Giving Thanks for Dressing.

Now I grew up an army brat so I've heard different terms for this dish.  Stuffing and dressing are most common. I may have a hard time coming up with a recipe because this one wasn't really written down and was passed from my grandmother to my mother to me.  One of those pinch of this, scoop of that type of dish.  I'm going to organize it for you and hope you like it.  Now when I was much younger say, 12-17, I didn't like or eat this stuff.  My dad was convinced I wasn't his child because of it.  I and my tastes buds grew thankfully and this is something I can eat with giblet gravy and dark meat turkey and cranberry sauce all day and next day leftovers set into a sandwich (that may be another post).  Let's get started, shall we?

Cornbread Stuffing
Preheat oven to 350 degrees
I start off making regular cornbread.  Might want to double that recipe depending on how many people you are making it for. Add sugar if it doesn't call for it because it's a southern thing.  I like Pioneer brand cornmeal and just follow directions on the back and bake and set aside.
1 pkg gizzards and livers (chicken)
1 large onion
1 large green pepper
1 stick butter
1 pkg Pepperidge Farm herb stuffing mix
2-3 eggs
1 can chicken or beef stock4-6 TBSP poultry seasoning (yes, I said TBSP, I believe in if you can't see the seasoning, it's not enough)
4 TBSP sage seasoning
2- TBSP season salt
2- TBSP black pepper
2- TBSP onion powder
in a small pot, put gizzards and livers with chopped onions and green peppers with a tsp of poultry and sage seasonings and a bit of salt and pepper on medium heat for about 30-45 minutes.  Scoop out gizzards and livers and chop as fine as possible and return to pot on warm heat
Now you are going to need a huge bowl to mix everything.
crumble the cornbread, add the pepperidge farm, cut butter into 4 squares and put in bowl, Using a spoon, add the gizzards, onions, and juice a cup at a time so butter can melt.  You don't want it steaming because you are going to add eggs and you don't want them to cook right now.  Add 2 eggs first and see how moist the mix is.  If you think your mix is still a bit dry, then open the chicken or beef stock.  Now add the seasonings.  I gave amounts because it sounded right but sometimes you have to eyeball it.  Taste a pinch because that's what we do.  If it tastes bland add either poultry seasoning or sage and pepper.  Spread in a foil lined pan and up the oven degrees to 375 and cook 45 minutes to 1 hour depending on how much you are making.  It should look nicely brown and crisp on top.  Like this:

Going for office potluck tomorrow.  I'll let you know if there are any leftover.  Finger licking good.

Rhubarb what?

Ok, so when I was a kid, my godmother made rhubarb pie.  But she was "healthy" and she used honey and no sugar.  Now I'm about 11 or 12 and it's a pie so I put a piece in my mouth and my mom must have seen the look on my face because she hisses quietly, "do NOT spit it out.  Just swallow it."  And so starts my dislike of rhubarb.  It's funny looking and very tart and usually I like tart things but this wasn't one of them.  Present day, my coworker brings a strawberry-rhubarb crisp to the office and pretty much forced me to try it.  What is this?  It's slightly tart and yet sweet with a lovely oatmeal crumble on top.  Delicious.  Now I need the recipe.

Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest(skipped it)
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's( I used Quaker)
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Thanks Barefoot Contessa!!!

Dessert Nachos!! Ole!!

Now this was during Superbowl time even though I don't really watch the game.  It is tailgating and parties and that's for everyone!!  I was watching TV or more like reading and the TV was on, Restaurant Rescue with Robert Irvine I think, and I heard him mention, these are dessert nachos, you can sell them for $8 a plate.  My head popped out of my book and said, nachos?? Dessert nachos?  Ok, you have my attention.  So I watch Mr. Irvine go through the steps and I thought I can make that.  I needed ingredients:

Dessert Nachos
1 pkg flour tortillas regular sized
2 pkg frozen mixed fruit, chopped bite size
1 8-12 oz jar raspberry jam
mixed chocolate and white chocolate sauce
deep fryer w/ oil
1 cup granulated sugar mixed with 3-4 tsp cinnamon
Now the tortillas need to be cut into 1/4ths and set aside while oil is heating about 350-400
but first cut fruit while it's frozen and then mix the jam in and stir.  Place in refrigerator after it has thawed a bit, maybe an hour.
first you will need the sugar and cinnamon mixed in a large bowl because the chips are going in right after being in oil so you will need tongs.

depending on how big you deep fryer is, you can put 3-4 at a time to watch and flip over when they are turning light brown.  Take out and dump in sugar mixture.  Once coated then have a pan or large basket lined with paper towel.  Repeat these steps until you have fried all tortillas and dredged in sugar.  Now to make the chocolate.  You can use dark and milk chocolate chips in a pan with 1/2 small heavy cream and stir over low heat until chocolate melts.  Add  a capful vanilla flavoring.  There are white chocolate chips and I would recommend melting them in microwave since they are more like an accent to everything.  Get a nice plate and assemble the chips on there and then drizzle the dark chocolate over them and a bit of the white chocolate.  In a little side bowl put your *salsa* or the fruit compote with jam you just did.  Just make sure it's completely thawed out before serving.  Trust me, it's delicious.

Sweet Chimichangas??? Really? Oh. Yes.

I know, I know, I haven't written in so long, I'm practically a memory.  But no worries, I can bring you back to the fold.  Strawberry chimichangas.  Yes, sweet fried goodness!!! I saw the recipe and decided I just had to make it.  It didn't look too  complicated and as I was making it, in my mind, I was already tweaking it for next time.  Yes, a little OCD but do not judge me.  To whomever first thought of this dessert, let me say muchas gracias.

STRAWBERRY CHEESECAKE CHIMICHANGAS

INGREDIENTS:

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying

Equipment: toothpicks; deep-fry thermometer

DIRECTIONS:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

Now for the tweaking part.  I am going to say freeze the chimichangas after you wrap them so the filling will not be as gooey when you bite into it.   Just for an hour or two then let them sit out while you are heating the oil to fry them up.  And I'm sure you can use a strawberry drizzle with whipped cream as well.  Enjoy!!