About Doug and June

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North America
This Blog was the brainchild of Doug and June...as they spend as much time discussing food as just about anything else. I (June) suggested Food Porn as a name for this blog, but he (Doug) thought people would get the wrong idea and be looking for some oddly shaped cucumbers or something like that and I had to agree. So he came up with Food DJ (Food Doug & June) if you couldn't figure it out on your own. But you will find here is some awesome recipes and lovely pictures of food (and possibly the equally lovely Doug eating said food). However just warning you, I believe Doug has an unhealthy preoccupation with bacon. Might I (June)add that I love glossy, scrumptious, food-porn-filled cookbooks? The glossy paper, the photos that ooze calories, the chatty yet suggestive descriptions... ahh I smell sex and bacon.

Saturday, November 24, 2012

30 days till Christmas..eat this (Chicken & Pepper Sandwiches, Minestrone Soup)

 
 
 
 
Broiled Chicken and Pepper Sandwiches
 
4 bell peppers (any color), halved and seeded
4 (5 to 6 ounces each) skinned, boned chicken-breast halves
1/4 cup(s) bottled Italian dressing
4 slices fresh mozarella cheese (enough for 2 sandwiches)
4 sandwich rolls


Heat broiler. Line broiler pan with foil for easy cleanup. Place pepper halves on broiler-pan rack, cut sides down. Broil 4 to 5 inches from heat source 12 to 15 minutes until skins are mostly charred. Remove peppers to a saucepan and cover
Brush smooth sides of chicken breasts with some dressing. Place smooth side down on same broiler-pan rack; brush top of breasts with dressing.
Broil 6 to 7 minutes. Turn chicken over, brush with remaining dressing and broil 5 to 6 minutes longer until chicken is opaque in center.
Meanwhile pull charred skin from peppers. Cut each pepper half into 4 strips. Cut chicken into 1/4-inch-wide strips. In a bowl, toss pepper and chicken strips with remaining dressing. Cut rolls in half and toast if desired.  Place mozarella cheese on rolls. Top bottoms with pepper and chicken mixture, dividing evenly. Replace roll tops.

serve with...



Easy Minestrone Soup

1 lb. ground beef, browned
1 lg. onions, chopped, add and cook until limp and drain
1 lg. can tomatoes
8 c. water
8 beef bouillon cubes
2 tsp. basil
2 tsp. oregano
1 tsp. garlic salt
1 (20 oz.) pkg. frozen mixed Italian vegetables
1 c. macaroni, cooked to package directions

Brown meat in a deep frying pan add onions, and cook until tender.


Add tomatoes, water, cubes, basil, oregano, garlic salt, and vegetables to beef and onion; cook 10 minutes. Sprinkle Parmesan cheese over top in each bowl.
 
 
 
serve with a nice Pinot Grigio..

for dessert..some fresh fruit

(I suggest fruit for dessert so you can really pig out at Christmas)

 
 
As good as you make me feel
I wanna make you feel better
Better than your fairy tales
Better than your best dreams
You're more than everything I need
You're all I ever wanted
All I ever wanted
And I just wanna wrap you up
Wanna kiss your lips
I wanna make you feel wanted
And I wanna call you mine
Wanna hold you hand forever
Never let you forget it
Yeah, I wanna make you feel wanted
Yeah, baby I wanna make you feel -Wanted'
Cause you'll always be wanted

Friday, November 23, 2012

31 days till Christmas.. It's Black Friday..eeek!! Eat this. (Turkey Enchiladas, Black Bean Soup)

Eat This.. Day after Thanksgiving...

Quick and Easy Food to fortify you after a rough day of shopping!!


Turkey Enchiladas

For a healthier spin on classic enchiladas, you can use reduced-fat sour cream, diced turkey, reduced-fat shredded Swiss cheese and roasted red peppers into corn tortillas and bakes them until bubbly.


  • 8 corn tortillas, stacked and wrapped in foil
  • 2 3/4 cup(s) green salsa (salsa verde)
  • 1/2 cup(s) sour cream
  • 1/2 cup(s) fresh cilantro, chopped
  • 8 ounce(s) cooked turkey or chicken breast, diced
  • 1 jar(s) (7-oz) roasted red peppers, sliced
  • 6 ounce(s) Swiss cheese, shredded (1 1/2 cups)
  • Diced tomato and sliced scallion, for serving

  •  
    Place tortilla stack in the oven and heat oven to 425°F.
     
    In a medium bowl, combine the salsa, sour cream and cilantro. Spread 1/2 cup of mixture on the bottom of 2- to 2 1/2-qt. baking dish.
    In second bowl, combine the turkey, peppers and 1 cup cheese. Remove tortillas from oven. Divide the turkey mixture among the tortillas (a scant 1/2 cup each). Roll up and place seem-side down in the baking dish. Top with the remaining salsa mixture.
    In second bowl, combine the turkey, peppers and 1 cup cheese. Remove tortillas from oven. Divide the turkey mixture among the tortillas (a scant 1/2 cup each). Roll up and place seem-side down in the baking dish. Top with the remaining salsa mixture.
    Cover with nonstick foil and for 15 minutes. Uncover, sprinkle with the remaining ½ cup cheese and bake until the cheese melts, 8 to 10 minutes
    serve with ... green salad.... or this wonderful soup


    Black Bean Soup

  • 1 tablespoon(s) olive oil
  • 2 medium carrots, chopped
  • 2 clove(s) garlic, finely chopped
  • 1 large (10- to 12-ounce) onion, chopped
  • 1 medium (4- to 6-ounce) red pepper, chopped
  • 2 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) crushed red pepper
  • Salt
  • 2 cup(s) water
  • 2 can(s) (15- to 19-ounce) black beans, rinsed and drained
  • 1 can(s) (14 to 14.5-ounce) reduced sodium chicken broth
  • 1/4 cup(s) fresh cilantro leaves, chopped, plus sprigs for garnish
  • 1 tablespoon(s) fresh lime juice

  •  
    In 6-quart saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12 to 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 teaspoon salt; cook 1 minute.
     
    Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors.
     
    Ladle 3 cups soup into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Stir puree into soup in saucepot; heat through on medium. Stir in cilantro and lime juice, and garnish with cilantro sprigs to serve. Makes about 6 1/2 cups. 
     
     
    The day after Thanksgiving is traditionally called Black Friday. 
     
    Black Friday is the day following Thanksgiving Day in the United States, traditionally the beginning of the Christmas shopping season. On this day, most major retailers open extremely early and offer promotional sales to kick off the holiday shopping season. Black Friday is not an official holiday, but many non-retail employers also observe this day as a holiday along with Thanksgiving, giving their employees the day off, thereby increasing the number of potential shoppers. It has routinely been described it as the busiest shopping day of the year for a much longer period of time.
     
    The day's name originated in Philadelphia, where it originally was used to describe the heavy and disruptive pedestrian and vehicle traffic which would occur on the day after Thanksgiving. Use of the term started before 1961 and began to see broader use outside Philadelphia around 1975. Later an alternative explanation began to be offered: that "Black Friday" indicates the point at which retailers begin to turn a profit, or are "in the black".[
     
    For many years, it was common for retailers to open at 6:00 a.m., but in the late 2000s many had crept to 5:00 or even 4:00. This was taken to a new extreme in 2011, when several retailers (including Target, Kohls, Macy's, Best Buy, and Bealls) opened at midnight for the first time. In 2012, Walmart led several other retailers in announcing it would open its stores at 8:00 p.m. on Thanksgiving Day, prompting calls for a walkout among some workers.
     
    Buy Nothing Day (BND) is an international day of protest against consumerism observed by social activists and many concerned citizens. Buy Nothing Day is held the Friday after American Thanksgiving in North America and the last Saturday in November internationally, which in 2012 correspond to November 23 in North America and November 24 internationally. Buy Nothing Day was founded in Vancouver by artist Ted Dave and subsequently promoted by Adbusters magazine, based in Canada.
     
    Buy Nothing Day has recently been modified by Adbusters and renamed Occupy Xmas, a reference to the Occupy Movement. Buy Nothing Day was first joined with Adbuster's Buy Nothing Christmas campaign. Shortly there after, Lauren Bercovitch, the production manager at Adbusters Media Foundation publicly embraced the principles of Occupy Xmas, advocating "something as simple as buying locally—going out and putting money into your local economy—or making your Christmas presents". Previously, the central message of Occupy X-mas and Occupy Christmas differed in that Occupy X-Mas called for a "buy nothing Christmas" and Occupy Christmas called for support of local economy, artists and craftspeople in holiday shopping. The union of these ideologies calls for a Buy Nothing Day to kick off a season of supporting local economy and family.
     
