Pan Fried Meatloaf in Pepper Rings

So doesn't look like meatloaf does it?  Bear with me!  :)

My mother used to make those super hideous stuffed pepper with this rice & meat concoction that made me gag the second I smelled it cooking.  Oh how I dreaded that supper night.  Bleck!  I love all the flavors involved but just the way they were put together didn't work for me.  And the "meatloaf" was dry!  Double bleck.  Then one day, I saw Sunny Anderson making something similar.  She took a bell pepper and made rings from them...then packed in a meatloaf mixture and topped it with a tomato sauce.  Then she did some funky fried sage thing and she lost me there.  But the idea stuck with me that I could take my beloved meatloaf and do something different than that big blob of meat with ketchup drizzled over top.  (oh, I've done the bacon route, the bbq sauce glaze...you name it, I've ate it.) 

What I did was use her same pepper ring idea and made my own meatloaf mixture.  Then I topped it with tomato sauce and mozzarella cheese and baked it till all was bubbly and done.  What happens is this - you pan fry and sear both sides of your packed ring for a few minutes to lock in the flavors.  Then you bake them to cook them throughout and what you get is a super moist, fabulously flavorful meatloaf.  My hubby adores these.  He walks in the house and immediately knows what's in the oven.  Even if you're not a bell pepper fan, cook them in the pepper rings and then peel it off after cooking.  The pepper still lends its wonderful flavor to the meat.

(I don't normally do a gratuitous step by step cooking guide for my recipes because I think most of what I do, you probably already know how to do on your own.  This one merited a photo step by step since its a bit different.)  Oh...and forgive my yucky photos on this round...kitchen has horrible florescent lighting.  I try to do natural lighting but what can you do when its night?  :)

For this recipe you will need: a small jar of spaghetti sauce, mozzarella and/or provolone cheese, 2-3 bell peppers of your color choice, oil for frying and your meatloaf mix.  (if you do not have a meatloaf mix of your own, see bottom of recipe for the one I use.)

Step 1 - Hollow out your pepper (I used yellow and orange ones here but use what you can get or like).  Slice into 1 - 1 1/2 inch rings.  Try to get about 3 rings per pepper.  Slightly over-pack the rings with your meatloaf mixture.  The meat shrinks a bit when cooking. 

Step 2 - Drizzle a little oil in your skillet and heat over medium high heat till browned, about 5 minutes per side.  Take care flipping them over as the meat will have shrunk a bit and the pepper softened some.  If they come apart, just replace the ring as best you can.  It happens, no biggie.

  Step 3 - Place about 1 cup of tomato sauce in the bottom of a shallow casserole dish.  Gently remove your meatloaf rings from the skillet and place in your casserole dish.  Cover each meatloaf ring with tomato sauce and top with your cheese.  (I did a mix of provolone and mozzarella.)

Step 4 - Bake in a preheated 400 degree oven for 25-30 minutes uncovered until sauce is bubbling and your cheese has browned nicely all over.  Be careful removing to your plates since they are even MORE soft and can separate.

 

Dad's Meatloaf Mix

The meatloaf mix I used is from my dad.  Its really simple and basic but good and juicy.  Feel free to use your own meatloaf mix that your and your family like but here is my dad's basic, no frills mix if you want to try it.

1 pound of ground beef

1 egg

½ cup seasoned bread crumbs (crushed Ritz crackers work too or panko)

½ cup ketchup (or tomato sauce, whichever you have)

2 teaspoon garlic, minced

½ small onion, chopped finely

1 Tablespoon McCormick Steak Seasoning

1 Tablespoon Worcestershire sauce

1 teaspoon hot sauce (or more if you like it spicy)

salt/pepper to taste

Place everything in a bowl and mix but don't overwork it.  Gentle hand mixing is the key, just like when making meatballs.  Over mixing the meat makes it tough.  (same with making hamburger, meatballs, meatloaf rings etc!)  

Apple Crumble Bars w/ Vanilla Bean Bourbon Ice Cream & Caramel Sauce

That title is just about long isn't it?  Certainly is a mouthful in any event!  *whew*  This dessert was featured at my Thanksgiving table this past week and I'm quite sure it will be hitting the Christmas table as well if my husband has any say about it.  I wanted something completely different from pumpkin pie yet fun, funky and still "autumn" themed.  I already had planned the apple bars with the caramel sauce from last week I posted with the cheesecake.  Remember that?  But what could take that over the top and make it holiday table worthy?  Ala mode!  Yeah, no.  Boring.  But sitting there flipping through my Bon Appetit was a recipe for Bourbon Ice Cream with Apple Fritters.  The light bulb went off!  If its good paired with apple fritters, why not apple bars?  So Thanksgiving Day, I have to admit, I rushed through dinner just in complete anticipation of this dessert combo.  My husband was literally sitting there going "ice ceam, ice ceam" like a little kid as I put the whole thing together.  He was a wee excited.

