Happy Holidays!

Happy Holidays to our customers and friends!

So True!

Swedish Chocolate Balls

The 80/20 Rule is like made for the Holidays. Time to enjoy some goodies. Here is a favorite and a must on the smorgasbord - Swedish Chocolate Balls.

Ingredients

• 4 cups regular rolled oats
• 1 1/4 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 cup butter or margarine, softened
• 2 tablespoons strong coffee
• 1 teaspoon vanilla extract
• 1/3 cup coconut flakes

Directions

1. Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee and vanilla until thoroughly blended.
2. Place the coconut flakes in a small bowl.
3. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes and place on a plate.
4. Place the balls in the refrigerator for about 2 hours to become firmer.
5. Serve and enjoy!

(The Chocolate Balls will last for about a week in the fridge so they can be made in advance for the Holidays)

Beef Filet Steaks with Horseradish Sauce

Ingredients

• 4 beef tenderloin steaks (2 inch thick)
• Salt and pepper
• 3 tbsp of butter
• 2 tbsp of flour (almond, coconut, soy or all purpose)
• 1 ½ cups of milk (2%, reduced fat or regular whole milk)
• ¼ tbsp of prepared horseradish
• 2 tbsp of chopped chives
• ½ cup of cooking sherry (optional)
• Couscous
• Shredded carrots

Directions

1. Pre-heat oven to 375° degrees.
2. Season meat with salt and pepper.  Heat an oven safe nonstick pan on high heat and sear the meat for 3 minutes on each side to caramelize the beef.
3. Transfer the pan to the oven and cook for 8 to 15 minutes for medium rare to well done meat.
4. Cook the couscous following the directions on the packaging.
5. As meat cooks in the oven, melt 2 tablespoons of butter in a medium sauce pan.
6. Combine flour with melted butter and cook for a minute.
7. Add milk and whisk until sauce starts to thicken.
8. Add horseradish, chives, salt and pepper.
9. Stir to incorporate all ingredients evenly, transfer sauce to serving dish.
10. After meat cooks to desired doneness, remove from oven and transfer to serving platter.
11. Return pan to stove and deglaze over medium-high heat using cooking sherry.  Add the remaining butter and pour drippings over steaks to serve.
12. Serve with the couscous and shredded carrots.

Enjoy!

Stellibell cooking tips

Anytime you are using raw onions in a salsa or guacamole and you are not going to eat it right away, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa/guacamole.

So true!

Reusable Paper towels

16 Reusable Paper towels made from 100% cotton flannel. We love environment friendly products that are useful AND pretty!

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Blueberry Smoothie

Yes, it is cold outside, but still not too cold for a vitamin-packed smoothie. Here is another favorite recipe. What is yours?

Ingredients

• 1 cup blueberries
• 2/3 cup plain greek yogurt
• 1 tbsp fresh lemon juice
• 2 tbsp orange juice
• 1/2 tsp vanilla extract

Directions

 

1. Mix all together in a blender and mix until smooth.

Enjoy!

Quick & Healthier Pasta Carbonara

Ingredients

• 2 boneless, skinless chicken breasts
• 8 oz whole-wheat linguine
• 3 cups mixed frozen vegetables
• 2 large eggs
• 2/3 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 tsp fresh ground black pepper
• 1/8 tsp fine sea salt
• Shredded carrots

Directions

1. Finely grate the Parmesan cheese and set aside.
2. Finely mince the garlic and set aside.
3. Rinse the chicken, pat dry and cut into ½ inch pieces.
4. In a medium nonstick skillet over medium-high, cook chicken, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer to a large bowl; set aside.
5. In a large pot of boiling water, cook pasta according to package directions. Stir in vegetables 2 minutes before pasta is al dente (very slightly chalky in the center).
6. While pasta is cooking, add egg, cheese, garlic, pepper and salt to the bowl with chicken, stirring to combine.
7. Reserve 1/2 cup pasta-cooking water, then drain pasta. Immediately add pasta and 1/2 of reserved pasta water to chicken mixture, tossing to combine.
8. Add more pasta water, as desired. Serve immediately with the carrots.

Enjoy!

Stellibell cooking tips

Our cooking tip this week is an important one, especially around the holidays when the stress can reach the kitchen with a lot of meals to prepare – Gather friends, turn on some music, grab your favorite beverage and enjoy your time in the kitchen! Have fun!