Recipes

Basic Turkey Gravy

Makes about 3 cups

Ingredients
Pan drippings, vegetables, and turkey neck from your roasted turkey
1 cup white wine or sherry
6 Tbs. unsalted butter (3/4 stick)
1/3 cup all-purpose flour
2 1/2 cups chicken stock or broth
Salt & freshly ground black pepper

Method
Pour the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes to let the fat to rise to the top, then skim the fat off with a spoon. At this point you can decide to throw away the skimmed fat or to use it in place of the unsalted butter. Just be sure to measure it so you end up with 6 Tbs. total at the end.

Place the roasting pan across two burners over medium heat. Scrape up any browned bits from the bottom of the pan with a spatula. Add the wine or sherry while scraping the bottom of the pan & simmer until reduced by half.

Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.

Melt the butter (or butter & skimmed turkey fat) in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it. Whisk the flour & butter/fat together and cook, stirring occasionally, until the mixture turns the color of peanut butter, 5 – 7 minutes.

While whisking continuously, slowly add the chicken stock or broth & the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens. Add salt & pepper to taste.

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Terry’s Glazed Spiced Nuts

Makes about 4 homemade gifts, each 2 cups or about 8 cups total

Ingredients 
1 lb. of organic whole raw nuts (I like doing a combination of almonds, cashews, pecans & walnuts) 
1/2 cup organic brown sugar
1/4 cup organic unsalted butter
1/4 cup organic orange juice
1 1/2 tsp. salt
1 1/4 tsp. cinnamon
1/4 tsp. cayenne
1/4 tsp. mace

Method 
Preheat oven to 250 degrees.

Foil line a large cookie sheet.

Melt the butter in a large skillet, on med-low heat, carefully adding the brown sugar, orange juice, spices & salt until the sugar has dissolved and everything is well mixed.  Then add the nuts stirring slowly, while coating them with the mixture.

Cook them, continue stirring, for a couple minutes till well coated, then transfer them to the foil lined baking sheet, and bake them for 1hour , carefully stirring them every 15 minutes.

Cool on a rack, with occasional stirring, then when able to seperate them with your hands, and completely cooled, store in air tight container, cookie tin, or glass jar with lid.

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For more homemade holiday gift ideas, click here.  

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Rosemary Roasted Walnuts

Makes about 4 homemade gifts, each 2 cups or about 8 cups total

Ingredients 
5 cups walnuts
1/4 cup olive oil or 1⁄2 stick melted butter  
1/4 cup fresh rosemary, coarsely chopped  
4 tsp. kosher salt  
1 Tbs. Coconut Palm Sugar (or brown sugar) 
1 Tbs. freshly ground black pepper 

Method 
Heat the oven to 350°F & arrange a rack in the middle. 

Place nuts in a large bowl & add remaining ingredients. 

Mix with your hands to evenly coat. 

Spread evenly on a cookies sheet. 

Bake until nuts are lightly browned watch carefully & stir occasionally, about 15-20 minutes.  

Let cool on the baking sheet, transfer to a bowl. 

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For more homemade holiday gift ideas, click here.  

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Sugared Pecans

Makes 2 homemade gifts, each 2 cups or 4 cups total.

Ingredients
3/4 lb. pecans
2 egg whites
1 cup sugar
1/4 tsp. salt
1/4 lb. melted butter

Method
Whip whites & salt in mixer on medium speed until soft peaks form. 

Slowly add sugar while mixing.

Whip until stiff peaks form & whites are pasty like marshmallow.

Combine egg whites with melted butter.

Spread onto sheet pan & bake at 325.

Stir every 10 minutes until nuts are dry & fragrant.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Canned Apple Spice Pie Filling

Makes 6, 1qt homemade canned gifts and 1 mini pie for the chef
*2 quarts of filling makes one 9 inch pie, so you’ll want to give each person 2, 1qt cans.  

Ingredients
4 cups sugar
1 cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
¼ tsp. ground turmeric
1/8 tsp. ground cloves
2 tsp. salt
9 cups water
4 Tbs. lemon juice & the grated zest of 1 lemon
6 pounds apples
Canning jars and lids

Method
Begin by sterilizing your canning jars, lids & rings by boiling them in a large pot of water.
 
Next, begin to prepare your pie filling. In a large pot, mix sugar, cornstarch & spices. 

Add salt & water & mix well. 

Bring to a boil & cook until thick & bubbly. 

Remove from heat & add lemon juice & zest.

Peel, core, & slice apples.

Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

Fill jars with hot syrup & gently remove air bubbles with a knife.

Put lids on & process in a water bath canner for 20* minutes.

*Add one minute additional processing time for each 1,000 feet above sea level.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Plain Jane Popcorn

This simple recipe shows you how to homemake your very own popcorn. It’s plain. It’s simple. And it’s ready to be dressed up with fun toppings, like grated parm, brown sesame & mustard or our macadamia butter-crunch

Makes about 2 quarts of popcorn

Ingredients
3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of popcorn kernels
2 Tbsp or more (to taste) of butter
Salt to taste 

Method
Heat the oil in a 3-quart saucepan on medium high heat. 

Put 3 or 4 popcorn kernels into the oil and cover the pan. 

