Time for another guest blog post from my friend, Denise! She and her husband are real rock stars when it comes to cooking creations, so it’s only fitting that she share some perfect post-Thanksgiving/pre-Christmas/winter month recipes!

Hi guys! You may remember me from my last guest blog post for Jessica, but if not, (hi!) my name is Denise Holman, I live in Charlottesville, VA with my husband, Stuart, and our 2 dogs and I absolutely LOVE to cook (See, here’s proof!)

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Jessica asked me to compile a few of my favorite recipes to share with you (you know, to assist in coming out of your tryptophan comas and getting into the Christmas spirit!) This time of the year surely is the most magical time of all – families come together to reminisce and share laughter, friends gather around to catch up and spread cheer. What better time to make some soul warming, crowd pleasing food?

One of my favorite pastimes, as you may guess, is having family and friends come over to our house for dinner.  I love gathering around in our kitchen, talking, and preparing a meal together. Here are a couple of recipes that are favorites in our household and perfect to eat during this time of the year.  They can also FEED and PLEASE a crowd!  So go ahead, invite your family and friends over, and try them out for yourselves.  If you want more, please follow me on Instagram @dholman – I am always happy to share a yummy recipe with a friend.

Cheese Tortellini & Italian Sausage Soup (serves 6-8) 

1 pound Italian-style organic sausage

• 2 cups chopped carrots
• 1 large onion chopped
• 1 heap­ing table­spoon chopped garlic
• 1/2 cup red wine (I usually use a Cabernet Sauvignon)
• 15oz. low sodium chicken broth
• 15oz. can kid­ney beans, drained and rinsed
• 30 oz. crushed or diced toma­toes (Italian Style are best)
• 12 oz. bag fresh cheese tortellini (Frozen also works – but isn’t preferred)
• 1 1/2 tea­spoons Ital­ian sea­son­ing
• Salt & pepper to taste
• 3/4 tea­spoon sugar
• Shredded or shaved Parme­san cheese for garnish

1. In a large, heavy, pre-heated pan, add Italian sausage – Break the sausage into about 1/2 inch chunks (try not to break them down further  as the larger bits are nice in this soup.)  Careful not to burn!  Cook the sausage until no longer pink and remove to a bowl and set aside.
2. In the large pot with the fond, (aka the brown bits left behind when you cooked the meat), add the onions and let cook on medium heat about 3–5 minutes  still tak­ing care not to brown what’s in the bot­tom of the pan too much.  When onions are slightly soft, add the gar­lic and let cook, stir­ring, for 2–3 minutes.
3. Next add the 1/2 cup red wine if using. If not using, add 1/2 cup of the chicken stock. Let liquid cook down by half, stir­ring and loos­en­ing up the fond from the bot­tom of the pan.
4. Add the chicken broth, car­rots, and the toma­toes. Let cook on medium at a slow boil for about 10 minutes, or until car­rots are just start­ing to soften.
5. Add the sea­son­ings, salt and pep­per, and sugar, and add back the sausage.  At this point you can either let it cool down and store it in the fridge until just before you want to serve, or, turn up the heat to medium-high and bring to a boil.
6. Add the tortellini and cook accord­ing to the time on the pack­age directions  maybe minus a minute to keep it al-dente. Add kid­ney beans and let warm through. Garnish with shaved Parme­san cheese and serve with crusty bread or side salad.  (Adapted from Secret Life of a Chef’s Wife)

 

Roasted Vegetable Enchiladas (6-8 Servings) 

• 1 poblano chile, cut into matchsticks
• 2 red bell peppers, cut into matchsticks
• 1/2 head of cauliflower, cut into 1/2-inch chunks
• 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 medium onion, halved and slivered
• 1 cup corn kernels, fresh or frozen
• 3 T heat-safe oil like grapeseed or coconut
• 1 1/2 tsp ground cumin
• 2 garlic cloves, minced
• salt and black pepper
• 1/2 cup chopped fresh cilantro
• 2 cups homemade or store bought salsa/pico de gallo
• 2 ounces baby spinach leaves (2 big handfuls)
• 9-10 corn tortillas, halved
• 2 cups shredded cheese (Cheddar-Monterey Jack blend)
• sour cream and thinly sliced green onions for garnish

1. Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
2. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
3. Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
4. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
5. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions. (Adapted from Perry’s Plate)

 

Beer Cheese Soup & Pretzel Rolls (4-6 Servings) 

 

Disclaimer: I ate the soup before I could snap a picture of it. Yes, it’s THAT delicious and perfect for a cold weekend!

