The Whole Enchilada: Turkey Enchiladas And Yellow Rice

This is hands down my families favorite leftover, I usually serve it two days into munching on things like Turkey and Cranberry Paninis, and once we need to diversify our palette. Flavors that pack a punch,  recreate turkey into something "south of the border". Nothing like, what we have enjoyed for the last few days, but grow weary of. Enjoy!

Turkey Enchiladas and Yellow Rice

1 medium Onion, diced
3 Garlic cloves, chopped
3 Diced Oven Roasted Chilies, Or (1 can mild fire roasted chilies)
1/4 cup Sliced Black olives(optional)
8 tbs Butter
1/4 cup all-purpose Flour
1 cup Sour Cream- divided to 3/4 cup and 1/4 cup
2 cups Turkey stock, (see Making Turkey Stock) if not, use storebought chicken stock
3 cups Turkey, White and Dark Meat; boned, meat shredded or cut into small pieces (or chicken)
1/2 tbs Salt, or to taste
Freshly ground black pepper

2 cups Ranchero Sauce, see below (or canned Mild Red Enchilada Sauce)
10 large flour tortillas
1/2 pound Monterey Jack or Cheddar cheese, shredded

Chopped tomatoes, red onion, and cilantro leaves, for garnish (optional)

Ranchero Sauce

2 tablespoons butter
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper

Yellow Rice, recipe follows

Warm oven to 350 degrees F

Filling
Melt butter in large pan, as soon as melted add onions. Cook until tender and translucent, about 4 minutes. Add garlic in last minute. Melt other 6 tbs butter and stir in flour. Cook the "flour taste" out of the flour over medium low for about 2 minutes. Add broth and stir briskly, bring up heat over medium to a low boil, then reduce heat to medium-low and let sauce thicken. About 7 minutes. Mix sauce with chicken in large bowl. Let cool a bit. Add chopped chilies and 3/4 cup sour cream.  Stirring until combined.

Assembly
Take a large baking dish (preferably 9x13) and cover the bottom with some of the 1/4 of reserved red sauce. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved red sauce coating both sides(this step can be skipped but sometimes to prevent any exposed tortilla I do this to prevent drying out). Put a scoop of the shredded turkey and white sauce on top of the tortilla followed by a sprinkle of the shredded cheese. Fold about 1/4 of bottom of the tortilla over the filling and then roll the sides like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over the remainder of the red sauce covering all exposed tortillas, and top with the remaining shredded cheese.

Bake
Bake uncovered for about 30 minutes until bubbly. Garnish Options: Red Onion, Shallots, Sour Cream, Salsa, cilantro and tomato.

Yellow Rice
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1/2-1 tablespoon turmeric
1 1/2 teaspoon kosher salt
1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Mastering The Two Hour Turkey

I struggle with big beasts.  Foremost my lack of patience at cooking anything for 6-7 hours, or even 4 for that matter, always leaves me with an under-cooked bird.  This can not be said of the chicken.  Chicken does not daunt me in the same way, as well... It only takes an hour! My patience can handle this! Many Thanksgivings have gone by that we have microwaved the sliced turkey to make sure it is thoroughly cooked.  And frankly I find that most turkey cooked all day is darn dry!


No MORE! If I can cook a perfect chicken, I can cook a perfect turkey! Enter the electronic meat thermometer. Declare the turkey shall be done right, without flaw,  moist, delicious and EVERY TIME!

The Perfect, Juicy Two Hour Turkey

• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 2 lemon, halved
• 2 head garlic, cut in half crosswise
• 4-6 tablespoons (1/2 stick) butter, melted
• 1 large yellow onion, cut in 1/4ths
• 18-22 lb Turkey (anything less you are spending on bones) 

Preheat the oven to 400 degrees F, preheated for around 30-45 minutes prior to putting turkey in oven.

Remove the giblets. Rinse the turkey inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the turkey. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the turkey with the butter or olive oil and sprinkle again with salt and pepper. I prefer to rub 2 tsp unmelted butter under the skin as well, makes amazing skin.  Prepare oven bag with one tablespoons flour shaking all over bag. Insert electronic thermostat, into deepest part of breast if you have one.  

Circled is proper thermometer placement

Where to Place the Thermometer in a turkey- Right above the leg is the deepest part of the breast. So on the side of the bird.  Without running to bone as deep as you can .


