Time for an Old Favorite

Hi Everyone,

The following menu is what I normally prepare each Thanksgiving. But not this year. This year Mr. & Mrs. Studs will be enjoying Southern hospitality as we travel through Memphis (that you Jean Paquin for all your terrific suggestions) New Orleans, and Nashville on our two week honeymoon. Yep, Studs and I are getting married this Saturday and celebrating with family and close friends.

But your family and friends can enjoy all this delicious food. So turn on the football game, grab your aprons, and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy you'll learn just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday. Until then...

Have a wonderful holiday!

Sloane Taylor
Twitter
Amazon Author Page

Batten the Hatches, S.S. Hampton Sr. Is Cooking!

by S.S. Hampton, Sr.

Monday afternoon I received an urgent request from Sloane Taylor to send one recipe that I’ve adapted—other than dessert or chicken. I immediately sensed either a blog of some sort or perhaps a sultry scented trap. Maybe sultry scented food?

There’s an old saying that the way to a man’s heart is through his stomach. Well, this is a family blog so, yes, I’ll agree with that. After all, many years ago my future wife made a steak dinner for me…well, truthfully, that was only part of the evening… But anyway, yes people, ahem, the way to a man’s heart is through his stomach.

Anyway, back on track—a recipe that I’ve adapted. Well, there isn’t. Not really. I mean, regarding Dijon-Deviled Eggs (About.com Southern Food), I don’t add green onion because near-by family members don’t like it. But I don’t think that’s what Sloane has in mind. I don’t think there is a recipe for cheeseburger or steak or French fries or fried hot dogs or ham sandwiches with potato chips.

And then I thought of one. My generation-long staple: milk gravy and biscuits!

So, here’s my recipe:

Milk Gravy and Biscuits
Open a can of biscuits and pop into the oven.

Buy 1-pound ground beef; tear off a handful and break up into small chunks for the skillet.

Salt and pepper to anticipated/desired taste.

Put the burner on medium.

Chop up a small chunk of onion (about the size of a small plastic container of whole cloves) for flavoring and add to the skillet.

Stir occasionally.

When the meat is browned, turn the burner almost to high. Wait until the grease starts to explode everywhere.

Shake a decent amount of flour out of the bag into the skillet. Just eyeball it. Stir the flour and hamburger and onion together.

Add a lot of milk, but not so much that when it boils, it will spill over the sides of the skillet. Makes a big mess when it does.

Start stirring until the milk gravy begins an excited and energetic bubbling (boiling). After a minute or two (sort of) reduce the heat a little, but not quite to medium. The milk gravy has to keep bubbling.

After 2-3 more minutes (if you’ve eyeballed the ingredients properly), the milk gravy—with hamburger and onion—will start to thicken. Keep stirring. Reduce the heat to medium.

Maybe 3-4 minutes later when the milk gravy has thickened more, put the burner on low.

Take the biscuits out of the oven and you’re ready to go! (You can also use toast instead of biscuits, if you like.)

Oh, yeah—the original recipe. I don’t know. I’m sure there is one somewhere, but I’ve never looked one up. This is basically how I saw my grandparents make milk gravy, and so it’s how I’ve always made milk gravy and biscuits for breakfast, or lunch, or dinner.

I wonder if this recipe adaptation is what Sloane had in mind?

Note from the Blog Mistress: Absolutely, Stan. And your recipe made the perfect breakfast this morning while I worked my way to a man's heart. wink

Here are teasers into SS Hampton's terrific anthology, Intimate Journeys, for your reading pleasure.

Rose Cliffs
Archaeologists accidentally set free survivors of an ancient race, who require sexual sacrifices to bring back more of their kind.

The Christmas Queen
A young man returning home for Christmas encounters a legendary succubus who wants him for her lover.

No. 55 Cherry Apple Court
Believe it or not, sometimes within a gated community there are worse things than a home owners association.

The Whisper of Ereshkigal
An immortal Sumerian in love with a human woman is finally discovered by pursuing goddesses determined to take him to the underworld.

Imnachar
A frustrated incubus has a young woman cornered in a small country church, and he attempts to entice her to leave her sanctuary.

Galleria Millennia
An unusual group of female artist-collectors descend on a city at the edge of the Rocky Mountains before Y2K.

The Samar Café
On the eve of joining his combat ship during an interstellar war, a young sailor spends the night with a prostitute, with surprising results.

A Harsh Lesson
A female military officer dons a haunted Waffen SS jacket and attends a costume party, where she intends to kill a Senator.

Aztec Ridge
An Aztec goddess claims a lover from the same family line every 52 years, and now it is time for her to take a new lover.

Dawn at Khabari Crossing
As the US combat role in Iraq ends, a middle-aged soldier faces the uncertainty of demobilization and returning to Ground Zero of the Great Recession.

Between Flagstaff and Gallup
They say curiosity killed the cat, but what happens if it didn’t, and the cat is still alive?

The Ledger
A married sutler, unhappily retired and in ill health, remembers the example of the love of a young 7th Cavalry trooper for an Irish laundress.

Grandpa’s Bon Qui Qui
While deployed to Afghanistan, an older soldier in a May/December relationship must decide if the young woman really loves him, and if he really loves her.

Buy Link

See more books by S.S. Hampton Sr. on Amazon.

SS Hampton, Sr. is a full-blood Choctaw of the Choctaw Nation of Oklahoma, a divorced grandfather to 13 wonderful grandchildren, and a published photographer and photojournalist. He retired on 1 July 2013 from the Army National Guard with the rank of Sergeant First Class; he previously served in the active duty Army (1974-1985), the Army Individual Ready Reserve (1985-1995) (mobilized for the Persian Gulf War), and enlisted in the Nevada Army National Guard in October 2004, after which he was mobilized for Federal active duty for almost three years. Hampton is a veteran of Operations Noble Eagle (2004-2006) and Iraqi Freedom (2006-2007) with deployment to northern Kuwait and several convoy security missions into Iraq.

He has had two solo photographic exhibitions and curated a third. His writings have appeared as stand-alone stories and in anthologies from Dark Opus Press, Edge Science Fiction & Fantasy, Melange Books, Musa Publishing, MuseItUp Publishing, Ravenous Romance, and as stand-alone stories in Horror Bound Magazine, The Harrow, and River Walk Journal, among others.

In May 2014 he graduated from the College of Southern Nevada with an Associate of Applied Science Degree in Photography – Commercial Photography Emphasis. A future goal is to study for a degree in archaeology—hopefully to someday work in and photograph underwater archaeology (and also learning to paint). He is currently enrolled as an art student at University of Nevada-Las Vegas.

As of April 2014, after being in a 2-year Veterans Administration program for Homeless Veterans, Hampton is officially no longer a homeless Iraq War veteran.

Hampton can be found at:
Dark Opus Press - Edge Science Fiction & Fantasy Publishing - Melange Books - MuseItUp Publishing - Goodreads Author Page - Amazon Author Page - Amazon UK

Home for the Holiday

Each Thanksgiving we used to have at least twenty people for a sit-down dinner. I cooked the meal and the guests supply the appetizers, deserts, and wine. Now I've palmed that kitchen fun to my daughter. She does a great job while everyone nestles in to watch the football games.

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy you'll learn just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

Have a wonderful holiday!

Sloane Taylor
Twitter
Amazon Author Page

AN OLD FAVORITE RETURNS

Thanksgiving Dinner

Each Thanksgiving we have at least twenty people for a sit-down dinner. I cook the meal and the guests supply the appetizers, deserts, and wine. So turn on the football game and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy it shows you just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday. Until then...

Happy Cooking!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Thanksgiving Dinner

Each Thanksgiving we have at least twenty people for a sit-down dinner. I cook the meal and the guests supply the appetizers, deserts, and wine. So turn on the football game and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy it shows you just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Canned corn:
Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday. Until then...

Happy Cooking!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

THANKSGIVING DINNER

Each Thanksgiving we have at least twenty people for a sit-down dinner. I cook the meal and the guests supply the appetizers, deserts, and wine. The only difference to the dinner listed below is the sweet potatoes. My niece makes a dynamite dish and I hope she will allow me to share her recipe here in the next few weeks.

So turn on the football game and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy it shows you just how lazy I can be on holidays.:) 

Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Canned corn:
Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday with Lisa Greer. Until then...

Happy Cooking!

Sloane Taylor
Twitter
Amazon Author Page