Holiday Center Piece

Each year I create a table center piece for my annul Christmas party. if you have a large bowl or tall vase you can use that to start, then fill with extra Christmas ball and surround with a inexpensive wreath that can be purchased at any store during the holiday season.

Breakfast Table Center Piece

Holiday Ham

I am sure that everyone wish's that the holiday ham you buy came with extra glaze. here is a recipe I have used in the past and its as good if not better then what comes with the ham. so I hope that you enjoy it as much as I do.

Ham Glaze

1/2 cup dark brown sugar

1/4 cup honey

Zest and juice of 1 orange

2 teaspoons pumpkin pie spice

6 to 8 scrapes of fresh nutmeg, using a rasp

Kosher salt and freshly ground black pepper

 

Use with a 6-7 pound spiral cut ham

 

mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt and pepper

 

 Line a pan with enough aluminum foil to wrap the ham and then pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound.

 

heat the remaining glaze on medium heat, whisk until small bubble appear all over and then remove from heat. 

 

Remove the ham and then pour the glaze over the ham and cook for 15 minutes uncovered.

 

 

 

 

On to the next holiday event

I am hoping that everyone had a wonderful thanksgiving with family and friends. so now that that one is over it on to the Christmas season. so here are a few things to keep in mind for hosting the most anticipated holiday season:

Getting your home ready for the Christmas Season

Decorating your home for the holidays goes hand-in-hand with getting ready for guests – whether those visitors are planned or impromptu. So, as you start to consider your décor themes, think about updates that can be made around the house to make your guests feel even more at home.

Keep this checklist in mind as you get started:

* Give your decorations a checkup. By pulling out your holiday decorations well ahead of time, you can save yourself the stress of last-minute surprises like broken platters or light strings with half the bulbs burnt out. If you find items that are broken or in disrepair, don’t throw them out - make a few quick fixes instead. Repair broken items with reliably tough adhesives like Gorilla, which come in a variety of formulas, from clear-drying epoxy to wood glue and more. Replace burnt out bulbs individually, rather than buying entire new strands.

* Stock your pantry. During every holiday this season, food will be a major focus. Be prepared for the biggest days by having all the ingredients you need in your pantry, freezer and - closer to the actual events - your refrigerator. From spices to stock to sweet treats, it’s better to have everything on hand rather than risking the chance of the grocery store being closed or dealing with the long, hectic holiday lines. It’s also a great opportunity to make sure that you have enough supplies on hand to feed guests who stay for a few days at a time, from breakfast to dinner and dessert.

* Freshen your linens. Guest rooms often go dormant during the quieter seasons of the year, and need a bit of airing out before the hosting season. Keep a few sets of linens freshly laundered - one on each bed and a couple in the closet - to avoid stale smells. Make sure you also have a few extra blankets clean and ready to use as throws, and don’t forget to vacuum or clean window treatments, where dust easily collects.

* Get in the spirit. Add to your home’s seasonal spirit by making a few crafts or gifts to decorate the main rooms, as well as guest rooms. Get creative with craft store items, or try “up cycling” thrift store or yard sale finds into holiday décor that’s uniquely yours. Visit www.pinterest.com/gorillaglue for project ideas and www.gorillatough.com for a guide to which glues work best on a variety of materials, from ceramics to plastic to paper.

* Be ready to entertain. Being a good host means being prepared for last-minute fun. After the big meal is finished and everything is cleaned up, you and your guests will have time for some extra fun. Set out DVDs, board games and books that will keep guests of all ages entertained.
One of the best parts of celebrating the season is the opportunity to spend time with loved ones. Getting your home ready for guests will make them feel more comfortable when they arrive  and give you a new sense of holiday cheer.

