Pumpkin Curry Soup

Ingredients:

2 small sweet onions diced (or 1 large)

2 Tbsp minced garlic

2 Tbsp butter

1 tsp. Ginger

1 tsp. Salt

1 tsp. Cumin (ground)

1 tsp. Curry

2 can pumpkin

2 boxes chicken broth (8 cups)

2 Tbsp peanut butter 

1 tsp. Sugar

1/3 can of coconut milk (or more to taste)

Directions:

Sauté butter and onions with garlic until onions are soft.  Add spices and salt.  Add broth and pumpkin.  Stir to mix after each addition.  Add peanut butter and sugar.  Simmer 10 min on low.  Add coconut milk at end.  Enjoy!

Carrot Cake Cupcakes

Brined, Dry-Rubbed, Herb-buttered Best Turkey Ever

Brine (make Tuesday night or early on the morning before Thanksgiving)

1 cup coarse sea salt

1 bottle cheap white wine

4 cups (1 box) Chicken Broth + 2 boxes water

2 heaping Tbsp. Minced garlic

Bunch each of fresh thyme, sage and rosemary

2-3 Tbsp Tastefully Simple Rustic Herb Spice Mix

2 whole lemons zest and sliced

1 whole apple slices

1 orange zest and sliced

1 tsp. Pepper

2 bay leaves

1 tsp. Dried sage

1 tsp. Dried thyme

Brining bag 

this recipe works for 14 to 20 lbs turkey

Directions:  cook in large soup pot all ingredients just until salt is dissolved.  Let completely cool.  Once cool add 4 cups of ice.  Do not put turkey in this brine until it is cold!!!  If you make the brine on Tuesday evening, then brine can chill in refrigerator overnight.

Remove goblets from turkey.  Place giblets in a closed container in refrigerator.   You need them tomorrow for the gravy.

Place turkey in brining bag.  Place in a very very large bowl, with bag closure at top.  Slowly add brine.  Seal bag and set in refrigerator for at least 24 hours and no more than 36 hours.  Turn every approximately 8 hours.  Remove turkey from brine reserving about 6 cups of brine for bottom of turkey roasting pan and some of the fruit as well (you can ho ahead and put this in your roasting pan while the Turkey sits).  Before cooking, Rinse with cold water slightly.  Preheat oven to 425.  Let turkey sit at room temperature for 30 minutes. Now it's time for the Dry Rub.

Dry Rub

3/4 tsp salt

1/2 tsp thyme

1/2 garlic powder

1/2 tsp. Pepper

1/4 paprika

Mix dry rib ingredients in a bowl.  Rub about half inside the turkey, and about half on the skin of the turkey.  Cover entire turkey.  Put bird on rack breasts down.  Twist wings so they are lying flat on the Turkey's back and tie with unflavored dental floss.  

Stuff turkey with 1 apple quarter (seeds and core removed) and 1 orange quartered.

For bottom of roaster add to brine:

3 tbsp. Mined garlic

1 onion quartered

Fresh sage, rosemary and thyme.

2 cups water

Cook at 425 uncovered for 30 min

While turkey cooks, make your Herb Butter.

Herb Butter:

3/4 stick melted butter

2 tbsp. Olive oil

1 tbsp poultry seasoning 

1 tsp garlic powder

2 tbsp. Minced garlic

1 tsp. Oregano

1 tsp. Basil

1 tsp. Thyme

Mix all together to make herb butter.

After 30 min, turn oven down to 325.  Flip turkey over so breasts are up.  Baste with some of  the butter and continue roasting for 1 hour covered with foil.  Baste with some of the butter again.  Remove apples and oranges from turkey cavity and add to bottom of pan.  Add water to bottom of pan if it ever gets dry, there should always be liquid in the pan.  Roast another hour, baste.  Scoop some liquid from bottom of pan into cavity.  Continue to roast, and baste for 30 minutes at a time until Turkey is done.  About 30 minutes before turkey is to temperature, remove foil cover to make sure skin gets crisp and brown but not burnt.  If you run out of herb butter baste with the liquid on the bottom of the pan.  Internal temperature should be 170 when turkey is done.  Remove from oven and let rest 15 to 20 min before cutting so you don't lose the juices. Serve hot with Gravy and Thanksgiving sides.

About 1-2 hour before Turkey is done, start your gravy.

Do not get rid of the roasting pan, you need some of this for your gravy!

Gravy:

Cook turkey neck on low simmer in water 1 to 2 hours with 1 tbsp. Tastefully Simple Rustic Herb Seasoning.  Remove neck and throw away, then add all liquid from bottom of roasting pan once turkey is done.  Pour it through a strainer as you don't want the onion/large herbs/lemons etc.  Mix to combine.  Makes a lot.  Pour through gravy strainer to remove fat.  Amy take more than 1 attempt as all the gravy should not fit in the strainer at once.  Pour back into medium pot and cook.  Mix 2 cups cold milk (want about 1/2 milk to other liquid) with 2 to 3 tbsp. Corn starch.  Add to gravy to thicken.  Cook on high to desired consistency.  This should make enough gravy to save half.  If gravy is too salty add more milk and cornstarch until it is the right salt level for you.

You can also use this method for chicken

Chicken above

Thai Basil Chicken

Ingredients:

1 to 1 1/2 lbs. chicken breast thinly sliced

1 red onion thinly sliced

3 bell peppers thinly sliced

1 + 2 Tbsp fish sauce 

2 Tbsp. Sherry (optional)

1 Tbsp. honey (or sugar)

1 Tbsp  hot water

1-2 Tbsp. Olive oil 

2 Tbsp. Minced garlic

1 tbsp. Garlic chili sauce

2 tbsp. Soy sauce

2 cups cleaned and shredded fresh thai basil leaves or sweet basil leaves

Rice noodles (prepare according to package instructions)

Put thinly sliced chicken in a bowl with 1 Tbsp. Fish sauce and 2 Tbsp. Sherry.  Set aside.  

Make sauce.  Mix 2 tbsp fish sauce. honey, water, garlic chili sauce, and soy sauce together.

In large skillet cook chicken in oil until almost done.  Add veggies and cook a few minutes.  Add Garlic and cook a a minute or so until veggies are done.  Add sauce.  Mix to coat and serve hot over rice noodles.  Remember the sauce is the best part. 

Or serve with Coconut Rice

Focaccia

 

Ingredients:

2 1/4 tsp. active dry yeast

2 tsp. honey (or 2 tsp. sugar)

2 1/2 cups warm water

5 cups flour

1 Tbsp. salt

3-4 Tbsp olive oil

2 Tbsp. minced garlic

Pesto, Italian or other fun seasoning for top

If desired, veggies or olives for the top

Directions:

Mix together yeast, honey and warm water in large bowl.  Let sit a few minutes.  Add flour and salt.  Mix until incorporated.  Pour about 3-4 over the ball of dough and make sure the whole ball is covered in oil.  Cover with a clean dish towel and let rise in a warm area of the kitchen for 3 hours.

Do not mix again, take dough and place on 13 by 9 inch jelly roll pan (with sides preferred).  With your hands spread dough out by pushing it down to about just about fit in the pan.  Let rise again for another 2 hours (a few more is fine too).

Preheat oven to 450.

Poke your finger randomly all over the dough.  Cover with seasoning of your choice.  You can also top with sliced veggies or olives (bell pepper, red onion, onion).  Bake in preheated oven for about 25 minutes golden brown.

Creamy Carrot Soup

 Ingredients:

2 lbs carrots peeled and rough cut into slices

1 sweet onion rough chopped

4 cup chicken broth

4 cups water

2 Tbsp chicken bouillon

1/2 tsp. black pepper

1/4 tsp salt + more to taste

2 Tbsp butter

1/2 tsp. coriander

1/4 tsp. cumin

2 slices bacon (diced)  Precooked or raw

2 ounces cream cheese

Directions:

Add all ingredients except bacon and cream cheese to crock pot.  Add bacon diced if raw.  If bacon is precooked, then add it later.  Cook on high in crock pot for 6-8 hours.  Add cream cheese and precooked bacon.  Immersion Blend.  Serve with hearty bread.

