Sunday, November 18, 2007

holidays

i don't 'host' family holiday dinners. that is still in my Mom's department for now. i am keeping an eye on her every move though, so hopefully when it is my turn i can make some of the same amazing dishes that she does.

this recipe is one that i make that she doesn't. it's not traditional (so my Dad thinks because it hasn't been made by my Mom forever) but my husband loves it.....and he doesn't like stuffing. i was given this recipe from a friend that i had a long time ago and it is amazing. give it a try....it might just surprise you.



WILD RICE MUSHROOM STUFFING
1/2 cup uncooked wild rice
day-old french bread (about 4 ounces)
1/2 cup butter or margarine
1 large onion, chopped
1 clove garlic, minced
3 cups sliced fresh mushrooms*
1/2 tsp. rubbed sage
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup chicken broth
1/2 cup coarsely chopped pecans (i leave these out)


Rinse and cook rice according to package directions; set aside. Cut enough bread into
1/2-inch cubes to measure 4 cups. Spread in single layer on baking sheet. Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.


Melt butter in large skillet over medium heat. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes, stirring occasionally. Add sage, dried thyme leaves, salt, and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly.


Transfer to 1 and 1/2-quart casserole dish.**Preheat oven to 325F. Cover casserole with lid or foil. Bake 40 minutes or until heated through.


*or, substitute 1 1/2 cups sliced shiitake mushrooms
for 1 1/2 cups sliced fresh mushrooms(this is what i do)
**At this point, Wild Rice Mushroom Stuffing may by
covered & refrigerated up to 8 hours before baking.
Bake 50 minutes or until heated through.


and if you want to satisfy you sweet tooth (and almost everyone else's) make these!!


PEANUT BUTTER ROCKY ROAD
1 lb. white bark
1 cup peanut butter
1 tsp. vanilla
2 cups rice krispie cereal
1 cup mini marshmellows
1 cup roasted peanuts

In a 2 qt. bowl melt the bark and the peanut butter for 3-4 minutes on 50% power in the microwave, stirring once half-way through. Add the vanilla and stir until well mixed. Fold in the cereal, marshmellows, and peanuts. Spread into a 9x13 pan that is lined with plastic wrap and refrigerate until set. Cut into squares and serve. Store in air-tight container.


i have a few other recipes i would like to share but have to head out right now. have a great Sunday.


peace.

2 comments:

Anonymous said...

awesome a new post. Yippee! Will have to try the recipe with the stuffing. Look forward to seeing you soon. Icky day outside. Back in my p.j.s to watch a movie myself. Pam

Anonymous said...

This year was the first year I haven't made this dish--and it didn't feel quite like Thanksgiving without it--glad you still enjoy it--miss you--