12/30/15
Chicago Dog with Bacon

“Perked Up” Bacon Chicago Dog

Chicago Dog with Bacon

The Chicago-style hot dog, or Chicago Dog, is a steamed or water-simmered all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings.

There is a widely-shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. A number of Chicago hot dog vendors do not even offer ketchup as a condiment. Many sources attribute the distinctive collection of toppings on a Chicago-style wiener to historic Maxwell Street and the “Depression Sandwich” reportedly originated by ‘Fluky’s’ in 1929. The proprietors of Fluky’s were Jewish, which accounts for the wieners’ pork-free, kosher-style character.

The Chicago area boasts more hot dog restaurants than McDonald’s, Wendy’s, and Burger King restaurants combined.

– Wikipedia

I was jonesing for a Chicago dog this week, so I gathered up the ingredients with the plan to make myself the iconic tube-steak for lunch today. Then, I saw a post on a friend’s blog, featuring a bacon wrapped hot-dog. I thought to myself… “Hey, I have bacon!” (I may not have electricity, or running water…but I always have bacon.)

Thus, the “Perked up” (bah-dum-bump) Chi-Dog was born.

Perk’s “Perked up” Chi Dogs
4 all beef sausages

4 strips of apple smoked bacon
4 poppy-seed stadium rolls, warmed
2 Roma tomatoes, firm
1/2 cup minced onions
4 Tbs dill pickle relish
2 Tbs deli mustard
Celery salt

Preheat oven to broil.

Bring a pot of water to boil, drop in the sausages, and lower heat to simmer. Cook 5 minutes to warm through.

Remove sausages to a plate and allow to cook slightly, then wrap each in a slice of bacon. Put wrapped sausages in an oven-save dish, and broil for 10 minutes, turning once, until bacon has crisped.

Meanwhile, spread one side of each roll with 1 Tbs of pickle relish, and spread the opposite sides with mustard. Cut up tomatoes in a large dice, the onions in a fine dice, and set aside.

Place one dog in each bun, top with tomato and onions, sprinkle each with a dash celery salt, and serve.

By-the-way…if you prefer your dogs on the grill, check out our post, “How to grill the perfect Hot Dog.”

Enjoy!

-Perry

NOTE: I know, I know…it’s supposed to be sweet relish, but I don’t like sweet relish, and it’s my recipe!

 

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

12/28/15
Traditional Filipino Recipes

Cook the World Project – Recipe 4: The Philippines

Filipino Adobo Chicken Recipe

This is our fourth post, as my eight-year old daughter and I continue our journey to cook our way around the world.

Approximately once a week, Grace will pick a country and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We’ll post our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.

Last time, we visited Russia and tried the amazing (and amazingly filling) Chicken Kotletki.

6This week, Gracie stayed on the east side of the map and chose… The Philippines! Now, I have a lot of friends, and even a few family members who are Filipino, so I was pretty excited about this week.

A mixed cuisine of Malay, Spanish, Chinese, and American, Philippine cuisine has many outside influences adapted to indigenous ingredients and the local palate.

In 3200 BCE, Austronesians from the southern China Yunnan-Guizhou Plateau and Taiwan settled in the region that is now called the Philippines. They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking.

Trade with the various neighboring kingdoms brought with it foods and cooking methods which are still commonly used in the Philippines today, such as Bagoong, Patis, Rendang, and the infusion of coconut milk in condiments. Through this trade, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians.

Spanish colonizers and friars in the 16th century brought with them produce from the Americas like chili peppers, tomatoes, corn, potatoes, and the method of sauteing with garlic and onions. Spanish and Mexican dishes were eventually incorporated into Philippine cuisine with the more complex dishes usually being prepared for special occasions.

Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country. [Wikipedia] Another common feature in Philippine cuisine comes in the a pairing of something sweet with something salty (such as our chicken and rice dishes, below), and results in surprisingly pleasing combinations. Vinegar is a common ingredient, as well.

MapThings we learned about The Philippines:

  • Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen.
  • Filipinos traditionally eat three main meals a day: agahan (breakfast), tanghalían (lunch), and hapunan (dinner) plus an afternoon snack called meriénda.
  • Food tends to be served all at once and not in courses.
  • Unlike many of their Asian counterparts Filipinos do not eat with chopsticks. Due to Western influence, food is often eaten using flatware—forks, & knives.

