Recipe for Christmas Potpourri To Make The Home Smell Yummy (Turtle Creek Lady)

 Favorite Potpourri Recipe:

1 Gallon Apple Cider

2 Oranges Sliced

2 Bags of Cranberries

5 Cinnamon Sticks

15-20 Whole Cloves (you can crush the tops to release flavor opt)

 

Combine all and place on stove top.  

Recipe Chocolate Sauce Turtle Creek Lady

 2 scant cup sugar

4 T. cocoa

4 T. flour

4 T. Butter

2 tsp. vanilla

2 scant cups evap. milk

Mix the sugar, cocoa and flour in a saucepan.  Heat just a bit. Add butter and then slowly add the milk.  Bring to a boil and boil for exactly 2 minutes. stirring constantly. Remove from heat and add vanilla. serve warm.  

Roasted Butternut Squash with Lentils (NYTimes)

 

 

 

 

 

 The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep’s milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.

 

Ingredients

Yield:2 to 4 servings

For the Salad

• ½cup black or green lentils
• 1(3-inch) cinnamon stick
• 4garlic cloves, peeled and smashed
• Kosher salt
• 1(1-pound) butternut squash
• 1tablespoon extra-virgin olive oil
• ½teaspoon black pepper
• ¼cup crumbled feta
• 4scallions, trimmed and thinly sliced
• 2tablespoons roasted, salted pumpkin seeds

For the Dressing

• ¼cup extra-virgin olive oil or grapeseed oil
• 2tablespoons pomegranate molasses
• 1tablespoon honey
• ½teaspoon ground cumin, toasted
• ¼teaspoon ground cayenne
• ½teaspoon black pepper
• Kosher salt

Your first order gets $20 off and free delivery.

 

 

Preparation

1. Step 1

   Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

2. Step 2

   Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.

3. Step 3

   While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

4. Step 4

   Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

5. Step 5

   While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

6. Step 6

   Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

 tips:

 

We gravitate to this awesome meal every 2-3 weeks for the past few months. For 4 (incl. 2 young teenagers) we: - double the salad ingredients but make a single batch of the dressing - slice the squash a bit thinner so it gets more crispy bits - cook up about 12oz of hearty grains (e.g. farro, freekeh, einkorn) To serve: on top of a bed of arugula or baby spinach goes the cooked grains, then the lentils, then the feta and green onions, then the dressing, with the undressed squash on top. Yum!

 

You can make pomegranate molasses by boiling down pomegranate juice, which is much more widely available.

 https://cooking.nytimes.com/recipes/1021467-roasted-butternut-squash-with-lentils-and-feta

Salad Nicoise Recipe

 

 

 

 

 

Ingredients

Nicoise Salad

• 1 pound fresh green beans ends trimmed and blanched
• 1 head of red leaf lettuce leaves removed, washed and dried well
• 1 pint cherry tomatoes cut in half
• 6 ounces oil packed tuna flaked
• 4 hard-boiled eggs halved lengthwise
• 2-3 anchovy fillets
• ½ cup Kalamata olives or Nicoise olives pitted and cut in half or chopped
• 4 tablespoons capers
• Flat leaf parsley hard stems removed and chopped finely, for garnish

French Potato Salad

• 3-4 Gold potatoes cooked to fork tender
• Salt and pepper to taste

Vinaigrette (makes about ½ cup)

• 2 tablespoons red wine vinegar
• ½ teaspoon Dijon mustard
• ½ cup olive oil
• ½ teaspoon dried tarragon optional, or use fresh
• Salt and pepper to taste

  Vinaigrette another version

  • 1½ Tbsp (23 g) shallots, minced
  • 1 Tbsp (16 g) Dijon mustard
  • ½ tsp (2.5 g) salt
  • ½ tsp (2.3 g) fresh ground pepper
  • 1 Tbsp (15 ml) fresh lemon juice
  • 1 Tbsp (15 ml) red wine vinegar
  • ⅔ C (144–177 ml) extra virgin olive oil

Easy Dish With Garden Tomatoes

 This may not be everyone’s cup of tea (or tomatoes) but an easy summer meal with surplus garden tomatoes and basil. A cold platter of marinated uncooked tomatoes, chopped basil and fresh garlic in olive oil and wine vinegar, salt and pepper over cooked pasta. We liked it.

