The Best Turkey Gravy

One Thanksgiving I was not making the turkey but needed to make the gravy.  I found this recipe online and it turned out very good.  Of course I could not find a turkey neck so I used turkey legs.  Wings would work good too. 

The Best Turkey Gravy

Ingredients:

• Turkey neck, gizzards, and trimmings
• 1 T. vegetable oil
• 1 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 2 ribs celery, roughly chopped
• 1 1/2 quarts homemade or store-bought low-sodium chicken stock, plus more as needed
• 1 tsp. soy sauce
• 1/4 tsp. Marmite (found this at World Market)
• A few sprigs of mixed herbs, such as fresh parsley thyme, or rosemary.
• 2 bay leaves
• 3 T.  butter
• 1/4 cup flour
• Kosher salt and fresh ground black pepper

Directions:

1. Chop reserved turkey neck, gizzards, and trimmings into 1-inch chunks with a cleaver. Heat oil in a medium saucepan over medium-high heat until shimmering.  Add turkey parts, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total.  Add stock, soy sauce, Marmite (if using), herbs, and bay leaves.  Bring to a boil, then reduce to a simmer.  Simmer for 1 hour, then strain through a fine-mesh strainer.  Add any drippings from the roast turkey, then skim off excess fat.

2. You should have a little over 1 quart of fortified stock; if not, add water or more chicken stock to equal 1 quart.  Discard solids and set stock aside.

3. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream.  Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups.   Season to taste with salt and pepper. Gravy can be made up to 5 days in advance and stored in the refrigerator.

Make-Ahead and Storage

You can store gravy in an airtight container in the refrigerator for up to five days.  In most cases, it will reheat nicely, either in the microwave (make sure to stir every 30 seconds to one minute to heat it evenly and prevent a skin from forming) or in a saucepan over very gentle heat (stir or whisk often). If anything does go wrong, just remember that lumps can be strained or blended out, and an overly thick gravy can be thinned with a little stock or water. An overly thin one, can be thickened by simmering briefly with a little extra cornstarch slurry. 

 

Chicken Salad for Sandwiches

 This can be made with leftover chicken, or a roasted chicken you buy.  Makes a delicious filling for a sandwich.

Chicken Salad

Ingredients:

• 2 cups cooked chicken, chopped
• 1/2 cup mayonnaise 
• 1 stalk celery chopped
• 1 green onion diced, or chives, or red onion
• 1 tsp. dijon mustard
• 1/2 tsp. seasoned salt
• pepper to taste
• 1 tsp fresh dill chopped (optional)

Directions:

1. Finely chop chicken (can put through food grinder with coarser blade)
2. Mix ingredients together in a bowl to mix well.
3. Season with salt and pepper to taste.
4. Enjoy!

Grandma's Taco Dish

 Les' mother made this often when we visited them in Fargo.  It has become a family favorite.

Grandma's Taco Dish

Ingredients:

• 1 1/2 - 2 lbs. hamburger
• 1/4 cup chopped onion 
• 1 pkg. taco seasoning mix
• 12 oz. taco chips (crushed)
• 1 can cheddar cheese soup
• 1/2 cup milk
• Cheese, mozzarella and cheddar (as much as you would like, 2-3 cups)
• Shredded lettuce, enough to cover pan
• Tomato, fresh, chopped (I use 3-4 Roma tomatoes)

Directions:

1. Brown hamburger and onion.
2. Sprinkle taco seasoning over meat and add 1/2 cup water. Cook on low for 15 minutes.
3. Put crushed chips in bottom of greased 9 X 13 pan. Reserve a few chips to put on top.
4. Spread meat mixture over chips.
5. Mix the can of cheddar soup with the milk and heat a bit to warm.
6. Pour warm cheese soup over meat mix.
7. Put shredded lettuce and tomatoes over meat.
8. Cover with cheese and cover with reserved chips over the top.
9. Bake at 350 degrees for 45 minutes.

Coleslaw Dressing

 Sometimes I am in a hurry and want to make a quick coleslaw.  I  never remember this simple recipe and I am searching the internet for one.  Now I can quickly find it on my blog.  

