Category: RECIPES

BACON HERB ROASTED TURKEY

BACON HERB ROASTED TURKEY
1 pound bacon, chopped
2 sticks butter
1 shallots, minced
3 cloves garlic, minced
1/3 cup dry sherry
1 tablespoon Dijon mustard
2 green onions, sliced
1/4 cup, chopped flat leaf parsley
3 sprigs fresh thyme, stems removed
3 sprigs fresh rosemary, stems removed, chopped
3 sprigs fresh tarragon, stems removed, chopped
15 pound turkey, rinsed, drained and innards removed and reserved for gravy
1 medium red onion, peeled and quartered
1 large lemon, rested and quartered
1 blood orange, quartered
2 tablespoons avocado oil
1/4 cup brown sugar
2 teaspoons fresh ground Himalayan salt
2 teaspoon fresh ground tricolor pepper
5 large carrots, washed and trimmed
5 stalks celery, washed and scraped

  • Pulse together the bacon, shallots, garlic, sherry, green onions, mustard, tarragon, thyme and rosemary until you have a smooth paste.
  • Refrigerate until chilled through. I like to make this part on Tuesday so it is well chilled.
  • Preheat oven to 350°.
  • Lower oven rack to bottom.
  • Arrange carrots and celery on bottom of roaster in a basket weave pattern.
  • Place onion, lemon and orange quarters in turkey cavity.
  • Tie legs with food grade twine or baking bands.
  • Whisk together the lemon zest, avocado oil, salt and pepper.
  • Carefully separate skin from the body without tearing or piercing the skin.
  • Insert the bacon paste between skin and meat, massaging into an even layer.
  • Coat the outside of the turkey with the oil.
  • Pat brown sugar over oil.
  • Place the turkey in the roaster on top of carrot and celery grid.
  • Tent loosely with foil.
  • Bake 20-25 minutes per pound or until turkey reaches 150° (in the thigh). Baste ever 20 minutes or so.
  • Remove foil and bake uncovered until skin has browned and temperature has risen to 160°. Continue basting every 15  minutes or so. You want the skin to crisp, but NOT dry out.
  • Remove turkey from oven, tent with foil and allow to rest 20 minutes or so.

TRADITIONAL SOUTHERN STYLE GREEN BEANS akin to RAZOOS

TRADITIONAL SOUTHERN STYLE GREEN BEANS akin to RAZOOS – serves 4
These green beans are cooked low and slow until soft and tender in a bacon-infused broth making them super yummy and a family favorite for any holiday.

3 slices bacon, diced
1 pounds green beans ends snapped off and longer beans snapped in half
1 large shallot, diced
2 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups water
1 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon butter

  • In a large skillet brown and crisp bacon. Remove bacon with a slotted spoon to drain on paper toweling.
  • Add shallot and garlic to skillet, sautéing until fragrant.
  • Add green beans, water, chicken broth and seasonings to the skillet.
  • Bring to a boil and then reduce heat to medium-low.
  • Cover and simmer for 1-2 hours, stirring occasionally.
  • Drain beans and add butter.
  • Check beans for seasoning and add extra salt and pepper to taste.
  • Sprinkle with bacon and toss to distribute the bacon and butter.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

Miz Helen’s Country Cottage

 

NAVY BEAN & HAM SOUP with GARLIC CHEESE BISCUITS

NAVY BEAN & HAM SOUP

1 ham bone with meat on it
2 stalks celery, sliced thin
3 cloves garlic, minced
2 large carrots, chopped
1 large shallot, chopped
3-4 fresh thyme sprigs
cayenne pepper
salt and pepper to taste
Frank’s red pepper hot sauce
1/4 cup finely grated cheddar cheese

  • Soak the beans in room temperature water overnight.
  • Cover ham bone with water. Sprinkle generously with cayenne pepper, salt, thyme sprigs and black pepper. Bring to a boil and simmer for 2 hours or ham falls off the bone.
  • Strain the stock and separate into 2 separate 8 cup portions. Freeze 1 portion for your next batch of soup.
  • Return the stock to your pan and add the vegetables.
  • Bring to a boil. Add beans and ham pieces. Lower to a simmer for 2 hours.
  • Sprinkle with a few drops of Frank’s red pepper sauce and some grated cheese.
  • Serve with Garlic Cheddar Biscuits.

