Actually, this is last year’s roasted turkey. Isn’t it beautiful! So perfectly browned and, believe me, so delicious and moist!
Here’s what we do and have done over many years and generations to ensure a successful turkey outcome.
We always, always buy Butterball 19-21 pound turkeys. My mother swore by Butterball’s because they are self-basting. That didn’t keep her or us from basting as the bird roasted. We figured the dual effort, Butterball’s and ours, would give us the best chance for moist and tender meat.
If you buy a frozen turkey, thaw it in the refrigerator starting the Monday before Thanksgiving Day. Remove from the fridge in the morning and allow to come to room temperature for an hour or so before roasting. This step is especially important if you choose to stuff your bird – you don’t want to put stuff into into a cold turkey cavity.
Jessica and I started basting the turkey with a warmed mixture of dry white wine and butter several years ago influenced by Martha Stewart’s “Perfect Roast Turkey 101.” Martha submerges folded layers of cheesecloth into the warm mix and drapes it over the breast and drumstick heads before the bird goes into the oven. We baste the turkey every 20-30 minutes until all the wine/butter is used up and then remove the cheesecloth and finish roasting. Follow the link above for thorough instructions from Martha.
Other Turkey Considerations
To Stuff or Not to Stuff: Stuffing is cooked inside the bird. Dressing is cooked in a pan separately from the bird. For 60 years, my mother and her mother always stuffed the turkey with a recipe from a 1950’s Francois Pope cookbook. Mr. Pope and his wife Antoinette originated a television cooking show from Chicago. My grandmother thought Francois was the bomb. And the day-before tradition of toasting, soaking and squeezing bread dry, simmering onions and celery in an obscene amount of butter and putting the whole mix together with lots of sage is a legendary memory in our family.
Last year, we decided to forgo the Pope’s recipe and Grandma’s tradition in favor of a dressing recipe. It’s easier and quicker to prepare. Not everyone we served was as crazy about Francois’ recipe as the Szewczyk-Smith side of the clan. And dressing is scalable – we could make as much or as little as we wished, not mandated by the size of the turkey’s cavity. Here’s the dressing recipe I chose for this year’s dinner: Classic Traditional Thanksgiving Dressing. Yes, I’ve tried cornbread dressing made with half cornbread and half French bread, but it just crumbled apart – maybe too much liquid?
Rather than stuffing, we stuff the bird’s cavity with aromatics like onion, garlic, lemon and oranges. They lend a nice fragrance to the turkey meat without going through the trouble of brining or traditional stuffing. Without stuffing, the turkey roasts quicker, too.
To Brine or Not to Brine: Several years ago, Alton Brown got America on a turkey-brining kick. Turkey brine recipes and brining kits were all over the place. We love Alton – I mean, who doesn’t appreciate the marrying of the scientific method and cooking? But it’s a lot of work and messy. First you have to cook the brine, let it come to room temperature – that takes time – and then submerge the turkey in a large bucket with brine and ice, and let it sit overnight. Thanksgiving morning, Jessica, Brock and I would get up early and wrestled with a cold, wet bird, dried it inside and out, every nook and cranny, with an entire roll of paper toweling, and then stuffed before it went into the oven. Really, it’s messy and more work than necessary. And we didn’t think it made that much of a difference. Jessica and I would rather invest our time and energy into rolls, mashed potatoes & gravy, and yummy sides like pie. If you’re insistent or curious, here’s a link to Alton’s “Good Eats Roast Turkey.”
Lots of Gravy! No matter how nicely you roast a turkey, rarely in my experience are there enough pan drippings to make an adequate amount of turkey gravy. Turkey, mashed potatoes, and dressing smothered with ladles of perfectly seasoned gravy is much loved in our family. My advice is to supplement the drippings with pre-made, homemade turkey &/or chicken stock. I always make chicken stock a day or two before to have on hand for just this purpose. And then I simmer the turkey neck and giblets just in case I need more. Here’s a recipe for “Make-Ahead Turkey Gravy” from the Noble Pig’s website. The secret is to get your stock deeply colored so your gravy is beautifully brown. So, I use onions with their peelings to make my stock – red or yellow onions do the trick.
This year I’m trying “Make-Ahead White Wine Gravy” from Tieghan Gerard at Half Baked Harvest.Tieghan’s recipe appeals to me because she makes a gravy base of butter, flour, shallots, sage, and broth that can be made a couple of days in advance and stored in the refrigerator until you’re ready to make gravy. Brilliant! Because Jessica & I baste our roasting turkey with white wine and butter, using the same dry white to begin the gravy-making process makes sense. Tieghan instructs that once the turkey is roasted, drain the fat and liquid from the pan into a glass measuring cup. Place the roasting pan on the stove over two burners, add the wine, bring to a boil and deglaze the brown bits on the bottom of the pan. Reduce to low, and add the gravy base. Whisk until the gravy is thickened and the proper consistency. You can add more broth if needed. If the gravy is too thin, take a 1-pint mason jar, add 1 cup stock and 1/3 cup flour. Put the jar lid back on and shake until it’s incorporated. Slowly add the slurry to the gravy, whisking all the way, until the gravy is as thick as you like it. Don’t add the slurry all at once – little by little – and whisk so you don’t develop lumps.
2019 Thanksgiving Menu
Here’s our tentative menu for 2019. I say “tentative” because Jessica and I are meeting tomorrow to flesh out the menu. We’re using some old standbys, but integrating new ideas, too. I’ve included links to those new recipes just in case you want to check them out. I’ll also finish this post later with pics and comments to let you know how successful we were.
Happy Thanksgiving to you and yours! Jessica and I hope you enjoy a fabulous meal shared with loved ones and others close to you!
Ahh – Fall Break in Alabama! Yep, time for a week-long getaway with the family! Schools in my neck of the woods take an entire week off – yeah! – and that gave us plenty of time for an adventure. I’ve never been to Gulf Shores. It was my daughter’s family’s second visit there and when they made plans to return in October, they made sure I’d be coming along. They’re very generous children.
Time for one last summertime hurrah before winter arrives. As I write this, a cold front is bearing down from Canada bringing well below freezing temperatures and, yes, 2-3 inches of snow. Ugh!
Last year we spent Fall Break at Disney World. A lovely getaway even if it was the hottest mid-October in Orlando’s history. Honestly, Disney anything is not my thing, but well worth it to take my youngest grandson on the Slinky Dog Dash, even after a 2-hour wait in 95-degree heat. He still talks about what a great time he had with his Mimi. Sigh . . .
Anyway, that’s another story. And I’m here to talk about Gulf Shores. A little overcast during our visit, but the temperatures were pleasantly warm. The breeze coming off the gulf, the sound of the waves breaking on the shore, and watching dolphins breach the waves. This kind of vaca is much more my speed.
Gulf Shores boasts “sugar sand beaches” and they are just that – clean, soft and warm.
Arrival in Foley
After a 12-hour drive straight through, we were all in need of a reward. Of course, if you’re going to visit the Gulf, you’re going to eat seafood! The kids went to the Shrimp Basket during their last visit and raved about the food. So, that’s where we stopped for dinner. Fries buried under a couple of pieces of white fish, shrimp, shrimp slaw, and hush puppies. Wow! This is a no-nonsense eatery – raw oysters on the half shell, any variety of steamed, grilled or deep-fried seafood. And the staff and service were just great.
When I was pregnant with my firstborn, Jessica, my father made the mistake of bringing me fried oysters. I craved them my entire pregnancy. He brought me a large box of frozen breaded oysters because fresh ones weren’t easy to find in northwest Indiana. To pay homage to Dad and Jessica, I had to order a side to complete my meal. YUM! In mid-October, Foley hosts the Annual Shrimp Festival. The streets and parking lots were slammed with happy festival-goers. We opted for the Shrimp Basket instead, but you might keep the festival in mind if you’re headed that way.
Here are a couple of views of the beach from our 7th floor condo. Very lovely!
Where We Stayed
The Beach Club Catalina is a 13-story condo building, one of four that makes up the complex. Our room was on the 7th floor and we enjoyed beautiful views of the beach and gulf from a spacious wrap-around balcony and from the living area’s floor to ceiling sliding windows.
