Everything

Pork Lo-Mein

Recipe Coordinator — Wed, 25 Jan 2012 21:10:00 +0000

The Chinese New Year began January 23, 2012. 2012 is the Year of the Dragon. This is one of the most revered years of the Chinese New Year calendar. People who are born under the sign are regarded as innovative and passionate who are confident and fearless. Celebrate this wonderful occasion with a stupendous noodle and pork recipe that bursts with incredible flavor and simplicity. Happy New Year!

Turkey Hash

Recipe Coordinator — Mon, 28 Nov 2011 08:41:00 +0000

Do you still have Thanksgiving Day turkey leftovers? If you do, this turkey hash recipe is for you. Get rid of that turkey by creating a wonderfully satisfying, filling, and comforting meal. Use this turkey hash recipe anytime. Add a splash of Tabasco sauce and really turn it up a notch. Enjoy!

5 medium Russet potatoes, quartered

2 tablespoons vegetable oil

2 medium onions, diced

8 tablespoons (1 stick) unsalted butter

4 cups coarsely chopped cooked turkey

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh parsley

1 bunch scallions, thinly sliced

Salt and pepper, to taste

1. In a large pot cover the potatoes with cold water and bring to a boil. Cook 10 to 15 minutes, or until the potatoes pierce easily with a knife but are not soft. Drain and set aside to cool. When cool, dice the potatoes.

2. In a large skillet over medium-high heat, heat the oil and cook the onions for 8 minutes or until lightly browned.

3. Add 3 tablespoons butter to the pan. When the butter melts, arrange the potatoes in an even layer. Cook for 10 minutes, stirring occasionally, until browned and crisp on all sides.

5. Push the potatoes and onions to the sides of the pan, creating an opening in the middle. Melt 2 tablespoons butter in the center of the pan.

6. Add the turkey. Cook 5 minutes, stirring occasionally, until turkey is crisp and lightly browned. Stir the turkey into the potato mixture. Cook 5 minutes more, stirring occasionally.

7. Add the thyme, parsley, scallions, salt, and pepper. Add the remaining 3 tablespoons butter and stir until melted and combined. Serve with eggs.

Makes 6 servings.

Recipe courtesy of Keri Fisher and The Boston Globe Newspaper. Recipe originally published 11/20/06. Photo courtesy of deepsouthdish.com.

Sparkling Sour Cream Sugar Cookies

Recipe Coordinator — Sun, 27 Nov 2011 17:21:00 +0000

Sugar cookies are a favorite holiday cookie. This sugar cookie recipe uses sour cream to add moisture and a added texture which will keep these cookies soft and together for a longer period of time. Happy Holidays!

Hot Chocolate (Chocolat Chaud)

Recipe Coordinator — Sun, 27 Nov 2011 15:51:00 +0000

Never mind the cold winds that blow because this hot chocolate treat will bring both warmth and satisfaction. Drinking this hot chocolate recipe is like eating a whole chocolate bar all at once. Chase away the freeze and pamper yourself all at the same time. Enjoy!

Kira's Turkey Stock

Recipe Coordinator — Sun, 27 Nov 2011 15:15:00 +0000

Cloves give this turkey stock an added boost of flavor. Chef Kira Volz of The Abbey Hotel in Miami, Florida created a turkey stock recipe that can and will be used year after year. Enjoy!

1 turkey gizzard

1 turkey heart

2 turkey wing tips

1 turkey backbone

1 carrot, cut into chunks

1 rib celery, cut into chunks

1 bay leaf

3 sprigs fresh thyme

2 whole cloves

Cold water (about 6 cups)

1. Place all ingredients in a pot with enough water to cover by about 1 inch. Bring to a gentle simmer.

2. Skim off any gray foam that rises to the top of the pan.

3. Partially cover and cook for at least 2 hours; do not boil. Strain before using.

Makes about 6 cups.

Recipe courtesy of Chef Kira Volz of Abbey Dining Room at The Abbey Hotel – Miami, Florida. Photo courtesy of somethingedible.com. Recipe published in the Miami Herald newspaper on 1117/11.

