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So…this week…I discovered two things about my current food regimen: 1) I’m bored with rice, 2) I love caramelized onions and peppers.

Last week, I wanted a little kick to my weekly chicken quesadilla for my “Biggest Loser” dinner party, so, I pulled out a sweet onion, my goggles to protect my way too sensitive eyes for a foodie, a red pepper and a green pepper, and my trusty paring knife. I decided to try my hand at true…all the way… caramelized onions and peppers. They were AMAZING! They take some time…but are TOTALLY worth it! This week, I made a big batch to use on lots of things – including today’s fabulous main dish – Pepper Jack Chicken w/ Caramelized Onion and Pepper Relish – it was a-ma-zing!

Now back to my #1 – I. Am. Sooooo. Over. RICE!!! So, as I browsed my grain section at my local Trader Joe’s – I began to reach for some multi-colored organic cous cous to change it up a bit and my eyes caught a new little something I’ve never seen before – Quinoa. Ever heard of it? I hadn’t…not even in a fancy restaurant. So, I went for it and did my research on the back end – and I have unwittingly stumbled upon something dubbed “the mother grain”…a veritable “supergrain of the future” – yay!

Quinoa (pronounced keen-wa) contains more protein than any other grain – an average of 16.2 %, compared with 7.5 & for rice, 9.9 % for millet, and 14 % for wheat. Some varieties of quinoa are more than 20 % protein. It’s also a complete protein, with an essential amino acid balance close to the ideal, not unlike the balance found in milk.

Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins. Quinoa is also very easy on the digestive system; it’s not sticky or heavy like most other grains, and has a delicious flavor all its own.

Plus – here’s the great part – it only takes about 15 minutes to prepare and can be subbed for almost any grain in any recipe – good news! Hope you enjoy our adventure into the unknown territory of substitute grains and the indulgence of caramelized veggies!

Happy Cooking!

Miss K.

PEPPER JACK CHICKEN w/ CARAMELIZED ONION & PEPPER RELISH

UTENSILS: Small Skillet, Large Skillet

INGREDIENTS: 4 Boneless, Skinless chicken Breasts, ½ Large Sweet Yellow Onion, very thinly sliced, 1 Red Bell Pepper, very thinly sliced, 1 Green Bell Pepper, very thinly sliced, 1 TBSP Olive Oil or Butter, 1 tsp Brown Sugar, 2 Sandwich Slices Low Fat Yogurt Pepper Jack Cheese, halved, Darn Good Seasoning

Relish: (begin an hour ahead of time or the day before) Wash, dry, and slice the peppers and onion. Toss with olive oil and brown sugar and place in the small skillet. Cover, whistle open, and cook on medium heat. When the whistle sounds, stir and replace the lid, leaving it cocked to the side a bit to allow oxygen in. Reduce the temperature to between low and medium low (around a 2) and allow to simmer, stirring occasionally, for about 45 minutes.

Chicken: When the relish is almost done, preheat the large skillet on Medium heat. Wash and pat dry the chicken breasts. Season one side with Darn Good Seasoning. When the skillet is preheated, add the seasoned side of the chicken down into the skillet and then season the other side. Cover, whistle, open, and cook on medium heat. When the whistle sounds, uncover and flip the chicken. Add ¼ of the onion and pepper relish to each chicken breast and recover, whistle closed. Reduce the temperature to low and allow to cook for 10-12 more minutes or until the chicken is cooked through. Uncover and add ½ slice of Low Fat Yogurt Pepper Jack Cheese to each chicken breast. Recover and allow to stand for 1-2 minutes to melt.

VEGETABLE MEDLEY QUINOA

UTENSIL: 2 quart Saucepan

INGREDIENTS: 1 Cup Quinoa, 2 Cups Chicken Broth, 2 Garlic Cloves, Minced, Zest and Juice of 1 Orange, 2 Small Zucchini, finely diced, 1 Small Sweet Potato, scrubbed and finely diced, 2 Carrots, finely diced, ¼ Cup sweet onion, minced, ¼ Cup Celery, minced, ¼ tsp Cumin, 2 tsp Olive Oil (optional, for flavor only), Salt & Pepper to taste

Heat olive oil on medium heat. Add onion, celery, carrot, sweet potato, cumin, and salt & pepper. Sauté for 5-7 minutes or until tender. Add all other ingredients and cover, whistle open. Cook until the whistle sounds and then close the whistle. Turn the burner off and allow to stand covered for 10-12 minutes or until Quinoa is cooked through.