Guacamole Dip Sure to Please a Crowd

Ingredients:
2 ripe avocados
1 tbsp. hidden valley ranch dressing mix
1 tsp. garlic salt
2 tsp. taco seasoning mix (I use McCormick)
1/4 cup - 1/2 cup Sour Cream or Greek Yogurt (depends how creamy you prefer the dip)

Directions:
It is easier to get the skin off an Avocado if you rinse it with hot water for 10 seconds or so before cutting.  I cut my avocado in half, and remove the pit.  Then I use a spoon to scoop the avocado into a bowl and smoosh around with the spoon (I leave some smaller chunks of avocado).  Add remaining ingredients and stir.  Great garnished with chopped tomato and cilantro, and served with chips.  Also great in burritos, taco, or with fajitas.  Enjoy!

Easy Funky Wheat Bread Maker Bread

Ingredients:
2 cups All-Purpose Flour
1 1/2 Cups Whole Wheat Flour
2 TBSP. cocoa powder
1 Tbsp. salt
2 1/2 tsp. dry active instant yeast
1 Tbsp. sugar
3 Tbsp melted butter
1/4 cup Molasses
1/4 cup honey
1 1/4 cup warm (not lukewarm, warmer than that)

Directions:
Place all ingredients directly in your bread maker in the exact order listed above.  The temperature of the water is key.  Press the "basic" bread function and let it go (according to your machine's instructions).  It takes 3 hours in mine.

Greek Yogurt Bread Bites

Ingredients:
2 cups flour
2 cups Greek yogurt
2 tsp. salt
melted butter or smart balance to coat (about 3 tbsp)

(1-to-1 Greek Yogurt and Flour, salt as appropriate - to make larger or smaller quantities)

Directions:

Preheat over to 400 degrees.

Mix ingredients.   In small dish melt the butter or alternative in the microwave. Then make about 1 inch balls of dough, coat in the butter, place on a baking sheet.  You can sprinkle with bagel seasoning, sesame seeds or other topping of choice.  Enjoy hot.

Great for dipping :)

Bread Maker Super Simple White Bread

Bread Maker Super Simple White Bread

Ingredients:
2 cups all-purpose flour
1 1/2 cups bread flour
1 tsp. baking powder
2 3/4 tsp. dry active yeast
3 TBSP. sugar
1 TBSP. salt
3 TBSP. olive oil (vegetable oil also works)
Mix-in of Choice (see list at bottom)
1 1/2 cups warm water (not lukewarm, warmer than that).  You can also use milk or some mix of water and milk.

Directions:
Place all ingredients directly in your bread maker in the exact order listed above.  The temperature of the water is key.  Press the "basic" bread function and let it go (according to your machine's instructions).  It takes 3 hours in mine.


MIX-INS
- 1 tsp. garlic powder, and 1 tbsp Italian seasoning
- 1 tbsp. herbs de Provence
- 1 tbsp. seasoning of choice (BUT if the seasoning has salt you have to cut down the salt appropriately!!!!!!)
- 1 TBSP garlic and 1 cup Parmesan
-1 cup cheddar, 12 fresh chives (or dried)

Homemade Coconut Almond Salty-Sweet Granola

Homemade Coconut Almond Salty-Sweet Granola

Ingredients:
3 cups granola
1 1/2 cups roughly chopped almonds
1 cup shredded sweetened coconut flakes
1/2 brown sugar*
1/2 honey*
1/4 vegetable oil
1 tsp. salt
1 cup raisins (optional)

Directions:
Preheat over to 250 degrees.  Mix all ingredients together in large bowl until incorporated.  On large 13 by 9 inch jelly roll pan (with small sides) dump mixture and spread out in an even layer.  Bake for 1 hr to 1 hr 15 min, mixing every 15 minutes until light golden brown and crisp.  Enjoy!

*  If you lie things less sweet or are looking for a healthier option, you can use only 1/4 cup of brown sugar and a 1/4 cup of honey and it is still delicious!

Great with ice cream, fruit or yogurt - or even eat as cereal.

