Butternut and Turkey Sausage Soup

 This is a big pot of soup. Reduce by at least half, maybe three fourths.  

 
From the Carney Clan in Florida. 

TJ's Succotash

 INGREDIENTS: 

-1red bell pepper

-1 green bell pepper

-1orange bell pepper

-1 red onion

-1 Zucchini, small

-1 yellow squash (or two Zucchini if you can't find the squash)

-1 bunch of cilantro

-corn (frozen or fresh)

-Seasonings: salt, pepper, garlic, cayenne, paprika

 

INSTRUCTIONS:

Basically try to have equal amounts of everything, though if the onions tip the balance, it isn't a bad thing.

Dice everything really finely.

Sauté red onions till translucent, add Zucchini, sauté for a couple minutes, add peppers and corn. 

Season to taste with salt, pepper, garlic, cayenne, and paprika. Add more heat as you like. Add cilantro at the end.

(Thoughts: I think a little white pepper would go nicely, and fresh jalapeños or serranoes will also go well.) [I may try it with de-seeded scotch bonnets.]

Cook till a happy texture. Avoid mush.

Bacon Wrapped Stuffed Jalapeno Peppers

Ingredients
(for six individual servings; scale up for larger quantities.)

• 1 pound pork sausage
• 12 slices bacon
• 6 jalapenos (stems, core, and seeds removed)
• 4 oz cream cheese (softened)
• 4 oz cheddar cheese (shredded)
• 2 TBSP Homemade Sweet Rub
• 1 cup BBQ Sauce

Instructions
Preheat your smoker to 250° F (120° C). Pretty much any smoking hardwood will work; what do you like?

•  In a mixing bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of the sweet BBQ seasoning.

•  Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.

•  Wrap each jalapeno with 1/6th of the pork sausage (about 2½ oz each). Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.

•  Wrap each sausage covered jalapeno with bacon. Count on two pieces per pepper. Secure with toothpicks.

•  Place the bacon wrapped peppers on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165° F. This usually takes around 2 hours at 250° F, depending on the size of your peppers.

•  If you want soft, bite through bacon, brush the peppers with BBQ sauce and serve immediately.

Or,

•  If you want crispy bacon, brush them with BBQ sauce and then increase the heat to 400 degrees and cook for a few minutes or transfer the peppers to a baking sheet and place under your oven broiler for 1-2 minutes.

•  Serve hot and enjoy!

From Bill Carney

Rosemary Salmon with roast veggies

Ingredients:

For Vegetables:

1 cup or more  new potatoes

1 cup or more Brussels sprouts, halved

½ tsp Everything But the Bagel seasoning salt.

½ tsp lemon pepper

    (I used ground pepper and dehydrated lemon)

A couple sprigs of fresh rosemary, chopped finely.

A small pinch cayenne pepper

Olive oil

For Salmon:

1 good size (6 – 10 oz) salmon steak.

Olive oil.

Salt & pepper to taste.

Several sprigs of rosemary, whole

1 lemon (divided).

3 cloves of garlic, halved

Instructions:

Wash the vegetables. Drain well. Put them in a larger mixing bowl. Mix spices together. Drizzle olive oil over the vegetables. Add spices and stir well, until veggies are coated.

Spread coated veggies on parchment paper on a baking tray, and bake at 375º for 10 minutes.

Brush salmon with olive oil. Heat frying pan. Add garlic, lemon, rosemary. Drizzle with olive oil. Add fish to hot fry pan next to the other goodies. If your fish has skin, score it gently and rub a small amount of salt into the slices, then cook it skin side down, with a little oil. When the fish is about ⅔ cooked (you'll see it if you look at the side of the fish) then flip over onto the bed of rosemary.

After the first 10 minutes, turn veggies, and bake for another 10 minutes. Then broil for 5 minutes.

Serve the fish on the rosemary bed, with veggies next to it.

Candlelight is optional.

Butternut Squash Fettuccine Alfredo

Makes 8 servings.

Ingredients:

- 3 cups diced butternut squash (about half a squash)

- 1 cup of vegetable stock.

- Butter (4 Tbsp.)

- One small onion (1 cup diced)

- Rosemary (1 Tbsp.)

- Sage (1 Tbsp.)

- Low-fat Milk (4 cups)

- Parmesan (1 cup, plus more for topping)

- Brown Sugar (2 Tbsp.)

- Nutmeg (1/4 tsp)

- Salt and pepper (to taste)

- Water (2 cups)

- Fettuccine noodles (1 16oz box)

Directions:

Melt 4 Tbsp. of butter. Add 1 cup of diced onion, 1 Tbsp. of Rosemary and 1 Tbsp. of Sage. Cook for 3 minutes on medium heat until onions soften. Then cook on medium-high heat until the butter begins to brown (be careful not to burn it). Add in 3 cups of diced butternut squash and 1 cup of vegetable stock, stir, then cover and cook for 15 minutes (until butternut squash is softened).

