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Simple and DeliciousSimple and Delicious

Simple and Delicious December/January 2019

Simple & Delicious helps busy home cooks get their meals on the fast track—and save both time and money—with easy dishes that fix up quick.acked with 150+ recipes and tips in every issue, you'll enjoy tons of easy, irresistable dishes and fast-to-fix meal ideas...a full color photo of every finished recipe...and so much more!

Country:
United States
Language:
English
Publisher:
Trusted Media Brands Inc.
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IN THIS ISSUE

access_time1 min.
merry memories

There’s something to be said about starting new traditions, but this time of year, it feels so comforting to nestle into nostalgia—from the food we wait for all year to the friendly faces we share it with. For many of us, it means Grandma. She’s always brought her best at the holidays, and we celebrate some great Grandma hits beginning on page 70. Gingerbread makes a comeback, too, and you’ll find clever new ways to love it all over again on page 78. Of course, it’s exciting to look to the future, too. So we’ve devoted a whole special section to the food, drinks and fun that set you up for the best New Year’s yet (page 45). Cheers to all!…

access_time1 min.
dena ahlers

Growing up I loved snowstorms, sledding and ice skating. Now I like cozying up with a big hot chocolate. Here are more ways I enjoy the season: Christmas is my favorite holiday, and I drive my family crazy with all the Christmas music I play—but they won’t let me play it until after Thanksgiving. I plan to watch my favorite Christmas movies this year with a glass of Judy Batson’s Finnish Mulled Wine (page 106). My son and I started the tradition of making Christmas cutout cookies together when he was just old enough to be able to decorate them. He’s 15 now, and we still look forward to it every year. I hope that one day when he has a family he’ll carry on the cookie-making tradition with them. I love holiday…

access_time27 min.
supper stars

1 Cacciatore Chicken Breasts This easy recipe is my quick version of traditional chicken cacciatore. Serve the tasty sauce and chicken over rice or noodles. To lower the sodium, use garlic powder instead of garlic salt. —JoAnn McCauley, Dubuque, IA Takes: 30 min.• Makes: 2 servings 1/2 medium onion, sliced and separated into rings 1/2 medium green pepper, sliced 1 Tbsp. olive oil 2 boneless skinless chicken breast halves (5 oz. each) 3/4 cup canned stewed tomatoes 2 Tbsp. white wine or chicken broth 1/4 tsp. garlic salt 1/4 tsp. dried rosemary, crushed 1/8 tsp. pepper 1. In a large skillet, saute onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook the chicken over medium-high heat until juices run clear, 4-5 minutes. Remove and set aside. 2. Add the tomatoes, wine, garlic…

access_time3 min.
on the side

Roasted Peppers & Cauliflower 1 medium head cauliflower, broken into florets • 2 medium sweet red peppers, cut into strips • 2 small onions, cut into wedges • 2 Tbsp. olive oil• 1/2 tsp. salt• 1/2 tsp. pepper• 1 Tbsp. grated Parmesan cheese• 1 Tbsp. minced fresh parsley • Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. Stir; roast until vegetables are tender and lightly browned, about 10 minutes longer. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley. Serves 6. —Cheryl Wilt, Eglon, WV Mashed Cauliflower 1 medium head cauliflower, broken into florets • 1/2 cup shredded Swiss cheese• 1 Tbsp. butter• 3/4 tsp. salt• 1/4 tsp. pepper• 1/8 tsp.…

access_time4 min.
clink-worthy cocktails

Vanilla Bean Fizz Homemade vanilla syrup adds a cozy touch to champagne. Save the beans to make vanilla sugar: Dry overnight and mix into 2 cups sugar in an airtight container. —Taste of Home Test Kitchen Prep: 10 min. + cooling Makes: 8 servings 2 cups water 1 cup sugar 4 vanilla beans, split 4 cups champagne, chilled 1. In a small saucepan, bring water and sugar to a boil. Add vanilla beans. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; cool to room temperature. Remove beans. 2. For each serving, pour 1/4 cup vanilla syrup into a champagne flute; add 1/2 cup champagne. 3/4 CUP 137 cal., 0 fat (0 sat. fat), 0 chol., 0 sod., 26g carb. (25g sugars, 0 fiber), 0 pro. Pomgaritas Pomegranate juice gives a tart and tasty twist for…

access_time7 min.
good morning brunch

Dill Bloody Marys With a nice amount of pepper and just enough dill from the pickle, these Bloody Marys are sure to please. —Jay Ferkovich, Green Bay, WI Takes: 10 min.• Makes: 2 servings SALTED RIM (OPTIONAL) 1/2 tsp. each coarse salt, celery salt, ground cumin, granulated garlic, paprika and ground mustard 3 Tbsp. dill pickle juice BLOODY MARY 1 1/2 cups Clamato juice, chilled 1/4 cup vodka 2 Tbsp. dill pickle juice 1 Tbsp. Worcestershire sauce 1/4 tsp. celery salt 1/8 to 1/4 tsp. pepper 1/8 tsp. hot pepper sauce Ice cubes 2 celery ribs 2 pepperoni-flavored meat snack sticks 2 dill pickle spears 2 each pitted ripe and green olives 1. If desired, to make salted rim, combine the spices in a shallow dish. Add 3 Tbsp. pickle juice to another shallow dish. Dip rims of…

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