The Beach Club is on the Fort Morgan Peninsula halfway between Foley and Fort Morgan along AL-180. My room was on the opposite side of the unit. I had a little balcony and could see Mobile Bay on the horizon. I had my own bedroom and attached bath – perfect for Mimi-time relaxation. I didn’t take pics of the inside of our condo, but if you’re curious, here’s the website.
My middle grandson and his mother were snorkeling and having a blast. These boys loved the beach!
Here’s my testimony. Yes, I was there, Yes, I was on the beach, too. I’m embarrassed to admit I was not ready for the waves. A little stronger than I was prepared for. One of the boys loaned me his styrofoam board floating thing and that helped steady me going further offshore to enjoy the sway of the water without getting knocked over and drowning. Standing up on the shore and walking was a challenge. I think I need to work out more . . .
Visiting Mobile
There’s so much to see in the Gulf Shores/Mobile area so we took a day away from the beach to explore. My son-in-law researched several historic sites and selected three for us to visit.
First was the USS Alabama “The Mighty A – Heroine of the Pacific.” Launched in 1942, the Alabama was the fourth and last of the South Dakota class of battleships. She was decommissioned in 1947.
There are lots of levels to this ship and Brock, Jessica & the boys took it all in. Hard to believe the Alabama was home to 2,500 sailors.
The USS Drum was a submarine that was launched in 1941 and decommissioned in 1946 after 13 war patrols. The Drum and her 72-man crew patrolled the Pacific during WWII. One of the ship’s crew was a dog named Stateside. I’m surprised and happy the crew enjoyed a dog’s company during their missions – it must have been a comfort. I regret I can’t find a picture online of Stateside. It would have been fun to see what he looked like. Joshua, my middle grandson, was the most curious of the three boys. He and his dad loved exploring both the USS Alabama and the Drum.
The museum is filled with period furnishings and antiques that reflect Mobile’s history under five flags: French, English, Spanish, Confederate and American.
The ladies who took us on a tour were just the sweetest, most friendly, and accommodating women. They answered a lot of questions and were proud to show off the special treasures housed at the museum.
Of particular note is the Chaudron Silver Tea Service. Made by French silversmith Jean-Simon Chaudron in the early 1800’s. The ladies said it is probably the most valuable antique in the museum’s collection. It’s made entirely of coin silver that boasts a 1% alloy content as compared to sterling silver we’re familiar with that has a 7-8% alloy content.
The Cathedral-Bascilica of the Immaculate Conception
Our visit to this basilica was a highlight for me. In college, I took an art history class and we studied European cathedrals and the wide variety of artwork they contained. Ever since that time, I’ve been impressed with the quality of sculptures, paintings, and especially stained glass windows housed in those cathedrals. I appreciate the imagination of artisans and the skilled labor that helped to construct such beautiful buildings.
The Basilica of the Immaculate Conception in Mobile is the oldest congregation of any faith in Alabama and the Mississippi Valley established in 1702 by the French. The city moved the church to its current location in 1712.
The church is in the process of refurbishing the church’s stained glass windows. The windows were installed between 1890 and 1910 by the Franz Mayer Company in Munich, Germany.
Here are a few pictures of the inside.
I should have paid more attention to getting a full picture of the ceiling above the beautiful pipe organ. In the center is Mary surrounded by the twelve apostles.
The vaulted ceilings are covered in fleur de lis that represents the French heritage of the Catholic church established in Mobile.
Below are a few stained-glass window pictures.
Let’s Eat in Mobile!
Again, seafood was our choice. And it was our Quinten’s birthday! We headed to Wentzell’s Oyster House in downtown Mobile. The flagship restaurant was founded in 1938 by J. Oliver Wentzell on Dauphin Street.
I couldn’t decide what to order, so I went for the J.O. Fried Platter, more affectionately referred to by me as the “Tour of the Gulf Platter!” Yep, it was only five bucks more than what everyone else ordered and came with two sides – greens and cheese grits were my choice. Why not? Yep, premium white fish, oysters, shrimp, stuffed crab, scallops and hush puppies. I took half back to the condo to enjoy later.
We told the waiter about Q’s birthday and, for free, they brought him the biggest piece of chocolate-fudge cake smothered with ice cream, whipped cream, and cherries! We all got a taste of that one.
Wentzell’s downtown location is informal and family-friendly. The staff and our waiter couldn’t have been nicer. It’s said that Oprah Winfrey eats there on occasion and Wentzell’s West Indies Salad is her favorite. Jumbo lump crabmeat marinated in oil & vinegar for 24 hours and served with chopped onion and saltines. We shared a round before our meals arrived. And if you love oysters, Wentzell’s has seven freshly shucked options to choose from.
Back at the Condo
By now it’s Wednesday. We’re all doing our own thing. Brock is taking the boys to a playground to run off some energy. Jessica and I are headed for the outlet mall in Foley – HOORAY!
The rest of the week, we swam at the beach and pools, relaxed in the hot tub, explored local surroundings, drank wine, ate and simply enjoyed being together. I mean, that’s what it’s all about, right?
There’s lots of activity on the beach during the daytime, but there’s lots after dark, too. From our perch, we watched other vacationers with flashlights roaming the edges of the shoreline. This family rarely misses an opportunity for an adventure. And, honestly, they wanted to know what was so intriguing everyone on the beach. Jessica & Brock took the boys armed with flashlights to check out the nightlife, both human and creature oriented. Jessica was very proud to find this little white sand crab.
We had a rainy and windy afternoon later in the week. Brock took us on a great side trip to Orange Beach where we had a fabulous visit to the Coastal Arts Center. I loved these blown glass flowers!
“Nestled on four acres facing beautiful Wolf Bay we offer a waterfront art experience for everyone as well as a stunning destination wedding location. Peruse the gorgeous fine arts gallery featuring Gulf Coast artists, blow your own glass in our Hot Shop, or make your own clay creations in our Clay Studio. Original art for sale.“
Headed Home – One Last Adventure Montgomery, Alabama
We arrived mid-afternoon in Montgomery. I was struck by how quiet it was. I mean, there was no one walking on the streets. Little sign of afternoon shopping or dining. It was a little eerie. But, the downtown section we visited is dotted with lots and lots of churches. I imagine we were one day early. If it was Sunday, I bet we’d be hard-pressed to find a parking space. And clean, it’s so clean and well kept. Alabamans should be proud!
We visited the Rosa Parks Museum at Troy University and we had an opportunity with the boys to reflect on the Civil Rights Movement of the 1960’s.
Dexter Avenue King Memorial Baptist Church where Dr. Martin Luther King served as pastor.
Alabama State Capitol Building
On our way home Saturday, we barely missed a tropical storm headed just east of our condo. We did witness, however, the whipped up waves on the gulf and happy at that moment our trip was coming to an end.
What a great vacation! Thanks, children, for letting me tag along!! I had so much fun!!! Love you – Mimi
Have you ever visited Gulf Shores? What are some of your favorite memories?
Here’s another comfort food “oldie-but-goodie.” Hot and bubbly from the oven ground meat and vegetable casserole topped with a classic whipped potato crust that forms a nicely browned top layer. Mimi’s Shepherd’s Pie is made special by adding a can of creamed corn on top of the meat and vegetables and before the potato layer is slathered on. Warm and satisfying, indeed. YUM!
And there’s the bonus of the rich brown gravy that comes together as the casserole bakes. This is one of my son-in-law’s favorite meals, cold day or not. And it’s easy to make – this is a good dish for beginning cooks. It’s a no-brainer.
I learned to add creamed corn from this recipe at Bitchin’ Kitchen – who made her own. You know what else she taught me – make the mashed potatoes with both sweet and russet potatoes. The resulting mashed potatoes are orange – perfect to serve kiddos before a Halloween Night on the Town. And she tops the mashed potato topping with crushed potato chips for a nice crunch. Yes, I’ve made her recipe and it’s fabulous! You can find Nadia G’s recipe HERE. I loved Bitchin’ Kitchen. If you’ve never watched her show, it’s well worth seeking out. Nadia was not only a talented chef, but she also has a twisted sense of humor that I adore. Her show was fun, and she and her support cast of characters always me laugh, and I learned a lot, too. Nadia had an interesting take on some classic recipes like KEY LIME HABENERO CHEESECAKE. Or how about her CREAMY GORGONZOLA AND PORTOBELLO MUSHROOM RISOTTO? I adore her pizza dough recipe found HERE At Mimi’s Table.
I digress . . . I did not make this pie with sweet potatoes. However, just substitute 1/2 sweet potatoes and 1/2 russet potatoes and there you have it.
What makes this recipe soooo easy?
We all should have a pound or two of lean ground beef/turkey in the refrigerator/freezer, right? Use your microwave to defrost frozen ground beef/turkey, if that’s what’s happening in your busy world. And all the rest is assembled from frozen vegetables like peas & carrots, chopped onions. And canned creamed corn, if you aren’t into making your own like Nadia G.
Dare I say it? Yes, buy ready-made mashed potatoes, if you must, but you’ll need a couple of packages for adequate top layer cover – that’s expensive but at times necessary. I get it. If you have time, make your own mashed potatoes with russets or russets/sweet potatoes. Your people will love you.
Shall we cook together? I think so.
Start your potatoes
You know the drill. Peel 2-3 pounds of potatoes. I opt for more potatoes – in my family’s world that’s the most important part. Russets are preferred here. Or an equal combination of russets and sweet potatoes. Put the potatoes in a large pot, cover with water, 2 teaspoons Kosher salt, and bring to a boil. Boil potatoes for 10 minutes, turn off the heat, cover with a lid and let sit for another 10 minutes. This is the way I like to prepare potatoes to be mashed. I have an electric stove-top, so when I turn off the heat on the burner, the potatoes benefit from a moving-to-cooler bath. They’re not boiled to death. While the potatoes are processing, I get the meat layer ready.
Get the meat layer ready
Brown 2 pounds of ground beef over medium-high heat. I would recommend using nothing less than 85% fat content beef. Yes, 75-80% ground beef is cheaper, but there’s so much fat drained off after browning that I’m not sure cheaper ground meat is cost-effective. Nadia uses ground sirloin, a great lean choice. Or use ground turkey browned in 2 Tablespoons of olive oil, an excellent substitute, leaner, protein-packed, and calorie-friendly. Want to go crazy? Use ground lamb.
Once the meat is browned, drain off fat leaving about 2-3 Tablespoons in the skillet. Add one large chopped onion and saute until translucent. Add 1-2 cloves of crushed garlic and cook for another minute. Add 1 teaspoon salt and 1 teaspoon ground black pepper.
Add one cup of beef broth then add 1-2 12oz bags of frozen peas and carrots, stir and cook through until the veggies are thawed and hot. Adding a second bag of frozen vegetables is a fabulous way to extend the recipe – you can serve more people.
Assemble the first layer
Distribute cooked meat layer in the bottom of a 9×13″ baking dish.
Drain and mash potatoes
I rarely measure the milk/half ‘n half I use. Usually, I just pour maybe 1/2 cup and mash with 1/4 stick of butter. If the potatoes are too dry, I add a little more milk/half ‘n half and mash again until I get the right consistency. For this recipe, it’s OK if the potatoes are a little wet – they’ll spread easier and liquid will evaporate as the casserole bakes. I added 1 teaspoon of dried chives to this batch. And I either use milk or half ‘n half or a mixture of both depending on my mood. If I want really rich tasting mashed potatoes, like for the holidays, I’ll use only half ‘n half.
Then slather the mashed potatoes evenly over the meat mixture. Proper Shepherd’s Pie has lots of mashed potatoes.
Pop into a 350°F oven for 20-25 minutes. Everything is cooked, so you’re basically heating the casserole through. Flip on the broiler and let the mashed potato layer get nicely browned.
I like to serve my Shepherd’s Pie in bowls, like pasta bowls. And serve with warmed, crusty bread with butter. Or serve with a nice green salad.
Yield: 6-8
Mimi's Shepherd Pie
Here's another comfort food "oldie-but-goodie." Hot and bubbly from the oven ground meat and vegetable casserole topped with a classic whipped potato crust that forms a nicely browned top layer. Mimi's Shepherd's Pie is made special by adding a can of creamed corn on top of the meat and vegetables and before the potato layer is slathered on. Warm and satisfying, indeed. YUM!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
1-2 lbs lean ground beef, ground turkey, or ground lamb
1 large onion, diced
1-2 cloves garlic, minced
1-2 12oz bags frozen mixed vegetables without diced potatoes
1 15oz can creamed corn
2-3 pounds potatoes, any combination of russets and sweet potatoes, peeled and cut into cubes
1/2 - 3/4 cup whole milk
1/4 cup unsalted butter
1 teaspoon dried chives
Instructions
Heat oven to 350F degrees.
In a large skillet over medium-high heat, brown ground meat. If you're using very lean meat, add 1-2 Tablespoons olive oil to promote browning.
Add diced onion and minced garlic. Stir and sautee for 3-5 minutes until the onions become translucent.
Add frozen vegetables and stir until heated through.
While the meat is browning, prepare the potatoes. Put cubed potatoes in a large pan, cover with water, add 2 teaspoons salt, and bring to a boil. Reduce heat a bit and allow potatoes to gently boil for 10 minutes. Turn off heat, put on the pan lid, and allow potatoes to steep in the hot water for 10 minutes. Drain. Return potatoes to the heat. Add milk or half 'n half and butter, and mash. Add chives and stir to combine. Taste and season with salt and pepper, if needed.
Once the meat/vegetable mixture is done, spread evenly in the bottom of a 9x13" baking dish. Add one cup beef broth or reconstituted beef bullion. Evenly spread creamed corn over the meat/vegetable mixture.
Slather the top of the casserole with warm mashed potatoes, and spread evenly. Bake uncovered in the oven for 20-25 minutes or until the casserole is heated through.
Turn on the broiler and let the mashed potato layer evenly brown. About 5-10 minutes.
Serve in wide pasta-type bowls with warm crusty bread and butter, or with a nice green salad.
Notes
Mimi's Shepherd's Pie is an excellent recipe for anyone learning to cook. It's simple and straightforward.
Use any lean meat - beef, turkey or lamb. If using lamb, I'd crank up the garlic. And use russet potatoes or a combination of white and sweet potatoes for the mashed layer.
Cauliflower Cake with Pecorino and Basil is one fabulous side dish recipe. I found it while browsing one of my favorite Italian food blogs, Ciao Chow Bambina from ANNIE SAGEER. Annie’s blog is an excellent source for classic and new Italian recipes, and her photography makes my mouth water. I always leave inspired after I’ve “window shopped” her blog. If you want to learn to make homemade pasta, her tutorial is excellent. Annie makes it look so easy! I’ve tried her Simple Barilotti with Peas, Ham and Cream to rave reviews – it’s a simple, quick, that falls into the “comfort food” category. Lemon Zeppole with Homemade Whipped Cream, a sweet little Italian doughnut, is definitely on my bucket list.
The other night, Richard and I decided to grill a steak for dinner. Any kind of potatoes and salad are always excellent side choices, but I wanted to serve something different. A new side for us to try. We loved it! The cauliflower cake comes together quickly. And it truly has the density of a cake! It slices into wedges like a dream. Because it’s just me and Richard, I heated some up in the microwave the next day for lunch – out of this world!
And it’s SO pretty! I followed Anne’s instructions to butter the inside of a springform pan and sprinkle a mixture of black and white sesame seeds along the inside of the pan. I’m not sure the sesame seeds added much to the taste, but they added a nice visual. Pecorino Romano cheese is the perfect ingredient for the cauliflower cake – it compliments the vegetable and eggs so nicely. Pecorino has a stronger flavor than parmesan, or you might use a combination of both kinds of cheese if you like that idea. Save some extra grated cheese to sprinkle on top of each slice when you serve.
Here’s a little tip. If you have frozen packages of cauliflower, you can use those instead – you’ll probably need two to substitute for the medium-sized head called for in the recipe. Or you might use cauliflower rice or packaged raw florets from your grocery store’s produce section. I also used an 8″ high-sided springform pan. This cake has a nice rise.
Yield: 6-8
Cauliflower Cake with Pecorino and Basil
This is a fabulous, quick and easy side dish. Serve Cauliflower Cake with Pecorino and Basil as a side dish with any protein or on it's own with a salad. Slices are fabulous warmed in the microwave the next day for lunch.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour15 minutes
Ingredients
I medium cauliflower, outer leaves removed and broken into florets
1 medium red onion, 1/3 into thin slices, the rest diced
5 Tablespoons olive oil
1/2 teaspoon dried rosemary, chopped
6 eggs
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 cups Pecorino Romano cheese, grated
2-3 teaspoons dried sweet basil OR 1/2 cup fresh basil, chopped
3 Tablespoons butter, melted
1 Tablespoon white sesame seeds
1 Tablespoon black sesame seeds
Salt & Ground Pepper
Instructions
Preheat oven to 400F degrees.
