Pairing Wine with Food.. drink this not that

Common sense rules to get started pairing food and wine.

 

 

 

 

1) Drink what you like

 

What you like to drink always takes precedence over any recommendation that anyone might make.

 

Start by thinking about the dish or meal as a whole.

 

Is it mild or flavorful?
Is it fatty or lean?
Is it rich or acidic?

 

2) Keep flavors in balance.

 

Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines. (For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.)

 

Similarly you generally want to match the richness of the food and the richness of the wine. (For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)

 

 

3) Cleanse the palate with tanins or acids.

 

If you're eating a relatively rich, 'fatty' dish and thinking about drinking a red wine (when you eat a beef steak, for example)
you probably want a wine with some good tannins^* in it to help cleanse the palate.

If you're eating a very rich, 'fatty' dish and thinking about drinking a white wine (when you eat fried chicken, for example) you probably want to contrast the meal with a refreshingly crisp acidic wine
such as a Sauvignon Blanc.

 

You can ignore this rule for dishes that are just relatively fatty - such as Chicken in Cream Sauce - which will probably do better with a rich Chardonnay that can match their rich flavors.

 

 

4) Match Acids with Acids

If you're eating a dish with a strong acidic content
(such as Shrimp with Lemon or Pasta with Tomato Sauce)
pair it with an acidic wine that can keep up with the acids in the food.

Acidic Wines and Cream Don't Mix

 

Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc.  Think about it this way...If you squeezed lemon juice into a cup of milk, would it taste good?

 

Wine and Strong Spices

 

Strong spices, such as hot chili peppers in some Chinese or Indian food, can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink.

  However, if wine is what you must have, consider something spicy and sweet itself such as an off-dry Gewurtztraminer or Riesling.

 

 

When In Doubt...

 

Remember that foods generally go best with the wines they grew up with.  So if you're eating Italian food, think about having an Italian wine

  This isn't a requirement, but often helps simplify the decision

 

 

 

(Tannins can come from many places, including the skins of the grapes used in winemaking as well as the wood barrels a wine may have been aged in.  Tannin tastes similar to the flavor you would get if you sucked on a tea bag. This astringent flavor is what helps strip the fats from your tongue and thereby cleanse the palate of the rich fats from a meal and provide a refined, refreshing drink.

Some studies have also indicated that tanin might help reduce the risk of coronary heart disease. Specifically, tannin might suppress the creation of a peptide that causes arteries to harden.)

 

 

Party Tip: It’s easy to serve your Holiday Party wine at just the right temperature! For whites, you ideally want to serve the wine at about 45 degrees. Chill the bottles in the fridge for a couple hours and then let stand at room temperature for 15 minutes before pouring. For reds, serving at room temperature can sometimes be slightly too warm. Try putting your red bottles in the fridge for about half an hour before pouring.

 

 

 

24 days till Christmas...Eat This.. Pepper Steak with Rice

 

 

 

Instead of Milk and Cookies..leave Santa a glass of wonderful red wine and some creamy Camembert..bet your gifts are better..

 

 

 

 

Start early in the day...

 

 

Easy Crock Pot Pepper Steak

 

1 1/2 lb. round steak
1/2 c. all purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. garlic powder
1 1/2 tsp. Worcestershire sauce
2 tbsp. soy sauce
1/2 c. butter Crisco
16 oz. can tomatoes
1 c. water
1 med. onion, chopped
2 lg. green peppers, cut into strips
5 c. cooked rice

Cut steak into 1/2 inch thick strips. Coat with mixture of flour, salt and pepper. In large skillet brown steak in shortening. Add water and liquid from tomatoes, onion and garlic powder. Simmer until thickened. In crock pot, place tomatoes and green peppers. Add steak mixture and stir. Cook on high 2 - 3 hours. Add soy sauce and Worcestershire; stir. Serve over hot rice. Serves 8

 

 

OR

 

Fast Pepper Steak

 

1.5 lbs sirloin steak; sliced thinly
2 green bell peppers; cut into bite-sized pieces
1 yellow onion; cut into bite-sized pieces
1 can diced tomatoes; drained
2 cups water
1/4 cup vegetable oil
1/2 teaspoon ground ginger
1 teaspoon garlic salt
1 tablespoon granulated sugar
2 tablespoons corn starch
4 tablespoons soy sauce

Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.Combine the sugar, corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens. Serve over steamed rice.

 

OR

 

 

 

 

Ginger Pepper Steak

 

1 package McCormick® Brown Gravy Mix or McCormick® 30% Less Sodium Brown Gravy Mix
3/4 cup cold water
1 tablespoon soy sauce
1/2 teaspoon  ground ginger
1 tablespoon vegetable oil
1 pound boneless beef sirloin steak, cut into thin strips
1 small onion, cut into thin wedges
1 medium green or red bell pepper (or 1/2 of each), cut into thin strips
Cooked rice

 

1. Mix Gravy Mix, water, soy sauce and ginger in small bowl until well blended.

2. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 minutes or until no longer pink. Stir in gravy mixture, onion and bell pepper.

3. Bring to boil. Reduce heat to low; simmer 6 to 8 minutes or until sauce is thickened, stirring occasionally. Serve over cooked rice, if desired.

 

tips

Prepare as directed, using 1/4 teaspoon Ground Red Pepper in place of the Ground Ginger.

 

Use 1 bag (16 ounces) frozen pepper stir-fry blend in place of the onion and bell pepper.

 

 

add some wonderful crunchy french bread

 

serve with:  a nice Merlot

 

 

 

 

 

 

 

dessert:  Whipped Dream

 

1 (4 oz) pkg Jell-O instant pudding and pie filling (any flavor)
1 1/2 cups cold milk
1 (4 oz) container Cool Whip (thawed)

Prepare 1 (4 oz) size instant Jell-O pudding and pie filling (any flavor) as directed on the package, reducing cold milk to 1 1/2 cups. Blend in 1 (4 oz) container of thawed Cool Whip.Pour into a shallow pan and freeze until firm (4 hours).If you're a chocolate lover, try using chocolate pudding flavor or pistachio pudding flavor with chocolate Cool Whip.  For added flavor, try adding a tablespoon of Amaretto Di Saronno to the milk. (or Galliano, or rum, or Limencello).. and drink a glass too..since it's out anywhere
Another tasty variation is to use vanilla or coconut pudding flavor with a tablespoon of coconut rum in the milk; top the Cool Whip with flaked coconut.

 

Cool Whip Fun Facts

• Cool Whip was introduced in 1967 and was invented by William A. Mitchell, a food chemist at General Foods Corporation, who was trying to create a whipped cream-like product that could be frozen and kept in the refrigerator in the home
  
• Cool Whip is generally considered non-dairy because it does not contain cream, milk or lactose. It does, however, contain casein, a milk derivative
  
• Cool Whip now comes in an aerosol spray, like traditional whipped cream, so consumers can easily top their ice cream and dessert.

 

 

Blondies...Insert Favorite Blonde Joke Here

OK OK OK...so its not PC to tell blonde jokes..I know...but they are funny (and so true)....and I have never claimed to be PC..merely amusing...I hope you enjoy the recipes for kick ass blondies anyways...doug hasn't been posting because he is up to his eyeballs in projects (pronounce long o)...but I read to him and take his editting advice, so yes, he is a huge part of this blog..besides he is my heart and soul's inspiration... so enjoy... and every day, give yourself the gift of the best holiday season ever..lots of laughter, love, and yummy food!!!

Basic Blondie

2/3 cup butter
2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups chopped nuts

(I like to add a pinch of cinnamon..but then I would..wink)

Preheat oven to 350°F.Butter a 13x9x2 inch baking pan. Measure brown sugar by pressing into measuring cup (packed).In a saucepan, melt butter over medium heat; stir in brown sugar until smooth. Remove from heat and cool 5 minutes.Whisk in eggs, and then remaining ingredients in order given.Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.Cool on a wire rack for 5 minutes, then cut into bars.Bars may be wrapped tightly and frozen in individual serving sizes.


Two blondes were in a parking lot trying to unlock the door of their Mercedes with a coat hanger.

They tried and tried to get the door open, but they couldn't.

The girl with the coat hanger stopped for a moment to catch her breath, and her friend said anxiously, "Hurry up! It's starting to rain and the top is down."
 

