Parties have been coming at me full force these days (wedding, Thanksgiving, Christmas, and a surprise birthday party compliments of The Main Squeeze and Katherine), so I've made a vow to be more proactive ... and be the one talking about and planning parties, therefore righting the universe back where it belongs. St. Patty's Day is next and I do love me some Irish partyin', Me Prince/ss, so I've come up with pure gold for you to get you started on your St. P's Par-tay.
If you're going all formal, start with the invitation. But seriously, how serious can you take a St. Patrick's Day party? It's all about green and beer - that's not a slight in any way, just the part that needs to be embraced. So, how about making new beer labels that you put on a beer bottle and deliver (cold, of course) to your intended guests. How fun is that?! Variations on this idea are handing out beer mugs with info inside (and bring the mug to the party to fill with green beer! You can find inexpensive mugs or frosted mugs at K-Mart) or shot glasses. Evites are my latest preferred mode of inviting folks and they have great Irish themes (http://www.evite.com/).
For decorations, you really don't have to do terribly much as your guests will be drinking and eventually won't care or remember what your decorations were. I suggest green and white balloons and fresh clover (available at supermarkets). I have noticed at the Dollar Store while picking up items for a child's school project that there are tons of things, including large felt Leprechaun hats in assorted varieties. If you want to get a little fancier, I suggest decorating with fresh flowers such as daisies, Bells of Ireland, Emerald Roses, white tulips, or white daffodils. Very shi-shi!
Your soon-to-be -intoxicated bunch need some sustenance, because as much as some people would like to think, you really can't live on beer alone (at least after college). I suggest nibbles and a meal to off-set the alcohol absorption. Start with green M&M's (won't you be the talk?!), guacamole, sugar cookies complete with green food coloring, and cupcakes with green and white icing.
Yet, we professionals realize that finger foods/ bar food doesn't do nearly as much as pure MEAT to absorb alcohol. To that end, I suggest a slow-cooked meat item you and your guests will adore. Please note this is NOT a last minute throw together as the meat must cook forever (but it is TOTALLY WORTH IT!).
Corned Beef and Cabbage
6 carrots, sliced (or baby carrots, but please use more than 6)
2 onions, chopped
2-3 lbs. corned beef brisket with seasoning
2 garlic cloves, minced (reduce if there is a lot of garlic in the seasoning pack that usually comes with the c.b. brisket)
a can of beer (See, your theme is in the meat!)
2 Tbsp. yellow mustard (you can use brown mustard, but it could compete with the seasonings that accompany the meat)
1/4 C. brown sugar
1 C. chicken stock
8 wedges of cabbage
Layer the veggies in the bottom of a 4-6 quart crock pot. Rinse the brisket under cold water. Dry with paper towels. Place meat in crock pot and cover with seasoning. Pour beer over, followed by a good mustard coating. In a separate bowl, combine brown sugar and water; then pour it over the brisket. Cover and cook on low for 11-12 hours. Remove meat and wrap in aluminum foil to keep it warm. Add cabbage wedges to the liquid and cook for about 30 minutes.
I suggest serving potatoes and apples as side dishes. Oh, and salad makes a great green side dish as well!
Besides your green and white frosted cupcakes, for the occasion of St. Patrick's Day, I suggest having a luscious dessert beverage .... Irish Cream, but of course!
1 C. light cream
1 14 oz. can Eagle Brand Sweetened Condensed Milk
1 2/3 C Irish Whiskey
1 tsp. Instant coffee (!)
2 Tbsp. Hershey's chocolate syrup
1 tsp. vanilla extract
1 tsp. almond extract
Combine all ingredients in a blender on high for about 30 seconds. Bottle and refrigerate. This will keep for a few months ... like it will last that long!
Busy Pumpkin, please note that these two centerpieces of your party use only two appliances/pots for cooking. Love that the clean up is minimal!
Your guests will think they've been transported to Glocca Mora after this scrumptious party and feast!
Wishing you much luck, my little Clover!
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Wednesday, March 4, 2009
Tuesday, September 23, 2008
I'm just moosin' with ya
In the case that moose suddenly becomes a trendy meat item what with the intrigue from Sarah Palin, I serve up some solutions that hopefully will put you on the cutting edge of cuisine. Again, should this take off across the nation like her unprezidented (tee, hee) stardom has.
Of course, moose don't roam around Alabama, which is good because some places have their hands full with deer. You may be relieved to know that your favorite venison dish can be prepared with moose meat as a substitute. In case you don't have venison recipes, I offer some moose meat recipes for your digestion.
