Family

Roasted Pork Shoulder

So my kids just celebrated their quarantine birthday’s last week. Yes they are 2 years and a day apart and yes I know they are both adults but it was my daughters 30th so it’s a little more of a milestone. They actually could have been born on the same day but I told the doctor I was busy so my son was born the day after his sister’s second birthday party. We take our parties very seriously LOL.
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Anyway back to cooking! When I buy a pork shoulder or pork butt it is generally to make pulled pork. I have some leftover BBQ pulled pork in the freezer already so I wanted to make something else with it. So I covered it with garlic and herbs and roasted it in the oven. It was delicious very flavorful and so easy to make for either Sunday dinner or even during the week. Plus the leftovers made for excellent sandwiches; according to my husband.
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I know summer is upon us and maybe you don’t want to heat up your house, though around here in NH we have had some chilly days and evenings and having the oven on is kind of a blessing. But I have no doubt this would be equally good cooked out on the grill. I have cooked many pork loins out there. The only difference is there would be no pan drippings for a little au jus or to make a little gravy. You do what it best for you!
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roasted pork shoulder

Prep Time 0 mins
Cook Time 0 mins
Course Main Course
Servings 6

Ingredients
  

  • 3 tablespoon olive oil
  • 2 tablespoon garlic chopped
  • 1 clove garlic thinly sliced
  • 2 tablespoon rosemary chopped
  • 2 tablespoon fresh sage chopped
  • kosher salt and black pepper
  • 4 pound pork shoulder

Instructions
 

  • Pre-heat oven 350F
  • Liberally sprinkle salt and pepper all over the roast. 
  • In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
  • spread the mixture all over the roast
  • Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits
  • Set the meat on a roasting pan on a rack if you have one
  • Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound. 
  • remove the roast from the oven and let stand for 15 minutes.
    slice and serve.
Keyword garlic and herb roasted pork shoulder, herb roasted pork, roasted pork shoulder

Chicken and Pasta bake

Late Friday afternoon my “co-worker” daughter from another company sent out an email to everyone in her company. She created a 30 day act of kindness calendar. Just a few ideas of how to show a little kindness in our area can go a long way! And it seems our country is in dire need of some kindness.
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Her only hesitation was sending it after closing time on Friday or wait till Monday morning. I told her send it, there are some who check their emails and it can’t hurt to sit there unopened until Monday either. Before she told me what she was working on I had planned to go grocery shopping for my in-laws who are 89 & 90 and finally arriving home from being quarantined in FL. My sister-in-law kept them safe for 6 months; now it is our turn.
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Browning all the meat in the same pot separately for several dishes I was making – less dishes

A friend of mine has been spreading kindness for several weeks now making fried rice and selling it with all the proceeds being spread out to some local charities, first responders, families in need you name it and she has touched a lot of lives. My daughter and I picked up some of the rice and then headed to the grocery store. While in the store my daughter was approached by a co-worker who proudly said she had already started on the list and shared with her what she had done just that day. My daughter was so excited to tell me about this. It’s working!
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When we got home and put away their grocery’s and ours I started making food. I wanted them to have a few things they could just pop in the oven, or take out of the freezer and re-heat. How to keep them safe is to keep them home. Which isn’t going to be that easy but we will try.
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I actually find it pretty easy to cook for an army; as they say. I am pretty organized in my thought pattern; say if I am making several dishes and a couple of them need onions I will cut up enough for whatever I am making. Basically I rock at mise-en-place (put in place). Yesterday I made a large pot of chili, a couple of shepherd pies, some bolognese and a I wanted to make a chicken and pasta bake of some sort. I had such a busy afternoon I popped one of the chicken bakes in the oven for dinner which I will share with you here.
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Chicken and Pasta bake

Donna Clark
Prep Time 10 mins
Cook Time 20 mins
0 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 2 Boneless skinless chicken breast cut into bite size pieces
  • 1 box pasta cook to package directions
  • 3 tbsp butter
  • 3 tbsp flour
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded mozzarella
  • 1 cup milk
  • 2 tbsp olive oil
  • 2 packets Sazon seasonings
  • 1 container mascarpone cheese small container or replace with 1/2 brick cream cheese
  • Kosher Salt, Black Pepper and your choice seasoning

