So typically the eldest likes Angel Food cake with chocolate pudding poured into the middle & whipped cream frosting on top for his birthday. I always use cook 'n' serve pudding for the middle. Yesterday, I didn't buy any and I didn't have any at home so I tried a recipe for a chocolate cornstarch pudding. Um, yeah, good bye to boxed pudding forever. From now on, this will be my "go to" chocolate pudding recipe for this cake & for my chocolate cream pie. I also folded in some leftover chocolate whipped cream to lighten it up....YUMMMY.
Chocolate Cornstarch Pudding
2/3 c. sugar
3 Tbsp. unsweetened cocoa
1/4 c. cornstarch
pinch of salt
2 3/4 c. milk
1 tsp. vanilla
1 Tbsp. unsalted butter
In a medium saucepan, blend together the sugar, cocoa, cornstarch & salt. Add in the milk and heat to boiling over medium heat, stirring constantly. Remove from heat and add in the vanilla & butter. Let cool for 5-10 minutes, stirring occasionally.
You can serve this warm or place in fridge to chill. If chilling, place plastic wrap directly on top of the pudding to prevent a "skin".
Wednesday, December 22, 2010
Thursday, December 16, 2010
Cheese Crackers
Oh my goodness. Let's just say my mouth was salivating while just reading the recipe for these crackers.
Ok, so they're not what I expected. They did not "crisp up" the way the thin wheat crackers do. The taste, however, was fantastic. It was the texture that was a total turn off. I baked them for at least double the time that was suggested and yet they still are "doughy". Perhaps it is the butter? Or the fact that the recipe seems to be a straight pie crust with spices & cheese? My thought is that I will add the spices & cheese in this cracker to the wheat ones and see what I come up with. Stay tuned.
Cheese Crackers
1 c. flour (I used 1/4 c. whole wheat and 3/4 c. all purpose)
2 tsp. dry mustard
1/4 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. salt
2 c. sharp cheddar cheese (I used a Mexican blend, but think a good Italian blend would work just as well)
1/4 c. unsalted butter
1 c. cold water
Mix the flour, herbs & spices. Cut the butter into pieces and cut into the flour (pulse everything in your food processor). Add in the cheese. Add the cold water and mix until soft dough forms.
Roll out onto greased baking sheets about 1/8" thick. Poke with fork and cut into cracker sized pieces (I made mine about 1/2" square). Bake for 10-20 mins. or until lightly browned.
Once cool, remove from pan and place into an open container overnight.
Ok, so they're not what I expected. They did not "crisp up" the way the thin wheat crackers do. The taste, however, was fantastic. It was the texture that was a total turn off. I baked them for at least double the time that was suggested and yet they still are "doughy". Perhaps it is the butter? Or the fact that the recipe seems to be a straight pie crust with spices & cheese? My thought is that I will add the spices & cheese in this cracker to the wheat ones and see what I come up with. Stay tuned.
Cheese Crackers
1 c. flour (I used 1/4 c. whole wheat and 3/4 c. all purpose)
2 tsp. dry mustard
1/4 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. salt
2 c. sharp cheddar cheese (I used a Mexican blend, but think a good Italian blend would work just as well)
1/4 c. unsalted butter
1 c. cold water
Mix the flour, herbs & spices. Cut the butter into pieces and cut into the flour (pulse everything in your food processor). Add in the cheese. Add the cold water and mix until soft dough forms.
Roll out onto greased baking sheets about 1/8" thick. Poke with fork and cut into cracker sized pieces (I made mine about 1/2" square). Bake for 10-20 mins. or until lightly browned.
Once cool, remove from pan and place into an open container overnight.
Saturday, December 11, 2010
Homemade thin wheat crackers
These are easy, crunchy and very wheat-y. Do they taste like store bought wheat thins? No. Not even in the least bit. BUT, you can sprinkle them with salt, herbs, spices - whatever you feel like tasting AND making these is way cheaper than buying a box of Wheat Thins (which contain HFCS - you know, in case your were wondering). I did kosher salt and onion powder. Everyone liked them - even the kids. I will definitely keep the recipe in the usual rounds. They are really yummy with some Cabot 50% Less Fat Cheddar and grapes. Oh and Cassidy Hill Malbec. Can't forget that! ;)
Thin Wheat Crackers
1 3/4 c. whole wheat flour
1 1/2 c. all purpose flour
1/3 c. oil
1 c. water
3/4 tsp. salt
Herbs and/or seasonings for sprinkling on the top
Preheat oven to 350.
