Grilled Turkey Anyone?

Grilled Turkey and Cheese

I was browsing Pinterest for turkey recipes when I ran across a tempting recipe for grilled turkey and brie. Well, I’m not a huge fan of brie but one thing I love about Thanksgiving is a fresh Turkey sandwich with alfalfa sprouts, cream cheese, and cranberry. So, I put on my thinking cap and came up with this sandwich. Left off the sprouts since I would be grilling it. Now, my husband isn’t a huge fan of cream cheese but this sandwiched made his eyes pop. So, I’m sharing with you all.

Enjoy!

Grilled Turkey and Cheese Sandwiches
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Servings Prep Time
4 Sandwiches 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 Sandwiches 15 minutes
Cook Time
10-15 minutes
Grilled Turkey and Cheese Sandwiches
Print Recipe
Servings Prep Time
4 Sandwiches 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 Sandwiches 15 minutes
Cook Time
10-15 minutes
Ingredients
Servings: Sandwiches
Instructions
Cranberry Mustard
  1. Mix the cranberry sauce and Dijon Mustard until smooth. Spread on one side of each sandwich.
Assembly
  1. Slather cranberry mustand on one side of each sandwich. Spread cream cheese on the other. Next assemble 1/2 slice (depending on the size) on the cranberry side, Next add a slice each of the other cheeses. Put the sandwich together and butter one side of each sandwich and put that side down on the hot grill pan. Now butter the other side. Grill until golden, then flip and finish grilling until cheese has melted.
Recipe Notes

I covered my sandwiches with a lid so the turkey gets hot and the cheeses melt. Grilling at a low temperature gets the best results. Be Patient, it will all be worth it!

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Cilantro Chicken

Chicken is one of the mainstays of our diet but it gets boring sometimes. Because we live in an apartment, we are not allowed gas or charcoal grills, so we got an electric grill. I was looking forward to grilling some chicken and had lots of limes and cilantro to use up so I experimented with this recipe. Unfortunately, our grill wasn’t working so I turned the oven up to 400º F and roasted it.

One thing to remember, when roasting, you need to make sure you oil your sheet pan (about 1 Tbsp) and do NOT dump all the marinade over the chicken. Otherwise, you’ll end up steaming the chicken.

Cilantro Lime Chicken
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Cilantro Lime Chicken
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Ingredients
Servings:
Instructions
  1. Combine all the ingredients into a gallon zip lock bag. Add chicken and make sure chicken is coated. Close up the bag and allow to marinate for an hour. Place chicken on a sheet pan. Roast for 22-30 min
Recipe Notes

If you have garlic allergies, try substituting an infused oil or omit altogether. Not sure what the timing would be if you grill the chicken, but I think it would be about 8-10 min per side. Serve with Corn-on-the-Cob, roasted red potatoes, or a crisp summer salad.

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Beef Stew

Winter is almost over but Beef Stew still warms the heart. The way I make it it is almost like pot roast but you eat it in a bowl. Recently, I made this for our last day of Accounting class (did I mention that we are both working on our MBA degrees?). It was a huge hit so thought I’d get a picture and share it with you. The main things to remember about this stew, remember to brown the meat before putting it in the roaster or crockpot. I caramelize the onions and add the consomme so I can get all that flavor in the pan.  The first time I made this I left out potatoes so I could serve with rice. This time I added parsnips and potatoes. It was awesome. So experiment and enjoy!

Oma's Beef Stew
Oma's Beef Stew
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Hearty and simple stew that will warm the heart of any carnivore. I made this for our class potluck and have to admit, one of my best. I like using a crockpot, but you can also do this in the oven. Remember, slow and low is key, so if doing it in the oven, I'd cook it at 325º for 3-4 hours).
Servings
8 servings
Servings
8 servings
Oma's Beef Stew
Oma's Beef Stew
Print Recipe
Hearty and simple stew that will warm the heart of any carnivore. I made this for our class potluck and have to admit, one of my best. I like using a crockpot, but you can also do this in the oven. Remember, slow and low is key, so if doing it in the oven, I'd cook it at 325º for 3-4 hours).
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Turn on your crockpot (if it is the programmable type, set it for high 4 hours, low 7 hours) First, pat the meat dry. (Julia Child said you have to dry the meat so it will brown). Sprinkle with salt and pepper. Heat skillet or dutch oven (if not using a crockpot). Add oil and 1/2 of the meat. Don't crowd your pan. You need to brown the meat, not steam it. Once the meat is browned, spoon it into the crockpot. (use a slotted spoon) Next, add the chopped onions to the pan and sprinkle with salt and pepper. Cook about 2-3 min on medium-high heat. Add minced garlic, rosemary & thyme and cook another minute. Add this mixture to the meat in the crockpot. Add the potatoes, carrots, hand crushed tomatoes, juice of tomatoes, water, and beef consomme. About an hour before serving, mix the cornstarch and 1/2 cup water (called slurry). Pour into stew and stir. Just before serving, top with parsley (optional) Serve plain or over rice.
Recipe Notes

*I like to use juicing carrots because of their size and sweetness. I typically will use two of them, quartered and cut into 2-inch strips. So, I've estimated the amount to be equal to about 4 regular carrots.