Instructions
 

  • Cook your pasta to the package instructions
  • Dice your chicken breast into bite size pieces, season your pieces with your favorite seasoning liberally. I chose kosher salt, black pepper and Crop Dust all purpose seasoning from my local butchers shop The Flying Butcher.
  • In a saute pan add the olive oil and when hot add the chicken, sprinkle on the 2 packets of sazon. If you want the pieces browned do no over crowd the pan and cook in batches. Set aside.
  • In the same saute pan add the butter and flour making a roux. cook the flour for about a minute. Whisk in all the milk and keep whisking until the sauce thickens. Lower the heat and add the mascarpone cheese stir till all combined. Remove from the heat and add the cheddar and half of the mozzarella cheese stir till melted.
  • In a large bowl add the cheese sauce and the cooked chicken to the pasta. Stir till combined. Depending if you are saving for later or having now. Add to your baking dish and sprinkle with the remaining mozzarella cheese. Bake for 20 minutes or until the top is browned and heated through.

https://www.theflyingbutcher.com/

Stay Safe, Stay Healthy and Be Kind

 

Roasted Garlic Lemon Chicken

I know I know I know another roasted chicken recipe from me. This is my go-to comfort food all day long! I do however have a little something different for you. Yesterday I made my first cooking video for my blog. You will see what I mean by my first. It’s pretty rough but I have thought about doing one for years and seeing so many people putting themselves out there by singing, cooking, crafting etc. on FB live I thought I would try this first. I was too nervous to go live just yet. We’ll see how this goes and if I can muster up the courage to go live I will. Baby steps!

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It tasted as yummy as it looks!


I have posted this recipe before; it was about 3 years ago so I hope you will indulge me and give it a try if you haven’t already. The one I made yesterday made the most excellent gravy, so much so my daughter said she could actually bathe in it. There was a little left over after dinner so when I was putting everything away I added the gravy to my slow cooker along with chicken bones plus a couple of carrots, celery and an onion all very roughly chopped and set it on low and this morning had almost 3 quarts of liquid gold.

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A friend of mine finally took me up on making his own chicken broth and has already made it twice in the last couple of weeks. Just saying!

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A couple of things I wish I would have clarified on my videos. Oh yeah I had to have the in two because I stopped filming and then changed the angle of the phone – rookie move. I can learn so it can only get better from here, right?

So I have been trying to load these since 9am-ish. Our internet has been terrible all week and was totally out this morning. They are supposed to come out sometime tomorrow before 6pm. Not even a window anymore just sometime before 6. The rest of the time was trying to get the videos to load onto my computer then and into wordpress.  There has to be a better way!!!! this was painful so I hope you at least get a chuckle from it.

 

I ended up marinating it for 2.5 hours. You will notice that I told you a time I was going to put it in the oven but never mentioned what time it was. I also wanted to share with you that this type of roaster is also great made out on the grill.
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Here is my adaptation of Ina’s Tuscan Lemon Chicken

1 5lb chicken, spatchcocked – you can do this, I promise! (see below)
Kosher Salt
Freshly cracked black pepper
⅓ cup Olive Oil
2 lemons zested
1 lemon squeezed
3 cloves garlic minced
2 sprigs fresh rosemary leaves minced

Sprinkle the chicken with the salt and pepper. Combine the olive oil, lemon zest and juice, garlic and rosemary in a small bowl. Place the chicken in a dish just large enough where it can lay flat. Pour the marinade all over the bird getting it all over both sides.
Let it sit on the counter while you preheat your oven to 425’F. If you want to a couple of hours, put in in the fridge and take it out about 15 minutes before you are ready to put it in the oven.

I cooked mine in my cast iron pan for about an hour. Please make sure to cook the the bird till the internal temperature is around 165’F note that it will continue to cook a little while it is resting covered with aluminum foil for 5-10 minutes.

Spatchcock directions – with either kitchen shears or a knife. Remove the back bone of the bird. Cut down one side and then the other and then push down on the bird to flatten it. That’s it – once you do this you can brag to all of your friends. I did to my co-workers, they had never heard the actual word before. If you don’t want bragging rights, your butcher will do this for you.

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BBQ steak sweet potato & squash

I hope you are staying safe and healthy! We are living in such a weird time right now which none of us have ever seen before I do hope we can get back to some sort of normal before too long. I am coming up on week seven for working at home. It’s actually going really well I think having my daughter working next to me helps even though she works for a different company. Last week to break up the groundhog day feel of it we held spirit week. Animal print Monday, crazy hair Tuesday you get the picture. We had a lot of fun! We’ll have to come up with something else since we are home until at least June if not longer.

