Scented Ornaments (NOT Edible)

November 30, 2013 by

Here’s something you don’t find everyday. They’re fun to make and smell good too! Use any shape cookie cutters you want. A trip to your local wholesale club for bulk spices is a good idea.

1 cup applesauce
1 Tbsp. nutmeg
1 Tbsp. allspice
2 Tbsp. ground cloves
3/4 cup cinnamon

Line a cookie sheet with waxed paper or parchment paper.
In a large bowl mix all the ingredients; work the dough well. If it seems too moist then add more cinnamon. Roll the dough out onto the paper-lined cookie sheet.
Use cookie cutters (or whatever) to cut the dough into shapes. Use toothpicks or straws to pierce a whole through the ornament. Clear away the extra dough and make small balls with it (wrap these in mesh & tie with a ribbon for great potpourri) or toss out. Leave shapes on tray and air dry these for 5 days.

Filed Under: Frontpage, Holidays & Special Occasions, Something Different

Turkey Gumbo (or What To Do With Those Leftovers)

November 29, 2013 by

Ah, what to do with that leftover bird. I make it a rule to never go out shopping the day after Thanksgiving – instead I hang out at home make this soup for leftovers. Let others shop, I cook.

6 cups chicken or turkey stock
2 cups water
2 celery stalks, chopped
4 carrots, peeled & chopped
3 cups diced onion
1 lb. smoked sausage (I use Hillshire Farms)
1/2 cup frozen peas
2 cups cups cooked, chopped cooked turkey meat
1/4 cup gravy from prior turkey meal – (optional, but very good)
1 large Tbsp. minced garlic
1/2 tsp. pepper
Salt – be careful here, the stock & meat might already be enough salt
1 1/2 cups uncooked bow tie noodles, or 1 cup uncooked rice

For the Roux:
3 Tbsp. butter
1/4 cup flour

In a large pot bring the the first 6 ingredients to a boil, lower heat to a simmer and let cook for 20-30 minutes. Now add everything else except the noodles, and keep this simmering for another 10 minutes. Add the noodles, bring to a boil and simmer for about 10 minutes. It will continue to cook as you prepare the roux, below.

Keep the soup at a low simmer while you spoon off 3 cups of clear soup – do this as best you can and set aside. Then into a medium pot melt the butter and add the flour, stirring constantly while it cooks for at least 1 full minute. Slowly add the 3 cups clear soup – just a little at a time – and stir constantly on high heat until it gets thicker and thicker. The goal here is to create a very smooth pastelike roux. Mix this into the soup, while stirring and stir well.

 

Filed Under: Autumn & Winter, Frontpage, Holidays & Special Occasions, Soups & Stews, Turkey Tagged With: , , , ,

Divorce Court Turkey

November 26, 2013 by

Why the odd name?  My better half informed me I may change or update any recipe for anything except this one for our Thanksgiving Meal. If I prepare a turkey for other times I can experiment to my heart’s desire, but as hubby requests, “Please don’t mess with perfection.” And so it is.

1 whole turkey (12-16 pounds) rinsed, innards removed & patted dry
1 package Goya Sazon (or 1 Tbsp. McCormick’s Seasoned Salt)
Dusting – about 2 tsp.of Goya Adobo (or any other brand of adobo)
Dusting – aout 2 tsp. – poultry seasoning
Lots of minced garlic (actually, about 2 really big heaping table spoons)
Dusting of fresh black pepper
Two 14 oz. cans turkey or chicken broth – you may not need both

Begin your prep the night before: use innards for whatever you wish, I don’t add them to my stuffing but that’s a personal preference. Place the turkey on a rack in a large roasting pan and with a very sharp knife, make slits/gashes all over then sprinkle on everything up to the broth. With your hands (I use gloves) rub everything in and around the turkey. Cover loosely with foil and place in fridge overnight.

Next day, thirty minutes before you will be placing bird in the oven, preheat oven to 325 degrees, place oven rack on lowest possible position. Pour1 can (14 oz.) chicken broth in the bottom of the pan. Place in the oven, covered, and cook for at least one hour before you begin checking it and basting it all over. Also check the drippings in the pan; if getting low, add water one cup at a time; adding more broth will only make it your gravy salty. You’ll need to check & baste every thirty minutes or so. Trust me on this, if you don’t baste that bird all over on a continuous schedule then you will have a very dry dinner.

Cooking time is approximately 30 minutes per pound, but please check a turkey timetable for exact times. Once completely cooked, you can leave it on the counter for 30-45 minutes while it settles, then you can put the stuffing and whatevers into the oven for heating up.

Enjoy your day!

Filed Under: Autumn & Winter, Frontpage, Holidays & Special Occasions, Turkey Tagged With: , ,

Sausage Bread

November 23, 2013 by

This is definitely a weeknight bread because you use frozen pizza or bread dough, or if you’re feeling ambitious, by all means make your own dough from scratch. But with this recipe you don’t have to. I like to serve this with a homemade soup such as chicken noodle or creamy tomato.

1 lb. thawed pizza or bread dough
Flour for dusting surface and rolling pin
2 Tbsp. of your favorite Italian dressing
1 tsp. Italian Seasoning
1/4  tsp. seasoned salt
1 lb. loose, ground sausage, cooked and drained
1 lb. shredded mozzarella

Preheat oven to 350 degrees and lightly grease or parchment paper a large baking sheet. Lighlty flour and roll out and prepare  your dough, spreading and rolling it into a large rectangle – do the best you can and let the dough rest for a few minutes if it’s giving you difficulty.