 

Thai Green Curry Shrimp

I’ve had a productive morning with updating medical paperwork for some drs. Appointments next week. My friend Amy posted the other day this picture of a Thai red curry shrimp dish (recipe in comments section. ) it looked so good. I had all the ingredients on hand changing only the red curry paste for a green one that I had. My picture is my yet unfinished green curry. I will add shrimp and frozen peas just before serving. Amy suggested to change the 4 or 5 tablespoons of curry paste to just 1 tablespoons. This was very good advice as the one tablespoon makes a very spicy sauce. So word of warning. You can always add more if you’re up to it.

Green curry above

Red curry 

https://www.seriouseats.com/red-curry-with-shrimp-zucchini-and-carrot

Notes from Amy: Based on this recipe. I used 1 Tbs curry paste, 4 would blow your head off! Also put in garlic and ginger, more veggies (broccoli and asparagus) less fish sauce, and more broth to make it lighter, more of a soup.
 

Lemon Spagetti with Shrimp Giada De Laurentis

 

 I had some smaller shrimp in the freezer and saw that my friend Marcia  spaghetti with shrimp the other night. It inspired me and I made it for dinner - turned out great. Thanks Marcia for a quick and simple delicious recipe. 

https://www.foodnetwork.com/.../lemon-spaghetti-with...

Recipes I Like by Kiley O'Donnell

 Here are some links to good recipes by Kiley O'Donnell. See her Blog for yumminess.

https://www.wellmadebykiley.com/blog

https://www.wellmadebykiley.com/blog/brown-butter-chocolate-chip-cookies#recipe

 

 https://www.wellmadebykiley.com/blog/salted-caramel-gingerbread-streusel-cheesecake

for recipe see below and details on webpage.

 Details:
Biscoff Cookie Crust:
- 46 Biscoff cookies
- 10 tbsp butter, melted
- 2 tbsp granulated sugar
Gingerbread Cheesecake:
- 4, 8oz blocks cream cheese, room temp
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 4 eggs, room temp
- 1 tbsp vanilla extract
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup greek yogurt, room temp
- 1/3 cup heavy cream, room temp
Streusel:
- 6 tbsp butter, softened
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- Pinch of salt

*Salted caramel recipe on my website

Instructions:
Preheat the oven to 350F. Butter a 9” springform pan by; line the bottom with a parchment paper circle. Set aside.
Crust: Pulse the Biscoff cookies in a food processor. Add in the melted butter & sugar; pulse until combined.
Press the crust mixture into the bottom & up the sides of the pan. Bake at 350F for 10-15 mins. Remove & cool to room temp.
Streusel: Mix all of the ingredients together in a medium bowl until you have thick crumbs. Place into the fridge.
Cheesecake batter: In a large bowl, beat together the cream cheese & sugars until creamy.
Add in the molasses; beat to combine.
Add in the eggs, one at a time. Then, beat in the vanilla & spices. Lastly, beat in the greek yogurt & heavy cream until fully incorporated.
Lower the oven temp to 325F.
Wrap the bottom of the cheesecake pan with 4 layers of foil.
Pour the filling into the pan, over the crust. Then sprinkle with the streusel.
Place in the center of a roasting pan & pour boiling water in until it reaches halfway up the cheesecake pan.
Bake at 325F for 90-100 mins, until the edges are set and the middle is still slightly wobbly.
Once done, open the oven door halfway & let cool in the roasting pan in the oven for 1-2 hrs.
Remove & run a knife along the edges of the cheesecake to release from the springform pan.
Cover with foil & place into the fridge for at least 4 hrs or overnight.
Release the cheesecake from the pan & drizzle with the salted caramel.
Slice and serve.
Enjoy!

