Christmas 2014 with the kids and a Heritage Turkey for Supper!

Presents! :-)

My Plate!

We have a tradition of celebrating Christmas with all the kids and grandkids on the Saturday after Christmas. Everyone is welcome to come over on Christmas day if possible, but my stepkids and their children have in-laws and other parents to visit. So, I decided to take the pressure off them and insure that I get a good day with them, without them having to rush off! It's worked out well. This year, Kayleigh, Joe and Jack had to stay home with baby Benjamin, since he's so young and susceptible to the flu and respiratory illness that's out there!

I received an early Christmas present from my foodie friend Mary over at All Things Food - Cooking with Mary and Friends. She brought me one of the turkeys that she received from Paradise Acre Farm. Tom and Denise offer awesome pastured poultry, eggs and gluten free baked goods that they sell at the Rosewood Market in Columbia, SC.

Roast Garlic Teriyaki Turkey

This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, plus, cleanup is a snap!

12 pound turkey
Teriyaki Marinade (Or 1 bottle of good quality)

1 head of roasted garlic, mashed
2 turkey size oven bags

The night before... place the turkey in one of the oven bags, pour in teriyaki marinade and roasted garlic. Massage the marinade over the turkey and make sure some of it goes into the cavity. Close the bag with the tie and sit it in a bowl to insure safety from contamination. Place it in the frig overnight.

The day of... Preheat oven to 350 degrees F.

Sprinkle the second oven bag with flour, and shake to coat. Remove the turkey from the frig and take out of the bag. Carefully place it in the floured oven bag, sitting in a roasting pan. Pour half the juice oven the turkey in the bag. Seal the bag and poke several holes in it with a fork. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F .

I was afraid that I had overcooked my turkey! I was told that these turkeys cook much faster than ones from the grocery store. I pulled it from the oven and it wasn't up to temperature, so back to the oven. Come to find out, my probe was broken! Yikes!!!

BUT, the oven bag protected the meat, 

and as you can see, the turkey is moist,

tender and delicious!

Juicy white meat!

The kids were all "OMG"-ing and picking at the turkey while their Daddy was trying to cut it up! He had to fuss at them a few times to make them, leave it alone so we'd have some to plate up! :-)

Cornbread Dressing

Loaded Mashed Potatoes

D-I-L Brittney's Green Bean Casserole

Mitchell's Favorite Cheddar Bay Biscuits!

Ranch~Dill Crackers (Using Mini-Club Crackers)

Brittney's Turtle Pie

Jamie's Apple Pie

My Pumpkin Cheesecake

My friend Brandie's Southern Pecan Butterballs

 from The Country Cook

Check out this information about this wonderful South Carolina farm...

Paradise Acres Farm is a small family farm dedicated to producing fresh and naturally grown fruits, vegetables, and eggs for the local community. They produce products free from harmful fertilizers, pesticides, antibiotics and hormones.

Hen and Chicks at Paradise Acres Farm

This summer would you like to raise some backyard chickens?  

Would you like to:

• collect your own farm fresh, healthy, natural eggs?
• know exactly what the hens ate to produce your eggs?
• Do a test-run before you invest in your own Hens?

Do all this and more without any long term commitments or expensive cost associate with owning your own flock.

Try the Rent-Laying-Hens Program, new this year!

For $350 the Paradise Acres Rent-Laying-Hens program includes everything you need to produce your own eggs for the duration of your rental period ... AND Paradise Acres will deliver everything you need right to your backyard.  (delivery fee included within 40 miles of Paradise Acres Farm)  Before the weather turns cold, we’ll return to pick everything up and the hens will return to Paradise Acres Farm. (Purchase available in case you fall in love with your hens).

With our program you’ll get:

• 2 Laying Hens that are already producing eggs
• Portable Chicken Tractor (coop with run)
• Bedding for the nesting box
• Feeder
• Waterer
• 100 pounds of feed
• Delivery, Setup, and Pickup
• Instructions

Rental
Our standard rental periods start in May or June and last for 6 months.  After 6 months, we’ll pickup the hens and equipment. Call for a quote for destinations further than 40 miles.  Longer or shorter rental periods are available.

Eggs
You’ll get an average of 8 to 12 eggs a week from 2 hens.

Deposit
A $75 non-refundable deposit is required to reserve your Rent-Laying-Hens. 