Brush the sides and bottom of an 8" springform pan with melted butter. Place an 8" circle of parchment paper in the bottom and sprinkle the sides with the white & black sesame seed mixture. Set aside.
Place cauliflower in a medium saucepan. Add 1/2 cup of water. Bring the water to a boil. Cover with a lid. Reduce heat to simmer and cook for 15 minutes until the florets are soft. Drain in a colander. Set aside.
In a medium-sized skillet over medium-high heat, add olive oil and chopped red onion. Add rosemary. Reduce heat, stir and saute for 15 minutes until the onion is soft but not burned. Set aside to cool.
Add the cooled onion mixture to a medium-sized bowl. Add eggs and whisk well until combined. Add 1 1/4 cups of grated cheese, flour, baking powder, basil, salt and pepper to the egg mixture. Stir to combine.
Slightly mash the cooked and cooled cauliflower florets. Add to the egg mixture along with the basil.. Gently stir to combine.
Pour the mixture into prepared pan. Top with sliced red onions.
Bake for 40-45 minutes until a knife inserted in the center comes out clean.
Remove from oven and allow to cool for 15 minutes.
Cut into wedges and serve sprinkled with grated Pecorino Romano.
YUM!
Notes
Cauliflower Cake with Pecorino and Basil is a fantastic leftover warmed in the microwave. Served with a big salad and some crusty bread for another meal. It's a great dish to take for lunch the next day.
Feel free to substitute frozen cauliflower florets - you'll need 2-12oz packages - follow package directions to prepare for the recipe. Or sub fresh florets or cauliflower rice from the produce department.
If you love squash and chili, you’re going to love this recipe from the Half Baked Harvest blog. Tieghan Gerard has done it again!
Cincinnati Chili Stuffed Spaghetti Squash is best served on a beautiful fall or winter day, whether it’s cool, downright cold, rainy, or snowy, Tieghan’s dish is only one of her phenomenal comfort food offerings. Sweet and stringy spaghetti squash topped with a mild chili flavored with cinnamon and allspice is a yummy pairing of flavors. Tieghan has several recipes where she uses cooked spaghetti squash as the vessel for a wide variety of cheesy and meaty toppings. Like this one for Spanakopita Stuffed Spaghetti Squash. You must check out her blog.
I started cooking spaghetti squash several years ago. I like that it’s not pasta. It has a slightly sweet flavor with a stringy bite. Most times I baked it, scraped the beautiful flesh into a serving bowl, tossed with butter, salt, pepper, and a little Parmesan cheese, and served it as a side dish. But I like the idea of serving the squash strands in their skins, little boats, topped with great stuff. I’m serving this more and more as I’m looking for lower-calorie meals. Yeah, there’s meat and cheese and stuff, but count the squash as a low-calorie alternative to pasta, and you won’t feel guilty at all about the calorie-filled toppings. And think about carbs – there are practically no carbs! Spaghetti squash is gluten-free! Hail, hail to the lovely spaghetti squash!
Spaghetti squash is the perfect side or main for children and grandchildren. (Heck, I think it’s fun!) Wouldn’t you love to watch them drag their forks across the flesh and watch the magic happen? It’s fun! Besides, spaghetti squash is filled with vitamin C, vitamin B6, niacin, potassium, manganese, and even some calcium. There are only 42 calories per cup. Seriously, spaghetti squash is a nutritional no-brainer!
Spaghetti squash is also very easy to grow. I planted a couple of plants in my Billings garden one year and had wheelbarrows full to share with neighbors. If you have garden space and enthusiastic friends, be sure to include a plant in the spring.
Are you curious? Are you hopeful? Are you HUNGRY??
Make Cincinnati Chili – OH, Yes!
Put together ingredients for Cincinnati chili. Skyline Chili in Cincinnati is a food icon and this chili recipe pays homage to that recipe, perfectly done. Yes, it should simmer for 3 hours, stovetop or CrockPot. I made the full chili recipe, served half, and froze the other half for Coney dogs or traditionally served over spaghetti with lots of cheese on top. I’ve visited Skyline Chili in Cincinnati. Eaten their Coney’s – two of the cutest little hot dogs in buns topped with lots of chili, chopped onion, and tons of finely shredded cheddar cheese. I’ve ordered their chili over spaghetti topped with lots of cheddar cheese. This stuff is addicting. Tieghan’s mother’s recipe is spot on!
Make the chili with ground turkey or ground chicken instead of ground beef. Add a can of drained and rinsed pinto beans or light kidney beans in place of or along with the ground meat, if that’s the way you roll.
When I pick spaghetti squash, I go big or go home. I made this recipe with one large squash. Richard & I ate half for dinner and had leftovers the next night. It’s the perfect dish served for 2 people with enthusiastic appetites.
Bake Your Spaghetti Squash
Cut the squash in half and remove seeds. Place the halves on a parchment-lined baking sheet. Brush the inside lightly with olive and sprinkle salt and pepper. Turn the halves over and repeat. Bake skin side up in a 350°F oven for 45-50 minutes. Remove and allow to slightly cool.
OK – I hear you. “Mimi, 3 hours for chili and 1 hour to bake the squash? Are you nuts?” Yes, I am but it’s so worth it!
Return to oven/broiler to melt the cheese. I chose the broiler.
I need to pay more attention to showing my dishes at serving. I’m just so excited about eating that I don’t pay too much attention to photography once dinner is ready and I’m hungry! HA! You can serve with sour cream, extra cheese, mashed avocado, salsa.
Cincinnati Chili Stuffed Spaghetti Squash is best served on a beautiful fall or winter day, whether it's cool, downright cold, rainy, or snowy, Tieghan's dish is only one of her phenomenal comfort food offerings. Sweet and stringy spaghetti squash topped with a mild chili flavored with cinnamon is a yummy pairing of flavors. Tieghan has several recipes where she uses cooked spaghetti squash as the vessel for a wide variety of cheesy and meaty toppings. Like this one for Spanakopita Stuffed Spaghetti Squash. You must check out her blog.
1 Tablespoon unsweetened cocoa powder, dark or regular
2 teaspoons cumin
1½ teaspoon allspice
1½ teaspoon Kosher salt
1½ teaspoon cinnamon
1 teaspoon cayenne
½ teaspoon garlic powder, not garlic salt
2 cups chicken broth
1-28oz can crushed tomatoes
2-8oz cans tomato paste
1½ teaspoons vinegar (I used cider vinegar)
1 Tablespoon Worchestershire sauce
2 bay leaves
2 small or 4 large spaghetti squash
Olive Oil
Salt & Pepper
2-3 cups shredded sharp cheddar cheese
Instructions
Set a large heavy bottom soup pot over medium heat. Add olive oil then onion and cook for 5 minutes.
Add the ground meat to the pot, breaking it up with a spatula as it browns.
Add the next nine ingredients. Stir and briefly cook until the spices become fragrant.
Add chicken broth, tomatoes, tomato paste, vinegar, Worchestershire sauce and bay leaves.
Stir and simmer over low heat or in a CrockPot for at least 3 hours.
About an hour before you're ready to eat, heat the oven to 350F.
Cut the squash in half, remove the seeds, and set the ovals flesh side up on a parchment lined baking sheet.
Brush the inside with olive oil. Sprinkle with salt and pepper.
Turn the halves over, skin side up, and repeat.
Bake for 45-50 minutes. If your squash is small, 30-40 minutes.
When done, flip the squash over into a shallow bowl and begin to scrap the insides with a fork to reveal the lovely squash strands.
Ladle chili over the squash inside the cavity. Liberally sprinkle with shredded cheddar cheese.
Place under the broiler for 5-7 minutes until the cheese is melted and slightly browned.
Notes
Cincinnati-Style chili is mild and has a slightly sweet flavor from the cinnamon and allspice in the recipe. Feel free to serve with your favorite chili toppings - sour cream, mashed avocado, extra cheese, crackers, hot sauce. You can use cans of drained and rinsed pinto or light red kidney beans in addition to or to replace part or all the ground meat.
Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with tomatoes, corn, and basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix menu rotation.
Fresh seafood, like these cod filets, is quick and easy to prepare. Almost any thick, white, flaky fish filet will cook in the blink of an eye. I’ve found cod filets to be very budget-friendly. Flavorful and meaty, this cod filet is the centerpiece of the dish, nestled on top of a bed of Israeli couscous mixed with a variety of fresh and healthy summer vegetables and herbs. Lots of clean flavors.
Have you ever used Israeli couscous? It is substantially larger than regular couscous. I love its chewy, pearly mouth feel. In fact, some packers actually call it “pearl” couscous. Israeli couscous cooks quicker than rice, about 10 minutes from start to finish. I like to cook mine in chicken stock, but water or beef stock would work, too.
Israeli Couscous, Giant Couscous, Pearl Couscous
Israeli couscous came onto the culinary scene in the 1950s. It’s actually pasta – don’t mistake it for quinoa – made with semolina and water. Israeli couscous was introduced by then Prime Minister David Ben Gurion to feed the influx of immigrants coming to Israel. It comes in regular form and you can find whole-wheat versions as well or tri-colored where tomato and peas lend color to the finished product. And couscous can be served cold or at room temperature, like in a salad, or warm just like any starchy side. Master Class Articles “What Is Israeli Couscous?”
I use Israeli couscous in another recipe Shrimp and Scallop Stew with Israeli Pilaf. A great recipe from Martha Stewart’s kitchen. I like to use Bob’s Red Mill brand that comes as traditional and tri-color. But any commercially available Israeli couscous will do. Common Mediterranean couscous looks almost like polenta or coarsely ground cornmeal, so you’ll easily notice the difference.
A Tip for Searing Fish Filets
I always, always blot any sort of seafood folded in between layers of paper toweling. You want the seafood patted as dry as possible in order to get it ready for a nice sear. If you don’t, there’s too much water in the fish and the filets will steam rather than brown. I do this with shrimp or scallops, too, whether the seafood is fresh or frozen. This step is especially important if you want to dredge, bread, and fry seafood, or else the coating won’t stick to the meat and the dredge or batter will fall away as it’s fried and there goes your beautiful breading burning at the bottom of the fryer. The goal here is for a well-prepared fish that will have a nice brown crust, but a moist flaky inside whether it’s seared or fried – just the way you want it. So, how hot should the pan be? I’ve found somewhere between medium and medium-high is best – not too hot. I like to warm my cast iron skillet for 5 minutes or so to make sure the skillet is properly pre-heated.
An Ode to Basil
I love, unabashedly love, basil – probably not an ode, but it’s the best I’ve got. Every summer I grow a big potful on my front porch. I run my fingers through the leaves just to come away with one of the best culinary smells of summer. Some like to use oregano or rosemary or thyme – my go-to is always basil. I prefer the distinctive almost anise-like taste and smell – fresh or dried – to just about any other herb. Personally, I think thyme is over-rated. Parsley is just so, well, bland. I can’t imagine making any pesto with parsley – not my thing. Of course, basil in spaghetti sauce is a must. And my mother used to roast a rump roast in an oven-baking baking bag simply seasoned with salt, pepper, and dried basil mixed with a can of tomato soup – out-of-this-world gravy to pour over mashed potatoes! Basil simply makes me happy.
I just got a motherload of fresh pine nuts delivered to me by my friend, Cindy, from Nut-tos in West Seneca, NY.? Nut-tos is a beloved roasted nut distributor in the Buffalo area. You know what I’ve been dreaming about – PESTO!
Three basil plants in a 14″ pot. I moved the plant to a semi-sunny area of my garden in August, and out of the stressful heat of the late summer sunshine. My plant really likes its new location – big healthy leaves of goodness.
So, while I’m high on basil, let’s look at why it’s such a healthy herb. Basil is a powerful antioxidant. It’s a good source of magnesium which promotes good blood flow, is high in Vitamin A for good eyesight, and has been shown to be a good anti-inflammatory. As part of an aromatherapy routine, basil is beneficial to relieve tension, melancholy, depression and mental fatigue. Gee, no wonder I’m so head-over-heels in love with basil. Maybe it’s what my body craves – along with chocolate, wine, and anything in a pie crust.
Yield: 4
Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous
Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with Tomatoes, Corn, and Basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix summer-time menu rotation. Delicious and so easy and quick to prepare!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Ingredients
2 lbs thick cod filets, fresh or frozen and thawed, cut into 4 equat portions
2 Tablespoons olive oil
2 cups Israeli couscous
21/2 cups of chicken stock or water
1 pint cherry tomatoes, cut in half
3-4 ears of fresh corn, steamed and cut from the cob; or 2 cups frozen corn
1/2 - 1 cup fresh basil, shredded into pieces or julienned
1/2 cup toasted pine nuts or toasted slivered almonds
Salt & Pepper
Instructions
Line a baking sheet with paper toweling. Place the fish on top, and use more paper toweling to pat dry the fish surface. Spray the filets lightly with cooking spray. Sprinkle with salt & pepper. Turn the fish over and repeat.
Start the couscous. In a 3-quart pot, add chicken stock or water, and couscous. Over medium-high heat, bring to a boil, then immeiately reduce to a simmer. Cover and simmer for 10 minutes. Once done, fluff with a fork, cover, and set aside.
In a 12" cast iron skillet, heat the olive oil over medium-high heat. Place the filets in the hot skillet. Sear for 5 minutes per side. Be sure not to crowd the skillet - you may have to cook in 2 batches. You want to sear the fish, not steam it. Each side should form a nice lightly-browned crust. Remove cooked filets to a plate, cover lightly with aluminum foil, and set aside.
Add pine nuts or almonds to the hot skillet. Pan toast, stirring frequently, until the nuts are lightly browned. Remove to a plate and set aside.
In the same skillet, reduce heat to medium or medium-low add the couscous, tomatoes, corn, and nuts. Toss gently until everything is well combined. Add basil and toss. Check seasoning.
To Assemble the Dish: Place one cup of the warm couscous mixture in the middle of a plate. Top with one cod filet. Sprinkle the fish with fresh lemon juice. Serve.
Notes
Cod filets come in all shapes and sizes. Prefer the thicker filet sections for this recipe. The flatter parts of the filet are excellent for making fish & chips. Toasted garlic bread would be a great side or any tossed salad.
Summertime Tomato, Avocado, Roasted Corn,Basil Pasta Salad is a salad bowl to behold! This salad is the perfect side or main dish for the height of summer’s flavorful bounty. In August, we can find all these ingredients readily available at the height of their freshness. This is what summer eating is all about, without a doubt!
My inspiration for this recipe came from Teighan Gerard, the spirited, adventurous, creative energy behind Half Baked Harvest. I’ve followed Teighan for several years now, and subscribe to her blog. Every Sunday she emails her subscribers her “Nine Favorite Things” post. There are even more great photos in the post of her family, her home in Colorado which is a converted barn. When I need a pick me up, I saunter on up to her blog and allow my eyes and brain to rest. Her food photography is absolutely stunning. This is one talented and down-to-earth young woman. Here’s a link to Teighan’s fabulous pasta recipe.
This is such a cinch to quickly put together, especially during these last sultry summer days. I had fresh ears of corn that I grilled in their husks. A lovely pint of fresh sweet cherry tomatoes. An avocado that had to be eaten – such a chore! A hunk of the sharpest cheddar cheese in the refrigerator. My basil produced very well this season, so I grabbed a bunch of that, too.
I think when you approach recipes like this one, feel free to transform it into anything you wish or have on hand. Here are a couple of change-ups you might enjoy:
A Tex-Mex version with a can of drained black beans, corn, tomatoes, avocado, and cilantro with a dressing made with olive oil, lime juice, a squirt of sriracha mixed with a sprinkling of cumin;
A French-inspired version made with a couple of drained cans of tuna, chopped cornichons, finely diced red onion, and capers with a lemon/mayo/thyme based dressing;
Add a cup or two of diced cooked chicken to the original recipe for a great dinner salad.
Any way you decide, you’ll have a fabulous summer side or main dish salad.