Uncover and mash with a potato masher until you’ve squished all the squash. Add 2 cups of milk and stir. Then, add 1 cup of Parmesan and stir. Add 2 Tbsp. of brown sugar, 1/4 tsp. of nutmeg, and salt and pepper to taste and stir until well blended.

You can either cook your pasta beforehand in the pot and set it aside, or cook it in the sauce! Break fettuccine noodles in half and place in the sauce. Carefully cover the noodles with sauce. Then, pour in 2 more cups of milk and 2 cups of water and stir. (Add more water, if needed, to smooth out the sauce.) Stir the pasta continuously (to make sure it doesn’t burn on the bottom of the pot) and cook for 15-20 minutes (or until pasta has reached desired texture)

From  http://www.thekitchn.com/recipe-butternut-squash-fettucine-alfredo-238127

Josiah’s Bourbon Marinade

Makes a couple of cups.

½ cup good bourbon
2 TBSP Sweet Baby Ray’s sauce
3 drops green Tabasco sauce
3 drops chipotle Tabasco sauce
½ cup oil
¼ cup cider vinegar
2 TBSP balsamic vinegar
1 TBSP sugar
½ tsp brown sugar
2 TBSP basil
1 tsp anise seen
1 tsp Thyme
1 tsp marjoram
1 tsp celery seed
Salt and pepper to taste

Pour into a Ziploc bag with your meat. Massage into the meat for a few moments, then let it sit for a couple of hours.

Updated in June 2011.

Dave & Dave’s Tater Soup

Original recipe by Dave Hayes. Modified by David McLain

Ingredients:

4-6 slices bacon, cut small

4 medium potatoes, peeled and diced

¾ cup chopped celery 

½ cup finely minced onion

2 tsp chicken bouillon paste

½ cup potato flakes

¼ cup nonfat dried milk.

1 cup (more or less) milk or half-and-half or cream (wouldn’t that be nice!)

Pepper and possibly a very tiny amount of salt to taste

Directions:

• Cook bacon in the bottom of a Dutch oven or stockpot.
• When the bacon is done (but not crispy), add the cube potatoes, onions and celery.
• Add water, but don't quite cover the vegetables. Less is more.
• Bring to a boil and add the bouillon paste; lower heat, cover and simmer for 30 minutes, or until all of the vegetables are tender. Add potato flakes to thicken the liquid a little bit. Add dried milk.
• Using a potato masher, coarsely crush the potatoes, but don't mash them. You want chunks left.
• Add enough milk (or cream) to thin to desired thickness and add salt & pepper to taste.
• Simmer for 5 or 10 minutes more, and serve.

Haupia Pudding (Sauce)

This coconut pudding, haupia, is a staple desert at every Hawaiian luau.

Ingredients:

• 2 cups coconut milk
• 1 cup whole milk
• 6 tablespoons sugar
• 5 tablespoons cornstarch
• 1/4 tsp vanilla (if desired)

Preparation:

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla is desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square pan and chill until firm.

The recipe can be easily modified for personal taste using more or less sugar and cornstarch.

From: http://gohawaii.about.com/od/luaurecipes/r/haupia.htm

"Shelli's" Yummy Pesto

"Shelli's" Yummy Pesto

Well, a few of you have asked for "my" pesto recipe... but, unfortunately, I can't take full credit for this one, not at all. My sweet friend, Lisa Johnson, deserves all the glory for this fantastic blend of basil and lip-smacking, mouth-ahhing pleasure.

2 cups packed fresh basil leaves
3/4 cup parmesan cheese (I use the bagged, grated/ shredded kind)
1/2- 3/4 cup olive oil (I stick closer to 1/2)
1-2 cloves of garlic (Uh, make that at least 5 or 6 for me!)
2 T pine nuts or walnuts (I use 2-3T of BOTH!)
salt to taste

Process till smooth. Spread on bread, use for pizza sauce, or, my favorite (straight from Germany!!), stir into a pot of (whole wheat) spaghetti, mixed with halved cherry tomatoes and fresh mozzarella chunks, along with the juice of one lemon (include the lemon chopped into tiny pieces for some real zing!) and several fresh chopped basil leaves. MmmmMmmm, good!

Variations:
1. Add sun-dried tomatoes, plus one small fresh one, for a nice red pesto.
2. Add onions for some extra spice... or hot peppers!
3. Experiment, experiment, experiment... and share your great ideas with this crazy pesto freak!!!!!

