White Christmas

White Christmases are rare where I live in North Carolina.  The snow usually arrives sometime in January, but this year, the timing is perfect!

As I ventured out of my neighborhood today to pick up friends at the airport, I saw the most magical winter landscape out on the street...  It was as if someone has covered the usual drudgery with lovely fairy powder. The light was soft and hushed, and there was a sense of peace and wonder.  It was amazing.

I am grateful for the small moments that make up my life.  This holiday has been one of the best in recent memory.  We did not travel but stayed home.  We did not make mad shopping dashes but spent time with friends in a prayer novena.  We did not do anything just because it was expected of us but were thoughtful in how we spent our time.  The result?  Lovely dinners, meaningful mass, comforting brunches, fun-filled game nights, snow ball fights, exciting Santa visits, and time spent with people we love...

May this feeling of Christmas lasts throughout the year and remind all of us what is important.

Birthday Broccoli Casserole

Making dinner for a large group of people use to stress me out, but I have learned the secret to keeping my cool and having fun at the same time...  It is preparation (clean the house, prep the flowers, etc. the day before), attitude (it's about time spent with loved ones, not perfectionism) and casseroles (or anything that can be made ahead or does not require being served immediately).

Now I am not a big fan of casseroles, but I had just finished a Thanksgiving where I was not hosting and was only preparing the side dishes (all casseroles).  Wow, that was an eye-opener because I was done in a couple of hours and had time to spare!  So I vowed to cook up more casseroles- especially whenever I'm hosting a dinner party.

Last night we celebrated my father's birthday and I decided to make a broccoli casserole.  I was initially nervous because my father is very picky.  But I decided to forge ahead and the result was awesome!  Everyone had seconds (or thirds) and I had one less vegetable dish to fuss over as I enjoyed the party!

Birthday Broccoli Casserole

(ingredients)

2 heads of broccoli
1.5 sticks of butter
2 containers of sliced mushrooms
1 onion, diced finely
1 cup of all-purpose flour
2 cups of half&half
2 eggs
1 cup of mayonnaise
12 buttery crackers, crumbled
salt & pepper
parika
garlic powder
onion powder
italian seasoning

Heat up the steamer.  Preheat the oven to 350.

Cut up broccoli florets into smaller pieces (about 1 inch pieces).  Discard stems or save for another dish.  Steam broccoli until tender but still bright green (about 8-10 minutes).

Melt 1 stick of butter in a chef's pan (or any large frying pan).  Add sliced mushrooms, garlic powder (or fresh minced, if available) and onion powder.  After the mushrooms have browned properly, sprinkle the flour on top and cook for another 5 minutes.  Add half & half, eggs, minced onions, italian seasoning, paprika and salt & pepper.

Combine broccoli with mushroom mixture in casserole dish.  Spread crumbled crackers on top.  Slice remaining butter and place on top.  Bake casserole for about 45-55 minutes.

I served the casserole with grilled ribeye steaks, poached trout, freshly-baked bread, buttered corn, green beans and an Italian salad.  My sister made a delectable rum cake to finish off our meal.  All was good :)

Beef Roast

My beef pot roast tonight was a great success.  So much, in fact, that I had promised HM that I would write down the recipe.  Here it is:

(ingredients)

1- A nice marbled piece of Angus beef roast

2- garlic powder

3- onion powder

4- paprika

5- mustard powder

6- sugar

7- garlic cloves

8- onions
9- olive oil
10- carrots
11- celery
12- salt & pepper
13- soy sauce
14- butter

First, make a dry rub of #2-6 and rub all over the roast.  Make slits in the roast and insert garlic cloves.  Allow time (about 15 minutes) for rub to marinate and for roast to reach room temperature.

Heat dutch oven (or any oven-proof pot with lid) until it is VERY hot.  Add oil and brown the roast on both sides (about 10 minutes).  Meanwhile, preheat oven to 325 degrees.  Add onions, half of the (whole) carrots and half of the celery stalks to the pot.  Cover and place in oven for 4-5 hours.

Take out the roast.  Discard carrots and celery.  Add in remaining (sliced) carrots and (sliced) celery, salt & pepper, soy sauce and butter.  Place on cooktop and cook over medium-high heat until vegetables are cooked, but not too soft.  Season again with salt & pepper, if needed.

I served this pot roast with oven-roasted dill potatoes, brown rice and caesar salad.