Our Christmas Eve Feast - King Crab Legs, Shrimp Risotto and Haricots Verts

King Crab Legs

Preheat oven to 350 F.
Arrange crab legs in shallow baking pan. Add hot water to fill pan 1/8 inch deep. Cover with foil. Bake until just heated through, 7 to 10 minutes.
Serve with melted butter.

Shrimp Risotto

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 1/2 cups vegetable broth
• 4 tablespoons butter (1/2 stick), at room temperature, divided
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh chives
• Freshly ground black pepper

In a medium saucepan, bring the broth to a boil. Cover and keep warm over low heat.

Meanwhile, heat the olive oil in a large sauté pan, add shrimp and cook until shrimp are pink and cooked through, 3-4 minutes. Using tongs, transfer the shrimp to a cutting board to cool enough to be handled and slice into ½ inch pieces, cover and  set aside.

In the same sauté pan, add 3 tablespoons of butter to the juices from the shrimp and heat over medium heat. Cook until the butter begins to foam, about 1 to 1 1/2 minutes. Add the onion and cook until translucent, 4 minutes. Add the garlic and cook 1 more minute. Add the rice and stir to coat with the butter, onion, garlic mixture. Add the white wine and simmer until the liquid has almost evaporated, about 2 minutes. Add 1/2 cup of broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next, continuing to cook until the rice is tender, about 20-25 minutes in total. Stir in the shrimp and continue to stir until shrimp is heated through, about 2 minutes. Add the Parmesan cheese, the remaining tablespoon of butter and chives. Season with freshly ground black pepper, to taste.

Sprinkle with parmesan cheese and serve with garlic bread.

Haricots Verts

• 1 tsp. olive oil
• Salt and freshly ground black pepper
• 1 lb. haricots verts, cleaned
• 1/4 cup vegetable broth

Heat the olive oil in a saute pan.  Once hot, add the beans and saute for 2 minutes. Add the broth and cook for 5 more minutes, or until beans are cooked to your liking.  Generously season with salt and freshly ground black pepper

Ugly Sweater Christmas Party 2014

Sweet Chile Hot Wings

• 2 cups soy sauce
• 2 cups honey
• 2/3 cup Sriracha
• Chicken broth
• 8 lbs. chicken wingettes and/or drumettes

In a large slow cooker, whisk the soy sauce, honey and Sriracha until blended. Add the wings and toss to coat.  Press the wings to submerge into the liquid, add chicken broth until they are full submerged.  Cover and cook on high heat 4 hours. 

Preheat the broiler.  Using tongs, divid the wings between 2 foil-lined baking pans.  Broil each pan for 5 minutes, until crispy.  Keep warm in a warming dish.

 

Roasted Shrimp Cocktail

• 4 lbs. frozen shrimp, thawed, peeled and deveined, tails in tact
•  Olive oil
• Salt & Freshly ground black pepper
• 1/2 cup Heinz chili sauce
• 1/2 cup Ketchup
• 3 tbsp. prepared horseradish
• 2 tsp. freshly squeezed lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce

Preheat the oven to 400 F.

Place half of the shrimp on a baking sheet, drizzle with olive oil and season with salt and pepper.  Toss the shrimp to coat and spread them out into one layer.  Roast for 8 minutes, until pink and firm.  Repeat with remaining shrimp.  Cool the shrimp in the refrigerator until ready to serve. 

For the sauce, combine the remaining ingredients, mix well and chill until ready to serve.

Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 2 tbsp. spicy brown mustard
• 7 slices bacon, cooked well and crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl.  Place the whites on a serving tray.

Mash the egg yolks with a fork.  Add the mayonnaise and mustard and stir until well combined and a smooth texture.

Mix in the jalapenos and 6 slices of the crumbled bacon.  Spoon the mixture into the egg whites.  Sprinkle with paprika and top with the remaining 1 slice of crumbled bacon.

