Hello dahl faces! Hope everyone had a very Merry Christmas! I wanted to share some random recipes with you that we enjoyed over the month of December at the Dahl house & hopefully give you some good ideas to make for the New Year!

I have a confession that I needed an intervention a few years back when I discovered Williams Sonoma Peppermint Hot Chocolate. Best tasting, highest quality hot chocolate I’ve ever had. I was in trouble. Before Christmas and before it goes on sale…I was spending $20 a can, powering through a can every few days. Yep…I was becoming quite the fatty who couldn’t afford her mortgage & spending almost as much on hot chocolate as I was on my car payment hahaa I can’t not laugh when I think about how almost true that really was. It was THAT good! I was addicted. I’ve since then discovered 2% milk & seeked helped with several sessions of therapy, gone through my Williams Sonoma Hot Chocolate withdrawals & I am cured…kinda

So of course I’ll start with my obsession so you can start the day off right with William Sonoma Hot Chocolate but don’t get addicted like me! They have really yummy flavors for the season too- Salted Caramel, Classic, Gingerbread & of course my favorite PEPPERMINT! And now it’s on SALE! YAY!

www.DahliciousDahlhouse.com

I posted this picture to my insta & promised I’d share how to make the Snowman Marshmallows. They are super easy! You will need:

• Melted Chocolate
• Orange Icing/Frosting
• Cake Pop Stick w one pointed edge & one flat edge
• Marshmallows

Put the chocolate & orange frosting on a plate. Cut the marshmallows in half so they will float upward. Decorate their little snowman faces. It’s SO fun to drink & kids love it! Our mugs are courtesy of Williams Sonoma too.

 

 

 

William Sonoma Hot Chocolate on SALE! And get your monogram mug too! They are so cute & vintage. So glad my husband surprised me with these for Christmas…I’ll be drinking out of mine year round.

 

 

 

 

 

 

 

BREAKY…

My husband said this recipe is his favorite Huevos Rancheros he’s ever had. Makes me happy because that’s his favorite breakfast dish.

 

 

 

 

 

 

 

 

 

 

 

Serves 4

Ingredients

• 2 small roma tomatoes
• 1 small onion
• 1 small jalapeno pepper, chopped & seeded
• 2 cloves garlic smashed
• 1/2 teaspoon green hot sauce
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 can black beans, drained and rinsed & somewhat mashed
• 4 large eggs
• baby red pepper diced
• 4 6 -inch corn tortillas
• 1/2 cup crumbled feta cheese
• 1/2 cup crumbled cotija cheese
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh scallions
• 2 avocados

Directions

1. Prepare Salsa: Put tomatoes and onion in chopper. Add the 1/4 cilantro, jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste.
2. Heat a medium skillet over low heat with 2 teaspoons olive oil.
3. Flash fry the salsa in the oil until it thickens slightly, 1 minute. Remove to a bowl and set aside.
4. Add the beans to the same pan smashing slightly with a fork. Heat for 1 minute. Remove to bowl.
5. Meanwhile, heat the remaining 1 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
6. Prepare tortillas on the side in this order:
7. Spread beans to cover tortilla
8. place sunny side up egg on beans
9. pour salsa around eye of egg
10. sprinkle with diced red pepper, cheeses, herbs & sliced avocado on top
11. In large skillet, heat remaining 1 tbs of oil on med high
12. place finished decorated tortilla in oil, cover & fry until bottom is crispy & cheese is melted as much as these cheeses melt.
13. Serve with extra salsa on the side Mmmmmmm

 

LUNCH 

Tuna Melt on Kalamata Olive Loaf Bread

 

 

 

 

 

 

 

 

 

 

• 1 Can of solid albacore tuna
• Add mayo, diced onions, celery, Lowery’s seasoned salt, pepper & garlic to taste.
• Heat skillet with oil olive & sea salt.
• Spread on bread, sprinkle Sharp cheddar cheese on top (my husband likes relish on there too)
• Top with other slice of bread & place in skillet. Cover til cheese is melted & bread is toasted… then flip & repeat. It’s ridiculous.

