I know! I said I was going to do stuffing next! I will come back to that! One thing I have learned from a friend of mine, save the gravy for the potatoes and stuffing! For your turkey you need some cranberry sauce for your turkey. A couple of years ago we had Thanksgiving dinner the Fri after with them and some other friends / family. It was amazing. We had cranberry sauce with our turkey. That is when I was inspired to come up with my own unique sauce. It is very yummy to have on the side of turkey or when cold, spread on some toasted whole grain bread with turkey. That will be the best turkey sandwich you could have! Because I do not often say names on my blog (beside my husband / daughter... although I am sure this friend would not mind)... J and your mommy... this is for you guys... You know who you are!! ;) Here is the recipe... Why do canned when it is this easy....
1 bag of frozen cranberries
2 cups ginger ale
2 T. orange marmalade
1/3 cup brown sugar
Bring to a boil for 10 min. Turn down and simmer until cranberries are soft and liquid reduces and becomes thicker. I then mash it up with my Pampered Chef mix-n-chop (a potato masher will work) or in my magic bullet. You can also put this into a food processor or use a wand blender. It all depends on what consistency you want it. You are done!
You can freeze the left overs. It is great in baked beans or mixed in BBQ sauce.
Saturday, November 15, 2008
Tuesday, November 11, 2008
50,000 Shoes in 50 Days
Hey everybody!! This took me less than two minute and five dollars. Join in and donate 2 pairs of shoes for $5. Help meet the need... Soles 4 Souls
Click here to donate
Click here to donate
Sunday, November 9, 2008
The Perfect Turkey
Thanksgiving is coming! I do not think there is any meal that is more anticipated that Thanksgiving dinner. Any of you Thanksgiving dinner hosts feeling the pressure? I know I do. Even though I love to cook and really enjoy cooking Thanksgiving dinner, I feel the pressure. Everyone is around awaiting the big feast. Although the holidays are more about spending time with people that you love (or family that you feel obligated to see... ok, that was a TOTAL joke! But really, everyone has those select family members that you love but really is a little 'different!'). But really, it is about making memories and being with good friends and family. So know boday wants to make the announcement to all the awaiting guests, "Well, the turkey cannot be swallowed but we have chicken nuggets in the freezer. It will just take a few more minutes to pop them in the microwave." Although it would be a story that will be told over and over, I have some tips to help make this year's turkey the best turkey.
1) This is true with EVERY meat you cook. This is the most simple and important tip I could give you. LET YOUR MEAT REST!!! My Grandpa drives me nuts waiting for that turkey every year but I always tell him, "You touch that turkey right after I pull it from the oven, you will get it!!" You must let your meats sit. When I cook a roast I let it sit, a steak, fried chicken, EVERY piece of meat has to rest. If you cut meat while it is very hot, that first piece will be sooo juicy but the rest will be very dry. All the juice will run out with that first slice. I let my turkey set for 20-30 mins. This allows all the juice to stabilize in the meat. Then when you cut it, every piece will be juicy... even the troublesome but yummy turkey breast. Plus you can use that 20-30 minutes to pop the rolls in the oven, set the table, clean up a little bit of the mess, etc... You know how that day goes, you will not be twirling your thumbs!! :)
2) I always brine my turkey. This adds some moisture to the whole turkey but especially the breast meat. You can find many brine recipes online but this is the one I use.
1 gal of vegetable stock
1 gal COLD apple cider
1 T. peppercorns
1/2 cup minced garlic or 2 T. powder
1/2 cup brown sugar
2 T. rubbed sage
1 T. paprika
1 cup salt (I use kosher but you can use reg. table salt)
1 bag of ice
1 clean cooler or I use a clean 10 gal bucket (I had a pickle bucket saved from a business) I will explain the proper usage towards the end.
