Bourbon balls

Another Christmas Eve staple - I will adjust this if I find the original recipe we used to use. This is from https://www.savingdessert.com/bourbon-balls/ and I think looks pretty similar. 

3 cups vanilla wafers, crushed (11oz box) 

1 cup ground pecans 

1 cup powdered sugar, plus 2 cups for rolling 

1 1/2 tablespoons cocoa powder 

3 tablespoons light corn syrup, or Lyle’s Golden Syrup 

1/2 cup bourbon or rum 

In a medium mixing bowl, combine the crushed vanilla wafers, ground pecans, 1 cup of the powdered sugar and the cocoa powder. Whisk to combine. In a 1-cup measuring cup, whisk together the corn syrup and bourbon. Add the bourbon mixture to the dry ingredients and fold together using a spatula until all ingredients are combined. It may seem dry at first, but keep mixing, it will all come together. Place 1 to 2 cups of powdered sugar in a flat bowl or rimmed plate. Roll the dough (firmly) into 1-inch balls (or use a small cookie scoop), then immediately roll in the powdered sugar. Place the cookies on a wax paper lined baking sheet. Continue rolling until all cookies are coated in powdered sugar. Set the cookies aside for 1 hour, then roll again in the powdered sugar. Store the bourbon balls in an airtight container in the refrigerator for up to 2 weeks.

Orange Balls

Originally in an old family cookbook, this one looks pretty similar and was one of the first things I learned to make on my own to help out with cooking for the Christmas Eve party. 

 3 c. vanilla wafer crumbs {a 12 oz. box, crushed ... a food processor makes quick work of the crushing!} 

1 1/2 c. finely chopped pecans or walnuts 

3/4 c. (6 oz.) frozen orange juice concentrate, thawed 

4 c. confectioners sugar {1 lb.} 

2 T. butter, melted 

Approximately 2 c. shredded coconut 

 In a large mixing bowl, combine vanilla wafer crumbs, nuts, confectioners sugar, orange juice concentrate, and melted butter. Mix until well combined.* Roll into small balls, approximately 1-inch in diameter. Immediately roll each ball in coconut. Place in an airtight container and chill. Recent source: https://www.thekitchenismyplayground.com/2016/04/orange-coconut-balls.html

Oysters bienville

Oysters in the halfshell 

 1 Dozen Oysters, shucked and on the halfshell 

 6 Tbsp Unsalted Butter 

1/2 Cup Onion, finely chopped 

4 Green Onions, finely sliced 

2 Garlic Cloves, minced 

6 Tbsp All Purpose Flour 

2 Cups Raw Shrimp, peeled and deveined, chopped 

1/2 Cup White Mushrooms, finely chopped 

1/4 Cup Dry White Wine 

1/4 Cup Heavy Cream 

Oyster Liquor, reserved 

2 Tbsp Italian Parsley, minced 

2 Tbsp Fresh Lemon Juice

 A few dashes Hot Sauce (I use Crystal) 

Kosher Salt, Black Pepper, and Cayenne, to taste 

4 Egg Yolks, beaten 

 Preheat an oven to 400 degrees F. For the sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic, saute until the onions turn slightly golden. Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a bit of color. Stir in the shrimp, mushrooms, and a bit more salt and pepper. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink. 

Add the white wine and the cream, cook for 2 minutes. Add the lemon juice, parsley, and hot sauce. Season to taste with the salt, pepper, and cayenne; remove from the heat. When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling. 

 Top each Oyster with about 2 Tbsp of the prepared sauce. Place them in a pan that has a thin layer of rock salt in the bottom, this is to keep the oysters steady. Bake for 10-12 Minutes then turn on the broiler to slightly brown the tops, for 1-2 minutes. The Oysters are finished when the sauce is heated through and the edges of the oysters start to curl. Source: http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/

Deb's breakfast casserole

Such a great one to make ahead and serve for big groups. 

