Friday, November 16, 2012
Wayne's 7-Layer Dip
Wayne's 7-Layer Dip
(inspired by: Kraft Recipes)
Ingredients
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Salsa (chunkier the better)
1 cup shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
1 bag of Tortilla Chips
Directions
Mix beans and seasoning mix; spread onto bottom of pie plate.
Top with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.
Serve with chips.
(inspired by: Kraft Recipes)
Ingredients
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Salsa (chunkier the better)
1 cup shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
1 bag of Tortilla Chips
Directions
Mix beans and seasoning mix; spread onto bottom of pie plate.
Top with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.
Serve with chips.
Ania's Wild Rice Recipe
Ania's Wild Rice Recipe
(from Martha Stewart's Website)
Ingredients
• 4 scallions
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
• 2 tablespoons red-wine vinegar
• 1/2 cup dried cherries or cranberries
• 1/2 cup pecans, toasted and chopped
Directions
1. Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
2. Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Serves 4 to 6
(from Martha Stewart's Website)
Ingredients
• 4 scallions
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
• 2 tablespoons red-wine vinegar
• 1/2 cup dried cherries or cranberries
• 1/2 cup pecans, toasted and chopped
Directions
1. Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
2. Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Serves 4 to 6
Kyle's Hot Spiced Cider
Kyle's Hot Spiced Cider
2 quarts apple cider
1/4 cup brown sugar
2 sticks cinnamon
1 teaspoon cloves
1/8 teaspoon ginger
1 orange, sliced
Combine all ingredients in a crock pot, cover, heat on low for 2-5 hours.
2 quarts apple cider
1/4 cup brown sugar
2 sticks cinnamon
1 teaspoon cloves
1/8 teaspoon ginger
1 orange, sliced
Combine all ingredients in a crock pot, cover, heat on low for 2-5 hours.
Don's Fave Stuffing Recipe
Don's Fave Stuffing Recipe
(also called Mom's Best Stuffing)
Ingredients
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs
Directions:
1- Saute sausage until brown; remove from pan and cut into small bites.
2- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
3- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
4- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
5- Toss well and adjust seasoning.
6- Stuffing should be moist but not soggy. Add more stock if needed.
7- Transfer to a baking dish.
8- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
9- Or better yet stuff it into a big fat turkey.
Serves 8
(also called Mom's Best Stuffing)
Ingredients
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs
Directions:
1- Saute sausage until brown; remove from pan and cut into small bites.
2- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
3- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
4- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
5- Toss well and adjust seasoning.
6- Stuffing should be moist but not soggy. Add more stock if needed.
7- Transfer to a baking dish.
8- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
9- Or better yet stuff it into a big fat turkey.
Serves 8
Tuesday, November 13, 2012
Gary B's Thanksgiving Turkey Recipe
Gary B's Thanksgiving Turkey Recipe (with Abbie's tweaks)
Ingredients & Materials Needed:
1 Organic Fresh Turkey
1 cooler with ice
1 roasting pan with grate
1 brine-ing bag (or can use a clean trash bag if in a pinch)
1 package Turkey Brine Mix from World Market (Cost Plus)
1 cup white wine (preferably a sweet wine)
1 lb baby carrots (or carrots sliced 1/2 inch thick or more)
3 or 4 yellow and/or green squash, sliced into 1/2 inch circles
2 sticks butter (don't melt them, keep as sticks)
1 meat thermometer
2 jars pre-made gravy
1 Strainer
1 Saucepan
1 Turkey-sized Serving platter (for the bird)
1 Serving Dish (for the veggies)
1 Gravy Boat (for the gourmet gravy)
Instructions:
2 days before Thanksgiving
1) Boil the brine mixture in water (read instructions on the bag) - to evenly disperse the salt. Let the brine mixture COOL.
2) Put turkey into brine bag with the brine mixture, add more water so that Turkey is covered in the mixture.
3) Place turkey into the cooler with ice, but ensure the brine/water is a buffer between the Turkey and the ice in the cooler. The turkey should not actually touch the ice.
4) Let it brine for 48 hours. The turkey needs to stay below 40 degrees during this time, for food safety.
Thanksgiving morning
5) Line the roasting pan with the veggies - grate should fit on top of the veggie mix, pour the wine over the veggies
6) Preheat oven to 325 degrees.
7) Take Turkey out of the brine, and rinse off all the salt/etc.
8) Place Turkey BREAST SIDE DOWN on the grate. You will want to leave it breast-side-down for 2/3s of the cooking time. The reason is, the breasts will be all moist and juicy this way.
9) Roast Turkey in the oven (note times below)
10) Approximately 2/3s into the cooking time, you will need to turn the turkey over. Breast-Side-UP. It may be difficult to turn the turkey. ask for help if needed.