8

After much deliberation, we settled on Filipino Adobo Chicken, Biko (sweet coconut rice), and Ginisang Sitaw (savory green beans) for dinner. Let me tell you, it was a HUGE hit!

Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage.

Chicken Adobo Recipe

PREP TIME : 15 minutes (+ 8 hours to marinade)
TOTAL TIME : 60 minutes

2 lbs bone-in chicken thighs
3 dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
1/4 cup cooking oil
1/2 tablespoon white sugar
salt and whole peppercorn

Filipino Adobo Chicken Recipe

In a large container, combine the soy sauce and garlic then marinade the chicken for 5-8 hours

Place the cooking oil in a pan over medium-high heat. When the oil is hot enough, add the marinated chicken (drained), and cook it on all the sides for about 5 minutes, until nicely browned.

Pour-in the remaining marinade, add water, and bring to a boil

Add the bay leaves and peppercorns, and simmer until the chicken is tender (about 30 minutes). Add the vinegar, stir, and cook for 10 minutes. Add the sugar and salt. De-bone and chop the chicken (optional).

Stir and serve.

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Biko

PREP TIME : 5 minutes TOTAL TIME : 45 minutes

  • 2 cups sticky rice
  • 2 cups water
  • 2 cups coconut milk
  • 2 cups brown sugar

Wash the rice, set in a pot and add the water. Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice (it should be a little under-cooked). In another pan over medium heat, dissolve the brown sugar in the coconut milk.

Filipino Biko Recipe

Let it simmer until thick, then add the cooked rice and mix until it all reaches a very thick consistency.

Filipino Biko Recipe

Spread the sticky sweet rice and flatten evenly. Keep warm in a low oven until ready to serve. Cut in squares and serve.

Filipino Biko Recipe

Ginisang Sitaw RecipeGinisang Sitaw Recipe

PREP TIME : 5 minutes TOTAL TIME : 30 minutes

  • 1 bunch string beans; trimmed
  • 1 medium tomato, cubed
  • 1 medium onion, sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon fish sauce
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil

Heat the oil in a pan and sauté the garlic, onion, and tomato. Add the fish sauce, sprinkle the ground black pepper, and stir.

Add the string beans and stir gently. Cover and cook on medium-low for 10 minutes.

Stir to distribute the ingredients, and serve.

Ginisang Sitaw Recipe

 

12/26/15
A MY KITCHEN student, learning basic knife skills.

How to use a kitchen knife, and keep your fingers intact

A MY KITCHEN student, learning basic knife skills.

A MY KITCHEN student, learning basic knife skills.


 

Got knives for Christmas?

Here’s a quick video I did with our friend Kaley Perkins, that covers a couple of the basic knife-handling skills that we teach the kids in our MY KITCHEN Outreach Program

Stay safe out there! 😉

Chef Perry
joinmykitchen.com

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

12/24/15

MY KITCHEN Outreach’s “ONE in 5″ Campaign

1in5LOGOAsking for your help with something that really means a lot.

MY KITCHEN Outreach* is getting sponsored by CustomInk on Pear and the more people who join in the more funding we’ll receive – it’s FREE and only takes a sec!

“ONE in 5” refers to the current US statistics that nearly 16 million children (1 in five kids) live in a “food-insecure” household.  

This means they lack the means to get enough nutritious food on a regular basis and struggle with hunger at some time during the year as a result.

Our “ONE in 5” campaign is specifically to raise funds for the purchase and maintenance of a professional food truck to expand our current abilities to feed kids, and volunteer in local summer meal programs for children who are out of school, and unable to get at least one meal a day there.

MY KITCHEN Class

If the future there will be opportunities to give directly, as well as purchase some super-cool t-shirts, hoodies, etc., to help support us, but for now all we need is this…

Our brand new “ONE in 5 Campaign” is working to raise $200 towards designing our Custom Apparel from CustomInk on Pear.  The more people who join in, the more we can raise. Its completely free and will make a huge difference for our group…just click on the link above to get started!

Thank you!

