Simple & Amazing Cranberry Sauce

There were many years where our Thanksgiving table was always graced by the congealed cranberry sauce of the canned variety.  You know the one - It plops out of the can with a "thwack" and then is sliced into slivers before being served.  However, I had a wonderful revelation a few years back...HOMEMADE cranberry sauce.  Why had I not been making it at home all along??

It's incredibly easy and results in a much tastier accompaniment for that oh-so-delectable cornbread dressing that we look forward to all year long.  After all, we put so much love and care into the dressing, that it's a shame not to pair it with something homemade and delicious as well.

For the past several years, I've made this Double Cranberry-Apple Sauce.  But, I wanted to try something new this year - something a little easier and maybe not quite so tart.  This recipe for Simple & Amazing Cranberry Sauce was perfect.  Minimal ingredients, majorly easy and incredibly scrumptious.  This one is definitely going in my Thanksgiving folder as a new favorite.

Bon Appetit, my friends!  :)

Simple & Amazing Cranberry Sauce
Adapted from:  Savory Sweet Life


Ingredients 
(recipe can be doubled if feeding a big crowd)

12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum

Instructions
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. 

Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

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Chicken (or Turkey) Noodle Soup - Put Those Leftovers to Good Use!

I've had a sick hubby on my hands over the past few days.  He better start feeling better soon, though, because there's a lot of good eatin' to be done tomorrow on Thanksgiving!  Something tells me that after that first bite of the cornbread & sausage dressing that he looks forward to for 364 days a year, he'll be much better!  (Speaking of Thanksgiving, this dish would be a perfect way to use leftover turkey!)

Last night, he was feeling extra sick and pitiful...sore throat, headache, etc, etc...It's just that time of year, I reckon.  I had some leftover chicken already cooked from the previous night, so Chicken Noodle Soup sounded perfect...easy, yet comforting.

There's just something about chicken noodle soup when you're sick, don't you agree?  In fact, when Brad and I were just dating, he had to work one night and wasn't feeling well.  I surprised him by showing up at work with some yummy Chicken Noodle Soup, and it put the biggest smile on his face....and made him feel a little better.  That's been his request ever since when he's feeling under the weather. 

This recipe is incredibly simple.  Brad LOVES carrots, so I doubled the amount to two and added a dash of garlic powder for extra flavor.  The freshly ground black pepper adds a nice little kick.  I finished it off with a garnish of fresh, minced parsley for bit of pretty color.

Bon Appetit, my friends!  :)

Chicken Noodle Soup

Chicken (or Turkey) Noodle Soup 
Adapted from:  My Recipes.com


Ingredients:
4 cups Reduced Sodium Chicken Broth
Generous dash ground black pepper  
2 medium carrots, sliced
1 stalk celery, sliced
1/2 cup uncooked egg noodles
1 cup shredded cooked chicken or turkey
Garlic powder, to taste 
1 tsp fresh parsley, minced, for garnish

Directions:
Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.

Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often.   Season with garlic powder and garnish with fresh, minced parsley.

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Parker House Rolls

Can you believe that Thanksgiving is right around the corner??  In the midst of all the football games, brisk walks around the neighborhood with autumn leaves tumbling through the air, cozy scarves, warm boots, pumpkin pies, and colorful drives through town surrounded by fall colors, isn't it wonderful to stop and think about all the things we have to be thankful for?  It's a season of treasured time spent with family and new memories made.  I love it.

As your family gathers around the dining table this year for your Turkey Day feast, what recipes and dishes will you be making?  Are they treasured family recipes that have been passed down from generation to generation, or will you be adding a new favorite this year?

Our meal always consists of a very traditional New England spread...Sweet Potato Souffle, Maple-Glazed Roast Turkey, Homemade Cranberry Sauce, Cornbread Dressing with Sausage, Broccoli & Cheese Casserole, Creamed Corn, an array of different desserts, and ROLLS...you can't forget the rolls!  After all, yeast rolls make for a PERFECT leftover turkey sandwich the next day.  And folks, leftover turkey sandwiches is where it's at!

