February Favorites

Winter Holiday Menu

Fall Menu

Here is a fabulous tip from Susie Homemaker™. Use the colors of the seasons to create your delicious meals. The colors not only liven up the dish but truly make your lifestyle and home enjoyable.

If you like delicious and colorful foods try these recipes to jazz up your table and treat your taste buds. Let’s join Susie Homemaker™ in the kitchen for some wonderful recipes your entire family will enjoy.

These recipes have a flare that you will not find anywhere, except here cooking with Susie Homemaker™ and her culinary expert Derek Coleman. Click here for a bio on Derek Coleman.



Susie Homemaker's™ February Favorites


Goat Cheese and Beet spread

Susie Homemaker's delicious collection of spreads will make the blandest of breads and crackers taste homemade. Look for Susie Homemaker's spreads each month.

Ingredients:

12 oz goat cheese
4 bunch beets (16 medium individual)
4 cups kosher salt

Step 1: Pour your kosher salt in a large shallow baking dish.

Step 2: Wash and trim your beets and place on the bed of salt.

Step 3: Roast your beets in a 375° oven for 1hr and 15 min. Let your beets cool, the peel and chop to desired size

Step 4: Place your goat cheese and beets in a large bowl. Serve with favorite baguette of bread.

Serve immediately. Yields 24 pieces.

Halibut, Roasted potato, and Sauce Vierge

This is not your everyday Halibut meal, we have dressed it up with a mix of tasty flavors cut into salsa style called Vierge. The roasted potatoes brings a soft texture to the meaty halibut and crunchy topping.

Zesty and packed with flavor Susie Homemaker's delicious garlic miint pesto is delicious over any pasta or used as a dip. If you've worked hard all day this recipe is simple, fast and easy.

Step 1: Boil 5 quarts of water, salt generously, add your noodles, and cook for 12-14 min. Strain but don’t rinse.

Step 2: Rough chop your parsley and mint, fine chop 6 pieces of garlic. In a large bowl mix the olive oil, lemon juice, garlic, pine nuts, parsley and mint.

Step 3: Next, add the pasta to the pesto mixture and toss with tongs. Sprinkle grated parmesan cheese over the top.

Serve and enjoy! Yields 4 servings.

Why not treat yourself to this delicious meal of lamb and cous cous. Lamb is very easy to cook, if it is well done, medium well or rare this feast will be sure to please any appetite.

8 (3-4 oz.) Lamb Chops

Cous Cous
2 cups Cous Cous
2 bunch (1cup) Mint– Cous Cous
1 bunch flat leaf parsley
½ cup pine nuts
½ cup golden raisins
1 tbsp lemon juice

Mint Oil
1 bunch mint
4 tbsp olive oil

Preparation Instructions

Step 1: Start by cooking your cous cous, follow package instructions. Usually equal parts water and cous cous. Bring your 2 cups of water to a boil, pour in the cous cous, give a very quick stir, place a lid on top and remove from heat. Let set for about 10 min.

Step 2: Add your raisins, pine nuts, 1 cup roughly chopped mint and parsley, lemon juice and 1tbsp olive oil. Mix well. Salt and pepper to taste.

Step 3: Pre heat oven to 375°. Generously salt and pepper your lamb chops. Using an oven safe skillet (Cast iron if desired), brown the lamb both sides for 2-3 minutes. Place in the oven for 6-10 minutes, depending on desired temp ( 6 minutes: medium rare, 8 minutes: medium, 10 munites: well done. Let rest for 5 min before serving.

Step 4: Mint Oil - In a small food processor or you can fine chop by hand, add 1 bunch mint and 3 tbsp olive oil and a pinch of salt. Place in a squeeze bottle or bowl to spoon.

Step 5: Plating - Place the cous cous on base of the plate rest the lamb on top. Drizzle mint oil around the plate

Step 6: Strain your parsips and place in food processor or blender.

Yields 4 servings.



Buttermilk Fried Chicken, Succotash and Lemon Thyme Gravy

A lot of people prefer not to eat fried foods, but here's a twist on a southern favorite. Treat yourself to Susie Homemaker's buttermilk fried chicken, topped with lemon tyhme gravy with a side of succotash.


Ingredients

4 cups Canola oil
3 skinless chicken breasts
4 skinless chicken thighs
4 cups buttermilk

Succotash
1 cup fresh corn (thawed)
1 cup fresh lima bean (thawed)
1 cup diced red bell pepper
2 shallots finely diced

Lemon Thyme Gravy
6 cups chicken stock
1 ½ tbsp fresh lemon juice
4 cups all-purpose flour
1 bunch thyme (rough chop)

Preparation Instructions

Step 1: Start by cutting your chicken breasts into thirds. Place breasts and thighs in a zip lock bag. Pour in your buttermilk and place in refrigerator over night.

Step 2: Start your gravy by pouring 6 cups chicken stalk into a heavy bottom Sauce pot. Reduce by half, leaving 3 cups concentrated stock. Set aside for later.

Step 3: Pour your flour into a shallow rectangular dish. Flour your chicken and let it reset for at least 10 min, this will allow the flower to absorb the moisture.

Step 4: Place the chicken in a shallow fry @ 360° to 375°. You will most definitely need a thermometer. Fry until golden brown.

Back to your gravy

Step 5: Add your lemon juice and whisk. Whisking the whole time, over very low heat sift in ½ cup of flour to thicken, add your chopped thyme.

Step 6: In a large sauté pan start your Succotas; add corn, lima beans, shallot, and red bell peppers. If vegetables are frozen they must be thawed before cooking. Sauté for 6-8 minutes over medium heat.

Step 7:Serve in a large bowl, placing the Succotash on bottom and all the yummy fried chicken on top. Pour your lemon thyme gravy into a gravy boat on the side.

Yields 4 servings.

Chocolate Truffles with Cherry Sauce

Here's a decadent Valentine favorite that your loved one will enjoy and not soon forget.


Ingredients

4 tbsp. (1/2 stick) unsalted butter
8 oz. semisweet chocolate
1/4 cup heavy cream
1/4 tsp. vanilla extract
1/4 cup unsweetened cocoa powder
½ frozen dark cherries
2 tbsp. sugar
1/4 cup water

Preparation Instructions

Step 1: Start by chopping your chocolate into small pieces, then slice your butter into ¼ inch pads and set aside.

Step 2: Next, warm your cream. Start by pouring the cream into a small saucepot. Place over medium heat and bring up just under a boil, until you see small bubbles around the edges of the cream.

Step 3: Turn off your heat and add the butter and chocolate. Stir with a rubber spatula until the mixture is melted and very smooth. Let the mixture cool for about 15-20 min.

Step 4: Next, pour in your vanilla and incorporate well. Pour your mixture into a bowl, cover with wrap and place in the refrigerator over night.

Step 5: Use a melon baller to scoop the chocolate and shape with your hand. If the chocolate starts to melt, put it back in the refrigerator or dip your hand in ice water and dry. Resume rolling your truffles.

Step 6: Next roll your truffles in the unsweetened cocoa powder. Place in your refrigerator until you are ready to serve.

Cherry Sauce

Step 7:Place your cherries in a small sauce pot with 2 tbsp of sugar and ¼ cup of water and simmer low heat for about 10 min. Simply spoon the sauce over the truffle.

Makes 24 truffles.