**For dishes like this, it's hard to estimate the amount of salt and pepper, so before adding the cornstarch slurry, taste and add more salt/pepper as needed.

***I have used tomato paste which makes the stew very rich and yummy...

 

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Winter Squash Soup

I like summer but I love it when the weather turns to fall and fall turns to winter because that is soup season. I love making my lentil stew, chicken soup but I’ve come to love this recipe. Took me a couple of tries to get it the way I like but when I learned one of my classmates was a vegan, well, I had to find a way to make it that I could still like and he could love. Well, here it is. The sweet potato and the buttercup squash give it a rich sweetness, rounded out by the meatiness of the butternut squash. So, despite there being a few steps, it is worth it. Hope you like it as much as we do.

Winter Squash Soup
Winter Squash Soup
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Servings
6-8 servings
Servings
6-8 servings
Winter Squash Soup
Winter Squash Soup
Print Recipe
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375° F Cut both squashes in half and remove seeds. Sprinkle with salt and pepper. Quarter the onion and apple and put on a large sheet pan. Cover with oil and salt and pepper, toss and spread into a layer on the sheet pan. Next lay squash over onions and apples (to prevent them from browning) face down (skin up). Place Sweet Potato on the sheet (remember to poke). Roast about an hour or until squash is tender. Let cool until squash can be handled. Remove skins from squash and sweet potato. Put squash, sweet potato, onions, apples and garlic in a blender. Add broth, syrup (or sugar) and sage and blend until smooth. Pour into a crockpot and add coconut milk and remaining seasonings. Simmer for about an hour on high, stirring occasionally. Season with additional salt and pepper as needed. If using a dutch oven on the stovetop, simmer for 20-30 min on low.
    Buttercup Squash
  2. Butternut Squash
Recipe Notes

*To roast garlic, cut top off garlic head, place in foil, top with a little olive oil, salt  and pepper, close foil into a pouch. Roast 30 min. Use 4 cloves (remove from skins) for soup, store the rest in oil or in freezer.

People can get confused with the different types of squash, so refer to the pictures. The dark green pictured is the Buttercup squash and the pale orange is the Butternut squash.

There are other types of squash similar to the Buttercup squash, Hubbard is a typically a large meaty squash that is similar in texture and taste but is typically large with a pale green skin. Pumpkin can also be used for this soup, so get some squash and experiment. It is an easy soup and hard to mess up. Enjoy!

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Lentil Stew

Lentils were not something I had a child but one day we were eating at an Italian restaurant that offered a lentil stew, so I decided to give it a try and I LOVED it! As I was eating it, I would pick out ingredients and then decided to give it a try at home. Over the years, I’ve modified and perfected the recipe and today, New Year’s day, 2017, that’s what I made us for dinner. Bill LOVES my soups and this one I even made the stock. However, stock is another post…lol

SO, this recipe uses boxed stock from the store. It can be a little spicy, so if you don’t like spice, tune it down. Happy New Year folks!

Lentil Stew final
Lentil Stew
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Servings
6-8 servings
Servings
6-8 servings
Lentil Stew final
Lentil Stew
Print Recipe
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. In a dutch oven or similar pan, add olive oil. Once the oil is hot, add onions, celery, and carrots. Sprinkle with about 1/2 tsp of salt and some pepper (remember, season as you go). Next, add garlic and sausage. Break up sausage and once it is crumbly then add the roasted red peppers and the can of tomatoes. This will give you enough liquid to get up some of those dark bits on the bottom of the pan. Next, pour in the stock, add the remaining spices, herbs and bay leaves. NOTE: Leave the herbs on their stems. There is flavor there and you will fish the stems out at the end.) Bring this to a boil. Once it comes to a boil, add the Lentils and turn it down to a simmer. Cook about 30 min and taste. Add additional salt/pepper as needed. At this point, add the Kale. It will wilt down quickly, so don't worry if it seems like a lot.
    brown vegys and sausage
  2. Serve with toasted Pumpernickel or sourdough bread.
    add kale
Recipe Notes

If you don't like spice, omit the red pepper flakes.

Optional: If you have parmesan rinds, put one in the soup with the lentils. It just adds a layer of nuttiness. YUM!

