Classic Cooked Eggnog

Recipe from: pictureperfectmeals

Image credit: Cheryl and Adam

Classic Cooked Eggnog

“No question about it – eggnog belongs to Christmas. This year, make the holidays even more festive by making this seasonal sensation at home. Depending on your guests’ tastes, you can omit the alcohol and still have a fabulous punch for those who want a virgin offering and serve the booze on the side for those party-goers who don’t. Freshly grated nutmeg is essential here.” Cheryl and Adam

Ingredients:

6 large eggs

3/4 cup sugar

Pinch of kosher salt

2 cups whole milk

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

2-1/2 teaspoons vanilla extract

1 cup heavy cream

1/2 cup to 1 cup bourbon, brandy or dark rum

Instructions:

In a heavy-bottomed pot, thoroughly whisk together the eggs, sugar, salt and milk until 

homogenous.

Cook over low heat, stirring constantly, until the liquid registers 160 degrees on an instant-

read thermometer.

Remove from the heat; stir in the spices and vanilla.

Pour the mixture through a fine mesh strainer.

Cool to room temperature.

Add the cream and refrigerate until very cold.

Stir in the bourbon, brandy or rum, if using (or you can serve it on the side).

Ladle into cups and serve with a fresh grating of nutmeg and long cinnamon sticks for 

stirring.

Makes 4 cups – recipe easily doubles.

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Licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 

United States License.

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Simple Salad

Recipe from: ferdakost
Image credit: Marion

Simple Salad

Marion

Ingredients:

Two handfuls grand rapids salad (lettuce), cleansed and roughly chopped

1 handul rucola salad, cleansed

1 tomato, chopped

2 tsp. capers

1 tsp. Dijon mustard

130 ml. (½ cup + 1 tbsp.) olive oil

Parmigiano reggiano, finely grated

3 tbsp. lemon juice

1 egg

Salt and pepper

Croutons:

½ baguette, cubed

3 tbsp. olive oil

3 tsp. garlic powder

Salt and pepper

Directions:

Croutons:

Preheat oven to 175°C.

Spread the cubed baguette on a baking sheet, coat with olive oil and flavor with garlic 

powder, salt and pepper.

Bake for about 10 minutes.

Boil a pot of water over high heat, add the egg and cook for 45 seconds.

 No more, no less.

Remove from heat and let cool.

Mix the capers, mustard, lemon juice and egg together in a bowl.

Slowly, add the olive oil.

If you add it too quickly, the dressing will separate!

In a salad bowl, mix the salads, dressing, cheese and croutons together, and serve.

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Honey Dijon Pork Tenderloins with Lady Apples

Recipe from: staceysnacksonline
Image credit: Stacey Snacks

Honey Dijon Pork Tenderloins with Lady Apples

“So, how did I wind up with all these cute tiny apples called "Lady Apples"?

My market was out of those funky weird looking gourds for Thanksgiving and I was desperate for a centerpiece for my table. The produce guy suggested I use these cute little apples mixed with acorn squash and other produce that I could actually use after the holiday!” Stacey Snacks

Ingredients:

2 pork tenderloins (about 2 to 3 pounds total), trimmed of fat and silver skin

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon minced fresh rosemary

2 teaspoons coarsely ground black pepper

1 tbsp kosher salt

2 tablespoons canola or olive oil

6 sprigs rosemary

8-10 lady apples, halved (you can substitute 4 regular apples, quartered)

2 tablespoons lemon juice

2 tablespoons flour

1 cup chicken stock, heated

Directions:

Preheat oven to 425 degrees F.

Combine mustard, honey, minced rosemary, salt, pepper, and 1 tablespoon oil in a small 

bowl.

Brush tenderloins with mixture and place on a large rimmed baking sheet or shallow 

roasting pan.

Lay rosemary sprigs around pork.

Roast for 10 minutes.

Meanwhile, toss the lady apples in lemon juice, then drizzle with remaining tablespoon oil.

Remove the pork from the oven and arrange apple halves cut-side down around loins.

Return pan to oven and lower heat to 375 degrees F.

