tag:blogger.com,1999:blog-27377647344679316642024-03-13T19:01:32.877-07:00Let's Dish - A modern lady's recipe swapa modern lady's recipe swapAmandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-2737764734467931664.post-37997503462894375042011-04-24T13:38:00.000-07:002011-04-24T13:38:18.275-07:00New Blog! More features, more recipes, more fun!Hi friends,<br />
<br />
Based on advice from my lovely sisters, I've moved this blog to a new virtual spot at <a href="http://www.modernswap.com/">www.modernswap.com</a>. I'm going to leave this blog up for a while, but we won't be posting any new recipes here. The new website is much better organized, and easier to find recipes on. <br />
<br />
So check it out, let me know what you think, and as always let me know if you'd like to post recipes! <br />
<br />
Amanda :)Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-30131378557350677902011-03-12T10:29:00.000-08:002011-03-12T10:39:25.246-08:00Oatmeal Chocolate Chip Barsthese are so good! very similar to the ones Peggy made when I was little.<br /><br />Cream together:<br />2 sticks softened butter<br />1 cup sugar<br />1 cup brown sugar<br /><br />Beat in:<br />2 eggs<br />2 tsp vanilla<br /><br />Combine and add:<br />2 cups flour<br />1/2 tsp salt<br />1 tsp baking soda<br />1 tsp baking powder<br /><br />Stir in:<br />2 cups oatmeal<br />1 12 oz pkg chocolate chips<br />1 cup chopped walnuts or pecans<br /><br />spread in a greased 9x13 pan and bake 30 minutes at 350janhttp://www.blogger.com/profile/05758612914445604692noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-17360200130115391762011-02-19T12:51:00.000-08:002011-02-19T12:51:35.418-08:00Lemon Berry MuffinsIn an attempt to eat breakfast more frequently, I've started making these muffins for Ryan and me on Sundays. They are quick to make, and surprisingly healthy (about 185 calories and 7 grams of fat per muffin) - to make them even healthier use whole wheat flour. You can experiment with whatever type of berries you like - raspberries make them very tart, blueberries are a nice compliment to the lemon also and tone down the tartness. I'm thinking the next time I make these I'm going to put a 1/2 tsp of lavender in the processor with the lemon and sugar to see how that changes the flavor.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yUvi6A10NYg/TWAsihn_BoI/AAAAAAAAAEg/6C535cZ1-Ac/s1600/photo+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-yUvi6A10NYg/TWAsihn_BoI/AAAAAAAAAEg/6C535cZ1-Ac/s320/photo+1.JPG" width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uZ7ch_XkC5E/TWAskUHnlXI/AAAAAAAAAEk/93jzbrADFmM/s1600/photo+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-uZ7ch_XkC5E/TWAskUHnlXI/AAAAAAAAAEk/93jzbrADFmM/s320/photo+2.JPG" width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After</td></tr>
</tbody></table><br />
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Makes 12 muffins<br />
<br />
<b>Ingredients</b><br />
1 lemon<br />
1/2 cup sugar<br />
1 cup lowfat buttermilk<br />
1/3 cup vegetable oil<br />
1 egg<br />
1 tsp real vanilla extract<br />
2 cups flour (wheat, white or half and half)<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1 1/2 cup frozen berries (any type or mixed - whatever you like)<br />
<br />
Pre-heat oven to 400<br />
<br />
Peel rind off lemon with a vegetable peeler, avoiding white pith. Place rind and sugar into a small food processor and pulse until lemon is well chopped and blended with sugar. Put lemon sugar into a medium bowl, and add buttermilk, vegetable oil, egg, and vanilla. Stir with whisk to mix and set aside.<br />
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In a larger bowl, mix dry ingredients (flour through salt) and then add wet ingredients to dry and stir with spatula to mix. Add frozen berries and gently fold into batter.<br />
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Spray a muffin pan with oil and using a large spoon (I like my soup spoons for this part) scoop a spoonful of batter and place into each muffin cup. Bake for 25 minutes or until brown on top.<br />
<br />
Remove from oven and eat one or two while they are hot just to make sure they turned out ok :) <br />
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Once cool, place them in a ziploc bag and store in the fridge - they'll last you all week!Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-16820752919974892352011-02-19T12:45:00.000-08:002011-02-19T12:46:11.973-08:00Black Beans and RiceThis is a great meal because you can make a big pot on the weekend and then eat it for lunch throughout the week. If you want to use this for a dinner party, pair it with the <a href="http://modernswap.blogspot.com/2011/02/chile-rubbed-shrimp-with-avocado-salsa.html">Chile Rubbed Shrimp</a>. Just make sure to soak the beans overnight and the rest is easy! I like to soak my beans in the same pot I plan on cooking them in so that its less dishes to wash. Also, keep in mind you need to cook the beans for about 2 hours so start them early to have them in time for dinner!<br />
<br />
Makes 8 one-cup servings of beans and rice<br />
<br />
Ingredients<br />
1 1b dried black beans<br />
2 cups dried rice (whatever type you'd like)<br />
4 cups chicken broth (or veggie if you'd like this to be a vegetarian dish)<br />
2 bouillon cubes<br />
1/2 red bell pepper<br />
1/2 sweet onion<br />
3 garlic cloves - skins removed and just slightly mashed with the side of a knife<br />
1/2 celery stalk<br />
3 cilantro sprigs <br />
1 tsp of cumin<br />
1/2 tsp of coriander<br />
Canned diced green chiles <br />
Chipotle Tabasco<br />
<br />
