- My daughter, Cat married Brett! Yay!
- I am no longer working full time! YAY times infinity!!!
- I was diagnosed with a degenerative eye disease called Salzmann’s nodular degeneration
- I found a second doctor who agreed with the diagnosis and HELPED me tremendously!
- I decided to start a crafting business (still unnamed!)
- To that end...I reclaimed the wreck room (yes, I meant to spell it that way, ha ha) as my craft space
- Maeghan ...and Chris graduated high school!
- There is probably a TON more...but I need to get some actual crafting done instead of watching Melody Lane "Twitch for the first time, or watching Jennifer McGuire Ink, or Prairie Paper & Ink or Daniels Krafts
Saturday, June 17, 2017
Lots of changes since I last posted an update! Here are some (in no particular order!)-
Tuesday, March 17, 2015
Monday, March 16, 2015
|Ingredients for the sauce for the Baked Corn Beef and Cabbage Sliders (brown sugar not pictured).|
The sauce ingredients are :
1 1/2 sticks of butter, melted
3 tablespoons Brown Sugar
3 tablespoons Worsetsire Sauce
2 tablespoons Horseradish sauce
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
3 tablespoons Chopped Onions
1 tablespoon Steak Dust*
1 to 2 squirts Dijon mustard
1 to 2 tablespoons poppy seeds
Ingredients for the rest of the recipe:
1 pack (from Sam's Club) of Kings Hawaaina Rolls
1 whole red onion diced finely
about 2 cups diced cooked Corn Beef
about 2 cups diced cooked cabbage
10 slices Provolone cheese
1 1/2 cups shredded Cheddar Cheese
Mix all sauce ingredients in a large bowl with a wisk and set aside. Cut Hawaiian Rolls in Half, layer Corn Beef and Cabbage, onions, and cheeses and then top with the Hawaiin Rolls. Now pour the sauce all over the top and spread with a basting brush. Cover tightly and let marinate in the fridge for 4-12 hours or overnight. Sprinkle with poppy seeds if desired. Bake in a 350 degree oven for about 15 minutes to 30 minutes. I put poppy seeds on one half of the sandwiches.
* Steak Dust is the most amazing seasoning...I use it on so much! I first discovered this a few years ago when it was on clearance at the end of the summer at Sam's Club. Now I can only find it online. One large container costs about $35 on Amazon! When you buy a 6 pack at Sam's club it is much cheaper! It worked out to be just over $10 per container when I bought the 6 pack from Sam's.
|This was the leftover Corn Beef and Cabbage I had from our family dinner.|
I made 6 Corn Beefs for our family dinner. I looked all over town...and everyone that had Corn Beef at a cheaper price ($3.99 or less) was completely sold out. I finally found it at a local Super Target...and it was only $2.99 a pound! So I bought all 6 that they had left.
|I cut the whole thing like a big sandwich...ignore the fact that I cannot cut straight!|
|Using my mandolin I finely diced a red onion and spread it all over the bottom layer of the bread.|
|Next came the diced up Corn Beef and Cabbage (I put a lot more cut up cabbage than what is pictured)|
I diced up some of the leftover Corn Beef and cabbage and spread it liberally on top of the onions. I tried to cover as much of the bread as I could and also make the layer even so that each sandwich would have both Corn Beef and Cabbage.
|Next I layered Provolone Cheese slices and shredded cheese (again, I put more than what is pictured.)|
|Pour the sauce all over the assembled sandwiches. I used a basting brush to spread well over the whole top layer.|
|Press down on the lid to get everything all well mixed and marinated.|
|Fresh from the oven. WHOA, these turned out AMAZING!|
Thursday, April 25, 2013
I am doing a "project" where I guest post along with others about Learning Hospitality. When I posted the link to this blog I realized I have been very remiss in posting updates! I have been Facebooking and started as Tumblr, but I have not updated here...so here I am. In the few minutes I have before I run out to Mr. BHS at the high school- a fundraiser for our Drama Booster group. Ah, the life of a busy mom. Tomorrow I am leaving for the Women of Faith conference...a much needed break! This last week I was in the ER with a migraine...first time I had to go to the ER for a migraine in about 8 years!
Wednesday, November 21, 2012
After completely thawing the turkey, I remove the entire spine, from neck to tail. The spine absorbs heat and also keeps it from getting inside the turkey, which greatly increases cooking time. I've discovered that I save at least one entire hour by simply removing the spine. Don't throw it away, though: keep it to boil with other scraps to make stock for turkey soup, later.
