I have finally decided what I am going to do with my Turkey. I'm aiming for a really flavorful, moist bird so I've decided to do a cajun injection. You can buy an injector at most major stores (Walmart, Kmart, Target).
Check out the recipe at http://stay-at-home-chef.blogspot.com/2012/11/cajun-turkey-injection-for-your.html
Tuesday, November 24, 2009
Friday, November 20, 2009
Thanksgiving Shopping List
Here is your shopping list for a Rachel's Kitchen Thanksgiving meal.
7 Apples
1 ¾ cup Brown sugar
3 ½ cups Butter
2 Carrots
2 stalks Celery
2 tsp, 3 cubes Chicken bouillon
¼ cup Cider Vinegar
3 tsp Cinnamon
1 pinch Cloves
12 oz Cranberries
6 packages Cream Cheese
3 cans Cream of Chicken Soup
28 Eggs
12 ½ cups Flour
30 oz Frozen Corn
½ tsp Garlic Powder
1 T Fresh Garlic (to mince)
½ tsp Ginger
15 Graham Crackers
3 pounds Green Beans
½ cup Green Onions
2 cup Heavy Cream
2 ½ tsp Hot Pepper Sauce
3 T Maple Syrup
½ cup Mayonnaise
5 cups Milk
3 packages Mushrooms
1/3 cup Nonfat dry milk
1 tsp Nutmeg
1 T Olive Oil
2 onion
½ cup Orange Juice
paprika (garnish)
1 T Parsley
½ cup Chopped Pecans
5 Pie Shells
½ tsp Poultry Seasoning
1 cup Powdered sugar
2 tsp Prepared Horseradish
2 tsp Prepared Mustard
3, 15 oz cans Pumpkin
1 Red Bell Pepper
5 lbs Red Potatoes
½ tsp Sage
2 Bags Salad
2 tsp Salt
2 rolls Jimmy Dean Sausage
½ tsp Seasoned Salt
2 cups Shallots
15 slices Slices Bread
1 cup, 8 oz Sour Cream
4 ½ cups Sugar
6 T Sweet Pickle Relish
4 cups Sweet Potatoes
1 can 14 oz Sweetened Condensed Milk
3 cups Turkey Stock
2 tsp Turmeric
4 oz Unsweetened Chocolate
1 T, 3 ½ tsp Vanilla
3 1/3 cups Vegetable Oil
2 T Yeast
*This shopping list does not include the Turkey! I'm still undecided as to how I will be preparing my Turkey this year. Just don't forget to brine it the day before!
**A Rachel's Kitchen Thanksgiving dinner (with Turkey) will cost you about $100.
7 Apples
1 ¾ cup Brown sugar
3 ½ cups Butter
2 Carrots
2 stalks Celery
2 tsp, 3 cubes Chicken bouillon
¼ cup Cider Vinegar
3 tsp Cinnamon
1 pinch Cloves
12 oz Cranberries
6 packages Cream Cheese
3 cans Cream of Chicken Soup
28 Eggs
12 ½ cups Flour
30 oz Frozen Corn
½ tsp Garlic Powder
1 T Fresh Garlic (to mince)
½ tsp Ginger
15 Graham Crackers
3 pounds Green Beans
½ cup Green Onions
2 cup Heavy Cream
2 ½ tsp Hot Pepper Sauce
3 T Maple Syrup
½ cup Mayonnaise
5 cups Milk
3 packages Mushrooms
1/3 cup Nonfat dry milk
1 tsp Nutmeg
1 T Olive Oil
2 onion
½ cup Orange Juice
paprika (garnish)
1 T Parsley
½ cup Chopped Pecans
5 Pie Shells
½ tsp Poultry Seasoning
1 cup Powdered sugar
2 tsp Prepared Horseradish
2 tsp Prepared Mustard
3, 15 oz cans Pumpkin
1 Red Bell Pepper
5 lbs Red Potatoes
½ tsp Sage
2 Bags Salad
2 tsp Salt
2 rolls Jimmy Dean Sausage
½ tsp Seasoned Salt
2 cups Shallots
15 slices Slices Bread
1 cup, 8 oz Sour Cream
4 ½ cups Sugar
6 T Sweet Pickle Relish
4 cups Sweet Potatoes
1 can 14 oz Sweetened Condensed Milk
3 cups Turkey Stock
2 tsp Turmeric
4 oz Unsweetened Chocolate
1 T, 3 ½ tsp Vanilla
3 1/3 cups Vegetable Oil
2 T Yeast
*This shopping list does not include the Turkey! I'm still undecided as to how I will be preparing my Turkey this year. Just don't forget to brine it the day before!
