Monday, November 21, 2011
This was lunch today, I have been thinking about this sandwich ever since I found a recipe for Turkey Stuffing Bread. I spent the weekend testing recipes for turkey leftovers so I had set aside some turkey breast for the sandwiches. I made a homemade cranberry chutney to use on the sandwich also. I also use this cranberry chutney with brie during the holidays, it is so pretty and festive. For some reason I had never wrote that recipe down and I found the one I use back in 90′s in one of those little magazines you get at the grocery store. Luckily for me Jamie had gone up and organized my cookbooks for me a few weeks ago and I found it pretty quickly notes and all. I am still trying to get organized in my new house so that I can find everything so sometimes finding things can present a challenge.
Turkey Stuffing Bread
Yield: Yield: 2 loaves (1 ¼ lbs)
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients:
1/4 cup warm water
1 teaspoon white sugar
1 cup plus 1 tablespoon milk (70° - 80° F.)
1 egg
5 tablespoons butter, softened
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 cup cornmeal
3 3/4 - 4 cups flour
4 teaspoons dried minced onion or toasted onion
1/2 teaspoons celery seed
1 teaspoon poultry seasoning
1/2 teaspoons rubbed sage
1/2 teaspoons pepper
2 1/4 teaspoons active dry yeast (1 package)
Directions:
Place cornmeal, flour, spices and brown sugar in your mixer bowl. Use a dough hook if you have one to mix it up.
Proof yeast in a bowl with white sugar. Mix up egg in a small bowl with a fork. Melt butter. Add yeast, milk and butter to the flour mixture with the milk. Combine with the dough hook.
Knead for about 5 - 7 minutes until you get a nice supple dough. Put in a greased bowl and let rise until doubled. Divide dough in half. Shape into loaves and place in a greased bread pan. Let double.
Bake at 350 degrees for 35 - 45 minutes. Center of bread will be 165 degrees when done.
Yield: 2 loaves (1 ¼ lbs)
Cranberry Chutney
12 oz. fresh or frozen cranberries
2 apples – chopped
1/2 cup onion – chopped
1 cup brown sugar
1/2 cup white sugar
1/2 cup water
3 inch piece of cinnamon
4 tablespoons candied ginger – chopped finely
1/4 cup apple cider vinegar
Wash cranberries and throw away the bad ones. Add with everything else to a large saucepan. Bring to a boil and turn down to heat to low. Cook for 45 minutes stirring often. Pour into a clean glass jar or mason jar. Will keep in the refrigerator 2 weeks.
To make sandwich:
2 slices Stuffing Bread
Sliced Turkey Breast
2 slices Havarti Cheese
Cranberry Chutney
Butter
Spread butter on bread. Add cheese, turkey, cranberry chutney and cheese to a slice of the bread. Top with remaining piece of bread. Place sandwich on panini grill on medium heat. Grill until toasted.
Monday, November 21, 2011
I know I posted this over on Facebook but it will be easier to find here in the future and this is a recipe I plan to make often. The cake is as tender as can be be and really moist. You get a blueberry in every bite, yum. I plan on making a few variations with the cake as soon as this one is finished. I made this for breakfast to go with coffee the other day when I had overnight guests.
Blueberry Snack Cake
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 - 40 minutes
Total Time: 1 hour
Ingredients:
2 eggs, separated
1 cup sugar, plus 2 to 3 tablespoons to sprinkle on top
1/2 cup butter, room temperature
Pinch salt
1 1/2 cups all-purpose flour plus 1/4-cup for blueberries
1 teaspoon baking powder
1/3 cup milk
1 1/2 to 2 cups blueberries
Directions:
Heat oven to 350 degrees. Grease an 8 x 8 pan.
Beat egg whites until foamy, then beat in 1/4-cup sugar. Continue to beat until whites are stiff and glossy. Set aside.
Beat butter until light, add sugar and salt. Beat in egg yolks one at a time. Blend well.
Add flour to mixing bowl with baking powder. Add about half the milk. Add remaining flour and milk.
Bake for 35 - 40 minutes until top is golden and a toothpick is clean when inserted into cake.
Serves 8.
When the batter is well mixed add 1/3 of the egg whites. Fold in remaining egg whites being careful not to delfate the whites.
Toss blueberries with remaining 1/4 cup of flour. Fold into batter. Pour into prepared pan. Sprihkle 2 - 3 tablespoons sugar on top. (I skipped that step)
Wednesday, November 16, 2011
My grandmother used to make the best stuffed pork chops. This recipe is a take of them. When you don’t have thick chops this works really well. I used to love sitting in grandma’s kitchen when she cooked and baked. I learned many lessons setting on that red kitchen stool.
Pork Chop Casserole with Stuffing
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients:
4 - 6 Pork Chops
flour
salt and pepper
1 can mushroom soup
1 cup milk
Stuffing
1/2 loaf of bread - torn into pieces - dried out
2 Cups cornbread stuffing mix - I use Pepperidge Farm
1 medium onion
2 stalks celery
2 cups chicken broth
4 tablespoons butter
1 teaspoon sage
salt and pepper - to taste
water as needed
Directions:
To make the stuffing:
Saute the onion and celery in the butter. Add chicken stock, sage, salt and pepper and bring to a boil. Simmer for about 15 minutes or until celery is tender. Cool.
Salt and pepper pork chops. Add a little flour to a plate and dredge pork chops in the flour to coat. Quickly sear the pork chops in a pan with a little oil. Drain on a paper towel while you assemble the casserole.
Pour chicken stock, vegetables over the dried bread. Combine to moisten the bread. Add a little water if necessary.
Spray a 8 x 13 pan with oil. Put stuffing in pan. Top with the pork chops. Mix the milk and mushroom soup together in the pan you fried the pork chops in. (dump the oil out first) Pour over the pork chops. Cover pan with foil.
Bake at 350° F. for 1 hour. Enjoy!
Note: I didn't add all of the mushroom gravy mixture to the casserole. I only topped the chops with it. I set the rest aside to use as gravy on the potatoes and stuffing.
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