Happy New Year to everyone!!! Can’t believe this is the end of the year already. It has had it’s ups and downs and I am ready to ring in a new one!! So looking forward to bringing you fresh and innovative recipes, ideas, tips and crafts for the New Year!! I hope each and every one of you have a safe and happy New Year and you celebrate it to the fullest!! To help you with some last minute prep I bring you these six recipes. I hope you enjoy my picks as much as I did finding them. I tried giving you full flavor but lightened things up a bit after those big meals and treats over the holidays. Enjoy!!
Cheers and Happy New Years!!!!!!!!!!!!!!!!!
Our first pick is a French Pear Martini by Freutcake, what a classy looking drink this is to toast the New Year. Simply love it!!
I love this idea of Veggie Shooters by Skinny Taste. I did something similar at Halloween so you can grab a little glass and munch. Great idea!!
Smoked Salmon Appetizers by Kimba’s Kitchen are perfect. I love smoked salmon and there is nothing easier than this but so full of flavor and a healthy choice for an appetizer.
Another lightened up appetizer is Cucumber Shrimp Appetizer by Bite delite. Adding flavors to your water when you cook your shrimp only enhance their flavor like she did in this very simple recipe.
I am sure you have all seen these before by now but they are a party hit and not too crazy on the waist line. Mini Caprese Salad Bites are brought to you by JoCooks. Simple and full of taste and I think I ate this every night when I was in Italy.
Last but not least are these lovelies, yes they are not light but you won’t eat 12 of them because you won’t serve that many to your guests!!! One or two would be great but a full flavor punch for New Years Eve!! Oysters Rockefeller by Bite Sized.
I am so thrilled to be able to offer you this giveaway. VH sauces has supplied this giveaway to you so you can try some of the recipes I have shared with you over the past two days. It is a total prize package of $25.00 and is only open to Canadian residences. Good luck everyone and it is easy to enter. Remember each task has to be a separate entry. If you lump them all together on one comment you will only get one entry.
The winner will be chosen randomly by “And The Winner is” on January 13, 2013 at noon MST. Entries are simple and are listed as follows.
1. Go to the VH website and choose a favorite recipe and come back to tell me what it is in the comment section.
2. Like VH facebook page and come back and leave a comment that you have done so.
3. Like my Facebook page and come back and leave a comment that you have done so.
4. Follow me on Twitter and come back and leave a comment that you have done so.
5. Follow me on Pinterest and come back and leave a comment that you have done so.
That’s it, five easy entries to win!!! Good Luck!!
Here is our second recipe using VH sauces and this one we all loved so much. It was fast and easy and makes a great appetizer or meal. We had it as both, first in these little lovely spoons and then later with a salad and rice. This is perfect to ring in the New Year with and your company will truly be wowed!!!
The second jar of sauce I received was a VH Medium Rib Sauce, I didn’t want to do ribs but I stayed with the pork. I thickened the sauce and it was out of this world good. We all raved about it and I will be making this again for sure. It is a quick versatile meal.
A versatile dish that can be an appetizer or an entree.
1 pork tenderloin (~1 lb.), Cut into small ½” chunks
1 tsp. salt
Pepper to taste
½ tsp. garlic powder
⅓ cup flour
3 Tbsp. olive oil
200 ml. VH Medium Rib Sauce
Toasted sesame seeds
Green onions, sliced green only
Whisk flour together with the salt, pepper and garlic powder. In a plastic bag or bowl toss the pork in the flour mixture.
Fry the pork in three batches with 1 Tbsp. of olive oil at a time in a large fry pan until browned. Heat the rib sauce in a medium saucepan and when the pork is done add it to the sauce. Bring to a simmer and cook until thickened. You can add a little more sauce if the mixture becomes to thick.
Serve over basmati rice garnished with sesame seeds and green onions.
Disclosure – I am participating in the VH Excite Your Dinner blog tour by enCompass Media on behalf of Con Agra Foods. I received compensation as a thank you for participating and for sharing my honest opinion
I am so thrilled to be part of the VH Tour and thrilled to be invited by Addicted to Recipes also. That was very kind of Dawn to think of me. I knew my package was coming but wasn’t quite sure what was in it. I was gobsmacked to receive a big beautiful box of entertaining items plus delicious VH sauces. Thank you so much.
Now I had to create something to do with them. Hmmm, I put my thinking cap on and I came up with two great recipes for you and a giveaway that I will have for you on the last day, Sunday. This first recipe is what I created from seeing and eating Original Joe’s Chili Lime Chicken. This is my version of this delicious appetizer and man did it turn out good. Ken, Amber and myself gobbled it down. I wanted again to give you something for New Year’s Eve!! A different kind of appetizer that can be easily shared while you are standing around sipping and gabbing. This can be easily converted to a dinner. Add some rice and a little stir fry and viola a full meal.
