Homemade Turkey Stock

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey) 4 quarts water 2 medium carrots, sliced 2 celery ribs, sliced 1 medium onion, sliced 3 fresh thyme sprigs 2 teaspoons minced fresh basil 1 sprig fresh parsley 1 bay leaf 1 garlic clove, minced

Directions

1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. 2.Discard turkey carcass. Cool broth for 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate for 8 hours or overnight, then remove fat from surface. Broth can be frozen for up to 2-3 months. Refrigerate for up to 3 days or freeze for up to 1-2 months.

Cinnamon Spice Pancakes

  

Ingredients 

 2 Cups Bisquick

 1 Cup milk

 2 eggs

 1 teaspoon cinnamon

 1/2 teaspoon nutmeg

 1/2 teaspoon vanilla  

         

 Directions  

 1. In a mixing bowl whisk all ingredients together.

 2. Pour 1/4 cup batter onto hot griddle. Cook 

2 to 3 minutes or until edges are dry. 

 3. Turn; cook other sides until golden brown. 

Spicy Sausage Sliders

 
Ingredients

 1 tablespoon extra virgin olive oil, plus more for grilling
 1 1/2 pounds spicy sausage, removed from casing
 2 red onions, sliced into ¼-inch rounds
 8 mini potato rolls, split
 3/4 cup Greek yogurt
 2 tablespoons mint, chopped
 Salt
 Pepper
 1/2 cup of arugula leaves


       
 Directions 

 1. Preheat a grill over high heat. Brush the grill with olive oil.

 2. Form the sausage into 3-ounce patties, slightly larger than
the rolls. Place on the grill and cook for 2 minutes on each side.
Grill the onions alongside the sausage until charred and soft,
about 2 minutes per side. Toast the bread on the grill.

 3. Mix together the yogurt, mint, and olive oil, and season with
salt and pepper.

 4. Build the sliders with sausage patties, a smear of yogurt,
arugula, and grilled onions.

Chicken Chili

Ingredients

 1 Green bell pepper, chopped
 1 Cup yellow onion, chopped
 2 garlic cloves, minced
 3 tablespoons cornmeal
 2 tablespoons chili powder
 3 teaspoons dried oregano leaves
 1 teaspoon cumin
 1 teaspoon sea salt
 1 1/4 lb boneless skinless chicken thighs, cut into 1" pieces
 1 jar (16 oz) medium picante sauce
 1 can (15 oz) pinto beans, undrained
 1 can (14 1/2 oz) diced tomatoes, undrained


       
 Directions

 1. Place bell pepper, onion and garlic in crock pot.

 2. In a large mixing bowl combine cornmeal, chili powder,
oregano, cumin and salt, mix well.

 3. Place chicken in bowl and coat well with seasoning mixture.

 4. Put chicken in crock pot and mix in any leftover
seasoning mixture.

 5. Next add picante, beans and tomatoes.

 6. Cover and cook on low 7-8 hours.

Honey Apple Pancakes

Honey Apple Pancakes

  

Ingredients 

 1/3 cup honey

 1 cup apple juice

 1 apple - cored and finely chopped

 2 cups flour

 2 eggs

 1/8 teaspoon salt

 2 tablespoons canola oil

 2 teaspoons baking powder

 Maple syrup or honey for topping 

         

 Directions  

 1. In a large mixing bowl, combine all ingredients Except the 

chopped apple and topping ingredients.

 2. When well mixed, add the chopped apple and continue to 

mix well until smooth. 

 3. On a griddle or in a large frying pan lightly greased with 

cooking spray.

 4. Pour about 1/4 cup of the batter for each pancake. 

 5. Cook until bubbles begin to appear and flip. Cook till each 

side is golden brown.

 6. Top with maple syrup or honey . 

Pork and Cabbage Soup

Ingredients 

 1 lb. Pork sausage (Hot or Mild)

 12 oz. of beef broth 

 1 1/2 cup of water

 1 1/2 teaspoons of beef bouillon granules

 1/4 lb. chopped cabbage

 1 Large Potatoe diced

 1 Onion diced

 1 clove garlic diced

 1/8th oz. Dried marjoram

 3 tablespoons Olive oil for frying

 Salt and black pepper to taste 

         

  

  Directions  

 1. Heat olive oil in a pan and fry pork sausage in it. 

Cook till it becomes brown and remove. 

 2. Place cabbage, onions, garlic into the pan. Cook them

 till they become soft. 

 3. Add the beef broth into the mixture. Add the beef 

bouillon granules into the mixture. Season with marjoram. 

 4. Add salt and pepper according to taste. Simmer for 

20-25 minutes.

Cajun Catfish with Salsa

Cajun Catfish with Salsa
 

Ingredients 


 6 catfish fillets (6 ounces each)
 3 tablespoons butter, melted
 2 tablespoons Cajun seasoning

 SALSA:
 2 medium navel oranges, peeled, sectioned and diced
 1 cup diced cantaloupe
 1/2 cup diced honeydew
 2 tablespoons lime juice

  Directions 

 1. Brush both sides of fillets with butter; sprinkle with Cajun seasoning.
Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until
fish flakes easily with a fork.

2. For salsa, in a small bowl, combine the
remaining ingredients. Serve with fish.
Yield: 6 servings.