Doing some holiday entertaining this Christmas & New Year’s? We’ve got you covered with these three recipes:
Chorizo Topped Mexican Pizzas
8 ounces chorizo sausage
1 cup deli-fresh chunky salsa with corn and beans
Nonstick cooking spray
4 7 inches flour tortillas
1 cup shredded Mexican-style four-cheese blend (4 ounces)
1 avocado, halved, pitted, peeled, and sliced
4 green onions, chopped
1/4 cup snipped fresh cilantro
Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.
Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.
Nutrition Facts (Chorizo-Topped Mexican Pizzas)
Per serving: 588 kcal cal., 41 g fat (15 g sat. fat, 4 g polyunsaturated fat, 16 g monounsatured fat), 75 mg chol., 1242 mg sodium, 31 g carb., 6 g fiber, 2 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet
Black Forest Cherry Cake Roll
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 cup frozen, pitted tart red cherries
1 1/2 teaspoons cherry liqueur or brandy
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1/3 cup sugar
2 tablespoons water
2 slightly beaten egg yolks
1 1/2 teaspoons cherry liqueur or cherry brandy (optional)
1/2 teaspoon vanilla
1/2 cup unsalted butter, softened
1/4 cup semisweet chocolate pieces, melted and cooled
Chocolate curls (optional)
For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool.
For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
Bake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.
Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat. Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.
To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over butttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours.
To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired. Makes 15 servings.
From the Test Kitchen
Bake, roll, and cool cake as directed. Place cake, with towel, in large airtight container or wrap well with foil. Chill up to 24 hours. Let stand about 30 minutes at room temperature before unrolling and filling.
Nutrition Facts (Black Forest Cherry Cake Roll)
Per serving: 195 kcal cal., 10 g fat (5 g sat. fat, 103 mg chol., 40 mg sodium, 24 g carb., 1 g fiber, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet
Easy Roasted Potatoes
3 medium round red or white potatoes (1 pound), cut into eighths, or 10 to 12 tiny new potatoes (1 pound), halved
2 tablespoons olive oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
1 clove garlic, minced
Place potatoes in a greased 9x9x2-inch baking pan. In a small bowl combine oil, onion powder, salt, pepper, paprika, and garlic. Drizzle oil mixture drizzle over potatoes, tossing to coat. Roast, uncovered, in a 325 degrees F oven for 45 minutes. Stir potatoes; bake for 10 to 20 minutes more or until potatoes are tender and brown on the edges.
Makes 4 servings.
Nutrition Facts (Easy Roasted Potatoes)
Per serving: 146 kcal cal., 7 g fat (1 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 154 mg sodium, 19 g carb., 2 g fiber, 2 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet