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

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

Easter Dinner is Served

Photo by franky242

A heartfelt thanks to all of you who requested I re post our family's traditional Easter dinner. We start with a mountain of appetizers and adult beverages, followed by a great meal, topped off with delicious homemade desserts, and complimented with lots of laughter. We usually have twenty-five for a sit-down dinner and each family supplies an appetizer or a dessert. Below is what Studs and I prepare. Hope you enjoy it.

Ham Baked in Bread
Polish Sausage Studs Style
My Mom’s Potato Salad
Fresh Green Beans
Black Olives in Oil
Fresh Fruit Salad
White Wine – Riesling

Ham Baked in Bread
7# smoked ham – I use Kentucky Legend. It’s excellent, but this recipe works for all hams.
3 packages prepared pizza dough found in the refrigerated section of the grocery store.
½ cup water for sealing seams

Preheat oven to 350°F.

Roll the dough into a rectangle. Lay ham curved side down onto dough. Gently lift the dough to wrap the ham securely. Be careful not to rip the dough.

Dip your fingertips in the water, then rub them along the seams to seal. This may take several water dips to achieve. Place the ham seam side down, so it doesn’t burst during baking, on a non-stick cookie sheet or shallow roasting pan. Bake 20 minutes per pound or until bread is toasty brown.

Remove the ham from the oven and let cool until you can touch the bread without burning your hands. With a sharp, thin knife, cut off just the top portion to create a lid. Carve the ham and remaining bread into slices. Don’t worry if the bread falls apart as you slice it. This can happen. Discard any scrapes. Lay the ham and bread on a serving platter. The bread will be a little soggy, and that’s good, because it has soaked up the ham juices. Cover with the lid you cut off earlier.

Right before you serve, cut the lid into neat slices, lay them around and over the ham. Your guests will love it.

Polish Sausage Studs Style
8 pounds fresh Polish sausage
Water

Remove sausage from the refrigerator at least 1 hour before cooking.

Fill a stockpot approximately three-quarters with cold tap water. Bring to a boil over high heat.

Add the sausage and cook for 10 minutes. The sausage should rise to the top in about 5 minutes. Transfer meat to shallow roasting pans. Clip the connecting casing.

You can stop here and finish cooking the sausage the next day. Be sure to cover and refrigerate the meat.

Preheat oven to 325°F.

Allow the sausage to rest 10-15 minutes so the juices are reabsorbed into the meat.

Cut the links into 1½ - 2 inch pieces. Bake for 15 minutes. Remove pan from the oven. Turn sausage pieces and then bake for another 15 minutes.

My Mom’s Potato Salad
1 red potato per person
1 hard boiled egg for every 2-3 potatoes
one stalk celery for every 7 potatoes chopped fine
½ med onion for every 7 potatoes chopped fine
Pepper
Mayonnaise – NO substitutes

Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.

Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.

Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 – tbsp butter
Fresh ground black pepper

Bring large pot of water to a hard boil. A high heat setting is best.

Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.

Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper to taste and stir again.

They may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.

Black Olives in Oil
1 can medium pitted black olives
3 garlic cloves
Olive oil
Glass jar with a secure lid

Drain the black olives and pour them into the jar. Crush the garlic into the jar. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.

To serve, set the jar on the counter until the oil becomes clear and returns to its normal consistency, which may take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives. The mixture will stay good up to two months.

Fresh Fruit Salad
Banana sliced
Cantaloupe sliced
Pineapple sliced
Kiwis sliced
Red grapes seedless halved
Blueberries
Raspberries

Combine all the fruit into a mixing bowl. Add a few drops lime or lemon juice to stop the bananas from turning brown. Gently stir to blend the fruit.

Pour into a glass bowl, cover, and chill until time to serve.

Have a wonderful weekend. I'll be back Monday. Until then...

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com

HAPPY SLURPING!

A small bowl of hot soup is an excellent way to start dinner. You can also enjoy soup for lunch by adding a small salad and fresh bread. This recipe works great for both meals. Add a glass of crisp white wine and enjoy!

Potato Soup
5 cups white potatoes, peeled and coarsely chopped
3 cups leeks, sliced thin, include 2” of green
¾ cup celery, chopped
¼ heaping cup carrot, scraped and chopped
5 cups (40 oz.) chicken stock, my favorite brand is Kitchen Basics
½ tsp. marjoram
½ tsp. thyme
2 pinches allspice
Freshly ground pepper to taste
½ cup heavy cream
3 tbsp. chives, finely cut – parsley works well, too

Simmer the potatoes, leeks, celery, carrot, herbs, and stock in a heavy 6-quart saucepan until the vegetables are tender, 30-40 minutes.

