Turkey Soup – from your home made Turkey Broth

November 29, 2013 | by Diana

So you’ve cooked those turkey bones and created the wonderful Turkey Broth, now what.  Here’s a 30 minute (or less) recipe for one of those work or run out quick nights. The key to making it quick is to cut the pieces small enough that they will cook quickly, while at the same time a it needs to be a nice size tasty morsel in your mouth. You can swap out the veggies for ones you like better and customize it.  Crusty whole grain bread with some nice butter would go well with this.

Turkey Soup     Ingredients:

Directions:

Heat Olive Oil in Pan.  Sauté Onions, garlic, turnips and carrot.  When they seem almost al dente, add the broth.  After the broth heats to a simmer, add in the turkey and potatoes. Throw in the herbs. When the potatoes are the correct texture it’s ready.

Easy Peasy, well it would be if there were peas.  You can add them if you like.

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Citrusy Tequila Turkey

November 26, 2013 | by Diana

 

 

Thanksgiving is the big kahuna of family meals so when you invite your family or your in-laws to your Thanksgiving dinner, it had better be good.  I remember going to my sister-in-law’s and how they tormented her about whether her turkey would be dry.  I felt so bad for her, but she was used to it, growing up with 5 brothers who show no mercy.  In our family the women were the forced to be reckoned with, so the dynamic was more of encouragement.  Either way, it’s nerve wracking to try and come up with a dinner that everyone will be tasting, so I’m sharing an interesting twist on turkey using one of my favorite ingredients – Tequila.  This is a sweet citrusy turkey with a little tequila kick for your Thanksgiving Dinner. I hope your Thanksgiving dinner brings you a great family meal whether or not you have a Citrusy Tequila Turkey.  Feel free to pare down the ingredient amounts based on using a smaller turkey, since this recipe is for a huge one.

Ingredients:

Tequila Turkey

Directions:

Preheat over to 325 degrees F

Wash turkey well and pat dry then set turkey in roasting bag next set into roasting pan. Stuff cavity of the turkey with 1 lemon quartered, 1 orange quartered, 2 granny smith apples quartered, and 1 white onion quartered. Add Fresh sage and thyme bundle.Pour 1 cup of honey over the top of turkey, add salt and pepper to taste, and 2 teaspoons of garlic salt to the top of turkey. Cut 2 sticks of butter into half inch pieces and place around the bottom of the turkey in the bag. Inject one cup of Maestro DOBEL tequila into the turkey. Pour one cup of Maestro DOBEL tequila over the turkey in the roasting bag.

Place turkey in a roasting pan and bake for 5 hours

Easy Gravy-Strain the juices that have accumulated in the bag, skim off any fat, pour the turkey drippings into pan, add cup of flour and salt and pepper to taste. Stir on med. Heat until all the flour is mixed well.

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Butternut Squash with a Maple Bourbon Glaze

November 25, 2013 | by Diana

It’s just the two of us now, and some nights it’s difficult to want to cook.  All summer I could call my kids and tell them to start dinner. Now they’re both gone, we are tired , the pets need to be fed, and we don’t want to think about preparing a meal.  I think sometimes it’s more difficult to cook for two; it’s easier to think about just skipping it and going for the ice cream.  On the night my husband wasn’t home, I made myself an egg sandwich, but the next night I was determined to provide us with something delicious and nutritious and I wasn’t popping it into the microwave, Butternut Squash with a  Maple Bourbon Glaze.  I had butternut squash and I was going to use it, even if it was too big for two people, yay, we had leftovers too.  I think maple and bourbon are very friendly flavors, and on the butternut with a little melted butter they were perfect.

Ingredients:

Slice the butternut squash in half and scoop out the seeds.  Whisk together the butter, the bourbon and the maple syrup.  Brush the cut halves with the glaze and sprinkle with salt and pepper.  Bake in oven (we actually used the toaster oven) on 400 until you can poke it with a fork and it gives nicely, brushing every so often with the glaze.