Thanksgiving side - Gravey

Besides roasting the turkey, nothing strikes fear into the hearts of holiday cooks more than turkey's must-have companion, gravy. Too thin, too thick, not enough flavor and perhaps worst of all - lumps, are enough to make you run from the kitchen screaming.
But, if you are armed with a little gravy-making knowledge, cooking the rest of the meal is, well, all gravy.
There are a few basics: deciding how to thicken the gravy; how to incorporate the drippings, especially if you have a brined bird; and how to ramp up the flavor if you've roasted a breast instead of a whole turkey and don't have many drippings.
Gravy is a sauce made from the natural juices of cooked meat and vegetables. (Yes, gravy is a sauce, but not all sauces are gravy.)
The cooking juices and/or broth are one gravy component. The other is the starch you use to thicken it. Most gravies are thickened with flour made from grain, though other starches, such as arrowroot, can be used.
Flour-based gravy is sturdier and actually thickens as it cools. The problem is that flour - if not incorporated properly - can cause lumps.
Flour granules absorb heated liquid. The hotter the liquid, the more is absorbed until the granules burst and release starch, which causes the thickening. If the granules aren't kept separate, lumps occur when flour is added to hot liquid, and the granules in contact with the liquid swell, release starch and then clump together, trapping dry flour within.
When flour is combined with a fat (think butter, oil and turkey fat), the individual granules become coated, which keeps them separated. This gives each granule the chance to absorb the heated broth more equally, which makes smooth gravy.
The most common fat-flour combo is roux, which is a cooked mixture of equal parts fat and flour by weight. Butter and flour are most often used for white roux that is briefly cooked; when cooked a little longer, it takes on a bit of color and becomes blond.
Oil and clarified butter are good to use for brown roux, which takes on a definite nuttiness and becomes peanut butter-colored.
Dark roux -the color between milk chocolate and dark chocolate, and for some recipes almost black - takes the longest time to cook. It is made with oil and flour and used in dishes such as gumbo, where the dark roux contributes as much flavor as it does thickening. However, as roux darkens, it loses some of its thickening power; much more dark roux than lighter-colored roux is needed to thicken a dish.
When roux is cooked and stirred (the higher the heat, the more constant the stirring needs to be), some of the flour granules are burned, so they can no longer contribute starch as a thickener. This reduces the amount of liquid it can thicken.
After the roux is made, you can add it to the broth or add the broth to the roux. One caveat: The roux and the broth must be opposite temperatures - hot roux plus room temperature or cold broth or vice versa. The difference in temperatures helps temper the mixture and allows some time to evenly mix the roux and broth before the starch granules swell and burst. Sometimes, I even take the pot off the stove and whisk to get a smooth mixture before putting it back on the heat.
Just be sure that you bring the gravy back to a low boil for maximum thickness before adding any more roux. I've made the mistake of thinking too early the gravy wasn't thick enough and added roux, then ended up having to add more broth to bring the gravy to the desired consistency.
Unless you are using the gravy right away, go for thinner, looser gravy because it will thicken as it cools and even as it is kept warm. Have extra broth on hand to loosen it.
Incorporating the pan drippings - where most of the flavor lies - can be done at the beginning as long as the drippings are from an unbrined turkey. For a brined turkey, add the salty drippings as you finish the gravy and add them to taste. You won't need additional salt, probably just a little pepper.
Vegetarians and vegans can go for vegetable gravy spiked with a little Marmite, the glutamic acid- and umami-packed condiment that is made from yeast extracts. You also can make gravy from store-bought chicken or turkey broth. As with the vegetarian version, Marmite increases savoriness if you don't have drippings.
To save time and, more important, reduce stress, try making a basic do-ahead gravy the day before Thanksgiving. Then reheat it and add your drippings as the turkey rests.
With the gravy done ahead, Thanksgiving's iconic dish - turkey and gravy - should bring a smile to every cook's face.

Thanksgiving Side - Giblet Gravey

No Thanksgiving Menu is complete with out the gravy, here is a recipe I have used everything thanksgiving to go with my mashed potatoes. so enjoy.

Ingredients:

• giblets from 1 turkey or chicken
• 4 cups cold water
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups pan drippings or chicken broth
• 1/2 cup milk or half and half
• 1/2 teaspoon each salt and pepper

Preparation:

Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in chopped giblets and serve.

