I’ve been asked to Guest Post on a blog!

A few weeks ago, I was approached by a guy named Julien Miquel, who asked if I might be willing to create a recipe for his wine blog, Social Vignerons. image

I had never been asked to “Guest Post” before, so this was a pretty big thing for me.  Couple that with the fact that Julien found me on my Twitter account (@Alisportshots), his blog was recently voted the 2015 Best New Wine Blog, and is a trained wine maker…. this was HUGE to me!

I decided to create Stuffed Pork Chops with Dry Rose’ Wine for his blog.  This is one of my favorite recipes but I had never posted it with a Dry Rose’ before… Sharing a special recipe with special people just seemed like the perfect fit.  Julien also linked my formally-posted Twice Baked Potatoes recipe on his site, so I hope people find both recipes enjoyable!

I do hope that all who read this blog will begin to follow Julien and his wine blog… he offers a new perspective on some old-world expectations.  Enjoy!

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Leftover Recipe: Holiday Turkey Casserole

I have to confess that I absolutely LOVE our Thanksgiving and Christmas dinners.  I love cooking them, I love serving them to my family, and I especially love the leftovers.  Creating a new meal from the leftovers is just so much fun!  Everything has already been cooked at some point, so all you’re really doing is re-assembling the foods in a new and different way… how hard can that be?  TurkeyCasserole

Last year, I used the stuffing to create “stuffing waffles”… if you haven’t tried this before, you HAVE to try it.  They were simply incredible!  You can check out my recipe here, which also talks about topping them with turkey gravy.  Serious “yum” factor here.  This year, I decided not to get the waffle iron down, so I came up with this new casserole.  Same sort of “yum” to the flavor… just a whole new twist.

I layered about 2 cups of our Mimi’s Peas Casserole (it’s the same “green bean casserole” that everyone else does… we just use frozen peas instead.  GENIUS!), sprinkled 1 cup of diced turkey on top, then spooned 3/4 cup of leftover gravy just to cover the turkey.  To finish this off, I took scoops of leftover stuffing and put stuffing balls over the entire casserole, then smooshed them down with my fingers to “connect” them as a topping.  Just for extra flavor, I crumbled about 3 slices of bacon over top, but these really weren’t necessary… this casserole was stellar all by itself.

NOTE:  Before you ask where the “wine” is in this recipe, remember that I used wine when I made the stuffing AND the gravy (and it’s in the peas as well), so I didn’t really feel the need to add more, but you’re welcome to add a little to the gravy if you think it’s too thick.  Just use your best judgement.  

Once everything was assembled, I baked the casserole for dinner at 375 degrees for 35-40 minutes or until the gravy was visibly bubbling.  This dish was honestly so good that we ate it for two nights in a row… all the flavors of a holiday dinner wrapped up in one meal.  YUM!

Leftover Recipe: Stuffing Waffles with Turkey Gravy

I’m always looking for a new and unique way to use leftovers, especially from holiday meals.  We seem to have extras of everything in the fridge, so I find it very exciting when a new idea comes around.  This recipe idea was one that my husband found and it really looked fun.  A new way to use my waffle maker other than just making waffles?  I’m IN!

I started by making the turkey gravy that would go on top of our dinner.  Basically, I reheated the leftover gravy from Thanksgiving and, using James River Cellars Reserve Chardonnay, flour, and chicken stock, I thinned the gravy out to make more and then added chunks of leftover turkey.  Once this was done, I turned my attention to making the waffles.StuffingWaffles&TurkeyGravy

I preheated my waffle iron and then sprayed it with cooking spray before starting.  Using a large cookie/muffin scoop, I put one scoop of cooked stuffing into the center of each quarter of the waffle iron and let it all cook for 7-10 minutes.  Seriously, it was that simple.  I didn’t add anything to the stuffing… it was already moist enough that it toasted up nicely in a short amount of time.  When the waffle was crispy, I turned it onto a plate, topped it with turkey gravy and added a side of homemade cranberry sauce.  It was a really delicious way to enjoy our favorite parts of Thanksgiving in a new and tasty way.

I hope you’ll try this way of making your leftovers into something different instead of just reheating the same meal for a few days in a row.  As yummy as that is, having a new and unique meal that incorporates your leftovers can be really fun.  Honest!

Wishing you a wonderful holiday season with lots of leftovers…

Recipe: TWELVE-Hour Turkey

My turkey recipe is very, very simple.  I start with the largest turkey I can find and I stuff it with as much stuffing as I can possibly get into the bird (inside the body cavity as well as under the skin wherever possible).  I do all this the night before Thanksgiving and then my husband (Thank GOD for that man) gets up at 3:30AM to put the stuffed bird into a 200-degree oven and we allow it to cook all day.  NOTE:  I do, at some point, have to turn the oven off and turn it right back on again because apparently there’s a fail-safe on my oven that doesn’t allow for the oven to remain on continuously for 12 hours.  At the end of the 12 hours, remove the turkey from the oven and allow it to sit on a carving tray for 10 minutes (tented with foil) while you make the gravy and give the meat time to rest and for the juices to redistribute.  Once you carve the meat off the bone, place on a tray and, if you’re not eating immediately, pat with bits of margarine, seal with foil, and set on the stove top to keep warm.