Coleslaw Dressing

Ingredients:

1/2 cup mayo

1/2 cup whole milk

1 T. sugar

1 tsp. white vinegar

1/4 tsp. salt

dash of hot sauce

Directions:

Mix ingredients together and toss with shredded cabbage.

Refrigerate for about an hour.

Blueberry Sauce

This is an easy blueberry sauce to make for ice cream, cheesecake etc.

Blueberry Sauce

Ingredients:

• 1/3 cup warm water
• 1 T. fresh lemon juice
• 1 1/2 tsp. cornstarch
• 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• 2 T granulated sugar
• 1/2 tsp vanilla 

Directions:

1. Whisk the cornstarch, water, and lemon juice together until al the cornstarch has dissolved. Set aside.
2. Warm the blueberries and sugar together in a small saucepan over medium heat. With a wooden spoon or sturdy silicone spatula, stir continuously for 3 minutes, smashing the berries against the sides of the pan to help them release some juices. (If you used frozen blueberries, you won't need to smash them as much because they will naturally break down as they thaw over heat.)
3. After 3 minutes , add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing more berries if needed.  The mixture will start to boil and thicken.
4. Remove from the heat and add the vanilla.
5. Can serve this sauce warm or cool.  Should keep for a week, refrigerated.

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Chalupa

 I had this dish when we were  invited  to a friends house for dinner.  Easy dish to put together.  And just use one of those roasted chickens at the store.

Chalupa

Ingredients:

• 4 large chicken breast cut up
• 1 lb. grated cheddar cheese
• 1 pkg  corn tortillas, cut in quarters
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can diced green chiles
• 1 cup sour cream
• 2/3 cup milk
• 1 medium onion chopped

Directions:

1. Mix all together BUT tortillas and cheese.
2. Heat through until warm.
3. In a 9 X 13 pan layer sauce, then. a layer of tortillas.  Continue layering until all is used. 
4. Top with cheese.
5. Cover with foil and bake at 350 degrees for 45 minutes.
6.  Remove foil and bake an additional 15 minutes.

Skirt Steak

 This is an Alton Brown recipe and very tasty. Every time I make it I have to look it up on the internet.  So decided it would be easy to find here.

Skirt Steak

Ingredients:

• 1/2 cup olive oil
• !/3 cup soy sauce
• 4 scallions, washed and cut in 4 pieces
• 2 large cloves garlic
• 1/4 cup lime juice
• 1/2 tsp. red pepper flakes
• 1/2 tsp. ground cumin
• 3 T. dark brown sugar or Mexican brown sugar
• 2 lbs. inside skirt steak, cut into 3 equal pieces

Directions:

1. In a blender put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar. Puree.
2. In a heavy duty zip top bag, put pieces of skirt steak and pour in marinade.  Seal bag removing as much air as possible.  Allow steak to marinade for 1 hour in the refrigerator. 
3. Grill steak over medium-high heat for 2-3 minutes per side. Let steak rest for 10 minutes before slicing across the grain.

Easy Sugar Cookies

 These are roll into a ball and flatten sugar cookie.  Much easier than cutouts, and very good.

Easy Sugar Cookies

Ingredients:

• 1/2 cup Crisco (I use butter Crisco)
• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1/2 tsp. cream of tartar

Directions:

1. Cream shortening, butter and sugar. Add egg and vanilla and beat thoroughly. 
2. Add sifted dry ingredients.  
3. Roll into balls the size of a walnut.
4. Place on ungreased baking sheets and flatten slightly with glass dipped in sugar.
5. Bake in a moderate oven (350 degrees) until lightly browned (10-15 minutes)

Buttermilk Pie

Buttermilk pie was a favorite of a gal I worked with once.  I could have gotten this recipe from her, 

Buttermilk Pie

Ingredients:

• 2 cups sugar
• 1/2 cup butter softened
• 3 eggs
• 3 T. flour
• 1/4 tsp. salt
• 1 cup buttermilk
• 1 9-inch unbaked piecrust with edges of crust crimped high
• 1/2 cup chopped pecans, toasted

Directions:

1. In a large mixing bowl, gradually beat the sugar into the softened butter with an electric mixer, beating till mixture is well blended.
2. Beat in the eggs, one at a time, beating well after each addition. 
3. Combine the flour and salt. Gradually beat these dry ingredients into the butter egg mixture. 
4. Beat in the buttermilk till mixture is well blended.  
5. Pour the filling into the piecrust. Sprinkle the toasted pecans over the top of the filling in the piecrust. 
6. Bake the pie in a 300 degree oven for 1 hour and 15-20 minutes until the filling is set.
7. Cool. 
8. Store in the refrigerator.  

