Happy Easter! Today is a celebration of life, and what better way to do that than with food? I prepared some stuffing to go with the deep fried turkey we are having for Easter. Look good? This was an easy shortcut recipe that I use. Here’s how you make it:
-3 packages of dried stuffing mix (preferably Pepperidge Farm)
-1 can Carnation evaporated milk or 1-1 1/2 cups heavy cream
-1 1/2 cups chicken stock
-4 celery stalks
-1 medium carrot or 1/2 small bag of baby carrots
-1 medium onion
-3 cloves garlic
-1/2 bag frozen French fries
-1 small can chopped olives
-1 can whole large olives
-2 cans cream of mushroom soup
-parsley to taste
-1/4 cup chives
-2 jars pimentos
-1/3 cup raisins
-1/3 cup craisins
-1 cup slivered almonds
(Optional: 1 lb. ground beef, cooked and cooled)
1. Take the onions, celery, carrots, and garlic, dicing or mincing each. Set aside.
2. Take the French fries and microwave them to get them thawed and slightly warm, about 2:30. The rest of the cooking process will brown them. Set aside.
3. Drain the pimentos and olives, squeezing most of the water out of the pimentos through a strainer.
4. In a large pot or calderos, heat up the olive oil and then toss the vegetables in, cooking until the onions are translucent.
5. Create a hole in the center of the veggies, adding a bit more oil, then toss the fries in, cooking for two minutes until slightly browned.
6. Mix everything together, adding a pinch of salt, pepper, and cayenne to taste. If you made ground beef, add it in this step.
7. Next, add the stuffing mix and stir well, adding the additional 1/2 cup of stock to moisten the mix.
8. Add the parsley and chives, stirring well.
9. Now add in the raisins, pimentos, and olives, mixing well.
10. Add in the cream of mushroom without adding water, and stir. It may get chunky but that is fine.
11. Lastly, add in the evaporated milk and mix well, making the stuffing slightly moist but not like dough. If it feels too wet, get another box of mix and slowly add in dry mix until it isn’t doughy.
12. Check the flavors and adjust with cream to lower the salt flavor. Always keep extra stuffing mix to adjust the wetness and texture to your liking.
13. Place in individual foils or in a pan, not to press down and compact the stuffing.
14. Let it sit overnight to let the flavors combine.
15. The next day, cook at 350F for 35 minutes covered in foil, and then remove the foil and cook for 12 minutes until the top is golden brown.
This stuffing will last for four day in the fridge without meat, or so days with.
Happy Easter and enjoy!
Pork spring roll at Pho Bosa
Daddy fried chicken and mommy made red rice. Today is a great dinner day.
Disneyland’s handmade chocolate covered easter eggs are divine. This was my first time trying an egg out. I saw a lady take 8 boxes to the register and figured it was really good, so I took 1 chocolate fudge and 1 peanut butter (shown here) home with me. At $9.95 these eggs feed 4 people or more. They are decadent and just the right amount of sweetness. What I enjoyed the most was watching the chefs make them at the window in the Main Street candy shop.
If you’re near Disneyland, get there around 11ish to grab a fresh egg before they are wiped out. They go fast.
Frank made baked cod with charred bok choy topped with a mango and avocado salsa. Yum!
Happy National Grilled Cheese Sammich Day! This photo from Disneyland Today makes my mouth water. It’s a grilled cheese with tomato basil soup from the Jolly Holiday Bakery.
Here’s a great recipe for a grilled cheese from Foodnetwork.com:
1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.
2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
Egg in a Hole: Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden.
Friday night dinner was easy. It was BLT night! Using the microwave, we made bacon in 6 minutes and threw the sammich together with shredded lettuce, tomatoes, mayo, tobasco, and pepper. Yummy!
Tonight’s dinner was all thanks to bottle of Cabernet. I made coq au vin.
We went veggie tonight for dinner. I roasted portobello caps, carrots, cippolini onions and garlic, fried eggplant, and homemade herb mashed potatoes. Yummy.
Sashimi is a thing of beauty.