 2 containers of the pillsbury crescent roll dough that lays flat 

sausage 

cream cheese 

 Cook sausage and mix with 8 oz cream cheese. Layer in a 9x13 pyrex dish, after Pam, the first dough roll layer Spread the sausage mixture Layer on top the second dough roll layer Cook in oven til done.

Jezebel Sauce

Also from Some Like it South from Pensacola's Junior League. 

 Ingredients: 

1 1.2 oz can dry mustard 

1 4 oz jar horseradish 

1 16 oz jar pineapple preserves 

1 16 oz jar apple jelly 

2 tbs coarsely ground black pepper 

 Make a paste of dry mustard and horseradish. Add pineapple preserves, apple jelly and pepper; stir by hand until thoroughly mixed. Sauce will keep several months in the refrigerator. Serve over cream cheese for an appetizer or spread on bread for an amazing turkey sandwich.

Chocolate Trifle

A Christmas Day tradition - started by Aunt Anne! 

 Cook two chocolate cakes from one box. When hot and fresh out of oven, pour 1 cup Kahlua on each so it can absorb. Make two packs of chocolate pudding. Make fresh whipped cream Heath crumbles. Layer in this order: cake, pudding, whipped cream, crumbles. End on crumbles.

Easy Parmesan "Risotto"

by Ina of course :) 

 Ingredients: 

1 1/2 cups arborio rice 

5 cups simmering chicken stock 

1 cup parm- grated 

1/2 cup dry white wine 

3 tbs unsalted butter, diced 

2 tsp salt 

1 tsp pepper 

1 cup frozen peas 

 Place rice and 4 cups of chicken stock in dutch oven. Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the parm, wine butter, salt and pepper, and stir vigorously for 2-3 minutes until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Edie's Cole Slaw

Yummy and great with ribs 

 Ingredients: 

1 lb mixed slaw with carrots 

1/4 cup green onion, chopped 

1/4 cup onions, white or vidalia 

1/4 cup bell pepper, chopped 

2 tsp black pepper 

1 1/2 tsp garlic powder 

2 tsp creole seasoning, Tony Cachere's 

1 tbs white vinegar 

12 oz mayonnaise

Global Grill's Mushroom and Arugula Salad with goat cheese and toasted walnuts

For the Salad: 

 1 bag arugula 

1/2 lbs brown mushrooms 

2 Tbs olive oil 

1 cup toasted, salted walnuts 

1 cup crumbled goat cheese 

 For the Shallot dressing: 

1/2 shallot, grated finely on a microplane 

1/2 tsp whole grain, or brown mustard 

3 Tbs balsalmic vinegar (I use white balsalmic) 

2 Tbs olive oil 

1 Tbs truffle oil 

1/2 tsp black pepper 

1/2 tsp salt 

 Roast the walnuts and salt In a wide pan, cook mushrooms in olive oil stirring infrequently so they can brown. Make the dressing by mixing all ingredients.

Mexican Salmon with Purple Rice

I got this recipe from Blue Apron many years ago, and I continue to rely on it regularly. Often I'll substitute the purple rice for a doctored up cauliflower rice. 

 Ingredients: 

2 skin-on salmon fillets 

2/3 cup black/purple rice or cauliflower rice (I use about 4 cups cooked cauliflower rice) 

1 avocado 

1 navel orange 

1 lime 

1 bunch cilantro 

pepitas 

1 shallot 

Spices: garlic, chile powder, cumin, mexican oregano 

 Cook rice in boiling salted water for 27-29 minutes or until done. Remove and rinse under cold water to prevent sticking. Medium dice orange, squeeze lime to get the juice, toss some juice with diced avocado. Mince shallot. Cook salmon after seasoning with the mix and after adding 2 tbs olive oil on medium high in skillet. Add skinless side down, and cook 2-3 minutes a side. Make vinaigrette with shallot lime juice mixture and add 2 Tbs olive oil and salt and pepper. Mix vinaigrette with rice, diced oranges, avocado, pepitas and cilantro. Top with spiced cooked salmon.

