Leftover Turkey Chowder

 Here is the link to the original recipe.  https://www.melskitchencafe.com/the-best-leftover-turkey-soup/  I changed a few things because I do not like rosemary and the brine I used on my turkey was too salty so I did not add salt. I also used a box of Rice-A-Roni long grain and wild rice but I did not use the season pack that came with it.

I used the brown meat of the turkey because I used the leftover white to make chicken and dumplings.

My husband  kept saying that it was outstanding as he was eating it.

1 tablespoon butter

• 1 tablespoon olive oil or avocado oil
• ½ cup chopped carrots
• ½ cup chopped celery
• ½ cup finely chopped onion
• 6 cups chicken or turkey broth/stock. I boil down the turkey bones.
• ½ to ¾ cup brown rice or brown rice blend 
• Pinch of black pepper
• 1 cup half and half 
• ⅓ cup all-purpose flour
• 3 to 4 cups cooked, chopped leftover turkey
• In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
• Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.
• Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.
• Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.
  
  
  

Pumpkin Apple Strudel Muffins.

 

These muffins are so easy to make.

I made a batch of these for church tomorrow. The recipe says they make one and a half dozen but I actually got 23 average size muffins. 

I hope you give these a try come back and let me know what you think. The original recipe called for one cup of canned pumpkin but I was in a hurry I thought it said one can of pumpkin. So I added a full can minus a quarter of a cup because I had used a quarter of a cup for something else earlier, that's the real reason behind me making these muffins for tomorrow for Sunday School. I didn't want to waste the can that I had opened and just took some out since pumpkin so expensive now.

2.5 cups all-purpose flour

2 cups sugar

1 T  pumpkin pie spice

1 t baking soda

.5 t salt

2 large eggs, lightly beaten

One small can pumpkin. Make sure it is solid pumpkin not pumpkin pie mix.

1/2 cup vegetable oil

2 cups finely chopped and peeled apples.

Topping

1/2 cup sugar

4 T all purpose flour

1 t cinnamon

3 T cold butter

In a large bowl, combine flour, sugar, pumpkins pie spice, baking soda and salt. Combine eggs, pumpkin, and oil; stir into dry ingredients just until moisten. Folding apples. Phil paper line muffin cups 3/4 away full.

Topping

Combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; divide evenly over each muffin.

Bake muffins at 350 until a toothpick comes out clean, 30 to 35 minutes. Cool in pan for 10 minutes before removing to a wire rack.

Cranberry Walnut Bread

 I love Costco's cranberry bread but the thought of spending $9 for a loaf of bread when I bake all the time was just a little crazy.

I make a lot of artisan breads mostly sourdough. You can find some of my recipes on here, cheddar jalapenos been my favorite until I decided to throw some Parmesan cheese and artichoke together and that was really good. It may even beat out my cheddar cheese and jalapeno bread. I also make a Parmesan and roasted garlic bread. You'll find the recipes on this blog if you like to go check them out.

I have to say I love this bread it even beats out Costco's bread. There is not one thing I would change about it. I was going to add a little bit of cinnamon but I figured to give it a good review I'll just stick with the way it was written.

I hope you try this bread, it's really easy to make and it would just rise while you're sleeping and then you can get up in the morning and make the bread. It is so worth it.

Here's the link to the original recipe. Go over and check it out and tell her the crazy Baker sent you over to try her great bread. Let me know if you make this and what you think of it.

https://sallysbakingaddiction.com/no-knead-cranberry-nut-bread/

3 cups + 2 Tablespoons (390g) all-purpose flour (spoon & leveled), plus more for hands

2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)

1/2 teaspoon Red Star Platinum yeast (instant yeast)

3/4 cup (95g) chopped nuts (I like walnuts or pecans)

3/4 cup (105g) dried cranberries*

1 Tablespoon honey

1 and 1/2 cups (360ml) warm water (about 95°F (35°C))

I love Costco's cranberry walnut bread but the thought of spending $9 for a loaf is ridiculous I don't care how good it tastes.

I make a lot of breads normally I make sourdough breads. I'm so  glad I gave this recipe a try.

If you make it come back and let me know what you think.

Here is the original recipe link. 

https://sallysbakingaddiction.com/no-knead-cranberry-nut-bread/

Instructions

*No need to grease the bowl.* Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– don’t be tempted to add more flour– you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.

Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect! Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment and it’s never been an issue.)

Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.

During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.

Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.

Cover and store leftover bread at room temperature for 1 week.

Notes

Make Ahead & Freezing Instructions: The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 3 and the rest of the recipe instructions.

Dutch Oven: 6 quart or higher dutch oven or any large oven-safe pot with a lid (lid is crucial– see post!). If your dutch oven is smaller than 6 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the recipe as directed in step 1. Shape the dough into 2 balls in step 2. Bake them one at a time in your smaller dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times (25 mins and 8-10 mins) are both a little shorter for smaller loaves.