Combine the flours together in a large bowl.
In a smaller bowl, combine the oil, water & salt.
Mix into the flour just until blended (do not over mix). Roll out 1/8" or thinner onto ungreased sheet pans or cookie sheets. Score the crackers into the size you would like being careful not to cut all the way through the dough. Prick with a fork, dust with salt/seasonings/herbs.
Bake for about 30 minutes or until the crackers are brown and crisp. Cool & break crackers into scored pieces.
Thin Wheat Crackers
1 3/4 c. whole wheat flour
1 1/2 c. all purpose flour
1/3 c. oil
1 c. water
3/4 tsp. salt
Herbs and/or seasonings for sprinkling on the top
Preheat oven to 350.
Combine the flours together in a large bowl.
In a smaller bowl, combine the oil, water & salt.
Mix into the flour just until blended (do not over mix). Roll out 1/8" or thinner onto ungreased sheet pans or cookie sheets. Score the crackers into the size you would like being careful not to cut all the way through the dough. Prick with a fork, dust with salt/seasonings/herbs.
Bake for about 30 minutes or until the crackers are brown and crisp. Cool & break crackers into scored pieces.
Friday, December 3, 2010
Standard Rice
I have been told that I make a the best "Puerto Rican Rice". The only thing is is that I didn't know that it was Puerto Rican! hahaha My eldest daughter often brings leftovers to school to eat and shares with her best friends, who are, you guessed it, Puerto Rican.
I've been making rice like this forever. I have recently stopped buying white rice altogether and only buy brown or Bob's Red Mill brown & wild, but I still make it the same way. This rice has accompanied chicken piccata, cashew chicken, cranberry chicken among other meals. Lots of times I will make it on a Monday and have the boys start it while I'm at dance and it is ready to eat with whatever has been simmering in the crockpot when I get home.
Standard Rice
2 c. brown rice
2-3 Tbsp. dried minced onion
1-2 tsp. dried minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. salt
freshly cracked black pepper
1/2 tsp. red pepper flakes
4 1/3 c. water
1 Tbsp. EVOO
Add all the ingredients to a large pot. Bring to a boil and then turn to low. Simmer for about 40 minutes on low or until all the water is gone. It is best not to lift the cover of the pan while cooking.
Cook's Notes:
You can use white rice, but cut down the water to just 4 cups.
You can also cut out the salt if you are using chicken broth/stock or a couple of bouillon cubes.
I have used dill on occasion with good results - especially good with fish or Greek style chicken.
If you prefer to use fresh onion & garlic, I would saute it up in the EVOO first before adding the rice, water & other ingredients.
I've been making rice like this forever. I have recently stopped buying white rice altogether and only buy brown or Bob's Red Mill brown & wild, but I still make it the same way. This rice has accompanied chicken piccata, cashew chicken, cranberry chicken among other meals. Lots of times I will make it on a Monday and have the boys start it while I'm at dance and it is ready to eat with whatever has been simmering in the crockpot when I get home.
Standard Rice
2 c. brown rice
2-3 Tbsp. dried minced onion
1-2 tsp. dried minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. salt
freshly cracked black pepper
1/2 tsp. red pepper flakes
4 1/3 c. water
1 Tbsp. EVOO
Add all the ingredients to a large pot. Bring to a boil and then turn to low. Simmer for about 40 minutes on low or until all the water is gone. It is best not to lift the cover of the pan while cooking.
Cook's Notes:
You can use white rice, but cut down the water to just 4 cups.
You can also cut out the salt if you are using chicken broth/stock or a couple of bouillon cubes.
I have used dill on occasion with good results - especially good with fish or Greek style chicken.
If you prefer to use fresh onion & garlic, I would saute it up in the EVOO first before adding the rice, water & other ingredients.
Thursday, December 2, 2010
Cranberry Chicken
Pan sauces. So easy and so yummy. After making chicken piccata a dozen times or so, it dawned on me that you could really make pan sauces taste like anything. Orange, cranberry, plain chicken gravy....It's all in what you're looking for.
This recipe came about one night when I had an extra can of cranberry sauce. Since I do not buy canned cranberry anymore because of the HFCS, it has turned into using a bag of fresh cranberries. The wonderful thing about pan sauces is that you can add whatever you'd like to them so while this is a general recipe, play around. Make up your own cranberry chicken. I promise, you won't be disappointed.