Moose Stroganoff
1 1/2 lbs moose sirloin steak (cut in 1/2" strips) 3 tablespoons oil
1/2 cup flour, plus 2 tablespoons flour 1tbsp Worcestershire sauce
1 teaspoon salt 1 cup beef broth
1/2 lb mushrooms, chopped 1 cup sour cream
2 small onions, chopped 1 clove garlic
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in oil for 5 minutes. Add meat and brown. Remove meat, mushrooms and onions from pan. Add remaining flour to drippings in pan. Add Worcestershire and broth. Cook until thickened. Add sour cream. Heat until gravy simmers. Add cooked moose and vegetables and reheat. Serve over noodles or rice.
I'm starting to crave a Nordic vacation after reading that one. Let's head south and warm up. 'Cause nothing says "authentic moose recipe" quite like ........
Mexican Moose Casserole
1 1/2 lbs. ground moose 1/2 Cup water
1 pkg. soft tortillas 1/2 Cup mushrooms
1 (10 oz.) can enchilada sauce 1/4 Cup sliced black olives
1 can tomatoes 1/2 lb. grated cheddar cheese
Brown meat and spread evenly in bottom of baking dish. Tear up tortillas and place over meat. Pour enchilada sauce, tomatoes and soup over tortillas in layers. Sprinkle cheese on top and refrigerate overnight. Bake 45 minutes at 300 degrees, covered. Remove and brown.
These don't do it for you??? Relax, Poodle. You can also use your favorite meatloaf recipe featuring your fresh ground moose or use ground moose as the twist on your next hamburger.
Off to pick up my new eyeglasses.
Of course, moose don't roam around Alabama, which is good because some places have their hands full with deer. You may be relieved to know that your favorite venison dish can be prepared with moose meat as a substitute. In case you don't have venison recipes, I offer some moose meat recipes for your digestion.
Moose Stroganoff
1 1/2 lbs moose sirloin steak (cut in 1/2" strips) 3 tablespoons oil
1/2 cup flour, plus 2 tablespoons flour 1tbsp Worcestershire sauce
1 teaspoon salt 1 cup beef broth
1/2 lb mushrooms, chopped 1 cup sour cream
2 small onions, chopped 1 clove garlic
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in oil for 5 minutes. Add meat and brown. Remove meat, mushrooms and onions from pan. Add remaining flour to drippings in pan. Add Worcestershire and broth. Cook until thickened. Add sour cream. Heat until gravy simmers. Add cooked moose and vegetables and reheat. Serve over noodles or rice.
I'm starting to crave a Nordic vacation after reading that one. Let's head south and warm up. 'Cause nothing says "authentic moose recipe" quite like ........
Mexican Moose Casserole
1 1/2 lbs. ground moose 1/2 Cup water
1 pkg. soft tortillas 1/2 Cup mushrooms
1 (10 oz.) can enchilada sauce 1/4 Cup sliced black olives
1 can tomatoes 1/2 lb. grated cheddar cheese
Brown meat and spread evenly in bottom of baking dish. Tear up tortillas and place over meat. Pour enchilada sauce, tomatoes and soup over tortillas in layers. Sprinkle cheese on top and refrigerate overnight. Bake 45 minutes at 300 degrees, covered. Remove and brown.
These don't do it for you??? Relax, Poodle. You can also use your favorite meatloaf recipe featuring your fresh ground moose or use ground moose as the twist on your next hamburger.
Off to pick up my new eyeglasses.
Tuesday, September 9, 2008
My New Favorite Grill Item
Cupcake, you know how I love all things grilling. Well, I've run across this amazing gadget that is simply a must-have item. And the price is beyond excellent. Williams Sonoma (don't you just Love that store?!) has come out with a mesh pan, like the ones used in the Basque region. You remember, that tiny, tiny area between Spain and France. They're really nationalistic and don't want to belong to either of those countries. Anyway, one of the great things they've added to cuisine is cooking in innovative cookware over the grill. (Photo source: williams-sonoma.com)When one grills in a mesh pan, several amazing benefits spring to mind:
1. No more sticking to the grill with that fun, fun subsequent scrubbing and burning off stuck-on food.
2. You can soak the mesh pan in a wonderful device known as your kitchen sink to get it really clean
3. The mesh pan allows the food to cook without adding oil to the veggies, which is important to those of us watching our fat intake and who have been advised not to hand-pour olive oil while cooking (yes, this from my Italian-origin trainer -- more on that sacrilege another day, Poodle).
4. If you use chips in your fire to enhance the flavor, your veggies really absorb it better in the grill pan
5. You can slice up the items in your grill pan smaller than you'd be able to do otherwise on your grill
Check it out on http://www.williams-sonoma.com/. Let me know what you think.
Oh! And sorry for the absence. I'm cooking up something else and will reveal it soon enough, but it's taking up a lot of my time right now. Miss you, Strudel!
Sunday, June 29, 2008
Grill Grabbers for July 4th
July 4th is Friday. Wondering what to prepare for an entertaining and delicious summer side? I suggest two foods that you may not think to throw on Barbie that make a wonderful summer splash and are are SO EASY to draw rave reviews.
