Friday, November 18, 2016

Clear Seafood Gumbo

Directions In a large pot, heat the hen broth. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the broth and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and shrimp plus okra, rotel and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/seafood-gumbo-recipe.html?oc=linkback

Watergate Salad for Thanksgiving:A Vintage Salad

What You Need 1 can (20 oz.) crushed pineapple in juice, undrained. 1 pkg. ( 3.4 oz.) JELL-O Pistachio Flavor Instant Pudding. 1 cup JET-PUFFED Miniature Marshmallows. 1/2 cup chopped PLANTERS Pecans. 1-1/2 cups thawed COOL WHIP Whipped Topping. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Thursday, November 17, 2016

Tabouli

Ingredients 1 cup water 1 cup fine cracked wheat 1 cup minced fresh parsley leaves 1/2 cup minced fresh mint leaves 1/2 cup finely chopped yellow onion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 tablespoons lemon juice, or to taste 1 teaspoons sea salt In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy. Read more at: http://www.foodnetwork.com/recipes/tabouli-recipe.

Fresh Green Beans For Thanksgiving

Fresh Green Beans, One Way 1 lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped red bell pepper 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil) 1 cup chicken broth 1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon) Ground black pepper Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize. Have a wooden spoon handy to protect your fair share. Love, Pioneer Woman

Wednesday, November 16, 2016

Twice Baked Potato Casserole As Enjoyed at Chrissy's

Ingredients 2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream 1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Directions Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish. Poke a few holes into each potato using a toothpick. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Tuesday, November 15, 2016

Grandma's Cornbread Dressing

"My husband's mother made this for family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!"
Ingredients 1 (16 ounce) corn bread 2 tablespoons butter 1/2 cup chopped celery 1 small onion 2 eggs, beaten 2 cups chicken stock plus much more from a hen 2 tablespoons dried sage 1 TBS Poultry Seasoning salt and pepper to taste Directions Boil hen with spices for extended period such as 8 hours. Prepare the dry corn bread according to preference. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, poultry seasoning sage and salt and pepper to taste; mix well. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Sunday, November 13, 2016

Fried Turkey Breast

Thinking about Thanksgiving!
-1/2 Teaspoons: kosher salt 1/4 Teaspoon: freshly ground black pepper 1 Tablespoon: onion powder 1-1/2 Teaspoons: garlic powder 1 Teaspoon: crushed red pepper 3-1/2 to 4 Pounds: TURKEY BREAST, non self-basting As Needed: peanut oil In a small bowl mix salt, pepper, onion and garlic powders and red pepper together. Rinse the turkey breast well with cold water and pat dry thoroughly with paper towels, including the inside cavity. Coat all surfaces of the breast with the seasonings mixture. Place the turkey in a basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 30+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.