Lisa's T-Shirt Turkey

Preheat oven to 350 degrees

Meat Thermometer

Turkey

1 small new white T-shirt

1 pound of butter melted in a bowl

2 Tablespoons olive oil

Seasoning for turkey: I use salt pepper, garlic, poultry seasoning, sage, thyme, rosemary and smoked paprika.

Melt butter in a bowl and place t-shirt in bowl to soak up all the butter.

Rub turkey with olive oil. Massage seasoning on the turkey. Slide the t-shirt over the bird and place in pan.  Place in oven. Allow to cook for at least the first 45 minutes without opening the oven. After 45 minutes, spoon the butter from the bottom of the pan back over the turkey wrapped in the t shirt.  Cook until turkey tempurature reaches 165 degrees. Let the Turkey rest for 10 minutes then cut t-shirt off carefully.

165 degree F

Cranberry Orange Compote

1 Cup dried cranberries

Zest of 1 navel Orange

5 navel Oranges (sectioned)

1 cup sugar

1 tablespoon brandy

3 Tablespoons water

Place all ingredients into a non-reactive sauce pan, mix and simmer over medium heat until all the fruit is soft. About 40 mins. Remove from heat. Serve at room temperature

Turkey and Stuffing Meatball

2 lbs. ground turkey

1 lb. ground sausage with sage

1 14 oz. bag of cornbread stuffing

1 lg onion dice small

2 celery stalks dice

2 carrots peeled and diced small

1 pear diced small

2 eggs

2 14.5 oz. cans of chicken or turkey broth

2 tablespoons of butter

1 tablespoon Worcestershire sauce

2 tablespoons poultry seasoning

1 Tablespoon ground sage

1 tablespoon of each garlic powder, kosher salt and pepper

Preheat oven 350 degrees

Melt butter in a sauté pan and add onion, celery and carrot and pear. Sauté until soft and set aside to cool. In a large mixing bowl add turkey, sausage and the remaining ingredients, mix well!  Roll into quarter size balls and place on a grease baking sheet. Bake in the oven for approx. 45 minutes or until the internal temperature hits170 degrees.

Parsley,parm, and thyme o my crackers

 

Ingredients

1/4 pound (1 stick) unsalted butter

3 ounces grated Parmesan

1 1/4 cups all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh parsley

1/2 teaspoon freshly ground black pepper

Directions

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Recipe adapted from Ina Garten

Sauteed French Green beans and Grape Tomatoes

4 Slices of Bacon cut into small bits

1/2 pint on grape toamtoes cut in half

1/2 lb thawed fine green beans.

pinch of salt


In a large skillet over Medium heat add bacon. Let the bacon cook until it is almost completely cooked.
Add tomatoes and green beans and sautee allowing everything to get coated by the bacon grease. add a pinch of salt and serve.  This is a very quick side dish!

Are all butchers taught the same cuts?

My sister in law a native Texan now lives in Maryland and she recently went to see her local butcher to see if she could find flank steak. Since she has 5 kids and flank steak is generally a cheaper cut of meat. Well the butcher told her there was no such cut of meat. Well she called me and  ..  this is what I sent her.

Looks like a flank to me!! So here is the question... Are cuts of meat regional?  Hmm Food for Thought!

Farrell's Fudge Cookies

This recipe was my grandmothers I not sure how it got its name but I know these are yummy thats all that counts right?


1 stick of Butter
4 tablespoons cocoa powder
1/2 Cup milk
2 cups sugar
1/2 cup chopped nut ( grandma used spanish peanuts)
1/2 cup crunchy peanut butter
3 cups quick oats
1 teaspoon vanilla
1/2 teaspoon of salt

In a sauce pan combine butter,cocoa powder,milk and sugar. Cook on medium heat until all sugar desolves. remove from heat and add nuts,peanut butter,quick oats,vanilla and salt. Mix well. Drop by spoonful on wax paper or parchment paper. Let cool and enjoy.

Big Easy Stuffed Peppers

4 Bell peppers,tops and seeds removed
1 Box of Red Beans and Rice
1 lb Chicken Sausage diced small
8-10 Saltine Crackers crushed
1 Cup Mozzarella cheese, grated
 Preheat oven to 350 degrees

Cook red beans and rice per package instructions. Add in diced chicken sausage and cook until sausage is cooked.
Place bell peppers in baking dish and scoop chicken sausage, red bean and rice mixture. Add crushed crackers then top with cheese.
Bake at 350 degrees for 20-25 minutes or until cheese has become melted and bubbly.

