I love fresh cranberry sauce. I do not know why anyone would buy it when it is so easy to make.

1 cup water or orange juice
1 cup sugar
1 12 ounce package fresh cranberries
1 teaspoon cinnamon (optional)
1 tsp grated orange rind (optional)

You want to use a fresh bag of fresh cranberries

Aren’t they pretty? Add them to a medium saucepan

Add 1 cup of water or juice. Adding juice will give it more calories and make it sweeter. You can use orange, pineapple or any juice you normally drink. I am using water hee so I can clearly taste the cinnamon

Add 1 cup of sugar

Add 1 teaspoon cinnamon (optional) and bring it to a boil. Reduce heat and cook or 10 minutes or until the berries have broken open stirring on occasion. I really like the flavor that it gives so I use it most of the time.

Pour into a bowl and refrigerate until serving

I feel really bad when people say they have no time to cook. The crock pot can help you out but only if you use it. Pot roast is easy peasy to throw together. You can get it ready the night before and start cooking it when you leave for work. Dinner will be ready when you come home. Yorkshire pudding only takes 20 minutes to bake if you want something extra special

 

 

 

 

 

 

 

 

 

 

1 onion
1/4 cup flour
2-3 lb. beef chuck roast
1 pkg dry beef gravy mix
1 pkg ranch dressing mix
2 tablespoons of Italian Dressing mix
1 cup water
2 stalks celery
5 carrots
Potatoes (my grandmother would say one per person and one for the pot)

 

 

 

 

 

 

 

 

 

 

Slice the onions and place them in a crock pot

 

 

 

 

 

 

 

 

 

 

Get the beef ready

 

 

 

 

 

 

 

 

 

 

Dredge the roast with the flour and place into the crock pot on the onions

 

 

 

 

 

 

 

 

 

 

Whisk the gravy mix and ranch dressing mix

 

 

 

 

 

 

 

 

 

 

Add my italian dressing mix

 

 

 

 

 

 

 

 

 

 

Measure out a cup of water

 

 

 

 

 

 

 

 

 

 

Mix the water in the bowl with seasonings. It doesn’t look good yet but this is really yummy!

 

 

 

 

 

 

 

 

 

 

Peel/cut the veggies and place around the roast. Then pour over the seasoning mixture and cover. Set the crock pot to low and let cook until the roast is tender and the gravy has thickened (8 hours)

 

 

 

 

 

 

 

 

 

 

Serve with yorkshire pudding

 

 

 

 

 

 

 

 

 

 

This is what the gravy looks like without doing anything else to it

 

 

 

 

 

 

 

 

 

 

The flavor is really good! Pour the gravy over everything including the yorkshire pudding….are you hungry?

This is my way of roasting a turkey. I brine and then use a compound butter. All compound butters are made the same way with varying ingredients. Instead of rolling it in plastic wrap you use it immediately

 

 

 

 

 

 

 

 

 

 

Turkey
1/2 cup room temperature butter
1 tbsp black pepper
2 tbsp thyme
1/4 cup sage
1 clove garlic crushed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 500 F.

 

 

 

 

 

 

 

 

 

 

Combine all ingredients but the turkey … haha yes some people need that instruction.

 

 

 

 

 

 

 

 

 

 
Mash until it is mixed

 

 

 

 

 

 

 

 

 

 
Use a brine for the turkey for 24 hours before roasting. Separate the skin from the breasts on both side of the breastbone. Be careful to leave the skin attached along the center of the breastbone or it will slide up during baking

 

 

 

 

 

 

 

 

 

 
Divide the butter mixture under the skin on both sides spreading it evenly. Just look at the butter under the skin. You know it is going to be good!

 

 

 

 

 

 

 

 

 

 
Tuck the wings underneath the bird and rub some compound butter on the outside of the bird. Then stuff the bird with aromatics instead of stuffing. I like to use an apple, rosemary, sage and an onion.

 

 

 

 

 

 

 

 

 

 
Don’t use the plastic pop up that comes with the turkey please. It is best to use a meat thermometer that you can put into the bird at set it for poultry which is 165. If you don’t have that kind use a regular meat thermometer.

