Here are some of my favorite recipes I have found that I would Like to share...
Olive Garden Copycat Zuppa Toscana
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1 ½ hours
20 min prep SERVES 4-6
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
2 cloves garlic, minced
2 cups kale chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
1/2 tsp hot pepper flakes
6 slices bacon (optional)
Directions
Cook sausage in a 300°F oven for approximately 30 minutes. Or until done
Drain sausages on paper towels and cut into slices.
Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
Add sausage and bacon. Salt and pepper to taste. Add hot pepper flakes.
Simmer for another 10 minutes. Turn to low heat.
Add kale and cream. Heat through and serve.
Banana Nut muffins
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar or (1/2 cup splenda brown sugar)
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Source: Tyler Florence
Cornbread Dressing with Turkey Sausage and Apples
Adapted from Art Smith
Ingredients:
Serves 4–6
• 3 tablespoons vegetable oil
• 1 pound turkey sausage links , casings removed
• 2 large onions , chopped
• 3 Granny Smith apples , peeled, cored, and chopped
• 3 ribs celery , chopped
• 2 tablespoons Poultry seasoning
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1 Classic Southern Cornbread , crumbled and left out overnight, uncovered, to dry (about 8 cups)
• 4 cups cubed (1-inch cubes) white sandwich bread , left out over night, uncovered, to dry
• 3 cups chicken broth or canned low-sodium broth , heated
• Salt and freshly ground black pepper
Position rack in the center of the oven and preheat to 350°F. Lightly oil a 15x10-inch baking dish.
Heat 1 tablespoon of oil in a large skillet. Add the turkey sausage and cook, breaking up the meat with the side of a spoon, until it loses its pink color, about 8 minutes. Transfer to a large bowl.
Add the remaining 2 tablespoons of oil to the skillet and heat. In batches, if necessary, add the onions, apples and celery and cook, stirring often, until the onions are tender, about 10 minutes. Stir in the poultry seasoning, sage and thyme. Mix with the sausage in the bowl.
Add the cornbread and bread cubes and mix well. Gradually add enough of the broth to moisten the dressing; it should not be soggy. Season to taste with salt and pepper. Spread evenly in the baking dish and cover tightly with aluminum foil. (The dressing can be prepared up to 6 hours ahead and refrigerated.)
Bake until the dressing is heated through, about 30 minutes (about 45 minutes if the dressing has been chilled). If you like a crusty top, remove the foil halfway through baking. Serve hot.
Classic Southern Cornbread
Created by Art Smith
Ingredients:
Serves 8
• 2 cups yellow or white cornmeal , preferably stoneground
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs , beaten
• 1/4 cup vegetable oil , preferably sunflower, plus additional for the pan
Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°F.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened — do not overbeat.
Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.
Variations
Roasted Tomato, Onions, and Cheddar Cornbread
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 coarsely chopped medium onion. Cook, stirring often, until the onion is golden, about 6 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon each chopped fresh thyme and oregano, and cook for 1 minute. Cool. Make the batter, stirring just until moistened and lumpy. Stir in the cooled vegetable mixture and 1/2 cup shredded extra-sharp Cheddar cheese (preferably a farm-style imported British Cheddar). Stir just until smooth. Spread in the hot skillet. Top the batter with 8 Oven-Roasted Tomatoes. Bake as directed above.
Fresh Corn, Chile, and Cheese Cornbread
Preheat the broiler. Broil 1 poblano chile, turning occasionally, until the skin is scorched. Cool. Remove the skin, ribs, and seeds, and chop into 1/2-inch pieces. Make the batter, stirring just until moistened and lumpy. Stir in the chopped chile, 1 cup fresh corn, cut from the cob, husks reserved, 4 cooked and crumbled bacon strips, 1/2 cup shredded queso blanco or Monterey Jack cheese, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of chile powder. Stir just until smooth. Line the skillet with corn husks. Pour in batter. Bake as directed above.
Brined Turkey
Prep Time: 8 hrs
Total Time: 1/2 day
Servings:22
Ingredients:
• 15 lbs turkey (not self Basting or kosher)
• 2 cups table salt (do not substitute equal amounts of kosher salt)
• 2 gallons icy cold water (*)
• 4 cups brown sugar
• 1/2 cup dried rosemary leaves
• 1/2 cup dried thyme, leaves
• 1 small onion, peeled and quartered
• 1 carrot, peeled & cut into 1-inch chunks
• 1 stalk celery, cut into 1-inch chunks
• 4 -6 tablespoons unsalted butter, melted
• as needed fresh fruit (to garnish)
Directions:
1. 1 Rinse turkey in cool water.
2. 2 In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
3. 3 Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
4. 4 Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
5. 5 * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
6. 6 * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
7. 7 In the cavity of turkey, place onion, carrot and celery.
8. 8 Brush turkey with melted butter.
9. 9 Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
10. 10 Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
11. 11 Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
12. 12 Remove turkey from the oven and allow to stand for 20 minutes before carving.
13. 13 Transfer to a platter and garnish with fresh fruit.
Found recipe here
Deviled Eggs
Ingredients:
• 6 large hard-boiled eggs
• salt and black pepper
• 2 tablespoons Miracle Whip (I prefer Miracle Whip) or 2 tablespoons mayonnaise (I prefer Miracle Whip)
• 1 teaspoon prepared yellow mustard
• 2 tablespoons sweet pickle relish
• paprika
Directions:
Prep Time: 15 mins
Total Time: 35 mins
1. 1 Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
2. 2 Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
3. 3 Add 2 heaping Tbsp Miracle Whip, 1 tsp yellow mustard, 2 Tbsp sweet pickle relish, and salt& black pepper to taste.
4. 4 Stir mixture until creamy.
5. 5 Spoon mixture into a zip-locked sandwich bag, seal bag and snip off one corner of bag.
6. 6 Squeeze mixture out of corner of bag into white egg halves.
7. 7 Sprinkle tops of filled deviled eggs with paprika.
8. 8 Chill in refrigerator 1-2 hours or until cold before serving.