To contact Paradise Acres Farm, call 803-427-6943 or email dkbachmann@paradise-acres-farm.com

Find Paradise Acres Farm on Facebook

Shop their online store

Dilly Ranch Dip for Popcorn Chicken

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1 envelope of Hidden Valley Ranch Dip Mix
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

You can follow the recipe for Oven Fried Chicken for the popcorn chicken. You just cut some skinless/boneless chicken into small bite-size pieces. It's your call to bake or fry the chicken! :-)

Paula Deen Signature Porcelain 12-In. Chicken Fryer (Google Affiliate Ad)

Stuffed Pork Chops

This recipe is very easy to make, but it looks like it took you all day. It's very moist and delicious!

4 Thick Pork Chops*
Salt, Pepper and Garlic Powder
1/4 cup Beef Broth

Stuffing:
1 prepared Jiffy Mix cornbread, crumbled
1 Cream of Chicken Soup
1 can Mushrooms and liquid
Salt, Pepper & Garlic

Glaze:
2 Tbsp Maple pancake syrup & 2 Tbsp Spicy Brown Mustard

Preheat oven to 350 degrees.

Mix stuffing ingredients in a medium size bowl. Spoon into cut side of the pork chop. Place chops in a casserole dish sprayed with oil. Pour 1/4 cup beef both in the bottom of the dish to keep the pork moist. Sprinkle pork with salt, pepper and garlic.

Bake for 30 minutes. Mix mustard and syrup. Baste pork loin and return to oven for 15 minutes.

* To prepare the chops, horizontally cut a pocket in the center of the chop, leaving the back and ends in tact. 

Chicken Bacon Ranch Casserole

I made this for the first time this week for a crowd of 160 at VBS. If you serve this to a bunch of kids, and they like it... it must be good. When a teenager asks for the recipe... GOLD!!!

4 Chicken Breasts, cooked and shredded
1 can Cream of Mushroom (or Chicken) Soup
1 cup sour cream
1/4 cup mayonnaise
1/4 cup ranch dressing
1 sm pkg real bacon bits
1/2 t salt (to taste)
1/4 t pepper (to taste)
1/4 t garlic powder (to taste)
1/4 t basil (optional)
2 cup cheddar cheese, shredded

Mix all ingredients except the cheese. Spray a casserole dish with oil and pour chicken mixture in the dish. Bake at 350 degrees until warmed through. Top with cheese and bake for 20 minutes or until the cheese melts and begins to turn brown.

Optional biscuit topping...
Mix ALL the ingredients together and warm. Top with biscuit dough and cook until golden brown.

Optional Cracker Topping...
Fix as directed above, until cheese is melted. Combine 1 sleeve of crushed Ritz crackers and 1 stick of melted butter. Toss, then sprinkle cracker mixture on top of the casserole. Bake for an additional 5-8 minutes... watch so the crackers don't burn.

Dill Dressing/Sauce

This dressing is so good and so versatile! You can use it on salads, as a dip for veggies, on roasted vegetables even as a sauce on fish or seafood.

Dill Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1/3 cup milk
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

Do you throw away the heels off your loaves of bread? Why not use them for home-made croutons? It's easy and only takes minutes!




Home-made Croutons 


Cube leftover or day old bread and arrange on a cookie sheet. Spray with olive oil or vegetable oil and sprinkle with salt, pepper, garlic powder and dried basil. Bake at 275 degrees until dried and lightly browned.

Strawberries are in!!!

At this time of the year, I'm looking for things to do with fresh fruit and produce. Here are a few recipes from my Mama using strawberries... her favorite!

Strawberry Butter

2 sticks Butter, softened
1 cup 10X Sugar
16 oz fresh Strawberries*

Blend in a blender or processor until very smooth. Store in refrigerator.
*Remember to always taste your berries for sweetness. Some may need more sugar than others.


Fresh Strawberry Dressing

¾ cup sliced ripe Strawberries
2 T light corn syrup
½ cup Sour Cream

Add ingredients to small blender. Mix til smooth. Chill about 1 hour.

Serve over fruit salad. Make about 1 ¼ cups.

French Strawberry Pie (Pictured Above)

1 quart Strawberries, cleaned & stemmed

6 oz Cream Cheese

1 ¼ cups Sugar

3 T Cornstarch

1 T Lemon Juice

1 Pie Crust (9 inch) baked and cooled

Spread cream cheese over the bottom of the pie crust. Select half of the best strawberries and press firmly into the cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 1/2 cups liquid. Mix sugar and cornstarch in saucepan. Gradually stir in berries and juice. Cook over low heat until thick and clear (5 to 6 minutes). Add a little red food coloring. Cool and pour over berries. Chill about 3 hours. Serve with whipped cream.

Strawberry Ice Cream Pie

This is a super easy dessert that only takes minutes to throw together, but taste heavenly! Everyone will think you spent all day making this tasty dessert!

