Month: November 2023

Shrimp Macaroni Salad
This straightforward shrimp macaroni salad is made with olives, tomatoes, and green onions and is topped with a zingy lemon-garlic dressing.

Large pot of lightly salted water should be brought to a boil.

For about 8 minutes, cook elbow macaroni in boiling water while stirring occasionally until it is tender but still firm to the bite.

Drain and rinse.

In a big bowl, combine macaroni, shrimp, tomatoes, olives, and green onions.

In a different bowl or mixing glass, combine the lemon juice, oil, garlic, salt, and pepper for the dressing.

Dress salad with dressing and place in the fridge for at least four hours.

Corn Casserole for Potlucks
Cream-style corn and whole kernel corn mix with cheese and bell pepper in this casserole dish ideal for potlucks or casual entertaining situations.

Preheat oven to 350 degrees F (175 degrees C).

Grease two 5×7-inch casserole dishes.

Stir cream-style corn whole kernel corn Cheddar cheese eggs butter flour bell pepper sugar salt and black pepper together in a large bowl; divide between prepared casserole dishes.

Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean about 45 minutes.

Fluffy Carrot Muffins with Cream Cheese Frosting
These delicious carrot cake muffins with a luscious cream cheese frosting are lightly spiced and bake off fluffy every time!

Preheat the oven to 350 degrees F (175 degrees C).

Grease the bottoms only of 12 muffin cups or line with baking cups.

Sift together flour cinnamon baking soda baking powder and salt; set aside.

Beat eggs and sugar until frothy and lightened in color.

Stir in oil vanilla extract and grated carrot; fold in flour mixture.

Pour batter into prepared muffin tins.

Bake in the preheated oven until a toothpick inserted in the center comes out clean 15 to 20 minutes.

Remove to cool on wire racks.

Meanwhile prepare frosting by beating cream cheese butter vanilla and confectioners’ sugar together until fluffy.

Frost the cooled muffins and chill until ready to serve.

Bacon Cheese Burger Twice-Baked Idaho Potatoes
This indulgent fully loaded Bacon Cheese Burger Twice-Baked Idaho Potatoes recipe is an entire meal unto itself.

Set oven to 400 degrees Fahrenheit.

Idaho® Russet potatoes should be thoroughly cleaned before drying.

Place potatoes on a baking sheet and bake for an hour, or until tender.

Place on a wire rack after taking out of the oven to cool slightly.

Reduce the oven’s heat setting to 375 degrees F.

Potatoes should be cut lengthwise about 3/4 of the way through, leaving the bottom attached.

Utilizing a spoon, scrape the insides of the potatoes into a sizable mixing bowl.

One cup of cheese, sour cream, garlic, salt, and pepper should be added.

Depending on the texture you want, either combine or whip using an electric mixer.

Turkey and Stuffing
Like Grandma used to make, turkey and stuffing. Sage gives this straightforward recipe a unique pungent flavor. For various turkey sizes, modify the ingredients and cooking time as necessary.

Prepare stuffing according to package directions and set aside in a large bowl.

Preheat oven to 350 degrees F (175 degrees C).

Bring water to boil in a medium saucepan over medium heat and stir in the onion celery and sage.

Boil 10 minutes or until the onion is soft.

Stir into the prepared stuffing.

Rinse turkey and pat dry.

Loosely fill the body and neck cavities with the stuffing mixture.

Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

Roasted Winter Root Vegetables
This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness.

Place the rutabaga in a pan and cover with water.

Add 1/4 teaspoon of salt.

Bring to a boil reduce heat to medium cover and simmer until tender and easily pierced with a fork about 5 minutes.

Drain well and cool completely.

Repeat steps to cook the parsnips and carrots.

Place completely cooled vegetables in resealable freezer bags.

Refrigerate for 1 to 2 days or freeze up to 1 month.

To thaw the vegetables refrigerate overnight and drain.

Preheat oven to 425 degrees F (220 degrees C).

Quick Cassoulet
a delicious dish made in one skillet with beans, smoked sausage, and vegetables. This has been a family tradition for so long that I can’t even recall where I first found the recipe. When we go camping, we always bring it. It’s a favorite among my teenage daughter’s friends. Serve with French bread and a green salad.

Heat oil in a large skillet over medium-high heat.

Add the carrots celery onion and garlic; cook and stir for a few minutes until the onion is transparent.

Add the sausage to the skillet and cook for a few more minutes to brown.

Pour in the kidney beans cannellini beans and tomatoes and season with the bay leaves thyme salt and pepper.

Cover and reduce the heat to low.

Simmer for 10 minutes stirring occasionally until vegetables are tender.

Remove bay leaves and discard.

Sprinkle parsley over the top and serve.

Pellet Smoker Smoked Chicken Thighs (Cupcake Chicken Thighs)
This recipe is is adapted from Myron Mixon’s cupcake chicken and produces tender, seasoned smoked chicken thighs that everyone will enjoy.

Using your hands carefully peel away skin from chicken thighs.

Lay skins flat on a cutting board and use the back of a knife to gently scrape away excess fat from skins.

Discard fat and set scraped skins aside.

Carefully remove and discard bones from thighs.

Whisk together smoked paprika 3 teaspoons salt garlic powder onion powder cumin cayenne pepper and 1/2 teaspoon black pepper in a small bowl until combined.

Sprinkle paprika mixture evenly and liberally over chicken thighs.

Fold each chicken thigh in half crosswise and wrap chicken thigh with one skin.

Smooth the skin with your hands to remove any wrinkles or folds.

Shrimp Fettuccine Alfredo
This shrimp fettuccine Alfredo recipe combines Parmesan cream sauce, tender shrimp, and chewy fettuccini pasta for an elegant special occasion dinner.

Lightly salted water should be added to a large pot and brought to a rolling boil.

Cook fettuccine at a boil for 8 minutes, or until it’s tender but still firm to the bite.

Drain.

In a big skillet over medium heat, melt the butter.

For one minute, cook and stir shrimp and garlic in butter.

Stir after adding half-and-half.

One tablespoon at a time, while constantly stirring, add the Parmesan cheese.

Add the parsley and salt to taste.

Stirring frequently, simmer until sauce thickens.

Melty Cheese and Tomato Sandwiches
These open-faced cheese and tomato sandwiches are grilled until oh-so-mellow, then drizzled with Thousand Island dressing.

In a grill pan or toaster oven, toast the bread.

Over the bread slices, distribute evenly 1/3 cup cheese Marie’s Thousand Island dressing and tomato slices.

Add the remaining cheese on top.

For about three minutes, grill or broil cheese until it has melted.

Add some green onions.