Grandma V's Peanut butter kitchen sink cookies

1 cup sugar
1 teaspoon vanilla
1 cup brown sugar
1 teaspoon salt
2 sticks butter, softened
2 eggs
3/4 cup peanut butter
2 cups flour
2 cups corn flakes or rice krispies
2 cups quick cooking oatmeal
1 teaspoon Baking powder
1 teaspoon baking soda


Preheat oven 375

Cream together sugar,brown sugar,butter,eggs and peanut butter. Add flour, baking powder and baking soda and salt. Mix well, them add corn flakes or rice krispies and oatmeal and mix. Roll dough into balls the size of a walnut. Place on parchment lined cookie sheet. Then take a glass and wrap the bottom of it with a damp paper towel. Press each ball to flatten cookie.


Bake 12 minutes or until golden brown.

The I remember as a kid just loving how they smelled. I was always excited to go to my grandmothers house because you knew she had  either made them for your the day before or she had them in the oven just as well were pulling in the drive way. Grady says theses are milk dunkers!!

Hatch Green chile Turkey Casserole

2 lbs Turkey sausage
1 lb Hatch green chiles ,roasted seeded and diced
4 Cups Monterey Jack cheese shredded
8 Eggs, beaten 
1 5 oz can Evaporated milk
2 Tablespoons flour
1 Tablespoon olive oil

In a skillet over medium heat add olive oil. Add  sausage and brown. Drain and set aside. Heat your oven to 325 degrees. In a 13x9 baking dish layer 1/2 of the chiles, 1/2 of the sausage and 1/2 of the cheese. Repeat. Combine eggs,mil and flour together and whisk. Pour mixture over dish and bake uncovered for 45 minutes.


Serves 10

Oatmeal Blueberry Cookies

2 Sticks of butter,softened
1Cup firmly packed brown surgar
1/2 Cup sugar
2 eggs
1 teaspoon vanilla
1 Tablespoon lemon zest
1 1/2 Cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 Cups quick cooking oatmeal
1 Cup dried blueberries ( soak in warm water 5 min, drain)


Preheat oven to 350

Beat together butter and sugar until it becomes creamy.
Add eggs and vanilla and beat to incorporate.
Combine flour,baking soda,cinnamon and salt,mix well.
Add the dry ingrediants to the wet and mix well. Add oats and fold in blueberries, mix well.
Drop by spoon into ungreased cookie sheet. Bake 10 to 12 min.

Approx. 4 dozen

Lobster tots

1/2 pound lobster finely chopped

1 1/2 cups shredded potatoes ( thawed hash browns)

1 large egg

1/4 cup bread crumbs

1 Tablespoon chopped cilantro

Zest of half a lemon

1 teaspoon salt

1 Tablespoon Old bay seasoning

1/2 teaspoon cracked black pepper

1/2 teaspoon garlic powder

Canola oil for frying

In a bowl combine lobster,bread crumbs,cilantro, egg and lemon zest. Mix well to combine. add seasoning and mix again. Roll mixture into balls. In a heavy bottom sauce pan add enough canola oil to complete submerge your lobster tots. Heat the oil to 350 degrees. Fry balls until golden brown. Drain on a paper towel.

* If you dont want to pay for lobster shrimp, crawfish or crab can be used*

Pizza Dough

1 package Dry active yeast/ or 2 1/4 teaspoons
1 1/2 Cups warm water between 100 -110 degrees
1 teaspoon sugar
3 Cups bread flour
2 Cups wheat flour ( or 5 cups AP Flour is fine)
extra flour for kneeding
1 1/2 teaspoon salt
Olive oil

In a large bowl whisk together flour and salt. Set aside

Add dry active yeast to warm water and add sugar. Let this mixture set for 10 minutes. In corporate and turn out onto a floured cutting board. Kneed the dough until smooth and roll into a ball.

Slowly add wet ingrediants to the dry ingrediants. Grease a bowl with olive oil and place the dough ball into the bowl. Cover with a warm damp cloth and place in a warm place for 2 hours.