Yield: 4-6 servings
Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad
The perfect salad for the last sultry days of summer. All ingredients are at their peak flavor. You'll have a nice side dish in no time at all!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Ingredients
1 lb rotini or Gemelli pasta
1 cup fresh basil, roughly chopped
1 cup sharp cheddar cheese, shredded
1/3 cup olive oil
1/4 cup grated parmesan or pecorino cheese
2-3 Tablespoons fresh-squeezed lemon juice
1 teaspoon dijon mustard
1 Tablespoon fresh chives, chopped
Pinch crushed red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon black pepper
4 ears fresh corn, steamed or grilled in their husks.
2 cups or 1-pint cherry tomatoes, cut in half
1 avocado, diced
Instructions
Cook the pasta according to package directions for al dente pasta.
While the pot of water is coming to a boil, start to make the salad dressing and prepare the vegetables.
In the bottom of a large salad bowl, mix together dressing ingredients: olive oil, parmesan or pecorino cheese, lemon juice, dijon mustard, red pepper flakes, salt and ground pepper. Whisk together until well combined and the dressing thickens a little. (Or put dressing ingredients in a pint canning jar and shake until mixed and slightly thickened.)
Add the chives to the dressing and whisk until distributed. Set salad bowl aside.
Cut corn kernels from the cob, set aside.
Cut tomatoes in half, set aside.
Dice avocado set aside.
Drain the cooked pasta and run under cool water to stop cooking. Shake the colander to release more water.
Add pasta to the salad bowl with dressing. Toss until dressing evenly coats the pasta.
Top pasta with corn, tomatoes, avocado, cheese, and basil. Toss until well combined.
Check for seasoning and serve!
Notes
I added more salt and pepper to the dressing. I added 1 teaspoon dijon mustard. If you have leftover cooked chicken, dice the meat and add to the salad for more of a dinner salad.
We all need a quick and easy meal like this one in our arsenal. And everyone likely has a pantry and freezer with the ingredient staples on hand. Easy Crustless Taco Pie is not only delicious but gluten-free, low carb and keto-friendly. And did I mention this taco pie is kid-friendly, too? A win-win in my book of tricks.
There’s nothing special that you need. Ground beef or ground turkey, eggs, cheddar cheese, taco seasoning are the staples here.
Serve with a dollop of full-fat sour cream (keto-friendly), guacamole, spicy salsa and a simple shredded lettuce salad on the side with diced tomatoes.
Here’s a tip! I like to buy ground beef in multi-pound packages from a big box store. The meat is usually leaner, 85-15% fat and I find it is cheaper per pound than buying ground meat in the grocery. When you make this recipe, why not brown 2-3 pounds at a time. Then separate the cooked meat into equal portions, load a freezer bag or two and store in the freezer. You’ll have cooked ground meat at the ready for another recipe Sloppy Joe’s or quick meat spaghetti sauce or tacos. Looking for even leaner meat? Use ground turkey instead. I’ve found ground turkey may be substituted for ground beef in most recipes.
I had to share this recipe if only to show the beautiful rise from the eggs. Yes, the dish deflates a little while it cools. But look! Isn’t it pretty out of the oven?
You’re happy! Your kids are happy! Everyone’s happy!
Yield: 4
Quick and Easy, Crustless Taco Pie - Gluten Free & Low Carb!
We all need a quick, simple, and easy meal like this one in our arsenal. And everyone likely has a pantry and freezer with the ingredient staples on hand. Quick and Easy Crustless Taco Pie is not only delicious but gluten-free and low carb. And did I mention kid friendly? A win-win in my book of tricks.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Ingredients
In a small bowl combine:
2 Tablespoons chili powder
1 Tablespoon paprika
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 Mexican oregano
1/4 - 1/2 cayenne pepper, if desired
For Meat Filling
1 pound ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
3 Tablespoons taco seasoning, above
6 large eggs
1 cup heavy cream or half-n-half
4-6 oz shredded cheddar cheese, or Monterey Jack, or Monterey Pepper Jack depending on your pepper heat
Instructions
Taco Pie Assembly
Preheat oven to 350F degrees.
Spray 9" pie dish with cooking spray. Set aside.
In a 12" skillet, brown ground meat over medium-high heat until cooked through and no pink is showing.
Add diced onion and minced garlic. Saute for 1 minute.
Add 3 Tablespoons (or one package) of taco seasoning to the browned meat. Continue to cook for 2 minutes until the mix becomes fragrant.
Spread the meat filling into the prepared pie dish.
In a large bowl, whisk the eggs, cream or half-n-half. Pour slowly over meat mixture in the pie pan.
Sprinkle with shredded cheese. Bake for 30 minutes or until the center has nicely risen and begins to brown. 30-40 minutes.
Remove taco pie to a cooling rack for 5 minutes. Cut into wedges and serve with accompaniments, if desired.
The cure for wet, wintery blues: Buttery Buttermilk Biscuits and Creamy Sausage Gravy!
We’re still having some lingering wet winter weather here in central-Indiana even after Punxsutawney Phil did not see his shadow this year which forecasts an early Spring. Officially, Spring is just 11 days off and 10 days until the official vernal equinox on March 20th. FYI: Did you know that the Vernal Equinox always falls on March 19, 20, and 21? I did not – thanks Old Farmer’s Almanac.
This is a roundabout way of saying that I enjoy making and eating biscuits and sausage gravy when it’s chilly outside. There’s nothing like the smell of freshly baked biscuits coming out of the oven on a cold morning just waiting to be smothered with creamy sausage gravy. It’s a fabulous way to start a wintery day. Or any other day, for that matter. Biscuits and sausage gravy is also a great hangover food. Served with crispy hash brown potatoes and/or fried or scrambled eggs, you’ll have your mojo back in a hurry. And don’t forget the hot sauce. I like the Tobasco® brand’s green jalapeno sauce. It’s milder than their other sauces and I enjoy its flavor on this dish, an omelet, or plain old scrambled eggs with cheese.
Recently on Pinterest, I noticed several posts for Joanna Gaines’ biscuit recipe from her new cookbook “Magnolia Table, A Collection of Recipes for Gathering.” One blogger testified that these were the highest rising, tenderest, fluffiest, and buttery biscuits she’s ever made. No wonder – the recipe calls for self-rising flour, and baking powder, and baking soda. And eggs – have not seen that before. Ever in search of a biscuit that rivals my tried-and-true Fannie Farmer’s recipe, I just had to try it out.
The Result
Right off the bat, I halved the recipe. The original makes 20 or so. Breakfast was just the two of us and I figured we could wolf down six and nibble on the rest throughout the day. Auggie, our beloved four-legged biscuit eater, loves the leftovers, too.
My biscuits didn’t rise evenly. I had one that towered above the rest. I figured this was the anticipated rise. They are large biscuits. I cut them with a 2 3/4″ biscuit cutter. I’ll probably use a smaller one in the future. (Hint: If you need to stretch the recipe to serve one or two more guests, a smaller cutter will add 2-4 more biscuits to the yield.)
Instructions said to place the unbaked rounds next to each other. I think if I’d spread them apart they would have risen better. Other than that, the finished product was as promised. Joanna’s biscuits sported a crispy outside crust and a lovely fluffy inside and a rich buttery flavor. Richard and I were very happy biscuit eaters! Made full-sized, these would be fabulous made into a breakfast sandwich.
Creamy Sausage Gravy
There are two recipes for sausage gravy on my blog. This one and my first one simply titled simply “Buttermilk Biscuits and Gravy.” Another family favorite but the gravy turned out a little thin. So, this time I bulked up the mixture with one pound of sage seasoned breakfast pork sausage, 1/4 cup flour, and 2 cups whole milk – I halved the gravy recipe. Ah, that’s better. I browned off the sausage, made the biscuits, and finished the sausage gravy while they were baking.
Looks fabulous – RIGHT! Let’s make up a batch, shall we?
Buttery Buttermilk Biscuits and Creamy Sausage Gravy
Biscuit and Gravy fans, gear up for one of the best buttery biscuit and creamy gravy recipes out there. Large buttermilk biscuits hot from the oven perfectly crunchy on the outside and steamy and fluffy on the inside begging to be smothered with perfectly seasoned sausage gravy.
