Thursday, November 29, 2018

Left Over Gobble Sandwich


End of the month means end of the turkey! Get it out of here. This is such a simple quick recipe that features your imagination. 
 

This finishes out the turkey, the celery, and the cranberries. Two secrets here are all you need. You might even want to use this anytime you need finger sandwiches that will be talked about for days after the party.



Ingredients:
½ to 1 cup left over turkey chopped fine.
½ cup onion, chopped fine
2 stalks celery cut into tiny pieces
½ cup dried cranberries
½ mayonnaise
½ tsp cayenne pepper

Directions:
Do your cutting.  You want everything in tiny pieces, aim for ¼ inch or less.



Heat small skillet with oil. Add onions and turkey and let saute till the onions start to turn brown. This secret infuses and enriches the natural turkey taste! Let cool on a paper towel to drain well.

Add the celery and cranberries, mix well. Spoon in a Tbs or two of mayonnaise and stir well. Taste, sprinkle in the cayenne pepper a bit at a time so you don't over do it. (you can add but you can not take away) This second secret elevates a bland mix into excitement. 
 

Let cool covered in the refrigerator to blend the flavors for about an hour.
Serve on toast and no one will ever guess this is a left over! But you have finished out the turkey, the celery, and the cranberries! Plus this is a great way to stretch the monthly budget.


So honored to be able to serve this for my Master and to be able to be a steward of the food budget without skimping on taste.
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by 
Dan White 






Tuesday, November 27, 2018

Left Over Thanks

Every year too much turkey gets cooked! That means left-overs for a week. Here are a couple ideas for completely changing the tablescape of the holiday meal.

Please note, dressing does NOT KEEP. Throw out any remaining after 3-4 days. Sometimes green vegetables can be reheated, but often not because they turn into mush. However the turkey does not have to be limited to turkey sandwiches at midnight! Yes I know they are heavenly but remember it is the end of the month and the budget runs low after a big holiday meal!



Turkey Fried Rice
1-2 cups cooked turkey cut up
1 cup chopped onion
1 cup frozen peas (or any left-over)
2 large eggs stirred
½ cup white rice – cooked
3 Tbs low salt Soy Sauce.

Bring to a boil 1 cup water with ½ cup rice and 2 Tbs butter. Cover, reduce heat to a simmer and let cook for 15 minutes. While that cooks:
Cut up the turkey into small cubes. Chop the onion. Whip up the eggs, and dish out the cup of peas.


When rice is cooked, heat oil in a large skillet and add onions, stir occasionally as that starts to brown, about 5 minutes. Add the turkey and stir. Let that heat for 2 minutes and stir in the peas. Again let heat for about 4 minutes before adding the rice to skillet.

Spoon in the Soy Sauce and stir. After heat returns, about 4 minutes, pour in the stirred up eggs and cover. Let that sit for 2-3 minutes before attempting to stir eggs into the rice. This will let pieces of egg to cook and be part of the dish instead of disappearing into the mix. 
 

If you have any of this rice left over:

Thankfully Stuffed Peppers

Using turkey makes this an even healthier stuffed pepper recipe. Green peppers stuffed with a rice mixture are already fairly healthy, but you can lighten them further by changing the meat you use. Change the overall taste by mixing in a topping of a cheese like Gruyere or Asiago.



Ingredients:
1 – 2 cups leftover Turkey Fried Rice
2-4 Green peppers
1 cup shredded Cheese mix: or Cheddar, Gruyere & Asiago

Pre heat the oven to 350 degrees, spray a 9 x 9 baking dish. 
 

While that warms: heat water to par-boil the peppers. Cut the green peppers down the center lengthwise, and remove the seeds and white flesh and stem.


When water boils, drop in the pepper halves for 3 minutes and remove. Let drain on paper towels.
Place pepper halves in a baking dish, lined up like little boats


Spoon the turkey fried rice into each pepper half.
Carefully pour ½ cup water on the bottom of 

the pan.

Cover tight with aluminum foil and bake at  

350F for 35-40 minutes.
 
Uncover and place a tablespoon of the grated cheese on each then return to oven uncovered for an additional 10 - 15 minutes.

Try to experiment with your choice of cheese. Here we suggest a strong white like Gruyere or Asiago. In fact we found a mix already made up. Expand your cooking horizons beyond Kraft singles! 
 



For our music, Master Indy pointed out a song for us: https://youtube/6iCaXTXf1Dw

So happy to be serving my Master Indy.

