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Thursday, December 31, 2009

New Year' Eve

Ok friends, get those resolutions ready!  Do you have any?  How many?   I try not to make any resolutions because I usually break them.  I do have many thoughts about the up coming year and what I hope will happen,  what I am in control of in my life and how I can make my life richer and fuller.  Not sure I can be much happier than I already am, but one can always try.  I do hope for all of you lots of love, good health and friendship in the coming year.  I wish you all a Very Happy New Year.

Now for the good luck part:

Do you remember these?  Get them out of your freezer and get ready to cook those puppies tomorrow.
Your know these lovely jewels represent prosperity and good luck.  We can all use some of that!
So I am cooking a ton of these guys and will be eating them for days!

Have a wonderful celebration for the New Year and be careful out there.
Be Safe!

Happy New Year's Eve Ya'll

Tuesday, December 29, 2009

Turkey Chili



Hey,  it is snowing again in Texas and I needed something warm and comforting.
What is with this weather anyway?


Not again.  I have leftover turkey!  I just can not stand to throw away food so I need to make something tasty and not waste the turkey.  So I contemplated many recipes from tetrazzini to a pot pie to noodle casseroles.  Then I ran across a recipe for White Turkey Chili from www.simplyrecipes.com.   Of course I took that recipe, adapted it to my taste.  I added my own touches,  made it faster to prepare and a little more heat.   I had a few doubts about this but let me tell you this is a very good recipe and low in fat compared to regular beef chili.  I highly recommend this recipe.

It is a little spicy so take your anti-acids!
We loved the flavor and will be adding this to our regular soup diet!

If you do not have leftover turkey, use ground turkey breast instead.

 Here is it once more another soup recipe!
Hope you like this spicy Turkey Chili.



My friend gave me this to title my recipes!  Thanks MJ for the lovely gift.  Now if I could just print better!



The Players!


Seed and chop jalapeno.


Chop onion.


Remove casing and crumble sausage into stockpot with two tablespoons of olive oil, chopped jalapeno and onion over medium heat.


Cook until sausage is browned and vegetables are tender.


Measure all seasonings.



Add all the seasonings, beans, stock, and cooked chopped turkey.

Note:  If you do not have turkey stock you can buy turkey base to make stock from www.penezys.com
and store in refrigerator after opening.  I have used this and I really like their soup bases.



Bring up to a boil and reduce to a simmer.


Simmer for at least one hour.




Serve with Monterey Jack cheese, cilantro, green onion, avocado or any garnishes you like.

Happy Eating!!



Turkey Chili

2 cups diced cooked turkey or 1.25 lbs of ground turkey breast 
3 sweet turkey sausage, casing removed
5 cups turkey stock or chicken stock
2 cans white cannellini beans or white navy beans, drained
1 jalapeno, chopped
1 clove garlic minced
1 medium sweet onion chopped
2 tablespoons olive oil
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch of ground cloves
¼ teaspoon chipotle pepper
2 4-ounce cans chopped green chilies
Salt and pepper to taste


Heat olive oil in stockpot on medium heat; cook chopped jalapeno, garlic and onion with broken up turkey sausage (  if using ground turkey breast - crumble ground turkey breast and cook with sausage).  Cook until sausage is done.  Add in green chilies, cumin, oregano, cloves, and chipotle pepper.  Mix thoroughly.  Now add in the beans, chopped cooked turkey and turkey stock.  Bring to a boil.  Reduce heat and simmer for one hour.  Salt and  pepper to taste.

Serve with grated Monterey Jack cheese.  Garnish with cilantro, chopped tomato, green onions,  avocado or anything you like.

Happy Eating!




Thursday, December 24, 2009

Aunt Kay's Frozen Fruit Salad

Every Christmas Aunt Kay made this Frozen Fruit Salad.  Everyone just loved it.  Aunt Kay was my husband's Aunt.  Kay was married to his uncle Lewis who was his dad's twin brother.  The two sister-n-laws took turns making Thanksgiving and Christmas dinners every year.  When I joined the family 33 years ago I remembered this dish from my first Christmas with my new family.   I think of Aunt Kay every time I make this salad.   Remembering how how sweet and welcoming she was to me when I joined the family.  We all really miss her a lot.  I hope you make this salad for your family and love it as much as we do.


Monday, December 14, 2009

Strawberry Bread

 I'm back!   Did you miss me?  I missed you and all your lovely comments.  So get busy and let me hear from you!


I have begun my Christmas cooking.  First off, I always make strawberry bread at Christmas time.  I have made this for years and my family loves it.  I only cook this at Christmas for some silly reason.  Maybe because it is a little red and it reminds me of Christmas.  Anyway, I have started and made several batches so that I can take a small loaves to my neighbors and friends.  The rest will be in the freezer for my company during the holidays.  I hope you like it and add it to your Christmas baking.


Ingredients!


In a large bowl combine dry ingredients - flour, sugar, cinnamon, salt and baking soda.



Add vegetable oil and eggs.  Mix thoroughly (will be very thick).



Stir in strawberries and (nuts optional).


Grease and flour loaf pans.


Pour batter into greased and floured loaf pans.  As you can see I used various sized pans.  The small pans which are 6x3X2 which need to cook at 350 degrees for 30 to 35 minutes depending on your oven.  Test the bread by poking with a toothpick until it comes out clean.  The normal size loaf 9X5X3 takes around 1 hour to cook.  Keep a close eye and use the toothpick method of testing.




Happy Eating!