**A Rachel's Kitchen Thanksgiving dinner (with Turkey) will cost you about $100.
Cheesecake
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1. Preheat oven to 350 degrees. Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1. Preheat oven to 350 degrees. Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Apple Pie
3/4 cup brown sugar
2 T flour
1/4 tsp ground nutmeg
1/8 tsp salt
6 cups prepared baking apples
2 T butter
2-3 T milk
sugar
Prepared bottom and top crusts.
1. Preheat oven to 375 degrees. Peel, core and thinly slice apples.
2. In a mixing bowl, combine brown sugar, four, nutmeg and salt. Add apples and toss to coat.
3. Pour filling into the prepared bottom crust. Dot with butter.
4. Place top crust over filling. Traditionally a 12" pastry circle is cut into 1/2" strips. Weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips and flute the edge to seal. Brush the crust with milk and sprinkle with sugar.
5. Fold a 12" square of aluminum foil into quarters. Curt out the center section making a 7 1/2" circle. Unfold the foil and place the square section over the pie. Loosely mold the foil over the edges to protect them from burning.
6. Bake for 25 minutes. Remove foil, and bake for 20-25 minutes more until the crust is golden and the filling is bubbly.
2 T flour
1/4 tsp ground nutmeg
1/8 tsp salt
6 cups prepared baking apples
2 T butter
2-3 T milk
sugar
Prepared bottom and top crusts.
1. Preheat oven to 375 degrees. Peel, core and thinly slice apples.
2. In a mixing bowl, combine brown sugar, four, nutmeg and salt. Add apples and toss to coat.
3. Pour filling into the prepared bottom crust. Dot with butter.
4. Place top crust over filling. Traditionally a 12" pastry circle is cut into 1/2" strips. Weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips and flute the edge to seal. Brush the crust with milk and sprinkle with sugar.
5. Fold a 12" square of aluminum foil into quarters. Curt out the center section making a 7 1/2" circle. Unfold the foil and place the square section over the pie. Loosely mold the foil over the edges to protect them from burning.
6. Bake for 25 minutes. Remove foil, and bake for 20-25 minutes more until the crust is golden and the filling is bubbly.
Wednesday, November 18, 2009
Turkey Gravy
3 cups turkey stock with pan drippings
1/2 can condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/2 cup milk
2 tablespoons flour
1. Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
2. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
1/2 can condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/2 cup milk
2 tablespoons flour
1. Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
2. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
Green Beans and Caramelized Shallots
3 pounds fresh green beans, rinsed and trimmed
4 shallots, thinly sliced
2 T olive oil
salt and black pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
2. Heat olive oil in a large skillet over medium heat. Stir in shallots and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.
Stuffed Mushrooms
This recipe may not seem like much, but it makes the best stuffed mushrooms I've ever had. No frills at all. It is so easy that I can use it as a Holiday appetizer without sacrificing my other dishes.
2 packages whole mushrooms
1 roll of Jimmy Dean Sausage (must be Jimmy Dean, no substitutions. It wouldn't be the same without)
1. Remove stems from mushrooms.
2. Stuff sausage into mushrooms.
3. Broil until sausage is cooked.
It really is that easy and they really are delicious. I got this "recipe" from my Mom. People are always asking her for the recipe which as you can see there really isn't one.
