I Have Found A New Love!!!!

 I for the most part would rather have Iced Coffee than hot!

Hopefully you will try this .....

Well Another Keeper! Have A Great Day!

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World's Best Christmas Treat.... Carmel Corn Recipe!

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Sweets For The 4th. Of July!

lll

Had So Much Fun Making These Yummy Goodies!

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My Candy Peppermint Platter

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Brining A Turkey!

Thought this could be useful

Six years ago, the L.A. Times Food Section held a turkey taste test that changed the way they (a lot of others) talk about Thanksgiving.

Under the vigilant eye of Russ Parsons -- longtime Food Editor at the paper and author of How to Read a French Fry -- four birds came to the table, and a simple new technique had the panel smitten.

The bird had been dry-brined (though the term "dry-brining" wasn't being tossed around much yet). In less-fancy words, a few tablespoons of salt had been sprinkled on it a few days ahead.

Because of this, the turkey was well-seasoned through and through, and had all the juiciness of your average wet-brined turkey, without its sometimes off-putting texture (we'll come back to that later). It tasted like turkey, but turkey having a very good day.

Parsons has written about the salting technique every Thanksgiving since, testing new variations each year and slashing steps he decides aren't important. The response has been glowing. By his count, he's received over 1,000 emails from happy cooks, and some of the most genius hacks have come from their suggestions.

So where had this turkey been all our lives? To find out, I had to get the story from the two clever cooks we have to thank for the recipe: one an editor, the other a chef. Without both parties, the world might never have known the wonder that is the Judy Bird.

Here's how it all went down:

Since the late 1980s, Judy Rodgers has dry-brined the famous roast chicken -- and just about everything else -- at Zuni Café in San Francisco. She learned the technique while cooking in Southwestern France and perfected it back in the States, meticulously trying it on everything from fish fillets to hamburgers to roasts, even some vegetables -- but never a turkey.

Salting early doesn't dry these things out -- if timed and measured right, moisture is pulled out and back in again, and the process magically realigns the proteins so that they'll hold on tighter next time. I can tell you what this means to your mouth: juicy, tender food. As a bonus, it's salted all the way to its middle, not just on the surface.

This juice-retaining action is the same as with a wet brine, with one big difference: the wet version also draws in some of the surrounding water and makes everything vaguely ham-like. Juicy yes, and flavorful, but springy and tight in a way that doesn't smack of fresh meat. Not to mention the space concerns: wet brines are greedy things. Not only are you storing something in your fridge for several days, you're storing it in a vat of liquid.

Enter Parsons, circa 2006, who had quizzed Rodgers on her relationship with salt for various stories over the years. "I was casting about for Thanksgiving ideas and I wondered if something that worked for chicken might work for turkey." Parsons wrote to me in an email, "I called her and asked if she's ever tried it and she said no."

In fact, Rodgers had recommended a wet brine for turkey in the Zuni Café Cookbook in 2002, a recipe she's been using on pork chops since her days at Chez Panisse in the 1980s and had scaled up successfully for the big unwieldy bird. Though she has dry-brined plenty of geese and ducks (and more chickens than probably anyone on earth), the reason she never pursued turkey is simple.

"I'm just not a big turkey, Thanksgiving girl," Rodgers says. "A lot of chefs feel this way. At Zuni we still change the menu every day, and sometimes I taste 75 things in the course of a day, from oysters to desserts. So for me, Thanksgiving is a holiday from cooking and eating. If I don't have to plan a menu, I think, 'It would be really nice to just scramble some eggs'."

So Rodgers consulted and Parsons got testing. "I tried it first with a 12-pounder and it worked great. Then I worked my way up," Parsons wrote. "When I talked to Judy, I think she was a little surprised … and maybe a little amused that I was so excited about it. I can get a little geeky."

Geeky like a fox. Since then, he's figured out, among other things, that you can brine a frozen bird as it defrosts in your refrigerator. And why wouldn't you?

Once you taste your very own Judy Bird, you can thank them both: the chef who'd rather not think about Thanksgiving at all, and the food editor whose job depends on it.

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Raspberry Vinaigrette!

source:/www.closetcooking.com/

Raspberry White Balsamic Vinaigrette
A fresh raspberry white balsamic vinaigrette that will make any summer salad a true delight!

Servings: 1 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Printable Recipe
Ingredients
1/2 cup raspberries fresh (or thawed frozen)
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, minced
salt and pepper to taste
Directions
Mash the raspberries and mix everything.

Option: Replace the white balsamic vinegar with dark balsamic vinegar, apple cider vinegar or raspberry vinegar.

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Onion Flower????

Thank You Outback! SourceFacebook

Outback Steakhouse Bloomin Onion

Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne


Directions:

---------Alrighty-forthe seasoned flour-----------.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.
--------Creamychili sauce--------.
combine mayo, sour cream, chili sauce and cayenne-mix well.
--------Dippingsauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
--------Andfor the batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate peatls to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.

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Love Salad Dressing

If you love salad ....You are going to love this dressing!

 Source :45 Minute Skinny

If you like ranch dressing... then this healthy version maybe for you!!

This whole jar of ranch is only 1.75 grams of fat and 255 calories!
1 cup plain Greek yogurt
1 packet hidden valley ranch mix
1/2 cup 1% milk.

