Sunday, December 4, 2016

Barbecued Turkey Legs

Barbecued Turkey Legs
Recipe from: recipesbysara
Image credit: recipesbysara
Barbecued Turkey Legs 

Ingredients:

4 turkey drumsticks

Salt and pepper

1/4 cup Ketchup

1/4 cup molasses

1/4 cup vinegar

2 tablespoons Worcestershire sauce

1/2 teaspoon hickory smoked salt

1 tablespoon instant minced onion                 

 Directions:

Sprinkle turkey drums with salt and pepper to taste.

Place turkey legs in the Crock-pot.

Combine Ketchup, molasses, vinegar, Worcestershire sauce, hickory smoked salt and instant minced onion.

Pour over turkey.

Cover and cook on Low for 7-9 hours.


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Apple Cider Ginger Fizz Cocktail

Apple Cider Ginger Fizz Cocktail
Recipe from: joyouslydomestic
Image credit: Angela


Apple Cider Ginger Fizz Cocktail

“The recipe for these is quite easy and requires only a few ingredients. I recommend putting these together right when you're ready to serve them so that the ginger beer doesn't lose its effervescence.” Angela

Ingredients:

For the cocktail:

4 cups fresh apple cider

2 tablespoons fresh lemon juice

4 ounces gin or bourbon

10 ounces ginger beer (non-alcoholic)

Ice cubes (see note in upper paragraph)

Garnish options:

Thinly-sliced apples

Cinnamon sticks

Fresh, whole cranberries

Directions:

Divide apple cider, lemon juice and alcohol equally between four glasses.

Stir to...


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Kale Puffs

Kale Puffs
Recipe from: fullforkahead
Image credit: Kenda and Kimberly
Kale Puffs

“These even reheated pretty nicely in the oven when hubby and I had a few with our dinner a few days later.” Kenda and Kimberly

Ingredients:

1 bunch of fresh kale (about 4-5 cups chopped or torn into pieces)

1 small white or sweet onion, small diced

3/4 cup small-cubed fresh part-skim mozzarella cheese

1/2 cup grated fresh Parmesan cheese

1 tablespoon olive oil

1 teaspoon chopped herbs, such as thyme, dill or rosemary

3-4 garlic cloves, minced

Kosher salt and freshly ground black pepper, to taste

2 large eggs

2 sheets frozen puff pastry (from a 17.3-ounce package), thawed

Instructions:

Remove the thicker, tougher pieces of stem from each kale leaf and tear or chop the leaves 
into pieces.

Cook in a large pan over medium heat for about ten minutes, stirring occasionally until the 
leaves have begun to wilt and are tender.

Allow to cool, off the heat, for about ten minutes.

In a large bowl, combine the kale, onion, cheeses, olive oil, fresh minced herbs and a little 
salt and pepper.

Set aside.

Cut puff pastry into 3 equal strips.

Cut each of those into 3 squares for a total of 9. Repeat with second sheet of pastry.

Lightly spray the bottoms and sides of your muffin pan wells with nonstick cooking spray.

Place a square in each muffin cup, pressing into bottom and up sides and leaving corners 
pointing up.

Divide filling among cups. Bring the corners of the pastry together, pinching them together 
over the filling.

If making these early the same day, you can cover the muffin pans and refrigerate till ready 
to bake.

Preheat oven to 400°.

Beat remaining egg in a small bowl and brush over the pastries.

Bake until the puffs are golden brown and have puffed up, about 25 minutes.

Transfer to a wire rack; let puffs cool in pan for 10 minutes.

Use a sharp knife to loosen the puffs from the edges and turn onto to rack to finish cooling.

Notes:

These are best the first time they’re baked, but they will reheat fairly well in the oven at 350 
degrees for about 10 minutes.

Adapted from Spinach Puffs by the Bon Appetit Test Kitchen, BonAppetit.com


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Avocado- cucumber Salsa

Avocado- cucumber Salsa
Recipe from: blogchef
Image credit: Bobby
Avocado- cucumber Salsa

Fresh Mexican-style salsa recipes are a light and delicious appetizer. This salsa can be served with tortilla chips or it goes great on chicken tacos or on various other dishes.Bobby

Ingredients:

1 medium English cucumber (seeded and diced)

2 medium firm-ripe avocados (peeled, pitted, and diced)

½ red onion (diced)

juice of 2 limes (about ¼ cup)

salt (to taste)

¼ cup fresh cilantro (chopped)

3 jalapeno peppers (seeded and finely chopped)

Cooking Instructions:

In a medium bowl combine cucumber, avocado, red onion, fresh cilantro, and jalapeño 
peppers.

Add the lime juice and season with salt.

Gently toss to combine.

Serve within an hour of preparing.