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Ham and Cheese Quiche

Omas Ham and cheese Quiche

I was out shopping in Grand Rapids (MI) and stopped in to get some shrimp for a low country boil I was making for a fellowship group we attend.
The Fish Lads is a place I can go to get high-quality fresh seafood. They are ALWAYS helpful responding to my numerous questions, and though I don’t like seafood, I do enjoy eating the seafood from them.

Anyway, I hadn’t eaten that morning so walked around to find something I could get quickly that would be nutritious. There are lots of great shops there, but nothing was “tripping my trigger” until, I saw these “ham and Gouda” quiche’s in the display case of the bakery shop, Sweetie-licious. It looked so good I had to have it. I decided to bring the pie home for Bill and me to enjoy. So of COURSE, I had to figure out how to make it. The most difficult part for me would be the crust because theirs is so buttery and flakey. So until I perfect it, just use your favorite pie crust. When I get mine the way I like it, I will post it here. This is still a work in progress, but this is a pretty good try.

This recipe makes a 9-inch pie

Omas Ham and cheese Quiche
Ham and Cheese Quiche
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Servings
4-6 servings
Servings
4-6 servings
Omas Ham and cheese Quiche
Ham and Cheese Quiche
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425º and place a cookie sheet in oven to heat up. This is to help your pie crust bake completely.
  2. In a skillet (iron would be perfect), melt the butter and add shallots, sugar, and ham. Saute on a medium high heat until slightly brown. drain on a paper towel and add to the bottom of the pie crust. Spread evenly. Top with Gouda cheese ONLY. Beat together the eggs, milk, cream, onion powder, salt, pepper until combined. Pour over the meat mixture. Finally, top with grated cheddar cheese and chives. Place on the hot cookie sheet and bake for 15 min. After 15 min, reduce temperature to 325º for 25 to 30 min. Remove from oven and let rest for 15-30 min at room temperature. Serve warm.
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Lyra Cleland’s Rhubarb Torte

lyraclelandThe other day I was looking through my little red cabinet and found a little treasure in one of the tiny drawers. This gift from my grandmother, Lyra Cleland, states it best, “There is no gift I could buy or make that will begin to show how thankful to God for his gift of you to us. To Charlotte with love always.” When Tonya (my daughter) was five, Grandma crocheted me an afghan, which I still have and will someday pass on to her. Grandma's recipe cardsBUT this is about recipes and Grandma had those which were our favorites, so she put them and a few of her own favorites for us to refer back to in loving memory. While I don’t remember this recipe, Grandma made lots of rhubarb desserts we loved. S
O, in loving memory of Grandma Lyra Cleland, here is her Rhubarb Torte.

Rubarb Torte
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Pre-heat oven to 350º Need a hand mixer and a 9 x 13 baking pan
Servings
12 servings
Servings
12 servings
Rubarb Torte
Print Recipe
Pre-heat oven to 350º Need a hand mixer and a 9 x 13 baking pan
Servings
12 servings
Servings
12 servings
Ingredients
Crust
Filling
Topping
Servings: servings
Instructions
Crust
  1. Mix flour, butter, sugar, and salt until crumbly. Press into a 9 x 13 baking pan. Bake at 350º for 15 min or until crust is golden brown.
Filling
  1. Beat egg yolks, sugar, cream, salt, and flour together. With a spoon, fold in Rhubarb until coated. Pour on top of baked crust. Return to oven for another 45 min.
Topping
  1. While filling is baking, beat egg whites, sugar and cream of tarter until soft peaks form. Once the filling is finished, pour over baked Rhubarb mixture and bake another 15 min. Let cool to room temperature before serving. Serve warm or cold
    Rhubarb Torte in pan
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Oma’s Summer Sweet Potato Salad

I LOVE potato salad and always enjoy finding new ways to enjoy it. SO, when faced with making a meal for a family where one person is allergic to potatoes, one is allergic to dairy and gluten intolerant, I decided to search out a new way to make potato salad. I once had sampled a salad with three potatoes, including sweet potatoes and recently watch Trisha Yearwood make a sweet potato salad, so I decided to come up with my own version. They LOVED it. The important thing is to NOT overcook the sweet potatoes, otherwise, it will be mushy. Also, completely cool them AND be GENTLE when adding the dressing!