     
    Stay home read our blog .... and eat!!!!
     
     
     

    Wednesday, November 21, 2012

    The Last Minute Things To Do Before Your PARTY!!




    You've decorated. You've cleaned the whole house. You've cooked up delicious gourmet foods (or at least ordered it) and compiled a well-stocked bar. You've got a killer theme (What on earth does "a killer theme" mean? I haven't been to a party with A Theme since I was ten. Name four Killer Themes...I dare ya...lol), and you've invited the most interesting people you know.... (Hold on, I have? I've done all that? I think I disagree with the premise of your suggestions...lol) You've spent weeks preparing for this party — but what you do in the last 30 minutes before it starts could be just as important as everything that has come before. Here are five things you don't want to forget.

    I love throwing parties, but I also tend to be a terrible procrastinator. This is a bad combination. One thing I've learned, through lots of trial and error, is that nothing throws the mojo of a party off faster than a crazy, stressed-out hostess. So wherever you find yourself at the 30 minute mark, drop everything else and do these five things.


    1. Check the temperature.
    Having a lot of people packed into a few rooms will make your house a lot hotter. Depending on the size of your space, even if the weather is quite cool outside, you may need to turn on your air conditioner. At the very least, turn the heat down — it's much easier to make the house warmer later if people are uncomfortable than to try to cool it down.

    2. Turn on the music.
    Every party, no matter how wild it gets later on, usually starts out with a few early guests standing around, making polite chit-chat. Having music not only helps set the tone for the party, it also helps fill in some of those awkward silences as things are getting started. At the beginning of the party, keep the volume low enough so that guests can hear each other — later, if there's a big crowd or you're in the mood for dancing, you can turn the music up. If your music is playing off of your computer, you may as well clear your searches and erase your internet history...someone could decide to play DJ...just erase your history...or worse pull up your porn site search.

    3. Turn down the lights.
    Your guests will have a hard time getting comfy at your party if your lighting scheme says 'doctor's office', so turn the lights down a little. Dimmers are great for this, but if you don't have those, turn on lamps instead of florescents. Light candles. Everybody looks good in warm, low lighting. Light a few candles??? Yeah...in a safe, out of the reach place of stumbling drunks or kids.

    4. Put beverages and food where people can easily find them.
    It doesn't matter that you have a wonderful assortment of delicious craft beers if they're hidden on the bottom shelf of your fridge. Most guests, unless they're very comfortable in your home, won't go looking around for food or drinks — they'll gravitate towards whatever is easy to come by. So put food and drinks in a spot where they'll be easily visible and accessible to anyone just walking in. Try to put the food/drink table in a place where it won't be blocked by an accumulation of people later on — nothing's more frustrating than staring at a bottle of wine, just out of reach on a table that's three deep in chatty, immovable party guests.
    If your drinks require ice, don't expect that your guests will somehow know to get ice from the freezer — get a small ice chest, or ice bucket, with a scoop, and place it on the table right next to the drinks. And  have more alcohol than you think you'll need. The worst is running out of alcohol mid-party.Put out food - something, ANYTHING while the rest is cooking/heating, if necessary.

    5. Have a drink.
    Or if you don't drink, grab a coke, or a few bites, or whatever it is that relaxes you and puts you in the party mood. You're the host, so your guests will be taking their cues from you. If you're stressed out, running around and trying to get things done, your guests will be stressed too. If you're relaxed, having a drink and enjoying yourself, your guests will follow suit. So have a drink, relax, and enjoy your guests and your party. You've earned it.



    I would love to be this put together, but in reality I'm usually...

    1. Manically vacuuming
    2. Trying to cram extra stuff into hidden spaces
    3. Washing dishes from things I tried to cook too close to the party
    4. Getting yelled at for doing everything last minute
    5. Showering...
      I can't tell you how many times I'm the only one at my party who hasn't showered or applied make-up because I was trying to "finish one more thing."



    a few more I think are imperative...

