Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Gobble gobble crunch crunch gobble November 3, 2008

Filed under: food,Holidays,recipes — Mox. @ 7:28 pm
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I ordered my fresh Thanksgiving turkey today-it’s going to be a 12-16 lb free ranger. It’s my first year to use a fresh turkey as opposed to the rock solid frozen ones you pick up at Wally World and have to defrost for 6784 days before discovering that on Thanksgiving day it still hasn’t thawed and you have to run cool water through it until your arms ache from holding it up before you can cook it. I’m interested to see the difference in taste and appearance between this lovely free range supposedly “happy” turkey and what I’ve used for the past few years. Will it be knock your nose off different, or more of a subtle nuance? I also finalized my menu this evening. I’m going to have 9 people attending, including myself and Mr. Rogers. This year’s menu consists of:

Roasted Dry-Brined Turkey (new recipe to try from Martha Stewart Living’s Nov 08 issue)

Some sort of store-bought bread picked out by my husband (his contribution)

Kicked Up Deviled Eggs

Ginger Cranberry Sauce (again, new from MSL Nov 2008), and 1 can of the canned stuff for my mom who can’t handle the seeds right now that are in the fresh made

Green Bean Casserole (same recipe as last year,not my favorite, but well liked by others)

Twice Baked Potato Casserole (same as last year)

Sweet Potato Pie

Pea Salad (brought by my mom)

Pumpkin Pie

All of the recipes except for the new ones should be here on my blog if you’re interested in checking them out for your meal this year. Have a happy one!

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What can I say, he’s a cheesy guy. February 19, 2008

Filed under: food,recipes — Mox. @ 11:54 pm
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Cheddar Baked Potato Slices

-1 can (10.75 oz) Cream of Mushroom Soup (recipe says Campbell’s, I say whatever brand you like-I used reduced sodium)
-1/2 tsp. paprika
-1/2 tsp. ground pepper
-4 medium baking potatoes, cut into 1/4″ slices (about 4 cups)
-1 cup shredded Cheddar cheese

1. In a small bowl, combine soup, paprika, and pepper (I whisked together until smoothish).
2. In greased 2-qt oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese (I put just a little bit extra on there…we love cheese); spoon soup mixture over cheese.
3. Cover with foil; bake at 400 F for 45 minutes. Uncover; bake 10 more minutes or until potatoes are fork tender.
Makes 6 servings.
———————
J LOVED this recipe. He likes when I cook and likes what I cook but it isn’t often that he’ll make the effort to say “____ was really great.” He absolutely loved it. Normally I abhor recipes like this (you know, the ones with Cream of Blah soup as the selling point), unless it’s my mom’s tuna casserole (it’s tuna-y and cream of soup-y and maybe a little trashy but it’s soooo good), but I needed a low-maintenance side dish so I could focus on the Honey-Dijon tenderloin. I made mine in a Pyrex pie plate so the potatoes were layered a little deeper than they would have been in an oblong baking dish like the recipe calls for, so it took a few extra minutes of cookification.

 

Christmas Dinner Recipes February 1, 2008

Filed under: food,Holidays,recipes — Mox. @ 1:27 pm
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All-in-all, as far as percentage of total entrees tasting delicious, I’d have to say this was my most successful holiday meal yet. Every dish received praise, especially the Twice-Baked Potato Casserole. I was really pleased with the way my Granny Doris’ roll recipe came out.

Cola Basted Ham
-1 (8-10 lb; 1.5-2 lbs per person) ham
-2 (12 oz) cans Coca-Cola (this year I did Dr. Pepper-just as good!)

1. Preheat the oven to 325 degrees F.
2. Rinse the ham and pat dry.
3. Place ham, fat side up, in a shallow roasting pan. Baste with some of the cola and cover with foil.
4. Bake for 15-18 minutes per pound of ham, or until the ham reaches an internal temperature of 140-145 degrees F. Baste with cola about every 30 minutes during cooking.