Cranberry Chicken
6 boneless chicken breasts, butterflied (or sliced into cutlets if they are super big - you should end up with 9-12 1/4-1/2" slices of chicken breast)
2 c. all purpose flour
unsalted butter and/or EVOO
1 poly bag fresh/frozen cranberries (I think they come in 12 oz.)
1 c. chicken broth/stock
1 c. juice or red wine or combo of both (juices - orange, pomegranate, grape)(wines - merlot, malbec, cabernet - whatever you'd like to drink - heck, pour some white wine in if you'd like)
1/4 - 1/2 c. sweetener (this can be brown sugar, real maple syrup, molasses, honey or a mixture of them - whatever you'd like to taste)
salt & pepper
Dash of cayenne
Coat chicken breasts in seasoned flour (just salt, pepper & all purpose flour).
Pan fry in a mixture of EVOO and unsalted butter until brown (you can just use EVOO or just butter - I usually use both).
Once all chicken is cooked and being kept warm on a sheet pan in the oven, deglaze your pan(s) with the chicken stock.
Add in the juice/wine, sweetener and cranberries. Let that cook down for a few mins. on medium heat and taste the sauce. Add whatever you think it needs (more tartness? add some vinegar or more wine - want some heat? Add some cayenne).
Once the sauce tastes decent to you, add the chicken back into the pan(s) and simmer for 10 minutes or so on low heat. The sauce should thicken up in the pan and coat the chicken.
Once done, remove the chicken to a platter and cover in the yummy sauce.
This recipe came about one night when I had an extra can of cranberry sauce. Since I do not buy canned cranberry anymore because of the HFCS, it has turned into using a bag of fresh cranberries. The wonderful thing about pan sauces is that you can add whatever you'd like to them so while this is a general recipe, play around. Make up your own cranberry chicken. I promise, you won't be disappointed.
Cranberry Chicken
6 boneless chicken breasts, butterflied (or sliced into cutlets if they are super big - you should end up with 9-12 1/4-1/2" slices of chicken breast)
2 c. all purpose flour
unsalted butter and/or EVOO
1 poly bag fresh/frozen cranberries (I think they come in 12 oz.)
1 c. chicken broth/stock
1 c. juice or red wine or combo of both (juices - orange, pomegranate, grape)(wines - merlot, malbec, cabernet - whatever you'd like to drink - heck, pour some white wine in if you'd like)
1/4 - 1/2 c. sweetener (this can be brown sugar, real maple syrup, molasses, honey or a mixture of them - whatever you'd like to taste)
salt & pepper
Dash of cayenne
Coat chicken breasts in seasoned flour (just salt, pepper & all purpose flour).
Pan fry in a mixture of EVOO and unsalted butter until brown (you can just use EVOO or just butter - I usually use both).
Once all chicken is cooked and being kept warm on a sheet pan in the oven, deglaze your pan(s) with the chicken stock.
Add in the juice/wine, sweetener and cranberries. Let that cook down for a few mins. on medium heat and taste the sauce. Add whatever you think it needs (more tartness? add some vinegar or more wine - want some heat? Add some cayenne).
Once the sauce tastes decent to you, add the chicken back into the pan(s) and simmer for 10 minutes or so on low heat. The sauce should thicken up in the pan and coat the chicken.
Once done, remove the chicken to a platter and cover in the yummy sauce.
Sunday, November 28, 2010
Pies
I made a total of 5 pies this year. Three of them were brought over to my in laws and two were left here to go with our leftovers from Thanksgiving dinner. I was so excited that despite the awful squash bugs that decimated all my summer & winter squash plants, I was able to salvage a few small sugar pumpkins, cook and freeze them, and I had enough to make a the pie for Thanksgiving and also one more. I also have acorn squash from the garden which will likely end up in a couple of pies as well.
I always make my own crusts. I have never bought them. I do, however, use boxed cook & serve pudding mixes for both the chocolate cream and lemon meringue. If you have a recipe for a chocolate pudding or lemon pudding that tastes as good as boxed stuff, PLEASE share. I would be more than happy to try any recipes that come my way.
I figured while I'm giving recipes for the pies I made, I will add my recipe for baked apples. When my nephew is on leave from the Marines, I always make them for him. They are super yummy and if you want a dessert that isn't too awful for you, they are a good choice. A little scoop of frozen vanilla yogurt on the side is DIVINE.