 

Deep Fried Turkey

Be Advised that this one is not easy reading due to the amount of information needed to deep fry a turkey.

The information that follows I have pulled from several website along with cooking a few over the years, when frying a turkey you have to keep safety so please use the link provided below for some tips for making your Deep Fried Turkey a event to remember for all the right reasons, so enjoy.

Turkey Fryer Safety Tips (Please Read before you begin)

The How-To on Deep Frying Turkey 

Deep-fried turkey, a concept that started in the south, has risen in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes. For a deep frying turkey experience that is fun and produces delicious results follow these guidelines:

The Turkey - Size Matters Smaller turkeys, 8 pounds to 10 pounds and turkey parts, such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12 pound to 14 pound turkey is the maximum size bird that should be successfully deep fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time may result in over exposure to the skin, which could be over cooked.

• If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to the desired temperature (see chart below). Cook to an internal temperature of 175°F to 180°F. Remove the dark sections and reheat the oil. Then fry the turkey breast to an internal temperature of 165°F to 170°F.

 Amount of Oil

Many turkey fryers feature a “fill line” indicating the suitable level of oil to add to the pot, but if that feature is absent from your fryer, follow these guidelines before marinating the turkey:

• Place the thawed turkey in the fryer basket and place in the empty pot. The minimum oil level should be 3 inches to 5 inches from the top of the fryer. Add water until the top of the turkey is covered. Remove the turkey, allowing the water to drain from the turkey. Note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water.
• Drain or pour out the water and dry the pot thoroughly. If the fryer has a drain valve, be sure there isn't any excess water in the spigot. Open the valve to drain the water and remember to close the valve before adding oil.

There are turkey fryers that don’t require oil. New outdoor, oil-less turkey fryers use infrared heat - a technology popular in gas grills - to cook and the result is a juicy, tender bird with crispy skin.
Cooking Preparation

• Remove the turkey from the wrapper. Be sure to save the label that indicates the weight of the turkey. Use the turkey’s weight to compute the total frying time.
• Thaw the turkey completely. Remove the neck and giblets from the two body cavities.
• Heat the oil to the desired temperature shown on the chart below.
• While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions.
• For whole turkeys, inject 60 percent marinade deep into the breast muscles, 30 percent into the leg and thigh muscles and 10 percent into the meaty wing section. Do not inject the marinade just under the skin as a water-based marinade will result in the hot oil popping and splattering.