After the 2 hours the dough will almost doubled its size. Punch the dough dough and turn out on to floured bowl again. Roll into a loaf and divide dough into 3 equal parts. Place dough in 3 greased bowls and cover once again with a damp cloth and place in warm place for another hour.


After an hour the dough is ready to roll out and make your pizza!!

Marinated Shrimp

2 1/2 lbs cooked shrimp
3 Medium shallots minced
2 cloves garlic minced
1 cup balsamic vinegar
2 tablespoons capers
1/2 fresh lemon : squeezed
1 cup olive oil
1 tablespoon black pepper corns

In a large zip lock bag add shallots,peppercorns,balsamic,olive oil,capers,and juice of 1/2 a fresh lemon. Seal and shake to mix. Add shrimp and refrigerate for at least 2 hours. Service with crackers and enjoy!

10 Appetizer servings

Spicy Crab and Jalapeno Dip

1 lb jumbo lump crab
1 teaspoon minced garlic
1/2 Cup pickled jalapenos chopped
1/4 Cup grated Monterrey jack cheese
1 teaspoon worchester sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 Cup mayonnaise
2 oz. Parmesan cheese
1 teaspoon smoked paprika

Preheat oven to 350 degrees

In a mixing bowl combine crab,mayo,garlic,jalapeno, Monterrey jack cheese,worchester sauce,hot sauce salt and smoked paprika. Mix well. Put into a greased baking dish. Top with Parmesan cheese and bake in oven until golden brown and bubbly. 25 Minutes

Serve the crustini or tortilla chips.

Andouille Cream Sauce

1 Tablespoon olive oil


2 oz. Andouille sausage casing removed diced small


2 Roma Tomatoes seeds removed and diced small


3 Tablespoons green onions chopped


1 Tablespoon minced garlic


2 Tablespoons white wine


2 1/2 Tablespoon flour


3/4 Cup heavy cream


1 Tablespoon Tony Chachere's seasoning


3 Tablespoon chopped Parsley


Juice of 1/2 a lemon





Place a deep skillet over medium heat. Add olive oil. Add andouille sausage, garlic and tomatoes. Cook for 3 minutes. Sprinkle flour over mixture and stir. Allow to cook for 3 minutes. Whisk in heavy cream. Add white wine,green onions and Chacheres's. Bring to a simmer and allow to thicken. Add parsley and lemon juice.





Serve

* I served mine over a pan seared shrimp and a Cajun corn pudding.

Knowing when its done!

If you are just learning to cook or have been over cooking or under cooking food forever one of the best tools you can invest in is a meat thermometer..... ! Once your meat is a the correct temperature give it a touch with your finger. This will give you an idea what it feels like when its done...

Always let your meat rest before serving this is very important.. If you cut into your meat as soon as it come off the grill or out of the oven all of the juices will run out and you will be left with a dry hockey puck!! Not good. Chicken is cook at 165! Don't cook it to 200 degrees!


USDA Recommended Temperatures
Steak 145 degrees
Fish 145
Pork 160
Ground Beef 160
Egg Dishes 160
Chicken Breast 165
Whole Chicken 165
Turkey 165

Kale Chips Demo

Cajun Pasta Sauce

1 lb Shrimp peeled and deveined

1 lb. Andouille sausage casings removed,diced

1/2 lemon

1 1/4 C heavy cream

1 clove of garlic minced

1/2 green bell pepper diced

1/2 red bell pepper diced

2 tablespoons fresh chopped parsley

1 tablespoon fresh chopped basil

1 green onion chopped

1/4 C butter

2 tablespoons flour

2 tablespoons Parmesan cheese

Tony Chachere's

Red pepper flake

.

In a large skillet over medium heat add a tablespoon of butter. Once it melts and the pan is hot add andouille,red and green bell peppers. Saute until peppers start to soften. Add remaining butter and garlic. Once that has melted add flour. This will help to thicken the sauce. Add heavy cream while stirring . Once incorporated add basil,parsley,Parmesan cheese green onion, and shrimp. Add a pinch of red pepper flake and season to taste with Tony Chachere's seasoning. Cook until the shrimp is no long opaque. Serve over your favorite pasta.