    6. Put out new toilet paper roll. Check the bathrooms right before guests arrive. A helpful thing to do is to sit down on the toilet and have a look around the room - THAT'S the view your guests will be getting of your bathroom! Do you see any clutter or dust bunnies? Fix 'em, fast. And while you're at it, flip up the lid to see if there's any grossness to deal with, because that's what the men will be seeing.Stash anything sensitive in the medicine cabinet away in a bedroom drawer (meds, hemorrhoid cream,vibrators whatever you don't want people to see - guests will be NOSY!).. (a friend suggested filling the medicine cabinet with ping pong balls..so you can hear when someone is rummaging..but that would be mean...funny albiet but mean... besides I rummage in others houses sometimes, my self.. what can I say??.besides your guest could be looking in the medicine cabinet for something pretty innocent they may need desperately, like a tampon, and you just humiliated the hell out of them.)  Stash Advil, tampons, pads, band aids and hairspray in an easy to find spot.  Wipe out sink, edges of bathtub, the toilet and mirror. Then wet a paper towel and wipe down the floor - the whole thing takes less than 10 minutes.  Keep in mind that the bathroom is the only well-lit place (if you keep the lights dim elsewhere), so it should at least LOOK clean.7. Clear space for boots and coats...in a pinch use a CLEAN NEAT bedroom's bed.

    8. Invite (or Warn) your neighbors.

    9. Refresh your memory for all names of spouses coming with.

    10. Turn on the outdoor lights.


    11. Empty the dish drainer. Bonus points if the dishwasher is empty too. Then you can chuck stuff in there all during the party/dinner.



    I vacuum but skip washing the floors until after the party.. A little dust on a mantle never killed anyone either...just saying.No one cares if the house is dusty. Likely your guests are thrilled to be out of their own dusty house!

    (Someone suggested this..lol...Unplug the digital piano; musician friends aren't going to start playing at a party without some discussion and coaxing first, and I don't want to hear any of the rest of your drunk asses banging on it. ;-)

    So many people feel way too stressed..and between those that say "nobody lifts a finger because I am the Best Host Ever" and "I would just DIE of humiliation!" people, some could put a lump of coal up their keisters and have a diamond fall out. It's a party, not the Spanish Inquisition.,,have FUN!!!


    Barbeque Pork Sandwiches

     
     
     I know that barbeque is typically is summer food...but when it's chilly outside.. somehow warm, spicy barbeque goes down just fine.. You can serve this with a green salad or cole slaw.  ...or maybe just eat 2 sandwiches.. or more.. 
     


    Barbeque Pork Sandwiches



    easy and fast and yummy


    1 boneless pork shoulder (2 lb.)

    1 env. (1 oz.) onion soup mix
    2 small onions, sliced
    1cup KRAFT Hickory Smoke Barbecue Sauce
    8 sandwich buns, split
    8 KRAFT Single

    PLACE meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
    REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
    FILL rolls with meat mixture and Singles just before serving.


    Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing, such as CATALINA.


    need a dessert? chose something light.. fruit, or maybe a few cookies.. or both


     

    Holiday Desserts: Champagne Ice Cream with Strawberry Sauce


    What is better than champagne..strawberries..ice cream???
    All of them together!!! 
    what a delight!!
    elegant, sensuous, sexy, and delicious
    (sound like a firefighter we know??)
     
     
    Enjoy this ice cream with strawberry sauce..
    or the strawberry sauce on anything and everything...pancakes, cupcakes, waffles, yogurt, french toast, cheesecake, lemonade...or your sweetie..just saying...
    use your imagination, my little foodies
     
     
     


    Champagne Ice Cream with Strawberry Sauce

    Ingredients:

    1. 1 1/4 cup milk
    2. 2 cups heavy whipping cream
    3. 3/4 cup sugar
    4. 1/2 cup light corn syrup
    5. 6 egg yolks
    6. 3/4 cup champagne
    7. 1 Tbsp vanilla

    Sauce:

    1. 10 oz frozen strawberries in syrup thawed
    2. 1 tsp cornstarch



    Directions:

    1. In medium saucepan, combine milk, whipping cream, and corn syrup; mix well. Cook over medium heat until steaming, stirring constantly.
    2. In a medium bowl, combine egg yolks and sugar. Stir in hot cream/milk/corn syrup mixture, a little at a time, while stirring. After adding half of the hot mixture, pour back into saucepan & heat until slightly thickened. Cool in fridge.
    3. When ready to freeze, stir in champagne and vanilla. Prepare ice cream freezer and freeze according to manufacturer's directions.
    4. In small saucepan, combine strawberries and cornstarch. Cook over medium heat 5 to 8 minutes or until slightly thickened. Cool; cover and store in refrigerator.