2 packages whole mushrooms
1 roll of Jimmy Dean Sausage (must be Jimmy Dean, no substitutions. It wouldn't be the same without)
1. Remove stems from mushrooms.
2. Stuff sausage into mushrooms.
3. Broil until sausage is cooked.
It really is that easy and they really are delicious. I got this "recipe" from my Mom. People are always asking her for the recipe which as you can see there really isn't one.
Mashed Potatoes - Slow Cooker
What is Thanksgiving dinner without mashed potatoes?
5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste
1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
Tuesday, November 17, 2009
Breakfast Strudel
This is a wonderful, impressive dish for a brunch or breakfast. It is easy and quick to make and quite delicious. You may make this a day ahead and refrigerate over night.
1 box puff pastry dough (1.1 lb.) Thaw according to package directions.
2 T butter
½ C diced onion
1 C frozen hash browns
1 C red or green bell peppers, diced
11 eggs
4 oz cream cheese
2 T fresh chives (or 1 tsp dry)
2 T orange juice
----
1 egg, beaten
1 T water
2 T Parmesan cheese, shredded
1. Melt butter in a large skillet. Add potatoes and saute 5 minutes.
2. Add bell pepper and onion. Saute 3.
3. Whisk eggs, chives, salt and pepper (to taste) together. Add to the pan and cook, stirring, until just set.
4. Remove from heat. Add cream cheese and juice. Stir to combine.
5. Unfold pastry and roll to 10“ x 12”. Transfer to parchment lined baking sheet. Lightly mark dough lengthwise, in thirds. On each outside section, cut 8 slices.
6. Fill the center section with half the egg mixture. Fold the strips, right then left, over the egg to form a rbaid.
7. Beat the single egg and 1 T water. Brush on the strudel. Sprinkle parmesan cheese on top.
8. Bake at 400° for 20-30 minutes, until golden brown. Let cool 5 minutes before slicing.
Yields: 2 Strudels
***You can also add cooked breakfast meats to the egg mixture (ham, sausage, bacon).
1 box puff pastry dough (1.1 lb.) Thaw according to package directions.
2 T butter
½ C diced onion
1 C frozen hash browns
1 C red or green bell peppers, diced
11 eggs
4 oz cream cheese
2 T fresh chives (or 1 tsp dry)
2 T orange juice
----
1 egg, beaten
1 T water
2 T Parmesan cheese, shredded
1. Melt butter in a large skillet. Add potatoes and saute 5 minutes.
2. Add bell pepper and onion. Saute 3.
3. Whisk eggs, chives, salt and pepper (to taste) together. Add to the pan and cook, stirring, until just set.
4. Remove from heat. Add cream cheese and juice. Stir to combine.
5. Unfold pastry and roll to 10“ x 12”. Transfer to parchment lined baking sheet. Lightly mark dough lengthwise, in thirds. On each outside section, cut 8 slices.
6. Fill the center section with half the egg mixture. Fold the strips, right then left, over the egg to form a rbaid.
7. Beat the single egg and 1 T water. Brush on the strudel. Sprinkle parmesan cheese on top.
8. Bake at 400° for 20-30 minutes, until golden brown. Let cool 5 minutes before slicing.
Yields: 2 Strudels
***You can also add cooked breakfast meats to the egg mixture (ham, sausage, bacon).
Monday, November 16, 2009
Rustic Rosemary Bread
I do love a good loaf of bread. My sista over at thecraftpatch provided me with this wonderful recipe that I use quite frequently.
In a bread machine, add:
1 TBSP yeast
1 TBSP sugar
1 cup warm water
2 cups flour
1 teaspoon salt
1 tablespoon rosemary
1 tablespoon butter
Let the machine mix on the dough setting and gradually add in 1/2-1 cup more flour until a nice dough forms. It shouldn't be sticky or too stiff. When the dough cycle is finished, remove the dough and separate into two equal pieces. Shape each piece into a smooth circle. Drizzle a baking sheet with olive oil; place dough on baking sheet. Plop 1/2 TBSP butter on top of each loaf. Let rise in a warm place for 15-20 minutes. Bake at 375 until golden brown.