I stumbled upon this recipe for Parker House Rolls in the November 2012 issue of Bon Appetit magazine.  The magazine's Features Editor, Carla, included this recipe along with a story of how she first made these rolls for her family's Thanksgiving feast 15 years ago.  She originally found them in The Fannie Farmer Baking Book from 1984, and they've been her favorite ever since.

You've probably already got most, if not all, of the ingredients this recipe calls for.  It's a simple one that's difficult to mess up.  They came out delicious and might just make an appearance of their own on my Thanksgiving table. :)

Bon Appetit, my friends!

Parker House Rolls

Adapted from:  Bon Appetit magazine, November 2012

Ingredients:
1 envelope active dry yeast

1 cup whole milk

1/4 cup vegetable shortening

3 tbsp sugar

1 1/2 tsp kosher salt

1 room temperature large egg

3 1/2 cups all purpose flour

1/4 cup unsalted butter

flaky sea salt

Directions:

Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes.

Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.

Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows.

Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.

Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt over. Serve warm.

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Cookbook Giveaway Winner

Thank you all SO very much for entering my latest giveaway for an autographed copy of "DADGUM That's Good, Too!" by John McLemore!!  It's an awesome cookbook, and I'm thrilled to be able to give one away to a lucky reader.

So, without further ado, the winning comment is:

COMMENT #30:

Andrea said... 

 

I follow you on Pinterest.

 

Andrea

November 5, 2012 6:31 PM  

 

Congratulations, Andrea!!!  Your cookbook will be on its way to you very soon!  :)

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Halloween Party 2012

It's that time of the year again...Time for all the ghouls, ghosts and goblins to come out and play tonight!  It's also time for our annual Halloween shindig.  What a great time we had this year, eating fun Halloween-themed food and spending time together in our silly costumes.  Although the party was a little last minute this year, we still had a blast.  Friends and family came dressed up in their best costumes - There was a pirate, a graduate, a ghostbuster, Little Red Riding Hood, an "obnoxious football fan", a gypsy, and even Jason and Chuckie came in super scary costumes to name a few.  I dressed up as a "Mysterious Masquerader!" 

The party menu was tons of fun to prepare, as usual.  I whipped up a few favorites from past parties, like Witches' Wands, Nutty Ghosts, Kidney Stew (aka Chili) and Mummy Dogs.  I also added a couple of new recipes to the mix, like Blood Punch and an awesomely cute little Nacho Flavored Cheese Ball.  

Here are a few photos from the night...thanks to my awesome husband, Brad, for taking all the pics!:

Happy Halloween!!!

Blood Punch

Mummy Dogs!  I love these little guys!

Nutty Ghosts (white chocolate dipped Nutter Butters!)

Nacho Flavored Cheese Ball...This was a big hit and made a great addition to the party menu this year!

Witches' Wands

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My Interview with John McLemore + A GIVEAWAY

I recently had the chance to sit down with chef, cookbook author and CEO of Masterbuilt, John McLemore, for a delicious lunch here in Birmingham, AL.  John was in town for the day on a media blitz, and I'm so thankful that he took the time to meet with me.  Upon arriving, I was greeted by the entire gang - his wife Tonya, his daughter, his Social Media Specialist and even his pilot!  We had a great time at lunch, and I immediately felt like I had known them for years...What a wonderful group of folks.  We talked about all kinds of fun things - memories of his Memaw's Southern Fried Chicken, the story surrounding his most unforgettable meal, the strangest thing he's ever eaten (it was in China!) and even a visit with Paula Deen, in which she prepared an amazing breakfast spread for John and his family at her home.  

I love that John's cookbooks have such a big focus on family.  Flipping through his cookbook is like looking through a family album, filled with wonderful stories, photos and recipes.  Masterbuilt is their family business, and was first started by his father back in 1973.  When he was 19, John and his brother Don became part-owners with their father, and in 1998, John and Don became sole-owners of Masterbuilt.

Read on for more of my interview with John:

1.  Where in the south did you grow up?
I was born in Hawkinsville, GA and moved to Columbus, GA at 6 years old.

2.  Is there a particular family recipe that means the most to you?
MeMaw's Southern Fried Chicken.  We used to fight over the skin!  It's the only recipe that appears in both of my cookbooks. 

