Savory Stuffed Turkey Breasts with Apple Cider Gravy

 

Ingredients for Stuffed Turkey Breasts
4 thick turkey breasts, sliced in half (lengthwise) 
1 cup apple cider (from 1/2 gal container)
4 TBS melted butter
2 TBS Poultry herbs (see below)

Directions for Stuffed Turkey Breasts:
1.  Slice the turkey breasts in half lengthwise.  Add them to a bowl with 1 cup of apple cider.  Cover and refrigerate for 4 hrs.  Remove and pat dry with paper towels.  
2.  Season the inside and outside of the turkey with salt and pepper.  Stuff each piece with stuffing packed tightly.  Place in a large greased baking sheet, allowing space between each piece.  Brush with melted butter and sprinkle with mixed herbs.  (

Stuffing Ingredients:
8 cups (14 ozs loaf) bread, cubed (toasted)
2 TBS olive oil
2 cups celery, diced 
1 cup fresh fennel, diced
1 cup carrots, shredded
2 cups onions, diced
4 cloves garlic, minced
3/4 cup golden raisins
1 cup water
1 tsp thyme
1 tsp rosemary
1 tsp sage
salt and pepper, to taste
2 cups chicken broth
8 TBS butter
1/2 cup fresh parsley, chopped
1 egg, beaten

Stuffing Directions:
1.  Preheat the oven to 350 degrees.  Cube the bread and place it on a baking sheet.  Toast in the oven for 10-12 mins at 350 degrees.  Remove from the oven and put aside.
2.  Heat the oil in a skillet at medium temp.  Saute the celery, fennel, and carrots for 5 mins.  Stir in the onions and garlic and cook for 5 mins.  Season with salt and pepper.  Stir in the raisins, water, and dry herbs.  Reduced temperature, cover, and simmer for approx. 10 mins or until water is almost evaporated and vegetables are soft.  Add the chicken broth, butter, and parsley and bring to a slight boil.  Remove from the heat.  
3.  Fold in the bread cubes, coating thoroughly with the liquid.  Cover and let it sit for 10 mins.  Fold again.  Store in a bowl, covered until ready to use.
4.  Fold in the beaten egg to the stuffing mix after the stuffing has cooled.  Adding egg is optional.

Apple Cider Gravy Directions:
1.  Heat the remaining apple cider from the gallon container in a saucepan at medium/low temp.  Add a cinnamon stick and 1 tsp of allspice.  Simmer until thickens (approx. 45-60 mins).  Stir occasionally.
Note:  If your apple cider contains spices, do not add the cinnamon and allspice.  

Savory Herb Blend: Equal amounts of your favorite herbs
Thyme, rosemary, sage, marjoram, etc.
Other Choices:  Bell's Seasoning or Poultry Blend

Pistachio Butter

 

Ingredients:
8 ozs raw pistachio nuts, shelled
2 TBS coconut oil
1/8 tsp salt, optional

Directions:
1.  Pre-heat oven to 375 degrees.  Place the pistachios on a large baking sheet.  Spread them out so they are not touching each other.  Roast in the oven for approx. 7-9 mins.  Do not burn, or your butter will taste like it.  
2.  Remove the pistachios from the oven and place them into a small blender/grinder food processor.  Chop the nuts until it becomes a semi-fine powder (this step will take several minutes).  Add the coconut oil, one tablespoon at a time.  Puree until your desired creaminess.  Let it sit for 30 mins then puree again until smooth.  (I will do this step several times just not to burn out my processor).  

Note:  1.  You can use pre-roasted pistachios.  Just warm slightly, so they are easier to grind.  I like unsalted so I can control the salt intake.
           