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour10 minutes
Ingredients
For the Biscuits
4 cups self-rising flour (or make your own with 1 1/2 teaspoon baking powder and 1/2 teaspoon salt per cup)
2 Tablespoons baking powder
1 teaspoon baking soda
2-3 Tablespoons granulated sugar, optional
1 teaspoon salt
3./4 pound (3 sticks) unsalted butter cut into 1/2 inch cubes
2 large eggs, beaten
1 1/2 cups buttermilk (or make your own with 1 Tablespoon vinegar or lemon juice in 1 cup milk-let stand 5 minutes or one cup plain yogurt)
Remember: This recipe a whole lot of breakfast! Don't be afraid to half it for manageable servings. Unless you're feeding an army, then make it all!
Preheat oven to 400F degrees.
In a heavy skillet over medium-high heat, brown sausage until there is no longer any trace of pink. Tilt the pan and spoon off most of the accumulated fat leaving 1-2 Tablespoons. Set aside.
In a large mixing bowl, whisk together self-rising flour, baking powder, sugar, if using, and salt.
Add cubed cold butter to the bowl. Using a pastry blender, incorporate the butter into the flour mix until it is crumbly or resembles small peas. (Or use a food processor - put flour mix into work bowl, add cold butter, and pulse until the butter is incorporated. You should be able to see chunks of butter throughout. Pour into a large bowl and continue with the recipe.)
Measure buttermilk in a 2-cup measure. Add eggs and beat with a fork.
Make a well in the center of the flour in the bowl and add buttermilk/egg mix. Using a fork or a wooden spoon, lightly toss the flour into the liquid scrapping the sides until everything's mixed together.
If the dough is a little dry, add more buttermilk 1 Tablespoon at a time. If the dough is wet, add more flour 1/4 cup at a time.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Dump the dough onto a floured work surface. Bring the dough together and knead up to 10 times. A bench scrapper comes in handy!
Pat the dough into a rectangle. Using a bench scrapper, lift and fold 1/3 of the dough onto itself from the short end. Repeat with the other short end. Gently pat or roll the dough into a rectangle and repeat the folding process 2 more times.
Flour a rolling pin and roll into 1/2 inch thickness.
Cut the dough into 2 3/4 inch rounds and place on a half-sheet pan lined with parchment paper 1/4 inch apart - not touching.. (To get a higher yield, use a smaller biscuit cutter.)
Beat an egg with 1 Tablespoon buttermilk and brush over tops.
Bake 15-20 minutes or until the tops are nicely browned.
While the Biscuits are Baking
Return skillet with sausage to the stovetop. Warm sausage over medium-high heat until it begins to sizzle. Sprinkle flour over the sausage and stir until no white is showing.
Lower heat to medium. Slowly add whole milk to the sausage and stir with a wooden spoon or flat whisk. The gravy will thicken as it cooks. If the gravy becomes too thick for your liking, add more milk 1/2 cup at a time until you reach desired consistency.
Notes
This recipe makes a lot of large biscuits - 20 or more. I would half the recipe if serving 4-6. You can also use a smaller biscuit cutter for a bigger yield.
This makes a lot of creamy sausage gravy. Feel free to half it, too!
Serve with alone, with a few shakes of jalapeno hot sauce, scrambled or fried eggs, or golden hash brown potatoes. Enjoy!!
Decadently Rich and Fudgy Chocolate Brownies are guaranteed to satisfy any chocolate-lovers fantasy. WOW! These are the best brownies I’ve ever made.
The best part is that they’re made in one bowl, just as easy as any boxed brownie mix. You can bake the batter in a 9×9 inch or 9×13 inch baking dish. I chose the 9×9 route because I wanted thick chewy brownies. The secret ingredient is the addition of instant coffee. Yep – instant coffee granules are known to intensify chocolaty flavor. And these fudgy brownies are very chocolaty. The recipe calls for chocolate chips and cocoa powder in the batter and more bittersweet chocolate chips mixed into the batter before baking.I have to make a confession . . . As soon as the baking was done and the brownies properly cooled, I wacked off a healthy chunk and kept it on my kitchen counter while I cooked dinner. Every once in a while, I’d have to sample a small bite to make sure the finished product was a good as I remembered. I whittled off little pieces until the whole chunk was gone! And then there were more brownies for dessert! Heavenly!Frosting would be overkill, in my opinion. But if that’s the way you roll, I won’t judge you. Serve with fresh whipped cream or a scoop of vanilla ice cream.(Thanks, Sam! See original recipe at sugarspunrun.com “Brownies from Scratch”)
Let’s whip up a batch, shall we? Be sure to have plenty of cold milk or hot coffee at the ready.
Yield: 12-18
Decadently Rich and Fudgy Chocolate Brownies
Would you describe yourself as a "chocoholic?" If the smell and taste of chocolate makes your heart skip a beat, these fudgy brownies are for you!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Ingredients
12 Tablespoons unsalted butte or 1 12/ sticks cut into Tablespoon-size pieces
1/2 cup semisweet chocolate chips
1/2 cup cocoa powder. I used Penzey's Dutch-processed cocoa
1/2 teaspoon instant coffee granules or powder
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large to extra large eggs
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon salt
3/4 cup semisweet chocolate chips, I used 1/2 cup mini chocolate chips
Instructions
Preheat oven to 350F. Prepare a 9x9" or 9x13" baking pan. Spray with cooking spray and/or line with a piece of parchment paper large enough to come up over the sides of the pan. You can remove the brownies out of the pan by lifting up on the paper.
In a microwave-proof bowl, combine butter and 1/2 cup chocolate chips. Microwave for 30 seconds. Stir well and microwave for another 15 seconds. Stir well.
Add cocoa powder and instant coffee and stir.
Add granulated and brown sugars and stir until completely combined.
Add eggs, one at a time beating well after each addition. (You'll notice the batter will lighten and thicken the more the eggs and batter are mixed together.)
Add vanilla. Stir
Sprinkle salt over batter. Add flour. Stir again.
Spread batter into prepared pan. Refrigerate for 15-30 minutes. Remove and bake for 30-40 minutes until a toothpick inserted in the center comes out fudgy, but not wet.
Allow to cool before serving.
Notes
Using a 9x9" baking pan? Bake 35-40 minutes. Using a 9x13" pan? Bake 16-18 minutes. My 9x9" batch took a little longer to bake - 45 minutes or so. Keep an eye on yours close to the end of baking time. If you have to bake a little longer, no problem. But there's nothing worse than a burnt batch of lovely brownies! Yield depends on the size you cut your brownies.
Orange Shrimp with Broccoli and Garlic is one of my favorite types of dishes. Crushed red pepper, orange zest, and garlic lend the simple sauce a bright delicious bite. And it’s so quick and easy! Orange Shrimp any time of the year but is a fabulous dish when your schedule is tight and fast food is not an option. You know, like during the holidays!
I always have a pound or two of raw shrimp (21-25 count) in the freezer. It’s handy for lots of quick meals like Shrimp Tacosor Shrimp Scampior Shrimp and Grits. Frozen shrimp don’t take long to defrost, either. Measure out what you need for your recipe. I use a scale for an accurate amount. Then I put them in a colander in the sink and run cool water over them until the shrimp are ready. I also use raw shrimp rather than cooked frozen ones, because raw shrimp will absorb all the lovely flavors either as they’re marinated or as you cook them. Garlic and lemon are two of my favorites, but you could use coriander, red pepper flakes, cumin or curry. Seriously delicious!
Here are a couple of things to remember when cooking raw shrimp:
Rinse shrimp after the shells and tails are removed. Remove the black vein at the top. Most frozen packed shrimp come deveined, but it’s a good idea to check anyway.
Once rinsed, place shrimp on a baking sheet lined with paper toweling. Use another layer to pat dry the top. Shrimp should be dried off to get a proper sear.
Don’t overcook your shrimp! It’s easy to do. Place shrimp in a hot pan with a little olive oil. As soon as they become translucent, turn them over to cook the other side. Really, 2-3 minutes per side is more than enough. You want a nice crunchy bite, not a rubbery one. It’s a texture thing.
Yield: 4
Orange Shrimp with Broccoli and Garlic
Quick and light, Orange Shrimp with Broccoli and Garlic is perfect for an easy and informal dinner with a little citrus and spice. Yummy!
