Wednesday, November 30, 2016

Cabbage Roll Soup

Cabbage Roll Soup
We serve this up with a side of warm bread and a tossed salad for a quick weeknight meal! Like most soups and stews, the leftovers (should you be lucky enough to have any!) are amazing!
Serves: 8 servings

1 large onion
3 cloves garlic, minced
1 pound ground beef
1/2 pound lean ground pork
3/4 cup uncooked long grain rice
1 medium head cabbage, chopped, core removed
1 28oz. can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1 1/2 cups V8 juice or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon worcestershire sauce
1 bay leaf
Salt and pepper to taste

In a large pot brown onion, garlic, pork and beef. Drain any fat.

Stir in chopped cabbage and cook until slightly softened, about 3 minutes.

Add all remaining ingredients and bring to a boil. Reduce heat to medium low until rice is fully cooked (25 to 30 minutes).

Remove bay leaf and serve.

Tuesday, November 29, 2016

Beef Stroganoff

Beef Stroganoff ~ Crockpot
2 pounds of cubed stew meat.

2 cans of condensed Golden mushroom soup.
1 large diced onion.
2 tbsps of worcestershire sauce.
½ cup of water.
8 oz of cream cheese.
1 tsp of garlic salt.
Couple dashes of hot paprika (optional).

Directions:In the crockpot, place the mushroom soup, onion, worcestershire sauce, water, garlic, salt and paprika and mix all together. Add in the meat and mix to combine.

Cook on low for 8 hours.

Once it’s cooked through, cut the cream cheese into cubes and add to the crockpot. Mix to combine and let cook for 10 more minutes on high.
Cook the noodles and serve with the beef!

Simple, easy and delicious! I usually put the noodles and the beef mixture in one big dish and mix all together before serving. You can also add noodles to your plate and spoon the beef stroganoff over the top.

Note:  I do have a recipe for "condensed mushroom soup" on this blog.

Monday, November 28, 2016

Pecan Pie Truffles

Pecan Pie Truffles
2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs(from about 8 whole 

   graham crackers)
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate


In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated. 

Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.  if mixture is too sticky lightly wet hands, it will roll easier.

In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). 

Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Sunday, November 27, 2016

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt. They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes.


2 Cups Prepared Mashed Potatoes (I used 2 Medium  
    Russet Potatoes)
1/4 Cup Melted Butter
1 Egg
1 Cup Rice Flour
1/4 Cup Corn Starch (or Tapioca or Potato Starch)
2 Tsp Baking Powder
1/2 Tsp Salt

For the Everything Topping:
2 Tsp Poppy Seeds
2 Tsp Sesame Seeds
2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder
2 Tsp Dried Onion
1 Tsp Dried Basil
1/2 Tsp Salt

1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
2. In a large bowl, add the mashed potatoes. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.
3. Pre heat oven to 450 F.
4. In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
5. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.
6. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Saturday, November 26, 2016

Macadamia White Chocolate And Maple Spread

Macadamia White Chocolate And Maple Spread
Serves: Approx. 2½ cups
1 cup (150g | 5.25oz) raw macadamia nuts
1 cup (150g | 5.25oz) raw cashew pieces
½ cup (70g | 2.5oz ) finely chopped cacao butter
1-1/2 cup (115g | 4oz) pure maple sugar flakes or pure maple sugar
1 cup (240ml) pure maple syrup
½ tsp Himalayan salt
1 vanilla bean, seeds scraped

Put the macadamia nuts, cashew pieces and cacao butter into your High-Speed Blender container.
Process for about 1 minute total, slowly increasing the speed and stopping to scrape the sides at least once, until the butter starts to get creamy. 

Add maple sugar, salt and vanilla seeds and resume processing, again increasing the speed progessively, until your spread becomes really creamy, about 2 to 3 minutes total. You may want to scrape the sides a few times, just to make sure you get all the bits and pieces mixed in. 

With the motor running on low-medium speed, add the maple syrup through the feeding hole. Once all the syrup has been added, increase the speed to high and let the spread spin for 1 minute, until really super smooth, creamy and dreamy. 

Transfer your finished butter to a half-pint glass jar and garnish with a generous pinch of pure maple sugar flakes. 

If at all possible, let your maple spread rest for at least 24 hours, to allow flavors to meld and fully develop.

