Made From Scratch Tuesday 11/29

I hope everyone had a wonderful Thanksgiving! We sure had lots of great food! This year, I was in charge of bringing some veggie dishes. I decided to use Rachel Ray's Garlicky Creamed Corn and Spinach.I adjusted some of the quantities and upped the spinach to our taste.

Ingredients

• 2 4 tablespoons butter 
• 4 8 ears corn, kernels scraped from cob
• 2 4 large cloves garlic, finely chopped
• Salt and freshly ground black pepper
• 1/2 cup heavy cream
• Freshly grated nutmeg, to taste
• 2 bundles fresh farm spinach, about 1/2 pound trimmed weight, 2 lbs fresh spinach, chopped

Directions

Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. I also added about half a pound of bacon (fully cooked and chopped into small pieces)...it really needed some texture! Season with salt and pepper, if needed. Transfer to a serving bowl and serve. 

I made this early in the morning and reheated it before we ate. It was delicious! 

Now it's time to link up all of your creations!
Here are the rules:
1. You can link up as many posts as you'd like.
2. The post has to be made from scratch.
3. The post you link up MUST CONTAIN A RECIPE!
4. If you want to put my button somewhere, that'd be cool. You can grab the code for the Made From Scratch Tuesday button on the top right of my sidebar.

Made From Scratch Tuesday 11/15

 Mom's been busy in the kitchen again with another Gooseberry Patch recipe!

This time, she made Buttery Scalloped Potatoes!

She started out by mixing together the butter, flour and milk.

Next, stir in cheese, Worcestershire sauce, salt and pepper until cheese melts.

Pour the cheesy mixture over a one quart dish of sliced potatoes.

Bake about an hour and serve!

Only one more recipe until the giveaway! Until then....

Now it's time to link up all of your creations!
Here are the rules:
1. You can link up as many posts as you'd like.
2. The post has to be made from scratch.
3. The post you link up MUST CONTAIN A RECIPE!
4. If you want to put my button somewhere, that'd be cool. You can grab the code for the Made From Scratch Tuesday button on the top right of my sidebar.

Made From Scratch Tuesday 11/8

When I was grocery shopping last week, I saw something I haven't seen before in the meat section--turkey wings. Maybe I've just happened to overlook them all this time, but I'm fairly certain it was something new, or at least something only around in November. We all love turkey, so I thought I'd give them a try.

Preheat the oven to 375.

I started by spraying down an 8x8 pan with butter flavored cooking spray, then adding the wings.

On the wings, sprinkle with a mixture of salt, pepper, garlic, onion powder, coriander, paprika, and parsley. That's my typical chicken wing mixture, so I figured it would work with the turkey too!

Bake until internal temperature is 165. You'll want to flip them over once during the cooking time to make sure the skin on the bottom gets crispy too. I flipped them after about 40 minutes.Total cooking time for these was about an hour and ten minutes.

The skin was crispy and the meat was tender and juicy! We served it with butter and herb mashed potatoes and cheesy cauliflower.

Now it's time to link up all of your creations!
Here are the rules:
1. You can link up as many posts as you'd like.
2. The post has to be made from scratch.
3. The post you link up MUST CONTAIN A RECIPE!
4. If you want to put my button somewhere, that'd be cool. You can grab the code for the Made From Scratch Tuesday button on the top right of my sidebar.

Chicken in Cream Sauce

We're back in the kitchen with mom!

 This time she fixed Chicken in Cream Sauce from Gooseberry Patch's What's for Dinner?
You'll love how easy this recipe is! Start by melting butter in a pan. Saute chicken, onions and your favorite seasonings until chicken is cooked through. Then stir in whipping cream and simmer for a few minutes. Remove chicken and put it on a warm serving dish.

 Next, beat an egg yolk and lemon juice into the warm sauce and let it thicken.

Pour over chicken and serve!

Want to win a copy of this cookbook for yourself? We're just a couple of recipes away from giveaway time! Make sure to check back for your chance to win!