Drain the beans and put them back in the pot. Add the broth plus 2 cups of water. Turn on the heat and while the pots starting to heat add the bell pepper, onion, garlic, celery and cilantro to the pot (none of these ingredients need to be chopped - they are just for flavor so leave them whole and keep it easy). Once the pot starts boiling, turn it down to a simmer and cover for 45 minutes. After 45 minutes add cumin, coriander, and a few dashes of tabasco. Stir, recover and leave on for another 45 minutes.<br />
<br />
Now this time your timer goes off its time to taste the beans - this is the best way to tell if they are done. The beans should be velvety in texture - not grainy or hard. If there is any doubt, keep them simmering for another 1/2 hour and you should be good.<br />
<br />
While you are waiting for your beans to finish, go ahead and cook your rice. I like to flavor my rice with the bouillon cubes, but you can leave them out if you'd prefer.<br />
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When the beans are done, taste and season with additional tabasco if you'd like. Stir in about 3/4 can of the diced chiles. Stir in your rice - use about a 1/2 the cooked rice if you like your beans and rice a bit soupier - or use it all if you want to make it carborific. Save any left over rice for another purpose (maybe the <a href="http://modernswap.blogspot.com/2011/01/cheddar-and-poblano-stuffed-portobello.html">Cheddar and Poblano Stuffed Portobellos</a>)<br />
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Serve hot with garnishes like diced tomatoes, avocado, fresh grated cheddar, cilantro, or sour cream. This will last 3 days in the fridge so enjoy the leftovers!Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-89119984397030796832011-02-19T12:44:00.000-08:002011-02-19T12:45:49.012-08:00Chile Rubbed Shrimp with Avocado SalsaThis is great served with the <a href="http://modernswap.blogspot.com/2011/02/black-beans-and-rice.html">Black Beans and Rice</a>. I like cooking it under the broiler, the same way I did for the <a href="http://modernswap.blogspot.com/2010/12/alton-browns-shrimp-cocktail.html">Shrimp Cocktail</a>, but you can also grill these or saute them with some vegetables.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qD3d48qHe5M/TWArf4aHHfI/AAAAAAAAAEc/MxRB3a3N168/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://2.bp.blogspot.com/-qD3d48qHe5M/TWArf4aHHfI/AAAAAAAAAEc/MxRB3a3N168/s320/photo+4.JPG" width="320" /></a></div>Serves 4<br />
<br />
<b>Ingredients</b><br />
<br />
For shrimp: <br />
1 lb large shrimp<br />
1 tbsp ancho chili powder<br />
2 garlic cloves, pressed<br />
1 tsp dried oregano<br />
1/2 tsp cumin<br />
1/4 tsp coriander<br />
1/2 tsp fresh ground pepper<br />
2 tbsp olive oil<br />
<br />
Mix all ingredients except for shrimp in a large bowl. Peel shrimp and add directly to marinade. Toss to coat and put in the fridge while you make the salsa. <br />
<br />
For salsa:<br />
2 ripe avocados, diced<br />
1/4 cup diced tomatoes<br />
2 tbsp sliced scallions (dark green parts only)<br />
1 tbsp chopped cilantro<br />
1 lime<br />
kosher salt<br />
<br />
Add avocado, tomatoes, scallions and cilantro to a medium bowl. Squeeze lime over ingredients and season with a bit of salt. Gently stir to combine and place in fridge while you finish the shrimp.<br />
<br />
Place a broiler pan or baking sheet under the broiler and heat on high for 5 minutes. Place shrimp on hot broiler pan (use should hear them sizzle) and broil for 3 minutes on high. Flip and broil another 3 minutes on the other side.<br />
<br />
Serve hot over rice and beans with avocado salsa as a garnish.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-6265812640505582432011-01-29T19:55:00.000-08:002011-01-31T15:03:24.573-08:00Peggy's Chicken and Dumplings<div style="font-family: inherit;"><style>
</style><span style="font-size: small;">My mom adapted this from our Grandmother Peggy's recipe. This makes a lot of food - so be prepared to have left overs. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><u><b>For the chicken</b></u></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">6-8 boneless skinless chicken breasts</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1 tbsp butter</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1 onion, diced</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">6 carrots, sliced</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1 stalk celery, sliced</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">2 bouillon cubes</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">3 cups water</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">In a large 12 inch skillet, brown the chicken breasts in the butter. Add the vegetables, bouillon and water and bring water to a boil. Lower heat to a simmer and cover. Simmer for 30 minutes. Once done simmering, remove chicken and veggies from broth - place in a large bowl and cover with aluminum foil. Set aside and keep warm. Pour broth in a container. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><u><b>For the gravy</b></u></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1 stick of butter</span><br />
<span style="font-size: small;">1/2 cup flour</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Melt butter in same skillet over low heat. Add flour, stirring constantly, until thick. Add broth in cups to skillet and bring to simmer. Keep adding broth until it is all used and gravy is of desired consistency. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Return chicken and veggies to the skillet and place in the gravy. Keep covered over low heat while you make the dumplings. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><u><b>For the dumplings</b></u></span></div><div class="MsoNormal" style="font-family: inherit;"><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1 1/2 cups flour</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">3 tsp baking powder</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">3/4 tsp salt</span></div><span style="font-size: small;">3/4 cup milk</span><br />