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Fit Tip of the Week: Just say no to a load of whites – white flour, white sugar, white bread, white rice, white pasta – “White’s Not Right!”

Walnut Pesto Chicken

So…I know it’s the New Year and we’re all in the swing of “a new year, a new you,” right? Grilled Chicken, grilled fish, steamed veggies, plain brown rice…rinse and repeat…I’m beyond bored already, just three weeks in!

The past few years, I have tried to adopt a new practice to add to my “whole body” lifestyle every year that will enable me to reach this ever seemingly, far reaching perfect bod that I know lives underneath it all…somewhere! While I mostly already use organic fruits and vegetables, this year, I’m trying to broaden my usage and make a complete switch over to meats, dairy, and dried/canned goods as well. Since I live in California now, the land of the granola people, this goal has become so much easier to attain!

I have recently fallen in LOVE with this recipe I’m sharing today. It’s super easy and SOOO delish! I am just so bored with the usual “trim away the fat” recipes that have become my staple and saving graces – as a die hard foodie, I need more, people! So, when I first saw this recipe and analyzed the calories – I was jumping for joy! Chicken, basil, olive oil, pine nuts, walnuts – healthy, healthy, healthy…win, win, win!

Also…just for the record…I’ve decided I’m not afraid of pasta anymore – eat the portion size and get organic whole wheat – duh! It makes food so much more enjoyable when you don’t view it as the enemy but as something to be enjoyed. You can pair this chicken dish with anything you like – but mine is with ¾ cup whole wheat organic rotini tossed in seasoned diced tomatoes, salt, & pepper and just a pinch of parmesan cheese – it was a perfect compliment!

Happy Cooking!
Miss K

Walnut Pesto Chicken
Utensils: Small Skillet, 8” saute pan

Ingredients: 2 Organic, Free Range Chicken Breasts (6 oz per serving), 2 TBSP Organic Prepared Pesto (I use Trader Joe’s Brand…fabuloso!), 4 TBSP Chopped Organic Walnuts, a couple pinches of Parmesan cheese, your favorite poultry seasonings

Instructions:
Heat the skillet on medium heat. Wash and dry the chicken breasts; season one side with your favorite poultry seasoning. For mine, I used Herbs de Provence and salt and pepper.

When the skillet is heated, add the seasoned side of the chicken down on the skillet and season the bare side. Cover and cook until it whistles.

Meanwhile, in the 8” saute pan, saute the walnuts until they are aromatic. Mix with 4 TBSP pesto sauce (more if you like).

When the whistle on the chicken sounds, uncover and flip the chicken. Dollop the pesto sauce atop the chicken and recover. Turn the whistle valve to “C” for closed and turn the burner to low. Allow to cook for 10-12 more minutes, turn the burner off.

Uncover and sprinkle with a few pinches of Parmesan cheese. Recover and allow to sit for five minutes to melt.

Serve with your favorite starchy side dish (brown rice cooked with some salsa for a little kick or the pasta mentioned above or a nice thick slice of whole wheat bread) and your favorite green veggie! Enjoy!

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I love breakfast! I love eggs, and hashbrowns – biscuits and gravy – bacon! Yum!

I’m leaving in a few days for a two week vacation – so, I didn’t do much shopping this week b/c I’m just trying to use up the food that I have on hand. I usually have an egg with some toast and fruit in the morning – but this morning, no fruit. Bummer!

As I was scrounging around for one last clementine orange or pink lady apple hidden away, I came across a ½ bag of shredded potatoes – and the hashbrown craving sprung into action! I normally have a hard-boiled egg or fried egg – but today…with hashbrowns…scrambled eggs were definitely in order.

Now, I have to say – scrambled eggs are a specialty of mine. My friends rave about them. They have me make them all the time for them. I even had one of my best friends have me teach her before she got married…she says they still don’t come out the same.

A few months ago, Iattended a bridal shower sleepover and my friend Stephanie talked up my scrambled eggs so much, they all decided that I was the one that would be making them the next morning. I came armed with my own skillet b/c I was sure they would throw some yucky Teflon my way and I mentally and morally could not subject my friends…or my eggs…to that abuse. Well, as Stephanie and I lay next to each other that night, all tucked away in our sleeping bags, we said our good nights. After about five minutes of lying in the dark, I broke the silence, “Stephanie…you talked up my eggs so much, what if something goes horribly wrong tomorrow? I’m having performance anxiety – what if I can’t deliver?” and we both burst into laughter! (by the way…they were perfection!)