Grilled Corn on the Cob
Despite the convenience and fast turn around of my dad's preferred corn-cooking method, the microwave, I like to grill corn. It's easy and fun to do. Fire Barbie to high and pull back the leaves to make handles. I like to tie the leaves with butcher's string or in a pinch, dental floss. Remove the silk, of course. You can throw the corn on to the grill like this, no problem-0. But I like to brush on quasi-melted butter infused with minced garlic and chopped cilantro or basil. It's just a little fancier with that little flair. Brush, cook, and rotate for about 10 minutes or so depending on the size of the corn. A trick is to keep the leaves from the flame. Once your corn is grilled, you can eat with the handy handles still tied up OR you can break the cob in half and slice off the kernels to use in a salsa or salad.
Grilled Peaches
Don't forget to grill fruit for an outstanding ovation, Mon Chef! My boys' current fave is grilled peaches. It tastes like peach pie with out the crust. They can't believe that I serve them this sweet-tasting delicacy with their meal and don't save it for dessert. You can do either one and you'll score major points with kids and grown-ups alike! Simply cut the peach into halves and remove the seed. I say "simply" because most people can do this without difficulty. However, I encountered peaches last Sunday that weren't exactly the ripest; I just couldn't get them sliced into halves very well. OK, I butchered them. Sigh, "Slaughtered" is more appropriate. Skewers saved the day! Either way, grill the peaches until you get those nifty grill marks on them (shorter cooking time for the sliced-to-bits variety than the perfectly sliced halves).
Serving options are abundant for grilled peaches. Most of the time, I serve them as a side because I'm time-crunched with STARVING children who currently are eating me out of house and home due to full-blast summer activities. Other suggestions I highly recommend include:
~ Serving for dessert with a scoop of ice cream on top of a grilled half OR a butchered peach as topping on the scoop of ice cream. Either choice makes a pretty and unexpected presentation.
~ Chop up the slaughtered grilled peach even further and make a salsa with your grilled corn to put on top of grilled fish. Add diced avocado, mango, and papaya mixed with a little lemon juice, garlic, and chopped cilantro and your fruit chutney with corn makes a colorful and delicious topping to please the eye and stomach.
Any grilled fruit or veggie you'd like to suggest? I'd love to hear about it, so post your fave by clicking that envelope picture below to the right. Happy Independence Day, Divas and Dudes!
Grilled Corn on the Cob
Despite the convenience and fast turn around of my dad's preferred corn-cooking method, the microwave, I like to grill corn. It's easy and fun to do. Fire Barbie to high and pull back the leaves to make handles. I like to tie the leaves with butcher's string or in a pinch, dental floss. Remove the silk, of course. You can throw the corn on to the grill like this, no problem-0. But I like to brush on quasi-melted butter infused with minced garlic and chopped cilantro or basil. It's just a little fancier with that little flair. Brush, cook, and rotate for about 10 minutes or so depending on the size of the corn. A trick is to keep the leaves from the flame. Once your corn is grilled, you can eat with the handy handles still tied up OR you can break the cob in half and slice off the kernels to use in a salsa or salad.
Grilled Peaches
Don't forget to grill fruit for an outstanding ovation, Mon Chef! My boys' current fave is grilled peaches. It tastes like peach pie with out the crust. They can't believe that I serve them this sweet-tasting delicacy with their meal and don't save it for dessert. You can do either one and you'll score major points with kids and grown-ups alike! Simply cut the peach into halves and remove the seed. I say "simply" because most people can do this without difficulty. However, I encountered peaches last Sunday that weren't exactly the ripest; I just couldn't get them sliced into halves very well. OK, I butchered them. Sigh, "Slaughtered" is more appropriate. Skewers saved the day! Either way, grill the peaches until you get those nifty grill marks on them (shorter cooking time for the sliced-to-bits variety than the perfectly sliced halves).
Serving options are abundant for grilled peaches. Most of the time, I serve them as a side because I'm time-crunched with STARVING children who currently are eating me out of house and home due to full-blast summer activities. Other suggestions I highly recommend include:
~ Serving for dessert with a scoop of ice cream on top of a grilled half OR a butchered peach as topping on the scoop of ice cream. Either choice makes a pretty and unexpected presentation.
~ Chop up the slaughtered grilled peach even further and make a salsa with your grilled corn to put on top of grilled fish. Add diced avocado, mango, and papaya mixed with a little lemon juice, garlic, and chopped cilantro and your fruit chutney with corn makes a colorful and delicious topping to please the eye and stomach.
Any grilled fruit or veggie you'd like to suggest? I'd love to hear about it, so post your fave by clicking that envelope picture below to the right. Happy Independence Day, Divas and Dudes!
Thursday, January 3, 2008
Fridge Fritz Factoids
A diva never knows what she'll return home to after an effortless get-away. This time, it was a dead 'fridge-freezer. I walked in and thought Tony the Terminex guy couldn't have just left. But that's precisely what it smelled like, but worse.
