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

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 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 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.