So – I hope you enjoy adding these two recipes to your next big breakfast – for breakfast…or lunch…or dinner!

Many Blessings,
Katie

Jumbo Hashbrown – for two

UTENSILS: Griddle or Large Skillet, Masterkut, large dinner plate

INGREDIENTS: 1 Large Baking Potato, ¼ Onion, Salt & Pepper, 1-2 TBSP butter or peanut oil

INSTRUCTIONS:

To begin, using the #1 cone on the master cut, shred the potato and onion onto a dishcloth. Wring out the potatoes and onion, squeezing out all the excess water over the sink. Season with salt & pepper to taste.
Meanwhile, heat the skillet or griddle on medium heat. When water will bead on the surface, add the butter or oil (I prefer butter). Create a large hashbrown patty in the center of the pan, leaving room at the edges to remove from the pan and flip.

Let the hashbrowns cook until the edges begin to get golden brown. Then, Place the plate on top the hashrowns and flip out over to remove from the pan in one large patty. Add a bit more butter to the pan (1/4 tsp or so). And slide the hashbrown patty back onto the skillet to cook the other side.

Scrambled Eggs – for two

UTENSILS: 10” Saute Pan

Ingredients: 4 eggs, 1 ½ TBSP milk, 1 slice American Cheese, salt & pepper

In a small bowl, crack the eggs and whisk with the milk and salt & pepper. Tear the cheese into little pieces and add to the mixture.

Preheat the pan on just below medium heat. When it’s ready, add a little bit of butter to the pan to melt and then pour in the eggs. When the edges begin to cook, using a spatula, gently begin to push the cooked egg to the middle of the pan (it will kind of fold), to allow the uncooked egg to spill out the edges to cook. Keep repeating until all of the egg is cooked.

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So…I have a few vices. I know, shocking, right? It’s sort of a problem…shoulder bags, dressy ballet flats, green shirts, purple shirts, scarves, chap stick, bottled water, body wash, perfume, books, yarn, spices…okay, okay…maybe more than a few!

Naturally, being a signed, sealed, and not-so-delivered foodie, a few of those revolve around food. Over the past couple of years, I’ve mentioned a few – cream of mushroom soup, all things “itos” (Doritos…a particularly long standing love affair), cheese, casseroles – but none of them compare to my addiction to Mexican food. I really could eat it every single day – creamy, spicy, cheesy, crunchy – that just spells out culinary nirvana to me!

I tried my hand at a few side dishes this week to accompany my favorite meal – chicken quesadillas – and I’m proud to announce my guacamole and black bean salsa rice were AWESOME! So, take these recipes and make your Friday night a Mexican Fiesta!!!

Happy Cooking!
Miss K
BLACK BEAN SALSA RICE
UTENSILS: 2 qt or 3 qt saucepan

INGREDIENTS: 1 Cup Basmati Rice (Quick cooking), ½ Cup Black Bean Salsa, 1 ¾ Cup Chicken Stock, ½ tsp Cumin, ¼ tsp Chili Seasoning Blend, ¼ tsp Fajita Seasoning Blend

INSTRUCTIONS: Add all ingredients to a 2 qt saucepan and stir to combine. Cover, whistle open, and cook on Medium heat. When the whistle sounds, turn the knob to “V” for vent and down to simmer. Cook for 10 minutes and then turn to “C” for closed and turn the burner off. Allow to stand covered until the rest of the meal is finished.

GUACAMOLE:
UTENSILS: Medium Mixing Bowl, Zester or Grater, Avacado Pitter/Slicer, Citrus Squeezer, Fork

INGREDIENTS: 3 Ripe Avocados, 1 Lime, 1 TBSP minced Cilantro, 2 Garlic Clove, ½ Small Shallot, ½ Jalapeno Pepper (optional), 3 TBSP Sour Cream, 1 Small Roma Tomato (chopped), Salt & Pepper

INSTRUCTIONS:
Slice and remove the avocado flesh; dice and add to the bowl. Using the zester or hand held grater, grate the garlic cloves, shallot, and jalapeno over the avocado. Slice the lime in half and using the citrus squeezer, squeeze of the avocado. Mix together, mashing the avocado into a paste. Combine with the minced cilantro, diced tomatoes, and sour cream. Season with salt & pepper to your taste.