Abbey Hotel
300 21st St.
Miami Beach, FL 33139
Phone: (305) 531-0031

Turkey Tacos

Recipe Coordinator — Sun, 27 Nov 2011 15:01:00 +0000

Add southwestern flair to those mountainous turkey leftovers. This turkey taco recipe will make those Thanksgiving Day leftovers disappear in a heartbeat. Look at the wonderful ingredients that make up this tremendous turkey taco recipe:: tomato salsa, celery, green chilies, bacon. and chopped walnuts. A feast to behold. Enjoy!

Roasted Turkey Breast with Apple Glaze

Recipe Coordinator — Sun, 20 Nov 2011 23:20:00 +0000

A simple, easy Thanksgiving Day turkey alternative. The apple jelly and country-style mustard combine to create incredibly pungent and distinct flavors. The lemon juice adds a lovely zing to a wonderfully intense turkey breast. Have a Happy Thanksgiving!

Golden Roasted Turkey

Recipe Coordinator — Sun, 20 Nov 2011 23:07:00 +0000

Thanksgiving Day turkey is the ultimate family favorite. This Thanksgiving Day turkey recipe uses the brine technique to ensure moistness and a sharp blend of flavors. Be prepared to enjoy a spectacular crust along with unbelievable richness of spices. This turkey recipe will become a family favorite for years to come. Happy Thanksgiving!

1 (14- to 15- pound) turkey

Salt

1 teaspoon dried thyme

2 carrots, roughly chopped

2 stalks celery, roughly chopped

2 yellow onions, roughly chopped

2 cups gluten-free chicken broth

1/2 cup white wine

4 tablespoons (1/2 stick) butter, melted

Pepper to taste

1. Brine the turkey overnight (at least 12 hours) by submerging it completely in a salt water solution made from a ratio of 1/2 cup salt to one gallon water. (Alternately, you may brine the turkey for 4 hours using a ratio of 1 cup salt to one gallon water). Rinse the turkey well and pat it dry.

2. Preheat oven to 350*F.

3. Mix thyme, carrots, celery and onions together in a small bowl. Stuff turkey cavity with the vegetable mixture and scatter any remaining vegetables around the bottom of a roasting pan. Pour broth and wine over vegetables in pan.

4. Arrange a rack over the vegetables in the pan and arrange the turkey on top of it, breast side down. (You may use either a flat rack or a V-rack). Brush half of the melted butter all over the turkey, then season with pepper. Reserve remaining butter for later use.

5. Roast turkey for two hours, breast side down, basting once. Remove from oven and turn turkey breast side up, being careful not to pierce the skin. Brush turkey with the remaining butter and season again with pepper.

6. Return turkey to oven and continue roasting until a thermometer inserted in the thickest part of the thigh reaches 165*F, about 2 hours more.

7. Set turkey aside to let rest for 30 minutes, then carve and serve, drizzled with the pan drippings.

Recipe and photo courtesy of Whole Foods Market.

Cranberry Mimosas

Recipe Coordinator — Sat, 19 Nov 2011 16:30:00 +0000

This holiday season be sure to add this Cranberry Mimosa recipe to every holiday table. A perfect compliment to a festive holiday meal. Happy Thanksgiving and a Merry Christmas to all!

1 ounce orange liqueur

4 teaspoons fresh lemon juice

1 8.4-ounce can Ocean Spray® Sparkling Juice Drink, any flavor, chilled

1 small strawberry, halved, garnish

1. Divide liqueur and lemon juice equally between 2 champagne flutes.

2. Fill glasses with Sparkling Juice Drink.

3. Garnish with strawberry, if desired.

Makes 2 servings.

Recipe and photo courtesy of Ocean Spray Cranberries, Inc.

Cajun Style Red Beans and Rice with Turkey

Recipe Coordinator — Sat, 19 Nov 2011 16:09:00 +0000

A Cajun style twist perfect for your turkey leftovers. Make your Thanksgiving Day or day after Thanksgiving a truly bayou celebration. Happy Thanksgiving!

Butterscotch Cheesecake

Recipe Coordinator — Sat, 19 Nov 2011 11:08:00 +0000

Lovely, decadent cheesecake with a butterscotch twist! What a unique cheesecake recipe. This cheesecake is perfect for any holiday table or for that certain special occasion where you desire to create a little buzz. Enjoy!

