Monday, December 26, 2016

Deep Fried Turkey


Deep Fried Turkey

Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.
2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.
3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.
4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.
5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.

Tuesday, December 6, 2016

Zuppa Toscana Soup


INGREDIENTS

  1. Brown sausage in your soup pot.
  2. Add chicken broth and water to pot and stir.
  3. Place onions, potatoes, and garlic in the pot.
  4. Cook on medium heat until potatoes are done.
  5. Add bacon.
  6. Salt and pepper to taste.
  7. Simmer for another 10 minutes.
  8. Turn to low heat.
  9. Add kale and cream.
  10. Heat through and serve.

Wednesday, October 26, 2016

Traditional Hungarian Goulash (Gulyas)



Prep time - 10 minutes
Cook time - 1 hour
Serves 4

Ingredients:

3 T. pork lard or butter (pork fat is traditionally used)
1 1/2 pounds yellow onions, chopped
1/4 cup imported Hungarian Paprika
1 1/2 pounds beef cut into 1/2 inch pieces
5 cloves garlic, minced
3 bell peppers (you can use a combination of green, red, yellow)
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
1 tsp. salt
1/2 tsp. freshly ground black pepper

Instructions:
1. Melt the butter in a heavy pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir int he paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
2. Add the carrots, peppers, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to boil, cover, reduce the heat to medium, and simmer for 40 minutes. Add salt to taste.
3. Serve with a dollop of sour cream and some crusty bread. Yummmmm!!!
*If you are using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers for 30-45 minutes and then add the veggies and cook for another 40 minutes until the beef is tender.

Wednesday, March 16, 2016

Pineapple Chicken Quinoa Salad


Pineapple Chicken Quinoa Salad – Great!
*Makes 6 servings
(Lori Boss)

1 1/2 c. water
1 c. uncooked, rinsed, Quinoa

Spices:
1 T olive oil
1 T lemon juice
1 tsp. ground ginger
2/3 tsp, ground cumin
1/2 - 1 tsp. salt (depending on how salty you like things)

Add-ins:
2 c. fresh arugula or spinach, roughly chopped
1 c cooked chicken breast, chopped
¾ c shelled, whole pistachios
1/3 c chopped green onions
½ c fresh cilantro, finely chopped
½ - 1 c. chopped fresh pineapple
½ c. dried cherries or cranberries, roughly chopped
½ c. flaked unsweetened coconut

Directions:
There are a few basic steps in cooking quinoa that are left off of package directions.
- First of all, rinse your quinoa by covering it with cold water rinsing it thoroughly. 
- Then drain it through a fine mesh strainer. Allow it to drain and dry for about 20 minutes to remove  all the water. Skipping this step will lead to mushy grains.
- Once the quinoa has dried, toast it in a dry pan until you smell the nutty flavor....about 5 minutes. This removes any water that may have been left behind by the rinse.
- Remove the quinoa from the pan, set aside.
- Cook 1 part quinoa to 1.5 parts water, broth, vegetable juice, or any taste yo may want. 
- Bring the water/broth to a rapid boil in a sauce pan.
- Add toasted quinoa and cover. Put the lid at an angle allowing the steam to escape.
- Reduce the heat to medium-low to maintain a strong simmer.
- Cook for 16 minutes or until all of the water is gone. 
- Remove from heat and remove the lid.
- Allow to cool and rest for ten minutes and then fluff with a fork.
- It is ready to make a delicious quinoa salad!

Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices and mix.
Add remaining ingredients and stir until evenly distributed.

You can serve this at room temperature or cold. Store in the refrigerator for up to 5 days. (If I am not using soon, I hold out the spinach and arugula to add at serving time.)

Deep Fried Turkey


Deep Fried Turkey

Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.
2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.
3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.
4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.
5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.

Saturday, February 20, 2016

sticky chicken (sweet and sour chicken)

Chicken breading:
3-5 chicken breasts
salt and pepper
1 cup corn starch
2 eggs beaten
canola oil(for frying)

Rinse and cut up chicken in to cubes. mix salt and pepper with cornstarch in a bowl. crack and mix eggs in another bowl. dip chicken in egg and then cornstarch and fry til golden brown. place on a cookie sheet covered in foil.

Sauce:
3/4 cup sugar (I usually do just under a half)
4 Tablespoons ketchup
1/2 c white vinegar
1 T. soy sauce
1 t. garlic

wisk until smooth and pour evenly over chicken.
Bake at 375 for 15 min.  turn chicken and cook for another 15 min.

crockpot meatballs

Meatballs:
1 1/2 lbs ground beef
3/4 cup bread crumbs
1 cup milk
3 tablespoons grated onion
1 1/2 t. salt
ground pepper

Sauce:
1 cup ketchup
4-6 Tablespoons minced onion
3 T. white vinegar
1-2 T sugar (taste after 1)
2 T. worcestershire sauce
dash of franks hot sauce

combine meatball ingredients and form into balls. sear in a hot fry pan with oil and transfer to a crock pot. pour sauce over and cook on low for 6 hours.