• 3 Tablespoons Unsalted Butter
• 2 Carrots (Finely Chopped – Use your food processor)
• 2 Stalks Celery (Finely Chopped – Throw in the food processor at the same time as carrots)
• 2 cloves garlic, minced
• 1 small Onion, finely diced
• 1/2 Teaspoon Dry Mustard Powder
• Pinch of Cyenne Pepper
• Kosher Salt & Freshly Ground Pepper
• 3 Tablespoons All-Purpose Floru
• 2 Cups Chicken Stock
• 2 Teaspoons Dijon Mustard
• 1 teaspoon Worcestershire Sauce
• 1 bottle Pale Lager (Samuel Adams Light/Yuengling/Miller Life/PBR)
• 2 Cups Shredded Yellow Cheddar
• 1 Cup Shredded Gruyere (very important ingredient – no substitutions here)
• 1/2 Cup Half and Half

1. Melt butter in a Dutch oven or large pot over medium heat.
2. Add carrots, celery, garlic, onions, mustard powder, cayenne.  Sprinkle with salt & pepper.
3. Sweat the vegetables until tender (about 15 minutes)
4. Sprinkle the flour over vegetables and cook, stirring continuously (about 1 minute)
5. Pour in the stock, mustard, and Worcestershire, and simmer until the veggies are very soft (about 15 minutes).
6. Add the ale, simmer about 5 minutes.
7. Add the cheddar, gruyere, and half and half.  Stir until melted through and smooth. Adjust the seasoning, and serve immediately with pretzel rolls.  (Adapted from Ezra Pound Cake)

 

Pretzel Rolls (8 Rolls) 

(Also adapted from Ezra Pound Cake – Be sure to check out all of the delicious things you can do with Pretzel Rolls via!)

• 2 3/4 Cups Bread Flour
• 1 Envelope Quick-Rising Yeast
• 1 Teaspoon Salt
• 1 Teaspoon Sugar
• 1/2 to 1 Teaspoon Celery Seeds
• 1 Cup + 2 Tablespoons Hot H20
• Cornmeal
• 8 Cups H20
• 1/4 Cup Baking Soda
• 2 Tablespoons Sugar
• 1 Egg White, Beaten
• Coarse Salt

1. Combine bread flour, yeast, salt, sugar and celery seeds in food processor and blend. Slowly pour hot water into the feed tube, adding enough water to form smooth elastic dough (If you do not have a food processor, you may use a mixer for this step).  Process 1 minute to knead.
2. Place the dough in an oiled bowl and cover to let rise in a warm area for about 40 minutes. The dough should double in size.
3. Cover a baking sheet with parchment paper and set aside.  Punch dough down and knead on a floured countertop until smooth.
4. Divide the dough into 8 pieces, forming each dough piece into a ball.  Place dough balls on prepared baking sheet, flattening each slightly.  Using a serrated knife, cut an X into the top center of each dough ball.  Cover with a towel and let dough rise until almost doubled in side (about 20 minutes).
5. Preheat your oven to 375
6. Cover a second baking sheet with parchment and sprinkle it with cornmeal (just enough to cover the surface).
7. Bring 8 cups of hot H20 to a boil in a large saucepan.  Add baking soda and 2 tablespoons sugar.
8. Add as many rolls that can fit (without touching) to the saucepan and cook 30 seconds per side.  Using a slotted spoon, transfer the rolls to the prepared baking sheet – arranging X side up.  Repeat with the remaining rolls.
9. Brush rolls with egg white glaze and sprinkle generously with coarse salt.
10. Bake rolls until brown (25 minutes) and transfer to racks to cool.

 

THANKS A MILLION for guest blogging again, Denise! I love your cooking instagrams and hope I can come to your house for dinner sometime. I really appreciate you taking the time to share. 🙂