Salt and vinegar chicken wings

10 chicken wings

3 T white vinegar

2 T Old Bay seasoning

1/2 t salt

Coat the wings with Old Bay seasoning (I shake them in a sealed plastic bag).  Line on a baking sheet and bake at 400 for 50 minutes, turning after 25 minutes.  Mix vinegar and salt in a large bowl.  Toss wings in vinegar mixture, to coat, and serve.

This is from Casa de Crews on Facebook.  Fantastic!

Creamy garlic parmesan mushrooms

2 T butter
1 T olive oil
8 ounces mushrooms (whole if tiny, sliced if large)
2 cloves garlic, minced
1/2 c heavy cream
1/4 c grated parmesan cheese
2 ounces cream cheese, softened
1 t Italian seasoning
1/2 t salt
1/2 t pepper

Heat butter and olive oil; add mushrooms and garlic and saute until tender.

Add cream, parmesan, cream cheese, Italian seasoning, salt and pepper.  Stir with the mushrooms and heat until sauce is bubbly and smooth.

Garnish with fresh parsley.

Serve immediately.

From 77recipes.com

Breakfast casserole

1 pound breakfast sausage, browned and crumbled (I use the homemade recipe posted 3/12/17)
2 c milk
8 eggs
1 t seasoned salt
1 t pepper
2 c shredded cheddar cheese
1 onion, chopped
3 red potatoes, cooked and sliced thin

Preheat oven to 350.  Mix milk, eggs, seasoned salt and pepper until well blended.  Add cheese and onion and mix well.

Layer potatoes in the bottom of a greased 9 x 12 casserole.  Cover with sausage.  Pour milk mixture on top.

Bake, covered with foil, about 35 minutes.  Bake uncovered an additional 30 minutes, until eggs are set.

Modified a little from recipe on Allrecipes.com

Honey balsamic brussels sprouts

A recipe for those of us who hate brussels sprouts!

1 1/2 pounds brussels sprouts
3 T olive oil, divided
3/4 t kosher salt
1/2 t pepper
2 T balsamic vinegar
2 t honey

Preheat oven to 425.

Trim off outer leaves, cut the bottoms off, and slice sprouts lengthwise.  Toss with 2 T olive oil, salt and pepper.

Roast on a baking sheet about 20 minutes, until tender and caramelized.

Return sprouts to the bowl and add remaining olive oil, balsamic vinegar and honey.  Toss to coat evenly.

Twice baked sweet potatoes (by special request!)

* Exported from TheRecipeManager *

Sweet potatoes:  twice baked sweet potatoes

Source:   Taste of Home, 10/10

Website:  tasteofhome.com

Origin:  

Category: Side Dish

Type:     Vegetable

Difficulty: 2

Seasonality: [X] Winter [ ] Spring [ ] Summer [X] Fall

Qty Measure Ingredient

------------------------------------------------------------

2 Medium sweet potatoes

2 oz cream cheese, softened

2 Tablespoon sour cream

1 Tablespoon Butter

1/4 Teaspoon Salt

2 Tablespoon brown sugar

1/2 Teaspoon Cinnamon

Instructions: Scrub potatoes; pierce with a knife.  Bake 50-60 minutes at 425.  Cut a thin slice off the top; scoop out the pulp and mash.  Add cream cheese, sour cream, butter and salt.  Mix well.

Spoon mixture into potato shells.  Sprinkle with brown sugar and cinnamon.  Bake at 425 for 10-15 minutes longer.

Serves: 2

Serving Size: 1

Yields:

Prep Time: 5 min

Idle Time:

Cook Time: 1 hr  15 min

Total Time: 1 hr  20 min

Breakfast sausage

1 pound ground pork
1 t kosher salt
3/4 t pepper
2 t fresh sage, chopped (I use 1 t dried in the winter)
1 t fresh thyme, chopped (I use 1/2 t dried in the winter)
1/4 t ground nutmeg

Mix all together and cook until browned; flip and cook until browned.

Eat.

And try not to eat it all in one sitting.  By yourself.

NB  I have altered this recipe to my own taste.  The original recipe, from Paleo Comfort Foods by Julie and Charles Mayfield, includes:
1/4 t fresh rosemary, chopped
1/4 t cayenne pepper
1/4 t crushed red pepper flakes

One recipe makes 5 good-sized patties.

