Grilled Roast Turkey

Thanksgiving is upon us!!

It is that time of year again, time to plan your Thanksgiving meal.  This is a simple and cool way to cook your bird this year.  It comes out very moist and juicy and your house doesn't overheat.  

Ingredients:

1 oven ready turkey defrosted

1 stick of butter (no margarine or oleo)

2-3 T Olive Oil

1/4 teaspoon of each of the following

Salt

Pepper

Rosemary

Sage

Thyme

Paprika

2 med Red Onions sliced in 3's

6 cloves of Garlic

3 Stalks of Celery

1/4 cup red cooking wine

1/2 cup water

Aluminum Roasting pan to fit bird

Sauce pan with 2 c water for gizzards, liver and neck

Remove turkey from packaging and place on disinfected cutting board DO NOT RINSE!!

The FDA has determined that rinsing poultry spreads bacteria to counters and around sinks.  

Remove giblets and place in prepared sauce pan to simmer. Add a little salt, pepper and garlic powder to taste. 

Slice butter in to 1/2 tablespoon pats, lift skin and slide butter under skin around the leg/thigh joint, wing joint, and breast.  Use the whole stick.  

Mix spices together and lightly season the inside cavity.  Brush turkey with olive oil and continue seasoning the outside of the bird.

Place onions in bottom of pan 2 x3, then celery in between rows, place garlic sporadically on bottom.  Pour wine and water into bottom of pan.

Place turkey, breast side up on top of onion, celery and garlic.  Tent pan with foil.

Charcoal Grilling Method:

Open all vents on the grill.  Use charcoal dividers to hold the the briquettes.  Divide briquettes evenly into both dividers, place on either side of the charcoal grate close to the outside edges.  Ignite the charcoal and let them burn until lightly covered with a gray ash, approximately 25-30 minutes.  Place a foil drip pan on the charcoal grate in between the dividers, put the cooking grate in place positioning the hinged sides of the grate to allow for easy access in adding charcoal as the turkey cooks.  Arrange the bird with pan in the center of the cooking grate.  Place lid on grill leaving all vents open and grill for 11 to 13 minutes per pound or until an instant read thermometer inserted in the thickest part of the thigh registers 180 degrees and the juices run clear. MAKE SURE TO TAKE FOIL TENT OFF THE LAST HALF HOUR OF ROASTING TO BROWN THE BIRD. Transfer turkey to platter and let sit for 15 minutes before carving to allow 

the juices to redistribute and settle within the flesh so that when you carve the turkey you get moist meat not a platter full of turkey juice.

Gas Grill Method:

Ignite the grill and turn all burners to high.  Close the lid and preheat 10 -15 minutes until the temperature reaches 500 to 550 degrees.  Turn burners down to medium heat.  Place turkey and pan in the center of the cooking grate and close the lid of the grill.  For four and three burner grills place outside burners on medium and turn center ones off.  For two burner grills, turn the front and back burners to medium.  Keep grill covered. Grill for 11 to 13 minutes per pound or until an instant read thermometer inserted in the thickest part of the thigh registers 180 degrees and the juices run clear. MAKE SURE TO TAKE FOIL TENT OFF THE LAST HALF HOUR OF ROASTING TO BROWN THE BIRD. Transfer turkey to platter and let sit for 15 minutes before carving to allow  font-size: 14px; line-height: 23px;">the juices to redistribute and settle within the flesh so that when you carve the turkey you get moist meat not a platter full of turkey juice.

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< font-size: 14px; line-height: 23px;">Now what to do with the giblets you were simmering earlier.  Throw out the neck and chop up the rest and add it to your dressing when you make it.  It keeps it from being dry and gives it a wonderful flavor.

< font-size: 14px; line-height: 23px;">After the bountiful feast we can make a wonderful Turkey Noodle soup to eat right away or freeze for later.  I will post this recipe closer to Thanksgiving I will also include some of my favorite ways to use up the leftovers.  

Hope you have a wonderful Thanksgiving Feast.  Many Blessings to you and yours!

