Mom's Gourmet

Fabulous Food Show!

Thu, 17 Nov 2011 13:43:17 -0500

Fabulous Food Show!

Fabulous Food show Recipes - 2011

Tue, 15 Nov 2011 21:17:00 -0500

Here are a few recipes from the Fabulous Food show this past weekend.

FRIDAY

Autumn Salad – Sally, Newbury, Ohio
Use the quantity of lettuce to match the number of people you will be serving.
Mix dressing ahead so herbs can infuse the vinegar and oil

Dressing:
1 Tablespoon of Gallopin’ Gourmet Shake
1/4 cup cider/rice wine/balsamic vinegar
1/2 cup cold pressed olive oil

Pour vinegar into a cruet or bowl, add Gallopin’ Gourmet Shake and oil. Shake or whisk well until blended. This will keep for a week in the refrigerator.

Salad:
Mixed baby greens
Gold Rush/Fugi/Gala apples washed, cored and cut into bite-sized chunks
Bartlett Pears – red and green washed, cored and cut into bite-size pieces
Small bag of dried tart cherries
Red onion peeled and sliced thinly

Optional: Toasted pecans or pepitas
Place lettuce in a bowl and top dress with apples, pears and cherries. Top with red onion and then dress lightly with the vinaigrette.

Feisty Pacific Albacore Tuna Salad

You’ll never think about canned tuna the same way. Put this in phyllo cups and garnish with a piece of parsley for a cost-effective, healthy appetizer.

2 cans of Albacore tuna packed in spring water - drained well
Feisty Fish Rub™ start with 1/2 teas per can
Mayo to your desired consistency
Chopped green onions for color and a little crunch

Mix everything together and allow 2 hours to chill well. Another great cool salad for summer.

Serves 4

Red Dog Pulled Pork - Sally, Newbury, Ohio

This is dedicated to my Golden Pete. Pete was the most beautiful Golden retriever I ever owned. In spirit and looks.Their mother, Bridget is still living at the age of 16! This recipe is so easy I will add it to my weekly menu. all you need is time. Do it on a weekend or try it in a crock pot!

2 to 3 pound Pork Shoulder Roast - or larger for leftovers and a crowd

2 to 3 tablespoons Red Dog Rub - or 1 tablespoon per pound

1 tablespoon olive oil

1/4 cup water - increas incrementally if you go to a larger roast

Your favorite BBQ sauce - we used Jack Daniels Honey

Preheat oven to 300

Rinse pork and pat dry. Brush with olive oil and then rub Red Dog all over the roast. Place in a dutch oven, I used my red LeCruset, place roast in oven UNCOVERED for 1 hour. Pour in 1/4 cup water and COVER and cook for 90 minutes a pound. Remove from oven and let cool for 15 minutes. Shred pork using two forks. Add the sauce to your liking and you have pulled pork that will make your taste buds whimper. I used the new thin , multigrain buns that were toasted and had butter spread on the bun with a shake of garlic powder. Serve with coleslaw or top the sandwich with coleslaw.

Greta’s Chicken Salad - Greta - Columbus, Ohio

The complexity of the spices make a wonderful, warm and bright sandwich!

2 poached chicken breast

1/4 C finely chopped sweet onion

1 teaspoon FAR OUT FEATHER DUST

1 small can pineapple tidbits drained and squeezed dry with paper towel

Mayo - to your taste

Optional: toasted sliced almonds

Chop chicken breast, add onion, mayo, pineapple, Feather Dust. Mix weel and let sit for 1/2 hour. ENJOY on a bed of lettuce or as a sandwich!

Awesome Bean Spread - Sally

1 can Great White Northern Beans - rinsed and drained

1 tablespoon lemon juice

1 clove garlic - quartered

2 teaspoons Awesome Antler Rub

1/4 cup olive oil

Place beans in food processor and pulse until blended, add lemon juice, Awesome Antler Rub and garlic. Slowley drizzle olive oil adding more as needed until desired thickness. Spread on crackers or slices of baggette. High fiber, low fat and SURE to please the pallette!