Run the soup though a food processor to break up larger chunks or mash by hand. Do not use a blender. The soup will be too smooth. Return soup to the saucepan.

Season with pepper. Pour the cream into a measuring cup. Stir in 3 tablespoons of hot soup at a time until you’ve added ½ cup. Reverse the process and slowly stir the now-warm cream into the soup. This may seem like extra work, but if you don’t do it the cream may curdle.

Heat the soup thoroughly, but do not to boil it.

Ladle into a tureen or individual bowls. Garnish with chives or parsley.

Leftovers freeze well.

Serves 8

May all your days be filled with good friends and family seated around a well-laden table!

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

FAST and EASY

This week's dinner is delicious and a breeze to prepare. The perfect meal for busy schedules. Please join me for Seared Tilapia and Baked Potatoes.

Add tossed salad and crisp white wine like a Riesling for a wonderful meal you and your family will want to repeat.

Baked Potatoes
1 Idaho potato per person
olive oil
butter
sour cream
fresh chopped chives
pepper

Preheat the oven to 400°F.

Rinse potatoes in cool water then wipe dry. Stab each potato in 6 or 7 different locations to allow steam to escape and stop the vegetable from exploding.

Coat the potatoes with a small amount of oil. Set them on a cookie sheet you’ve covered with aluminum foil.

Roast in the oven for approximately 1 hour or until a toothpick may be easily inserted in the potato.

Serve with butter, sour cream, chives, and pepper.

Seared Tilapia
¼ cup flour
3 tilapia filets or any mild white fish
4 tbsp. butter
1 lime, ends trimmed and sliced into thin circles
1 tbsp. capers, rinsed and drained

Pour flour into a paper or plastic bag. Add one filet and gently shake the bag to coat fish. Shake to remove excess flour and set filet on a plate. Do the same with the next fillet skillet.

Melt 1 tablespoon of butter in a medium – large skillet over medium-high heat. Add lime to skillet. Cook until lime is lightly browned, about 2 minutes. Push limes to the side.

Add 1 tablespoon of butter and the fish. Fry until the tilapia flakes easily, about 2-3 minutes per side.

Add the remaining butter and capers. Remove skillet from the heat and tilt the pan to swirl the butter until it melts.

Transfer the fish and limes to individual plates. Spoon the caper and butter sauce over the top.

I'll be back next Wednesday with a new menu. Until then...

Bon Appétit!

Sloane Taylor
Twitter
Amazon Author Page

Cast Your Net for a Tasty Meal

There are days I just want something fast and easy for dinner or a weekend lunch. Homemade fries and fish sandwiches with tartar sauce are the perfect foods.

Homemade Fries

1 Idaho potato per person
2-3 cups vegetable oil
½ cup lard, optional
Salt to taste

Wash potatoes under cool water. Peel, but it’s not necessary. Cut potatoes in half lengthwise, then lay flat and slice into thirds. Place pieces in a bowl with enough water to cover them. Chill in the refrigerator for at least 2 hours.

Preheat oven to 200°F.

Heat oil and lard in deep saucepan on medium-high. Test temperature by dropping in a piece of bread. When bread should browns in a matter of seconds the oil is ready.

Drain potatoes then pat dry. Carefully add to hot oil. Deep-fry for approximately 4 minutes. They’re done when a toothpick inserts easily.

Drain the fries on a plate lined with paper towels, salt, then place in the oven to keep warm while you make the fish.

Fresh Fish Sandwiches

2 – basa or swai fillets

2 tsp. olive oil plus more for brushing

1 glove garlic, pressed or chopped fine

4 sage leaves or ½ tsp. dried sage

3 thyme sprigs or ½ tsp. dried thyme

parsley

Freshly ground pepper to taste

Provolone cheese

2 fresh deli rolls, split

Lettuce and sliced tomato optional

Heat skillet on medium-high. Brush a little olive oil onto insides of the rolls. Test the skillet for heat by sprinkling a few drops of water onto the pan. When the water jumps and quickly evaporates place the rolls oiled side onto cooking surface. Carefully toast until the rolls are a light golden brown. Remove to individual plates and lay a slice of cheese on the roll bottom.

Pour remaining olive oil into the hot skillet. When the oil shimmers add the fish. Sprinkle with herbs. Fry 2-3 minutes per side or until fish flakes easily when tested with a fork.

Remove fish from skillet with a spatula and lay the filets onto the cheese half of the rolls. Add a healthy smear of tartar sauce, the lettuce and tomato, then cap with the other half of the roll.

Tartar Sauce

½ cup real mayonnaise
1 small garlic clove, chopped fine
1 tbsp. onion, chopped fine
1tbsp. sweet relish

Mix ingredients together in a small bowl. Taste and adjust to your preference.

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

Happy Eating!

Sloane

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?

Busy spring days don’t allow for much time in the kitchen. This is a tasty dinner that helps to keep your life free and easy.

Sautéed Pork Tenderloin
Sautéed Broccoli
Baked Potatoes
White Wine – Riesling 

Sautéed Pork Tenderloin
1 pork tenderloin for every two people*
Olive oil to cover
¼ cup dry white wine
2 tsp. garlic powder
6 sprigs fresh parsley or 1 tsp. dried
8 sprigs fresh thyme or 1 tsp. dried


Carefully cut away the silver streaks and connective tissue from the tenderloin.

Combine all ingredients in a glass bowl or plastic bag. Marinade in the refrigerator for 2 – 6 hours.

Preheat oven to 450°F.

Discard marinade. Lay meat on a foil lined cookie sheet. Roast 20-20 minutes.

Let meat rest 5-10 minutes under a foil tent. This allows the juices to remain in the meat when sliced.

Carve into ½ inch thick slices and serve.

*Pork tenderloin packages usually contain 2 pieces of meat. If you only use one, the other freezes well for use at a future date.

Baked Potatoes
1 russet potato per person
Olive oil
Aluminum foil
Butter
Sour cream
Chives
Black pepper

Preheat oven to 400°F.

Wash potatoes under cool water. Pat dry. Poke several sets of holes in each potato with a fork. This stops the potato from bursting as it bakes.

Rub potatoes with a small amount of olive oil to keep the skin soft.

Wrap each potato in a section of foil, then lay on a cookie sheet. Bake for 50 minutes or until a toothpick inserted in the potato shows no resistance.

Serve with butter, sour cream, chives, and pepper.

Set the foiled potatoes on top of the stove while the tenderloin is roasting. They will remain toasty hot.

Sautéed Broccoli
1 head broccoli
3 tbsp. olive oil
1 tbsp. butter
¼ cup Gorgonzola crumbles or amount to taste

Trim off the broccoli stalk. Cut the flowerets into serving pieces.

Pour olive oil in a medium-size frying pan. Heat on medium high. Stir in the broccoli and butter when the oil shimmers. Stir to coat the broccoli well. Sauté until crisp tender.

Sprinkle Gorgonzola crumbles over the broccoli and serve.

I'll be back Monday with SS Hampton Sr.. Until then...

Happy Eating!

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

It's Wednesday. So What's Cooking?

Marinated Pork Chops, Roasted Potatoes, and Tossed Salad with Rosemary Flavored Dressing

Studs and I are big Chicago Bears fans and tailgate in our living room for all the games. It’s a lot of fun and we share some of those games with friends who are happy to exchange recipes as we flip and sip over an open grill.

The menu below works great on the stove and fantastic on a grill!

Marinated Pork Chops
Roasted Potatoes
Tossed Salad
Rosemary Flavored Olive Oil
Dry White Wine – Pinot Grigio

Marinated Pork Chops
Pork chops preferably with the bone
Olive oil
Green pepper seeded and cut in strips
Red pepper seeded and cut in strips
Sliced onion
Several cloves of fresh garlic pressed

Combine all the ingredients in a glass bowl. Make sure the chops are buried in the mixture. Cover with plastic wrap and refrigerate for two days.

Heat a frying pan on medium high. The pan is ready when you sprinkle on water droplets and they hop around the pan and evaporate quickly. Lay on the pork chops and brown on each side.

Lower the heat to medium. Add the peppers and onions. Cover the pan and fry until fork tender about 20 minutes or so.

TO GRILL:
Heat grill to medium high. Brown chops, both sides, on grate.

Lower the heat to medium. Move the chop to a grill safe pan and add the peppers and onions. Close the grill lid and fry until fork tender about 20 minutes or so.

Roasted Potatoes
New or small red potatoes unpeeled
Olive oil
Kosher, rock, or sea salt

The amounts of the ingredients are left up to your taste, but don’t be sparing if you want great flavor.

Preheat oven to 400°F.

Wash potatoes under cool water and pat dry.

Pour a medium amount of olive oil into a ceramic or glass baking dish that will allow you to turn the potatoes easily. Drown them in the salt of your choice.

Roast in the oven, turning frequently until a toothpick can be easily inserted about 30 minutes.

TO GRILL:
Heat grill to medium high.

Pour a medium amount of olive oil into a grill safe pan that will allow you to turn the potatoes easily. Drown them in the salt of your choice.

Close the grill lid and roast, turning frequently until a toothpick can be easily inserted about 30 minutes.

Fresh Tossed Salad
Select at least two different types of lettuce. Clean out your fridge by throwing in cut up radishes, carrots, cucumbers, zucchini, and anything else that strikes your fancy. Toss it all together then refrigerate, covered with a wet paper towel, until serving time.

The dressing is the Rosemary flavored oil below combined with a splash or two of white wine vinegar.

Rosemary Flavored Olive Oil
A good quality olive oil
Sprigs of fresh rosemary

Fill a glass bottle with the olive oil. Slip several sprigs of rosemary into the bottle. Be sure the herb is completely covered with the oil. Store out of the sun for three days. Remove the herbs and the flavored oil is good for two months.

This works well with all herbs and/or garlic.

Sit back and enjoy this scrumptious meal. It will not freeze. The best you can do is eat the chops and potatoes no more than two days later as lunch or a leftover dinner.

Have a wonderful weekend. I'll be back Monday with Nancy DiMauro and Apollo, the Sun God. Until then...

Bon Appétit!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So, What's Cooking?

Sloane’s Stuffed Peppers, Boiled Potatoes, and Corn

Studs and I plant a small vegetable every year. Peppers, broccoli, beans and whatever else appeals to our taste buds. September is exciting because that's when the peppers, (red, yellow, and green) are ready to pick. One of my favorite recipes to make is stuffed peppers. We hope you enjoy it, too.

Sloane’s Stuffed Peppers
Boiled Potatoes
Corn
French Bread
Dry White or Dry Red Wine – Pinot Grigio or Pinot Noir



Sloane’s Stuffed Peppers
6 med – lg peppers in any color you like
1 lb. ground chuck
1 lb. ground pork
¾ cup rice
2 tbsp. olive oil or lard
1 large onion chopped
2 garlic cloves pressed
1 egg lightly beaten
pepper to taste
1 tbsp. parsley
1 tbsp. vinegar

Cut tops off peppers and clean out seeds and ribs. Drop the peppers into a pot of boiling water that completely covers them. Boil briskly for 2 – 3 minutes. Cover the pot, remove it from the heat and set aside for 5 minutes. With tongs or a slotted spoon, carefully remove the peppers from the water and invert onto paper towels to drain.

Cook rice according to package directions but only for 10 minutes. Drain rice in a colander, run cold water over it and set aside.

In a heavy 8-10 inch skillet add the olive oil or lard, heat over medium heat until a light haze forms. Sauté the onions until soft and translucent about 5 minutes. Do not let them brown. Drain well. Add in garlic the last minute of cooking.

In a large bowl combine the ground chuck, ground pork, onion garlic blend, egg, rice, pepper, parsley and vinegar. Mix well, cover, and set the bowl in the refrigerator until you’re ready to complete the recipe.

You can prepare the stuffed peppers up to this point three hours before completion.

Sauce
14 oz. can diced tomatoes
¼ cup white vinegar
1 cup chicken stock fresh or canned
2 tbsp. flour

Preheat the oven to 350˚

Pour ¾ cup chicken stock into a saucepan and heat over medium heat. Pour the remaining chicken stock in a small bowl. Sprinkle in the flour while stirring well with a fork. Whisk this mixture into the saucepan, stirring constantly. Cook over high heat until the sauce comes to a boil. Reduce heat to low, simmer for about 3 minutes, stir in tomatoes with their liquid and vinegar. Heat through. Remove from the heat.

Pour ¼ cup or so of the sauce into an ovenproof baking dish that holds the peppers comfortably.

Spoon the meat mixture into the peppers, forming a small mound on top. DO NOT PACK THEM. Stand them up in the baking dish. Shape the excess meat into medium size balls and lay them between the peppers. Pour the remaining sauce over the meat.

Bake covered 30 minutes. Bake uncovered 10 – 15 minutes longer.

Leftovers freeze great for another meal.

Boiled Potatoes

I’ve discovered Idaho type potatoes make the best mashed or boiled dishes. They cook faster and don’t get that tinge of black when cooked.

1 potato per person
bay leaf or basil
chicken stock
Butter to taste
pepper to taste

Peel the potatoes, rinse and cut into thirds. Drop them into a pot a little less than half filled with chicken stock. Add bay leaf or a small amount of basil. Cover the potatoes chunks with water and a lid. Bring to a boil over medium-high heat. Lower the heat so potatoes continue to cook with a soft boil.

Test with fork after 15 - 20 minutes. It should slide in easily when the potatoes are done.

Drain water and remove bay leaf. If you’ve used basil, most will drain away and that’s okay. You want the flavor more than the leaves. Return potatoes and pot to burner with the heat turned off.

After the potatoes are cooked and drained, add the butter and pepper. Turn with a spatula or spoon to coat well. You’re ready to serve!

Corn
1 can corn I prefer Green Giant Niblets
3 tbsp. butter cut into pats

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

I'll be back Monday with a little more from Paul Stansford. Until then...

Happy eating!

Sloane Taylor
Amazon Author Page

It's Wednesday. So, What's Cooking?

Grilled Steaks, Baked Potatoes, and Glazed Carrots.

Our weather has gone nuts in the Midwest with scalding temperatures that has everyone listless. No one wants to heat up the house with cooking, so this month we have a menu geared for outdoor cooking. Hang onto it for those stormy fall and winter days because it also works great indoors.

Glazed Carrots
Baked Potatoes
Grilled Steaks
Dry Red Wine – Cabernet Sauvignon

Baked Potatoes
1 baking potato per person
1 bay leaf for each potato
olive oil
Kosher or rock salt
butter
sour Cream
chives

Outdoor Grill
Preheat on medium high. Prepare the potatoes in the same manner as above.

Lay potatoes on bottom grate. Every 15 minutes roll the potatoes to a new side to prevent burning. It will take about 45 minutes to cook through. Test by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.

When done, set the potatoes on the upper rack until ready to serve.

Oven Method
Preheat the oven to 375°F.

Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough and deep enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.

Bake for about 45 minutes, depending on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.

When done, set the potatoes on a warm stove or inside a 200°F oven until ready to serve.

Serve with butter, sour cream, and chives.

Glazed Carrots
1lb. cello wrapped pre-cleaned carrots
1 stick butter
chicken stock canned or boxed
2 tbsp. sugar
freshly ground pepper
mint leaves if you like that flavor

In a Teflon type pan melt the butter and add the sugar. Add the carrots and enough chicken stock to come half way up the carrots. Bring to a boil, then lower the heat to a simmer. Shake the pan periodically to move the carrots around. Cook uncovered until carrots are fork tender.

If the glaze hasn’t reduced enough, remove the carrots to a serving dish and drape with foil.

Bring the frying pan to a boil and cook until the glaze is reduced. Be careful here because the butter and sugar burn easily. If it does, it’s very bitter.

Add the glaze to the carrots. Grind pepper on top, then sprinkle with a few chopped mint leaves.

This dish freezes well for a future meal. If you freeze, do not add the mint leaves.

Grilled Steaks
1 steak of your choice per person
freshly ground black pepper to taste
Worcestershire sauce

Heat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingers. Grind fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.

Remove the steaks and tent with aluminum foil. Allow to sit on top of a warm stove for about five minutes. This will draw the juices back into the meat and will also cook the steak to perfection.

If you use the oven broiler, follow the same cooking times.

I'll be back Friday with a little more for aspiring authors. Until then...

Happy Eating!

Sloane Taylor

It's Wednesday. So What's Cooking?

Chicken Cutlets, Roasted Potatoes, and Candied Carrots.

A mouthwatering meal that's perfect for Sunday dinner any time of the year.

Chicken Cutlets
Roasted Potatoes with Thyme and Vinegar
Candied Orange Carrots
White Wine – Chardonnay or Pinot Grigio

Chicken Cutlets
Boneless, skinless chicken breasts, if not using fresh, I prefer Perdue frozen breasts thawed.
5 slices bacon chopped
¼ cup flour
1 tbsp. fresh rosemary
¼ tsp. red pepper flakes
1 tbsp. butter
1 cup chicken stock fresh or canned
4 garlic cloves crushed
2 tbsp. fresh lemon juice or Minute Maid frozen lemon juice

In a medium sized skillet, fry bacon over medium heat until crisp. Transfer bacon onto paper towels to drain. Spoon off all but 2 tablespoons of fat from the pan.

Meanwhile, place flour in a shallow dish. Dredge chicken in flour, shake to remove excess. Add butter to the reserved fat in the pan and heat over high temperature, swirling to melt the butter.

When the foam subsides, reduce heat to med-high and cook chicken until browned on both sides, 4 – 5 minutes per side. Transfer chicken to a plate and keep warm in a 200° oven or tent with foil and leave on counter.

Reduce heat to medium and add garlic, rosemary, pepper flakes. Sauté about 45 seconds. Do not let the garlic brown. It will be bitter. Add broth and lemon juice, scrape up browned bits with a wooden spoon, and simmer until slightly thick, about 4 minutes.

Return chicken and bacon to pan and simmer, turning chicken once, until sauce is thick and glossy, 5 – 10 minutes. Adjust seasoning with black pepper.

Roasted Potatoes with Thyme and Vinegar
3 tbsp. olive oil
3 tbsp. cider vinegar
3 tsp. Kosher salt
2 lbs. potatoes quartered, but not peeled
1 tsp. dried thyme or 6 sprigs fresh

Preheat oven to 425° degrees.

In a small bowl whisk together the olive oil, salt, thyme, and vinegar.

Place the potatoes in a large plastic bag. Pour the mixture over them and gently shake the bag to coat evenly.
Spread the potatoes in an even layer on a baking sheet. Drizzle any remaining mixture over them. Bake until potatoes are tender and slightly browned, about 50 minutes.

Candied Orange Carrots
½ lb. ready to eat carrots
Juice of one orange
1 pinch nutmeg
¼ cup maple syrup
4 tbsp. butter
fresh parsley chopped

Place all the ingredients together in a saucepan. Gently simmer, covered, until the carrots are bright orange and tender.

Garnish with the parsley and serve.

The leftovers from this meal make a perfect lunch and are easily reheated.

I'll be back Friday with more writing tips. Until then...

Happy Cooking!

Sloane Taylor

It's Wednesday. So What's Cooking?

Chicken Cacciatore with Roasted Potatoes

Do you like to cook without specific measurements? Or are you a hard and fast type cook? If garlic is your thing toss in another clove, or maybe you aren’t fond of oregano so hold back on the amount suggested. Make this and any other recipe work your way. You might decide to use an herb that’s not listed. Go for it! Some of the greatest recipes were developed when a jar accidentally spilled into the pot.

The big tip for today – don’t use Pompeiian Olive Oil. It’s too strong, lacking the subtlety to create a good dish.

Chicken Cacciatore with Roasted Potatoes*
Salad
Fresh Hard Rolls or a loaf of Italian bread
Crisp Dry White Wine like one of the Soave's





Chicken Cacciatore with Roasted Potatoes*
1 whole chicken cut up
Oregano to taste
¼ cup olive oil
1 medium red pepper sliced
4 medium peeled & quartered russet potatoes
1 tbsp. butter
1 medium onion quartered
Handful of baby bella mushrooms cleaned

Early in the morning, or the night before, drop a handful of salt into a glass bowl. Add just enough water to dissolve the salt. Drop in your cut up chicken, add more water to cover the meat, and set into the fridge until ready to use. This can be done up to two days in advance of cooking the chicken.

Preheat oven to 350f degrees.

Dry the chicken pieces well with paper towels. Heat a 10-12 inch skillet on medium-high. Pour in oil and heat until a haze form over it. Add the chicken and brown. After its browned, lay the chicken into a baking dish large enough to hold all the ingredients comfortably.

In the same frying pan, add the potatoes and onion, sprinkle with oregano. Brown well then lay over and around the chicken.

Sauté the red peppers in the frying pan with all it’s accumulated juices until almost tender. Add the butter and the mushrooms. Cook until the mushrooms are coated well and warmed through. Pour this mixture over the potatoes and chicken scraping the pan to get all the browned pieces.

Bake in the oven for 1 hour.

*Egg noodles may be substituted for potatoes as shown in the above photo. Prepare the noodles according to package directions. To serve, spoon noodles into a bowl, lay chicken on top, then ladle with pan juices.

Tomato & Garlic Sauce
½ tbsp. olive oil
1 medium glove garlic crushed
1 small can tomato sauce
¼ cup chicken stock
1 bay leaf
1 teas dried basil
Pinch sugar

Use the same skillet from the chicken, add oil and sauté the garlic for a few seconds over moderate heat. Pour in the tomato sauce. Add the chicken stock to the tomato sauce can, swirl around to collect any residue, and pour into the pan. Toss in the bay leaf, basil, and sugar. Simmer for 10-15 minutes.

After the chicken and potatoes have baked for 1 hour, test the potatoes with a toothpick. If, and only if, they’re done ladle the sauce on top and bake another 15 minutes.

Salad
Now you could buy the bagged stuff, or maybe it’s time to try something different. If you’re in an adventurous mood the following isn’t hard at all and the quantities are definitely up to you.

Head lettuce
Red leaf lettuce washed well
Zucchini scraped and sliced
Cucumber scraped and sliced
Yellow onion or green onions sliced
Tomato quartered

Toss your desired quantities well and chill in the fridge until dinner. Grab your favorite Paul Newman dressing or try:

Oil & Vinegar Dressing
¼ C. red wine vinegar
Pinch of basil
½ cup olive oil
Pinch of oregano
Freshly ground pepper to taste

The amounts will have to be adjusted based on the number of people you are serving.

Just before serving sprinkle the red wine vinegar onto the salad and toss well. Pour the olive oil on a little at a time so the salad is not saturated and toss well. Lace the mixture with the basil, oregano, toss well, and store the salad in the fridge until you’re ready to serve.

I'll return Friday with new writing tips. Until then...

Mangiar Bene!

Sloane Taylor
www.sloanetaylor.com

It’s Wednesday, so What’s Cooking? Breakfast

After a busy week with breakfast on the run, the weekends are a perfect time to treat yourself to a leisurely morning meal. Grab your favorite newspaper or, preferably, your soul mate and enjoy!

Breakfast Frittata
Hash Brown Potatoes
Fruit Salad
Italian Bread with Butter
Mimosas

Breakfast Frittata
4 strips bacon diced
¼ lb ham diced - leftover from a ham steak is good
1 tbsp. onion chopped
½ tbsp. olive oil
1 tbsp. and ½ tbsp. butter
4 large eggs
Fresh ground pepper to taste
3 slices provolone cheese torn into pieces
Fresh grated parmesan cheese

Preheat oven to 350F

In a medium frying pan, fry bacon pieces until almost done. Drain in a colander.

Add olive oil to the same frying pan and 1 tbsp. butter. Over medium heat, melt while swirling pan to coat sides. Add ham and onion. Sauté until the excess moisture from the ham is removed, about 2-3 minutes.

Whisk eggs well in a bowl. Break off bits of the remaining butter and drop into the eggs. Add pepper and whisk again. Pour eggs into hot skillet, then stir gently to distribute ham evenly. Top with bacon. As the edges cook, gently lift them and tip pan to allow raw mixture to flow beneath. Continue cooking until eggs begin to set.

Place frying pan in hot oven about 3-4 minutes to complete cooking. Remove pan and scatter provolone cheese across the top of frittata. Grate parmesan over the frittata. Return to the oven until provolone is melted.

To serve cut into wedges like a pie.

Serves 2

Hash Brown Potatoes

I admit I make the worst from scratch hash browns in the world. After years of trying, I finally gave up. The best brand we’ve found is Mr. Dee’s. They fry up quick and crisp without oil. A little pepper sprinkled on each side as the cook is great. If you don’t have it in your area, then use any frozen or fresh brand and follow the package directions.

Fruit Salad
1 pear sliced
1 banana peeled and sliced
Lemon juice
15 red grapes cut in half
1 kiwi peeled and diced


In a glass bowl, combine the pear and banana. Sprinkle with lemon juice to prevent them from turning brown. Gently, add in the grapes and kiwi.

To serve, spoon the fruit salad into pretty dishes.

This can be prepared first and set in the refrigerator to chill.

Mimosas
1 bottle Cook’s Grand Reserve Champagne or Korbel Brut Champagne chilled
Orange juice
Stemmed glasses

Fill the glass half full with champagne. Pour in orange juice. Do no stir. The juice will mix into the champagne nicely.

I’ll be back Friday with another addition to So You Want To Be An Author. Until then…

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com

It's Wednesday, so What's Cooking? Turkey Breast on the Grill

The spring weather makes me think of easier ways to cook dinner. This week I'm sharing one of our favorite meals. It's easy, not expensive, and clean up is a breeze. Hope you enjoy it.:)

Turkey Breast on the Grill
Baked Potatoes on the Grill
Sautéed Broccoli
White Wine – Riesling

Turkey Breast on the Grill
1 leek - chopped
1 large onion - chopped
10 baby carrots - chopped
3 tomatoes - chopped
Turkey Breast
Bacon strips to cover breast
Chicken stock

Disposable pan
Cooking rack
Cookie sheet – for stability and to prevent pan from burning

Thaw turkey breast in refrigerator for at least one day. Dispose of packet inserted in breast. If not completely thawed, set in a large pot of cold water to complete. Rinse well.

This method is for a gas grill. Preheat grill, both burners, on medium for 15 minutes. Total cooking time is 2 to 3 hours.

Set disposable pan on cookies sheet. Insert cooking rack. Add chopped vegetables. Pat turkey skin dry then place on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom at least 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Place pan in the middle of the grill. Close lid.

Check the liquid level every hour of roasting. Add water as needed.