Pie Dough
2 c. flour
2/3 c. shortening (unsalted butter, veg. shortening or a combo of the two)
Pinch of salt
Approx. 6 Tbsp. ice water
Place flour and shortening cut into pieces into food processor. Process until the butter is cut up into the flour (pea sized mixture). Running the processor, add ice water one Tbsp. at a time until the dough comes together. Turn out onto a piece of plastic wrap and refrigerate for about an hour. This recipe will yield two 9-10" pie crusts.
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To change this pie up, I sometimes use crushed ginger snaps for the crust instead of using a standard pie dough.
Pumpkin Pie
1 1/2 c. pureed pumpkin, unsweetened/unspiced
3/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. salt
2 eggs, beaten
1 c. evaporated milk
1/2 c. water
Preheat oven to 425.
Combine all ingredients in a med. sized bowl and pour into an unbaked, chilled 9" pie crust. Bake until knife inserted in center comes out clean (about 40 minutes).
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If you like creme brulee or flan, this next pie is for you!
Custard Pie
2 1/2 c. milk, scalded (this is the point before the milk boils - it will start steaming and little bubbles are usually around the outside of the pan)
4 eggs, slightly beaten
1/2 c. sugar
1 tsp. vanilla
Dash of fresh nutmeg
Preheat oven to 475.
Beat eggs, sugar & vanilla together. Slowly add in scalded milk, stirring constantly. Pour into a 9" unbaked pie shell. Bake for 5 minutes at 475 then reduce the temp to 425 and bake until knife inserted between center and edge of pie comes out clean (between 10 & 20 minutes). Do not overbake!
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This banana cream pie is very sweet. While it is the recipe I've used since I started making pies, I think I'll be searching for one less sweet.
Banana Cream
3 Tbsp. cornstarch
1 1/2 c. water
1 can sweetened condensed milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla
2 medium bananas, sliced & dipped into lemon juice
1 9" pie crust, pre-baked
Whipped cream
In a med. saucepan, dissolve cornstarch in water; stir in sweetened condensed milk & egg yolks. Cook and stir continually until thickened & bubbly. Remove from heat and add butter & vanilla. Cool slightly.
Arrange sliced bananas in the bottom of crust. Pour filling over bananas and cover. Chill until set (about 4 hours).
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Baked Apples
1/2 c sugar
2 Tbsp flour
1 1/2 tsp cinnamon
6 apples
2 Tbsp butter, melted
1/3 c chopped pecans
Preheat oven to 350 degrees. Combine sugar, flour and cinnamon. Mix well.
Peel and partially core apples, leaving bottoms of apples intact.
Dip apples in melted butter. Roll in sugar mixture. Reserve remaining butter and sugar mixture. Place apples in shallow baking dish.
Combine pecans, remaining butter and remaining sugar mixture; spoon into cavities of apples.
Add water to baking dish to just cover bottom. Bake for 40-45 minutes or until apples are tender.
I always make my own crusts. I have never bought them. I do, however, use boxed cook & serve pudding mixes for both the chocolate cream and lemon meringue. If you have a recipe for a chocolate pudding or lemon pudding that tastes as good as boxed stuff, PLEASE share. I would be more than happy to try any recipes that come my way.
I figured while I'm giving recipes for the pies I made, I will add my recipe for baked apples. When my nephew is on leave from the Marines, I always make them for him. They are super yummy and if you want a dessert that isn't too awful for you, they are a good choice. A little scoop of frozen vanilla yogurt on the side is DIVINE.
Pie Dough
2 c. flour
2/3 c. shortening (unsalted butter, veg. shortening or a combo of the two)
Pinch of salt
Approx. 6 Tbsp. ice water
Place flour and shortening cut into pieces into food processor. Process until the butter is cut up into the flour (pea sized mixture). Running the processor, add ice water one Tbsp. at a time until the dough comes together. Turn out onto a piece of plastic wrap and refrigerate for about an hour. This recipe will yield two 9-10" pie crusts.
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To change this pie up, I sometimes use crushed ginger snaps for the crust instead of using a standard pie dough.
Pumpkin Pie
1 1/2 c. pureed pumpkin, unsweetened/unspiced
3/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. salt
2 eggs, beaten
1 c. evaporated milk
1/2 c. water
Preheat oven to 425.
Combine all ingredients in a med. sized bowl and pour into an unbaked, chilled 9" pie crust. Bake until knife inserted in center comes out clean (about 40 minutes).
