Black in the Crack

My cherry tomatoes cracked, sat and turned black in the crack.  I cut out the black and used Mrs. Wages pasta mix for a quick fix.

Dry, Stale Andies Baking Chips

Just add fat.  And pour over fat.  

Mint Chocolate Shell Ice Cream Topping (AKA Magic Shell)

Adapted from The New York Times

Makes about 1 cup for about 6 scoops of ice cream

10 oz. Andes Creme de Menthe baking chips

3 T. coconut oil

Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream. 

Freezer Burned Turkey

Why does it look like you are cooking turkey that looks like its been in a bag in the freezer for a hundred years?

Guess.

And who is going to eat that caveman food?

Guess again. 

Make Ahead Gravy 

From Good Housekeeping

Makes 3 cups (recipes claims 6 cups)

Ingredients

• 1 tablespoon vegetable oil
• 2  (about 1 1/2 pounds) turkey wings, separated at joints  (I used old cooked turkey from the freezer, two wings and a leg)
• 1 large onion, quartered
• 2  carrots, each cut into 4 pieces
• 2 stalks celery, each cut into 4 pieces
• 1 clove garlic
• 1/2 cup apple cider (my substitution for white wine)
• 2 cans (14 to 14 1/2 ounces) chicken broth
• 1/4 teaspoon dried thyme
• 1/2 cup all-purpose flour

---

Directions

1. In deep 12-inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
2. Transfer turkey and vegetables to large bowl.
3. Add cider to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; discard solids.
4. Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat. (Because my turkey was already cooked, I had to add fat.  I used butter.)
5. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2-quart container or medium bowl; cover and refrigerate. Adjust seasonings to taste. 
6. At serving time, reheat gravy and add pan drippings from roast turkey if you like.  Can thin with milk.  

Aged Velveeta

You know, like aged to perfection.  Not like something that has been sitting around for years.  Wait, that is aged.  Oh yeah, so Velveeta, only better. 

Cheesy Dip or Potato Topper
Great served with Fritos

1 stick butter or margarine 
1 small package Mexican Velveeta (16 oz)
1 box broccoli, cooked according to directions. (10 oz)
1 small can mushrooms (4 oz)
1 can cream of mushroom soup

Melt butter in saucepan.  Add cheese and melt.  Stir in soup.  Stir in broccoli and mushrooms.  Serve warm. Crock pot works well. 

If I can't find Mexican Velveeta or I am using what I have dug up on hand, I will use regular Velveeta and add one jar of salsa or one can of stewed tomatoes per 2 pounds of cheese used or to taste.  

Moutarde de France

I used a select mustard from my collection for this recipe, a premium stone ground French mustard, 1997. I brought it back from France that year because apparently the USA doesn't have mustard. Good thing I did given the new carry on rules and there would be no way I would put it in my checked luggage. It might get stolen being such a rare priceless item.
Maple Glazed Chicken Tenders
From Tyson Chicken
4 servings

1/2 of a 25.5 oz pkg. breaded chicken breast tenders (I used some grilled chicken tenders I was trying to recycle)
1 T. butter
2 T. onion, finely chopped
1/4 c. pure maple syrup
1 T. coarse ground mustard

Bake chicken according to package directions.

Meanwhile, melt butter in medium skillet. Add onion and cook until soft. Blend in syrup and mustard. Cook to a simmer. Cook 1 minute longer. Remove from heat.

Add chicken tenders to skillet and stir to coat. Spread glazed chicken on baking sheet; bake 5-8 minutes longer until sauce is set.

I added my grilled chicken to the skillet and cooked it in the pan, stirring occasionally until sauce was reduced and thickened. Probably not a good idea if using breaded chicken.

A Pilgrim and a Closed Door

Here are two tantalizing turkey recipes for your left overs. Turkey leftovers are fondly referred to as turk around here. Was that sarcasm or socratic irony? Please limit your response to 50 words or less.

