Cranberry Red Pepper Salsa- Southern Living Christmas 2006

1 1/2 c fresh cranberries
1/2 c bottled roasted red peppers, drained and chopped
3 tbsp honey
1/2 tsp grated lime zest
2 tbsp lime juice
1 green onion, chopped
1 jalapeno, seeded and minced
chopped fresh cilantro

Process cranberries in food processor until coarsley chopped and transfer to a bowl. Add bell peppers and remaining ingredients. Stir well and combine. Cover and chill until ready to serve!

** This goes with the Black Eyed Pea Cakes!! Yummy Yummy! Thanks to Southern Living Christmas 2006 for the recipe **

Black Eyed Pea Cakes - Southern Living Christmas 2006

2 cans (15.83 oz) black eyed peas rinsed & drained
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 c Japanese Bread Crumbs (panko) divided
1/2 c bottled roasted red peppers, drained and chopped
1/3 c chopped red onion
1/2 c chopped cilantro
3 tbsp all purpose flour
2 minced garlic cloves
Peanut Oil (or other oil) for frying
Cranberry Red Pepper Salsa (see next recipe)

Process 1 1/2 cups of black eyed peas int he food processor until coarsly chopped. Whisk egg, cumin and salt in large bowl. Add chopped peas, whole peas, 3/4 c bread crumbs and next 5 ingredients. Stir well to combine. Place remaining breadcrumbs in a shallow dish. Using a 1/4 c measuring cup, shape pea mixture into a cake and dredge in breadcrumbs. Repeat with remaining mixutre. Place on a baking sheet lined with plastic and cover and chill overnight.

Pour 1 inch of oil into a large skillet and heat to 350. Fry in batches approximately 3 minutes or until golden. Drain and serve immediately.

** This is a new holiday tradition at my house! I love these things! You can also bake them but the outside doesn't get quite as crispy **

Heather's Jambalaya

2 boneless skinless chicken breasts
1 T parsley
1 tsp dried cilantro
1 tsp paparika
2 T garlic
2 bay leaves
S&P
1 large chicken bullion
5 cups water

Add the above ingredients to a oven safe stock pot. Bring to a boil and then turn down and simmer for 25 to 30 minutes with a lid on. Turn off and remove from heat. Drain the chicken into a bowl and strain the stock. Set aside for later.

1 green bell pepper - chopped
3-4 stalks of celery - cleaned and chopped
1 onion - chopped
1 T garlic
1 tsp liquid Swamp Fire
1 T parsley
1 T dried cilantro
S&P
1 tsp Tony Chachere's (cajun seasoning)
1 pkg Turkey Keilbasa - sliced
Chicken
1 1/2 c white rice
3 -4 c Stock

Saute: green peppers, celery, onion, garlic and all spices for about 5 minutes. Add the keilbasa and brown - about another 5 to 10 minutes. Then add the chicken and stir. Add the rice and 3 cups of stock. Bring to a boil and then bake at 350 for 1 hour. Check at 30 minutes and stir so it doesn't stick.

** You can use any type of sausage and leftover chicken is good **

Frog Eye Salad (Fruit Salad)

1 C sugar
2 T flour
1 3/4 C pineapple juice
2 eggs
1 T lemon juice
1 T oil
1 C shredded coconut
3 (11 oz) cans Mandarin Oranges
2 (20 oz) cans Pineapple Chunks
1 (20 oz) can Crushed Pineapple
1 (9oz) carton Cool Whip
1 C miniature marshmellows
1 (16 oz) box Acini de Pepe

Cook the Acini de Pepe according to the directions on the box with 1 T oil in salted water. Drain and cool.

Drain the pineapple juice into a microwave safe bowl. Stir in the flour and sugar. Add in the eggs and beat together. Add to microwave and cook in 1 minute intervals for 5-8 minutes. Stir at the end of each minute. Once the mixture becomes thick remove from microwave and set aside. Once the Acini de Pepe has cooled add it to a refridgerator safe container with a sealable lid. Pour the pineapple mixture over the Acini de Pepe and refridgerate overnight or up to 2 days.

