The weather here at StoneGable is quintessential Christmas! It snowed all day yesterday and was frigid. So, when I got up this morning there was a layer of fluffy snow on everything. So pretty. Cold and snow make me want to cook soups and stews and warm food that is delicious and feels cozy! Even if you don’t have snow or cold where you are I think you will love this week’s almost-Christmas recipes! YUM! Here’s what’s on the menu…
Today on our podcast Decorating Tips And Tricks we are talking BEING BRAVE WHEN YOU DECORATE. What we mean is to do what YOU love and don’t get stuck! This is a very worthwhile and practical home decor episode!
Listen below to episode #138…
You can listen to any episode of DTT on the podcast app of your smartphone. Or go HERE to listen!
Make sure you stop by all the featured foodie blogs on this post and check them out. They are amazing!
I think winter Sunday’s are the most perfect days to make a pot roast. First, they are warm and delicious and make a home smell scrumptious. And they are so so easy to make! Not only do you get wonderfully tender meat but veggies and potatoes to go along with it! And you just might have leftovers!
Here’s my recipe for perfect pot roast.
It’s hard to find a really succulent pork chop these days. They are now so healthy that all the flavor has been bred out of them! I have a local butcher that can get me great chops! You should look for one too! I always buy bone-in and adjust the recipe accordingly. Bone-in pork chops take a little longer to cook but the flavor is worth the extra time.
- ONE PAN FRENCH ONION SMOTHERED PORK CHOPS
- MASHED POTATOES
- BRAISED BRUSSEL SPROUTS
This dish will definitely satisfy my love of all TEX/MEX food. And it’s so easy! Thanks to Seasoned Mom for this delicious and popular recipe!
I like to cook off boneless chicken breasts and thighs in big batches. Once they are cooled I chop them up and freeze them in 2 cup packets. It’s so easy to grab a pack out of the freezer when a recipe calls for cooked chicken!
- KING RANCH CASSEROLE
Don’t wait for a special occasion to eat filet! It’s so easy to make especially if it’s sous vide. The best steak you have ever had in a restaurant was probably sous vide. Sous vide is French (of course) for “under pressure” but there is no pressure involved. A heating and circulating element is attached to the side of a pot and the sous vide heats the water to the preferred temperature. No stove or cooktop needed!
The steaks along with any flavorings are put in a baggie and sealed, clipped to the side of the pot and gently cooked in the water bath to the perfect doneness all the way through.
When the steaks are done I take them out of the baggies and quickly sear them on a hot cast iron pan.
- GARLIC AND HERB BUTTER SOUS VIDE FILET MIGNON
- CHEESY POTATO CAKES FROM LEFTOVER MASHED POTATOES
- WILTED SPINACH WITH CURRENTS AND BALSAMIC VINEGAR
If you make one thing this week, chicken noodle soup should be it! This is a heritage recipe that has been passed down from generation to generation. My precious Nani taught me how to make this!
I’m all for digging into anything with a Greek or Mediterranean flair! This cod sounds amazing!
- GREEK STYLE BAKED COD WITH LEMON AND GARLIC
- NANI’S SAUTEED RICE
- ROASTED ROOT VEGETABLES
Tonight’s recipe is one of the very first posts I ever did back in fall of ’09! The photography is dreadful but the recipe is just wonderful! This recipe is a winner because of a very special secret ingredient! It’s a must try for a cold winter’s night!
- HAM AND BEAN SOUP
- ASSORTED CHEESES
TREAT OF THE WEEK…
I’ve made this cookie for decades! I’ve tried so many other sugar cookie recipes and keep coming back to this one! I’ve done all the experimenting for you… this IS the best!!! But beware, they are addictive!
Here’s hoping you have a scrumptious week! xo