Eighth Night of Hanukkah

Dear Sis,

We started the evening with a game of dreidel.

We used this helpful chart style instruction sheet to guide our game.

Then, Charlotte lit the Menorah while I sang the blessings.

Baruch ahah Adonai, Eloheinu Melech Ha-Olam, asher kiddeshanu b’mitzvotav, vitzivanu, lehadlik ner shel Hanukkah. Give thanks for the blessing of lighting the Hanukkah candles.

Baruch ahah Adonai, Eloheinu Melech Ha-Olam, she-asah missim la-avotaynu bayamim ha-hem barman hazen. Give thanks for the miracles performed for our ancestors.

I put the finishing touches on dinner, while Charlotte read The Chanukkah Guest to the three kiddos.

Menu

Latke Topped Salmon served with Applesauce and Sour Cream

Roasted Root Vegetables and Dinner Rolls

Pecan Cheesecake Pie

Latke Topped Salmon
Serves 4
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Ingredients
  1. 1 1/2 pound salmon filet (thick end)
  2. 2 T butter or ghee, cubed
  3. salt and pepper
  4. 16 oz package shredded hash brown potatoes
  5. 1/4 c butter or ghee
Instructions
  1. Preheat oven to 350. Grease a 9x13 baking dish.
  2. Place salmon in prepared dish. Arrange bits of butter on top. Season with salt and pepper. Bake 20-25 minutes.
  3. Meanwhile, brown potatoes in ghee, in a hot skillet until moderately crisp and golden.
  4. Top salmon with cooked hash brown. Serve with applesauce and sour cream on the side.
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They don’t look glamorous because my photography is lacking a certain je ne said quoi, as it usually does, but I assure you… they taste glamorous!

Roasted Root Vegetables
Serves 6
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Ingredients
  1. 3 beets
  2. 4 carrots
  3. 3 parsnips
  4. 2 sweet potatoes
  5. 1 red onion
  6. 1/2 c cider vinegar
  7. 1/2 c olive oil
  8. 1/4 c brown sugar
  9. 1 t thyme
Instructions
  1. Peel and thinly slice all vegetables.
  2. Preheat oven to 450. Line two jellyroll pans with foil.
  3. Combine vinegar, oil, sugar, and thyme. Pour over vegetables and toss to coat.
  4. Spread vegetables evenly over prepared pans. Bake 35-40 minutes, rotating pans halfway through.
Notes
  1. In future, I plan to by raw pre-cut sweet potato fries and half baby carrots to save prep time.
Adapted from Simply Recipes
Adapted from Simply Recipes
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I used this recipe. However, I intend to use the changes in the recipe below in future.

Pecan Cheesecake Pie
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Ingredients
  1. 1 refrigerated pie crust
Cheesecake Layer
  1. 2 (8 oz) pkg cream cheese, soft
  2. 1/4 c granulated sugar
  3. 2 eggs
Pecan Layer
  1. 2/3 c dark corn syrup
  2. 2/3 c granulated sugar
  3. 2 eggs
  4. 1 1/2 T butter, melted
  5. 1 t vanilla extract
  6. 1 c pecan halves
Instructions
  1. Preheat oven to 350. Grease a springform pan. Center and press pie crust into pan.
  2. Beat together cheese layer. Pour over crust.
  3. Beat together pecan layer, stirring in nuts last. Pour over cheese layer carefully, so they don't mix.
  4. Lightly fold down any crust that extends more than 1/4 inch beyond filling. Bake 50-60 minutes.
Adapted from Inside BruCrew Wife
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With only 25 days left until the big move, it was biter sweet for us to talk as the children played into the night. They weren’t just neighbors, they were and are friends so wonderful they embraced us like family! We’ll miss Texas because of all the wonderful people and the strong sense of community we will be leaving behind, but we will work hard to recreate it in our next home!!!

Hope your Hanukkah was great like ours!

