adapted from Trisha Yearwood
12 lb. turkey
1 onion, quartered
1 stalk celery, cut into thirds
1 carrot, cut into thirds
1/2 c butter, softened
Salt
Pepper
Poultry seasoning
1.5 c boiling water
Preheat oven to 500 degrees. Clean and dry turkey, then place in a large roasting pan. (You MUST use a roasting pan with a lid!) Season inside and out with salt, pepper and poultry seasoning. Put half of butter inside cavity, then add onions, carrots and celery. Rub remaining butter on outside of turkey. Pour boiling water around base of turkey. Immediately cover and put pan into oven.
Bake at 500 degrees for one hour. DO NOT OPEN OVEN DOOR AT ANY TIME after the turkey is put into the oven! Let turkey sit in oven until oven is cooled, 4-6 hours.
*Today we are using a 13 lb. turkey, so I am roasting at 500 for 1:20, then turning off the oven and letting it sit.
This is the juiciest turkey EVER. Even my turkey-hating husband LOVES it!
Saturday, April 11, 2009
Thursday, April 9, 2009
Blueberry Coffee Cake
1/4 c butter, softened
4 oz fat free cream cheese, softened
1 c sugar
1 egg
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 cups fresh blueberries
2 tbsp sugar
1 tsp cinnamon
Preheat oven to 350.
Beat butter and cream cheese on medium speed until creamy. Gradually add 1 c sugar, beating well. Add egg; beat well.
Combine flour, baking powder & salt. Stir into butter mixture. Stir in vanilla. Fold in berries. Pour into a sprayed 9" round cake pan. Combine 2 tbsp sugar with 1.5 tsp cinnamon. Sprinkle over batter.
Bake 1 hour. Cool on wire rack.
Makes 8 servings
We made this on Tuesday night after dinner, baked and cooled it while we watched a movie, then refrigerated it overnight. In the morning we just cut it and microwaved the slices for 20 seconds before serving. It was SO good! We may be eating again on Easter even though we just had it yesterday!
Monday, April 6, 2009
Grilled steak, baked corn, creamy potatoes
Last night we went out to dinner at the local BBQ joint. Yummy!
Tonight we had a yummy, filling meal.
Grilled steak:
2 NY strip steaks
3 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
Mix garlic, thyme, basil & rosemary. Rub into steak, then grill to desired doneness.
Baked corn:
4 ears corn, shucked
4 tbsp butter, softened
1.5 tsp Mrs. Dash (any flavor, we used Original)
Mix butter and seasoning. Spread evenly over corn. Wrap ears individually in foil. Bake at 400 degrees for 45 minutes, turning occasionally.
Creamy potatoes:
2.5 pounds gold potatoes, peeled and diced
1/4 c butter, softened
3/4 c buttermilk
1/4 c Parmesan cheese, grated
salt and pepper
Boil potatoes in salted water until tender. Drain; return to pan. Mash with potato masher. Stir in butter, buttermilk and cheese. Season with salt and pepper as desired.
We have about 4 cups of mashed potatoes left. We plan on using them tomorrow morning for potato pancakes. Yum!
Tonight we had a yummy, filling meal.
Grilled steak:
2 NY strip steaks
3 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
Mix garlic, thyme, basil & rosemary. Rub into steak, then grill to desired doneness.
Baked corn:
4 ears corn, shucked
4 tbsp butter, softened
1.5 tsp Mrs. Dash (any flavor, we used Original)
Mix butter and seasoning. Spread evenly over corn. Wrap ears individually in foil. Bake at 400 degrees for 45 minutes, turning occasionally.
Creamy potatoes:
2.5 pounds gold potatoes, peeled and diced
1/4 c butter, softened
3/4 c buttermilk
1/4 c Parmesan cheese, grated
salt and pepper
Boil potatoes in salted water until tender. Drain; return to pan. Mash with potato masher. Stir in butter, buttermilk and cheese. Season with salt and pepper as desired.
We have about 4 cups of mashed potatoes left. We plan on using them tomorrow morning for potato pancakes. Yum!
Saturday, April 4, 2009
Mexican wrap bake
1 c instant rice
1 can Ro-tel
water
1 can black beans, drained and rinsed
1 c frozen corn
1 tbsp cumin
2 tbsp cilantro
6 flour tortillas
1 c Mexican cheese
scallions
sour cream
Preheat oven to 350 degrees.
Drain liquid from Ro-tel into a measuring cup. Add enough water to make 1 c. Pour into a large sauce pan; add cumin and rice. Bring to a boil. Cover, remove from heat, and let sit 5 minutes.
Stir in Ro-tel, black beans, corn and cilantro. Heat through.
Distribute mixture over six tortillas. Wrap burrito-style, and place in a greased 9x13 baking dish. Top with cheese, and bake 20 minutes.
Serve with chopped scallions and sour cream.
