Blog Archives

Lysdahl's Easy-Peesey Roast Turkey Recipe

11/29/2013

Whoa! This is a day late! That is probably exactly what you are thinking at this moment. Don't forget though that there are still a lot of turkey cooking days in front of us between now and the end of the year: tree trimming day, any day, Christmas Eve, Christmas Day, New Year's Eve, New Year's Day...see...lots of days.

I also want to add that there are lots of very excellent ways and recipes for roasting turkey. This recipe is only one of them and maybe you might want to incorporate some of the ideas in the way you already do your own recipe. Regardless...please enjoy:

1 10 - 11 pound fresh turkey
1 slices thick sliced bacon
1 medium navel orange, quartered
1 MacIntosh (or your favorite apple) cored and quartered
extra light olive oil
1 medium yellow onion, quartered
"Good With Everything Herb Sea Salt"
or a combination of salt, pepper, paprika, garlic powder and onion powder
3 - 4 cups turkey stock
Preheat oven to 325 (F)
Prepare turkey by stuffing the cavities with the orange quarters, apple quarters, and onion quarters. Any leftover orange, apple and onion arrange around the turkey in the bottom of the roaster.
Brush the whole of the outside of the turkey with the extra light olive oil.
Season liberally with the Good With Everything herb salt.
Take the two slices of bacon and lay across the breast of the turkey in an X.
Pour the turkey stock around the turkey in the roaster (NOT OVER the turkey)
Roast at 325 (F) for 3 1/2 hours or until done*
* Roasting times very per oven and per instructions.

Paula Deen's Recipe for Pumpkin Cheesecake

11/26/2013

This recipe for cheesecake I've made each and every year for Thanksgiving for the last three years...and tonight is no exception. The cheesecake tastes light with strong hints of pumpkin yet light hints of the spices. It is hands down delicious. So I thank you Paula Deen for a recipe that is now an annual tradition:

Crust -
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick butter (yes Paula) melted
Filling-
3 (8-oz) packages cream cheese at room temperature
1 (15-oz) can pureed pumpkin
3 eggs plus one egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves (I've used ground Allspice and that works too)
2 tablespoon flour
1 teaspoon vanilla extract
Directions-
Preheat oven to 350 (F)
For crust: In medium bowl combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream sugar, and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour.
Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for four hours before serving.

Lysdahl's Cranberry Apple Orange Sauce with Crystallized Ginger

11/25/2013

Ok, I am going to try to put my recipe into writing. Each year it is different yet always good (I think):

20 - oz fresh cranberries
2 MacIntosh apples, peeled, cored, cut into small cubes (or your favorite apple)
1 1/2 cups sugar
2/3 cup orange juice
2/3 cup apple juice
1/4 teaspoon nutmeg (or allspice)
1/4 teaspoon cinnamon
1/2 to1 teaspoon of orange zest
4 to 5 pieces of crystallized ginger...cut each into 4 pieces or so
Combine all the ingredients in large saucepan and bring to a boil over medium high heat. When boiling, reduce head to medium and continue to cook 20 to 25 minutes, stirring frequently, until thickened.
Cool, however, before removing from heat, tasted, and add another tablespoon of sugar or so if needed.
Enjoy the smell of it cooking...and sit back and be thankful for all the blessings in your life, small and big.

Maryann's Overnight Egg Bake (especially good for the holidays)

11/24/2013

Ok, it's the Holidays...more specifically it is Christmas Eve and you feel your life is out of control because of all the things you have to do. Well, here is a little secret "make ahead" recipe that you can do for Christmas morning. As people "oooh" and "aaaah" over your delicious breakfast...you can simply sit back and have another Mimosa (Egg Nog?):