Better than Blondies

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups light brown sugar
2 large eggs
2 tsp. pure vanilla
1 1/2 cups all purpose flour
1/2 tsp. salt
1 1/2 cups walnuts or pecans, coarsely chopped

Preheat oven to 350°F.Line an 8x8-inch baking pan with parchment paper or foil, allowing the edges to overhang on the outside slightly for easy removal. Spray parchment or foil with non-stick spray.Melt butter and stir in brown sugar until smooth.In a large bowl, beat butter mixture on high speed for 1 minute. Add eggs and vanilla; beat 5 minutes. On low speed, gradually beat in flour and salt, beating just until blended. Stir in nuts; mix. Spread evenly in pan, smoothing the top with a spatula.Bake for about 30 minutes, or until edges are golden brown. Do not overbake. Cool completely in pan, then use handles to lift blondies from the pan. Cut into bars. Refrigerate.Makes about 20 bars.Note: Do not use a toothpick test - a toothpick inserted in center will come out wet when the blondies are done.


Q: What do UFO's and smart blondes have in common?
A: You keep hearing about them, but you never see any
 

Reese's Pieces Blondies
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed light brown sugar
1 cup unsalted butter, at room temperature (Please don't use margarine)
2 eggs, at room temperature
1 tablespoon vanilla extract

3/4 cup of Reeses Pieces + 1/4 -1/3 cup for embellishing the top (this can be increased to 1 cup. It really depends on how big the pieces of candy are. Use your best judgement).

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Add 3/4 of a cup of Reese's Pieces. Mix gently. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.). Sprinkle 1/4 - 1/3 of a cup of Reese's Pieces on top, pushing down with your hand to ensure proper "candy to cake batter contact".

Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

Q: What did the blonde say when she looked into a box of Cheerios?
A: Oh look, donut seeds!

FROSTED CHUNKY BLONDIES

1 cup chopped walnuts
10 tbsp. butter
1 cup packed dark brown sugar
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 tbsp. vanilla
1 cup semi-sweet chocolate chunks

FROSTING:

3/4 cup butter, room temperature
3/4 cups chocolate chunks, melted, cooled
1 1/2 cups confectioners' sugar

Preheat oven to 325°F.Line 8-inch square baking dish with enough foil to overhang sides by 2-inch. Spread walnuts on baking sheet, bake until lightly browned, 5-7 minutes. Cool.In a pot over low heat, bring butter to boil, 1-2 minutes. Stir in sugar until dissolved. Remove from heat, cool.In a bowl, combine flour, salt, baking powder, baking soda. Stir eggs and vanilla into butter mix until blended. Stir in flour mix, until just combined. Stir in walnuts and chocolate chunks.Spread in pan, bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool.

FROSTING:

In bowl, with mixer on medium-high speed, beat butter and melted chocolate until smooth. Gradually beat in sugar. Add 1 tablespoon water, beat until light and fluffy. Spread over cooled brownies.

Two Blondes were walking along, and came to some tracks. One blonde said, "Those look like deer tracks", and the other said, "No, they look like Moose tracks". They were still arguing when the train hit them.

 

 

WHITE CHIP ISLAND BLONDIES

1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup light brown sugar, packed
1/2 cup butter, softened
1/2 tsp. vanilla
1 tbsp. Amaretto liqueur
1 large egg
6 oz. white chocolate morsels
1/2 cup chopped Macadamia nuts
1/2 cup toasted coconut

In a mixing bowl or on a sheet of wax paper, mix flour, baking powder and salt until well combined.In a separate mixing bowl, cream sugar, butter, vanilla and Amaretto until light. Beat in egg. Gradually add flour mixture while mixer is on lowest speed.Stir in white chocolate, nuts and very lightly toasted coconut.Press mixture into a 9-inch square pan.Bake for 20 to 25 minutes in a preheated 350°F oven.

Q: How do you keep a blonde busy for hours?
A: Write "Please turn over" on both sides of a piece of paper

BLONDIE SWIRLS

1/2 c. butter
2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped walnuts
1 pkg. (6 oz.) semi-sweet chocolate morsels

Preheat oven to 350 degrees. In a large saucepan, melt butter. Stir in brown sugar. Remove from heat and let cool. Meanwhile, grease and flour a 9 x 13 inch pan; set aside.Beat eggs, one at a time, into brown sugar mixture. Add vanilla. Combine flour, baking powder and salt; beat in until blended. Stir in walnuts and 1/4 cup of the chocolate morsels. Spread mixture in baking pan, and sprinkle remaining chocolate morsels on top.Place pan in oven for 3 minutes. Remove pan and lightly run a knife through batter a few times so chocolate forms a marble pattern. Quickly return pan to oven and bake 30 minutes longer. Let cool completely. Then cut into 15 blondies.