Serves 8

Honey Cookies

This is a recipe from Les' grandma.  Plan ahead.  This recipe says to refrigerate overnight before baking.

Honey Cookies

Ingredients

• 1/2 cup honey
• 1/2 cup sugar
• 1/2 cup lard
• 1/2 cup water
• 1 egg
• 1 tsp. anise extract
• 1 tsp. baking soda
• 3 cups flour

Directions

1. Cook the honey, sugar, lard and water for 20 minutes; cool. 
2. When cool, miix in the remaining ingredients.
3. Refrigerate overnight.
4. Roll in small balls and press flat.  Bake at 375-400 degrees about 10 minutes.
5. Frost with a mixture of cream, powdered sugar and vanilla. 

 Schnitzel is a very common German dish.  We usually make it with pork.  Boneless pork chops work great. It is delicious!

Wiener Schnitzel

Ingredients

• 1 1/2 lbs. veal round steaks or boneless pork chops, cut 1/2 inch thick
• 2 T. lemon juice
• 2 eggs
• 2 T. cold water
• 2 T. cooking oil
• 1/2 fine dry bread crumbs
• 1/3 c. grated parmesan cheese (optional)
• 1/3 c. all-purpose  flour
• 6 T. butter
• 6 thin lemon slices
• Parsley for garnish

Directions

1. Pound the meat to not more than 1/4 inch thick.
2. Cut in 6 equal pieces. Sprinkle both sides with lemon juice. Let stand at room temperature for 30 minutes. Sprinkle both sides with salt and pepper.
3. Blend eggs, water and oil; set aside.  
4. Combine bread crumbs and Parmesan cheese; set aside.
5. Coat cutlets with flour and then dip in egg mixture, holding meat up to allow excess egg mixture to drop off. Coat with bread crumbs. Let stand 15 minutes on a rack for each side to dry.
6. Melt butter in pan. Saute 2 cutlets at a time in hot butter.  Do not crowd meat.  When meat is browned on one side (about 3 minutes) brown other side. Place in warm oven until all are sautéed.  
7. Garnish with parsley sprigs.  Serve with lemon slices.

Crock Pot Black Beans

 I got this recipe from the mother of my Guatemalan daughter-in-law.  There are no amounts for the onions, garlic, salt and thyme. These beans also make great refried beans.  

Black Beans, Crock Pot

Ingredients

• 1 1lb bag of dried Black beans
• 1 tsp. Baking soda
• 1-2 Onions
• 4 cloves Garlic
• Salt, to taste
• Thyme

Directions

1. Cover beans with water and baking soda. Let set 1 hour or longer.
2. Drain beans.  
3. Add beans to crock pot, and add onions, garlic, salt and thyme.  Cover with water.
4. Cook 4-5 hours on High.

Rocky Road Fudge

 A favorite of mine. These bars can be made chocolate or butterscotch.  A recipe from my mom.

Rocky Road Fudge

Ingredients

• 12 oz. semi sweet or bittersweet chocolate chips
• 1 cup butterscotch chips
• 1 cup crunchy peanut butter
• 1 T. butter
• 1 10.5 oz. pkg. Miniature Marshmallows

Directions

1. Grease a 9 X 9 inch pan lined with greased plastic lining.
2. Melt in saucepan over low heat the chocolate and butterscotch chips, the peanut butter and butter.  When melted add the marshmallows.  
3. Pour into pan, spread evenly.
4. Cover pan with plastic wrap. Refrigerate at least 3 hours.
5. Invert on cutting board and cut into 36 squares. 
6. Store in refrigerator.