The Main Squeeze sprang into action after I got SO ticked with Sears Customer Service/Repairs (10 days to come out to fix the dad-gum appliance, my @$$). He found Mr. Appliance. LOVE THEM!!!! They showed up to the Diva Digs in under 2 hours of the call. Mr. Appliance, who's son we hope will get into Georgia Tech in the Fall (cross your fingers), fixed the blown gizmo and didn't charge the service call in addition to the repair cost. Saved me $60 (even better than the $95 Sears wants to charge to show up and ring your doorbell).
While that's all well and wonderful, he spent 10 minutes on a tour of my kitchen giving me tips, which I'll pass along to you, 'cause they're splendid.
1. Get Jet Dry for your dishwasher and use it. Especially due to the drought, which is kicking up more mineral deposits than usual in our diminishing water sources, drains and small holes are getting clogged with minerals. Jet Dry helps break them down and keep the clogs from forming. Just saved you a big repair-a-clog bill there.
2. On several oven models, it is not a good idea to use the Self Clean feature. According to Mr. Appliance, he has yet to make a service call due to Easy Off. He has seen melted/cracked glass on the window, melted stove wire casings, and other catastrophes due to the temperature of the automatic self clean reaching more than 1,400 DEGREES. So, use Easy Off.
3. When you lift the stove lid to clean the area between the drip pans and the top of your oven, do not set a bowl of water there. This had, frankly, never occurred to me- I just use a sponge or Chlorox wipes. Mr. Appliance told me that he has seen the entire stove shorted out due to the bowl of water spilling. Stick with the wipes, Princess.
Mr. Appliance fixes everything except microwaves and TVs, which I'm told you should just replace because it will be less expensive.
Off to get those Cholorx wipes to clean out the fridge and freezer and then re-load all the stuff from my garage fridge and coolers. Toodles!
The Main Squeeze sprang into action after I got SO ticked with Sears Customer Service/Repairs (10 days to come out to fix the dad-gum appliance, my @$$). He found Mr. Appliance. LOVE THEM!!!! They showed up to the Diva Digs in under 2 hours of the call. Mr. Appliance, who's son we hope will get into Georgia Tech in the Fall (cross your fingers), fixed the blown gizmo and didn't charge the service call in addition to the repair cost. Saved me $60 (even better than the $95 Sears wants to charge to show up and ring your doorbell).
While that's all well and wonderful, he spent 10 minutes on a tour of my kitchen giving me tips, which I'll pass along to you, 'cause they're splendid.
1. Get Jet Dry for your dishwasher and use it. Especially due to the drought, which is kicking up more mineral deposits than usual in our diminishing water sources, drains and small holes are getting clogged with minerals. Jet Dry helps break them down and keep the clogs from forming. Just saved you a big repair-a-clog bill there.
2. On several oven models, it is not a good idea to use the Self Clean feature. According to Mr. Appliance, he has yet to make a service call due to Easy Off. He has seen melted/cracked glass on the window, melted stove wire casings, and other catastrophes due to the temperature of the automatic self clean reaching more than 1,400 DEGREES. So, use Easy Off.
3. When you lift the stove lid to clean the area between the drip pans and the top of your oven, do not set a bowl of water there. This had, frankly, never occurred to me- I just use a sponge or Chlorox wipes. Mr. Appliance told me that he has seen the entire stove shorted out due to the bowl of water spilling. Stick with the wipes, Princess.
Mr. Appliance fixes everything except microwaves and TVs, which I'm told you should just replace because it will be less expensive.
Off to get those Cholorx wipes to clean out the fridge and freezer and then re-load all the stuff from my garage fridge and coolers. Toodles!
Thursday, December 6, 2007
Gingerbread Cookies
Wonderful aromas from the kitchen are a great childhood memory of Christmas. You know Santa is on his way when you dress up for a Nutcracker performance and decorate gingerbread cookies. This is an old family recipe served up for you Divine Divas. Mmmm! I can almost smell the baking gingerbread. Ooh! Do I hear sleigh bells????? I just LOVE CHRISTMAS!!!!
½ cup shortening
1 cup firmly packed brown sugar
1½ cups dark molasses
⅔ cup water
7 cups all-purpose flour
2 teaspoons baking soda
1 tsp salt
1 tsp allspice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
Preheat oven to 350. Combine shortening, sugar, and molasses. Stir in water. Combine dry ingredients and add to creamed mixture, mixing well. Chill dough.
Roll dough ¼-inch think on lightly floured board. Cut with cookie cutters - I dip them in flour each time before cutting. Place far apart on greased sheets. Bake at 350 for 10 to 12 minutes. Yield 2½ dozen.