The day you serve: add the drained pineapple and mandarin oranges to the Acini de Pepe mixture. (Make sure to squeeze them out to get most of the juice out). Then add the marshmellows, coconut and cool whip and stir to combine.

This is really easy but makes a large amount. Great to serve at large get togethers. We ususally have it for Thanksgiving and Christmas.

** Thanks Grandma Gohlke for this recipe! It is tried and true and one of my all time favorites!! **

** You can leave out the coconut if someone in your family is allergic **

** Can be frozen but does change the texture a bit **

Spicy Salsa Verde Turkey Soup

1 diced onion
1 diced orange, yellow, red or green bell pepper
2 tbsp minced garlic
1/2 tsp crushed red pepper
1/2 tsp paparika
1/4 tsp cumin
1 tbsp cilantro - chopped or dried
1 tbsp parsley
1/4 cup of margarita mix or lime juice
1 jar salsa verde
3-4 cups of stock (turkey, chicken or veggie or a bit of all)
S&P

Saute the onion, pepper, turkey, garlic and spices. Add the stock and salsa verde. Bring to a boil and simmer for 10 minutes. Enjoy!

Cherry Yum Yum

2 sticks of butter
2 cups flour
1 cup of chopped pecans

1 -8oz box of cream cheese - soft
2 cups powdered sugar
1 tsp vanilla
1 tub of cool whip

2 cans of cherry pie filling

Mix the butter, flour and pecans. Press into the bottom of a 9X13 pan and bake for 25 minutes or until browned on 350. Mix cream cheese, powdered sugar and vanilla until smooth. Fold in the cool whip. After the bottom has cooled, add the cream cheese mixture and layer on top. Then add the cherry pie filling to the top. Put into the refridgerator until cool and set.

Thanks Grandma! This is one of my all time favorite desserts!!

Green Beans with Onion and an Apple Cider Reduction

1-2 lbs of fresh green beans - washed and ends snipped
1/2 medium onion - diced
3/4 bottle of Woodchuck Apple Cider
1/2 tsp ground sage
1 tbsp minced garlic
S&P

Blanche the green beans for about 3 minutes and remove.

Add onions, garlic, sage S&P to a pan (sprayed with Pam) . Saute for 2 or 3 minutes. Add 3/4 of the bottle of Apple Cider to the pan and reduce for about 10 minutes or so. Add the green beans and toss.

** You can use regular Apple Cider if you can find it. **

Mom's Dressing with Apples

1 box of Jiffy Cornbread Mix
1 loaf of Wheat Bread (from the bakery at the grocery store)
2 cups of diced chicken
1 medium onion
3-4 stalks of celery
4 hard boiled eggs - chopped
2 medium apples - chopped
2 cups of chicken stock
S&P

Follow the directions on the cornbread mix. Bake the night before and leave out to dry. Take the bread out and leave it out to dry also.

The morning of add the diced chicken, onion and celery to the food processor. Add the cornbread, wheat bread, chicken, onion, celery and chopped hard boiled eggs and apples. Combine and add enough stock to wet the mixture. Add S&P to taste.

Bake at 350 for 45 minutes to an hour.

** To make individual portions spray a muffin tin with Pam and bake as listed above. Let them sit for about 30 minutes or more before trying to remove them from the pan - or they fall apart **

Turkey with Herbed Butter and Citrus

1 -12 lb Turkey
1 stick of butter - soft
1/2 tsp ground sage
1/2 tsp thyme
1/4 tsp crushed red pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp basil
3 oranges peeled and chopped
1 lemon peeled and chopped
1 lime peeled and chopped

Clean out, rinse and pat the turkey dry. Peel all the citrus fruit (make sure to get to the flesh and all the white pith off) and chop. Stuff the cavity with the citrus. In a bowl add the soft butter and herbs. Rub the skin and under the skin around the breast meat with herbed butter.

Bake on 325 for 10-12 min per pound.