Creamy Brocolli soup

Ingredients:
1 onion chopped
2 yellow squash chopped
3 carrots chopped
2 stalks celery chopped
About 8 cups fresh brocolly roughly chopped
Chopped fresh parsley (3 tbsp), if use dry then 1 tbsp 
Chopped Fresh sage (1 tsp.), if use dry (1/2 tsp.)
4 chicken boullion cubes
3 tbsp. Butter + 2 Tbsp Butter
1 cup white wine (1/2 cup and 1/2 cup)
4 tbsp. Flour
4 cups milk
2 tbsp. Minced garlic
2 cups sharp chedder shredded
Salt and pepper to taste

Directions:
In large stock or soup pot melt 3 tbsp. butter, add carrots, onions, celery and cook about 6 min until onions are tender.  Add broccoli and squash, saute on med-high for about 4 more min until veggies are tender.  Add 1/2 cup wine, boullion, herbs, and some pepper, simmer about 5 min on hi.  Add 8 cups of water, let simmer.

In the meantime, make a roux.  Melt 2 tbsp. Butter and saute the garlic on med. Heat.  Turn to high, Add flour, and remaining 1/2 cup wine, whisking to incorporate, once mixed, quickly add milk and whisk on medium to medium high until thick.  Add cheddar cheese. And stir to melt.  Turn off heat to roux/cheese sauce.

Add roux to simmering soup.  Stir until combine.

Serve hot.

Feel free to top with shredded cheese, croutons, or spring onions.  I usually take some bread, spread some butter or olive oil on both sides, add salt and pepper then broil it until crisp.  I break them up and use those as toppings.

Macaroni Salad

Ingredients:
1 package macaroni pasta cooked to al dente per instructions, cooled
3 stalks celery chopped
3 carrots chopped
1 red bell pepper chopped
4 green onions finely sliced
1 pint cherry tomatoes sliced in half (optional)
1 1/2 tsp. Salt
1/2 tsp. Pepper
1/2 cup mayo
2 tsp. Dijon mustard
1 1/2 tsp. Sugar
3 Tbsp. White wine vinegar (i use grapefruit)

Mix all ingredients together in large bowl.  Refrigerate 30 min to overnight before serving.  Serve cold.  Add more salt or pepper if needed, to taste.

Beef with Brocolli and Bell Peppers

Ingredients:
Prepared Rice (optional use Coconut Rice)

2 Tbsp corn starch
2 Tbsp. Water
2 Tbsp. Minced garlic
1 Tbsp. Minced fresh ginger (or 1 1/2 tsp. Ground ginger)
1/2 tsp. Garlic powder
1 lb. lean cut steak (such as round steak) sliced thin

1 tsp. Olive oil
1 tsp. Sesame oil

1 tsp. Olive oil
1 tsp. Sesame oil
6 cups broccoli cut up into bite size bunches
1 onion cubed
1 bell pepper cut into large chunks

3 tbsp. Brown sugar
1 1/2 tbsp. Cornstarch
1/2 cup soy sauce

Directions:
Prepare rice.  I like to add 1/4 cup coconut while the rice cooks and a little salt.

In a medium bowl mix 2 tbsp. Corn starch, water, garlic, ginger, and garlic powder until combine.  Add sliced steak and mix to coat.  Set aside.

In large skillet heat 1 tsp olive oil and 1 tsp. Sesame oil on high.  Add steak and cook until done.  Place steak in clean bowl.

Add another 1 tsp olive oil and 1 tsp sesame oil and heat on high.  Add vegetables and cook until still crisp but onions are translucent (about 8-10 minutes).  While cooking stir together sauce - brown sugar, 1 1/2 tbsp. Corn starch and soy sauce.  When vegetables are about done add beef and stir to combine.  Add sauce and sauté 1-2 minutes until sauce is warm and coats the beef and vegetables.

Serve immediately over rice.

Enjoy!

Works without the bell pepper too!

Slow Cooker Mexican Chicken Soup

Ingredients:

1 large chicken breast
1 Tbsp Taco Seasoning Mix
1 3/4 tsp. Ground Cumin

3/4 tsp. paprika
1/2 tsp. Ground Coriander
6 tsp. Chicken bouillon (or 6 cubes)
1 Sweet onion diced
1 bell pepper diced (any color)
1 tbsp. Minced garlic
1 can (14.5 ounce) diced tomatoes with garlic and onion
1 can corn drained
1 can dark red kidney beans (or beans or your choice)
8 cups water

Toppings: cheddar cheese, low-fat sour cream, cilantro, tortilla chips and sliced green onions.