SATURDAY

FEISTY CREAM CHEESE SPREAD - Dawn - Auburn, Ohio

This is so easy its hard to believe it tastes so good. The complexity of Feisty Fish Rub comes through in this great tasting, simple spread.

8 oz cream cheese softened

2 tablespoons soft butter

1 small clove of garlic - quartered

1/2 teaspoon or more Feisty Fish Rub

Mix all ingredients well until blended. Serve or crackers or pretzels.

Wow-A Spanish Rice - Dawn – Auburn Township, Ohio

½ cup Spam – No kidding! Or Canadian bacon

2 tablespoons butter

½ cup onion coarse chopped

½ cup celery, coarse chopped

3 cups cold, cooked rice (according to package)

1-cup tomato sauce

1-teaspoon Wow-A Chihuahua

In a large skillet, sauté’ chopped Spam until fairly crisp. Drain on a paper towel. In same skillet, melt butter and sauté’ onion until tender, add celery and cook another 3 minutes (you want celery crunchy). Add cooked rice to onion / celery mixture cooking over medium heat, breaking up the rice clumps as you cook it. When rice is fairly uniform and hot, pour in tomato sauce and sprinkle Wow-A Chihuahua over. Continue mixing and cooking until the mixture is a uniform color. Add sea salt to taste.

BROWN DOG BURRITO FILLING - Heather, Arlinton, VA

1 lb. ground chicken, turkey, or lean beef
1 onion finely chopped
1 can (15 oz.) canned tomato sauce
1 can (14.5 oz.) petite diced fire-roasted tomatoes
1 tbsp. extra virgin olive oil
2 garlic cloves, minced
2 tbsp Brown Dog Riba Riba™ blend
1 tbsp. adobo sauce from 1 can chipotle pepper in adobo sauce
1 chopped chipotle pepper from can

Garnish: DOLLOP OF SOUR CREAM AND FRESH CILANTRO

Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Stir in ground meat and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomato sauce, chopped tomatoes, chipotle pepper, adobo sauce, and Brown Dog blend. Simmer uncovered until thickened, about 10 minutes. Season with salt to taste. Use as filling in soft or hard taco shells or flour tortillas.

SUNDAY

Crunchy Eggplant Pate’ - Dawn, Auburn Township, Ohio

This is sumptuous and easy. Give eggplant a chance!

1 medium Eggplant

½ cup toasted pecans or walnuts

1 clove garlic, minced

1-1/2 tablespoons red wine vinegar

2 tablespoons olive oil

1 tablespoon Far Out Feather Dust

1/4 black pepper

2 tablespoons fresh parsley, chopped

Pierce eggplant all over with fork. Bake whole at 375 degrees for 45 minutes or until it collapses. Let cool

to room temperature.

Scoop eggplant out of its skin and process in a food processor with garlic, vinegar, olive oil, Far Out Feather Dust until just combined. Stir in chopped nuts and fresh parsley.

Sodium and Potassium - important but watch the amount

Thu, 01 Sep 2011 09:14:28 -0400

Great article on the Cleveland Clinics Wellness Center enews. sign up for healthy tips at www.360-5.com

Easy Heirloom Tomato and Cheese Pie - featuring Black Dog Belly Rub

Sat, 27 Aug 2011 08:23:34 -0400

This is so easy you won’t believe it.

1 ready made Pillsbury pie crust - or if you have time make your own.

1 tablespoons Parmesan cheese grated

3-1/2 tablespoons Dijon mustard - We use Grey Poupon

4-1/2 oz. 1/3 inch (very small) cubed Fontina Cheese

4-1/2 oz. Sharp cheddar coursely grated or very small cubes

1-1/2 pounds heirloom or other ripe tomatos, cored and cut crosswise 1/2 inch thick (patted dry)

1-1/2 tablespoons of extra virgin olive oil

2 tablespoons shredded Parmesan cheese

1 tablespoon of Black Dog Belly Rub

Take out pie crust and get to room temp. Place crust in a 9 inch pie plate.

