Author: sarafillmer

Thanksgiving Turkey Brine

On By sarafillmerIn MarinadeLeave a comment

Another Pioneer Woman hit. This made our turkey the most moist I’ve ever had on Thanksgiving. The quantities I’ve entered are for a 10-12 lb. turkey. Just double if you have a bigger one than that.

  • 1 1⁄2 cups apple juice or cider
  • 1  gallon cold water
  • 2  tablespoons fresh rosemary leaves
  • 2 1⁄2 cloves garlic, minced
  • 3⁄4 cup kosher salt
  • 1 cup brown sugar
  • 1 1⁄2 tablespoons whole peppercorns
  • 2-3 whole bay leaves
  • peel of 2 small oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely, (you can stick it in the freezer to help speed up the process if necessary) then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16-24 hours. When ready to roast turkey, remove from brine and completely rinse the turkey to get all the excess salt from the outside. Discard brine, pat dry, and cook according to your normal roasting method.

Queso Blanco

On By sarafillmerIn AppetizerLeave a comment

This recipe is so easy to make and really good. This is the basic recipe, but you can add almost anything you want to it to give it a little kick. The American Cheese can be found at the deli counter of the grocery store.

  • 1 1⁄4 lb block of White American Cheese
  • 1⁄4 cup diced green chiles
  • 2⁄3 cup whole milk
  • 1⁄2 cup water
  • pinch of cumin
  • pinch of cayenne pepper

Cut the cheese into cubes. Combine all ingredients in a large bowl and microwave for approximately 5-6 minutes, stirring after every minute.

Guacamole Salsa

On By sarafillmerIn AppetizerLeave a comment

Another Pinterest find. This one is courtesy of frostedbakeshop.com. I would recommend a little more avocado, but really good for taquitos, or dressing.

  • 1 lb. tomatillos (about 10)
  • 1 jalapeno pepper (I scraped out the seeds)
  • 1⁄3 bunch cilantro
  • 1 thick slice of red onion
  • 1 garlic clove
  • 1 avocado
  • 1 teaspoon salt

Peel and wash the tomatillos, then cut into quarters. Follow with the jalapeno, cilantro, onion, garlic avocado and salt. Be sure the tomatillos are at the bottom of the blender and not the avocado so it doesn’t stick to the blade. Blend until you’ve reached the desired consistency.

Restaurant Style Salsa

On By sarafillmerIn AppetizerLeave a comment

This recipe comes from Pioneer Woman. It is the easiest homemade salsa I’ve ever had, and is perfect for dipping; mindlessly, over and over again.

  • 1  can (28 oz) whole tomatoes with juice
  • 2  cans Rotel
  • 1⁄4 cup chopped onion
  • 1 cloves garlic, minced
  • 1 whole jalapeno, chopped if desired
  • 1⁄4  teaspoon sugar
  • 1⁄4  teaspoon cumin
  • 1⁄4  teaspoon salt
  • 1⁄2  cup cilantro, or more to taste
  • 1⁄2  whole large lime juice

This makes a lot of salsa, so use the largest food processor you own. Combine whole tomatoes (or diced tomatoes if you don’t have whole), Rotel, onion, jalapeno, garlic, slat, sugar, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour before serving.

Brown Sugar Yummy Carrots

On By sarafillmerIn Side ItemLeave a comment

Bryan wanted me to find a recipe for brown sugar yummy carrots and this was the result. I have to admit they are pretty yummy, although after first taste I halved the amount of brown sugar.

  • 16 oz baby carrots
  • 2 tablespoons butter
  • 1⁄4 cup brown sugar, packed
  • 1 cup water
  • dash of salt pepper, to taste

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 25-30 minutes, or until carrots are tender and the liquid has evaporated.

Southern Skillet Corn

On By sarafillmerIn Side Item1 Comment

This recipe is also courtesy of kevinandamanda.com. I saw it and had to try it because my husband loves cream corn. It was really, really good, and I will definitely be making it often.

  • 6 ears corn
  • 3 tablespoons flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 1⁄2 cups water
  • 3 tablespoons butter

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrape up the cob with a spoon to get the milk. Combine flour, sugar, salt, and pepper in a small bowl, then add to 1 1⁄2 cups of water. Stir with a fork or whisk to combine. Melt butter over medium-low heat in a large, heavy-bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 30- 45 minutes, stirring frequently.

Honey Beer Bread

On By sarafillmerIn Bread, Side ItemLeave a comment

Another Pinterest find.  This is courtesy of lululuathome.com. It was especially good hot out of the oven with butter on it.

  • 3 cups all purpose flour
  • 1  tablespoon baking powder
  • 2  tablespoons sugar
  • 1  teaspoon salt
  • 2  tablespoons honey
  • 1 can beer
  • 1⁄4 cup unsalted butter, melted

Preheat oven to 350°. Grease a 9x5x3 loaf pan. Line the bottom of the pan with parchment paper. Set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (Microwave the honey for 5-10 seconds to make it easier to stir in.) Pour half the melted butter into the loaf pan. Spoon the batter into the pan, then pour the rest of the butter on top, using a pastry brush to spread it around. Bake for 50-60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

The Bread

On By sarafillmerIn Bread, Side ItemLeave a comment

This recipe is courtesy of Pioneer Woman. It’s only two ingredients, but it tastes so amazing.

  • 1  loaf of french bread
  • 2  sticks of salted butter, softened

Preheat oven to 350°. Cut the bread lengthwise and spread one stick of butter on each half. Place on a cookie sheet and bake for 10 minutes, or until the butter is melted and starting to soak into the bread. Crank the broiler and broil bread for 3-5 minutes, watching the whole time. Remove when butter starts to brown and blacken. Don’t under-broil it! Slice into strips and serve immediately.

 

Husband’s Applesauce

On By sarafillmerIn Side ItemLeave a comment

The original recipe comes from 1789 Restaurant in Georgetown, over time it’s been modified by my husband to what it is today.

  • 5 apples, cored & quartered
  • 1/4 cup honey
  • 1 cup apple juice or apple cider
  • 1 tablespoon ground cinnamon

Combine all ingredients in a Dutch oven. Bring to a boil, then reduce heat to low. Cook for 45-60 minutes or until apples are soft enough to puree. Transfer apple mixture to a blender or food processor. Cover and blend until sauce texture.

Chili’s Style Queso

On By sarafillmerIn AppetizerLeave a comment

This recipe is a really good copycat of Chili’s queso. I found it on a site called neilsonmeltingspot.blogspot.com.

  • 1 16 oz box of Velveeta
  • 1  cup milk
  • 2  teaspoons paprika
  • 1⁄2 teaspoon cayenne
  • 28 oz can Hormel Chili (no beans)
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice
  • 1⁄2 teaspoon cumin

Cut Velveeta into cubes. Combine all ingredients in crock pot or saucepan and warm until all ingredients are melted.