Pilgrim Sandwich
From The White Gull Inn
Serves 4

8 slices dark rye bread
4 T. mayonnaise
1 pound sliced or shaved cooked turkey breast
3/4 c. cranberry orange relish
4 oz. Cheddar cheese, sliced
8 lettuce leaves

Place slices or rye bread on work surface. Spread mayonnaise on 4 of the slices. Top with turkey, relish, cheese and lettuce. Cover with remaining 4 slices rye bread and cut in half to serve.
Closed Doorwich
Adapted from The White Gull Inn
Serves 4

8 slices dark rye bread
softened butter
12-16 oz. sliced turkey
1 recipe caramelized apples
4 oz. shredded mozzarella cheese, more if desired
Smoked mayonnaise

Pre-heat skillet on medium low heat.

Butter one side of each slice of rye bread. Place one slice, buttered side down in pre-heated skillet. Top with turkey, warm caramelized apples and cheese. Top with remaining slice of rye bread, buttered side up. Cook until bread is hot and toasted. Turn over. Press down on sandwich with a spatula. Cook until bread is toasted and cheese is melted. If cheese doesn't melt, remove from heat and cover briefly until the cheese is melted. Remove from skillet and cut in half. Serve immediately with smoked mayonnaise for dipping.

Variation: Used smoked turkey and apple cider mayonnaise (see below)


Caramelized Apples
Serves 4

5 large apples, peeled, cored, and sliced
2/3 c. sugar
1/4 c. butter

Placed prepared apples in mixing bowl. Add sugar and gently mix. Melt butter in a skillet over medium high heat until bubbly. Add apples. It is best if they are in a single layer. Allow the sugar to melt and apples to brown. Gently check with a spatula. Once they have browned, turn them over with a spatula. Keep cooking them until the apples are browned and the sugar is caramelized. Total cooking time is about 30 min. Be careful not to burn the apples. Reduce heat if necessary. Serve immediately.

Smoked Mayonnaise
1 c. mayonnaise
1/2 to 1 t. liquid smoke (start with 1/2 t. adjust to taste)

Blend until smooth. Can add 1 T. apple cider or apple juice or frozen apple juice concentrate.


Apple Cider Mayonnaise
1. c mayonnaise
1 T. apple cider (can use apple juice or frozen apple juice concentrate)

Blend until smooth.

Overripe or Unripe Cucumbers

You pick. This recipe works with both. Which, oddly, I have.

Sour-Cream Cucumber Sauce
Adapted from Southern Living

1 cucumber, peeled, seeded, cut into large chunks
8 oz. sour cream
1 garlic clove, minced
1/2 t. dried dill
1/2 t. salt

Place ingredients in blender. Blend until smooth. Chill at least 30 min.

Great on salmon burgers or with Easy Greek Flank Steak. Also, great on hamburgers seasoned with Greek seasoning.

Can't Do It.

I cannot make a decent baked bean from scratch to save my life. I opened a bottle of beans that I had made. Not good. Too strong. I combined them with my favorite baked bean recipe. Oh and threw in some T-Dawgs sauce for good luck. Luck was mine as they did get eaten. Maybe that should be my new baked bean recipe from scratch, beans and
T-Dawgs sauce.

Baked Beans

2 pounds canned baked beans (Campbell's)
1 t. prepared mustard
One small onion, chopped
Sprinkle salt and pepper
1 T. brown sugar (I add more)
1/2 c. ketchup
4-5 strips bacon

Combine all ingredients except bacon. Pour into casserole dish. Place bacon on top. Bake 350 for 1 1/2 hours.

Wow, That Pineapple Smells Really Good!

So it's a little pungent. And moldy. Everyone's a joker around here. And by joker I mean stating the obvious.

Grilled Chicken & Pineapple Quesadilla

From thepioneerwoman.com
Ingredients

• 8 whole Flour Tortillas
• Butter Or Margarine
• 2 cups Grilled Pineapple, Sliced
• 3 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 3 cups Monterey Jack Cheese, Grated
• 1 whole Jalapeno, Sliced
• Cilantro
• 3 Tablespoons Barbecue Sauce

Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.) For how to go here.
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Do You Say Brown Ketchup or Brown Catsup?

What? Yours is red? It hasn't turned brown? Lucky. I used my brown ketchup in my version of J-Dawgs sauce, a sweet southern style hot dog sauce. Sometimes I eat it without the hot dog. Or the bun. Note: the picture below is for photographic styling purposes only. It is not an actual representation of the amount of sauce that is generally used.

