Tuesday, November 29, 2011

Potato Bread

The things I have done to get rid of my turkey day leftovers this year .... but this bread was amazing and I will probably be making extra mashed potatoes on purpose now just to make more bread.

1 cup milk
2 TBSP butter
1 TBSP raw sugar
1/2 TBSP salt
1/4 cup warm water
2 1/4 tsp yeast
2 cups leftover mashed potatoes
4-6 cups flour

In a small saucepan, melt butter, sugar and salt into milk over low temperature. Let cool to room temperature.

Mix yeast and warm water in mixer bowl and add milk mixture. Stir to combine, and add potatoes and 2 cups flour. Mix with dough hook (or hands) until combined, adding in 1/2 cup remaining flour at a time until dough is smooth and elastic and clings to itself.

Spray bowl with cooking spray or lightly oil and set in a warm place, covered with a towel, until doubled in bulk.

Knead in mixer bowl or with hands on a floured surface, shape into a loaf, and let rise in lightly greased loaf pan until doubled.

Bake 1 hour at 350 until well browned. Serve as is, toasted, or in grilled panini sandwiches.

Sunday, November 27, 2011

Turkey Pot Pie

1 cup leftover turkey
2 cups chopped veggies(carrots, celery, onion, potatoes, asparagus, corn, green beans, asparagus, broccoli)
1 cup leftover gravy
1 pie crust

Mix turkey, veggies, and gravy together and spoon into ramekins, single serving dishes, or into a casserole dish (to make 1 pie).

Roll dough to about 1/8" thick and cut to fit top(s) or if using a pre-made store crust just lay it over the top.
Cut slits into the tops. Bake for 1 hour at 375 degrees.

Slop Sloppy Joes

1 lb ground beef or turkey
1/4 cup brown sugar
2 tsp MDP's Seasoning
1 medium onion, chopped
1 bell pepper, chopped
1 bay leaf
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

In a skillet, cook meat until browned. Drain as well as possible to remove the grease and add brown sugar and seasoning. Stir until combined well, and add onion, pepper, and bay leaf. Cook about 5 minutes until vegetables are soft. Add remaining ingredients and simmer until bubbling over medium-high heat. Reduce heat to low and cook another 10 minutes. If this is for a crowd, you can easily double or triple the recipe and scoop it into a crock pot to keep warm.

Serve on whole wheat buns, or on thick toast for an open faced sandwich. I love mine with some crunchy dill pickles!

Saturday, November 26, 2011

Real Strawberry Milkshakes

These milkshakes have everything that the traditional ice cream version does, only they are made with real strawberries and all natural ingredients!

2 cups frozen strawberries
1 cup heavy whipping cream
1-2 cups milk
1-2 TBSP honey or raw sugar

Combine berries, cream, 1 cup milk and honey/sugar in blender. Slowly stream in milk as needed until smooth and creamy.

Makes 4 servings.  

Flaky Cinnamon Biscuit Rolls

2 1/4 c white flour
1 tsp salt
4 tsp baking powder
5 TBSP unsalted butter
1 c buttermilk
1/2 TBSP honey

4 TBSP granulated sugar
1 TBSP cinnamon
4 TBSP softened butter

1/8 cup milk
1 tsp maple syrup
1/2-1 cup powdered sugar

Add flour, salt, and baking powder to a medium bowl. Stir to combine. Cut butter into small pieces and add to bowl. Use a fork (and/or your fingers if needed) to mash the butter into the flour until the dough forms pea-sized crumbles. Mix milk and honey in a measuring cup. Add milk to flour mixture and lightly knead, just until moistened. Form a ball and put in the freezer for 10 minutes to chill.

Heat oven to 450 degrees and spray a metal pie pan with cooking spray.  On a floured cutting board, lightly roll dough out into a rectangle about 12"x18". Mix cinnamon and granulated sugar together. Spread butter over the rectangle and sprinkle with cinnamon sugar. Roll dough to form an 18" log. Cut into 8 pieces, a little over 2" each.   
Place pieces in pie pan spread apart with the cut side up. Bake 10-12 minutes until the tops are well-browned.
Mix milk, syrup and powdered sugar until smooth. Pour over rolls and let stand 10 minutes before serving.