Graham Cracker pie crust

No-Bake Cheesecake Mix
1 1/2 cups milk
1/4 cup strawberry jam
2 cups strawberries ice cream, softened

Combine the cheesecake mix and milk. Blend until thickened slightly. Add ice cram and jam. Combine until smooth. Pour into crust and freeze until set. Set out 15 minutes and cut with a knife dipped in hot water. Serve immediately.



Tutti-Frutti Blush

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.






Cuisinart Smart Stick Stainless Steel Hand Blender & Chopper (Google Affiliate Ad)

I really had my mouth set on a Rueben, but...

A long time ago, my Dad had an old black man that worked a crew for his construction company. Doc had no idea how old he was or when is birthday was. He was born at home and had no birth certificate. He also could not read. My Mama, who ran the office decided to appoint him a birth date and celebrated his birth day each year.
One week, Daddy had the men out of town working. They had finished the job and done an outstanding job. Daddy decided to treat them to supper at a steakhouse. While waiting in line, Doc asked my Dad if the restaurant served fried chicken. He told Doc that he didn't think so, but he'd ask. When it came time to order, Dad asked the lady if the had any chicken. She responded, "No... we only have steaks." Doc looked at her and said, "I really had my mouth set on chicken, so give me the closest thing you got!" He smiled at her and walked away! She stood there absolutely dumbfounded! My Dad ordered for Doc and they enjoyed their meal.

That being said... I've had my mouth set on a good homemade Reuben sandwich for quiet a while now. I just knew when we went to Florence yesterday, I'd find some corned beef! NOT! I found some Black Forest Ham and decided it was better than nothing.

So today, I decided to make a Fake Reuben...

Dummy me forgot the Rye Bread, so I made it on white. YUCK!

I couldn't find my German Mustard, until after I made the sandwich and was putting everything up!

A Fake Reuben in not better than nothing!

I'm going to the store to shop for church supper.
I'm getting some rye bread and corned beef even if I have to buy that processed stuff in the little packets!

Fried Mushrooms

These are so yummy! I could make a meal of them. Try one or both of the sauces with them too! Mmmmmmm!

1 to 1 1/2 lb fresh Mushrooms
2 cups Bisquick Mix
2/3 can of beer (or 8 oz Club Soda)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp chili powder


Clean mushrooms with a dry paper towel. Mix together dry ingredients with a whisk. Add beer (or soda) until batter is about the consistency of pancake batter. It should be just thick enough for dipping. Dip dry mushrooms in the batter and fry in a deep fryer or electric skillet until golden brown, about 3-4 minutes. Drain on paper towels and keep warm in a 170 degree oven until ready to serve.

Dill Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon Worcestershire sauce

2 tablespoons dried dill weed

1/4 teaspoon garlic powder

Salt & Pepper, to taste

In a small bowl combine mayonnaise, Worcestershire sauce and seasonings; mix well. Chill for 1 hour. Refrigerate until ready to serve.

Spicy Cocktail Sauce

1 cup ketsup

1 T hot sauce, or to taste

1 T Worcestershire sauce

2 T Horseradish sauce

splash of lemon juice

salt and pepper, to taste

In a small bowl combine ingredients; mix well. Refrigerate until ready to serve.

Baked Fish

This is a recipe that I developed after studying the recipes of the Frugal Gourmet! How many remember Jeff Smith and his show on ETV back in the '80s? I loved his show and the way he cooked. I still refer to the two cookbooks I have... The Frugal Gourmet and The Frugal Gourmet Cooks With Wine. I was intrigued by the intro to his recipe Baked Fish in Vinegar Sauce. "This is actually fish in salad dressing, and it will startle the children in your house who claim that they don't like fish." Ok... I like fish, but I like it more for the sauce it's in or whatever concoction I've come up with to dip it in or slather on. After trying his recipe, which involves sauteing, chopping and mixing, I came up with short cut recipe that works great. It's simple and you don't have to go buy a bunch of spices that you might not keep in the pantry. It's a quick recipe to put together, leaving time for family and friends while it bakes... and it smells heavenly! You don't have to worry about the smell of fish filling your house!

2 or 3 pounds of your favorite fish fillets
Talapia, Bass, Catfish or Whitefish (all white meat fish will work)

Flour
Salt
2 yellow onions, sliced
2 Lemons, sliced thin
1 bottle Zesty Italian or Balsamic Vinaigrette salad dressing

Preheat oven to 350 degrees. Mix the flour and salt and dredge the fish. Place them in a shallow baking dish so they fit snug. Place lemon slices on the fish, then sprinkle with onions. Pour dressing over the fish (use 1 1/4 to 1 1/2 cups of dressing). You can add your favorite spice such as dill, basil or garlic to the dressing if you like... just taste it and adjust the flavor. The flour will bake with the dressing and thicken into a wonderful sauce! Bake fish uncovered for about 45 minutes or until fish is firm and flaky.