     

    The Bird Is the Word!!! The Perfect Turkey and Gravy




    The lovely scene depicted and immortalized in Norman Rockwell’s Freedom from Want, has given you the wrong idea. While it might seem like a great idea to carve at the dining room table in front of your admiring guests; for many reasons, it’s not. For one, it can be nerve-wracking — it’s a live performance with sharp knives in front of family and friends who will mock you at your every move. For another, the mess — if you’re not the most scrupulously skilled surgeon, the juices may stain your tablecloth, your shirt and whomever is sitting nearest to you. Lastly, from a culinary perspective, it’s the wrong way to slice turkey — slicing the meat while still on the bone forces you to cut with the grain of the meat rather than against it (and we all know that’s a culinary cardinal sin). And if you look closely at the painting, the turkey is being presented and appreciated… not carved.




    ROAST TURKEY

    1 16 to 18 pound turkey
    1 tablespoon dried rosemary, crumbled
    2 teaspoons ground sage
    2 teaspoons dried thyme, crumbled
    1 1/2 teaspoons salt
    1 1/2 teaspoons pepper
    kosher salt
    salt pork (optional)
    bacon (optional)
    1 stick butter, melted
    garlic powder
    paprika
    1 can broth, for basting

    Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity

    Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing

    The skin over the breast of the turkey can be loosened and thin strips of bacon may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

    Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

    Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used.

    yes, Doug we know...


    While the turkey is roasting, prepare giblet gravy (see below).When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.Carve turkey by removing drumstick, wings and thigh by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.




    alternate roasting....

    Roast at 425°F for 30 minutes, or until the skin of the turkey is golden brown. Rotate the turkey 180° and lower the oven temperature to 350° and continue roasting until the internal temperature of the bird registers 165°F. Remember to insert the thermometer into the thickest place of the bird, either into the meatiest area of the breast (165°F) or into the thickest part of the thigh (170°). A 14-16 pound turkey should take between 2-3 hours to roast.
    Turkey Weight
    Oven Temp
    Internal Breast Temp
    Internal Thigh Temp
    Approx.
    Cooking Time
    10 – 13 lbs.
    350°F
    165°F
    170°F
    1 ½ to 2 ¼ hours
    14 – 20 lbs.
    325°F
    165°F
    170°F
    2 to 3 hours
    21 – 25 lbs.
    325°F
    165°F
    170°F
    3 to 3 ¾ hours
    26 – 30 lbs.
    325°F
    165°F
    170°F
    3 ½ to 4 ½ hours
    During roasting, if the bird is browning too quickly, use the aluminum foil shield to cover the bird. Remove the foil during the last 20 minutes of roasting to crisp the skin.
    Carefully remove the bird to a large carving board with a well and tent with foil. Immediately begin making the turkey gravy, using the roasting pan. Allow the bird to rest for 20 minutes before carving.
     
     
    helpful hints
     
    Easiest method: cook it breast down in a paper bag. No basting, no checking in until the thermometer reaches its goal temp. So easy.
     
     Cook as normal, but no need to baste.  Tent our turkey in foil until about the last 45 minutes, then let it crisp up. Finally, remove the bacon before carving, crumble it, and add it to the stuffing. Everything is better with bacon.
     
     
     
    Easy Turkey Gravy
     
    1/4 cup turkey fat (substitute: vegetable oil or butter)
    1/4 cup all-purpose flour
    1 cup pan drippings
    1-2 cups broth or water
    salt and pepper
    Optional Extras: splash of sherry, splash of wine, teaspoon of minced herbs like rosemary, thyme, or sage
     
    Gravy Prep - After you've removed the turkey from the oven and set it aside to rest, set the pan over medium-high heat on the stove-top. You may need to span two burners. When the pan drippings are hot and sputtering, pour in a cup of broth and begin scraping all the bits from the bottom of the pan.
     
    Separate the Fat and Drippings - Pour the deglazed pan drippings into a measuring cup and place this in the refrigerator or freezer, wherever there is space. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat for making the gravy.
    You should ideally end up with about a cup of pan drippings and 1/4 cup of fat. If you have less, you can make up the difference with broth or oil, respectively. If you have more, discard a little of the fat and use less broth in the next step. If you have a lot more, you can also double the recipe.

