Orange Cranberry Preserves

Ingredients:

3/4 cup orange juice

1/2 cup sugar

2 cups cranberries (fresh or frozen)

2 cups orange marmalade

3/4 cup dried cranberries

1 tablespoon orange zest

1 teaspoon grated lemon peel

1/4 teaspoon ground cloves

Directions:

In a medium saucepan over medium-high heat, stir orange juice and sugar until sugar is dissolved.

Add in remaining ingredients: bring to boil, reduce heat to medium-low to simmer, stirring occasionally until mixture is reduced to about 3 cups (takes about 15-17 minutes).

Cool to room temperature. Place in glass jar and refrigerate up to a week or so.

Tuna Noodle Casserole

Ingredients:

5 1/2 tablespoons butter, divided
1 cup sliced shiitake mushrooms
1 cup diced portobello mushrooms
1 small yellow onion, diced
1 shallot, diced
1 celery stalk, diced
1/2 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 tablespoon minced chives
1/4 cup dry sherry
1/4 cup flour
1 cup milk (whole)
1/2 cup chicken stock
1 teaspoon lemon zest
2 cans oil packed tuna, drained
8 ounces egg noodles, cooked until al dente and drained
salt and fresh ground pepper to taste
1 clove garlic, minced
1/2 cup panko bread crumps 

Directions:

Preheat your oven to 350F. In a large sautee pan, heat 1 Tbs. of butter over medium-high until foaming. Stir in mushrooms and cook until mushrooms have given off all of their liquid and cooked through (10 or so minutes). Season lightly with salt and pepper, transfer to a bowl and set aside. 

Add another 1/2 Tbs. butter to the frying pan, then cook onion, shallot and celery together for about 5 minutes, until softened. Stir in the chopped herbs and the sherry and cook for another 2 minutes. Stir the mushrooms into this mixture, then set this aside. 

In a saucepan, heat 3 Tbs. of butter over medium-high until foaming. Stir in the flour to make a roux and cook for about 2 minutes. Then whisk in the milk and chicken stock, bit by bit, to make a smooth sauce. Cook, stirring, until just slightly thickened (another minute or two). Then add the lemon zest and season with salt and pepper to taste. 

Flake the tuna and combine the tuna, the white sauce, the mushroom-onion mixture, and the noodles all together. Grease and 8X8 inch baking pan and transfer the casserole mixture into it. 

In a small pan, melt the last Tbs. of butter. Stir in the minced garlic and the panko breadcrumbs and cook, stirring, until the panko is golden brown. Sprinkle this all over the casserole. Put the casserole in the oven and bake until it is bubbly, about 30 minutes. Serve.

Caramelized Onion Soup

Ingredients:

3 pounds onions; thinly sliced

4 tablespoons of butter

1 cup of Balsamic Vinegar

2.5 cups of veggie broth

salt

pepper

Directions

Combine onions, butter and vinegar in Crockpot. Cover and cook on low for 8 hours.

Pour cooked onions with juice into large pot. Add 2.5 cups of broth. Salt and pepper to taste. Cook on medium to low heat until simmering.

Baked Garlic Cheese Grits

Ingredients:

6 cups of vegetable broth

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 cups regular grits

16 oz. cheddar cheese, cubed

1/2 cup milk

4 large eggs, beaten

1/2 cup (1 stick) unsalted butter

8 oz. grated sharp white cheddar

Directions:

Preheat oven to 350 degrees. Grease a 4-quart casserole dish.

Bring the broth, salt, pepper and garlic powder to a boil in saucepan. Stir in the grits and whisk until completely combined. Reduce heat to low and simmer about 8-10 minutes (until grits are thick). Add the cubed cheddar and milk; stir. Gradually stir in the eggs and butter until combined. Pour the mixture into the dish.  Sprinkle with the white cheddar and bake for 35-40 minutes, or until set.

Southern-Style Pimento Cheese

Ingredients:

1 8-oz package of cream cheese

1 cup grated sharp cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup mayo

3 tablespoons pimentos, smashed

1 teaspoon grated pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

Directions:

Using the mixer, beat cream cheese until smooth and fluffy.  Add all of the remaining ingredients and bet until well blended.  Refrigerate.

Can be served as a dip or a sandwich spread.

Baba Ganoush

Ingredients:

2 pounds of Eggplant

3 tablespoons of lemon juice

1 teaspoon of salt

2 teaspoons of minced garlic

2 tablespoons of sesame tahini

1/2 cup of toasted pine nuts

1 teaspoon of olive oil

Directions:

Preheat oven to 400 degrees. 

Slice eggplants in half and place on a baking sheet. Sprinkle salt over exposed flesh and prick with fork. Let sit to sweat (30 minutes). Remove and extra moisture with a paper towel. Bake until tender (~25 minutes). Remove from oven and cool for a bit. Scrape out all flesh into the food processor.

Add all remaining ingredients and blend until smooth.

Refrigerate but best served at room temperature.

Serve with olive oils drizzled on top with pita chips.

Firefly's Barbecue Sauce

Ingredients:

5 strips of bacon

1/4 cup thick sliced garlic gloves

1/2 cup onion, chopped

1 large jalapeno pepper, chopped (seeds and all)

2 tablespoons tomato paste

1 tablespoon cajun spice (or any peppery rub)

1/2 teaspoon paprika

1/2 cup balsamic vinegar

1.25 cup beef stock or coffee

1/2 cup of white wine vinegar

1/4 cup maple syrup

1/4 cup soy sauce

2 cups ketchup

Directions:

In the large saucepan, cook bacon slowly until it starts to brown. Add garlic and jalepeno and cook until light brown. Add onions and cook until soft.

Add tomato paste and spice; cook a couple of minutes.   Add vinegar and cook a bit longer.  Add everything else and simmer for 25-30 minutes.

Strain into jar/container.