Check out, like and follow VH sauces for great tips for adding fun and easy new ideas to your everyday menu.
1 cup tempura or light batter mixed as per package instructions
2 chicken breast cut into small chunks
Salt to taste
Canola oil for frying
Green onion, green ends only, sliced for garnish
Heat approx. 2½” oil in a wok until a small piece of bread floats and bubbles. Coat chicken pieces in tempura, just enough for one batch at a time, add to oil. Remove onto a paper towel lined plate. Salt to taste coming out of the oil. Continue cooking until all the chicken is done.
When chicken is done transfer to a large bowl, toss with the VH Thai sauce, cucumber and chow mein noodles. Serve immediately garnished with the green onion.
Disclosure – I am participating in the VH Excite Your Dinner blog tour by enCompass Media on behalf of Con Agra Foods. I received compensation as a thank you for participating and for sharing my honest opinion.
This is my third installment in this series in sharing with you a recipe that I found on #SundaySupper. These little sausages grabbed my eye and slammed me to the floor!! Oh how my hubby loves little breakfast sausages. Honestly they are not my favorite, as I so prefer bacon, as it has so much more flavor but seeing these sticky, yummy sausages, I had to try them. I knew they would be a huge hit with Ken. I wanted to make them over the holidays and I love that you can make them ahead of time, marinating them and then cooking them in the oven with little mess. I also love that you can pop them in the freezer. If you know me I am queen of the freezer and always have stuff at the ready in there. It really makes life so much easier. I love that you can eat these for breakfast or serve them at a cocktail party. So this recipe was win, win, win for me!! And they are oh so good, so win again!! Perfect for New Year’s Eve!!
I got this recipe from Heather Schmitt-Gonzalez of Girlichef. Thank you so much Heather for letting me share it here. It is a fabulous versatile recipe that you will all love. Heather is a busy gal being a mother of three, food writer and food blogger and has also attended culinary school. She has loads of amazing recipes on her gorgeous site like these little gems, Sugar and Spice Roasted Shrimp or Orange White Chocolate Cheesecakes with Cranberry Sauce served in a little jar. Both perfect for New Year’s Eve. So head on over to her site and say hi from me. Enjoy!!!
Sticky Mustard and Ginger Cocktail Sausages by Girlichef
Author: Tara Noland
Recipe type: Appetizer
Serves: 50 sausages
A versatile sausage that is great for breakfast or a cocktail party!!
Scant ½ cup orange marmalade
Scant ½ cup whole grain mustard
1 Tbsp. canola oil
1 clove garlic, minced
1 Tbsp. soy sauce
2 tsp. freshly grated gingeroot
1 tsp. ground ginger
50 uncooked breakfast sausage, approx. 2½ lbs.
Combine all the ingredients except the sausages and whisk together. In a large plastic bag combine the sausages and the marinade together. Remove the air and massage to coat all the sausages. Leave in the refrigerator over night or up to 2 days. Every once in awhile flipping the bag to make sure the sausages remain well coated. You can freeze them up to 3 months at this stage too.
Preheat oven to 350F. We used two foil pans 10×12″ or you can use one large rimmed baking sheet covered with foil. Dump the entire contents of the bag into the prepared pan or pans. Stir the sausages to evenly coat. Place in the oven and bake for 30 min. Stir the sausages and then turn the oven up to 400F. Continue baking for 15-30 min. stirring in half way. We cooked ours a bit longer as they were frozen and there was more moisture in the marinade. We cooked them for a total time of 1 hour and 15 min. or until nicely browned and sticky.
I divided the recipe in half and half went into the freezer and the other half into the fridge for Christmas morn. How fabulous are these little sausages. YUM!
Happy Boxing Day everyone!! Over the next four days I will bring you ideas for New Year’s Eve. We start off with White Chocolate Lollipops that have a more sophisticated adult appeal than for kids but the beauty of this dessert is that you can custom make them to anyone that is coming over. I can envision these treats with candy on them like candy canes, smarties, crushed peppermint candies, mini gumdrops. The list is endless. These can also be made ahead of time and stored in the refrigerator. A perfect little dessert for New Year’s when you may have had lots over the holidays already.
I have left the ingredient measures open for you so you can play around with toppings and the amount you would like to make. Have fun, be creative and enjoy!!