CHICKEN QUESADILLAS
UTENSILS: Large Skillet, Master Kut w/ #1 Cone
INGREDIENTS: 3 Large Chicken Breasts, 8 small white corn tortillas, 3-4 cups Shredded Pepper Jack Cheese, Butter, Darn Good Seasoning
INSTRUCTIONS:
Heat the skillet on medium heat. Season the chicken on both sides with Darn Good. When the skillet is heated, add the chicken and cook covered, whistle open. When the whistle sounds, flip the chicken and recover. Reduce the temperature to low and cook for 8-10 more minutes or until the chicken is cooked through. Dice the chicken and set aside. Remove the juices from the pan and return the heat to medium.
Lightly butter one side of two tortillas and place in the skillet. Add approximately ½ Cup of cheese to each tortilla and 1/6 of the chicken to one side. Allow to cook until crisp and then fold over. Repeat until 8 small quesadillas are made.

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It’s officially winter…which means tis the season for soups! I love soups and stews in the winter – they’re the perfect companion to a winter’s chill.

I made up a batch of Chicken tortilla soup for  a group of young ladies I work with last week to try it out on them – it was a HUGE hit! So…I made a big batch for myself today too. I shared some with the neighbor…I froze some…and I have about 3 servings to enjoy throughout this week left…after the two I’ve already consumed, that is!

This soup is so easy…so tasty…and sooo healthy! It’s an easy soup to make 100% organic and it doesn’t break the bank either. All in all, once a hit, always a hit!

So, this Sunday – stir up a pot of Chicken Tortilla Soup – relax with your family by the glow of Christmas lights for a few hours and then enjoy a hearty bowl for a leisurely Sunday dinner.

Happy Cooking!
Miss K

INGREDIENTS: 1 Sweet Yellow Onion (finely chopped), 4 Garlic Cloves (minced), 1 4oz can Green Chilies, ¼ Cup Olive Oil, ¼ Cup Flour, 2 10 oz jars Fire Roasted Salsa, 2 Cans Black Beans (drained), 2 Cups Frozen Corn, 1 Cup Long Grain Rice, 1 32 oz box Chicken Broth, 1 32 oz Box Creamy Tomato Soup, 1 TBSP Chili Seasoning Blend, 3 TBSP Fajita Seasoning Blend, 1 TBSP Cumin, Freshly Cracked Sea Salt to taste, 3 Boneless Chicken Breasts. 2 Bags Tortilla Chips (blue or yellow), Shredded Colby Jack Cheese (or whatever you prefer)

Yields: 10-12 servings

INSTRUCTIONS:

Heat the oil in the 6 or 8 qt Roaster until hot. Add the onion, garlic, & chilies to the oil and saute until soft and tender (8-10 minutes). Sift in the flour slowly to form a roux. Add the broth and soup, stir. Add the salsa, black beans, corn, and rice; stir. Add the seasonings and salt (to your taste) and stir. Bring to a simmer.

When the mixture simmers, drop in the chicken breasts and cover the roaster, whistle open. When the soup whistles, turn the knob to “V” for vent and the burner to the lowest setting. Allow to simmer for 3-4 hours.

Before serving, remove the chicken breasts and shred; add the chicken back to the soup and stir. Serve over tortilla chips and top with a little shredded cheese.

Serving Options: sour cream, chopped green onion, guacamole

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What are you having for dinner tonight? Let Simplicity Gourmet’s Katie’s Kitchen help: Ginger Teriyaki Chicken Stir Fry with Orange Almond Basmati Rice – Yum!

I’ve said it before, and I’ll say it again – when the meat is on sale…load up! Meat is the most expensive thing in the grocery store…so, when it’s on sale, you need to take advantage while it’s hot!

A few weeks ago, one of our local organic grocers had USDA certified organic chicken breasts on sale for…are you ready…$.79 a lb – I about had a fit right there in the meat isle. So…going with my own golden grocery rule…I bought about 20 lbs of organic chicken breasts!

