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
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