Friday, November 25, 2016

Cranberry sauce

What's Thanksgiving without cranberry sauce???  

Let me tell you, I haven't always been a fan.  I grew up with the jellied kind out of a can.. just say NO to that!! Yuck.. then I had whole berry out of a can.. again just say NO..

My grandma who is no longer with us, had a recipe that was a fresh kind, that you grind in a food processor with a whole orange and other things, that was very good.  I have the recipe and for the life of me, I cannot get it to turn out, not good :(  then I tried a couple of other recipes, one where you add jello to the fresh mixture, again threw it out.. then I thought to heck with it, I am just buying the fresh kind from the deli and that's what I have been doing.  The only problem is, that the only time of the year you can get it that way is at Thanksgiving.. boo...

So I have been on a bucket list mission to create a recipe that is doable, and tasty and this turned out good... even impressed myself.. I added lots of different things to boost the flavor, and I used regular and brown sugar which added a whole new level.

I serve this alongside my Thanksgiving turkey, but with ham is great, or over oatmeal or vanilla yogurt would be great too.  Try this soon... Enjoy.

Cranberry sauce

1 package fresh cranberries
3/4 cup brown sugar (plus 2 Tablespoons)
1/2 cup sugar
1 cup orange juice (plus 2 Tablespoons)
zest of one orange
2 strips of the orange rind (I cut them off before I zested the rest of the orange)
1/4 t cinnamon
1/8 t powdered ginger
1/8 t of nutmeg

In saucepan, add the cranberries, orange juice, brown and white sugar, the orange zest and orange rind/peel.  Bring to a boil over medium heat, cooking stirring occasionally till the berries are softened and burst (about 10) minutes,  add the cinnamon, ginger and nutmeg and remaining 2 tablespoonful's of orange juice, and 2 Tablespoonful's of brown sugar.).  Turn heat back on a bring to a simmer, till mixture is again bubbly and sugar is dissolved.  Remove from heat, and let cool in pan.  When mixture is cooled put into the fridge and let sit several hours or overnight covered.  Remove from fridge and stir, then serve.  Enjoy

Monday, November 7, 2016

Easy Beef Stroganoff

I love easy meals.. now that I work so much and have so much going on, I appreciate even more getting dinner on the table faster.  After being gone 9-11 hours a day, I am one tired momma... but I still love a home cooked meal.  Sometimes I have all day to cook, sometimes a short amount of time.  This is how this meal came about.  I love beef stroganoff, but the original version with stew meat, take hours to simmer till it's tender.  When I work all day I have about 1/2 hour after I walk in, and that's about it.  My kids lunch times are early and they are starving, even with a snack.  So I try and make it 30 minutes till dinner on the days I work.  Sometimes I prep on the weekends, and cook multiple things, sometimes I just don't.
I use ground beef, or sometimes turkey or chicken in this dish.  I also had a little Italian sweet sausage that I threw in, and boy did it jazz this dish up.. good choice :)  as always use what you have.  I used fresh mushrooms, but you can use canned, or dried onions, or garlic work too.  I also serve this over mashed potatoes, but baked potatoes, cooked noodles,rice or toast and or biscuits work too.   Enjoy

Easy Beef Stroganoff

1 lb ground beef
1/3 lb sweet Italian sausage
1 small package sliced fresh mushrooms
1/2 small onion diced
1 can cream of mushroom soup
1/4 cup half n half
3/4 cup sour cream

Baked potatoes, noodles, rice or whatever you are choosing to serve this over.
Seasonings of your choice (I used a splash of Worchester sauce, dried celery flakes, parsley flakes,garlic powder, seasoned salt and pepper.

In a large skillet add beef, Italian sausage,mushrooms, and onion.  Add seasonings and cook breaking up till meat is done. Drain grease.  Return mixture to pan, and half n half, and mushroom soup, stirring till heated thru.  Turn off heat, add sour cream and mix until combined.  Serve over potatoes (or whatever you choose).  Enjoy