<div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">3 tbsp oil</span></div><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">In a medium bowl, mix flour, baking powder and salt. In a separate bowl mix milk and oil together and then add to dry ingredients and mix until just moistened. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Turn the heat up a bit so the gravy starts to simmer. Drop dumpling dough on top of chicken and veggies in heaping spoonfuls. It may not look like enough to start - but trust me these dumplings get big! Cover again and simmer over medium low heat for 15 - 20 minutes. Serve when </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Bring gravy to slow simmer. Drop dumplings directly on top of chicken pieces by large heaping spoonfuls. Cover tightly. Simmer slowly for about 15-20 minutes and serve when dumplings are done- they will be the consistency of very soft biscuits or shortbread when you check inside. Not doughy or soggy.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Serve in deep bowls and enjoy! </span></div>Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-25344827513077936792011-01-27T19:39:00.000-08:002011-01-29T19:56:01.265-08:00Cheddar and Poblano Stuffed Portobello MushroomsSuch an easy recipe - a perfect weeknight meal for two. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_aF6mfbrNh4o/TUI1XJD_7AI/AAAAAAAAAEI/4KZgKxuoGLo/s1600/portobello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_aF6mfbrNh4o/TUI1XJD_7AI/AAAAAAAAAEI/4KZgKxuoGLo/s320/portobello.jpg" width="320" /></a></div><br />
<u><b>Ingredients</b></u><br />
2 portobello mushroom caps, cleaned and gills scraped from cap - get the biggest ones you can find<br />
2 poblano peppers<br />
1 tsp olive oil<br />
1/3 cup chopped onion<br />
1/2 cup cooked rice (1/4 cup dry)<br />
1 cup baby spinach, coarsely chopped<br />
1/4 cup shredded cheddar cheese<br />
<br />
Start rice cooking while you prep the rest of the ingredients. Broil the poblano peppers on high about 3 inches away from the heat 5-8 minutes on each side - the skin will start to blacken and bubble which is good. Once its charred on both sides, move to a bowl and cover with aluminum foil to cool.<br />
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Once the poblano pepper is done under the broiler, move the mushroom caps to the broiler and broil cap side up towards the heat so liquids drain easily. Broil about 5 - 10 minutes until soft. Remove from broiler and set aside.<br />
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While mushrooms and poblano are broiling, saute the onion in 1 tsp of oil until soft. Add spinach to pan and stir till wilted. Turn off heat.<br />
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By now the rice should be cooked - mix the rice, spinach and onion in a bowl together. Take poblanos from bowl and peel skin away (it should pull away easily with your fingers), remove seeds and dice. Add poblanos and cheddar cheese to rice mixture. Season to taste with salt and pepper.<br />
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Pre-heat oven to 325. Place mushrooms capside down in an oven safe pan and spoon rice mixture into mushroom cap - use the entire mixture even if it overflows into the pan (trust me - its so good you'll want to eat it all!). Bake stuffed mushrooms for 20 minutes and serve.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-42060569657210110732011-01-26T21:02:00.000-08:002011-01-29T19:56:24.307-08:00Huevos RancherosA great way to use the left over ingredients from the <a href="http://modernswap.blogspot.com/2011/01/chipotle-mushroom-tacos.html">Chipotle Mushroom Tacos</a>. Super easy dinner - takes all of 30 minutes to make.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TUD5RiqngJI/AAAAAAAAAEE/n7FpvKKjthU/s1600/huevos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TUD5RiqngJI/AAAAAAAAAEE/n7FpvKKjthU/s320/huevos.jpg" width="320" /></a></div><br />
<u><b>Ingredients</b></u><br />
15oz can black beans, drained and rinsed<br />
2 tbsp olive oil <br />
2 garlic cloves, pressed<br />
1/2 chipotle in adobo sauce, finely chopped<br />
1/4 tsp salt<br />
2 tbsp cilantro <br />
4 tortillas<br />
4 eggs<br />
milk<br />
sharp cheddar cheese <br />
guacamole<br />
salsa<br />
sour cream<br />
<br />
The hardest thing about this recipe is making the black beans. Heat the olive oil in a non-stick skillet, add garlic and chipotle and simmer until fragrant - about 1 minute. Add black beans, salt, and 1/3 cup of water and simmer for 5 minutes. Add cilantro, turn heat down to low and cover for about 15 minutes until most of the liquid is evaporated.<br />
<br />
Layer the tortillas on a plate, with a paper towel between each layer - heat for 1 minute in the microwave and set aside.<br />
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Heat salsa in a small bowl for about 30 seconds (that way it won't cool the eggs down) and set aside.<br />
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Beat the eggs with a splash of milk and scramble in a non-stick skillet. While eggs are cooking, arrange two tortillas per plate, top with fresh shredded cheddar cheese, the black beans, then the eggs. Then garnish with salsa, guacamole, and sour cream. <br />
