Good Morning Readers. Today I want to share a Wonderful Recipe. Turkey Roast Dip with Melted Gruyere. The recipe came from Kelsey Nixon from Kelsey’s Essentials. The only thing I did different was she made it in a slow cooker. I do not own one, so I slow roasted it in the oven. OMG! It was Great! Here is the recipe.
In a small bowl mix: 1/2 stick softened butter, 1 Tbsp. fresh thyme. 1 Tbsp. fresh parsley and S/P. I used a large rectangle baking dish. Lined with foil and sprayed for easy clean up.You will be using a Turkey Breast bone in skin on. Pat dry very well. Rub this butter mixture all over it and under the skin. To the baking dish add 1 chopped medium yellow onion, 1 cup chicken stock, 1/4 cup worchestershire sauce. On top of that place the turkey skin side up. Cover tightly with foil. I lined a cookie sheet with foil and placed under the baking dish to catch any drips that may happen while roasting. Didn’t want my oven to get dirty. Bake 325 for 1 1/2-2 hours until 170 degrees. Let rest 10 minutes before slicing. French Bagette, slice long ways, brush both sides with softened butter. Add sliced Gruyere to one side. Broil until toasted and melted. Place sliced turkey on sandwich. Have the juices- sauce on the side. Kelsey Nixon said it was like a french onion soup on the side and she was right. It was Wonderful! Dip the sandwich in and Eat. I have made a lot of whole birds for Thanksgiving but never has the Beast meat turned out this moist and tender. This was sooo GOOD! Last year I made a whole bird and all the trimmings. But this year I think I am going this way. I am going to make a couple breasts this way and maybe try a couple of turkey legs also, place them on the platter whole with all of the holiday sides to go along with. The Turkey breast before it’s sliced is beautiful enough to serve to guests on Thanksgiving. The butter melts into the meat but those fresh herbs stay on top and it looks lovely. And I can’t say enough about how tender and moist it was. No basting was required at all. With the foil over the top it did all of that on it’s own.Then the days after I can have the Roast Dip Sandwiches. The Gruyere Cheese is a must. It has a nice smokey flavor that goes very well with the turkey. Wednesday I will get it all ready. Thursday morning I can let it rest on the counter for about 30 minutes before the slow roast begins. And while the Parade is on in the morning, it can slow roast to a wonderful perfection! And fill the house with the Thanksgiving Aroma that I love. Thank you Kelsey for a Great recipe. I will be making this again and again.
Mortadella Bites: To make 24 of these cute, different and yummy pigs in the blanket, you will need the deli to slice you 2 slices of Mortadella about 1/2 inches thick. When home you will need to cut each slice into 12 smaller pieces. Roll out one sheet of thawed puff pastry. Roll out just enough to flatten out a bit. Make 24 long slices of pastry and wrap each piece of Mortadella with a slice of pastry. Make sure the meat sticks out a bit on each end. Lay seam side down onto a parchment lined bake sheet. Brush the tops of each with egg wash. Sprinkle on top a bit of shredded cheese. Gruyere or swiss or maybe the Italian cheese blend that is shredded in the package. Bake 375 for about 20-25 minutes until golden. Platter up and serve some mustards on the side for dipping. I got this recipe from: Giada at Home. These are wonderful. And I will be making them again. I set out a little bowl of 2 different mustards and they were Yummy. Enjoy the recipe and enjoy your day.
Good Morning Readers. I want to share my variation of this wonderful sandwich from The Pioneer Woman. This is my take on it. In skillet melt 1/4 stick butter. Add 2 large sweet onions, sliced. Cook until soft and light brown. I had some leftover fresh mushrooms I needed to use up, so the last couple minutes of cooking the onions, I added the mushrooms in too. Remove. In same skillet, add 2 tablespoons butter and melt. Use 2 pounds cube steak or tenderized round steak. The store tenderized it first and I did it again when I got home. Sprinkle with sea salt, pepper, and Larry’s seasoned salt. Slice against grain. Brown meat in skillet. Drain fat. Add 1/2 cup or a bit less of worcestershire. and a few dashes of hot pepper sauce. Heat through. Melt in 2 more tablespoons of butter and add onions back in. Place onto buttered and toasted deli sub rolls. Now this is a wonderful steak sandwich! I will be making this again and again. I have never been a fan of cube steak. But the flavor is wonderful and the texture is not too chewy. Be sure to slice meat against the grain and it will not be tuff. Thank You Pioneer Woman once again for giving me an easy and tasty recipe.
