The Morning After...

   If you are anything like me, you will probably wake up early Christmas morning to a house full of family and guests. After opening gifts, playing, and all the snacking, you will be exhausted.  Not even 24 hours  after the excitement of unwrapping presents and you could be stuck in the kitchen for hours so that you can feed your crowd. Well...  not this year.  Here are some great ways to utilize your holiday leftovers AND spend only a few minutes getting everything ready.  After you can relax with your family.
Omelet                                                                                                                                                       

3 eggs per person

2 tablespoons of water or milk per person

grated or cubed cheeses
leftovers - any veggies or meats will work well

1- Beat 3 eggs with a little water for each guest in a small bowl.
2- Season with salt and pepper and cover with plastic wrap.
3- Give each diner a quart freezer zip top bag.
4- Let each person place the omelete items they would like in their bag.
5- Add the three egg mixture into the bag.
6- Squeeze out most of the air and zip it up. Leave a little air in the bag so that it will float.
7- Drop the sealed bags into a pot of simmering water and let it cook for about five to eight minutes until the eggs have set. The bags will float and the omelets will cook perfectly.
8- When the omelet has cooked and the eggs have set, carefully fish the bag out of the water
9- Open the bags and let the omelet slip out onto a plate. You will get a perfect omelet every time. As an added bonus, there is no added fat and you can make many at once!
10- Enjoy!!!

Mashed Potato Biscuits                                                                                                                            

3 cups all-purpose flour                                                                                                                     

2 tablespoons baking powder

2 teaspoons salt

1/4 cup sugar
1/2 cup cold butter
2 cups mashed potatoes
1 egg, beaten
2/3 cup buttermilk

1- Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine.
2- Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout.
3- Add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together.
4- Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.
      These are great to assemble the night before... Just wake up, roll into the kitchen and pop into the oven.

Ham Salad                                                                                                                                    

1 1/2 cups baked ham or turkey ham

1/4 cup onion, minced

1/4 cup sweet pickle relish

1 tablespoon Dijon mustard

1/4 cup mayonnaise

1- In a food processor or mini chopper grind ham to desired consistency.

2- In a medium bowl combine all ingredients, place into a covered container to chill.
3- Serve on a split mashed potato bun.
     Garnish with lettuce, bread and butter pickles, and mayonnaise.

Bread Pudding

4- 6 leftover Rolls and/or Muffins                                                                                                            

2 cups Milk

2 Bananas, sliced
3/4 cup Sugar or Maple Syrup
1/4 tsp Salt
1 tsp Vanilla
1/2 tsp Cinnamon

1- Preheat the oven to 350F.  Grease a casserole dish with butter. Break dinner rolls into small pieces and place in buttered casserole.
2- In a small bowl whisk together ½ cup milk, maple syrup or sugar, vanilla, cinnamon, salt and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Mixture should look mushy and wet.
3-  Fold in bananas (using hands is the easiest for this), mashing up a little bit of the bananas. Pour mixture into loaf pan, patting down to make an even top.
4- Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before scooping and serving. Top with ice cream, syrup, chocolate chips, more bananas and/or whipped cream and enjoy!


And the Countdown Continues

   Thanksgiving is just around the corner... 10 days away to be exact.  This week I'd  like to share some of my families favorite tasty and healthful side dishes with you. 

Sweet Potato and Brie Gratin
  After growing up with years of smushed sweet potato casseroles, my husband wouldn't get within 2 feet of a sweet potato.  I, however, love the orangy goodness... so here's our compromise.  Firm, starchy, and cheesy for Geoff and sweet and creamy for me.  A delicious deal if I've ever found one.

Ingredients                                                                       
3 Tbl Coconut Butter (solid)
4 lbs Sweet Potatoes, peeled and cut into thin rounds
8oz Brie, cut in strip                                                                                                                                  

1/2 c Heavy Whipping Cream

1 Tbl Honey
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne
1. Preheat oven to 400°.
2- Shingle 1 layer of sweet potatoes.
3- Layer with 1/3 of the brie.
4- Layer another row of sweet potatoes and 1/3 coconut butter flakes.
5- Repeat layers of sweet potato, brie, sweet potato, coconut butter,etc.
6- In a small bowl, combine cream, honey, salt, pepper, and cayenne. Pour over potatoes.
7- Cover dish with foil and bake 35 minutes.
8- Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.
9- Enjoy!

Savory Mushroom and Goat Cheese Bread Pudding
   This tasty dish is a great alternative to traditional stuffing.  You get the yummy goodness of soft bread and the amazing addition of crispy edges... mmmmmm.  

3 Tbs Olive Oil
9 oz Wild Mushrooms
2 Portobello Mushrooms

3 tsp Garlic,chopped

1 Tbl Fresh Sage, chopped
3 large Egg Whites
2 large Eggs
1 c Whipping Cream
2 c Milk
6 oz Goat Cheese
3/4 tsp Salt
1/2 tsp Pepper
6 c 1-inch cubes day-old Challah Bread

1- Preheat oven to 350°F.
2- Lightly butter 8 x 8 x 2-inch glass baking dish.
3- Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, and sage and sauté until mushrooms are tender and brown, about 15 minutes. Remove from heat. Season mixture to taste with salt and pepper.
4- Whisk eggs, cream, milk, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture and  goat cheese. Transfer to prepared dish.
5- Bake until pudding is brown and puffed, and set in center, about 1 hour.
6- Serve warm.

Warm Succotash Salad
   This is a beautiful and colorful vegetable dish.  It can't taste bad when it looks that good!

3 c  Corn, roasted

1 lb Green Beans, 1" pieces 

2 c Cherry Tomatoes, halved
1 c Lima Beans, (I prefer frozen)
1 cup Orange Bell Pepper, diced
1 Yellow Squash, cut into 1/2 moons
1 Green Squash, cut into 1/2 moons

1/4 c Parsley

1-  Roast corn and place into a large bowl.
2- Saute Squash until browned.
3-  Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled.
4- Combine all ingredients, season and enjoy.
  I hope you enjoy these tasty dishes.  And remember, if you need any help this Thanksgiving, contact us at 845-518-6533 or chefgirlhg@aol.com       http://www.chocolatemoussecatering.com/news.html