Place turkey in oven bag and cut 6 air slits on top. Roast the turkey for 2 hours or until thermometer reads 170°F, the juices will run clear when you cut between a leg and thigh. Remove and let rest on counter covered for 20 minutes as juices will draw back into the meat. 

This turned out excellent! I'm so happy I tried it and made it work! Simplifies the complications of the turkey dominating the oven all day! 

Make Ahead and Serve Directions- The turkey can be made a day ahead and refrigerated before reheating, or it can be carved 10 minutes after resting.
If you decide to roast and carve the turkey ahead of time, or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month.When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).

Moist Juicy Turkey!

Equally as delicious Alton Brown (Good Eats) Brined Turkey. Though more complex the flavor is one that is worth a little extra effort if you can afford it!

Where to Find Organic or Heirloom Turkeys

Diestel Turkey- Sonoma Valley, Ca http://www.diestelturkey.com/our_family_of_turkeys.htm
Can also be found at PCC

Marys Turkeys -Local Store Finder http://www.marysturkeys.com/store.html

Eat Wild- http://www.eatwild.com/products/index.html

Standing Rib Roast(Prime Rib) and Yorkshire Pudding

Not much has to be said about a Standing Rib Roast (Prime Rib). It speaks for itself in tender cuts of beef, herb crusted and delicious on its own or served with a creamy horseradish sauce and au jus.

Yorkshire Pudding is really more like a puffed pastry style bread flavored with the savory beef drippings. It is light and fluffy and yet loaded with salty roasted prime rib flavor.

Serve with Creamy Horseradish or Apple and Horseradish and Au Jus





Rib Roast Buying Guide:

When buying one you want to choose a roast at least 3 ribs big, each rib is about a serving and a half. Consider the size of your oven, i.e. make sure it will fit.

Specifically, prime rib is actually a prime cut of meat and the best quality, anything else is a standing rib roast. However, prime rib is also a generalized name.

Aged beef is preferred, it tenderizes and amplifies the taste.

Bones add flavor, don't have them removed. AND they can be used for soup stock the next day!

Have the butcher cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line, but SAVE THEM! Any butcher can do this, you do not need a specialized meat shop if that intimidates you, cheers if you do! 

3 ribs	7 to 8.5 pounds	450 deg/325 deg F	1 3/4 to 2 hours	135 degrees F
4 ribs	9 to 10.5 pounds	450 deg/325 deg F	2 to 2 1/2 hours	135 degrees F
5 ribs	11 to 13.5 pounds	450 deg/325 deg F	2 1/2 to 3 hours	135 degrees F
6 ribs	14 to 16 pounds	450 deg/325 deg F	3 1/4 to 3 1/2hours	135 degrees F
7 ribs	16 to 18.5 pounds	450 deg/325 deg F	3 1/2 to 4 1/2 hours	135 degrees F

Standing Rib Roast 

3-5 rib standing rib roast
Salt
2 tbs. coarsely cracked pepper
4 cloves garlic, minced into paste
2 tbs chopped rosemary
2 tbs chopped thyme
2 tbs chopped parsley
2 tbs chopped oregano
Olive oil

Rib roast is one that thing I love to start a few days in advance. Salt the meat a full 48 hours before you are going to cook it. Cover it and return it to the fridge.
Before cooking, tie roast to rib and chine bones, this keeps the tender meats from separating and drying out. Mix the herbs, garlic, olive oil and pepper into a paste. Rub it all over the meat and let it sit out for an hour or two a room temperature. Insert meat thermometer into deepest part.

Preheat oven to 450 degrees F.
Place roast on a rack in a large, heavy roasting pan; roast elevated on a rack, bone side down. Roast for 15 minutes, reduce temperature to 325°. Place at least 1 cup-2 cups water in bottom of roasting pan, water should not touch roast. Roast at 325 degrees F for 1.5-2 hours (or 16 min per pound), or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus and Yorkshire Pudding.
Reserve the bones for some incredible beef stock or French Onion Soup!

Individual Yorkshire Pudding

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef

12 muffin tin, or cast iron skillet, or oven proof baking dish

Preheat the oven to 450 degrees F.

In blender, beat together the eggs and milk until light and foamy, add salt and flour on high. Stir in the dry ingredients just until incorporated.

