Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Archive for the ‘thanksgiving’ Category

Delicious Corn Bread: Real Corn, No Cornmeal

This is a delicious recipe for cornbread made without cornmeal!

It’s a little bit sweet and very yummy made with whole kernal corn.

You will need:

– 1 (15 ounce) can of whole kernal corn              – 1/2 cup of milk

– 1 1/2/ cups of flour                                                   – 2 large eggs

– 1/2 cup of sugar                                                         – 1/4 cup soft margarine

– 1 tablespoon baking powder                                 – 1/4 cup of honey

– 1 teaspoon salt

Stir the dry ingredients in a small bowl.

In a larger bowl beat the eggs, milk, honey, margarine and corn.

mix the 2 bowls together.

Pour into a greased deep dish pie pan or an 8×8 inch baking pan.

Bake at 400 F for 25 minutes or until the top is  golden.

I have never much liked cornbread myself but had a few cans of corn to use up so was inspired to develop this recipe.

It’s so good!

Sweet enough to stand alone as a dessert or a side dish to a meat meal.

Enjoy.

This is gmom from Baltimore wishing you all a safe weekend.

Peace out.

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Mashed Potatoes and Gravy Recipe OMG It’s Better Than…

There are some foods that children shouldn’t be allowed to eat.

Now I see you shakin’ your heads but it’s true.

When the “grown ups” are moaning and smooching their spoons now there is something going on that’s not for little mouths.

Take mashed potatoes and gravy for instance.

It looks innocent enough.

But don’t let looks fool you.

The dowdiest of spuds  with a slick of creamy gravy can tickle you up like the first time a boy ever…well you know.

and you never looked back.

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Boil potatoes until they are fork tender.

Run them under cool water and peel.

Mash with a masher, food processor or even the back of a fork.

Like a much-loved mattress a little lumpy is good.

To make gravy:

Take all the pan drippings from your turkey, chicken or meat.

Put them on the stove and heat the pan.

Stir around so all the tasty bits get loosened up.

If your pan is fairly dry add in 1 cup of water and 1 cup of red wine.

In a cup measure out 1/4 cup of corn starch and 1/2 cup of water.

Stir to combine.

Pour this mixture into your pan drippings.

Stir the gravy as it thickens.

Once the thickening (cornstarch + water) is mixed  pour the gravy into a saucepan over a low to medium heat.

Let the gravy cook until it is the consistency you like.

How’s that for easy.

Now pour this yummy delectable bit of naughtiness over the mashed spuds and….

Stand around the kitchen with all the daughters and women and eat the mashed potatoes and gravy out of coffee mugs cause you just can’t wait till dinner…

Just kidding.

(That’s what gmom and the girls did while the boys played some poker and watched football.)

Happy Thanks WP kids.

Hope your day was as yummy as mine was.

I can’t wait for the turkey, stuffing, cranberry and gravy sandwiches tomorrow!

Roasted Garlic Recipe

Cut the top off the garlic head to expose most of the cloves.

There is nothing better to spread on bread then roasted garlic.

Butter is good but garlic is outrageous!

It’s low in calories, is heart healthy and really packs a punch in flavor.

The aroma alone gets everyone’s mouth-watering,

and when your company sees the beautiful golden heads on your table they will be impressed with your culinary skills.

This dish is so impressive but ridiculously easy to make.

My kids eat it on bread, drop it into their soup and put it on vegetables.

Whatever is leftover I squeeze into mayonnaise to make aioli.

Enjoy this simple little treat.

Pour a teaspoon of oil over the top of the garlic and then sprinkle with italian seasoning or pepper. If sodium is not a problem a sprinkle of salt is good. Then wrap the aluminum foil around the garlic tightly. Put it into an oven safe baking dish and roast for 45 minutes.Unwrap when you are ready to serve. Can be eaten warm or cold.

Here is the easy way to make roasted garlic.

You eat it by using your butter knife to slide out the individual pieces (cloves) of garlic.

Simple and Perfect Roast Turkey Recipe

Happy Thanksgiving!

Now let’s get to it!

This prep shouldn’t take more than 15 minutes.

When you put your turkey in the pan put it breast side down.

It’s a continuing argument among cooks about this but I side with those who believe that if it’s cooked this way the juices flow down into the breast.

After your turkey is done be sure to let it rest for 20-30 minutes before carving to allow juices to absorb back into the meat.

Parade time!

Pat dry your turkey with paper towels.

Make a dry rub of 3 parts brown sugar, 2 parts paprika, 2 parts salt, 1 part garlic powder and 1 part pepper. The butter infused with herbs will be one:1/2 cup of butter or alternative, 2 teaspoons of thyme, 1 teaspoon of rosemary 1 teaspoon of sage.

Put your butter (or margarine or oil) infused with herbs under the skin of the turkey.

Preheat your oven to 325 F. I have mine at 250 F because I like to slow roast our turkey but if you are short on time or need your oven for other preparations go with 325F.

Rub your dry rub ingredients all over the skin and inside the cavity of the turkey.

Cover the turkey with aluminum foil and put into the oven at 325 F for 2.5 hours for an 18 pound bird. Uncover for the last 30 minutes to allow skin to brown.

“Hoo is all set to watch the parade!”]

World’s Best Chicken and Dumplings

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I have made chicken with dumplings for years.

This particular version comes from the Food Network and is outstanding.

It’s a great Fall/Winter dish, real comfort food perfect for a weekend afternoon.

Ingredients

Roasted Chicken:
1 (3-pound) whole chicken

Salt and freshly ground black pepper

4 ounces unsalted butter, softened

1 lemon, halved and juiced; halves reserved

1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary

1 onion, halved

4 garlic cloves, smashed

Fresh whole herbs, such as rosemary, thyme and parsley sprigs

Directions:
Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

Chicken Stock:
2 tablespoons olive oil

2 carrots, cut in large chunks

2 celery stalks, cut in large chunks

1 onion, halved

1 garlic bulb, halved

Reserved chicken bones

2 quarts cold water

4 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Dumplings:
2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 to 1 cup buttermilk

To prepare the dumplings:

sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Supreme Sauce:
2 tablespoons butter

1 tablespoon oil

1/4 cup flour

1/2 cup diced carrot

1/2 cup diced celery

3 cloves garlic, minced

6 cups chicken stock

Freshly ground black pepper, for garnish

Chopped flat-leaf parsley, for garnish

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

That’s all there is to it!

If this seems like too much work you can cut the labor down by buying a pre-cooked rotisserie chicken from the supermarket as well as premade chicken stock.

The dumplings are awesome. If you are feeling industrious chop 1/4 cup of fresh dill and add that to the dumpling mix.

Have a great weekend WP friends.

This is gmom, Hoo and Cujo,

Peace out.

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