Dad's Apple Smoked Turkey

 Ingredients

• 1-14 lb. turkey
• 1 1/2 apples, cored and sliced
• 1 Vidalia onion, cubed into large chunks
• lemon pepper
• salt
• apple wood chips
• 32 oz. apple juice

Directions

1. Preheat electric smoker to 250 degrees.  Soak apple wood chips for at least 30 minutes in apple juice. 
2. Prepare turkey by removing giblets from inside. Stuff inside of turkey with apples and onions.  Rub outside of turkey and under skin with lemon pepper and salt.  
3. Place turkey in smoker and cook for 4 to 5 hours, or until internal temperature reaches 165 degrees. 

Meme's Cornbread Dressing

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 tbs. unsalted butter
• 4 c. day-old crumbled Buttermilk Cornbread, recipe below
• 1 loaf-brioche or egg bread, cut into 1-in. cubes, about 2 cups
• 3/4 c. fresh or panko breadcrumpbs
• 3 stalks celery, chopped
• 1 Vidalia onion, chopped
• 2 1/2 c. chicken broth
• 2 large eggs
• 1 tbs. chopped fresh sage
• 1 tsp. chopped fresh thyme
• coarse salt and freshly ground black pepper

Directions

1. Preheat oven to 350 degrees.  Butter an oven proof gratin or casserole dish.
2. In a very large bowl, combine, the cornbread, brioche, and breadcrumbs in a very large mixing bowl; set aside.
3. Heat the 4 tbs. butter in a large skillet over medium heat.  Add the celery and onion and cook until soft, 5 to 7 minutes.  Transfer the cooked vegetables to the bread mixture.  Pour over the broth and add the eggs, sage, and thyme.  The mixture should be fairly soupy; if not, add additional stock.   Stir well to combine and season with salt and pepper.  Transfer to the baking dish.  Bake until heated through puffed, and golden brown, about 45 minutes.  Remove from the oven to cool slightly before serving. 

Buttermilk Cornbread

• Ingredients

• 2 tbs. unsalted butter
• 2 c. white or yellow cornmeal
• 1 tsp. fine sea salt
• 1  tsp. baking soda
• 2 c. buttermilk

• Directions

1. Preheat oven to 450 degrees.  Place butter in a 10 1/2 in. cast-iron skillet or ovenproof baking dish and heat in the oven for 10 to 15 minutes.
2. Meanwhile, in a bowl combine the cornmeal, salt, and baking soda.  Set aside.  In a large measuring cup, combine the buttermilk and egg.  Add the wet ingredients to the dry and stir to combine.  Remove the heat skillet from the oven and pour the melted butter into the the batter.  Stir to combine, then pour the batter back  into the hot skillet.  Baked until golden brown, 20 to 25 minutes.  

 Gravy

 Ingredients

• 1/4 c. turkey pan drippings
• 1 vidalia onion, chopped
• 1/2 tsp. poultry seasoning
• 1/2 c. white wine
• 3 c. chicken broth
• 2 tbs. Cornstarch
• 1 tbs. water

Directions

1. Saute onion in turkey drippings until onion caramelizes, about 15 minutes.  De-glaze the pan with white wine and reduce by half.  Add poultry seasoning and chicken broth.  Bring to a boil and simmer for 45 minutes.  
2. In small bowl stir corn starch into cold water.  Whisk cornstarch mixture into gravy and bring to a boil.  Cook for 5 minutes, stirring occasionally until thickened.   

Brown Sugar Smoked Ham

Ingredients

• 1-10 lb. pre-cooked ham
• 1 c. brown sugar

Directions

1. Preheat smoker to 210 degrees.  
2. Rub ham with brown sugar.  Place in electric smoker and cook for 3 to 4 hours, or until internal temperature reaches 140 degrees. 

Maple Sweet Potato Cups

recipe adapted from Southern Living

Ingredients

• 3 lbs. sweet potatoes, roasted and peeled
• 1/3 c. EVOO 
• 1/3 c. firmly packed light brown sugar
• 1/3 c. pure maple syrup
• 3 tsp. orange zest
• 1 tsp. salt
• 4 egg whites
• 1/2 c. granulated sugar

Directions

1. Preheat oven to 400°. Mash together sweet potatoes and next 5 ingredients. Spoon mixture into 8 (6-oz.) custard cups. Place on a baking sheet.
2. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture.
3. Bake at 400° for 10 minutes or until golden brown.

