Dressing Sauces & Condiments
Save your leftover turkey bones and innards this Thanksgiving and make your own poultry stock to use in your favorite comfort soups and stews during cold month.
When you think of pets, certain toys are associated with cats and dogs. For cats it’s little balls with bells in them, catnip-stuffed animals, and string or wands with a string and a little object on the end. For dogs it’s balls, ropes, bones, kongs, and stuffed animals. While my cat enjoys his share of stringed and jingly things his favorite toys are a fuzzy kong octopus and a tennis ball. He loves rolling on his side/back while hugging either of those objects with his font paws, kicking at it with his back paws, and biting it (it’s obscenely adorable btw but he moves too fast to get pictures). I’m beginning to wonder if he doesn’t think he is a dog. He did spend the first 2 years of his life living with my roommate at the time’s two toy fox terriers. I used to think that he got along so well with them because he thought they were cats, but maybe he thinks he is a small dog? He is awfully needy and by my side at all times. Who knows, he is cute and he is mine.
Anyway, I rambled on about that much longer than I had intended. Originally I had planned on just saying “Hey guess what? My cat’s favorite toy is a tennis ball.” and leave it at that, but apparently I had much more to say on the subject.
Unfortunately Thankfully it has absolutely nothing to do with today’s recipe.
After you gut your turkey next Thursday, cut out its spine (if spatchcocking), and then cook and devour it leaving the bones behind – don’t throw it out! You have some quality ingredients on your hands. I know all that stuff looks gross but I promise, just throw it all in a pot of water with some roasted vegetables and herbs. Not only will your house continue to smell like thanksgiving dinner, you’ll also be on your way to some easy, homemade poultry stock. Then you can use it to make leftover turkey soup, or any of those other cozy fall/winter soups and stews I know you are planning to make in order to survive the cold weather. (Which by the way, my friends in upstate NY got pounded with some serious snow this week. I kind of miss it… and then I don’t.)
Some of my favorite comfort soups that I will make with the stock:
One year ago: Thanksgiving Recipe Roundup (2013)
Two years ago: Peanut Butter Marshmallows
Can-shaped cranberry sauce may be nostalgic, but homemade cranberry sauce is almost as easy as using a can opener and you can add extra flavor by adding different juices and fruits.
A Thanksgiving or Friendsgiving meal is not complete without certain items, one of which being cranberry sauce. Like most people I grew up with the can-shaped cranberry sauce and although I didn’t enjoy it as a kid I do now have a special place in my heart for that can-shaped gelled delicacy. However, it’s so darn easy to make and of course the best part is adding extra flavors to it. I’ve made regular, pomegranate, and now pear! Originally I had planned on using apple but switched to pear at the last minute because it would soften quicker than apple, and I was already using apple in the stuffing and the dessert so I craved a little diversity. Of course I then found out that one of my friends cannot stand pears, but oddly enough he was obsessed with this cranberry sauce.
And out of no where Taylor Swift’s song “Shake It Off” popped into my head. “And the haters gonna hate hate hate” make it stop, too catchy! But while I am talking about it my friends and I started making up our own lyrics after hearing it one too many times during Maggie’s birthday weekend and we are convinced that the line about the fakers would be better if it were “and the bakers gonna bake bake bake”. Weird Al parody anyone?
One year ago: Gluten-Free Chipotle Cornbread Muffins
Is it breakfast for dinner, or dinner for breakfast? Enjoy these breakfast nachos any time of day with a homemade Greek yogurt hollandaise sauce.
I have a confession to make. You know that egg dish commonly cooked for breakfast that starts with an “O”? Well I have been misspelling it my entire life. I have been spelling it phonetically as “omlet” and I swear I must have seen it written as such before or else it would not have been solidified in my brain. How many times have I ordered that dish at a restaurant and not noticed the spelling? News flash! It’s spelled “omelette” which in my opinion has too many e’s. Although upon further digging is appears that it may also be spelled “omelet” which is more tolerable. Unfortunately I was not consulted when they were working out the English language.
Today I did not make an omelet/omelette/omlet or however you want to spell it. I made nachos because today is national nachos day, and why not start celebrating early with nachos for breakfast. It’s not an omelet but it is breakfast food that involves eggs, cheese, and bacon. Oh and a homemade hollandaise sauce made with Greek yogurt.
One year ago: Pumpkin Baklava Bars
Two years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
Turn those leftover apple skins and cores from making homemade applesauce and apple pie into jelly! Tastes great and you get to make the most out of every aspect of the apple.
So after you are done peeling and coring all those apples to make a delicious apple pie, are you supposed to just throw away the skins and cores? No! Don’t you dare throw those precious morsels into the waste basket. They are the perfect candidates for making homemade apple jelly. It make look a bit gross while it cooks down but I promise it results in the best apple jelly. And you will feel resourceful by using every part of the apple.