½ cup shortening
1 cup firmly packed brown sugar
1½ cups dark molasses
⅔ cup water
7 cups all-purpose flour
2 teaspoons baking soda
1 tsp salt
1 tsp allspice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
Preheat oven to 350. Combine shortening, sugar, and molasses. Stir in water. Combine dry ingredients and add to creamed mixture, mixing well. Chill dough.
Roll dough ¼-inch think on lightly floured board. Cut with cookie cutters - I dip them in flour each time before cutting. Place far apart on greased sheets. Bake at 350 for 10 to 12 minutes. Yield 2½ dozen.
Monday, November 19, 2007
Quick Turkey Tips
If you have a frozen turkey and it’s still in the freezer, TURN YOUR CAR AROUND and pull it out of the freezer NOW!!!! And call in sick on your way back home. You have some serious work to do, but I’m here to help you out of your personal pickle with my Quick Turkey Tips.
Quick Defrost Option 1
You may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.
Cold Water Turkey Thawing Time
Turkey Weight / Hours to Allow for Thawing Turkey
8 to 12 pounds / 4 to 6 hours
12 to 16 pounds / 6 to 8 hours
16 to 20 pounds / 8 to 10 hours
20 to 24 pounds / 10 to 12 hours
What a lovely way to spend your day (and night). Enjoy this a lot if you choose this option. Wear comfortable shoes, K?!
Quick Defrost Option 2
If you’re totally crunched for time, you can, if you’re brave, put the turkey in the microwave to defrost – if it fits. Just PLEASE follow the package instructions or your bird will take to the air until it hits the 6 walls of your microwave.
For the love of Pete, DO NOT …
Leave a turkey on the counter overnight to defrost. In the time it takes the center to defrost, the surface of the turkey could become warm enough for salmonella to set in. Plus, it gives Fido/Fifi the opportunity for a very large and gross snack. [Insert horror film music here] You know I'm serious about this - I had a bad case of colitis this year (while it wasn't from turkey sitting out, I would HATE for anyone to get colitis for any reason, but especially from turkey).
What size turkey do I need to buy? Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You'll have enough for the feast and for leftovers, too.
Frugal Tip: Food stores may run specials on whole turkeys during some holiday periods. Take advantage of this and purchase 2 birds and storing one in the freezer for the next holiday event.
What's the Fastest Way to Cook Turkey? Use an oven bag (I love these things!!!!) and roast a 24-pound turkey in about 3-1/2 hours. IMPORTANT: Spray the sides of the oven bag with Pam to keep it from sticking AND brush vegetable oil on the skin of the turkey so it will turn golden brown.
Do not cook turkey all night at a low oven temperature. Cooking at low oven temperatures increases the risk of insuring a terrible 24 hours following your meal (salmonella + lots of time with the Porcelain God).
Can I Roast Turkey Ahead of Time and Reheat It Whole? Not so much, unless you want a turkey the texture of cardboard. Nice try, though. If you insist on doing this, slice the roasted turkey and place it in a foil-lined pan. Spoon chicken broth over the turkey to re-moisten it.
Can I Stuff the Turkey the Day Before? Combine only the dry ingredients the day before. If you don't have a large enough bowl, use a handy-dandy oven bag (I’m overly fond of them, you know!) to combine dry ingredients. When ready to stuff the turkey, add remaining stuffing ingredients to the oven bag and toss to mix. To bake, transfer stuffing to the cavity of the turkey or to a foil-lined pan.
Speaking of Stuffing It:Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven for cooking.
Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Do NOT overstuff the turkey – remember, it expands while cooking – and if it doesn’t cook thoroughly, it will be a Thanksgiving to forget.
Remove the stuffing from the turkey before the turkey is carved.
Other Preparation Pointers
· Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or unsalted butter and seasonings/herbs.
· Place an aluminum foil tent over the breast during the first 1 to 1-1/2 hours of cooking, then remove the foil to allow for browning.
· For easier carving, allow the turkey to stand 20 minutes once removed from the oven.
How Long Can Cooked Turkey Be Left At Room Temperature For Snacking? After cooking, remove stuffing immediately and slice turkey. Refrigerate leftovers. Never leave roasted turkey, stuffing or gravy at room temperature for more than 2 hours.
Quick Defrost Option 1
You may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.
Cold Water Turkey Thawing Time
Turkey Weight / Hours to Allow for Thawing Turkey
8 to 12 pounds / 4 to 6 hours
12 to 16 pounds / 6 to 8 hours
16 to 20 pounds / 8 to 10 hours
20 to 24 pounds / 10 to 12 hours
What a lovely way to spend your day (and night). Enjoy this a lot if you choose this option. Wear comfortable shoes, K?!
Quick Defrost Option 2
If you’re totally crunched for time, you can, if you’re brave, put the turkey in the microwave to defrost – if it fits. Just PLEASE follow the package instructions or your bird will take to the air until it hits the 6 walls of your microwave.
