Friday, December 10, 2010

Some Of Sia's Special Recipes

My scheduled blogger has the creeping crud I decided to move up my recipe blog. On Monday I will share some other recipes. Do share some recipes back, if you have the time. I love trying new things. So copy and paste a favorite recipe.


This time of year there are lots of invitations to holiday functions. When it’s family or friends we also tend to bring something to add to the dinner by way of a side dish or desert. In my family we always love to contribute to the meal. We’re a big group when you consider my mother had nine kids and most of them have mates and/or children. That’s huge when everyone shows up. Over 50.

 The tradition in our family for holiday meals like Thanksgiving, the host gets to decide the main course. For example, my mother and her husband hosted this year and cooked a huge turkey, the mashed potatoes and gravy and one veggie—this year mama did up one of her special fixings of homegrown pole beans, one desert, iced tea, coffee and tables. We then supplement the meal with sides, deserts, and additional drinks, appetizers, and meats. My brother, Mike, is a hunter and so he brought venison (I do have some good recipes for venison although I’m sharing them at this time), another brought a glazed ham. Sometimes I’ll do another meat dish or a soup—whatever fits with the main menu plan and I love to bake cakes and pies.


Here are three (special) main dishes easy for me to make ahead of time and bring:

COCONUT CHICKEN 

INGREDIENTS: 

  • 3/4 C. pineapple juice, divided
  • 1 C. cream of coconut, divided
  • 1/2 C. soy sauce
  • 1/4 C. brown sugar
  • 1/4 C. rice-wine vinegar
  • 2 lbs. boneless chicken breasts, cut into strips (I do use thigh meat too)
  • 1 C. flour
  • salt and pepper to taste
  • 6 eggs, beaten
  • 1 (2 lb.) bag shredded coconut
  • 3/4 to 1 C. peanut oil
  • 1/4 C. heavy cream
 
DIRECTIONS: 

Combine 1/4-cup pineapple juice, 1/4-cup cream of coconut,
soy sauce, brown sugar and rice-wine vinegar in a large
bowl. Add chicken strips, cover and refrigerate 4 hours
or overnight. Place flour in pie plate and add salt and
pepper. Beat eggs and 1/4 cream of coconut. Place shredded
coconut in a bowl. Dredge chicken pieces in flour, then 
egg mixture, then coconut. Heat just enough peanut oil in 
a saut√© pan to cover the bottom of the pan. Saut√© the 
chicken strips in peanut oil, about 5 minutes on each side.
Do not let oil become too hot or you will over brown the 
coconut. When chicken is cooked, remove from pan and keep 
warm. Drain the pan of any leftover oil but do not scrape 
out the drippings. Add the remaining 1/2-cup pineapple juice
and 1/2 cup cream of coconut to the pan along with the heavy
cream. Cook, scraping the bottom of the pan, until sauce 
has thickened. Use sauce by pouring over the chicken or as
a dip for the chicken pieces.

RICE STUFFED PORK ROAST (this one is a real favorite in my house)

INGREDIENTS:
  • 3/4 cup slivered almonds
  • 2 tablespoons butter or margarine
  • 3/4 cup sliced green onions
  • 3/4 cup chopped celery
  • 4 cup cooked brown rice (I’ve also used white rice, or added wild rice, or made a pilaf styled)
  • 3/4 cup orange juice; divided
  • 2 tablespoons grated orange peel
  • 1 tablespoon diced crystallized ginger, divided
  • 1/2 teaspoon salt (or to taste)
  • 1 Boneless pork loin roast (3-1/2 lbs.), rolled and tied
  • 1 teaspoons dried rosemary, crushed (I really like rosemary and tend to use more)
  • 1/4 teaspoons cracked black pepper
  • 16 ounces canned cranberry sauce
  • 1 orange, peeled & sectioned
DIRECTIONS: 

Cook almonds in butter in large skillet over medium-high heat
until brown. Add onions and celery; cook until vegetables are
tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 
1-teaspoon ginger, and salt; set aside. Untie roast, and spoon
rice mixture lengthwise between loins. Retie roast securely 
with string at 2- to 3-inch intervals; place, fat side down, 
on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch
stuffing or fat. Bake at 325 degrees for 1-1/2 hours. Combine
cranberry sauce, remaining orange juice, remaining ginger, and
orange in small saucepan; stir well. Simmer over medium heat 25
minutes, stirring occasionally. Brush about 1/2 cup cranberry 
mixture over pork. Bake an additional 15 minutes or until meat 
thermometer registers 170 degrees. Let roast stand 10 minutes. 
Remove string and slice roast. Serve with remaining cranberry 
sauce.
6 Servings