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Tuna Sushi Roll

Tuna Sushi Roll
Recipe from: foodiebaker
Image credit: Jasline
Tuna Sushi Roll

This tuna sushi roll will be good as a main on its own, but you can make a more complete meal with miso soup, chawanmushi or chicken karaage!” Jasline

Ingredients:

Sushi rice:

1 rice cooker cup short-grain rice (160g)

185 ml water (3/4 cup), plus extra for rinsing

Rice Vinegar Sauce

3 tablespoons rice vinegar

2 tablespoons sugar

½ teaspoon salt

Tuna Filling:

½ Japanese cucumber

1 can tuna in water

2 tablespoons mayonnaise

1 to 1.5 teaspoon wasabi

Sushi Rolls:

2 pieces of nori (seaweed) for sushi

Method:

Sushi Rice:

Place the rice in a sieve and set the sieve in a bowl.

Add water, then gently rub the rice between your hands.

The water should become milky.

Discard the water.

Repeat until the water becomes relatively clear.

Drain the rice for 30 minutes.

Transfer the rice to a heatproof bowl (preferably metal as ceramic may crack over time) that 
can be fitted in a pot.

Add the 185ml of water and set aside to let the rice soak for at least 30 minutes.

Fill the pot with a bit of water, about ½ to ¾-inch tall.

Place the bowl of rice inside.

Cover the pot with a lid and turn on the heat to high.

Once the water in the pot (not in the rice) has come to a boil, reduce the heat to low and 
simmer for 15 to 20 minutes until all the water has been absorbed.

Try not to open the pot cover while the rice is simmering.

After all the water has been absorbed, turn off the heat and let the rice steam in residual 
heat for 10 minutes.

Rice Vinegar Sauce

Combine rice vinegar, sugar and salt in and large small pot or small bowl.

Heat up / microwave until the sugar has dissolved.

Tuna Filling

Rinse and dry the cucumber.

Cut into long strips.

Set them aside.

Tip the canned tuna into a sieve and drain well.

Using a spoon, press down onto the tuna to get rid of excess water.

Transfer the tuna into a bowl and flake the tuna into small pieces.

Add in mayonnaise and wasabi and stir to mix them together.

Taste and see if you want to add in more wasabi.

Back to Sushi Rice Again:

You will have...

NAGGY:

It may not be easy to roll the sushi roll tightly at the start, just keep practicing!

You can make mini sushi rolls also, just cut the nori into half and proceed. However, make 
sure you spread a thinner layer of rice otherwise you will have problem rolling it up.

Sushi rice recipe adapted from  No Recipes


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Sunday, November 27, 2016

Chicken BLT Salad

Chicken BLT Salad
Recipe from: quarterpastnormal
Image credit: Frances
Chicken BLT Salad

“They’re easy, cheap, quick and filling. Plus, who doesn’t like bacon? I know I adore it.” Frances

Ingredients:

2 small heads of romaine lettuce

2 Flat Out Flat breads

5 - 6 strips of bacon

2 small tomatoes

2 chicken thighs

salt and pepper

Instructions:

Cook your chicken thighs using your preferred method.

Chop your lettuce, tomatoes- set aside.

In a sauté pan, cook your bacon for about 10 minutes, until crispy.

You do not need to add anything to the pan, as bacon will render its own fat.

In your oven, toast your flat out bread for 10 minutes at 350.

Keep an eye on it.

This recipe is low carbs, diabetic friendly and if you omit the flat bread it is also gluten free.


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What's for Lunch: Cuban Sandwich

What's for Lunch: Cuban Sandwich
Recipe from: cubaninthemidwest
Image credit: Ivonne
What's for Lunch: Cuban Sandwich

“Soon after arriving in this country, the children were pulled front and center to translate. To our parents our second grade English was better than no English at all, but at seven years old, we barely had a grasp of our native Spanish! Ah, the frustration, the misinterpretation, the incomprehension, the futile attempts at communication. But alas, we had our Cuban Sandwich and we ate it too!” Ivonne

Ingredients:

Cuban bread

Roast Pork (I made a Hormel boneless pork roast - onion and garlic flavor - threw it into a 
crock pot until done)

Sweet Ham, thick sliced

Swiss cheese

Dill pickles

Yellow mustard (optional)

Butter

Directions:

To prepare the sandwich slice the bread horizontally and spread butter on both inside 
halves.

Lay the pickles on the bottom half followed by a layer of roast pork, then ham and Swiss 
cheese.

You can spread mustard on the inside top half. 

Close the sandwich, spread a little butter on the top and place it on a Panini press (okay, I 
know you don't have one, but I bet you have a George Foreman grill which works the same, 
if not then place the sandwich on a hot (not too hot) lightly greased frying pan. Place a 
heavy iron skillet on top of the sandwich to flatten.)

The sandwich should be compressed to about 1/3 its original height.

Grill the sandwiches, until the cheese is melted and the bread is golden.

Slice the sandwich in half diagonally and serve.


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