Remove any excess fat around the neck to allow the oil to flow through the turkey. Remove the wire or plastic truss that holds the legs in place (if applicable). Cut off the wing tips up to the first joint and cut off the tail. Remove the pop-up timer from the breast (if applicable). Do not stuff turkeys for deep frying. To reduce spattering, thoroughly dry the interior and exterior of the bird. After adding marinades and/or seasonings, place the turkey in a clean roasting pan on the countertop for no more than 30 minutes to 45 minutes. This allows the marinades and seasonings to permeate the turkey and raises the turkey’s internal temperature so as to create less splatter during the frying process. OUTDOOR PROPANE TURKEY FRYER INDOOR ELECTRIC TURKEY FRYER Equipment Features • Typically, a 30 quart to 40 quart vessel with lid, basket, lifting hook and burner. • Typically, a 22 quart to 28 quart vessel with glass lid, adjustable digital temperature control and timer. Additional Supplies Needed • Propane gas tank. • Thermometer to measure the oil temperature. • Food thermometer to measure the internal temperature of the bird. • Injector for marinades and seasonings. • Fire extinguisher, oven mitts and pot holders. • Food thermometer to measure the internal temperature of the bird. • Injector for marinades and seasonings. • Fire extinguisher, oven mitts and pot holders. Frying Location • Must be used outdoors. Place on level dirt or a grassy area. • Never fry a turkey using a propane unit indoors, in a garage or other structure attached to a building. • Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil. • May be used indoors. May be placed on a countertop that is a safe distance from overhead cabinets. • May be used on sheltered porches, patios, garages or outdoors close to an electrical outlet. Turkey Size • Whole turkeys up to 14-pounds or turkey parts (breast, thighs, legs). • Whole turkeys up to 14-pounds or turkey parts (breast, thighs, legs). Amount of Oil • Add oil to the fill line using up to 3 gallons to 5 gallons. See additional notes using the water displacement method. • Add oil to the fill line or just under 3 gallons. See additional notes using the water displacement method. Preheating Oil • Preheat oil to 375°F. • Preheat oil to 400°F. Lowering Turkey into the Oil • Just prior to lowering the turkey into the oil, turn off the burner. As soon as the turkey is safely in the pot, immediately turn on the burner. • To prevent excess splattering, slowly lower the turkey into the oil. • To prevent excess splattering, slowly lower the turkey into the oil. Frying Time • For whole turkeys, allow 3 minutes to 4 minutes per pound. • For turkey parts, allow 4 minutes to 5 minutes per pound. • Oil temperature may fluctuate based on outdoor temperature and wind conditions. Maintain the oil’s temperature at 350°F. • For whole turkeys, allow 3 minutes per pound plus an extra 5 minutes. • For bone-in turkey breast, allow 7 minutes per pound. • For turkey legs and thighs, allow a total fry time of 16 minutes to 18 minutes for 6 to 8 turkey pieces. Resting Time • Remove bird from hot oil and drain on paper towels. Let rest for 15 minutes. • Remove bird from hot oil and drain on paper towels. Let rest for 15 minutes. Test for Doneness – Turkey’s Internal Temperature Remove the turkey and check the internal temperature with a food thermometer. The internal temperature should be 165°F to 170°F in the breast and 175°F to 180°F in the thigh. Additional Safety Tips Never leave the turkey fryer unattended during the heating, cooking and cooling process. Keep children and pets away from the cooking area at all times. Allow the oil to cool completely before disposing or storing. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

Thanksgiving Side Dishes - Green Bean Casserole

here is a recipe that is a must for any Thanksgiving dinner, I have been making thanksgiving dinner on my own for over 20+ years now, and one year I didn't serve green bean casserole and that was the thing that everyone asked for. this is one of the simplest dishes to make and in my book one of the tastiest of all the thanksgiving side dishes.

Classic Green Bean Casserole

Ingredients

1 can (10 3/4 ounces) Condensed Cream of Mushroom
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
2 Cans cut green beans
1 1/3 cups French Fried Onions
Directions

1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3 Bake for 5 minutes or until the onions are golden brown.

Thanksgiving Side Dishes - Mashed Potatoes

Everyone has there own recipe for mashed potatoes that has either been handed down from one generation to the next or have tried something from one of the cooking shows or you may just make the one out the box. well here is a simple and easy to make recipe for mashed potatoes that anyone can make. so I hope you enjoy and give and Happy Thanksgiving.

 

Mashed Potatoes

Ingredients

• Yukon gold potatoes
• 2 teaspoons salt, divided
• 1/3 cup butter
• 1/3 cup half-and-half
• 4 ounces cream cheese, softened
• 3/4 teaspoon coarsely ground pepper

Preparation

1. 1. Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
2. 2. Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
3. 3. Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.

Option ingredients to create 3 different flavors of mashed potatoes

4 Cloves Garlic (minced)
4 Slices bacon (cooked and crumbled)
1/2 cup shredded mild cheddar cheese

Turkey

Ready to talk turkey? Here are the essentials on how to select and thaw a turkey for Thanksgiving day. Before you select your holiday bird, consider the following:

Fresh or frozen?
Fresh turkeys are available during the holiday season at many of your grocery stores. Because fresh turkeys don't require thawing, they may be bought up to three days before or on the day of cooking and will be ready to roast straight from the refrigerator.

Fresh turkeys also come seasoned. These seasoned turkeys make it easy to roast a tasty turkey.

Frozen turkeys may be more affordable but must be purchased ahead of time. A 12-pound turkey takes 3 days to thaw in the refrigerator and a 20-pound turkey takes 5 days to thaw.