Recipe Almond Paste Cake

 Ingredients:

Cake: 4.5 oz. almond paste (a little more than half of 7 oz. tube)

1/2 cup sugar

8 T. unsalted butter , softened

3 eggs

1 tsp. almond extract

1/2 cup all purpose flour  or almond flour

1 tsp. baking powder

1/2 tsp. salt

 

Topping:

2/3 cup. sliced almonds

2 1/2 T. sugar

Powdered sugar for dusting

Instructions:

food processor

grate almond paste before using

Heat oven 350 degrees

Grease 8x8 pan

lined with parchment paper

can use 8" round or springform pan

Pulse almond paste and sugar 3 min.

Add in sliced butter and pulse 2 min.

Add in eggs and extract pulse 2 min til combined

Mix flour, bp and salt together and add to mixture

pulse 3 min. til combines. Scrape sides. Pour into baking pan.

combine almonds and sugar and sprinkle on top

Bake 20-25 minutes. top with powdered sugar.

 

 

 

Charcuterie Sample Board

 

Lemon Garlic Shrimp and Pasta Recipe

 

Happy Cinco De Mayo

 Celebrated with margaritas and spicy shrimp tacos Ole`!

 

Recipe:

 Spicy Shrimp Tacos

Ingredients

• 20 medium shrimp peeled and deveined
• 1 1/2 tablespoon olive oil
• 1 clove garlic minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder optional
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• squeeze of lime optional

Avocado Salsa

• 1 tomato seeded and chopped
• 1 avocado peeled, seeded and cut into chunks
• 1 jalapeno seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice from half a lime
• 1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Cilantro Sauce

• 1/4 cup sour cream
• 2 tablespoons finely chopped cilantro
• 1 tablespoon fresh lime juice
• 6 small flour tortillas corn tortillas can also be used

Instructions

• To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
• To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
• To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!

Bang Bang Cauliflower Recipe

 

 

 

Bang bang sauce is a condiment served alongside Asian street foods and was made popular by the American restaurant Bonefish Grill's bang bang shrimp appetizer. The sauce is used to dip, dunk, or drizzle over fried foods like chicken, seafood, and vegetables.

This bang bang cauliflower is essentially cauliflower wings coated in crunchy panko and tossed in our sweet and spicy bang bang sauce. It's basically a healthy vegetarian spin on the original!

 

Yes! Place the breaded cauliflower into your air fryer basket, making sure the pieces aren't touching. Give them a little spray with oil then air fry them for 12-15 minutes at 400 degrees Fahrenheit. 

 

Ingredients

• 1 large cauliflower, cut into florets
• ¾ cup milk of choice
• ½ cup flour, gluten-free if needed
• 1 teaspoon EACH: sweet paprika, garlic powder and onion powder
• ½ teaspoon salt
• 2 cups panko, gluten-free if needed
• Spray oil
• Chives or green onions and black or white sesame seeds, to serve

The Bang Bang Sauce

• ½ cup mayonnaise, can be light
• ¼ cup honey
• 2 teaspoons sriracha
• 1 teaspoon rice vinegar

 

Preheat your oven to 425 degrees. Line a baking tray with parchment paper. (See notes) In a large bowl, mix the flour, milk, paprika, garlic powder, onion powder, and salt. Add the cauliflower and toss to coat.

¾ cup milk of choice, ½ cup flour, 1 teaspoon EACH: sweet paprika, garlic powder and onion powder, ½ teaspoon salt, 1 large cauliflower

 

Place the panko into a shallow bowl. Add a few pieces of cauliflower to the panko and toss to coat – see notes. Put the breaded cauliflower on the baking sheet then continue until all of the cauliflower is breaded. Spray the top of the cauliflower with oil.

2 cups panko, Spray oil

 

 Bake in the oven for 30-40 minutes, or until the cauliflower is brown and crispy.

 

While the cauliflower is in the oven, prepare the bang bang sauce by mixing all the sauce ingredients together in a small bowl.

½ cup mayonnaise, ¼ cup honey, 2 teaspoons sriracha, 1 teaspoon rice vinegar

 When the cauliflower comes out of the oven, put it into a bowl and pour the sauce over the top. Toss to coat then serve it with some chives and sesame seeds on top.  

