January 9, 2018
Creamy Turkey Soup
1 turkey carcass, plus extra meat scraps
2 bay leaves
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1/2 c butter
1 c flour
2 c half-and-half cream
2 tsp salt
1 tsp chicken bouillon
3/4 tsp ground black pepper
2 potatoes, peeled and diced OR 1 c rice, uncooked
1. Place turkey carcass in large soup pot and cover with water. Add 2 bay leaves and bring to a boil. Reduce heat, cover and simmer 1 hour.
2. Remove carcass and let cool. Set aside 3 quarts of the broth. Remove turkey from bones and cut into bite-sized pieces. Add extra meat scraps to pile; set aside.
3. In soup pot, melt butter. Saute onions, carrots, garlic and celery until tender, about 4 minutes. reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add cream, salt, bouillon, pepper, potatoes or rice, remaining broth and reserved turkey pieces. Reduce heat; cover and simmer 30-35 minutes or until rice is tender (if using).
October 16, 2017
1 whole coconut
1/4 c water
3/4 c sugar
1 tsp salt
1. Bake coconut for 15 minutes at 350 degrees, let cool and crack open with a hammer. Remove meat of coconut in as big of chunks as you can from hard shell. Peel brown skin off meat with peeler. Use peeler to cut meat into thin strips (or use sharp knife) about an inch or two long.
2. Add coconut strips to medium saucepan, cover with water and boil 5 minutes. Drain. Place coconut back into saucepan and add 1/4 c water, 3/4 c sugar and 1 tsp salt. Bring to boil over medium heat. Lower heat to as low as it’ll go while still simmering. Stir constantly until syrup dissipates.
3. Spread coconut out on cookie sheet to cool, separating and opening pieces before they cool. Store in an air right container.
Slow Cooked Sweet Potato and Cauliflower Soup
1 lb fresh cauliflower, roughly chopped
1 lb sweet potato, peeled and cubed
2 c broth of your choice, though I used chicken
1 small onion, peeled and chopped
2 stalks green onion
2 cloves garlic, peeled
1/2 tsp dried thyme leaves
1/2 tsp paprika
1/4 tsp red pepper flakes
1/4 tsp salt, or to taste
1/4 tsp black pepper
1 c milk
2 oz cream cheese
1. Set the slow cooker to high and add cauliflower, sweet potato, broth, onion, green onion, garlic, thyme, paprika, red pepper flakes, salt and pepper. Cook and cover 4-5 hours.
2. Once veggies are super tender (a fork slides right through the thickest center), turn off the slow cooker and add milk and cream cheese. Blend to your taste. I pulsed for one second in my Blendtec and that was plenty--I like a bit of texture in my soup.
3. Serve immediately with toppings. Enjoy!
December 19, 2016
Make sure you use a food grade container to brine the turkey so you don't add any harmful additives to your bird. Makes 1 large turkey.
Divine Turkey Brine
1 gallon chicken, vegetable or turkey broth
1 c sea salt
1 Tbsp crushed thyme, or 3 Tbsp fresh leaves (or 3 fresh sprigs)
1 Tbsp dried sage, or 3 Tbsp fresh
1 Tbsp dried rosemary, or 3 Tbsp fresh leaves
1 Tbsp dried savory or marjoram
1 gallon ice water
1 turkey up to about 20 lbs
1. Add broth, salt and herbs to large stock pot. Bring to a boil, stirring constantly until salt is dissolved. Remove from heat and let cool to room temperature; pour into a 5 gallon bucket.
2. Remove innards from turkey. Rinse turkey and place in bucket, breast down, making sure liquid fills cavities. Cover and place in fridge (I kept mine in the cold garage) overnight, up to 24 hours.
3. Remove turkey from brine and cook as desired, tossing out brine. Brined turkeys tend to cook about 30 min faster so keep an eye on it. Enjoy!