When you first think bourbon ice cream, you really can't marry the two together in your head.  It just sounds "off".  But if you've ever had hard sauce (whiskey sauce) over bread pudding or pies, take that flavor and freeze it.  Its essentially the same flavor but cooked into a thick, eggy custard and chilled before freezing.  And let me tell you, it was ~ MARVELOUS ~ to the n'th degree.  It added such a depth of flavor and sophistication to what would be a boring old vanilla bean ice cream.  It was pure enjoyment in every bite.  It really did send the layered flavors of this dessert to a whole new level.  I'm VERY happy with the gamble I took this Thanksgiving having never even trial run made this or tasted it before.  Happy bellies all around though!

In case you didn't see the caramel sauce recipe, find it here on my blog or visit the lovely Sally over at My Homemade Life who created it.  Below you'll find the next two components to this devilish dessert!  The only thing I've done differently from the Bon Appetit version of this ice cream, is that I added the seeds from one vanilla bean to boost the vanilla flavor and give it some visual appeal.  (I love the black specks as contrast on the creamy white though you can't see it well in my picture - its there, trust me!)  And the only thing I've changed to the apple crumble bars is I've doubled the apple filling to equal the dough to apple ratio and added some nutmeg to bump up flavor.  All together, these made one heck of a dessert combo! 

Bourbon Ice Cream

as featured in Bon Appetit, tweaked by me

2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
5 tablespoons bourbon
1 vanilla bean, split and scraped for the seeds/pulp
1 tablespoon vanilla extract

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat. 

Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon, vanilla extract and vanilla seeds stirring well to distribute seeds throughout. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD Custard can be made 1 day ahead. Cover and keep refrigerated. 

Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until solid, at least 6 hours and up to 2 days.

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Apple Crumble Bars

adapted from Very Culinary on Tasty Kitchen

3 cups All-purpose Flour
¾ cups Packed Brown Sugar
¼ cups Granulated Sugar

3 teaspoons Cinnamon

1 teaspoon Nutmeg
¼ teaspoons Of Salt
1 cup (2 Sticks) Cold Unsalted Butter, Cut Into Small Pieces
1 Egg, beaten lightly

Apple Filling:

1 cup Granulated Sugar

4 teaspoons Cornstarch

8 Medium-sized Apples Peeled, Cored, And Grated  (I used Honey Crisp but choose what you like)

2 tablespoons lemon juice

Preheat the oven to 375F. Grease or spray a 9 x 13 pan; set aside.

In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Work in the butter and egg with a pastry blender, two forks or a food processor until pea-sized clumps form and all the flour is incorporated.  (If you need a bit more butter, add a small pat at a time.)  Press half of mixture evenly into the prepared pan.

For the apple mixture, in another bowl, stir together the granulated sugar and cornstarch and set aside. Grate your apples into another bowl.  Sprinkle with the lemon juice and stir to coat.  Using your hands, squeeze hard and "wring out" the excess juice from the apples.  Add the squeezed apples to the sugar and cornstarch mixture and stir well to combine.   Sprinkle the apple mixture evenly over the crust. Crumble the remaining half of the the dough over the top of the apples.

Bake for about 30 minutes or until the top is slightly golden. Cool completely before cutting into squares.

Addictive Parker House Rolls

I had a totally different post in mind for today but in light of yesterday's festivities and my subsequent carb overload, I wanted to share with you the most delectable roll I have ever eaten...in my entire life.  I've had my fair share of Parker House rolls in my day but this is by far the best I have had grace my plate.  My hubby and I each took a bite, looked at each other and I knew what he was thinking.  "I'm not sharing."  And I wasn't sharing either!  These buttery, tender, soft rolls were THE highlight of my whole entire meal.  I thought for sure it would be my dessert of the apple crumble bars topped with caramel sauce and bourbon ice cream.  Nope...we went back for seconds, thirds, then FOURTHS of rolls.  We buttered them, dipped them in gravy and ate so many I thought we'd burst but we just could not STOP eating these rolls.  Every time one of us walked to the kitchen, the other called out "Can you bring me another roll?"  It was truly insane.  I may need some addiction therapy after this.

I got this recipe from Food Network's Thanksgiving magazine and had I known then how delicious it was, I wouldn't have waited an entire month to make them.  They are from Alex Guarnaschelli and I kid you not, this will be the end all roll recipe if you try them.  I've never really had a recipe come out to look exactly what the Food Network's pictures do ...until today.  I'm not a baker either!  Yeast breads and I have never been friends really.  I'm beginning to wonder if I missed my call entirely though since these turned out so picture perfect to hers.  And the flavor...omg...had I eaten this at someone's house and they had told me they made these by hand, I'd have said "liar liar".  You just won't believe that YOU made these.  They taste professionally made!

