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Wednesday, November 26, 2014

Our Homemade Blessing Dressing....

Another must for Thanksgiving Day...This post has had well over 1,000 hits....and tons of compliments...Don't forget to check out the Turkey & Duck recipes too! Xo, NeeCee

Our Homemade "Blessing Dressing" Recipe...

Thanksgiving Blessing Dressing
    From Pine Creek Style
1 cup of butter, melted
3 cups chicken broth/stock 
1 pkg of leek soup, dry (I use Knorrs brand)
Blend together in a stock pan over low heat to simmer,
Season to taste with salt & garlic pepper

**1 cube of butter sliced into tablespoons for preparing ingredients 

Toast 3/4 cup of chopped Pecans in **1 tablespoon of butter,
 Over medium heat in a small fry pan, watch closely, cool
 & set aside.

2-3 stalks of celery, diced & sliced fine
1 large onion, diced fine
Sauté in a fry pan together with **1 tablespoon of butter,
 Season lightly with garlic pepper , add to the stock and simmer

**3 large eggs, set aside till later...
1 can of water chestnuts, drained & diced fine, *optional
2 cans do water packed artichoke hearts, drained, leaves
 removed, diced fine
Set aside to add later

Turn off simmering stock pot, let cool while you assemble 
 dry dressing mix....

In a large mixing bowl :
4 cups of prepared sour dough bread mix
4 cups of prepared cornbread mix
Add toasted pecans, artichoke & water chestnuts
Blend well together..

**Next ; The raw eggs (cracked blended/ scrambled together and uncooked...)
 And the cooled cooked stock.... Blend everything together well

Place dressing in a greased baking dish. Dot the top of the dressing with **remaining butter..Place in a preheated oven at 300 degrees for 30 minutes covered with foil...
Cook for another 30 minutes, either covered Or uncovered according to your preference...

***Optional ingredients: If you want a sweeter dressing, replace the artichokes and water chestnuts with a peeled and diced large apple & some dried, chopped cranberries.
                

Happy Thanksgiving with Blessings & Style...
NeeCee Signature
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Turkey & Duck Made Easy...

This is a re-post of my Turkey & Duck recipes...The Duck was my Dad's favorite....it turned out wonderful....I miss him (he passed 2 years ago this coming Christmas) and I am so happy I could please his palate for Duck!....Enjoy and Happy Thanksgiving Everyone!

A Moist Traditional Turkey...&
 There's a Duck in the OVEN
This turkey is very moist.
 My cooking secret makes all the meat moist and tender.
 This turkey was cooked in our smoker. We love the flavor the smoker adds to the taste. I love having my oven is free for all of side dishes.
 Rinse and prepare turkey. Oil the skin with garlic infused olive oil. Coat/sprinkle the outside (of the turkey) with Garlic pepper, Parmesan herbs, Worcestershire pepper and White pepper.
Place inside the empty cavity a FROZEN CUBE OF BUTTER!
Yep, that's my secret!  It melts slowly and helps tenderize the meat, leaving a slight buttery taste. 
*IF YOU WANT TO COLLECT THE JUICES FOR GRAVY, PLACE THE TURKEY IN A FOIL ROASTER.
*I don't care for breast meat, BUT I love to eat this white meat!
 Next, place a quarter of an peeled onion in the cavity with the butter.
 Add 3 cloves of garlic.
 Fold and close the turkey opening. We used small wooden skewers.
Cook on medium or about 300 degrees for 3/12 to 4 hours. Temperature inside the meat should reach 160-165 degrees.  Let rest for 20-30 minutes before carving.
Tastefully good, moist turkey and a happy tummy...
WHAT MORE COULD YOU WANT?
"See the duck recipe below"
NeeCee Signature
Just Ducky...
 Rinse and ready the duck. Do NOT oil. Duck has a lot of natural fat.
 Baste the outside with a sauce of your choice. I used an apricot pepper sauce.
Sprinkle with garlic pepper, inside and out. s
Stuff the duck with 1/8 of an onion and a couple of garlic cloves.
 Secure the duck with skewers as shown.
 We cooked the duck in the smoker at 350 degrees for 2 1/2-3 hours. reaching 160 degrees for cooked meat temperature. Let rest for about 15-20 minutes before carving.
All Photo's belong to Pine Creek Style by NeeCee
Thanksgiving Dinner Served with Style...
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Tuesday, November 25, 2014

Yum-ilicious Yams...