GARLIC CHEESE BISCUITS
2 cups biscuit baking mix
1 1/2 cups finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400 degrees.
  • Lightly grease a cookie sheet.
  • In a large bowl, combine baking mix, 1 1/4 cups of the Cheddar cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and remaining cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

BLACK-EYED PEA CHILI

So what do you do with left over pot roast and a can of black-eyed peas? Why, you make chili of course!  I just happened to have all of my normal chili ingredients on hand also.  I prefer Williams Chili Seasoning packet, but I had a coupon for the Mrs. Dash so we gave it a try.  It was okay, but the Mrs. Dash won’t become my go to seasoning.
MANY people swear by starting their year out with black-eyed peas for luck.  I’m not a superstitious person, but hey it can’t hurt! As a kid I HATED black-eyed peas, but I recently found the Trappey’s brand and they are fantastic! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can’t wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc…
BLACK-EYED PEA CHILI

1 can Trappey’s Black-eyed peas with bacon
+/- 2 cups shredded left over pot roast
1 can original Rotel tomatoes
1 1/2 cups V8
1 small HUNT’S tomato sauce
1 tablespoon Frank’s red hot sauce
1 package Williams Chili Seasoning packet
salt and pepper, to taste
water to desired consistency*
cheese bread or corn muffins
sour cream and onions to garnish

  • Mix together everything except the bread and garnish in a stock pot.
  • Bring to a boil.
  • Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
  • Ladle into bowls and garnish.
  • Enjoy!

NOTE*: I use about 2 cups.  I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.

RED CHICKEN CHILI ~ ANOTHER WINTER MUST MAKE

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

SPLIT PEA SOUP ~ A WINTER MUST

SPLIT PEA SOUP

1 Honey Baked Ham Bone*
2 cups ham pieces
3 quarts water
1 small bag baby carrots, chopped
5 large stalk celery, leaves included, chopped
1 large Vidalia onion, chopped
2 cups split green peas
2 cups split yellow peas
1/4 cup barley
1/4 teaspoon marjoram
1/4 teaspoon basil leaves
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper & white pepper mix
1 bottle beer – Mystery ingredient

  • In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 – 1 1/2 hours)
  • Remove the bone and let cool enough so you can cut the meat off the bone.
  • In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a slow boil for 45 minutes or until vegetables are tender.
  • While the vegetables are boiling, rinse the peas and pick out any bad ones.
  • Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
  • After the vegetables have cooked 45 minutes or until tender, add the peas and barley. Cook for another 1 1/2 hours.
  • Add the beer and ham pieces back in and cook another 1 1/2 hours.

NOTE:* I always save my honey baked ham bones after the meat is all cut off. I then freeze them and save them for future soups. I always get at least 2 cups of meat off when I boil the bone.

This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals. In this case it will be a big batch when everyone is here at Christmas.

TODAY’S TRIVIA as heard by hubby on an old game show – Campbell’s soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here – what you see is what you get.

SEAGRAMS 7 HONEY GLAZED CARROTS

SEAGRAMS 7 HONEY GLAZED CARROTS serves 4

4 tablespoons butter, divided 1+3
1 1/2 pounds carrots, peeled and cut Into thick slices
1/2 cup Seagrams
PACKED 3/4 cup brown sugar
1 tablespoon honey
3/4 teaspoon Salt
Freshly Ground Pepper, to taste

  • Melt 1 tablespoon of the butter in a large skillet over high heat.
  • Add carrots, cooking for 2-3 minutes.
  • Remove from skillet.
  • Pour in Seagrams 7 and allow to evaporate for 30-60 seconds.
  • Reduce heat to medium, and add remaining butter.
  • When butter melts, sprinkle brown sugar over the top, stirring to combine.
  • Add honey, stirring to blend.
  • Add carrots back to skillet.
  • Toss carrots in sauce, cover and simmer for 5 minutes.
  • Remove lid and add salt and pepper.
  • Continue cooking uncovered until carrots are tender and the glaze is thick, about 5 more minutes.
  • Spoon into serving bowl, sprinkle with chopped parsley or chives if desired and served immediately.