I know this recipe is going to freak a lot of people out, but I felt compelled to share my turkey recipe with you all here on my wine blog.  While this recipe doesn’t traditionally use wine, you can easily add some to use as a basting liquid.  I’d suggest using the same wine (my preference is an Oaked Chardonnay)  that you use for much of your meal, for consistency’s sake.  Basting can happen anytime during the afternoon

Extra Note:  I stuff my turkey before going to bed, put the turkey in the fridge, then it’s put into the oven at 4AM to begin the cooking process.  I have been told that this is not safe, but have never had a problem with it in any way.  You are more than welcome to decide to stuff or not to stuff your turkey, depending on your comfort level.  I also do not baste or brine the bird.  We haven’t found this to be helpful and it really does save a step.  I typically cook a 20+ pound bird and the meat is always juicy and flavorful.

I was given this basic recipe from Dawna, a woman at our church in Michigan who owned/operated a restaurant in the area and generously made a Thanksgiving dinner for the entire congregation each year.  Amazingly, this was the way she was able to bake so many turkeys for a noon meal for such a large crowd.  She shared this recipe with me before we moved to Virginia in 2000.

I keep the turkey in the oven and increase the heat to 350-degrees for the last 45 minutes to begin cooking the remainder of the meal.  See sample time table below:

Sample Time table for Thanksgiving Dinner at 4PMFeel free to adjust timetable for your dinner time.

  • 3:30AM                 put turkey in the oven at 200-degrees – I don’t pre-heat the oven
  • Before Noon       make peas, sweet potato pie, prep potatoes
  • 1PM                        start rolls, start making mashed potatoes
  • 2:45PM                 form the rolls (roll into cloverleaf shapes, three dough balls per muffin cup)
  • 3:05PM                 Oven goes to 350 degrees, peas go into oven (40 minutes) **This is usually when I turn off the oven and turn it back on again.
  • 3:15PM                 pan stuffing into oven (30 minutes)
  • 3:30PM                sweet potato pie goes in (15 minutes), warm up the turnip casserole in the microwave (7-9 minutes) take turkey out of oven and put bird on platter (let bird sit for a good 5 minutes before beginning to carve, then cover platter with foil) *start gravy (I start gravy first so I’m not carving the bird too early)
  • 3:45PM                all out of oven – raise temp to 400 degrees and put rolls in to bake (15 minutes)
  • 4:00PM                Time to EAT!

This may be a rather unconventional way of making your Thanksgiving meal, but it’s become our favorite.  I’ve roasted a turkey in a paper bag slathered with butter… I’ve cooked the bird on a rack with veggies around it… I’ve followed the “4-hour turkey” recipe… in all cases, this recipe has surpassed all our expectations and resulted in a picture-perfect turkey, suitable for any special occasion or holiday meal.  For a photo of this ginormous bird, check out my Stuffing recipe… it shows you the turkey in more stages than I could here!

I wish each and every one of you a most blessed holiday season and thank you for your readership and participation in this blog.  Happy Thanksgiving!

Recipe: Holiday Stuffing Bread

‘Tis the season, so I’m sharing a bunch of my family’s favorite holiday recipes with you.  This recipe is my younger son’s favorite addition to our Thanksgiving line-up.  It’s a twist on a traditional Italian bread recipe that I had for my bread machine… I usually make a loaf or two to use in the stuffing I make for inside the bird and then have extra available for sandwiches and snacking.  You know you have a winner when your son asks for this specific recipe, right?

Since you  know that I use The Force when I cook, it shouldn’t come of much a surprise to learn that I also use The Force (cautiously) when I bake.  I understand that baking is a science, so I don’t mess with ingredients too much, but I do like to add seasonings to things whenever possible.  Wine is a fun way to add flavor to your baking, as are things like bouillon packets and random bits of herbs.  The following bread recipe is my “jumping off point” – occasionally, the dough is either a little too moist and I have to add some flour before baking or it’s a little dry and I add a touch of liquid until it all comes together.  I love using my Zojirushi bread machine to make the dough, so my recipe utilizes this helpful appliance.  If you have a bread machine and don’t use it often, you’re missing out on something that really does save time and effort!StuffingBread

Holiday Stuffing Bread:

  •  1 cup water + 1/4 cup white wine (I like James River Cellars Reserve Chardonnay, but use what YOU like)
  • 1 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons olive oil
  • 3 cups flour
  • 1 Tablespoon ground poultry seasonings
  • 1 Tablespoon dried Herbs de Provence (or dried Poultry Seasonings)
  • 1 packet G. Washington Golden Bouillon
  • 1 Tablespoon dry yeast

These ingredients are listed in order of addition in my bread machine.  I use the flour to keep the liquid from starting the yeast too early but I *do* make this on the “dough” setting so I can then remove the loaf and bake it in the oven after letting it rise until doubled.   I try to follow standard cooking directions, when I remember, but there are times when I get distracted and just pop the bread dough into a hot oven to bake… those are the times when I’m left to the “thumping the loaf” method of checking to see if the bread is done.  The wine seems to give the dough a more chewy consistency and all the herbs and seasonings bake everything together into something so delicious.

I realize that it’d be so much simpler to just buy a few loaves of bread for stuffing, but I’m grateful to know that my family appreciates all that goes into making a big holiday meal.  I hope you try this recipe some time… it’s also a great addition to your leftover sandwiches!  Happy Thanksgiving!