This looks like its super complicated, but its really not.  Its just broken down step by step.  Its very simple to do and Alex did a wonderful job breaking it down and describing how to roll these.  They make 3 big long loafs (as you see below) of 8 rolls.  When they bake, they puff up and touch each other and make a big loaf.  That way, your guests/family can reach in an break one off.  I just had to share.  Its rare I gush over a recipe like this...but o.m.g.  PLEASE make these.  And send some more my way...our 24 rolls are gone.  ROFL! 

If I could eat my monitor, I would.

Parker House Rolls

from Alex Guarnaschelli & Food Network

• 1 1/4-ounce packet active dry yeast
• 1/2 cup sugar
• 7 1/2 to 8 cups all-purpose flour, plus more for dusting
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
• 2 cups whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon kosher salt, plus more for sprinkling

Bloom the yeast.

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough. 

Make the dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky. 

Let it rise.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

Cut the dough.

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough. (again)

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half by about an inch, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows of 8 rolls each. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls.

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. 

Sprinkle with salt and serve immediately. 

Coming up this week (since I skipped it today) - my new favorite dessert, a nifty new appetizer and a super cute twist on meatloaf!  Oh and a recipe swap with Renae of $10 Buck Dinners!  Busy week!  Stay tuned!

For This, I'm Grateful....

Since tomorrow is my biggest cooking/prep day and Thursday is THE big day, I wanted to share this today.  New stuff coming FRIDAY!  Enjoy the holiday everyone!

On this day, I want to give thanks for the following:

• I discovered El Pato Tomato Sauce in all its glorious wonder.  God Bless Pioneer Woman for having a dish that included it b/c I use it on everything now.
• I learned how to make true authentic NY style pizza while living at West Point and broke my addiction to Chef Boyardee pizza sauce.  (which is hard to find here)
• That Coca Cola fountain pop is the best thing on the planet STILL in all its syrupy goodness.
• I finally found a quality wine bottle opener under $30 and its lasted all year long.  *fingers crossed*
• M & M's brought out a pretzel version.  Amen.
• I had the best meal of my LIFE this past year @ Paesano's in San Antonio. 
• I figured out that one hour of Zumba can erase two slices of cheesecake caloric count wise. 
• Fresh Market has Dad's Red Cream soda in single serve glass bottles.  It doesn't taste right otherwise.  I have one every Saturday after shopping on the way home.  :P
• That the butcher calls me 'sweetheart' and makes me blush while handing over my wrapped package of boneless pork chops.  You're never too old to be called that.  lol
• I discovered King Arthur Flour's website is chock full of yummy recipes, like the best chocolate cake recipe in the entire frikkin' world.
• I learned how to make my own delicious ice cream & sorbets finally!
• I made my first batch of homemade, hand cut spaghetti noodles and they were awesome possum.
• I ate my first piece of broccoli since childhood and lived to tell the tale.
• My dad gave me my grandmother's near 100 year old fudge recipe after she passed.
• That my hubby bought me a KitchenAid stand mixer.  My sore, arthritic hands thank him daily for that but my thighs curse him.
• That I come from a long line of good cooks who weren't ever afraid to use real butter, heavy cream or fatty cuts of meat for fear of extra calories.
  
• That through cooking, I have met many, many dear friends and two that I consider my sisters of the heart, Siggy and Brandie.  Thank you for your inspirations and humor!  :)
• That I have a hubby who will eat ANYTHING I make, even if its horrible and just lovingly suggest it needs more salt and pepper!  lol

In all seriousness though, I do give real thanks that...

• My children have favorite things I make for them, and them alone.  I know some day they'll tell their kids stories about my alfredo or my chicken & dumplings with the same fondness I have for my grandparent's chicken noodle soup casserole.  
• I got to experience big family gatherings around my grandparent's big table with food overflowing everywhere along with the laughter and singing and my grandmother playing/singing at her piano nearly every holiday. My children didn't get to experience this with them before they passed.  I'm thankful for the time I had with them.
• I've finally learned the true meaning behind "This too shall pass"....and that thankfully, yet mercifully, this year is nearly past and with it, everything that was negative in my life is gone.  I made it even when I didn't think I could hold out for one more day.
• That my 14 year old son's neck injury had not required surgery yet and he is healing and that my daughter is doing well in her first year at college and her first time away from home for any length of time.
• The Universe gave me a husband who is so loving and caring of others, he dedicates himself to selfless service in our country's military.  I've never respected someone more for what they do.  For him and every other military member, I am eternally grateful of what you do and what sacrifices you bear.

Much Love to You & Your Families Today, (as everyday)

Spiced Up Cranberry Apple Punch - Final Day of our Thanksgiving Spectacular

Today is the last day of my big Thanksgiving Spectacular and I am so glad you stayed tuned in all week long for the many dishes from myself, Thecountrycook and SiggySpice.  I hope some of you were inspired! 