CINNAMON PULL-APART BREAD

This is the perfect loaf for a busy holiday morning like Thanksgiving or Christmas, just pop it in the oven and bake. There will be none of this left after your family get the first tantalizing whiff.

CINNAMON RAISIN PULL APART BREAD
12 frozen yeast dinner rolls, thawed, but still cold and firm
2/4 cup brown sugar
3 teaspoons QUALITY cinnamon
1/2 cup golden raisins
1/4 cup coconut rum
6 tablespoons butter, melted
1/4 cup crushed nuts (optional)
1 cup powdered sugar
3-4 teaspoons milk

  • In bowl one, pour rum over raisins. Let sit 10 minutes and then drain REALLY well.
  • In bowl two, melt the butter.
  • In bowl three, mix together the cinnamon and brown sugar until well blended.
  • Grease a 9×5 loaf pan REALLY well.
  • Piece by piece dip each one in the melted butter and then the cinnamon sugar coating well.
  • Lay each piece in bottom of loaf pan until you have a full bottom layer.
  • Sprinkle the raisins and a bit of the cinnamon sugar over the first layer.
  • Repeat with remaining pieces to complete layer two.
  • Sprinkle and remaining cinnamon sugar over layer two.
  • Evenly pour any remaining butter over cinnamon sugar.
  • Cover with greased plastic wrap.
  • Let rise on your counter for at least 8 hours or overnight.

The next morning:

  • Preheat oven to 350˚.
  • Remove plastic wrap.
  • Bake 25-30 minutes or until golden.
  • Let cool in pan 10 minutes.
  • Invert onto serving platter.
  • Mix together the powdered sugar and milk (or water) to desired consistency.
  • Drizzle over loaf.
  • ENJOY!

PANZANELLA SALAD

A true Panzanella is made with stale Italian bread, but croutons can be used in a pinch for a quick week night meal. It also calls for prosciutto, but I rarely have that on hand and have found that bacon works just as well for my family. Personally, I do not like olive oil so have substituted avocado oil and butter. You can also adjust the vegatable combinations to what you have on hand and/or your family’s taste palette.  The key is the bread ratio to making this a true Panzanella salad.

At this time of year especially, I have plenty of homemade croutons for the Thanksgiving stuffing making this the perfect time to have this wonderful salad. **I use a combination of sourdough bread and hamburger buns. I tuck away in the freezer all the stale bread for several weeks/months before the holiday season just to have the versatility of flavors.

PANZANELLA SALAD

2 cups stale rustic Italian bread, torn into bite size pieces**
1/8 cup avocado oil
2 tablespoons butter, melted
1 1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup baby spinach
1 cup torn romaine leaves
1/3 cup diced red onion
1 English cucumber, halved and sliced
1/2 pound grape tomatoes, halved
1/4 cup fresh chopped basil
1/2 pound bacon, diced
1/2 – 3/4 cup shredded mozzarella cheese
Pepperoncinis, to taste (optional)

DRESSING          also see alternate VINAIGRETTE BELOW
1/4 cup + 2 tablespoons avocado oil
2 tablespoons Golden Balsamic Vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste

  • Preheat oven to 300°.
  • Combine avocado oil and melted butter.
  • Add bread pieces and toss to coat.
  • Sprinkle with sea salt and pepper and toss again to mix.
  • Arrange bread pieces in a single layer and toast in oven until crisp – about 30 minutes or so.

 

  • In a large skillet brown bacon pieces in a single layer until browned and crisp. Drain. Set aside to cool.
  • Whisk dressing ingredients together until emulsified. Set aside.

 

  • While the bread is toasting prepare vegetables by washing and chopping.
  • In a large salad bowl toss together the spinach, torn romaine, red onion, basil, tomato halves, mozzarella cheese, cooled bacon pieces and cooled toast pieces.
  • Drizzle dressing over salad and toss.
  • Serve immediately.