Chef Perry

*MY KITCHEN Outreach Program is a hands-on learning program; a series of free basic nutrition, planning, shopping, and cooking classes for at-risk youth and families, as well as an outreach to provide healthy meals for kids in low-income, food insecure situations.
12/23/15
Grilled Sweet Potatoes

Best Holiday Veggies on the Grill

 Grilled Sweet PotatoesGrilled Sweet Potatoes with Caramel Adobo Sauce

  • 2 lbs. medium sweet potatoes, scrubbed
  • 2 tbsp. vegetable oil, plus more for oiling the grill

Sauce:

  • 1/2 tsp. salt
  • 4 oz. butter, softened
  • 1 c. light packed brown sugar
  • 2 tbsp. (to taste) chipotles in adobo sauce
  • 2 tbsp. water

Bring the sweet potatoes to a boil in a large pot of heavily salted water. Reduce the heat to medium and simmer until a toothpick can easily be inserted into each potato, about 25 minutes.

Drain the sweet potatoes and let cool slightly, about 10 minutes. Transfer to a large plate and arrange in a single layer. Refrigerate until cool, at least 1 hour.

Meanwhile, combine sauce ingredients (only use the sauce from the chipotles, not the peppers themselves) in a small pot and bring to a slow simmer, stirring constantly.

Cook until slightly reduced and thickened, about 5 minutes. Remove from heat, and keep warm.

Once the sweet potatoes are cool, pre-heat your grill to medium high (375°F) and oil the grates.

Halve the sweet potatoes lengthwise. Cut the halves lengthwise into 3/4-inch-thick wedges and place in a single layer on a baking sheet.

Place the sweet potato wedges on the grill in a single layer, cover, and cook until grill marks appear, 2 to 3 minutes. Flip the wedges to the other cut side, and repeat.

Transfer grilled sweet potato wedges to a platter, and drizzle with Caramel Adobo Sauce.

Serve immediately.

Serves 4-6

Grilling Asparagus

Simple Grilled Asparagus

3 pound fresh asparagus, trimmed and peeled
12 tablespoons olive oil
6 tablespoons fresh lemon juice
3 teaspoon salt

Place asparagus on a plate. Drizzle oil and lemon juice over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.

Grill asparagus for 5 minutes on pre-heated grill racks. Each minute or so, roll each spear 1/4 turn.

Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.

Remove from grill and serve immediately.

Okay, I’ll meet you halfway… here’s one of my favorite holiday side dishes that require minimum time outdoors, while still bringing tons of great grill flavor to the party!

Balsamic Cranberry Brussels Sprouts

Balsamic Cranberry Brussels Sprouts

I tested this recipes on some friends recently, one of whom informed me that while she despised Brussels sprouts, she would “try one” for me. She made a point of telling me, after dinner, that she had gone back for seconds. If you know folks who’ve never met a Brussels spout they loved… this is a good one to introduce them to!

  • 1 lb. Brussels sprouts*
  • 32 oz. chicken broth
  • Salt and pepper
  • 15 oz. jellied cranberry sauce
  • 1/2 c. balsamic vinegar
  • 1/2 c. sugar
  • 4 skewers, soaked
* For even cooking, try to pick Brussels sprouts of a uniform in size and shape

 

Meanwhile, bring the chicken broth to simmer in a stock pot. Cut off the stem end of the Brussels sprouts and remove any off-color outer leaves.

Best Brussels Sprouts Recipe

Add the Brussels sprouts to the chicken stock, return to a simmer (if necessary, add water until sprouts are just covered), and cook 8 to 10 minutes, stirring often, until they are still firm, but you can poke a skewer through them.

Drain and allow the sprouts to cool until you can handle them. Skewer 6 to 8 sprouts onto each skewer, and brush with reduction sauce.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

Place the skewers onto the grill over medium heat. Cover and cook for 2 to 3 minutes. Turn the skewers over and continue to cook for another 2 minutes.

Serve as is or for an extra punch of flavor, remove the sprouts from the skewers, plate, and drizzle with remaining reduction sauce.

Serves 4

12/22/15

My Darlin’s Mint Oreo Truffles

Reindeer Noses ~ Mint Oreo Truffle recipe

Reindeer Noses – So easy, so awesome!