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Enjoy!Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-57670918260714386792011-01-24T19:49:00.000-08:002011-01-29T19:56:40.323-08:00Chipotle Mushroom TacosThis is a fun healthy take on tacos. Inspired by a recipe in <a href="http://www.amazon.com/Very-Best-Recipes-Health-NYTimes-com/dp/1605295736/ref=sr_1_1?ie=UTF8&qid=1295926132&sr=8-1">Martha Shulman's Recipes for Health</a> - an excellent cookbook for anyone looking to cook healthier in the New Year. We served this with a side of Spanish rice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TT5HIGWk9aI/AAAAAAAAAEA/ScZBjG4TX9E/s1600/tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TT5HIGWk9aI/AAAAAAAAAEA/ScZBjG4TX9E/s400/tacos.jpg" width="297" /></a></div><br />
Makes 4 - 6 tacos<br />
<b><u><br />
</u></b><br />
<b><u>Ingredients</u></b><br />
1 tbsp grapeseed oil<br />
1 large shallot, thinly sliced<br />
1 lb mushrooms (any variety - I used cremini), sliced<br />
1/2 tsp salt<br />
1/2 chipotle chile in adobo sauce - finely chopped<br />
2 garlic cloves, pressed <br />
2 tbsp cilantro, chopped<br />
4-6 tortillas<br />
<br />
<b><u>Garnishes</u></b><br />
Crumbled feta<br />
Salsa<br />
Guacamole<br />
Sour Cream<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_aF6mfbrNh4o/TT5HFPIKQEI/AAAAAAAAAD8/xvdC1aD-4T8/s1600/mushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/_aF6mfbrNh4o/TT5HFPIKQEI/AAAAAAAAAD8/xvdC1aD-4T8/s400/mushroom.jpg" width="400" /></a></div><br />
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Heat oil in a non-stick skillet over medium heat. Add shallot cook until tender - about 2 minutes. Add mushrooms and cook until starting to brown - about 3 minutes. Add salt, chipotle pepper, and garlic - stir well. Continue to cook, stirring frequently, until all the liquid in the skillet has evaporated for the most part - about 5 to 10 minutes. Stir in cilantro and turn off heat.<br />
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Serve with heated tortillas and your choice of garnishes.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-85108255436024221362010-12-29T20:41:00.000-08:002011-01-29T19:57:00.141-08:00Mushroom Soup with Sherry and Truffle OilInspired by Anthony Bourdain's Mushroom Soup from Les Halles. This was the perfect way to use up my left over turkey stock from Christmas. I couldn't believe how easy this recipe was to make - especially with a handy immersion blender! This could easily be made vegetarian as well. <br />
<br />
<b>INGREDIENTS</b><br />
<div class="ingredients-section"><span class="ingredient">6 tbsp butter</span><br />
<span class="ingredient">1 onion, thinly sliced</span><br />
<span class="ingredient">12 oz button mushrooms, halved</span> (quartered if large)<br />
<span class="ingredient">4 cups chicken stock</span> (or veggie if you want to make vegetarian)</div><div class="ingredients-section"><span class="ingredient">1 sprig parsley </span><span class="ingredient"> </span></div><div class="ingredients-section"><span class="ingredient">3 oz sherry</span><br />
<span class="ingredient">1 tsp salt </span></div><div class="ingredients-section"><span class="ingredient">fresh cracked pepper</span></div><div class="ingredients-section"><span class="ingredient">black truffle oil (optional) </span></div><div class="ingredients-section"></div><div class="ingredients-section"><span class="ingredient">Melt 2 tbsp of oil in a large pot and saute onion until soft but not brown. Add remaining butter, melt and then stir in mushrooms - saute 8 minutes. Add parsley sprig and chicken stock and bring to a boil. Cover and simmer for an hour. </span></div><div class="ingredients-section"></div><div class="ingredients-section"><span class="ingredient">Puree with immersion blender or in pour into regular blender and puree. If using regular blender, pour it back in the pot and bring back to a simmer. Stir in sherry and season with salt and pepper to taste. Drizzle with truffle oil if desired and serve.</span></div><div class="ingredients-section"></div><div class="ingredients-section"><span class="ingredient">Serve with crusty bread and brie cheese and a green salad for a complete meal.</span></div><div class="ingredients-section"></div><div class="ingredients-section"><span class="ingredient"> </span> </div>Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-60706541002281866782010-12-26T13:35:00.000-08:002010-12-26T13:35:17.273-08:00Christmas Day Menu and MemoriesMerry Christmas 2010! What a great holiday we had - it was my first time making Christmas dinner, first time roasting a turkey, and first time cooking a lot of these recipes. I would do them all over again - and can't wait to cook again next year!<br />
<a href="http://2.bp.blogspot.com/_aF6mfbrNh4o/TRet84tphgI/AAAAAAAAADk/HbDVuaAmeKI/s1600/DSC01408.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
The day started with Christmas gifts and <a href="http://modernswap.blogspot.com/2010/12/breakfast-casserole.html">Breakfast Casserole</a><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReust1zDGI/AAAAAAAAADo/WZZVNyROsQc/s1600/DSC01401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReust1zDGI/AAAAAAAAADo/WZZVNyROsQc/s200/DSC01401.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/_aF6mfbrNh4o/TRetx3zbIrI/AAAAAAAAADg/wWIswxLSZMU/s1600/DSC01393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_aF6mfbrNh4o/TRetx3zbIrI/AAAAAAAAADg/wWIswxLSZMU/s200/DSC01393.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Then our friends Lee and Michelle came over and we had delicious appetizers to tide us over until dinner - <a href="http://modernswap.blogspot.com/2010/12/alton-browns-shrimp-cocktail.html">Alton Brown's Shrimp Cocktail</a> and <a href="http://modernswap.blogspot.com/2010/12/spinach-artichoke-dip.html">Spinach Artichoke Dip</a>.<br />