This is my Velveeta Crab Dip: Use 1 pound Velveeta. Cut into cubes and place in a oven proof dish. Melt gently at 170 until smooth and creamy. Add 2 cans lump crab meat. drained. ( I used bumble bee ) 1/2 cup green onion minced. 1/2 cup minced red bell pepper. 1 cup fat free sour cream. 1teaspoon crushed red pepper flakes. ( or less if your a nerd. ) I also added fresh mushrooms chopped. All of this gets mixed together gently with the melted cheese. Keep warm until ready to serve. Along side have veggies, crackers, and those cute little toasts. Enjoy!
Good Morning Readers! Today I want to share a most wonderful recipe.
PORKY JOE SLIDERS WITH CHEDDAR STOUT FONDUE AND PORK RINDS
Line a rectangle casserole baking dish with foil. Lay 3 lb. boneless boston butt in center. Take 6 slices of raw bacon, lay side by side, over lapping a bit, and place a nice bunch of fresh Thyme, fresh Rosemary, and 1 Bay Leaf in center. Roll the herbs up inside the bacon, jelly roll style and toothpick together. Lay the bacon bundle on the side of pork. Add 1 Tablespoon of butter to each corner of dish. Use one bottle of Dark beer. Room Temp.( I used Samuel Adams Boston Lager ) and pour over all. Cover dish tightly with foil. And slow roast in a pre-heated oven at 275 for 7 hours. ( when I made this dish, I did all the day before except add the beer. In morning, I preheated the oven and while that was heating up, I let the dish rest on the counter so it wasn’t so cold when it went into the oven. When the oven was ready, I added the beer and resealed dish with foil. Put into oven at 8 am and was done by 3 pm. Perfect!.) The meat slowly cooks, Steams, braises. Get ready to smell it all day. It smells heavenly while it cooks. When out of the oven. Be careful, and remove foil. Remove bacon bundle and discard. With two forks shred meat right into juices. Try not to eat too much while doing this. It will be hard. Because at this point it has ROASTED AND STEAMED INTO A BEAUTIFUL MOUTH WATERING PULLED PORK PERFECTION!!!!!!!! Add shredded meat to a clean pot and cover with remaining juices. Add some fresh thyme, parsley and red pepper flakes to taste. And a Tablespoon or so of grainy mustard. Keep warm until ready to serve. I used plain rolls. Because your going to brush tops of rolls with a bit of the sauce and then sprinkle roll tops with a smokey salt. ( I used WILLIAMS-SONOMA hickory smoked sea salt.) And WOW. It is wonderful! If you do the first few steps ahead of time it is a very easy recipe. Great for a game day or any weekend. And I highly recommend the smokey salt on the roll tops. It adds a nice touch. I don’t remember where I got this recipe. I’m usually pretty good at writing that down. I know it was off the cooking channel or food network. And I tweaked it a bit. But I know you’ll like it. The meat just falls apart and is sooooo moist. If you make the fondue, it is a great side. In a small oven proof dish add 1 small box velveeta 1 lb. Also add 4 ounces shredded sharp cheddar. slowly melt in oven at low temp. ( you can do this the last 30 minutes of cooking time with the roast. ) Add Tabasco to taste and just enough Dark beer to thin a bit for dipping. Serve with pork rinds. YUM YUM DOUBLE YUM!!!!!! Enjoy your roasted and steamed beautiful mouth watering pulled pork perfection.For another wonderful pulled pork recipe, scroll back to my post on 1/7/13.
These little pies are great on the side of soup, chili, stew or salad.
Mix 3 Tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment lined baking sheet. I used my rolling pin to flatten each one out a bit more. Brush with the butter, top with shredded sharp cheddar and minced fresh chives. If you don’t have fresh chives you need to go get them. The dried suck and have no flavor.
Fold into half moons and crimp with a fork to seal.
Bake as directed on package.Until golden,Brush with more butter. EnjoyRecipe gotten from Food Network Magazine December 2010 issue.