There was a redhead standing along side a busy road chanting "88, 88, 88, 88..."

A blonde came up to her and said, "That looks like fun, can I try?"

The redhead said, "Sure."

So the blonde chanted, "88, 88, 88, 88.."

"Well," said the redhead, "that is fun. But what is even more fun is if you say it in the middle of the street."

So the blonde said, "OK." and stood in the middle of the street. "88, 88, 88, 88-" BAM! she was run over by a car, completely flattened.

Along the side of the road, the redhead began to chant, "89, 89, 89, 89..."



PEANUT BUTTER BLONDIES

3 eggs
1 c. granulated sugar
3/4 c. brown sugar
3/4 c. smooth peanut butter
1/2 c. butter (melted)
1 tsp. vanilla
1 1/2 c. sifted flour
3/4 tsp. baking powder
3/4 tsp. salt
1/8 tsp. baking soda
1 c. nutmeats (walnuts, pecans or peanuts)

Beat eggs well. Add sugars, blend in peanut butter, vanilla and melted butter. Mix well. Add dry ingredients which have been sifted together, and then add nuts if desired. Spread in 9x13 inch ungreased pan and bake at 350 degrees 20 to 25 minutes.

A blonde goes into a computer store and asks the clerk "Where do you keep the curtains for computers?" The clerk answers with a puzzled face "Curtains for computers? You don't need curtains for computers." The blonde's eyes widen and she shakes her head as she answers "Hello!?? My computer has Windows!!"
 

 

 

 

Nutty Blondies

 

2 eggs
2 c. firmly packed light brown sugar
1 tsp. vanilla
1/2 c. butter, melted
1 1/2 c. unsifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped macadamia nuts

1/2 c. chopped pecans

(or use any combination of nuts..you like)

Grease 9x13x2 inch pan. Preheat oven to 350 degrees. Beat eggs until light and foamy in large bowl. Beat in sugar, vanilla, and butter until creamy. Combine flour with baking powder and salt, add to egg mixture and mix at low speed until blended; stir in nuts (mix is stiff). Spread in pan; bake 25-30 minutes or until light brown. Cool 10-15 minutes and slice into bars.

One day, a blonde went to a ventriloquist show. During the show, the ventriloquist used his "dummy" to make fun of blondes. The crowd roared with laughter, but the blonde was angry.
Outraged, she stood up and said, "How dare you make fun of blondes!"
The ventriloquist replied saying, "Madam, I'm very sorry. But it's just part of the act."
The blonde screamed, "You shutup! I'm talking to the little man on your knee!"

 

 

 

 

BANANA BLONDIES

 

1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 c. mashed bananas
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1 tbsp. melted butter
3 1/2 oz. flaked coconut

Cream butter, brown sugar, vanilla and egg. Beat in the bananas and 3/4 cup coconut. Blend the flour, baking powder and salt and add in thirds, mixing well. Put in 9"x13" pan. Mix remaining coconut, sugar and melted butter together and sprinkle over the top. Bake 35 minutes at 325 degrees. Cool and cut into squares.

Once a blonde decided to go ice fishing. She grabbed all her equipment and put on her fishing outfit.. She walked out onto the icy surface and found a good spot. She took a knife and made a large circle in the ice with it.
"NO! Not there! You will find no fish!" a booming voice announced out of nowhere. So the blonde moved a few feet away and made another circle. "NO!! Not there either!!" The voice boomed again. The blonde moved a third time, making another circle on the ice.
"I said, NO!! There is no fish there!!" The voice boomed again.
"Is that you, God?" The blonde called out.
"NO!!" The voice boomed. "It's the manager of the ice rink!!"
 

 

 

 

BLONDIE PIE

 

1/3 c. butter, softened
1 c. brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
3/4 c. semi-sweet chocolate morsels
1/3 c. pecan chips

Cream butter; gradually add brown sugar, beating well at medium speed of electric mixer. Add egg and vanilla; beat well.Combine flour, soda and salt; add to creamed mixture and mix well. Stir in chocolate morsels and pecans. Spread mixture into a greased 9-inch pie plate. Bake at 350 degrees for 25 to 30 minutes. Cool and slice.