Recipe:


Strawberry Bread

3 cups flour
2 cups sugar
3 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cup vegetable oil
4 eggs
2 (10 oz) packages of frozen strawberries, thawed
1 ¼ cup chopped nuts (optional)


In a large bowl combine flour, sugar, cinnamon, salt and baking soda.  Add vegetable oil and eggs.  Mix thoroughly (will be very thick).  Stir in strawberries and nuts.

Pour batter into 2 greased and floured 9X5X3 loaf pans.  Bake at 350 degrees for 1 hour and 15 minutes if cooking two of these at one time.

Poke with a toothpick, if it comes out clean it will be done.  If the top of your loves begin to look a little brown, cover with foil.

Note:
I used varied sizes of loaf pans.  8X4X2 pans cooking time would be  30 to 35 minutes, 6X3X2 also cooks for about 30 to 35 minutes depending on your oven.  When using the small loaf pans be careful on your cooking time.  Everyones oven temperature varies.

Sunday, December 6, 2009

Turkey Potato Corn Chowder

I know, more soup!  It has been very cold the as last few days and what else does one eat on a cold day? Also I had leftover turkey from the last recipe I posted and we must not waste food!  So I combined a few of my favorite recipes and came up with this.  Turkey Potato Corn Chowder.  I hope you like it,
I know we sure did.



Ingredients


Cut corn from cob.


Peel and chop carrots into 1/4 inch rounds.


Peel and chop potatoes.


Quarter and chop zucchini.


Chop red bell pepper.


Chop onion.


Finely chop garlic.


Chop leftover turkey.



Brown bacon in large Dutch oven.  Remove and set aside on a paper towel to drain.  Crumble.



Take away all but two tablespoons of drippings.  Add in onion and cook until tender.



Add corn, thyme and garlic to the pot, cook for 30 seconds, stirring constantly to prevent sticking and to release the flavor of the thyme and garlic.




Stir in broth, milk, potato, zucchini, carrots, red pepper and turkey.  Bring to a boil then reduce heat to a simmer.



Cover and simmer for fifty minutes.  Add half and half the last ten minutes of cooking time.
Now add thickener to the soup.  In a separate bowl add two tablespoons of cornstarch to ½ cup cold water and stir until smooth.  Gradually stir into hot soup mixture until well blended, stirring constantly.  Simmer for five minutes.




Serve with crumbled bacon on the top.

Happy Eating!!!!



Recipe:  Serves 8

Turkey Potato Corn Chowder

3 cups chopped leftover turkey
4 slices Applewood smoked bacon
¼ cup onion, chopped
2 ears of fresh corn (cut off cob) or 2 cups corn kernels
½ teaspoon of dried Thyme
1 large clove garlic finely chopped
5 cups of turkey or chicken broth
½ cup reduced fat milk
4 medium red potatoes, peeled and chopped or approximately 3 cups
1 medium zucchini quartered and chopped
2 carrots cut in rounds
½ cup chopped red bell pepper
½ cup reduced fat half and half
2 tablespoons cornstarch
Salt and pepper to taste


Brown bacon in a large Dutch oven over medium heat until bacon is crisp.   Remove bacon from pan; crumble and set aside.  Take away all but two tablespoons of the drippings from pan.  Add chopped onion to the drippings, cook until tender, about five minutes.  Add corn, thyme and garlic to the pot; cook 30 seconds, stirring constantly to prevent sticking and to release the flavor of the thyme and garlic.

Stir in broth, milk, potatoes, zucchini, carrots, red pepper and turkey.  Bring to a boil then reduce heat to a simmer.  Cover and simmer for fifty minutes.   At this time add half and half to the soup.  Cook for ten minutes.

Now add thickener to the soup.  In a separate bowl add two tablespoons of cornstarch to ½ cup cold water and stir until smooth.  Gradually stir into hot soup mixture until well blended, stirring constantly.  Simmer for five minutes.

Serve with crumbled bacon on the top.

Happy Eating!






Wednesday, December 2, 2009

Maple Glazed Turkey Breast



Ingredients



Two tablespoons butter into microwave to melt.



Zest orange.



Wash and pat dry turkey breast.  Coat with olive oil and season with salt and pepper.  Pre-heat oven at 325 degrees.  Put turkey in a baking dish lined with foil.  Bake turkey in oven for 30 minutes before basting.



Add maple syrup to melted butter.

Helpful Hint: spray inside of measuring cup with cooking spray.




It make syrup come out easier and not sticking to the cup!



Add in the two teaspoons of orange zest to butter mixture.




Now add one tablespoon of bourbon to butter (optional).



Mix it up and set aside for basting.



After thirty minutes, bast with butter mixture.



Continue basting every thirty minutes until turkey reaches a temperature of 170 degrees.
My turkey breast took thirty minutes for every pound.  READ the directions on the package of your turkey for their suggested cooking time.




Final basting!



Happy Eating!




Maple Glazed Turkey Breast

1 Bone-in turkey breast (5-6 pounds)
¼ cup maple syrup
2 tablespoons butter, melted
1 tablespoon bourbon (optional)
2 teaspoons freshly grated orange peel


Pre-heat oven to 325 degrees.  Wash turkey breast and put onto s baking rack coated with cooking spray.  Put olive oil all over the breast and season with salt and fresh ground pepper.  Place into pre-heated oven for thirty minutes before basting starts.

Melt butter, set aside.  Grate orange peel.  Add orange peel, bourbon and maple syrup to melted butter and blend well.

After first thirty minutes of cooking time baste the turkey breast, return to oven and continue basting every thirty minutes until thermometer registers 170 degrees.  Approximately 30 minutes per pound for cooking time.  (READ on the package your turkey comes in for their suggested cooking time).  

Allow breast to rest at least 10 minutes before carving.  Reserve any liquid for serving over turkey.


Happy Eating

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