For the love of Pete, DO NOT …
Leave a turkey on the counter overnight to defrost. In the time it takes the center to defrost, the surface of the turkey could become warm enough for salmonella to set in. Plus, it gives Fido/Fifi the opportunity for a very large and gross snack. [Insert horror film music here] You know I'm serious about this - I had a bad case of colitis this year (while it wasn't from turkey sitting out, I would HATE for anyone to get colitis for any reason, but especially from turkey).
What size turkey do I need to buy? Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You'll have enough for the feast and for leftovers, too.
Frugal Tip: Food stores may run specials on whole turkeys during some holiday periods. Take advantage of this and purchase 2 birds and storing one in the freezer for the next holiday event.
What's the Fastest Way to Cook Turkey? Use an oven bag (I love these things!!!!) and roast a 24-pound turkey in about 3-1/2 hours. IMPORTANT: Spray the sides of the oven bag with Pam to keep it from sticking AND brush vegetable oil on the skin of the turkey so it will turn golden brown.
Do not cook turkey all night at a low oven temperature. Cooking at low oven temperatures increases the risk of insuring a terrible 24 hours following your meal (salmonella + lots of time with the Porcelain God).
Can I Roast Turkey Ahead of Time and Reheat It Whole? Not so much, unless you want a turkey the texture of cardboard. Nice try, though. If you insist on doing this, slice the roasted turkey and place it in a foil-lined pan. Spoon chicken broth over the turkey to re-moisten it.
Can I Stuff the Turkey the Day Before? Combine only the dry ingredients the day before. If you don't have a large enough bowl, use a handy-dandy oven bag (I’m overly fond of them, you know!) to combine dry ingredients. When ready to stuff the turkey, add remaining stuffing ingredients to the oven bag and toss to mix. To bake, transfer stuffing to the cavity of the turkey or to a foil-lined pan.
Speaking of Stuffing It:Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven for cooking.
Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Do NOT overstuff the turkey – remember, it expands while cooking – and if it doesn’t cook thoroughly, it will be a Thanksgiving to forget.
Remove the stuffing from the turkey before the turkey is carved.
Other Preparation Pointers
· Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or unsalted butter and seasonings/herbs.
· Place an aluminum foil tent over the breast during the first 1 to 1-1/2 hours of cooking, then remove the foil to allow for browning.
· For easier carving, allow the turkey to stand 20 minutes once removed from the oven.
How Long Can Cooked Turkey Be Left At Room Temperature For Snacking? After cooking, remove stuffing immediately and slice turkey. Refrigerate leftovers. Never leave roasted turkey, stuffing or gravy at room temperature for more than 2 hours.
Friday, November 16, 2007
For Turkey, Will Travel?
If you are a guest, here’s how to get invited back and not stuck being the host next year:
~ Arrive no earlier than the time the host has announced and no later than half an hour after the time.
~ Stay about an hour after dinner unless travel plans or sleepy children necessitate leaving earlier.
~ Bring a gift plus a bottle of wine if you're not bringing a dish or two
~ Offer to help set up for dinner and to clean afterward
~ Notify the host of any special dietary needs IN ADVANCE -- if you are a vegetarian, diabetic, or allergic to common foods. Better yet, bring a special dish yourself.
~ If you're going to a potluck Thanksgiving, bring a serving dish with your contribution. Take a page from my supper club and prepare it at home and bring any serving pieces necessary.
Write a thank you note. These people are completely exhausted after catering to you, so the least you can do is thank them in writing. Wouldn't your Mama be proud?! You know it's the right thing to do anyway.
Bon Appetit!
~ Arrive no earlier than the time the host has announced and no later than half an hour after the time.
~ Stay about an hour after dinner unless travel plans or sleepy children necessitate leaving earlier.
~ Bring a gift plus a bottle of wine if you're not bringing a dish or two
~ Offer to help set up for dinner and to clean afterward
~ Notify the host of any special dietary needs IN ADVANCE -- if you are a vegetarian, diabetic, or allergic to common foods. Better yet, bring a special dish yourself.
~ If you're going to a potluck Thanksgiving, bring a serving dish with your contribution. Take a page from my supper club and prepare it at home and bring any serving pieces necessary.
Write a thank you note. These people are completely exhausted after catering to you, so the least you can do is thank them in writing. Wouldn't your Mama be proud?! You know it's the right thing to do anyway.
Bon Appetit!
Wednesday, November 14, 2007
Dishin’ Turkey with Marjorie, The Main Dish
The big cooking day is one week away, so I'm at your service serving up tips just for you, my little Giblet! Let us give thanks that Thanksgiving is a one day feast – and won’t drag on for days like the original one did.
One Ground Rule: If you’re one of those folks who believe it’s just not Thanksgiving without Great Aunt Lulu’s famous hooch dressing and you’re going to be ticked if the idiot your brother married doesn’t include it again this year. Here's how to avoid your utter disappointment:
1) Make it yourself
2) Let the hostess know you’re bringing it (If you're not making the beloved dish yourself, proceed directly to the next step)
3) SHUT UP!