Pecan Pie Cookies

 

Ingredients for Pecan Filling:
1 egg, beaten
2 TBS butter, room temperature
1/2 cup brown sugar
1/4 cup agave
1 tsp vanilla extract
1/8 tsp salt
1/2 tsp cinnamon
1 cup pecan flour

Ingredients for Pecan Cookies:
1 egg, beaten
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2 tsp vanilla
1/8 tsp salt
1/2 tsp cinnamon
2 cups all-purpose flour or (gluten-free without xanthan gum)
1 cup pecan flour, ground fine

Directions for Pecan Filling:
1. Beat the egg in a medium-size mixing bowl.  Add the butter and sugars to the egg.  Add the vanilla, salt, and cinnamon and whip them together.  Whip in the pecan flour until all the ingredients are incorporated, scraping down the sides with a rubber spatula.  Put aside.
2.  In a separate mixing bowl beat the egg.  Add the butter, sugar, and vanilla.  With an electric mixer whip until creamy.  Add the salt, cinnamon, and flours.  Whip until incorporated, scraping down the sides with a rubber spatula.  
3.  Preheat the oven to 350 degrees.  Line baking sheets with a silicone mat or parchment paper.  Use a 2 TBS cookie scoop and drop round balls of cookie dough onto a baking sheet approx. 3 inches apart.  With your thumb make a hole/well in the center of each ball, not pressing all the way down to the bottom of the cookie.  Fill each hole with no more than 1 TBS of the filling.  Bake for approx. 12 mins or until golden brown.  Let cool completely before removing the cookies from the baking sheet since cookies will be soft in the center.  

Makes 32-34 cookies

Egg Quiche Muffins

 

Egg Quiche Muffins

Ingredients:
8 eggs, beaten
1/2 cup milk 
2 TBS scallions, chopped
1/4 cup red bell peppers, diced fine
1/4 cup shredded carrots, chopped
2 TBS grated cheese
1/2 cup shredded cheese
2 TBS fresh parsley, chopped
1 cup bread, cubed

Directions:
1.  Preheat oven to 350 degrees.  Grease the inside of a cupcake tray (12 count)
2.  Beat eggs in a large bowl.  Whisk in the milk.  Stir in the scallions, peppers, carrots, cheeses, and parsley.  Season with salt and pepper.  Fold in the bread.  Fill each cupcake well with the egg mixture, dividing into 12 portions.  Bake for approx. 20 mins.  

Makes 12 egg muffins

Fried Okra Fritters

 

While we were traveling through Georgia this summer, I noticed that they offered fried okra patties at one of the local restaurants.  I am not sure how they tasted because I did not eat at this restaurant.  I really do like looking at restaurant menus just to get ideas of foods to make for myself.  Plus, eating out has become difficult for me being gluten-free.  I was never a huge fan of okra in the past, but it kinda grew on me.  I thought the okra pattie was a good idea, but I just imagined something a bit on the crunchy side since okra is a little on the wet side.  I added corn for an additional crunch, some Southern seasonings, fried in oil, and served them with this lemon/garlic aioli.  

This certainly is a Southern Charm! 

Ingredients:
2 TBS olive oil
1/2 cup celery, diced fine
3/4 cup onion, chopped fine
2 cloves garlic, minced
1/2 cup creamed corn
1 egg, beaten
2 TBS lemon juice
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 TBS dry parsley
1/2 cup cornmeal
1/2 cup flour (gluten-free)

Directions:
1.  Heat oil in a skillet on med/high temperature.  Stir in the celery and onions and cover.  Cook for 3-4 mins.  Stir in the garlic and add to a bowl to cool. 
2.  To the bowl, add the creamed corn, beaten egg, lemon juice, and spices.  Stir well.  Fold in the cornmeal and flour.  Season with salt and pepper to your liking.
3.  To the same skillet, add 1/2 inch of fry oil.  Heat on med/high temperature.  Using a large cookie scoop or spoon, drop approx. 1/4 cup of mixture into the hot oil.  Season with salt before flipping over to fry the other side.  
4.  Place the cooked fritters on a plate lined with paper towels to absorb excess oil.  Serve with Aioli Sauce

Aioli Sauce Ingredients:
1 cup mayo
1 tsp honey
1 garlic clove, minced
1 TBS lemon juice
1/4 tsp smoked paprika

Mix all ingredients in a bowl.  Chill until ready to eat.  