Thursday, November 24, 2011

Bestest Turkey Ever

(makes enough for about a 15lb turkey)
1 cup salt
1/2 cup brown sugar
1/2 cup molasses
1 TBSP peppercorns
1 bay leaf
5 fresh sage leaves
1/4 cup granulated garlic or 1/8 cup garlic powder
2+2 quarts water
6 cups ice

Mix seasonings and 2 quarts of the water in a stock pot. Heat to boiling and cool. Add 2 quarts cold water and ice. Let stand until cooled.

Rinse thawed turkey and remove neck and giblet pouch. Place in a brining bag inside a large bowl (to prevent spills). Pour liquid over turkey and let stand 12-24 hours.Drain turkey and rinse well. Set in a roaster.

1 stick butter
1 "poultry pack" from the fresh herb section (has about 10 sprigs thyme, 3 sprigs rosemary, 1 bunch sage)
2 cloves garlic
zest of 1 lemon (save the rest for later)

Combine butter with herbs and seasoning in a food processor. Pulse until smooth and combined. Rub butter all over the turkey, under the skin and in the cavity. Set aside 4-12 hours.

2 carrots
2 celery stalks
1 small onion
1 small apple
2 clementines or 1/2 an orange
1 lemon (saved from earlier zesting)
bay leaf

Heat oven to 400 degrees.

Cut carrots, celery, onion, apple, and clementine/orange into chunks (about 1" pieces). Place loosely in cavity and around bird in the roasting pan. Squeeze lemon juice over bird and into cavity and place bay leaf inside. Roast 1 hour uncovered.

Reduce temp to 325. Remove turkey and baste with the juices. Continue to baste every hour and roast for about another 3-4 hours until internal temp reads 170 degrees (You may need 4-5 hours for a larger turkey, and 2-3 hours more for a smaller). Once skin becomes brown and crispy, tent with foil or put roaster cover on. Remove from oven and pour (if possible) or spoon the drippings from the pan. Let turkey and drippings stand about 20 minutes.

turkey or chicken stock
salt and pepper

Once the drippings have separated, spoon the fat off the top and into a saucepan. Heat over medium until fat starts to fizzle and add about 1 TBSP flour for each TBSP fat, whisking constantly to make a smooth paste.  Add the rest of the juices whisking to combine, and slowly add broth until gravy reaches desired thinness. Add salt and pepper to taste.

Carve turkey into slices and remove drums and wings. Serve with gravy on the side.

salt and pepper
noodles or pasta

Following dinner, remove any remaining desired meat from the bones and place bones in a large stock pot. Cover with water, add 1 teaspoon of salt and bring to a boil. Reduce to low-medium heat and cook overnight. Refrigerate leftover turkey.

Line a strainer with paper towels and pour stock through. If strained stock is still greasy, repeat straining through a paper towel. Separate stock into 2 halves and refrigerate one for other uses.  Throw bones and debris away.

To remaining stock, add sliced carrots, celery, onions, chopped garlic, 1 tsp coriander, 1/2 tsp curry and a bay leaf. Bring to a boil and cook until vegetables are tender on medium heat.  Add 1-2 cups leftover turkey (we use the dark meat) and 1-2 cups noodles or pasta.  Turn off from heat and let stand about 20 minutes until noodles are cooked. Add salt and pepper to taste.

Once refrigerated stock has cooled, skim any additional fat off the top. Portion into containers and freeze.

Monday, November 21, 2011

Pumpkin Pie Pancakes

1 cup pumpkin puree
1 tsp vanilla extract
2 eggs
1 cup buttermilk

2 cups baking mix
1 tsp pumpkin pie spice

Whisk pumpkin, vanilla, eggs, and buttermilk. Add baking mix and pumpkin pie spice and whisk to combine. Batter should be lumpy.

Drop by 1/4 cup onto a hot griddle. Flip once bubbles form.