Chicken -n- Dressin' Casserole... Super Easy!

Me and Granddaddy Bradham

The Holidays got me thinking about family and loved ones past. I wanted to include this partial story from my short-stories book... Crazy People... Philosophy 101

"Mama included several pages of the 'Philosophy of Perry H Bradham' in the book she was writing for me. In Mama’s eyes, Granddaddy Bradham, was all-knowing. Very seldom in life does a little girl look to her father as a hero, ‘the greatest man that ever lived’ and keep that image with her throughout her life, untarnished. Mama used to say that she worshipped her father. ‘The sun rose and set on him. My eyes were never big enough to see him.' She could not bare the thought of ever disappointing him. She would get in trouble as a child and Granddaddy would come in to punish her. He would start to talk to her, “Honey, I am very disappointed in you.” Mama said that she would sob, “Daddy please just spank me! Please!”

Granddaddy Bradham was a simple yet complex man. He made homemade wine. He cooked a pretty mean Bar-B-Q Pig! (A recipe which my Daddy combined with his own to come up with the bar-b-que he cooks today.) He used old fashioned know-how and common sense to be a successful businessman, a husband and a father who helped raised five children.

Here are some of the thoughts of Perry H. Bradham, as written by his daughter:

°A little prayer is like a spiritual glass of iced tea on a hell of a day.
°We do not solve other people’s problems; we give them confidence so they can solve their own.
°What a great world this would be if we would forget our troubles as easily as we forget our blessings.
°In a way, to be criticized is to be complimented; it shows that you were doing something too important for the critics to ignore.
°If a hypocrite is between you and God, he is closer to God than you are.
°Be careful how you live; you may be the only Bible some people will ever read.
°To act is easy; to think is hard.
°The people whose company I enjoy most are the ones who know that I don’t always enjoy company.
°Love is like an onion. We taste it with delight; but when it’s gone we wonder whatever made us bite.
°Love is like lightning. It would just as soon strike the outhouse as the church..."


With that said... I wanted to share a very simple, but tasty Chicken and Dressing Casserole recipe. It is Thanksgiving in a dish! When mixing you may think that the mixture is too wet, but it cooks perfectly! This is a dressing casserole that is so moist it doesn't even need gravy... but I love gravy, so I fix some on the side anyway!

Chicken -n- Dressin' Casserole

4 chicken breasts cooked and cubed
1 pan prepared cornbread, cooled and crumbled
4 eggs, boiled, chopped
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 cups chicken broth
1 can condensed cream of mushroom soup

Combine all ingredients and place in a 13x9 baking dish. Bake at 350 for about 30 minutes or until heated through.

Cornbread Dressing and Holiday Tummy Trouble?

Many of us complain about overeating during the holidays. Some of us even complain that we really didn't overindulge and still have that nagging heartburn or indigestion! I had that problem for years until I started listening to my Dad. He always complained about dressing (or stuffing) giving him heartburn/indigestion. I started investigating, and I couldn't figure out what the problem was... until I noticed that the pre-packaged mixes always have the pungent aroma of sage. My Dad always complained about sage being the culprit. We had homemade dressing and had the same result... heartburn! Come to find out, the homemade recipes called for poultry seasoning which is loaded with sage. Smell the poultry spice in your spice rack or smell the pre-packaged stuffing mix (if you use it). That strong herb smell is sage. I'm not knocking sage. It's a lovely herb to use. It's just not the friendliest to the tummy!

If you've had this trouble and never have been able to find out what the cause is, try this recipe for homemade dressing (or stuffing if you like) and see if it helps your tummy troubles.
P.S. It will not help the overindulgence problem however!

Cornbread Dressing

This is very basic. You can add or remove veggies or the eggs. You can also add 1 t poultry seasoning. I don't use it because sage causes a heartburn problem in my family, but you can add it if you like!

2 (16 ounce) pkgs Jiffy corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste

Prepare cornbread according to directions on package. Cool and crumble.
Preheat oven to 350 degrees.
Sauté the onion and celery in 1/4 cup butter. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt and pepper. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes very moist but soupy. Place stuffing into a casserole dish. Bake for about 45 minutes or until stuffing sets.

Tri-Color Salad with a twist of course!

You can serve this as a side salad, but I could make a meal of it. Just cut a handful of fried, breaded chicken tenders into big chunks and throw them on top, and I'm happy!