11) Roast Turkey breast-side-UP for the remaining 1/3 of the time. Run stick of butter along the Turkey breast and sides so the skin crisps up nicely. If you feel the skin is too crisp and you are afraid it may burn, then you may use foil and tent-it over the top of the turkey. If you feel you missed a spot, you can add more butter. Check on the turkey every 30-45 minutes to apply more butter as needed.
12) Use Meat Thermometer to determine when the turkey is done cooking. The breast should be approximately 170 degrees, the thigh should be approximately 180 degrees.
13) Move Turkey onto a platter for carving.
14) Place strainer over the saucepan and poor the cooked veggies and Turkey drippings/juices over the strainer, set veggies aside into a side dish -cover to keep warm, the juices will now be in the saucepan.
15) Put gravy from jar, into the saucepan. Heat, stir, simmer. This will be your gourmet version of the gravy.
16) Serve Turkey, Veggies, and Gravy. Recommend gravy as topping for side dishes (such as Mashed Potatoes, Stuffing, etc).
here is an approximate turkey roasting timetable - compliments of Fabulous Foods.com
Ingredients & Materials Needed:
1 Organic Fresh Turkey
1 cooler with ice
1 roasting pan with grate
1 brine-ing bag (or can use a clean trash bag if in a pinch)
1 package Turkey Brine Mix from World Market (Cost Plus)
1 cup white wine (preferably a sweet wine)
1 lb baby carrots (or carrots sliced 1/2 inch thick or more)
3 or 4 yellow and/or green squash, sliced into 1/2 inch circles
2 sticks butter (don't melt them, keep as sticks)
1 meat thermometer
2 jars pre-made gravy
1 Strainer
1 Saucepan
1 Turkey-sized Serving platter (for the bird)
1 Serving Dish (for the veggies)
1 Gravy Boat (for the gourmet gravy)
Instructions:
2 days before Thanksgiving
1) Boil the brine mixture in water (read instructions on the bag) - to evenly disperse the salt. Let the brine mixture COOL.
2) Put turkey into brine bag with the brine mixture, add more water so that Turkey is covered in the mixture.
3) Place turkey into the cooler with ice, but ensure the brine/water is a buffer between the Turkey and the ice in the cooler. The turkey should not actually touch the ice.
4) Let it brine for 48 hours. The turkey needs to stay below 40 degrees during this time, for food safety.
Thanksgiving morning
5) Line the roasting pan with the veggies - grate should fit on top of the veggie mix, pour the wine over the veggies
6) Preheat oven to 325 degrees.
7) Take Turkey out of the brine, and rinse off all the salt/etc.
8) Place Turkey BREAST SIDE DOWN on the grate. You will want to leave it breast-side-down for 2/3s of the cooking time. The reason is, the breasts will be all moist and juicy this way.
9) Roast Turkey in the oven (note times below)
10) Approximately 2/3s into the cooking time, you will need to turn the turkey over. Breast-Side-UP. It may be difficult to turn the turkey. ask for help if needed.
11) Roast Turkey breast-side-UP for the remaining 1/3 of the time. Run stick of butter along the Turkey breast and sides so the skin crisps up nicely. If you feel the skin is too crisp and you are afraid it may burn, then you may use foil and tent-it over the top of the turkey. If you feel you missed a spot, you can add more butter. Check on the turkey every 30-45 minutes to apply more butter as needed.
12) Use Meat Thermometer to determine when the turkey is done cooking. The breast should be approximately 170 degrees, the thigh should be approximately 180 degrees.
13) Move Turkey onto a platter for carving.
14) Place strainer over the saucepan and poor the cooked veggies and Turkey drippings/juices over the strainer, set veggies aside into a side dish -cover to keep warm, the juices will now be in the saucepan.
15) Put gravy from jar, into the saucepan. Heat, stir, simmer. This will be your gourmet version of the gravy.
16) Serve Turkey, Veggies, and Gravy. Recommend gravy as topping for side dishes (such as Mashed Potatoes, Stuffing, etc).
here is an approximate turkey roasting timetable - compliments of Fabulous Foods.com
| Unstuffed Turkey | Stuffed Turkey |
| 8 to 12 pounds -- 2 3/4 to 3 hours 12 to 14 pounds -- 3 to 3 3/4 hours 14 to 18 pounds -- 3 3/4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 1/2 hours 20 to 24 pounds -- 4 1/2 to 5 hours |
8 to 12 pounds -- 3 to 3 1/2 hours 12 to 14 pounds -- 3 1/2 to 4 hours 14 to 18 pounds -- 4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 3/4 hours 20 to 24 pounds -- 4 3/4 to 5 1/4 hours |
Thursday, November 01, 2012
Easy Crock-Pot Chili
Easy Crock-Pot Chili
3 cans of beans (any beans you like, I prefer Organic Black Beans, Red Kidney Beans, or Pinto Beans, but any beans will do) (NOT Baked Beans though)
1 can meat (can use beanless chili, organic shredded chicken, etc) - SKIP this if you want a Vegetarian chili.