Loaded Mac and Cheese

 

Are you craving a warm and hearty meal?  Want a tasty, creative Mac and Cheese?  Well, look no further. 
This Mac and Cheese is sure to impress and satisfy your hunger.  

Ingredients:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese 
4 TBS butter
1/2 cup half and half (or other milk)
1/2 cup grated cheese
1/2 lb bacon, fried (1/2 reserved)
1 cup sour cream (1/2 reserved)
1/3 cup scallions, chopped
2 TBS jalapenos, sliced

Directions:
1.  Cook pasta according to directions
2.  Fry the bacon according to the directions.  Place the fried bacon on paper towels to drain the excess grease.  Crumble the bacon into small pieces.  
3.  In a medium-size saucepan add the cheeses, butter, and half and half.  Simmer on low and stir until cheese is completely melted.  Stir in 1/2 of the bacon and 1/2 of sour cream.  Simmer for an additional 3 mins.   
4.  Pour cheese sauce over top of the cooked pasta and fold it together.  

Serve in individual bowls.  Garnish with remaining sour cream, scallions, bacon, and jalapenos.

Lemon Crab Stuffed Mushrooms

 

Are you grilling steak this weekend?  These have always been a family favorite.  These mushrooms are great to make for gatherings or as a side dish to any meal.  We don't always have crab on hand but if you love tuna, go ahead and use it in this recipe.  

Ingredients:
12 large mushrooms, stems removed
4 ozs cream cheese, softened
1 clove garlic, minced
4 TBS lemon juice, divided
1/4 cup black olives, chopped fine
2 TBS fresh parsley, chopped fine
1/2 cup seasoned bread crumbs
4 ozs crabmeat, reserve juice
4 TBS butter, melted

Directions:
1.   Preheat oven to 350 degrees.  
2.  Remove any dirt from the mushrooms with a dry towel.  Remove stems.
3.  In a medium-size bowl add the cream cheese, garlic, 2 TBS lemon juice, olives, and parsley.  Mix well. I like using a fork to incorporate the flavors into the cream cheese.   Season with salt and pepper, to taste.  Add in the bread crumbs, and work them into the cream cheese.  Combine the crabmeat, making a stuffing.    
4.  Divide the filling evenly amongst the mushrooms by adding the filling inside the center of each mushroom.  Press to pack.  Top off the mushrooms with any filling that might be leftover.  
5.  Melt the butter and stir in the remaining 2 TBS lemon juice.  Brush the butter on top of each mushroom.  Bake for approx. 30 mins or until the stuffing browns on top.  

Ukrainian Pork Borscht

Many of my Ukrainian friends have said that borscht can be made in many different ways. 

It really depends on where you are from.

 I didn't realize how many different varieties there are. All I ever had was a pureed cold version.

  Some recipes call for beef, spicy sausage, pork, and meatless.

Some soups were pureed but some chunky. I also noticed many reviews suggesting no tomatoes, 

but some highly recommend it. I was intrigued to make this soup with the pork, 

and I am so happy I did.    Chunky bites of pork and beets in a vinegar-based tomato broth.  

The pairing of these ingredients is just unique.

Ukrainian Pork Borscht

Ingredients:

8 country-style ribs, boneless

1 cup carrots, diced

2 cups red potatoes, cubed, 

1 cup leeks, sliced

2 cloves, garlic, minced

2 TBS tomato paste

5 cups cooked beets

1 cup tomatoes, diced

2 cups cabbage, chopped

2 cups beet juice, unsweetened or sweetened

2 cups beef broth

sour cream

fresh dill

Directions:

1. In a large dutch oven or stockpot heat 2-3 TBS olive oil on med/high heat. Saute ribs, browning on all sides, approx. 10 mins. Remove from pot and let sit for 10 mins. Cut into bite-size chunks.

