Balsamic Glazed Halibut

Christmas dinner in 2022 was just the adults, Nana, Papa, Kenny and me. We had halibut and twice baked stuffed potatoes!

2 T balsamic vinegar

1 t brown sugar, packed

1 t Dijon mustard

12 ounces halibut

Salt and pepper

1. In the bowl, mix together vinegar, brown sugar and mustard.

2. Rinse fish and pat dry with paper towels.

3. Lightly spray fish with olive oil and sprinkle with salt and black pepper.

4. Heat a large skillet with olive oil over medium heat.

5. Add fish and cook until browned on the bottom, about 4 minutes.

6. Turn pieces of fish over, spoon vinegar mixture over browned sides.

7. Reduce heat ad cook until fish is opaque but still moist in the center a few minutes longer.

Wild Rice Pilaf

 Another Christmas break meal included this side. It was delicious and not necessarily a holiday side!

1 cup wild rice mix

Chicken stock as called for in the wild rice cooking instructions to replace water

1 onion

Sliced mushrooms

1 stick butter

1 bay leaf

Salt and pepper

2 cups diced carrots

1/2 cup white wine

1/2 t dried sage

1. In a large skillet, saute the onions, carrots and mushrooms in the butter until they are tender and browned.

2. Add the S&P and sage, rice, and stock, wine and simmer until everything is cooked and tender. Watch to see if more stock is needed.

3. Cook according to wild rice mix instructions, approximately 20 minutes.

Saucy Stuffed Peppers

 Literally COVID cooking since three of us all are COVID positive. Two Pittsburgh boys visiting and they wanted some old fashioned stuffed peppers. Must be saucy. I didn't measure any seasonings but you can make it up as you go.

4 bell peppers 

Canned diced tomatoes

Onion powder

Garlic powder

Italian seasoning

Paprika

1 cup cooked brown rice

1 onion, diced

1 lb ground beef (or ground turkey/chicken)

2 cloves garlic, minced

Cooked brown rice (or white or cauliflower, etc)

Worcestershire sauce

Small can whole tomatoes

8 oz. can tomato sauce

Parmesan cheese

Shredded mozzarella cheese

Salt and pepper

1. Cook rice and let cool.

2. Layer diced tomatoes at the bottom of a 9x13 pan. Mix in salt/pepper, onion powder, garlic powder, Italian seasoning and paprika.

3. Dice the onion and soften in a warmed pan with olive oil. Add ground beef and brown. Add garlic and brown for another minute.

4. Add Worcestershire sauce (a couple splashes), whole tomatoes, and tomato sauce. Add more seasonings (garlic, onion powders, paprika and italian seasoning, salt/pepper). Continue to simmer for ten or so minutes.

5. Sprinkle in a handful of Parmesan cheese and simmer. 

6. Add rice and stir.

7. Preheat oven to 350.

8. Place halved bell peppers onto the top of the diced tomatoes in the pan. Fill peppers with meat and rice mixture.

9. Cover with aluminum foil and bake for 45 minutes. Uncover and layer mozzarella cheese on each pepper. Return to oven for 15 minutes uncovered. 

Ginger Dressing

We have a Blackstone griddle and a favorite to make lately is hibachi. Noodles, rice, shrimp, chicken, steak etc. So we need Ginger Dressing.

1/2 onion

2 T lemon juice

1 T ginger

1 t garlic

1/4 cup soy sauce

1/2 t white vinegar

1/4 t sugar

Blend it all up in your Ninja or blender, food processor whatever.

Chicken and Dumplings

Inspired by Rachael Ray and a friend from Lake Wiley, I originally made this last year but enjoyed this version much better. It is more work but totally worth it!

2 quarts (8 cups) chicken stock or bone broth

Olive Oil

8 pieces bone in chicken pieces (I used both leg and breast pieces)

Salt and Pepper

3 T butter

2 celery ribs, chopped

3 carrots, peeled and chopped

1 onion, chopped

1 leek, chopped

1 bay leaf

8 sprigs thyme, tied with butcher twine

2 cloves garlic, chopped

1/4 cup flour

For the dumplings:

1 1/2 cups flour

1 1/2 t baking powder

1 t salt

3/4 cup buttermilk

2 T melted butter

1 egg

1. In a Dutch oven, heat chicken stock to a low simmer and cover.

2. In another pan, heat oil and brown chicken seasoned with salt and pepper in separate batches, about 4 minutes per side. Remove from pan and place in heated chicken stock to cook through.

3. Add butter to the pan drippings from chicken and melt. Add celery, carrots, onions, leeks, bay leaf and thyme bundle and soften 5 minutes. Add garlic and cook an additional 3 minutes. 

4. Remove chicken when cooked through and let cool. While cooling, add veggies and drippings to the liquid in the Dutch oven and heat through.

5. Shred chicken and add to Dutch oven. Bring to a simmer.

6. Mix together dumpling ingredients and using two large spoons, drop into simmering soup, cover and cook for 15-20 minutes.

Nestle Toll House Chocolate Chip Cookies (THE classic)

 I made these for Super Bowl Sunday along with E's chili (which I am not allowed to post here). Better than Nana's!

2 1/4 cups all-purpose flour

1 t baking soda

1 t salt

2 sticks (one cup) salted butter, softened (VERY IMPORTANT THAT IT IS SOFTENED)

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 t vanilla extract

2 large eggs

12 oz package semi-sweet or milk chocolate morsels

1. Preheat oven to 375.

2. Combine flour, baking soda, and salt in small bowl. Beat butter, granultated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto baking sheet lined with parchment paper.

3. Bake for 9-11 minutes. Cool for 2 minutes and remove to wire racks to complete cooling.