MARGARITA VINAIGRETTE
3 tablespoons tequila
3 tablespoons fresh lime juice (2 large limes)
2 tablespoons fresh chopped cilantro, chopped
1⁄4 teaspoon ground cumin
1/2 teaspoon sugar
1⁄2 cup avocado oil
fresh ground salt and black pepper, to taste

  • Whisk together all the ingredients except for the avocado oil in a medium-sized mixing bowl.
  • Slowly incorporate the oil into the bowl with a whisk until the mixture becomes emulsified.
  • Season as necessary.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

SWEET & SOUR CHICKEN

SWEET and SOUR CHICKEN

1/3 cup apricot pineapple jam**
2 tablespoons apple cider vinegar
scant 1/4 cup grated onion
pinch red pepper flakes
2 cloves garlic, finely minced
1 teaspoon chili sauce
1 tablespoon packed brown sugar
8 ounce can crushed pineapple, WELL drained (reserve juice)
1/2 teaspoon molasses
splash grenadine (for color)
1/4 cup pineapple juice
Fresh ground salt and black pepper, to taste
2-3 pounds chicken thighs##
Scallion Rice@@
Sliced scallions for garnish

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Whisk together the jam, vinegar, chili sauce, brown sugar, grenadine, pineapple juice, molasses, garlic, all but 1/4 cup of the crushed pineapple and onion.
  • Cook over a low heat to heat sauce through.
  • Place chicken skin side up on baking sheet, generously seasoning with fresh ground salt and pepper.
  • Roast chicken 15 minutes.
  • Brush glaze onto chicken pieces (about 1/3 of the glaze).
  • Roast another 10-15 minutes until juices run clear and chicken is cooked through (170°).
  • Turn oven to broil and raise rack to 5 inches below broiler.
  • Brush chicken again with glaze and return to oven, broiling until crisp and golden brown, about 5 minutes.
  • Heat any remaining glaze in the microwave for 30 seconds.
  • Serve over buttered rice.
  • Garnish with scallion greens.

NOTE ** In many places in this country you can’t buy apricot pineapple jam, but I usually buy a jar of apricot and a jar of pineapple and make my own when I can’t find it already made.

NOTE ## You can use mixed chicken parts just as easily, I just prefer thighs. You can also use boneless chicken, JUST BE SURE to adjust cooking times. Also remember that there won’t be any skin to crisp so chicken will dry out some as well as cook faster. IF USING BONELESS PIECES, I brown them in avocado oil in a skillet before adding and tossing with the sauce.

NOTE:@@ To make scallion rice, I substitute a combination of mainly chicken broth with a little pineapple juice for the water in any rice recipe.  I then add 1 tablespoon butter, the scallion whites of the onions and 1/4 cup of the crushed pineapple and then cook per package directions.

CUCUMBER POMEGRANATE SALAD

Need a quick, easy and pretty side dish for Thanksgiving?  I have it right here for you!

 

CUCUMBER POMEGRANATE SALAD

1-2 large cucumbers, sliced thin
1 bunch green onions, sliced
1/2 cup pomegranate seeds
Champagne Dressing
  • Arrange cucumbers, green onions and pomegranate seeds on serving plate.
  • Generously salt and pepper.
  • Drizzle dressing over top.
  • Chill.
  • Enjoy!

CHAMPAGNE DRESSING
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Enjoy!

PUMPKIN MUFFINS

This is another recipe from the Doxie Greenspan meme I belonged to several years ago. This is another of my favorites that is perfect for this time of year.

PUMPKIN MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon PURE vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
about 1/3 cup sunflower seeds, for topping

  • Center a rack in the oven and preheat the oven to 400°.
  • Butter, spray or line 12 cupcake molds in a regular-size pan.
  • Place the pan on a baking sheet.
  • Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
  • One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
  • Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
  • Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
  • Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly’s note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.
  • Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

NOTE: Dried cranberries are an excellent substitution for the golden raisins in this recipe.

 

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