Glazed lemon muffins

2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1 c. sugar
1 t. salt
1 c. buttermilk (or sourmilk)
1 t. vanilla
1/4 c. oil (canola or coconut)
1 egg
2 t. lemon zest

Glaze:
1 c. powdered sugar
2-3 t. lemon juice

bake at 375 for about 20 min.  but check at 15.
glaze when cooled

Eliza's whole wheat bread

grind own white wheat

Step 1: mix in bosch:
8 cups flour
3 1/2 c. water (pretty hot. more then you would think)

Step 2: mix in a measuring bowl
1 C. canola oil
1 cup honey
- mix and add to step 1 along with 1/4 cup dough enhancer
*don't clean this bowl. set aside for later use.

*mix and then allow to sit for 2 hours

Step 3: in the honey/oil bowl,
1 cup very warm almost hot water
4 Tablespoons yeast
-gently mix and dissolve and allow to poof. double or triple in size.

Step 4: add to bosch
2 eggs
4 t. salt
-mix

Step  5 : add to bosch
yeast mix
4 cups flour
-mix

see texture as you go.
 i usually add 3 more cups at this point.
The dough should be sticky only enough to stick a little bit to finger
if you get it too dry, you can add a little more oil/honey.

Step:6: once you have the texture you want, mix for 8 min.

Step 7: remove from bosch and put in oiled bowl.
let sit for 40 min.
punch down
let sit for another 40 min.

Step 8: break into 5 balls.
roll out each ball into a long narrow strip and roll up tightly and place in medium size bread pans. Allow to sit for 45 min to 1 hour.
Bake at 350 for 30 min.

Friday, February 19, 2016

peanut butter fudge bars

Bars:
1/2 cup butter
1/2 brown sugar
1 egg
1/2 cup white sugar
1 t. vanilla
1/2 t. salt
1 cup flour
1 cup oats
1 bag chocolate chips

Frosting:
1/4 cup peanut butter
1 cup powdered sugar
milk to get to frosting consistency

1.   Pre heat oven to 350
2. mix all ingredients for bars except chocolate chips
3. press into cookies sheet
4. bake 12 -15 min
5. after out of the oven, put chocolate chips over hot bars, let melt and spread around evenly.
6. once chocolate is completely cooled, pour peanut butter frosting over the top.

Blender Wheat Pancakes

1 Cup milk
1 C. wheat kernels (whole and uncooked)

2 eggs
2 t. baking powder
1 1/2 t. salt (i like 1 t. )
2 T. oil
2-4 T. honey or sugar

put milk and wheat in blender and blend together.  then add rest of ingredients.

sausage potato soup

4-6 c chicken broth
boil 6-8 red potatoes in broth

saute together:
one onion
1 lb sausage
1/2 bunch kale chopped

in a bowl, mix:
8 oz cream cheese
3-4 T. flour
1 Cup chicken broth from potato pot

gradually add back into potato and broth mix
then dump in onion and sausage mix

salt pepper to taste


surprise soup (pumpkin curry soup)

1 large onion, chopped
1 lb mushrooms, sliced
1/2 c. butter

saute and then add......
1/3 c. flour

cook until nutty and foamy

add
2 quarts chicken broth
2 cups canned pumpkin
boil for 20 min.
 (at this point, you could blend up mushrooms and onions if wanted or leave whole)

dont add this until ready to serve:
2 c. cream, or half and half, or even just milk
2 t. honey
1-2 tsp curry powder
salt and pepper to taste
heat until warm. DO NOT BOIL or cream will curdle.

cheesy cream of roasted red pepper soup

14 oz jar roasted red peppers, drained and chopped.
1 c. finely chopped onion
1 c. finely chopped celery
4 cloves garlic, minced
7 c. chicken broth
1/4 t. salt (or to taste)
1/4 t. pepper (to taste)
1 small can green chilies
6 T. butter
6 T. flour
2 c. milk
12 oz swiss cheese, shredded
2 c. half and half

In large pot, combine red pepper, onion, celery, garlic, broth, salt, pepper, and green chilies. Bring to boiling, reduce heat. Cover and simmer for 7 min or until onion and celery are tender.  Remove from heat and cool slightly.
place broth mixture, half at a time, in a blender. Cover and blend til smooth.
in same pan, melt butter. stir in flour. add milk and pureed mixture, cook and stir until thick and bubbly. add cheese , half and half. cook and stir until cheese in melted.