Shake in 1 tablespoon of the grated Parmesan cheese and gently press into pie crust. If you make you own mix it into dough.

Spread Dijon cheese over crust.

Mix cheeses and then spread them evenly over Dijon mustard. Arrnage tomatoes in concentric circles. I love to mix various heirlooms like, green zebra, orange moonglow, yellow, Dutchman etc. Drizzle with olive oil, grated Parmesan cheese and shake Black Dob Belly Rub evenly over the top. Bake in a 400 oven for 45 mintues or until tomatoes are lsightly charred. Let cool and serve. Oh my!!!!

The Grass Roots Effort Continues!

Thu, 18 Aug 2011 13:08:00 -0400

Mom’s Gourmet will be in all 30 Whole Foods Northern California stores by 8/22.

And….by 8/29 we will be in Andronico’s Community Market’s 7 locations.

California here we come. Thanks, and rub some grub!

Red Dog Pulled Pork - Sally, Newbury, Ohio

Fri, 01 Jul 2011 12:07:19 -0400

2 to 3 pound Pork Shoulder Roast - or larger for leftovers and a crowd

2 to 3 tablespoons Red Dog Rub - or 1 tablespoon per pound

1 tablespoon olive oil

1/4 cup water - increas incrementally if you go to a larger roast

Your favorite BBQ sauce - we used Jack Daniels Honey

Preheat oven to 300

Far Out Spinach Soup - Wendy, Thomasville, Georgia

Tue, 07 Jun 2011 18:48:15 -0400

This is incredible! Hot or cold, you’ll love this healthy and EASY recipe. I’ve made it three times in one month.

2 to 3 bags of baby spinach
1 box of low sodium, organic chicken broth
1/2 C half and half
1 tsp. Far Our Feather Dust™
1/8 tsp. of cayenne pepper

Heat box of chicken broth in large pan on the stove over medium/high heat. Add spinach when it starts to steam. Cook spinach until it becomes limp (2 minutes). Pour spinach and broth into a food processor or blender, add seasoning and put lid on. Blend over medium speed until smooth. Pour back into pan and warm over low heat. Turn off heat and stir in half and half. Serve warm or cold on a hot summer day.

Feisty Pacific Albacore Tuna Salad

Tue, 07 Jun 2011 18:46:58 -0400

You’ll never think about canned tuna the same way. Put this in phyllo cups and garnish with a piece of parsley for a cost-effective, healthy appetizer.

2 cans of Albacore tuna packed in spring water - drained well
Feisty Fish Rub™ start with 1/2 teas per can
Mayo to your desired consistency
Chopped green onions for color and a little crunch

Mix everything together and allow 2 hours to chill well. Another great cool salad for summer.

Serves 4

Gallopin' Chicken Salad

Tue, 07 Jun 2011 18:45:03 -0400

One of our wonderful salads to keep your cool in the summer! Everyone loves it!

1 poached or grilled boneless chicken breast cut into bite-sized chunks
Red seedless grapes - however many you’d like sliced in half
Green seedless grapes - however many you’d like sliced in half
1/8 cup minced sweet onion
1/8 finely chopped celery
1 crisp apple - washed and chopped
1 tbsp. Gallopin’ Gourmet Shake™
1/4 cup Mayo

Optional - 1/4 cup toasted walnut or pecan pieces

Mix everything together except mayo. Add mayo to the desired consistency. Serve over a bed of lettuce or alone.

Woman's and Food Expo Recipes

Mon, 11 Apr 2011 13:12:19 -0400

Groovy Stir Fry - Kim - Wickliffe, Ohio

Groovy Stir-Fry – Serves 4, Kim – Wickliffe, Ohio

1 lb. boneless, skinless chicken breast — 2 tbsp. oil — 2 tbsp. Far Out Feather Dust™ —1 tsp. minced garlic

Your choice of stir-fry vegetables: Broccoli Snow Pea Pods, Sliced Carrots, Chopped Celery, Bok Choy, Nappa Cabbage, Sweet Onion, Bean Sprouts Sliced Water Chestnuts Chopped, Red Bell Peppers

Garnish with chopped green onions and slivered almonds.