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It’s about time we start getting outside and take the cover off the grill. We have only had a few nice enough days though I will grill even when it’s not so nice. I do recall one very rainy night several years ago where my very good friend was holding an umbrella over me and I think there was a flash light as well? I know there were drinks involved and apparently whatever we were cooking HAD to be cooked out on the grill 🙂

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This isn’t out on the patio yet but I hope it will be soon!

This is a great any night meal, it comes together very quickly and doesn’t take long to cook and then you are eating within the hour. Plus clean up is just as fast and it tastes great. I am so looking forward to getting my garden in. We learned our lessen years ago to not plant until Memorial Day (the last weekend in May) we have lost too many plants to that one last frost after Mother’s Day which used to be our planting day. I have already started some seeds in the house; which I haven’t done in years. Let’s hope that works.

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As long as the raw meat doesn’t touch the tray; you can use it to take everything off the grill

For some veggies I find it easier to put on tinfoil or you can use a veggie tray made for the grill or one of those copper grill mats. I have lost a fair few potatoes or veggies through the grates over the years.

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I use a little tinfoil so I don’t lose the veggies

Steak – you cannot go wrong with Ribeyes
Squash – whichever kind you like or both
Sweet potato or whatever you have on hand
Large Onion peeled and sliced
Olive Oil
Black Pepper
Kosher Salt

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You still get grill marks even while using tinfoil

That’s it!  Take the steaks out before you start anything else, they are best when the come to room temperature; season liberally with Salt and Pepper and put aside.
Start the grill, Slice the veggies and potatoes. Season those with olive oil, salt and pepper.
Grab a sheet pan or whatever you use when you grill and head outside. I have a little plastic basket I put all the supplies I need like the plates, utensils and tinfoil etc. And I usually only have to come back in to refill my wine.

Stay safe Stay strong and Stay healthy!!!!

Scalloped Potatoes

Good morning and Happy Easter!

I hope everyone is hanging in there, I know I say that every week now but I don’t know what else to say. I am going on week 5 of working from home, I think I have left my sanctuary maybe 5 times over the last month. The last time it was for my husband he injured himself and ended up having surgery; he is fine and not taking it easy as instructed insert eye roll here. 

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You can sprinkle a little of the cheddar cheese on top – I did not in this picture. My mouth is watering as I am typing and looking at them – they are SO good!

How will you be spending your Easter this year? How much different will it be for your family? Will you be having some sort of virtual Holiday? We have been doing virtual happy hours with some friends and family and it is fun for now but it will get old soon. Though I am sure we will continue to do so with the ones who live far away. We have always done pancake breakfast with my kids and in-laws. Then everyone would disperse and come back later for Easter dinner. This year will be a little different, no plans for breakfast and dinner will just be with the kids. I am still going to set the table so it will be a little special. 

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I used a mandolin to slice my potatoes but it is not necessary

Since this is a cooking blog I should probably talk about cooking a little right? We all like ham and don’t really have it too often so we will be having ham, these scalloped potatoes, carrots and roasted asparagus for dinner. I am still thinking about what to do for dessert; it will have to be something that I have all the ingredients for since all of our stores close to us are closed today. Yeah I know I should have planned better but I can be pretty resourceful when it comes to using what I have on hand.

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preheat oven to 350’F

Ingredients

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated Parmesan cheese

Directions – making a roux

In a small sauce pan, melt butter and whisk in the flour. Let it bubble for a couple of minutes to cook out the flour taste. Add all of cold milk at once stirring with a whisk; season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk and it thickens a bit. Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top.

Bake uncovered for an hour at 350°F

Tiramisu

I found it kinda funny how on Friday morning my husband reminded my son that it was Valentines Day! Our son was all over it. He was making dinner, she made dessert they had a plan. This is our 31st Valentines day together and I wouldn’t say he has ever forgotten it but let’s just say some years have been better than others.

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My husband was more prepared than I was this year – hey it happens! I bought flowers for the table at the beginning of the week. I knew what I was making for dinner; seared scallops over a bed of risotto and some swiss chard. But until my son mentioned dessert the thought never crossed my mind. So after work I braved the local grocery store. Probably the first time I have seen the store so full of men. I did check out what they were buying because I’m nosy that way. Most had covered the bases with the flowers, chocolates and cards in hand. A few went above and beyond the holiday staples and were picking out some seafood for dinner, quite a few were looking over the steaks.
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Back to why I went to the store. I decided to pick up one of my husbands favorite desserts tiramisu, which of course they didn’t have. Now what? I walked around the bakery section and was not impressed; or at least nothing I wanted. Went to the frozen section and still nothing.  So that’s when I decided to just make my own.  I have made it a couple of times and thought I can do this! I picked up lady fingers, which they didn’t have so I substituted with Stella D’oro Margherite cookies. grabbed some heavy cream and some mascarpone cheese. I have everything else at home. BTW since I didn’t get him a card I was going to pick one out, I did look but the ones left were lame so I passed.