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 




Wednesday, November 21, 2018

A Day of Gratitude and Thanksgiving

We set aside one day of the year to focus on our thanks and gratitude. These are so important. They unlock the fullness of life.
Our thankfulness turns what we have into ENOUGH.
It turns denial into acceptance, chaos into order, and confusion into clarity.
It makes our meal into a feast, a stranger into a friend!
Jazz Great Lionel Hampton once said: “Gratitude is when memory is stored in the heart and not in the mind.”
Lets fill our hearts on this day as we share a special meal with loved ones.
When we focus on our thanks and gratitude, the tide of disappointment goes out and the tide of love rushes in. 
 

Without planning this special meal can be filled with stress. But we know how to tame that beast with a time line and have rest periods to pause and think about what is important in our lives and homes. Follow along as slave presents a Thanksgiving in the slave quarters for 2018.


Thanksgiving dinner in slave quarters 2018!

6 PM Dinner

Test fit pans in the oven before pre heating! Line them with foil and spray

3:15PM Start prep & cutting, pre heat oven to 325

4:00PM Turkey in oven : cut up the White Castle burgers
4:15PM start dressing
4:40PM dressing sits to soak

5:00PM dressing in oven

5:25PM start green beans
5:45 PM green beans in oven – turkey & dressing out to rest – start gravy!

6PM Green beans out of oven, remove orange peel
Pop dressing out of muffin pan onto a platter
Dish gravy into a bowl
Remove string from Turkey and slice on platter
Pour drinks and ask a blessing!
This gives us order with no rushing.

Lets begin: 3:15PM
The star of the show is a 3 lbs Turkey roast completely thawed.
This is a boneless roast held together with a cotton string netting that must be remove AFTER meat is cooked. Directions are on the meat. 
 

Open the plastic covering over the sink, so the juice wont get on the counter. Remove the gravy packet and put in refrigerator. Pat it dry with a paper towel and place on a rack in a baking pan lined with foil. Take your fingers and loosen the string on the roast. Just slide under and slightly pull away from the meat. This makes it easier to remove latter. If you wish slide a couple of pieces of bacon under the string – Num Num! Set this aside at room temperature.


Do your cutting – even if you are slow it should not take over 30 minutes to do this step so start by 3:30PM:
2 stalks of celery chopped finely – ¼ inch or less.
Slice onion thin and cut into pieces.
Peel the apple then chop and cover with a damp paper towel or squeeze with lemon if you have one.

Take the time now to set the table.

4:00PM put the turkey into the oven and start on the dressing. 
 
Slider Dressing Pudding
1:45 to 2 hours till ready
Ingredients:
16 White castle burgers thawed
3 extra-large eggs
1 cups half & half Non - fat.
1 cup vegetable stock
1 cup celery chopped fine
1 Granny Smith apple, peeled and chopped fine
1 Tbs salt + 1 tsp sage + ½ tsp pepper

Directions:
Cut up the White Castle burgers into pieces (like a tic tac toe board) and place in large bowl.



 4:15PM

Heat the butter in a saute pan over medium-low heat. Stir in the onion, celery, and apple and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. 
 


Stir in salt, sage, and pepper and mix well. Turn off the heat. 
 

Meanwhile, with a whisk, beat the eggs, half & half, and vegetable stock together in a very large mixing bowl. 
 

Pour the vegetable mix on top of the cubed burgers and mix in.
Now add the eggs and cream and gently stir in until everything is mixed and wet. 
 
4:40 PM
Set aside at room temperature for 30 minutes to allow the bread to soak.

Take a break.


Stir and spoon into a sprayed large muffin tin.
Use about ½ cup for each to Allow room for the dressing to expand.

5:00PM dressing into oven
Sprinkle with Parmesan if you like and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.

Take a break!

While that cooks:
5:25PM: start the green beans.

Green Beans with Caramelized Onions

45 minutes till done
Ingredients:
Kosher salt
1 pkg frozen green beans
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1 large onion, sliced thin
3 Tbs brown sugar
1 orange

Freshly ground black pepper

Place frozen green beans into the microwave to blanch – (cook using half the time) and remove.


Heat the skillet and add the butter and olive oil until the butter has melted. Add the onions, the brown sugar and season with salt and pepper. Cook stirring frequently until the onions caramelize, about 10 minutes.

Meanwhile peel the orange and reserve the rind. Separate the sections out.


Spray a 9 x 9 baking dish. Add the green beans & onion mix. Place 4 of the orange sections around the dish and push in the big pieces of orange peel. You don't want a heavy orange flavor, this will give just a touch of bright citrus.