CAST IRON OR BAKING DISH- After removing roast from oven, reserve beef juices. Pour the drippings into a 9-inch pie pan, cast iron skillet, or baking dish.
Put the pan in oven and get the drippings smoking hot.
Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed, 15 to 20 minutes. slice into serving sizes and serve immediately along with Prime Rib. 

• INDIVIDUAL-After removing roast from oven, reserve beef juices.
  Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan.
  Place pan in oven to heat for 3 minutes (fat will smoke).
  Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full.
  Immediately return pan to oven. Bake, without opening oven door, for 15-20 minutes.
  Using hands or dinner knife, lift each pudding out of tin and serve immediately with Prime Rib.

Venison (or Beef) and Wild Mushroom Stroganoff

Though I make this recipe with venison backstrap, which is naturally very low in fat, you can easily make a delicious variation with beef tenderloin or even hamburger!
Creamy, saucy and delicious Stroganoff is thought to have its origins in old Russia. and brought abroad by soldiers returning from war.


I know that many people cook dishes like this one with canned condensed soup mixed, but I hope once you learn the trick of, 2 tbs butter and 2 tbs flour starter, starting a roux, you will never find reason to ever buy processed gravies, soups, or sauces again! It really is simple. Start your flour in a fat (butter, oil, or fat) and you will never find a lump again.

Venison and Wild Mushroom Stroganoff
30 minutes

1-2 lbs venison backstrap or tenderloin
OR
1 2 1/2-pound piece beef tenderloin or sirloin, well trimmed, meat cut into 2x1x1/2 inch strips
5 tbs butter
5 tbs flour, using 2 tbs first, and 3 tbs later.
1/4 cup ketchup
1/2 medium onion, finely chopped
1 pound wild mushrooms, or cremini
1 clove garlic
1 1/2-2 cups (12-16 oz) organic beef broth
2 tablespoons Cognac or brandy (optional)
2-3 tbs Worcestershire sauce, to taste
3/4 cup sour cream
1 tablespoon chopped fresh Italian parsley(optional)


12 ounces wide egg noodles
4 tbs butter
1 tablespoon paprika


Cut tenderloin strips or medallions. Pat meat dry with paper towels. Sprinkle with salt and pepper, and flour lightly with first 2 tbs flour. Heat oil and butter in heavy large skillet over medium-high heat. Once hot, working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Set aside.

Add 1 tbs olive oil in same skillet over medium heat. Add chopped onions and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 5-7 minutes. Add garlic in last minute. In the middle of skillet, clear an area and melt 3 tbs butter, and 3 tbs flour, letting it melt into each other. Remove all of the flour taste by browning lightly for about three minutes. Whisk in beef broth. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in sour cream, Worcestershire . Add meat that was set aside, and any accumulated juices. Simmer over medium-low about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Put back in pan, and add remaining 2 tablespoons butter; toss to coat. Divide noodles among plates. Top with beef and sauce. Sprinkle with paprika. Serve with finely chopped fresh Italian parsley.

Oven Baked "Fried" Chicken

Super Moist, Crispy, Juicy Panko Baked Chicken, is one of my families favorite salad toppers, and starter to many an amazing, deeply enticing, winter feasts.

Have you heard of panko?  It's a Japanese bread crumb that is so amazing in retaining a light crispy coating! It uses very little, and still seems to coat the entire portion.  I use it exclusively now on fish, seafood and chicken.  It's available in most grocers, but I like to find ones with bulk food sections (read Winco) as it can be pretty spendy in specialty aisles.




Oven-Fried Panko Chicken
30-40 minutes

1 1/2-2 cups panko
1/4-1/2 tsp cayenne
1/2 tsp salt
1/4 tsp black pepper
1 stick (8 tbs) butter
1 chicken, 3-4 lbs, cut into pieces such as breasts, thighs, legs, etc.
OR
6 chicken breasts

Preheat oven to 450 degrees. Stir together panko, salt, black pepper, and cayenne pepper.

Whole Chicken pieces- Rub butter all over chicken pieces, dip in panko pressing firmly into to help them adhere.  Transfer skin up into baking dish or cast iron pan. Using a meat thermometer in deepest part of thigh, bake until 170 degrees or juices run clear, around 30-40 minutes

Breasts- Melt butter, dip chicken in butter and then coat thoroughly in bread crumbs. Place in baking dish or cast iron pan. Bake until browned about 30 minutes. Let cool for at least 5 minutes and serve.