*Would be great with guacamole, hot sauce, salsa verde, salsa, etc.
1 can Ro-tel
water
1 can black beans, drained and rinsed
1 c frozen corn
1 tbsp cumin
2 tbsp cilantro
6 flour tortillas
1 c Mexican cheese
scallions
sour cream
Preheat oven to 350 degrees.
Drain liquid from Ro-tel into a measuring cup. Add enough water to make 1 c. Pour into a large sauce pan; add cumin and rice. Bring to a boil. Cover, remove from heat, and let sit 5 minutes.
Stir in Ro-tel, black beans, corn and cilantro. Heat through.
Distribute mixture over six tortillas. Wrap burrito-style, and place in a greased 9x13 baking dish. Top with cheese, and bake 20 minutes.
Serve with chopped scallions and sour cream.
*Would be great with guacamole, hot sauce, salsa verde, salsa, etc.
Welcome, April
So, I haven't posted for a while because a) things have been nuts at home, and b) no one is reading anyway. LOL! Anyhow, welcome Spring! It doesn't much look like April here since there is still snow covering the ground, but it is finally getting above freezing here.
We're trying to still get stuffed unpacked from our move, my husband's schedule has been nuts, and I've been spending lots of playtime with the toddler. :)
With the move comes a new budget, and we're still trying to adjust. My goal is to end up with us spending no more than $326/month on groceries. We usually spend $300 every two weeks, so this will be a HUGE adjustment. I figure that the next three paychecks will still be close to that, while I try to adjust our menus and stockpile a bit. Doing this while eating HEALTHY foods will likely be a challenge. Wish us luck!
Tonight we'll be trying a new Mexican recipe that I thought up this morning. I'll let you know how it goes!
We're trying to still get stuffed unpacked from our move, my husband's schedule has been nuts, and I've been spending lots of playtime with the toddler. :)
With the move comes a new budget, and we're still trying to adjust. My goal is to end up with us spending no more than $326/month on groceries. We usually spend $300 every two weeks, so this will be a HUGE adjustment. I figure that the next three paychecks will still be close to that, while I try to adjust our menus and stockpile a bit. Doing this while eating HEALTHY foods will likely be a challenge. Wish us luck!
Tonight we'll be trying a new Mexican recipe that I thought up this morning. I'll let you know how it goes!
Friday, January 30, 2009
Ritz Chicken Casserole
Ritz Chicken Casserole
1 lb. chicken breats
1 can cream of chicken soup
8 oz sour cream
1/4-1/2 c milk (depending on how creamy you'd like it)
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Boil chicken; shred. Mix chicken, soup, sour cream and milk. Pour into a greased 8x8 baking dish. Bake at 350 for 25 minutes. Mix crackers and butter, then pour over casserole. Bake an additional five minutes.
*I sometimes do only half of the crackers and butter.
Serve with rice or potatoes.
*Also good with a little garlic salt and pepper added in when mixing chicken & soups.
Parsley potatoes
4 baking potatoes, peeled and cubed
2 tbsp butter
1 tbsp dried parsley
Boil potatoes; drain. Top with butter and parsley.
1 lb. chicken breats
1 can cream of chicken soup
8 oz sour cream
1/4-1/2 c milk (depending on how creamy you'd like it)
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Boil chicken; shred. Mix chicken, soup, sour cream and milk. Pour into a greased 8x8 baking dish. Bake at 350 for 25 minutes. Mix crackers and butter, then pour over casserole. Bake an additional five minutes.
*I sometimes do only half of the crackers and butter.
Serve with rice or potatoes.
*Also good with a little garlic salt and pepper added in when mixing chicken & soups.
Parsley potatoes
4 baking potatoes, peeled and cubed
2 tbsp butter
1 tbsp dried parsley
Boil potatoes; drain. Top with butter and parsley.
Thursday, January 29, 2009
Crock pot beef roast
Tonight for dinner we'll be having a super-easy roast in the crockpot.
3-4 lb. beef roast
2 lg. potatoes, peeled and cut into large chunks
30-40 baby carrots
1 medium onion
12 oz beer
1-2 cloves garlic, minced
salt and pepper
Slice onions, and place in bottom of crockpot. Salt and pepper roast, then place on top of onions. Top with potatoes, carrots, and garlic. Season with salt and pepper. Pour beer over beef and vegetables. Cook on low 8 hours. Serve with crusty bread.
3-4 lb. beef roast
2 lg. potatoes, peeled and cut into large chunks
30-40 baby carrots
1 medium onion
12 oz beer
1-2 cloves garlic, minced
salt and pepper
Slice onions, and place in bottom of crockpot. Salt and pepper roast, then place on top of onions. Top with potatoes, carrots, and garlic. Season with salt and pepper. Pour beer over beef and vegetables. Cook on low 8 hours. Serve with crusty bread.
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