Thanksgiving Dinner

This year was my first year to make all of Thanksgiving Dinner without Mom. I had a great assistant (Kristine) who helped to make all things go smoothly... The menu included:

Turkey with Herbed Butter and Citrus
Mom's Stuffing with Apples
Citrus Cranberry
Sweet Potato Casserole
Green Beans with an Apple Cider Reduction
Frog Eye (Fruit Salad)
Cherry Yum Yum

Everything turned out very well and all the recipes will follow. Hope everyone had a faulous Thanksgiving and was able to spend time with those you love.

Chicken & Rice Soup

64 oz Homemade Stock (1/2 Vegetable & 1/2 Chicken)
1 cup Brown Rice
5 carrots - peeled and chopped
5 celery stalks - cleaned and chopped
Left over Shredded Chicken
2 tbsp Butter
2 tbsp minced garlic
1 tsp paprika
1 tsp crushed red pepper
1 tsp dried cilantro
1 tsp onion powder
1 tsp dried parsley
S&P

Melt butter and add carrots, celery and garlic. Add all spices. Mix together. Add all the stock and bring to a boil. Then add shredded chicken and rice and S&P. Stir and cook on low with a lid for about 1 hour or until brown rice is done. Stir & Serve.

** You can use one BOX of each chicken stock and vegetable stock if you don't have any homemade. **

Appetizer Meatballs

1 pkg frozen Turkey Meatballs
1 jar Heinz Chili Sauce
1 jar Grape Jelly
water

Add Turkey Meatballs, Heinz Chili Sauce and Grape Jelly with 1/2 jar (Heinz Chili Sauce) water to a crock pot. Turn on low for 2-4 hours. Stir every hour to coat the meatballs. Serve with toothpicks. Serves 4-6.

Sweet Potato Casserole

4-6 large sweet potatoes
foil
1 tbsp cinnamon
1/2 tbsp nutmeg
2 sticks of butter
1/4 c brown sugar
1/2 c heavy cream
1 bag of large marshmellows

Scrub sweet potatoes and wrap in foil. Bake on 350 for 1 1/2 hour - 2 hours. Remove and let sit for about 15 minutes. Remove from the foil and scrape out the insides and throw the skins away. Add to a large bowl with cinnamon, nutmeg, butter, brown sugar and heavy cream. Stir together until smooth. Put mixture in a 9X13 glass pan and bake on 350 for about 20 minutes. Add the marshmellows to the top and bake for about 10 minutes until marshmellows are melted and starting to brown.

** Baking the sweet potatoes the night before and skinning them and putting them in the fridge overnight saves about 2 hours. **

** This can also be added to a roaster (in small aluminum pans) and put on 350 for about 30 minutes with the marshmellows on top. The sides will brown and the marshmellows will melt but the middle of the marshmellows will not brown **

Asian Turkey Meatloaf

1 pkg ground Turkey

3 carrots

1 onion

2 stalks celery

3 garlic cloves

1 small piece of ginger (about 1/2 inch piece)

1 tsp brown sugar

2 tbsp fish sauce

2 tbsp soy sauce

1 tsp sesame oil

2 tbsp fresh parsley chopped

1/2 lemon juiced

1 tsp dried cilantro (or 1 tsp chopped fresh cilantro)

1/2 tsp crushed red pepper

S&P

1/4 c panko bread crumbs

Add carrots, onion, celery, garlic and ginger to a food processor. Pulverize until almost smooth. Add vegetable mixture to the ground turkey. Combine. Add sugar, fish sauce, soy sauce, sesame oil, parsley, cilantro, red pepper, lemon juice, S&P and panko to the mixture and combine well.

Place in pie plate and make a well in the middle. Smooth edges and bake for 45 - 60 minutes on 375.

** This is a really easy and simple take on Turkey Meatloaf. The juice can be used for a cooking liquid for vegetables. Just drain into a pot and bring to a boil. Then add vegetables. **

Thanks to Constance Kern for the idea.

Baked Ziti

1 lb of ziti - cooked according to directions

2 lbs of Ricotta

2 eggs

8 oz of shredded cheese

1 small block of Mozzerella Cheese

2 large jars of Red Sauce

1/8 c chopped parsely

S&P to taste

Cook the Ziti according to the directions. Drain and rinse with cold water. Add to a large mixing bowl and combine with Ricotta, eggs, 8 oz of shredded cheese, S&P and parsley. Mix well to combine but don't break the pasta. Add 1 jar of sauce to the bottom of the pan. Spread the pasta and cheese mixture in the pan. Add the second jar of sauce to the top. Slice the mozzerella cheese thinly and layer accross the top. Bake for 45 minutes on 350.

