revolt. Tonight's dinner featured BEEF.

My Middle One and No Thank You Boy have been asking me to make "Steak" for some time now. Grilling is my preferred method for preparing beef. With it getting dark at about 4:30 p.m., I am not one to grill in the cover of darkness. I have a few tips for achieving the grill taste without firing up the Weber.

Try using a grill pan to sear your steaks and give the beef some nice grill marks. A generous sprinkle of a smokey steak seasoning such as Chicago Steak Seasoning from Penzeys Spices or Montreal Steak Seasoning by McCormick available in your grocery store spice aisle adds just grilled taste to beef.

Tonight's dinner of Flank Steak with Wine and Balsamic Mushroom Sauce was well received by the peanut gallery. Everyone had double portions of the steak except for My Middle One who eat about a half pound of brie and crackers right before dinner. Also on the menu were roasted green beans (a drizzle of olive oil and a shake of salt and pepper then 12 - 15 minutes in a 500 degree oven) and steamed rice.

After finishing his dinner, The Husband announced, "That was good." I'll take that as a positive endorsement of the meal. I'll be adding this recipe to the Make Again Soon file.

Flank Steak with Wine and Balsamic Mushroom Sauce

serves about 5

1 flank steak, about 1 and 1/2 pounds
steak seasoning, such as Penzey's Chicago Steak Seasoning or Mc Cormick's Montreal Steak Seasoning
2 tablespoons olive oil
2 shallots, thinly sliced
2 garlic cloves, chopped
1 10-ounce package baby portebello mushrooms, quartered
1 tablespoon balsamic vinegar
a couple shakes of Worcestershire sauce
1/4 cup white wine
1 cup beef stock
salt
pepper

Preheat oven to 500 degrees. Season both sides of steak with steak seasoning and place on a baking sheet. When the oven is preheated, roast the steak for about 6 - 7 minutes per side. The internal temperature of the steak should be about 130 degrees for medium rare. If the steak is cooked longer, it will be very tough. Remove from oven, cover with foil and let rest for 10 minutes.

Meanwhile, heat a large saute pan to medium high. Add the olive oil and shallots and saute for about 5 - 6 minutes or until the shallots are softened and begin to brown. Add the garlic and saute for 1 minute. Add the mushrooms and saute for an additional 5 minutes. Add the balsamic vinegar and Worcestershire sauce and stir to combine. Add the wine and cook for about a minute. Add the stock and heat the sauce through. Season to taste with salt and pepper.

To serve, thinly slice the steak against the grain. Spoon the mushroom sauce over the steak.

Dinner #1 of the 12 Dinners of Christmas -- Barbecued Turkey Sandwiches

You have had just about all the turkey you can eat. But wait. One more recipe to use up the last of the turkey in your refrigerator.

Pulled Pork is a favorite dinner at our house. I decided to make a version of Pulled Pork using our leftover Thanksgiving turkey that we cooked on the Weber grill. Barbecued Turkey Sandwiches are quick to make and appeal to everyone in our family.

I paired the sandwiches with a Fennel, Celery and Apple Slaw instead of the traditional cole slaw I make to serve with Pulled Pork. The super crunch of the celery and fennel make a nice contrast to the soft roll and sweet and spicy turkey.

You may be making another turkey soon so you can use the leftovers for Barbecued Turkey Sandwiches.



Barbecued Turkey Sandwiches

Serves 4

4 cups of cooked and shredded turkey
3/4 cup of your favorite barbecue sauce - I use Sweet Baby Ray's
4 soft sandwich rolls, sliced

for the Fennel, Celery, and Apple Slaw

1 fennel bulb, sliced thin
1 medium apple, sliced thin
2 celery stalks, sliced thin
2 tablespoons lemon juice
1/4 cup olive oil
big pinch of salt
big pinch of pepper

Combine turkey and barbecue sauce in a small saucepan over medium heat. Cook until heated through, about 3 to 5 minutes.

To make the slaw, in a large bowl, combine fennel, apple, and celery. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Toss dressing with the fennel mixture.

To make the sandwiches, divide the barbecued turkey among the rolls and top with a heaping scoop of the slaw. Place top bun on slaw and enjoy!

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