BAKED BRIE WITH PECANS, DRIED CRANBERRIES, & POMEGRANATE SEEDS

This is a delicious appetizer to serve during the holidays.

8 oz round of Brie cheese

¼ cup honey

2 T balsamic vinegar

¼ cup dried cranberries

¼ cup chopped pecans

¼ cup pomegranate seeds

Place cheese on a parchment lined baking sheet and place in a 350-degree oven for 6 to 8 minutes, just to soften.

In a small saucepan, over medium heat, simmer the honey, vinegar, cranberries, pecans, and pomegranate seeds for 5 minutes.

Place cheese on a serving plate and spoon sauce over the cheese and serve with crackers.

TWICE BAKED CHEESY POTATOES

Who doesn't love twice baked potatoes with cheese and bacon? My son and daughter love these at Christmas with a prime rib roast and Yorkshire Pudding. I just served these with pork chops and a big green salad. 

4 baking potatoes (Russet)

4 slices bacon
4 T unsalted butter softened 
2 cups grated sharp cheddar cheese or combination of cheddar and gruyere 
¼ cup whole milk 
¼ cup sour cream or plain Greek yogurt

4 scallions, thinly sliced
¼ t paprika
¼ t granulated garlic

Sea salt and finely ground black pepper 
Chives for garnish, optional

Preheat oven to 375 degrees F.

Scrub potatoes with a brush under cold running water.

Dry potatoes with paper towels and brush with a little avocado oil or other vegetable oil. 
Stick the tines of a fork into the potato in a couple of areas.

Place potatoes on a baking sheet and bake in the oven for 1 hour.

Meanwhile, cook bacon until crisp then crumble and set aside.

Let potatoes cool for 15 minutes then place potatoes on a cutting board and cut potatoes in half lengthwise. 
Scoop out most of the flesh with a spoon and place in a bowl.

Mash with a potato masher then stir in the butter, most of the cheese, milk, sour cream or yogurt, scallions, and half of the crumbled bacon.

Season to taste with salt and pepper and stir to combine.

Spoon back into the potato skins, top with the rest of the cheese and bake in the oven until cheese is melted and lightly brown, about 20 minutes.
Remove from the oven and top with the rest of the crumbled bacon and garnish with a few chives, if desired.

Serves 6 to 8

CLAMS, CHORIZO, & BEANS STEW

Here is a Spanish inspired clam dish. The chorizo gives the stew a robust flavor.

½ lb dry-cured Spanish chorizo, sliced

1 yellow onion, finely diced

3 cloves garlic, minced or pressed

1 14-oz can fire roasted tomatoes

1 14-oz can Great Northern beans, rinsed and drained

1 cup dry white wine

1 lb fresh small clams, cleaned

½ t red pepper flakes

¼ cup finely chopped Italian parsley, divided

Extra-virgin olive oil

Place a paella pan or large cast-iron skillet fitted with a lid over medium heat.

Add the chorizo and cook until crisp.

Add the onion and cook another 5 minutes.

Add the garlic and cook another minute.

Add the tomatoes, beans, and wine.

Simmer 10 minutes until the liquid is slightly reduced

Scatter on the clams, red pepper flakes, and half of the parsley.

Cover with a lid and cook until clams have opened, about 5 to 7 minutes.

Ladle into 2 warm soup bowls and garnish with the rest of the parsley.

Drizzle with a little extra-virgin olive oil.

Serve with crusty bread.

Serves 2