This recipe uses the skins and cores from 20 pounds of apples, which were used to make a bunch of homemade applesauce and two apple pies. In case you did not just have an apple-fest, you could also use whole apples to make this jelly. Five pounds of whole chopped apples may be substituted for the peels and skins from 20 pounds of apples. The most important part is making sure you have the exact amount of juice and sugar. Happy canning!
One year ago: Graham Cracker Bars
Make movie theater style nachos at home with with this homemade nacho cheese sauce recipe. No processed cheese.
I cannot believe we have reached the fourth Monday of September already, which means it’s Secret Recipe Club Time! This month I was assigned to Traci’s blog Burnt Apple. Traci has a wide variety of recipes from savory bacon wrapped chicken with goat cheese and basil, to seasonal pumpkin caramel cookies, and fun unicorn poop cookies! Yes unicorn poop and it looks like a lot of fun. Lots of colors and sprinkles! I actually narrowed down my choices to those two cookies but then I saw her recipe for homemade nacho cheese sauce. I know that with fall on the rise pumpkin may have seemed like the better choice but I disagree. I wanted eat nachos while watching football! And since I am part of #10DaysofTailgate currently going on right now I thought it fit perfectly with that theme (and it just may appear in another recipe later this week).
This nacho cheese sauce looks and tastes just like the real deal and there’s no velveeta involved. I loved using fresh pepperjack and cheddar cheese to make this nacho cheese sauce. I bet you could change it up with whatever cheeses you have on hand but of course that will change the flavor. I kind of want to try it with monterey jack and pepperjack for a white nacho cheese sauce. Thanks Traci for letting me poke around your blog this month and I look forward to trying my hand at some unicorn poop soon :-).
One year ago: Corn Salsa
Two years ago: Peanut Butter and Chocolate French Toast
Seasoned skirt streak topped with a kale chimichurri sauce. So much flavor and easy to make!
Told you I’ve been making a lot of recipes with kale and arugula lately. I had been wanting to make chimichurri for a very long time so when I found a recipe using kale I finally sprung into action. This steak was everything I hoped it would be. Perfectly seasoned, pick in the middle and topped with an amazingly flavorful chimichurri. There was actually plenty of chimichurri leftover and have enjoyed spreading it on sandwiches and burgers. I want to try it in an omlet next. It’s my new favorite condiment!
Turn those end-of-season strawberries into delicious homemade jarred jam. Other than freezing them, it’s the best way to enjoy berries year round.
While many of your have just started picking strawberries at your local U-pick farm, in east Tennessee strawberry season is ending and we are beginning blueberry and raspberry picking season. Which means it’s the perfect time to make jam out of those end of season strawberries. While jam making is not something I normally dive in to, my dad has made jam and jelly for as long as I can remember and therefore has all the tools to do so. We actually made this jam at the same time as the strawberry syrup.
Homemade strawberry syrup only requires two ingredients: strawberries and sugar. Whip up a batch for breakfast this weekend.
Not only is my dad the king of pancakes (amongst other things), but he also makes his own syrup. Growing up in upstate NY we had the luxury of having a small patch of woods behind our house with sugar maples, which my dad would tap in the winter to collect some of their sap which would be boiled down into maple syrup. Sadly I did not appreciate it as a kid and only wanted Mrs. Butterworth’s. Since my parents moved to TN he cannot make his own maple syrup anymore but still continues to make homemade strawberry syrup which has always been my favorite anyway. I love serving it over waffles, pancakes, or French toast topped with even more strawberries. We made a huge batch from one of our strawberry picking excursions, multiplying the recipe below in order to make 5 quarts. This is one of the reasons why they own a chest freezer.
One year ago: Therapy Brownies
Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist.
St. Patrick’s Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer (or entree). I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and you’ll be ready to dive in.
P.S. Job hunt news: I had a second phone interview for the job I told you about last week! The one with the writing assignment. Overall I think it went well and enjoyed the conversation. Unfortunately I blanked and then blundered a bit over one question, but managed to compose myself and continue on without another hitch. Hopefully I will receive good news in a week or two regarding the next step in the process!
One year ago: Raw S’mores Cookie Dough Bites
Need ranch seasoning/dressing/dip for your holiday party or dinner, but don’t feel like venturing to the store? Then I am here to rescue you! (Assuming you have all these ingredients in your pantry.) This ranch seasoning mix can be made to use immediately or stored for later use. I decided to make it spicy, but if you prefer a non-spicy, traditional version then omit the red pepper.
One year ago: Apple Pecan Pie
Two years ago: German Pancakes