Brining the turkey before cooking it is the key to moist white meat. It also allows you to introduce subtle hints of flavor that make for a more interesting tasting turkey. Brining a turkey is pretty easy, so I won't write up a step-by-step guide here: details can be found easily with Google. I'll just give you my highlights:
- I use white wine for the acidic element, instead of vinegar. You've heard the adage, "don't cook with any wine you won't drink". Well, this case is the exception to that rule. The wine you use in the brine can be cheap, because you're going to end up dumping it out when you're done, anyway. I use at least one bottle per turkey, so using the good stuff would be an expensive waste.
- Don't forget the pumpkin pie! "Say what?" For the sweetness in the brine, I use lots of brown sugar, cinnamon, nutmeg, and allspice. That's basically pumpkin pie without the pumpkin or the pie. But it really makes your turkey taste like Thanksgiving.
- "Are you going to Scarborough Fair?" Skip the parsley -- but sage, rosemary, and thyme are essential to a good turkey brine.
- Brine overnight: I put my spineless turkey in the brine on Wednesday, and let it soak for at least 8-12 hours.
I learned this trick from Alton Brown, so I name this phase after him. And also because "brown" is the main objective here. We all want our turkeys to have that nice, crispy, golden brown and delcious skin, but all too often we wind up drying out the meat along the way. This phase solves that problem by browning the skin, but not roasting the meat -- that happens later in the last phase.
But first, we have to make the bed -- for the turkey. In a large, wide, roasting pan, we're going to make what I call a "mirepoix rack". We'll use about 6-10 peeled carrots and 6-10 celery stalks. Trim their tips and tails, and then alternate them across the bottom of the pan: carrot, celery, carrot, celery, etc. Slice 2-4 onions horizontally into thick, whole rings, and spread those out as another layer on top of the carrots/celery. Finally, peel and bruise (make 'em weep) at least 6-12 whole garlic cloves (1-2 bulbs) and toss those far and wide all over the bed, too.
Put the brined turkey to bed, breast-side up. Splay the bird as wide as it will fit across the pan. Even if it's not that much, we still want a wide surface area for browning and roasting. Daub the skin with a paper towel to remove excess brine water, but you don't have to dry it off completely. Brush the skin thoroughly with olive oil, or smear it with butter (whichever you prefer). I usually sprinkle on some Old Bay for good measure.
Place your top rack in the middle slot of the oven, and pre-heat the oven to 500 degrees (F), a.k.a., "broil". When the oven is good and hot, put the panned turkey in it. Toast it until the skin is golden brown, usually about 30 minutes. I usually spin the pan around after the first 15 minutes, to make sure it browns evenly all over. Remove the well-tanned bird from the oven, and lower the oven temperature to 350 degrees (F) for the baking phase, described below.
This is where the magic happens, the final stage of Thanksgiving turkey perfection. While we wait for the oven to cool down to 350, and we let the turkey rest for a few minutes, cover the entire breast with whole strips of bacon. You'll want to either weave or criss-cross at least 2 layers of bacon across the breast. 3 layers are better, if the bacon is thin, but 2 is enough if the bacon is thick. You can even get fancy by using peppered or maple bacon, but plain ol' bacon is just fine, too.
Once the breast is well-covered with bacon, the turkey is ready to go back into the cooler oven for the final roasting. It's at this point that I usually place my temperature probe in the thickest, deepest meat of one of the thighs, so that I can monitor the internal temperature remotely. The turkey is done at 165 degrees (F): that usually takes about two hours for a 16 pounder (your mileage will vary).
The bacon will cook through, shielding the breast from the worst of the heat. It will become crispy and turn dark brown/black -- don't worry: it's supposed to do that. In the worst case, burnt bacon is better than burnt breast. Not only does the bacon protect the breast from overcooking and drying out, but the rendered bacon fat also self-bastes the turkey -- it's a win-win proposition!
I haven't tried using "turkey bacon" as a kosher substitute. As far as I can tell, it doesn't have enough fat to render as a baste, and isn't flexible enough or sticky enough to wrap the breast closely. While I suspect it will work well as a shield, I don't think it would add any additional flavors, either (turkey + turkey = turkey). But turkey bacon is better than no bacon. And turkey bacon is definitely better than using aluminum foil to shield the breast, which is an excellent shield but does nothing for flavor, and can also make the skin breast skin soggy if too much moisture condenses underneath it with no means to vent properly.
