Easy Beef Stroganoff

1# lean ground beef
1 packet Lipton Beefy Onion Soup mix
1 can Cream of Mushroom soup
1 can beef broth
1 small container (8 oz) light sour cream
10-12 oz. egg noodles

1. Start water to boil for noodles. When ready, cook noodles according to package directions. Drain.
2. Meanwhile, brown ground beef in skillet and drain off fat.
3. Add Lipton seasoning and stir to cover evenly.
4. Add Cream of Mushroom soup and beef broth. Combine well and bring to a simmer to thicken a little.
5. Stir in sour cream to taste - I don't usually use the whole 8 oz.
6. Combine with noodles and serve!

What to do with that carcass!

Never throw away your roasted turkey or chicken carcass!!! It's super easy to make a delicious broth that can be used for soup or in other recipes in place of canned broth.

1. Place your carcass and whatever is left from the pan drippings, skin and all in a stock pot and add about 2 quarts of water (depending on the size of your carcass). I recently used a little over 2 qts for a 5 lb turkey breast carcass.
2. Add a couple celery stalks and carrots cut into large pieces and some fresh thyme if you have it on hand. A couple shakes of dried thyme would work fine, too.
3. Bring to a boil then reduce heat and simmer for about 3 hours. I usually just taste it occassionally to see if it's strong enough.
4. Let cool and strain broth into a lidded container. Refrigerate to let the fats solidify on top so you can skim them off.
5. Now, you know all those jars you keep "because you'll need them someday"?? Measure broth out in 1 or 2 C amounts, label your jars and freeze!

SO much better than the canned stuff!!

Brined Turkey Breast

With Thanksgiving right around the corner I decided to try this for the 1st time recently and it was the best turkey I've ever tasted! It takes a little planning and preparation but is well worth it! This recipe is the perfect size for a small family dinner or dinner for 2 + great sandwich or casserole makins with leftovers.

It could also be doubled for a full-size turkey if you have a pot big enough to hold it!

5-6 lb whole turkey breast
vegetable oil
Emeril's Turkey Rub (I used poultry seasoning and regular Emeril seasoning)

For the brine:
3/4 gal water
2 C white wine
1 1/2 C orange juice
1 C kosher salt
1 C light brown sugar
1 T black peppercorns
4 bay leaves
4 sprigs fresh thyme

1. Mix all brine ingredients together in a stock pot and stir until sugar is dissolved.
2. Wash turkey breast well and place into pot.
3. Cover and refrigerate for at least 12 hours, but no longer than 24.

4. Pre-heat oven to 375 degrees.
5. Remove turkey from brine and pat dry with paper towels.
6. Rub with vegetable oil and seasonings, then place in a roasting pan.
7. Cover and roast for 1 hr and 20-30 minutes or until internal temperature reaches 160 degrees.
8. Remove from oven and let rest 15 minutes before carving.

Serve with your favorite turkey sides!

NOTE: See "What to do with that carcass!" for a delicious broth made from turkey scraps.

Chicken, Broccoli & Cherry Tomato Fusilli

3 boneless, skinless chicken breasts
1 can chicken broth
1 T kosher salt
6 cloves garlic, 2 smashed and 4 minced
2 sprigs flat-leaf parsley
14 oz. small brocoli florets
12 oz. spinach fusilli pasta (hard to find... I use vegetable spiral pasta)
3 T extra-virgin olive oil
1/4 tsp chile flakes
2 C grape tomatoes, halved
2 T unsalted butter
1/2 C grated Pecorino Romano, plus more to pass (also hard to find... I use parmesan if necessary)
Freshly ground black pepper

