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Showing posts from November, 2011

Creamy Corn Chowder

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There is something about comforting about soup on a cold day. This is a good recipe, but I'm going to change it a bit. I don't have all the ingredients tonight, but it will still be good.
I'm going to use smoky ham instead of bacon, no carrots,  and no onion, so I'll add some celery and chives, and I;m going to mix cream corn and frozen corn kernels.  so this will be more a like a meal.
Enjoy!

Corn Chowder


Ingredients

1 Tbsp unsalted butter
1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1…

Lemon Cream Pie

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Ingredients



1 pie crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt

FOR THE TOPPING

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Directions

1.Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.

2.Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.

3.Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; …

Cream of Asparagus Soup

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As it gets cold, I always think of making big pots of soup. I like asparagus; it seems classy somehow... Ingredients:


2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste

Preparation:

Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.

Set aside.

Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.

Chicken Tetrazzini

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what you need 1/2 lb.spaghetti, uncooked 1 lb.boneless skinless chicken breasts, cut into bite-size pieces 1 red pepper, chopped 2 cups  sliced fresh mushrooms 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed 1/4 cupflour

Easy Pork in Chive & Onion Sauce

when you get tired of the turkey left overs try this  
















1 pork tenderloin (1 lb.) 1 pouchSHAKE 'N BAKE Original Pork Seasoned Coating Mix 3 cups whole wheat egg noodl

Swiss Turkey Bake

what you need 6 cupsFrench bread cubes (1/2 inch), divided 1-1/2 cupsKRAFT Shredded Swiss Cheese, divided 1-1/2 cups chopped cooked  turkey 3/4 cup  chopped red pepper 4 eggs

Cranberry Relish

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2 bags cranberries

2 cups sugar

2 cups water

1/4 cup orange juice

1/2 tsp orange rind - grated



Combine all ingredients in a large sauce pan and bring to a boil. Reduce heat to medium and cook for 5 minutes or until berry skins pop. Chill and enjoy!

Buttermilk Mashed Potatoes

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Ingredients
2 pounds potatoes, peeled and cut into 1-inch cubes2 cups water1 cup chicken or vegetable broth6 garlic cloves, peeled1/2 cup buttermilk1/4 cup thinly sliced green onions1 teaspoon salt1/8 teaspoon pepper
DirectionsIn a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper. Yield: 6 servings.

Hot Rolls

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No feast would be complete without good hot yeast rolls. My Great- Grandmother Myers could bake rolls that made you cry they were so good.
anyway these are also good. Don't forget the butter.
Ingredients2 packages (1/4 ounce each) active dry yeast2 cups warm water (110° to 115°)1/2 cup sugar1 egg1/4 cup vegetable oil2 teaspoons salt6 to 6-1/2 cups all-purpose flour
Directions

Roast Turkey

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This is easy. Don't be afraid of the bird. 
Preheat the oven to 325 degrees F. 
Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the neck and giblets for gravy. 
Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, celery,  carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). 
Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

"Jack" Pumpkin Pie

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2 9-inch rich pastry shells [I've always had good luck making a crust with half sweet butter, half shortening; but he gives a recipe with egg as well.




2 cups mashed pumpkin (canned is "ideal")
6 eggs
2 cups heavy cream
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoons ground cloves
1/2 cup finely cut preserved or candied ginger
1/4 teaspoon mace
2 oz Jack Daniels whiskey


Fill pie shells with foil and beans and bake at 425 degrees for 12 minutes. Remove foil and beans.

Place pumpkin in a bowl and make a well in center. Add lightly beaten eggs combined with the heavy cream, seasonings and ginger. Right before baking at the whiskey. Blend thoroughly. Correct the seasoning -- you may want a spicier pie. Pour into the partially baked pie shells and bake at 375 degrees till the custard is just set.

Let the pies rest. Just before serving Top with fresh whipped cream.

Cornbread Stuffing

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Some folks insist on cornbread stuffing... It is good and it is a southern tradition. So here's a goodie

This sturdy corn bread works well in stuffing.




Make Ahead Tip: Prepare through Step 2 and store in a plastic bag in the freezer for up to 1 month. Thaw before continuing.

RECIPE INGREDIENTS

2 cups cornmeal, preferably stone-ground
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt, plus more to taste
1 large egg, lightly beaten
2 cups skim or low-fat milk
2 tablespoons canola oil, divided
2 cups chopped onions (2 medium)
2 cups chopped celery (4 large stalks)
1/4 cup chopped fresh parsley
2 1/2 cups reduced-sodium chicken broth
Freshly ground pepper to taste

DIRECTIONS
 Preheat oven to 375°F. Coat an 8-inch square baking dish with nonstick cooking spray.

Combine cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl and mix well. Whisk together egg, milk and 1 1/2 tablespoon oil in another large bowl; add to the dry ingredients and s…

Everything goes Better with Gravy

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What is the one thing you don't like doing for holiday meals? other than the dishes? For me it's making the gravy. It all ways comes out lumpy, runny thin.... ug. So, i decided to turn to me friend the Internet to see how to really make gravy, because after all mashed potatoes and stuffing wouldn't be special without the gravy. Here are two, one is traditional, and one is very easy.


First Tradition:

Ingredients


1 1/4 pounds giblets and neck from turkey
1 cup chopped onion
1 cup chopped celery
1 pinch ground white pepper, or to taste
2 (1.2 ounce) packages dry turkey gravy mix
3 (14.5 ounce) cans chicken broth, or more as needed
1 3/4 cups turkey drippings
1/4 cup quick-mixing flour (such as Wondra®)
1/2 cup milk (optional)

Directions

1.Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 min…

Cranberry Apple Salad

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And... how about something diffrent with dinner? In stead of cranberry relish.. Serve a small salad. After Thanksgiving this would also be good with some leftover turkey on it.



Ingredients:
4 cups mixed greens

1 large honey crisp apple, sliced thin
1/2 crushed walnuts
½ cup dried cranberries
2 oz cheddar cheese crumbles


Dressing
1 large navel orange, juiced
2 tablespoons apple cider vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
Salt
Pepper

Sourdough Bread Stuffing

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Thanksgiving: OK,  not one of my favorite holidays... but there are some great recipes out there, and a person gets to show off in the kitchen.

When I was little we always had turkey, stuffing, peas, mashed potatoes, hot yeasty rolls, sweet potatoes, cranberry relish,  and a choice of pie... mincemeat, pumpkim and pecan. (I was really glad when we stopped having mincemeat.)

There was always way to much food and football.  When I got older, we girls would go to the movies after the dishes were done and leave  the footballers to argue over who was going to win.

By the way,  the stuffing was always cornbread based. When I got older, and started to discover new tastes, I discovered sourdough bread stuffing... OMG... it was so good. ,it was hard to go back to cornbread.

This particular stuffing had a ton of butter, ribbons of slices onion and celery, and the aroma of  a dry Riesling, becauce that is that the turkey was basted with.

Well, I found this little gem the Food Network. don'…

Sopapilla Cheesecake

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This is an office party favorite. 


Ingredients


2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey


Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3.Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove f…