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Butternut Squash under a Swiss Cheese Crust

November 25, 2013 | by Diana

I still have butternut squash in my basement, but as the basement warms up, the squash will be in peril.  I’m glad they lasted as long as they did, since this is the first year we tried basement storage.  Last year we kept the winter squash upstairs, and they didn’t last as long.  I’m going to make Butternut Squash Under a Swiss Cheese Crust for our family Easter gathering.  I made it for dinner one night and my husband was really impressed, so impressed he wants me to make it again. I used curry in the dish to keep it from being too sweet, but also added nutmeg and cinnamon because I love the taste with butternut squash and  I also added nutmeg to the cheese sauce.  The swiss cheese was hand delivered from Wisconsin. A friend of my husband’s brought us back cheese from a recent trip. Isn’t it cool to have a friend like that? My favorite prep method for butternut squash is to slice it down the middle, scooping the seeds and pulp out, but leaving the meat behind.  Then it is brushed with olive oil, and placed cut side down in a glass pan.   It goes into the oven at about 350 and bakes until a knife slides in easily. Ingredients:

Bake butternut squash until soft.  Cool and then scoop butternut squash out of the shell into a bowl.  Use a mixer to combine the squash milk, nutmeg, cinnamon and curry.  Place in a buttered casserole dish. In a small saucepan melt butter and whisk in flour.  Slowly whisk in cold milk until smooth.  Take off heat and whisk in the cheese. Spread cheese sauce over top of the squash (add more cheese if you need a thicker consistency).  Bake in oven at 350 until cheese starts to  brown and crusty.

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Turkey Roasting

November 15, 2013 | by Diana

Delicious Moist Turkey

Turkey is one of the easiest things to cook, the main problem is taking it out on time so that it stays moist and tender.  To that end, pay attention to roasting times and pop up thermometers.  Get a meat thermometer and make sure you check the temp with that after the pop up – pops to be sure.  Follow these suggestions for a wonderful tasting roasted turkey for your Thanksgiving (or even not Thanksgiving) bird.

Suggested temp 325 degrees.

8 – 12 lbs  3 1/2 – 4 hours
12 – 16lbs 4 – 4 1/2 hours
16 – 20 lbs 4 1/2 – 5 hours
20 – 24 lbs 5 – 6 hours
Subtract a half hour if it is unstuffed.

 

 

Another method of cooking a turkey is deep frying.  However, any type cooking directions that includes keeping a fire extinguisher nearby makes me shake my head.  I’ve heard it’s really good that way though and very moist.

For Big Green Egg lovers, here are directions to cooking a turkey on the BGE.

Of course, if you wait too long and you’re too tired, or you have to work, or you just don’t want to spend all day cooking or working on a turkey.. there’s always the supermarket pre-ordered, pre-cooked ready for pick up.

 

 

This is an updated repost from 2008.

     

 

 

Trapping Fruit Flies with Vinegar (or Fruit Fly Vinegar Jar)

October 4, 2013 | by Diana
Fruit Fly Vinegar Jar

Fruit Fly Vinegar Jar

Fruit fly season is the worst time of the year.  If you have a piece of fruit or vegetable sitting out, those darned flies will find it and you know you don’t want to refrigerate your tomatoes, because they will taste nasty. So, how do you trap the fruit flies and keep them away from your produce?  With a fruit fly trap – or a fruit fly vinegar jar.

My daughter saw an idea for a fruit fly trap that used a jar, a paper cone, apple cider vinegar and dish soap.  So, I’ve been trying different variations to see what made a difference and worked, and what didn’t.

Paw Paw Pineapple Cocktail

September 20, 2013 | by Diana
Paw Paw Pulp - Cookerati.com

Paw Paw Pulp – Cookerat.com

 

Since I’m into paw paws and it’s the right season, I’ll re-post the recipe for my Paw Paw Pineapple Cocktail.

This is very yummy.

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Cookerati Food News – Sept 11, 2013

September 11, 2013 | by Diana

It’s been a few weeks but I’ve got a bunch of good stuff this week – including Master Chef in Columbus, OH.  Dig in!

 

 

Cookerati Food News – August 21, 2013

August 21, 2013 | by Diana

Quite a few contests this week, a free recipe book and some fun stuff to read and watch.

 

Upload photos of your pickled produce to your account and tag it #hfhpicklethat, and on September 30, 2013, one lucky participant will be chosen to receive a selection of books from the Hobby Farm Home grab bag to support their gardening and preserving endeavors.

 

 

Enjoy!

 

PS. Let us know if you see something you enjoyed so that we can find more of that type for you.  Looking for feedback on the Food News.

 

 

National Lemonade Day – For Adults Only

August 20, 2013 | by Diana

 

Today is National Lemonade Day – and to celebrate, we’ve got a nice lemonade recipe to celebrate with.  This was sent to me by Dobel Maestro Tequila – who definitely knows what they are talking about when it comes to cocktails. So, as the dog days are waning (or if you are like me, they were skipped), get something cool and refreshing to enjoy – adult style, quick! before summer ends.

 

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Dobel Lemonade

 

 

Mix all ingredients in a shaker filled with ice.

Pour into a chilled rocks glass.

Garnish with a lemon wedge.