LEG OF LAMB & POTATOES 
 
INGREDIENTS: 
  • 2 large lemons, zest of 1 removed in strips with peeler
  • 1/4 cup fresh rosemary leaves
  • 3 large garlic cloves
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 7-pound leg of lamb
  • 2 1/2 pounds small red potatoes
  • 3 tablespoons minced fresh chives (I also substitute finely chopped green onion tops)
DIRECTIONS: 

Preheat oven to 350 degrees. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute  and drain in a colander. Cut each lemon crosswise into 6  slices. In a small food processor blend rosemary, garlic,  zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small  slits all over lamb and rub rosemary mixture over lamb,  rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle  of oven 45 minutes. Quarter potatoes and in a saucepan cover  with salted cold water by 1 inch. Bring water to a boil and  cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange  potatoes around lamb and sprinkle with salt and pepper to taste. Roast lamb and potatoes, stirring potatoes occasionally,55 minutes, or until meat thermometer registers 140 degrees. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 450 degrees roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden.
 
Transfer potatoes and lemons with a slotted spoon to bowl and 
toss with chives. Transfer potato mixture to a platter.
Slice thinly across grain and serve with potatoes. 
Garnish with fresh rosemary sprigs and lemon wedges.
Serves 6
~*~*~*~


Tis the Season. What are some of your favorite recipes to share?









21 comments:

tonya kappes said...

Yum! I'm coming to your house for Christmas dinner!! I do have Christmas at my house, but it's the same old thing...turkey, casseroles etc....

Alex J. Cavanaugh said...

We do a big meal for Thanksgiving, but keep it simple for Christmas. I don't want my wife spending the whole day in the kitchen - she should be having fun!

L. Diane Wolfe said...

Wonder if I could do the coconut chicken...?

Jo said...

In our case there are only two of us so we are going with friends to a restaurant for Christmas, we went before and their food is wonderful. Continuous turkey, beef and ham plus tables full of starters and desserts as well as the trimmings to go with whatever you choose as a main course. My only complaint - I won't be able to make turkey sandwiches.

Like your recipes Sia.

Helen Ginger said...

50 people? Where in the world do they sit to eat? That sounds like a perfect way to do the meal so that one person doesn't become a slave to the kitchen (then in bed for a week).

~Sia McKye~ said...

I hear you there, Helen. There are times everyone shows up, but most of the time it's closer to 20. Some of my nieces and nephews and their mates have obligations with in-laws.

There is only three of us who have a house big enough to accommodate us all. Mama has a finished garage that's heated. We set up tables like a buffet and tables for us all to sit.

To me, having everyone contribute does make easier both financially and in time. The purpose of the getting together is to enjoy each other. :-)

~Sia McKye~ said...

Diane, it's really a good. I love the different textures and taste. Tell me if you do and how it turned out.

~Sia McKye~ said...

Alex, we tend to have a big do for Thanksgiving too and not so much for Christmas. My brother Rob usually hosts New Years dinner for family and friends and party afterward.

Several of us do host small dinners between Thanksgiving and New years.

Being a slave to the kitchen is no fun. You want to be able to relax and enjoy the season.

~Sia McKye~ said...

Tonya, I try to do something different if I can, but there's nothing wrong with tried and true. Most everything is baked--I like that because you're not chained to the kitchen except to check on things.

Cakes and deserts are something you can do in advance as are some of the sides. I use my microwave to heat things up.

Anonymous said...

I do wish I could have been there but I wasn't able to make it. My work has me going a mile a minute. Miss you all and I am glad you were able to get together. Hoping I can come next year! XOXO

Tina Marie

sherilynwinrose said...

My family is on the expanding side of the curve. Significant others and grandbabies. My daughter helps with prep the night before, so it's not all on me. We've been doing it that way since she was tween. Me, her and a bottle of sparkling juice w/the crystal. smile

Christmas is soup and make your own sandwiches. Thanksgiving isn't something I want to do more than once a year.

James Rafferty said...

Sia, the lamb and pork dishes sound like they'll really help to fend off the cold weather. Yum. In the winter months, my oldest son sometimes coaxes me to prepare one of my seasonal dishes. I like cooking curries and stews for this time of year.

Olivia Cunning said...

Wow, this all sounds delicious. I just had lunch but am suddenly hungry again. I make lots of cookies around this time of year. I went out and bought all the ingredients yesterday. Looking forward to baking next weekend. I might make a batch early for me. Gotta keep granny out of my snickerdoodles.

