Barley is a very good source of fiber and selenium. It is also a good source of phosphorus, copper and manganese. You could add it to any soup get the health benefits.

 

 

 

 

 

 

 

 

 

 

 

 

1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
3 carrots
3 stalks celery
1 onion
1 (16 ounce) package frozen mixed vegetables
4 cups beef stock (or water)
4 teaspoons beef base
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

 

 

 

 

 

 

 

 

 

 

It is best to buy the meat and break it down yourself

 

 

 

 

 

 

 

 

 

 

Cut the beef into bite sized pieces

 

 

 

 

 

 

 

 

 

 

In a heavy stock pot add the beef cubes and cook over medium high heat until browned. Remove the meat and set aside

 

 

 

 

 

 

 

 

 

 

Wash the celery

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Gather the carrots

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Peel the onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Add the veggies to the pot and cook until tender

 

 

 

 

 

 

 

 

 

 

Add beef stock or water (yes I was being lazy here)

 

 

 

 

 

 

 

 

 

Add base

 

 

 

 

 

 

 

 

 

Add bay leaf

 

 

 

 

 

 

 

 

 

Have I told you how much I love penzeys yet? That is another blog post yet to come

 

 

 

 

 

 

 

 

 

 

Add tomatoes

 

 

 

 

 

 

 

 

 

Add barley

 

 

 

 

 

 

 

 

 

Add sugar, salt and pepper

 

 

 

 

 

 

 

 

 

Add the browned beef cubes

 

 

 

 

 

 

 

 

 

 

Cover and simmer approx 2 hours or until the beef is tender and the barley is fully cooked. Add the frozen vegetables in the last half hour of the cooking time

 

 

 

 

 

 

 

 

 

 

Enjoy!

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?

The first known reference to the term deviled appeared in print in 1786!

 

 

 

 

 

 

 

 

 

 

6 large eggs
1/2 teaspoon sweet pickle relish
3 tablespoons mayonnaise or salad dressing
1 tablespoon sugar
1 teaspoon prepared mustard
1 teaspoon vinegar
1/2 stalk diced celery
1/4 cup diced onion
salt & pepper to taste
paprika

 

 

 

 

 

 

 

 

 

 

You will need 6 eggs

 

 

 

 

 

 

 

 

 

 

Place eggs in pot, cover completely with cold water and bring to a rolling boil over high heat

 

 

 

 

 

 

 

 

 

 

Remove from the heat, cover for additional 10 – 12 minutes, then drain. See step by step for doing this here under egg salad

 

 

 

 

 

 

 

 

 

 

Allow to cool then remove shells from eggs then cut in half lengthwise

 

 

 

 

 

 

 

 

 

 

Carefully remove the yolks and place in a bowl

 

 

 

 

 

 

 

 

 

 

Add the sugar

 

 

 

 

 

 

 

 

 

 

Add the mayonnaise, mustard, onion and celery

 

 

 

 

 

 

 

 

 

 

Add the sweet pickle relish,  vinegar and season with salt and pepper to taste. Mash and mix everything with a fork

 

 

 

 

 

 

 

 

 

 

Get a bag and tip ready

 

 

 

 

 

 

 

 

 

 

Fill the bag

 

 

 

 

 

 

 

 

 

 

Pipe the filling into the egg whites and garnish with paprika if desired

Merry Christmas! Mincemeat began as a way to preserve food and always contained meat. Over time it became synonymous with Christmas. My recipe has no meat/suet in it making it healthier!

 

 

 

 

 

 

 

 

 

 

1 cup raisins
1 cup dried cranberries
1 cup golden raisins
1 (16 ounce) can sour cherries
5 apples
2 cups white sugar
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 lemon (zest and juice)
1 orange (zest and juice)
1/4 cup brandy
1/4 cup rum

 

 

 

 

 

 

 

 

 

 

Measure out and add the raisins to a mixing bowl

 

 

 

 

 

 

 

 

 

 
Next add the cranberries

 

 

 

 

 

 

 

 

 

 
Add the golden raisins

 

 

 

 

 

 

 

 

 

 
Add the cherries

 

 

 

 

 

 

 

 

 

 
You will need the apples next

 

 

 

 

 

 

 

 

 

 
Core and peel the apples

 

 

 

 

 

 

 

 

 

 
Grate the apples

 

 

 

 

 

 

 

 

 

 
Add the apples to the bowl

 

 

 

 

 

 

 

 

 

 
You need a lemon and an orange next

 

 

 

 

 

 

 

 

 

 
Zest the lemon, juice it and add them both to the mixture

 

 

 

 

 

 

 

 

 

 
Zest the orange, juice it and add them to the pot

 

 

 

 

 

 

 

 

 

 
Add the cloves

 

 

 

 

 

 

 

 

 

 
Add the nutmeg

 

 

 

 

 

 

 

 

 

 

Add the cinnamon

 

 

 

 

 

 

 

 

 

 
Add the allspice

 

 

 

 

 

 

 

 

 

 
Add the sugar and simmer for 30 minutes. You need to stir occasionally then remove it from the heat

 

 

 

 

 

 

 

 

 

 
Add the brandy and rum

 

 

 

 

 

 

 

 

 

 
Use right away or use a can in a water bath covered by 2 inches of water. Cover the pot and process for 30 minutes. It is best to let this age for a few months before you use it.

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.

Can you guess where yorkshire pudding came from? The first ever recorded recipe appeared 1737 and was called dripping pudding. It has been in use for centuries!

1 1/2 flour
tsp salt
2 eggs
1 milk
1/2 cup water
425 oven

Put a teaspoon drippings from your roast or Crisco in each muffin cup and place in a 450 F oven.

 

 

 

 

 

 

 

 

 

 

Measure out flour and add to a mixing bowl

 

 

 

 

 

 

 

 

 

 

Add the salt and mix

 

 

 

 

 

 

 

 

 

 

Get the eggs ready and make a well in the flour

 

 

 

 

 

 

 

 

 

 

Add the eggs to the well and mix slightly

 

 

 

 

 

 

 

 

 

 

Measure out the milk and add to the bowl

 

 

 

 

 

 

 

 

 

 

Mix up your batter

 

 

 

 

 

 

 

 

 

 

Pull the hot muffin pan out and divide the batter between all the cups. Bake for 20 minutes….. no peeking unless you look through the glass 🙂

 

 

 

 

 

 

 

 

 

 

Serve with roast and gravy… yum!!!!

Why buy packaged seasoning mix if you can do it yourself and make it better!

 

 

 

 

 

 

 

 

 

 

2 tablespoons dried oregano
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried parsley
1 tablespoon white sugar or splenda
1 tablespoon dried basil
1 teaspoon ground black pepper
1 teaspoon red pepper flakes (if you want it zesty)
1/4 teaspoon dried thyme
1/4 teaspoon celery seed

 

 

 

 

 

 

 

 

 

 

Measure out oregano and add to a mixing bowl

 

 

 

 

 

 

 

 

 

 

Add the garlic salt

 

 

 

 

 

 

 

 

 

 

Add the onion powder

 

 

 

 

 

 

 

 

 

 

Add the garlic…. I know… I know, we already added some with salt but it wasn’t enough

 

 

 

 

 

 

 

 

 

 

Add the parsley

 

 

 

 

 

 

 

 

 

 

Add the sugar

 

 

 

 

 

 

 

 

 

 

Add the pepper

 

 

 

 

 

 

 

 

 

 

Add the red pepper flakes for some kick

 

 

 

 

 

 

 

 

 

 

Add the thyme

 

 

 

 

 

 

 

 

 

 

Add the celery seed

 

 

 

 

 

 

 

 

 

 

Mix everything together

 

 

 

 

 

 

 

 

 

 

Store in a tightly sealed container. Yay you made your own mix! You can use it for dressing or a dry rub on roast.

Here is a recipe for throwing the dressing together….
To prepare dressing: whisk together
1/4 cup white, red, balsamic or cider vinegar
2/3 cup olive or canola oil
2 tablespoons water
2 tablespoons of your dry mix
salt to taste

This recipe was handed down to me by my Great Grandmother Bessie Hudson. Her life was just like the story “Little House on the Prairie” by Laura Ingalls Wilder. Born and raised on a farm in Mannington, West Virginia then she moved into the Ohio Valley where she raised her own family. During that time the men were in the fields, the kitchen table was always set and the women were always cooking the next meal of the day.

 

 

 

 

 

 

 

 

 

 

4 short ribs (you can also use 1 pound hamburger)
4 potatoes
4 carrots
2 medium onions
1 head cabbage
1 bag mixed vegetables
1 can tomatoes
4 celery
1/2 cup rice
Tomato paste
Water to cover the vegetables (for more flavor use stock)

 

 

 

 

 

 

 

 

 

 

This is the recipe as I wrote down what my Great Grandmother wanted me to remember about her recipe. As you add ingredients to the pot make sure it is covered with water or stock

 

 

 

 

 

 

 

 

 

 

Select a large stock pot. This recipe makes a large batch of soup!