Cut the raw chicken into 1” cubes and toss with the Feather Dust. Heat the oil in your wok and toss the chicken in, and add the minced garlic, stirring often till all sides are browned. If you like it spicier, add some red pepper.

Remove chicken to another plate and cover with foil (you can put it in a warm oven to keep it hot).

Add a little more oil and stir fry the veggies separately, in batches, so the wok doesn’t get too crowded, and so the veggies can cook for the time they need to (i.e., bean sprouts cook quicker than carrots). Remove the veggies as they are cooked and add them to the chicken. When veggies are cooked, serve over brown rice and garnish with green onion and toasted slivered almonds.

BROWN DOG BURRITO FILLING

Garnish: DOLLOP OF SOUR CREAM AND FRESH CILANTRO

Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Winter Salsa 1 can corn

1 can Rotel diced tomatoes and jalapeños
1 can diced fire roasted tomatoes or diced tomatoes
1 clove fresh garlic
1 tbsp. cider vinegar
2 tbsp. lime juice
1/2 sweet or red onion

2 finely chopped jalapenos

Green onion tops

2 tsp. Wow-a Chihuahua™
1 tsp. cumin
Sea salt to taste

Drain all canned veggies well.

Mix corn, tomatoes in bowl. Stir in remaining ingredients and chill. Serve with tortilla chips.

Devilish Eggs with Black Dog - Sally Newbury, Ohio

This is an easy recipe that uses a little black caviar for a salty touch. Serves - 25 appetizers

4 hard boiled brown eggs

1/2 cup mayo

2 teaspoons of Black Dog Belly Rub

1 tablespoon Dijon mustard

25 rounds of pumpernickel bread - using a 1” round cookie cutter you should get four rounds per slice of bread depending on the size of the loaf.

Optional garnish - 1 small jar of black, lumpfish caviar

Cut the bread rounds and set aside.

Chop the eggs and mix in mayo, mustard and Black Dog Belly Rub

Spread the egg mixture on the bread round. Chill in refrigerator for 1 to 8 hours. Just before serving garnish each round with the black caviar. I use a fork because you only want the caviar not the juices that are in the jar. Leftover caviar can be used for other dishes or if you are serving a big crowd double the recipe.

Gorgan-Spinach and Pear Pizza

Mon, 28 Feb 2011 07:57:49 -0500

These were a big hit this weekend. Why? Easy and incredibly delicious. 1 ready made pizza crust or homemade Bagged baby spinach 1 ripe pear thinly sliced Gorgonzola cheese crumbled Gallopin’ Gourmet Shake Optional: Pepita seeds

Par bake the crust if you buy frozen. Scatter baby spinach over the crust and get it up to the edges if possible. Liberally shake Gallopin’ Gourmet Shake all over the spinach. Place the pears equally over the spinach and then sprinkle the gorganzola over the pears. Shake on pepita seeds if you wish.

Bake at 375 degrees until the cheese melts. You are gonna love this one!

Sample Mom's for yourself!

Fri, 25 Feb 2011 17:31:59 -0500

February 26, Whole Foods Market - University Heights, Ohio - 12 to 3 p.m.

February 27, Whole Foods Market - Dublin, Ohio 12 to 3 p.m.

March 5, Wine and food pairing at Chuck’s Fine Wines, Chagrin Falls, 2 to 5 p.m. $5

March 18, Whole Foods Market - Lexington, Kentucky, 12 to 3 p.m.

March 19, Whole foods Market - Mason, Ohio, 12 to 3 p.m.