PS Sorry no pictures!  I lost them all when my computer crashed. :(

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Pumpkin Butter for Holiday Gift Giving

I used to make this and sell it.  It went very well, however, I have had to let some of these products go to the wayside for my more popular items.  This is also good if you want to substitute the Brown Sugar with 1 C of Agave for a Sugar Free Butter.

This is a great treat to give as a gift for the Holidays or to serve at your Thanksgiving meal.

 

 

Pumpkin Butter

• 1 Medium Pumpkin
• 1 C Brown Sugar
• 1/2 C Maple Syrup
• 1/4 C Lemon Juice
• 1/2 t Ground Cinnamon
• 1/2 t Ground Cloves
• 1/2 t Ground Ginger
• 1- 2 oz pack Powdered Pectin

 

Cut Pumpkin into 5"x5" pieces, discard pulp and save seeds for roasting.  Place upside down on baking sheets covered with foil and cover.  Bake at 350 degrees for 1 hours.  Allow to cool and then remove meat of pumpkin from shell.  Chop into 1" cubes and puree in a food processor add a Tablespoon of water as needed to aid in a smooth product.

 

Mix pumpkin, sugar, syrup, lemon juice and spices in a non-reactive Dutch Oven and bring to a boil, continue boiling for 1 minute; add pectin, return to a boil for 4 minutes stirring constantly.

 

Remove from heat, stir constantly for 5 minutes to cool.  Ladle into prepared 1/2 pint jars, place prepared lids and caps.  Process in a Pressure Canner for 40 minutes at 10 lbs. pressure.

 

Remove from canner and allow to cool overnight, label as you wish and enjoy.

I'M BACK!!! :0 SOUTHWESTERN MEATLOAF WITH MASHED POTATOES

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Friday's in Ohio were always leftover or meatloaf night.  Something simple so Mom could take a breather and enjoy looking forward to the weekend.  The following is my Southwestern Meatloaf with Mashed Potatoes.  This is a great recipe to make two small loaves out of and when done cooking, place one in the freezer to heat at a later time when you are in a hurry. 

Southwestern Meatloaf with Mashed Potatoes



 

Here is the recipe:

2 pds Ground Beef
1 Egg
1/4 c burgundy cooking wine
1t minced onion
1t garlic powder
1 t cumin
1 t lime juice
2 T Tomatillo Salsa (I have one with Claudia's Kitchen Creations later in the summer)
1 dash Tobasco
4 large potatoes (boiled for mashing)
Taco Sauce

Place all ingredients (except potatoes) in bowl and mix thoroughly.  Divide into 2 equal parts and place in loaf pans. Drizzle Taco Sauce over the top. 

Place loaf pans in oven and bake for 30 minutes.  In the mean time mash potatoes with garlic salt and butter; remove loaves from oven and spread mashed potatoes on top of meat loaves, sprinkle with chili powder.  Bake for another 30 minutes.  Remove from oven and let stand for 5-10 minutes.

Serve with your choice of vegetable.

 

 



 

ENJOY!!!

Slow Cooker Pulled Pork Burritos with Chicago Style Jardiniere

Slow Cooker Pulled Pork Burritos with.....wait for it....

CHICAGO STYLE JARDINIERE!!!!!

When my husband and I moved to El Paso from Chicago we searched all over for the Jardiniere we used to use on Brats, Italian Sausage Sandwiches, Italian Beef Sandwiches, Pulled Pork and Corned Beef Sandwiches.  Plus other things, you know, Pizza, Dipping, whatever.  Well long story short, all the jardiniere available in this area is not what we are used to, it has carrots and cauliflower and other things that don't resemble what we were used to.  So he suggested that I try to make it, guess what, it turned out great.

It is available at the end of this blog, but first, we will delve into the world of

 

Slow Cooker Pulled Pork Burritos

What you will need:

 

3 pds Pork Loin or Pork Shoulder Roast

1 large yellow onion, halved and sliced
1 small can tomato sauce
1/3 c plus cider vinegar
1/3 c dark molasses

1/4 c Worcestershire sauce

1 T ground cumin
1 T chili powder
1 t. Kosher salt

12 tortillas
1 16oz jar Claudia's Kitchen Creations Chicago Style Jardiniere

Maybe an iced cold Beer to accompany your treat.