Keep focused: Thanksgiving is about families, working yourself to death, worrying in advance about other people’s behavior, and eating yourself silly.
If you are the host/ess, here are tips to keep your head above the dish-water:
~ Whenever anyone offers to help or bring a dish, say, "I’d love for you to! What do you have in mind?" If they need prodding, suggest staples like sweet potatoes, cranberry sauce, vegetables, wine, or … my favorite, squash soup. WAIT! What am I thinking? Wine IS my favorite. Though, I do love squash soup.
~ Use hollowed bread loaves for serving cheese or dips. Save your serving pieces and spare the dishwasher.
~ Before the guests arrive, sit in each chair to make sure each guest won’t whack others with elbows, or constantly kick the person across from them.
~ Include favorite kids' foods, especially those they can eat by hand (you know that louse your sister married is only a giant kid anyway!)
~ Plan at least one low-calorie dish and consider a vegetarian option.
~ Before dessert, clear the table, and fill the sink with soapy water so stuff can soak
~ When creating your shopping list, don’t forget candles, flowers, and be sure to pick up club soda for immediate spot removal
~ Save food containers and grocery bags for packing up leftovers and handing them out to guests on their way out.
~ Bake desserts and side dishes that can be refrigerated and confirm deliveries from food services or caterers.
~ Create a timetable for the cooking that has to be done on Thanksgiving Day so everything will be ready at mealtime.
~ Don't forget breakfast on Thanksgiving morning. Cereal, frozen waffles, or fruit are low-prep ideas. Heck, if you’re cooking the big meal, send a caravan-load of folks to IHOP or Mickey D’s for Pete’s sake! Don’t make any more work for yourself. It also gets that rowdy kid out of your house and you get a moment's peace.
Off to stick my head in the oven. Toodles!
One Ground Rule: If you’re one of those folks who believe it’s just not Thanksgiving without Great Aunt Lulu’s famous hooch dressing and you’re going to be ticked if the idiot your brother married doesn’t include it again this year. Here's how to avoid your utter disappointment:
1) Make it yourself
2) Let the hostess know you’re bringing it (If you're not making the beloved dish yourself, proceed directly to the next step)
3) SHUT UP!
Keep focused: Thanksgiving is about families, working yourself to death, worrying in advance about other people’s behavior, and eating yourself silly.
If you are the host/ess, here are tips to keep your head above the dish-water:
~ Whenever anyone offers to help or bring a dish, say, "I’d love for you to! What do you have in mind?" If they need prodding, suggest staples like sweet potatoes, cranberry sauce, vegetables, wine, or … my favorite, squash soup. WAIT! What am I thinking? Wine IS my favorite. Though, I do love squash soup.
~ Use hollowed bread loaves for serving cheese or dips. Save your serving pieces and spare the dishwasher.
~ Before the guests arrive, sit in each chair to make sure each guest won’t whack others with elbows, or constantly kick the person across from them.
~ Include favorite kids' foods, especially those they can eat by hand (you know that louse your sister married is only a giant kid anyway!)
~ Plan at least one low-calorie dish and consider a vegetarian option.
~ Before dessert, clear the table, and fill the sink with soapy water so stuff can soak
~ When creating your shopping list, don’t forget candles, flowers, and be sure to pick up club soda for immediate spot removal
~ Save food containers and grocery bags for packing up leftovers and handing them out to guests on their way out.
~ Bake desserts and side dishes that can be refrigerated and confirm deliveries from food services or caterers.
~ Create a timetable for the cooking that has to be done on Thanksgiving Day so everything will be ready at mealtime.
~ Don't forget breakfast on Thanksgiving morning. Cereal, frozen waffles, or fruit are low-prep ideas. Heck, if you’re cooking the big meal, send a caravan-load of folks to IHOP or Mickey D’s for Pete’s sake! Don’t make any more work for yourself. It also gets that rowdy kid out of your house and you get a moment's peace.
Off to stick my head in the oven. Toodles!
Monday, November 12, 2007
Crockin' Out
My, my! This topic is certainly heating up, Kitten!
I simply must tell you before I launch ahead that at this very moment, the Chicken Artichoke dish 2 posts ago is cooking downstairs - it's been much too long since I enjoyed it. Since posting the recipe, I can't get it off my mind, so might as well cook it and force it down the boys' throats for dinner just for sport. Oh, and I'm simultaneously cooking 2 batches of Fabulous Brownies (Food for Thought, Jr. League cookbook) for The Market. I feel so efficient! And I'm completely hopeful that these wonderful simmering concoctions will fill my home with a lovely aroma ... that will cover up the chili I burned to smithereens on Friday which stank up my entire abode just 2 days before a 5 year old birthday party. For the record, I haven't burned supper ever, so I'm over-due.