When I got home, I put all my groceries away and brought out my assembly line: quart freezer baggies, gallon freezer baggies, Fat Free Italian dressing, Teriyaki Ginger Marinade, BBQ Sauce, Raspberry Vinaigrette, Sea Salt, Pepper, Dried Garlic Grinder, and of course, Darn Good Seasoning. First, I counted how many chicken breasts on hand that I had: 30. WOW! I immediately took out five and sprinkled them with fresh cracked sea salt, black pepper, and dried garlic. I put each one of those into an individual quart baggie and then all of them into a gallon baggie – label. Then I proceeded to do the rest of them by fives as well in the same manner.

Now, I have five each of my favorite flavors all marinated and ready to go in my freezer. I can cook just one for myself or as many as I need to for guests and family…and I won’t be buying chicken for MONTHS!

Yesterday, I had a hankering for some Asian cuisine, so, as my eyes roved over the situation in the freezer, I spotted the bag labeled “Teriyaki Ginger” – bingo! A while a go, I had also bought a giant bag of fresh stir fry veggies: cabbage, carrots, snap peas, broccoli, onions, mushrooms, and chopped garlic. I had put those in single serving baggies too. So, I grabbed a chicken breast, a bag of stir fry veggies, and I was off.

A lot of you know, I make a big batch of rice at the start of the week and just use it throughout the week with meals: Orange Almond Basmati Rice. The perfect rice in my opinion – and a wonderful addition to my Teriyaki Stir Fry!

So…I hope you enjoy adding this Asian flare to your menu this week – you will love it!

Happy Cooking!
Miss K

Ginger Teriyaki Chicken & Veggies
with Orange Almond Basmati Rice
(serves two)

UTENSILS: 2 qt saucepan, Small Skillet
INGREDIENTS:
1/2 Cup Basmati Rice, 1 Orange, 1 cup Chicken Broth, 1 Garlic Cloves (minced), 2 TBSP Almond Slivers, 2 Chicken Breasts, 2 cups of Stir Fry Veggies (your choice)
½ Cup Ginger Teriyaki Marinade (or your choice)

Marinate the chicken with the marinade over night. If it’s frozen with the marinade, like mine, allow to thaw for a few hours before cooking.

On medium heat, saute the dry rice and almond slivers until aromatic. Meanwhile, preheat the small skillet on medium heat.

When the rice is aromatic, add the chicken broth and garlic. Add fresh cracked sea salt and black pepper to taste. Zest the orange into the pan as well. Then, halve the orange and squeeze half of it over the rice. Stir and cover, whistle open.

When the skillet is heat, squeeze the other half of the orange into the skillet. Add the chicken and cover, whistle open, and cook on medium heat.

When the whistle sounds on the rice, turn the valve to “C” for closed and turn the burner off. Allow to stand covered until the meal is finished cooking. **For long grain rice, turn the whistle to “V” for vent and turn the burner to low – allow to cook for 20 minutes on low and then turn off until the meal is finished cooking.***Yields 2, ½ Cup servings

When the whistle sounds on the chicken, uncover and flip the chicken. Add the vegetables to the top of the chicken and recover, whistle open. When the whistle sounds again, turn the valve to “C” for closed and turn the burner low. Allow to cook on low for another 10-12 minutes or until the chicken is cooked through. **If using chicken cutlets, when the whistle sounds for the second time, close the valve and turn the burner off. Allow to stand for 10 minutes covered.

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“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.” ~ Erma Bombeck

Ah…fall – my favorite time of year. I never thought anything could rival my lovely, perfect Fall season but now that I’m here in Northern CA – it does give it a run for it’s money…I have to say! Time seems to slow down in the fall…or is it that we just walk a lot slower so we can stay outside in the crisp autumn air longer?

But while we slow down, sit back, and enjoy the view, October quietly slips away and we surge into November before we can even count our Halloween loot! Then – it starts to loom over us – turkeys, hams, mashed potatoes, yeast rolls, sweet potatoes, green bean casserole, pumpkin pie -Thanksgiving is here and it’s time to plan. What will I serve? Who will be coming? Where will they all fit? How and when should I start preparing?

…and the Thanksgiving stress has begun…

Here at Simplicity Gourmet, we strive for just that, Simplicity. We want to help you take your normal Thanksgiving recipes that take hours to prepare and cut the time down so that you are out of the kitchen and making memories with your family and friends. Thanksgiving should be a special time of sharing and laughing and should not be wrought with stress, sweat, and frustration.