Turkey Gravy

Recipe Coordinator — Sat, 19 Nov 2011 10:52:00 +0000

Fabulous turkey gravy is a must-have item on your holiday table. Turkey gravy is much better when you combine both turkey fat and the defatted drippings from the turkey roasting pan, which are available only after the turkey comes out of the oven. This turkey gravy recipe is tremendously easy. All you need is a pan of turkey drippings and you are ready to roll. Have a Happy Thanksgiving!

4 tablespoons turkey fat (from the drippings in the turkey roasting pan)

4 tablespoons all-purpose flour

About 2 cups Rich Turkey Stock (see recipe), chicken stock or broth, heated until almost boiling

Defatted juices (from the drippings in the turkey roasting pan)

Salt and freshly ground black pepper

1. In a medium sauté pan or pot over medium heat, heat the turkey fat until warm.

2.Using a whisk or a fork, stir the flour into the fat and cook, whisking constantly, until a paste forms.

3. Continue to cook, whisking constantly, for 2 more minutes. Still whisking constantly, gradually add the hot stock or broth in 1/4-cup increments, whisking until the stock is completely incorporated after each addition.

4. Continue to cook, whisking occasionally, until the gravy simmers and thickens, about 5 minutes.

5. Slowly add the defatted juices and salt and pepper to taste and whisk to combine.

6. If desired, strain the gravy. If the gravy is thicker than you would like, thin it with a little more stock. Serve immediately.

Makes 2 cups or 8 servings.

Recipe courtesy of the Washington Post. Photo courtesy of Southern Living Magazine. Recipe originally published on 11/21/04.

Green Bean Casserole

Recipe Coordinator — Sat, 19 Nov 2011 10:28:00 +0000

The all-time classic Thanksgiving Day recipe! If you are able, use fresh green beans for a sharper, more direct taste. Cloves add a nice zing to this holiday favorite. Have a Happy Thanksgiving!

2 pounds fresh green beans, ends trimmed

1 ½ cups whole milk

1/2 large sweet onion, peeled, halved

1/4 ounce dried mushrooms, such as porcini

2 whole cloves

2 bay leaves

1 ½ tablespoons each: butter, flour

1/2 teaspoon salt

Freshly ground pepper

1 cup fried onion pieces

1. Heat a large pot of salted water to a boil.

2. Add the green beans; boil, uncovered, until crisp-tender, 8 to 10 minutes. Drain; rinse under cold water. Refrigerate covered up to a couple of days.

3. Put milk, sweet onion, dried mushrooms, cloves and bay leaves in a small saucepan.

4. Heat to a simmer. Remove from heat; steep, about 20 minutes. Strain to capture the milk. Discard the cloves, bay leaves. Finely chop onion and mushrooms.

5. Melt the butter in a small saucepan. Whisk in the flour until smooth. Slowly whisk in the strained milk.

6. Cook and stir until smooth and thick.

7. Add chopped onion and mushrooms; season with salt and pepper to taste. Refrigerate covered for up to a couple of days; thin with a little milk when reheating, if needed.

8. Heat oven to 350*F. Toss green beans with sauce.

9. Arrange in a buttered 13-by-9-inch baking dish. Bake until heated through, 15 to 20 minutes. Sprinkle with fried onions; bake 5 minutes.

Makes 8 servings.

Photo and recipe courtesy of the Chicago Tribune and JeanMarie Brownson. Recipes published November 16, 2011.

Pumpkin Spice Ghost Cake

Recipe Coordinator — Sun, 30 Oct 2011 21:05:00 +0000

Did you know that Pumpkins are 90% water? No one will care after they have a slice of this festive spiced ghost cake. Gather all your ghosts and goblins around for a tremendous Halloween treat. Happy Halloween!

CAKE

1 package (18 oz.) spice or carrot cake mix

1 cup Libby’s 100% Pure Pumpkin

3 large eggs

1/3 cup water

3 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

CREAM CHEESE FROSTING

2 packages (3 oz. each) cream cheese, softened

2 tablespoons margarine or butter, softened

1 1/2 teaspoons vanilla extract

4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)

FOR CAKE:

2. Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened.

3. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

4. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.

5. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE FROSTING:

2. Spread between layers and on top and side of cake.

TO GARNISH:

2. Use Raisinets for eyes.

Arrange candy corn between ghosts on side and around top edge of frosted cake.

Recipe and photo courtesy of Libby’s Pumpkin.

1. Form licorice strings into ghost shapes; press into side of frosted cake.

!. Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar.

1. Preheat oven to 350* F. Grease and flour two 8- or 9-inch-round cake pans.

Chili Pecans

Recipe Coordinator — Sun, 30 Oct 2011 10:13:00 +0000

As the colder winds blows and the wintry mix begins, an enticing batch of chili pecans can go a long way to warm kind of cold. Chili pecans are a perfect holiday snack or an on the table accompaniment to a great festive meal. Enjoy!

Marshmallow Bones

Recipe Coordinator — Mon, 17 Oct 2011 21:20:00 +0000

Halloween is not complete unless you have marshmallows. Here is a scary, spine-chilling marshmallow recipe that will scare both friend and foe alike. Happy Halloween!

3/4 cup cold water

1 teaspoon pure vanilla extract

1/2 ounce unflavored gelatin (1 tablespoon)

1 1/2 cups granulated sugar

1/2 cup plus 2 tablespoons light corn syrup

Confectioners' sugar, for dusting

1. Line 2 baking sheets with waxed paper. Combine 1/2 cup cold water and the vanilla in a mixing bowl.

2. Sprinkle gelatin over top, and let stand until softened, about 5 minutes.

3. Bring granulated sugar, corn syrup, and remaining 1/4 cup cold water to a boil in a small saucepan.

4. Cook, washing down sides of saucepan with a wet pastry brush, until mixture registers 234 degrees to 240 degrees on a candy thermometer. Remove from heat.

5. Whisk gelatin mixture with a mixer on high speed for 30 seconds. With the machine running, carefully pour hot sugar mixture down the side of bowl in a slow, steady stream.

6. Whisk mixture until very fluffy and almost stiff, 8 to 10 minutes. Transfer to a pastry bag fitted with a 1/2-inch round tip.

7. To form the bones: In a continuous motion, pipe a small figure 8, then a straight 5-inch line, then another small figure 8. Repeat. Let bones stand, uncovered, for 10 to 12 hours in a cool, dry place.

Generously sift confectioners' sugar over bones, turning to coat. Shake off excess. (The marshmallow bones will keep in an airtight container at room temperature for up to 2 weeks.)

Makes about 20.

Recipe and photo courtesy of Martha Stewart Living magazine, October 2008 edition.

Baked Mac and Cheese

Recipe Coordinator — Fri, 23 Sep 2011 08:45:00 +0000

On September 22, 2011 The National Center on Addiction and Substance Abuse at Columbia University (CASA Columbia) released their annual report on the importance of family dinners. CASA Columbia’s 2011 family dinners survey and report finds that compared to teens who have frequent family dinners (five to seven per week), those who have infrequent family dinners (fewer than three per week) are almost four times likelier to use tobacco; more than twice as likely to use alcohol; two-and-a-half times likelier to use marijuana; and almost four times likelier to say they expect to try drugs in the future.

I personally can attest to the great importance of family dinners because as I was growing up, my family ate together probably every day of the week. At the time, it never occurred to me that this was weird or unnatural. My mother was a fine cook and my father seemed to insist that we must have a home cooked meal every evening. Besides the wonderful food, I now realize the daily events chatter and the forceful give and take allowed us to be together and actually function as a family. Unfortunately I have not been able to replicate this custom with my own children. It seems my mother had much more time to meal plan and prepare than I do today. Even though she worked a full-time job and had a long commute back and forth from home, she seemed to always have the kitchen under control. As I look back in time, I really do admire her for that. I remember those meals fondly. Even if we were mad at each other or disagreed politically, we were together and that in the end was what was important.

This Mac and Cheese recipe will hopefully allow you to be able to spend some quality time with your family. The recipe is easy and boasts only five ingredients. It definitely is family-friendly and perfect for the upcoming chilly months. What can be better than hot, bubbling cheese and soft, delicious pasta? I hope you enjoy and give my love to all your friends and family!