Thai Massaman Curry- Beef and Chicken or Vegetarian

This Thai curry is unusual as it is not spicy or hot. Savory, deep, rich and creamy and melting with the most tender chunks of beef.

Thai Massaman Curry

2 lbs of beef, cut into 1.5-inch cubes (The tougher the better. I suggest a beef shank, or other bone in style roasts)

-OR-
Authentic Chicken uses thighs and bone in pieces.  I prefer a chunk so I use 2 lbs of boneless skinless chicken breast.  Cubed.
-OR-
Cauliflower(1 head broken into bite size pieces), New Potatoes and Chickpeas

2 cans good coconut milk
1 lb of waxy, potatoes like Yukon Gold or Yellow potatoes; cut into 2-inch chunks.
2 medium yellow onions, quartered
One 4-ounce can of Massaman curry paste, or to taste (1/2 can if like it mild)
2 tablespoons of prepared tamarind paste
2 tbs. Fish sauce, or to taste ( I know it sounds GROSS, but do not be afraid of fish sauce)
2 Tbs Palm, coconut, or brown sugar
1/3 cup dry-roasted peanuts

Optional add ins
7-8 lightly toasted white or green cardamoms, optional
1 teaspoon of lightly toasted cumin seeds, optional
3 Star Anise

Scoop out about 3/4 cup of the top, creamy part of the coconut milk and put in a large heavy-bottomed pot along with the curry paste. Fry the paste in the coconut cream over medium-high heat until the mixture turns into a creamy paste, bubbles up, and the coconut starts to turn oily.
Add the meat into the pot; stir to coat the meat with the curry paste. Add the remaining coconut milk and just enough water to barely cover the meat.
Turn up the heat just until everything comes to a boil; immediately lower the heat so that the curry is gently simmering. Cook, covered, until the meat is almost tender. The cooking time varies, depending upon the cuts of meat usually 1 1/2-2 hours. Beef shank, on the other hand, could take up to 3-4 hours. Chicken and cauliflower takes about 15 minutes so do with potatoes.
Check on the meat periodically. If more water is needed to keep the meat submerged, add it to the pot and restore the gentle simmer after each addition.

Add the onions and potatoes to the pot along with 2 tablespoons of fish sauce. You should add the onions and potatoes at the point where you feel it would take about 20 minutes for the meat to be perfectly tender. Add the vegetables before that point and they become mushy and fall apart by the time the meat is properly cooked. Add the vegetables after the meat has been perfectly cooked and by the time the onions and potatoes are tender, the meat will have been falling apart. This is the part where exact time requirement is not practical and common sense is necessary.
About 5 minutes before the potatoes and onions are ready, start seasoning the curry to taste with the tamarind paste, sugar, and extra cardamom and cumin, if desired. If more fish sauce is needed, add it now. Try to recall the taste of the version of Massaman curry which you like and keep seasoning it with tamarind, sugar, and fish sauce, and tasting until you achieve that flavor. (I like mine a bit on the sweet side with some tang.)

Serve with Coconut Rice and top with chopped peanuts.

Chicken Massaman

Hints: I do not suggest adding other vegetables or using baker potatoes as it affects the perfection of creamy taste and texture.  Also do not use lean and tender cuts of meat.  They will be mushy and ruin the Massaman. 

Mandarin Chinese Chicken Salad

Mandarin Chinese Chicken Salad

Light, refreshing, fresh, sweet, tangy, crisp and crunchy all at the same time! I can't resist! Loaded with grilled or BBQ'ed chicken this salad has the slight smokey flavor and the delicate mandarin sesame dressing!

This is so good! And frankly good for you! This is an all year salad in my house!







Under 30 Min.

SALAD COMPONENTS

2 cups baby spinach
2 cups shredded romaine
1/2 cup slice toasted almonds, or whole roasted salted cashews
2-3 fresh satsuma mandarin oranges, peeled and sliced (or canned sliced mandarins)
OR
1 navel orange peeled and and sliced
1/4 cup green onion, finely diced (optional)

2 cups shredded Smokey Beer Can Chicken -OR-
2-3 sliced Chicken Breasts- Simply Baked, Roasted or Pan Fried (I add a dash of cajun seasoning)

DRESSING
(In a jiffy I use Soy Vay Toasted Sesame Dressing found at most stores! It's Delicious!)