SWEET POTATO SALAD*
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SWEET POTATO SALAD*
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Ingredients
Servings:
Instructions
  1. Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil about 5 minutes (Set a timer because they can get too mushy fast). Drain, rinse with plenty of cold water. Add the celery and pickles (do not mix) and set aside to cool. Cut the bacon into small slices and fry until crispy. Drain on a paper towel. Reserve about a tablespoon of the bacon drippings for the mayo mixture. Sprinkle over the cooling potatoes. In a Small mason jar or a small bowl, mix the mayonnaise, mustard, chives, dill, apple cider vinegar, Cayenne Pepper and bacon drippings. Pour over the cooled potatoes, celery, pickles and GENTLY toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.
Recipe Notes

Inspired by Trisha Yearwood’s recipe: http://www.foodnetwork.com/recipes/trisha-yearwood/sweet-potato-salad-recipe.html

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Oma’s Salmon Patties

I’ve never been too thrilled about eating fish/seafood, despite growing up mainly in the Pacific NW. I know, how crazy is that? I’m usually turned off by that “ocean” taste so many like/love. BUT every once and awhile, I too will venture out and make something, like Salmon Patties, just to see how I’d like how I make them. AND as Bill exclaimed, “These ain’t my mama’s salmon patties.” And honestly, not my mom’s either.

To make this, I went to our local fish market, Fish Guys, and as usual, they are extremely helpful and accommodating. FIRST, I didn’t know which salmon to get, so they started to explain that Atlantic salmon is the mildest tasting. STOP right there, that’s all I needed to know.

Next, I didn’t know about the skin, so I asked to have it removed. “I’ll take out the pin bones too.” GREAT, didn’t even know about those, so that was a great catch. Arriving at home, I assembled the recipe and here you go. I served it with a creamy cucumber salad and we really enjoyed them.

Salmon Patties
Salmon Patties
Print Recipe
Created using fresh salmon, baked and then combined with other ingredients into patties. Be sure to ask your fishmonger to remove the pin bones. Atlantic Salmon is the mildest flavor, so that's what I used.
Servings
4 servings
Servings
4 servings
Salmon Patties
Salmon Patties
Print Recipe
Created using fresh salmon, baked and then combined with other ingredients into patties. Be sure to ask your fishmonger to remove the pin bones. Atlantic Salmon is the mildest flavor, so that's what I used.
Servings
4 servings
Servings
4 servings
Ingredients
Salmon-Baked
Salmon Patties
Servings: servings
Instructions
Baked Salmon
  1. As I mentioned, have your fishmonger clean the pin bones before you take it home. If they look at you funny, get your fish someplace else! They should do it NO CHARGE! Put half the oil on the cookie. Place the salmon, skin side down on the oil and drizzle remaining oil on the salmon. Sprinkle with Salt and Pepper. Bake at 350º F for 20 minutes. Remove from oven, cover loosely with aluminum foil until cool. Once cook, break into flakes.
    Baked Atlantic Salmon
Vegetables
  1. Chop onion, celery into small bits (similar to size of capers). Heat skillet on a medium high heat using 1/2 Tbsp oil and butter. Add onions (green and regular) and celery, 1/2 tsp salt and 1/4 tsp pepper and saute until tender. LET COOL.
Patties
  1. Combine remaining ingredients (Mayo, eggs, Worchester Sauce, Dill, parsley, salt, cayenne pepper, bread crumbs, etc.) into a medium bowl with the salmon and cooked vegys. Mix gently to combine ingredients but don't over mix. Using a 2 oz scoop, place on a cookie sheet (will make 11-12 patties). In a skillet with about a Tbsp each of oil and butter, fry patties until golden brown, turning only once. Serve warm with a salad and romalade.
    Salmon Patties
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Gravy

Biscuits and gravy

Gravy seems to be one of those things that will drive novice cooks crazy, so I thought I talk a little about it.

First, you’ve heard the horror stories about lumpy gravy but there are two ways to make gravy come out smooth. One method is with cornstarch or arrowroot, known as a slurry. Personally, I don’t find much difference between the two when it comes to a gravy and the portions are about the same. You can also make a slurry with flour but there you run into the lumping problem…

The other method I use most often is making a roux then thinning it down with broth, stock, wine, sherry, or milk (i.e., sausage gravy).

Another similar gravy is used for meat “sauces” such as the ever famous, sausage gravy. When you have a meat that is typically high in fat, you want to sprinkle the flour onto the browned meat, which will absorb the grease. IF you are using a lean meat, you will have to add a fat such as oil, butter or, yes, lard, OR if you are like me and save your bacon fat, that would be awesome too.

Anyway, the typical roux portion is 1 tablespoon of fat to 1 cup liquid. Same for a slurry.

Biscuits and gravy
Simple Gravy
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Servings
4 servings
Servings
4 servings
Biscuits and gravy
Simple Gravy
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a large skillet, brown the sausage. Add butter and flour. Stir and cook for a couple of minutes to get the flour taste out. Next add the beef bouillon, pepper, onion power and cayenne. Next using a whisk, add milk and bring to a low boil until thick. At this point, add salt If it needs it. Serve over biscuits and enjoy
Recipe Notes

BTW--here is the URL to the Pinterest biscuits I made. http://tinyurl.com/AmbersBiscuit (Yeah, I still like using tiny URL's...lol)

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