Q. How do you keep a blonde busy?
A. Give her a bag of M & M s and tell her to alphabetize them.

 

 

BRAN BLONDIES

 

 (do we really need desserts made with bran??? I detest "healthy" desserts..but then how healthy can it be with butter. brown sugar, egg, chocolate chips??)

 

3/4 c. sifted flour
1/2 tsp. baking powder
1/4 tsp. soda
1/2 tsp. salt
1/2 c. all-bran (ready to eat bran)
1/2 c. chopped nuts
1/2 c. butter
1 c. brown sugar
1 egg, slightly beaten
1 tsp. vanilla
1/2 c. chocolate chips

Sift together first 4. Mix in all-bran and nuts. Melt butter in saucepan. Remove from heat and stir in sugar. Cool. Stir in egg and vanilla. Add sifted dry ingredients a small amount at a time, beating well after each addition. Spread in greased 9 x 9 inch pan and sprinkle with chocolate bits. Bake at 350 degrees for 15 minutes. Makes 24 bars, 2 x 1 1/2 inches. Brownies are done when still soft in center, but pulled away from sides of pan.

A blonde comes home from a day of shopping and discovers that her house is on fire, so she calls the fire department on her cell phone.
"Please state the nature of your emergency," says the operator.
"Help! My house is on fire!" the blonde replies.
"Okay, where do you live?"
"In a house you silly billy!" the blonde replies.
"No,no! How do we get there?" the operator asks fustratedly.
"Duh! Big Red Truck!!"
 

 

 

 

ZUCCHINI BLONDIES

 

(you know I would have to add this..ZUCCHINI!  I love zucchini!! any way, shape or form)

 

1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
1/3 c. butter, softened
1 1/4 c. firmly packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla
1 c. shredded, unpeeled zucchini (approximately 6 oz.), squeezed dry
1/2 c. chopped walnuts
3/4 c. semi-sweet chocolate pieces

Spray 8 x 8 inch baking pan with vegetable cooking spray. Line pan bottom with wax paper. Spray paper. Sift together flour, baking powder, salt and baking soda. Beat together butter and sugar until light and fluffy. Add eggs and vanilla; beat lightly.Stir in sifted dry ingredients. Fold in zucchini, walnuts and half of the chocolate pieces. Pour into prepared pan. Sprinkle remaining chocolate pieces on top. Bake in preheated 350 degree oven for 40 minutes or until done. Invert when cool and cut into squares.

 

 A blind guy on a bar stool shouts to the bartender, "Wanna hear a blonde joke?"
In a hushed voice, the guy next to him says, "Before you tell that joke, you should know something.
Our bartender IS blonde, the bouncer is blonde. I'm a 6' tall, 200 lb black belt. The guy sitting next to me is 6'2, weighs 225 and he's a rugby player. The fella to your right is 6'5" pushing 300 and he's a wrestler. Each one of US is blonde. Think about it, Mister. Do you still wanna tell that joke?"
The blind guy says, "Nah, not if I'm gonna have to explain it five times."

 

 

25 Days till Christmas...Eat This! Fast Chicken Marsala

25 days!!!! How COW!! I am not even close to be ready for Christmas!!  Looks like Internet Christmas shopping for me again this year.  But I still have holiday food gifts to make.. along with prepping for meals at home...jeez

Fast and Easy Chicken Marsala..sort of

This is Chicken Marsala only because it has Marsala wine, I think!!
This isn't anything like the Marsala I make, but it's still good...like a cross between Chicken Marsala and Tuna Casserole!

2 c. rice
5 tbsp. butter, divided
4 chicken pieces (at least)
2/3 c. (sweet) Marsala wine
1 can (10 3/4 oz.) mushroom soup
1/2 c. milk
1 can peas
1/2 c. Italian style bread crumbs
salt & pepper (to taste)

Make rice following instructions on package. Melt 3 tablespoons of butter. Sauté chicken until brown, and juices no longer run pink.

In a pot, reduce wine with chicken drippings for 3 minutes. Stir in peas, soup, and milk, until boiling. Add the chicken, salt, and pepper.

Melt 2 tablespoons butter in skillet. Add bread crumbs and toast until brown.

Serve chicken (and sauce) on a bed of rice. Sprinkle with bread crumbs

 

 

 

serve with: Apple Cinnamon cake

 

and my major rule of Fast and Easy Cooking is...don't make it from scratch, if it tastes as good from a package...so hence the following recipe....