I got home and he had a chocolate martini ready – he’s a keeper!

Tiramisu

Donna Clark - Cooking at Clark Towers

Ingredients
  

  • 6 egg yolks
  • ¾ cup white sugar
  • 2/3 cup milk
  • cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 16 ounce containers mascarpone cheese
  • ½ cup strong brewed coffee room temperature
  • 2 tablespoons rum
  • 2 packages ladyfinger cookies or Margherite cookies
  • 1 tablespoon unsweetened cocoa powder – use a strainer to help distribute cocoa evenly

Instructions
 

  • In a medium saucepan, whisk together egg yolks and sugar until well blended.
  • Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Don't walk away or you may end up with scrambled eggs. Boil gently for 1 minute, remove from heat and allow to cool slightly.
  • Cover tightly and chill in the refrigerator for 1 hour
  • In a medium bowl, beat cream with vanilla until stiff peaks form
  • whisk mascarpone into yolk mixture until smooth.
  • In a small bowl, combine coffee and rum.
  • Split ladyfingers in half lengthwise and drizzle with coffee mixture. Once they get wet it is hard to move them, so if you want to place them in their spot and then drizzle it will work out better for you.
  • Arrange half of soaked ladyfingers in bottom of 10x10" (don't worry about the size, use what you have) dish.
  • Spread half of mascarpone mixture over ladyfingers
  • then half of whipped cream over that
  • Repeat layers and sprinkle with cocoa.
  • Cover and refrigerate 4-6 hours, until set
all of these pictures were from several years ago – I didn’t take any of the one I made the other night

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Stay on top of this, you don’t want to make scrambled eggs.

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I think I should have soaked them more with the coffee and rum


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Portuguese Braised Pork and Clams

 

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I will be making this again – Soon!

Last weekend I made up for the lack of spending time in the kitchen. I almost made too many things if that is possible. We had leftovers all week long which for us is not a bad thing. I know so many people that do not like leftovers. I wonder why that is. Do they make things that don’t reheat well? What they ate didn’t taste good the first time around? Do they not know how to reheat things? Is it a childhood “thing” meaning there parents didn’t eat leftovers so they won’t eat them? With that being said there are some things that do not reheat well.

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I improvised with paprika and pimento peppers – use what you have on hand I say!

IMG_4946IMG_4947While I was making this I kept thinking about my friends SF and BF plus their family; the ones they share with us every Labor Day weekend when we become honorary Portuguese family members. SF you are going to want to make this; it is so good and reheats perfectly minus the clams; which we finished split those up before packing up the leftovers.

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I found it easier to put a strainer over a bowl and just pour the pork out of the bag 

IMG_4964 - CopyIMG_4965IMG_4967I will give you a heads up the pork needs to marinate overnight; I know some of you will stop reading and won’t even try this recipe but you can do this I promise; before you put the pork away after buying it slice it up and throw it in the marinade for tomorrow nights dinner. You got this!

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San Marzano whole tomatoes is my go to and I always hand crush them into my pot!

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Now it’s time for a confession. There is an ingredient I didn’t know what it was and I didn’t look it up before I went to the store. SO I made up my own version of what I thought it might be. I thought I might just stumble upon it at the store; I did not. I did look it up when I got home and now it makes sense so I will tell the ones who do not know what it is it might be in the spice section of your grocery store; if not substitute it with a smoked paprika that you can find and like. Not the pickle, olive mustard aisle. Pimenton de la Vera dulce.  I figured it was something to do with Pimento peppers obviously I don’t speak the language. It is actually a Spanish smoked sweet paprika yeah I know not even close!
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They used Cilantro for garnish – I didn’t have any so I chopped celery tops for added color

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Portuguese Braised Pork and Clams