2. To the pot, stir in carrots, potatoes, and leeks. Cook for 5 mins. Add garlic and paste and cook for 2 mins.

3. Stir in beets, tomatoes, cabbage, juice, and broth. Stir in cubed pork. Cover and simmer for 20 mins or until veggies are soft. Serve with sour cream and fresh dill.

serves 12

Caribbean Meatball Papaya Stew

Caribbean Meatball Papaya Stew

This recipe is fantastic.  It has all the flavors you would

expect in a Caribbean stew.  Both the meatballs and the stew have

that smokiness from the cumin and slight sweetness from the papaya.  If papaya

is hard to find in your area, you may substitute it with another fruit, such as

pineapple, mango, or honeydew.  You can also use ground meat, such as

beef, lamb, or turkey, in this recipe.  But at some point, these Caribbean-style 

meatballs are a sure definite to make.  

Ingredients:

1 red bell pepper, diced

1 cup onions, diced

3 cloves garlic, minced

2 tsp cumin

1/2 tsp nutmeg

2 tsp curry powder

4 TBS tomato paste

2 cups red skin potatoes, cubed

4 cups beef broth

meatballs:  See recipe

1 cup black beans

2 cups papaya, cubed

1/4 cup cilantro, chopped

Directions:

1.  In a large dutch oven pot, heat 2 TBS cooking oil on med/high heat.  Stir in peppers and onions.  Cook for 5 mins.  Season with salt and pepper.  Stir in garlic and spices and cook for another 2 mins.  Stir in tomato paste and cook for another 2 mins.  

2.  Add potatoes and broth.  Reduce temperature to med/low.  Cook for 20 mins or until potatoes are

 done.   

3.  Add meatballs, beans, papaya, and cilantro.  Stir, carefully not to break meatballs.  Simmer for 8-10  mins.

Caribbean Meatballs:

1/2 cup breadcrumbs, seasoned

1 egg, beaten

1 TBS Tamari (soy sauce)

1 tsp cumin

1/4 tsp nutmeg

1/2 tsp onion powder

3 TBS cilantro leaves, chopped fine

1 lb ground beef, lean

Directions for meatballs:

1.  In a medium-size bowl, add crumbs, egg, and soy sauce.  Stir to blend together.  Let sit for 10 mins.

2.  Add spices to bowl, stir together.  Fold beef into bread mixture.  Roll into 1-inch balls

3.  Heat a skillet with cooking oil.  Drop meatballs into the hot oil.  Brown on all sides, approx. 5-6 mins.

Plant Based Stroganoff

 While creating this dish for a challenge, I had to use Impossible burger meat.  I knew this would be easy for me since I love this Plant-Based product.  Many times I would prefer a vegan burger over a regular beef burger.  Now, the funny part is I love bacon on my vegan burger.  So you see, it's about the taste which I enjoy, not the fact that I choose to eat vegan food.  Now, for this challenge, I thought, "who most likely would be eating plant-based meat?"  Well, besides me, who likes the taste, it would be someone who also might be omitting other ingredients from their diets, such as dairy, egg, or gluten.  

Vegan Meaball Stroganoff 

Pasta Ingredients:

1 flaxseed egg: See recipe below

1 cup cassava flour

1/4 tsp xantham gum

1/4 tsp turmeric, for color

3 TBS olive oil

1/8 tsp salt

Meatball Ingredients:

1 TBS flaxseed egg

1 tsp onion, minced

1 garlic clove, minced

1/2 tsp parsley, chopped fine

1/2 tsp basil, chopped fine

1 TBS nutritional yeast

2 TBS toasted pine nuts, ground (optional)

12 ozs impossible meat

Stroganoff Sauce Ingredients:

3 TBS meatball drippings

1 cup onion, chopped

4 ozs mushrooms, sliced

2 cloves garlic, minced

6 ozs English peas

4 TBS nutritional yeast

1 TBS parsley, chopped fine

1 can coconut milk

1 cup vegetable broth

Directions for Pasta:

1.  In a mixer, add dry ingredients.  Mix well.  Add wet ingredients and mix until all ingredients are blended and form into a ball.  Remove the dough from the mixer.  Divide the dough in half.  Wrap unused dough in plastic wrap.  Make pasta according to directions on manufacturers' instructions.  Pasta may also be hand-rolled and hand-cut into long strips.  Use extra flour to keep the pasta from sticking together.  