Wednesday, November 23, 2016

Pumpkin Bacon Dog Biscuits

Pumpkin Bacon Dog Biscuits

2/3 cup canned pumpkin
2 eggs
1/4 cup creamy peanut butter
1/2 cup packaged crumbled cooked bacon pieces
2 1/3-2 1/2 cups whole wheat flour

In a large bowl, beat the pumpkin, eggs and peanut butter with an electric mixer on medium speed until smooth. Beat in bacon. Beat in as much of the flour as you can with the mixer. Stir in enough remaining flour until dough is no longer sticky. 

On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into shapes using a 1 1/2- to 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake in a 350 degrees oven for 30 to 35 minutes or until crisp and lightly golden. Transfer to wire racks and let cool. Store in an airtight container for up to 1 month.

Storage: Store in an airtight container for up to 1 month.

Chicken Cottage Pie

Chicken Cottage Pie
Serves: 6
1 tbsp extra-virgin olive oil
1 small onion, chopped
2 medium carrots, diced
1 celery stalk, sliced
1 clove garlic, chopped
1 tsp salt (I use Himalayan salt)
½ tsp ground black pepper
650g (23oz) leftover cooked chicken
1 cup (240ml) chicken broth
1 cup (240ml) water
2 cups (340g | 12oz) frozen green peas
2 cups (340g | 12oz) frozen corn kernels

For the Mashed Potatoes 8-10 large starchy potatoes, peeled and cut into pieces (about 1kg | 2.2lb)
¾ cup (180ml) whole milk
½ cup (115g | 4oz) sour cream
Salt and ground white pepper to taste

Preheat your oven to 375°F 

Cook the potatoes in salted boiling water (your water should be "salted like the sea")until they become really soft and practically fall apart when you poke them with a fork. 

While the potatoes are cooking, heat the olive oil in a saute pan set over medium heat and then throw in the onion, carrots, celery and garlic; cook until fragrant and slightly softened, about 3 minutes.

Tear the cooked chicken into strips with your fingers and add it to the pan, along with the chicken broth and water; bring to a low boil, cover, lower the heat and simmer slowly for about 8 to 10 minutes, or until the liquid is practically all gone. Stir in the frozen peas and corn kernels and set aside. 

When the potatoes are cooked, drain them well and return them to the saucepan. Whisk the milk and sour cream together in a small measuring cup and pour about half of this mixture over the potatoes.
Beat with an electric mixer on low speed until the potatoes break down and the puree starts to come together, then increase the speed to medium. Add the rest of the milk mixture, a few tablespoons at a time, mixing well between each addition, until the puree becomes nice and fluffy. Adjust seasoning as needed by adding salt and white pepper, to taste. 

Spread the mashed potatoes over the reserved chicken mixture; if you want to get real fancy about it, you can pipe them with a pastry bag equipped with a large open star tip) 

Bake in a 375°F oven for 30 minutes, then broil for 3-5 minutes, or until the top becomes nice and golden (you can drizzle a little bit of olive oil over the potatoes to help them brown better).

Remove from the oven and allow to rest for 5 to 10 minutes before serving.

Tuesday, November 22, 2016

Swiss Meringue

Swiss Meringue
With the right technique, Swiss meringue is fluffier than a French meringue made with the same ratio of ingredients, and every bit as stable as its Italian cousin. The trick is to warm the egg whites and sugar over a gently simmering water bath. With toasted sugar, cream of tartar, plenty of salt, and a little vanilla, the finished meringue whips up with lots of flavor, aroma, and a well-balanced sweetness, too. Use it in your favorite recipes for meringue cookies, Swiss buttercream, pavlova, and any meringue-topped pie.

6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
9 ounces plain or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255g) (see note above)
1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
1/4 teaspoon cream of tartar
Scraped seeds from 1 split vanilla bean (optional)

Fill a wide pot with at least 1 1/2 inches of water, with a crumpled ring of tinfoil inside to act as a "booster seat." (The top of the tinfoil ring should sit above the water level.) 

Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. 

Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes. 

Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately.

Monday, November 21, 2016

White Chocolate Cranberry Pistachio Tart

This is a post of seven years ago.  It continues as a family favorite and will be served again this year.
White Chocolate Cranberry Pistachio Tart

I served this recipe nine  years ago at our Thanksgiving dinner for the first time. It has been back by popular demand each year since and will be again served this year. My only suggestion is to use a 10" tart pan with the removable bottom.  