April 9 and 10 - Woman and Food - Strongsville, Ohio

Awesome Chicken Cutlets - Katie, Missouri

Wed, 23 Feb 2011 13:19:08 -0500

2 Chicken Cutlets

1/3 lb of Asparagus cut into bite size pieces

2 tomatoes on the vine cut into 1 inch cubes

1/3 Yellow Onion cut into bite size pieces

Awesome Antler to taste (I added garlic powder on the chicken breast)

Spaghetti

Cheap Spaghetti Sauce (Mine was an off brand with parmesan and garlic)

Arrange veggies and chicken in pan and put under broiler. Cook 6 minutes, flip chicken and cook another 3 minutes or until chicken is done.

Cook the noodles according to the package.

Heat the Sauce.

Cut the chicken into bite size pieces after cooking. Add the chicken and veggies into the sauce and stir.

Serve sauce over noodles. Top with Parmesan cheese.

The Awesome Antler really added an extra pop to the chicken and veggies!!!

Beets, Spiced Quinoa and Yogurt - Handjem Retrievers

Sat, 19 Feb 2011 10:50:13 -0500

This came in from the Handjem Iron Chef. It’s a remix of one of the NYT. Guess which Chef made this. We made it last night and it is fabulous main course with a tossed salad.

3 tablespoons extra virgin olive oil

2 tablespoons Far Out Feather Dust

1/8 teaspoon ground cloves

3 cups cooked Quinoa - red or any other

5 to 6 roasted beets - one kind or mix them up, red, golden, striped, peeled and sliced

sea salt and ground pepper if you’d like - we omitted salt to see how it tasted without

1. Preheat oven to 350. Oil a 2 quart baking dish or gratin. In medium sauce pan heat 2 tablespoon oil and add the spices. When they sizzle, add the cooked quinoa. Stir together for a minute and remove from heat. Taste and adjust salt and seasoning to your taste buds liking. Transfer to the baking dish and spread in an even layer.

2. Arrange sliced beets over the quinoa. Drizzle remainingolive oil over beets, cover and place in oven for 20 minutes or until hot.

3. Drain yogurt in a fine strainer for 20 minutes. Make topping below.

Topping

1 cup drained yogurt - let it sit in a fine strainer for 30 minutes

2 cloves garlic mashed into a paste

1/4 cup walnuts or pecans - optional

3. Drain yogurt, and crush and mash garlic cloves. Add garlic paste to the drained yogurt and add a dash of sea salt.

Remove quinoa and beets from the oven and place dollops of the yogurt on top. Sprinkle nuts over the dish and serve.

Be ready for compliments!!!!

Groovy Stir Fry - Kim - Wickliffe, Ohio

Sun, 09 Jan 2011 17:50:00 -0500

Groovy Stir-Fry – Serves 4, Kim – Wickliffe, Ohio

1 lb. boneless, skinless chicken breast — 2 tbsp. oil — 2 tbsp. Far Out Feather Dust™ —1 tsp. minced garlic

Garnish with chopped green onions and slivered almonds.

Remove chicken to another plate and cover with foil (you can put it in a warm oven to keep it hot).

Suzi's Black-Eyed Pea Cakes

Sun, 09 Jan 2011 17:46:03 -0500

Suzi’s Black-Eyed Pea Cakes – Serves – 4

Serve this with brown rice dusted with Wow-A Chihuahua too for an easy, vegetarian meal.

Or, make cornbread muffins and add Wow-A Chihuahua to the batter as well.

¼ cup low-fat sour cream

1-teaspoon adobo sauce

1 - 15.8 oz. can of no-slat black-eyed peas, rinsed and

drained, or cook your own black-eyed peas

¼ dry breadcrumbs

1 tablespoon finely chopped sweet onion

¼ cup finely chopped green onion

1 tablespoon Wow-A Chihuahua

½ teaspoon salt – optional

1 large egg lightly beaten

1 large egg white, lightly beaten

1-tablespoon olive oil

¼ cup shredded Monterey Jack cheese

Combine sour cream and adobo sauce in a small bowl and place back in refrigerator. You can freeze the extra adodo sauce for several months in an airtight container.