Baked Mac and Cheese

3/4 pound farfalle or other pasta shape

8 ounces extra-sharp or sharp cheddar cheese, grated, divided

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1. Position an oven rack in the top of the oven. Preheat the broiler.

2. Lightly coat an 8-by-8-inch baking pan with nonstick spray. Prepare pasta according to package directions until al dente.

3. Meanwhile, set aside 3/4 cup of cheese. In a saucepan over low heat, melt the butter.

4. Stir in flour for 1 to 2 minutes, until well-combined. Increase the heat to medium, add milk and stir frequently until the mixture thickens, about 5 minutes.

5. Add cheese and stir until melted. Add drained pasta and stir to coat with sauce.

6. Taste and season generously with salt and freshly ground black pepper.

7. Transfer to baking dish and sprinkle with reserved cheese.

Broil until bubbly, 2 to 3 minutes, watching closely to gauge doneness.

Makes 6 servings.

Recipe and photo courtesy of The Atlanta Journal-Constitution and EveningEdge.com.

Peppery Arugula Pesto

Recipe Coordinator — Tue, 20 Sep 2011 21:44:00 +0000

This nutritional powerhouse is a great addition to any vegetable platter whether you steam or grill. Believe it or not, the Romans and Egyptians considered Arugula quite the aphrodisiac. I would suggest you make a batch right away. Enjoy!

1 packed cup young arugula leaves

1 cup fresh basil leaves

1/3 cup pine nuts

1/3 cup fresh grated Parmesan cheese

2 cloves garlic, crushed (or 4 roasted cloves)

3/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1/4 teaspoon red pepper flakes

1/3 cup extra virgin olive oil

1. Combine arugula, basil, pine nuts, cheese, garlic, salt, black pepper, and red pepper flakes in food processor, and pulse until chopped.

2. Process briefly, scraping down sides as necessary, until finely ground.

3. Add oil, and pulse until well incorporated.

Serve immediately, or store in refrigerator.

Recipe and photo courtesy of the September 2011 issue of Better Nutrition Magazine. Recipe formulated by Jonny Bowden, PhD, CNS, and Jeannette Bessinger, CHHC.

Sour Cream Pumpkin Bars

Recipe Coordinator — Tue, 06 Sep 2011 21:11:00 +0000

Fall is here! The record heat in Georgia has finally broken and my thoughts are rushing headlong into fall and all the great recipes you can create and prepare. Colored leaves, Halloween, apple cider, chilly nights and a lovely sour cream pumpkin bar recipe. This pumpkin bar recipe is outstandingly simple and inexpensive. Get the family ready for a wonderful time of year by making a batch right out of the blue. I share my favorite time of the year with you and yours. Enjoy with a cup of tea or latte!

Cajun Lemonade

Recipe Coordinator — Mon, 05 Sep 2011 08:35:00 +0000

I love New Orleans and Southern Louisiana. I can make that disclosure with pride and joy. Back in the early to mid 1990’s I was fortunate to have a business that allowed me to travel to that unique area probably 4-5 times a month. My family and I fell in love with the character, beauty and extravaganza of the people and of the area. We travelled all over Cajun country. Lafayette. Houma. Baton Rouge, Morgan City, Gonzalez and the main artery of New Orleans. We witnessed fields of sugarcane. I sampled foods that I had never been exposed to before. We visited the home of the Tabasco plant on Avery Island and participated in Mardi Gras. We buried ourselves in powdered sugar at Cafe Du Monde while polishing off plates of beignets. What a magical place!

I encourage everyone to get down to New Orleans, rent a car and travel the whole Cajun crescent. You will find this type of recipe wherever you go. I create a batch for almost every sporting event we attend or watch on television. This particular recipe is incredibly easy and well worth the effort. Make this a mainstay of all your tailgating events and remember to always Laissez Les Bon Temps Roulez!

2 cups light rum

1 (12-oz.) can frozen lemonade concentrate, thawed

1 teaspoon hot sauce

1 (1-liter) bottle club soda, chilled

Crushed ice

Garnishes: sugarcane sticks, lemon slices

1. Stir together first 3 ingredients.

2.Add club soda just before serving.

Serve over crushed ice.

Garnish, if desired.

Makes about 8 cups.

Recipe and photo courtesy of Southern Living. Recipe published in the September 2011 edition.