[Guest Post] Thanksgiving with Cornbread Dressing by Michelle Rebecca

 

 Try a Taste of the South This Thanksgiving With Cornbread Dressing

As Thanksgiving approaches, it’s time to start planning the perfect Turkey Day menu. You may put a lot of thought into trying new twists on favorite side dishes and desserts, but what about your stuffing? If you automatically make the same herb-bread stuffing every year, you may want to consider a classic Southern dish: cornbread dressing.

Making cornbread dressing is not so different from making bread stuffing, and cornbread, turkey and gravy make a delicious and memorable combination. This is a traditional Southern recipe that is easy to make and a delight to the taste buds. You and your guests may love it so much you’ll need to invest in used accugrade equipment to shovel it onto everyone’s plates!

Traditional Southern Cornbread Dressing

Ingredients

6 cups crumbled cornbread

3 cups soft bread crumbs

4 ounces butter

2 cups chopped onions

2 cups chopped celery

3 to 4 cups chicken or turkey broth

1 tablespoon dried sage

1 ½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

2 eggs, lightly beaten

Directions

Preheat oven to 400 F.

In large bowl, combine cornbread and bread crumbs.

In a saucepan over medium heat, sauté onion and celery in butter until soft. Add to and combine with bread mixture. Add enough chicken or turkey broth to moisten. Add seasonings and beaten eggs, blending well. Spread dressing mixture in large, shallow roasting pan and bake for 20 to 30 minutes.

Although the traditional Southern way to prepare and serve dressing in outside of the bird, you can also stuff your turkey with it if you wish. In fact, the only difference between stuffing and dressing is where you put it. Putting stuffing into cavity of the turkey can give it a moister and richer flavor, although there is always the worry of possible salmonella contamination. If you stuff your turkey, just make sure the temperature in the center of the stuffing reaches 165 F.

Some Flavorful Twists

The beauty of a simple recipe like this is that it’s easy to add in other ingredients and make it your own. Try adding chopped, cooked sausage – either hot or mild – or cooked ground sausage. Other meats liked cooked ham or bacon are also delicious.

Other great add-ins include various fruits and nuts, such as chopped apples, raisins or cranberries. Try adding toasted nuts such as pecans, pine nuts or walnuts for great texture and flavor. Also, feel free to experiment with herbs like fresh parsley, cayenne or rosemary. Add what appeals to you and you’re sure to have a hit.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

Pork Chop with Red Wine Marinate and Onions

Pork Chop with Red Wine Marinate and Onions



Red Wine and Garlic Marinade from Masterfoods

Ingredients

1. 4 pieces of Pork Chop
2. 2 Big Onions (Cut into thin slices)
3. 1/2 bottle of Red Wine Sauce (eg. Brand Masterfood)
4. 1/2 tablespoon of Worcestershire Sauce
5. 3 tablespoon of Olive Oil

Preparation

1. Marinate Pork Chop with Red Wine Sauce overnight in a fridge.

Steps

1. Add Olive Oil into hot pan
2. Spread Onions on pan for approx 1 minutes
3. Add Pork Chop on Onions and pan fry for 2 minutes
4. Turn and pan fry for approx 2 minutes
5. Turn to medium heat. Continue to turn and pan fry until Pork Chop is cooked.

Serve while Hot!

Good to serve with a Pasta or as a Main Course with a Side in an intimate event

Chinese Yacon with Red Dates Soup

Chinese Yacon with Red Dates Soup

Ingredients

1. 6 pieces of Pork Ribs
2. 1 medium Yacon (Peeled and Cut into big chunks)
3. 6 cups of Water
4. 8 to 10 big Red Dates (Washed)

Steps

1. Boil Pork Ribs for a few minutes and drain it
2. Put Pork Ribs into pot filled with approx 4 cups of water
3. Add all Ingredients into pot
4. Boil it for 30 to 45 minutes with medium heat and boil with low heat for another 40 mins

Good to go with Rice and 2 to 3 more Chinese dishes.

[Guest Post] Halloween Treats: Beef Stew With Mashed Potato Ghosts by Michelle Rebecca

Photo credit: Taste of Home

On Halloween, most people focus on buying candy, decorating their porches with carved pumpkins, turning their yards into haunted mansions, using farm equipment to create scary – but fun! – haunted hayrides, and of course dressing up their children – and even pets! – as bumblebees or little devils.

Aside from toasted pumpkin seeds and ever-present candy, food often takes a back seat during this holiday. However, you can have lots of fun creating these creepy but delicious dinner recipes. Tie an apron around your witch costume and pull out that cauldron – it’s time to bring Halloween to the kitchen!

Here’s a perfect dinner for trick-or-treat night. It’s made in the slow cooker, so you can focus on those last-minute costume touch-ups instead of fussing in the kitchen.

Ingredients:

·         2 pounds beef stew meat, cubed

·         I pound halved mushrooms

·         2 cups baby carrots

·         2 medium onions, chopped

·         1/2 cups beef broth

·         3 tablespoons tomato paste

·         1 tablespoon Worcestershire sauce

·         2 minced garlic cloves

·         ½ teaspoon ground cloves

·         ¼ teaspoon pepper

·         8 medium potatoes, peeled and cubed

·         2/3 cup sour cream

·         6 tablespoons cubed butter

·         1 teaspoon salt

·         1 cup frozen peas

·         2 tablespoons flour

Cooking Instructions:

1.     Brown beef in pan, and then combine first 10 ingredients in slow-cooker. Cook on low for about 9 hours or until ingredients are tender.

2.     About 30 minutes before serving, place potatoes in large saucepan, cover with water and bring to boil. Simmer, covered, for 15 to 20 minutes or until tender. Drain potatoes, then add sour cream, butter and half of the salt. Mash until smooth.

3.     In bowl, whisk together flour, water and remaining salt until smooth. Stir into stew. Set aside peas for the ghosts’ eyes; add remaining peas to slow cooker. Cook on high for 5 minutes or until thickened.

4.     Divide stew into bowls. Place mashed potatoes into re-sealable plastic bag and cut 2-inch hole in one corner. Pipe ghost shapes onto stew and garnish with pea eyes.

Enjoy!

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.