Place peas in a medium bowl and mash with a fork. Stir in the breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide the pea mixture into 4 equal portions, shaping each into ¼” patty.

Heat oil in a nonstick skillet over medium-high heat. Add patties to the pan and cook 2 minutes on either side or until golden and thoroughly heated. Top each patty with 1 tablespoon of the shredded cheese and top with sour cream.

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Start the New Year with a Little Luck, Eat Pork!

Mon, 27 Dec 2010 14:40:00 -0500

Red Dog Ribs with Cranberry Salsa Sauce – Steve, Newbury, Ohio

1 slab of baby back, spare, or country-style ribs. Red Dog Rub™ 1 - 16 oz. can Whole Berry Cranberry Sauce 1 - 16 oz. jar of Chunky Salsa Medium (we usually use Pace) Optional - juice of 1/2 orange or lemon. If you’re looking for a little twist, you can also add a little fresh or dried mint!

Pre-heat oven to 350°. Rinse ribs in COLD water and pat dry. Spray a roasting pan with cooking spray for easy clean up. Place the ribs meat side up in the pan. You may have to cut the slab into two equal pieces to fit, or if you decided to try the country-style ribs, arrange them so they are slightly touching. Sprinkle the ribs generously with Red Dog Rub. Cover the roasting pan with aluminum foil and place on the middle rack and REDUCE the temperature to 325°. Bake at 325° for 1 hour and 15 minutes. While the ribs are cooking, mix the cranberry sauce, salsa, orange or lemon juice, and mint flakes together. Remove roasting pan from oven but leave the oven on. Remove foil (save it for later to wrap leftovers, if you have any). Drain any liquid and pork fat from the pan.

Pour the cranberry salsa sauce over top of the ribs. If it runs off the sides just scoop it back on top. Put ribs back in the oven and bake at 325° for another 1 to 1-1/2 hours until done. This depends on thickness of ribs and which ones you use. Just take a peek after an hour and if they look done try one, just don’t burn your mouth.

We serve with baked yams, corn bread and a tossed salad with vinaigrette dressing.

Winter Fruit and Almond Encrusted Tenderloin – Sally – Newbury, Ohio

Serves 4 to 6 depending on the crowd.

Ingredients:

2 to 3 pork tenderloins – rinsed in cold water and pat dry – place in a dish and bring almost to room temp while preparing the coating.

1 heaping tablespoon Yellow Dog Sweet Shake

3/4 cup Panko (Japanese bread crumbs)

1/8 cup golden raisins

1/4 cup dried tart cherries

1/4 cup dried currants

1/4 cup slivered almonds

2 tablespoons canola oil

1 egg and a splash of any kind of milk

Preheat oven to 375

In a blender or food processor:

Almonds until they are coarsely chopped and set in a medium bowl

Take half of the Panko, Yellow Dog Sweet Shake, 1/2 of the dried fruit and coarsely chopped. I add Panko first to prevent the fruit from getting too paste like. You want the coating to be finely chopped. Add mixture to the almonds. Repeat and add to bowl.

Heat Canola oil to medium high.

In a shallow glass dish mix egg and a splash of milk until well blended.

In another shallow dish add the fruit/Panko mixture.

Place the tenderloin in the egg mixture and coat well. Roll the tenderloin in the fruit/Panko and coat well. You can even press the coating onto the meat.

Place the tenderloin in the skillet and sear the tenderloin on all sides until the coating is a nice brown. Then place the tenderloin onto a small roasting pan and roast in the oven for about 20 to 25 minutes depending on the thickness. You want the loins to medium rare.

Awesome Pork Chops – Shirley, Moreland Hills, Ohio

Fast, easy and flavorful chops.

6 center cut pork chops

4 tablespoons flour

1 tablespoon Awesome Antler Rub

2 tablespoons Olive oil

Rinse pork chops in cold water and pat dry.