 Maple Cinnamon Pumpkin Pie

recipe adapted from Better Homes and Gardens

Ingredients

• 1 recipe  Pastry for Single-Crust Pie
• 1  15-oz. can  pumpkin
• 1/2  cup  sugar
• 1/4  cup  pure maple syrup or maple-flavored syrup
• 1  tsp.  ground cinnamon
• 1/2  tsp.  salt
• 3  eggs, lightly beaten
• 1  cup  almond milk

Directions

1. Preheat oven to 375F. Prepare and roll out Pastry for Single-Crust pie.
2. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined.
3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.
4. To serve, if desired, top with Whipped Cream. Makes 8 servings.
5. Pastry for a Single-Crust Pie: In bowl stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender cut in 1/2 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon water at a time (4 to 5 tablespoons total), until flour mixture is moistened. Form dough in ball. On floured surface flatten with hands. Roll dough from center to edges into 13-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry.


Note:  There is always more filling than is needed to fill the pie crust.  I make a mini-crust-less pumpkin pie for myself that is gluten and dairy free. 

Red Velvet Brownies

recipe courtesy of Southern Living, December 2010

Ingredients

• 1  (4-oz.) bittersweet chocolate baking bar, chopped
• 3/4  cup  butter
• 2  cups  sugar
• 4  large eggs
• 1 1/2  cups  all-purpose flour
• 1  (1-oz.) bottle red liquid food coloring
• 1 1/2  teaspoons  baking powder
• 1  teaspoon  vanilla extract
• 1/8  teaspoon  salt
• Small-Batch Cream Cheese Frosting
• 1  (8-oz.) package cream cheese, softened
• 3  tablespoons  butter, softened
• 1 1/2  cups  powdered sugar
• 1/8  teaspoon  salt
• 1  teaspoon  vanilla extract 
• Preparation 
• Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.

• Garnish: white chocolate curls

Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.
Total: 3 hours, 10 minutes
Yield: Makes 16 servings

Directions

1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

Honey Dijon Grilled Pork Chops

recipe adapted from Rachael Ray

 Ingredients

• 4 bone-in pork chops
• 1/4 c. stone ground Dijon mustard
• 1/4 c. honey
• 2 tbs. apple cider vinegar
• 1 tbs. lemon juice
• 2 tsp. dried thyme

Directions

1. Whisk together mustard, honey, vinegar, lemon juice and thyme.  Pour over pork chops and allow to marinate overnight.  
2. Grill pork chops over medium heat for 20 minutes, flipping once.  Serves 4. 

Roasted Carrots, Potatoes, and Onions

 Ingredients

• 1 lb. baby carrots
• 4 small Idaho potatoes, cubed
• 2 yellow onions, chopped
• 1/4 c. plus 1 tbs. Kraft Zesty Italian dressing
• 3/4 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees.
2. Toss vegetables in 1/4 c. dressing, salt, and pepper. 
3. Roast for 30 to 40 minutes.  Toss with remaining dressing and serve.  Serves 4. 

Sauteed Squash, Zucchini, and Mushrooms

Ingredients

• 4 yellow squash
• 3 zucchini squash
• 2 c. mushrooms, sliced
• 2 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 3/4 tsp. black pepper

Directions

1. Slice squash into thick matchsticks.  In large cast iron skillet, heat EVOO over medium high heat.  Add squash, mushrooms, salt, and pepper. Cover with lid and allow to cook 30 minutes, stirring occasionally.  Remove cover and allow excess water to boil off.  Serves 6. 

 White Bean Chili

recipe adapted from Paula Deen

  

Ingredients

• 1 lb. dried navy beans
• 5 c. GF chicken broth
• 2 tbs. EVOO
• 1 tbs. minced garlic (4 cloves)
• 2 onions, diced
• 1 1/2 c. chopped green chiles (fresh or canned)
• 1 lb. ground chicken
• 1 tbs. ground cumin
• 1 tbs. dried oregano
• 1 to 2 tsp. ground black pepper
• 1/2 tsp. white pepper
• Pinch red pepper flakes
• fresh parsley, for garnish

Directions

1. Rinse beans well, cover with cool water, and soak for overnight. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
2. Brown ground chicken in skillet and drain.  
3. In a saucepan, heat the oil over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the ground chicken, cumin, oregano, pepper, white pepper, and red pepper flakes. Lower the heat to medium and cook, stirring occasionally, for approximately 2 hours. Serves 10. 

