Orange Sherbet Jello

Orange Sherbet Jello

1  3-oz.  Orange Jello
1  Cup  Hot Water
1/3  Cup  Juice from Mandarin Oranges
2  Cups  Orange Sherbet
1  11-oz  Mandarin Oranges, drained and juice reserved
Mini Marshmallows, as desired, about 1 Cup

In a medium bowl, combine the Orange Jello and Hot Water, stirring to dissolve.  Add reserved Orange Juice and Orange Sherbet, stirring until Sherbet is melted.  Chill until thick and syrupy, about 30-45 minutes.  Fold in the Mandarin Oranges and Mini Marshmallows; transfer to serving bowl and chill until set.  Serves 6.

"I will greatly rejoice in the Lord,

my soul shall be joyful in my God;

for He hath clothed me with the 

garments of salvation,

He hath covered me with the

robe of righteousness..."

Isaiah 61:10

Orange Cremesicle in a jello!  How very yummy!  This recipe is from my Mom.

 

Southwestern Corn Slaw

Southwestern Corn Slaw

3  Cups  Shredded Red Cabbage

3  Cups  Shredded Green Cabbage

1  Tablespoon  Kosher Salt

1  Cup  Roasted Corn

1  seeded and thinly sliced  Poblano Pepper

3  Green Onions, thinly sliced

1/4  Cup  chopped Cilantro

Dressing:

1  Avocado

1/3  Cup  Lemon Juice

1/3  Cup  Olive Oil

1/3  Cup  Water

In a large colander, toss together the Cabbages and the Kosher Salt.  Let sit for 1 hour (over the sink or a large bowl), then rinse and dry well.  (Here's a tip:  if you have a mandoline, use it to make quick work of shredding the Cabbages--goes so much faster, and you won't end up with chunky Slaw.  Here's another tip:  don't be like me and forget to buy the Red Cabbage.)

In a blender, puree the Dressing ingredients.  Toss over the Cabbages and add remaining Slaw ingredients, tossing to blend.  Serves 8-10.  Serve with Slow Cooker Cajun Pulled Pork.

We all aren't super big fans of Coleslaw, but we really enjoy this one.  I think it's because it's actually pretty mild (unless you get a spicy Poblano!) and the Avocado gives it a creamy flavor without any Mayo at all!  Pretty dandy, I think!

"A good name is rather to be chosen

than great riches,

and loving favor rather than

silver and gold."

Proverbs 22:1

Adapted from Food Network: 50 Slaws, June 2013

 

Boysenberry Velvet Salad

Boysenberry Velvet Salad

1  6-oz  Raspberry Jello

1  3-oz  Vanilla Pudding (cook-and-serve, not instant)

3-1/2  Cups  Water

1  12- to 16-oz.  Frozen Boysenberries or other 'black' berries: Marionberries, Blackberries, Back Raspberries, etc.

1  8-oz.  Cool Whip

Mix Raspberry Jello and Vanilla Pudding in a saucepan; slowly stir in Water.  Cook over medium heat until it comes to a boil; cook and stir 2 minutes.  Cool on counter until slightly jelled, about 1 hour.  Stir in frozen Boysenberries.  Fold in Cool Whip.  Transfer to serving bowl; cover and refrigerate.  Serves about 8-10.

"Do not forget or neglect or refuse

to extend hospitality to strangers

in the brotherhood--being

friendly, cordial, and gracious,

sharing the comforts of your home

and doing your part generously,

for through it some have

entertained angels without knowing it."

Hebrews 13:2, Amplified Version

  

Here is a Pretty and Pink and oh! so yummy jello salad--perfect for Valentine's Day.  We love this fruity dessert around here, so I usually double the recipe.  Extra special when served in footed dessert cups!

 

From Seasoned With Love cookbook.

Fake It >> Greek Chicken Salad with Roasted Chicken

 

Fake It  >>  Greek Chicken Salad
with Roasted Chicken, Costco Style

 

1  pound  Penne Pasta, cooked

6  ounces  Crumbled Feta Cheese

1/4  Cup  Kalamata Olives, pitted

1/2  Cup  Diced Red Onion

1/2  Cup  Grape Tomatoes, halved

1  Cup  Artichoke Hearts, quartered

1  Cup  Roasted Shredded Chicken

 

Dressing

1  Cup  Caesar Salad Dressing (I like this one )

2  Tablespoons  Olive Oil

3  Tablespoons  White Wine Vinegar

3  Tablespoons  Red Wine Vinegar

1  Tablespoon  Honey

1  teaspoon  Dried Oregano

Kosher Salt and Black Pepper, to taste

 

Combine all Salad ingredients in a large bowl.  In a small bowl, mix together the Dressing ingredients together and pour over the Pasta Salad.  Let set in refrigerator for 30 minutes or longer to allow flavors to blend.  If you're serving this day after it is made, you may want to stir in a little bit more Caesar Dressing.  Serves 8-10.