 

 

 

 

Fast and Easy..Apple Cinnamon Cake

 

1 pkg. Duncan Hines II spice cake mix
1/4 c. oil
2 eggs

1 can (20-23 ounce) apple pie filling

I cup of raisins (I like to plump them..soak then in hot water)

Preheat oven to 350 degrees. Pour oil into a 13 x 9 x 2 inch pan. Tilt pan until bottom is covered with oil. Put cake mix, eggs and applesauce into pan; stir with a fork or spoon until blended (about 2 minutes). Add raisins and blend in. Scrape sides and spread batter evenly in pan. Bake at 350 degrees for 35-45 minutes; until toothpick inserted into center comes out clean. Cooled cake may be sprinkled with powdered sugar. Use a knife to loosen cake from sides; cut and serve directly from pan. Store leftover cake loosely covered.

Serve with frozen whipped topping, thawed, if desired and sprinkle with cinnamon.

 

 

Alternate: Instead of applesauce use one of the following: 1 jar applesauce (approx. 16 oz.)  or a can (20-23 ounce) raisin pie filling. Mix, bake and serve as directed above.

 

 

serve this: Chardonnay, Pinot Noir or both are probably your best bets here.

 

 

I only wanna be the woman
to give you everything I can
every day and every night
love you for all my life.
I don't wanna change the world
as long as I'm your girl
it's more than enough,
just to be the woman you love.

 

27 Days till Christmas EAT THIS!! (Beef Stroganoff, Cherries Jubilee)

How did I miss 3 days???  Well one was US Thanksgiving and one was the day after Thanksgiving..which meant eating more turkey and and more still..  But now we are down to the crunch... Shopping Commandos...forver!!

This recipe is an wasy twist to a great classic.. and one even kids eat..

Today's Menu...

 

Ground Beef Stroganoff



1 lb. ground beef
1 lg. onion
1 sm. can mushrooms
1 c. sour cream
1 pkg. egg noodles
1 can mushroom soup
1 tsp. oregano
Salt & pepper to taste
1/4 c. butter
1/2 c. milk

Saute beef and onion in butter to brown. Remove and drain. Add mushrooms and mushroom soup, stir in ground beef and onion mixture. Set aside. Cook noodles by following the directions on the package. Drain noodles. Then stir into the beef mixture. Now, add the sour cream, oregano, salt and pepper and milk. Heat thoroughly then serve.

 

serve with:

 

Green Beans (add some almonds for crunch if you wish)

and a simple green salad

 

dessert:

 

 

 

Cherries Jubileee

 

2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved

1 tablespoon sugar

1 tablespoon cornstarch

1/4 cup kirsch or cognac, warmed

2 pints vanilla ice cream

 

In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream.

 

 

 

wine choice:

a nice full bodied merlot

 

 

 

 

 

 

You know I'd fall apart without you
I don't know how you do what you do
'Cause everything that don't make sense about me
Makes sense when I'm with you
Like everything that's green, I need you
But it's more than one and one makes two
Put aside the math and the logic of it
You gotta know you want it too

'Cause I 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

50 Shades of Turkey!! or what to do with leftovers..

Once you have made Turkey sandwiches and reheated turkey.. now what??  In my family, there is never left over turkey..but in normal families..there is.  So here are some ideas for leftovers..



Turkey Croquettes

1 1/2 cups cooked turkey, finely chopped
pinch each of sage and garlic powder
1 10.5 oz. can condensed cream of chicken soup, undiluted
1 cup Pepperidge Farm herb stuffing
2 eggs, slightly beaten
1/2 onion, grated
flour, for sprinkling

sauce...
1 can condensed cream of mushroom soup
1/3-1/2 cup milk

or use leftover turkey gravy

Combine turkey (a good use for leftovers), chicken soup, stuffing, eggs and grated onion (or use 1 tablespoon instant minced onion).
Transfer mixture into a shallow dish, cover with plastic wrap and refrigerate for 2 to 3 hours.Divide mixture into 8 portions and form into log shapes.Dust lightly with flour and deep fry until golden brown.To make the sauce, blend the mushroom soup with milk and heat in a saucepan for 3 minutes.
Serve over croquettes.Variation: Chicken may be used instead of turkey.