Shrimp (or Crab) Mornay

This is our go-to casserole to impress! For every Christening for our children. 

 Ingredients: 

1 stick butter 

1/2 cup flour 

1/4 cup grated onions 

1/2 cup chopped green onions 

1/8 cup chopped parsley 

2 cups heavy cream 

1 cup dry white wine 

2 1/2 tsp salt 

1/2 tsp white pepper 

1/4 tsp cayenne 

2 1/2 oz imported swiss cheese, minced 

2 cans artichoke hearts, quartered 

1 tbs lemon juice 

2 pounds lump crabmeat or 3 pounds shrimp, boiled and peeled 

1/2 pound fresh mushrooms, sliced thickly 

3 tbs romano cheese 

 In 2-quart saucepan melt butter, stir in flour and cook 5 minutes over medium flame, stirring often. Add onions, green onions, and cook 2-3 minutes without browning. Stir in parsley, gradually add cream and allow to get hot, then add wine, salt, white pepper, cayenne. Blend well and bring to a simmer, stirring occasionally. Add Swiss cheese, stir, cover, turn off fire, and allow to cool. When sauce has cooled to lukewarm, stir in scrappings from artichoke leaves and lemon juice. In a 3-Qt casserole, make alternate layers of crabmeat/shrimp, quartered artichoke botommos, slice raw mushrooms, using suace between layers and on top. Sprinkle romano cheese over the top, cover, and refrigerate until ready to reheat. Put uncovered, room temperature, casserole in to a 350 degree oven and heat 30-45 minutes. If top is not browned, turn oven up to broil and brown top for 3-5 minutes. This is better made ahead of time. It is very rich and needs only a green salad and French bread served with it.

West Indies Crab Appetizer

Found in the cookbook of my mother's, Some Like It South, which is the Junior League of Pensacola cookbook. Always a hit, and it makes a large portion so is great for a crowd that would otherwise devour a little tiny dip. 

1 pint of jumbo lump crabmeat 

4 oz apple cider vinegar 

4 oz extra virgin olive oil 

4 oz ice water 

1 white onion, finely chopped 

salt and pepper 

 Place a layer of onion in bottom of a 1-quart glass bowl. Then add layer of crabmeat. S&P to taste. Continue layering until crabmeat is completely used. Pour oil over crabmeat, then vinegar, then water. Cover and refrigerate several hours. Toss before serving.

Tuna Ceviche

From the magazine Traditional Home April 2007. 

 12 oz fresh tuna fillet 

1/2 cup lemon juice 

1 ripe avocado, chopped 

1/3 cup finely chopped red onion 

1 serrano pepper, seeded and chopped 

2 Tbs orange juice 

2 tbs soy sauce salt and pepper 

 Cut tuna into 1/4 inch cubes after removing any white pieces that might make it tough. Place in large bowl. Add lemon juice. Stir to coat. Let marinate 5 minutes. Drain tuna and discard lemon juice. In another bowl, combine avocado, onion, serrano pepper, orange juice, and soy sauce. Fold in tuna. Season to taste with salt and pepper. Fabulous.

Peppercorn, ie Au Poivre Sauce

Makes about 2 cups 

1 Tbs unsalted butter 

1 1/2 Tbs chopped shallots 

2 Tbs cracked peppercorns 

1/2 cup cognac 

3 Tbs undiluted store-bought veal demi-glace (Fresh Market carries)

3/4 cup heavy cream salt 

 In saute pan, melt butter over low heat. Add Shallots and peppercorns and saute for about 5 minutes, or until the shallots soften. Add the Cognac, raise heat to medium, and cook until the cognac evaporates almost completely. Ad 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi0glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt. Great over a steak :)

Salmon in Roasted Red Pepper Sauce

Totally copied from here: https://cooktoria.com/salmon-in-roasted-pepper-sauce/#wprm-recipe-container-7553 but I don't want to forget how much I like it. 