Roast for 25 to 30 minutes or until an instant-read thermometer, inserted into the thickest part of one loin, reads between 135 and 140 degrees F.

Carefully remove apple halves to a plate.

Remove pork loins to a carving board and tent with foil.

Let rest for 5 to 10 minutes.

Place roasting pan over medium heat.

Add flour to pan juices and cook, stirring until a thick, slightly darkened paste forms.

Pour heated stock, a little at a time, whisking until gravy forms.

Cook for 5 minutes to reduce slightly.

Check for seasoning.

Slice pork 1/2-inch thick.

Spoon gravy over pork.

Serve with lady apples and rosemary.

Yield: 6 to 8 servings.

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Mad Love

Recipe from: completecocktails
Image Credit: completecocktails

Mad Love

“The Mad Love is a sexy red drink made from cranberry schnapps, peach schnapps, vodka and cranberry juice, and served over ice in a highball glass.” completecocktails

Ingredients:

1/2 oz Cranberry Schnapps (DeKuyper Cranberry)

1/2 oz Peach Schnapps (DeKuyper Peachtree)

1/2 oz Vodka

Cranberry Juice

Glass: Highball Glass

Directions:

Fill a highball glass with ice.

Add cranberry schnapps, peach schnapps and vodka, and stir.

Fill with cranberry juice and stir again.

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Holiday Chocolate Peppermint Martini

Recipe from: pictureperfectmeals

Image credit: Cheryl and Adam

Holiday Chocolate Peppermint Martini

“It’s creamy. It’s chocolatey. Smacks of peppermint, thanks to some Schnapps. And, oh yeah. There’s vodka in the hang, too. It’s divine and I think it perfectly captures the “spirit” of the season.” Cheryl and Adam

Ingredients:

Shake up the magic over ice:

2 ounces Godiva chocolate liqueur

2 ounces cold vodka (use the good stuff here)

1/2 ounce peppermint Schnapps

1 tablespoon half-and-half

Directions:

Strain your shaken, not stirred, martini in a glass.

Garnish with a small candy cane stirrer for a festive garnish.

*It’s all about presentation! To make a pretty decorative rim for your drink and to echo the 

flavor profile, moisten your glass with a little peppermint Schnapps and dip into a plate of 

red sanding sugar.

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Licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

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Dumplings

Recipe from: ferdakost
Image credit: Marion

Dumplings

“Incredible food, in my humble opinion, has as much to do with nostalgia, as it does with ingredients.” Marion

Ingredients:

Dumpling Filling:

500 g. ground pork

115 g. spring onions, chopped

250 g. cabbage, chopped

115 g. shiitake mushrooms, soaked and chopped (optional)

1 tsp. ground ginger

2 cloves garlic, chopped

1 tbsp. oyster sauce

1 tbsp. soy sauce

3 tbsp. rice wine

2 tbsp. sesame oil

1 tsp. chicken bouillon granules

1/2 tsp. salt

1/2 tsp. pepper

Dumpling Wrapper:

300 g. flour

1/2 tsp. salt

188 ml boiling water

Directions:

Filling:

Sprinkle 1 teaspoon of salt over the chopped cabbage to drain out the water.

Squeeze dry (important!) 

Mix the ground pork, spring onions, cabbage, ground ginger, garlic, oyster sauce, soy sauce, chicken bouillon, wine, sesame oil, salt, and pepper together.

Refrigerate for 30 minutes.

Wrappers:

Mix the flour + salt and add in the boiling water.

Mix and knead until it forms a smooth ball.

Let the dough rest for 15 minutes.

Roll the dough into a long rod and cut it into 35 pieces.

Roll out the dough into circles and stuff it with ground pork.

Moisten the edges and pinch to seal the dumpling.

Steam the dumplings for 10-15 minutes, or until they ''look ready''.

Serve with soy sauce (you can also add chopped garlic / chili peppers / spring onions in soy 

sauce).

To store the dumplings, generously flour a plate and each dumpling.

Leave them in the freezer until completely frozen.

Once the dumplings are hard, you can transfer them into a plastic bag.

