Tuesday, November 20, 2012

Tempt my Tummy Tuesday!!

Well today is Tempt my Tummy Tuesday and this week is Thanksgiving!! So let's grub out on some of the fun ideas for food. I am doing a Pintrest Thanksgiving. Let me tell you this, because of my obsession with Pintrest I now cook. My hubs is extra happy about that! He doesn't just get take out or cereal. I use to cook when we were Vegan for about two years, but then I got busy.

So here are a few pics and recipe for my tempt my tummy Tuesday.
I am using pictures that I found online, because I haven't made these recipes in two years. Remember last year we ate at the Hospital during out NICU stay.

So here are four recipes I love and hope you Enjoy! If you use them leave me a comment on what you thought and what you tried. If you don't find anything you want to try on here, go hit up Pintrest. Like what you saw here pin it :)

Corn Casserole: ( I got this recipe from my mom a few years ago.) She got it from a friend in the South. I have seen other recipes like this from Paula Dean.

  • 1 (15 1/4 oz) can whole kernel corn, drained
  • 1 (14 3/4 oz) can cream-style corn
  • 1 (8 oz) package Jiffy corn muffin mix
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 1/2 cups shredded Cheddar
  • A pintch of salt.

Preheat oven to 350?F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Note: You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.
Scallped Potatoes: I got this recipe from my aunt a while back it is amazing. I know that this is Weight Watchers friendly. I use this recipe for Christmas dinner and for Easter. It truly is a family staple now.
  • 2 pounds Yukon gold potatoes, (about 6 large potatoes)
  • 1 medium onion,sliced thin.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon smoked paprika.
  • 1/2 teaspoon garlic powder.
  • 1/2 teaspoon onion salt.
  • 1/2 teaspoon allspice.
  • ¼ teaspoon freshly ground black pepper
  • 1 cup non-fat, skim milk
  • ¼ cup flour
  • 2 cups part-skim grated mozzarella or Swiss.
Instructions Take the fork and poke each potato 3 to 4 times. Place on a microwave-safe plate. Microwave on high 10 to 12 minutes until the potatoes feel soft when pressed with a dishtowel or oven mitt. Set aside to cool 4 to 5 minutes.
  • Slice the potatoes into 1/4-inch thick slices. In an 8×12-inch baking dish, layer half of the sliced potatoes. Sprinkle over half the onion slices, salt, paprika and black pepper. Sprinkle with half the flour and then top with half the cheese. Repeat with remaining ingredients, add the milk, and cover with aluminum foil. Slide the dish into the oven and bake 15 minutes until the cheese is melted. Remove the foil and bake and additional 5 to 10 minute until the top is lightly browned. Cool 5 minutes before you serve.
Stove top stuffing.....with a homemade touch.
I got this recipe from the box, but then I had turkey day with my friend and she taught me to do this and add stuff to it. It is to die for super easy and I get asked to bring it with me if I am going to a holiday dinner.
1-1/2 cups apple juice.
1/2 cup boiling hot water
3 Tbsp. butter or margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small apple, chopped
1/2 cup cranberries
1/4 cup chopped PLANTERS Pecans, toasted
1/2 cup pomagrante seeds.
2 celery sticks.
1/2 cup of stuffing you can get at a speciality grocery store.any times in the bulk section.
Mix everything together, place in a microave safe bowl. Microwave on high 5 to 6 minutes or until heated through. Fluff with fork. Microwave ovens will make time vary.

Cider, honey butter Turkey: 

I made up this recipe a few years ago and it is so melt in your mouth amazing you can't go wrong.
  1. One 12- to 13-pound turkey
  2. 2 tablespoons kosher salt
  3. Melt 2 cubes butter. Half way melted stop.
  4. 1 unpeeled head of garlic, halved crosswise
  5. 1/2 cup of honey mix in with butter heat and melt the two together.
  6. 1 Granny Smith apple, quartered
  7. 12 sage leaves
  8. 1/3 cup apple cider
  9. 1 stick unsalted butter ( yes another stick of butter)
  10. 1 onion. chopped in fat sections.
  1. Season the turkey inside and out with the kosher salt. Cover with plastic wrap and refrigerate overnight.

2. Uncover the turkey and let it return to room temperature. Stuff the cavity with the garlic, apple and 6 of the sage leaves. Transfer the turkey to a large roasting pan.

3. Melt butter and honey together in mirowave. Take your injector and fill it with the honey and butter combo. Puncture that Turkey all over bottom and inside as well. The more of this mix you get inside the turkey the more tender it will be.
4. Preheat the oven to 350°. In a small saucepan, combine the cider with the butter and the remaining 6 sage leaves and cook over low heat until the butter has melted and the sage is fragrant, about 4 minutes. Dampen a 32-by-20-inch piece of cheesecloth with water and squeeze dry. Immerse the cheesecloth in the cider butter until the liquid is absorbed. Drape the soaked cheesecloth over the turkey breast and legs.

5. Roast the turkey for 30 minutes. Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.

6. Half way through cooking the Turkey take the left over butter and honey mix and inject the turkey one more time all over the top of the turkey. baste with this and cider over the turkey as well.  

7.Carefully peel the cheesecloth off the turkey and discard. Transfer the turkey to a cutting board and let rest for 30 minutes. Pour the pan juices into a glass measuring cup and skim the fat. Add the pan juices to the gravy and bring to a simmer over moderate heat.

8. Feel free to save the Turkey stuff (neck, liver, ect) and use it in your stuffing or Gravy.



Post a Comment