 Barbecue Little Smokies

• 1 - 29 oz. package of Hillshire Farms Little Smokies
• 1 - 20 oz. jar barbecue sauce

Drain any liquid out of the package of little smokies.  Place in a 3-quart slow cooker.  Pour the barbecue sauce over and stir to combine.  Cook on high for 2 hours.  Turn heat to warm for serving.

 

Rotel Bean and Cheese Dip

• 1 - 15 oz. can Spicy Jalapeno Refried Beans
• 1 - 15 oz. can Chili Beans, undrained
• 1 - 10 oz. can Rotel tomatoes, undrained
• 1 - 8 oz. package Velveeta cheese
• Tortilla chips

In a large saucepan, combine refried beans, undrained chili beans, undrained tomatoes, and Velveeta.  Heat over medium-low heat until cheese melts and it all melds together, stirring frequently.  Transfer to a small crock pot or fondue pot.  Serve with chips.

 

Smokin' Hot Cheese Ball

• 16 oz. reduced fat cream cheese, at room temperature
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 3 tbsp. minced red onion
• 2 1/2 tbsp. salsa
• 2 tsp. ground cumin
• 1 tsp. minced pickled jalapeños
• Doritos Nacho Cheese Tortilla Chips
  With a food processor or mixer, blend all ingredients until mixed well. Scoop onto plastic wrap and use the wrap to form the mixture into a pumpkin-shaped ball; chill at least 2 hours. 
  To serve, unwrap, roll in crushed Doritos and serve with pita chips.

 Tortellini Salad Skewers

• Cheese Tortellini, prepared as instructed on the package
• Smoked Havarti cheese, cut into cubes
• Sliced Salami
• Slice Cotta
• Black Olives
• Roasted Red Bell Pepper Strips
• Marinated Artichoke Hearts

Assemble each skewer with a variety of ingredients.  Serve cold.

 Fiesta Pinwheels

• 2 - 8 oz. packages cream cheese, softened
• 1 cup sour cream
• 1/2 cup salsa
• 4 tbsp. taco seasoning
• 1 - 4.5 oz. can chopped black olives
• 2 - 4 oz. cans hot green chiles
• 2 cups finely shredded Mexican cheese blend
• 10 - 10 inch flour tortillas

In a bowl, mix cream cheese, sour cream, salsa and taco seasoning until smooth. Stir in olives, cheese and green chiles.  Spread 1/2 cup on each tortilla. 

Roll up like a jelly roll, wrap in plastic wrap and refrigerate 2 hours.  When ready to serve, unwrap and slice into 1 inch pieces, discarding the ends.

 Late Night Munchies - Crock Pot Breakfast Casserole

• 1 - 20oz. package Simply Potatoes Hash Browns
• 12 eggs
• 1 cup milk
• 1 tbsp. ground mustard
• 1 16 oz. tube Jimmy Dean Hot Sausage
• Salt and freshly ground black pepper
• 8 oz. shredded pepper jack cheese
• 8 oz. shredded cheddar cheese
• 2 - 4 oz. cans hot green chiles

Spray a large crock pot with cooking spray.  Spread the hash browns out on the bottom.  Season generously with salt and pepper and the ground mustard. 

Cook the sausage on medium high heat until no longer pink.  Drain and set aside.

Add the cheese, chiles and sausage into the crock pot and mix everything together well. Pour the egg mixture over everything and mix well.  Cook on low for 8 hours.  Enjoy!

In a large bowl, beat the eggs and milk with a whisk and season with salt and pepper.

Roasted Red Pepper Hummus

•  2 - 15 oz. cans garbanzo beans, drained
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup tahini
• 2 tbsp. chopped garlic
• 1 1/2 tsp. Sriracha
• 2 roasted red bell peppers
• Salt & freshly ground black pepper
• Olive oil

Put the garbanzos, lemon juice, tahini, garlic, Sriracha and bell peppers into a food processor.  Process until the mixture is coarsely pureed.  Taste and season with salt and freshly ground black pepper.  Drizzle with olive oil and continue to process until it is the texture you desire.