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If you like creme brulee or flan, this next pie is for you!
Custard Pie
2 1/2 c. milk, scalded (this is the point before the milk boils - it will start steaming and little bubbles are usually around the outside of the pan)
4 eggs, slightly beaten
1/2 c. sugar
1 tsp. vanilla
Dash of fresh nutmeg
Preheat oven to 475.
Beat eggs, sugar & vanilla together. Slowly add in scalded milk, stirring constantly. Pour into a 9" unbaked pie shell. Bake for 5 minutes at 475 then reduce the temp to 425 and bake until knife inserted between center and edge of pie comes out clean (between 10 & 20 minutes). Do not overbake!
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This banana cream pie is very sweet. While it is the recipe I've used since I started making pies, I think I'll be searching for one less sweet.
Banana Cream
3 Tbsp. cornstarch
1 1/2 c. water
1 can sweetened condensed milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla
2 medium bananas, sliced & dipped into lemon juice
1 9" pie crust, pre-baked
Whipped cream
In a med. saucepan, dissolve cornstarch in water; stir in sweetened condensed milk & egg yolks. Cook and stir continually until thickened & bubbly. Remove from heat and add butter & vanilla. Cool slightly.
Arrange sliced bananas in the bottom of crust. Pour filling over bananas and cover. Chill until set (about 4 hours).
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Baked Apples
1/2 c sugar
2 Tbsp flour
1 1/2 tsp cinnamon
6 apples
2 Tbsp butter, melted
1/3 c chopped pecans
Preheat oven to 350 degrees. Combine sugar, flour and cinnamon. Mix well.
Peel and partially core apples, leaving bottoms of apples intact.
Dip apples in melted butter. Roll in sugar mixture. Reserve remaining butter and sugar mixture. Place apples in shallow baking dish.
Combine pecans, remaining butter and remaining sugar mixture; spoon into cavities of apples.
Add water to baking dish to just cover bottom. Bake for 40-45 minutes or until apples are tender.
Wednesday, November 24, 2010
Our Thanksgiving Table
I make quite a bit of food for our Turkey Day feast. Turkey, cornbread stuffing, rutabaga (turnip), butternut squash, cranberry sauce, party potatoes, sweet potatoes, broccoli casserole, finger jello, black olives & dill pickles, stuffed celery....Did I forget anything?
Starting with the turkey - I ALWAYS brine it. I use Alton Brown's basic brine which works for a 14-16lb bird.
1 gallon vegetable stock mixed with:
1 c. kosher salt
1/2 c. brown sugar
1/2 Tbsp. allspice berries
1/2 Tbsp. candied ginger
1 Tbsp. black peppercorns
Bring to a boil and stir to dissolve salt & sugar. Refrigerate until cool. Add one gallon ice water to brine and place turkey in breast side down for 8-12 hours, switching turkey position 1/2 through. I use my big lobster pot and place it down in the cellar fridge. You can leave it in a cool place if you don't have the fridge space.
This year, I made my own vegetable stock. To a gallon and 1/2 of water I added:
2 onions
ends of a bunch of asparagus
couple of bay leaves
fresh oregano that is still growing in my garden
fresh parsley which is doing the same
couple stalks of celery including the hearts & leaves
3-4 carrots
ends and stems of green beans
a potato
some whole peppercorns and a couple good pinches of salt
some sliced mushrooms
Just simmer this for a while on the stove. You'll know when it is ready. Your house will smell incredible and the stock will taste awesome! Just strain and you're ready to rock and roll.
The cornbread stuffing recipe is one I took from Ina Garten (Barefoot Contessa). It is a recipe "For Two". I usually double it. I also ADD stuff to it. This year I added some green onion and some chopped, fresh mushrooms. I always make my own cornbread. You can find my favorite recipe in the blog before this one.
Cornbread Stuffing for Two
2 1/2 c. cornbread, broken into pieces
1 large onion, diced
4 Tbsp. unsalted butter
1/2 c. chicken stock
1 celery stalk, diced
1/4 c. flat leaf parsley
Saute onion & celery in butter until onions are translucent. Add mixture to cornbread along with chicken stock and either stuff your bird or cook for about 30 minutes on 350.
I always boil the turnip and then mash with salt, pepper and lots of butter. I roast the squash with butter & brown sugar. The sweet potatoes are boiled and then I mix them with a little bit of allspice and butter and toss in a few mini marshmallows and bake them for 20 minutes or so. This is the way I got #5 to eat them at first. He thinks that marshmallows make them yummy.