3.  What's the secret to the perfect southern fried chicken?
Soak the chicken in milk or buttermilk for at least 2 hours before frying.

4.  Tell me about your most unforgettable meal.
It has to be the Steak & Lobster on my first date with my wife, Tonya!  We had been lobstering down in the Florida Keys and had brought back tons of it.  We cooked steak and lobster that night at my house.  Tonya came over - on a blind date, set up by our mothers! - and the rest is history.

5.  What family traditions centered around food do you look forward to most around the holidays?
Deep frying the Thanksgiving turkey.  When I was 18 years old, I decided that I would deep fry the turkey.   The women in the family were worried that it wouldn't turn out right and be ruined, so one family member decided she'd secretly make a roasted "back-up" turkey...just in case.  On Thanksgiving day, my turkey was a major hit.  The only reason that anyone ate the roasted turkey that year was because we ran out of the fried turkey!  We've fried it every year since!

6.  What are your favorite foods from childhood?
Dad's fish and hushpuppies, Catfish Fingers, Cheese Grits, and of course MeMaw's Southern Fried Chicken

7.  Which recipes from your "DADGUM That's Good!" cookbooks make up your favorite tailgating menu?
Buffalo Wings, Fried Wings, Smokey Pimento Cheese Dip, Redneck Ribs, Southern BBQ Shrimp and Bacon Burger Dogs.

8.  Which Masterbuilt product should be at the top of everyone's must-have list?
It's a close race between the electric smoker and turkey fryer.

9.  What 5 items are always stocked in your kitchen?
Green beans, sweet tea, Butterball's cajun spice, apple cider vinegar and milk

10.  What would people be surprised to find in your kitchen?
Three different popcorn machines...We are popcorn addicts!

11.  What's the most unusual thing you've ever eaten?
Roasted beetle in China.  Also - A deep fried PB & J sandwich.

Now, how about that GIVEAWAY?!?

I am so excited to be giving away an AUTOGRAPHED copy of John's latest cookbook, "DADGUM That's Good, Too!"  The book is filled with awesome recipes that are divided into 3 categories - Smoking, Grilling and Frying. 

How to  Enter:
Simply leave a comment on this post, which answers the following question:

What's your favorite way to prepare the Thanksgiving turkey?

Also, for extra chances to win, simply do the following and leave SEPARATE additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter
• Tweet the following "NEW GIVEAWAY: Win an autographed copy of DADGUM That's Good, Too! @SugarSpicebyC @Masterbuilt @JohnMcLemore #giveaway http://sugarandspice-celeste.blogspot.com/2012/10/my-interview-with-john-mclemore-giveaway.html"
• Follow the Sugar & Spice by Celeste board on Pinterest 

The Rules:

• Entries must be submitted by midnight (CST time) on Thursday, November 8th. 
• A winner will be picked at random (using random.org) and will be announced on Friday, November 9th.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck, and THANKS for reading!  :)

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Easy Tomato Soup & Grilled Cheese Croutons

Soup and sandwich combos don't get much more classic than a comforting bowl of tomato soup with a toasty grilled cheese on the side.  So, when I received the October 2012 issue of Food Network magazine in the mail recently with this yummy dish gracing the cover, I was anxious to try it.

Now, I don't have a fancy panini press, but that didn't stop me.  I whipped out my trusty skillet and simply made the sandwiches the old-fashioned way.  After a quick trip to the cutting board, they were cut into neat little squares and ready to go.

Oh!  And did I mention that the grilled cheese is made with melty, ooey, gooey, amazing gruyere cheese?  Oh, my...my favorite...!

The saffron threads add a depth of flavor that only saffron can, and the combination of cream and just enough orzo make this soup decadent and mouthwateringly tasty.  The soup is super easy, but the flavor is great and perfect for the chilly nights ahead.  That's another combo that I love!

Bon Appetit, my friends!  :)

  
Easy Tomato Soup & Grilled Cheese Croutons
Adapted from:  Ina Garten, via Food Network magazine;  October 2012 issue

Ingredients:
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (see below)

Directions:
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons:
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

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