No dutch oven? See post above for alternative.

Yeast: If you don’t have instant yeast, you can use active-dry. I’ve never had a problem using active dry yeast in this recipe– and with no other changes needed. Works wonderfully!

Bread Flour or Whole Wheat Flour: I use all-purpose flour here since it’s more readily available to most bakers. However, I love baking bread with bread flour and it can definitely be substituted with no other changes needed to the recipe. You can also swap all-purpose flour for whole wheat flour. The bread will have a tougher and heartier texture, as expected. To maintain a chewy and softer texture, use half all-purpose flour and half whole wheat flour.

Cranberries: Dried cranberries (or raisins!) are best for this wet dough. I haven’t tried this bread with fresh or frozen cranberries.

Parchment Paper: If your parchment paper can only be heated to a certain temperature, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.

Sweet and Sour Pork

 

2 large boneless, thick pork chops, cut into chunks                                                                            

salt and pepper to taste                                                                                                                 

1 cup cornstarch

2 eggs, slightly beaten

1/2 cup canola oil

Sauce

3/4 cup sugar

4 T. Ketchup 

1/2 cup rice vinegar  

1 T soy sauce

1 t garlic powder

Preheat oven to 325

Season pork with salt and pepper .Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.                 

Heat oil over medium high heat. Brown the chicken ,turning it so all sides are browned.

Place chicken on a single layer in a 13x9 inch baking dish. 

Whisk together sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken so all sides are coated.

Bake for one hour, turning every 15 minutes."

 

First Day of Autumn Meal

I have made this recipe every year on the first day of fall for the past 38 years. I normally make it with pumpkin pie but this year we decided to just go with the spice cookies and pumpkin dip.

I serve it with garlic bread and hot apple cider also. Hope you give this recipe a try come back and let me know what you think.

1 1/2 pounds Italian sausage (I use 1/2 hot Italian sausage)

2 cloves garlic

2 large onion

1 28 oz can Italian tomatoes

5 cups beef broth

1 1/2 cups water

1/2 tea basil

3 T parsley

1 medium green bell pepper, chopped and seeded.

2 medium zucchini cut into 1/2 inch slices

5 oz medium size bow shaped noodles.

In a five qt dutch oven over medium high heat cook sausage until lightly brown on the outside and no longer pink in the middle. Remove from pan with slotted spoon. add garlic and onions, cook stirring occasionally until onions are soft.

Stir in tomatoes, break up with spoon. Add broth, water, basil and return meat back to the pan. return to a boil cover and cook for 20 minutes, stir in parsley, green peppers, zucchini and pasta cover and simmer stirring occasionally until noodles are tender about 25 minutes

Garlic Oregano Parmesan Sourdough Bread

• 
  
  
• I have a lot of extra time on my hand these days and out of boredom I bake. Well I bake really for any reason I can. But here's the brother threw together yesterday and was very pleased with the way it turned out. I'm using my cell phone to make this post so hopefully it makes sense. Because voice to text and me do not get along very well. 😊 Hope you try this bread come back and let me know what you think. I had it garlic powder to mine without even measuring but I was guessing probably a teaspoon it could have even been a half a teaspoon. You do not need to add the garlic powder to yours if you're not a big garlic lover I just wanted to make sure it really had a garlic flavor to it, sometimes garlic bulbs alone do not give it enough garlic flavor. You can use dried oregano also I just happen to have some in my garden. You can switch it out and use thyme or Rosemary whatever you like, make it to your liking.
• 
  
• 2 large bulb of roasted garlic
• Olive oil as needed
• 1 tsp garlic powder
• 50 g active starter
• 365 g warm water
• 460 g all purpose flour
• 20 g bread flour (sometimes I use the bread flour sometimes I don't. Also sometimes I use 480 g of bread flour and no all-purpose flour.)
• 20 g whole wheat flour
• 18 g sea salt-divided in half
• 1 T. chopped fresh fresh Oregano leaves chopped (to taste)
• 1/2 to 3/4 cups Parmesan cheese

Heat oven to 400

Cut off tips of garlic and either wrap in foil with olive oil drizzled on top or bake in a oven safe container with a lid. Bake garlic until soft set aside

 too cool then squeeze garlic out of pod and set aside

Mix starter and water in a large bowl. Add flours, half of the salt and mix together. Then add garlic powder,  chopped oregano and the garlic that you baked. Along with parmesan cheese. Mix together and set aside and cover for at least 8 hours. 

After 8 hours  remove dough from container and shape into a round shape. Put on top of parchment paper and set in a medium size bowl to keep its shape. Make sure the bowl is not bigger then the pan you will be baking it in. Let rise 1 hour to 1 1/2 hour and a half.

