Monday, November 25, 2013

Turkey Herb and Spice Butter


Tip:  Read directions completely before preparing.

Ingredients:
1 stick butter, (1/2 cup) softened
2 teaspoons, fresh thyme, minced
2 teaspoons, fresh rosemary, minced
2 teaspoons, fresh sage, minced
½ teaspoon fine sea salt
½ teaspoon, white pepper, freshly ground
2 teaspoons, comino (cumin) seeds, freshly ground



Directions:
Place butter, minced herbs, and spices in small bowl, stir until thoroughly mixed.


Tip:  Slide hand between skin and breast meat to loosen skin.  Rub 4 tablespoons of the Turkey Herb and Spice Butter over breast meat under skin.  Rub remaining herb butter over outside of turkey.   This butter can also be used for baking hens, chicken, and quail!  Use the dripping for making your gravy!

Saturday, November 23, 2013

Green Chile Corn Casserole


Tip:  Read directions completely before preparing.

Ingredients:
1 - 15 ounce, can sweet corn, liquid drained
1 - 15 ounce, can cream-style corn
½ small sweet onion, diced
1 - 8 ounce, package Jiffy corn muffin mix
1 cup, sour cream
2 large eggs, beaten
1/2 stick, butter, melted
2 cups, mild cheddar cheese, finely shredded
1 - 4 ounce, chopped mild green chili’s
no-stick cooking spray


Directions:
Preheat oven to 350 degrees F.

In a large bowl add 1 cup cheese, and all other ingredients.  Stir together until well combined.


Pour into a no-stick sprayed, 9” X13” casserole dish. 



Bake for 55-60 minutes, until golden brown and cooked through, remove from oven.  Cooking time varies depending on oven and casserole dish used.  Be sure to cook through.  Sprinkle with remaining 1 cup of cheese and place back in the oven.


Let cheese melt and turn a nice golden light brown!  Serve warm!  Enjoy!

Tip:  You can also add jalapenos or red pepper flakes to make it spicier!

Monday, November 4, 2013

Asian Stuffed Chicken Leg Quarters


Tip: Read directions completely before preparing.

Ingredients:
4 chicken leg quarters
2 tablespoons carrots, minced
2 tablespoons green onions, minced
2 tablespoons bamboo shoots, minced
2 tablespoons water chestnuts, minced
1/4 bean sprouts
1/2 cup cabbage, finely shredded
2 tablespoon sesame oil
2 tablespoons soy sauce
2 garlic cloves, minced
1 bunch of bean thread
1/2 lb ground pork

Directions:
In a bowl place the bean thread and cover with water.  Let soak for 10 minutes. Drain water. And place in large mixing bowl. Set aside.

Any brand of bean thread is good.
Soaking Bean Thread

Wash the chicken, begin by deboning it. You may want to ask you grocer butcher if they will debone it. If they do not offer this service, here is a link to a video showing exactly how to debone a leg quarter!  Below you can also view how to debone, with a few photos. When you have completed deboning the chicken, set aside.

How to Debone a Chicken Leg Quarter (Click to view video.)








Drain water from the bean thread and chop up into about 1 1/2 inch length. Place in a large mixing bowl. Add carrots, green onions, bamboo shoots, water chestnuts, bean spouts, cabbage, ground pork, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, garlic and mix.



Take one leg quarter and firmly stuff it, as shown below. Turn over the leg quarter, with skin side up and place in an approximately, 7 x 11 1/2 baking dish.




Preheat oven to 375 degrees F.

Mix the remaining sesame oil and soy sauce and brush over the chicken. Cover dish with foil and seal.


Insert dish in oven and bake for 55 minutes. After 55 minutes are up, remove aluminum and bake another 15 - 20 minutes, or until the skin is nice a brown. Serve and Enjoy!

Servings: 4

Tip: This dish can be served with a salad or any side dish you prefer.