The cranberry sauce is new this year. You know my aversion to HFCS (or at least you would if you talked to me for any length of time) so after reading the labels on my usual canned cranberry product, I decided to make my own. SO easy and SO much yummier than the canned stuff. No really. Just try it.
Cranberry Sauce
12 oz. cranberries
1/2 c. brown sugar
1/2 c. white sugar (you can cut down a bit on this)
1/2 c. orange juice
1/2 c. water
Bring to a boil over medium heat. Cranberries will burst open. Mash, chill, eat & enjoy.
Be aware that fresh stuff has more flavor. This isn't the super sweet canned stuff - it is very tart, but it will be delicious on your roasted turkey!
Oh the famous Party Potatoes. No holiday would ever be without them in this house. This recipe came from Hubby's grandmother. It has always been a favorite.
Party Potatoes
8-10 potatoes (russets work really well), boiled & drained
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 oz. cream cheese
1 c. sour cream (I use plain yogurt)
butter (3/4 of a stick in the potatoes - 1/4 stick in pats for the top)
Mash all the ingredients together and place into a greased baking dish. Place butter on top. Bake at 350 for about an hour.
Broccoli Casserole is another favorite. I make mine a bit differently than most people because I don't used canned soup products. I always make a simple white sauce instead.
10 oz. frozen broccoli, cooked and drained
1 1/2 c. white sauce
1 c. shredded cheddar
2/3 c. mayo (I use mayo & yogurt mixed)
2 eggs
bread crumbs
Mix together the broccoli, white sauce, cheese, mayo and egg. Place in a well greased baking dish and sprinkle crumbs over the top along with a small bit of extra cheddar. Bake at 350 for about 40 minutes or until set.
Finger Jello is something my sister always made. It is the less sweet, more firm and much better tasting version of Jello Jigglers. It is throw-able. We throw it at the Thanksgiving table. It is tradition at my table as it was at my sister's table. What can I say, I may be getting older, but I'll never grow up!
3 boxes jello - flavor of your choice
4 packets Knox unflavored gelatin
3 cups boiling water
1 c. juice (apple or another mild juice works well)
1 tbsp. lemon juice
Mix jello & gelatin together. Add in boiling water and stir until gelatin is dissolved. Add in juice. Stir in lemon juice. Strain into a 13x9 pan and refrigerate until firm. Cut into squares and toss to each other, eat and enjoy.
(For some reason, you have to strain it and use lemon juice if you don't want a yucky film on this stuff)
I love Stuffed Celery. It is simple and just brings me back to my childhood. I also think about my eldest brother who could polish off a whole tray of these when my mother made them. I think it is me that eats the most of them in my house nowadays. My hubby won't even come within 10 feet of them as they are made with two things he hates the most: olives (green) and cream cheese.
1 small jar green olives w/pimento, sliced (they sell them already sliced now - life is so good & easy!)
1 80z. brick cream cheese, softened
Celery, cleaned and large enough to fill
Drain the olives and blend them with the cream cheese. Refrigerate until firm. Fill celery stalks and cut into bite sized pieces. EAT. Yum!
Now this usually would be where I tell you about the potato crescent rolls, but I didn't make them this year. I just plain ran out of time. Perhaps next year....
Stay tuned for the pie recipes.....
Starting with the turkey - I ALWAYS brine it. I use Alton Brown's basic brine which works for a 14-16lb bird.
1 gallon vegetable stock mixed with:
1 c. kosher salt
1/2 c. brown sugar
1/2 Tbsp. allspice berries
1/2 Tbsp. candied ginger
1 Tbsp. black peppercorns
Bring to a boil and stir to dissolve salt & sugar. Refrigerate until cool. Add one gallon ice water to brine and place turkey in breast side down for 8-12 hours, switching turkey position 1/2 through. I use my big lobster pot and place it down in the cellar fridge. You can leave it in a cool place if you don't have the fridge space.
This year, I made my own vegetable stock. To a gallon and 1/2 of water I added:
2 onions
ends of a bunch of asparagus
couple of bay leaves
fresh oregano that is still growing in my garden
fresh parsley which is doing the same
couple stalks of celery including the hearts & leaves
3-4 carrots
ends and stems of green beans
a potato
some whole peppercorns and a couple good pinches of salt
some sliced mushrooms
Just simmer this for a while on the stove. You'll know when it is ready. Your house will smell incredible and the stock will taste awesome! Just strain and you're ready to rock and roll.
