Tuesday, June 8, 2010


the turkey got eaten before I could take pictures. next time!

Sunday, June 6, 2010

Yes, Virginia, there is a turkey under all that good stuff!,

Yes, Virginia, there is a turkey under all that good stuff!

now, There is a turkey and corn bread stuffing, in all those wonderful veggies. corn bread stuffing:
make corn bread, I like Marie Calendar?? I put whole corn, basil and eggs in with it and bake it, sometimes I will put chesses in it. not this time. then I sauté bacon, leeks, onions, celery, sun dried tomatoes, fennel, mushrooms and whatever else I feel it needs at the time. add cheese at the end let sit and cool. take the corn bread and crumble it really fine and to veggie mix. add chicken broth or any broth will work, and butter mix well by hand.
set to cool. take turkey and rinse it, WELL!
stuff and I put mine breast down in the pan. add basil, onions, olive oil, fennel. peppers, garlic and spices I like nutmeg, cumin and paprika.
tie bag and cut 3 small silts in the top of the bag.
bake at 350 for 3 1/2 hours or so. take it out of the fridge an hour before baking to get it to more like room temp and the oven doesn't have to work so hard, and saves energy!

de-bone and serve, take the stuffing out immediately and cool and fridgerate.
thatis my turkey cooked pictures will follow.

Saturday, June 5, 2010


making turkeys today! more later.

strawberry short cake

Not my cake as it got eaten!

I love big bulk stores, like Costco!
Now I have no pictures as the men (8 of them) descended an ate it before I could get pictures.
Huge 5 lbs of strawberries, hulled and rinsed.
3 loaves of butter pound cake.
3 cans whipping cream.

now I took my large sided non stick pan and placed the strawberries in it and put it on medium heat and had one of them watch and stir it.
*now my grandmother used white sugar and a masher to get the same effect*
it draws out the juices. I like heat, as I don't have to add any sugar, and the strawberries have a juice tart/natural sweetness that complements the sweet pound cake and the creamy whip cream.
so cook and mash them for 20 minutes. the smell will fill the house and draw all the hungries;)
take and cut the pound cake in to 1/4" slices. put 3 to 4 slices per bowl, add the HOT* strawberries and spoon 2 scoops over the cake and cover with whipping cream. serve immediately, refrigerate what you don't use. feeds nine hungry people.

*the strawberries will be HOT!

Friday, May 28, 2010


lovely food, see here http://en.wikipedia.org/wiki/Polenta.

I buy mine already made in a nice uniform roll as I suck and cooked cereals.

I use 2 rolls per pan cutting the slices 1/4" thick and arrange them on the first layer over some oil oil. then I add meat

I used 1 package of meat per pan I slice up the uncooked spicy sausages, added cheese and sauce. and tomato based will work I like small batch tomato basil.

then I repeat layers and top with more cheese

and this is what It looks like finished after 1 hour in a 375 degree oven covered.
(sorry the guys got to it before I could get pictures, the smell draws them out of there caves)
this is what I have.

I love it is a a new comfort food for me as I am sick of pasta and potatoes and is generally very well received.

Wednesday, May 26, 2010

first recipe!

Stuffed mushrooms.

Mushrooms caps with stems removed and set aside.(they don't have to be white button)

stone mill brand spinach artichoke parmigiana dip.

grated cheese any kind ya like.

add ins(these are to your taste and allergies requirements):

sun-dried tomatoes, artichoke hearts, blue cheese, bacon, pesto. spring greens etc. (you are only limited to your imagination.)

Clean mushrooms with a paper towel of piece of washable terry cloth. (DO NOT GET THEM WET, THAT MEANS NO RINSING) I use my fingers. take the dip and I used one big one for 2 containers of bulk mushrooms. chop the stems up and add to dip. ad cheese and add ins.
put caps in a baking pan cap side down. take mixture and need with your hands (I wear a glove) then take hand fulls and stuff in to mushrooms (don't be afraid to stuff it will all settle in and around the mushrooms).
bake at a 375 oven for 30 to 50 minutes depending on how done you want them and if you want the cheese to form a golden skin on the top of the mushrooms.
I cook buy "smell and dump hand fulls till it all looks right" method.
*note they will be oily from cheese and such, you can take a spoon and drain off the pockets of oil if you want, it is only cheese fat and olive oil*
they are great the next day if, they last that long cold!


this blog is about food, my love of it, and my cooking creations.
I don't really measure, and it is done when it gets a certain smell.
I will endeavour to translate my recipes for you and hope you like.