Melt white chocolate in a microwave safe bowl in microwave on half heat for 1 minute intervals. Stir well after each minute until completely melted. Cover a baking sheet with waxed paper. Spoon the chocolate onto the waxed paper in 3″ rounds. Insert a lollipop stick. Decorate the lollipop with the nuts, ginger and dried cranberries. Let set slightly and then refrigerate until completely set. Store in an air tight container in the refrigerator.
A special Mouth Watering Mondays here for you today as it is Christmas Eve. I thought of giving you all desserts today. Grand desserts that you would be proud of to serve at the Holiday Season. It is cold here and snowy, perfect for Christmas where you want to stay in with family cuddled by fires and enjoying your Christmas feasts together. The best way to finish off a meal is to have a gorgeous dessert. If you don’t want to make one you can at least drool over the pictures!!
Happy Holidays Everyone!!
This is a dessert I have always wanted to make and haven’t done it yet. I will have to change that!! No one has done a better job of the gorgeous Buche de Noel than Delicious Shots.
Next are cupcakes. Well there are cupcakes and then there are works of art like these little gems!!! Candy Cane Cupcakes by Pastry Affair are gorgeous!!
Smiling Snowman Cake by Spoonful made me smile and put me in the holiday mood just by looking at him. Think of how much fun he would be at your holiday table.
Look at this gorgeous Panettone by Sankeerthanam, looks so light and airy but you know it will be rich and fruity inside. Gorgeous!! If there was any left can you imagine french toast in the morning, oh I can!!
‘Cotillon Chocolat’, French Christmas Cake by Fine Dining Lovers looks like the most moist cake I have every seen, with all those layers of moose. Melt in your mouth divine!!
And last but certainly not least is my friend’s cake Chocolate Gingerbread Cake with Egg Nog Frosting brought to you by Sarah Lee from Crispy Bits and Burnt Ends. A cake that would explode with holiday flavors in your mouth and is out of this world stunning!!
I love these at anytime of year but the holidays again seem to bring them out. They go great with some many appetizers or antipasto or served just by them selves. Put out some assorted cheeses and crackers and these spiced nuts and you have a crowd pleaser with little effort.
Preheat oven to 350F. Spread pecans in a single layer on a baking sheets and roast for 10 min. until fragrant.
Mix salt, sugar and cayenne in a small bowl. Once pecans are roasted place into a medium bowl and toss with the melted butter. Sprinkle on the salt mixture and toss to evenly coat. Spread onto the cookie sheet again and bake for additional 4 min. Careful not to burn. Let cool on the baking sheets and store in an air tight container.
The “Pie Guy” is at it again. Ken had some of his wonderful pie dough in the freezer left over from a previous pie so we put our thinking caps on and came up with these rustic looking pies for Christmas. What he created is one of my favorites so far. Perfect balance of sweet and tart, with hints of citrus, amazingly good!! They are nice individual pies that you can have a whole one or share. Lovely with a little good quality ice cream too!
4 Granny Smith apples, cored, peeled and thinly sliced
1 cup fresh cranberries
1 Tbsp. lemon juice
¾ cup berry sugar
3-4 Tbsp. berry sugar for sprinkling on top
2 Tbsp. cornstarch
1 tsp. orange zest
1 tsp. cinnamon
¼ tsp. nutmeg
¼ cup butter
1 egg, slightly beaten
1 lb. lard
2 Tbsp. vinegar
1 cup water
4-5 cups flour
In a small bowl add egg and stir with a fork. Stir in vinegar and then water. In a separate bowl add the lard and 4 cups flour. Cut the lard into small pieces using a pastry cutter. Add the liquid and continue to cut the lard into the mixture adding more flour as needed. Do not over work. Stop when the dough comes together into a sticky ball. Divide into half and wrap in cello. Place in refrigerator for 30 min. to 1 hour. If making eight pies freeze the remaining half of dough for another use.
Preheat oven to 350F. Mix together apple slices, cranberries, lemon juice, ¾ cup sugar, cornstarch, orange zest, cinnamon and nutmeg in a large bowl.
Roll out the pastry to ¼” thickness using a quarter of the dough at a time and cutting out two 8″ circles. Place on parchment lined cookie sheets. Continue with the remaining dough until you have 8 circles.
Place ⅛ of the apple mixture into the center of each circle and folding the edges of the dough towards the center leaving a 3-3½” opening.
Brush the pastry with the egg and sprinkle the remaining sugar. Just before the pies go in the oven brush the fruit with the melted butter.
Bake for 25-35 min. until the pastry is golden brown and the apples and cranberries are cooked.