*Notes on this recipe: I love it! It’s easy and delicious. I use this recipe every year.

Spaghetti Squash
Squash:
-1 spaghetti squash (2.5-3 lbs)
-1/2 c. water

Herbed Butter Sauce:
-3 Tbs. butter, melted
-1/4 c. chicken broth
-1 tsp. fresh thyme leaves
-1 tsp. fresh oregano leaves
-1/4 tsp. salt
-1/8 tsp. black pepper

1. Squash: Heat oven to 350 degrees F. Cut squash in half lengthwise, starting at the stem end. With a spoon or melon baller, remove seeds. Places squash halves, cut-side down, in roasting pan. Add water. Cover with foil.
2. Bake at 350 degrees F for an hour or until squash is fork-tender. Remove from oven, keep covered.
3.Herbed Butter Sauce: In glass bowl or measuring cup, combine butter and chicken broth. Heat in microwave on HIGH power for 1 minute. Remove thyme leaves and oregano from stems. Add to butter-broth mixture.
4. Using fork, shred squash into strands. Place strands in large bowl. Add sauce, salt and pepper; toss.

*Notes on this recipe: I HATED spaghetti squash when I was little-I’ve since changed my mind, even though the squash was a pain in the butt to cut in half. However, for just a little bit of effort, I was rewarded with a delicious side dish.

Twice-Baked Potato Casserole
-8 medium baking potatoes, about 4 pounds
-1 (8 oz) package cream cheese, at room temperature
-1/2 c. (1 stick) butter, softened
-1 pint sour cream
-2 c. (1/2 lb) shredded sharp cheddar cheese (divided use)
-2 cloves garlic, minced
-1.5 tsp salt
-1/2 tsp. pepper
-1/4 c. chopped chives, for garnish
-6 slices bacon, cooked crisp, drained and crumbled, for garnish

1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
3. Spray a 13×9″ baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
4. When ready to bake, preheat oven to 350 F, remove plastic wrap and bake casserole 30-35 minutes until hot. Sprinkle remaining 1 cup cheddar cheese over casserole and return to oven for about 5 minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10-12 servings.

*Notes on this recipe: I didn’t use “baking potatoes”- I used 4 lbs. of Yukon Gold potatoes because I love them (especially mashed) and they had a ‘buy one 5lb. bag, get one free’ deal at Albertson’s. Also, I RARELY every use chives-98% of the time, I substitute the green ends of green onions/scallions and it works perfectly. It SAYS the chives and bacon are just garnish but they really added an extra little bit of deliciousness to the recipe.

Granny Doris’ Hot Rolls
-3/4 c. sugar
-1.5 tsp. salt
-1 pkg. dry yeast 
-2 eggs
-2/3 c. soft shortening (Crisco)
-3 medium baking/mashing potatoes
-7.5 c. all-purpose flour

1. Scrub, peel, and cut potatoes into small pieces. Boil in a large saucepan until fork tender. Reserve 1.5 c. of the cooking water. Mash the potatoes very well (try to get all chunks mashed) to make approximately 1.5 c. mashed potatoes.
2. Mix water, sugar, and salt together in a very large mixing bowl. Add yeast. Then add eggs, shortening, and mashed potatoes. Mix flour in, one cup at a time, starting with a spoon, and when it gets more difficult to stir, by hand. Knead the dough until smooth and place in a large greased bowl. Refrigerate for at least 2 hours.
3. Pinch of small amounts and form into the roll of your choice. Let rise until doubled in size. 
4. Preheat oven to 400 F and bake until the tops of the rolls are lightly browned. Dough can be kept in the refrigerator for several weeks (be prepared for dough to continue to rise in the fridge-use a container that can hold it!).

*Notes on this recipe: Again, I used the Yukon Gold. If you have too many potatoes for 1.5 cups of mashed, save them for the Twice-Baked Potato Casserole, or just mash, season, and eat! I made my rolls into little balls, then put 3 little balls together to make a little 3-leaf clover looking thingy.