Tart Pastry:

1 1/3 cups all purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter
1 egg yolk
2 Tablespoons whipping cream
Finely grated rind of one orange   
Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).
Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.
White Chocolate Cranberry Filling 
With Toasted Pistachios 
4 ounces shelled unsalted pistachios
1 cup fresh or frozen cranberries
3/4 cup whipping cream
12 oz white chocolate, finely chopped or the discs
1/4 cup butter
Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.
Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.
Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on lined baking sheet. Roll around to dry and remove any bad cranberries.
Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.
Randomly scatter dry cranberries and next the pistachios into cooled tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour before serving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and serving15 would be better! It is rich but oh so good.

Friday, November 18, 2016

Zucchini Carpaccio

Zucchini Carpaccio

2 medium zucchini
2 garlic cloves, thinly sliced
Freshly squeezed juice of 1/2 lemon
2 to 3 tablespoons fruity olive oil
2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
1 teaspoon raw honey
1 tablespoon raisins or fresh Parmesan shavings (optional)

Slice zucchini as thin as possible lengthwise and sprinkle lightly with salt.  Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.

Dry on paper towels and arrange in a shallow baking dish arranging thin slices of garlic between the layers.  Drizzle with lemon juice and allow to marinate refrigerated for at least 15 minutes or up to 1 hour.

If you have more than two layers, you may have to turn them upside down every 15 minutes to coat them evenly with the lemon juice.

To serve them, drain any released liquids and place the zucchini in a serving dish.   Toss with raw honey and pine nuts or herbs and top with Parmesan cheese shavings.

Thursday, November 17, 2016

Turkey and Gravy

1 (12 to 14 lb.) turkey, neck and giblets removed and reserved for stock.  Serves 8 to 10
6 cloves garlic, minced
1/4 cup minced green onions 

1/3 cup minced Italian parsley 
3 T. minced fresh oregano
3 T. minced fresh rosemary 
3 T. Dijon mustard
3 T. fresh lemon juice
3 T. olive oil

3 T. melted butter
Salt and pepper to taste

1. Rinse turkey inside and out and pat dry with paper towels. Place the bird, breast side down, on a cutting board. Using poultry shears and/or a large knife or cleaver, cut along one side of the backbone until the bird is split open. Cut down the other side of the backbone to free it—reserve backbone for stock.

2. Turn turkey over, breast side up, opening it as flat as possible and cover with a sheet of plastic wrap. Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird. You may want to wash and pat dry the turkey again.

3. For the herb rub, mix together the garlic, green onions, parsley, oregano, rosemary, mustard, lemon juice and olive oil. Use your fingers to push some of the herb mixture under the skin of the breast and legs. Rub the remaining herb mixture over the surface of the turkey. Place on a baking sheet, cover loosely with plastic wrap and refrigerate for 6 to 24 hours. Remove turkey 1 1/2 to 2 hours before cooking allowing it to come closer to room temperature.

4. Preheat oven to 425 degrees. Place turkey, skin side up, on a rack set in a roasting pan and tuck the legs in tightly close to the body. Brush with melted butter and season with salt and pepper. Roast Turkey for 30 minutes and then lower oven temperature to 350 degrees. Continue roasting until skin is crisp and deep brown and an instant thermometer inserted into the thickest part of the thigh, away from the bone registers 165 to 170 degrees, 1 1/4 to 2 1/4 hours. Transfer turkey to a warmed serving platter and tent with foil; let rest for 30 to 45 minutes. Pour any juices out of the roasting pan and into a fat separator. Let stand a few minutes and pour off juices to use as part of the liquid in the gravy. Carve and serve with gravy.
Phillis Carey’s Recipes of the Week—The Turkey Collection 11/16/16 -- page 1


2 T. vegetable oil
Neck, heart and gizzard reserved from turkey Backbone cut out of the turkey, cut in half
2 large onions, quartered with skins
4 carrots, peeled and cut in 1 inch pieces
4 stalks celery, cut in 1 inch pieces
6 cloves garlic, peeled
4 sprigs fresh thyme
2 small bay leaves
6 black peppercorns
7 cups turkey or chicken broth


Heat oil in large pot over medium high heat. Add turkey parts and sauté until brown, about 10 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves and broth; bring to a boil. Skim the fat and foam from the top; reduce heat and partially cover pot and simmer until liquid is reduced to 6 cups, about 2 hours. Cool 1 hour, strain and remove all fat. Cover and refrigerate up to 2 days.