This is a great recipe for family get together's. You can freeze a portion of it before you bake it.

** This recipe is from Kristine Cahill and her mom **

Tomato Salad

18 Tomatos - chopped

3 or 4 sprigs of fresh dill - chopped

1/3 cup fresh oregano - chopped

1/2 c fresh basil - chopped

1/4 c black pepper

3/4 c olive oil

1/2 - 3/4 onion - thinly sliced

2 containers feta cheese

3 lemons - juiced

Add all ingredients to a bowl and mix. Refridgerate for 1 hour or overnight. More tomatoes can be added if you need. Good to make for a large crowd!

** This recipe is from Kristine Cahill & her mom **

Sausage, Peppers & Onions

6-8 Sausage Links

2 large sweet onions (peeled)

2 large yellow bell peppers (seeded)

4 large red bell peppers (seeded)

2 tbsp minced garlic

S&P

1 tbsp parsley

1 tsp Italian seasoning

1 tsp crushed red pepper

1/4 c balsamic vinegar

Sear the onions and peppers on the grill for about 3 minutes on each side. Remove from the grill and add the 6 -8 sausages. Cook the sausages on the fire for about 3 minutes then turn and cook 3 more minutes. Remove from the heat and finish cooking about 10 -12 minutes (depending on how large your sausages are). Slice the onions and pepper and add to large pot on medium with a dash of oil (to keep from sticking). Once everything starts getting soft add the S*P, parsley, Italian seasoning and crushed red pepper. Stir and turn down to medium low for about 10 minutes. Add the balsamic vinegar and continue cooking about 15 more minutes.

Serve either on hoagie rolls or plain.

This is an easy recipe that can be manipulated for more or less people.

Applesauce

20 - 25 Apples (I used Macintosh)

2 Oranges (Zested and Juiced)

1 Lemon (Zested and Juiced)

1/3 c Brown Sugar

1 tsp Allspice

1 tbsp Cinnamon

1 tsp nutmeg

Core, peel and slice the apples. Toss with lemon and orange juice and zest. Add brown sugar, allspice, cinnamon and nutmeg. Toss all together and add to a dutch oven and bake at 350 for 1 hour and then turn up to 450 for 1 more hour.

This recipe was adapted from a Barefoot Contessa recipe for homemade applesauce.

Chocolate Cheese

2 pkgs 8 oz Cream Cheese (room temperature)

2/3 c of brown sugar

1/3 c of white sugar

4 tsp vanilla

1 pkg Heath Bar bits

Cream together cream cheese, sugar and vanilla until smooth. Then add in the Heath Bar bits and stir.

You can use chocolate chips, cinnamon chips, etc or whatever you like.

** Original Recipe from Amber Wrinkle. I adapted to my taste **

Baked Chicken

1 Whole Chicken (rinsed, patted dry with the insides removed)

3-4 peeled and chopped limes

Montreal Chicken Seasoning

S&P

Rinse, pat dry and salt & pepper the inside and outside of the chicken. Add the chopped limes to the cavity. Season the top with Montreal Chicken Seasoning.

Bake at 350 for 2 - 2 1/2 hours or until the internal temperature reaches 165 degrees.

** You can also use other types of seasoning for the outside of the chicken **

All Bran Muffins

1 1/4 c oatbran flour

1/2 c applesauce

1 tbsp baking powder

1/4 tsp

2 c All Bran

1 1/4 c milk

1 egg

1/4 c olive oil

Mix All Bran and milk and let sit 5 minutes. Add egg, applesauce and oil. Mix together. Add all additional ingredients and stir to combine.

Bake on 400 for 20 minutes in muffin tins.

These are great muffins for breakfast. Add carrots, nuts, banana's or fruit in the muffins.

