Stuffing with Apples and Cranberries

Stuffing with Apples and Cranberries

 

Ingredients
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted

Directions
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.

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Oyster Stuffing

 

 Oyster-Stuffing

Ingredients
1 cup (2 sticks) of butter

1 medium onion, chopped

3 stalks of celery, chopped

1 tablespoon of chopped green bell pepper

6 cups of cooked, crumbled cornbread

6 cups of dry, toasted bread, crumbled (toasted white bread, leftover biscuits, or rolls)

1 teaspoon salt

1/2 teaspoon of Cajun seasoning optional

1/4 teaspoon of freshly cracked black pepper

1 teaspoon of sage

1/2 teaspoon of poultry seasoning

4 to 6 cups of turkey or chicken stock

5 eggs, beaten (or 3 raw, 2 boiled and chopped)

1 quart of oysters, liquid reserved

 

Directions
Preheat oven to 350 degrees F. Prepare a 9 x 13 inch pan with butter or non-stick spray.
Toast the bread in a toaster or in the oven. Remove and set aside to cool. Make a pan of cornbread, remove and set aside uncovered to cool completely. You want the breads to be very dry.
Melt the butter in a skillet over medium heat. Sauté the onion, celery and bell pepper. Add the salt, Cajun seasoning, pepper, Bell’s seasoning and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.
Crumble the cornbread into a large bowl. Add the bread and toss. Add the sautéed veggies, scraping out all of the butter; stir. Pour in 2 cups of the broth and toss. Taste and adjust seasoning.
Add the beaten eggs; stir. Using a pair of kitchen shears, roughly chop the oysters. Add the oysters, with their juices, to the cornbread mixture. This is where you fix the consistency. If you want a fluffy stuffing, you’ll use less stock. If you prefer a wetter stuffing, add additional broth as needed to reach desired consistency, taking care not to get too soupy! Lightly spoon into the casserole dish, but do not pack.
Transfer to the prepared baking dish and bake at 350 degrees F for 45 minutes. For a moister stuffing baked covered. For a drier stuffing with a crunchy top, bake uncovered.

Italian Pasta Salad for Summer

Italian-Summer-Pasta-Salad-print

 

Ingredients

3 cups short pasta (uncooked, such as penne, rotini, or radiatore)

1 lb asparagus (tough ends removed, then cut into 1-inch pieces)

11/2 cups cherry tomatoes (cut in half)

1/4 cup pine nuts

2 stalks scallions (diced)

1/2 cup shredded parmesan cheese

1/2 cup Italian salad dressing (homemade or store bought)

Directions

Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 2 minutes before done, add the asparagus to boiling water and continue cooking. Drain the pasta and asparagus under cold water.

Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, pine nuts, scallions, and Parmesan. Pour the dressing over the mixture and gently toss to combine.

Serve right away at room temperature or refrigerate for a few hours to meld the flavors. Serve with extra Parmesan, if desired.

Cilantro-Lime Ranch Salad Dressing

Cilantro Lime Ranch Salad Dressing

Ingredients

1 cup ranch dressing

2 cloves garlic

1/8 cup lime juice (or more to taste)

1 jalapeno, seeded

1 large tomatillo

1/2 cup chopped cilantro (or more to taste)

Instructions

Gather your ingredients. Be sure to seed the jalapeno. I recommend using disposable gloves when doing so if you have any on hand.

Place all of the ingredients in a blender and blend on high until well mixed.

Taste to be certain you like the flavor. The lime juice and cilantro taste can be adjusted to accommodate for personal preference.

Pour this over some food and enjoy!

Doritos® Taco Salad

Doritos Taco Salad

Doritos® Taco Salad Recipe

Ingredients
2 pounds lean ground beef or ground turkey
1 package Taco Seasoning Mix
2 avocados, peeled, pitted, and diced
1 tablespoon fresh-squeezed lemon juice
1 medium red onion, chopped
2 (15-ounce) cans dark red kidney beans, drained
2 cups shredded sharp cheddar cheese*
4 Roma tomatoes or 2 large tomatoes, diced
1 small bag of frozen corn
1 head iceberg lettuce, finely shredded
Catalina Salad Dressing or dressing of your choice
1/2 bag of Nacho Cheese Flavored Doritos, crushed
* You can substitute with a variety of different cheeses, such as hot pepper cheese, or Monterey Jack cheese.

Directions
In a large frying pan over medium-high heat, brown the ground beef or turkey. Remove from heat and drain off any fat and discard. Stir in the Taco Seasoning Mix and set aside to cool.
In a small bowl, gently toss the diced avocado with the lemon juice to prevent browning; set aside.
In a large bowl, toss together the onion, kidney beans, cheese, tomatoes, corn, lettuce, and cooled ground meat. Cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, add the avocados and crushed Doritos chips to the salad greens. Toss the salad with the Catalina Salad Dressing (or dressing of your choice). Go light on the dressing, as a little goes a long way. Adding the ingredients too soon will cause your salad to go soggy!