Turkey Casserole

White sauce
4 tbsp. butter
6 tbsp. flour
2 c. milk
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery salt (optional)

Leftover turkey
1 lg. onion, chopped
Chopped celery

Place leftover turkey in buttered casserole dish. Add finely chopped onion and celery. Season to taste. Pour over mixture the white sauce and top with grated cheese and bread crumbs. Bake at 350 degrees for about 30 minutes or until heated through and crumbs and cheese have browned. This is great! No measuring, it's easy and quick.

 

 

LEFTOVER THANKSGIVING TURKEY ENCHILADAS

 

 

Leftover cooked turkey (white or dark meat pieces)
1 or 2 cans cream of celery soup or cream of chicken, cream of mushroom (whichever suits your taste)
1 can diced green chilies
1 reg. size pkg. plain tortilla chips, crumbled
1 (8 oz.) pkg. Cheddar cheese, grated
1 (8 oz.) pkg. Monterey Jack cheese, grated
1 sm. onion, chopped
1 jar jalapenos (optional)

 

Saute onions in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Add jalapenos, if desired. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese. Quantity is determined by the amount of turkey available. For larger amounts, simply continue to layer ingredients.

 

Conventional Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly.

Microwave Oven: Heat at medium high power until thoroughly heated and cheese is bubbly.

Note: This dish is great during holidays after everyone is tired of turkey and dressing. Cooked chicken also works great. This recipe reheats well and tastes even better as a leftover!

 

 

LEFTOVER CHICKEN CASSEROLE MUSHROOM ALFREDO

 

 

 

 

1 cup or two of cooked leftover turkey (chopped up)
1 cup egg noodles
1 can Cream of Mushroom or Cream of Chicken Soup (uncondensed)
1/4 cup butter
2 teaspoons flour
1/4 cup milk
chopped green onion, to taste
1/2 cup grated monteray jack cheese (or cheddar or Parmesan)
salt and pepper, to taste

 

Simple to prepare. Preheat oven to 400°F.Using 2 cups of water, boil egg noodles over medium heat for at least 6 minutes, drain, and leave in pot. Mix in your choice of soup mix and chopped, diced, sliced leftover turkey.In a medium saucepan, over medium heat, melt butter, constantly stirring. Add flour sparingly (pinch at a time) while stirring to eliminate lumps and maintain consistency.
 

Cooks Tip: We like to add flour using an extra fine sieve, whisking while lightly sprinkling flour over the saucepan.

 

Add milk, a little at a time, also to maintain consistency. After butter, flour, milk mixture (Alfredo Sauce) has been thoroughly blended in, combine with egg noodles and turkey in pot.Finely chop the green onions and add to pot. Dump everything into a glass baking dish, cover with grated cheese, and bake at 400°F for 15 minutes. Remove baking dish from oven and allow to cool for 10 minutes. Season with salt and pepper to taste and enjoy!


TURKEY POT PIE

6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 cloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed cooked turkey or chicken
1 lb. frozen peas, carrots and onion mixture
2 Pillsbury pie crusts or 9" home-made

 

Preheat oven to 425°F.

 

 

In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead). Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped).Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired. Bake for about 40 minutes or until golden brown.

TURKEY PAPRIKA




3 cups sliced roasted turkey
1/2 stick (1/4 cup) butter
1 medium onion, sliced
2 tablespoons flour
3 ounce can sliced mushrooms, drained
1/2 teaspoon salt
2 teaspoons paprika
2 egg yolks
1 cup dairy sour cream
1 cup seasoned turkey stock or chicken bouillon
Poppy Seed Noodles (recipe follows)

Melt butter in skillet, Add onion and cook without browning 5 minutes or until tender. Blend in flour. Add stock and cook stirring constantly until mixture thickens.
 
Reduce heat to very low. Stir in mushrooms, salt, and paprika. Add turkey slices. Simmer 5 to 10 minutes. Stir a small amount of the sauce into egg yolks, then add mixture to skillet. Cook 2 minutes longer. Stir in sour cream. Heat just a few moments or until sauce is hot. Serve with Poppy Seed Noodles (see below).

Poppy Seed Noodles

Cook 8 ounces noodles in boiling salted water until tender, about 10 minutes. Drain. Stir in 3 tablespoons melted butter and 2 teaspoons poppy seeds. Season with salt to taste.