Wonderstruck Cranberry Chutney

The Best Bootlegged Cranberry Chutney Recipe Ever

From Margaret Feinberg.

2 c Whole cranberries
1 1/3 c Sugar (not so healthy, but needed else the cran tart you to death. Turkey can’t save you!)
1/2 c Dried chopped figs
1/2 c Dried cherries, strawberries, cranberries, and/or blueberries
5 tbsp Apple cider vinegar
1 tbsp Water
2 tbsp Chopped red onion
1 tbsp White rum (apple juice can be substituted.)
1/2 tsp Curry powder
1/2 tsp Ground cinnamon
1/2 tsp Fresh grated ginger root

Directions:
Bring all ingredients to a boil.
Reduce heat to medium and cook 18 minutes or until thickened.
Let cool before serving.
Chutney can also be used as garnish on cream cheese dolloped crackers or as condiment on leftover turkey sandwiches.

Kalico Turkey Loaf

I wanted a turkey meatloaf with more flavor and nutrition, which is moist and kid-friendly. First run at this was pretty darn good. 

Ingredients:

1 20 oz package ground turkey

2 eggs

1 pkt Trader Joe's chicken stock concentrate, or a few tablespoons of chicken stock

1/2 cup finely diced onion

1/2 cup finely diced green bell pepper

1/2 cup shredded carrot

1 lg clove garlic, minced

1/2 tsp fresh thyme or 1/4 tsp dried thyme

1/4 cup chopped sun dried tomatoes (or 1 tsp tomato paste

1 Tblsp Worcestershire sauce

1 cup bread crumbs (or half oatmeal)

1/4 dry sprouted lentils "cooked"

Salt and pepper to taste

Method:

Saute onions and bell pepper in olive oil until soft, add garlic and thyme and cook a bit more. Add sun dried tomatoes, carrots, Worcestershire sauce, chicken stock concentrate, salt and pepper. Stir well until heated. Remove from heat and allow to cool.

Mix eggs together, add ground turkey and lightly mix. Add lentils and veggie mix and mix together, again, handle lightly. Add crumbs until consistency is correct for forming a loaf.

If desired top with a bit more bread crumbs for a crusty top, or with Ketchup or a mix of Catsup, mustard, Worcestershire and/or Siracha sauce. Do you write "Catsup" or "Ketchup"? Do you know the difference?

Bake at 350 for an hour for one large loaf, 30 min for two small loaves.

This recipe has nothing at all to do with Hawaii. I took this photo of a wild turkey on the Big Island near Waimea, and since a photo of meatloaf of any kind is pretty disgusting I thought I'd share this instead. Gobble it up!

Parmesan Chicken (for Jeni B!)

This is not a "healthy" meal since you use so much butter. I keep thinking I'm going to try using olive oil, or half olive oil and half butter...so if someone out there gives that a try please let me/us know how it turns out. Kids love this - way better than chicken nuggets. At least you know exactly what is in it!

Ingredients

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Method

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

Not Your Grandma's Brussels Sprouts

Hashed Brussels Sprouts With Lemon Zest

Yield 10 servings

Time 25 minutes

Ingredients

·         2 tablespoons freshly squeezed lemon juice, plus grated zest of 1 lemon

·         2 pounds brussels sprouts

·         2 tablespoons olive oil

·         2 tablespoons butter

·         3 garlic cloves, minced

·         2 tablespoons black mustard seeds or poppy seeds

·         1/4 cup dry white wine or vermouth

·         Salt and pepper to taste

·         Salt and pepper to taste

Method

·         1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)

·         2. When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves might brown slightly.

·         3. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Source: Adapted from

California Waldorf Salad

California Waldorf Salad     Serves 4

1/3 cup	nonfat plain yogurt or sour cream
1/3 cup	mayonnaise
2 tablespoons	fresh lime juice
1 teaspoon	grated lime zest
2 teaspoons	curry powder
1/2 teaspoon	honey or sugar
1/2 cup	thinly sliced Earthbound Farm Organic celery
1/2 cup	Earthbound Farm Organic Raisins
3/4 cup	halved Earthbound Farm Organic seedless grapes (red or green)
1	unpeeled Earthbound Farm Organic apple (cut into 1/3-inch dice, about 1 cup)
1/2 cup	toasted pecans or walnuts
5 ounces	Earthbound Farm Organic Baby Spinach or Spring Mix (about 6 cups)

Directions   Place the yogurt, mayonnaise, lime juice, zest, curry and honey in a small bowl, and whisk to combine.  Place the celery, raisins, grapes, apple and nuts in a large bowl. Add about half of the yogurt dressing and stir to combine.  Just before serving, add the spinach and toss to combine. Add more dressing if needed.

A big "Thank You" to Kathy Lynch of Carmel/Chico California for sharing this recipe.

What'cha got in those potholders?

It's been quite a while since I've added any recipes or posts to this blog. I'd honestly sort of forgotten it existed as it was set up as a way for my daughters and friends and I to share recipes. Recently a couple of gals have asked me to help them learn some cooking skills which has led to quite a bit of musing on what that might look like. I'm honored to be asked to share the little bit of knowledge I have - and cooking and hospitality are passions in this household so it only makes sense! 

Let 'er Spill!

What do you WISH you knew how to cook? What is the cooking technique or recipe that is the most frustrating for you? Let's bounce some ideas around!

Remember...if it's not worthy of getting your apron dirty, then it's not worth your time!