Fully Cooked turkeys
Grocery stores and Big box stores offers a variety of flavors and sizes of precooked, whole turkeys and turkey breasts. Try Oven Roasted, Honey Roasted, Smoked, Spiral Sliced, or Cajun Seasoned. To serve them hot, just follow the directions on the package. Heating and serving a Fully Cooked turkey will slice about 2 hours off your cooking schedule.

How big?
Allow 1 pound of uncooked turkey per person when buying a whole turkey. A 12-pound turkey will feed 12 people and leave enough for you to have some delicious leftovers.

Thawing the turkey
Never thaw frozen turkey at room temperature. Thaw your turkey in one of the following ways:

Refrigerator
A whole turkey needs 24 hours thawing time per 4 pounds. Allow 3 to 5 days of thawing time depending on the size of your turkey. The turkey is completely thawed when there are no ice crystals in the interior cavity.

Cold water
Allow 30 minutes thawing time per 1 pound of turkey. Place unopened turkey, in wrapper, breast side down, in cold water. Change the water every 30 minutes. Allow 6 to 10 hours thawing time depending on the size of your turkey.

Thanksgiving Dessert

a must try for any day of the year but really special when done on a family holiday like thanksgiving or christmas, so enjoy with a ice cold glass of milk...

Chocolate Lovers Pecan Pie

Ingredients:

1 Frozen Deep Dish Pie Crust

1 c. Semi Sweet Chocolate Chips
2 Tbsp. milk
1 c. Brown Sugar
3/4 c. Light Corn Syrup
3 large Eggs
2 large Egg Yolks
2 tsp. Vanilla Extract
1 Tbsp. Cornstarch
1 Tbsp. Butter, melted
1 1/4 c. Pecan Pieces

Instructions:

Heat oven to 325 degrees F. Bring pie crust to room temperature according to package directions; set aside. Set out one 9-inch pie pan.

Combine the chocolate chips and milk in a heavy bottom sauce pot over Medium heat. Stir the chips until they are melted with the milk. Evenly spread the melted chocolate on the bottom of the pie crust and set aside.

Combine brown sugar and syrup in a large mixing bowl and microwave on High power for 30 seconds and stir till brown sugar is dissolved.

Combine the eggs, egg yolks, vanilla, and cornstarch in a mixing bowl and beat with an electric mixer on Medium speed for 1 minute. Add the melted butter and sugar mixture and mix on medium speed for 30 seconds. Stir in the pecans and pour the filling into the deep dish pie crust.

Bake the pie on lower third oven rack for 55-60 minutes or until a knife inserted in the center comes out clean. Cool the pie completely before serving.

Thanksgiving Menus

Ran across this article on Bon Appetite which gives the Top 26 Turkey day menus, give it a visit and see if something sparks a interest for you to mix up your menu for turkey day, cuz I know its got me thinking....



Top 26 Thanksgiving Menus

Things to Come

being we have thanksgiving this month, I will be posting simple but delicious recipes for items that can be used for your thanksgiving dinner. I am sure that you and your family will enjoy them. so stay tuned and I hope you enjoy what is to come.

Day Light Savings Time

Just a reminder to everyone to not forget to set you clocks back 1 hour for daylight savings time.

Red Beans and Rice

here is a recipe I have used for years to cook my red beans and rice I hope that you enjoy

Red Beans and Rice

Ingredients

·         1 Lbs. Dried Red Beans

·         1 can Rotel

·         1 can Refried Beans

·         1 medium Onion

·         1 cup bell peppers

·         1 pack favorite sausage

·         1 tbsp. Liquid Smoke

·         1 tbsp. Cajun Season All

·         1 tbsp. hot sauce

 

Place dried beans in large bowl and add water till there’s about an inch of water covering the beans. Add Cajun seasoning, liquid smoke, hot sauce then mix and soak over night

Place beans in large crock pot and add remaining ingredients except can of refried beans and cook on high for 4-5 hours till beans are tender

add can of refried beans and mix thoroughly to thicken

Server over cooked rice