28. November 2009 by Gennyfer.

Seed the pomegranate in a bowl of water. Pick through carefully to remove all the bitter white membrane. If the pomegranate is particularly sour you may want to add extra sugar to the recipe.

1 bag of cranberries

2 blood oranges

Zest of one blood orange

3/4 cup brown sugar

2 TBS butter

2 tsp corn starch

1 large Pomegranate seeded

Juice the oranges.

In a small bowl whisk corn starch & 3 TBS orange juice.

Heat remaining juice & butter on medium heat in a saucepan.

When butter is melted whisk in cornstarch mixture.

Stir in brown sugar until blended.

Add cranberries & zest stirring frequently until cranberries pop.

Pour in to serving bowl. Let cool for 10 minutes. Stir in pomegranate seeds.

Serve warm or chilled.

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10. May 2009 by Gennyfer.

Start with the potatoes.

Rosemary Roasted Potatoes

6 red potatoes cubed

2 Tbs Olive Oil

2 tsps Crushed Rosemary
2 tsps Paul Prudhomme’s Meat Magic (this is the most perfect seasoning ever IMO)

Salt & Pepper to taste.

Pre-Heat oven to 375

Mix ingredients in a large bowl to coat the potatoes. Spread potatoes on a baking sheet. Set aside bowl.

Bake potatoes 30 - 45 minute turning every 15 minutes until fork tender. Broil the potatoes for 3 - 5 minutes turning once to get them browned & crispy.

Kielbasa Frittata

1 lb Keilbasa cut in to bite sized pieces

8 oz frozen peppers & onions.

8 eggs

1 cup shredded cheddar cheese

Parmesan Cheese

Salt & pepper to taste.

Cook kielbasa on high in a pan with a 1/4 cup of water. Stir frequently. After about 3 minutes add onions and peppers. Stir frequently. Cook until most of the liquid is gone before adding the eggs.

Meanwhile, beat eggs in the bowl saved from the potatoes. Add cheddar cheese to the eggs. Pour egg mixture in to kielbasa pan, turn the heat down to low. Stir to evenly mix. Sprinkle with Parmesan Cheese, salt, and pepper. Broil for 2 - 3 minutes.

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