5:45PM
Remove the turkey and the dressing to rest.

Slide the green beans into the oven for the final 15 minutes of baking time.
Make your gravy according to the packet you have placed in the refrigerator.

6PM SERVING DINNER
Take green beans out of oven and remove the orange peel.
Pop the dressing out of the muffing pan onto a platter.
Dish the gravy into a bowl


Remove the string from the turkey roast and slice on platter
Pour drinks and ask a blessing!

For our music here is 3 hours of quiet piano background: https://www.youtube.com/watch?v=Sg-ucNFd_0s


Can never express enough how grateful and thankful I am to be Master Indy's slave
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by 
Dan White 










Tuesday, November 20, 2018

Mary Virginia Corn Chowder

Learned my neighbor took a fall in the parking lot, so making her a special homemade corn chowder. It makes a wonderful bowl of comfort on these bleak gray days.

Corn chowder is a dish that's been around since the early days when settlers learned how to cook corn from the First Nationers. Today, it's still a side dish favorite that families love to change up and make their own. Perfect for a chilly autumn day. 

 
Ingredients
  • 2 large carrots chopped
  • 1 large onion chopped
  • 1 can diced potatoes
  • 2 16 oz cans of corn drained
  • 2 16 oz cans of creamed corn
  • 4 cups of chicken broth
  • ½ lbs bacon cooked and crumbled
  • ½ teaspoon thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • salt & pepper to taste
  • 1 12 oz can of evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons of butter optional
Instructions


Wipe out and spray the slow cooker every time!


Do your cutting: chop the carrots and onion.


Fry up the bacon. And let drain before crumbling.
Open and drain the cans of corn and the can of potatoes, open the creamed corn.
 

Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.


Add just enough chicken stock to cover the ingredients. Add the seasonings and stir.
Cook on low 7-8 hours until vegetables are softened.



Ladle out about half of the mixture into a large bowl. With an immersion blender puree the mix until thick. You can also do this in batches in a food processor. Just be careful. The mix is very hot!

Add the puree back into the slow cooker, raise the temperature to HIGH.


Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
Taste and adjust seasoning with salt and pepper.


Calories: 254, Fat: 21g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 513mg, Potassium: 613mg, Carbohydrates: 28g, Fiber: 2g, Sugar: 5g, Protein: 10g, Vitamin A: 38.1%, Vitamin C: 15.5%, Calcium: 11.2%, Iron: 15.7%
 

For our music: https://www.youtube.com/watch?v=3ojt7e88g2I


So happy to be serving my Master Indy!
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon




Sunday, November 18, 2018

Drag Queen Chicken


slave dedicates this dish to drag queens everywhere. These brave and fierce entertainers have long been on the forefront of the LGBT rights movement. They have traditionally been the first to support and raise money for our cause and to support those who became sick. Sometimes lost in the “Trans” movement, let me focus love on this subset of our community!


What makes a chicken breast “Drag Queen”? Take a simple bland piece of everyday protein, and make it fabulous! Present it with an over the top taste and it becomes an instant conversation starter. What a joyful presentation of chicken in a deep cheese creamy sauce. Serve this and start them talking!


Ingredients:

  • ½ cup flour
  • 3 boneless, skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 4 slices Havarti cheese
Queen Cream Sauce
  • ¾ cup heavy cream
  • 1 can cream of chicken soup
  • ½ pkg lot fat cream cheese
  • ½ cup dried cranberries
  • ½ cup seedless grapes
  • ¼ teaspoon salt + 1/8 teaspoon black pepper

Directions

Preheat oven to 425


In a large bowl Pour chicken soup and spoon in the low fat cream cheese. Carefully mix in the cream and set aside.

In a shallow dish, measure out flour for dredging chicken.


In a large skillet over medium heat, heat oil until hot. Sauté chicken 6 to 7 minutes per side just to turn golden brown.

Spray a 9x 13 baking dish
Space out the pieces evenly and top each with a slice of Havarti.



Pour the soup mixture around the chicken pieces. Add the grapes and sprinkle with dried cranberries.

Spray a large piece of foil to cover and place with sprayed side down against the chicken. So the cheese wont stick to foil.

Roast for 40 minutes and check with instant read thermometer, poke right through the foil. Should read 160 – 165.
While that cooks – fix some white rice.


Remove chicken from oven and let rest for 7 minutes – this gives time to microwave a green vegetable.



So happy to be serving my Master Indy!


socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White