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.

Posts tagged ‘easy recipes’

Make Your Own Mayonaise! In 5 Minutes.

Mayonaise is used in so many dishes.

Last night I was cooking for my troops and I ran out of mayonaise.

Luckily from our time living overseas when getting simple foods like mayonaise was a luxury I learned how to make it.

In my ” pampered” American life I haven’t bothered to make it in a while but last night I did.

I forgot how easy it is!

Even better how much money you save by making it on your own!

And!!!! It tastes really good!

All you need for one quart of mayo is:


5 Large egg yolks

– 6 teaspoons of lemon juice

– 3 1/2 cups of vegetable oil

– 2 tablespoons of sugar

– 1 tablespoon of salt

– 1 teaspoon of garlic or onion powder (or both)



In a food processor or a Kitchenaid put your egg yolks and lemon juice.

Mix for a few seconds and let sit for a minute.

(The acid will pickle any germ or bacteria in the egg yolk. Using raw eggs always carries a slight risk of bacteria, letting it pickle reducing this risk.)

Turn on the food processor and very slowly begin adding in the oil in a very thin stream.

When you have added in half the oil, pause to add in your sugar and spice.

Finish adding in the oil. Remember to continue to do so very slowly.

You did it!

Now transfer the mayonaise into a clean container and refrigerate.

It’s an easy way to save money and cut all the additives out of this kitchen staple.


This is gmom cooking up in the kitchen today wishing all you bloggers out there a happy day.

Peace out.

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.


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

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.

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.

The Best Turkey Recipe: Brine it!

If you haven’t brined a turkey before you are in for a surprise.
First of all, it’s easy, everything I do is easy so no fear there!
It makes turkey, which is sometimes a difficult bird to cook well, come out amazingly flavorful and juicy even the usually dried out breast.

You are going to love this!

I promise!

In a pot (large enough to hold your turkey submerged) put:

1 – gallon vegetable stock

1 – cup kosher salt

1 – cup brown sugar

2 – cups maple syrup

3 – tablespoons crushed rosemary

2 – tablespoons thyme

2 – tablespoons black peppercorns

Heat his mixture so solids mix and sugar dissolves.

Let cool to room temperature.

Put defrosted turkey into brine adding enough cold water so that the brine covers the


You may need to weigh the turkey down with something to keep it submerged.

Put the pot into your refridgerator for 24-72 hours.

When you are ready to cook your turkey, discard the brine.

Rinse off the turkey.

Make a dry rub of:

4 – teaspoons kosher salt

4 – teaspoons brown sugar

2 – teaspoons black pepper

2 – teaspoons garlic powder

2 – teaspoons onion powder

4 – teaspoons paprika

Rub this all over the inside cavity and outside of the turkey.

Put a quartered onion and a sliced apple into the cavity of the turkey and cover loosely

with foil.

You are ready to cook!

Remember a brined turkey cooks faster then a regular one.

I always baked at a low heat for longer periods of time.

My turkey cooked at 250 F for 6 hours.

Because I have an open floor plan, meaning my kitchen opens directly into our living

areas, I don’t like to run a hot oven during the day.

So I slow cook during the night.

Thus my blogging at 6 a.m. and just took my turkey out of the oven.

But you can cook your turkey at 300-325 F for 20 minutes a pound.

You will never eat another turkey again without brining it first!

This is gmom and Cujo,
wishing all the WP bloggers out there
a happy and safe weekend.

Hmmmmmmm!!!! Turkey!!!!!!!!!!!

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