When the turkey is done, remove it from the oven and the roasting pan, and put it on a cooling rack with a cookie sheet underneath to catch any drippings. Remove the bacon shield, and then cover the turkey loosely with aluminum foil. Let it rest there for at least 10 minutes before carving.
The bacon and mirepoix rack can be used for side dishes. One idea is to simply rough cut the bacon and veggies, and mix them together into a tasty side dish. Another is to chop them up into smaller bits for use in stuffing, along with your favorite croutons, bread, and/or corn bread. Or you can set them aside for later use in your turkey soup. No matter what, you'll be able to use every part of this recipe in something else, and some point.
And that's all there is to it. I hope you enjoy a happy Thanksgiving! :-)
Sunday, October 7, 2012
I am hoping I can make this a new tradition here...actually planning ahead and not waiting til the last minute...especially when it comes to meals. When I don't plan ahead it is never good for the budget or the waistline! Tonight my hubby helped me! I think he cut up about 20 roma tomatoes, 3 or 4 HUGE onions, 7 red/yellow/green peppers, a bag of carrots, several pounds of asparagus a bunch of celery, and several pounds of broccoli!
That is a LOT of veggies!
I made Vegetable Stir Fry for dinner tonight using all of the yummy veggies hubby cut.
While hubby was finishing cutting all of the veggies I started browning the ground beef to be used for Shepherd's Pie (or Cottage Pie as Erin who lives Down Under tells me is what it is really called!). When I brown ground beef I hardly ever just brown the meat by itself. I usually add stuff to it...like the wonderfully cut veggies!
This is the ground beef as I was browning it. I opted to used the carrot "sticks" I had bought from the farmers market since the meat is going to be used for Shepherd's Pie anyway. I also added diced onion, celery, and red/yellow/green peppers to the beef.
My Tupperware Potato Masher is really a good tool to use for mixing up the ground beef. And Alton Brown calls things like this uni-taskers!
Kind of steamy, but you can see that there is a LOT of grease in the pan so it will need to be drained. And I mean poured into a colander (NOT just "scooping out" the grease).
If you look closely you can see the white handle of my Tupperware Small Thatsa Bowl sticking out on the left side. The next couple of pictures I will show you WHY you drain the ground beef!
Ummm...YUCK! FYI, that is a 2 Cup capacity Tupperware measuring cup...and it is past the 2 cup mark....that folks is why you drain the ground beef! If you did not drain it, that grease would be in your food! (excuse the cup, it was already dirty when I put the grease in to measure it, lol)
I always spray the ground beef a little bit too...just to be sure to get all the grease out!
All done and ready to use in the Shepherd's Pie. This was a 3 pound roll of frozen ground beef from Aldi (I believe it is 80/20.)
And lest you think that I am super organized and have everything together...I am not! My house is a HUGE mess as usual. There are about 3 loads of laundry in the living room on the love seat and chair...waiting to be folded. My coupons are several weeks past needing to be cut. The kitchen floor is a mess...like sticky in parts mess. The trash needs to be taken out. My room needs a ton of TLC....well, you get the idea, lol. Another day this week I will post the recipe and steps to make the Shepherd's Pie. Right now I am going to finish watching some Sunday evening shows and either fold the clothes in the living room or cut my coupons. (Most likely I will play Words with Friends and Song Pop, Pin some great things on Pinterest, log onto Facebook, well, you get the idea...
Saturday, October 6, 2012
I have been sick for a few days...achy, sore throat, stomach "issues" and just general blah! I have started to feel better and was going through Pinterest and found an easy Apple Cake that I had the stuff for...so I made it. I modified the recipe a bit, but oh my gosh was it good!
I cut up 4 apples (2 gala and 2 Granny Smith apples)
about half a spice cake mix
1 stick butter
about a 1/2 cup of pecans pieces
caramel for drizzling
Core the apples and slice into thin slices and put into 9 by 13 baking dish sprayed with baking spray. I gave the apple slices a rough chop in the dish so they were not too big. Sprinkle about half of the spice cake mix directly onto the apples and then melt the butter and pour over the top of the cake mix and apples. Sprinkle the pecans on top and then bake in a 350 degree oven for 30-45 minutes or until bubbly. Drizzle caramel on top when done. Serve topped with ice cream or whipped cream.