    Skim the fat from the top of the pan drippings and warm it in a saucepan over medium-high heat. When the fat is hot, whisk in the flour to form a thin paste. Let this cook for a few minutes until bubbly.

    Add the Pan Drippings - Next up, pour in the pan drippings and whisk to combine with the roux. This will form a thick, gloppy paste.

    Add the Broth - Finish the gravy by whisking in a half cup of broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste the gravy and add salt, pepper, and any extras to taste.



    • For a very smooth gravy, strain the pan drippings before adding them to the gravy.

    • Gravy can be kept refrigerated for up to a week or frozen for up to three months. Reheat gently over low heat while whisking occasionally to prevent the sauce from breaking.

    You can use cornstarch as a thickener because it's so much easier and quicker than making a roux; it's also safer, since the chances of getting lumpy or underthickened gravy are pretty much zero. My method: after removing the turkey from the roasting pan, put the pan over two burners and bring the drippings to a boil. You may or may not want to add broth to the drippings, depending on how much you've got. Usually little or no broth is necessary, but a splash of white wine is a nice addition. Whisk together 4 tablespoons of cornstarch and a half cup of water until it forms a smooth slurry. Add half of the slurry to the boiling drippings and whisk it in. Allow it to return to a boil and assess the consistency. (My favorite way to decide is to dip a spoon in, turn it over and run my finger through the gravy on the back. If it makes a clean line that stays clean, it's thick enough.) Add as much of the remaining slurry as necessary for your desired consistency. Turn down to a simmer for a few minutes. Salt to taste.

    *When you take the turkey out, set the pan over two burners on the stove. Just leave all the drippings right there in the pan. No need to measure anything. Add a few tablespoons of flour and whisk it into the drippings. You can add add a splash of wine if you want. Or not. Add enough of your turkey neck stock to thin it to your desired consistency.


    Mom's Gravy..Heat up the turkey pan on 2 burners, have 1/2 cup flour at the ready and a pan of warm stock, about 2 cups. heat drippings and sprinkle the flour all over, let bubble.)There's a great tool out there just for gravy, it looks like a smashed fork with 5 prongs. Perfect!

    Start stirring up those bits and the flour will begin to thicken, slowly add turkey stock, but keep it cooking on low, stir, add more stock, etc, till silky smooth. I add sage and pepper to taste, salt at very end. let simmer, to cook , about 30 min, then keep warm to serve (those little crock pots are great!)



    Perfect Stuffing

    When Thanksgiving dinner comes around, we find ourselves stuffing our plates and stomachs chuck full of holiday favorites—so it’s no wonder one of the most steadfast and savory holiday staples was named “stuffing”. Here's a few tips to make yours plate-perfect.
    • Shy away from fresh or soft bread—it will be too moist and make the mix mushy. Instead use a stale and highly dense variety or bread that has been pre-dried in the oven.
    • Get your ratios right—for every pound of turkey, you'll need a little less than a cup of stuffing. Loosely pack it in to ensure that the stuffing safely cooks through as the bird roasts.
    • Stuff your turkey immediately before baking (no earlier) to avoid bacterial growth. Once the bird is out of the oven, remove all stuffing before carving.
    • If you are using any type of meat or vegetables mixed in with your dressing, be sure to cook them thoroughly before stuffing the turkey.
    • Try new ingredients to liven up your old stand-by stuffing recipe—oysters, shrimp, raisins, fresh chestnuts, winter greens, dried apricots, dried figs, basil, walnuts, or pecans.
    • If you have more stuffing than you do space, cook the extra mix in a low-sided baking dish at 350F until done.

    Classic Bread Stuffing

    3/4 cup dried cranberries
    2 tablespoons olive oil
    2 tablespoons butter
    1/2 cup diced yellow onion
    1/2 cup diced celery hearts
    4garlic cloves, minced
    2 tablespoons minced fresh sage
    1 teaspoon coarse salt
    1 teaspoon freshly ground black pepper
    4 cups toasted bread cubes or croutons
    1/3 cup pecan pieces
    1/4 cup coarsely chopped flat-leaf parsley leaves
    1 to 1 1/2 cup reduced-sodium chicken broth


  • Combine dried cranberries and hot water; soak 30 minutes to plump.
  • Heat olive oil and butter in a skillet over medium heat. Add onions and celery and cook about 8 minutes. Add garlic, sage, salt and pepper and cook 3 minutes. Remove from heat and let cool 10 minutes.
  • Combine vegetables with remaining ingredients and mix gently with a spatula or spoon. Cover and refrigerate until needed.
  • Spoon stuffing into the cavity of a prepared turkey and roast. Or place stuffing in a shallow baking dish and bake 30 minutes at 350F. Makes 6 cups.