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release, which will make for crisper popcorn.  

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop and nothing burns.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Brown Sesame Mustard Popcorn

Makes 4 homemade gifts in 1qt bags or about 1 gallon of popcorn

Ingredients
2 Tbs. brown sesame seeds
2 tsp. ground (dry) mustard
2 tsp. sea salt
1/2 cup popcorn kernels
8 tbs. unsalted butter (preferably clarified) or olive oil
2 Tbs. dark sesame oil

Method
In a small bowl, stir together sesame seeds, mustard & salt.

Pop the popcorn using your preferred method. (For a quick how to, check out our plain jane popcorn recipe which gives you the skinny on how to skillet pop your kernels.)

Pour the popcorn into a large bowl. 

Combine butter & sesame oil in a small bowl, stir.

Pour the oil mixture over popcorn  & sprinkle with sesame seed mixture, tossing to coat.
                                                                                                      

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For more homemade holiday gift ideas, click here.  

 

 

 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Macadamia Buttercrunch Popcorn


Makes
about 4 homemade gifts in 1qt. bags or 1 gallon 

Ingredients
1/2 cup of popcorn kernels (or 16 cups popped corn) 
2 cups raw, whole macadamia nuts (about 1/2 pound)
1 1/4 cups packed light-brown sugar
5 Tbs. organic corn syrup
10 Tbs. (1 1/4 sticks) unsalted butter
2 tsp. coarse sea salt
3/4 tsp. baking soda 

Method
Preheat oven to 300 degrees.

Cut Macadamia nuts in half.

Place in a single layer on a cookie sheet.

Roast for 5-10 minutes until light brown.

Lower oven to 200 degrees.

Pop the popcorn using your preferred method of popping corn. (For a quick how to, check out our plain jane popcorn recipe which gives you the skinny on how to skillet pop your kernels)

Pour the popcorn into a large bowl, and add the nuts.

Put sugar, organic corn syrup, butter, and salt in a medium saucepan.

Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes.

Stop stirring; continue cooking until mixture lightens in color, 5 minutes more.

Remove from heat; stir in baking soda.

Quickly pour sugar mixture over popcorn and nuts & toss to coat.

Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 40 minutes.

Let cool on sheets.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

 

 

 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Salmon en Papillote with Herbed Pine Nut Butter

En papillote is a french culinary term that translates as “in parchment”. Simply put, you cook your food in a little pouch, which basically steams and braises your fish for a perfect, tender taste. 

Serves 4

Ingredients
1 -1 ½ lb. Copper River Salmon fillet (or 4, 6oz. salmon fillets) 
2 tsp. pine nuts, roasted
2 tsp. chopped fresh herbs (chives, cilantro, oregano)
¼ tsp. ancho chili powder.
1 stick of unsalted butter 

Method 
Start by making your herbed pine nut butter. Begin by preheating your oven to 350 degrees. Next lay your pine nuts on a flat tray and roast for about 10 minutes, shaking halfway through. Let cool. Once cool, chop your pine nuts and herbs. Blend with softened butter, and chili powder. Set aside. 

Next, preheat your oven to 450 degrees. 

Cut your salmon fillet into 4 equal portions, about 3″ x 6″ or 6oz fillet.  Season with salt & pepper.

Cut parchment paper into 4 sheets, about 12×14″. Fold in half, and cut into a half-heart shape. Repeat with 3 more sheets of parchment.

Place one fillet on one side of each heart, and then dollop about 2 Tbs. of herb-pine nut butter onto each fillet.

Fold the paper in half lengthwise over your fillet,  and roll the edges together to seal the packet. Here’s a great visual step-by-step process how to crinkle the corners to a close. 

Bake for 7 minutes until you smell the cooking fish. The paper will puff & lightly brown.

Slit open the paper & serve. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Sautéed Shrimp with Buttery Balsamic Sauce

Serves 4-6

Ingredients
2 lbs. sustainable Gulf Shrimp (31-35 count)
1 stick of  butter, cut into 8 pieces (about 1 Tbsp. each) 
Salt and freshly ground black pepper
3/4 cup balsamic vinegar
2 Tbsp. chopped mixed fresh herbs, such as chives, tarragon, Italian parsley
Lemon wedges (optional)

Method
Peel & devein shrimp

Dry the shrimp well with paper towels and set aside.

Put a colander in a bowl and set it beside the stove.

In a large heavy skillet set over high heat, melt 1 Tbsp. of the butter.

When the butter foams, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cooks — they may brown slightly, which is good. They’re done as soon as they’re just cooked through and opaque, 3 to 5 minutes. 

Remove the pan from the heat and transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.

Reduce the remaining cooking liquid in the pan down to 1 or 2 tsp. 

Set the pan back over high heat and add the remaining butter. Swirl every few seconds until the butter turns light nut brown, about 2 minutes.

Immediately pour the balsamic vinegar into the pan as well as any liquid that had accumulated in the bowl under the shrimp colander.

Continue to scrape the buttery brown bits and cook until the sauce thickens and starts to appear glaze-like, about 3-4 minutes. The sauce will reduce to about 2/3 cup.

Turn off the heat and stir in the shrimp to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary.

Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.