Up today, to conclude our holiday recipe swap, we have a turkey double header and a cherry 7-up Honey Ham that will knock you over! My kitchen at Thanksgiving can get rather hectic and not to mention, blazing hot! For years, my oven was cranked up from dawn til dusk and by the time the food hit the table, I could barely even stomach the food I had slaved over all day! Well, two years ago, I invested in one of our Waterless Turkey Roasters and let me tell you, it’s changed my life at Thanksgiving! It cooked my turkey in half the time, on top of the stove (no oven!), and it was the juiciest Turkey I have ever served (I couldn’t even get it out of the pan b/c the turkey meat was just falling off the bone)! So, good food and satisfied bellies equals tremendous investment to me!

We hope you enjoy all of the classic holiday favorites that we have created this week with you in mind. Make sure to let us know how your Simplicity Gourmet Thanksgiving turns out!

Happy Cooking!
Miss K

“An optimist is a person who starts a new diet on Thanksgiving Day.” ~Irv Kupcinet (If that’s not the truth…then, I’ve never heard it!)

…Put Down the Carving Knife and Step Away From the Turkey…

HERB ROASTED TURKEY

UTENSILS: Small Mixing Bowl, Oval Turkey Roaster

INGREDIENTS:
1 12-14 lb. Turkey, thawed,  1-2 cups Butter or Margarine, 2 TBSP Dried Sage, 2 TBSP Dried Oregano, 1 TBSP Garlic Salt, 1 TBSP Pepper, 1 TBSP Lemon Zest, 1 TBSP Ground Rosemary, 1 TBSP Basil

TO START:
Remove neck and giblet pack from the inside of the turkey, discard. Using your hands, gently separate the skin of the turkey from the meat of the turkey but do not remove the skin – you are making a pocket or the seasoning.

SEASONING:
In the small mixing bowl, cream the butter and all herbs. Using your hands, gently spread the seasoning mixture underneath the skin of the turkey and lay the skin back over the meat of the turkey.

TO FINISH:
Place the turkey into a cold roaster, breast down. Turn the heat to medium and cover. When the water seal forms (water bubbles will form around the edge of the cover), reduce the temperature to Medium Low. Allow 20-25 minutes per pound of turkey. Turkey will cook on low heat in ½ the time listed on a regular roasting chart.

DARN GOOD ROASTED TURKEY

UTENSILS: Small Mixing Bowl, Jumbo Turkey Roaster

INGREDIENTS:

1 12-16 lb. Turkey, thawed, 1-2 cups Butter, 1 Bottle of Darn Good Seasoning

TO START:
Remove neck and giblet pack from the inside of the turkey, discard. Using your hands, gently separate the skin of the turkey from the meat of the turkey but do not remove the skin – you are making a pocket for the seasoning.

SEASONING:
In the small mixing bowl, cream the butter and about 1/2 Cup of Darn Good Seasoning. Using your hands, gently spread the seasoning mixture underneath the skin of the turkey and lay the skin back over the meat of the turkey. Season the outside of the turkey generously with Darn Good Seasoning.

TO FINISH:
Place the turkey into a cold roaster, breast down. Season the underneath. Turn the heat to medium and cover. When the water seal forms (water bubbles will form around the edge of the cover), reduce the temperature to Medium Low. Allow 25-30 minutes per pound of turkey. Generally, your turkey will cook on low heat in ½ the time listed on a regular roasting chart.

NOTE: You could also invest in a turkey injection kit. Melt down the butter and combine with Darn Good to use as your injection base. It’s ridiculous how good it is!

CHERRY 7-UP HONEY HAM

UTENSILS: 12 qt Roaster, toothpicks, small mixing bowl

INGREDIENTS:

1 6-8 lb. Ham, cooked, 1 Bottle of Honey, 1 Cup Brown Sugar, 2 Cups Cherry 7-Up, 1 Jar Maraschino Cherries, 1 Can Crushed Pineapple, 20 Whole Cloves

INSTRUCTIONS
Place the cherries individually on toothpicks. Prepare the Ham by scoring and pressing the Whole Cloves and the cherries stick alternately into the scores.

In a small mixing bowl, pour the crushed pineapple and brown sugar; stir until the brown sugar has dissolved. Place the ham into a cold Dutch Oven. Pour 7-UP and pineapple mixture over the top. Cover completely with the bottle of Honey.

Cover with the dome cover and cook on medium heat until the water seal forms. Reduce the temperature to low and allow to cook for an 1-2 hours to heat through; every 20 – 30 minutes, ladle sauce over the top a few times and recover.