  •  
     
     
    I love stuffing...and I could eat (and often I do) just stuffing and gravy...make enough stuffing so you can make sandwiches...stuffing, cranberry, turkey and mayo... yum yum yum...Thanksgiving in a sandwich..
     
    Cranberry Butter
     
    Blending the cranberries with the butter creates a brilliant pink color. Rub it under the skin of turkey to be roasted or serve with bread or vegetables.
     
    1 cup softened butter
    1 cup fresh cranberries
    2 tablespoons honey
    1 tablespoon minced fresh sage
    1 tablespoon orange zest

  • Combine all ingredients in a food processor and pulse until cranberries are macerated evenly into butter. Use a spatula to scrape down sides of processor bowl a time or two between pulses.
  • Transfer to a bowl, cover and chill until needed. Makes 2 cups.



  •  
     
     
    Bargain Wines for the Thanksgiving Meal
     
    It’s nice to splurge on wines for the holidays, but sometimes it’s even nicer to know that you don’t have to.

    The “In” Box — Most boxed wines won’t win any beauty contests, but a step in the right direction is the Octavin Home Wine Bar’s Artisan Collections, packaged in 3-liter-boxes that sell for $22 to $24. Try the party-worthy Boho Vineyards California 2008 Old Vine Zinfandel and Big House White 2009 California White Wine.

    Sparkle . . . for Less — Woodbridge by Robert Mondavi Brut California Sparkling Wine ($10) offers pear and lemony notes with a whisper of sweetness. Serve it with salty and spicy appetizers and the richer foods of the season.

    For the Host — If you want to bring something lovely—but you’re not sure what the host loves—consider Acrobat 2009 Oregon Pinot Gris ($12), a crowd-pleaser with character. This affordable wine brings loads of luscious orchard fruit jazzed with soft citrusy notes for a balanced, elegant sip.
    —By Wini Moranville, wine columnist


    Tuesday, November 20, 2012

    33 days till Christmas...Eat this... bow tie pasta with sausage and peppers

     
     
     
     
    33 days till Christmas
    eat this...
     
    Nothing could be easier than this dinner..and the best thing is..its fancy enough for company..and NOT turkey
     
     
     
     
    SPINACH CHEESE SQUARES (USE AS APPETIZERS OR SIDE DISH)
     
     
    4 tbsp. butter
    3 eggs
    1/2 c. milk
    1 c. flour
    1 tsp. salt
    1 tsp. baking powder
    1 lb. mild cheese (grated)
    2 pkg. (10 oz.) chopped frozen spinach, thawed and drained well
    1 tbsp. chopped onion
    Melt butter in 9 x 13-inch pan. Beat eggs well, add flour, milk, salt and powder. Add cheese, spinach, onion.Mix well and pour into pan.Bake at 350°F for 35 minutes, until golden brown on top.Can let cool and freeze then reheat, or cut and serve.




    BOWTIES WITH SAUSAGES & PEPPERS


    1 lb bowtie pasta
    1 lb Italian spicy sausage
    1 lb Italian mild sausage
    2 red bell peppers, cut into 3/4" pieces
    2 green bell peppers, cut into 3/4" pieces (or yellow or orange)
    1 cup beef broth
    1/2 tsp black pepper
    Cook pasta as directed, drain, keep warm. Cut sausages into 1" pieces. In skillet, cook sauages & peppers until sausages are browned. drain off any fat. Add broth and pepper to skillet. Bring to boil, reduce heat and simmer uncovered for 5 mins. Toss pasta w/ sausages and pepper mix.
     
     
    serve with a simple green salad and some good crusty Italian bread.

    wine suggestion..a good Chianti
    dessert ...



    easy no bake cheesecake with fresh strawberries

    CRUST:
    1 1/4 c. graham cracker crumbs
    3 tbsp. sugar
    1/3 c. butter, melted
    Mix crust ingredients and press into bottom and sides of 9-inch pie plate.
    FILLING:
    1 (8 oz.) cream cheese
    1/2 c. sugar
    1 1/2 c. Cool Whip
    Mix cream cheese and sugar together until smooth. Fold in Cool Whip. Again, mix until smooth. Pour mixture into crust. Chill at least 2 hours before serving.
     