Directions:
Place all ingredients is large crockpot.  Cook for 6-8 hours on high.  Chicken should easily shred with 2 forks.  If you have trouble, remove chicken from crockpot and place on a cutting board.  Let cool 10 minutes, then shred with 2 forks.  Serve hot.  Top with cheddar cheese, sour cream, fresh cilantro and or sliced green onion.  Eat with tortilla chips.

Creamy Lemon Chicken with Garlic Mashed Potatoes

GARLIC MASHED POTATOES
ingredients:

6 medium white potatoes

1 tbsp. Salt

3 tbsp. Minced garlic

2 ounces cream cheese

1/4 cup milk

2 tbsp. Butter (or smart balance)

Salt and pepper to taste

Directions:

1.  Boil water and salt in large pot (enough water to cover all potatoes).  Once water is boiling, add potatoes.  Cook potatoes until tender (when soft if poked with a fork).  Drain reserving 1 1/4 cups of water for your lemon chicken sauce.

2.  Melt butter and saute garlic in same pot with milk and cream cheese.  Add in potatoes and mash.  Add salt and pepper to taste.  Serve hot.

-note:  when the potatoes are getting tender and close to done, start cooking your chicken, and don't forget to save some potato water.

Creamy lemon chicken

INGREDIENTS

• 2 chicken breasts, cut into thin cutlets (about 6 pieces total)
• Salt, pepper, your favorite season salt (I like Kroger's Brand and Lawry's)
• flour to coat (about 1/3 cup)
• 1 tbsp olive oil
• 1 tbsp butter
• 1¼ cups reserved potato water plus 1 1/4 tsp. chicken bouillon powder 
• 6 ounces (3/4 of a package) fat free cream cheese
• 4 tbsp lemon juice
• 4 Tbsp. fresh minced parsley
• salt and pepper to taste
• Serve over garlic mashed potatoes
• 
  

Directions:

1.  Preheat oven to 350.  Lightly Salt and pepper one side of each piece of chicken.  Lightly season salt the other side of each piece of chicken.  Melt the butter with olive oil in a large skillet on medium/medium-high heat).  Cook chicken until done.  Cook on each side about 6-8 minutes.  When done put on baking sheet and let rest in oven.

2.  DO NOT CLEAN YOUR SKILLET!  Add potato water, bouillon powder, cream cheese, lemon juice and parsley.  Cook on medium stirring constantly until cream cheese is incorporated.  Add salt and pepper to taste.  Add chicken and mix once.  Serve IMMEDIATELY.  Serve over mashed potatoes, use extra sauce (it's amazing).

Perfect with a side of Sautéed Spinach.

Summertime Yellow Squash Chowder

Summertime Yellow Squash Chowder

Ingredients

• 1 Tbsp. Butter
• 1 sweet onion diced
• 2 stalks diced celery
• 2 carrots diced
• 3 yellow zucchinis thinly sliced into rounds
• 1 heaping Tbsp flour
• 2 Tbsp. minced garlic
• 3 1/2 cup milk (use skim or 1%)
• 3 cans corn drained
• 1 cup water with 1 chicken bouillon cube
• 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
• 1/4 tsp freshly ground black pepper , then more to taste if desired
• salt to taste
• Shredded cheddar cheese (optional)

Instructions

1. Melt butter in large stock pot.  Sauté celery, carrots and onion in butter until almost tender.  Add zucchini and sauté 2 more minutes.  Add flour and garlic.  Stir.  Add 1 can corn drained, milk, bouillon cube, thyme and pepper.  Cook on medium.  While cooking, blend in food processor or blender the other 2 cans of corn until creamed.  Add to stock pot. Cover and simmer on low heat for 10 minutes or until Squash is tender.  Add salt to taste.  Serve hot, add shredded cheese on top for extra flavor.

Orange Pecan Scones

PREHEAT OVEN to 375˚F
For scones:
• 1 3/4 cups unbleached, all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup chopped pecans
• Grated zest of 1 orange
• 1/2 cup freshly-squeezed orange juice
• 1 large egg, beaten
For glaze:
• 1/2 cup confectioners' sugar
• 1 tablespoon orange juice
• 12 pecan halves

Preheat Over to 375 degrees.