 

 
 

 

 

 

 

 

 

 

Use short ribs or you can also use hamburger. I was not going to buy a whole rack of ribs on this day so I chose hamburger. If you use short ribs let them simmer for 2 hours, remove the ribs, discard the bones and return the meat back to the pot.

 

 

 

 

 

 

 

 

 

 

Add the meat to the pot and cover with water/stock (If you are using hamburger meat brown it first) and bring to a boil turn down heat to a simmmer

 

 

 

 

 

 

 

 

 

 

Gather your veggies and prepare spend time chopping

 

 

 

 

 

 

 

 

 

 

Take a deep breath and get the celery ready

 

 

 

 

 

 

 

 

 

 

Cut them into long sticks

 

 

 

 

 

 

 

 

 

 

Dice then add to the pot

 

 

 

 

 

 

 

 

 

 

Get the onions ready

 

 

 

 

 

 

 

 

 

 

After peeling and cutting in half lay it down

 

 

 

 

 

 

 

 

 

 

Cut off the top

 

 

 

 

 

 

 

 

 

 

Cut through leaving the root end intact

 

 

 

 

 

 

 

 

 

 

Then cut through to dice and add to the pot

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Cut them into long sticks

 

 

 

 

 

 

 

 

 

 

Dice the carrots and add them to the pot

 

 

 

 

 

 

 

 

 

 

Peel off the dark leaves to the cabbage and cut this way

 

 

 

 

 

 

 

 

 

 

Cut through the opposite direction to chop it up

 

 

 

 

 

 

 

 

 

 

Peel and chop the potatoes then add them to the pot

 

 

 

 

 

 

 

 

 

 

Add the rice

 

 

 

 

 

 

 

 

 

 

Add the mixed vegetables

 

 

 

 

 

 

 

 

 

 

Add the tomatoes (I like regular or petite diced)

 

 

 

 

 

 

 

 

 

 

Add the tomato paste

 

 

 

 

 

 

 

 

 

 

Let it simmer….. Isn’t that a pretty color!

 

 

 

 

 

 

 

 

 

 

I like to eat mine with cheese

 

 

 

 

 

 

 

 

 

 

This soup is really good! My great Grandmother would also say it sticks to your ribs and is good for you.

 

 

 

 

 

 

 

 

 

 

Don’t you just want a bite now!

Did you know that 1 cup of cooked squash has 457% of the recommended daily allowance of vitamin a? It is also a good source of fiber, potassium, and magnesium.

Butternut squash
4 tablespoons butter
4 teaspoons brown sugar
4 cups chicken stock
1 onion
1 teaspoon cinnamon
1/8 teaspoon cloves
1 cup heavy cream
Salt and pepper to taste

 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 400 degrees

 
 

 

 

 

 

 

 

 

 

Cut the squash in half

 
 

 

 

 

 

 

 

 

 

Scoop out the seeds and save to roast

 
 

 

 

 

 

 

 

 

 

Place halves in a baking sheet flesh side up

 

 

 

 

 

 

 

 

 

 

Place 1 teaspoon butter in the middle of each squash

 
 

 

 

 

 

 

 

 

 

Sprinkle salt, pepper and brown sugar over each squash

 
 

 

 

 

 

 

 

 

 

Roast 25 minutes or until flesh is fork-tender

 
 

 

 

 

 

 

 

 

 

Chop the onions

 
 

 

 

 

 

 

 

 

 

Melt the butter

 
 

 

 

 

 

 

 

 

 

Add the onions and sautee until light brown

 
 

 

 

 

 

 

 

 

 

Add the squash

 
 

 

 

 

 

 

 

 

 

Add the chicken stock

 
 

 

 

 

 

 

 

 

 

Simmer

 
 

 

 

 

 

 

 

 

 

Puree until smooth

 
 

 

 

 

 

 

 

 

 

Add cream, spices, salt and pepper to taste

 
 

 

 

 

 

 

 

 

 

Are you hungry?

 
 

 

 

 

 

 

 

 

 

When you are ready toss the seeds with olive oil and roast at 170 degrees for 15-20 min.

 
 

 

 

 

 

 

 

 

 

Toss with salt and pepper and they will be yummy!