Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Thursday, November 24, 2022

How to Safely Fry a Thanksgiving Turkey


Dallas Morning News Article:

How to safely fry a Thanksgiving turkey (without blowing yourself up)

We consulted experts to come up with a guide for safe and successful turkey frying in your back yard.

By Tina Danze|Special Contributor

11:14 AM on Nov 22, 2017 — Updated at 9:45 AM on Nov 23, 2022

 Editor’s note: This article first appeared in The Dallas Morning News on Nov. 15, 2000.

John Bass cooks four turkeys in the time it takes most folks to cook one. His secret? Frying. It's an outdoor job, and that suits the retired rancher just fine. But what prods Mr. Bass to fry isn't mere love of outdoor cooking. It's the results.

"It's unbelievably moist and not at all greasy," says Mr. Bass. "The peanut oil gives the turkey a slightly nutty flavor."

Dallas has been buying Cajun fried turkeys for several years. Now, more people are tackling the job at home; even Dillard's sells the gear for frying a turkey.

We spent an afternoon watching Mr. Bass fry turkeys — a valuable lesson, because this type of cooking can be dangerous. We consulted other experts as well, to come up with a guide for safe and successful turkey frying in your back yard.

A step-by-step guide

Where to fry safely

Frying a turkey isn't hard. The only prerequisite is being a stickler for safety. Since frying involves a high-powered burner and gallons of hot oil, it must be done outdoors, away from children, pets and flammable products. Mr. Bass fries his turkey on the back patio - and he's got the grease stains in the concrete to prove it.

Wednesday, November 23, 2022

Thanksgiving Day Menu





We love entertaining and we especially love hosting our friends and family during the holiday season.  For Thanksgiving we typically host 25 - 30 people and these recipes are tried and true and fit the bill when feeding a larger crew.  These are a combination of some McQuaid and McCormick classic dishes and are served most every Thanksgiving with so much love in our home.

A little tip is once I get everything cooked, cooled and covered with foil, I like to write what each dish is on the foil along with any further directions needed for the day of cooking prior to storing them in the refrigerator.  

Hopefully some of these recipes and tips help make planning your turkey day a little easier.  Happy Thanksgiving!!


Appetizers -

Lox served with crackers, capers, lemon slices and minced red onion

Mamaw's Mushroom Croustades

Aunt Bette's Crab Dip served with French Bread

Stelton Blue Cheese and various other cheeses served with Triscuits

PatƩ served with crackers and/or French bread

Veggies and homemade Buttermilk Ranch Dressing (baby carrots, celery sticks and cherry tomatoes)

Grapes red and green for garnishing and gnashing


Dinner -

2 Turkeys - 1 Roasted and 1 Fried (if it's not raining)

Roast Turkey

Fried Turkey

Southern Style Dressing or Classic Dressing

Roasted Garlic Mashed Potatoes

Turkey Gravy

Classic Cranberry Sauce * I double recipe when serving 25 people

Canned Cranberry Sauce

Classic Green Bean Casserole *  I double recipe when serving 25 people

Savory Corn Pudding * I double corn amount only when serving 25 people

Mamaw's Spinach Rockefeller * I double recipe when serving 25 people

Sweet Potatoes * I double recipe when serving 25 people

Layered Salad or Sara's Caesar salad

Cheesy Hash Brown Potato Casserole *

Mamaw's Retro Lime Green Jello Salad *

Parker House Rolls *


Desserts-             

Pumpkin Pie *

Pumpkin Gooey Butter Cake *

Classic Pecan Pie

Chocolate Pecan *

David's Chocolate Chip Cookies *

Homemade Vanilla Bean Ice Cream * I double recipe when serving 25 people


Serve all of the above with spray whipped Cream or Vanilla Bean Ice Cream


*Can be made 1 - 2 days prior to serving

Turkey Gravy


 

There are just two simple steps in this delicious turkey gravy from drippings.


1/4 cup turkey drippings (juices from roasted turkey)

1/4 cup all-purpose flour

cups liquid (juices from roasted turkey, broth, water)

1/2 teaspoon salt, or less, if using turkey drippings

1/2 teaspoon pepper


Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)

Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

Tip -If you’d like a thicker gravy, mix 1 tablespoon all-purpose flour with 2 tablespoons water or broth then whisk it into the hot gravy, bring to a boil, stirring constantly, for 1 minute.


**Recipe adapted from Betty Crocker

Classic Dressing or Stuffing



This is a classic recipe.  Perfect as one of your Thanksgiving turkey's side dish.


1 lb bread cut into 1-inch cubes (about 12 cups) (see note)

3/4 cup unsalted butter

2 cups chopped yellow onion

1 1/2 cups chopped celery

1/4 cup chopped Italian parsley

1 tablespoon minced fresh sage

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme sticks discarded

1 1/2 teaspoons kosher salt

ground pepper to taste

2 large eggs

2 cups chicken broth

You can dry your bread cubes two ways:

Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.

If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on large baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.

Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray. 

In a skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together. 

In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over dry bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

NOTES

CAN I PREPARE STUFFING AHEAD OF TIME?

Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.

TYPES OF BREAD

This is up to personal preference but there are many different types of bread you can use in stuffing.  I personally like to use bakery sliced bread, French bread, or sourdough bread.