At the par-tay, I served a shrimp dip that is so easy and delicious, that it would be a domestic crime for me not to share it. AND you can prepare it in your crock pot (LOOK! I've finally arrived back on topic).
1 can cream of shrimp soup
8 oz cream cheese (reduced fat, of course!)
couple splashes of Worcestershire sauce
On the stove: Cut up the cream cheese into cubes. Dump in cream of shrimp soup. Splash in Worcestershire sauce to taste. Stir. Melt. Stir some more. Serve. Refresh your container every 3o minutes or so to ensure warmth of dip for your invitees' palates.
In the crock pot: same directions, just set the pot on low and give it 2 hours to get to the consistency of dip.
I doubled the recipe. I had about 40 people at the back yard soiree and have left-overs (I'm going to put it on loaded baked potatoes tomorrow night for supper). Kids and grown ups loved it. I served it with Tostitos. Slice green onions or add chopped cilantro on the top if you want to add color. I didn't think the kiddies would go for that "suspicious green stuff", so I skipped it this time.
Oh! There goes the oven timer. Toodles!
I simply must tell you before I launch ahead that at this very moment, the Chicken Artichoke dish 2 posts ago is cooking downstairs - it's been much too long since I enjoyed it. Since posting the recipe, I can't get it off my mind, so might as well cook it and force it down the boys' throats for dinner just for sport. Oh, and I'm simultaneously cooking 2 batches of Fabulous Brownies (Food for Thought, Jr. League cookbook) for The Market. I feel so efficient! And I'm completely hopeful that these wonderful simmering concoctions will fill my home with a lovely aroma ... that will cover up the chili I burned to smithereens on Friday which stank up my entire abode just 2 days before a 5 year old birthday party. For the record, I haven't burned supper ever, so I'm over-due.
At the par-tay, I served a shrimp dip that is so easy and delicious, that it would be a domestic crime for me not to share it. AND you can prepare it in your crock pot (LOOK! I've finally arrived back on topic).
1 can cream of shrimp soup
8 oz cream cheese (reduced fat, of course!)
couple splashes of Worcestershire sauce
On the stove: Cut up the cream cheese into cubes. Dump in cream of shrimp soup. Splash in Worcestershire sauce to taste. Stir. Melt. Stir some more. Serve. Refresh your container every 3o minutes or so to ensure warmth of dip for your invitees' palates.
In the crock pot: same directions, just set the pot on low and give it 2 hours to get to the consistency of dip.
I doubled the recipe. I had about 40 people at the back yard soiree and have left-overs (I'm going to put it on loaded baked potatoes tomorrow night for supper). Kids and grown ups loved it. I served it with Tostitos. Slice green onions or add chopped cilantro on the top if you want to add color. I didn't think the kiddies would go for that "suspicious green stuff", so I skipped it this time.
Oh! There goes the oven timer. Toodles!
Thursday, November 8, 2007
Get Cracking with Crock Pot Cooking
QUICK!! Everybody, catch your collective breaths. Halloween is over and your schedule is all of a sudden in full swing. Your mailbox is stuffed with catalogs and the start of the fall party season is about to hit you in the face. Without any planning, in no time, you’ll be flailing your arms helplessly due to overwhelm … not to mention the guilt of not being able to put a healthy, warm, home-cooked meal in front of your hungry brood on a chili night (I can do this; it's my blog).
Before those forks turn into pitchforks, quick! Pull out your crock pot (a.k.a. slow cooker) and get ready to whisk those guilt-inspired frozen dinners back into the freezer section!
Princess, I’m all about grills and slow cookers. Why? Simple: Fewer pots and pans to wash and faster clean up. This time of year, you need to get time on your side as much as possible. Enter slow cooker!
Advantages of slow cooking:
~ The long cooking time brings out the flavors.
~ The lower temperatures lessen the chance of food sticking to the bottom (less mess)
~ You can use inexpensive or tough meats, like chuck roasts or stew beef because the meat is tenderized with the long cook time.
~ It frees your oven and stove top for other uses. Don’t forget that for your next large party or the just-around-the-corner holiday meal.
~ Convenience! A slow cooker can usually be left to do its thing all day without any competent adult supervision.
Basic Tips for Slow Cooking:
~ Buy roasts and other large cuts of meat that will fit in your crock pot, or plan to trim them to fit.
~ Root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat -- they tend to cook more slowly than meat.
~ Colors tend to fade in slow cooked foods, but a garnish such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add visual appeal.
~ Fill the crock pot no more than 2/3 full
~ Dairy products usually don’t do well in crock pots – the milk curdles. You get the pictorial. You can add sour cream, for example, the last hour or two of cooking. Ditto fish and seafood.
~ Don’t peek! If you open the top while cooking, add 20-30 more minutes to the cooking time! That sets a girl back, n’est pas?!
Off to check the Diva Deep Freeze to see what's in there so I can plan the next crock pot feast. Will report back shortly.
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