This is one of those great recipes that is fancy enough to impress, but so simple to make that you can whip them up anytime. (Seriously, they’re that easy!)

My beloved, who insists she can’t cook (I think she’s playin’ me) makes these for us every once and a while, and it’s always a test of will-power to see in they’ll actually last until dessert!

The recipe is completely adaptable. There are multiple flavors of Oreos you could try besides the mint, as well as lots of coatings (white chocolate, butterscotch, dark chocolate, and peanut butter chips all come to mind…)

Mint Chocolate Oreo Truffles
Yield: About 40 truffles

1 lb Oreo cookies, I used Mint flavor here.
8 oz cream cheese (room temp)
1⁄2 tsp. vanilla extract
1 lb milk chocolate
1 1⁄2 lb milk chocolate melting wafers

Powder the Oreos, a handful at a time, in your food processor, then add cream cheese (softened) and vanilla extract and process until completely mixed (no steaks of the cream cheese).

Reindeer Noses Mint Oreo Truffles recipe

Roll, 2 tsp. at a time, into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

Reindeer Noses Mint Oreo Truffles recipe

Line a couple of cookie sheets with wax paper. In double-boiler, melt the chocolate or (if included) follow the microwave directions on the bag.

One at a time, dip Oreo balls into melted chocolate with a slotted spoon, or if your tough, use your fingers, rolling to coat thoroughly.

Reindeer Noses Mint Oreo Truffles recipe

Lift each out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet, and allow to cool.

Store in airtight container, in refrigerator, at least one hour, before serving (yeah, right!)

Optional: If you want to skip the “hassle” of melting the chocolate, your can take the Oreo balls, and roll in in your favorite topping…chopped nuts, chocolate sprinkles, cocoa powder, chocolate shavings, etc., etc…

Enjoy!

Chef Perry

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

12/19/15
Ham Stuff Pork Chops with Garlic Mashed Potatoes

This week’s dinner plans are out!


Hey everyone,

Check your inboxes, because this week’s MY KITCHEN Newsletter just went out, with your link and password to delicious dinner recipes for every night of the week, and your itemized grocery shopping list!

My favorite from this week’s menus: Ham Stuffed Pork Chops with Garlic-Mashed Potatoes!

Also featured in this week’s plan is our Ultimate Christmas Dinner menu, with chef-tested recipes for Salt-Brined Roast Turkey, Garlic Mushroom Stuffing, Garlic Mashed Potatoes, Giblet Gravy, Cranberry BBQ Sauce, Simple Grilled Asparagus, Feather Rolls, and Pumpkin Praline Pie!

Enjoy!

Chef Perry

Ham Stuff Pork Chops with Garlic Mashed Potatoes

Ham Stuffed Pork Chops with Garlic-Mashed Potatoes

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

12/18/15
Ultimate Christmas Dinner Recipes

Ultimate Christmas Feast

Ultimate Christmas Dinner Recipes

Merry Christmas everybody!

My favorite part about preparing this menu (besides the gut-busting feast that follows) is the memories it brings back. This was Christmas at my house every year growing up.

  • Salt Brined Roast Turkey
  •  Garlic Mushroom Stuffing Garlic
  • Mashed Potatoes
  •  Giblet Gravy
  •  Cranberry BBQ Sauce
  •  Simple Grilled Asparagus
  •  Feather Rolls
  •  Pumpkin Praline Pie

Just a note…I will never…I mean never…roast another chicken or turkey without brining it first! The differences in the flavor, the tenderness, and the juiciness of the meat are indescribable.

Recipes

The best brined turkey recipe

 

The Perfect 90 Minute Roast Turkey

(Oh, and want to have this beautiful bird cooked and ready for the table in less than 2 hours? Check out our video post: “Perfect Roast Turkey in 90 Minutes!“)

  • 1 (14 to 16 pound) frozen young turkey For the brine:
  •  1 cup kosher salt
  •  1 cup of honey
  •  1 quart turkey stock
  •  1 quart boiling water
  •  2 tablespoon black pepper
  •  1 1/2 teaspoons chopped candied ginger
  •  1 gallon heavily iced water

 For the aromatics:

  •  1 red apple, sliced
  •  2 med pears, sliced
  •  1 onion, sliced
  •  1 cinnamon stick
  •  1 cup water
  •  4 sprigs rosemary
  •  6 leaves sage
  •  Canola oil

 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.