The cornbread stuffing recipe is one I took from Ina Garten (Barefoot Contessa). It is a recipe "For Two". I usually double it. I also ADD stuff to it. This year I added some green onion and some chopped, fresh mushrooms. I always make my own cornbread. You can find my favorite recipe in the blog before this one.
Cornbread Stuffing for Two
2 1/2 c. cornbread, broken into pieces
1 large onion, diced
4 Tbsp. unsalted butter
1/2 c. chicken stock
1 celery stalk, diced
1/4 c. flat leaf parsley
Saute onion & celery in butter until onions are translucent. Add mixture to cornbread along with chicken stock and either stuff your bird or cook for about 30 minutes on 350.
I always boil the turnip and then mash with salt, pepper and lots of butter. I roast the squash with butter & brown sugar. The sweet potatoes are boiled and then I mix them with a little bit of allspice and butter and toss in a few mini marshmallows and bake them for 20 minutes or so. This is the way I got #5 to eat them at first. He thinks that marshmallows make them yummy.
The cranberry sauce is new this year. You know my aversion to HFCS (or at least you would if you talked to me for any length of time) so after reading the labels on my usual canned cranberry product, I decided to make my own. SO easy and SO much yummier than the canned stuff. No really. Just try it.
Cranberry Sauce
12 oz. cranberries
1/2 c. brown sugar
1/2 c. white sugar (you can cut down a bit on this)
1/2 c. orange juice
1/2 c. water
Bring to a boil over medium heat. Cranberries will burst open. Mash, chill, eat & enjoy.
Be aware that fresh stuff has more flavor. This isn't the super sweet canned stuff - it is very tart, but it will be delicious on your roasted turkey!
Oh the famous Party Potatoes. No holiday would ever be without them in this house. This recipe came from Hubby's grandmother. It has always been a favorite.
Party Potatoes
8-10 potatoes (russets work really well), boiled & drained
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 oz. cream cheese
1 c. sour cream (I use plain yogurt)
butter (3/4 of a stick in the potatoes - 1/4 stick in pats for the top)
Mash all the ingredients together and place into a greased baking dish. Place butter on top. Bake at 350 for about an hour.
Broccoli Casserole is another favorite. I make mine a bit differently than most people because I don't used canned soup products. I always make a simple white sauce instead.
10 oz. frozen broccoli, cooked and drained
1 1/2 c. white sauce
1 c. shredded cheddar
2/3 c. mayo (I use mayo & yogurt mixed)
2 eggs
bread crumbs
Mix together the broccoli, white sauce, cheese, mayo and egg. Place in a well greased baking dish and sprinkle crumbs over the top along with a small bit of extra cheddar. Bake at 350 for about 40 minutes or until set.
Finger Jello is something my sister always made. It is the less sweet, more firm and much better tasting version of Jello Jigglers. It is throw-able. We throw it at the Thanksgiving table. It is tradition at my table as it was at my sister's table. What can I say, I may be getting older, but I'll never grow up!
3 boxes jello - flavor of your choice
4 packets Knox unflavored gelatin
3 cups boiling water
1 c. juice (apple or another mild juice works well)
1 tbsp. lemon juice
Mix jello & gelatin together. Add in boiling water and stir until gelatin is dissolved. Add in juice. Stir in lemon juice. Strain into a 13x9 pan and refrigerate until firm. Cut into squares and toss to each other, eat and enjoy.
(For some reason, you have to strain it and use lemon juice if you don't want a yucky film on this stuff)
I love Stuffed Celery. It is simple and just brings me back to my childhood. I also think about my eldest brother who could polish off a whole tray of these when my mother made them. I think it is me that eats the most of them in my house nowadays. My hubby won't even come within 10 feet of them as they are made with two things he hates the most: olives (green) and cream cheese.
1 small jar green olives w/pimento, sliced (they sell them already sliced now - life is so good & easy!)
1 80z. brick cream cheese, softened
Celery, cleaned and large enough to fill
Drain the olives and blend them with the cream cheese. Refrigerate until firm. Fill celery stalks and cut into bite sized pieces. EAT. Yum!
Now this usually would be where I tell you about the potato crescent rolls, but I didn't make them this year. I just plain ran out of time. Perhaps next year....
Stay tuned for the pie recipes.....
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