<br />
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Dinner turned out perfect! Here is the full menu:<br />
<br />
<a href="http://modernswap.blogspot.com/2010/11/simple-thanksgiving-turkey.html">Simple Thanksgiving Turkey</a><br />
<a href="http://modernswap.blogspot.com/2010/11/mom-and-peggys-thanksgiving-dressing.html">Mom and Peggy's Thanksgiving Dressing</a><br />
<a href="http://modernswap.blogspot.com/2010/12/homemade-whole-cranberry-sauce.html">Homemade Whole Cranberry Sauce</a><br />
<a href="http://modernswap.blogspot.com/2010/11/turkey-gravy.html">Turkey Gravy</a><br />
<a href="http://modernswap.blogspot.com/2010/12/creamed-brussel-sproits-with-pancetta.html">Creamed Brussel Sprouts with Pancetta</a><br />
<a href="http://modernswap.blogspot.com/2010/12/rutabaga-and-turnip-gratin.html">Rutabaga and Turnip Gratin</a><br />
<a href="http://modernswap.blogspot.com/2010/11/twice-baked-sweet-potatoes.html">Twice Baked Sweet Potatoes</a><br />
Garlicky Brocollini (Michelle is sending me the recipe - stay tuned! It was delish!)<br />
<br />
Dad was in charge of carving the turkey.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TRezzQajgLI/AAAAAAAAAD0/JpA1uyDvTY0/s1600/DSC01432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TRezzQajgLI/AAAAAAAAAD0/JpA1uyDvTY0/s320/DSC01432.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
After dinner we had <a href="http://modernswap.blogspot.com/2010/12/pumpkin-cake.html">Pumpkin Cake</a> for dessert! First time I have ever baked a cake - it turned out really well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_aF6mfbrNh4o/TRe0rRlxeNI/AAAAAAAAAD4/YGXiwYfh2o4/s1600/pumpkin+cake.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_aF6mfbrNh4o/TRe0rRlxeNI/AAAAAAAAAD4/YGXiwYfh2o4/s320/pumpkin+cake.gif" width="320" /></a></div><br />
We really couldn't have asked for a more perfect Christmas. Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-64163292045172625272010-12-26T12:35:00.000-08:002010-12-26T12:59:10.633-08:00Homemade Whole Cranberry SauceNothing like homemade cranberry sauce - its so easy to make!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_aF6mfbrNh4o/TRejMnFF2II/AAAAAAAAADQ/udXJ6AiMynQ/s1600/DSC01428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_aF6mfbrNh4o/TRejMnFF2II/AAAAAAAAADQ/udXJ6AiMynQ/s320/DSC01428.JPG" width="320" /></a></div><br />
<br />
Ingredients<br />
1 12oz package fresh cranberries<br />
1 cup sugar<br />
1/2 cup water<br />
1/2 cup orange juice<br />
<br />
Rinse and drain cranberries, set aside. Bring sugar, water, and orange juice to a boil, then add cranberries and cover. Bring back to boil, then lower heat to simmer for 10 minutes. Cranberry sauce will be liquidy - place in tupperware container and chill for a few hours so it will set and be ready for dinner.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-73381338789148800192010-12-26T12:13:00.000-08:002010-12-26T12:58:53.643-08:00Creamed Brussel Sprouts with PancettaInspired by a recipe in the cookbook "Two Dudes One Pan" - this was amazing! Even Ryan enjoyed it and he hates Brussel Sprouts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TRehmn4ZEGI/AAAAAAAAADM/zjmgI14Ezk4/s1600/DSC01426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TRehmn4ZEGI/AAAAAAAAADM/zjmgI14Ezk4/s320/DSC01426.JPG" width="320" /></a></div><br />
Ingredients<br />
2 lb Brussel Sprouts, bottom rough part cut off and outer leaves removed<br />
8 oz pancetta, diced<br />
2 shallots, chopped<br />
3 garlic cloves, chopped<br />
1 1/2 cups heavy cream<br />
<br />
Bring a pot of water to boil, add brussels to pot and simmer for 5 minutes. Drain and rinse with cold water to stop cooking. Transfer to cutting board and cut in half lengthwise. Set aside.<br />
<br />
In a nonstick skillet, saute pancetta until extra crispy. Drain on paper towel lined plan, reserving 1 tbsp of fat. Add shallots and garlic to skillet, saute until lightly browned and fragrant, about 2 minutes. Ad cream and simmer until reduced by half, about 5 minutes. Stir in Brussel Sprouts and pancetta and gently coat in sauce. The sauce should have thickened a bit, but will still be liquid. Serve with slotted spoon.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-41255778870461660042010-12-26T12:02:00.000-08:002010-12-26T12:58:26.690-08:00Rutabaga and Turnip GratinThis was an easy and delicious dish - it reheats well so you can make well before dinner and then reheat for about 15 minutes at 400. From Miller Union restaurant in Atlanta.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TRefRoYIlYI/AAAAAAAAADI/u5x9CtZgzLo/s1600/Gratin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TRefRoYIlYI/AAAAAAAAADI/u5x9CtZgzLo/s320/Gratin.jpg" width="320" /></a></div><br />
<br />
Serves 6 <br />
<br />
1 medium rutabaga (about 3/4 lb), peeled and sliced thin<br />
1 medium purple turnip (about 3/4 lb), peeled and sliced thin<br />
2 tbsp unsalted butter, diced into small cubes<br />
2 tsp fresh thyme<br />
2 cups homemade bread crumbs, seasoned with salt and pepper<br />
1 cup chicken or veggie broth<br />
1 cup heavy cream<br />
<br />
Pre-heat oven to 450<br />
<br />
Arrange thin layer of rutabagas in greased 8x8 dish (or equivalent). Sprinkle layer with kosher salt, fresh ground pepper, and a little bit of thyme, then dot with tiny butter cubes. Top with thin layer of turnips, season in the same manner and dot with butter cubes. Repeat until turnips and rutabagas are gone. Top with breadcrumbs and then pour broth and cream over breadcrumbs. Press down on crumbs lightly to absorb the liquids.<br />
<br />