No many, but a few in the family love yams with their holiday meals. My family loves mine....even the ones who had never tried them, yet fell in love at first bite!
Yum-ilicious Yams
     The CattleQueen Cooks at PineCreekStyle

Heat oven to 350 degrees
Ingredients:

  • 1 - 40 ounce can of cooked Yams, drained & mashed
  • 3/4 cup of loosely packed brown sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of pure vanilla
  • 1/4 teaspoon of cinnamon
  • 1 egg, slightly beaten
  • 4 tablespoons of soften butter
  • 1 bag of mini marshmallows, divided
  • 2 tablespoons of caramel sauce/topping, divided
  • 1/4 cup of roasted & salted pecans
Directions:
  1. Blend together; Mashes Yams, brown sugar, salt, vanilla, cinnamon, egg, softened butter & 1 tablespoon of caramel topping. Mix & Mash well.
  2. Using a prepared (cooking spray) quart size pan , place 1/2 half of the mashed yams.
  3. Add a layer of mini marshmallows
  4. Add the rest of the yam mixture over the marshmallows
  5. Cook for 30 minutes.
  6. Next, add the remaining marshmallows , sprinkle the chopped roasted and salted pecans...then drizzle the caramel topping across the top!
  7. Cook for approximately 10 minutes longer or until the marshmallows lightly brown
Ready to serve...the recipe may be doubled!
Yam-ilicious with Style...

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Saturday, November 22, 2014

Turkey Galentine w/Truffles & Chives

Want something different from the traditional Turkey Dinner?
I was looking at options. A Regular Turkey can be boring in flavor for me! I love a smoked Turkey or just the dark meat. My taste buds demand more!!! 
While watching a TV program, we saw a recipe from the Medieval Period being prepared.
"YUMMY, Let's make that!", I said to my Hubby.
Am I glad I did! It was AWESOME...
Turkey Galentine w/Truffles & Chives
This style of recipe has been around since the "ages of time"!
There are SO many different versions and preparations. 
Simply speaking, this recipe is leftover's blended together,
 (Or as we call them...RE-RUNS).
 This recipe uses left over meats to prepare another meat based meal. Combining and stretching your leftover meat scraps, nuts, spices & veggies. The base consists of several types of meat, mainly Beef, Pork, Poultry...mixed & blended together. Kind of a Kitchen Sink recipe!!!
Basically, I think it's a Meat Lover's Paradise!
Below is One Version I used this weekend! It was fabulous!!!
FYI: LOTS of Photo's included for the preparation phase...
Turkey Galentine w/Truffles & Chives Recipe
(Ground Meat style)
*This recipe is doubled, it may be cut in half or tripled...
1 1/2 pounds of ground beef, lean....veal or hamburger
2 pounds of Pork sausage or ham, ground
3 pounds of ground turkey, *I used light and dark meat for more flavor
1/2 to 3/4 cup of diced chives (green onion)
2 cups chopped mushrooms
3 eggs
2 packages of Turkey gravy mix, dry... I used Knorr's brand
Spices as follows:
Mix together;
1 teaspoons of dried Espresso or Coffee
1 teaspoon cumin 
2 teaspoons of Worcestershire infused Pepper
4 teaspoons of Montreal Steak Seasoning
Mix well yielding 8 teaspoons
~~~
Mix everything except the spices...blend well
Then mix the spices.
Add 4 teaspoons of the blended spices and mix well...
**Reserve the remainder of the spices, adding 3 more teaspoons of Montreal Steak Seasoning for the rub/crusting on the outside of the meat loaf.
*I made two loaves and froze one to be used on Thanksgiving Day.
Divide meat mixture into 2 sections and form 2 loaves of meat.
*(see photo's below for preparation)
Cheesecloth for baking and twine or Cooking bands for tying
Bake at 350 degrees for 1 1/2 to 1 3/4 hours
*Meat thermometer should read 180 degrees when done. 
 Meat mixture...
 Spices
 Add 4 teaspoons of spice to the meat mixture...
Photo of Eggs being added ...
 Chives added...
 Mushrooms added...
Mix everything well...Go find the Hubby to mix this....
Whew, that is too much work! :)
 Cheesecloth & Cooking Bands...
 Use the remainder of the spices for the rub/crusting of the outside...
 I used some olive oil on my hands before I handled the meat....It helps the meat from sticking to your hands. Makes an easier clean-up.
The cheesecloth helps hold the meat mixture in place while cooking.
 After dividing the meat into 2 loaves wrap in cheesecloth for baking...
Lots of Photo's....but it shows the process.... ;))) 
 One loaf wrapped and banded ready for the oven...
This recipe is so moist after it's cooked....Mmmmm Good!
 Check the temp after 1 1/2 hours... may need a few more minutes...
Ohhh, the smell is enticing....BUT let it rest for 10 minutes before slicing!
 Ready to remove the cheesecloth...
 OMG....Dinner is DONE! The Aroma is amazing.....
 What a beauty!!! Dinner is READY...
 It slices beautiful....I'm already dreaming of leftover sandwiches..... :)))
OHhhh MY.....this is hard taking photo's...WHEN I'd rather have my fork in hand! 
We served Garlic Mashed Potatoes, Dressing and Truffles Stuffed with Creamed Spinach with our Turkey Galentine w/Truffles & Chives. Of course we poured Turkey Gravy over EVERYTHING!!!
I was too STUFFED to eat 2nd's...but I am lusting over the reruns tomorrow! 
Turkey Dinner Served w/Delicious Style...
Enjoy :)
NeeCee Signature

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