 

 

 

 

 

 

 

 

 

 
Roast at 500 F for 30 minutes uncovered. Cover with foil and lower the temp to 350 F until the thermometer reads 165. Let stand for 15 minutes. This bird is uneven in color because I didn’t let it rest for a full 2 hours after the brine. It was still absolutely yummy!

Brining your turkey is a great way to add flavor! It will also make the meat tender and reduces the cooking time. The brine forces itself by osmosis into the meat taking into the meat whatever flavor components you place into the salt water. This recipe is enough brine for a 20 pound bird

 

 

 

 

 

 

 

 

 

 

1 1/2 gallon water (can substitute vegetable broth for part of water)
2 cups Kosher
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
2 tablespoon dried thyme
3 tablespoons minced garlic
1 tablespoon ground black pepper or peppercorns
2 bay leaves
1 cup brown sugar
1/2 gallon of ice

 

 

 

 

 

 

 

 

 

 

Choose a container like a 5 gallon bucket or whatever container you have that will fit in the refrigerator

 

 

 

 

 

 

 

 

 

 

Measure out your water into a stock pot

 

 

 

 

 

 

 

 

 

 

Add the salt

 

 

 

 

 

 

 

 

 

 

Add the peppercorns

 

 

 

 

 

 

 

 

 

 

Add the sugar

 

 

 

 

 

 

 

 

 

 

Add the rosemary

 

 

 

 

 

 

 

 

 

 

Add the thyme and sage

 

 

 

 

 

 

 

 

 

 

Peel & smash the garlic and add to the pot

 

 

 

 

 

 

 

 

 

 

Add the bay leaves and simmer until the sugar and salt is dissolved

 

 

 

 

 

 

 

 

 

 

Get 1/2 gallon of ice…thank God for ice makers!

 

 

 

 

 

 

 

 

 

 

Add it to the pot to cool it down

 

 

 

 

 

 

 

 

 

 

Add the turkey to your bucket and pour over the brine

 

 

 

 

 

 

 

 

 

 

Place the bucket in the garage if it is cold enough in an out of the way safe place. I like to put mine in the fridge

 

 

 

 

 

 

 

 

 

 

Let the turkey brine for 24 hours then drain off the brine

 

 

 

 

 

 

 

 

 

 

Rinse the turkey, pat dry and put back into the refrigerator to rest out of the brine for about a few hours to let the meat absorb the moisture from the skin. This will help the bird get a golden crispy skin. If you do not care about color go ahead and use it when you are ready. Remember a brine will make the turkey cook faster and will also brown unevenly if you don’t let it rest for a few hours.

This is my Grandmothers recipe which was handed down from her mother and so on. This was also my fathers favorite dinner. Every time I make this I am flooded with memories of the past. My family had wonderful conversations and laughter around the table. My memories include family members who are no longer with us. Cooking is a wonderful way to remember!

 

 

 

 

 

 

 

 

 

 

 

2 heads cabbage
1 pound ground beef
1 pound group pork
1 small onion minced
1/2 cup rice
1 egg
1 20 oz can sauerkraut
1 26 oz can tomato soup
6 cloves garlic
Salt and Pepper to taste

 

 

 

 

 

 

 

 

 

 

Bring a large pot of water to a boil

 

 

 

 

 

 

 

 

 

 

You will need 2 heads of cabbage. Peel off and dark or wilted leaves

 

 

 

 

 

 

 

 

 

 

Core cabbage by cutting about 2″ deep around core and twist

 

 

 

 

 

 

 

 

 

 

Place the head in boiling water to blanch until leaves are pliable (about 2 min)

 

 

 

 

 

 

 

 

 

 

Drain and separate leaves

 

 

 

 

 

 

 

 

 

 

Chop remaining cabbage

 

 

 

 

 

 

 

 

 

 

Combine beef, pork, onion and rice

 

 

 

 

 

 

 

 

 

 

Add an egg and season to taste with salt and pepper

 

 

 

 

 

 

 

 

 

 

Place chopped cabbage on the bottom of a large sauce pot

 

