Curry coconut corn and potatoe chowder

Small bag of Frozen corn

Simply potatoes with onions 

Box chicken stock

Can of coconut milk

2tsp graham Masala 

1 block hot curry from box

1 package of instant potatoe with garlic

Dash of garlic power

Salt pepper to tast 

High in crock pot for 3-4 hrs until potatoes are tender 

White Bean Chicken Chili

 White bean chicken chili

Place a whole small chicken in the crock pot cover with a boxed low sodium chicken broth, garlic powder, chicken spice, and onion. Cook 6-8 hours. Remove chicken from the crock pot, de-bone it and remove the skin tear into it size pieces, set aside. Strain liquid from crock pot threw a small mesh strainer, set aside. Add the onions to the shredded chicken. Pour some of the liquid over the shredded chicken. Cool broth and the chicken overnight.

The next day scrap the layer of fat off of the broth and pour into the crock pot. Add the chicken and the remaining ingredients. Cool on low about 3-4 hours. I wait to add the corn when I'm about an hour out from serving the chili.

Day 1:

Whole chicken or two very large breast with bones and skin

Large sweet onion diced 

3 Tbls garlic powder 

3 Tbls Montreal chicken spice 

Day 2:

4-cans northern white beans

2-cans cream of chicken soup

2-small cans of mild green chilies

1-pack of mild chili spices 

Homemade chicken broth 

The shredded chicken

A bag of frozen corn microwaved and streamed

Serve with sliced bread or white corn chips sour cream and shredded mozzarella 

Thanksgiving Turkey

We used a frozen turkey and it turned out perfectly.

Brine the turkey for 48 hrs
buttermilk
chopped onion
fresh chopped garlic
2 tsp salt
2 tbls black pepper

We used a roasting pan to cook the bird. Before putting in the pan loosen the skin to add the following herb blend:

Fresh sage
Tyme
Garlic
Minced Shallot

Place the following inside the bird:

Rosemary
Cut orange
Cut onion


Pour a cup of chicken broth in the pan. Roast on the highest setting for 30min then turn the pan down to 325 and roast for another 3-3.5hrs.

Spritz Cookies

1 1/2 cup butter
1 cup sugar
1 egg
1/2 teaspoon vanilla
2 teaspoons almond extract
4 cups sifted all purpose flour
1 teaspoon baking powder

Thoroughly cream butter and sugar. Add egg, vanilla and almond extract; beat well. Sift together flour and baking powder add gradually to creamed mixture, kneading to smooth dough. Do not Chill!!!

Force dough through cookie press onto un-greased cookie sheet. Bake in hot oven 400 degrees 8 minutes. Cool makes 6 dozen.

Southern Style Sweet Potato Casserole

Ahhh. This should really fall into the dessert category.

Ingredients:
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

topping:
1/2 cup brown sugar
1/3 cup flour
1/2 cup melted butter
1 cup chopped pecans

combine first 6 ingredients. Pour into a buttered 1 1/2 to 2 quart casserole dish. Mix Remaining ingredients together and sprinkle over top. Bake at 350 degrees for 30-40 minutes, until hot and browned. serves 6-8

Sunflower "Chicken" Salad

Ok, so here goes the yo yo again. This time we are inspired by our friends and neighbors. Yes, they are almost 10 years younger than us and hiked the AT. But, alas we are inspired. Vegan they say. Hugh? Vegan really? Well let's just say the Babers and I can barely make it through it week with out falling off of the wagon. So here we go with our take on vegetarian :) Nice compromise.

8 oz dry unsalted shelled sunflower seed
3 tablespoons Veggie Mayo (we tried Nasoya pretty good)
1/2 cup jumbo mixed raisins
1/8 cup diced yellow onions
1/8 cup diced celery
salt and pepper to taste.

Soak the sunflower seeds in water for about 24 hrs. The seeds will split and separate from the skin. They may even begin to sprout. Once they are desired tenderness strain and put into food processor. Chop until meat like texture. Mix sunflowers seeds with the remaining ingredients. We had ours on a vegan multi gran flat bread with lettuce and cucumbers. Yum!

Oven Baked Crunchy Califlower

Oven Baked Crunchy Cauliflower

Well my family & friends from the northern region can appreciate this...in the south we fry everything. I mean everything...Snickers, Milky ways, Pickles you name it but never (I repeat never) have I seen fried Cauliflower on the menu. Mind you... the delightful little town I'm from fried cauliflower is served at every food establishment; from The Wounded Minnow to Ray's Drive Inn. So, I'm on a mission. A mission to make fried cauliflower healthy....Here it goes. We love it but let's face it nothing is like fried....A tribute to my family and friends of fried cauliflower land. Have some for me! (extra salt)

One head of cauliflower
1 cup Panko Crumbs
1/4 cup fresh grated Parmesan cheese
1/4 cup fresh grated Swiss cheese
Cracked Sea Salt & Pepper

Slice the head of the cauliflower about 1/4" slices. Lightly spray oil olive on the baking pan or use Pam. Place the cauliflower in a baking pan. Be sure you use a baking pan that allows the bottoms to brown. Drizzle with a few tables spoons of water. (It really doesn't take much to steam the cauliflower). Bake 400 degrees. Check after about 15 minutes and see if the bottoms are Browning a bit if so flip them the best you can. If they are not quite softening up add a couple more tablespoons of water. Continue baking until the cauliflower is at the desired softness. Sprinkle with the cheeses and the panko crumbs then spray again with olive oil or Pam and replace in the oven. The cheese should melt and the panko will brown just a bit. Yum Yum!

Pass me a beer and I feel like I'm home!

Checkout: Cauliflower $2.50, Panko on hand, Cheese $3.00