Monday, November 26, 2012

Simply Cornbread Dressing !

Cornbread Dressing

Here is Darrick's family's recipe for dressing, no southern household is complete on Thanksgiving with out it.

Here is what you will need :

2 pans of corn bread (we used a 12 in skillet)
1/2 loaf of white bread
1 Cup chopped onion
1 Cup chopped celery
5 hard boiled eggs (chopped)
7 Cups chicken broth
4 Tb sage
2 Tb black pepper

  • Crumble up the corn bread and white bread, and add in all of the dry ingredients, Pour the chicken broth into the dry mix, then mix thoroughly.
  • Add in the chopped eggs, celery, and onion into the mixture, mix thoroughly and place in a preheated 375 degree onion for 45 minutes, you can add in more chicken broth if the dressing is to dry.

Simply Leftovers

You went home, you cooked, you gorged.  You sat and watched the game.  You got the munchies at midnight and snacked on stuffing and potatoes.  Now you are faced with pounds of turkey and no side dishes....Here is an easy to make recipe from The Pampered Chef to your rescue.  Happy fridge raiding!

Turkey Cranberry Wreath:


2   packages (8 ounces each) refrigerated crescent rolls
1/2   cup mayonnaise
2   tablespoons honey Dijon mustard
1/2   teaspoon coarsely ground black pepper
2   cups (12 ounces) chopped cooked turkey
1/2   cup sliced celery
3   tablespoons snipped fresh parsley
1/2   cup sweetened dried cranberries
1   cup (4 ounces) shredded Swiss cheese
1/4   cup walnuts, coarsely chopped
1   egg white, lightly beaten
  1. Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. Arrange 8 triangles in a circle on Large Round Stone with Handles with wide ends 3 inches from edge of baking stone and points towards the outside. (Points will extend off the edge of the baking stone. Arrange remaining 8 triangles in center of baking stone, matching wide ends with triangles already in place. (Points will overlap in center.) Using Baker's Roller, roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
  2. Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix 'N Scraper®. Using Large Scoop, scoop filling over dough in a continuous circle.
  3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning with last dough triangle placed in center of baking stone, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
  4. Brush egg white over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Slice 'N Serve®.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 390, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 24 g, Protein 16 g, Sodium 550 mg, Fiber less than 1 g
Cook's Tips: If desired, 2 cups chopped cooked chicken can be substituted for the turkey.

Tuesday, November 13, 2012

Simply Fresh Herbs

What do you do when you have extra herbs in your garden and don't want them to go to waste? You can simply freeze them in olive oil.

  • Pick fresh herbs and remove the leaves from the stems
  • Cut into small pieces and place into an ice cube tray, then cover with olive oil
  • Freeze and remove the herbs from trays and place into a plastic bag for storage

This is brought to Simply TN by Cindy Damon, Cindy shares a love of gardening and cooking, and is a seller of Tower Garden, an aeroponic growing system for herbs and vegetables, the pictures you see is her garden in a three month span.

Cindy Damon
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