Tuesday, September 12, 2017

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.

Monday, September 11, 2017

Russian Potato Soup Recipe

Ingredients
·       2 lbs. Spicy Italian Sausage- Looks like hamburger package
·       1 bag small Yukon potatoes cubed (Approx. 3-4 large potatoes)
·       1 pound fresh portabella mushrooms, cut in larger chunks
·       1 cup chopped carrots
·       4 chopped leeks (just 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 saut√© 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 saut√© for 5 to 7 minutes until they are lightly browned. Add to soup pot.
6.     Slowly stir half-and-half into the soup and bring to a gentle boil.


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.