Donna Clark - Cooking at Clark Towers
A warm and savory soup
Servings 8

Ingredients
  

  • 2 lb boneless pork shoulder cut into 1 1/2 inch cubes. (I used pork butt)
  • 2 3/4 teaspoon Kosher salt divided
  • 3/4 teaspoon black pepper divided
  • 6 garlic cloves divided
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 tablespoon Pimenton de la Vera dulce smoked sweet paprika
  • 1 tablespoon extra virgin olive oil divided
  • 1 medium sized yellow onion diced
  • 1 28 ounce can whole peeled tomatoes crushed by hand - recommend San Marzano
  • 1/2 teaspoon crushed red pepper
  • 2 cups chicken stock or broth divided
  • 2 lb baby Yukon Gold potatoes halved
  • 2 lb Manila clams or cockies scrubbed - I used clams I could find at my store
  • scalions diced for garnish - or they had fresh cilantro on theirs
  • serve with crusty bread for sopping up all the goodness

Instructions
 

  • Season pork all over with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. In a large ziploc bag add the pork. Smash 3 cloves of garlic, add to the bag along with the wine, bay leaves and Pimenton. Seal and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 350'F
  • Remove pork from marinade saving the marinade, pat the pork dry with a paper towel. Remove and discard the garlic and bay leaves. Heat 1 1/2 teaspoon oil in a large Dutch oven over medium heat. Add pork and cook until lightly browned, about 5-7 minutes. Transfer to pork to a plate continue with the rest of the pork.
  • Chop remaining garlic cloves. Add the onions and the remaining oil cook for a minute then add the chopped garlic continue cooking for another minute or two. You want them to be slightly browned but not burned stirring often. Add the tomatoes, red pepper and the reserved marinade.
  • Bring to a boil; reduce heat to medium-low and simmer stirring often for about 3 minutes. Return cooked pork to the pot. Stir in 1 cup of stock until pork is mostly submerged. Cover and bake in oven until pork is fork-tender. 1 hour 30 minutes to 2 hours.
  • Stir in potatoes and remaining 1 cup of stock, Cover and bake until the potatoes are tender, about 30 minutes.
  • Transfer Dutch oven to the stovetop over high add the cleaned clams. Cover and cook until clams open. 3 to 5 minutes. (remove and discard any unopened clams) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with diced scallions

Notes

Adapted from Food and Wine Magazine
 

Pasta Sausage Squash and Swiss Chard

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This is the first meal this year that was something we haven’t already had a million times over the years. I guess I just haven’t been interested in cooking yet. We have been very busy but we are always busy so that’s no excuse. It might also have something to do with my stupid cough that is better but not completely gone. I start the day with a list of things I want/need to do then I get home from work and am exhausted and end up doing nothing. It’s getting pretty old.

IMG_4948So I am going to thank you for getting me back in the kitchen. I made a list of things I want to make and last night started two of them. I wanted to make something new to share with you all. According to my family we had a keeper for dinner last night. The first question my husband asks me is if I wrote it down so I can recreate it. How rude of him to think I didn’t; he knows I tend to make things even from a recipe more to our tastes mostly out of necessity. Sometimes I can’t find what the recipe puts in their dishes so I improvise with what I have on hand. I hope you all do that; though through some of my experiences at a few of my cooking classes I hold at my home this is not always the case. In his defense he and my son keep bringing up a Mahi Mahi recipe I didn’t keep track of and have never been able to replicate it again. I don’t even try anymore.
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Last night I gave my fam an option of a couple of meals; my daughter said past and sausage two things we love. So that was it and here it is for you.

Pasta Sausage Squash and Swiss Chard

Donna Clark - Cooking at Clark Towers
This would be a great weeknight meal, it comes together pretty quickly
Total Time 35 mins
Servings 6

Ingredients
  

  • 1 box of penne pasta
  • 2 cups diced butternut squash 1/2 inch pieces mine was larger than this
  • 4 cups lightly packed chopped swiss chard
  • 3 links sweet italian sausage casing removed and broken up diced for a chunk works too
  • 1/2 cup finely chopped shallot
  • 2-3 cloves garlic
  • 2 tablespoon butter
  • 1/2 teaspoon thyme
  • 2 tablespoon flour
  • 2 1/2 cups milk
  • 1 cup grated Parmigiano-Reggiano
  • kosher salt and black pepper to taste
  • pinch of crushed red pepper flakes optional

Instructions
 

  • Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add the squash and cook for 6 minutes. add the chard and cook until the pasta is tender. 1 to 2 minutes longer. Drain and return to the pot.
  • Combine sausage, shallot and butter to a large saute pan over medium heat. Cook, stirring occasionally, until the shallot is soft about 5 minutes. Add the garlic and the thyme and cook another minute. Sprinkle with flour cook stirring for 1 minute. Whisk in the milk and cook whisking occasionally until the sauce starts to thicken. About 5 minutes. Stir in the cheese season with salt and pepper to taste. sprinkle with a little crushed red pepper to your liking. Cook until the cheese melts and the sauce is thick.
  • Pour the sauce mixture over the pasta mixing to coat, serve with extra grated cheese.