Thanksgiving dinner, 2016

Just finished Thanksgiving dinner and wanted to share the recipes for today's meal--delicious!

Brined turkey breast (from Betty Crocker)

9 c water
3/4 c salt
1/2 c honey (original recipe was sugar)
4-6 pound bone-in turkey breast
1 onion, cut in eighths
2 sprigs rosemary
4 sprigs thyme
3 bay leaves
6 T butter, melted
1/4 c chicken broth

Mix water, salt and honey, stirring until dissolved.  Add turkey.  Cover and refrigerate 12-24 hours.

Heat the oven to 325.  Remove the turkey from the brine and pat dry.

Place onion on the rack of a large roasting pan; top with rosemary, thyme and bay leaves.  Place turkey, skin side up, over the onion and herbs.

Mix butter and broth; soak a piece of cheesecloth in the mixture.  Cover the turkey completely.  Roast 1 hour, 30 minutes.

Remove the cheesecloth.  Turn turkey skin side down.  Roast 30-60 minutes longer, until thermometer reads 165.

*****

Make-ahead turkey gravy (from Woman's Day, November 2001)

4 turkey wings
2 medium onions, peeled and quartered
1 c water
8 c chicken broth
2 medium carrots, cut in chunks
2 medium celery stalks, cut in chunks
1 t thyme
3/4 c flour
2 T butter
1 t pepper

Roast wings and onions at 400 for 1 1/4 hours or until browned.  Put wings and onions in a 5-6 qt pot.  Add water to roasting pan and stir to scrape up any brown bits on bottom.  Add to pot.  Add 6 c broth, carrots, celery and thyme.  Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.  Remove wings (save meat for another use, if desired). Strain broth into a 3 qt saucepan.  Discard vegetables; skim off fat.  Whisk flour into remaining 2 c broth until blended and smooth.  Bring broth in saucepan to a gentle boil.  Whisk in flour mixture and boil 4-5 minutes to thicken.  Stir in butter and pepper.  Refrigerate up to 1 week or freeze up to 1 month.

*****

Smothered green beans (from www.plainchicken.com)

5 cans of green beans, drained
1 pound bacon
2/3 c honey (brown sugar in original recipe)
1/4 c butter, melted
1/4 c low sodium soy sauce
1 1/2 t garlic powder

Preheat oven to 350.

Pour green beans into an ungreased 9 x 13 pan.

Cook bacon until crispy; drain and chop.  Sprinkle on top of beans.

Whisk together honey, butter, soy sauce and garlic powder.  Pour over beans.  Bake for 40 minutes.

*****

Hasselback maple pecan sweet potatoes

2 medium sweet potatoes
1 T vegetable oil
salt and pepper to taste
2 T butter, melted
1 t cinnamon
1/4 c chopped pecans
1/4 c maple syrup
1/2 t vanilla
1/2 t kosher salt

Preheat oven to 425.

Slice 7/8 way through the potatoes, at 1/4" intervals.  Brush the potatoes with oil.  Place in a baking dish and season with salt and pepper.

Bake for 30-40 minutes, until soft, and remove from the oven.

Increase temp to 450.

Combine melted butter, cinnamon, pecans, maple syrup, vanilla and salt.  Stir to mix.  Spoon over the potatoes and between slices.  Return the potatoes to the oven and bake and additional 8-10 minutes.  When done, spoon and cooking liquid over the potatoes.

*****

Cranberry pudding (from www.allrecipes.com)

2 c cranberries, cut in half
1 1/2 c flour
1/2 t salt
1/2 t baking soda
1/3 c boiling water
1/2 c molasses
1 c honey (sugar in original recipe)
1/2 c butter
1/2 c heavy cream
1 t vanilla

Lightly grease a 2 qt baking dish.

Sift together flour and salt; dredge cranberries in mixture.

Dissolve baking soda in water and add molasses.  Stir and allow to foam up.

Add to flour/cranberry mixture.  Mix together until well blended.  Spoon into prepared dish.  Cover with a double layer of foil and tie with string.

Place bowl in a large saucepan and fill with water to half the height of the bowl. Cover saucepan and bring water to a boil over high heat.  Reduce to a simmer for 1 hour.  Remove from water and allow to cool.

Cook honey, cream and butter over medium heat, stirring constantly, until thick.  Remove from heat and add vanilla.

Serve slices of pudding with sauce.