In a large pot boil all ingredient EXCEPT ice and apple cider. After it boils allow it to cool. In a pickle bucket (or cooler) I pour my bag of ice and cold apple cider. Then add my brine mixture. Because of the ice, cold apple cider, and cooled brine mixture... you should still see ice. THIS IS IMPORTANT!!! You cannot put a turkey in warm liquid and allow it to sit, unless you want to spend the evening in the E.R. If your mixture is still to warm, you must cool it down. It could be a pain but you must. I then lower my THAWED (or mostly thawed)turkey into the bucket or breast down in the cooler. You let the turkey sit an hour per pound. Do not over brine. Ok, so some important things about storage. I prefer to use a pickle bucket and put it in my garage. I can only do this if my garage (or somewhere safe outside) is above freezing and below 39 degrees. Because this is just like being in the fridge, it is fine. Now if you have access to a extra fridge, of course that is ideal. This is Missouri and there has been warm Thanksgivings. This is where the cooler comes in. Once you have the turkey placed breast down, I throw a trash bag on top and then open it and let the sides drape like a trash can. I place unopened bags of ice on top and then close the cooler. This extra ice may be unnecessary if the turkey is 10-12 pounds. I do a 22-24 pound turkey and it sits a whole day. If it is brining for just overnight, they cooler show remain cold enough with the cold turkey and iced brine, especially if it is a spot that is not super warm.
3) DO NOT OVER COOK. You do not want to under-cook, again ER = no fun! :) But over cooking will kill all the work you have done. If your turkey is not stuffed, you can pretty much go by the cooking times on the package plus most brands have the little poppy thing. Sometime those fail, though. I use a thermometer that my husband got for me one year. You poke the thermometer deep into the thigh before you put it in the oven. Then there is a cable that runs out the oven to a screen with an alarm. You want the thigh temperature to reach 180. I set the alarm for 172 and take it from the oven. It will continue to cook 10-15 degrees before it starts to cool off again. I always stuff my turkey and put stuffing (which must at least be 165) around it. It is insulted well with heat. I always cook my turkey at 350.
Any question? Something not clear let me know!
NEXT POST: Unbeatable Stuffing
1) This is true with EVERY meat you cook. This is the most simple and important tip I could give you. LET YOUR MEAT REST!!! My Grandpa drives me nuts waiting for that turkey every year but I always tell him, "You touch that turkey right after I pull it from the oven, you will get it!!" You must let your meats sit. When I cook a roast I let it sit, a steak, fried chicken, EVERY piece of meat has to rest. If you cut meat while it is very hot, that first piece will be sooo juicy but the rest will be very dry. All the juice will run out with that first slice. I let my turkey set for 20-30 mins. This allows all the juice to stabilize in the meat. Then when you cut it, every piece will be juicy... even the troublesome but yummy turkey breast. Plus you can use that 20-30 minutes to pop the rolls in the oven, set the table, clean up a little bit of the mess, etc... You know how that day goes, you will not be twirling your thumbs!! :)
2) I always brine my turkey. This adds some moisture to the whole turkey but especially the breast meat. You can find many brine recipes online but this is the one I use.
1 gal of vegetable stock
1 gal COLD apple cider
1 T. peppercorns
1/2 cup minced garlic or 2 T. powder
1/2 cup brown sugar
2 T. rubbed sage
1 T. paprika
1 cup salt (I use kosher but you can use reg. table salt)
1 bag of ice
1 clean cooler or I use a clean 10 gal bucket (I had a pickle bucket saved from a business) I will explain the proper usage towards the end.
In a large pot boil all ingredient EXCEPT ice and apple cider. After it boils allow it to cool. In a pickle bucket (or cooler) I pour my bag of ice and cold apple cider. Then add my brine mixture. Because of the ice, cold apple cider, and cooled brine mixture... you should still see ice. THIS IS IMPORTANT!!! You cannot put a turkey in warm liquid and allow it to sit, unless you want to spend the evening in the E.R. If your mixture is still to warm, you must cool it down. It could be a pain but you must. I then lower my THAWED (or mostly thawed)turkey into the bucket or breast down in the cooler. You let the turkey sit an hour per pound. Do not over brine. Ok, so some important things about storage. I prefer to use a pickle bucket and put it in my garage. I can only do this if my garage (or somewhere safe outside) is above freezing and below 39 degrees. Because this is just like being in the fridge, it is fine. Now if you have access to a extra fridge, of course that is ideal. This is Missouri and there has been warm Thanksgivings. This is where the cooler comes in. Once you have the turkey placed breast down, I throw a trash bag on top and then open it and let the sides drape like a trash can. I place unopened bags of ice on top and then close the cooler. This extra ice may be unnecessary if the turkey is 10-12 pounds. I do a 22-24 pound turkey and it sits a whole day. If it is brining for just overnight, they cooler show remain cold enough with the cold turkey and iced brine, especially if it is a spot that is not super warm.
3) DO NOT OVER COOK. You do not want to under-cook, again ER = no fun! :) But over cooking will kill all the work you have done. If your turkey is not stuffed, you can pretty much go by the cooking times on the package plus most brands have the little poppy thing. Sometime those fail, though. I use a thermometer that my husband got for me one year. You poke the thermometer deep into the thigh before you put it in the oven. Then there is a cable that runs out the oven to a screen with an alarm. You want the thigh temperature to reach 180. I set the alarm for 172 and take it from the oven. It will continue to cook 10-15 degrees before it starts to cool off again. I always stuff my turkey and put stuffing (which must at least be 165) around it. It is insulted well with heat. I always cook my turkey at 350.
Any question? Something not clear let me know!
NEXT POST: Unbeatable Stuffing
Friday, November 7, 2008
The Holidays Are Coming!!!
O.K. so I have not posted in a VERY long time. I have just been very uninspired on so many levels. Much of this is my own fault. The past couple of months have not been bad. I just have not been able to put any extra into anything. Plus, I am on the computer a lot at work and for school. So the blog takes a back burner! The holidays are my most favorite time of the year. They also can be the busiest! Although I think it is very fun for the "bring a dish" events, some get awful stressed. Over the next couple of weeks I will post some holiday meal tips and some quick side dishes. So this post I am just going to ask for questions. Anyone need a idea? Do you get holiday meal panic?
Next blog: How to make your turkey SUPER juicy!
Sunday, August 24, 2008
Potato Cakes
Potato cakes... this is one of my favorite foods but because they are fried I do not make them too often. But when I do... I am a happy girl. These are one of the foods that Wade was very confused about when we first got married. A couple of others were: Ham and Beans, big pots of fresh green beans w/ ham and potatoes, grits, fried zucchini, meatloaf, sweet tea, wilted lettuce... I could go on and on... You know, all those good dishes from the south! He now loves all of the above but being from the north, they were a little odd to him. The first time I tried to make potato cakes for him he swore he would not try them. Looking back, he said he had envisioned putting syrup on them like you would pancakes. No wonder he thought they would be gross!! Once I explain that you salt them and even put ketchup on them, he was more game to try them. He likes them now!! Potato cakes are also a great way to use up leftovers!!
You need:
2 cups cold leftover mashed potatoes
1 large or 2 med eggs
3/4 c. flour
1 teas garlic salt
1 teas pepper
oil for frying
Mix everything together but the oil. Heat oil about 1/2 inch thick. Make sure your oil is hot but not too hot. If you put a pinch of flour in the oil and it is bubbling, it is ready. If it sinks... your oil is not hot enough. You want to maintain that temp. Smoking oil is not ok and potatoes absorb favors. If the oil gets too hot your cakes will have a burnt taste. I drop the batter by spoon fulls to make smaller cakes. I always use a cookie scoop. The oil should bubble nicely around them. Once you see air bubble pop up in the center of your cakes OR you can see the edges brown, flip them over. They usually cook a couple of min on each side. When done, drain them on a baker's drain rack. Paper towels hold oil in your food. If your oil is the right temp, you drain your food properly, and use the right kind of oil, frying is not always that bad. Salt the cakes and enjoy.
**Note** Good oils can include canola, peanut, and olive oil. Olive oil is very healthy for you but has a low smoke point and a strong flavor. So olive oil is never good to use to fry. Canola has a very light flavor and is cheaper that peanut, so I use it more often. But NOTHING can beat peanut oil in my opinion. So for potato cakes I would use canola or peanut oil.
Friday, August 22, 2008
Swiss Steak
This is one of my mom's fav recipes of mine. I serve it with pasta or usually rice. It is very easy and yummy. You can even start this before you leave for work and let it cook this in a crock pot. It is great to have for company. It is easy to make and cheap. You can make smaller or larger amounts. I will give the recipe to feed four...or so...