Heat oil in a large frying pan over medium heat

Put flour and Awesome Antler Rub in a bag and dredge the pork chops.

Place pork chops in frying pan and cook for 7 to 9 minutes each side or until cooked. Thinner chops may take less time.

Awesome Baby Back Ribs – Michele, Bainbridge, Ohio

1 Slab Baby Back Ribs – washed in COLD water patted dry  Awesome Antler Rub™ 1/2 cup apple juice – or enough to cover the bottom of the roasting pan

Preheat oven to 250 degrees. Pour apple juice into roasting pan.  Rub Awesome Antler generously on both sides of the ribs and place in the roasting pan meatier side up. Bake the ribs in preheated oven for 2 hours.

Fire up the grill and grill until each side is a little crisp about 10 - 15 minutes. Baste with your Favorite BBQ sauce but Michelle recommends, Sweet Baby Rays - hickory Brown Sugar.

Cooks note: Michelle added a little extra garlic powder to the ribs along with the Awesome Antler Rub. We agree, you can never have too much garlic.

Pork Stir-fry, Kim, Wickliffe, Ohio

1 pork tenderloin,  2 tbsp. oil 2 tbsp. Far Out Feather Dust™ 1 tsp. dried minced garlic. Your choice of stir-fry vegetables: broccoli, snow pea pods, sliced carrots, chopped celery,  bean sprouts, sliced water chestnuts, chopped red bell peppers. Garnish with chopped green onions and slivered almonds. Cooked brown rice.

Cut the raw pork into 1” cubes and toss with the Feather Dust. Heat the oil in your wok (or frying pan) and toss the pork in, and add the minced garlic, stirring often till all sides are browned. If you like it spicier, add some red pepper.

Remove chicken to another plate and cover with foil (you can put it in a warm oven to keep it hot).

Add a little more oil and stir-fry the veggies separately, in batches, so the wok doesn’t get too crowded, and so the veggies can cook for the time they need to (i.e., bean sprouts cook quicker than carrots). Remove the veggies as they are cooked and add them to the chicken.

When all the veggies are cooked, mix together and serve over brown rice, and garnish with sliced almonds and chopped green onions.

Sally’s Caramelized Kraut – Sally, Newbury, Ohio

This will become your new recipe for kraut. It takes a little longer to make but well worth the time since you’ll be in the kitchen anyway.

1 bag Sauerkraut - drained

1 medium sweet onion – chopped

1 Granny Smith apple – peeled and chopped

1 stick butter

½ cup brown sugar

2 Tablespoons cider vinegar

2 whole cloves

Melt butter in frying pan, add onions, sauerkraut, brown sugar, cider vinegar and cloves. Cook covered over low heat for 20 minutes stirring often so that the onions and sauerkraut begin to caramelize. Add apples and cooked until the kruat is a nice caramel, brown color.

Holiday Recipes from Mom's Gourmet

Sat, 18 Dec 2010 22:21:10 -0500

SEASONINGS GREETINGS from Mom’s Gourmet

Fast and easy holiday entertaining.

Standing Ovation Rib Roast

Standing Rib Roast – first three ribs if you can

Awesome Antler Rub

Dijon Mustard

Sea Salt

Pre-heat oven to 450

Spray a little non-stick canola in a large roasting pan

Rinse roast in cold water, pat dry and set somewhere on a cutting board where the dog can’t get it. Let the roast get close to room temperature.

Rub roast with Dijon mustard, generously

Pour Awesome Antler Rub into the palm of your hand and rub it all over the roast. Be generous with the rub.

Sprinkle with sea salt to your taste

Place roast in roasting pan and roast in oven for 15 minutes. Reduce temperature to 350 and cook until meat thermometer reaches 130/medium rare. Usually about 1-1/2 to 2 hours. Remove roast from oven and let sit for 15 minutes before cutting.