Here are some types of bread you can use:

sandwich bread

French bread

baguettes

sourdough bread

bakery loaf of bread


**Recipe adapted from The Girl Who Ate Everything


David's Chocolate Chip Cookies















Who doesn't love these classic guilty pleasures?!  Just when I'm feeling great about not eating any sugar, David taunts me with his incredibly delicious chocolate chip, little bits of heaven.  Not only are they my weakness, they make the house smell tremendous.  A little scoop of vanilla ice cream works quite beautifully between two of the right sized cookies and there you have an ice cream sandwich.  Diet?  What diet! 8-}


½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 ¼ cups flour

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts, (optional)


Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs and vanilla, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, baking soda, sea salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.


Classic Pecan Pie


This pie is a must for Thanksgiving.  We add a splash of bourbon to take the flavor a little deeper, as it's the perfect compliment to all the sweetness.  As a side note, you do NOT pre-bake the crust before baking the pie.  Also, do NOT use a mixer, just mix by hand with a wooden spoon or whisk.  Use as many pecans as you can to make a pretty, circular decoration on the pie.  Serve warm and top with homemade vanilla bean ice cream.

1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
2 - 3 tablespoons good quality bourbon (optional)
One 9-inch deep dish pie shell, unbaked, or homemade pastry
1 cup pecan halves
Vanilla ice cream or whipped cream, for serving

Preheat the oven to 325 degrees F.

In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour, vanilla extract and bourbon and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern. 

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.

**This recipe is adapted from Trisha Yearwood

Tuesday, November 22, 2022

Pumpkin Pie



This is our Cassidy's favorite!  Top with whipped cream.


1 unbaked pie crust (store-bought or homemade)

1 15 oz. can pumpkin puree

1 1/4 c. heavy whipping cream

1/2 c. granulated sugar

1/4 c. packed light brown sugar

2 tsp. pumpkin pie spice

1 tsp. vanilla extract

1/2 tsp. kosher salt

2 large eggs

1 large egg yolk


For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.

Bake the pie crust for 13 to 15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4 to 6 minutes, just until the bottom of the crust appears dry. Reduce the oven temperature to 350°.

For the filling: Whisk well to combine the pumpkin, cream, granulated and light brown sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined.

Pour the filling into the pie crust and place on a baking sheet. Bake 55 to 60 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. 


**Recipe adapted from The Pioneer Woman

Chocolate Pecan Pie


If you're a chocolate fan you will love this version of the classic, pecan pie.  Top with Vanilla bean ice cream and enjoy.


1 (9-inch) unbaked pie shell

2 cups pecan halves

3 large eggs, beaten

3 tablespoons butter, melted

1/2 cup dark corn syrup

1 cup sugar

2 tablespoons good-quality bourbon (optional)

3 ounces semisweet chocolate, chopped

vanilla bean ice-cream for topping


Preheat the oven to 375 degrees F. Cover bottom of pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack. Serve slightly warmed, topped with vanilla ice cream or with a dollop of whipping cream.


Parker House Skillet Rolls








These rolls are reminiscent of one of our favorites, "Bubba's Cooks Country" restaurant here in Dallas.  This recipe is perfect for your Thanksgiving or Christmas Day feast.

Makes about 48

1 1/2 cups whole milk, divided
1/4 cup sugar
2 teaspoons active dry yeast
4 to 4 1/2 cups all-purpose flour, divided
6 tablespoons unsalted butter, melted, plus more for brushing
2 large eggs
1 tablespoon kosher salt
1/2 cup plus 1 teaspoon unsalted butter, softened and cut into 48 cubes

In a small bowl, whisk together 1/2 cup milk, sugar and yeast.  Let stand until mixture is foamy, about 10 minutes.  Stir 1/2 cup flour into yeast mixture.

In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter, eggs, and remaining 1 cup milk at low speed until combined.  Add yeast mixture, beating to combine.  Add 1 cup flour and salt; beat to combine.  Gradually add remaining flour, 1 cup at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable.  If dough is too sticky, add more flour, 1/4 cup at a time, until it comes together.)

Spray a large bowl with cooking spray.  Place dough in bowl, turning to grease top.  Cover and let stand in a warm, draft-free place (75 degrees) until doubled in size, 2 to 2 1/2 hours.

On a lightly floured surface, turn out dough.  Divide dough in half and gently shape each half into a ball.  Cover and let rest for 10 minutes.

Spray 2 (12-inch) cast-iron skillets with cooking spray.  Roll half of dough into a 14x12-inch rectangle, about 1/4 inch thick.  Using a 2 1/2-inch round cutter, cut dough, re-rolling scraps as necessary.  Repeat with remaining dough.

Brush each circle with melted butter and place one cube of softened butter on bottom half of each one.  Fold circles over and press to seal.  Place in prepared skillets.  Cover and let stand in a warm, draft-free place (75 degrees) until puffed, about 30 minutes.

Preheat oven to 350 degrees.  Brush rolls with melted butter.  Bake until golden brown, 20 to 25 minutes. Brush with additional melted butter.


**Recipe adapted from Cast Iron Baking from Brooke Bell