Wednesday, January 28, 2015

Rachael Rays Thanksgiving Meatloaf

INGREDIENTS

  • tablespoons butter
  • tablespoon EVOO, plus more for drizzling
  • tablespoon chopped fresh thyme
  • to 3 small stalks celery with leafy tops, finely chopped
  • small Honeycrisp or McIntosh apple, peeled and chopped
  • small onion, finely chopped
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups cubed seasonedcornbread or traditional stuffingcubes
  • to 1 1/2 cups chicken stock
  • 1/3 cup dried sweetened cranberries
  • pounds ground turkey (mix of white and dark meat)
  • cup shredded or crumbled extra-sharp white Cheddar
  • tablespoon poultry seasoning
  • large egg
  • Cider Gravy, optional, recipe follows
  • Whole berry cranberry sauce (homemade or store-bought), for serving
CIDER GRAVY:
  • tablespoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • egg yolk, optional
  • Finely chopped fresh flat-leaf parsley, optional, for garnish
RECIPE TOOLS

DIRECTIONS

Preheat the oven to 400 degrees F. 

Heat the butter and EVOO in a large skillet over medium heat. Add the thyme, celery, applesonions, and salt and pepper to taste and cook until tender, 7 to 8 minutes. Transfer the mixture to a bowl and let cool. 

Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften. 

Cover the cranberries with hot water in a bowl and let soften, thendrain

Put the turkey in a large bowl and sprinkle with salt and pepper. Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine. 

On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high. Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes. 

Slice the meatloaf and serve with Cider Gravy and cranberry sauce.

Cook's Notes: Steamed green beans and mashed sweet potatoes are great alongside this meatloaf. For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste. 

The meatloaf can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven or slice and heat in a pan withchicken stock. The gravy, without the egg yolk, can be made ahead of time and refrigerated. Reheat over medium heat and add the egg yolk as directed.
Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Whisk in the stock, cider andWorcestershire sauce. Season with salt and lots of pepper. Simmeruntil the gravy is thick enough to coat the back of a spoon. Lightly beat the egg yolk, if using, in a medium bowl. Slowly pour in some of the gravy, whisking constantly to temper the yolk. Whisk in the remaining gravy. Transfer to a gravy boat or serving dish andgarnish with parsley, if desired.

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Friday, January 23, 2015

Chicken Pot Pie from scratch

bottom crust
no roll pie crust

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk

Combine flour, sugar, and salt into a 9-inch pie
 plate.

In a 1-cup measuring cup, whisk together oil and
milk and pour over flour mixture.

Using a fork
 mix until dough forms. Press dough evenly over
bottom and up sides of pie plate; flute edges.
I DID NOT GREASE OR BUTTER THE BOTTOM OF THE PIE PAN

To use as an unbaked pie shell: Fill with desired pie filling
 and bake according to filling directions.

To use as a baked pie shell: Prick surface of dough with a fork several
times and bake in a preheated 425 degree oven 12 to 15 minutes; cool
 and fill as desired.

You can even use this pie crust for beef pot pies
 or with any other savory filling – just eliminate the sugar.

FILLING
left over chicken cut into bite sized pieces
frozen (thawed) peas
one small can of mushrooms (drained)
one can of cream of chicken soup
enough chicken (freshly made) to thin the mixture to
  desired consistency.

I followed the directions for the no roll crust  (leaving out
the sugar) and put it
in the bottom of a ten inch pie pan (next time I will use nine inch)
put the filling in

I took a cup of bisquick and added milk until I got the desired
consistency (for top crust)
dropped by spoonfuls on top and
then spread it around a little bit

baked in 350 degree oven for 30-35 minutes until the
topping was light brown

let sit for a few minutes before cutting into it

DELICIOUS....the no roll pie crust worked great!!!

Thursday, January 22, 2015

AMISH BAKED LIMA BEANS in SOUR CREAM

Baked Lima Beans in Sour Cream

  Wash beans and soak in water in a bowl overnight. Drain. Put 
in a saucepan. Cover with water and cook approx. 40 minutes until
 tender. Drain and rinse. In a small bowl mix remaining ingredients
 until well blended. Add to the beans. Pour into a buttered 2-quart 
baking dish. Bake in a preheated 350° F oven. for 1 hour.
Serves 4-6

1 lb. dried lima beans
3 t. salt (I used one  tsp)
1/4 lb. or 1/2 c. butter, melted  (I used less)
3/4 c. light brown sugar
1 T. dry mustard
1 T. molasses
1 c. sour cream
two to three tbsp ketchup

delicious!  and I made bean soup out of the leftovers

Saturday, January 17, 2015

Yellow Cake with PB frosting

One box of MRS FIELDS Yellow Cupcake Mix (9 ounces)
two eggs three tbsp of mayo
one carton of Activia Greek Light Fat FreeStrawberry Yogurt
one half a package of Sugar Free Fat Free Vanilla (JELLO) pudding
milk (enough to make it a good consistency for cake)

Heat Oven to 350
Mix ingredients together for 30 seconds on low speed, then
increase to medium speed for two minutes, stopping to scrape
bowl occasionally

I put batter 2/3 cup full in  a SIX cupcake tin
and the rest of the batter into a small loaf pan

Cupcakes took 16-18 minutes
cake:

Tuesday, January 6, 2015

Creamed Corn Dumplings

I revamped some beef stew by adding more vegetables and barley in the crockpot along with a box of beef broth to make more liquid and then decided it needed dumplings.

I took a box of Jiffy Corn Muffin Mix
one egg
1/2 cup of creamed corn
some shredded cheddar cheese

stired those together and dropped onto the top of the stew on the top, left the top on
for a hour.  Tested with a toothpick to make sure they were done (they were)
Very tasty, next time I might add more cheese.