** This recipe was adapted from a recipe found on the All Bran cereal box by Mom (Cheryl White) **

Mom's Brownies

1 c white flour

1/2 tsp salt

1/2 c cocoa

2/3 c shortening

4 eggs

2 c sugar

2 tsp vanilla

1 c pecans (optional)

Grease and flour a 11X13 pan. Sift all the dry ingredients together. Cream the shortening and sugar. Add eggs and cream more. Gradually add all dry ingredients to the creamed mixture. Stir and then add vanilla and mix. (Add nuts if you are using them).

Bake at 350 for 25 to 30 minutes. The tops are crunchy and the middle is soft! They are my favorite.

This recipe came from Mom (Cheryl White) and spoiled me so that I don't like the boxed brownie mixes :)

Basic Whole Grain Pancake Recipe

1 1/2 c whole wheat flour

1/2 c ground flaxseed

1/2 c wheat germ

1/2 c rolled oats

1 tbsp baking powder

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp salt

1 tsp vanilla

2 room temp eggs

3 tbsp honey

1 1/2 - 2 c room temp milk

Mix all dry ingredients and set aside. Mix all 1 1/2 c milk, eggs, vanilla and honey together. Combine the wet and dry ingredients. (You may add the other 1/2 c milk if the batter is to thick). Preheat a griddle to medium and make medium size pancakes. Cook until the bubbles show thru and then flip.

** You can also add shredded carrots, nuts, or fruit to the mixture. I love carrots and walnuts. **

Tortilla's

2 tbsp baking powder

3 cups of flour ( 2 c whole wheat and 1 c white)

4-6 tbsp shortening

1 1/4c warm (NOT HOT) water

1 tsp salt

Cream flour, shortening, baking powder, salt and add water in intervals. Knead dough into ball and let set 10 minutes or more. Cut into 12 -24 balls and roll them out thinly. Pan fry in a dry skillet til browned on each side over medium heat.

** You can also fry them in oil for about 30 seconds on each side **

Chicken Noodle Soup

1 whole chicken - cleaned and remove insides

3 bay leaves

1 large or 2 small chicken bullion cubes

1 c chopped carrots

1 c chopped celery

1/4 c chopped onion

1 tbsp minced garlic

1 whole bag of whole wheat noodles

water

Place the whole chicken, bay leaves, bullion, 1/4 c carrots, 1/4 c celery, onion and garlic in the stock pot and fill with water within an inch of the rim. Bring to a boil and then turn down to low or medium low until the chicken is cooked - about 2 hours or so. Remove the chicken to cool and then debone. Add the chicken meat the remaining carrots and celery and noodles to the pot and return to a boil. Turn down to medium and cook until the noodles are done (about 6-8 minutes).

Serve and enjoy. If using a standard stock pot you will have about 8 servings.

Vegetarian Stuffed Peppers

2-3 Red Peppers

2 Gardenburger Patties or Chicken/Turkey or Chicken/Turkey Sausage

Olive Oil

2 tbsp Minced Garlic

1 Diced Onion

1 tsp Crushed Red Pepper

S&P

1 Large Can of Diced Tomatoes

2 tbsp fresh chopped Basil

Cut the tops off of 2-3 Red Peppers. Clean out the insides and spray with Pam and put in the oven for 15 minutes on 350.

2 Gardenburger Patties - defrosted and crumbled in a saute pan with Olive Oil,1/2 of the Minced Garlic, Diced Onion, S&P, Crushed Red Pepper - Saute about 15 minutes or so (You can use, ground turkey/chicken or even a chicken/turkey sausage)

In a seperate pan add 1 LARGE can of diced tomatoes. Add the rest of the garlic, chopped basil S&P.

Remove the peppers from the oven. Add 1/2 cup of tomato mixture to the meat mixture. Stir to combine.

Stuff the peppers with the meat mixture and then pour the red sauce over the peppers and in the bottom of the pan. Bake at 30 for about 20-30 minutes.

Top with Parmesan or shredded Mozzarella cheese! Yummy!!