spinach artichoke dip

8 oz cream cheese
dollop of sour cream
dollop of mayo
big handful (about a cup) chopped spinach
2 cans of artichoke hearts (or i've done marrinated and estimated about a cup to 1 1/2. rinsed the oil off first)
garlic powder a few shakes
chili powder a shake or 2
1/2 c shredded mozzarella cheese

mix all together and spread into a 8x8 pan. sprinkle a handful of moz cheese on the top. bake at 375-400 till bubbly and browned!

chia seed pudding

1 cup coconut milk (or any other non dairy milk)
1/4 c. chia seeds
1 1/2 - 2 Tablespoons coco powder
2 shakes cinnamon (or to taste)
1/2 t. vanilla
3 T. pure maple syrup

mix and refrigerate for at least 3 hours. if it gets too thick, you can add milk.
Top with coconut whipped cream and berries. or my personal fave, pomegranates!

Gluten free, vegan, sugar free chocolate chip cookies

1/2 c. peanut butter (no sugar added)
1/2 c. soft coconut oil
1/2 ripe banana smashed
1 teaspoon vanilla
2 T. rice milk or other milk
1/3-1/2 c. honey
1 1/4 cup oat flour (for best texture, do 1 cup oat flour and 1/4 c. whole wheat but then it it's gluten free but the texture is better)
1/4 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 cup chocolate chips

Refrigerate for at LEAST one hour. bake at 350 for 10 min.

overnight oats

1/4 c uncooked old fashioned oats
1/3 c milk (i like half coconut half almond)
1/4 c honey greek yogurt
1-1/2 teaspoons chia seeds
1-2 T maple syrup
1/8 t. vanilla

Mix and store in a mason jar over night.  this recipe makes about 1 half pint.

This is the base of the over night oats.  then you can add whatever you want. I love peaches and blueberries.

cream cheese sphagetti

1 lb ground beef
2 jars marinara (i usually do one quart home made and one can tomato sauce)
1 pkg lipton onion soup
1/3 c Worcestershire sauce
1 package cream cheese
1 cup Parmesan cheese

brown beef in soup and Worcestershire sauce. once thoroughly cooked, add marinara.  heat cream cheese in microwave for 20-30 sec. add warm cream cheese into hot marinara and stir to melt.  once all incorporated add the parm.

Monday, January 11, 2016

Chicken gyros (cody's recipe!)

3 chicken breasts, thinly sliced
4 cloves garlic, mashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons olive oil
2 heaping tablespoons plain Greek yogurt
1 tablespoon oregano
Salt and pepper

Everything in a ziplock and marinate for 3 hours

Teziki sauce
1 1/2 c Greek yogurt
1 clove garlic
1 med cucumber shredded
Salt
Pepper
Dill

Shred the cucumber into a collender and sprinkle with salt and let sit for 30 min. Combine everything else togetger

Quionoa coconut granola bars

1 cup oats
1 cup quinoa
1/2 c coconut flakes
1 cup chopped pecans
1 cup crasins (or desired amount)
1/4 teaspoon salt
1/2 c peanut butter-all natural
3/4 c  honey(or pure maple syrup)
1 tablespoon coconut oil


Turn oven to 350 and toast oats and quinoa for about 8 min.
Then in a pan, combine pb, honey, oil and bring to a boil. Mix all ingredients together.  Press into a 9x13 pan. Chill for 2 hours then cut up.
** for extra yum melt some chocolate and fip bottoms of granola bars into the chocolate!

Friday, January 8, 2016

White Bean and Ham Soup

Ingredients

  • 1 lb of white beans—Cannellini or Great Northern—about 2 1/2 cups
  • 2 quarts of water
  • 2-3 lbs of smoked ham hocks or shanks
  • 2 teaspoons Herbes de Provence, or Italian seasoning
  • 4 Bay leaves
  • 1 Tbsp olive oil
  • 1 cup of diced onions (about 1 small onion)
  • 1 cup chopped celery (about 2-3 ribs)
  • 2/3 cup chopped carrots (about 1 medium carrot)
  • 2-3 cloves garlic, minced
  • Tabasco sauce
  • Juice of one lemon
  • 1 Tbsp. Worcestershire Sauce
  • Salt and pepper
  • Fresh parsley

Method

1 Soak the dry beans in water over night. Drain the water.
2 Make the ham broth Put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning and bay leaves. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for a few hours.
3 Sauté the onions Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
4 Add vegetables and beans to the ham broth Once the ham hocks or shanks have been simmering for a while, take out the ham hocks, add the drained soaked beans from step 1, and the onion and garlic. Simmer for about an hour. Remove the ham from the bone and add it to the pot along with the chopped celery and carrots and cook for another 40 minutes or so, uncovered, until the vegetables are soft. 
5 Season to taste Add several drops of Tabasco, lemon juice, Worcestershire, salt and pepper to taste.
Serve with a pinch of chopped fresh parsley.