Bake for 35 minutes until breadcrumbs are golden brown, and veggies are tender (test with small paring knife). Allow to rest for 20 minutes before serving.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-81862555932802703142010-12-26T11:49:00.000-08:002010-12-26T12:57:55.762-08:00Breakfast CasseroleThank you to Danielle for providing the original recipe. I made a few changes/added some things - it was delish! Perfect breakfast for a holiday morning because you can make it the night before and cook it up in the morning.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TRecFHPUkGI/AAAAAAAAADE/P87-lT7pk24/s1600/DSC01411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TRecFHPUkGI/AAAAAAAAADE/P87-lT7pk24/s320/DSC01411.JPG" width="240" /></a></div><br />
<br />
Ingredients<br />
1 32oz package frozen Ore Ida Southern Style hash browns<br />
6 oz fresh shredded cheese - I used a combination of sharp cheddar and smoked gouda<br />
3/4 lb sausage, cooked and crumbled<br />
1/2 red bell pepper, diced<br />
1/2 green bell pepper, diced<br />
1/2 sweet yellow onion, diced<br />
1 tsp dry mustard<br />
1/4 tsp cayenne pepper<br />
6 eggs<br />
1 cup whole milk (make sure to use whole or casserole will cook up watery)<br />
1 cup water<br />
<br />
Pre-heat oven to 350.<br />
<br />
Saute bell peppers and onion in a little bit of olive oil - season with salt and pepper. In a large mixing bowl, mix frozen hash browns, sauteed veggies, cooked sausage, cheese, mustard and cayenne pepper.<br />
<br />
In a small mixing bowl, lightly beat eggs then mix in milk and water. Pour over hash brown mixture and mix thoroughly. Pour mixture into 9x13 Pyrex dish. At this point, cover and refrigerate overnight if making ahead of time for breakfast. Otherwise, bake for 1 hour 15 minutes until bubbling on top and cooked through. Pop under broiler for 5 minutes before serving to get a nicely browned top, if desired. Allow to rest for 10 minutes before serving.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-28600005039141987722010-12-26T11:29:00.000-08:002010-12-26T12:57:31.991-08:00Alton Brown's Shrimp CocktailFound this on FoodNetwork.com - it was amazing! It may seem a bit tedious to brine and broil the shrimp, but it really doesn't take much longer than steaming or sauteing and they were so flavorful it was totally worth it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aF6mfbrNh4o/TReXTiZlWQI/AAAAAAAAADA/hM1pA2ALjCg/s1600/DSC01418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_aF6mfbrNh4o/TReXTiZlWQI/AAAAAAAAADA/hM1pA2ALjCg/s320/DSC01418.JPG" width="320" /></a></div><br />
<br />
Ingredients<br />
2 lbs 21 - 25 count frozen shrimp, thawed, cleaned, shelled, tails left on<br />
<br />
For brine<br />
1/4 cup kosher salt<br />
1/4 cup sugar<br />
1 cup water<br />
2 cups ice<br />
<br />
For cocktail sauce<br />
1 14.5oz can diced tomatoes<br />
1/2 cup Heinz chili sauce<br />
4 tbsp extra hot prepared horseradish<br />
1 tsp sugar<br />
Fresh black pepper<br />
1/2 tsp kosher salt<br />
<br />
1 tbsp olive oil<br />
Old Bay or Magic Seafood seasoning<br />
<br />
Mix brine in a medium size mixing bowl. Take cleaned shrimp and place in brine - marinate for 25 minutes in the fridge.<br />
<br />
While shrimp is brining, place cocktail sauce ingredients in food processor and blend until smooth. Store in refrigerator until ready for use.<br />
<br />
Place empty baking sheet or broiler pan under broiler on high for 5 minutes.<br />
<br />
Drain shrimp and place back in mixing bowl. Toss with olive oil and seasoning. Place shrimp onto hot broiler pan (shrimp will sizzle) and place back under broiler for 2 minutes, then flip to other side and broil for another 2 minutes. Transfer cooked shrimp to container and refrigerate until completely chilled. Serve with cocktail sauce.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-36362143950380561122010-12-26T11:11:00.000-08:002010-12-26T12:57:09.524-08:00Spinach Artichoke DipFrom the cookbook "Two Dudes One Pan" with a few adjustments. It was so easy to make this will definitely be a staple appetizer for future parties. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReTJbqXnZI/AAAAAAAAAC8/BlRrTHgA-48/s1600/DSC01417.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReTJbqXnZI/AAAAAAAAAC8/BlRrTHgA-48/s320/DSC01417.JPG" width="246" /></a></div><br />
Ingredients<br />
2 tbsp unsalted butter<br />
6 garlic cloves - pressed<br />
1 15 oz can artichoke hearts packed in water, drained and quartered<br />
1 bag (5oz) baby spinach, chopped<br />
1 pkg (8oz) cream cheese, cut in 6 pieces, room temperature<br />
1/2 cup fresh grated Parmesan Reggiano<br />
1 tsp kosher salt<br />
<br />
Melt the butter in a large nonstick skillet over medium high heat. Add garlic and cook until it becomes fragrant - 1 minute. Add artichokes and spinach and stir often until spinach is wilted - about 3 minutes.<br />
<br />
Add cream cheese to skillet and mix until thoroughly combined with spinach and artichokes. Turn off heat, mix in Parm-Reg and salt, then scrap into serving bowl.<br />
<br />
Serve hot with slices of french bread.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-23375437140103983232010-12-26T10:47:00.000-08:002010-12-26T10:49:03.716-08:00Pumpkin Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReNavTJv2I/AAAAAAAAACs/v1HSw3Fc3oE/s1600/DSC01456.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReNavTJv2I/AAAAAAAAACs/v1HSw3Fc3oE/s320/DSC01456.JPG" width="320" /></a></div><br />
<a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReNhxiJE2I/AAAAAAAAACw/Nu4-cof-zqM/s1600/DSC01457.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReNhxiJE2I/AAAAAAAAACw/Nu4-cof-zqM/s320/DSC01457.JPG" width="320" /></a>Cake Ingredients:<br />