30 minutes before you are ready to bake your bread, preheat oven to 450 add your dutch oven  with the lid. You want your pan very hot.

Use a very sharp knife or a razor and cut a a long slit in your bread or if you want to get fancy even cut any design you want.

Sprinkle remaining salt on top of bread,

Bake for 30 minutes with the lid on. Remove the lid and bake for another 20 minutes.  Let it cool completely before cutting. Good luck with that one, there is nothing better than hot bread with butter on it in my opinion. So needless to say I have never let my bread completely cool. But from what I hear it's much better if you do. 😁

Green Tomato Bread

 I wanted to try a little something different with green tomato bread and add some pineapple to it.  This recipe is really good. I hope you make it and come back and let me know what you think of it.

        

 

 4 eggs 

1.5 cups sugar

2 tsp vanilla extract

1 cup vegetable oil

1 ½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

1 (8 ounce) can crushed pineapple, drained

2 cups grated green tomatoes, drain liquid.

3 cups all-purpose flour

1 teaspoon salt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

Combine flour, baking powder, baking soda, and salt.

In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and tomatoes. Stir flour mixture into tomato mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.

Bake at 350 for 50-60 minutes, until a wooden skewer comes out clean. Cool on wire racks

Blueberry Scones

 

I also made Cherry Chocolate chip scones, Peach and a Cinnamon Peach with this same recipe. I think a Jalapeno Cheddar would be great also, or Almond, even a  Lemon Poppy Seed. Just let your imagination go crazy.

Link to the Original Recipe.

https://www.mythreeseasons.com/glazed-lemon-currant-scones/?_gl=1*f04j5g*_ga*ZFNWaWc3QVgxU1VZSlBRNWNYVnExYmJDenhkZjMydEZPeUJHeGhCdGhyZG8yMEhxSkJuQTd4Z1hveXpqc05yeg

• 3 cups all purpose flour
• 2/3 cup granulated sugar
• 1 tbsp baking powder
• Zest of one lemon (about 1 tsp)
• ¾ tsp kosher salt (about ½ tsp fine salt)
• 1 ½ cup fresh or frozen blueberries
• 1 stick cold, unsalted butter, cut into ½ inch cubes
• ½ tsp vanilla extract
• ¾ cup heavy cream, plus more as needed*
• 1 egg + 1 tbsp water, beaten, for egg wash

GLAZE:

• 1 cup powdered sugar
• 1 tbsp unsalted butter, melted
• ¼ tsp vanilla extract
• 2–4 tbsp lemon juice

1. Heat oven & prep pan: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat.
2. Mix dry ingredients: In a large bowl or food processor, combine flour, sugar, baking powder and salt. 
3. Add butter and berries: Toss cubes of butter in with flour mixture. Using hands, pinch butter together into irregular pieces. Form some flat discs and some small pieces of butter, the size of large peas. Work quickly as to not overheat the butter. Stir in blueberries. Transfer mix to fridge for 5-10 minutes if butter starts to soften significantly.
4. Add wet ingredients. In a bowl, mix together 3/4 cup heavy cream, zest and vanilla. Stir into flour mixture. Add additional cream, 1 or 2 spoonfuls at a time until the dough just holds together when pinched. The dough should not be wet and sticky.
5. Form: Turn out the dough onto a lightly floured surface. Form into a ball and flatten into a 6 to 7-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to prepared baking sheet about 2 inches apart. Place in fridge or freezer for 10-30 minutes for better results.
6. Bake: Brush with egg wash. Bake in the upper third of the oven for 16-20 minutes or until golden brown. A toothpick inserted into the center should come out clean. Cool for 5-10 minutes on the sheet tray, transfer to a wire rack and cool completely.
7. Glaze & serve: Combine powdered sugar, butter and vanilla in a medium bowl. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. When the scones are cooled, drizzle with glaze and allow to set before serving. Enjoy.

Corn Chowder

 

This chowder is so good.

My last minute cell phone photo with bad lighting does not do it justice.

Here is the link to the original recipe.

https://natashaskitchen.com/corn-chowder-recipe/

For the Corn Stock:

• 4 cups chicken broth
• 1 1/2 cups milk
• 1 cup heavy cream

For the Corn Chowder:

• 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
• 4 oz (4 slices) bacon, chopped
• 1 large onion finely diced (1 1/2 cup)
• 1 large carrot cut into 1/4" dice (1 cup)
• 3 stalks celery finely diced (1 cup)
• 1 lb Yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
• 2-3 tsp sea salt or to taste
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper or to taste
• 2 Tbsp Chives chopped, to garnish

How to Make Corn Stock:

1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  

2. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

How to Make Corn Chowder:

1. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

2. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).

3. Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.