How to Cook a Turkey

 

A new recipe courtesy of Jagger.

It’s sure to please even the pickiest of eaters this Thanksgiving.

1. Hy-Vee

2.  Take it Home

3. Go into House

4.  Cook Turkey

5.  Eat the Turkey

It doesn’t get much simpler than that.  Happy Thanksgiving friends!

Broccomole

 

Pretty much, I LOVE guacamole.  When it’s fresh, and chunky, and spicy, it’s pretty much my most favorite thing ever. 

So when I heard about Broccomole, the broccoli version of this Mexican side, I was skeptical.  Because, uh, why mess with perfection? 

Recipe & Photo Credit

But I tried this recipe, linked above, and thought it was great!  It’s not the exact same as the guac I love, but it’s a great twist on it.  And it’s like 1/3 of the calories or something like that.  Which means, HELLO, I can eat THREE times more! 

So that’s my exciting news for the day.  Just thought I would share.  I know at least a couple of my readers love them some guac.  Happy eating!   

Grant’s Fav Meal

On the Menu:

The Pioneer Woman’s Steak Bites

Cheddar Biscuits

A Green Vegetable, just for good measure

Cheddar Biscuit Recipe

1/2 lb Bisquick

1 1/2 oz shredded Cheddar

5 1/2 oz water

Mix it all and plop a dozen balls onto a pan.

Bake 10-12 minutes in a 375 degree oven.

Meanwhile, mix

2 TB melted butter, 1 tsp garlic salt, & 1 tsp of parsley

Brush over freshly bakes biscuits. 

So easy, so delish. 

Chocolate Mint Chocolate Chip Cookies… or Why My Pants are Tight

I couldn’t decide on a title. 

Anyway,

Chocolate Mint Chocolate Chip Cookies!  A couple months ago I discovered my most favorite and easiest way to make Chocolate Chocolate Chip Cookies…. CAKE MIX.  Yeah, the recipe is on the side of the box, so this isn’t exactly groundbreaking.  But to me it kinda is. 

You need all this:

The recipe on the box call for nuts.  But I think nuts are stupid.  So I threw in some Andes Mints.  They are so smart… and delicious!  And x-nay on the vanilla, it’s not needed. 

And then about 7-10 minutes later, you have awesomeness.  About 3 dozen awesomeness-es, actually. 

They are delish!  I may or may not have eaten a couple dozen in a day or two. 

*ALSO* if you decide to save some of the cookie dough in your refrigerator in a log shaped form in a Ziploc bag….. your 5-year-old will later say “Mom!!!!!! Someone put POOP in the fridge!”

Here’s the recipe I use and love:

1 Box Duncan Hines Chocolate Cake Mix (other brands don’t turn out as well, I’ve found)

1/4 C brown sugar

1 stick-o-butter, melted

2 eggs

1 C chocolate chips

1 C mint baking chips

Combine first 4 ingredients, add in chips. Plop spoonfuls onto your baking sheet. 

Bake at 350, 7 minutes on a pan, or 10 minutes on a stone.

Fruit Snack Junkies

A few months ago this was a problem in my house.  The boys loved them…. like, as in they loved them three times a day….  and I mindlessly snacked down those empty calories too. 

Finally, one day it hit me.  These weren’t special treats anymore, as they were intended to be.  They were just so easy for me to hand out, and became Jagger’s go-to snack every few hours.  He was a junky.    And perhaps they were part of the reason that he jumps and such all day long.  Uh, duh.  Why does it take me so long to two and two together? 

So, I decided to quit buying them, cold turkey, hoping this would affect his behavior. … and save myself a few of those calories as well.  And hello, how about trying some actual fruit instead.  There’s a novel idea.   

Anyway, fast forward to a few months later.  I notice a difference in the levels of his hyperactivity and concentration, for the better.  Obviously, the lack of records and measurements makes this a less than scientific experiment, but still, I am going to call it a success. 

