Hot Cider for the Holidays!

You may remember I blogged about Mikee's trip to the Blueridge Mountains and he brought me back that delicious Apple Cider...Well, we had a treat on Thanksgiving...Hot Cider in the slowcooker.

You HAVE to get a slowcooker, it is so versitile! I'll be doing more slowcooker meals in future blogs.

You can get Cider in most markets.

Here is the deal:

In the slowcooker (I have a 6 Quart cooker) set on low for 3-4 hours you put 3/4 gallon of Cider,

5 Cinammon sticks, and 2 sliced oranges.

That is the whole thing and everyone loved it!

Doggie in a pot, Thanksgiving, & a Deep Fried Turkey!

Gidget was not very happy trying our pot on for size....

She was so cute, we could not get her out...she decided it was a cozy place to hang out...we had to put the pot on the floor and lift her out!

Mom decorated such a pretty fall table with gourds, dried maze, candles, and the pretty mums.

This is the fryer set up...deep frying a turkey is a project, but once you have had one you will never go back to roasting. The process can be very dangerous, so you must do your homework and follow all safety tips. I wasn't allowed in the backyard because if I'm around something it might blow up! This was Michael's baby with the help of his trusty wing girl Alexis.

The bird...A Kosher turkey (Empire brand). A 15 pounder. Alexis named it Ishkabibble! It must be very very dry and perfectly defrosted or it will explode in the fryer.
The only seasoning I put on the bird...Kosher Salt and fresh ground Pepper.

The Turkey Posse!

You must have the temp @ 350 not higher.

Cold Turkey...Hot Oil...be very careful!

Bird is done! Stick an instant read thermometer, it should read 165.

Tent the bird with foil & let it rest for 1/2 hour, it will still be cooking under the foil and the temp will increase. This is good and expected. The juices will also redistribute.

Yum crispy skin and very moist meat! No grease!

Easiest turkey to carve! Contrary to what you think it was not greasy at all.

If you are up to this adventure please search AOL and the Food Network for "deep fried turkey". They will give you all the saftey measures and the recepies. The whole frying process took 50 minutes and a whole heck of alot of peanut oil!

It was really fabulous, it is a very southern thing to do.

Salmon, Salad, & Skinny Chips, with Dipping Sauce

Boy, I'm looking at these pictures and they really suck! So sorry! I am trying to do better in the photo department...this is a one housewife operation.

This is a great midweek dinner...it's light and a change from chicken and beef. What we have in the first picture is the Sour Cream and Dill dipping sauce, next is the Hearts of Palm salad,

next we have the Skinny Chips, and last the Mustard glazed Steelhead Salmon.
***Just a note- Steelhead is really a rainbow trout, but was just added to the Salmon genus. When you see it in the store filleted it looks just like a Salmon fillet. You can use any Salmon for this dish.

****Forgive any spelling errors my blog's spellcheck is on the fritz and I am the world's worst speller!

Let's start with the salad:

1 head of Romaine chopped into chunks

4 or 5 whole pcs. of Hearts of Palm sliced thin

3 Tbls Tahini paste (I use Yehuda Brand in the ethnic Jewish food section)

2 Tbls Extra Virgin Olive Oil

Romaine & Hearts of Palm go in the bowl.

In a small seperate bowl using a small wisk mix the Tahini and the oil really well.

Pour dressing on salad and toss really well. That took all of 2 seconds!

Now for the chips:

2 medium Yukon Gold Potatoes Sliced very thin with a Mandoline or hand slicer

Olive Oil Cooking spray

Kosher Salt

Fresh Ground Black Pepper

Garlic Powder

Herbs de Provence

Heat oven to 400.

On a foil lined baking sheet (you may need 2) spray the oil.

Lay down the chips in a single layer.

Spray top of chips.

Sprinkle the Salt, Pepper,Garlic Powder, & Herbs de Provence.