Marilyn Brant said...

Ohhh, YUM, Sia!! Coconut chicken! Must try that soon...and your pork roast and lamb recipes sound delicious, too ;). I've been trying to use our crock pot more often, and I came across this recipe for Slow Cooker Mexican Lasagna on Susan Mallery's blog. I tried it this week and we LOVED it!
The recipe is here: http://susanmallery.blogspot.com/2010/12/slow-cooker-mexican-lasagna.html

VA said...

I'm starving now. I'll have to dig out a recipe, Sia.

Here is a healthy version of Key Lime Pie that I found for my husband, tweaked a bit.

INGREDIENTS:
• 1 ready-to-fill cookie crumb or graham cracker crumb crust
• 1 tablespoon plain gelatin
• 1/3 cup fresh lime juice or key lime juice
• 1 cup boiling water
• sugar substitute to equal 1/4 cup
• 13 ounce can cold evaporated skim milk
• 1/4 cup cold water
• 4-serving package instant vanilla pudding
• dash of lime zest, optional
• light or fat-free whipped topping
• thin lime slices for garnish, optional

PREPARATION:
In a blender container, combine plain gelatin and fresh lime juice. Wait one minute until softened, then add boiling water. Cover and blend on high speed until all gelatin granules are dissolved. Add sugar substitute, evaporated skim milk, water, pudding mix and lime zest.
Cover and blend smooth.

Chill in the refrigerator for about 20 minutes until mixture begins to set. Spoon into prepared pie shell and chill several hours until firm. Top with dollops of whipped topping and garnish with lime slices, if desired

~Sia McKye~ said...

mmm, that sounds good Viv and easy too. Why yes, I will be trying it. :-)

Marilyn, I like anything that makes cooking easier and makes it good. I do have some crock pot recipes and I love to use the crock pot when I can. It's always a matter of remembering to start it early enough. *eye roll.

I need to check out that link.

Olivia, I'm getting the ingredients for Snickerdoodles and I let you know how they turn out. Feel free to send some of your nummy cookies my way.

~Sia McKye~ said...

James, I love lamb. But Lamb is pricey in the Midwest where I am. So trust me when I say it's a special occasion dish but both are great for cold weather.

Mason Canyon said...

These recipes all sound delicious. I like the Coconut Chicken. That would be different, but easy to prepare.

Mason
Thoughts in Progress

Jill Lynn said...

Love the recipes. Here's my contribution (sorry, I don't use exact measurements)

Ham barbecues:
Deli ham (chipped or sliced very thin)
Heinz Chily Sauce
Brown sugar
Gingerale
Relish
Mix and heat. Yum on a bun!

Kat Sheridan said...

Sia, what wonderful recipes! And VA, I am SOOO stealing that key lime pie recipe, one of my most favorite desserts EVAH! Christmas will be just the two of us, with ham, and prolly hubs' favorite pimento potatoes (sort of cheesy potatoes with pimentos, onions, and green peppers). It's a PITA to make, so once or twice a year it's my gift to him. And here's my gift to you Sia, for being such a dear friend. My molasses cookie recipe:

3/4 cup butter, softened * see note
1 cup sugar
1/4 cup BRER RABBIT Molasses, light or dark ** see note
1 egg
2 cups all purpose flour
2 tsps. baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
granulated sugar, sprinkled on top
Directions
In large bowl, with mixer at low speed, beat together margarine and 1 cup sugar until creamy. Add molasses and egg, beating until well blended. In medium bowl, blend flour, baking soda, cinnamon, salt, cloves and ginger. Add to molasses mixture; mix well. Cover and chill.
Form dough into 1-inch balls. Roll each in sugar; place on non-stick cookie sheets about 2 inches apart. Bake at 375 degrees for 6 to 8 minutes or until golden brown. Let stand 1 minute. Remove cookies to wire rack to cool. Makes 5 dozen.
* You can use margarine---the cookie will be a bit more “fluffy”. But really, if you’re making cookies by hand, use the good stuff—real butter!
** There are other brands out there, usually in the baking section. Go to the syrup/pancake aisle and get the real deal. You can use the “full flavored” but for real, old-fashioned BITE to the cookie, use the rich, dark blackstrap molasses. YUM!

Hilary Melton-Butcher said...

Hi Sia .. gosh nine of you! and your mother is still obviously an excellent cook and your parents are happy everyone comes by for a good healthy meal. Sounds so much fun! I love the recipes .. they all look delicious .. and actually I can't decide .. I'd try them all! Have fun .. Hilary