Make sure to visit the fantastic blog parties on my sidebar, and of course, link up all your made from scratch recipes on my Tuesday linky-Made From Scratch Tuesday!

Swiss Steak Supper

When the Real Farmwives started the Gooseberry Patch cookbook series, the first thing that popped into my head was sharing some of these recipes with my mom. Since she's the one who taught me how to cook, I knew she'd enjoy trying out new recipes too!

The first recipe she made was Swiss Steak Supper from What's for Dinner?

She started by layering her browned, boneless beef round steak, onions, green peppers and carrots in the crock pot.

  Next, mix together brown gravy and tomato juice. Pour over meat and veggies in crock pot.

This recipe takes 10-12 hours to cook, so she let it cook all day while she was at work. (Hey all you working moms....try getting everything ready the night before and refrigerate overnight. Before you leave for work, just turn the crock pot on and dinner will be ready when you get home!!)

 Want to win a copy of this cookbook for yourself? Stay tuned as we finish up our 10 recipes for a giveaway!


Make sure to visit the fantastic blog parties on my sidebar, and of course, link up all your made from scratch recipes on my Tuesday linky-Made From Scratch Tuesday!

Made From Scratch Tuesday 11/1

 My favorite thing about pork tenderloins is you can throw them in the crock pot and not think about them until hours later. So on a Sunday when I'm trying to get all the things done I didn't so on Saturday, it's a perfect choice. To mix it up a bit this time, I made a spicy tenderloin. Here's what you'll need:

2 T Ketchup
2 T White Wine Vinegar
2 T A-1 Sauce
2 T Worcestershire Sauce
1 t Garlic Salt
1/4 c Sugar
1/2 t Ground Black Pepper
Dash of Hot Sauce (or more if you want it spicier)
One large onion, sliced

Lay out the onion slice in the bottom of the crock pot and put the tenderloin on top. If it has a "fatty side", lay that side down.

 

In a bowl, mix together the rest of the ingredients. 

Pour the mixture over the pork loin, put the lid on the crock pot and cook on low 4-5 hours. That's all it takes to have a juicy hunk of pork on your dinner platter. I love this because it's so versatile. You can change up the spices and seasonings to suit your needs. And your leftovers make great pulled pork bbq! How can you go wrong?? 

We had some sweet and spicy couscous and roasted veggies with it....absolutely delicious!

Artichoke and Spinach Pizza

The theme ingredient for this month's Iron Chef Challenge is artichoke. I'll be the first to admit artichoke is not a vegetable I cook often. Don't get me wrong; I love artichoke. I just never cook it. The husband, on the other hand, is not an artichoke fan. I "forgot" to tell him I put artichoke hearts on this dish and  he raved about it! Go figure.

Spinach and Artichoke Pizza
What you'll need:
Artichoke hearts
Spinach
Fontina Cheese
Romano Cheese
Olive Oil
Red Onions
Pizza crusts (I used sandwich-style flat bread because it's like two circles joined together and I thought they'd make cute mini pizzas!)


First, I steamed the artichokes and cut up the hearts. Don't worry, I didn't throw the rest of the artichoke away. I munched on it while I was waiting for the pizzas to cook! (The best way to munch on artichokes is to have a small dish with melted butter and salt handy!!)

To assemble the pizzas, drizzle the crust with just a bit of olive oil and add sliced red onions. I'm a cheese person, so I added a little bit of the Fontina cheese here too!

Next, pile on the spinach and artichoke!

Top with more Fontina and Romano cheese

 Bake at 400 until the cheese has completely melted (8-10 minutes) and serve!

 These pizzas were delicious! Artichoke and spinach are a perfect match and the red onions provide just a bit of crunch to make it interesting!

A big thanks to Ott,A and Ocean Mist Farms for sponsoring this Iron Chef Challenge!





Make sure to visit the fantastic blog parties on my sidebar, and of course, link up all your made from scratch recipes on my Tuesday linky-Made From Scratch Tuesday!