Easy Salad Dressing

 I was watching a Michael Simon cooking show, and he said he never has bought a salad dressing.  Well I then searched his salad dressing recipes and found this one he said his mother always made.  It is a good dressing for greens.

2 Easy Salad Dressings

Ingredients

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 T. sour cream
• 1/4 tsp oregano
• 1 clove garlic, minced
• salt
• pepper

Directions

Whisk all ingredients together. Add salt and pepper to taste.

This is another easy dressing for a green salad.  I think I got this from the Food Network as well.

Ingredients

• 3 T. red wine vinegar
• 2 T. mayo
• 1 T. honey
• 1/4 tsp red pepper flakes
• 2 cloves garlic, minced
• 3 T. olive oil
• 1/4 tsp each kosher salt and pepper, or to taste

Directions

Whisk all but olive oil until smooth.  Slowly whisk in olive oil until smooth. 

 

World Peace Cookies

 I found this recipe in a book from the library!  Thank you Dories Greenspan. 

World Peace Cookies

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 stick plus 3 Tablespoons (11 Tablespoons) unsalted butter, at room temperature
• 2/3 cup light brown sugar
• 1/4 cup sugar
• 1/2 tsp. fleur de sel or 1/4 tsp. fine sea salt
• 1 tsp. pure vanilla extract
• 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips.

Directions;

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferable fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.  Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer.  Pour in the dry ingredients, drape a kitchen bowl over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time.  Take a peek - if there is still a lot of flour on the surface of the dough, pulse a couple of time more; if not, remove the towel.  Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough - for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks or let  a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half.  Working with one half at a time shape the dough into logs that are 1 1/2 inches in diameter.  Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking - just slice the logs into cookies an bake the cookies 1 minute longer.)
5. Preheat the oven to 325 degrees.  Line two baking sheets with parchment or silicone mats. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. Arrange the rounds on the baking sheet leaving about 1 inch between them. 
6. Bake the cookies one sheet at a time for 12 minutes - they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them, or let them reach room temperature.

Whole Lemon Pie

Potato Gratin Recipe

I was looking for a potato gratin recipe that could be made in individual serving size.  This recipe fit the bill and can also be made in a casserole.

Potato Gratin

Ingredients:

• 1 1/2 lb potatoes
• 1 tsp. oil
• 1/2 white onion, finely diced
• pinch of salt and pepper
• 4 garlic cloves, minced
• 3/4 stick salted butter (6 tablespoons)
• 2 cups table cream or light cream
• pinch grated nutmeg
• 1 1/2 cups shredded cheddar cheese
• 4 tablespoons panko breadcrumbs
• 4 tablespoons freshly grated parmesan

Directions:

          Preheat oven to 400 degrees

1. Peel the potatoes and slice them finely into rounds. Set aside.
2. Heat the oil in a pot over a medium high heat.  Once hot, add the diced onion with a pinch of salt and pepper. 
3. Cook for 5 minutes until softened.  Add the minced garlic and cook for an additional minute.
4. Add the butter and cream to the pot and heat til the butter is melted, stirring occasionally.
5. Once melted, take off the heat and stir in the shredded cheddar and nutmeg.  Stir til the cheese has melted. Season to taste.
6. Layer half of the potatoes in buttered ramekins.  Ladle the cheese sauce over the top until just covered.
7. Place the rest of the sliced potatoes on top and pour the rest of the sauce, spooning any melted cheese in the pot over the top.
8. Cover the ramekins tightly with foil and bake in the oven, on a baking sheet for an hour until the potatoes are tender. Check the potatoes with a fork to make sure they are cooked through.
9. Once the potatoes are cooked, take the ramekins out of the oven and sprinkle a tablespoon each of panko breadcrumbs and parmesan over the top of each one.
10. Place under the broiler for two to three minutes til browned and crispy.

Note:  If you don't have ramekins or prefer to, this can be made in a larger baking dish.

           To make ahead, make recipe as written, cool and refrigerate covered.  To reheat, heat oven to 360          degrees and cover potatoes with foil.  Bake 20 minutes.