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Rustic Bread Stuffing

November 10th, 2016 by Jean Gleason
Rustic Bread Stuffing
 
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Ingredients
  • ½ cup (1 stick) butter
  • 2 rustic bread loaves, cut into 1″ pieces (about 10 cups)
  • 2 cups chopped yellow onions
  • 1½ cups ¼” slices celery
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon dried sage
  • ½ tablespoon dried rosemary
  • ½ tablespoon dried thyme
  • 1½ teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2½ cups low-sodium chicken broth, divided
  • 1 large egg

Directions
  1. Preheat oven to 250°F. Place bread in a single layer on a baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool. Transfer to large bowl.
  2. Melt ½ cup butter in Dutch oven over medium-high heat. Add onions and celery. Stirring often, cook until soft and just beginning to brown, about 10 minutes. Remove from heat. Toss bread with onions and celery mixture. Stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently, until bread cubes are evenly coated. Let cool. Dressing can be made 1 day ahead – cover and chill.
  3. Whisk remaining 1¼ cups broth and eggs in a small bowl. Add to bread mixture, folding gently until thoroughly combined.
  4. Loosely spoon stuffing into the cavities of the bird – front and back – being careful not to stuff too tightly.
  5. Place remaining stuffing in greased casserole and cover. Bake at 325° for 30 minutes. Remove lid and bake 15 minutes longer.

 

Tasty Roasted Sweet Potatoes

November 9th, 2016 by Jean Gleason
Easy, Tasty Roasted Sweet Potatoes
 
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Author:
Recipe type: Side Dish
Cuisine: American
Serves: 6-8

Ingredients
  • 3 lbs sweet potatoes, peeled and diced into 1 inch cubes
  • 2 Tablespoons unrefined virgin coconut oil, melted, or olive oil (I just use olive oil)
  • 1¼ teaspoon Smith & Truslow sweet potato seasoning.

Directions
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with coconut oil until they are evenly coated.
  3. Sprinkle spice mixture over the potatoes and toss again until evenly coated.
  4. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
  5. This recipe is from Rebecca Katz’s cookbook,
  6. The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery (reprinted with permission). To find out more about cancer-fighting ingredients, go to www.rebeccakatz.com

 

Mexican Tortilla Soup

January 8th, 2016 by Jean Gleason

This Mexican tortilla soup is a favorite on game days… It’s easy, yummy and definitely has a kick – who could ask for more?

 
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Ingredients

Directions
  1. Heat oil in large pot over medium heat.
  2. Add 10 crushed tortillas, garlic, onion and cilantro (if using).
  3. Saute 2-3 minutes.
  4. Stir in tomatoes.
  5. Bring to boil; add cumin, chili powder, bay leaves and chicken stock.
  6. Return to boil; reduce heat and add salt & cayenne pepper.
  7. Simmer 30 minutes.
  8. Remove bay leaves. Stir in chicken and beans.
  9. Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.

 

Couscous with Cranberries

November 21st, 2014 by Jean Gleason
Couscous with Cranberries
 
Ingredients
  • 2 cups of chicken broth
  • 1 12 oz. package couscous
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • ½ cup dried cranberries
  • ⅓ cup pine nuts
  • ⅓ cup mint leaves, coarsely shopped.
  • fine sea salt to taste

Directions
  1. Boil couscous in chicken stock and cook according to package directions.
  2. Drain off any excess liquid.
  3. Toast pine nuts on cookie sheet in 250 degree oven for 8 minutes.
  4. Toss couscous with olive oil and lemon juice.
  5. Add cranberries, pine nuts, and mint. Stir together and serve.

 

Cranberry Ginger Vodka Martini

November 21st, 2014 by Jean Gleason

 

Cranberry Ginger Vodka Martini!
 
Ingredients
  • ginger syrup, to taste
  • 4-inch piece ginger, peeled and roughly chopped
  • ¼ cup sugar
  • 1-1/2 cups water
  • Martini Ingredients
  • 1 cup whole cranberries, mottled with the juice of one lime
  • 1 cup ginger syrup
  • 2 cups vodka
  • 2 cups cranberry juice

Directions
  1. Simmer sugar, ginger, and water together for 20 minutes, cool before making the cocktail.
  2. Combine all of the martini ingredients together.
  3. Pour into chilled martini glasses.
  4. Garnish with a twist of lime.