Black Dog Beef Roast

3 to 5 pound beef tenderloin, sirloin tip, or bottom round

Olive oil

Sea Salt

Garlic Mayo Sauce - optional, but delicious

½ cup sour cream

½ cup mayo

1-teaspoon garlic powder

½ teaspoon oregano

1 tablespoon lemon juice

Mix everything together and keep in refrigerator until ready to serve

Pre-heat oven to 450

Spray roasting pan with canola oil

Rinse meat in cold water and pat dry. Let it sit on a cutting board somewhere safe so the dogs can’t get to it until close to room temperature.

Rub tenderloin with olive oil; rub Black Dog Belly Rub generously all over the roast. Place in roasting pan and roast at 450 degrees for 15 minutes. Reduce temperature to 350 degrees and cook until thermometer reads 130 for medium rare. Usually 45 to 60 minutes. Let sit for 15 minutes before carving.

Westminster Turkey with Cory’s Cranberry Cognac Sauce

This will earn you “Best in Show”. From seniors to toddlers, this whole turkey recipe comes out moist, ALWAYS. Stuff it, or not.

Whole Turkey – rinsed with cold water, pat dry and rub cavity with salt

Red Dog Rub – plenty of it

Extra Virgin Olive Oil

Preheat oven to 450 degrees.

Rub your turkey with olive oil. A nice, gentle, massage. Then pour Red Dog Rub in the palm of your hand and rub the bird all over. Stuff with your favorite dressing or don’t stuff. Place in a roasting pan sprayed with canola oil. Shake a little more Red Dog on it and place in the oven. Roast for 10 minutes at 450 degrees and then turn oven down to 350 degrees. Roast for 20 minutes a pound unstuffed or 25 minutes per pound stuffed. If the turkey is over 12 pounds reduce the time by 5 minutes per pound. Check turkey after an hour to see if it’s getting too brown. If so, cover lightly with foil. Remove turkey and let sit for 20 minutes before carving.

Groovy Turkey Breast with Cory’s Cranberry Cognac Sauce

Don’t have a big crowd? Indulge yourself. This always comes out moist and flavorful. The turkey will be infused with seasonings and spices that remind you of the orient.

Turkey breast – rinsed in cold water and pat dry

Far Out Feather Dust

Extra Virgin Olive Oil

Preheat oven to 450 degrees.

Rub your turkey breast with olive oil. Then pour Red Dog Rub in the palm of your hand and rub the breast all over. Roast for 10 minutes at 450 degrees and then turn oven down to 350 degrees. Roast for 20 to 40 minutes depending on the size of the breast. Remove turkey breast from oven and let sit for 15 minutes before carving.

Cranberry Cognac Sauce

1 can whole berry cranberry sauce

1 teaspoon Yellow Dog Sweet Shake

1 BIG tablespoon of your husbands’ best cognac

Place all ingredients in a small saucepan and heat up until warm and the color darkens slightly. Serve warm with the turkey. You will love this new, warm twist to cranberry sauce.

Cory's Confetti Biscotti - Sally - Newbury, Ohio

Wed, 01 Dec 2010 15:22:00 -0500

Cory’s Confetti Biscotti – Sally - Newbury, Ohio

Ingredients

1-1/2 Tablespoons Yellow Dog Sweet Shake

1/2 cup butter, softened

2 cups sugar

4 large eggs

1 1/2 teaspoons grated lemon rind

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

5 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup dried cranberries

3/4 cup dried tart cherries

1/2 cup candied orange rind

3/4 cup whole blanched or slivered almonds, coarsely chopped

Directions:

Preheat oven to 325 degrees.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well.

Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.

Divide dough in half; shape each portion into a 14- x 2-inch log on a lightly greased baking sheet. Flatten logs slightly.

Bake at 325° for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack and shake on a little more

Yellow Dog Sweet Shake and cool completely.

Cut each log diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.

Bake at 325° for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool. Store in an airtight container for up to two weeks.

NOTE: You can substitute other dried fruits such as pineapple, raisins, apricots

Mom's Gourmet

Tue, 16 Nov 2010 16:49:22 -0500

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