12 eggs
10 slices of bread (whole wheat, French, Sourdough)
2 cups shredded cheese
2 lbs meat (sausage, ham, or perhaps crabmeat)
1 can Cream of Mushroom soup
milk
salt, pepper, mustard (powder)
Butter a 9 x 12 pan. Cut up the 10 slices of of bread and layer on the bottom of the buttered pan.
In a bowl crack the 12 eggs & 1 cup milk, whisk. Add 1 tsp salt, 1 tsp pepper, 3/4 tsp mustard. Stir.
Cook the 2 pounds of sausage in frying pan and drain (or prepare ham or crabmeat as needed).
Then on top of the layer of bread already in the pan, layer meat, layer cheese and then pour the egg mix over all.
Cover and refrigerate over night.
The next morning (Christmas morning?) take the soup and mix with 1/2 cup of milk. Pour over the pan of egg mix.
Bake about 60 to 80 minutes at 325 (F). Maryann says: "I just check by sticking knife in, making sure its not real wet and eggs have cooked properly."
Done. Makes lots.

Sausage-Filled Oven Pancakes

11/23/2013

This is not my recipe but rather one out of a 1995 Pillsbury Cookbook called "Food for Friends." It is easy to make and even easier to eat!

1 tablespoon butter
2 cups buttermilk pancake and waffle mix (your favorite brand)
1 1/3 cups milk
2 tablespoons sugar
2 tablespoons oil
2 eggs
1 teaspoon dried parsley flakes
1 10-oz pkg cooked miniature sausages, thawed
Heat over to 400 (F). Place butter in 15x10x1* baking pan; melt in 400 (F) oven just until butter sizzles (1 to 2 minutes). Tilt pan or use brush to spread melted butter evenly over the bottom of the pan.
Meanwhile in large bowl, combine pancake mix, milk, sugar, oil, eggs and parsley flakes. Mix until almost smooth (there will still be some lumps). Pour over butter in pan. Place sausages evenly over batter.
Bake at 400 (F) for 11 to 15 minutes** or until light golden brown. Cut into squares. Serve with maple syrup or your favorite preserves.
10 servings
* I used a 14x9x2 since that was what I had and it made for a thicker pancake.
**because of the thicker pancake, I baked mine for 20 minutes. Came out perfectly.

Oven Baked Beef Stew

11/21/2013

This is a recipe that I've had since the late 1970s. Yup, that is a long time to have a recipe and it also says something about how good it is. Over the years I've modified it a bit to reflect my own taste. It is perfect as an Alberta Clipper sweeps across the Great Plains bringing with it sub-zero cold and snow; or, here on the West Coast when we have a storm that has come in off of the Gulf Alaska with temps in the 40s and steady rain:

2 1/2 to 3 pounds stew meat
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme leaves
1/8 teaspoon marjoram leaves
1/8 teaspoon rosemary leaves
2 russet potatoes, peeled, cubed
4 whole carrots cut into chunks
3 celery stalks, thickly sliced
1 large onion, chopped
1/4 to 1/2 cup red wine
16-oz. can tomatoes, undrained
1 8-0z can tomato sauce
2 tablespoons flour
Heat oven to 250 (F). In dutch oven (or 3 to 4 qt casserole), combine raw meat and remaining ingredients except flour; mix well. Bake covered at 250 (F) for 5 to 6 hours. During last hour, stir flour into small amount of stew juices; return to remaining stew and continue cooking. (At this point I usually add 1 small can mushroom stems & pieces, drained).
Makes 6 to 8 servings

Peanut Butter Cookie Brownies

11/19/2013

I do not know about you, but although I find Christmas cookies to be very very good...I find Christmas bars to be fabulous...especially those that combine the magical ingredients of peanut butter, chocolate, coconut, peanuts. Here is another of those very simple recipes that are so very good. I bet you cannot eat just one!