Shrimp with Lentils

recipe adapted from Ina Garten

Ingredients

• 1⁄2 pound lentils
• 3 tbs. EVOO, divided
• 4 small yellow onions, chopped
• 1 teaspoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic (4 cloves)
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 can GF chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 1 1/2 lbs. large, white, raw shrimp, peeled

Directions

1. Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat 2 tbs. of oil in a saute pan, add the onions, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 30 minutes, until the lentils are tender. Add the vinegar and season, to taste. 
2. Preheat the oven to 400 degrees F.  For the shrimp, toss with remaining 1 tbs. of EVOO and sprinkle with salt and pepper.  Spread on baking sheet and roast for 6 minutes.  Serve shrimp over lentils.  Serves 4. 

 Bacon Wrapped Rosemary Chicken

recipe adapted from Rachael Ray

 Ingredients

• 2 tbs. EVOO
• 2 large cloves garlic, minced
• 2 tsp. dried rosemary, minced
• 8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
• Salt and freshly ground black pepper
• 8 slices bacon
• Drizzle balsamic vinegar

Directions

1. Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
2. Pour EVOO into a shallow dish and add the garlic and rosemary.
3. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in bacon. Grill for 12 minutes, turning occasionally.
4. Serve 2 pieces of chicken for each serving.  Drizzle with balsamic vinegar and serve. Serves 4.

Roasted Balsamic Vegetables

Ingredients

• 5 yellow squash, cubed
• 3 zucchini squash, cubed
• 1 pint cherry tomatoes
• 5 roma tomatoes, cubed
• 2 tbs. EVOO
• 2 tbs. Basalmic vinegar
• salt and pepper

Directions

1. Preheat oven to 425 degrees. Toss vegetables in EVOO and vinegar and spread on roasting sheet.  Sprinkle with salt and pepper.  Roast for 30 to 40 minutes in oven, turning once.  Serves 6.

Thick, Chewy Oatmeal Raisin Cookies

recipe courtesy of smittenkitchen.com

Ingredients

• 1/2 cup (1 stick or 4 ounces) butter, softened
• 2/3 cup light brown sugar, packed
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
• 1 1/2 cups rolled oats
• 3/4 cup raisins
• 1/2 cup walnuts, chopped (optional)

Directions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
3. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
4. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Note:  This recipe is neither dairy or gluten free.

 Garlic Roasted Shrimp

 Ingredients

• 1 lb. raw white shrimp, peeled
• 1 tbs. EVOO
• 1 tbs. lemon juice
• 4 cloves garlic, minced
• salt and pepper

Directions

1. Toss shrimp in oil, lemon juice, and garlic.  Let marinate for 30 minutes.
2. Preheat oven to 400 degrees.  Spread shrimp on roasting sheet and sprinkle with salt and pepper.  Roast for 5 to 6 minutes.  Serves 2.

Stuffed Green Peppers

Ingredients

• 2 green bell peppers
• 1 1/2 c. cooked lentils
• 1 c. cooked basamati rice
• 2 cloves of garlic, minced
• 1 tbs. canola oil
• salt and pepper

Directions

1. Slice tops off green peppers and reserve.  Hollow out the inside of each pepper.  
2. In a separate bowl combine lentils, rice, garlic, oil, and season with salt and pepper.  Stuff mixture down inside peppers and place reserved tops on peppers.
3. Place peppers in baking dish and cook at 375 degrees for 45 minutes to 1 hour.  Serves 2.  

Note: You can use whatever leftover cooked vegetables you have on hand to stuff the peppers.  Additionally you may use different spices to mix in with the rice and lentils.  I made an Italian style pepper with oregano, basil, marjoram, and rosemary.  A Mexican style pepper could be made by mixing in cumin, paprika, chili powder, and cayenne pepper.

Sausage with Garlic Lentils

recipe courtesy of Rachael Ray

Ingredients

• 1/2 pound lentils
• 1 fresh bay leaf
• 1 small onion, peeled and halved
• 4 large cloves garlic, grated or minced
• 1/3 cup extra-virgin olive oil
• 8 fresh sausages, pork, chicken or lamb, hot or sweet
• 1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
• Salt and freshly ground black pepper

Directions

1. Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
2. In a shallow pastabowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
3. Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
4. Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.

 J.T.'s Georgia-Style Potatoes

 

Ingredients

• 4 red potatoes, diced into 1/4 in. cubes
• 1/2 Vidalia onion, diced
• 1/2 roasted red pepper, diced
• 2 cloves garlic, minced
• 1/4 c. canola oil
• paprika
• chives

Directions

1. Heat oil in large skillet over medium heat.  Add garlic and cook until fragrant, about 30 seconds.  Add onions and cook 5 minutes.  Add potatoes and cook 15 minutes, stirring occasionally.  Add peppers and cook an additional 15 minutes.  Garnish with paprika and chives.  Serves 3.