T-Dawgs Sauce
(copy-cat version of J-Dawgs sauce)

1 c. ketcup
1 c. packed brown sugar
1 T. apple cider vinegar

Combine ingredients in a small saucepan. Bring to boil over medium heat. Reduce heat and gently boil/simmer for 3 minutes, stirring often.

This recipe is a basic one that I often vary. Most times I make it even sweeter by adding an extra 1/2 to 1 c. of brown sugar. Sometimes I find it too vinegary and reduce the vinegar.

This can be used as a no-fat dressing on salads, cottage cheese, avocados, etc. Or as a bbq sauce. Add it to baked beans as well.

The Gnat Factory

My tomato plants are taller than me this year. Not hard to accomplish. There are tons of tomatoes and they are starting to breed fruit flies. OK more like they are swarming. Spaghetti sauce to the rescue. This one is thick and meaty.

Spaghetti Meat Sauce
Serves 12
From Great Dinners from Life

1/2 pound bacon, chopped
2 1/2 pounds ground beef
2 cups finely chopped onion
1 cup finely chopped green pepper (optional)
6 cloves garlic, finely chopped
3 2-pounds 3-ounce cans Italian plum tomatoes (if using fresh, core and peel, then weigh) 

That would be 6 lbs 9 0z not 32 lbs 3 oz
18 oz tomato paste
1 1/2 cups water with 1 T. plus 1 t. balsamic vinegar (my substitution for red wine)
5 t. whole oregano
5 t. basil leaves
3/4 cups water (see tip below)

1/2 cup chopped fresh parsley
2 t. thyme
1 bay leaf crumbled (I don't crumble it)
2 T. salt (start with 1 T. add more to taste)
Freshly ground pepper

Fry bacon until crisp in a wide 6-quart pot. Remove leaving 2 T. fat. Save both bacon and extra fat. Add ground beef breaking it up with a spoon and cook until brown, stirring occasionally.

Stir in onion, green pepper and garlic. Cook 10 min. Add more bacon fat if needed. If using whole tomatoes, mash. ( I squish them between my fingers.) Add to meat mixture plus tomato paste (Seriously the hardest part. Getting the paste out of those little cans is impossible!), bacon, water plus vinegar, 4 t. each oregano and basil and all remaining ingredients.

Bring to boil then reduce heat and simmer uncovered for 3 hours, stirring occasionally. Watch the sauce and stir scraping the bottom while bringing to boil and simmering otherwise it will stick. You don't want to burn the bottom. You could taste after an hour of cooking and correct the seasoning if you are so inclined.

10 t0 15 minutes before serving blend in 1 t. each oregano and basil. ( I just add all 5 t. at once) Great the next day! After refrigerating, warm to room temperature before reheating. Top with grated Parmesan cheese if desired.

Tip: For a 2 hour simmer, don't add the water. 

Separating Slaw Sauce

This was on sale for 99 cents. I bought 44 of them. Last year. You can only eat so much slaw. Using it up in other dishes. Like broccoli salad. This is a flexible recipe. Add/remove/substitute whatever you like.

Broccoli Salad

1 large head of broccoli cut into flowerettes
1 cup sunflower seeds (toasted almonds or pine nuts work too)
1 cup raisins (dried cherries or cranberries)
1/2 cup chopped green onions (or red onion)
3-6 slices bacon crumbled or 1/2 bottle of bacon bits
1 cup frozen peas (optional)
1/2 cup cheese (optional)

Dressing:

1 cup mayonnaise
3 T. red wine vinegar or cider vinegar
1/3 cup sugar

In a small bowl combine the mayonnaise, sugar, and vinegar. Stir briskly until almost all of the sugar is dissolved. (It won’t all dissolve, yet). Pour over the broccoli mixture and toss or stir to coat. Cover and chill for at least an hour before serving to allow flavors to blend. If you don't like the taste of broccoli, blanch the broccoli for 1 – 2 minutes in boiling water. Drain, then plunge the florets into ice water. This will get rid of the raw broccoli taste, but keep enough crunch to make this a pleasing cold salad.

I substitute the slaw dressing instead of making my own. The Marzetti's is on the vinegary side so I still add about 1/4 c. of sugar to it.