Today's recipe is a fitting drink suitable for any Thanksgiving table.  Not quite wassail, and not quite mulled cider, this is a nice punch for lack of a better term.  Its super easy to do and only takes 20 minutes of simmering time.  Its really good warm, but I like it better cold.  Hubby, of course, likes it steaming hot.  (he thinks you could add a tea bag to make it a spiced cranberry tea - might try that someday)

The flavor, despite having orange and apple in it, is tarty cranberry along with very subtle spice flavors.  Its not overpowering or heady in the least.  My mother used to make wassail every Christmas and I remember that being a very heavy taste, almost too overpowering with clove.  This punch is very light, fruity and tart with just enough warmth from the cinnamon and clove.  Best of all, its non-alcoholic so even the kids can have some! 

Its very pretty served in a tall, long goblet like I have with an orange slice for a garnish but I even thinking sugaring the rim would be nice as well.  And its just as cozy and comforting in a mug.  I am going to try adding some Prosecco at Christmas to this to make it a sparkling adult punch with frozen cranberries floating in the glasses.  I hope you love this punch as much as we do!

Spiced Up Cranberry Apple Punch

4 1/3 cup Cranberry Juice
4 1/3 cup Apple Juice
1 1/4 cup Orange Juice
5 Cloves (whole ones, not ground)
3 Cinnamon Sticks
2 Tablespoons Sugar
1 Orange, sliced

Garnish (if desired):  frozen cranberries, cinnamon stick, orange slices, apple slices

Slice your orange into chunky slices.  Place in a medium sized stock pot.  Add sugar and spices.  Carefully pour in the juices.  Bring just to a boil then lower the temperature and simmer for 20 minutes.  Remove from heat, cool about 10 minutes before serving.

Sinful Saturday Desserts - Day 6 Thanksgiving Spectacular

Its Day 6 of our Thanksgiving Spectacular and today I'm presenting you "Sinful Saturday" because this combo of cheesecake and homemade caramel sauce should just be outlawed.  Since I'm not a pumpkin pie fan, I'm using the caramel sauce next week on my Apple Crumble Bars & Bourbon Ice Cream dessert for Thanksgiving.  (more on that next week)  And this cheesecake?  Get outta town.  I'd been so hungry for a good cheesecake since leaving New York - this was the cure for what ailed me. 


First up is the I've Been Called Evil Caramel Sauce from a super sweet, lovely lady named Sally!  To date, I'd never seen a caramel sauce using honey.  That caught my eye right off if the gorgeous lovely drippy, gooey picture didn't draw me in enough.  I had been always leery to make my own caramel sauce because it seemed so difficult with 500 steps and warning about the whole process.  Was much easier to buy a jar of sauce than make my own...BUT Sally's post changed my opinion and I just had to try.  Nothing could have been easier.  4 ingredients.  Less than 10 minutes.  You HAVE to try it.  Words fail the delicious sweetness that awaits you!  (and stop by her site for more easy to do yummies!)

Sally's drool worthy picture!

I've Been Called Evil Caramel Sauce
by Sally Darling


1 stick butter
1/2 c. mild honey
3/4 c. brown sugar
1 can sweetened condensed milk


Mix together  honey and butter and sugar in saucepan. Turn on med. high heat while stirring constantly.  Bring the mixture to rolling bubbling boil for 2 minutes while continuing to stir constantly.


Add condensed milk and mix well, keeping the stirring and heat constant until completely mixed through. Store in airtight containers in the fridge. To warm up, use microwave on a low setting.




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There is nothing more soothing to me than a good piece of cheesecake.  NY cheesecake, that is.  There is something about the baked texture that lures me in.  You can't get that tang or the soft crumbly feel from a refrigerator cheesecake.  NY cheesecake is just divine...the darker brown top, the way it puffs up when it cooks, then falls....the tell tale crack!....the sweet cookie/cracker crust.  Its just heavenly.  Laurie from SimplyScratch.com posted this recipe and I can tell you, I will never use another recipe EVER.  Please do yourself a favor and try this recipe.  (and top it with the caramel sauce...omg.... *drool*)

Cheesecake + caramel = good!

New York Style Cheesecake
by Laurie@SimplyScratch.com


FOR THE CRUST:
8 whole Graham Crackers
3 Tablespoons Unsalted Butter, melted


FOR THE FILLING:
4 packages (8 Oz. Package) Cream Cheese
1-½ cup Granulated Sugar
¾ cups Whole Milk
4 whole Eggs
1 cup Sour Cream
1 Tablespoon Real Vanilla Extract
¼ cups All-purpose Flour


Preheat oven to 350 degrees and grease a 9-inch springform pan. In a medium bowl, mix graham cracker crumbs (I used my food processor to make the crumbs) with melted butter and press onto the bottom of the pan using the bottom of a glass or measuring cup.