 

"Finally, all of you should be of one and the same mind,

united in spirit, sympathizing with one another,

loving each the others as brethren of one household,

compassionate and courteous--

tenderhearted and humbleminded."

1 Peter 3:8, Amplified

 

This recipe is from my sister, with many thanks from my family

 

 







Flying Farmer Chicken Salad

Flying Farmer Chicken Salad

5  Cups  chopped, cooked Chicken (broth reserved if using canned or if boiling is your preferred method of cooking)

1  Cup  uncooked Rice

2-1/4 Cups Chicken Broth (use reserved broth, adding water if needed to make amount needed)

1  20-oz.  Pineapple Tidbits, drained, juice reserved

1  11-oz.  Mandarin Oranges, drained, juice reserved

2  Tablespoons  Olive Oil

2  Tablespoons  Reserved Mandarin Orange Juice

1  teaspoon  Salt

1-1/2  Cups  Green Grapes, cut in half

1-1/2  Cups  diced Celery

1  Cup  Slivered Almonds, toasted

Mayonnaise, as need, to bind together

Fresh Ground Pepper, to taste

Lettuce Leaves or Pita Pockets, for serving

Cook Rice in Chicken Broth; cool.

While Rice is cooking, combine Chicken, Pineapple, Mandarin Oranges, Olive Oil, reserved Mandarin Juice, Salt, Grapes, and Celery.

When Rice is cool, stir into Chicken-Fruit mixture.  Mix in Almonds.  Stir in  reserved Pineapple and Mandarin Juices -or- Mayonnaise,  as needed, to moisten and bind Salad together.  Season with Black Pepper to taste.  Chill; serve on Lettuce Leaves or in Pita Pockets.  Makes 11 Cups.

"O Lord,

thou hast searched me,

and known me.

Thou knowest my downsitting and mine uprising;

Thou understandest my thought afar off.

Thou compasseth my path and my lying down,

and art acquainted with all my ways.

For there is not a word in my tongue,

but lo, O Lord,

Thou knowest it altogether.

Thou hast beset me behind and before,

and laid Thine hand upon me.

Such knowledge is too wonderful for me;

it is high, I cannot attain unto it!"

Psalm 139:1-6

Recently I needed to prepare lunch for a gluten-free, dairy-free, egg-free young man.  My intent was to prepare this with egg-free mayo--the original recipe called for 1-1/2 Cups!  By cooking the Rice in slightly more Broth (2-1/4 cups instead of 2 cups) and by stirring in extra Juice, I was able to eliminate the need for any Mayo.  I call this a win-win situation!  This young man said it was very good and wanted more when he came home with the boys from school.  If it passes critique of a teenager, it's good!  My Grandmother submitted the original recipe to the "Seasoned With Love" cookbook.  If you're looking closely at the photos and comparing to the recipe you'll notice I used Red Grapes (green grapes were a dollar more per pound!) and there are no Almonds.  I was out of them, but they do add a nice crunch.  Make sure you have some on hand--at least enough to sprinkle on top.

Sorry.

I had fun playing with my camera.
Again.



The Hawaiian Meal

 

 

The Hawaiian Meal

For this very unusual but delightful meal you will need:

Finely Shredded Lettuce

Chinese Noodles

Chopped, Cooked Chicken, either hot or cold

Hot Cooked Rice

Chicken Gravy

Diced Tomato

Shredded Cheese

Diced Celery

Sliced Green Onion

More Chicken Gravy

Crushed Pineapple, drained but not 'dry'

Flaked Coconut

and Sliced Almonds

 

To serve, layer on plate in order given.

 

It's just that simple!

Or maybe it's not.  It is a lot of chopping.

 

I didn't give any amounts, because each family or person will make that amount vary.  You can see from the picture the approximate amounts I used for our family of six (the Gravy and the Rice aren't pictured because they were still cooking on the stove--I cooked one cup of dry Rice).  I used one pint of home-canned chicken, and used the following recipe for the Chicken Gravy.  Serve with King's Hawaiian Rolls and fruit smoothies.  Mmmm.... it tastes so good!