 Ingredients: 

 2 salmon fillets skin on (about 1 lb.) 

Salt and pepper to season 

1 tbsp. olive oil 

1 tbsp. butter 

3 cloves garlic finely diced 

4 oz. roasted red peppers diced 

4 cups fresh baby spinach 

1/2 cup Half & Half or heavy cream 

1/4 cup grated Parmesan cheese 

1/4 tsp. red pepper flakes or to taste 

1/4 cup chopped parsley 

Salt and pepper to taste 

 Cook salmon however you like after you've seasoned it. Initial recipe calls for browning/cooking it in the pan you will use for the sauce. However if you prefer to bake in oven, you can later add it to the sauce and also have the benefit of cooking both parts simultaneously. To the pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes. Add the spinach and allow it to wilt. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, parsley, salt, and pepper. Stir and bring to a simmer. Return the salmon to the pan and spoon the sauce over each filet.

Thai Curry Pepper Soup

I love cooking Thai food. This is served like a soup, with yummy fresh lime juice, avocados, fried shallots, bean sprouts on top :) I've served over rice noodles, over shiritaki noodles, and most recently over a small scoop of cauliflower rice. 

Adapted from : https://carlsbadcravings.com/one-pot-thai-chicken-noodle-soup/ 

 INGREDIENTS: 

olive oil 

8-10 boneless chicken thighs, trimmed 

1 white onion, chopped 

4 tablespoons red curry paste 

2 tablespoon freshly grated ginger 

6-8 garlic cloves, minced 

 Lots of Peppers: I use 1 poblano, 5 sweet baby peppers, 4 jalapenos, shishitos, banana peppers, 1 red bell pepper - all diced 

2 small packages of mushrooms, halved or quartered into large but bite sized pieces 

baby bok choy, x 6, chopped coarsely 

 4-6 cups chicken stock 

2 14 oz. cans quality coconut milk (Chaokoh recommended from initial source and I loved it) 

2 tablespoons low sodium soy sauce 

2 tablespoons fish sauce 

2 tablespoons brown sugar 

1 tablespoon dried basil (I use fresh Thai basil when it's growing in my garden, a large bunch) 

2 Tbs lime juice 

3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces** 

1/4 cup chopped cilantro 

2-3 tablespoons fresh lime juice 

1 1/2 teaspoons Sriracha or more to taste 

Garnish: crushed peanuts chopped cilantro lime juice 

Trim chicken thighs. Season with salt, pepper, garlic, and ginger powder. I have a crockpot insert that is aluminum and can go on the stovetop initially, so I use it to brown the chicken ahead of time on both sides. Put chicken aside. In the same pot, pour a little more olive oil and saute onion. Add garlic and ginger, stir. Add red curry paste and mix. Then add peppers and mushrooms, bok choy. Pour in chicken stock, coconut milk, fish sauce, soy sauce, and brown sugar, all with a good squirt of lime juice. 

Can double this portion of the recipe if the sauce seems too "coconutty". Serve over rice/cauliflower rice/noodle of choice in bowls. Garnish with cilantro, avocado slices, fried shallots (can get at Asian groceries, very worth the effort), and lime wedges.

Lemon Dijon Vinaigrette

I adapted this from several versions I could find online - not sure if I have the vinegar 100% correct, but this is pretty hard to beat! 

 Main source: https://laughingspatula.com/3-minute-lemon-dijon-vinaigrette/ 

3 cloves garlic 

4 tbs lemon juice or about 2 lemons 

6 tbs dijon 

1/2 cup red wine vinegar (I also tried apple cider but it made it too tart for what I was looking for) 

1 1/2 cup olive oil 

1 tsp salt 

1/2 tsp pepper 

 Add all to a small blender. I make a lot, this could still be sufficient if halved.