Bacon Cheese & Apple Sandwiches

Start with some interesting buns. I love the Sausage Cheese Rolls for this, particularly in a long, thin shape. Think of the dimensions of a French Dip Sandwich.

Slice the sausage cheese roll lengthwise, and toast lightly (I use a toaster oven, as my rolls are too big for the toaster).

Cover one side in mayonnaise, the other in spicy brown mustard.

For each sandwich's filling:
2 strips of fresh bacon, cooked and drained
4 thin slices of apple *
2 slices of mild cheese . Mild cheddar is good. Gouda is gooder.

I put the cheese on one side and broil it for a couple of minutes to soften the cheddar. Gouda probably doesn't need that.

Assemble the sandwich. Serve with potato salad or fresh fruit. A good medium-bodied ale would go well with this.

* For the apple slices: core a whole apple. Peel the apple. Slice thin (1/8") so each slice has a hole in the center. I prefer Gala for this, but I've just discovered the new Jazz apple. That's an amazing apple, and would be glorious in this sandwich!

White Chicken Chili

2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
1/2 cup vegetable oil
2-3 pounds chicken breast,

6 cups chicken broth**
1 bay leaf
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1 teaspoon basil
1 teaspoon Old Bay seasoning
1/2 teaspoon Cajun seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped
1 pickled jalapeno, chopped (or fresh if preferred)
1 pounds white beans, soaked overnight ***
1/2 cup ½ or heavy cream
8 ounces sour cream

8 oz shredded mozzarella

Sauté onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chilies, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and jalapeno and simmer for 1 1/2 hours. Pull breasts out and shred with fork and add back into pot.

Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Add sour cream either mixed in or a dollop in the middle of each serving.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

***can substitute 5 cans of White Northern, or white beans drained in place of soaking beans overnight***

** reduce chicken broth to 2-3 cups if using canned beans***

My best batch was made with presoaked beans 8-10 hours, then everything (except cram and sour cream) into a crock-pot (after the sauté process) for eight hours. Add ½ & ½ just before serving…

Serve with tortillas and sliced avocado for a extra nice touch!

Courtesy Shelly Larsen. Shelly's an amazing cook and an amazing woman.

Bob's Stuffed Cabbage Rolls (Polish Golabki)

courtesy Bob Holden

Ingredients - Stuffing:
1 – large head white cabbage
1 - pound ground beef
1 - pound ground pork
2 cups steamed white rice (leftovers work great)
1 – small, or ½ large onion, finely diced
3-4 Cloves garlic minced
2 – Raw eggs
¼ Cup minced flat leaf parsley
1 tsp Italian seasoning
¼ tsp sea salt
¼ tsp fresh ground pepper

Ingredients - Tomato Sauce:
1 - can tomato sauce
2 - cans water (rinsing remaining tomato sauce in can)
3 - Tbs white flour (mixed in 1/3 cup cold water)
½ - Cup sour cream
2 – Tbs Veggetta (or vegetable, beef or chicken bouillon)
½ - Tbs garlic powder
1 – Tbs dehydrated onion flakes
1 – Tbs sugar (needed only if sauce is too tart)
3 to 4 – dashes of Tabasco Sauce
salt and pepper to taste

Core cabbage, remove tough outer leaves, and boil covered for about 20 minutes or until just soft and pliable. Shock in ice water to stop cooking and let cool. Drain well, dry, remove leaves and stack on a plate.

Stuffing:
To the ground meat add steamed rice, diced onion, minced garlic, raw egg, minced parsley, Italian seasoning and salt and pepper. Mix with hands until well blended. Flatten cabbage leaves on a clean plate and fill each with ½ cup each of the mix (or the appropriate amount for the size leaf being filled). Roll up the two sides and from one end roll to the other making a complete roll. Place rolls on a cookie sheet pre-greased with olive oil or butter. Bake in oven at 350 degrees for 1/2 hour until the meat is cooked. Let stand in the oven an additional 15 minutes before removing.

Sauce:
In a 3 ½ to 4 quart sauce pan add one can of tomato sauce, two cans of water, and bring to a boil. In a mixing bowl, or glass, add 3 heaping Tbs flour and mix well. Add slowly to boiling tomato sauce and blend with a wire whip until slightly thickened. Ad Vegetta (or bouillon), garlic powder, and onion. Bring to a boil and turn down to simmer uncovered for about 30 minutes reducing sauce. Add sour cream and mix well. Add sugar, salt, pepper and Tabasco to taste. In a large covered casserole dish add enough sauce to cover the bottom. Transfer rolls to the dish covering each roll with sauce and serve. Extra sauce should be placed in a gravy boat and served over rolls.