Sweet Potato Quesadilla's With Cilantro Lime Creme

1 Medium sweet potato peeled and diced
2 Tablespoons Olive oil
1 Teaspoon Cumin
1 Teaspoon smoked paprika
1 Teaspoon Kosher salt
1/2 Jalapeno seeded and minced fine
1/4 of a bunch of cilantro choppped
1/2 of a lime zest and juice
1/4 Cup monterry jack cheese grated
4 Flour tortillas

Preheat oven to 425 degrees

Place diced sweet potatoes on a baking sheet. Add 1 tablespoon of olive oil over the sweet potatoes. Season with cumin,paprika,and kosher salt. Roast potatoes in oven for 25 minutes or until fork tender. Pull out of oven and set aside.

In a bowl add potatoes,cilantro and minced jalapenos. Mix well


Assemble Quesadillas


In a skillet over medium heat add 1 Tablespoon of olive oil. Once oil is hot brown each side of the quesadilla. Serve with Cilantro Lime Creme



Cilantro Lime Creme

1 Cup Sour Cream
1/2 Jalapeno Pepper seeded and minced
1/8 of a bunch of cilantro chopped
1/2 Lime Juice
Pinch of kosher salt


In a small bowl mix all ingrediants.
Spoonn over Quesadilla.

Strawberry Salsa

1 Pint strawberries stems removed and diced
1/2 teaspoon balsamic vinegar
1/2 small onion diced fine
1/2 bunch of cilantro chopped
1 Jalapeno roasted,seeded and diced fine (you can use what ever pepper you can handle)
1 Tsp Orange juice
Pinch of kosher salt

In a bowl place strawberries and add balsamic vinegar and let set. Roast jalapeno until all sides have been charred. Place jalapeno in a plastic bag and allow it to sweat. This will aide in the removal of the skin. Remove stem,skin and seeds from the jalapeno and dice finely. Add jalapeno,garlic,cilantro and onions to the strawberries, add orange juice and mix well season to taste with a pinch of kosher salt.

Brown Sugar & Cinnamon Chips

1 Store Bought bag of tortilla chips
1/4 cup brown sugar
1Tablespoon Cinnamon

Preheat oven 250 degrees

Place chips on a baking sheet and sprinkle with brown sugar and cinnamon. Bake for 10 minutes.

Foodways Charreada

I had alot of fun at the Foodways event on Sunday out at Clear Fork Station. I checked in around 2:40 a little early and escorted back to the kitchen. The event planner says to me I think Grady needs some help with some of his appetizers. And by Grady I am not talking my husband Grady. I found myself in Grady Spears kitchen. He was much more laid back then I imagined he would be. We stuffed and tied tamales and skewered shrimp. After we were done in his kitchen we were sent to help sever at the event as it was about to open to the public. Myself and fellow chef Julia Dunaway were sent to Executive Chef Jerrett Joslin of The Wild Mushroom in Weatherford Texas. We served A spicy jalapeno mac n cheese, Chipolte pesto grits with bacon and Gulf coast shrimp cooked in Shinner Bock. I only wished we could have tasted some of the other Chefs dishes as alot of them were out of food by the time we got a break.

I did get to taste a dish from Ellerbies, Lambert's,Wild Mushroom and The Outlaw Chef Terry Chandler. Terry Chandler was a hoot! Very bubbly with and infectious laugh. This was alot of fun for me a great experiance.

Can't Wait!!!

Today I am so excited! I have an opportunity to cook with some amazing Fort Worth chefs! I Don't know who I will get to cook with but here are a few of there names. Grady Spears, Lou Lambert,Lanny Lancarte and Terry Chandler. Wish me luck! I will try to post some pictures after I get back.

Korean BBQ Marinade

1 Cup brown sugar

1 Cup Soy sauce

1/4 Cup Mirin

1 Small onion diced finely

2 TSP dark sesame oil

Short Ribs

2 Green onions cut on the bias ( garnish)

Combine browns sugar,soy,mirin onion and sesame oil into a large zip lock bag. Shack to combine. Add ribs and allow at least 4 hours to 25 hours to marinate. Be careful not to over cook the ribs.

Grill and garnish with green onions.

Serving Suggestions: Serve with Wasabi mashed potatoes