 

 

 

 

 

 

 

 

 

Start to stuff the cabbage by laying out a leaf

 

 

 

 

 

 

 

 

 

 

Place mixture on the leaf towards the stem

 

 

 

 

 

 

 

 

 

 

Flip one side over

 

 

 

 

 

 

 

 

 

 

Flip the other side over

 

 

 

 

 

 

 

 

 

 

Roll from the top down making what my Grandma called a pig

 

 

 

 

 

 

 

 

 

 

Put some of the chopped cabbage on the bottom of the pot to make a blanket then lay the pig you just made seam side down in the pot.

 

 

 

 

 

 

 

 

 

 

When you have a full layer cover with chopped cabbage, some sauerkraut with the juice and a few cloves of garlic. Repeat the layering until the pot is full with the last layer being the chopped cabbage and sauerkraut. You are making pigs in a blanket 🙂

 

 

 

 

 

 

 

 

 

 

Pour tomato soup over, cover  and cook over medium heat until cooked through

 

 

 

 

 

 

 

 

 

 

Serve the rolls with the loose cabbage

 

 

 

 

 

 

 

 

 

 

This is best served with mashed potatoes and crusty french bread

 

 

 

 

 

 

 

 

 

 

This is what they look like cut open

 

 

 

 

 

 

 

 

 

 

Yum!!! Brings back memories of my childhood 🙂

No food blog would be complete without a recipe for macaroni and cheese. It is considered one of the ultimate comfort foods. For me, it brings back childhood memories where I want to go curl up with a blanket and a good book. This is a basic recipe where changes are not necessary to amaze your family. If you want to get creative you can change the cheeses and make some additions but keep it simple or you change it into different type of casserole.

 

 

 

 

 

 

 

 

 

 
 

4 cups uncooked elbow macaroni
1/4 cup butter
4 tablespoons all-purpose flour
2 teaspoons mustard powder
nutmeg to taste
2 1/4 cups milk
16 ounces cheese (sharp cheddar, monterrey jack and gruyere)
salt and pepper to taste
1/4 cup seasoned dry bread crumbs
1/8 cup parmesan cheese

Preheat oven to 400 degrees F and butter a 2 quart casserole dish.

 

 

 

 

 

 

 

 

 

 

Bring a saucepan of lightly salted water to a boil

 

 

 

 

 

 

 

 

 

 

Add macaroni

 

 

 

 

 

 

 

 

 

 

Cook until not quite done (approx 6 minutes)

 

 

 

 

 

 

 

 

 

 

Drain

 

 

 

 

 

 

 

 

 

 

In a saucepan melt the butter over medium heat for roux

 

 

 

 

 

 

 

 

 

 

Stir in the flour

 

 

 

 

 

 

 

 

 

 

Stir constantly until you achieve what looks like wet sand (you do not want this brown)

 

 

 

 

 

 

 

 

 

 

You will need 2 cups of milk

 

 

 

 

 

 

 

 

 

 

Slowly stir in the milk and work out any lumps

 

 

 

 

 

 

 

 

 

 

Add an egg by tempering first and stir

 

 

 

 

 

 

 

 

 

 

Add the cheese and stir until melted

 

 

 

 

 

 

 

 

 

 

Add mustard powder, nutmeg, salt and pepper. I like to use a spatula to work the sauce

 

 

 

 

 

 

 

 

 

 

Mix until the sauce is thick and smooth.

 

 

 

 

 

 

 

 

 

 

Stir the noodles into the cheese sauce and transfer to a prepared casserole dish

 

 

 

 

 

 

 

 

 

 

Sprinkle bread crumbs and parmesan cheese over the top or you can use more grated cheese. Cover the dish and bake for 20 – 25 minutes.

 

 

 

 

 

 

 

 

 

 

This is comfort food!

 

 

 

 

 

 

 

 

 

 

Are you hungry yet??

Why wait for the fair or a carnival to come along to enjoy an Indian Taco?