 

Chicken Gravy:

1/4  Cup  Butter

1/4  Cup  Flour

2  Cups  Chicken Broth

Seasonings, as desired--I like Poultry Seasoning, Salt, Pepper, a wee bit of Thyme, and if it all looks a bit too bland, a dash or so of Turmeric

 

Melt the Butter in a medium saucepan over medium heat; stir in Flour and cook for a minute or two.  Slowly add in the Chicken Broth, about a half-cup or so at a time, cooking until the Gravy reaches the desired consistency.  Season to taste. 

You can also make this with Cornstarch instead of Flour to make it gluten-free.  Just mix the Cornstarch into the Chicken Broth instead of cooking in the Butter (as you do with the Flour).

 

 

"Jesus Christ,

the same Yesterday,

and Today,

and Forever!"

Hebrews 13:8

 

 

Does anyone out there know the origins of this Hawaiian Meal?  The combination seems so strange: Pineapple and Gravy and Cheese and Lettuce? all mixed together? and it tastes good?  Yes, Yes, and Yes again.

 

I can remember having this as a child...  I think it would be good with Mango, too.

 

Oh, and on another note.

See that little glass pig up there in the lower right side in the photo?

That's Penelope Pig.

She sits in the middle of our table and believe me, we all want her to stay right there.  You see, if she comes and sits in front of your place, it is a silent signal to all that Oops! you've been using piggish manners.  Penelope will visit you quietly until someone else uses piggy manners and then she off she trots to visit the next offender.

 

My, how nice and mannerly our meals have become! And not a word need be said!

 

You can find your own Penelope Pig at Pier One for under $4.

 

 





Butter & Herb Roasted Turkey and Gravy

Butter & Herb Roasted Turkey and Gravy

Turkey
1  (12 to 14-pound)  Turkey, thawed if frozen
8  Tablespoons  Butter, softened
2  Tablespoons  Herbes de Provence spice blend
4  cloves  Garlic, crushed
1  Tablespoon  Lemon Zest
1-1/2  teaspoons  Chicken Bouillon (Better Than Bouillon preferred)
1  teaspoon  Black Pepper
2  Onions, chopped
1  Carrot, peeled and chopped
1  Celery Rib, chopped
4  Cups  Chicken Broth, low sodium preferred
1  Cup  White Wine

Herb Gravy
4  Tablespoons  Butter
5-7  Tablespoons  Flour (we prefer a thicker gravy and use 7 Tablespoons)
2  Tablespoons  Fresh Parsley, finely chopped
1  teaspoon  Fresh Thyme, minced
1/2  teaspoon  Fresh Rosemary, finely minced
Salt and Pepper to taste

For the Turkey:

Adjust oven rack to lowest position and preheat to 325*.  Scatter the Vegetables in the bottom of a large roasting pan, then add Chicken Broth and White Wine.  Remove Turkey giblets and discard; rinse the Turkey well with cool water; pat dry inside and out with paper towels.  Place the Turkey in the roaster, tucking the wings under the back.

Using a fork, beat together the Butter, Herbes de Provence, Garlic, Lemon Zest, Bouillon,  and Pepper until combined; divide in half.  Using a wooden spoon handle, gently separate the skin from the breast meat.  Spoon half of the Herb-Butter mixture under the Turkey skin, using your fingers to spread evenly.  Rub any remaining butter over the drumsticks and inside the Turkey cavity.

Roast until internal temperature of the breast meat registers 165* and the thigh meat registers 170-175*, 2-1/2 to 3 hours.  Let rest in pan for 30 minutes before carving, to allow juices to be re-absorbed.

For the Gravy:

Carefully strain the contents of the roasting pan into a large measuring cup.  let the liquid settle so that the fat separates out, then skim off fat (if necessary, add enough water to measure 4 cups).  

Melt the Butter in a saucepan over medium heat.  Add Flour and cook until light golden brown, about 2 minutes.  Gradually whisk in the strained juices.  Bring to a boil, then reduce heat to low and simmer until desired thickness.  Off heat, stir in Herbs and season to taste with Salt and Pepper.  Carve Turkey and serve with Herb Gravy.

"The God of Harvest praise;

 In loud Thanksgiving raise

Hand, heart, and voice:

The valleys laugh and sing;

Forests and mountains ring;

The plains their tribute bring;

The streams rejoice.

