Friday, December 24, 2010

S[inach Parmesan Holiday Dip

Spinach Parmesan Holiday Dip

Makes 3 cups

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup red bell pepper, diced

1 tablespoon minced garlic

1 (6.5 ounce) jar artichoke hearts, drained and mashed

1/2 cup sour cream

1/2 cup grated Parmesan cheese

Salt and ground black pepper to taste

1/4 cup heavy cream


1.Preheat oven to 350 degrees F (175 degrees C).

2.Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick, add cream to thin to dip consistency. Spoon into a 1 quart baking dish.

3.Bake for 20 minutes, or until bubbly. Serve with crackers. Happy Holidays! We wish you and your families a healthy, safe, and warm holiday season.
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Friday, November 05, 2010

Easy Lasagna

1 1/2 to 2 lbs. lean ground beef
1 small onion, chopped

1 tsp. salt, or more to taste

1/2 tsp. pepper

3 cloves garlic, minced

1 jar pasta sauce or marinara sauce

1 15oz. can crushed tomatoes

1/2 can water

1 pkg. spaghetti sauce mix

1 carton Ricotta cheese

2 c. Mozzarella cheese

8 lasagna noodles, uncooked

Dried parsley

Brown meat in large pot. Sprinkle with salt and pepper. Add onion and garlic and saute for a few minutes. Add remaining sauce ingredients. Bring to slight boil, cover and simmer approx. 30 minutes or more. Meanwhile, spread Ricotta cheese liberally on each noodle.

Gordon's Best Turkey Brine

OK. Watching 700 Club this morning and saw Mr. Gordon making this fabulous Brine Turkey. I have to take it and make it my own.. So here goes. Wish me lucks..
1 (10-12 pound) whole fresh turkey,
giblets and neck removed andreserved for stock.
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions

2 gallons water
1 tablespoon ground ginger
3 tablespoons cracked black
12 bay leaves
1 cup kosher salt
24 ounces honey or 1 cup of
brown sugar
24 ounces maple syrup (optional)
2 oranges, quartered
2 lemons, quartered

To make the brining solution, in a large stockpot, bring the water, ginger,
black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in
the honey (or brown sugar) and maple syrup until well blended. Turn off heat
and allow to cool to room temperature. Transfer the brine to a non-reactive
container (such as a clean bucket or a clean, heavy-duty, plastic garbage bag
placed inside a cooler). Add the oranges and lemons.
Note: If you have a big turkey and need more brine than this, use 1⁄2 cup salt
and 1⁄2 cup brown sugar for every gallon of water.
Rinse the turkey inside and out with cold tap water. Reserve the neck and
specialty meats for pan gravy. Set the turkey in the brine, making sure that the
turkey is fully immersed in the brine. Place a weight on top of the turkey to make
sure it is always covered with brine. Marinate for at least 4 hours to overnight,
depending on the weight of the turkey, in the refrigerator or in a cooler with ice.
Preheat oven to 325°F.
In a heavy roasting pan, place the carrots, celery and onions. Use a thick,
heavy duty roasting pan – enameled cast iron or heavy stainless steel – not a
thin, throw-away pan – these leave hot spots that burn portions and leave
other portions uncooked.


Turkey stock made from boiling the
neck and giblets in four cups of
1 sprig thyme
2 sprigs parsley
2 tablespoons butter
2 tablespoons flour

While the turkey is resting, prepare the gravy.
Place neck and giblets in 4 cups of water –
bring water to a boil and then reduce to simmer, stirring occasionally for about
1 hour. Once the turkey is removed from the oven and the pan, remove the
vegetables from the pan being careful to leave as much liquid as possible in
the pan. Pour the remaining liquid in a separator to separate the fat from the
liquid or try to skim as much fat as possible off the juice in the pan with a
spoon. Reserve the pan drippings.
Set the pan on 2 burners set on medium heat. Deglaze roasting pan with
a small amount of turkey stock, scraping the bottom of the pan to loosen any
brown bits. Reduce and then add butter and then the flour when the butter
has melted – cook until the flour turns golden brown and thickens. Gradually
add the pan drippings and then the turkey stock, whisking it into the flour
mixture until it thins into a gravy that coats the back of a spoon. You may not
need all of the turkey stock depending on the thickness of the gravy. Add the
thyme and parsley and bring to a boil.
Strain into a saucepan to remove lumps and keep the gravy at a simmer.
Add pepper to taste and continue to cook until gravy has thickened – if the
gravy thickens too much, just thin with remaining turkey stock.
Place the gravy in a sauceboat and the turkey on the serving platter and
you are ready to eat a great tasting turkey!