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There’s so much going on at Thanksgiving…but you just can’t forgot to put some sort of sweetened vegetable on your table…it just wouldn’t be prudent. In the south, no one knows how to do that better than we do!

These carrots and sweet potatoes are so easy and quick – here’s two recipes you don’t have to spend all day slaving over the stove for…which means just a little more time is spent having fun with your family!

Happy Cooking!

Miss K

MAPLE GLAZED CARROTS

UTENSILS: 3 qt, 2 qt, 2 qt Casserole Insert

INGREDIENTS: ½ Cup Pure Maple Syrup, 1 Cinnamon Stick, ¼ Cup Orange Juice, 2 Oranges, peeled, seeded, and roughly chopped, ½ Cup Water, 1 ½ TBSP Cornstarch,
1 lb Carrots, chopped, ½ tsp Salt, ¼ tsp Freshly Ground Pepper, ½ Cup Chopped Parsley

INSTRUCTIONS:

• Place 2” of water in the 2 qt saucepan; pop the 2 qt casserole insert into the pan. Fill the casserole insert with maple syrup, cinnamon stick, orange juice, & orange juice. Place the lid on, whistle open, and cook on medium heat.
• Mix the water and cornstarch until smooth; when the whistle sounds stir the cornstarch slurry into the maple glaze. Cover, whistle open, and allow to whistle again. Close the whistle to “V” for vent and reduce the temperature to low.
• Meanwhile, slice the carrots on the #4 Cone. Toss with parsley, salt, and pepper. Then, toss the carrots with the orange glaze.
• Add the carrots to the 3 qt and cover, whistle open. When the whistle sounds, close the whistle and turn the burner off. Allow to stand covered for 12 minutes. Stir and serve.

APRICOT GLAZED SWEET POTATOES

UTENSILS: 4 qt Roaster, Jumbo Saute Pan

INGREDIENTS: 2-3 Large Sweet Potatoes, GLAZE: ½ Cup Water, ½ Cup Pure Maple Syrup, ½ Cup White Sugar, ½ Cup Brown Sugar, ¼ Cup Orange Juice, ½ Cup Honey, 1 TBSP , Lemon Juice, 2 TBSP Butter, 1 tsp Cinnamon, ½ tsp Whole Cloves, ½ tsp Ground Nutmeg,
Pinch of Salt, Pinch of White Pepper, 1 ¼ Cups Chopped Dried Apricots, 1 Cup Chopped Pecans

INSTRUCTIONS:

• Scrub the sweet potatoes really well, slice on the #4 cone, wash, and set aside.
• Place the water, syrup, brown sugar, and orange juice in the saute pan. Stir over medium heat until the sugar dissolves (about 1 minute). Bring the mixture to a simmer, and cook for about 5 minutes until the mixture is thick and syrupy. Remove the cloves.
• Add the honey, lemon juice, butter, cinnamon, cloves, nutmeg, salt, white pepper, apricots, and pecans. Return the glaze to a boil then turn the burner to low and simmer for 5 to 7 minutes.
• Spray the bottom of the large skillet with non-stick spray. Place half the sweet potatoes in the bottom of the large skillet. Pour half of the glaze over the top. Repeat this layer.
• Cover, whistle open, and cook on medium heat.When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to cook for 12-15 more minutes or until the sweet potatoes are tender.
• Serve and enjoy!

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All my life, I’ve had a torrid love affair with…cream of mushroom soup. I love it – I love it on potatoes, rice, gravies, vegetables, meats – I. Love. It. I always have 4 cans of 99% Fat Free Cream of Mushroom on hand for any occasion…it’s a Top Ten pantry staple. So…naturally one of my all time favorite Thanksgiving dishes is a classic Green Bean Casserole – oh, the anticipation!

A few years ago – my cooking school buddy at the time, Louisiana native, Mrs. Stella Robider – shared her family’s recipe with me – and I was hooked. Since Thanksgiving is no time to save on calories – she goes all out – adding cheese and bacon – and in true Cajun style, a generous helping of her own personal seasoning – Darn Good Seasoning!

I love mushrooms – so, I added in a can of sliced mushrooms along side her recipe and it’s just perfect…no Thanksgiving table is complete without it! Bon Appetite!