Sunday, November 20, 2011

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

1 stick butter
1/2 cup sugar
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1/2 tsp orange extract
2 eggs

1 cup flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Heat oven to 350 degrees and line 48 mini muffin tins. Beat first six (wet) ingredients in a mixing bowl until smooth. Mix second 8 (dry) ingredients in separate bowl and add into the wet. Beat on medium speed about 1 minute until smooth. For mini cupcakes, scoop batter into a quart or gallon storage bag and squeeze the air out. Cut one of the bottom corners off about 1/4" in to create a piping bag and squeeze batter into muffin tins (its too hard to do with a spoon!).
Bake until a toothpick inserted in the center comes out clean,  6-8 minutes. Remove from tins and let cool on a baking rack.

1/4 stick butter
4 oz cream cheese (1/2 a block)
1/2 tsp vanilla extract
1 tsp cinnamon
2-3 cups powdered sugar

Let butter and cream cheese soften at room temperature. Whip in a mixing bowl at high speed (I prefer the whisk attachment) until smooth. Add vanilla and whip about 30 seconds to combine. Add cinnamon and 2 cups powdered sugar and whip until sugar and wet mixture are well incorporated. If frosting isn't smooth, add water 1 tsp at a time. If frosting is too soft, add powdered sugar 1/2 cup at a time. Frosting should form stiff peaks. Scoop frosting into a piping bag or storage bag with the tip cut off and squeeze onto cupcakes.

Wednesday, November 16, 2011

Whole Wheat Maple Pecan Bread

In the early Fall, I wanted to make this bread for my mom and send it up north. As usual, time got away from me until it was too late, but the recipe continued to float around in my brain space. This one is for you Mom.

1 cup warm water
2 1/4 tsp yeast (or 1 packet)
2 TBSP milk (warmed to room temp)
2 TBSP vegetable oil (warmed to room temp)
3 TBSP + 1 TBSP real maple syrup
3 TBSP + 1 TBSP raw turbinado or brown sugar
1 tsp salt
2 cups bread flour
1 1/2 cups whole wheat flour
1/2 cup + 1/2 cup chopped pecans

In a warm mixing bowl, combine yeast and water. Add milk, oil, 3TBSP syrup and salt and stir to combine. Add flour and 1/2 cup pecans and knead with dough hook attachment about 10 minutes until dough is smooth and stretchy. Spray dough and bowl with cooking spray and roll around to coat. Set in a warm oven covered with a towel over it(I put the dough in and set 1 minute at 400 to warm the air). Let rise 45 minutes-1 hour until doubled.

Spray loaf pan with cooking spray. With the dough hook, punch down and knead dough for about 5 more minutes. On a floured cutting board, roll dough out into a rectangle, about 10"x18". Drizzle syrup over rectangle and sprinkle 1 TBSP raw sugar and 1/2 cup pecans. Avoid the outer 1" on all sides, and roll lengthwise so that you end up with a 10" loaf. Set loaf in pan and set back in a warm oven for 30-45 minutes until dough has doubled in size (if its cold in the house, give the oven another 1 minute at 400 degrees).

Turn oven to 350 and bake loaf 35-40 minutes until golden brown. Remove from loaf pan and let cool on a wire rack.

Saturday, November 12, 2011

Creamy Salsa Chicken

2 lbs boneless skinless chicken breast
1 can cream of chicken
1 cup salsa
1 cup frozen corn
1 cup black beans
1/2 cup water
1 cup shredded cheddar
1/2 cup sour cream

Place chicken in the crock pot and cover with soup, salsa, water, corn and beans. Cook on low 6-8 hours until chicken falls apart.

Right before serving, stir in cheese and sour cream. Serve over rice or noodles.

Friday, November 11, 2011

Cinnamon Orange Shortbread

1 c. unsalted butter (2 sticks)
1 egg
1 1/2 c. white sugar
1 tsp real vanilla extract
1 tsp orange extract
2 3/4 c. white flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Heat oven to 400 degrees.

In a mixing bowl, cream butter and sugar until fluffy. Beat in egg and extracts.

In a separate bowl, mix flour, baking powder cinnamon and salt. Add flour mixture to butter mixture one cup at a time, mixing well in between each addition. Use at room temperature, do not refrigerate.

Divide dough into 2 halves. Using a well floured flat surface, roll one ball at a time out to 1/8" thickness. Use well floured cookie cutters to form shapes, or use a glass to make circles.

Bake on an ungreased cooke sheet for 5-8 minutes, depending on the size of the cookie. Remove from the oven as soon as the edges begin to lightly brown. Completely cool on rack before decorating or serving.

