Monday, December 26, 2011

Buffalo Chicken Dip


Clearly, we love dips!  This one became an instant hit the first time we tasted it.  There are a few variations to the recipe, but no matter how you make it, you'll keep coming back for more. 


Buffalo Chicken Dip


Ingredients:

8 oz package cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup buffalo wing sauce (we use FRANKS)
1/2 cup shredded mozzarella cheese
2 12.5 oz cans chunk chicken, drained

Directions:

Heat oven to 350ยบ.  Stir cream cheese in bowl until smooth.  Add ranch, sauce and cheese.  Mix in chicken and seperate so there are no chunks.  

Bake about 20 minutes until heated through.  (or microwave for about 5 minute)
Serve with tortilla chips or warm pita bread. 

Variations:

Use bleu cheese dressing instead of ranch and bleu cheese crumbles instead of mozzarella. 
Depending on how spicy you like it you can use Frank's Original (for more of a kick) or Frank's Wing Sauce (for a milder version)

Monday, December 19, 2011

Thanksgiving Turkey



When I was first married, my visiting teacher and I were discussing the upcoming holidays.  I mentioned to her that I had never cooked a turkey before.  At her next visit, she gave me an article from the local newspaper with instructions on cooking a turkey.  

I used it that year and it turned out so juicy and tender.  Since then it has been the only turkey recipe I've ever used.  

I've included the article word for word because it's such valuable information!  

*The only thing I do different is I buy frozen turkeys.  


Thanksgiving Turkey


Las Vegas Review Journal
A Caesars Palace chef shows the way to a juicy, roast Thanksgiving Turkey


Here are his tips for cooking the perfect Thanksgiving turkey

1.   Buy a fresh turkey instead of a frozen one.  To pick the right size, estimate two pounds of turkey per person.  This will allow for shrinkage and the weight of the bone, and still have leftovers.


2.    Pre-heat the oven to 375 degrees.  Put the stuffed turkey in an uncovered roasting pan on a base of vegetables--a raw, halved or quartered white onion; a washed, scrubbed carrot (whole or peeled); washed celery stakes with no leaves; ½ clove of garlic; three sprigs of fresh thyme and one bay leave.  If you don’t’ use a base of vegetables use a rack to lift the turkey off the bottom of the pan.


3.    Before roasting, brush the turkey skin with one stick of melted butter mixed with three tablespoons olive oil one table spoon salt and ¼ teaspoon of fresh ground pepper.  Tie the turkey legs together with chives or string. 


4.    Place the turkey in the oven, uncovered for ½ hour, or until it has nicely browned.  Then, reduce the temperature to 275 degrees and finish roasting the turkey.  Baste the turkey one every ½ hour with pan juices.  Reducing the temperature to 275 is important.  Boyce says most people cook their turkey too quickly in an oven that’s too hot.


5.    To tell when it’s done, estimate 20 minutes per pound, or use a meat thermometer.  The turkey is done when it reaches 160 degrees internal temperature.


GOBBLE GOBBLE!

OTHER TIPS: 
It’s best to stuff the turkey, even if you don’t eat the stuffing, because it keeps the turkey most.  Be sure the stuffing itself is moist or it will act like a sponge and a dry turkey will result.  You should be able to push the raw stuffing down with a fork and still see the impression of the fork.


Never use caned gravy. Packaged mixes are better than canned, but the best gravy comes from your own stock make a day ahead of time.  Buy chicken bones or turkey bones from the butcher.  Brown the bones in the oven.  Boil the browned bone in water and reduce to make stock.  Cool it to room temperature, remove the bones, strain and chill in the refrigerator.  If it doesn’t thicken somewhat like gelatin, it needs to be boiled longer. Skim off any extra fat that may have formed on the top of the chilled stock.  When the turkey comes out of the oven, remove the turkey and vegetables from the pan, skim off excess fat form the juices in the pan and make gravy adding the stock.  Thicken with a little flour.


To serve a beautiful turkey add, garnishes of different colored kale and radicchio leaves.  Or buy oak or maple leaves from a florist.  Wash them and put them on the tray around the turkey.  

Saturday, December 3, 2011

Creamy Corn




My brother made this for Thanksgiving this year.  Since then, we've made this at least 3 times (Thanksgiving was 3 weeks ago!)  It is so sweet and creamy!  Yum!

Creamy Corn



  • Ingredients

  • 4 tablespoons butter
  • 1 (16-ounce) bag frozen corn, defrosted
  • 3 tablespoons white sugar
  • 1/3 cup heavy cream
  • Salt, to season
  • 1/2 teaspoon black pepper, or more if you like. 

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove and serve hot.

Rose's Potato Salad



I started making potato salad because of my husband.  His mom makes this and out of all 6 of her kids, I think he always eats the most.  When we moved away, I called and asked for her recipe.  It's simple, but it hits the spot!

Potato Salad


Ingredients


8-10 russett potatoes
8-12 hard boiled eggs
Miracle Whip
Onion salt 
Paprika

Peel and chop potatoes.  Boil until fork tender. Be careful not to cook too long or the salad will become mushy.  Use and egg slicer to slice the eggs (reserve 2-3 eggs).  Mix together with the Miracle Whip until you reach the desired consistency.  Spread the reserved 2-3 eggs over the top and sprinkle with Paprika.

*I like to add a dab of mustard to my bowl to give it a little kick.