1.  Line a baking sheet with parchment paper.  Set aside.
2.  Place flour, baking powder, baking soda, and sugar in the bowl of a food processor.  Pulse briefly just to combine.  Add the butter and pulse until pea-size.
3.  Transfer flour mixture to a large bowl.  Stir in the chopped pecans and orange zest.  Add the 1/2 cup orange juice and beaten egg.  Using a fork, quickly mix the liquid ingredients into the dry until just-combined.
4.  Drop 12 equal spoonfuls of batter, evenly spaced, onto the baking sheet.  Slide baking sheet onto center rack of oven.  Bake for approximately 15 minutes, or until golden brown.  Remove from oven and cool on wire rack.
5.  Prepare the glaze by mixing together confectioners' sugar and orange juice.  Spread a small spoonful of glaze onto each scone and top with a pecan half.

Pretzel Rolls (not for the faint of heart - this recipe is a lot of work)

Pretzels Rolls

Ingredients:
1/2 cup brown sugar
2 cups luke warm water
5 1/2 tsp. dry active yeast
1/4 cup vegetable oil
5 3/4 - 6 cups of flour (dough should be only slightly sticky)
1/2 cup baking soda
Egg wash (1 egg plus 1 Tbsp cold water, beaten)
Coarse Sea Salt

Optional:  Dessert Option - Cinnamon Sugar Pretzels - also need 1 cup sugar + 1 tsp. cinnamon

Directions:

1.  In a large mixing bowl mix sugar and water.  Add the yeast and stir to combine.  Let sit about 5 minutes.

2.  Add flour and oil and mix until a ball forms.  Knead for 3-5 minutes on a lightly floured surface.  Grease a medium bowl with cooking spray.  Place dough in greased bowl and cover with a clean dishtowel or saran wrap.  Place bowl in a warm place for 45 minutes to rise (I put mine on the stove top especially when the oven is on, a sunny windowsill also works well).

3.  Cut dough into approximately 50 rolls and shape into balls.  Line 3 baking sheets with parchment and grease the parchment with butter.  Place the balls evenly on the baking sheets leaving room to rise again.  Let rise about 30 minutes in a warm spot covered with clean dish towels.  While the dough is rising again, Preheat the oven to 450 degrees.

4.  Fill a large deep skillet (at least 3 inches deep) or a large pot with water about 2 1/2 inches deep and add the baking soda.  Bring to a boil.  Drop manageable number of balls into the water and turn after 15 seconds.  Do not leave in the water longer than 20-30 seconds total or dough will get a baking soda taste.  Remove with a slotted spoon and place back on the baking sheets evenly.

5.  Bake pretzels buns at 450 degrees for 8-12 minutes or until medium brown.  Delicious warm with butter or mustard, or as a bun for sliders or a chicken patty.

Dessert Trick:

Well pretzels are baking melt 1 stick of butter.  In a small bowl mix 1 cup sugar with 1 tsp cinnamon.  When the pretzels are baked, let cool 2-5 minutes so warm to touch, but won't burn your fingers.  Drop in melted butter to coat.  Roll in cinnamon sugar.  Amazing Dessert, best served immediately (warm)!

Easy Apple Yogurt Cake

Ingredients:

2 apples peeled, cored and diced
1/2 stick butter
1 cup flour
1 cup sugar
1/4 tsp. Baking soda
1/2 cup nonfat yogurt (Greek or regular)
1/2 cup milk
1 tbsp. Lemon juice

(optional sprinkle top with additional sugar before baking)

Directions:

1.  Preheat oven to 350 degrees.  While oven is preheating, place butter in 8 inch cake pan to melt in oven (takes about 5 to 10 minutes).  Remove when butter is melted.

2.  Meanwhile, mix all dry ingredients in a medium bowl.  Add apple stir to coat.  Add remaining ingredients, and pour in melted butter.  Mix to combine.  Leave a coating of melted butter in cake pan, this will grease your pan so the cake won't stick.

3.  Pour batter into cake pan.  Bake 1 hour or until golden light brown.  Serve with vanilla ice cream or whip cream.