ginger oriental ramen noodle salad

Perfect for a quick yummy salad for a potluck or to compliment any meal.  Add grilled chicken to make it a complete meal!!

1/4 head purple cabbage, finely chopped
1/4 head green cabbage, finely chopped
1/4 head Napa cabbage, finely chopped
4 green onions, sliced
1 PKG Ramen noodles oriental or chicken, crushed
1 TBL BLACK sesame seeds

Mix together except the noodles and refrigerate an hour.

DRESSING:
2 TBL sugar
3 TBL Rice vinegar
1 TSP fresh grated ginger
1 TSP Mirin Sauce
1/2 c. salad oil
1/2 tsp. pepper
Flavor packet from the noodles

Toss together just before serving!!

turkish meat shish kebab marinade's

While at The Grand Bazaar in Istanbul, Turkey we stopped at this little Turkish cafe and had a variety of grilled Turkish meats, vegetables and bread!  It was fun to try authentic foods from the region and the meats were marinated all so differently. Below are several choice's for all kids of meats... Tadını çıkar!!

2 lbs cubed chicken breast
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne

In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.

4-6 chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
6 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 cup grated onion

Combine all ingredients in a non-reactive bowl. Add chicken, cover & refrigerate 6 hours or overnight. Grill, broil or bake chicken as desired.

1/2 Cup Olive Oil
1 Lemon Lemon Juice
2 Onions -- crushed
2 Bay Leaves
2 Teaspoons Dried Rigani
2 Large Tomatoes -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Olive Oil
2 Large Onions -- crush
1 Teaspoon Cinnamon
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Yogurt
1 Large Onion -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

mussels & pernod cream sauce

While in Nice, France we had lunch at this charming little cafe and I had the most amazing mussels!!  They were in a Pernod cream sauce and I have been dreaming about them ever since.  They are a great main course or appetizer :) Jouir de!!

1 Tbsp butter
1 fennel bulb
2 shallots, minced
4 cloves garlic, minced
1/2 bottle white wine
1/2 cup good quality heavy cream
2 tsp Pernod (French licorice flavored liqueur)
1 bag mussels
Kosher Salt
Fresh ground pepper

Clean mussels completely, you can find the how to here...(http://whiskusaway.blogspot.com/2009/07/mussels-in-creamy-garlic-sauce.html)

In a large pot, melt butter and cook fennel and shallots over low heat with a little salt until soft, about five minutes. Add garlic and continue to cook. Season with salt and pepper. Add Pernod and reduce. Add white wine and cream. Bring to a boil, then reduce to a simmer. Add mussels and cover. Once they begin to open, remove them one at a time with a slotted spoon into a bowl. Pour sauce over mussels and serve. Jouir de!!

renee's easy holiday cheeseball

this is an easy and yummy appetizer for any holiday party!!

1 cup finely shredded medium Cheddar cheese
1 cup finely shredded Swiss cheese
1 8 oz pkg cream cheese
2 TBL freshly chopped chives
2 tsp Worcestershire sauce
1/2 tsp paprika
1/4 tsp allspice
1/4 cup finely chopped candied pecans or your favorite nut

Put all ingredients in mixing bowl and beat on medium speed for about 1 minute or until well blended. Pour out onto wax paper and shape into a ball. Roll ball in chopped nuts and wrap in wax paper. Chill for at least 1 hour and serve with your favorite veggies and crackers. Enjoy!!

strawberry freezer jam

easy and delicious...you'll never buy jam again :)

4 c. ripe strawberries
4 c. granulated sugar
1 box Sure-Jell powdered pectin
3/4 c. water

Wash and hull the berries; crush them completely, a few at a time. (Should end up with 2 cups.) In large bowl, mix together the berries and sugar. Let stand 10 minutes. Combine pectin and water in saucepan. Bring to boil; boil 1 minute, stirring constantly. Stir hot pectin into the fruit bowl; continue stirring. Don't worry if sugar is not completely dissolved. Ladle jam into freezer containers. Put lids on immediately. Let stand at room temperature 24 hours or until set. Refrigerate for a few weeks or freeze for up to a year. Enjoy!!

easy grape jelly

3 cups concord grape juice
5 1/4 cups white sugar
3/4 cup water
1 (2 ounce) package powdered fruit pectin

Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results. Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat. Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes. Enjoy!!

ginger peach jam

Taste summer all year round!!