1 can Organic diced roasted tomato (or Rotelle)
1 can organic tomato sauce (14 oz or larger is best, but not the HUGE can)
1 cup water (I use the tomato can for this, helps get all the sauce out)
2 tsp salt
1 tbsp crushed garlic - (or can use 2 tsp garlic powder)
1 tbsp cumin
1 tsp cayenne pepper or Chili Powder
Other ingredients can be added, depending on what you like in your chili:
1 large can mushrooms (optional)
1 can organic Corn (optional)
1 can diced green chiles
Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often), or 8 hours low heat if you will be away from the house. Add more spice if you want it spicier.
Serve.
Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt, kefir)
Bacon Bits
3 cans of beans (any beans you like, I prefer Organic Black Beans, Red Kidney Beans, or Pinto Beans, but any beans will do) (NOT Baked Beans though)
1 can meat (can use beanless chili, organic shredded chicken, etc) - SKIP this if you want a Vegetarian chili.
1 can Organic diced roasted tomato (or Rotelle)
1 can organic tomato sauce (14 oz or larger is best, but not the HUGE can)
1 cup water (I use the tomato can for this, helps get all the sauce out)
2 tsp salt
1 tbsp crushed garlic - (or can use 2 tsp garlic powder)
1 tbsp cumin
1 tsp cayenne pepper or Chili Powder
Other ingredients can be added, depending on what you like in your chili:
1 large can mushrooms (optional)
1 can organic Corn (optional)
1 can diced green chiles
Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often), or 8 hours low heat if you will be away from the house. Add more spice if you want it spicier.
Serve.
Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt, kefir)
Bacon Bits
Monday, July 30, 2012
Basil Pesto
Basil Pesto
(recipe compliments of my Aunt Julie)
2 cups Basil Leaves (packed)
2 cloves Garlic
1/2 cup Pine Nuts (can also use walnuts or pecans. Toast the nuts for a nuttier flavor)
1/2 cup EVOO (extra virgin olive oil)
3/4 cup Fresh Grated Parmesan or Romano cheese (Manchego could work)
1/4 tsp Salt
2 tsp Lemon Juice
1 tsp hot water
Directions:
1) In a food processor, using the blade attachment: Process the basil, garlic, and nuts. Process until smooth. You may need to scrape down the sides a few times.
2) Pour the EVOO through the shoot while the processor is running
3) Open the processor up, then add the rest of the ingredients. Process until smooth, again you may need to scrape the sides to get it all.
Yields 1 cup.
This freezes well.
NOTES:
I made 2 batches, each using different types of basil and different olive oils. I used DeCarlo Olive Oil with regular Basil, and then the Georgia Olive Oil with Christmas Basil. Both are very tasty, but definitely different.
Use Christmas Basil for a nuttier flavor. I have not made this with Purple Basil yet, but I would love to try it.
Also, I made some pesto using fresh Arugula instead of Basil. It turned out okay, but needed more salt and lemon juice than this recipe calls for.
(recipe compliments of my Aunt Julie)
2 cups Basil Leaves (packed)
2 cloves Garlic
1/2 cup Pine Nuts (can also use walnuts or pecans. Toast the nuts for a nuttier flavor)
1/2 cup EVOO (extra virgin olive oil)
3/4 cup Fresh Grated Parmesan or Romano cheese (Manchego could work)
1/4 tsp Salt
2 tsp Lemon Juice
1 tsp hot water
Directions:
1) In a food processor, using the blade attachment: Process the basil, garlic, and nuts. Process until smooth. You may need to scrape down the sides a few times.
2) Pour the EVOO through the shoot while the processor is running
3) Open the processor up, then add the rest of the ingredients. Process until smooth, again you may need to scrape the sides to get it all.
Yields 1 cup.
This freezes well.
NOTES:
I made 2 batches, each using different types of basil and different olive oils. I used DeCarlo Olive Oil with regular Basil, and then the Georgia Olive Oil with Christmas Basil. Both are very tasty, but definitely different.
Use Christmas Basil for a nuttier flavor. I have not made this with Purple Basil yet, but I would love to try it.
Also, I made some pesto using fresh Arugula instead of Basil. It turned out okay, but needed more salt and lemon juice than this recipe calls for.
Monday, July 23, 2012
MY FAVE Salsa Recipe
Kick Some Booty Salsa!
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice)
1 can diced tomatoes (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalapeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like) cored and seeds removed
1/2 of a yellow onion
2 cloves of crushed garlic
juice of 1 lime (some zest is nice too)
3 or 4 Tablespoons ground Cumin (I always go heavy on the Cumin).