1. In a small saucepan with tight-fitting lid, combine chicken, broth, 1 tsp salt, smashed garlic and parsley. Bring just to a boil, remove from heat and set aside, covered, until just cooked through - about 15 minutes.
2. While chicken is finishing, bring a large pot of cold water to a boil over high heat then salt generously. Add the brocoli and cook until crisp-tender, about 2 minutes.
3. While waiting on the water to boil, remove the chicken and strain the broth. Reserve the broth. Pull the chicken into strips and put in large serving bowl with about 1/4 of the broth.
4. When brocoli is done, transfer with a slotted spoon into the serving bowl and cover to keep hot.
5. Return water to a boil and add pasta, stirring occasionally, until al dente, about 8 minutes.
6. While pasta cooks, combine the minced garlic, oil and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.
7. Add tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 C broth, 2 tsp salt and stir in the butter and 1/3 C pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer and remove from heat.
8. Drain pasta, transfer to serving bowl and toss with remaining 1/4 C pecorino. Pour the sauce, chicken and brocoli over the pasta, season with pepper and toss to combine. Note: if there's not quite enough sauce, add a little more broth.)

Also, whatever broth is leftover is great for use in other recipes! I put mine in the freezer for future use.

Anniversary Chicken

This is actually my sister's recipe, relayed to me by my mom, so who knows how similar to the original it actually is... but it's yummy!!

The amount of ingredients listed is an estimate. I just use what I have and haven't ever written down specific numbers. Anyway, it always turns out great... and is wonderful left over.

10-12 boneless, skinless chicken tenders
or 3-4 breasts cut into strips
1/4-1/3 C Teriyaki sauce
3/4 lb bacon, cut into bits (kitchen shears work great)
1/2 C shallots or red onion, chopped
2-3 toes garlic, minced
3 T flour
1 can chicken broth
1 C buttermilk, mixed with 1/2 packet Ranch seasoning (or 1 C Ranch dressing)
2 C cheddar, shredded
4 green onions, chopped

1. Marinate chicken in Teriyaki sauce (just enough to coat) for about 20 minutes.
2. Cook bacon in non-stick skillet. Set aside, leaving grease in pan.
3. Sear chicken in bacon grease. Set aside in baking dish that is just big enough for your chicken.
4. Saute shallots (or red onion) and garlic in remaining grease until tender. Pour off grease.
5. Sprinkle flour and coat shallots, cooking about 1 minute longer.
6. Add chicken broth, stir well and simmer to make a gravy.
7. While simmering, mix buttermilk and Ranch seasoning and pour over chicken.
8. Pour gravy over chicken.
9. Sprinkle cheese and bacon over top, adding green onions last.
10. Cover and bake at 325 for 30 minutes. Uncover and bake another 10-15 minutes.
11. Serve over rice or wide noodles, if desired.

Smashed Egg Grilled Cheese - My Favorite Midnight Snack

I tend to throw in other stuff according to whatever sounds good. A few slices of ham, tomato and fresh basil, etc.

1 egg
2 slices of bread
2 slices of cheese (I prefer American)
butter

1. Melt some butter and fry your egg in a non-stick skillet. After flipping it over, smash the yolk and finish cooking.
2. While egg is cooking, butter one side of each piece of bread.
3. Stack in skillet as follows: bread - butter side down; cheese; egg; cheese; bread - butter side up.
4. Toast each side of your sandwich and enjoy!

Blueberry Orange Scones

This is my Aunt's recipe and one of my all-time favorites!

2 C flour
1/2 C sugar
1 T baking powder
1 tsp grated orange peel (use a microplane)
1 tsp salt
1/4 tsp baking soda
1/3 C crisco (I substitute half of this for butter)
3/4 C buttermilk
1 egg beaten
3/4 C frozen blueberries

TOPPING:
3 T melted butter
3 T sugar
1/4 tsp cinnamon
grated nutmeg

1. In mixing bowl, blend together 1st 6 ingredients.
2. Cut in crisco until small crumbles.
3. Add buttermilk and egg and fold together.
4. Pour out onto WELL-FLOURED surface and knead until manageable but still a little sticky.
5. Fold in blueberries.
6. Press out until about 1" thick and cut into 2" squares. A pizza cutter works well.
7. Place on ungreased baking sheet at least 1" apart and bake at 400 for 10-15 minutes. Watch closely so they don't burn!
8. While baking, mix topping to be spread over tops as soon as they come out of the oven.

NOTE: This recipe is almost like a biscuit or muffin. If you like a drier scone, add a little more flour.