Turkey Salad

This recipe is a great way to get rid of turkey leftovers from the *big* Christmas meal! And, who doesn't love chicken salad, tuna salad, or egg salad?!

Turkey salad:

5 cups of chopped (cooked-duh!) turkey
1 cup of chopped celery
1/4 cup of chopped pickles
1 cup of mayo
2 TBLS of chopped cilantro
2 tsp of salt/pepper
6 chopped eggs (optional)

Chop all ingredients and mix together in a bowl and enjoy!

Cake Batter Dessert Dip with Animal Crackers!

I spent the weekend back home with family and friends and discovered this recipe, it is super easy to make and kid friendly!

Lindsey's Cake Batter Dip served with animal crackers:
1 tub of cool whip
2 cartons of vanilla flavored yogurt
1 package of confetti (funfetti) cake mix

Directions:
Place the cool whip in a large bowl and fold in 1/4 of cake batter.  Alternate folding yogurt and cake batter until both are completely gone.  Place in the fridge and serve chilled with animal crackers for dipping.  You could also use fresh fruit instead of animal crackers for dipping.

Homemade Vegan Hazelnut Spread

I first tried Nutella in England at breakfast time many years ago. I instantly fell in love, what child does not want chocolate for breakfast?

Toast was something my mother served almost every morning with butter and apricot preserves or Nutella. Years later,  I remember coming to the states and not being able to find it anywhere.  Now most are familiar with it and most grocery and specialty stores carry it.  I have not tried this recipe but I hope try it soon! 

Credit for this recipe goes to Su Good Sweets.  The author provides some history and information for Nutella lovers.  

Chocolate-Hazelnut Spread (easy version)

Yield: about 12 ounces (1 1/2 cups)

2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

1. Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
2. To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins come off, but don’t worry if some remain.
3. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
4. When the nuts have liquified, add the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
5. Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.

Chocolate-Hazelnut Spread (caramel base)

Caramel instructions adapted from Chocolate and the Art of Low-Fat Desserts by Alice Medrich

Yield: about 12 ounces (1 1/2 cups)

1/2 cup sugar
1/4 cup water
2 cups whole raw hazelnuts
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
1/8 tsp salt

1. Preparation: Line a baking sheet with foil. Preheat oven to 350° F.
2. Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. To prevent crystallization, don’t stir it again during the cooking. Cover and bring the mixture to a simmer over medium heat. Remove the lid and wipe down the sides of the pan with a wet pastry brush or a scrunched up paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar’s completely dissolved. Uncover and cook until the syrup looks like pale amber maple syrup. If your pan’s dark and you can’t gauge the color of the syrup, spoon a drop or two onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup turns medium amber.
3. Immediately pour the caramel onto the lined baking sheet. Tilt the sheet to spread the caramel as thinly as possible. Let harden completely, about 15 minutes.
4. Toast the nuts: Meanwhile, place the hazelnuts in a single layer on a baking sheet. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
5. To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins come off, but don’t worry if some remain.
6. Make the nut butter: When the caramel is completely cool, break it into small pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won’t get finer once you add the nuts).
7. Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
8. Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.

Variations: To make any standard nut butter, use this procedure but omit the powdered sugar, cocoa, vanilla and extra oil. Add 1/2 tsp salt and up to 2 tbsp granulated sugar. Try making your own cashew butter: you may never go back to peanut butter again!

Notes:

• Please use whole raw nuts, and toast them yourself to intensify the flavor. Pre-toasted or pre-chopped nuts are often spoiled.
• To further intensify the nut flavor, use unrefined nut oil (for version 1), which is tan in color. Peanut oil is especially cheap in Chinese supermarkets: 20 ounces for $2.38! So if you’re looking for a “gourmet” ingredient, try an ethnic market.
• You really need a full-sized food processor to make nut butter, not a mini version or a blender. I recommend a 7-cup Cuisinart: it’s large enough for most household tasks but isn’t too bulky.

How to make a Cowboy Ribeye with or without a Grill.

I found this blog almost a year ago, when searching for indoor directions to cook a cowboy ribeye.  I found this website informative and cute.  I love the use of a cast iron skillet and oven to cook steak versus the traditional grilling method.  Click here to redirect to Hillside Wrangler website. This posting is particularly helpful to those who do not have access to a grill.  I posted some pictures to document the directions followed from the Hillside Wrangler blog.

 

Croissant and Chocolate Bread Pudding

This recipe is amazing!!

Croissant and Chocolate Bread Pudding:

Ingredients

• Unsalted butter for the baking dish
• 6 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 6 croissants, cut into 1-inch pieces (about 1 pound)
• 4 ounces bittersweet chocolate, cut into chunks

Directions

1. Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
2. In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
3. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature
4. 
   

Shrimp Curry Fried Rice

I found this recipe in the magazine Real Simple and think it is fantastic! It is easy and delicious! 

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, chopped
• 2 teaspoons curry powder
• 1 cup long-grain white rice
• kosher salt and black pepper
• 1 1/2 pounds peeled shrimp 
• 1/2 cup fresh basil

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.

ONE of my favorite wines is now offered in a bigger size!

One of my favorite, cheap red wines now comes in a bigger bottle! I am so excited because now I can buy one, instead of shamelessly buying two or three at a time! Ha! ;) Here is the link to the website if you have never heard about or seen it and not tried it.  Read up on it...the wine is fantastic for the price. Menage Trois.  You can purchase it from the following retailers or pretty much any retailer or liquor store, such as Big Daddys, Kroger, World Market, etc.

While I am posting about my favorite drinks, let me add a plug for my favorite D list celeb Bethany Frankel and her line of Skinny Girl drinks.  I LOVE them and I wish I had invented them but I didn't, so I  will give credit where credit is due.  ;)