Combine the stock, water, salt, honey, peppercorns, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil.

Remove the brine from the heat, cool to room temperature, and refrigerate.

How to brine a turkeyEarly on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine.

If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack, breast up, inside a half sheet pan and pat dry with paper towels.

Combine the apple, pears, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey, breast up, on lowest level of the oven at 500 degrees F for 30 minutes, watching closely as it browns. Flip and insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F.

A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.

Let the turkey rest, loosely covered with foil for 20-30 minutes before carving.

Serve with cranberry bbq sauce on the side (optional).

 

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids through our MY KITCHEN Program!

 

https://burninlovebbq.files.wordpress.com/2010/12/img_4443.jpg

 

Perry’s Garlic Mushroom Stuffing
2 pkg Unseasoned Stuffing Mix, 13 oz each
2 cubes sweet cream butter
2 large onion, coarsely chopped
4 stalks celery, coarsely chopped
4 cups mushrooms, thick-sliced
4 cups turkey stock
2 cups cooked turkey and giblets, shredded
2 teaspoons rubbed sage
2 tablespoons fresh garlic, minced
pepper to taste

Generously butter a disposable turkey roasting pan

Melt 1 cube of the butter in a medium frying pan over medium heat. Stir in the onion and celery and saute 5 minutes, add mushrooms and garlic, and cook another 5 minutes, until soft. Remove from heat and drain. Mix in the pepper, sage, and shredded meat* Don’t add salt – the brined stock will make it salty enough.

Place the crumbs in a large bowl, add meat and veggie mixture and mix well. Stir in turkey stock* 1/4 cup at a time. The mixture should be moist, but not mushy.

Press the mixture into the roasting, reserving 1/4 cup for gravy. Dot the top with remaining butter, and cover with foil.

*Stock and meat: I usually buy a half-dozen extra turkey thighs, and brine them with the turkey. Rinse and place in a stock pot with the giblets and neck from the turkeys. Cover with cold water (about 6 cups) and bring to a simmer, covered. Simmer 2-3 hours, adding water as necessary to maintain 8 cups of liquid.

Remove meat, cool, and shred, disposing of any bones. Don’t add salt – brining will make it salty enough. Allow liquid to cool then separate the fat from the broth. Use half of each for the stuffing, and the remainder for the Giblet Gravy.

 

Vickie’s Favorite Garlic Mashed Potatoes
7 pounds russet potatoes
4 tablespoons fine sea salt
32 fluid ounces (4 cups) half-and-half
32 fluid ounces (4 cups) low-sodium chicken broth
1 cube sweet cream butter, melted
12 cloves garlic, crushed
12 ounces grated Asiago cheese

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, and cover with milk and broth (add more of each, in equal amounts to cover, if necessary.) Bring to a boil over medium-high heat and then reduce heat to maintain a simmer. Cook until potatoes fall apart when poked with a fork.

Heat the butter and the garlic in a small saucepan over medium heat.. Remove from heat and set aside.

Remove the potatoes from the heat and drain off extra fluid, reserving. Mash and add the garlic-butter mixture and asiago cheese, add reserved fluid, as needed, to reach desired consistency.

Let stand for 5 minutes so that mixture thickens and then serve with Giblet Gravy.

Giblet GravyGrandpa Frank’s Giblet Gravy
Giblets/reserved meat from turkey, cooked
4 cups turkey stock
2 teaspoons poultry seasoning
2 heaping tablespoons reserved uncooked stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
Freshly ground pepper

Using a sauce-pot, bring the stock to a boil. Add the shredded meat and giblets, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes.

Add pepper, to taste.

Cranberry Barbeque Sauce
1 Can Cranberry Sauce (jellied).
1/4 Cup Brown Sugar
1/2 Jalapeño, seeded, rinsed, and finely diced
1/4 Cup Orange Juice
1/4 Cup Ketchup
1/4 Cup Apple Cider Vinegar
1 Tsp Yellow Mustard

Empty cranberry sauce into 2 quart saucepan, whisk, add the remaining ingredients, whisk again, and cook, over medium heat, until simmering.

Cook until the mixture is thick like barbecue sauce.

Grilled-Asparagus

Simple Grilled Asparagus
3 pound fresh asparagus, trimmed and peeled
12 tablespoons olive oil
6 tablespoons fresh lemon juice
3 teaspoon salt

Place asparagus on a plate. Drizzle oil and lemon juice over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.

Grill asparagus for 5 minutes over hot coals or on your gas grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.

Remove from grill and serve immediately.

Feather Rolls
2 tablespoon active dry yeast
4 1/2 cups warm water (110° to 115°)
2/3 cup sugar
2/3 cup shortening
1/2 cup powdered nondairy creamer
4 1/2 teaspoons salt
12 to 14 cups bread flour

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 12-15 minutes (while pies are finishing) or until lightly browned. Remove from pans to wire racks. Yield: 4 dozen.

Pumpkin Praline Pie
3 cups pumpkin puree
8 eggs
1/2 cup sugar
2 tablespoon cornstarch
2 tablespoon pumpkin pie spice
3 cups evaporated milk
2 prepared 10-inch pie crust (uncooked)
1 cup firmly packed light brown sugar
1 cup flour
1/2 cup firm butter
1 cup chopped pecans

In a large bowl, beat together the pumpkin puree, eggs, sugar, cornstarch, spice, and evaporated milk until well combined.

Divide the pumpkin mixture between the pie crusts. In a medium bowl, use a fork to combine the brown sugar, flour, and butter until it resembles coarse crumbs. Stir in pecans and sprinkle on top of the pies.

Bake in an oven preheated to 400 degrees for 10 minutes, then reduce the oven heat to 350 degrees and bake an additional 40-45 minutes, until all but the very center of the pies are set. Remove and let cool before serving with fresh whipped cream.

12/15/15
Bacon Chicken Pasta Bake

Garlic Chicken Bacon Bake

Bacon Chicken Pasta Bake

So, speaking of the best comfort foods ever (we were speaking of that, right…?)

This was one of those, “What do I have in the fridge?” nights. I was hankerin’ for 40-Clove Garlic Chicken, but didn’t have a whole roaster. I did, however, have some boneless, skinless, chicken breasts, and here’s what happened…

Garlic Chicken Bacon Bake
3 large garlic cloves
1 teaspoon dried basil
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 boneless/skinless chicken breast halves (2lb total)
6 slices of thick sliced bacon
Sea salt & pepper to taste

Preheat oven to 500°F with rack in upper third.

Dice bacon and pan-dry until crisp.

Chicken Bacon Bake

Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Cover a 9×9 baking dish with foil, and spray with Pam. Place a layer of chicken breast in the bottom and spread 1/2 teaspoon garlic mixture over each. Add a second layer of chicken, and top with remaining garlic mixture. Sprinkle the final layer with bacon.

Cover with foil and bake until just cooked through, about 20 to 25 minutes. Uncover, switch the oven to broil, and brown 3-5 minutes until bacon begins to crisp.

NOTE: I was in a hurry and didn’t brine these chicken breasts for 2-3 hours in advance, but it could have only make the dish better. If brining, omit the salt from the rest of the recipe.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

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12/14/15
Simple Sausage Gravy Video Recipe

National Biscuits & Gravy Day!

Simple Sausage Gravy Video Recipe

5 ingredient Sausage Gravy!


 

That’s right…today is “National Biscuits & Gravy Day!”

One of my all-time favorite breakfast dishes, biscuits and gravy, especially homemade sausage gravy is crazy easy to make from scratch, and SO much tastier than anything you’re going to find in a bottle or can!

Sausage Gravy Recipe

Sometimes we make a LOT of Sausage Gravy

In fact, it’s so easy that I put together a quick video to show you, step-by-step, how simple this 5-ingredient dish really is!

As for the biscuits, no one does it better than Jeff Smith…the Frugal Gourmet!

Best biscuit recipe

Best biscuit recipe

Here’s Jeff’s famous 3-part video series from YouTube, on Sourdough Bread & Biscuit Making.

Part 1

Part 2

Part 3

 

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.