Cooking pasta:  Boil water in a medium-size pot.  Cook pasta for only 1-2 mins.  Drain and immediately at to your sauce.  Note:  You can also use any store-bought pasta of your choice.  

Directions for meatballs:

1.  Mix all ingredients (except meat) in a medium-size bowl. Season with salt and pepper.  Fold meat to incorporate other ingredients.  Roll into mini size meatballs.  (Keeping hands moist with water will help with the rolling).

Fry the meatballs in a non-stick skillet with olive oil, until brown on all sides, approx. 5 mins.  Remove meatballs from the skillet—Reserve 3 TBS of the oil for sauce.  

Directions for sauce:

1.  In the skillet, add the reserved oil.  Stir in the onions and mushrooms.  Saute or 5 mins.  Stir in the garlic, peas, nutritional yeast, and parsley.  Saute for 3 mins.  Add remaining ingredients and let simmer for 5 mins.  Season with salt and pepper to your liking.  Stir.  Add the meatballs into the sauce.  Let it simmer for an additional 5 mins.  

Serve with pasta.  Top with fresh parsley and scallions.

How to make flaxseed eggs:  For this recipe, you will need two flaxseed eggs, divided.

Mix 2 TBS flaxseed flour with 5 TBS water.  Let sit for 10 mins.  Divided in half.  

Garnish: Parsley and Scallions

Rum Raisin Carrot Cake with Cream Cheese Frosting

 

Baking with gluten-free flour can be a challenge at times.  Different flours react in different ways.  Some flours absorb more liquid, so you need to allow your batter to sit for a bit.  Using too much flour, your cake will become heavy and dense.  While some blends might or might not include a leavening agent, you need to play around with recipes to get it just right.  Adding an extra egg will help your cake rise, but too many eggs are not always the answer.  I call this profession being a "Scientist."  
Baking is not like cooking, where you get to throw in " a little bit of this and a little bit of that."  

I attempted to make a carrot cake the other day.  Even though the taste was there, it came out a little heavy. It wasn't raw like some cakes might be, but this cake was definitely cooked. I wanted more of a lighter texture, so I knew what I needed to do...head back into my laboratory, my kitchen, and get experimenting.   

Rum Raisin Carrot Cake with Cream Cheese Frosting

Ingredients:

1/2 cup golden raisins

1/4 cup rum, white or dark

3 large eggs, beaten

1 cup granulated sugar

1 cup brown sugar, lightly packed

1 tsp vanilla

4 oz pineapple tidbits with juice ( I used Dole individual pack)

2 cups carrots, shredded

2 cups chopped pecans or walnuts, divided

1 cup coconut oil, melted (important step)

2 - 2 1/4 cups gluten-free flour (with xanthan gum)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

Directions:

1.  Soak the raisins in rum in a small bowl for 30 mins.

2.  In a large mixing bowl, beat the eggs.  Add the sugars and mix well.  Stir in the vanilla, pineapple, carrots, and pecans. Measure the coconut oil in a microwavable safe bowl or cup.  Heat for a few seconds until melted but not too hot.  By heating the oil, it will not be clumpy and will mix more thoroughly into the flour.  (This is an important step). Stir the oil into the bowl.  Stir in the raisins (without the rum).

3.  In a separate bowl, add all the remaining ingredients.  Mix well.  Add the dry ingredients to the wet ingredients.  Mix well, scraping down the side of the bowl with a spatula.  Let the batter sit for at least 30 mins.  Mix again.  

