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Sunday, November 27, 2011

Homemade Turkey Stock

Liquid Gold!!!!!!!! thats what I call homemade stock.... I just love using this stuff in my casserole and other skillet dishes.  I made two turkey breasts this year for Thanksgiving and did not want to just toss the two breast bones so i used them, along with some seasonings to make a bone broth.  Bone broth on its own is very, very good for you, not to mention its what a flavorfull soup is made of.  I think I will try a cannelli bean, sausage and kale soup with some of this broth. Oh Yeah!!!!

To make this put your turkey breast bones in a stockpot and just fill up with water to cover the bones. 

I added 1 tsp of onion powder
1 tsp of tyme, marjorum, pepper
1 tsp cajun seasoning

Bring to a boil, bring down to a simmer and cook for about 2 1/2 hours.  Pour through a strainer into containers and freeze.  Defrost the day before you need to use it in a recipe.

Homemade Cranberry Sauce

Can I tell you something?  In all my years of making thanksgiving dinner I have never bothered to make cranberry sauce.  I really have no reason except that I was under the impression that no one liked it.  Well, I guess not too many people like the store bought stuff, which in my opinion, leaves something to be desired. But after making it myself, I have a new found love for the REAL THING.  You must try it at least once to understand how delicious homemade cranberry sauce can be.

Homemade Cranberry-Orange Sauce

1 12oz. pkg of fresh Cranberries
1 cup of water
1 cup of sugar
The zest and juice of one orange

put all the ingredients in a heavy bottom saucepan and cook on medium heat until the mixture boils.  Boil for about 3 mins and then turn on simmer and cook for roughly 10 mins.  During this time you may mash with a potato masher, the berries that have not burst.  Transfer to a glass bowl and cool.  Cover and refrigerate overnight.  Thats it!!! its that easy....

Monday, November 7, 2011

Twice Baked Potatoes with Fresh Parsley, Rosemary and Chives

All I have to say is YUMMY!!!!! who, I ask you, does not like a twice baked potato?  My family LOVES when I take the time to make them; and depending on how much you dress these babies up, you may not even notice the other players on your plate.

Here we go with the "Recipe" ......

4 medium Idaho Baking Potatoes
1 stick of butter (melted)
1/2 cup cour cream
1/2 to 3/4 cup whipping cream (warmed)
1 Tbsp. of fresh chopped Italian Parsley
1 Tbsp. of fresh chives
1/4 tsp. of fresh rosemary
1/2 cup Shredded Cheddar Cheese (plus 1/2 cup for sprinkling on top of the potatoes)

Wash and dry your potatoes and prick well with fork.  Bake them on a foil lined pan at 375' for about 1 1/2 hours.  Test with a sharp knife, for doneness.  Let the potatoes cool a bit and then cut each one lengthwise.  Scoop out potato meat leaving a bit behind to hold the skin together.  In a mixing bowl combine very warm potatoes with warmed butter and milk.  Add in sour cream and the remaining ingredients.  You can whip until smooth or leave a little chunky, its your thang, do what you want to do.

Scoop potato mixture back into shells and top with cheddar cheese.  You can now refrigerate until baking time or bake right away if you choose.  Bake potatoes at 375 for about 30 minutes or until bubbly if using right away, or remove potatoes from fridge and let come to almost room temp and bake as directed. This recipe will serve 8.

Now... with all that said, its really up to you just how much of each ingredient you want or need in your potatoes.  This is a guide...if you like more sour cream, add it.  If you would like to top these with some cooked crumbled bacon in addition to the cheese, add it.  If you don't want to use a full fat milk, use a lesser fat milk.  As with most receipes I make, I change things up where I can.  Do not be afraid of doing your own thing its how we learn what does and doesn't work. 

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.

Sunday, November 6, 2011

Cheez-It and Oreo Bark

I have to say that this is just one of those recipes that no matter what you add in it, you really cannot go wrong.  I first saw this posted on vanilla sugar's blog (I love her blog) and just had to try it.  I have actually made it for a work luncheon one time before.  I think the salty-sweet snack satisfies so much more than just sweet or salty.  This is a real easy thing to make with the kids, since the only cooking involved is melting the chocolate.

Cheez-it and Oreo Bark

2 12oz packages of white chips
1 1/2 cups of Cheez-its
1 1/2 cups of bite sized Oreos
2 tsp to 1 tbsp. of shortening

In the top of a double boiler, melt the white chocolate chips, then add 2 teaspoons to 1 tablespoon of shortening.  Once the chocolate is all melted, stir in your cheez-its and oreo's and coat them well.  Pour into a 13 X 9 foil lined pan and spread out.  Refrigerate until hard, then cut into pieces.  I have an Ulu knife that my friend brought back for me from Alaska, which is just perfect for jobs like this because of its round blade.

Get creative, you can also use pretzels, or try some lightly crushed plain potato chips, or some peanut butter sandwich cookies...dried fruit such as cranberries, make it your own.  You can also change out the shortning for coconut oil as long as it is the refined coconut oil.  The unrefined will add a slight coconut taste.

By the way, this would make a great gift for anyone on your list!