***Good hint***Sprinkle from high above pan so the seasonings get a nice distribution and don't puddle in spots.

Cook for 10-15 minutes or until very golden- KEEP YOUR EYE ON THEM they will burn fast.

Let them cool and they will get nice and crunchy. Very good if you are dieting!

Dipping Sauce for Salmon and/or Chips:
1/2 Cup lowfat Sour Cream

3 Tbls fresh chopped Dill

Juice of 1/2 a Lemon

Pinch of salt

Just mix all together! Ok...that took 1 second!

Mustard Glazed Steelhead Salmon:

1 lb Salmon Fillet skin on

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

1 heaping Tbls of Dijon Mustard

1 Tbls grainy Dijon Mustard

1/2 Tsp Seasame Oil

1 Tbls fresh Rosemary chopped fine

Preheat grill to 375

Mix the Sesame Oil, the Mustards, and the Rosemary together in a small bowl.

Coat and rub both sides of the Salmon with Olive oil.

Salt and Pepper both sides.

On the skinless side brush the whole fish with the Mustard Mixture.

Place skin side down on the grill.

Cook on indirect heat for 12-15 minutes depending on thickness of the fish. Do NOT flip.

***Mikee does the grilling ...I am not allowed near the grill as I would probably blow myself up!

After cooking the skin comes right off, the reason we cook with it on is that it keeps fish moist and intact.

Enjoy!

Gidget is sooooo NOT a dog!

For those of you that know Gidget you know how funny she is...well... she had a rough day at the vet and decided to tuck herself into our bed! That's right, she does the "tucking'" herself! If only she could speak!

Football Snack Dolphins vs The Raiders

Went to the freezer for this idea...Mikee named it Chili Pie. He loved it and this picture is all that is left ...it was large. I used leftover Chili from the freezer and a ready made pie crust.
This is what you will need:
Any kind of Chili with meat. I make my own with the MaCormick Chili Seasoning Mix Mild. Just follow the recipe. Do not use hot chili, let it cool or it will melt the crust.
1/2 cup Shredded Sharp Cheddar
A few dashes of Hot Sauce (optional)
Single ready made Pie Crust (I use Pillsbury, there are 2 pcs in package)
Preheat oven to 450
Use a baking sheet sprayed with cooking spray or parchment
Layout the pie crust.
Put about 3/4 cup of Chili on 1/2 of pie crust leaving a 1/2" border around the ends.
This is where you would splash some hot sauce.
Put Cheese on Chili.
Fold Crust over and crimp edges with a fork making a good seal.
Using a small knife make a couple of small slits in crust to let steam escape.
Bake till golden brown about 15 - 20 minutes.
The Dolphins won!!!
Enjoy!

OOPS!

***About the Raspberry Pork Tenderloin:
I forgot to tell you that you can let it marinate for the day in the fridge, make it before you go to work and it's ready for the grill when you get home!

Caprese Salad & Raspberry Pork Tenderloin

Caprese Salad

Raspberry Pork Tenderloin

Precooked

All of my Kosher friends will have to skip this one! Sorry!

This is a very easy weeknight grilling meal...The pork is very lean and does not take alot of prep. The salad is a no brainer and the soft Mozzarella is very easy to find...I use the Sorrento Mozzarella Ball from the dairy case, (with all the cheeses...not the gourmet section.). If you have fresh handmade available to you that would be the best!

I want to explain how this meat comes...it is in an air tight package, when you open it you will find 2 pcs. Check out the picture above. All you have to do is slide a sharp knife under the small amount of siver skin and slice it off, trying not to take too much meat.

You will need:

1 package of Pork Tenderloin

16 oz jar of Seedless Red Raspberry Jam

1 Tbls Garlic Powder

4 Tbls Canola Oil

Preheat grill to 400.

Take a large ziplock bag and put the Jam, Garlic Powder, & Oil. Zip the bag and massage it really well to get everything combined.

Then put the trimmed Meat in, take as much air out of the bag as you can and massage the meat with the marinade.