Zest of 1/2 orange (1/4 cup
1 tsp ginger
Juice of 1 orange(medium)
2 tsp sesame seeds
1 tsp crushed garlic
2 tsp sesame oil
1/3 cup rice vinegar
2 tsp sugar
1 tsp honey
1 tbs soy sauce

4 tbs canola oil

Mix all ingredients well with a whisk or blender. Slowly add oil to mixture.

Add lettuce and spinach to salad bowl or dish separately, and toss with dressing. Top with Chicken, Oranges, Almonds, and Green Onions. Serve and Enjoy!

The options are endless depending on what is in season! Even Sliced apples, diced dried apricots, fry up some crunchy wonton strips...

Thai Coconut Lemongrass Soup- Tom Kha Gai

This soup is made with nice size pieces of tender chicken, creamy coconut milk and broth. I have included the authentic ingredients as well as a the cheat version when your pantry is missing some of those ingredients.  This can be made any time of the year with a leftover chicken breast, turkey or by easily preparing some chicken and cutting or shredding.

This is my FAVORITE soup to kick a cold, especially the kind where nothing tastes good and you can't breathe. Lemongrass, chicken broth, the bit of zing to unplug your nose from the red pepper flakes! Yup! It's the one! I'm even known, if its a real whopper, to add a dash of chili oil.

Under 30 minutes

Thai Coconut Lemongrass Soup

1 quart chicken broth
1 1/2 C. coconut milk
1 cup sliced mushrooms (see authentic ingredient below)
1/4 tsp dried chile flakes, or to taste (see authentic ingredient below)
1 Stalk Lemongrass, cut into inch strips and lightly pounded
1 tsp freshly grated Ginger, OR 2 inches fresh ginger sliced into disk shaped slices (see authentic ingredient below)
2 1/2 tbs Lime juice
1/4 tsp Salt, or to taste
1-2 tbs brown sugar (optional)
1-2 cup pulled or cubed cooked Chicken (or white meat turkey)
1 Green Onion, chopped
Chopped Cilantro. Loosely chopped

Other Delicious Authentic Ingredients:

Straw Mushrooms (Found in a can usually) 

6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices galangal, instead of ginger. A similar root, but not the same taste
8 bird’s eye chilies (lightly pounded), instead of dried red pepper flakes
3 tablespoon fish sauce(SUGGESTED)

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk, lemongrass, lime juice, chile flakes, ginger, and chicken Simmer for about 15 minutes. Season to taste with salt. Ladle into soup bowls or mugs and garnish with cilantro and green onions.

Serve in a bowl with a side of steamed rice. (Traditionally this soup is served with the slices of galangal, lemongrass and lime leaves. I know many people who love to chew or enjoy them in the bowl. However if you do not like that or have a family member who doesn't you can strain or remove before adding chicken right at the end.)

Chipotle Turkey, Bacon and Smoked Cheddar Panini

Spicy, Smokey, Cheesy, Crispy, Melty, Warm... 










Chipotle Turkey, Bacon and Smoked Cheddar Panini
8 slices ciabatta bread (or Italian)

Chipotle Mayonnaise
1/2 cup mayonnaise
1 -2 Chipotle Chilies

1/2 tsp honey

8 oz. sliced turkey, white meat
8 (1 oz.) slices Smoked Cheddar or Pepperjack cheese
8 slices pre-cooked bacon (See Perfect Oven Bacon)
8 slices tomato or Avocado
4 tablespoon olive oil

Combine mayonnaise, Chilies and honey in blender or food processor. Heat up panini grill, George Foreman grill, or skillet over medium heat.  Oil one side of bread. Slice Cheese, and tomato or avocado if you prefer. Place bread oil side down on griddle, smear bread with chipotle mayonnaise,  cheese, turkey, bacon, and add schmear other piece of bread with chipotle mayonnaise.  Placing on sandwich with oil side out.  Close grill.  If not a panini grill, add weight like a kettle or another pan. Cook until golden and melted. About 4-6 minutes. Enjoy!

Optional: Opt for thinly sliced red onions if you like them! Yum!

