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May 292014
 

Memorial Day Feast

What a week and what a BBQ we had! Wanted to get this in yesterday however, with a very bad storm yesterday afternoon that produced hail and a long power outage, I got delayed.
It was so nice having the kids down from Indiana and their son on leave from the Air Force base, and then granddaughter and her family to join in the festivities! The house is now back to quiet and I have not had to cook any food as we had a ton left overs.

Scott - Shawnee - Gunner

Scott – Shawnee – Gunner

Always been one to way over cook as I never want anyone to go home hungry, a lesson drilled in my head ever since I can remember. Of course, if all my buddies out there in cyber-world had shown up at Regina’s Kitchen like they said, I wouldn’t have had so much food left, where were you guys anyhow?  Kenny was glad when I told him that the chicken was finally used up but we are still munching on potato salad, corn and corn bread. All of the dishes I prepared, were old, tried and true recipes that I have been making with one exception, my granddaughter’s B’day cake.

She did get all the candles blown out..

She did get all the candles blown out..

I had found a recipe for a watermelon looking cake and thought I would try a little different approach to making it. I made a regular white cake from Swan’s cake flour, dyed half the batter red for the inside of the melon and left the other part white for the rind. To the red batter, I added some raisins to make the seeds and with some not to fond of raisins, I didn’t put enough in to make it realistic looking. I used tin foil to separate the rind from the center and when I pulled out the foil, the batter kinda blended in together in places causing it not to be perfect in any way. Then I made a simple cream cheese icing, dyed it green for the rind and slapped it together, and I mean slapped it as it wasn’t the prettiest cake I ever made, just too much going on in the kitchen. When she saw the cake, she asked me what it was and I told her it was a surprise for when she cut it open! It was one of those cakes that tasted much better than it looked, trust me!

Went great with homemade ice cream!

Went great with homemade ice cream!

 

The rest of our cookout included:
Deviled eggs, glazed chicken, BBQ ribs with a dry rub, cole slaw, fresh corn on the grill, potato salad, country corn bread, Kenny’s baked beans with cane syrup, Kielbasa sausage, and of course the cake with homemade ice cream! I think I covered it all……….

cookout and shawnee and hail 003

Kenny of course, covered cooking on the grill although, I did cook the meat off somewhat in the oven as the temps that day were extremely HOT outside hovering over 90 degrees and I figured that would at least cut down on the time on the grill! The girls and I handled what was left to do in the kitchen and then it was a race to the buffet to eat. Kenny said it seemed funny that it takes so long to prepare and then maybe a half an hour to eat. I’ve been trying to tell him that for years of cooking by myself………….the cooking and cleanup is always the worst!
But all in all, everyone enjoyed the hard work put into the meal and that’s all that counts! Hope you all had as great of a holiday as we did and maybe now we can get back to normal, well at least until the Fourth of July!

P.S. Anyone want a kitten as mama cat finally brought her litter out of the woods for us to see, they’re awfully cute but Kenny said we have more cats than we need…..yada, yada, yada!

 

Hiding under the porch.Missing the all white one.

Hiding under the porch.Missing the all white one.

Nov 222013
 

Sausage Stuffing

My first husband made this recipe every Thanksgiving and although I loved the simplicity, he cooked it around the turkey which soaked up all the juices leaving nothing for me to make gravy with! I later adapted his version to use inside the turkey so I still had the drippings to make my gravy, much much better. There are soooo many ways to make stuffing or dressing and I have tried a few and always go back to this which also reminds me of my mom’s although she didn’t add the sausage. Sometimes I think just plain and simple is the way to go and when you’re cooking a big dinner it helps. I have posted a few different recipes and if you type in, turkey stuffing, in our search area, you can see some other ideas. I have read many recipes for stuffing from oyster (not in our home), potato, different vegetables used as a base and even one that uses crushed pretzels instead of bread crumbs or cornbread, that one could be pretty interesting, maybe someday! You can also cook this outside the turkey by using a separate dish which will add a crunchiness to it that you lose when cooking inside the bird! Another aspect of this version is that I assemble it the day before which allows the bread to soak up the flavors of the veggies (that I leave raw) and seasonings.

Can't wait for the big day!

Can’t wait for the big day!

 

Sausage Stuffing
 
Ingredients
  • For a 12 lb turkey:
  • About 3 quarts of dried bread cubes
  • ½ to 1 lb bulk pork sausage depending on taste
  • 1-1/2 teas poultry seasoning or to taste
  • Sea salt and fresh ground pepper to taste
  • 1 cup chopped celery
  • ½ cup chopped onion
  • Chicken broth
Instructions
  1. Day ahead of roasting turkey.
  2. Cook sausage, crumbling as it cooks, drain off any excess fat. *Sausage must be cooked to stuff bird as it will not cook properly inside the bird!
  3. Place dried bread in a large resealable container, sprinkle with poultry seasoning, salt and pepper and toss.
  4. Add the celery, onions and sausage and toss to mix.
  5. Cover tightly and refrigerate overnight.
  6. Stuff turkey as normal.
  7. Any leftover stuffing may be cooked in a separate dish that has been sprayed with cooking oil and lightly sprinkled with some chicken broth for moisture. Cover and bake for about 35 to 45 minutes in a 350 degree oven, removing the cover during the last 10 minutes.

 

Drop me a line and let me know you’re favorite stuffing recipe! Hope you have a nice weekend as I am out of here to do a little celebrating tomorrow…………Enjoy!

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