Look at that texture!!

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, vanilla and flour until smooth. Pour filling into prepared crust.


Bake in the preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 5 to 6 hours. Chill in the refrigerator until serving.


 (if you open the oven door to look at it, it WILL be puffed up above the rim, but rest assured, it will deflate in the cool down period to normal size!)

Coming tomorrow on our final day....a holiday drink worth sharing!

Cranberry Mandarin Sauce - Day #5 Thanksgiving Spectacular

Welcome to Day #5...today features a guest recipe from the one and only Siggy Spice.  If you haven't already, stop by her site as well for her holiday special as well featuring LOTS of recipes from cooks all over the web.  Lots going on over there!  


Here is my morphed, tweaked hybrid of a sauce that I serve every Thanksgiving. The Mandarin Oranges really give it a pop of flavor that is perfect with turkey, rolls, or on a sandwich!
 

 Cranberry Mandarin Sauce

• ¾ cup Orange Juice
• 2 TBSP Grand Marnier
• 2 TBSP water
• 1 cup sugar
• ½ tsp cornstarch
• 1 bag fresh cranberries, 10-14 ounces
• 1 can Mandarin Oranges, 11 ounces, drained

Combine sugar and cornstarch in a bowl, mixing with a fork to ensure no clumping of the cornstarch. In a medium saucepan, combine orange juice, Grand Marnier, and water. Whisk in sugar/cornstarch mixture. Bring to boil over medium-high heat. Reduce heat and allow to simmer for 10 minutes. Add cranberries, return to boil. Reduce heat and boil gently for 15 minutes, stirring occasionally…careful of the popping cranberries! Add drained Mandarin Oranges and stir to break up oranges slightly. Cover and cool completely at room temperature. It will thicken as it cools. Refrigerate until serving time or overnight.

 Join me tomorrow for a truly Sinful Saturday featuring a NY Cheesecake to die for with the easiest homemade caramel sauce EVER.

Nana's Mandarin Chicken Salad - Day #4 Thanksgiving Spectacular

Today is Day #4 of our Thanksgiving Spectacular!  Every day is just amping my excitement for the big Turkey Day!  I've seen so many delicious dishes this week on the web - its just mind blowing!  I keep wanting to change my own menu!  Hard to not deviate but alas, I've already shopped!  Good thing or else I'd end up making 40 dishes for just a few of us.  Anyways, please enjoy today's recipe.... see you tomorrow for a guest post from Siggy Spice and don't miss our Sinful Saturday with the easiest caramel sauce that is to *die* for.  Oh and forgive the less than lovely picture...couldn't find my good camera that day.  :(

This recipe comes from my mom.  I'm not entirely sure where she got it...but all I know this makes its appearance at her holiday table every year along with birthday dinners, bridal showers, etc.  Its everywhere she goes because its so dang delicious.  This is surely one of her 'signature' dishes because she's been asked how its made a billion times now.  You just can't mess this up since its practically foolproof.  Its offbeat and its certainly not traditional but it brings a nice change as a first or second course.  The colors just pop and make an elegant presentation on any buffet or holiday table.  Its great because you mix it just hours, or even the night beforehand, and you're done practically as it sits and 'marinates'.  Fast and easy on holidays is always a plus in my book!

I was never a poppyseed lovin' kind of girl but man, this salad converted me on the spot.  Its a lovely sweet and sour tangy flavor that matches well with every part of this dish.  You will NOT be disappointed.  Its just refreshing, crisp, tangy and everything that a salad should be.  And the best thing - kids LOVE the mandarins.  This is a wonderful way tasty way to entice them into eating more greens!

Yummy bite sized pieces of goodness!

Mandarin Chicken Salad


2 bags of ready made salad mix (preferrably Mediterranean or European versions)
2 package of Louis Rich chicken chunks. (oven roasted or Italian)
1 can of mandarin oranges, drained well and reserved
Croutons, well seasoned variety
Seedless green grapes, halved
2 cups cheddar cheese
Jar of Marzetti’s Poppyseed dressing
Nuts, optional



About one or two hours before you’re ready to serve this, toss everything together including the dressing in a large bowl EXCEPT the oranges and croutons.  Stir to coat everything evenly. Place in your serving container and cover and chill till ready to serve.

Gently add oranges before serving.  Serve with croutons and nuts, if using.  (just put them in their own dishes to allow people to add on their own)


PS:  I've also served this with those crispy chow mein noodles for topping instead of croutons.  Hubby loved that.  And I've also stirred in some pomegranate flavored Craisins to bump up the fruity flavor.  That is my favorite variation!

Coming tomorrow - Siggy Spice's twist on cranberry sauce!  