Notes

You can find butternut squash generally peeled and diced in large supermarkets to make it easier
Adapted from Eating Well
 

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deconstructed BLT

I just finished putting Christmas away, which for me is about 2 weeks later than I normally put things away! This years tree lasted the longest in the house. It is usually down the day after and I will confess we have tossed it outside Christmas day eve a few times over the years just because the needles were driving me nuts.

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we have 9 foot ceilings – a little something for scale

My husband was especially attached to this years tree. It was the largest one we have ever had; we had to trim about 4 feet off of the back to push it up against the windows just so we could walk around it. Even though it is gone and the floors have been vacuumed and washed I am sure we will find a pine needle over the next few months.

I love me a great sandwich period! I literally just made a PBJ about an hour ago for a quick lunch!Image

Even though this an open faced sandwich that I am sharing it is easy to make and just as easy to eat. It is delicious I mean how can you go wrong with bacon?

Deconstructed BLT

Donna Clark - Cooking at Clark Towers
an easy delicious open faced sandwich

Ingredients
  

  • 6 slices of Bacon
  • 4 French baguette slices
  • 1/4 Cup soft goat cheese
  • 4 Cups bibb lettuce I used boston
  • 2 large tomatoes sliced
  • 1/4 Cup white balsamic vinegar I didn' t have white
  • 2 Tablespoon extra virgin olive oil
  • 1 large clove of garlic minced
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Cook bacon until crisp - set aside
  • toast baguette slices until brown/crispy, spread with goat cheese and set aside
  • divide lettuce and tomatoes among 2 plates.
  • Whisk together vinegar and next 5 ingredients, drizzle over tomatoes and lettuce
  • Top salad with bacon and baguette slices. Sprinkle with additional black pepper is desired.

Notes

Makes 2 servings - I doubled it as there were 4 of us!

Thanksgiving debate – Stuff or not to stuff

The great Thanksgiving Day food debate has started; does it ever really end?

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Spatchcock Turkey

The Thanksgiving Day debate I have overheard at work and the grocery stores even at the butcher just yesterday. Turkey, Ham, Lamb, Beef or even lasagna? I have never not had Turkey so the others don’t even cross my mind. To brine or not to brine. I’ve done both and prefer not! Stuffing or Dressing and is it a bread stuffing or meat stuffing? I haven’t stuffed a bird with anything except apples, garlic, herbs and onions in years! Bread or meat I grew up on meat but I have gone back and forth for many years but the last 20 or so has been bread. It took me a few years to decide what “my” go to stuffing; actually dressing was going to be. I tried several over the years and asked all in attendance their opinions. We have all agreed to what I now make.

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Fried Turkey

And now for the sides, is there such a thing of too many sides? I used to think so but I am over that now. I think even last year I said OK we are not going to do so many. That didn’t work at all; I argued with myself why each veggie needed to be on the table. Whether it was someone’s favorite,  my favorite or even for color. You eat with your eyes first! My sides are always and will always be carrots, butternut squash, rutabaga aka turnip, and peas. I know I will add sweet potatoes in some form because that was always on my in-laws table.

A couple of more debates that I find quite funny is; the frozen or canned pea debate. I can’t even believe that one exists because canned peas are super mushy and not even a nice green color, no thank you! Hey Mom did you serve canned peas when I was a kid? I am sure I just didn’t like them because they were green; just checking!  Green bean casserole, homemade or the Campbell soup recipe one with the french’s fried onions on top? I have never made nor will ever try either way. I don’t care for green beans, they taste very bitter and too green for me. Kind of like I am eating grass so they are totally out!
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turkey rice soup – tis the season

And last but not least the Cranberry sauce debate some want the canned and others want freshly homemade sauce. I grew up on; the canned and have made fresh several times over the last few years. I personally don’t add it to my plate but I am all over it for the leftovers. Adding it to a sandwich or the Egg rolls I made last year; I am all in! I am already thinking about what I am going to do with the leftovers!    

The only thing I am debating at my house is whether or not I will be making or buying my rolls. I would love to hear what you are debating about for your menu; maybe it is cooking or going out?

Here are a couple of ideas for your leftovers. See the links for Turkey Rice soup, Leftover Thanksgiving egg roll’s and

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Leftover Thanksgiving Egg Roll

 

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