White Chicken Chili

White Chicken Chili

1 T. olive oil

1 medium onion

1 medium green pepper

1 small fresh jalapeño

1 1/2 tsp. ground cumin

1 can (15 oz.) cream-style corn

1 can (7 oz.) diced mild green chilies

2 c. whole milk

1 c. chicken stock

1 can (15 oz.) Great Northern beans

2 c. shredded cooked chicken

Salt and pepper to taste

1 1/2 c. shredded white cheddar cheese

Peel and dice the onion.  Stem, seed and dice the green pepper and the jalapeño. Rinse and drain the Great Northern beans.

Heat the olive oil in a Dutch oven.  Add the onion, green pepper and jalapeño.  Stir over medium-high heat until the vegetables are soft, about 5 minutes.  Add the cumin, corn, green chilies, milk, chicken stock and beans.  Bring to a boil, then reduce to a simmer.  Cover and simmer, stirring occasionally for 10-15 minutes.  Stir in the chicken.  Season with salt and pepper.  Stir in the shredded cheese and serve immediately.

                                           

Cider Brined Turkey

Cider Brined Turkey

Ingredients

• 7 lb. turkey breast

• 4 c. apple cider

• 2 garlic cloves

• 1/3 c. brown sugar

• 1 T. whole allspice

• 1/3 c. kosher salt

• 4 bay leaves

• 2 T. butter

Instructions

2. Smash and peel the garlic cloves. Combine the apple cider, garlic cloves, brown sugar, allspice, salt and bay leaves in a large pot. Simmer on the stove top for 5 minutes, stirring often.

3. Take the brine off the stove top and add 4 cups ice water. Place the turkey breast in a 2 gallon zip lock bag. Add the brine to the bag adding water if needed to submerge the turkey. Close the bag and place in a pan. Refrigerate overnight.

4. After the turkey has brined overnight, drain the turkey and rinse. Take the softened butter and smear it under the skin of the turkey breast. Dry the turkey with paper towels. Season the turkey with salt and pepper.

5. Cook on the grill or in an oven at 325 degrees until the turkey reaches an internal temperature of 165 degrees, about 2 1/2 hours.

6. Let the turkey rest for 30 minutes, slice and serve.

Thanksgiving Timeline 2023

 Thanksgiving Timeline:

4 weeks prior:

Invite people

3 weeks prior:

Confirm how many people will be attending.

Plan the menu.  Keep in mind oven space and temperatures needed.

If making pie crusts, make now, put in pie pans, cover with plastic wrap and freeze.

1 week prior:

Make a detailed grocery list.  Divide it into things you can buy now and things you will need to buy right before Thanksgiving.

Sunday before Thanksgiving: 

If using frozen turkey, remove it from the freezer and place it in the refrigerator to thaw.

If you don’t use the table you will be using for Thanksgiving, go ahead and decorate it and set out the place settings.

Tuesday before Thanksgiving:

Make everything that will be served chilled, like cranberry sauce.  Cover and refrigerate.

Clean, cut and chop vegetables for stuffing and other recipes.

Wednesday before Thanksgiving:

Brine the turkeys.

Cut up bread for stuffing.

Make and bake the pumpkin pies.  Refrigerate after cooling. 

Make any side dishes that can be done ahead of time.

Review remaining recipes and make sure you have all the ingredients needed like whipping cream, butter, etc.

If baking rolls from frozen dough, put them in a greased pan, cover with plastic wrap and put in the refrigerator overnight.

Thanksgiving Day:  (Times are planning around eating at 2 pm using 7 lb. turkey breasts.  Adjust as needed to fit your schedule and turkey size.

9:00 AM

Remove the rolls from the refrigerator and let rise.

9:30 AM

Take the turkeys out of the refrigerator and bring to room temperature.

Assemble the stuffing.

Peel potatoes and put in cold salted water.

10:00 AM

Bake rolls.

Cook the potatoes.

10:30 AM

Put turkeys in the oven.

Drain the potatoes and mash them.  Put in a buttered crock pot to keep warm.

11:00 AM

Assemble the stuffing and bake.

Make the green bean casserole.

1:00 PM

Remove the turkey from the oven.  Cover with foil and let rest.

Put green bean casserole and sweet potatoes in the oven to bake.

Make gravy then put in crock pot to keep warm.

1:30 PM

Greet your guests.

Carve the turkey.

Enjoy your wonderful dinner!

Brownie Ganache Torte

 Brownie Ganache Torte

1 1/2 c. graham cracker crumbs

1/4 c. toffee bits

1 T. packed brown sugar

10 T. butter

1/4 c. heavy cream

1 T. coffee or Irish Cream liqueur

1 c. semi-sweet chocolate chips

1 (19.4 oz.) box brownie mix

3 T. water

3 large egg whites

1/2 c. chopped slivered almonds

Line a 10” springform pan with parchment paper in the bottom.  Melt 4 tablespoons of butter.  

In a bowl, mix graham cracker crumbs, toffee bits, brown sugar and the 4 T. melted butter with a fork until the crumbs are coated.  Press in the bottom of the springform pan.

In a saucepan, heat the heavy cream over medium-low heat until hot but not boiling.  Stir in the liqueur.  With a wire whisk, stir in the chocolate chips until smooth.  Remove from heat.  Pour the chocolate mixture over the crust in the springform pan and spread it out.  Freeze for 20 minutes.

Melt the remaining 6 tablespoons of butter.  Preheat the oven to 325 degrees.  In a large bowl, combine the brownie mix, the 6 T. melted butter and the water; beat with a spoon until combined.  In a small bowl, beat the egg whites with an electric mixer until soft peaks form.  Add to the brownie mixture and beat with an electric mixer until just blended.  Remove the crust from the freezer.  Spread the brownie batter over the chocolate layer.  Sprinkle the almonds over the top.  Bake at 325 egress for 45 - 50 minutes or until the center is puffed and set and the edges are firm.  Cool on a wire rack for 2 hours.  Run a knife around the side of the pan.  Refrigerate until serving time.

Top with whipped cream or vanilla ice cream if desired.