3/4 cup unsalted butter
3 cups chopped yellow onion
1/2 cup flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Turkey Drippings and stock to make 4 cups, 

2 T. brandy
2 T. white wine, optional
2 T. heavy cream, optional
Makes about 5 cups.


1. In a large sauté pan, cook the butter and onions over medium-low heat for 15 to 20 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

2. Sprinkle the flour into the pan, stirring to coat the onions; add the salt and pepper. Cook for 2 to 3 minutes. Add the hot stock mixture and Brandy; cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season to taste with more salt and some pepper. (It’s ok to make the gravy ahead if you have your stock ready, adding turkey drippings to thin gravy as you reheat it.)

Makes 6 cups.

Phillis Carey’s Recipes of the Week—The Turkey Collection 11/16/16 -- 

1/2 lb. bacon (not too lean), 
chopped 1/4 cup chopped Italian parsley
1 1/2 T. fresh thyme leaves,

plus 1 thyme sprig
Salt and freshly ground pepper 

One 16- to 18-pound turkey
6 celery ribs, coarsely chopped
Serves 8 to 10.
4 carrots, peeled and chopped
2 large onions, chopped
1 large sweet onion, thinly sliced
1 large garlic clove, smashed 

Unsalted butter, if needed
1/3 cup all-purpose flour
5 cups Turkey Stock or Chicken broth

1. Preheat the oven to 350 degrees. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.

2. Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string. (Can be refrigerated at this point overnight. Bring to room temperature before roasting.)

3. Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest for 45 to 60 minutes before carving.

4. Meanwhile, strain the pan juices into a bowl; skim off the fat, reserving 1/3 cup (if not enough add butter to make up the difference). Place the roasting pan directly on the stove and add 2 cups of the Turkey stock or chicken broth and bring to a boil scraping up any browned bits from the bottom of the pan. Add broth to the Turkey Stockyou should have a total of 4 cups liquid plus the pan juices from the turkey.

5. Pour reserved fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 8 minutes. Add the garlic, then stir in the flour. Gradually add the Turkey stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes.

Wednesday, November 16, 2016

Stove Top Sweet Potatoes With Chipotle Chilies And Dried Cranberries

Serves 8.
3 T. unsalted butter
2 1/2 lbs. orange-flesh sweet potatoes, peeled, 

    cut into 1-inch thick slices or cubes 
1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1 T. canned chipotle chilies in adobo sauce, diced with sauce

Salt and pepper to taste.

Melt the butter in a large skillet over medium heat. Lower the heat and add the ingredients in the order listed. When liquid comes to a boil, lower heat to a simmer. Cover and cook for 30 to 40 minutes or until the yams are tender.

October 31, 2016
Phillis Careys Recipe of the Week 10/31/16

Tuesday, November 15, 2016

Creamy Spinach Roll-ups

Creamy Spinach Roll Ups


8 oz. Cream Cheese 

8 oz. Monterey Jack Cheese Shredded 

1/4 tsp Garlic Powder 

1/4 Yellow Onion Diced Small

1 10 oz. Package of Frozen Spinach,

Thawed and Drained Really Well 

1 Box of Puff Pastry Sheets (2 Sheets) 

1 Egg 

1 Tbsp. Water


Combine the Egg and Water and Beat until well mixed.

Combine Softened Cream Cheese, Monterey Jack Cheese, Garlic Powder and Onion in a bowl and mix well.

Add Spinach into the Cream Cheese Mixture and stir.

Unroll Puff Pastry Sheets and Brush both sides with Egg and Water Mixture.

Spread Cream Cheese and Spinach Mixture over one side of the Puff Pastry.

Roll Up the Puff Pastry and Slice.

Place rolls on a Baking Sheet and bake at 400°F for 20 Minutes or until the Puff Pastry turns a golden color.

Monday, November 14, 2016

Condensed Mushroom Soup


Condensed cream of mushroom soup is easy to make homemade, and you can feel better knowing what actually goes into it!
Yield 2 1/2 cups of the equivilent of 2 cans of condensed soup, or the exact equivalent of 2 cans of condensed soup.
Prep time: 5 mins.

Cook time: 13 mins
Total time: 18 min.


