Turkey Pan Gravy

Ingredients

1 1/2 cups dry white wine (or increase stock and omit the wine)
1/2 cup onion, chopped
1/2 cup shallot, chopped
1/2 cup mushroom, chopped
7 cups vegetable stock (or use chicken stock)
chopped chicken giblets (optional)
8 tablespoons water
3 tablespoons cornstarch (more or less depending on how thick you want it)
salt and pepper

Directions

1 Spoon off all but about 4 tbsp of the fat in the roasting pan.
2 Make sure you leave all the brown bits.
3 Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
4 Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
5 Add the stock and continue to cook for about 10 minutes.
6 If you are using giblets put them in for this cooking time.
7 Mix cornstarch with the water.
8 Turn heat to low and stir in the mixed cornstarch.
9 The gravy will start to thicken almost immediately.
10 Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
11 Season to taste with salt& pepper.

Spinach Dip

Ingredients:
1 10-ounce package frozen chopped spinach
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 cups mayonnaise


Preparation:
1. Thaw the spinach. Drain for several hours.
2. Mix spinach with other ingredients.
3. Chill to blend flavors.
4. Serve with fresh carrots, cauliflower, cucumbers, and other favorite vegetables.

Scallop recipe

Tender bay scallops are sauteed with garlic and lemon juice, the flavors of scampi, in this super quick and elegant main dish.
Prep Time: 10 minutes
Cook Time: 8 minutes

Ingredients:

9 oz. pkg. frozen sugar snap peas
2 Tbsp. butter
1 Tbsp. olive oil
2 cloves garlic, minced
9 oz. pkg. frozen bay scallops, thawed, patted dry
1/8 tsp. dried marjoram
1/4 tsp. salt
1/8 tsp. pepper
1 cup grape tomatoes
1 Tbsp. lemon juice
hot cooked rice


Preparation:

Cook snap peas in the microwave according to package directions. While peas are cooking, heat butter and olive oil in large skillet and add garlic. When sizzling, add scallops. Cook and stir for 3-4 minutes until scallops are opaque and tender.
Remove peas from microwave, drain, and add to skillet with seasonings.
Cook 1 minute, then add tomatoes and lemon juice.
Cook for 1-2 minutes until heated. Serve over rice.

3 servings

Shrimp and Sugar Snap Peas

30 minutes

INGREDIENTS
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil


DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Black beans and rice

Black Beans and Rice


INGREDIENTS
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained


DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.


Variations
diced tomatos and extra garlic.
After adding the black beans, I added 1/4 tsp garlic powder, 1/8 tsp paprika, and a pinch of cayenne pepper.

Sweet potato fries

2-3 sweet potato , peeled and halved
2-3 tbsp butter
3 tbsp brown sugar
1 cooking spray


Preheat oven to 425. Place peeled/halved sweet potatoes in boiling water for 8-10 minutes. Remove from and immediately rinse with cold water to stop cooking. Once cool to touch, slice into wedges or fries. Place sliced potatoes in zip-top bag. In separate, microwave-safe bowl, melt butter and add brown suger. Pour brown sugar/butter mixture into bag with sweet potatoes. Toss until fries/wedges are coated with mixture. Place fries in single layer on cooking sheet that has been sprayed lightly with cooking spray. Bake for 10-15 minutes or until cooked through and slightly crispy.

30 minutes total

Broccoli and cheese soup

Recipe Servings:
4 servings

Ingredient List:

to taste: pepper
1 bunch broccoli , chopped
4 cloves garlic , sliced
2 tbsp olive oil
4 cups water
1/2 to 3/4 cup milk
1 to 2 tsp salt


Instructions:
Peel tough skins from stalks of broccoli. Chop in pieces. Slice garlic cloves and put in 4 quart saucepan with 2 tablespoons of olive oil. Saute until golden, do not brown, it will taste bitter! Add broccoli and stir. Sprinkle with salt and pepper. Add water. Cook until tender, but firm.

Place broccoli and some of the liquid into blender. Blend until smooth. Add more water as needed. Add milk. Blend until it reaches desired thickness. Pour back in saucepan and heat on low.

Frosting

Ingredients

1/2 cup butter or margarine
1/2 cup shortening (check ingredients)
4 cups powdered sugar
1 tsp vanilla (pure vanilla)
milk or water

Instructions

Cream butter and shortening.
Add sugar and vanilla.
tips:
Add 2 Tbsp milk for stiff icing (drop flowers), 1/3 cup milk for medium icing (borders, dots and ribbons); OR 1/2 cup milk for thin icing (cake frosting, writing, leaves).
Beat until smooth and creamy.

Variations:
WHITE WEDDING CAKE FROSTING: Add 1 tsp almond flavoring in place of vanilla

MAPLE FROSTING: Add 1 tsp maple flavoring in place of vanilla.

Super easy Pizza!

Ingredients

Corn tortillas
Regu Pizza Sauce
Shredded mozzarella cheese
Pepperoni slices

Instructions

Fry corn tortilla in oil until slightly crisp.
Spread each tortilla with 1 Tbsp. Pizza Sauce. Sprinkle with1 Tbsp. shredded mozzarella cheese. Top with 5 slices of pepperoni

Place in microwave 15 to 20 seconds or until cheese is melted
Cut with pizza cutter into wedges.

Chicken Alfredo

Ingredients

1 cup cooked, shredded chicken
1/2 cup cooked broccoli
2 tbsp. butter
2 tbsp. cornstarch
1 cup milk
3/4 cup shredded cheddar cheese
Garlic powder, salt & pepper to taste
Cooked rice pasta


Instructions

In a medium saucepan, melt butter.
Whisk in cornstarch, milk, garlic powder, salt & pepper. Bring to a boil and cook until thickened.
Stir in cheese and stir until cheese is melted.
Serve over cooked pasta.

Pizza flavored popcorn

Gluten Free Recipe

Ingredients:

12 cups freshly popped popcorn
1/4 to 1/2 cup butter
1/2 teaspoon crumbled leaf oregano
1/2 teaspoon crumbled leaf basil
1/8 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese


Directions:
Melt butter.

Stir in seasonings and heat one minute.

Put popcorn in a large bowl.

Pour butter over popcorn and sprinkle with Parmesan cheese; toss to coat.

Package in a plastic bag.

Apple Crisp

Thanks to care2.com

INGREDIENTS

4 cups tart apples
2 tablespoons lemon juice
½ cup brown rice flour
½ cup Sucanat (organic sugar)
¼ cup butter
½ teaspoon salt
1 teaspoon cinnamon

Peel, core and slice the apples into a bowl, and sprinkle with lemon juice. Blend the rest of the ingredients in a bowl. Spread the apples in a bake pan, and cover with the blended ingredients. Bake for about 30 minutes or until golden.