Makes about 3 dozen cookies depending on size.

Thursday, November 10, 2011

Grilled Chicken with Beets, Walnuts and Bleu Cheese

5 beets (about 1-2" diameter)
1 lemon
1 tsp + 2 tsp olive oil
salt and pepper
1/4 cup chopped walnuts
1/4 cup crumbled bleu cheese
1 grilled chicken breast
2 cups spinach or mixed greens

Peel beets and cut into 1/2" cubes.  Toss with 1 tsp olive oil and zest of the lemon and roast for about 15-20 minutes in a 350 degree oven until tender.

In a mixing bowl, whisk juice of the lemon and 1 tsp olive oil. Season with salt and pepper. Toss beets in the dressing.

Thinly slice chicken breast and lay it over the greens. Pour beets and dressing over chicken, and top with walnuts and blue cheese.

Makes 2 side dish or 1 main dish servings.

Wednesday, November 9, 2011

Chicken Curry Sandwiches

1 TBSP curry powder
1 TBSP cumin
1 TBSP coriander
1/2 tsp salt and 1/2 tsp pepper
1/4 tsp red pepper flakes
1 TBSP garlic powder
1 TBSP chili powder
1/4 tsp cayenne pepper (optional)
4 thin sliced chicken breasts

1/2 cup plain nonfat yogurt
1 TBSP chopped fresh mint
1 TBSP chopped fresh basil
juice of 1 lime wedge
1/2 cucumber, grated

lettuce, tomatoes, rolls

Mix spices together and sprinkle generously all over chicken breasts. Store leftover seasoning mix in an air tight container for a later use. Let stand at least 30 minutes.

Mix yogurt, herbs, cucumber and lime juice and set aside in fridge.

Heat 1 TBSP cooking oil in a large saute pan or skillet over high heat. Once oil ripples, add chicken and cook until both sides are well browned, about 5-10 minutes per side depending on thickness.

On a pita, kaiser, or thick toasted bread, stack lettuce, tomato slices, and chicken. Top with yogurt sauce. This is a great sandwich to serve with some oven fries.

Tuesday, November 8, 2011

Mom's Mom's Favorite Chowder

As a kid, I remember my mom looking all over the market for her favorite clam chowder, the tomato-based Manhattan style. She never was a fan of thick creamed soups, so the New England style just didn't do it for her.

After a rough "this just isn't fair she is gone" day yesterday, this morning I woke up remembering that when I was an unruly teen she would always say "You think this isn't fair, LIFE isn't fair". So I dragged my hind out of bed and dusted myself off and decided to fill a crock pot with her favorite soup. My only regret is I never made a pot for her.

1 can chopped clams with juice
1 8oz bottle clam juice
4 cups ham stock (veggie or chicken will do if you don't have it)
1 medium onion, finely chopped
4-5 medium potatoes, diced into about 1/2" cubes
1 large carrots, finely chopped
4 stalks celery, thin sliced
1 jalapeno (ribs and seeds removed if you like it mild)
1 can fire roasted diced tomatoes with juice
1 TBSP tomato paste
dash Tabasco sauce
1 bay leaf
1 tsp salt
1/4 tsp black pepper

Throw everything in the crock pot and let cook 6-10 hours on high (depending on how hot your crock gets). Taste before serving and adjust salt and pepper.

Friday, November 4, 2011

Shephard's Pie

Bottom Layer:

1/2 medium onion
2 cloves garlic
3/4-1lb ground beef, turkey, or chicken
1 TBSP butter
1 TBSP flour
1 cup beef stock OR 1 beef bouillon cube or 1 tsp powdered bouillon with 1 cup water
dash Worcestershire
dash Dijon mustard

Middle Layer:
1 bag frozen vegetables (mixed, corn, peas)
1 cup shredded cheese
1/2 tsp dried dill

1/2 tsp dried dill
1 lb potatoes, peeled and diced
1/2 cup buttermilk
1/2 cup and 1/4 cup shredded cheese

salt and pepper

Cover potatoes with 1" water and bring to a boil. Cook about 15-20 minutes until fork tender.

While potatoes are cooking, heat oven to 350 degrees. Grease a glass casserole or baking dish.