1 head endive
1 small head radicchio
1 small head Bibb lettuce
2 cups loosely packed arugula

Dressing:
4 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper*

Whisk together vinegar, lemon. Slowly whisk in olive oil; season with salt and pepper.
Place endive, radicchio and lettuce in serving bowl. Add dressing and toss together.

*Taste the arugula for its spiciness. You may want to omit the pepper or adjust it for your taste.

Now just chop these bad boys up and throw them on my salad!

Strawberries!

At this time of the year, I'm looking for things to do with fresh fruit and produce. Hopefully with no cooking or heat involved. Here are a few recipes from my Mama using strawberries... her favorite!

Strawberry Butter

2 sticks Butter, softened
1 cup 10X Sugar
16 oz fresh Strawberries*

Blend in a blender or processor until very smooth. Store in refrigerator.
*Remember to always taste your berries for sweetness. Some may need more sugar than others.


Fresh Strawberry Dressing

¾ cup sliced ripe Strawberries
2 T light corn syrup
½ cup Sour Cream

Add ingredients to small blender. Mix til smooth. Chill about 1 hour.

Serve over fruit salad. Make about 1 ¼ cups.

 

French Strawberry Pie

1 quart Strawberries, cleaned & stemmed

6 oz Cream Cheese

1 ¼ cups Sugar

3 T Cornstarch

1 T Lemon Juice

1 Pie Crust (9 inch) baked and cooled

Spread cream cheese over the bottom of the pie crust. Select half of the best strawberries and press firmly into the cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 1/2 cups liquid. Mix sugar and cornstarch in saucepan. Gradually stir in berries and juice. Cook over low heat until thick and clear (5 to 6 minutes). Add a little red food coloring. Cool and pour over berries. Chill about 3 hours. Serve with whipped cream.

Focaccia Sandwiches

Since it is so hot outside and so hot in my kitchen, I've been looking for some good no-cook recipes. I've used the crock pot more in the last month than all year. I boiled peanuts, cooked roasts, cooked pork chops, etc... all in the crock pot. It puts off much less heat than cranking the oven to 350 degrees for 2 or 3 hours to cook a roast, or boiling peanuts on the stove for 6 hours. Boy Oh Boy! My kitchen was 90 degrees the other day!  So, I came up with this sandwich.

1 Loaf Focaccia, halved horizontally

1/3 cup mayonnaise
2 Tbsp fresh basil, chopped
1/4 cup Kalamata Olives, chopped
1/8 tsp pepper
2 large tomatoes sliced
1/4 tsp sea salt
red onion, sliced thin
1/2 cup baby spinach
1/2 cup arugula
8 oz Deli Roast Beef

Mix mayo, basil, olives and pepper in a small bowl. Spread on both halves of bread. Arrange tomatoes on bread and sprinkle with salt. Top with onion slices, spinach and arugula and Roast Beef. Cap with remaining slice of bread. Cut the sandwich into wedges to serve. You could also wrap the sandwich whole and take it on a picnic, boat trip or even the beach and cut it when you reach your destination. (Just remember there is mayo on it and pack it in a cooler.)

You can make up your own sandwich... Ranch Dressing and Chicken, Bacon, Cheddar Cheese, Lettuce and Tomato would be an awesome choice too! The combinations are endless!

Stuffed Pork Loin with Maple Mustard Glaze

This recipe is very easy to make, but it looks like it took you all day. It's very moist and delicious!

1 Pork Loin (2lb), butterflied*
Salt, Pepper & Garlic
1/4 cup Beef Broth

Stuffing:
1 prepared Jiffy Mix cornbread, crumbled
1 Cream of Chicken Soup
1 can Mushrooms and liquid
Salt, Pepper & Garlic

Glaze:
2 Tbsp Maple pancake syrup & 2 Tbsp Spicy Brown Mustard

Preheat oven to 350 degrees.

Mix stuffing ingredients in a medium size bowl. Spoon into cut side of the pork loin. Roll up the loin. Place cut side down in a casserole dish sprayed with Pam. Pour 1/4 cup beef both in the bottom of the dish to keep the pork moist. Sprinkle pork with salt, pepper and garlic.

Bake for 1 hour. Mix mustard and syrup. Baste pork loin and return to oven for 20 minutes. Let it stand 10 minute before slicing.

* For this recipe I made a roll cut on the Pork Lion instead of butterflying it. It takes more time and patience, but worth the trouble!

Roll Cut: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. This is kind of like unrolling a roll of paper towels. The great advantage to this technique is that once you really master it you can cut a roast to 1/2 inch thickness or less.