Homemade, Meaty, Cheesy, Melty Lasagna

I used my left over True Italian Spaghetti and Meatballs sauce, mushrooms and burger to produce a second delicious Italian dish.  Homemade Meaty Lasagna, was actually solving the leftovers problem. I was on my way out to go hunting with my daughter(See Hunting Women), and last years bounty was using up valuable space in my freezer so I browned up the rest of the Elk, Venison and Moose burger that I had left and added it to the amazing sauce. I knew when I got back from 4 days in the cold and elements this would be a welcome premade, yet homemade, meal the whole family would love! Below is a the basic recipe I use not only if you do not have the premade sauce,  but also using ground beef. 

Meaty, Cheesy, Melty Lasagna

Sauce:

1 1/2 pounds ground beef (or Venison or another game ground)
1 pound ground Italian sausage
1 onion

2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can whole tomatoes (hand crush as pour in)
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste

Cheese Layer:

1 1/2 cups small curd cottage cheese or ricotta 

1 (5-ounce) package grated Parmesan

2 tbsp freshly chopped Italian flat leaf parsley or 1 tbsp dried

2 large eggs, lightly beaten

9 uncooked lasagna noodles if cooking immediately, or boiled for half package directions if freezing

2 (8-ounce) packages shredded mozzarella.

Preheat Oven to 350 degrees.
In a large saucepan, combine ground hamburger, sausage, onion, and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Freeze- seal tightly with Tin Foil.  I use the disposable Tin Pans over and over.  If frozen bake at 375 for  2 hours. 1 if thawed.

Ready for the Freezer in a Flash! 

Italian Grandmother's Amazing Meatballs and Spaghetti Sauce

To be honest you will rarely find a recipe so long from me. So time consuming... but when you do as the Italian's do... you do as the Italian grandmother does.  Purrrrrfection, simmering sauces. Dishes that take hours, but are worth every bite.












True Spaghetti with Amazing Meatballs
3 Hours

The Workings
Mild Italian Sausages (optional)
Brown in Pan, set aside.

Meatballs
These meatballs are extremely UNIQUE to what we usually expect, with the golden raisins, but they are so good! So prep your palette to try something new! And the milk bread is a must to those is the "meatball know".

1 1/2 lbs of ground meat ( I used 3 lbs. and doubled the other ingredients. 1 lb. veal, 1 lb. hamburger, 1 lb. pork)
2 pieces white Bread ( I used sprouted wheat bread because it is all I eat) torn, soaked in milk, and gently squeezed
1 Tbs. Soy sauce
1 cup golden raisins
1 Egg
salt and pepper to taste

Combine ingredients well and roll in bread crumbs. Brown in pan that sausage was browned in, or olive oil.

Sauce
3-28 oz cans Whole Stewed Tomatoes, hand crush as you pour in.
2-16 oz. cans Tomato Sauce
1-6 oz can tomato paste
Seasonally- As all of your tomatoes ripen August, September, October use them instead! 
1 whole clove garlic, crushed
1 WHOLE onion, peel removed (The Italian way is to cook it whole, and remove upon completion, Grandma says an onion becomes bitter if left in a sauce.)
1 1/2 cup Parmesan (put right into sauce)
1/4 bottle Italian seasoning

Cook sauce-2-3 hours.  Add meatballs and sausage back into sauce an hour before done.

True Italian meatballs are actually very small.  American meatballs are the giant ones I created.

Fish Tacos in Warm Corn Tortillas

If you have never had a fish taco, I guessing your nose is curling, wondering WHY someone would eat fish in a taco.  Believe me I reacted the same way at one point, and now it's a staple around here! The kids, the family,  the friends keep begging for it!
If you have I'll bet you will jump for joy at the idea of making these fresh off your grill or kitchen year round! Seriously, outstanding and easy!












Fish Tacos with Warm Corn Tortillas
10 minutes

Fish

4-5 Sea Bass fillets (Halibut or Cod will do nicely)

Cajun seasoning  (my favorite is Broussard's) 

Lime (squeeze over the fish after done cooking)

In olive oil and butter cook 4 minutes each side

Components of Taco Togetherness

Napa Cabbage sliced in long thin strips (any cabbage will work but I like how delicate cabbage is)

Red onion very thin strips.

