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Sunday, December 25, 2016

Spatchcock Roasted Turkey

For this Turkey, you Spatchcock it, which means you cut out the backbone and crack the breast.
It cooks faster and is juicy and tender and you can cook the backbone the night before so you have plenty of broth for gravy, soups and dressing.
Then you rub your turkey down with salt and leave it uncovered in the fridge and the next day you will have a tender delicious juicy turkey to serve.

What you need:
1 whole turkey thawed
seasonings: salt pepper garlic onion powder thyme
olive oil

Heat Oven to 400
How to make it:
First remove inside packets of giblets, I cut off the tail part of the turkey and cut out the backbone of the turkey, you can check Youtube for how to do this.
Next wash turkey then pat dry with paper towels, then sprinkle salt over turkey and place in fridge uncovered over night.
Next day take out turkey and rinse, then pat dry again, rub with olive oil and sprinkle with salt, pepper, onion powder, garlic powder and thyme on both sides.

Place in a large pan with a baking rack that has been sprayed with Pam

Place in oven and bake  Check on the turkey after 40 minutes and tent with foil if getting too dark. Roast until the turkey reaches 160 degrees, about an hour and a half. Set aside to rest 10-15 minutes before slicing to serve.

For the Homemade Turkey Stock:
1 turkey backbone and 1 turkey neck
8 to 10 peppercorns
1 large onion, quartered
1 large carrot, large dice
1 rib celery, leafy tops intact, cut into large dice
1 to 2 bay leaves
1/4 bunch parsley
2 to 3 tablespoons salt
6 cups water

For the Homemade Turkey Stock:
In a medium saucepan, combine all the ingredients. Bring to a boil and then simmer for 45-60 minutes, until reduced and flavorful.

Serve with Mashed Potatoes, dressing, cranberries and more

Friday, December 23, 2016

Chocolate Butterscotch Fudge

It's candy making time, so I'm making two favorites we like here, chocolate and butterscotch
Mmmm it's yummy and so easy, just be sure not to overcook , keep it low not too hot too and your fudge will turn out great.

Yield: About 2 pounds
What you need:
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1 cup (6 oz.) butterscotch chips

How to make it:
LINE an 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly into prepared pan.
MELT butterscotch chips and remaining sweetened condensed milk in clean heavy saucepan over low heat. Spread evenly over chocolate layer.

CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Chocolate Snow Swirl Fudge

Almost missed getting a picture, as I was boxing it up to give as gifts it was being gobbled up by some. 
This is a pretty fudge to make and serve especially at Christmas time, just be sure not to get it too hot when melting, and don't cook it too long and you will have perfect fudge every time. So Easy

Yield: About 2 pounds
What you need:
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
4 tablespoons butter, divided
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts
2 cups miniature marshmallows

How to make it:
LINE 8-or 9-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate chips with sweetened condensed milk, 2 tablespoons butter and salt in heavy saucepan over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.
MELT marshmallows with remaining 2 tablespoons butter in medium-sized saucepan over low heat. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
CHILL at least 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
Serve this decorative fudge in individual gold and silver paper candy cups or give as a gift in a small silver tin decorated with white ribbons

Friday, December 16, 2016

Peppermint Oreo Truffles

Truffles are a real treat anytime and these are perfect for Christmas

36 Oreos (don't use Doublestuff)
1 (8 oz) pkg cream cheese, softened
1 tsp milk
1 tsp vanilla
16 oz. white chocolate almond bark
1/4 cup crushed candy canes or peppermint candies, for decorating
1 pkg of peppermint kisses

Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls** (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.
Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off ( 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with crushed candy canes and sprinkles then allow chocolate to set. Store in an airtight container in refrigerator.
**If using kisses as you form the balls insert a kiss in the center of each and form ball around kiss
Remember do not over melt do it in small time levels so it doesn't get hard

process the oreo cookies into crumbles
Mix in cream cheese and vanilla
Melt chocolate
Form into balls and freeze
quickly sprinkle toppings 
let them set and dry then package store in airtight container and keep in fridge

Thursday, December 15, 2016

Creamy Garlic Mashed Potatoes

The flavor in these mashed potatoes is amazing, the more cheese the better

What you need:
8 medium potatoes, peeled and cubed, about 2 ½ pounds
1 cups whole milk
2 tablespoons butter
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup Taleggio or Camembert Cheese(optional)
Nutmeg, freshly grated, to taste

How to make it:
Place potatoes in a pot, cover with cold water, bring to boil, salt
well, boil till tender, drain and return to hot pot.   In a wide pan
heat milk with remaining garlic and butter over medium heat to low
simmer.  Add milk mixture to potatoes and mash, melt in Taleggio or
Camemebert if using, and Parmigiano-Reggiano then season with salt and pepper and
nutmeg, to taste.

try this recipe with my
                                                              Green Beans with Bacon

Drunken Italian Chicken

Rich sauce, zesty garlic smothers this Chicken in Flavor

Serves 4
1 4-pound chicken, quartered
Garlic, Salt and pepper
2 tablespoons olive oil
1/3 pound pancetta or meaty slab bacon, diced
2 carrots, peeled and chopped
2 ribs celery with leafy tops, chopped
1 onion, chopped
4-8 cloves garlic, crushed
1 small green anaheim pepper, diced

Herb bundle: 4 stems rosemary, handful of sage, 2 bay leaves
1 bottle red wine such as Montefalco Sagrantino or other Italian red wine
About 2 tablespoons Acacia (light in color and flavor) honey

How to make it:
Pat chicken dry and season chicken with garlic powder, salt and pepper.   Heat a large Dutch oven over medium high heat, add olive oil, 2 turns of the pan, brown chicken skin side down first on both sides, remove to plate.  Add bacon and stir a minute or 2, add carrots, celery, onions, the garlic, herb bundle, salt and pepper, stir to soften 5 minutes, add wine and honey, bring to boil, add chicken and simmer 30-40 minutes to thicken.

try this with

Crispy Fried Fish or Shrimp

It's hard to find good crispy fried fish around here, so now you can make your own right at home, tasty good and you know what's in it, all good things
We like fish, and catfish is high on that list, so this recipe makes a really tasty crisp fish or shrimp

For the Fish or Shrimp Fry:
Vegetable or canola oil, for frying
1 cup all-purpose flour
1 rounded tablespoon (a palmful) Old Bay seasoning
1 bottle Dos Equis beer or other lager
4 to 6 portions of 6- to 8-ounce thick pieces of cod or other sustainable white fish or 20 to 24 large shrimp or prawns, tails-on, shelled and deveined
1 lemon, cut into wedges

For the Dill-icious Tartar Sauce:
1 egg yolk
Juice of 1/2 lemon
1 rounded teaspoon Dijon mustard
About 2/3 cup grapeseed oil
2 to 3 tablespoons fresh dill, finely chopped
3 tablespoons relish

For the Fish or Shrimp Fry: In a deep pot, heat a few inches of oil to 350-365°F. Preheat oven to 275°F.   Whisk up flour, Old bay and beer. Coat the fish or shrimp in batter, let excess drip off then fry fish filets 1-2 pieces at a time or shrimp 5-6 at a time. Cook fish about 5 minutes; shrimp 2-3. Once golden and crispy, remove to a wire rack set on a baking sheet and season with salt.  Keep fried fish warm in oven while you fry up remaining pieces. Serve fish with lemon wedges and tartar sauce

For the Dill-icious Tartar Sauce: Whisk up egg yolk, lemon and Dijon then stream in oil while continuing to whisk. Season dressing with salt; stir in dill and relish. Chill before serving.