Dumplings can be stored for a long time in the freezer, just boil it in its frozen state when 

you'd like to eat them.

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Salmon Teriyaki

Recipe from: steamykitchen
Image credit: Jaden

Salmon Teriyaki

“This Pineapple Teriyaki Sauce goes with evvvverything. Not only is the sauce “no-cook” but it all comes together simply in a blender.” Jaden

Servings: 4

Prep Time: 5 minutes

Cook Time: 8 minutes

Ingredients:

2 cups fresh pineapple, divided

1 knob fresh ginger

2 garlic cloves

1/2 cup soy sauce

3 tablespoons brown sugar

1/2 teaspoon sesame oil

Sprig of fresh mint or basil

1 tablespoon olive oil

4 salmon filets (about 4-6 oz each)

Directions:

For the Pineapple Teriyaki Sauce:

In a blender, add just 1 cup of the pineapple, ginger, garlic, soy sauce, brown sugar, 

sesame oil and puree until smooth.

Dice the remaining pineapple.

Mince the fresh mint or basil.

Combine these two ingredients in a small bowl and set aside.

Heat a large saute or frying pan over medium high heat and swirl in the olive oil.

When hot, add the salmon filets.

Cook each side of the salmon for approximately 2-3 minutes or until there is a nice crust but the inside is still just barely raw.

Pour in the teriyaki sauce to the pan and simmer for one minute, spooning the hot mixture 

all over the salmon.

Top with the fresh diced pineapple and mint.

Serve immediately.

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Licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Fleur De Lis

Recipe from: completecocktails
Image credit: completecocktails

Fleur De Lis Recipe

“The Fleur de Lis drink is made from Chambord raspberry liqueur, Chambord flavored vodka, lemonade, lemon juice and cranberry juice, and served over ice in a highball glass.” completecocktails

Ingredients:

3/4 oz Chambord Raspberry Liqueur

3/4 oz Chambord Vodka

3 oz Lemonade

1 oz Cranberry Juice

1 squeeze Lemon

Garnish: Lemon, Raspberry

Glass: Highball Glass

Directions:

Shake all ingredients with ice in a cocktail shaker.

Pour into a highball glass.

Garnish with a raspberry and a lemon twist.

Read more and enjoy this amazing recipe and many more when visiting completecocktails

Grilled Cheese Pizza

Recipe from: ferdakost
Image credit: Marion

Grilled Cheese Pizza

“This recipe make six, thin pizzas. I usually either halve the recipe, or make enough for two dinners. If you don't have a BBQ grill, you can use the grill in your oven. Will work just as well. And, as always, you can top these pizzas with whatever you like - this is just my personal favorite. But I heartily encourage you to experiment with pizza toppings. It's nearly as fun as eating!” Marion

Ingredients:

1 recipe pizza dough, rolled into six disks

1 recipe tomato sauce

250 g. (3 cups) Gruyere cheese, grated

200 g. (2 ½ cups) Comté cheese, grated

200 g. (2 ½ cups) Parmigiano reggiano cheese, grated

250 g. (3 cups) Appenzeller cheese, grated

100 g. (3 oz.) French goat cheese, in slices (optional)

3-4 tbsp. capers

150 g. (6.1 oz.) green olives, pitted and sliced in two

4 tbsp. fresh basil, finely chopped

4 tbsp. fresh rosemary, finely chopped

2 tbsp. fresh tarragon, finely chopped

Smoked paprika powder

Olive oil

Directions:

Place one or two pizza disks (depending on size of your grill) on a warm grill.

Brush with olive oil on one side, and flip the dough around.

Brush olive oil on the second side.

Check the pizza bottom often - when it is golden, you can flip the pizza around again.

Spread a thin layer of tomato sauce on each pizza, and get the toppings on quickly.

When the bottom of the pizza is golden again, remove the pizza from the grill, let cool 

slightly, and serve warm.

Repeat with remaining pizzas.