 

 

 

 

 

 

 

 

 

 

Indian Fry Bread
Ingredients
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Go see step by step recipe for indian fry bread

Indian Tacos
Ingredients
fry bread (see above)
pinto or Ranch style beans
2 pounds ground beef
iceberg lettuce
tomatoes
red or yellow onions
cheddar cheese
salsa
sour cream

 

 

 

 

 

 

 

 

 

 
Get fry bread together

 

 

 

 

 

 

 

 

 

 

Make pinto beans or heat ranch style beans. You can look through some of the steps to get beans ready by reading my 15 bean soup recipe


 

 

 

 

 

 

 

 

 

 

Brown 2 pounds ground beef and season

 

 

 

 

 

 

 

 

 

 
Wash all the veggies. Did you know not washing your produce can make you sick?

 

 

 

 

 

 

 

 

 

 
Cut iceberg lettuce into thin strips

 

 

 

 

 

 

 

 

 

 
dice onions

 

 

 

 

 

 

 

 

 

 
dice tomatoes

 

 

 

 

 

 

 

 

 

 
shred cheddar cheese

 

 

 

 

 

 

 

 

 

 
Make salsa (I like fresh salsa). Get sour cream into serving bowl

 

 

 

 

 

 

 

 

 

 

Tada.. now how do you throw an indian taco together….

 

 

 

 

 

 

 

 

 

 

Put the fry bread down first and add beans

 

 

 

 

 

 

 

 

 

 

Add the meat

 

 

 

 

 

 

 

 

 

 

Add the onions

 

 

 

 

 

 

 

 

 

 

Add the lettuce

 

 

 

 

 

 

 

 

 

 

Add the tomato

 

 

 

 

 

 

 

 

 

 

Add the salsa and cheese

 

 

 

 

 

 

 

 

 

 

and finally add the sour cream… tada (again but louder this time)

 

 

 

 

 

 

 

 

 

 

Are you hungry yet?

Why not try something different tonight. This pasta dish is packed with flavor and interesting textures

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:
2 Chicken Breasts
linguine Noodles
Corn Tortillas

For sauce
2 tablespoons butter
1 small shallot
1 1/2 cups light cream
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 cup Parmigiano-Reggiano
Chipotle in Adobo Sauce

Picco
6 Roma tomatoes
1 sm onion
1 fresh jalapeno pepper
3 Tablespoons chopped fresh cilantro
1/2 teaspoon garlic powder
Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

Bake or grill chicken until done. There is more depth of flavor if you marinate the chicken overnight

 

 

 

 

 

 

 

 

 

 

Find a pot big enough to cook pasta in because it needs room to cook properly

 

 

 

 

 

 

 

 

 

 

Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside

 

 

 

 

 

 

 

 

 

 

Next grab some corn tortillas

 

 

 

 

 

 

 

 

 

 

Cut into strips

 

 

 

 

 

 

 

 

 

 

Take the strips and fry them until crunchy set aside

 

 

 

 

 

 

 

 

 

 

We are now going to make the garnish which is ….Picco de Gallo. … Chop the 6 tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the jalapeno

 

 

 

 

 

 

 

 

 

 

Chop with or without the seeds

 

 

 

 

 

 

 

 

 

 

This is where all the heat is along with the veins!

 

 

 

 

 

 

 

 

 

 

Combine tomato, onion, jalapeno pepper and cilantro. Season with garlic powder, salt and pepper to taste. Set aside

 

 

 

 

 

 

 

 

Have you ever had chipotles in adobo sauce?

 

 

 

 

 

 

 

 

 

 

They are wonderful for their depth of flavor they add to your recipe! I suggest you puree them and put them in the freezer. You can take out just what you need at any time. This recipe requires 1 Tablespoon more or less to your taste

 

 

 

 

 

 

 

 

 

 

Now we are going to make the Chipote Cream Sauce. In a saucepan melt 2 tablespoons butter and add  1 small shallot toss, add chipotle puree, cream, spices and toss. Shred the chicken and toss in the sauce as well

 

 

 

 

 

 

 

 

 

 

Toss noodles with the sauce and cheese then plate. Garnish with the picco and tortilla strips…..yum!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yummy!!!