In a skillet sprayed with cooking spray, brown onions and garlic. Add meat and cook until browned, breaking into crumbles. Add meat to the casserole dish and add butter to skillet. Once butter is melted, sprinkle flour and whisk to form a paste. Add beef stock, mustard and Worcestershire sauce and whisk constantly until it comes to a boil and thickens. Pour gravy over meat and onions.

Lay vegetables over meat and gravy.

Once potatoes are done, drain water and mash with buttermilk, 1/2 cup cheese, and salt and pepper to taste. Spread potatoes over the vegetables and top with remaining 1/4 cup of cheese.

Bake about 30 minutes until the top is crusted and brown.

Thursday, November 3, 2011

Chicken Pesto Pizza

1 cup of warm water
2 1/4 tsp yeast
2 tsp olive oil
1/2 tsp salt
1 3/4 cup white bread flour
1 cup whole wheat flour
1 TBSP flax seeds

1 can fire roasted tomatoes
1/2 tsp dried basil

1 cup sliced grilled chicken (try my juicy grilled chicken)
1/2 cup pesto sauce (try my Spicy Fall Pesto)
1 cup chopped broccoli
1 cup shredded mozzarella
1/4 cup shredded parmesan

Add all ingredients for the dough to a warm mixing bowl. Mix until combined and the dough is sticky and clings together (in the mixer it will all cling to the dough hook and clean the sides of the bowl). Knead for 10 minutes. Spray the ball of dough with cooking spray and turn so it is all coated. Cover the bowl with a clean kitchen towel and stick in the oven. Heat the oven to 400 degrees for 1 minute ONLY and shut the oven off. Let the dough rise for 1 hour.
Put mixer bowl back on the mixer and knead (or punch the dough down) for 2 minutes. Roll out on a floured cutting board (Flatten/shape the dough ball into circle, and roll it out to the thickness you like OR form a rectangle and place in a 13x9 baking pan, then press out on bottom to form a deep dish crust). Bake the dough in the oven for 3-5 minutes on 425 degrees, depending on how crunchy you like you crust to be (skip this altogether if you like a doughy crust).

In a blender or food processor, combine the sauce ingredients until smooth. Spread the sauce evenly over the crust.

Combine grilled chicken and pesto sauce. Distribute over sauce and top with broccoli and cheeses. Bake 15-20 minutes until cheese melted and toasty.

Wednesday, November 2, 2011

Margarita Chicken

Looking for something different for your salad or tacos? Try this sweet and tangy twist on everyday grilled chicken.

1 lb chicken breast or tenders
1 lime, zest and juice
1/8 cup tequila
1/4 tsp salt
1/4 tsp pepper
1 tsp coriander
1 clove garlic, grated
1 tsp honey

Whisk together all but chicken in a glass bowl or measuring cup. Rinse and dry chicken and remove any extra fat. Pour marinade over chicken and marinade at least 30 minutes, and up to 24 hours.

This is also a great marinade to pour over chicken before you are freezing. That way when you are ready to use it, it will thaw in the marinade and absorb the flavors.

Tuesday, November 1, 2011

Roasted Pumpkin Quinoa Salad

1 cup Quinoa
olive oil

1 cup pumpkin, 1/2" cubes
5 garlic cloves
1 small onion, thinly sliced (about 2" diameter)
3 sage leaves, finely chopped

salt and pepper
pinch nutmeg
1 handful chopped parsley
1/2 cup craisins
1/2 cup toasted pecans

Rinse quinoa well until water runs clear. Add quinoa to a rice cooker with 2 cups of water. Cook about 20 minutes until liquid absorbed and fluff quinoa with a fork. Set aside in serving bowl.

While quinoa is cooking, heat oil in a skillet over medium heat. When it starts to ripple, add pumpkin and garlic cloves and saute until browned on all sides. Remove from skillet to serving bowl and add a little more oil to skillet if needed. Add onions and sage leaves and cook until onions are well browned. Season with salt, pepper, and nutmeg. Add onions to quinoa and pumpkin.

Grate the orange and squeeze juice over serving bowl. Add parsley, craisins, and pecans and toss well. Let stand at least 15 minutes before serving for the flavors to combine.