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Chicken With Apples & Leeks

Recipe from: staceysnacksonline
Image credit: Stacey Snacks

Chicken With Apples & Leeks

“It doesn't get any easier than this. This is the best Monday night recipe (or Tuesday, Wednesday, Thursday.....). Don't be tempted to get fancy and add in white wine or cream. Just let the apples and leeks make the sauce. I like to buy a whole chicken and cut it up myself, for some reason I enjoy this. And a tip: keep your apple slices thick and with the skins on, or they will fall apart in the pan.” Stacey Snacks

Ingredients:

4 lb. chicken, cut into quarters

4 leeks, white parts only, sliced

2 apples, unpeeled, cut into thick slices

4 sprigs fresh rosemary

Kosher salt & pepper

2 tbsp olive oil

Instructions:

Lay the chicken legs and breasts in a roasting pan.

Nestle the leeks and apples around the chicken.

Drizzle everything w/ olive oil and season w/ kosher salt & pepper.

Lay rosemary sprigs on top.

Roast in a 425F oven for 55 minutes.

You should have a nice sauce to spoon over the chicken.

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Foxy Lady

Recipe from: hamptonroadshappyhour

Image credit: hamptonroadshappyhour

Foxy Lady

“Our drink's name is usually associated with the classic Jimi Hendrix song (sometimes spelled Foxey Lady).  The cocktail is a somewhat sweet and creamy drink that features the tasty combination of Chocolate and Almonds.  We also added a bit of Grenadine for flavor, and to give our cocktail a nice "pinkish hue" (all hail George Costanza).  It's simple to make, and sure to please.  Give it a try, our featured cocktail... Foxy Lady.  Cheers!” hamptonroadshappyhour

Ingredients:

2 oz. Amaretto

2 oz. Creme de Cocoa (dark)

2 oz. Half & Half

.5 oz Grenadine

Cherry to garnish

Directions:

Combine the ingredients in an ice filled cocktail shaker. 

Cover, shake well, and strain into a chilled Martini glass. 

Garnish accordingly, insert a couple of sipping straws, and settle in for a delicious... Foxy 

Lady. 

Bottoms up!

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hamptonroadshappyhour

Pan Fried Tilapia & Edamame Succotash

Recipe from: justataste
Image credit: Kelly Senyei

Pan Fried Tilapia & Edamame Succotash

“Welcome to my first ever fish fry!”  Kelly Senyei

Ingredients:

For the Pan Fried Tilapia:

¼ cup all-purpose flour

2 teaspoons seafood seasoning

1 teaspoon salt

½ teaspoon fresh ground black pepper

1½ pounds fresh tilapia fillets

2 Tablespoons canola oil

2 Tablespoons butter

1 teaspoon chopped garlic

2 Tablespoons lemon juice

2 Tablespoons freshly chopped parsley leaves

For the Edamame Succotash:

2 Tablespoons canola oil

1 medium onion, diced

2 teaspoons chopped garlic

Salt and freshly ground black pepper

1 (10-oz.) bag frozen shelled edamame, thawed

1 (10-oz.) bag frozen yellow corn, thawed (or substitute fresh)

Directions:

For the Pan Fried Tilapia:

Preheat the oven to 300º F.

Combine the flour, seafood seasoning, salt and pepper in a shallow baking dish.

Light coat each side of the tilapia with the flour mixture.

Heat the canola oil in a large skillet over medium-high heat.

Shake off excess flour from tilapia and place it in the skillet.

Pan fry until golden brown, about 2 to 3 minutes per side.

Place the pan fried tilapia on a baking sheet lined with paper towels and keep it warm in the 

oven while you prepare the sauce.

To prepare the sauce, reduce the heat to low and add the butter to the pan the tilapia was 

cooked in.

Once melted, add the garlic, lemon juice and parsley.

Sauté for 2 minutes.

Place the fillets on a serving dish and top with sauce.

Serve with Edamame Succotash (recipe below).

For the Edamame Succotash:

Heat the canola oil in a large pan over medium heat.

Add the onions and garlic, season with salt and pepper to taste.

Sauté for 2 minutes.

Add the edamame and the corn and sauté for 4 minutes until the ingredients are heated 

through and the onions are translucent.

Serve with Pan Fried Tilapia or your favorite main dish.

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