Depending on the size of your baking sheet, you may need to use two. Make sure that the cauliflower is spread out a little so it crisps rather than steams. 

When breading the cauliflower, keep one hand for putting the wet, battered cauliflower into the panko and the other hand for breading the cauliflower and moving it to the baking sheet. This helps keep your hands clean and makes the panko last longer since it's not getting wet from your battered fingers.

 

 

 

Nancy's Miso Dressing

 2 Tblsp. Miso Paste

1/2 tsp Ginger

4 Tblsp. Olive Oil

1 Tblsp. Sesame Oil

1 Tblsp. rice wine vinegar

1 Tblsp. soy sauce

1/2 lemon or lime

1-2 Tblsp. water

Mississippi Pot roast Recipe

 

This style of recipe is one of my favorites because it’s so easy. It’s a great dump and go kind of recipe. All you do is:

 Sear the meat in 2 Tablespoons of oil in a hot pan 3 minutes on each side.  I cut the chuck roast in three big pieces  and did this.  Then remove meat to a platter.  Cut up 1 onion big chunky slices and saute in pan.  Add the sauteed onions to the bottom of instant pot.  Add the meat on top of that. Sprinkle on top of the meat 1 package of Au Jus  and 1 package of Ranch dressing. Add 1/2 cup pepperocini juice and 1 cup of sliced pepperocinis. top with 4 tablespoons of butter (1/2 cube).  Cook on high pressure for 65 minutes.  When it reaches 65 minutes the machine will cool/vent for 15 then when button is up move lever to vent and release.  I then remove the meat and place setting on saute and mix in 3 tablespoons of cornstarch dissolved in 3 Tablespoons water. Add to broth and stir til thickened. I added 8 oz. of sliced mushrooms at the very end.

Tamale Pie Recipe

 This recipe is a combination of three different recipes tweaked to our family's tastes so if you use this feel free to reduce spices or add ingredients and make it your own. I like it spicy so I always adjust to more according to taste. Be careful with Chile powder start with minimum and taste and add more if you like. Again we are heavy handed on the spice.

Filling:

1 # ground beef

1 onion chopped

1 garlic clove minced (you can delete this if you use garlic powder)

1 bell pepper chopped small (I used trader joe frozen mixed peppers)

1 Tblsp. olive oil 

1 8 oz. can tomatoe sauce (some prefer chopped canned tomatoes drained

1 8 oz. can kidney beans (or pinto as you like)

1 tsp. kosher salt

1 tsp. cumin (I used 2 tsp)

1 Tablespoon each onion and garlic powder

1 1/2 teaspoons Chile powder (I used 2 Tablespoons so there's the difference. Also depends on the kind of chile powder you buy. 

1 cup grated cheddar (or any cheese you like or combo of cheeses)

1/2 tsp. black pepper

1 8 oz. can pitted black olives (optional)

1/2 c. raisins (optional I did not add)

Cornbread topping:

1 box jiffy cornbread mix

1 egg

1 8 oz. can creamed corn

1 jalapeno pepper seeded chopped fine

1/2 c. grated cheddar cheese

Directions:

oil lightly 8X12 pan

Heat oven to 375

Filling :  Brown the ground beef, onion and garlic, bell pepper in large skillet until meat is lightly browned. Drain excess oil. Stir in tomatoe sauce, beans, spices (salt, cumin,onion and garlic powders, chile powder and black pepper. ) Simmer 10 minutes until well combined. Pour into baking dish and top with  1 cup cheddar cheese.

Topping: Mix cornbread mix with egg, creamed corn, 1/2 cup cheddar cheese and chopped jalapeno. Pour over meat mixture. 

Note: if you want to have a plain cornbread topping follow the directions on the box and then pour on top of meat mixture.

Bake 30-45 minutes until top is not runny and slightly browned.  Some recipes say 25 minutes so be careful to peek at your casserole at 25. Depends on your oven. 