Salt and Pepper to taste
Instructions:
Wear plastic gloves (or baggies on your hands) while coring and de-seeding the jalapenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor. Mine is a big 12 cup one, and this salsa usually fills it up by the time I'm done).
Then add lime juice, cumin, salt, pepper, to taste.
Other Notes:
You can use fresh garden tomatoes if you prefer.
This salsa freezes well.
Caution: will get hotter while sitting in fridge so do not over-spice it.
Great on top of Nachos or Tacos
I like to save the drained juices from the Tomato cans, to use later for other meals or sauces.
Fun Gift Ideas:
That empty Tequila Bottle you have? Clean it first, then fill with the salsa, and give to a friend as a gift.
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice)
1 can diced tomatoes (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalapeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like) cored and seeds removed
1/2 of a yellow onion
2 cloves of crushed garlic
juice of 1 lime (some zest is nice too)
3 or 4 Tablespoons ground Cumin (I always go heavy on the Cumin).
Salt and Pepper to taste
Instructions:
Wear plastic gloves (or baggies on your hands) while coring and de-seeding the jalapenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor. Mine is a big 12 cup one, and this salsa usually fills it up by the time I'm done).
Then add lime juice, cumin, salt, pepper, to taste.
Other Notes:
You can use fresh garden tomatoes if you prefer.
This salsa freezes well.
Caution: will get hotter while sitting in fridge so do not over-spice it.
Great on top of Nachos or Tacos
I like to save the drained juices from the Tomato cans, to use later for other meals or sauces.
Fun Gift Ideas:
That empty Tequila Bottle you have? Clean it first, then fill with the salsa, and give to a friend as a gift.
Sunday, January 22, 2012
SOPA, PIPA, and Protecting Children From Internet Pornographers Act of 2011
Question: What are SOPA & PIPA and why does this affect the you?
Answer: Simple explanation here: http://vimeo.com/m/31100268
-
Jan 18th was a historic, unprecendented display of protest which turned the tide in less than 24 hours. Many large websites (such as Wikipedia, Reddit, The Oatmeal, and others (including all of my personal websites) went dark in protest of SOPA/PIPA.
-
Jan 20th, PIPA was postponed indefinitely - http://www.msnbc.msn.com/id/46072630/ns/technology_and_science-security/
-
The irony of this is that the lawmakers who authored the bill - were BREAKING their own LAW!http://www.burntorangereport.com/diary/11747/sopa-author-lamar-smith-rtx-breaks-copyright-law-on-his-own-website
-
AND they were PAID in advance to vote for the bill!
http://www.politicolnews.com/congressmen-who-received-money-for-sopa-vote/#ixzz1k5iXp8En
-
However, the danger is far from over, as Lamar Smith has authored another bill, this time hiding it under the name “Protecting Children From Internet Pornographers Act of 2011.”
Read and learn: http://www.slashgear.com/sopa-sponsor-has-another-internet-bill-that-records-you-247-20210264/
-
Stay vigilant! Protest the idiocracy!
--
UNBELIEVABLE!
Sign Petition to investigate MPAA bribery after Chris Dodd publicly admited bribing politicians for SOPA:
https://wwws.whitehouse.gov/petitions/%21/petition/investigate-chris-dodd-and-mpaa-bribery-after-he-publicly-admited-bribing-politicans-pass/DffX0YQv
Answer: Simple explanation here: http://vimeo.com/m/31100268
-
Jan 18th was a historic, unprecendented display of protest which turned the tide in less than 24 hours. Many large websites (such as Wikipedia, Reddit, The Oatmeal, and others (including all of my personal websites) went dark in protest of SOPA/PIPA.
-
Jan 20th, PIPA was postponed indefinitely - http://www.msnbc.msn.com/id/46072630/ns/technology_and_science-security/
-
The irony of this is that the lawmakers who authored the bill - were BREAKING their own LAW!http://www.burntorangereport.com/diary/11747/sopa-author-lamar-smith-rtx-breaks-copyright-law-on-his-own-website
-
AND they were PAID in advance to vote for the bill!
http://www.politicolnews.com/congressmen-who-received-money-for-sopa-vote/#ixzz1k5iXp8En
-
However, the danger is far from over, as Lamar Smith has authored another bill, this time hiding it under the name “Protecting Children From Internet Pornographers Act of 2011.”
Read and learn: http://www.slashgear.com/sopa-sponsor-has-another-internet-bill-that-records-you-247-20210264/
-
Stay vigilant! Protest the idiocracy!
--
UNBELIEVABLE!
Sign Petition to investigate MPAA bribery after Chris Dodd publicly admited bribing politicians for SOPA:
https://wwws.whitehouse.gov/petitions/%21/petition/investigate-chris-dodd-and-mpaa-bribery-after-he-publicly-admited-bribing-politicans-pass/DffX0YQv
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