4.  Grease two 8 or 9-inch baking pans.  Divide the batter into the two pans.

5.  Bake in a preheated 350-degree oven for approx. 30-35 mins or until done.  

Note:  If you use pre-shredded store-bought carrots, make sure they are moist.  If they look dry, I suggest shredding the carrots yourself.  

Cream Cheese Frosting

2 - 8 oz pkgs cream cheese, softened

1 stick butter, softened

1 1/2 tsp pure vanilla extract

2 cups confectioner's sugar

1/8 tsp salt

Directions: Add all the ingredients to a bowl.  With an electric beater, beat until well blended. 

Pulled Pork Ragu

 

Pulled Pork and Mushroom Ragu
Making a tomato pasta sauce can be a process and time-consuming.  To get a deep meat flavor, you must fry all your meat and simmer all the meat in your sauce for hours.  I like to add some of the fat from the meat to the sauce.  I call this "flavor."  The sauce simmers away, and as the fat rises to the top, it is skimmed off.  Here is a recipe you can make in 30 mins with prepared marinated pork.

 The other day I made a considerable size of pork butt roast marinated in my favorite mojo.  I shredded the meat and reserved it with some of the flavoring juices in the refrigerator until I was ready to use it.  This allows the meat to absorb additional flavor giving your pasta sauce a great gusto. 

Ingredients:
2 TBS olive oil
1 cup onions, chopped
2 cloves garlic
8 ozs mushrooms, sliced
1/2 cup roasted red peppers, sliced
1/8 tsp red pepper flakes
2 cups prepared shredded pork (with juices)
2 - 28 ozs cans crushed tomatoes
1 TBS basil, chopped
1 TBS parsley, chopped
1 lb favorite pasta, cooked

Directions:
Heat oil in a large stockpot or skillet on med/high heat.  Stir in onions and saute for 5 mins.  Stir in garlic and mushrooms and saute for additional 5 mins.  Stir in the roasted peppers, red pepper flakes, and pork, tomatoes, and spices.  Season with salt and pepper.  Slightly cover and reduce temperature to med/low.  Let it cook for 20 mins, stirring every 5-10 mins to prevent food from sticking to the bottom of the pan.  Stir in the herbs.  Serve with your favorite pasta.  Top with grated parmesan cheese

 

Tigernut Tahini Ginger Cookies

 

Tigernut flour has become very popular and showing up on grocery store shelves lately.  What is Tigernut?  Your first guess might be "it's a nut," as the name implies.  Tigernut is a small starchy root vegetable that grows in Northern Africa, parts of the United States, Mexico, South America, and the Mediterranean.  This flour is nut-free, gluten-free and paleo.  It has an earthy, nutty taste and a bit sweeter than most flours.

Tigernut Flour is made by roasting the root and then processing it into a fine powder.  It is used in baked goods, drinks and as a thickener for soups or stew.  You can also mix this flour with other flours, such as coconut, arrowroot, and almond.  It can also be used as a binder for veggie or bean burgers, or other dishes.

I decided to create these cookies for a friend who needs to be on a special diet for health reasons.  I now had a reason to open the package of flour, which was sitting in my closet for a few weeks.  I wish I had tried it sooner, but so happy I have discovered a wonderful ingredient.  

Ingredients:
2 TBS flaxseed flour
6 TBS water
1/3 cup honey
1 cup tahini
1 cup tigernut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom 
1/8 tsp salt

Directions:
1.  Preheat oven to 350 degrees.  
2.  In a medium-size bowl mix together the flaxseed flour and water.  Let sit for 5 mins.  To the bowl add honey and tahini.  Mix well.
3.  In a separate bowl stir together the tigernut flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Add the dry ingredients to the wet ingredients and mix well.
4.  Line a baking sheet with a silicone mat or parchment paper.  With a medium size (1 TBS) cookie scoop, fill with cookie batter and drop onto the baking sheet, approx. 2-3 inches apart.  Bake for 10 mins or until slightly golden brown.  Let cool and add to a cookie rack.