     
     
     
     
     
     
     
     

    34 days till Christmas... eat this..beef terriyaki and rice

    What to eat today
    November 20




    and its not turkey!!!


    Beef Terriyaki




    2 tablespoons cornstarch
    1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
    2 tablespoons soy sauce
    1 tablespoon packed brown sugar
    1/2 teaspoon garlic powder
    1 boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
    4 cups fresh or frozen broccoli florets, thawed
    1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)       

    Stir the cornstarch, broth, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth. (an easy way to do this..with no lumps??   Put these ingredients into a conatiner with a tight lid...like a glass jar..and shake for 60 sec..voila!! lump free!!

    Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

    Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

    *Instead of the broccoli use stir-fry veggies which has the brocoli in it   


    serve with:


    HONEY GLAZED BABY CARROTS






    2-3 cups small baby carrots (pre-peeled)
    1/2 cup butter
    1 tablespoon brown sugar
    1 tablespoon honey
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    fresh minced parsley and/or chives
    In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.


    maybe some gellato or ice cream for dessert






     

    Monday, November 19, 2012

    90's Slang to Retire...but then how would I ever talk???



    People talk about the 90's like it was sooo long ago.  umm not so much ..not to me, dawg!!  I know my kids secretly laugh, when they hear my attempts at being current..seriously,  at least 10 yrs behind..I said I was cool, not cutting edge!! as in..that is "da bomb".. luckily, for all involved I don't use that any more except in jest (ie. sarcasm) ... I really want to say  "da bomb diggity", but I don't think I can pull it off..just saying..lol.. In the same way,  I present you with slang we seriously need to retire.  (I hope you have).

     
     
    Stud Muffin... meaning hot, sexy guy..define as slang...as in Doug is a stud muffin.  Isn't time to give this one up? 
     
    Phat.. meaning awesome...probabably since I have been fat as opposed to phat my whole life..when someone said that's phat, my response was always, "SHUT UP".
     
    All that and a bag a chips... meaning I'm the best and then some.
     
    As if!... meaning Yeah right! Phrase immortalized by Alicia Silverstone in "Clueless".
     
    Back In The Day/Old School ... used to describe anything that happened in the past
     
     
     
    Bangin'/Slammin'... meaning  "has it going on".
     
    Beeeeeotch... phonetic variant of "bitch," used as a term of endearment toward someone you're too macho to address more politely.
     
    Bling-Bling... meaning jewelry..
     
    Blood... it means friend, or homeboy. Typically men use it to refer to each other. i.e. "what's up blood?"
     
    Bugg'n... Same as trippin', Freaking out. "Man you's buggin the otha night dawg."
     
     
     
    Talk to the hand! ... Another way of saying "I don't want to hear what you are saying."
     
    Homie...  "buddy" or "friend"... also Dawg & Dude & Fool, Homey- used to address anyone
     
    Scrub... meaning "A loser who thinks he's 'all that and a bag of chips'"  He still lives with his mom and is always broke. ... made famous by the '90s pop group TLC with "No Scrubs".
     
    Jack... meaning to steal something. i.e. "my car got jacked" or "don't jack my stuff".
     
     
     
    Mofo... meaning mother f*cker.
     
    My Bad!... meaning my mistake.
     
    Po Po/5-0... meaning police.
     
    Psyche... meaning just kidding; used at the end of a sentence "yeah I did all my homework. psyche!!"
     
    Super... meaning used to make something much more than it is
     
    Sweet... meaning cool (as in "That car is sweet")
     
     
     
    Trippin'... meaning going off; overly critical of something or someone.
     
    Wacked... meaning somebody out of their mind. ie. "That bitch is wacked!" Wacked started in the early 90's and carries a negative connotation.
     
    What Up Dog?... meaning "what have you been up to"?
     
    What up, G?... meaning  "what's up, gangsta?" "What's going on?" "How's it goin'?" etc.
     
    Whatever!... created by Alicia Siverstone in "Clueless".
     
    Word... meaning understood; I agree.

    You go!... meaning "good for you! More power to you!" (usu. used with "girl": "You go, girl!")
     
    Chill Out or Take A Chill Pill... means calm down (usually said right before one of my friends got into a fight)