Whisk together, chill 1 hour before use.
Perfect consistency and tastes better than bottled!

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Ya Man!

Source Facebook

JAMAICAN CHICKEN AND MANGO SALSA

12 boneless and skinless chicken thighs
Marinade:
1 shallot, minced, (or 6 green onions, white part only)
Juice from 2 fresh limes to equal 1/4 cup
2 tablespoon olive oil
2 tablespoons low sodium soy sauce
2 tablespoons liquid honey
1 tablespoon freshly grated gingeroot
2 cloves of garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon allspice
1-1/2 teaspoons thyme
salt and pepper to taste
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix the marinade ingredients together in a large resealable bag.
Add the chicken and remove excess air, marinade over night.
Discard marinade, and grill chicken on a lightly oiled grill for about 15 minutes on medium heat, until the chicken in cooked through and no pink, turning the chicken frequently to prevent burning.


Serve with the following Pineapple / Mango Salsa:

1 cup diced fresh pineapple
1 cup diced fresh mango
1/4 cup minced red onion
1/2 cup minced red pepper
1 tablespoon minced fresh cilantro
juice from 1 fresh lime
1 teaspoon sugar
pinch of salt if desired

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Lemon Loaf!

 Sorce : ladytexas.key.1

This is a Top Secret recipe version of Starbucks Lemon loaf.

Starbucks Lemon Loaf

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.


https://www.facebook.com/ladytexas.key.1

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Dinner Tonight!

 Source and Photo by Diana Rattray

Unstuffed Cabbage Rolls

Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
Photo by Diana Rattray

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It's All About Salad's Today!

The weather is still hot so salads are the way to go!

 Source:Linda Mason's photo.

KFC COLESLAW
from All Things Homemade

KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes!

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

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I Love Salad!

 Source: 45 Minute Skinny's photo.

BIGGEST LOSER WHITE HOUSE SALAD

Ingredients

1 Head of Lettuce ( I prefer romain lettuce)
1 cucumber
2 in season tomatoes
1 /4 Red Onion
1 bunch of basil
1/ 3 cup of Olive Oil (for dressing)
4 tbsp of lemon juice (for dressing)
1 tsp of honey (for dressing)

*Wash and dry the lettuce. Tear it into bite-size pieces. Peel the cucumber and cut it into bite-sized bits ( I like to keep the peel on for extra fiber). Wash the tomatoes and cut them into bite sized pieces. Peel the onion and slice it as thin as possible. Wash and chop the basil into large pieces.

*In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, onions and basil. Toss together so the ingredients are well mixed.

*For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously.* Add the dressing to the salad and toss. Serve right after tossing.

www.buybodywraps.com

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Dog's Like Treats Toooo!

Peanut Butter Banana Dog Treats with breather freshener!

1 banana, peeled
1 cup oat flour
2/3 cup rolled oats
1/2 cup dried parsley
3 tablespoons peanut butter
1 egg, beaten

Preheat oven to 300°F. Put banana in a large bowl and use a spoon or potato masher to mash it thoroughly. Add oat flour, oats, parsley, peanut butter and egg and stir well to combine. Set aside for 5 minutes.

Roll mixture into 24 balls, using about 1 tablespoon dough for each; transfer to a large parchment paper-lined baking sheet as done. Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2- to 2-inch) coin. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.

Storage note: It's best to store these in an airtight container in the refrigerator. Or, freeze them to give to your pal later; just be sure to thaw the treats before handing them out.

Nutritional Info:
Per Serving:Serving size: 1 each, 45 calories (15 from fat), 1.5g total fat, 0g saturated fat, 10mg cholesterol, 10mg sodium, 6g carbohydrate (1g dietary fiber, 1g sugar), 2g protein Source:www.wholefoodmarket.com

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Crock Pot !

Making This For  The Weekend!

Crock-Pot BBQ Ribs Recipe

The meat falls off the bone as you take them out of the crock pot!

Ingredients:

4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano

Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.

Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

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Cauliflower!

 Source :Skyla Stark's photo.

"LOADED" CAULIFLOWER
Recipe from Genaw

1 cup cooked cauliflower
1 teaspoon butter
Salt and pepper, to taste
1 ounce cheddar cheese, shredded
1 tablespoon ranch dressing or sour cream
1 strip bacon, crumbled
1 teaspoon chives

Butter and season the cauliflower. Place in an individual-serving baking dish, then top with the cheese. Microwave or broil until the cheese is melted. Top with ranch dressing, bacon and chives.

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Cream Corn!

Delish!

 Source:Mario Gutierrez's photo.

You've never had creamed corn if you've only eaten it from a can.

Creamed Corn Recipe

4 lbs. frozen sweet corn
2 8 oz blocks cream cheese, diced into 1 inch squares
1 stick (4 oz) of salted butter
3/4 cup heavy whipping cream
4 tablespoons of sugar
1 teaspoon black pepper
1/2 teaspoon salt

Directions

Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’.

Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.

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The Tikey Room!

Healthy Cafe

Have you have ever been to Disney World and had a Dole Whip?
Now you can make your own at home!
DOLE WHIP
2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.
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For more healthy recipes, tips, motivation and fun, join us here:Healthy Cafe

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