3-4 lbs of round steak
1 c. flour
1/2 T. garlic salt
1/4 T. pepper
1 jar of basil tomato spaghetti sauce
1 can of diced tomatoes (I like petite diced), drained
1 yellow pepper, julienne
1 onion, julienne
1 T. Italian seasoning
1/2 - 1 cup sliced mushrooms (optional)
Oil for browning
First mix flour, garlic salt, and pepper. Cut the round steak into steak serving sizes. Coat each piece with flour mixture and drop into a hot pan of oil. Just cook the meat until brown. It does not have to be done. When brown, drop it into a crock pot or large baking pan. In a bowl mix the remaining ingredients. Pour over the meat. Cook in a crock pot for 4 ( but it can cook up to 8) on low or bake covered at 325 for 90 mins or until meat fails apart. The meat will be able to cut with a fork when done. Enjoy.
3-4 lbs of round steak
1 c. flour
1/2 T. garlic salt
1/4 T. pepper
1 jar of basil tomato spaghetti sauce
1 can of diced tomatoes (I like petite diced), drained
1 yellow pepper, julienne
1 onion, julienne
1 T. Italian seasoning
1/2 - 1 cup sliced mushrooms (optional)
Oil for browning
First mix flour, garlic salt, and pepper. Cut the round steak into steak serving sizes. Coat each piece with flour mixture and drop into a hot pan of oil. Just cook the meat until brown. It does not have to be done. When brown, drop it into a crock pot or large baking pan. In a bowl mix the remaining ingredients. Pour over the meat. Cook in a crock pot for 4 ( but it can cook up to 8) on low or bake covered at 325 for 90 mins or until meat fails apart. The meat will be able to cut with a fork when done. Enjoy.
Friday, August 1, 2008
Poppy Seed Chicken
I laugh every time I say the word chicken. Sarala talks about chickens a lot but she calls them "Kickens." So when I think of kichens... I smile.
This is one of my favorite meal. I have also not found a person who does not love it. This is a great to fix when people come over. It can also be healthy. I use reduced fat or nonfat products for this recipe but my grandma always used dark meat chicken and regular ingredients. I am going to list the recipes for the more healthy one but you can sub in as you would like.
1 Bag of boneless, skinless chicken breast
2 cans of cream of chicken soup- reduced fat
1 can of cream of mushroom soup- reduced fat
1 container sour cream -reduced fat
1/2 stick butter-melted
2 rolls reduced fat ritz crackers- crushed
2 T. poppy seeds (and really you do not HAVE to use the poppy seeds.. I have made it w/o)
1/2 T. garlic pepper
I first boil the chicken brst (remember to reserve 1/2 cup of liquid from boiling). Once they are cooked, I cut them into chunks and throw them in a bowl. I mix the chicken with the soups, sour cream, and garlic pepper. You then dump the chicken mixture into a pan (13x9, foil throw away, anything that is big enough). In another bowl you take 1/2 cup of the chicken broth you made when boiling the chicken, the butter, poppy seeds, and crushed ritz crackers. Mix that up and dump it in the chicken. Bake at 350 for about 45 mins. It should brown and be bubbly. I ususally serve this with a simple salad or green beans... It will be a hit. And.. if you know non mushroom lovers... you cannot really tell they are there.
This is one of my favorite meal. I have also not found a person who does not love it. This is a great to fix when people come over. It can also be healthy. I use reduced fat or nonfat products for this recipe but my grandma always used dark meat chicken and regular ingredients. I am going to list the recipes for the more healthy one but you can sub in as you would like.
1 Bag of boneless, skinless chicken breast
2 cans of cream of chicken soup- reduced fat
1 can of cream of mushroom soup- reduced fat
1 container sour cream -reduced fat
1/2 stick butter-melted
2 rolls reduced fat ritz crackers- crushed
2 T. poppy seeds (and really you do not HAVE to use the poppy seeds.. I have made it w/o)
1/2 T. garlic pepper
I first boil the chicken brst (remember to reserve 1/2 cup of liquid from boiling). Once they are cooked, I cut them into chunks and throw them in a bowl. I mix the chicken with the soups, sour cream, and garlic pepper. You then dump the chicken mixture into a pan (13x9, foil throw away, anything that is big enough). In another bowl you take 1/2 cup of the chicken broth you made when boiling the chicken, the butter, poppy seeds, and crushed ritz crackers. Mix that up and dump it in the chicken. Bake at 350 for about 45 mins. It should brown and be bubbly. I ususally serve this with a simple salad or green beans... It will be a hit. And.. if you know non mushroom lovers... you cannot really tell they are there.
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