Here's one that's super easy from my sister in law Barb:

Slippery Shrimp Recipe

 

 

I tried a new recipe for “Slippery Shrimp” and tweaked it a bit by upping some ingredients and leaving out the green onions because I didnt have any. It was an easy dish to make. Also made a quick vegetable chow mein and steamed rice.

https://www.allrecipes.com/recipe/160957/slippery-shrimp/

 

 

Chile Relleno Casserole

 Butter casserole 9x13 pan.

Ingredients:

8 whole roasted Peeled seeded green chiles (I like the whole not diced)

1 1/2 cups Monterey Jack cheese grated and 1 cup sharp cheddar

5 whole large eggs

2 cups milk

s & p to taste

1/2 teaspoon paprika

1/4 tsp. cayenne pepper

Instructions:

Preheat oven to 325 degrees

Mix together eggs, milk, s and p paprika and cayenne

cut chiles in half and add single layer of chiles on the bottom 9 x13 baking pan which has been buttered

top chiles with  half of the cheese

add another layer of chiles and top with cheese. 

At this point you can cover and refrigerate overnight if you want.

Pour egg mixture all over the top

Bake 1 hour.

Amy's Whole Roasted Cauliflower in Romesco sauce

 

 

Whole Roasted Cauliflower with Romesco Sauce

Serves 4

1 head cauliflower, about 2 pounds

1, 12-ounce jar roasted red peppers (about 1 ¼ cups), rinsed and patted dry

¼ cup sun-dried tomatoes

2 tablespoons extra-virgin olive oil, divided

½ cup sliced almonds, plus 2 tablespoons, divided

2 cloves garlic

1 tablespoon sherry vinegar( use less if another type,sherry vinegar is less acidic than most)

1½ teaspoons smoked paprika, divided

Cayenne pepper

Kosher salt and freshly ground black pepper

3 tablespoons roughly chopped parsley leaves

Adjust oven rack to center position and preheat to 450. Slice the bottom of the cauliflower to make a flat base. You may cut off some of the tough core, but feel free to leave any leaves, as they will soften and become crispy. Use a paring knife and cut a 1-inch X through the bottom of the core.

Place cauliflower in a large microwave-safe bowl and cover it with a plate. Add ⅓ cup water and microwave for 8-9 minutes or until a painting knife inserted into the core of the cauliflower slips in and out easily.

Meanwhile, in the bowl of a food processor, combine the roasted peppers, sundried tomatoes, 1 tablespoon olive oil, ½ cup sliced almonds, garlic, sherry vinegar, 1 tsp. smoked paprika, a pinch of cayenne, and 1/4 teaspoon salt. Puree mixture until it forms a rough paste. This is more than you’ll need, it’ll keep for a week in the fridge.

Line a small baking sheet or baking dish with foil. Transfer cauliflower to the baking dish. Rub cauliflower with remaining tablespoon oil and sprinkle with remaining ½ teaspoon of paprika. Season with salt and pepper. Roast cauliflower until it is deeply browned and charred in spots, about 35-40 minutes.

Spread the sauce on a serving platter. Place the roasted cauliflower on top of the sauce (you can reserve some of the sauce for the top of the cauliflower if you like. Sprinkle the top of the cauliflower and the platter with the remaining 2 tablespoons almonds and parsley.

 

Soft and Chew Oatmeal cookies

 Yesterday I baked a new cookie recipe which I liked. I’ll attach the recipe In the comments section. For a bit of a twist on an oatmeal cookie I exchanged one cup of Heath bar toffee bits for the butterscotch morsels. I added one cup of chopped pecans and just a scant half cup of chocolate chips. I also added a teaspoon of almond extract and a 1/4 cup shredded coconut .

 https://sallysbakingaddiction.com/oatmeal-scotchies/

 Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon unsulphured or dark molasses
• 2 teaspoons pure vanilla extract
• 3 cups (240g) old-fashioned whole rolled oats
• 2 cups (280g) butterscotch morsels

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Instructions

1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop cookie dough (here’s the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops– this is only for looks!
7. Cookies stay fresh covered at room temperature for up to 1 week.

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