What Are You Doing New Year’s Eve?

A New Year Serenade for you 🙂  https://youtu.be/w-Syup6p88I

I found a ham in the freezer and decided to make that NYE dinner. So after some brainstorming, I concocted a glaze with my mom, with her not knowing there was hoisin in the mix. (I say that because she is very hesitant to try new things…) Then, I remembered this stuffing, or dressing as Emeril calls it, that a friend of mine had made. So now I have an Asian influenced ham and a Cajun stuffing. Casian! I thought I was so clever until trying to make a seasoning for the next side dish. Turns out there is already a culinary Cajun-Asian trend. wah-wah

Andioulle Cornbread Stuffing

Inspired by Emeril

serves 8 to 16

Cornbread

  • 1 8.5oz package cornbread mix, like Jiffy
  • 1 5.3 oz plain nonfat Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 6 Tbsp water, add 1 Tbsp more if needed
  • 1/4 cup yellow cornmeal20151231_173316
  • 1/4 cup  flour, ap or ww
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne

Mix-Ins

  • 1/2 teaspoons light butter spread
  • 1/2 pound andouille chicken sausage, slice length wise, then into 1/2in half-moons
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped fennel
  • 1 cup chopped bell peppers
  • 1 tablespoon minced garlic
  • 3 slices light-style bread, torn into 1/2-inch pieces
  • 1/2 cup chopped green onions/scallions
  • 1/3 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1/2 cup liquid egg substitute
  • 2 cups reduced fat reduced sodium chicken stock

Preheat the oven to 400F. Combine all the cornbread ingredients into a bowl and mix well. Transfer into an 8×8 baking dish either sprayed with non stick cooking spray or lined in parchment paper. Bake for 25 min. Remove and allow it to completely cool. Meanwhile, work in the rest of the recipe.

In a large skillet, cook the sausage, onions, celery, bell peppers, garlic, with the buttery spread and 2 Tbsp water. Cover with a lid and let them sweat for about 5 minutes. Remove from the heat and transfer to a large bowl to cool.

When your cornbread has baked and cooled*, with your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and egg substitute, and mix well with your hands. Add broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.

Preheat the oven to 350F. Transfer to a 9×13 baking dish that has been sprayed with nonstick cooking spray. Cover with aluminum foil and bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes

20151231_184941.jpg

*I typically make the cornbread the day before and crumble just before mixing. I tear the bread, as well, the day before, so it has time to become stale.

Nutrition (1/8 of recipe):

Calories:312, Fat: 9g, Sat. Fat: 3g, Cholesterol: 40mg, Sodium: 1657mg, Carbs: 35g, Fiber: 5g, Sugars: 11g, Protein: 17g

Hoisin Ham Glaze

serves one 8lb ham20151231_172417.jpg

  • 1 can diet ginger ale*
  • 1/4 cup Hoisin sauce
  • 3 Tbsp sugar free maple syrup
  • 3 Tbsp BBQ sauce
  • 2 Tbsp Splenda brown sugar
  • 3/4 tsp mustard powder (Coleman’s is the best!)
  • 3/4 tsp red pepper flakes

*I have made like with diet cola, and it is still delicious. I just cut back on the hoisin by a tablespoon, as the cola already has a syrup-type heaviness.

Combine everything into a small sauce pan. Bring to a boil, then reduce heat to simmer until it thickens to your liking. Than glaze away.

I like to use half for the first glaze, then re-glaze with the remaining towards the end of the bake, so to get the caramelized edges!

20151231_184944.jpg

I know greens are supposed to bring luck in the New Year, so I whipped out a bag of broccoli rabe from the freezer. (I know, Italian greens… We had a multi-cultural New Year!) I wound up trowing tons of garlic, julienned sweet peppers and onions, toasted sesame seeds, teriyaki and soy sauces, red pepper flakes, and come cajun seasoning into the mix. They went pretty quickly!

20151231_195411.jpg

What leftovers?

How do you bring in the New Year? Family Traditions? Superstitions?

Here’s a whole list of superstitious foods to bring in the New Year, compliments of Wholefoods, some of which I may actually do…

5 Foods To Serve For A Lucky New Year20151231_190902

Pork and Winter Greens…  check!

Of course, us Guidos, bring in the New Year with a shot of Homemade Sicilian Sunshine AKA Limoncello!

Salute!

 

 

 

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