Fish Taco Sauce
1/4 cup mayo (Best Foods)

1/2 cup sour cream or Greek yogurt
1/2 tbs. Garlic powder or fresh garlic (in this sauce I actually prefer the powder)

1/4 cup lime juice or more to taste (whole squeezed lime)

1/4 tsp. Salt

Prepare Sauce by combining and whisking or stirring till smooth, and slice veggies while fish cooks, or if possible prepare them previous to cooking. If fish and/or tortillas are warm and done before the final products is ready to serve keep warm in a 200 degree oven.  This is such a fast meal it is ready sometimes faster than I can prep!  

Warm Corn Tortillas

Peanut oil has the best smoke point (i.e. it wont burn as easily, but vegetable is fine as well)

Here is a low oil way to cook tortillas I learned from Gastronomy Girl.

Add THREE DROPS of oil when pan is heated but not before! Just three...  Spin tortilla in bottom of pan with fingertips to distribute on tortilla.  Fry tortillas at medium high heat for about 10 seconds or less each side so browned but not hard. Place on paper towels. Cover stack of warm tortillas with foil or keep in warmed oven. Add three new drops about every 4 tacos.  

Prepare tacos, tortilla, fish, Citrus-garlic sauce, dash onion, cabbage, squeeze of lime and/or dash of hot sauce if preferred. Super delicious! They are really fresh, light and surprisingly filling meal!

Additional components: Mango Salsa, Nectarine Salsa, Tomatoes, Cilantro, 

Chicken Marsala with Gathered Mushrooms

Chicken Marsala With Gathered Porcinis and Chantrelles

There's a Fungus among Us? If I was looking for a subject of choice that would draw a slew of readers, I'm sure mushrooms would not be my first choice. It's one of those love/hate foods.

But I have a secret...I really love reforming the doubtful, the mis-fed; the broken, ruined, diner who has had their ingredients mismanaged and ill prepared. I'm positive that I can convert almost anyone on almost any food they thought they didn't like.  Because, well..  I didn't like them either!  So Brussel Sprouts, Mushrooms, Beets. Watch out. You are  on notice. I'm finding your weakness,and making you likable again.

Time: 20 minutes

2 split boneless, skinless chicken breasts (cut breasts with your knife lengthwise to make two thinner pieces instead of pounding), or 4 pounded chicken breasts about 1/4 inch thin. 

1/4 cup flour

Kosher salt and black pepper

Fresh lemon juice

1 tbs butter
1 tbs olive oil

1 cup sliced Chantrelle and/or Porcini mushrooms, foraged or purchased  

Flatten Chicken In a plastic bag with the flat side of Mallet

I clove garlic crushed

1 cup marsala wine
1/2 cup chicken stock
1 tsp corn starch

lemon juice about 2 squeezes

1 tbs butter

Salt, pepper and lightly flour chicken pieces. Fry in olive oil/butter till done. About 3 minutes each side. Sprinkle with lemon juice. Remove and keep warm. (oven warmer works great or 250 degrees)

Add 2 tbs butter to pan do no remove clean chicken drippings. Add sliced mushrooms, sauté. Cook for about 3 minutes add garlic. Add Marsala, broth and corn starch, whisk all scrapings off bottom of pan. Reduce to ¼ cup. Add lemon juice,chicken breasts and simmer for 2 minutes. Finish with a pat of butter for smooth glossy sauce. 

Serve with egg noodles and browned butter. Grate fresh Parmesan over noodles and Chicken Marsala, and garnish with fresh, chopped parsley if preferred.

Alternatives: To add incredible flavor try cubed pancetta or bacon with the chicken(Salt very lightly due to the natural salts) Also, try adding 6 tbs Heavy cream at final reduction for marsala cream.  

Chicken Marsala With Cream Sauce

Simmering to a gloss

LOCAL MUSHROOM VARIETIES 
Chantrelles
Morels
Oyster
Yellowfoot
Hedgehogs
Black Trumpets
Truffles
Birch Bolete
Mutsaki
Porcini

RESOURCES
THE MOST AMAZING FORAGER'S BLOG!  FAT OF THE LAND

For those not interested in foraging try Whole Foods Market, PCC Natural Markets, and Trader Joe's for local mushroom varieties!

Puget Sound Mushroom Society

Loin of Pork with Fennel Stuffing, Cinnamon Apple Compote and Roasted New Potatoes

Pork Loin with Fennel with Apple Compote 

and Roasted New Potatoes

Good organic olive oil (I prefer a nice Sonoma Valley, Ca over any, anymore) 
2 tablespoons unsalted butter
2 cups sliced yellow onions (2 onions)
2 cups sliced fennel (1 large bulb)
Kosher salt
Freshly ground black pepper
2 teaspoons minced garlic (2 large cloves)
2 tablespoons minced fresh thyme leaves
1 tablespoon white wine
1/2-1 cups fresh bread crumbs (can be omitted)
1 (3 1/2-pound) loin of pork, butterflied (just ask your butcher at the grocery store)


8-10 New Potatoes (around two per guest), tossed in olive oil, salt, pepper. 

Preheat the oven to 425 degrees F.

For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the wine and cook for another minute, deglazing the pan. Cool slightly.


Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.


Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Remove and cover with the Apple Compote Mixture below. Lower the heat to 350 degrees F and roast for another 30-50 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover  with aluminum foil. Allow to rest for 15 minutes. Put new potatoes back in the oven if not fork tender and allow to cook for the another 15-30 minutes. Remove the strings, slice thickly, and serve.


About butterflying a Pork Loin: Its really quite simple.  Lay the pork loin, I suggest a decent size one,  on a cutting board and  slice lengthwise along the top third.  Do NOT cut all the way through but leaving an uncut portion like a spine the same thickness as your 1/3 cut.  Flip loin over and cut another 1/3 of the way down ensuring that you do not cut all the way through and the loin will open flat! Its so wonderful for all sorts of stuffing, rolls, and your friends and family will love the look! 

Cinnamon Apple Compote

2-3 medium tart apples, peeled, and sliced or cubed (Jonathan's if possible)

4 tsp butter (divided, 2tsp and 1 tsp and 1 tsp)

3 teaspoon lemon juice and zest
Pinch of salt

1/4 cup brown sugar (optional)
3/4-1 cup water/ apple cider

1 tsp apple Brandy (optional)
1/2 teaspoon cinnamon

                                                      1/2 tsp vanilla extract
                                                      1 teaspoon corn starch

As soon as 2 tsp of butter melts, place apples lemon zest and juice in a skillet and stir 2 minutes over medium heat.
In a medium saucepan, add 1 tsp butter and other ingredients and stir over medium heat until the mixture comes to a boil. About 3 minutes. Add a bit of mixture to a small bowl and add cornstarch, mix and return to pan, boiling on medium for two more minutes. 

Lower heat, and simmer all ingredients until the mixture becomes thick and the apples are soft. Transfer to bowl and serve warm! (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Add the last pat of butter to any sauce to make a glossy luster.

Additional uses: Add to steel cut oats, German Pancakes, ice cream, waffles, pancakes, and many other ways! 

Peach compote: Same as apple compote, but use peaches instead of apples and a pinch of nutmeg and a pinch of allspice, instead of cinnamon.

Ginger Maple Glazed Plank Salmon

Ginger Maple Glazed Plank Salmon

1 cup pure maple syrup
3 tablespoon fresh ginger, minced (I use the pre-cut from the produce section in a hurry!)
1/4 cup freshly squeezed lemon juice (always fresh if you can)
6 garlic cloves, minced (freshly pressed or minced is so much better!)
1/3 cup soy sauce
1/4 tsp red pepper flakes (to taste)
2 lb. center cut salmon filet, with skin (Tail piece for less bones)
Salt & pepper to taste

Soak plank for at least 1 hr. or overnight if possible. In a small saucepan, combine maple syrup, ginger, pepper flakes, lemon, garlic, and soy sauce. Simmer and reduce to about 1 cup (about 30 minutes). Let cool. Preheat oven or BBQ to 400°F.

Place the salmon, skin side down, skin will stay on the plank when done. Season the fish with sea salt and black pepper. Using a large brush baste the salmon. Roast for approximately 25 to 30 minutes until the fish is cooked through. During the cooking process baste every ten minutes, and baste again just before serving.
Serve on the plank. Skin will remain on the plank when fish is cooked.

(This dish can be made successfully in a tin foil tent, opening to the crisp for the the last ten minutes)

Disclaimer: Please use food grade salmon planks only! Planks bought at your local hardware store have been treated if not food grade.

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