Spread the dressing all over the dough, sprinkle on the seasonings, spread the sausauge straight down the middle, horizontally then sprinkle on the grated cheese. Beginning with the longest side, slowly and carefully roll the dough into light a big cigar shape. Place on your prepared cookie sheet, then make 2-3 slits into it. Place in preheated oven and bake about 30-35 minutes until golden brown. Let rest about 5 minutes before serving.

Filed Under: Breads - Quick, Frontpage, Pork

Snow-Day Brownies

November 19, 2013 by

It snowed all day today and I was out of eggs. What’s a woman to do? Use canola oil, that’s what.

1/2 cup vegetable (canola) oil
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp. salt

Preheat oven to 350 degrees. Grease a 9 x 9 or a 7 x 11 pan. Mix everything together, pour into pan and bake for 25-30 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares

Filed Under: Cookies & Bars, Frontpage

Bread Souffle

November 15, 2013 by

Easy to make, better to eat. This is the perfect brunch.

1 loaf of Pepperidge Farm Brown Sugar or Cinnamon Swirl bread
10 eggs
1 1/2 cups milk or half-n-half or a combination of both
2 tsp. pure vanilla extract
4 Tbs. butter, melted

Preaheat oven to 350 degrees. Lightly grease a 9 x 13 pan. Cut up bread into small pieces (stack 3-4 pieces, slice 3-4 row horizontally, turn bread and repeat) scatter in the pan. Whisk the eggs, milk, vanilla and butter in a large bowl then pour over bread in pan. Press down with a the back of a large spoon to ensure all bread is covered. Let this sit about 10 minutes then bake in the oven, uncovered, about 45 minutes or until a knife inserted in the center comes out lightly moistened. Let set for 10 minutes before serving. This is really good cold, too!

Filed Under: Breads - Quick, Breakfast / Brunch, Frontpage

Lentil Soup

November 11, 2013 by

Pure heaven on a cold day. Make a loaf of homemade bread to go alongside.

2 cups dry lentils
1 quart cold water
1 quart beef broth
1 quart vegetable broth (OR all beef broth)
2 potatoes, peeled & diced
2 carrots, peeled & grated
3 Tbsp. white or rice vinegar
1 tsp. kosher salt
1/8 tsp. ground cloves
Pecorino Romano to pass

Soak the lentils in the water, covered, for 2 hours. Place lentils and soaking water into a Dutch oven or a big soup pot. Add the broths, potatoes, carrots, vinegar, salt (don’t add any pepper) and cloves. Bring to a boil, then turn heat down to a low simmer for 3 hours. Serve with cheese to sprinkle over.

Filed Under: Frontpage, Soups & Stews

Pumpkin Bread

November 7, 2013 by

This recipes yields 2 loaves – 1 to keep (they freeze well) and 1 to give away. The aroma while these bake is intoxicating.

3 1/3 cups regular flour
2 1/2 cups white sugar
2 tsp. baking soda
1 1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 15 oz. can Libby’s solid-pack pumpkin
3/4 cup vegetable oil – (I use canola)
4 eggs, lightly beaten
2/3 cup water

Preheat your oven to 350 degrees and grease 2 loaf pans. Take out the 4 eggs and let them sit on counter while oven preheats – give this about 30 minutes.

In a large bowl place all the dry ingredients – whisk/sift well.

In a medium sized bowl, add the eggs and beat lightly. Add the pumpkin, water, and oil and whisk/mix well. Stir this into the dry ingredients to the count of 20 (1 Mississippi, 2 Mississippi, etc.) – you don’t want to over mix – this is my way of never over mixing quick breads. Even though there may be some unmixed flour, that’s okay, mixing anymore will make the loaves tough and dry.

Scrape out of bowl equally into both pans; place in oven for about 60-65 minutes, until a toothpick or knife comes out with moist crumbs. Place on racks for 10 minutes, invert onto racks to cool completely.

Filed Under: Autumn & Winter, Breads - Quick, Frontpage Tagged With: ,

Deviled Eggs

November 4, 2013 by

I bet you can’t eat just one. Check it out.

12 hard boiled eggs
1/2 cup mayo
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. dried dill weed
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder

Hard boil your eggs and peel. Slice in half lengthwise and carefully scoop out the yolks. Place the whites on a plate and place all the yolks in a Ziploc-type bag or a large bowl. Add all other ingredients to the bag, zip it up and squish/mix it around. If using a bowl, mash with a fork. Cut off a small corner of the bag and pipe out the yolk mixture into each egg white. If using a bowl, spoon it in. Eat right away, or cover and refrigerate.

Filed Under: Appetizers / Snacks, Frontpage Tagged With: ,

Beef Short Ribs In a Pot

October 31, 2013 by

So delicious and so hearty. It doubles quite well.
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3 Tbsp. olive oil
2 lbs. beef short ribs
2 tsp. Kosher salt
2 tsp. Ground black pepper
2 Tbsp. butter
2 leeks, white & green parts OR
1 medium diced onion
1 stalk celery, chopped
2 minced garlic cloves
1/2 tsp. dried oregano
2 cups of canned crushed tomatoes

In a large pan, heat the oil over over med-high heat. Sprinkle the short ribs with the salt and pepper then rub them into the meat on both sides. Add to hot oil and brown them on both sides for 5 minutes on each side – you want these to brown well. Remove from pot with tongs and set aside onto a plate or baking sheet.

In hot oil in the pot, place the butter and add the leeks/onions and celery; cook for 10 minutes. Add the garlic and cook for 1 more minute. Sprinkle in the oregano and add the tomatoes. Scrape the ribs into the pan, along with any accumulated drippings from the plate. Increase heat to high and bring to a boil. Reduce heat to a simmer, and simmer for at least 2 full hours. Serve. (The sauce may be a tad greasy, just lift out the ribs with tongs).

Filed Under: Beef, Frontpage, Soups & Stews
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