Monday, November 25, 2013

Turkey Herb and Spice Butter

Tip:  Read directions completely before preparing.

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

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.

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

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!