  • 1 1/3 cup vegetable stock
  • 2/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/2 cup finely-chopped fresh mushrooms
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 tsp. onion powder
  • 1/8 tsp. celery seed (optional)
  • 1/8 tsp. dried thyme


Add vegetable stock to a large saucepan and bring to a boil over medium high heat.
In a separate bowl, whisk together milk and flour until the flour is dissolved.
Slowly pour the milk mixture into the boiling vegetable stock, whisking to combine. Whisk in the mushrooms and remaining ingredients. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove pan from heat.
Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.
*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. :)

Sunday, November 13, 2016

Chic-Filet Nuggets


1/2 cup Ken’s Steakhouse Honey Mustard Dressing (or another honey mustard dressing)
1 tsp Sweet Baby Ray’s BBQ Sauce
1/2 tsp Apple Cider Vinegar

1 cup Dill Pickle Juice
1 lb Boneless Skinless Chicken Breasts
1 Egg
1 cup Milk
1 1/2 cup Flour
3 tbsp Powdered Sugar
2 tsp Salt
1 1/2 tsp Pepper
1/2 tsp Paprika
Peanut Oil

To make the sauce, combine the honey mustard dressing, BBQ sauce, vinegar and set aside.

Cut the chicken breasts into small bite size nuggets and place them in a zip-lock bag with the pickle juice.  Shake up and marinate in the fridge for at least 4 hours.

Combine egg and milk into a large bowl.

Drain the pickle juice from the chicken (in zip lock bag) and add to the chicken to the egg/milk mixture in the bowl.  Toss to ensure all the pieces are coated.

In a zip-lock bag, combine flour, powered sugar, paprika, salt, and pepper and shake well to mix.
Add chicken to the bag and shake to get the chicken coated.

Heat oil on medium heat (to about 375)
Cook the chicken in oil until there is a golden crispy crust (around 3-4 minutes)

Remove chicken and drain the excess grease on paper towels.

Friday, November 11, 2016

Apple Sausage Stuffing

Apple Sausage Stuffing


To maximize the crunchy, buttery portion of our holiday stuffing, we bake it in a skillet, doubling the golden-brown crust by crisping it up on the top and the bottom. A baguette provides the best texture for our stuffing, since its crust-to-bread ratio is higher than that of most loaves.… read more


Baguette sizes and weights vary. Be sure to use 1½ pounds of bread for this recipe.

1 1/2pounds baguette, curt into 1/2-inch 

   cubes (18 cups)
2 1/4cups chicken broth
1 1/2cups apple cider
4 large eggs, lightly beaten
8 ounces bulk pork sausage
8 tablespoons unsalted butter
2 onions, chopped fine
2 apples, peeled, cored, halved, and 

   cut into 1/4-inch pieces
3 celery ribs, minced
1 1/2teaspoons salt
1 1/2tablespoons minced fresh thyme
1 1/2tablespoons minced fresh sage
3 garlic cloves, minced
3/4 teaspoon pepper

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange bread evenly on rimmed baking sheet and bake until light golden brown, 12 to 15 minutes, stirring halfway through baking. Let bread cool completely.

Whisk broth, cider, and eggs together in large bowl. Stir bread into broth mixture until evenly coated. Set aside, stirring occasionally, to saturate bread.

Meanwhile, cook sausage in 12-inch ovensafe nonstick skillet over medium heat, breaking up pieces with spoon, until no longer pink, about 8 minutes. Transfer sausage to bread mixture using slotted spoon; discard fat in skillet and wipe clean with paper towels. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onions, apples, celery, and salt and cook until browned, 10 to 12 minutes. Stir in thyme, sage, garlic, and pepper and cook until fragrant, about 30 seconds. Stir onion mixture into bread mixture until combined.

Melt 3 tablespoons butter in now-empty skillet over low heat. Add stuffing to skillet, pressing down firmly into even layer with spatula (skillet will be very full). Cook until bottom of stuffing is browned around edges when lifted with spatula, 7 to 10 minutes.

Melt remaining 3 tablespoons butter in microwave and brush evenly over top of stuffing. Transfer skillet to oven and bake until center of stuffing is hot and top is golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool for 10 minutes. Serve.

Thursday, November 10, 2016

Ginger Glazed Carrots With Macadamia Nuts

Ginger Glazed Carrots with Macadamia Nuts
Serves 6.
3 T. dark brown sugar
2 T. water
2 T. finely diced crystallized ginger
1/2 cup chopped macadamia nuts
2 T. unsalted butter
1 lb. carrots, peeled and thinly sliced diagonally 

1 clove garlic, minced
1 T. chopped Italian parsley


1. Combine brown sugar, water and ginger in a small bowl; set aside. In a large skillet melt butter. Add macadamia nuts and cook, stirring often, until golden, about 2 minutes.
2. Add the carrots and garlic and cook, stirring occasionally, until barely tender, 6 to 8 minutes, depending on the tenderness of the carrots. Stir in the ginger mixture and continue cooking, stirring constantly, until carrots are glazed, about 1 minute. Sprinkle with parsley to serve.