1 21-5-oz pkg fudge brownie mix
1/2 cup water
1/2 cup oil
2 eggs
1 cup flaked coconut
1/2 of a 20-oz package of refrigerated peanut butter cookies
6 oz (1 cup) semi-sweet chocolate chips
6 oz (1 cup) peanut butter chips
Heat oven to 350 (F). Grease bottom only of 15x10x1-inch baking pan. In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Spread in greased pan. Sprinkle with coconut. Set aside.
Randomly spoon cookie dough by teaspoonfuls onto brownie mixture, pressing in slightly. Sprinkle with chocolate chips and peanut butter chips.
Bake at 350 (F) for 23 to 33 minutes or until cookie dough is golden brown and center is set. DO NOT OVERBAKE. Cool completely.
Makes 36 bars

Apricot Pork Chops with Walnuts

11/19/2013

Once gain here is a holiday oriented recipe...perhaps because I serve it most during the holidays...but it is also good for any time of the year. Simple. Delicious.

1 tablespoon extra light olive oil
4 boneless pork chops, at least 1" thick
1/2 cup apricot preserves
1/4 cup apple cider
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1/2 cup chopped walnuts, toasted
Heat oil in medium skillet; add pork. Cook over medium-high heat until browned, about 3 minutes. Turn. Brown second side.
Meanwhile, combine preserves, cider, soy sauce and ginger root. Mix well. Stir in toasted walnuts. Pour sauce over pork chops; reduce heat to low. Cover; simmer about 20 - 25 minutes or until tender, turning once. Remove pork, keep warm. Boil sauce until it thickens slightly. Serve sauce over pork. Makes 4 servings.
*To toast walnuts, place on baking sheet and bake at 375 (F) about 8 minutes or until lightly browned, stirring once. Let

Glazed Baked Chicken with Pecan Dressing

11/19/2013

This time of the year with the three holidays: Thanksgiving, Christmas, and New Years...all within weeks of each other...we are busy entertaining or being entertained. Sometimes we need a simple recipe for dinner on a quiet night at home...or for a gathering of a couple of very close friends (on a cold snowy or cold rainy evening):

Glaze:
1/2 cup peach preserves
2 tablespoons red wine vingegar
2 tablespoons butter
Stuffing:
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
3 cups herb seasoned stuffing
3/4 cup pecan halves, toasted
1/2 cup dried cranberries
1 1/4 cups chicken broth
4 boneless, skinless chicken breasts
Combine preserves, vinegar and butter in small saucepan. Bring to a boil over medium heat; boil 1 minutes or until glaze thickens. Cool slightly.
Heat oven to 375 (F). Cook celery and onion in butter in small skillet. Combine onion mixture with stuffing, pecans, cranberries and chicken broth. Stir gently until broth is absorbed. Place in lightly greased 3 qt casserole. Place chicken over stuffing. Brush with glaze. Cover. Bake 20 minutes. Remove cover; brush chicken generously with glaze. Bake 15 to 20 minutes longer or until juices run clear, basting once or twice.
Makes 4 servings.
*To toast pecans, place on baking sheet. Bake at 375 (F) about 8 minutes or until slightly browned, stirring once. Let cool.

Roasted Potato Salad with Spanish Smoked Hot Paprika

11/17/2013

This recipe was given to me years and years ago and it was given to me as a newspaper clipping. It makes a delicious potato salad that is even perfect for these cool late fall days and evening:

1 1/2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
salt
1/4 teaspoon Spanish smoked hot paprika*
2 pounds nugget potatoes, unpeeled
1 tablespoon (each) of chopped fresh chives and chopped fresh dill
In large bowl, whisk together oil and vinegar. In small bowl 3/4 teaspoon salt and the paprika; sprinkle over oil mixture and whisk to combine.
Cut potatoes into halves (or quarter large ones). Toss potatoes in oil mixtures. Arrange potatoes, in single layer, on greased rimmed baking sheet.
Bake at 475 degrees (F) for 25 minutes or until tender, turning potatoes twice. Transfer potatoes to a large bowl and sprinkle with salt to taste, chives and dill; toss to mix. Transfer to platter.
Makes 6 servings
*if you can't find the smoked hot variety of paprika, you could add a pinch of cayenne to your regular paprika