Saturday, November 22, 2014

Brown Butter Brussels Sprouts

I'm thinking of making these as a side for our holiday dinner.  I love Brussel Sprouts so it's a definite veggie for those who love them.  Love them or don't like them someone will surely enjoy this recipe..






1 1/2 lbs. Brussel sprouts
4 T olive oil
4 sliced shallots
salt
Fresh ground pepper
4 T butter
4 tsp. lemon zest

Blanch Brussel sprouts in boiling salted water until al dente.  Four or 5 minutes or until tender.

Remove and place in ice water to retain green color.  Drain well

Remove stem and slice in half or cut in quarters if sprouts are large.  Drain again if necessary.

Heat a pan over medium heat with olive oil.  Add sprouts until heated all the way through.  Add shallots and cook several minutes more or until shallots become translucent and sprouts start to brown.  Season with salt and pepper.  Now add butter to one side of the pan pushing sprouts to other side of pan and cook 1 minute or until butter begins to brown.  Toss sprout mixture with browned butter.

Remove from heat and add 1 tsp. lemon zest.   Add more if desired. Serve immediately.

Enjoy!



Thursday, November 20, 2014

Crockpot Balsamic Pork

I couldn't wait to try this recipe because I knew it would be a great idea for fall, winter or the holidays.  If you enjoy pork
this is one delicious dish.  I served it on rolls today but~~~




I am sure this pork dish can be either served over bread and or mashed potatoes might be a nice change.  I think Bob Evans had something similar on its menu several years ago and they called it fork and knife meal.  Not positive but it comes to my mind for some reason while I was eating the pork.  I did the rolls just for convenience and it was delicious.  Chips along side for the crunch!

Note** The fork and knife meal is made by placing one slice of bread on your plate then placing a scoop of mashed potatoes on that slice and then placing another slice of bread on top and finish with the shredded pork and sauce. Yummy!


 When I made the below recipe I adjusted the recipe to the size of the pork I was using.  My pork loin was about 1 lb. so I cut back on the spices a little but not on the whole cranberry sauce. I wanted it juicy!




Ingredients:

1 can (14 oz) whole berry cranberry sauce

1 cup chopped onion

2 tablespoons chopped fresh rosemary leaves(I used dry)

2 tablespoons chopped fresh thyme leaves(I used dry)

2 tablespoons balsamic vinegar

1 teaspoon garlic powder
2 teaspoons salt (1 tsp. per lb.)

2 to 3 lb boneless pork shoulder.( I used a pork loin. We like white meat)   You choose!

Directions:

  • 1. Spray slow cooker with cooking spray.
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  • 2. In slow cooker, mix cranberry sauce, onion, rosemary, thyme, balsamic vinegar and garlic powder. Sprinkle salt all over pork shoulder; place pork on top of mixture in slow cooker.
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  • 3. Cover and cook on High heat setting 4 to 5 hours or until pork is tender and cooked through. Shred pork with 2 forks.



Tuesday, November 18, 2014

I'm talking Turkey!!!! Make it stress free

Helpful Thanksgiving Tips ( Thanksgiving is 1 week away.)

Reposting these to make Thanksgiving stress free!!!!

Link to Cranberry Orange apple relish ;http://iliketobakeandcook.blogspot.com/2011/11/simple-cranberry-relish-sharing.html





It doesn't seem to matter if I cook or go to my daughter's for Thanksgiving there are some things from year to year that never change. Today I am sharing some of my thoughts on making your turkey day a pleasant one.

First decide what time is dinner.  Early or mid to late day..1, 3 or 5 p.m..you decide..
Who's coming?  How many?  You have to plan on what size bird to buy.. Plan on 1 1/2 lb. of turkey per person allowing for leftovers or a hungry group.

 

Who's bringing a side or dessert? (If you don't get any offers, make sides and dessert simple.You want to enjoy the day!!!!!

Stuffing the Bird:  We use our traditional stuffing and if we stuff the bird we stuff it right before we put it in the oven, and don't pack it too tightly.  We don't want any problems!  Also, I might suggest to make at least one baking pan of extra stuffing..You must allow for leftovers or those who enjoy a lot of stuffing.  Make sure you coat pan with lots of butter or margarine..It really brings out the flavor.

Now on to cleaning and cooking the turkey..Most turkey's have instructions on the back of the package but  I'll give you some of my suggestions..

First, if the turkey is frozen allow it to thaw in the refrigerator..Allow 1 day for every 4 or 5 lbs.  A 15 lb. turkey I would put in refrigerator on Monday to be sure it is thawed by Thursday.

Clean the turkey well making sure not to forget the neck and insides.  I have, in my earlier experiences, left the neck in..Check the turkey and wash it in cold water well. Pat it well and I put it in my roaster to drain(placing it on paper towels).   I use a large roasting pan that is not non stick..You get great drippings!!!! Cover and refrigerate.

  Baking it at 325 degrees would probably take that 15 lb. turkey approximately 3 to 4 hours to roast depending on your oven.

Now on to the GRAVY.  Remove drippings from pan, scrapping the bottom.  Add about 4 cups cold water and follow (I use Wondra flour instructions) to make a smooth gravy. Salt!! add about 1 tsp. or more...nothing is worse than bland tasting gravy.. Taste test to make sure.  Using a wire whisk so as to avoid lumps keep stirring gravy mix until smooth.

Last but not least, Test turkey for doneness.  I use a meat thermometer into the thickest part of the turkey, taking care not to touch the bone.  The temperature reading should be 165 degrees.  Let turkey sit for 15 minutes or so(vent with aluminum foil), after removing from oven.  Then carve to your liking...


Hope these tips will be a help to you this holiday!  Why not print it  or bookmark this post...

Happy Baking and Cooking! 

Hoping you have a safe and healthy Thanksgiving. 

As always,









p.s.  Some of these tips on roasting the turkey were taken from a Cook. Smart magazine..

 11/15/12
11/19/14