Remove foil after 1 ½ hours to allow turkey to brown a bit.

Remove from heat when done. Allow to rest 15 minutes before carving.

Baked Potatoes on the Grill
1 russet potato per person
Olive oil
Aluminum foil
Butter
Sour cream
Chives
Pepper

Wash and dry the potatoes. Rub a little olive oil over each potato to moisten the skin. Rip off aluminum foil square large enough to wrap each potato separately.

Place potatoes on upper shelf of grill or, if you have enough space, alongside the turkey pan. Grill for 45 minutes to 1 hour. Test if done by poking a potato with a toothpick. It should insert easily.

To serve, remove foil, slit potatoes open, press the sides together to allow potato to mound. Top with the butter, sour cream, chives, and pepper.

Sautéed Broccoli
1 fresh broccoli
3 tbsp olive oil
2 tbsp butter
1 glove garlic pressed
¼ cup fresh grated Parmesan cheese

Cut broccoli segments from the stem. Discard stem.

Preheat a frying pan over medium heat. Pour in olive oil, then add butter. When the foam subsides, add the broccoli pieces, turning them to coat well with the oil and butter. You may need a little more oil. Be careful not to add too much.

Add the pressed garlic over the top of the broccoli. Sauté until just tender, about 6 minutes.

Sprinkle with Parmesan cheese and serve.

I'll be back Friday with another writing tip. Until then...

Happy Eating!

Sloane Taylor
www.sloanetaylor.com

It's Wednesday, so What's Cooking? Easter Dinner

Our family celebrates Easter with a mountain of appetizers, a great meal, and lots of laughter. We usually have twenty-one for a sit-down dinner and each family brings a contribution to enhance the event. Below is what Studs and I prepare. Hope you enjoy it.

Ham Baked in Bread
My Mom’s Potato Salad
Fresh Green Beans
Black Olives in Oil
Fresh Fruit Salad
White Wine – Riesling

Ham Baked in Bread
7# smoked ham – I use Kentucky Legend. It’s excellent, but this recipe works for all hams.
3 packages prepared pizza dough found in the refrigerated section of the grocery store.
½ cup water for sealing seams

Preheat oven to 350.

Roll the dough into a rectangle. Lay ham curved side down onto dough. Gently lift the dough to wrap the ham securely. Be careful not to rip the dough.

Dip your fingertips in the water, then rub them along the seams to seal. This may take several water dips to achieve. Place the ham seam side down, so it doesn’t burst during baking, on a non-stick cookie sheet or shallow roasting pan. Bake 20 minutes per pound or until bread is toasty brown.

Remove the ham from the oven and let cool until you can touch the bread without burning your hands. With a sharp, thin knife, cut off just the top portion to create a lid. Carve the ham and remaining bread into slices. Don’t worry if the bread falls apart as you slice it. This can happen. Discard any scrapes. Lay the ham and bread on a serving platter. The bread will be a little soggy, and that’s good, because it has soaked up the ham juices. Cover with the lid you cut off earlier.

Right before you serve, cut the lid into neat slices, lay them around and over the ham. Your guests will love it.

My Mom’s Potato Salad
1 red potato per person
1 hard boiled egg for every 2-3 potatoes
one stalk celery for every 7 potatoes chopped fine
½ med onion for every 7 potatoes chopped fine
Pepper
Mayonnaise – NO substitutes

Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.

Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.

Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 – tbsp butter
Fresh ground black pepper

Bring large pot of water to a hard boil. A high heat setting is best.

Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.

Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper to taste and stir again.

They may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.

Black Olives in Oil
1 can medium pitted black olives
3 garlic cloves
Olive oil
Glass jar with a secure lid

Drain the black olives and pour them into the jar. Crush the garlic into the jar. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.

To serve, set the jar on the counter until the oil becomes clear and returns to its normal consistency, which may take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives. The mixture will stay good up to two months.

Fresh Fruit Salad
Banana sliced
Cantaloupe sliced
Pineapple sliced
Kiwis sliced
Red grapes seedless halved
Blueberries
Raspberries

Combine all the fruit into a mixing bowl. Add a few drops lime or lemon juice to stop the bananas from turning brown. Gently stir to blend the fruit.

Pour into a glass bowl, cover and chill until time to serve.

My good friend Yasmine Phoenix emailed to tell me about The Spice House where you can find everything at reasonable prices. This amazing store is on North Wells in Chicago's Old Town. Don't let that bother you, they ship.

Have a wonderful weekend. I'll be back Monday with Emma Lane and her new release BLACK DOMINO. Until then...

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com