Saturday, November 26, 2011

Note to self

We spent a fun Thanksgiving dinner with our friends, the McKinleys, while the Big Man worked. The food was delicious, but the downside was that the Big Man didn't get to eat with us. So, since he was off today, I cooked a turkey dinner for the family. I kept some notes, so I'm going to document them here in case I forget.

1. Turkey breast is the way to go. The Big Man bought one at work, and it was so much easier than a whole turkey. I'm the only one who will eat dark meat, so much less is wasted. Plus it cooks in half the time.

2. Garlic powder - not actual garlic. I make a garlic-rosemary turkey recipe that was given to me years and years ago. Honestly, it is the perfect match for turkey. I used garlic powder, and it's so much better - less pungent and lingering.

3. Pioneer Woman's Rosemary Rolls in the cast iron skillet. Yes, that's a lot of rosemary, but it worked (and came from my garden!!!) The recipe is online, but i also printed it and put it in my recipe binder (for MK.)

4. Apple crisp is a must. Here is how I make it. Peel and slice 6-7 cups of Granny Smith apples. Add cinnamon and sugar just enough to cover. Mix Place in a shallow pan. Cover with crumb topping - 1/4 cup butter - 1 cup flour - 1 cup brown sugar. Use pastry blender to mix until it looks like crumbs. (Takes awhile - but use butter - not margarine.) Cover apples with crumb topping. Bake in 350 oven for 35 minutes.

5. Homemade cranberry sauce. Seriously the easiest and the best. Make the night before, because we like it cold. Directions are on the back of the bag of cranberries. Boil one cup water with one cup sugar. Add cranberries. Boil and the skins will split. Cool and refrigerate. Yum.

6. Crock-pot macaroni and cheese. Recipe also in the binder. Use cheddar cheese. Only double if you're having company. It makes a lot.

7. Add sugar to the water when making corn. The sweetness makes it taste fresh.

So, that what I learned this year. It turned out really well, and I'm going to nap now so that I can have leftovers soon.

No comments: