Thursday, December 19, 2013

Superfood Holiday Salad

I have an inhuman obsession with beets.  Like no joke, I open a can of them and eat the whole thing with my salad.  I guess there are worse things..... I decided in the attempt to force beets on others, I would make a Kale & Beet Citrus Salad and bring it to Thanksgiving dinner with my homemade stuffing <- *Fantastic*

This is SUPER simple and needs ZERO dressing.

2-3 Cans of Crinkle Cut Pickled Beet Slices
1 Medium Jicama (Peeled and sliced into thin 2" strips)
2 Cans Mandarin Oranges (Drained)
2 Grapefruit de-veined (you could use the already done refrigerated ones if you want)
1 tray of Baby Kale

Mix er up and off you go!

I LOVE Beets!

Did I mention I like them a lot?

Just for good measure- everyone was commenting and posting about this crazy looking Nutella bread on Facebook.  I decided I was up for that challenge too.....with frosting, of course.

December Meal Planning

2-DecMONTuna Melt Pitas
4-DecWEDBroccoli Ham Ring & Tater Tots
5-DecTHURAlexias Choir Concert- Crocked Spaghetti
6-DecFRIWork X-Mas Luncheon/ MANE St Salon X-Mas Party PM
7-DecSATOrnament Exchange Potluck
8-DecSUNTortellini Soup & Cheddar Biscuits
11-DecWEDSpinach, Artichoke, Havarti & Roasted Garlic Quesadillas
12-DecTHURChrissy's Baby Shower
13-DecFRISmith's X-Mas Party - potluck
14-DecSATEagle Country Christmas @ Noon/CTR Christmas Party @ The Crescent
15-DecSUNTurkey Meatloaf, Homemade Onion Rings, 2X Baked Potatoes & Salad
16-DecMONChicken Dinner
17-DecTUESOut to Mongos
19-DecTHURBBQ Pork & Leftover Salads
21-DecSATClub Party/Ugly Sweater Party
24-DecTUESChristmas Eve- Homemade Ornaments/Movie Night
25-DecWEDChristmas Dinner with Family
29-DecSUNAlexia's Birthday- Out to Tucanos
31-DecTUESHoppin John in the Crock

Crockpot Stuffing

I was tasked with making homemade stuffing at Thanksgiving this year..... I actually snarled..... Don't ask me why I can get excited about making something uber complex, yet wet bread seemed like 'too much.'  Well..... I was wrong!  So easy and I am going to say it..... *Better than Stove Top*

Now, everything you see in this picture was used entirely.  HOWEVER... I couldn't fit ALL of the bread cubes in the crock at the beginning so I just made a little bit of hot stock, wet the last bit and mixed it in with the completed masterpiece ;)

First, in a deep frying pan, you will need to saute 1 C finely chopped Red Onions, ~ 2 C finely chopped celery in 1 C Butter until translucent.

Add 1 tbsp Minced Garlic
Add 2 Cans drained & finely chopped mushrooms
Add 2 Cans drained and finely diced water chestnuts.

Place most of the 20ish cups of breadcrumbs in your greased crockpot.  Pour sauteed mixture into crock.
1/4 Cup chopped fresh parsley
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt , 1/2 teaspoon black pepper

Next, mix 3 Eggs into about 2 cups of stock of your choice and gently pour evenly over breadcrumbs stirring as you go.

Turn the crock on 'keep warm' if it runs hot and check every half hour (stirring) to make sure it isn't burning on the bottom.  Mine was done in less than 2 hours!

I'm thinking I'll never go back to Stove Top!