So I am pretty pleased that I found one small thing that I can do to make the boys a tad bit healthier.  I bet their dentist is pretty pleased, too. 

The batch of brownies that we eat daily, however, is another story.  We’ll tackle that in its own time. 

Soup: It’s What’s for Dinner

These are my Go-To recipes during Soup Season.  They are quick, easy, and the whole family loves them.  (Well, not the whole family, since Cash doesn’t eat anything that is not in Nugget form) … But you get the idea. 

 

Tortellini Florentine

  Adapted from a BHG recipe

• 1  9 oz package of frozen/refrigerated 3-cheese tortellini
• 2 14 oz cans of chicken broth
• 1 jar of Alfredo sauce 
• 2 cups of deli roasted chicken, or other cooked chicken
• 3 cups of fresh spinach
• Parmesan cheese, for topping

In large pot, cook tortellini according to package.  Drain and set aside.

In same pot, combine broth and Alfredo sauce.  Stir in chicken.  Heat to boiling, reduce heat.  Simmer uncovered 5 minutes.

Add tortellini, and spinach.  Cook 2 minutes more to wilt spinach. 

Serve with Parmesan cheese sprinkled on top. 

 

Cheesy Broccoli Potato

• 1 can cream of celery soup
• 1 can cream of chicken (or cream of mushroom works fine too)
• 3 cups milk
• 1 clove garlic, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon red pepper flakes (leave this out of you don’t like it spicy)
• 3 cups of frozen/fresh chopped broccoli
• 1 handful of frozen tater-tots, or hash browns
• 1/2 cup shredded cheddar cheese

In large saucepan,  combine first six ingredients. 

Stir in broccoli and potatoes, and heat through until potatoes break up. 

Just before serving, sprinkle with cheese. 

 

Chicken Mug Stoup

Adapted from a Rachael Ray recipe

• 1 tube of jumbo biscuits
• 3 tablespoons butter
• 1 lb chicken breast pieces, diced
• 2 celery stalks, chopped
• 1 large carrot, peeled and diced
• Salt and pepper
• 2 teaspoon poultry seasoning
• 3 tablespoons all-purpose flour
• 1 handful of frozen tater-tots or hash browns
• 1 pint milk
• 1 quart chicken broth

Bake biscuits according to directions

In large pot, cook chicken in butter for two minutes over medium heat, then add veggies and season with salt, pepper, and poultry seasoning.  Cook five minutes more.

Add flour, then cook another minute. 

Add potatoes, then whisk in milk and chicken broth. 

Bring soup to boil by raising heat, then turn back to simmer for 10 minutes. 

Serve on top of biscuit in bowl. 

Poor Eating Habits

You already know there is lots of candy around the house this time of year.  So obviously my jeans are fitting a little bit tighter than normal.  Well, let’s make them as tight as can be, cuz mama wants some homemade donuts! 

I thought it would make this afternoon  extra special for the boys and me….   And it did. 

Here’s how we did it:

• A  tube of refrigerated biscuits
• Vegetable oil
• Cinnamon and Sugar

Pop open the tube and separate the circles, and then use the lid of something in your refrigerator to cut holes in the middle. Save the holes for donut holes.
Pour some vegetable oil in a skillet 1/2 inch deep and heat it to about 375. Place the donuts in the oil, and they will golden brown fairly quickly~like 30 seconds or so
Then flip them to the other side, do the same. Drain them on paper towels, and then do the same for the donut holes. Those turn brown really, really quick so be ready.
Sprinkle them with cinnamon & sugar, or powdered sugar, or put glaze or frosting, or sprinkles, or whatever you fancy.

Recipe found via this blog.

 Anywho, it turns out the is the first time I have ever fried stuff in oil…. and, uh-oh,  I kinda liked it.  Watch out friends, it looks like I am the next Paula Dean.  

Actually, I only liked it while I was eating was eating them.  Minutes later I felt disgusting. 

Pop.  Yes, that was the button on my jeans.