** You can also add 1 cup of cooked rice to the meat mixture if you don't like so much meat **

Homemade Pizza

1 package of pizza dough (usually the grocery stores will have them. If not go to the bakery section and ask them for either bread dough or pizza dough. It will be about $1.00 to $2.00)

1 lb of ground sausage - I use chicken

1 red pepper - cleaned and sliced

1 med. portabello - wiped with a damp cloth and remove the stem - then slice

fresh spinach - 2 hand fulls

1 c shredded mozzarella cheese

3 tbsp olive oil

1 tsp Italian Seasoning

1/2 tsp garlic powder

1/2 tsp crushed red pepper

1/2 tsp paparika

Preheat oven to 400. Add Olive Oil and all seasonings and stir to combine. Set aside. Brown sausage and red peppers in a bit of olive oil. While browning roll the pizza dough out and spread the olive oil seasonings to the dough. Fork dough in the middle to keep from popping up while baking. Bake for 5 minutes. Remove from the oven and add the browned sausage, red peppers, sliced mushrooms, fresh spinach and mozzarella cheese. Bake for 15 minutes.

** I always make different pizzas - Carmelized Onions with Roasted Red Peppers and Chicken Sausage is good. Anything that you like you can put on the pizza. Any questions, just ask! **

Beet Rice

1 cup of Rice cooked in Ckn or Veggie Stock
2 Beets - peeled and diced
1 onion - peeled and diced
1 tbsp diced garlic
1 small red pepper - diced
1 small eggplant - peeled and diced
S&P
Crushed Red Pepper

Cook the rice in the stock and put aside. (You can also used left over rice)

Add diced beets, onions, garlic, red pepper and S&P to a saute pan and for about 10 - 15 minutes. In a separate pan steam the eggplant with S&P for about 10-15 minutes.

Add the rice and eggplant to the beets and add crushed red pepper to your taste.

Enjoy!

Thanks to KRISTINE CAHILL for this recipe!

Green Chile Chicken Enchilada's (Version I)

2-3 large chicken breasts
1 tbsp minced garlic
2 tbsp olive oil
juice of 1 lime or lemon and zest

Add all ingredients above to a ziplock bag and marinate for at least 30 minutes or up to 24 hrs. Then grill and slice super thinly or shred.

6-8 tomatillos washed and rough chop
1 onion - rough chop

Add to food processor - puree and add to a pot.

2 small or 1 large jalapeno
4 tbsp chopped cilantro
1 tbsp minced garlic
1 can of green chiles
1 can of Herdez Salsa (green)

Add additional ingredients to the tomotillos & onion mixture. Simmer for about 10 minutes. Add the chicken and 1/2 cup of shredded cheese. Stir together and cook about 5 more minutes. Then add the mixture to corn tortillas and roll like enchiladas. Top with the other 1/2 cup of shredded cheese. Bake on 350 for about 15 minutes until heated thru and cheese is melted.

Spinach Stuffed Chicken Breasts

2 Butterflied Chicken Breast
1 Container Fresh Spinach
4 Slices of Sharp Provolone
2 Cloves of Garlic - Minced
Olive Oil
S&P
String

Heat Grill to 500

Heat olive oil and add garlic. Add spinach and S&P. Turn off heat and continue wilting. Open the chicken up and place 1-2 slices of provolone (to cover). Add the spinach and fold up. Tie the string around the middle and grill 8-10 minutes on each side - depending on the thickness of the chn & stuffing.

Slice and enjoy!

First Timer...

Hello to All!!

This page has been created to share the recipes that I like and have adapted to my own! I love to cook and spend quite a bit of time researching what goes together. I also take cue's from friends... and ask people at the local Farmer's Market. On Saturday mornings, I love to get up and head to the Troy Waterfront Farmer's Market in Troy, NY. The market runs year round - from May thru October the market is outside right on the river, during the winter from November thru April the market is indoors.

I found last year when I moved here that by eating locally grown fruits, vegetables and meats, my immune system was much more stable and I did not get sick. This year I have not followed my own routine and have paid for it!

I try not to use very many canned or boxed products. They usually have high doses of Sodium and other product that are not necessarily good for our bodies!

Feel free to share the site with your friends. If you have ideas for recipes please email them to me and I will post and give you credit!

Happy Fall! Enjoy all of the fall fruits and vegetables that are out there to offer!!