Sweet Potato Casserole - Day #3 Thanksgiving Spectacular

Welcome to Day 3 of our Thanksgiving Spectacular!  Today is a special guest post featuring one of my kitchen soul sisters Brandie.  Brandie is known as thecountrycook and was recently a Featured Member on Tasty Kitchen.  You can also find her posting new massively yummy recipes almost daily on Facebook under Thecountrycook!  With that...here's Brandie!  /clap  (don't forget to stop by Siggy Spice's blog too for her continuing Holiday special as well!)

When it comes to Thanksgiving, I’m a side dish kinda gal.  You can have a big ‘ole deep fried turkey in the middle of the table or a sweet, glazed, bone-in Smithfield Ham but my attention will always be on what is hovering around the edge of the Thanksgiving table – the sides.  You got your veggies, your rolls, your stuffing and my personal favorite – the casserole.  Whether it be green bean or sweet potato, I adore them all. I could fill up my entire plate with just the side dishes and be as happy as a clam.  

So having said that, I’m going to share my favorite Sweet Potato Casserole dish with y’all today.  The beauty of this particular dish is it has a shortcut (to help out the already busy Thanksgiving Day cook) and it can also be made up to 2 days in advance and put into the fridge until ready to bake.  Also, for your guests who think they don’t like sweet potatoes, I do believe this may change their minds. Let’s do this!

Ingredients

1 Bag of Ore Ida Steam-n-Mash Sweet Potatoes

½ stick butter, softened

1/2 cup Evaporated Milk

1 Egg

3/4 cup Packed Brown Sugar

1/2 Tablespoon Pumpkin Pie Spice

1/2 Tablespoon Baking Powder

1 Teaspoon Vanilla Extract

1 pinch of Salt

1/2 cup Chopped Pecans (optional)

1 1/2 –2 cups Mini Marshmallows (enough to cover the top)

Directions

Preheat oven to 350 degrees F. Lightly spray an 8x8 casserole dish with nonstick cooking spray.

Cook sweet potatoes in the microwave according to package directions (the Steam and Mash potatoes are a big time saver here). Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallows) and beat until well incorporated.  Remember, the brown sugar is gonna turn this mixture from a bright orange to a brown-ish color. Don’t be put off by that.

I tend to like my sweet taters a little more cinnamon-y, so I will usually taste test this while it’s still in the mixing bowl and add a little extra cinnamon (about a teaspoon or so).

Pour into prepared dish and bake for 30-40 minutes. Remove from the oven and top with mini marshmallows. Place under the broiler until lightly browned and slightly melted. DO NOT walk away from the oven while this is under the broiler.  Watch it like a hawk!  This can easily burn on you if you’re not careful.  If you don’t want to mess with the broiler, you can certainly put the marshmallows on and then just pop the casserole back in the 350 degree oven for another 5-10 minutes until melted.  Put out on the table, sit back and finally relax and enjoy all the fruits of your labor!

Cook’s Note: You can make this up to 2 days in advance. After pouring all ingredients (except marshmallows) into the baking dish, cover with plastic wrap and put into the refrigerator. When ready to bake, take it out of the fridge, remove plastic and finish baking per above directions.  You may need to bake it a few minutes longer since the ingredients will be starting out cold.

For a slightly different twist, try using Marshmallow Fluff on top instead of mini marshmallows.  

Lastly, this recipe is easy doubled.  I usually have this as a small side dish because there are already so many other dishes on our crowded table.  But, if you‘re making it for a large crowd, just double the ingredients and bake in a 9x13 casserole dish.

Happy Thanksgiving!

thecountrycook

Coming tomorrow - my mom's infamous secret side dish!

Turkey Tuesday - Day #2 Thanksgiving Spectacular

Thank you for joining me on Day #2 of my Thanksgiving Spectacular!  Its Turkey Tuesday here and this recipe and many more can be found on my kitchen sister Siggy Spice's holiday blog as well!  Please visit her site and check out her multitudes of yummy holiday dishes.  And join us both AND Thecountrycook on our Facebook pages as well to keep up to date on all the noms for this and upcoming holidays!

I love the turkey scene in National Lampoon's Family Christmas where she cuts into the turkey and it "puffs" powdery smoke because its so dry and then nobody can cut it, let alone chew it.  It was so over the top silly but was really reminiscent of several turkeys loving made by my grandmother.  I remember drowning my turkey slices in gravy just to get them down lest they stick on the way down.  A few years ago, I saw my first turkey being brined on television and I bawked.  I thought that was ridiculous soaking a piece of meat in water with salt.  All I could imagine was taking a bite out of my turkey and juices squiring everyone sideways since it would be so water logged from its overnight soak but it seemed to be the "it" thing to do according to Food Network.  I mean, if frozen turkey producers can inject your meat with a brine before freezing to make it self basting, why couldn't I try brining it myself with flavorings and herbs too?  So one year, I tried it and once I cut into the moistest turkey of my life, I was a sworn briner.  I will never make a turkey without it ever again. (or roaster chicken for that matter!)