5 cups ripe peaches peeled and cubed
1/4 cups crystallized ginger finely chopped
6 cups sugar

Peel and pit peaches then finely chop or grind and pour into sauce pot and add ginger. Measure sugar and set aside. Mix fruit pectin into fruit in sauce pot then place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars then fill to 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars for 5 minutes then turn upright. After 1 hour check seals.

tomato sauce

Tis the season for canning your yummy garden tomatoes. Once you make your own sauce, you'll never buy it again!!

10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
6 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

renee's best roast turkey gravy

Homemade turkey gravy is the best and pretty simple , below are the 2 basic ways of making gravy from turkey drippings, the first is to use corn starch, the second one uses flour. Both start with your delicious turkey drippings. Sometimes you may have  more drippings than you need for the amount of gravy you want to make, for each cup of gravy you want to make you need 2 tablespoons of drippings.  The following is to make 2 cups of gravy so you can double it depending on how much gravy you need!!

While your turkey is roasting make your turkey stock for your gravy.

8 cup(s) water
3 large carrots, cut into large chunks
3 large stalks celery, cut into large chunks
2 medium onions, cut into chucks
1 small garlic clove
2 whole bay leaves
1 sprig rosemary
1 steam sage
Giblets and neck from turkey, DO NOT USE THE LIVER
Salt & WHITE Pepper to taste

In 8-quart stockpot or sauce pot, place water, carrots, celery, onions, and bay leaves. Cover until it boils then add giblets, neck, and 1/2 TSP. Reduce heat to medium and simmer uncovered for about an hour. Strain stock into large bowl, discarding vegetables, neck and giblets. You can refrigerate stock for up to 3 days or freeze for 3 months!

Making Gravy with Corn Starch

Place 2 TBS of the drippings in the pan. Dissolve 2 TBS of corn starch in the minimum amount of turkey stock needed to make a thin paste roughly 1/4 C. Pour into pan with drippings and use a wire whisk to blend into the drippings. Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add 1 3/4 C turkey stock and 1/4 C good quality heavy cream to the pan and 1 TBS white wine. Alternate stirring and adding liquid, maintaining the consistency you want, for about 5 minutes.  you will end up with about 2 cups of gravy. Season with salt, white pepper!! ENJOY!!

Gravy with Flour

Place 2 TBS of the drippings in the pan and stir in 1 to 2 TBS of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly. Slowly add back some of the previously removed drippings. In addition, add 1 3/4 C stock and 1/4 C good quality heavy cream to the gravy and 1 TBS white wine. Season the gravy with salt, white pepper!! ENJOY!!

perfect whipped cream cheese icing

perfect and creamy!!

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 tsp pure vanilla extract
2 c heavy cream

Combine the cream cheese, sugar, and vanilla extract large mixing bowl and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. Enjoy on your favorite dessert!!

renee's bbq sauce

Summer means one thing BBQ and nothing beats a good bbq sauce and I am sure you will LOVE this one!!

4 Tb butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped garlic

2 T Worcestershire Sauce
2 1/4 t SWEET paprika
2 t dry mustard
1 1/4 t salt
1/2 t black pepper
1/4 t cayenne pepper (opt)
1/4 t ground clove
6-ounce can tomato paste
1 cup REAL Coca Cola
1/2 cup water
3/4 cup cider vinegar
6 tablespoons dark brown sugar

In a medium saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, ground mustard, salt, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the Coke, water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook for 30 minutes. Marinate, baste and enjoy on your favorite meat!!

ayden's rootbeer bbq sauce

Ayden loves rootbeer and since we made a coke bbq sauce he wanted to make a rootbeer bbq sauce and boy was it yummy!!