Yea, bless His holy name,

And joyous thanks proclaim

Through all the earth;

To glory in your lot

Is comely; but be not

God's benefits forgot

Amid your mirth.

The God of Harvest praise;

Hands, hearts, and voices raise

With sweet accord;

From field to garner throng,

Bearing your sheaves along,

And in your harvest song

Bless ye the Lord."

This is my favorite of all the Thanksgiving hymns in our hymnbook.

My favorite tune to put with it is "My Country 'Tis of Thee"

This has been my go-to recipe since it was first published in Cook's Country magazine in November of 2007.  I recommend using a Butterball brand turkey, as it is consistently moist and, if you have a larger sized bird, the roasting times listed on the package are very acurate.  This year we were hosting Thanksgiving for T's family--there were 21 of us.  I used a bigger turkey--22.88 pounds, to be precise.  I also tried brining my turkey, something I've never done before.  I found this nifty little package at Costco (Urban Accents was the brand, I think), which not only had the herbed salt mixture for the brine, but also a heavy-duty extra-extra-extra-large zip-top bag for brining the trukey in and a smokey-paprika-pepper blend for roasting.  So, on Monday night I brined the turkey overnight, following the directions on the package.  Tuesday morning I rinsed off the brine, spread  the Herb-Butter mixture under the skin (which I doubled, because the Turkey was so big), spread the herbs that came with the brine mix on the outside of the Turkey as the instructions said--all the while hoping that this Turkey wouldn't be too salty or too herb-y--and put it in the oven for 4 hours, 15 minutes as recommended on the Butterball label.  The Turkey came out of the oven at 11:30, and my husband came home for lunch quite conveniently at 11:45.  We enjoyed sampling the Turkey and found it to be just perfect and not too salty.  I sliced it off the bone, put it in my roaster and poured some more chicken broth over it and refrigerated it.  I then re-heated it in my roaster oven at 200* while we were at church on Thanksgiving morning.

I tried a new recipe for Cranberry Sauce this year--

it had fresh Raspberries and Mint in it.

Sooo super yummy!

Here is a link to the recipe: Cranberry-Raspberry Sauce

 The boys made these twig place card holders for me

My parents brought the flowers--a gift from a client!

That salad?  My sister-in-law brought it.

My other sister-in-law said it was a little bite of heaven.  I agree.

Here's the link for it:

Autumn Salad with Caramelized Acorn Squash & Pomegranate-Ginger Vinaigrette 

 I think I could eat a Thanksgiving meal once a week.

Good thing we had leftovers, 'cause here is what happened the day after Thanksgiving:

 

Yep.  The floor came up.

We think it was about 35 years old.

It was time.

 

 

Mango Chicken Salad

Mango Chicken Salad

For the Dressing:

2/3  Cup  Mayo

2  Limes, juiced and zested

1  teaspoon  Chili Powder

1/4  teaspoon  Cumin

dash  Chipotle Chili Powder

For the Salad:

2  Mangoes, peeled and sliced

1  Avocado, diced

1  can (15-oz.)  Black Beans, drained and rinsed

1  Cup  Grilled Corn (from Trader Joe's, or use 1 Cup frozen Corn )

1/4  Cup  Diced Red Bell Pepper

1  Cup Chopped Celery

3  Tablespoons  Diced Red Onion

1  large  Tomato, diced

1  pound  Lime-Marinated Grilled Chicken, diced

Chopped Fresh Cilantro

Romaine Lettuce, if desired

Mix together all Dressing ingredients until well combined; store in refrigerator.

Combine all Salad Ingredients and dress with Dressing.  If you omit the Lettuce, this will keep nicely in the refrigerator for several days, getting yummier as the dressing and flavors blend.  Serves 8-10, depending on how much Lettuce you use and how hungry everyone is.

To make Lime-Marinated Grilled Chicken:

Marinate 1 pound boneless, skinless Chicken breast in the juice of 5 or 6 Limes, 2 Tablespoons Olive Oil, 3 Crushed Garlic cloves, and a dash of Chili Powder, Salt, and Black Pepper for one to two hours.  Grill until done, or saute in skillet.  Cut into bite-sized pieces.  I like to do about 3 pounds of Chicken at a time and keep it in the freezer, ready to go. 

"The name of the LORD is a strong tower;

the righteous runneth into it, and is safe"

Proverbs 18:10