Love,

b

 

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Rosh Hashanah Dinner

Dear Sis,

Our dinner was a success! I think I’ve had enough pomegranate until next year:)

Honey Apple Challah
Serves 8
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Ingredients
  1. 3/4 c warm water
  2. 1 egg + 1 yolk
  3. 6 T honey
  4. 1 T olive oil
  5. 1 t vanilla
  6. 1 t salt
  7. 4 c bread flour
  8. 1 T dry active yeast
Apples Filling
  1. 1 granny smith apple
  2. 1/4 c sugar
  3. 1 t lemon juice
Egg Wash
  1. 1 egg white
  2. 1 T water
Instructions
  1. Place wet and dry ingredients in a bread machine in the order they appear, placing yeast on top. Manually program bread machine: 2 pound loaf, first rise 40 minutes, second rise 30 minutes, no shaping, or baking.
  2. Peel, and finely dice apple. Toss with sugar and lemon juice, set aside.
  3. Divide dough into four equal portions. Shape dough into long ropes. Flatten into strips and place bits of diced apple in the center of each length of dough. Reshape dough into ropes around apples. Braid into a round loaf. Use the link below as a reference if you aren't sure how to go about it. Transfer loaf to a parchment lined baking sheet. Rise 30 minutes.
  4. Whisk together egg and water and brush over loaf. Dust with coarse sugar if desired. Bake at 350. 20 minutes. Brush with another coat of egg wash. Tent with foil, to prevent over browning, and return to oven 20 - 25 minutes.
  5. Tap bottom of loaf to test doneness. Should sound hallow. Cool on wire rack before serving.
Adapted from Tori Avery
Adapted from Tori Avery
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How to Braid a Round Challah

Roast Fowl with Apple Stuffing
Serves 4
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Ingredients
  1. whole chicken or duck
Stuffing
  1. 1 lb. ground turkey
  2. 2 green apples
  3. 1/2 c breadcrumbs
  4. 1 egg
  5. 1/2 t marjoram
  6. salt & pepper
Instructions
  1. Preheat oven to 425.
  2. Peel, core, and chop apples.
  3. Mix apple, crumbs, egg, and marjoram into ground turkey to create stuffing.
  4. Remove neck and giblets from fowl. Place in a roasting pan and pack check cavity with stuffing. Dust skin with salt and pepper.
  5. Cover and Bake 30 minutes. Reduce heat to 350 and bake 2 hours more. Rest 30 minutes before serving.
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New Fruits for the New Year Salad
Serves 4
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Ingredients
  1. 6 c arugula
  2. seeds of 1 pomegranate
  3. 1 apple, diced
  4. 1/2 red onion, minced
  5. 4 dry dates, diced
  6. 1/4 c walnuts, coarsely crushed
Dressing
  1. 1/2 c olive oil
  2. 3 T red wine vinegar
  3. 2 T lemon juice
  4. 1 1/2 T honey
  5. 1 T minced garlic
  6. 1 1/2 t salt
  7. 1/2 t pepper
Instructions
  1. Place arugula in a salad bowl or individual dishes and top with fruit and nuts.
  2. Place dressing ingredients in a pint jar and shake to combine before each use.
Adapted from Joy of Kosher with Jamie Geller
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After our meal, we greeted the New Year with the tradition of apples dipped in honey and watched a Youtube video featuring shofar blasts🙂

Pomegranate Fudge
Serves 16
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Ingredients
  1. 4 c Quality Chocolate chips of preferred variety (I like 2 1/2 c Milk chocolate, 1/2 c semi-sweet, and 1 c dark)
  2. 1 (14.5 oz) can Sweetened Condensed Milk
  3. 1/4 c Pomegranate Molasses
  4. 1 t salt
  5. Pomegranate seeds (opt)
Instructions
  1. Line a square pan with parchment in both directions, so that fudge will lift out easily once set.
  2. Melt together chocolate, milk, molasses, and salt in a double boiler, stirring occasionally until smooth. Pour and spread into prepared pan. Press pomegranate seeds into fudge as desired. Cool at room temperature until set. Cut just before serving.
Notes
  1. Store fudge wrapped in parchment. Fudge lasts until it begins to dry out. However, fruit topped fudge lasts only for the day it is made.
Adapted from Honest & Tasty
Adapted from Honest & Tasty
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Pomegranate Molasses Recipe