1 (2 liter) bottle root beer
8 ounce can crushed pineapple
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 cup yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons cold sweet cream salted butter

Reduce the root beer to 1 cup over medium heat in a large saucepan, this takes about one hour. Add the apple cider vinegar, ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, pineapple, salt and pepper. Stir well and simmer for twenty minutes. Finish the sauce by whisking in the cold butter. Enjoy on your favorite grilled meat!!

renee's parmesan garlic butter

1 cube butter, softened
2 cloves garlic, pressed
3 T freshly shredded Parmesan cheese
2 t freshly finely chopped parsley

mix all together and spread on good fresh french bread or baguette, toast bread under broiler until golden brown :)

fresh cranberry sauce

This is so easy!!!

INGREDIENTS:

1 cup sugar
1 cup water
1 12-ounce package Fresh or Frozen Cranberries

DIRECTIONS:

Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

hell's fire bacon-cheese dip

2 (8 oz.) pkgs cream cheese

4 shredded cheddar cheese

1 cup whole milk or half-and-half

2 tsp. Worcestershire sauce

1 tsp. onion powder

1 tsp. hot mustard

1/8 tsp. cheyenne pepper (optional for extra spice)

16 slices of bacon

tortilla chips

Place all ingredients (except bacon) in crock pot and stir every 20 minutes or so. Fry and crumble bacon. When smooth add crumbled bacon to cheese mixture and cook on low for 2 hours. Serve right out of the crock pot to keep warm if desired with tortilla chips or crusty french bread.

Perfect for a game day!

olson's old fashioned chocolate sauce

1 c. butter

12 oz. package of semisweet chips (2 cups)

4 c. powdered sugar

2 cans evaporated milk

2 tbsp. vanilla

Melt butter and chips in large saucepan. Add sugar and milk. Stir and bring to a boil. Boil 8 minutes stirring constantly. Remove from heat and add vanilla.

black & green olive tepenade

1 1/2 c green olives; pitted,
1 1/2 c black olives; pitted,
4 Anchovy fillets; chopped
3 Lemons; juiced and zested
2 tb Chopped fresh thyme
1 tb Chopped fresh oregano
2 tb Chopped garlic
1 c Extra-virgin olive oil
1/2 c Capers; drained, rinsed (opt)
Freshly-ground black pepper;

Put all ingredients in a bowl. Mix well and add pepper to your desired taste. Serve with crackers or toasted baguette bread.

indian raita

2 cups low-fat plain yogurt
2 ripe tomatoes, finely diced
1/2 cucumber, grated
1 medium onion, finely chopped
1 teaspoon cumin powder
1/4 teaspoon red chili powder
1/2 teaspoon sugar
1/2 teaspoon salt

Mix all the ingredients together in a bowl. Let them sit pretty in the serving dish (preferably glass) getting chilled for half an hour or so. Sprinkle a bit of cumin powder& red chili powered on the top to add a riot of colors to the dish just before serving. Serve with pita chips, naan, or as an accompaniment to Indian dishes.

pina colada dip

1/2 c. sour cream

3 oz. cream cheese

1/4 c. coconut flakes

1/2 c. pineapple, crushed

1 tsp. sugar

your favorite fruit, for dipping

Mix well. Refrigerate 1 hour before serving!

lime-guacamole

Party pleaser!

3 avocados

4 tomatoes, peeled, seeded and diced

3-4 hot green chilies, seeded and chopped

1 jalapeno pepper, seeded and chopped (optional)

1 lime, juiced

1/4 c. cilantro, chopped

2 garlic cloves, minced

1 sm. onion, chopped

salt and pepper to taste

Mix the tomatoes, cilantro, onion, garlic, lime juice, peppers and salt in a glass or pottery mixing bowl. Immediately before serving, peel and coarsely mash the avocados, stir in tomato mixture. Season with salt and serve.