Thanksgiving Recipe

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.IMG_5246 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.

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MARLBORO MAN SANDWICH

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. IMG_0453Remove. 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. IMG_0455Place onto buttered and toasted deli sub rolls. IMG_0463Now 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.

Thanksgiving Recipe

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.IMG_5246 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.

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WONDERFUL RECIPE

Hello Readers. Happy Hump Day! 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.IMG_5246 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! I think for the holiday’s I would rather make a couple breasts this way and 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.The Gruyere Cheese is a must. It has a nice smokey flavor that goes very well with the turkey. Thank you Kelsey for a Great recipe. I will be making this again and again.IMG_5252IMG_5278

HALLOWEEN

EAT, DRINK, AND BE SCARY

Make everyone smile with the YUMMY MUMMY: Parchment line your cookie sheet. Unroll one tube of Pillsbury pizza dough and lay out flat so that the short sides are at the top and bottom. Use fixings of choice. ( do not over fill) I used shaved ham, genoa salami, provolone cheese, roasted red peppers drained and small can of sliced black olives drained. Save two nice slices of black olives a side for the eyes.( I add eyes after baking because they tend to shrink and not look as good after they have been cooked. But then again it may look more shriveled and mummy like if you add them before cooking.To me they show up better if you add them last.) Starting at top and working your way down center, Add your fixings. A slice of salami looks best saved for face. Will look good under eyes when done. The dough that is at the sides, make slices maybe 6-8 on each side. Fold about one inch of dough in at top and do the same at the bottom. Then start wrapping Mummy Style from side to side. Leaving a space at top for eyes. Try to cover as much of the fixings as you can down the body portion. Brush with beaten egg and sprinkle with parmesan cheese. Bake for 12-15 minutes or until golden brown. Let cool slightly and add eyes. Serve with a blood red dipping sauce on the side. (I used a red pizza sauce with dried oregano on top.) Looks very nice. If your thinking you might have left overs, Eat the top (head half) the first day and then serve a DECAPITATED YUMMY MUMMY the next night.

Will look great on your BOO-FET table! For your FRIGHTFUL FEAST !DISSATISFACTION GUARANTEED

NOT A SIGNIFICANT SOURCE OF GOODNESS

EXORCISE BEFORE SERVING

ANTIDOTE NOT INCLUDED!