Category: Blog

Au Gratin Potatoes

Here’s a nice easy way to make up a potato side diesh without doing the usual mashed potatoes.  It takes all of 5 minutes to get it ready then just throw it in the oven as the turkey is finishing up.

Au Gratin Potatoes

Au Gratin Potatoes

Ingredients

  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese
 Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven.

Deep Fried Turkey

You can DeepFry your turkey this year to speed up on the cooking time. Even tho it’s fried, the oil doesnt sink in the bird.  It leaves your turkey crisp on the outside and hot and juicy in the middle. It does take a careful hand to lower the turkey in the vat of 400 degree grease, so don’t drink too much before you dip her in there.

Fried Turkey, Right out of the Grease

Fried Turkey, Right out of the Grease

Ingredients

  • 3 gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1/4 cup Creole seasoning
  • 1 white onion

 Directions

  1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  2. Rinse turkey, and thoroughly pat dry with paper towels. (If the turkey has alot of water in it, it WILL boil the grease over and can cause  a huge fire)… Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Fryer Beware: Safety TipsRemember you’re dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.

Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Never leave the hot oil unattended and don’t allow children or pets near the cooking area.

Allow the oil to cool completely before disposing or storing. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.

Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

[SOURCE: The National Turkey Federation  (202) 898-0100]

Ingredients

  • 3 gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1/4 cup Creole seasoning
  • 1 white onion

Directions

  1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Cranberry Sauce

So, I’m a huge fan of Cranberry Sauce for Thanksgiving.  Here’s a quick recipe to make your own if the can sauce isn’t up to par for you.  It’s a pretty basic recipe and can be whipped up as your preparing all the other fixin’s for your meal.

Fresh Homemade Cranberry Sauce

Fresh Homemade Cranberry Sauce

Ingredients

  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Method

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

Taco CheeseCake

So here’s an awesome recipe that I found for a Mexican Style Cheesecake Dip for football games or whenever, it’s amazing whether you serve it hot or cold.

Taco CheeseCake Dip

Taco CheeseCake Dip

Ingredients
1/4 c Melted Butter
1 c Cottage Cheese
1 1/2 c finely crushed Tortilla Chips
24 oz softened Cream Cheese
10 oz shredded Sharp Cheddar Cheese
3 small Green Chiles
3 Cloves Garlic, minced
3 Tbsp Tomato Paste
1/2 tsp each – Garlic Powder, Chili Powder, Cayenne Pepper, BaconSalt, Black Pepper, Habanero Powder (I use Ghost Pepper to really heat it up),  and Onion Powder.  You can also just use 1 1/2 Tbsp of Taco seasoning and some Salt and Pepper/Ghost Pepper to taste.
4 Eggs
8 oz Sour Cream
8 oz Cheddar Cheese dip
1 c chopped Tomatoes
1/2 c chopped Green Onions
1/4 c sliced Black Olives
1/2 c chopped Cilantro
Sliced Avocado

Directions
1) Preheat oven to 350 degrees.

2) Combine crushed tortilla chips and softened butter, and press into bottom of a lightly greased 9-inch springform pan.

3) Bake at 350° for 12 minutes.  Cool in pan on a wire rack.  Meanwhile, place cottage cheese in food processor and process until smooth.

4) In the bowl of an electric mixer, beat together the Cheeses, Chilies, Garlic, Tomato Paste, and Spices.  Mix at medium speed until well blended.

5) Add Eggs, one at a time, mixing well after each addition.  Then Fold in the Cilantro.

6) Pour into prepared pan.  Bake for 60 Minutes.

7) Combine Sour Cream and CheeseDip; mix thoroughly.  Spread mixture over hot Cheesecake; return to oven and continue baking for about 8-10 minutes.

8) Cool in oven with door ajar.

9) Run a knife along the side of the cake and pan to help loosen.  Remove outer ring.  Place on platter.

10) Garnish with Green Onions, Tomatoes, Avocado Slices and Black Onions.

11) Crack open Cold Beers and Serve

And there you have it, a filling, fresh tasting dip that serves 4 hungry guys on Gameday. Pop this in at the beginning of the game and it’ll be ready for you by halftime. Try My Buffalo Chicken Dip for a quick snack while your watching the first half and waiting for this to heat up.

Buffalo Chicken Dip

So this has to be the easiest snack you can make. You can whip up this tasty Buffalo Chicken Dip within minutes and it’s cheap, tasty and great with a Cold Beer.  After work or school you can even make up a small batch and pop it in the microwave if your in need of something to munch on with some chips vegetables.  Basically it’s 2 parts Chicken, 2 parts Cheddar Cheese, and then 1 part Frank’s Red Hot, 1 part Blue-cheese or Ranch Dressing and 1 part Cream Cheese.

Spicy Buffalo Chicken Dip

Spicy Buffalo Chicken Dip

Ingredients
16 oz Chicken, shredded (Can be Canned Chicken or Fresh Roasted, depends on what you have)
16 oz Sharp Cheddar Cheese
8 oz Ranch or Blue-Cheese Dressing
8 oz Cream Cheese
8 oz Frank’s Red Hot (Or your preference but you’ll want to use a thicker sauce, Tabasco won’t cut it)
BaconSalt and Pepper to taste
Green Onions, Jalapenos and Black Olives for Garnish

Directions
1) Preheat Oven to 350
2) Soften Cream Cheese then mix with Cheddar Cheese, Ranch/Blue-Cheese and Hot Sauce.
3) Bake for 15-20 minutes stirring every 5. (If Chicken is cold, add to mixture after 10 minutes)
4) Remove and mix thoroughly, top with Green Onions, Black Olives and Jalapenos.

Now scoop some into a bowl, grab some Hint of Lime Tortilla Chips and some Celery or whatever you have and your snack is set. You can use whatever crunchy snack you have as this is good on everything!

Cevaps

Cevaps are pretty much skinless sausages. Made with 3 different meats, the flavor is just out of this world.  There pretty quick to make and the freeze well so you can make up a big batch and then portion them out and have them fresh throughout the month. Give these a try and see if you don’t start making these on a regular basis!

Serbian Cevapi

Serbian Cevapi

Ingredients
2 lbs lean ground Beef
1 lbs ground Pork
1 lbs ground Lamb
2-3 tsp ground Sea Salt
2 tsp ground Steak Seasoning
1.5 tsp Baking Powder
1.5 Tbsp Garlic, minced
1/4 C cold Water

Directions
1) In a Coffee Grinder, grind Sea Salt & Montreal Steak Seasoning together
2) In a large pan, mix all meats well with hands and then flatten onto cookie pan
3) Sprinkle Baking Powder evenly over entire meat mixture
4) Sprinkle Salt/Seasoning mixture evenly over entire meat mixture
5) Sprinkle Minced Garlic evenly over entire meat mixture
6) Sprinkle 1/4 cup of cold water evenly over entire meat mixture
7) Mix all ingredients well with hands; make sure all ingredients are evenly distributed
8) Transfer to large bowl & cover
9) Refrigerate overnight
10) Shape Cevaps by rolling out a log the length and diameter or your Index Finger.
11) Place on baking pan, cover with aluminum foil and freeze overnight. You can portion them out the next morning and throw back in the freezer or can cook them, roughly 8 minutes per side, or no longer pink in the middle.
12) Serve with Sweet Onion slices, Salt and Bread.