Monday, November 2, 2009
Pumpkin Scones with Cream Cheese Butter
Pumpkin Scones are a favorite in my house. They have to be made at least once between Halloween and Thanksgiving.
Start to Finish Time: 2 hours, 10 minutes
Hands on Time: 1 hour
Oven Time: none
1 T instant dry yeast
1/3 C sugar
1 C milk, warmed to 110 degrees
7-8 c flour
1/4 tsp nutmeg
1/4 tsp nutmeg
1 tsp cinnamon
1 pinch cloves
1 tsp salt
1/2 C cold butter, cut in pieces
1 large egg, slightly beaten
2 C pumpkin puree (16 oz)
oil for frying
1. In a large bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.
2. In a second bowl, combine 5 C flour, nutmeg, cinnamon, cloves, and salt.
3. Add cold butter, and cut in until mixture resembles cornmeal.
4. Put dry ingredients in large bowl with the yeast. Mix slightly.
5. Add egg and pumpkin. Beat on low until well mixed.
6. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.
7. Beat another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).
8. Punch the dough down and transfer to a floured counter. Break off golf ball size pieces. Roll the balls out into flat pieces, 1/2" thick.
9. Fry in hot oil (375 degrees) on both sides. Cool on a paper towel covered rack. Serve with cream cheese butter.
Cream Cheese Butter
1 8 oz pkg. cream cheese, softened
1/2 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/2 tsp cinnamon
1. Beat ingredients with an electric hand mixer until smooth.
2. Serve with warm pumpkin scones.
3. Refrigerate leftover mixture.
Start to Finish Time: 2 hours, 10 minutes
Hands on Time: 1 hour
Oven Time: none
1 T instant dry yeast
1/3 C sugar
1 C milk, warmed to 110 degrees
7-8 c flour
1/4 tsp nutmeg
1/4 tsp nutmeg
1 tsp cinnamon
1 pinch cloves
1 tsp salt
1/2 C cold butter, cut in pieces
1 large egg, slightly beaten
2 C pumpkin puree (16 oz)
oil for frying
1. In a large bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.
2. In a second bowl, combine 5 C flour, nutmeg, cinnamon, cloves, and salt.
3. Add cold butter, and cut in until mixture resembles cornmeal.
4. Put dry ingredients in large bowl with the yeast. Mix slightly.
5. Add egg and pumpkin. Beat on low until well mixed.
6. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.
7. Beat another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).
8. Punch the dough down and transfer to a floured counter. Break off golf ball size pieces. Roll the balls out into flat pieces, 1/2" thick.
9. Fry in hot oil (375 degrees) on both sides. Cool on a paper towel covered rack. Serve with cream cheese butter.
Cream Cheese Butter
1 8 oz pkg. cream cheese, softened
1/2 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/2 tsp cinnamon
1. Beat ingredients with an electric hand mixer until smooth.
2. Serve with warm pumpkin scones.
3. Refrigerate leftover mixture.
Thanksgiving Recipes
November is upon us which means it is time to get in gear and plan your Thanksgiving meal. I am hosting this year and, as part of my preparation, will be posting all of my delicious recipes for a terrific Thanksgiving feast. All Thanksgiving recipes will be labeled with 'Thanksgiving' so you can easily find them all on my side tab.
Happy Eating!
Happy Eating!
Sunday, November 1, 2009
Lamb Chops with Balsamic Reduction
We love lamb, but we also like to keep our wallets fat so we don't get to eat it very often. Last week Lamb Chops went on sale so I whipped some up using this recipe that I got from allrecipes.com It is so delicti-ably delicious!
Ingredients
* 3/4 teaspoon dried rosemary
* 1/4 teaspoon dried basil
* 1/2 teaspoon dried thyme
* salt and pepper to taste
* 4 lamb chops (3/4 inch thick)
* 1 tablespoon olive oil
* 1/4 cup minced shallots
* 1/3 cup aged balsamic vinegar
* 3/4 cup chicken broth
* 1 tablespoon butter
Directions
1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