 

 

In a 4-quart slow cooker, combine the onion, 1/3 cup of the vinegar, cumin, chili powder, and 1 tsp. salt. Add the pork and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.

Transfer the pork to a cutting board or you can shred in the cooker, just be careful not to splash the juices on you. Using two forks, shred the pork.

Add tomato sauce, molasses and Worcestershire. Combine with shredded mixture. 

 

Using a slotted spoon fill warmed tortillas and top with Jardiniere.  Roll with both ends closed. (This will prevent dripping)

 

Serve or wrap in foil and refrigerate for easy lunches to take to work/school or warm up at home.

 

 

 

 

 



CHICAGO STYLE JARDINIERE

 

I put the utmost love and care into my original recipes and here is what you will find in this delicious condiment.

Green Onions, Banana Peppers, Red Bell Peppers, Green Bell Peppers, Jalepeno, Anaheim Pepper, Garlic, spices, vinegar and olive oil.

All of my products are all natural and do not contain MSG. 

Chicago Style Jardiniere

Pint $8.00 USD

 

Cheesy Garlic Pull Apart Bread

Boy Oh Boy!!!!

  I made this to accompany my Ravioli in Meatsauce

 and was it awesome.

  Rave reviews from the whole family.

  I hope you enjoy.

Pull apart Cheesy, Onion, Garlic Bread:

Adapted from Kitchen Daily www.kitchendaily.com

1 1/2 stick cold unsaltet butter (1 stick cubed)
1 med onion, finely chopped
2 cloves garlick mashed with a knife and chopped
1 T sesame seeds
sea salt and freshly ground pepper
1 c coarsely shredded mozzarella cheese
2 c all purpose flour, plus more for dusting
2 t baking powder
1/2 t baking soda
1 t salt
1 c buttermilk (if not on hand have an easy fix at the bottom)

Directions

1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds, garlic and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Mozzarella.
2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse 3 to 4 times, scrape the sides of the bowl and pulse again until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Serve with your favorite dish.  I chose Ravioli in my homemade Marinara Meat Sauce.

Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.2. Add enough milk to bring the liquid up to the one-cup line.3. Let stand for five minute. Then, use as much as your recipe calls for.

This works great I do it all the time because I don't use buttermilk on a regular basis.

Today's Featured Product from Claudia's Kitchen Creations:

Jalepeno Jelly

$6.00 per Jar plus Shipping

Jalepeno Jelly/Sugarfree Jalepeno Jelly w/Agave

Regular 1/2 Pint $6.00 USD Sugar Free 1/2 Pint $6.00 USD

Egg, Chorizo and Hashbrown Burritos plus an excellent addition

OK, perhaps I got a bit zealous on Monday and overextended myself.  With that being said I am pleased to present to you.  Egg/Chorizo/Hash brown    Burritos in homemade Flour Tortillas.  The tortillas are made with butter instead of lard,,,I am not a huge fan of lard it's to hard on my GERD.

I am also going to feature one of my products this week that goes well with everything.  Whether you eat them alone, put them in a drink or chop them up for burgers, pizza, burritos, brats, whatever you are gonna love them.    

 

OK, let's get on with the show....................................................

 

 

First let's tackle those Tortillas.  I was looking for a good Flour Tortilla recipe but could only find them made with Lard.  Upon further investigation I found a few recipes without and am including my tweaks to you. 

 

THE TORTILLA







Makes 6 Tortillas

Ingredients:

• 2 cups white flour
• 1 teaspoon salt
• 1/2-cup (one bar) butter or margarine
• 2/3 cup water

Put the 2c of flour and salt in a medium bowl and mix.  Measure water in a Microwave safe measuring cup and place the stick of butter in the water.  Microwave on high for 2 minutes or until the butter melts.  Slowly add to the flour mixture while stirring with a wooden spoon.  Stir until a loose, sticky ball forms.

Knead the dough on a lightly floured surface for two minutes.  Place dough back in bowl and cover.  Let rest for 10 minutes. At this point you can cover tightly and refrigerate dough overnight if needed.