Wednesday, November 9, 2016

Cracker Barrel Meatloaf

Cracker Barrel Meatloaf

Preheat the oven to 350 degrees Fahrenheit, 
Beat 2 eggs,
Add 2/3 cup of milk
32 crushed crackers,
1/2 cup chopped onion
4 ounces of shredded sharp cheddar cheese,
Add 1 1/2 pounds ground beef, mix well, 
Bake 45 minutes.

Make the topping by combining
1/2 cup ketchup,
1/2 cup brown sugar and
1 teaspoon mustard.

Spread half of the topping over the meatloaf after 30 minutes of baking and the other half after 40 total minutes of baking. Put the meatloaf back in the oven for the final five to 10 minutes of baking. This recipe makes nine servings.

As an alternative make a Cracker Barrel meatloaf that uses bread crumbs and canned tomatoes. 
Combine 2 pounds of ground beef,
6 ounces of chopped onions,
4 ounces of diced bell green peppers,
2 eggs,
1 teaspoon salt,
1/2 teaspoon freshly ground black pepper,
8 ounces diced canned tomatoes and
1/2 cup grated biscuit crumbs in a large bowl,
Mix completely with your hands. Put the mixture in a loaf pan, and push down with a spoon.
Bake at 300 degrees Fahrenheit for 60 minutes. When done, take the loaf out of the oven, and turn it upside-down over a wire cooling wrack to drain the grease.

Cover the loaf with 1/2 cup ketchup.
This recipe serves eight.

Monday, November 7, 2016

Thanksgiving Tian


Serves: 6 as a main 8-10 as a side

2 tablespoons olive oil
2 leeks, white and light green parts thinly sliced
2 cloves garlic, minced
2 delicata squash, ends removed and hollowed out
1 large unpeeled russet potatoes, scrubbed clean
1 large unpeeled sweet potato, scrubbed clean
3 small Granny Smith apples
4 eggs
1 cup heavy cream
¼ cup grated Parmesan cheese
Leaves from 6 sprigs fresh thyme
zest from 1 orange
¼ teaspoon crushed red pepper flakes
Kosher salt to taste
Freshly cracked black pepper
Maldon salt
thyme leaves

Heat oil in a 9-inch cast iron skillet over medium heat. Add the sliced leeks and a generous sprinkle of kosher salt to the skillet. Cook for 5-8 minutes, stirring frequently, until the leeks are translucent. Add the garlic and cook for 1 minute more until fragrant. Remove from the heat, spread evenly in the bottom of the pan, and allow to cool.
While the onion mixture is cooling use a mandoline to slice the delicata squash, russet potato, sweet potato, and apple into very thin slices that are about the same thickness as a potato chip. **Have a bowl of cold water ready to submerge the apple slices into so that they do not turn brown.**

Starting at the outer edge of the skillet, with the cooled leeks on the bottom, make a pinwheel pattern with the squash, potato, and sweet potato slices working towards the center. Add an apple slice every fourth time the squash and potato pattern repeats. Repeat this process until the skillet is packed tight and filled to the center.

Preheat the oven to 375°F. In a mixing bowl whisk together the eggs, heavy cream, Parmesan, thyme leaves, orange zest, red pepper flakes, salt, and pepper to taste until completely combined. Pour the egg mixture over the vegetables in the skillet allowing the mixture to settle into the vegetables.
Bake in the preheated oven, covered with foil, for 40 minutes. Remove the foil and bake an additional 40-45 minutes until the vegetables are crisp on the outer edges and tender in the center, the custard is set, and the top is nicely browned. 
**To check if the vegetables are done carefully remove a thin slice of potato or sweet potato from the center of the pinwheel and taste to make sure it is cooked through.**

Remove the tian from the oven when the vegetables are cooked through and allow to cool slightly. Sprinkle with more thyme leaves and Maldon salt flakes right before slicing to serve.

If the tops of your veggies aren't quite a s crispy as you want at the end of the bake time turn the broiler on for a few minutes- just watch the tian closely so it doesn't burn.