Brining is very easy to do.  I know it sounds scary to do but once you get the principle down, it is the easiest process to do.  Brining, simply put, is a water/sugar/salt combo in which you soak your turkey for several hours to overnight before cooking as you normally would.  What this does is allows your turkey meat to "soak in the flavor" and lock them in place.  (and it makes the pan drippings used for gravy SUPER flavorful!)  By adding things like citrus or fruit slices, fresh herbs, wine....you can change the flavor of your meat.  There are a bajillion recipes for brines out there to choose from.  This one I'm sharing uses really subtle flavors of cinnamon, clove, lemon and bay leaf.  These flavors are mimicked in my other dishes so it pairs really well.  You could very well (as I have done before) add a few peppercorns, some quartered onions and garlic.  Its very flexible and totally controllable.

The key is making sure your turkey is COVERED with the brine.  Use a big stock pot or even a picnic cooler.  Just something big enough to contain turkey and the gallons of brine.  Since I use a relatively small turkey breast for Thanksgiving, as there is only a handful of us, I can set mine in the fridge.  If your turkey is large, say in the 12-15 pound range, you're safer adding ice to your cooler or pot and sitting your turkey in a cool place until you're ready to bake it.  (its safe to do...I just re-watched Alton Brown do this last night on Food Network)  As long as your container is sealed and keeping the coolness in, you're good for the few hours you'll be soaking the turkey. 

I hope you try this sometime soon, even practicing on a turkey breast or roaster chicken.  It produces the juiciest, most moist meat that just stands out from every other turkey you've ever had.  Golden brown outside and crispy skin with delectable tender meat....its gorgeous AND tasty!  Imagine that from a turkey! 

Bay and Lemon Turkey

Whole turkey or breast (up to 15 pounds)
2 gallons water
1 c sugar
1 c kosher salt
2 lemons, sliced in ½
4 bay leaves
3 cinnamon sticks
Small handful cloves

Additionally:  Olive oil, poultry seasoning


Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight. (the longer the better for flavor)

Preheat oven to 350 degrees F.
 
Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Rub turkey skin thoroughly with olive oil and sprinkle with poultry seasoning and salt/pepper. Cook turkey for about 3½ hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.

 Coming tomorrow for my Thanksgiving Spectacular - a guest post by Thecountrycook featuring a beloved holiday dish! 

Easy Rice Pilaf w/ Orzo Pasta - Day #1 Thanksgiving Spectacular

Its Day 1 of our big Thanksgiving Spectacular week!  I am so excited to bring you some of my family's tried and true holiday recipes as well as inviting Brandie (thecountrycook) and Sieglinde (SiggySpice) to share some of their family favorites too.  Its a very special week here - stay tuned and don't miss a day!

I think for me the biggest planning part comes with side dishes.  Growing up my mom always had the standard green bean casserole, grandma made dumplings, my aunt brought deviled eggs, my other aunt made her version of the cheesy hashbrown casserole I blogged about and my uncle Robert cranked out about 200 hand rolled butter croissants.  I like all those things but not EVERY holiday!  So I like to mix mine up now I have my own family gatherings and keep it interesting for everyone.  

This year I will be serving a super quick and easy rice pilaf with orzo pasta mixed in.  Its doubly good for the holidays because it can be made ahead of time and just reheated with a bit of butter in a skillet before serving.  (or microwave, who am I kidding?  Its another dirty dish if you break out a skillet.  lol)  This seriously simple pilaf is in fact, one pan cooking and tastes better than any box kind you could possibly get.  Its so easily adaptable for seasoning too.  Add some chicken bouillon, garlic, chopped onions or parmesan cheese and you totally change the flavor.  I have also stirred in an onion soup packet for seasoning and used beef broth and it was out of this world delicious!  This makes about 8 servings so its absolutely perfect for a big holiday meal.  It also freezes very well...not that you'll have any leftover!

Tiny orzo pasta is perfect with rice!

Easy Rice Pilaf w/ Orzo Pasta

1/2 stick of unsalted butter

1 cup of orzo pasta

1 cup of long grain white rice

2 cups of good chicken stock

1/2 cup water
1 Tbsp chicken crystals/bouillon

salt & pepper, to taste

seasonings, optional and to taste

Melt butter in a skillet (that has a lid) over medium high heat until all bubbly.  Add the pasta, stirring frequently till browned.  Add the rice, stock and water. (if using a soup mix packet, as I mentioned above, add here)  Season with bouillon, salt, pepper and your choice of seasonings/herbs.  Stir to combine and bring to a boil.  Reduce heat to a simmer and cover, cooking for 20 minutes or until all the liquid is absorbed and pasta is tender, stirring every so often.  Remove from heat and let sit with lid on for 10 more minutes.  Re-season as necessary, fluff with a fork and serve.