Serve potatoes with Southwestern Frittata

 

Pennywise Steaks

recipe adapted from couponmaximizer.com

  

Ingredients

• 1 1/2 lbs. ground chuck
• 3/4 c.GF bread crumbs
• 1 1/8 c. almond milk
• 1 tsp salt
• 1/2 tsp black pepper
• Worcestershire sauce

Directions

1. Preheat oven to 400′
2. Combine all ingredients except Worcestershire sauce in a medium-sized bowl (mix by hand til well-blended)
3. Shape meat into 6 steaks and place in a baking dish
4. Sprinkle with Worcestershire to taste (6 shakes per steak)
5. Bake 30 minute.  Serves 6.

Squash Pie

recipe adapted from elanaspantry.com

Ingredients

• 1 medium butternut squash, cut in half, seeded
• 1 1/2 tbs. EVOO
• 1 tbs. honey
• 1 egg
• 1 1/2 tbs. vanilla extract
• 1/2  tsp. cinnamon
• dash of nutmeg
• 1/4 teaspoon kosher salt
• brown sugar

Directions

1. Bake squash in the oven at 350° for 40 minutes, until soft
2. Scoop squash out of skin, discarding skin
3. Place squash in food processor with oil, honey, eggs, vanilla, cinnamon, nutmeg and salt
4. Puree until smooth and creamy
5. Place 4 ramekins and bake at 350° for 30 minutes.  Sprinkle with brown sugar and serve.  Serves 4.

Beef Stew

Ingredients

• 2 tbs. canola oil
  
• 1 large Vidalia onion, chopped
• 2 large cloves of garlic, minced
• 1 lb. sweet potatoes, peeled and cubed
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. garlic powder
  
• 2 lbs. stew beef
• 2 tbs. brown rice flour
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 c. sherry wine
• 1/2 c. white wine
  
• 4 c. beef broth
• 1-4 oz. can tomato paste
  
• 12 oz. frozen green peas, thawed
• 2 tsp. dried parsley
  

Directions

1. Heat oil over medium heat. Add onion, garlic, potato, thyme, rosemary, garlic powder, 1/2 tsp. salt and 1/2 tsp. black pepper. Cook 5 minutes or until onion is tender.
2. Meanwhile, toss beef cubes in flour and remaining salt and pepper. Increase heat to medium high, add beef to vegetable mixture and cook 5 minutes, or until beef has browned.
3. Add wine and increase heat to high. Allow to cook for 5 minutes or until wine is reduced by half. Add beef broth and tomato paste. Simmer for 1 1/2 hours over low heat. Add green peas and simmer an additional 15 minutes. Sprinkle with parsley and serve. Serves 4 to 6.
   

Herb Baked Catfish

Ingredients

• 1 lb. catfish fillets
• 1/2 tsp. dried oregano
• 1/2 tsp. dried Herbs de Provence
• 1/2 tsp. dried basil
• 3/4 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 tbs. canola oil
• 2 tbs. lemon juice
• 1 large clove of garlic, minced
• parsley
  

Directions

1. Preheat oven to 350 degrees. Mix together oregano, Herbs de Provence, basil, paprika, salt, and pepper. Sprinkle over fish.
   
2. Mix together oil, lemon juice, and garlic. Drizzle over fish. Place in oven and bake 20 to 30 minutes. Garnish with parsley. Serves 2.
   

Slightly Smashed Red Potatoes

Ingredients

• 6 small red potatoes
• 1 tbs. EVOO
• 1 1/2 tsp. sea salt, divided
• 1 1/2 tsp. garlic powder
• freshly ground black pepper
• parsley for garnish

Directions

1. Preheat oven to 400 degrees. Roast potatoes for 45 minutes, or until fork tender. Raise oven temperature to 425 degrees.
   
2. With a knife make "X" slits on top of each potato. Use a potato masher to slightly smash each potato. Drizzle with EVOO and sprinkle each potato with a 1/4 tsp. of sea salt, garlic powder, and freshly ground black pepper. Bake an additional 15 minutes or until potato tops turn golden brown. Serves 3.
   

Grilled Okra

Ingredients

• 1 lb. of frozen okra, thawed
• 1 tbs. EVOO
• 3/4 tsp. seasoning salt

Directions

1. Preheat grill pan over medium high heat. Meanwhile toss together EVOO and seasoning salt. Place okra on grill and reduce heat to medium. Cook 5 to 7 minutes per side, or until grill marks appear. Serves 3.