2 cups sugar<br />
2 cups flour<br />
2 tsp baking soda<br />
1 tbsp cinnamon<br />
1/2 tsp ground ginger<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
4 large eggs<br />
1 cup vegetable oil<br />
1 can pureed pumpkin (2 cups)<br />
<br />
Pre-heat oven to 350<br />
<br />
Combine dry ingredients in large bowl and set aside.In a smaller bowl, lightly beat eggs then gradually beat in oil.&Beat egg mixture into dry ingredients.Once mixed completely, beat in pumpkin.<br />
<br />
Pour batter into two greased and floured 9 in cake pans. Bake 35-40 minutes.<br />
<br />
Frosting Ingredients:<br />
6 tbsp butter<br />
1 pkg (8oz) cream cheese<br />
1 tbsp real maple syrup<br />
1 lb powder sugar<br />
<br />
Cream together butter and cream cheese. Beat in maple syrup. Gradually beat in powder sugar<br />
<br />
Frost cake when cool, chill until served.<br />
<br />
A new Thanksgiving favorite!Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-23359981875950023872010-11-20T14:17:00.000-08:002010-11-20T14:17:33.820-08:00THANKSGIVING MENUThanksgiving has always been my mom's favorite holiday - she makes the best Thanksgiving dinner I've ever had. I've posted a ton of our recipes to the blog and here is the "official" menu. A lot of these recipes are almost 100 years old - family recipes from my Grandmother Peggy. I'll make sure to add pictures after the holiday.<br />
<br />
Dinner:<br />
<a href="http://modernswap.blogspot.com/2010/11/simple-thanksgiving-turkey.html">Simple Thanksgiving Turkey</a><br />
<a href="http://modernswap.blogspot.com/2010/11/mom-and-peggys-thanksgiving-dressing.html">Mom and Peggy's Thanksgiving Dressing</a><br />
<a href="http://modernswap.blogspot.com/2010/11/turkey-gravy.html">Turkey Gravy</a><br />
<a href="http://modernswap.blogspot.com/2010/11/twice-baked-potatoes.html">Twice Baked Potatoes</a><br />
<a href="http://modernswap.blogspot.com/2010/11/twice-baked-sweet-potatoes.html">Twice Baked Sweet Potatoes</a><br />
<a href="http://modernswap.blogspot.com/2010/11/peggys-angel-biscuits.html">Angel Biscuits</a><br />
Roasted Veggies - no recipe here but roast brussel sprouts and/or asparagus to add some color to the table<br />
<br />
Desert (serve both with fresh whipped cream!) <br />
<a href="http://modernswap.blogspot.com/2010/11/sara-and-peggys-apple-pie.html">Sara and Peggy's Apple Pie</a><br />
<a href="http://modernswap.blogspot.com/2010/11/pumpkin-pie.html">Pumpkin Pie</a><br />
<br />
I hope everyone has a wonderful Thanksgiving with friends, family and really good food!Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-78541973441819806202010-11-20T14:15:00.000-08:002010-11-20T14:15:29.786-08:00Peggy's Angel BiscuitsMakes 3 dozen. Dough can be made several days ahead of time, and biscuits can be baked the day before though they are best hot out of the oven. <br />
<br />
Ingredients<br />
5 cups flour<br />
1/4 cup sugar<br />
3 tsp baking powder<br />
1 tsp baking soda<br />
1 1/2 tsp salt<br />
1 cup Crisco<br />
1 pkg dry yeast<br />
2 cups buttermilk<br />
2 tbsp melted butter<br />
<br />
Mix together first 5 ingredients in a large bowl and set aside. Dissolve yeast into 2 tbsp warm water, then add buttermilk. Add buttermilk and yeast to dry ingredients and stir together. Cover and refrigerate for at least a few hours.<br />
<br />
Roll out dough on lightly floured surface to 1/4 inch thick. Cut and re-roll scraps to create additional biscuits - can be done twice. Place on lightly greased baking sheet and brush tops of biscuits with melted butter. Cover biscuits with wax paper and let rise in a warm place for 1 1/2 hours<br />
<br />
Bake at 400 for 15 minutes until golden brown.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-56118096933456984862010-11-20T13:54:00.000-08:002010-12-26T12:50:28.745-08:00Sara and Peggy's Apple PieOur grandmother Peggy was the queen of apple pies (rumor has it she used to bake them fresh some mornings for my mom and uncles to have for breakfast before school). My sister Sara has actually perfected this recipe (and I'm hoping she'll make corrections to this version if needed!) and taken over apple pie duties around the holidays.<br />
<br />
Make the full Homemade Pie Crust Recipe - one will be used for the pie shell, and the other will be used to top the pie. Do not pre-cook pie shell for this recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReqhjkTf7I/AAAAAAAAADY/SVk9UjNyNOg/s1600/apple+pie.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_aF6mfbrNh4o/TReqhjkTf7I/AAAAAAAAADY/SVk9UjNyNOg/s320/apple+pie.gif" width="238" /></a></div><br />
<br />
Ingredients<br />
12 apples of mixed varieties - granny smith, macintosh, and pink ladies are all favorites<br />
2 tbsp tapioca<br />
3/4 cup white sugar<br />
1/2 tsp nutmeg<br />
1 1/2 tsp cinnamon<br />
1 stick of butter - cut up in small chunks<br />
<br />
Pre-heat oven to 425<br />
<br />
Peel and thinly slice apples and set aside in large bowl. Mix all dry ingredients in a smaller bowl and set aside. Start layering apples in uncooked pie shell and cover each layer with dry ingredients mix. Apples will be piled high - but they shrink when they cook so don't get nervous you are using too much! Once apples are completely layered and used, dot with butter chunks. Top with second pie crust - use whole or cut into strips to decorate as you see fit. Place pie pan on baking pan to catch any juices that over flow. Bake for 60 minutes until pie is bubbling and crust is golden brown.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com1tag:blogger.com,1999:blog-2737764734467931664.post-14496692803544527672010-11-20T13:44:00.000-08:002010-11-20T13:44:05.415-08:00Pumpkin PieA Thanksgiving favorite!<br />