Rosh Hashanah Party Favors

Love,

b

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Asparagus Sweet Potato Stir Fry

Dear Sis,

Tonight I made a dish Mr. Baby and I can both eat. He prefers when my food is his food and his food is my food! No more purees for my big boy:)

Asparagus Sweet Potato Stir Fry
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Ingredients
  1. 4 chicken tenderloins, chopped
  2. 1 T avocado oil
  3. 1 sweet potato, peeled and diced
  4. 1/2 c chicken stock
  5. 1/2 lb. frozen chopped asparagus
  6. salt & pepper
Instructions
  1. Heat oil in a skillet over medium heat. Add chicken and stir until nearly cooked through.
  2. Add sweet potato and stock. Cover and boil 10 minutes.
  3. Add asparagus and cook until thawed.
  4. Season with salt and pepper to taste.
Adapted from Primavera Kitchen
Adapted from Primavera Kitchen
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Love,

b

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Merrill’s Enchiladas

Dear Sis,

Merrill gave me the recipe for her yummy enchiladas just before our Nashville trip. Josh and I decided they were treat enough to make them for our Anniversary Dinner. Yes, we are a day early, but Josh has to work tomorrow. 

Merrill's Green Chile Chicken Enchiladas
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Ingredients
  1. 1 (15 oz) cn green chile enchilada sauce
  2. 1 (10.5 oz) cn cream of chicken soup
  3. 1 c sour cream
  4. 1 T avocado oil
  5. small bunch green onions, chopped
  6. 1/2 green pepper, chopped
  7. 2-3 c chicken, cooked & shredded
  8. 1 t garlic powder
  9. 12 soft flour tortillas
  10. 1 1/2 c shredded Mexican cheese blend
Instructions
  1. Grease a 9x13 casserole dish. Preheat oven to 375.
  2. Combine sauce, soup, and sour cream in a saucepan; heat and set aside.
  3. Heat oil in a skillet. Sauté onion and pepper. Add chicken and garlic powder, set aside.
  4. Spread sauce in bottom of prepared dish. Spoon filling into tortillas. Add a bit of sauce and cheese to each tortilla before rolling up. Place seam side down in dish. Top with remaining sauce and cheese.
  5. Cover with foil; bake 20 min. Remove foil and bake 10 minutes more.
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Love,

b

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Granny’s Chicken Tetrazzini

Dear Sis,

Mr. Baby noticed Granny looking outside this morning and he was curious to see for himself. It was a cool moment to capture!

The aunts, uncles, and cousins came for round two of food and visiting. We spent the afternoon together turning the previous day’s leftover grilled chickens into Chicken Tetrazzini, which I discovered makes great baby food!

Granny's Chicken Tetrazzini
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Ingredients
  1. 1 lb. spaghetti, cooked
  2. 3 c shredded leftover rotisserie chicken
  3. 1 lg. can cream of mushroom soup
  4. 1 c shredded cheddar cheese
  5. 1 onion, chopped
  6. 1/2 c grated Parmesan
Instructions
  1. Preheat oven to 350.
  2. Combine pasta, chicken, soup, cheddar, and onion. Pour into a 9x13 casserole dish.
  3. Top with Parmesan. Bake 30 minutes until bubbly and golden.
Notes
  1. * Goes well with tossed salad.
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Love,

b

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Granny Bob’s Mushroom Meatloaf

Dear Sis,

Granny made Granny Bob’s Mushroom Meatloaf recipe for dinner, because she knows its one of Josh’s favorites. I got the recipe so I can make it for him at home!