Saturday, October 30, 2010

Egg Salad Sandwhich

6 hard-cooked eggs, sliced
1/2 cup mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped pickle
2 tablespoons chopped red bell pepper
1 teaspoon Dijon mustard
Salt and ground black pepper to taste
8 Slices of Bread, toasted
1. Slice eggs.
2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.
3. Toast 8 slices of Bread and serve on the toasted Bread

Thursday, October 14, 2010

Barbeque Turkey Recipe!!

Whole Barbecue Turkey Recipe
This barbecue turkey recipe is for the full bird so you’ll need to prepare your barbecue for a monster cookout - it’ll take about 4 hours.
If at all possible buy either a wild turkey or an organic one, it’s not just about animal welfare, the meat tastes better too! Certainly the best way to ensure a perfect Thanksgiving or Christmas meal.
In order to keep the Turkey fully moist it’s essential to use an indirect cooking method.
I hear this is the best equipment for this recipe a kamado barbecue. Christmas is coming. I need a blue one.. Hint hint..
So medium coals, indirect heat, drip tray in the bottom with a couple of tablespoons of water and off we go.
The seasoning is pretty simple, just sprinkle with salt and pepper and have some oil & butter mix on hand to start the basting process. Melt 100g / 4 oz of butter in a pot and add a tablespoon of oil – this baste will give all the flavour of the butter without burning it.
Work on a relatively small bird around 9 – 12 lbs, season and baste and then lay breast side up on the barbecue. It may be necessary to use foil to shield the sides but that really depends on your barbecue. Put the cover on, cook at 225°F and baste every 30 minutes or so with your butter / oil mix and 3½ hours later you should have the perfect barbecue Turkey.
Test it with a skewer for clear running juice or a use a thermometer and if it needs another 30 minutes then so be it.
I will be trying this recipe for Thanksgiving, God willing. Wish me luck!!

Rotel Creamy Chicken Enchiladas

1 chicken or chicken parts
1/2 c. chopped onion
1 can of Rotel Tomatos
1 can cream of chicken or mushroom soup
1 pkg. flour tortillas
1 c. grated Cheddar cheese
Boil chicken, cool and bone. Mix chicken soup and Rotel together. To assemble: line bottom of 9 x 13 inch pan with tortilla, first putting some of sauce on bottom to keep from sticking.Then put a layer of chicken, then top with some of sauce. Sprinkle some cheese. Repeat layers again starting with tortillas. Top with Cheddar cheese and bake at 350 degrees for 30 minutes.

Sunday, August 08, 2010

shrimp enchiladas

2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup long-grain white rice
3/4 teaspoon cumin
3/4 teaspoon garlic salt
1 1/2 cups chicken broth
1/2 cup canned diced tomatoes

1 (16 ounce) can refried beans
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper

12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic

1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce

6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
1/3 cup salsa
Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

Tuesday, May 18, 2010

Shrimp and Crab Enchilada

12(12 inch) flour tortillas

8 oz. Monterey Jack cheese, shredded

1 (6 oz.) can crab meat, drained

1 pound cooked medium shrimp, shelled and deveined

1 (20 oz.) can green enchilada sauce

1 (8 oz.) container sour cream

1 bunch green onions, chopped


1.)Preheat oven to 350 degrees F

2) Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.

3) Pour green enchilada sauce over all of the enchilada; the green sauce should completely cover the enchiladas completely. Sprinkle the remaining cheese over enchiladas.

4) Cover, and bake for 30 minutes in the preheated oven. Top enchiladas with sour cream and green

Tuesday, April 27, 2010

Crock Pot Beef and Broccoli

1 1/2 pounds boneless round steak(cubed)
1 cup fresh sliced mushrooms
1 small onion(diced)
1/2 cup beef broth
2 tablespoons teriyaki sauce
2 cups broccoli florets
1 tablespoon cornstarch
2 tablespoons water

Combine beef, mushrooms, onion, broth and teriyaki sauce in crock pot.

Cover and cook on low for 8 hours. Want to grub sooner cook on high for 4 hours.

About 45 minutes before serving dissolve cornstarch in 2 tablespoons cold water. Ass water/cornstarch mixture and broccoli to crock pot. Cover and cook another 45 minutes.. Bon Apetit!!

Tuesday, March 23, 2010

Coupon Queen B

Coupon Queen B

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Easter Sunday 2009

All was quiet at the table and that's sayen somethin with these two. They fight all the time. Food must have been good. Of course no one at the string beans. Nerds..

Easter Sunday last year was a blast. Well, maybe not. But the boys had fun chowen down in my ham and potatoes augratin..

Wednesday, January 06, 2010

It took me all weekend, but I finally got my tree up! "Sometimes when I reflect back on all the wine I drinkI feel shame. Then I look into the glass and thinkabout the workers in the vineyards and all of their hopesand dreams .. If I didn't drink this wine, they might be outof work and their dreams would be shattered.Then I say to myself, "It is better that I drink this wine and let their dreams come true than be selfish and worry about my liver."