Ingredients
1 1/2 pound shrimp (21-25 count) peeled, deveined, and rinsed under cool water
3-4 cups fresh broccoli, separated into florets
2-3 Tablespoons olive oil
1-2 garlic cloves, peeled and minced
1 cup orange juice, freshly squeezed
2 Tablespoons soy sauce
1 1/2 Tablespoon granulated sugar
Zest of one orange
1/2 - 1 teaspoon crushed red pepper flakes, depending on how much spice you want, or leave it out
1 teaspoon cornstarch
Sliced green onion for garnish
Sesame seeds for garnish
3 cups Jasmine rice, cooked according to package directions
Instructions
Line a sheet pan with a couple of layers of paper toweling. Place shrimp on the toweling in a single layer. Take another sheet of paper toweling and pat the shrimp dry. Sprinkle with salt and pepper. Set aside
Heat a large skillet over medium-high heat. Add 1 Tablespoon olive oil into the skillet. Add broccoli florets for 3-5 minutes until broccoli is tender. Remove broccoli from the skillet into a bowl or plate and set aside.
Use the same skillet and heat over medium-high heat. Add 1 Tablespoon olive oil. Add minced garlic and let sizzle for 30 seconds or until garlic becomes fragrant. Add red pepper flakes, if using. Place shrimp in the skillet in a single layer. (You may have to cook in 2 batches.)
As soon as the shrimp becomes translucent, flip over the cook the other side. Total cooking time is 2-3 minutes per side, at most. Remove cooked shrimp and garlic, pepper flakes to bowl/plate with the broccoli.
Return the skillet to the stove. Add orange juice, sugar, and soy sauce. Bring to a boil and reduce until slightly thickened.
Mix 1 teaspoon cornstarch with 2 teaspoons cold water. Add to skillet and continue to cook for 1-2 minutes until the sauce becomes shiny. Add orange zest.
Pour finished sauce over shrimp and broccoli. Garnish with sliced green onions and sprinkle with sesame seeds. Serve over cooked hot rice.
Do you love apple pie? Do you love cheesecake?
Planning holiday dessert menus and want a little of both? Looking for an alternative to pumpkin pie? Problem solved! Combine your two favorites into one Apple Pie Cheesecake!
I found this brilliant recipe for Apple Pie Cheesecake at Tasty in Kathryn Aubin’s feature 4 Pies to Bake With Your BFF. Just like any cheesecake, this takes some time to bake, but that’s it. The remainder of the process is easy, easy, easy. Seriously – a no-brainer easy. Apple Pie Cheesecake can be made the day before serving and kept cold in the refrigerator. In fact, it should be made the day before to allow the cheesecake to cool and set.
I strayed from Kathryn’s recipe only by omitting the nutmeg in the apple topping and using puff pastry for the top lattice rather than pie crust. I mean, who doesn’t love the puffy, buttery, lightness of puff pastry? I did sprinkle demerara sugar on top of the puff pastry after the egg wash. Demerara has big crystals and gives the crust a nice little crunch. I get lots of compliments every time I use demerara on pies, cookies or bars, If you play your cards right and your family insists on tradition, make the cheesecake with puff pastry topping and use the other pie crust for a pumpkin pie or any other single crust pie.
Oh, did I mention the crust is made from one refrigerated pie crust you will find in any grocery store’s refrigerator section? One of my college roommates bakes professionally. She makes lots of pies and uses refrigerated store-bought pie crust because it’s made with lard, not shortening or butter. Anyone who’s baked pies for a while understands the value of lard in pie crust dough. Lard makes the pastry tender, lighter and flakier. My mother and grandmother could whip up a lard pie crust in the blink of an eye. I’ve done that, too, not as fast as my predecessors I might add, but I prefer using 1/2 lard and 1/2 vegetable shortening. I find the dough to be more manageable that way.
Forgive me, I did not take pictures of the springform pan or of mixing the cream cheese, sugar, eggs, etc. But here’s a pic of the apples simmering in water, sugar, cinnamon, and butter. Can it get any better than that? Wait – read the recipe.
Shall we bake an Apple Pie Cheesecake? YES!
Yield: 8 servings
Easy Apple Pie Cheesecake
I found this brilliant recipe for Apple Pie Cheesecake at Tasty in Kathryn Aubin's feature 4 Pies to Bake With Your BFF. Just like any cheesecake, this takes some time to bake, but that's it. The remainder of the process is easy, easy, easy. Seriously - a no-brainer easy. Apple Pie Cheesecake can be made the day before serving and kept cold in the refrigerator. In fact, it should be made the day before to allow the cheesecake to cool and set.
Prep Time20 minutes
Cook Time2 hours45 minutes
Total Time3 hours5 minutes
Ingredients
1 pie crust, premade refrigerated or homemade for a 9" pan
1 sheet frozen puff pastry
3-8oz bars cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg, freshly grated (It's so much better! Get whole nutmegs and a Microplane)
Zest and juice of 1/2 lemon, if desired
1/4 teaspoon salt
3 eggs, large to jumbo, room temperature
3-4 medium sized apples, peeled and chopped into 1/2" pieces
2 Tablespoons corn starch
1 Tablespoon butter
1 egg for eggs wash plus 1 Tablespoon water
1 teaspoon demerara sugar, optional
Instructions
Preheat oven to 300F degrees.
Line a 10" springform pan with one pie crust. Press along the bottom and sides. Halfway up the sides of the pan is fine.
In the large bowl of a mixer with a paddle attachment, mix all the cream cheese and sugar until smooth.
Add sour cream, vanilla extract, lemon zest if using, cinnamon, and nutmeg. Mix until well blended.
Add eggs one at a time until well blended.
Pour cheese mixture into springform pan and bake for 1 hour 15 minutes. Afterward, turn oven off but let cheesecake sit in oven in the oven for another hour.
Apple Topping
While the cheesecake is baking, prepare the apple topping.
Peel and dice 3-4 medium size apples.into a medium only-ins replaceWithoutSep" id="125" data-gr-id="125">bowl I used gala apples. Dribble lemon juice from half a lemon over apples. Set aside.
In a large skillet over medium heat, add sugar, cinnamon, cornstarch and water over medium-low heat. Stir to incorporate.
Once simmering, add apples. Stir until apples are soft, about 10 minutes. Remove from heat, add 1 Tablespoon butter and let cool.
Once the cheesecake has baked, remove to a cooling rack. Increase oven temperature to 425F degrees.
Pour apple mixture over the cheesecake.
Cut thawed puff pastry into strips and weave over the top of the apple mixture.
Brush with egg wash (1 egg + 1 Tablespoon water)
Sprinkle with 1-2 teaspoons demerara sugar, if using.
Bake for 25-30 minutes until the crust is golden brown
Chill and serve
Notes
This is a great holiday cheesecake! Bake the day before serving and chill well in your refrigerator. Top with whipped cream or a scoop of vanilla ice cream or how about cinnamon ice cream.
Variations: Add 1/2 cup minced pecans to the cheesecake batter before baking. Or top with salted caramel sauce. YUM!
mashed potatoes, and dressing smothered with ladles of perfectly seasoned gravy is much loved in our family. My advice is to supplement the drippings with pre-made, homemade turkey &/or chicken stock. I always make chicken stock a day or two before to have on hand for just this purpose. And then I simmer the turkey neck and giblets just in case I need more. Here’s a recipe for “Make-Ahead Turkey Gravy” from the Noble Pig’s website. The secret is to get your stock deeply colored so your gravy is beautifully brown. So, I use onions with their peelings to make my stock – red or yellow onions do the trick.
Spaghetti squash is the perfect side or main for children and grandchildren. (Heck, I think it’s fun!) Wouldn’t you love to watch them drag their forks across the flesh and watch the magic happen? It’s fun! Besides, spaghetti squash is filled with 
away with one of the best culinary smells of summer. Some like to use oregano or rosemary or thyme – my go-to is always basil. I prefer the distinctive almost anise-like taste and smell – fresh or dried – to just about any other herb. Personally, I think thyme is over-rated. Parsley is just so, well, bland. I can’t imagine making any pesto with parsley – not my thing. Of course, basil in spaghetti sauce is a must. And my mother used to roast a rump roast in an oven-baking baking bag simply seasoned with salt, pepper, and dried basil mixed with a can of tomato soup – out-of-this-world gravy to pour over mashed potatoes! Basil simply makes me happy.