Put the Meat in the grill on indirect heat.

Close cover and cook for 12 1/2 minutes, then turn and cook for another 12 1/3 minutes.

After a total cooking time of 25 minutes remove from grill and let it rest for 10 to 15 minutes to let the juices redistribute.

Slice and enjoy!

The Caprese Salad

1 large Tomato

1 Ball of Sorrento Mozzarella Cheese

1 head of Romaine Lettuce

Bunch of Basil

Salt

Pepper

Extra Virgin Olive Oil

Balsamic Vinegar

Slice Romaine and arrange on platter.

Cut Tomato in half and then cut slices.

Cut Mozzarella Ball the same way.

Layer Cheese, Tomato, & Basil leaf as in the picture.

Sprinkle Salt and Pepper over top and then drizzle Oil and Vinegar.

This salad is also great with some crusty bread and it's a meal in it's self.

Enjoy!

Sunday Football Snack Dolphins vs. Seahawks

Hi everyone...did not go shopping yet and I had nothing in the house...what was I going to treat Mikee with for Football Sunday? You know he must have a pre-nap snack 'cause as soon as the game goes on the eyes close and the nap commences!
I had left over "Post Election Pot Roast",(you can use any leftover meat!), and a tube of Recipe Creations (Pillsbury Crescent dough with no perforations).
With this recipe I use rough measurements (This is a snack not rocket science!)
Preheat oven to 375
On a baking sheet lined with whatever nonstick product you like...unroll the dough length running left to right
Shmear dough with whatever BBQ sauce you like leaving 1/2 inch around the dough edge plain
(I like Sweet Baby Ray's BBQ Sauce)
I shredded about a cup of Pot Roast and laid it the length of the dough, start 1/2" in and finish leaving 1/2"
Sprinkle a cup of shredded cheese, (I used Cheddar), on the rest of the dough up to those 1/2" boarders
Now roll the dough so you have a long roll and cut 2" slices and put them on the baking sheet like you would cookies (See picture above)
Put a little more BBQ Sauce on top and sprinkle of cheese
Bake for approx. 15-20 minutes or when the dough is golden brown
Let them cool a little, they will be very hot!
Enjoy! GO FINS!

Post Election Pot Roast

What a great country we live in...last night made important history. Even though my beliefs are different from the new President elect may G-d bless him, his family, & our great nation!
Now on to the pot roast...This is a slow cooker recipe. I recommend this great appliance to all busy people. You throw the food in and let that sucker go!
1-2 lb pot roast
2 tbls olive oil
kosher salt
fresh ground black pepper
1 large onion thin sliced
1 large handful of shredded carrots
6 whole peeled smashed cloves of garlic
2 large stalks of celery diced
1 packet Hidden Valley Ranch dressing and seasoning mix
1 tbls tomato paste
Heat up a pan on the stove top...get it very hot
Dry the meat well
Rub it with the oil
Season well with salt and pepper
Sear it in the pan on all sides to make a crust,(don't turn it till it comes loose easily, it will let you know)
Set the slow cooker on low for 8 hours
Add the onions, carrots, celery, garlic, tomato paste, and the packet of seasoning
Give all this a stir
Add the meat
***Very important with slow cookers...do not lift the lid for the entire cooking time, doing this will ruin how the slow cooker process works.
Let her go!
I like to serve it with rice and pour the juices on top...that's how Mikee likes it!
Enjoy!

Sorry everyone, but this is going to be the only Election Chicken picture you will see tonight!

Hubby left the camera at work...I promise that I will make it up to y'all!

Good Luck Tomorrow!

Hi everyone! I took a couple of days off...
Tomorrow is Super Tuesday, so get out there... vote and do your country proud!
I will be cooking tomorrow night ...Election Chicken! I am going to do a roaster, but I haven't made up my mind how to prepare it yet...suspenseful isn't it? Just like waiting for the election results! There is nothing like the peaceful transfer of power to get ya' good and hungry!
See ya tomorrow!