Divide your dough into 6 pieces. The easiest way to do this is to roll/shape the dough into a tube, slice it in half, then cut each half into thirds. Although I'm sure you could have figured that out on your own, right?  Roll each of the six portions in to balls and place on a plate.  Let these rest for 10 minutes.

Roll each tortilla out with a lightly floured rolling pin over a lightly floured, smooth surface.  Warm a dry cast iron skillet or comal on high.  Cook tortillas about thirty seconds on each side it should start to puff a bit when it is done.

These can be reheated in a microwave between two damp paper towels or a tortilla warmer for 30 to 45 seconds. 

 

T

 

 

THE FILLING

1 Pound of Beef or Pork Chorizo

1 Box of Hungry Jack Hash browns or 2 medium potatoes shredded and drained.

8 large eggs whipped

1/4 cup sliced onion

1/4 c diced tomato

Salt and Pepper to taste

Sprinkling of Turmeric

 

 

Prepare the hash browns in a large skillet with 1/4 t melted butter or margarine, cook 3 to 4 minutes and toss, cook 3 to 4 minutes longer.  Set aside and keep warm.  I usually use an oven safe mixing bowl and put them in a warm oven.

 

Meanwhile brown Chorizo in a large skillet with onion.  Meat should appear to be a dark reddish brown.  Add eggs and spices, cook until smooth but not dry.  Turn off heat, add hash browns and diced tomato.

 

Fill your tortillas and roll, you can close both ends or leave one open.  I usually wrap these in foil and refrigerate.  They are a great way to get a quick, nourishing breakfast.

 

THE CONDIMENT KICKER



 



CLAUDIA'S KITCHEN CREATIONS   GARLIC STUFFED JALEPENOS

$12.00/QUART  $24.00 HALF GALLON PLUS SHIPPING

This is one of my most popular items.  They taste great on their own or in a Martini or Bloody Mary.  Made with fresh peeled garlic, fresh jalepenos, fresh basil, pickling salt and vinegar.  They contain no preservatives.  I like to chop these babies up and put them on my bratwurst.  Great gift for the person that has everything.  



 

 



Sizes

Quart $11.00 USD !/2 Gallon $20.00 USD

This Week with Claudia's Kitchen Creations January 14-19 2013

Happy Monday everyone!!!  I have just finished my kitchen scrub down and have decided what I will be working on this week.  I will post Blogs with recipes Tuesday, Wednesday and Friday this week.

This is what I have in store for us:

Chorizo/Egg/Hashbrown Burritos, we are also going to try and make our own tortillas.  I have a basis for a recipe but think I will do a little tweeking.

Pull apart Cheesy Bread, received a recipe over the weekend, however it was made with Guyere Cheese and Poppy Seed, two things I do not normally have on hand.  So we will develop something just as tasty but different.

 

 

Finally, we will be making my recipe for Hamburgers and we will be making our own Hamburger Buns.

 

 

I hope you are as excited as I am.  This is going to be FUN!!!

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Happy 2013 from Claudia's Kitchen Creations - Overview for the year

Slow Cooker Pork Chops with Homemade
Pork Gravy, Roasted Green Chile
Mashed Potatoes and Claud's Delicious
Green Beans

Welcome to my new food blog!!!

 I will not be posting anything political or argumentative nor will I be discussing daily trials and tribulations unless it is related to food, cooking or canning.  This is strictly a blog to share what I have learned and am learning as I grow my knowledge in Culinary Arts and Canning.  And to introduce you to products I make that enhance the recipes that you may already use  This is my promise to you.

As you may or may not know I sell canned goods at local Farmer's Markets and Craft Shows.  However, I am beginning to delve into other culinary arts and developing my own recipes.  I am hoping to publish a cookbook this year as well as expand my canning sales to the internet  community.

The picture featured in this 1st blog was a meal I prepared last fall.  I will be sharing these recipes with you in my next submission.  I had just wanted to take a bit of time to introduce myself, my purpose and my hope that we will be able to enjoy good food and company for quite some time.  Bon Appetit!!   www.facebook.com/claudiabeaver www.facebook.com/thisnthatcrafters