Happy Cooking!
Miss K

CREOLE GREEN BEAN CASSEROLE

UTENSILS:  Large Skillet, Griddle, Master Kut

INGREDIENTS:
4 cans French-style String Beans, 1 ½ – 2 Cans Cream of Mushroom Soup, ¼ lb. Bacon, cooked, ¾ Cup Shredded Velveeta Cheese, Cayenne pepper to taste, 2 Big Cans French Fried Onions, 1 Small Can Sliced Mushrooms, ¼ tsp. Darn Good Seasoning, Butter

INSTRUCTIONS:

·    On the griddle, cook the bacon until crispy. Chop and set aside.

·    Rinse and drain string beans. Mix beans, soup, bacon, cheese, mushrooms, pepper, and Darn Good together in a mixing bowl.  Be sure that all ingredients are mixed well; the mixture will be juicy.

·    Butter the Large Skillet and fill halfway; sprinkle w/ Darn Good. Place a thick layer of French Fried Onions on top and repeat that layer one more time.

·    Cover, whistle open, and cook on Medium heat until the whistle sounds. Close the whistle (do NOT remove the lid) and turn the burner off. Allow to stand 10-15 minutes to set

·    Before serving, sprinkle with a fresh layer of French fried onions and serve.

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Have you ever wondered what a “Parsnip” is like? Well, wonder no more!

I think that a lot of people are intimidated by the way parsnips look and therefore, shy away from them…which makes me very sad for them. Don’t judge a book by its cover! Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie.

They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot). Parsnips have historically been the favored vegetables for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds.

Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and loosing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.

Parsnips are at their best in the winter after the first frost – the cold turns their starch into sugar which gives them their sweet flavor. They are available at your grocer from late fall through early spring – so, for many of you out there, it’s prime time for parsnips in your area! When you get your parsnips home from the store, it’s best to wrap them in a moist paper towel and store in a dark location in your fridge. They will keep for two weeks or longer, making them an ideal vegetable to buy in bulk!

So, this year for Thanksgiving – try out my mashed ½ and ½ recipe below…with a little good ole Southern Style Giblet Gravy on the side. It’s not one for the hips – no skimping at Thanksgiving! I promise it won’t disappoint…for those or you adventursome enough…go for ALL parsnips…I dare ya!

Happy Cooking!
Miss K

MASHED ½ & ½

UTENSILS: 4 qt Saucepan

INGREDIENTS: 4 Golden Yukon Potatoes, 6 Parsnips, 2 Cups Low Sodium Chicken Broth, ½ Pint Cream, ½ Cup Butter, Salt & Pepper

Peel and cube the potatoes and parsnips (you could also use all parsnips – you would need 2 ½ – 3 lbs). Combine in the 4 qt saucepan with the chicken broth. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the whistle valve to “V” for vent and turn the burner to low. Allow to cook 12-15 minutes longer or until tender.

Meanwhile, heat cream (could also sub any % milk that you wish) & Butter in the 1.5 qt saucepan on low heat until the butter is melted and the cream is heated through. Cover, whistle closed, and set aside until the potato/parsnip mixture is ready. Mash the potato/parsnip mixture with an mixer on low speed. Slowly add the cream mixture until smooth. Season with salt and pepper to your taste. For an extra kick, you could add 2-3 tsp minced garlic if you like.

MUSHROOM GIBLET GRAVY

UTENSILS: 3 qt Saucepan, 1.5 qt saucepan, 10” Saute Pan

INGREDIENTS: 4 cups turkey or chicken stock, Giblets from 1 turkey, 2 chicken bouillon cubes, 2 tablespoons reserved stuffing mixture, 3 tablespoons cornstarch, 1/3-cup cold water, 2 pints button mushrooms, sliced, 3 tablespoons butter, 1 hard boiled egg, sliced, Salt and freshly ground black pepper

INSTRUCTIONS:

·    Place three soaking wet paper towels in the bottom of the 1.5 qt saucepan. Place the egg in the pan. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle, and turn the burner to low. Allow to cook 15 minutes. Pour out the hot water and allow to soak in cold water to cool down for peeling.

·    Meanwhile, saute the mushrooms and butter on medium heat in the 10” saute pan. Bring the stock and giblets to a boil on Medium High heat in the 3 qt saucepan. Add the stuffing and bouillon to the 3 qt saucepan. Make a slurry by mixing the water and cornstarch. Add to the 3 qt saucepan. When the mushrooms are browned, add to the 3 qt saucepan too.

·    Peel and slice the eggs and add that along with salt and pepper to taste.

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