Note:  if the pasta doesn't seem "done" enough to you at the 20 minute mark and the liquid is almost gone, give a small splash of water or stock and continue cooking another few minutes until pasta is cooked to your liking.  

  Coming up tomorrow - my super easy & mega moist Bay & Lemon brined turkey!

Two Soup Thursday!

Today I thought I'd share two recipes with you - one is my fall back, gotta have it when I need comforted bean soup and the other is my test results for Military Spouse Test Kitchen's recipe challenge.  It's a very exotic (to me anyways LOL) chicken and buckwheat soba noodle soup.  Since it's getting all chilly willy at night here in GA, soup is always welcomed on my table.

First up is my very own bean soup.  One of my very first memories of being in the kitchen is with my great grandma Rose very early in the morning, and she was dicing carrots and celery into tiny cubes for her homemade bean soup as her percolated coffee pot bubbled away.  She did the whole shebang from scratch and it took ALL day to do.  It was super delicious and she died before I could ever ask her how she made it.  I have since perfected my own using canned veggies.  Gasp now, I know, but this comes together REALLY quick and I'm not standing chopping and dicing for hours on end.  I have made it from scratch before and its awesome but this toss together works just great on a busy night where I don't have alot of time to cook.  (It works well in the crock pot too...just save adding the cream till right before serving.)  Served up with corn bread, this is the perfect fall cozy comfort food.

Quick & Easy Bean Soup
inspired by my Great G'ma Rose

3 cans of Great Northern Beans
1 can of sliced carrots
1 can of diced potatoes
1/2 stick of unsalted butter
1/2 pint of heavy cream
1 box of chicken stock (or more)
1 package of ham cubes
salt & pepper to taste
dried parsley
chicken flavoring crystals (to taste, optional)

Melt the butter in a large stock pot or dutch oven over medium heat.  Add the beans, carrots, potatoes and ham to pot.  Pour the chicken stock over top.  (Make sure they are covered completely - add more stock or water as needed.)  Add salt, pepper and parsley.  Stir well to combine all and continue cooking over medium heat.  DO NOT BOIL!  (Note:  this is where I add some chicken flavoring. Its totally optional but I think it really gives a good flavor kick to the whole pot.  Start out with just a pinch and go from there until you like the flavor.  I think I used a good 2 tsp total.)  Once your soup is good and hot throughout, use a potato masher or an immersion blender to mash up just a small bit of the soup.  This helps thicken it and add nice texture.  Re-season as needed and about 15 minutes before serving, add in the cream.  (PS - the longer it cooks, the better it is.)

Serve with sweet cornbread.  Freezes VERY well and serves about 6.  Just note, if tossing it in a crockpot, save the cream till you are nearly ready to serve.

---------------  UP NEXT ------------------

This week's challenge for Military Spouse Test Kitchen was an Asian soup to *die* for.  She challenged us to make Chicken & Buckwheat Noodle Soup from Barnes & Noble's Asian Cookbook featuring the use of sake to make the marinated chicken.  Sake, did you say?  I was intrigued.  I have great affinity for sake as in, next to Coca Cola, nothing is better.  Ok, maybe sweet tea but its a close tie.  lol  And since the hubs had just bought a new bottle of sake the weekend before this challenge, it just seemed destined for me to make this.

Originally looking at the recipe, it seemed, drab.  Sure it had some flavor components but I thought it needed a bit more.  (always the tweaker, I know)  So I added in some thinly sliced carrots and some scallions with the leeks in the cooking process.  The broth is so smooth and flavorful...but then you get this delicious tangy marinated cooked chicken to add on top and you're just in heaven.  I couldn't keep from nibbling at the chicken.  The sauce is just so yummy.  I might make it on its own and dip some potstickers in it!  Hope you make it too...make a beautiful presentation for guests!

Chicken & Buckwheat Noodle Soup
From Barnes & Noble's Asian Cookbook

8 ounces skinless and boneless chicken breast
1/2 cup soy sauce
1 tbsp sake (you can substitute white wine if you have that handy instead)
4 cups chicken broth
2 pieces young leek, cut into 1-inch pieces
6 ounces spinach
11 ounces buckwheat
Roasted sesame seed for garnishing

Slice chicken diagonally into bite size pieces. Combine soy sauce and sake in a saucepan. Bring to simmer. Add the chicken and cook gently for 3 mins until tender. Keep hot.

In a separate saucepan, bring chicken broth to a boil. Add leeks. Simmer for 3 minutes then add spinach. Remove from heat but keep warm.   Cook the noodles in a large pot of boiling water until just tender. Follow packaging's suggestion.

Drain noodles and divide equally into individual bowls. Ladle broth into the bowls, then add chicken in each bowl. Add sesame seed if desired. Serve while hot.