Granny Bob's Mushroom Meatloaf
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Ingredients
  1. 1 lb. ground beef or turkey
  2. 1/2 c old fashion oats
  3. 1/2 c chopped onion
  4. 1/4 c chopped green pepper
  5. 1 egg, beaten
  6. 1 t pepper
  7. 1 (14.5 oz) can cream of mushroom soup
Instructions
  1. Preheat oven to 350.
  2. Combine meat, oats, vegetables, egg, and pepper. Stir in approximately 1/4 canned soup.
  3. Press into a loaf pan and bake 20 min. Top with remaining soup and bake until cooked through and lightly browned.
Notes
  1. Goes well with green beans and mashed potatoes.
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Love,

b

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Candle Lit Dinner

Dear Sis,

Over the past week we played, Marital Bliss, a couples card game I got for Josh last year as an anniversary gift. It has cooperative and competitive play options. Of course… we played competitively. I lost, so I had to make Josh a romantic candle lit dinner. 

Italian Stuffed Flank Steak
Serves 4
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For Filling
  1. 1/4 c Italian breadcrumbs
  2. 1/4 c Parmesan, grated
  3. 1/4 c Provolone, grated
  4. 2 t minced garlic
  5. 2 t Italian seasoning
Other Ingredients
  1. 1 lb. flank steak
  2. 2 T butter or ghee
  3. 1 c white wine
  4. 3 c pasta sauce
  5. 8 oz pkg. fresh angle hair, cooked
Instructions
  1. Combine filling ingredients and set aside.
  2. Pound out steak until thin. Spread filling over steak. Roll up and secure with butchers' twine to keep filling in place during cooking.
  3. Preheat oven to 300. Melt ghee in a dutch over over medium high heat. Brown steak on all sides. Add wine and sauce. Over and bake 1 1/2 hours.
  4. Remove twine and slice. Serve over pasta with a ladle of sauce.
Adapted from The Kittchen
Adapted from The Kittchen
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Cheesecake Stuffed Strawberries
Yields 12
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Ingredients
  1. 12 strawberries, hauled
  2. 4 oz cream cheese, soft
  3. 1/4 c powdered sugar
  4. 1 T vanilla bean paste
  5. graham cracker crumbs (opt)
Instructions
  1. Cream together cheese, sugar, and vanilla. Place in a pastry bag.
  2. Pipe into hauled strawberries. Serve on a plater dusted in crumbs.
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Mr. Baby spent two hours with the neighbors while we had a romantic dinner then scurried through clean up and packing for our trip to Nashville, so we could drive through the night.

Love,

b

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Dinner & Bath Time

Dear Sis,

Tonight, while Josh and Mr. Baby were watching Jeopardy, I made dinner. Now that I have a great recipe for alfredo, we can enjoy it more often.

Sausage & Broccoli Pasta Alfredo
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Ingredients
  1. 3 sweet apple chicken sausages, chopped
  2. 2 c frozen broccoli florets
  3. 9 oz pkg. fresh linguini, cooked
  4. 1/2 c salted butter
  5. 1 c heavy whipping cream
  6. 2 c Parmesan, shredded
Instructions
  1. Brown sausage in a skillet over medium heat. Add broccoli, reduce heat, cover and cook until heated through.
  2. Melt butter into a saucepan over medium heat. Stir in cream until hot enough to melt cheese. Add cheese 1 c at a time, stirring until melted and thick.
  3. Mix half alfredo into pasta to prevent sticking. Place pasta in a serving dish. Top with sausage, broccoli, and remaining alfredo sauce.
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After dinner, Mr. Baby had a bath. Now that he takes big boy baths, he loves to watch the tub fill!

In the big boy tub, Mr. Baby can crawl around and stand more easily.

Love,

b

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