Brunswick Stew

It's tradition in the Nord household to cook Brunswick Stew following Thanksgiving. We use as many Thanksgiving leftovers as possible to make up this southern soup. The stew is absolutely delicious and flavorful in many ways. There is a little bit' of sweetness, spiciness, saltiness and smokiness. There are quite a few ingredients, but the meat, potatoes and corn come from leftovers, and most of the remaining ingredients are common kitchen spices. This recipe is also great to make following other holiday meal gatherings. The day after Christmas would be an excellent time to make Brunswick, assuming you may have some ham leftovers. You can freeze it, store it, and even ship it. Zach's Dad packed us up a frozen wrapped container to travel with us back to Miami after our Jersey Thanksgiving. No spills or leaks in the suitcase! It tasted just as wonderful, miles away from where it was originally crafted and cooked. There are many versions of the recipe out there online. Our stew recipe comes from Uncle Malcolm. Hope you enjoy! xo RCN

Brunswick Stew

In large pot, combine the following over low heat:

1/2 Cup Butter

3 Cups Chicken or Turkey

3 Cups Diced Potatoes

2 Cups Pork or Ham

1 Cup Diced Onion

2 Cans Swanson Chicken Broth

2 Cups Stewed Diced Tomatoes

1 Can of Corn (can be frozen)

1 Can of Peas (can be frozen)

1/4 Cup of Liquid Smoke

In a large sauce pan combine the following over medium heat:

1/4 Cup Butter

1 3/4 Cups Heinz Ketchup

1/4 Cup Brown Sugar

1/4 Cup Yellow Mustard

1/4 Cup White Vinegar

2 Tbls Worcestershire

1-2 Tbls Tabasco

1 Tbsl of Liquid Smoke

1 1/2 tsp of Lemon Juice

1/2 tsp of Crushed Red Pepper

1 1/2 tsp of Minced Garlic

1 tsp of Black Pepper

Once the sauce is hot, pour into the large pot and simmer until potatoes are tender. Recipe makes enough for a large family, second helpings included.

Open Face Prosciutto And Pear Sliders

Not only is this recipe delicious, but super simple. You can double or triple as needed if you have a large crowd, or do what I do and serve this as is for a dinner for two.  Works great if you are feeding only a few people as an appetizer, especially if you are serving other apps on the menu.

What you need:

1/4-1/2 lb of thinly sliced prosciutto from deli (I love Whole Foods Market options)

1 Bosc pear

1 tsp Olive Oil

1 small bag or box of baby arugula (this will be more than enough)

Balsamic glaze

8 oz Philadelphia Cream Cheese (you will not use entire container)

1 French baguette

Ground pepper to taste

Cut bread into 1/2" slices.  Toast in toaster or conventional oven for a few minutes until the bread browns or feels crunchy to the touch.  While the bread toasts, cut the pair in thin slices from top to bottom and then halve them.  Place olive oil on medium heat in medium size saucepan.  As pan heats add pear slices until they cook and are softened.  Be sure to turn heat down to low as oil gets hot and be careful the pear edges do not burn too quickly- they do heat up fast! Remove pears from heat.  Spread a schmear of cream cheese on toasted baguette slices and then place 1-2 pear pieces on top.  Fold and fit a half slice of prosciutto.  You can always add a little more meat to each piece once you add the half slices to every piece of bread.  Top each slider with a few pieces of baby arugula and then drizzle the balsamic glaze on top.  I usually add the glaze in one direction and then add another drizzle on top in the other direction.  Lastly, add a crack of ground pepper to taste.  Yum! xo RCN

Pink Soup, Yes Please!

It has been mighty warm down here in southern Florida this summer.  The heat tends to make it difficult to eat warm meals, but I love soup.  I have been on a mission to find a recipe that sounds delightful, fresh, and light.  The recipe that I keep wanting to try is Ina Garten's Summer Borscht.   I made up my mind and decided to make this for dinner.  I served the chilled soup along with tuna salad sandwiches on the yummy french bread pictured above.  For a first timer it did take me a chunk of the afternoon to make, including the chill time of four hours, but it was well worth it.  I think I won Zach over tonight.  Link below for the original recipe from Food Network.

xo RCN