Serve with a side of my secret recipe Cowboy Caviar as I like to call it …

 

 

 

 

 

 

 

 

Quinoa, Corn & Edamame Salad

• 1 cup red or multi colored quinoa cooked
• 2 ears sweet corn grilled
• 1 small red onion, finely diced
• 1 red bell pepper, cut in small dice
• 1/2 cup thinly sliced celery, from the tender inner stalks
• 1/2 cup fresh or thawed frozen edamame
• 1/4 cup of crumbled feta
• 1/2 cup chopped cilantro
• 1/2 cup chopped scallions

For the dressing:

• 2 tablespoons fresh lime juice
• 1 garlic clove pureed & a pinch of powdered garlic
• 1/4 olive oil
• Sea salt & ground pepper to taste

 

APPETIZER 

Caprese Pops

 

 

 

 

 

 

 

 

 

 

 

 

• Marinate 1 package of Bel Gioioso Bocconcini Fresh Mozzerella Pearls, cherry tomaotes or multi colored grape tomatoes & 1/2 cup pitted kalamata & castelvetrano olives with extra virgin olive oil, sea salt, garlic, ground pepper & slivered fresh basil
• Set aside skewers & whole leaves of basil to match the amount of sticks
• Stack tomato, basil & olive on skewer
• Drizzle with a balsamic reduction (optional)

 

 

 

 

SALAD

Kale Salad with Almonds, Parmesan cheese & Pomegranate seeds 

Directions

• Chop kale to almost shredded
• Add slivered almonds, pomegranate seed & grated parmesan cheese

Dressing

• 1/4 cup Tessemea’s lemon garlic olive oil 
• sea salt & ground pepper
• Toss & serve with parmesan

 

 

 

 

MAIN COURSE

 

One of my favorite pasta dishes done 2 ways…the first one is with spaghetti & second one with Ancini De Pe Pe, which means peppercorns in Italian. This pasta was one of my Nana’s favorites & mine too 🙂

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 lb pasta of your choice
• 2 cups of sliced baby portabella & porcini mushrooms
• 1/4 cups pine nuts
• 3 cloves of crushed garlic
• 1/4 cup olive oil
• 1/8 cup white wine (optional)
• 1/4 cup grated parmesan cheese
• 1 tbs of Williams Sonoma Wild Porcini Salt (a MUST- makes the dish!)
• 2 tbs fresh thyme
• ground pepper to taste
• shaved parmesan & fresh thyme for garnish

Directions

1. Cook pasta as directed
2. Heat skillet to med low heat & toast pine nuts.
3. Add onions, garlic, porcini salt, pepper, mushrooms & thyme. Saute for 3 minutes.
4. Remove from heat & add grated parmesan cheese
5. Drain pasta & add to sauce & serve. Garnish with shaved parmesan & fresh thyme.

 

 

Chicken Rollatini 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 thinly sliced chicken breasts
• 1 cup sauteed spinach
• 2 slices of honey baked ham
• 2 tbs of ground honey dijon mustard
• 1/2 cup panko breadcrumbs

Directions

1. Lay chicken breasts flat
2. Layer ham & spinach on & roll
3. Roll in honey mustard & sprinkle with panko breadcrumbs, salt & pepper
4. Lay crease side down in pan & secure with toothpicks
5. Bake at 350 for 20-25 minutes

 

DESSERT

 

Peppermint Brownie Cake Pops

 

 

 

 

 

 

 

 

 

My loverly frand Jessica Smith gave me her cake pop maker & I have been obsessed ever since. I want to eat everything in the shape of a ball now (don’t get weird on me 😉 stay focused on my faboosh food recipes) This is a super easy recipe to make & it’s a party pleaser for sure!

• Grab a box of brownie mix & mix as directed
• Add 1/4 tbs of pure peppermint extract to mix
• Bust out your cake pop maker & cook those little balls of sunshine for about 5-7 minutes
• Set aside & cool
• Crush some baby candy canes into sprinkles for dipping
• Meantime, melt Dolci Frutta brand chocolate in microwave as instructed
• Once cake pops are cooled, stick pops in them & dip in the chocolate, then dip in candy cane dust
• Rest on wax paper & let set in refrigerator
• Can be stored in tupperware up to a week

 

And I’ve saved the best for last…Williams Sonoma Peppermint Bark. There isn’t much I won’t do for this. I’d sell my husband on the black market for a few boxes of peppermint bark 😉 It’s another obsession of mine & it’s on SALE now. YAY! You’re welcome.

 

 

 

 

 

 

 

 

 

 

 

Hope y’all have enjoyed & let me know how it turns out if you try the recipes. Would love to hear from my dahls!

xoxo

N