Cantaloupe Peach Smoothie

This yummy smoothie is great during the fall harvest when local cantaloupe and peaches are at their prime. 

Ingredients

• 1 cup cantaloupe , sliced to cubes and frozen
• 1 fresh peach , sliced and frozen
• ½ ripe bananas , frozen (optional)
• 1 tablespoon cashew butter, cashews, almonds or almond butter
• ½ cup water or ice cubes
• 1 teaspoon vanilla extract
• 0.01 inch (0.5 mm) fresh ginger , to taste if desired
• 1 tablespoon chia seeds, hemp seeds, and or flax
•  1 scoop of vanilla protein
• dash of cinnamon (optional)
• dash of turmeric (optional)

Instructions

1. Put all the ingredients in the blender and mix until well combined. If necessary, add some water or ice cubes to get a smoothie desired consistency.

Russian Potato Soup

This is a yummy, flavorful soup that is great in the winter. Enjoy!

Ingredients

·       1 lb. Spicy Italian Sausage- Looks like hamburger package

·        Approx. 3 large potatoes

·       1/2 pound fresh portabella mushrooms, cut in larger chunks

·       1 cup chopped carrots

·       3 chopped leeks (mostly the lighter area on the bottom) or 1 cup green onions

·       6 cups chicken broth

·       3 tablespoons butter

·       2 tablespoons olive oil

·       1 quart half and half

·       ¼ cup chopped dill (fresh) plus extra for garnish

·       Salt, Pepper, and a little garlic powder to taste

Instructions

1.     Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, leeks or green onion and sauté 5-7 minutes.

2.     Add 6 cups chicken broth. Season with salt, pepper, and dill.

3.     Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.

4.     In a separate skillet brown sausage and add to soup pot. I pour the grease in for extra flavor but you can drain it for less fat option.

5.     Wipe out pan and add 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 3 to 5 minutes until they are lightly browned. Add to soup pot.

6.     Slowly stir half-and-half into the soup and heat.

Dad's 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.