Leek and Artichoke Stuffing

• 2 - 10 oz. packages herb seasoned cubed stuffing
• 3 ounces thinly slice pancetta
• 5 leeks, white and light green parts only, sliced horizontally in half and into mini half moons
• 3 tbsp. light butter
• 1/2 cup dry white wine
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 - 8oz. package frozen artichoke hearts, minced in a food processor
• 3 tbsp. minced fresh chives
• 3 tssp. minced fresh tarragon leaves
• 4 eggs
• 2 cups heavy cream
• 1 cup reduced sodium chicken broth
• 2 cups grated Emmentaler Swiss cheese

Preheat the oven to 350 F.

Place the pancetta on a baking sheet and bake until browned, 10 - 15 minutes.  Place the pancetta on a plate with paper towels and set aside.  Once the pancetta is cool, dice it up.

Soak the leeks in water to remove the dirt and spin them dry in a salad spinner.

Heat the butter in a large skilled over medium heat.  Add the leeks and cook for 10 minutes, stirring occasionally.   Add the wine, salt and pepper and cook for 5 - 8 minutes, until the wine almost evaporates and the leeks are tender.

In a large bowl, mix together the leeks, artichokes, cubed stuffing, chives and tarragon.  Carefully mix well.

In a separate bowl, whisk together the eggs, cream and broth.

Spoon half of the stuffing mixture into a 9x13x2 inch baking dish.  Sprinkle half of the cheese over the top. Add the remaining stuffing mixture on top.  Pour the cream mixture over the stuffing.  Sprinkle the remaining cheese over the top and scatter the diced pancetta on top.

Set aside for 30 minutes at room temperature for 30 minutes to allow the bread to absorb the cream mixture.  Can sit in the fridge for up to a day prior to baking.

Bake for 50 minutes, until the custard is set and the stuffing is puffed and golden.

HAPPY THANKSGIVING!

Sugar Free Pumpkin Pie

• 1 - 9" deep dish pie crust
• 1 - 15 oz. can pumpkin
• 1 - 14 oz. can evaporated milk
• 3 eggs
• 1/3 cup Truvia Baking Blend
• 1 tsp. vanilla
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt

Preheat oven to 400F.

Mix pumpkin, milk and eggs until well blended.  Add in the Truvia, vanilla, spice and salt and blend together.  Pour mixture into the pie crust.

Bake until set, when a toothpick comes out clean, 45 minutes.

Cool completely on a wire rack.

HAPPY THANKSGIVING!

Green Chile Quiche

• 4 eggs
• 1 1/3 cup milk
• 1/2 tsp salt
• freshly ground black pepper
• 3 green onions, white and light green parts only, diced
• 1 - 4.25 oz. can chopped green chiles
• 1 cup grated pepper jack cheese
• 1 frozen 9-inch deep dish pie crust
• Paprika

Preheat oven to 400F.  Place a baking sheet on the rack in the middle of the oven to heat.

Whisk together the eggs, milk, salt and pepper.  Stir in the cheese, chiles and green onions.  Pour the mixture into the pie crust and sprinkle with paprika.

Place it on the hot baking sheet and bake until set, 40 minutes.

Asparagus and Leek Frittata

• 2 tbsp. Light Butter
• 3 Leeks, white and light green parts only, chopped
• 1 bunch thin Asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 8 eggs
• 1 1/4 cup shredded Fontina cheese, divided
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup grated Parmesan cheese

Preheat broiler.

Melt butter in a 12-inch oven-proof  skillet over medium heat.  Add leeks and saute for 4 minutes.  Add asparagus and saute until tender, about 6 minutes.

Meanwhile, whisk together the eggs, 1 cup Fontina cheese, salt and pepper.

Add mixture to the skillet and gently fold to combine.  Cook until almost set, about 4 minutes.  Sprinkle remaining 1/4 cup Fontina cheese and the Parmesan cheese and put under the broiler until frittata is puffed and cheese begins to turn golden, about 3-4 minutes.

Cut into wedges, garnish with avocado and cherry tomato,  and enjoy!