<br />
Pre-bake <a href="http://modernswap.blogspot.com/2010/11/homemade-pie-crust_20.html">Homemade Pie Crust</a> as described.<br />
<br />
Ingredients<br />
1 15oz can pumpkin<br />
1 12oz can evaporated milk<br />
1/2 tsp salt<br />
2 eggs<br />
2/3 cup brown sugar<br />
1/2 cup white sugar<br />
3 tsp cinnamon<br />
1/4 tsp ginger<br />
1/4 tsp nutmeg<br />
1/8 tsp ground cloves<br />
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Pre-heat oven to 425 <br />
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Beat all ingredients together until thoroughly blended. Pour into pie shell and bake at 425 for 15 minutes. Reduce heat to 325 and continue baking 45 minutes. Pie is done baking with center is fully set - check by inserting a knife in the middle and if it comes out clean its done!<br />
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Serve with fresh whipped cream. Pie will keep in fridge for several days so feel free to make ahead and save yourself some time on turkey day!Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-28857312864737842902010-11-20T13:34:00.000-08:002010-11-20T13:34:54.882-08:00Homemade Pie CrustSo easy and it tastes WAY better than store bought!<br />
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Makes two 10-inch pie crusts <br />
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Ingredients<br />
2 2/3 cups flour<br />
1 tsp salt<br />
1 cup Crisco<br />
8-10 tbsp cold water<br />
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Sift flour, and stir in salt with fork. Cut Crisco into flour mix until large pearl size clumps form. Stir in gently 8 tbsp water with fork until completely mixed in - add additional 2 tbsp of water if it seems too dry. Using your hands, form a large ball of dough but do not over work the dough. Cover with plastic wrap and chill for 20 minutes.<br />
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Remove from fridge, and divide dough in two. Roll out on floured surface until its about 1/8 inch thick. Place rolled dough in pie pan and press down lightly so that it forms to pan - trim edges as needed and reform trimmings and roll out again for decorations if desired. Or sprinkle with cinnamon and sugar and bake as described below for a tasty treat.<br />
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If you have a recipe that you need to pre-bake the crust for, bake at 425 for 15 minutes until golden.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-42054382023922811902010-11-20T13:25:00.000-08:002010-11-20T13:26:05.549-08:00Turkey GravyI thought this was so gross when I was a kid but now I can't eat<a href="http://modernswap.blogspot.com/2010/11/simple-thanksgiving-turkey.html"> Thanksgiving Turkey</a> and <a href="http://modernswap.blogspot.com/2010/11/mom-and-peggys-thanksgiving-dressing.html">Dressing</a> without it!<br />
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Ingredients<br />
Neck and Giblets from <a href="http://modernswap.blogspot.com/2010/11/simple-thanksgiving-turkey.html">Thanksgiving Turkey</a><br />
Water<br />
Chicken Bouillon<br />
1 stick of butter<br />
1/2 cup flour<br />
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Cover reserved giblets and neck from turkey with about 5 cups of water in a large sauce pan. Add 2 chicken bouillon cubes. Cover and slowly simmer for several hours - add more water as needed. Once the turkey is about ready, strain the giblets and reserve the stock. Discard all the giblets and neck with the exception of the liver which you can dice up and add to the gravy if that's your thing<br />
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Wipe out the sauce pan and melt a stick of butter in it. Stir in 1/2 cup flour to make a roux. Gradually add back in 2-3 cups of turkey stock, stirring constantly. Once gravy simmers and has reached desired thickness (its up to you how thick you want it - the longer you stir it the thicker it gets) add chopped liver (if desired), cover and turn off heat but keep on oven to keep warm until ready to serve.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0tag:blogger.com,1999:blog-2737764734467931664.post-34599332552338258572010-11-20T13:13:00.000-08:002010-11-20T13:27:09.282-08:00Simple Thanksgiving TurkeyI read all sorts of fancy cooking magazines that suggest some of the most beautiful but also complicated ways of cooking turkey. My mom has never done any of these complicated techniques and her version turns out perfect every time - so here it is!<br />
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Cooks one 12 - 16lb turkey - preferably fresh from your local butcher shop - takes 4 - 5 hours<br />
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Pre-heat oven to 375.<br />
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Remove giblets and neck from turkey and reserve for <a href="http://modernswap.blogspot.com/2010/11/turkey-gravy.html">Turkey Gravy</a>. Smear turkey with one stick of butter inside and out and season well with salt and poultry seasoning. Criss-cross two slices of bacon on top of the breast. Place in roasting pan and cover tightly with heavy duty aluminum foil.<br />
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After 1 1/2 hours remove turkey from oven and stuff with <a href="http://modernswap.blogspot.com/2010/11/mom-and-peggys-thanksgiving-dressing.html">Mom and Peggy's Thanksgiving Dressing</a>. Turn heat down to 350 and recover turkey and stuffing with additional aluminum foil if needed. Place back in oven for 3 more hours until done (check with meat thermometer). Allow to rest for 10 minutes before serving.Amandahttp://www.blogger.com/profile/02276804297642447669noreply@blogger.com0