December 18, 2016
Delicious Roasted Chicken Rub
1 whole chicken*
2 Tbsp olive oil
1/2 tsp salt
1 Tbsp celery salt
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp dried thyme
2 tsp dried parsley
2 tsp dried rosemary
2 tsp dried sage, or 1 tsp ground sage
1 tsp ground black pepper
1/4 tsp cayenne pepper or a dash of red chili sauce
1. Stir oil and seasonings in small bowl. Let sit 5 minutes for seasonings to re-hydrate a bit. Meanwhile, preheat oven to 475 degrees.
2. Remove giblets from bird, cut off excess skin and rinse in cold water. Pat dry with a paper towel. Place chicken in roasting pan. Rub the...well...RUB all over the chicken, getting under the skin where you can and coating the skin. Add any large chunks of veggies around the bird (quartered potatoes, carrots, onions, celery, etc), if desired.
3. Place chicken in preheated oven.
*2 1/2 to 3 lb chicken cook an hour to an hour 15 minutes
3 lb to 3 1/2 lb chicken cook an hour 15 minutes to an hour and a half
3 1/2 lb to 4 lb chicken cook an hour and a half to an hour 45 minutes
4 1/2 lb to 5 lb chicken cook an hour 45 minutes to 2 hours
If you have a larger chicken, you just might've bought a turkey. :)
4. It's done once internal temperature reaches 180 degrees, juices run clear, drumstick meat falls easily off the bone and there is no pink meat. Let rest 10 minutes before carving.
December 17, 2016
1 1/5 lbs boneless pork chops, thinly sliced
Salt and pepper, to taste
2 Tbsp water
4 c Italian style bread crumbs
Oil for frying
2 Tbsp butter
1/2 c diced onion
1-8 oz package mushrooms, sliced
1-15 oz can cream of mushroom soup
1/2 c milk
1. Place piece of plastic wrap over a piece of meat. Pound with mallet until about 1/4" thickness (before I owned a mallet I used a hammer, just sayin). Sprinkle each side with salt and pepper; set aside. Repeat for each piece.
2. Heat 1 inch of oil in large skillet over medium heat. Beat eggs and water in a wide, shallow bowl with a fork just until smooth and blended. Pour bread crumbs in another wide, shallow bowl.
3. Dip each piece of flattened meat into egg, then bread crumbs, then egg and bread crumbs again. Once oil sizzles from a drop of water sprinkled onto it, it's ready.
4. Cook two pieces of meat at a time, a few minuets each side until golden brown. Place on a plate covered with a paper towel to drain.
1. Melt butter in medium sauce pan over medium heat. Saute onion and mushrooms four minutes, or until soft. Stir in soup and milk. Continue to site frequently as it heats up. Remove from heat once it starts to bubble or once it heats to your liking.
2. Pour immediately over schnitzel and noodles or potatoes.
December 16, 2016
1 c butter, at room temperature
1/2 c confectioners sugar
1 tsp vanilla extract
1/2 tsp almond exract, optional
1/4 tsp salt
2 1/4 c flour
1 c finely chopped pecans
confectioners sugar for dusting
1. Preheat oven to 350 degrees. Cream butter, 1/2 c confectioners sugar, vanilla and almond extract with electric beaters. Mix in salt, flour and chopped pecans. Dough will be crumbly. Press into 1" balls and place on unbaked cookie sheet about 1/2" to 1" apart. They don't flatten much.
2. Bake in preheated oven until bottoms are golden, about 15 to 20 minutes. The tops will still be white. DON'T let them burn. Roll immediately in powdered sugar and once again after they've cooled. Enjoy!
September 20, 2016
Sweet Potato Fries
4 medium sized (smooth-skinned) sweet potatoes
1 1/2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp paprika
1. Preheat oven to 425 degrees. Lightly oil large cookie sheet or jelly roll pan; set aside. Peel sweet potatoes, if desired, and cut into equal fry-size slices (you know, long, rectangular shapes like the picture above).
2. Add potato pieces to bowl or ziplock bag. Add oil and and stir or shake to coat. Add salt, pepper, garlic powder and paprika; mix to coat.
3. Place in single layer on prepared baking sheet without overcrowding. Bake 15 minutes in preheated oven. Flip fries with a spatula and bake another 10 to 15 minutes more, or until fries have turned from glossy to matte skin (if you want them a little crispy).