Emeril’s Red Rooster

November 21, 2011 by

Emeril mades this slushy cocktail (original here) during one of the Food Network Thanksgiving shows I watched a few years ago. It was a bit complicated to arrange a place to freeze it, but we were glad that we figured it out. Everyone enjoyed it.

Ingredients

  • 1 1/2 quarts cranberry juice cocktail
  • 1 (6-ounce) can frozen orange juice concentrate, defrosted
  • 2 cups vodka

Directions

  1. Combine all of the ingredients in a large plastic container.
  2. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy.
  3. Scoop into punch cups or wine glasses and serve.

Variations

  • We had freezer storage issues the last time we tried this, so a large plastic container was never going to fit. Instead we poured single-serving portions in ziploc freezer bags and shoved them into all the nooks and crannies in the freezer. They got slushy quicker, since they were smaller amounts, and serving was a breeze since all we had to do was slide the slushy out of the bag and into a glass.

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Bits Week in Review for November 21

November 21, 2011 by

Catch up on your reading with this round-up of posts from last week on teaching composition and rhetoric from Bedford Bits, on teaching English language arts at the secondary level in High School Bits, and on teaching literature and creative writing from Bedford Lit Bits.

A Few Extra Links

For regular updates from Bedford Bits, be sure to sign up for the Ink’d In newsletter (and other resources), like us on Facebook or follow us on Twitter.

 

Cross-posted as a Note on Bedford/St. Martin’s page on Facebook.

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@newsfromtengrrl for 2011-11-20

November 20, 2011 by

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Micro-way-cool Bacon and Green Beans

November 20, 2011 by

When I saw Rachael Ray making this recipe (original here) during one of the Food Network Thanksgiving shows a few years ago, it was a definite “duh” moment. Mom loves beans, potatoes, and bacon. Adding bacon to the Thanksgiving green beans reminded us all of that meal and took the every-day side dish to the next level.

Ingredients

  • 6 slices microwave ready-crisp bacon
  • 1 (16-ounce) bag frozen green beans
  • A drizzle extra-virgin olive oil
  • Salt and pepper

Directions

  1. Place bacon between paper towels and microwave 60 seconds on high.
  2. Cool bacon and chop or crumble it up.
  3. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper.
  4. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more.
  5. Remove wrap and top green beans with crumbled bacon.

Variations

  • We use a similar amount of canned green beans, drained, and reduce the cooking time by half.
  • We usually stir the bacon through the beans to distribute them evenly. That way everyone is sure to get some bacon!

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@newsfromtengrrl for 2011-11-19

November 19, 2011 by

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Cranberry Sauce

November 19, 2011 by

This home-made cranberry sauce beats the canned version easily. The recipe is from the November 2011 issue of Coastal Living (original here).

Ingredients

  • 1 (12-ounce) package fresh or frozen cranberries
  • 3/4 cup sugar
  • 2 teaspoons orange zest
  • 1/2 cup fresh orange juice
  • 1/4 cup water

Directions

  1. Combine all ingredients in a medium saucepan over medium heat; bring to a boil.
  2. Reduce heat, and simmer, stirring occasionally, 15 minutes or until mixture is slightly thickened.
  3. Refrigerate to chill, if desired.

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@newsfromtengrrl for 2011-11-18

November 18, 2011 by

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Three-Cheese Mashed Potato Casserole

November 18, 2011 by

Everyone here loves cheese, so this recipe from the April 2003 issue of Southern Living (original here) is going to be a sure-fire hit. The note with the recipe says, “The cheese in this mashed potato casserole is really what sets it apart from other casseroles. A blend of cheddar, muenster and cream cheese creates a dish of rich, gooey goodness.”

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 cup sour cream
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2/3 cup milk
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/2 cup (2 ounces) shredded Muenster cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat oven to 400°.
  2. Cook potatoes in boiling water to cover 15 minutes or until tender. Drain.
  3. Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth.
  4. Stir in milk and remaining ingredients.
  5. Spoon into a lightly greased 2-quart baking dish.
  6. Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.

Variations

  • Frozen mashed potatoes may be substituted for the cooked potatoes. Prepare frozen mashed potatoes according to package directions for 4 servings. Proceed with recipe as directed.
  • If you’re working ahead, casserole can be prepared and refrigerated. After spooning in baking dish, cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.

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@newsfromtengrrl for 2011-11-17

November 17, 2011 by

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White-Bean and Sausage Stew

November 17, 2011 by

The photo of this recipe, with chunks of sausage and lots of beans, has me ready for a soup night. From the October 2006 issue of All You (original here), this crockpot soup is bound to fill the house with a wonderful aroma!

Ingredients

  • 6 (3 oz.) Italian sausages
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 clove garlic, chopped
  • 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
  • 1 (28 oz.) can chopped tomatoes, drained
  • 1 tablespoon chopped fresh or 1 tsp. dried thyme
  • Salt and pepper

Directions

  1. Poke holes in sausages and put in a large nonstick skillet.
  2. Add 1/4 cup water; bring to a boil.
  3. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes.
  4. Transfer to a plate.
  5. Heat oil in skillet over medium-high heat.
  6. Add onion and garlic; cook, stirring often, about 3 minutes.
  7. Add beans, tomatoes and thyme.
  8. Put half of bean mixture into a slow cooker.
  9. Arrange sausages on top, followed by remaining beans.
  10. Cook on high for 4 hours.
  11. Check after 2 hours and add water if mixture looks dry.
  12. Remove sausages; slice thickly.
  13. Season beans with salt and pepper.
  14. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

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