Free Spice Samples Let's Gear Up For The Holidays Recipes & More Recipes

Today in my Etsy shop www.abundanceyeah.esty.com I will be rolling out my finishing salts, rubs, seasoning blends and more. Today I will be offering the first 10 people US ONLY who look at my salts and comment on this post a FREE small sampler pack .5oz of 3  (Sesame Lemon Salt, Kickin' jerk rub & Lil' Taste of Southwest).  Remember to email me with your address. abundanceyeah@gmail.com This is a great way to jazz up any dish. 


I wanted to share some of my favorite recipes with with you.  If you like these send me an email and for .44 (postage) I will mail all 14 recipe cards to you. Pay via paypal at Lynda929@gmail.com    ENJOY

  Cornmeal Popovers 

    1 cup milk

    2 medium eggs

    2/3 cup flour

    1/3 cup cornmeal

    1 tablespoon sugar

    1/2 teaspoon salt

First set your oven to 450°. Then get out a muffin tin. A heavy muffin tin is best (I use cast iron), but any kind will do. Oil or grease the muffin cups liberally. Put the pan into the oven to preheat while you prepare the batter.

In a medium sized bowl, beat together the milk and eggs. Use a whisk or electric beaters for the best results. Add the flour, cornmeal, sugar and salt. Beat very well, making a nice thick, smooth batter. Take the hot muffin tins out of the oven and distribute the batter evenly among the hot oiled cups. Be careful not to burn yourself. I use about 3 tablespoons of batter for each cup, pouring it in with a quarter cup measure, that isn’t quite full of batter. Return the pan to the oven and cook for 15 minutes. The heat of the oven will puff up the batter nicely, making nice showy popovers. Then turn the oven down to 350° and cook for about 20 more minutes. Take the pan out of the oven and let it cool down for a few minutes. Remove the popovers from the muffin tin, and serve right away. These are good with creamed dishes, or with roast beef. Makes about a dozen.

Cranberry Bread

    3 cups flour

    1 tablespoon baking powder

    1 teaspoon salt

    1 cup sugar

    2 medium eggs

    1/4 cup melted margarine or oil

    1 1/3 cups milk

    1 teaspoon vanilla

    1 to 1-1/2 cups cranberries, fresh or frozen

    1 cup of walnuts

To prepare it you will need to get out your favorite large mixing bowl. Measure the flour, baking powder, salt and sugar into it. Mix the dry ingredients up with a fork or a whisk, to distribute the baking powder and salt evenly. Make a well in the center of the dry ingredients. Crack in the eggs. Add the margarine, milk, nuts and vanilla. Combine all of these ingredients until the batter is well mixed, but still a little lumpy, sort of like muffin batter, but a little smoother. Dump in the cranberries. If they are frozen, don’t bother thawing them; they will thaw as they cook. Stir the batter well. Divide the mixture between two well oiled 8″ by 4″ loaf pans. 350 degrees for 45 minutes. You can tell they are done when a knife inserted into the center of the largest one, comes out clean. If they aren’t done, but are very brown on top, then reduce the heat and continue cooking until the centers are cooked through. Allow the bread to sit a few minutes before removing from the pan. Serve with cream cheese, or margarine, or even plain, as a snack or dessert.

                        PEANUT BUTTER BREAD

    3/4 cup peanut butter

    1/2 cup sugar

    1 teaspoon vanilla

    1/2 teaspoon salt

    1-3/4 cup milk

    2-1/4 cups whole wheat flour

    4 teaspoons baking powder

This is one of my favorite breads for gift giving. Get out your trusty big bowl. In it cream together the peanut butter and sugar. Add the vanilla and salt and mix well. Now add half the milk and half the flour, and all of the baking powder. Mix very well. Add the remaining milk and flour, and mix again until the batter is nice and smooth. Turn the mixture into a well oiled 9 by 5-inch loaf pan, or two smaller loaf pans. Bake at 350° for about an hour. Remove from the oven, and allow to cool for about 10 minutes before removing from the pan. If you use two smaller loaf pans, 45 minutes will probably be long enough to cook them through. This is great with homemade strawberry jam from http://www.abundanceyeah.etsy.com/.

BUTTERNUT SQUASH SOUP

 8  cups  vegetable broth

 1  butternut squash, peeled and cut into 3/4-inch pieces

 1/2  cup  fresh lime juice

 1  teaspoon  dried sage leaves

 3  to 6 whole cloves

 1  garlic bulb, chopped and divided

 1  large onion, chopped

    Vegetable cooking spray

 1  to 2 serrano or jalapeño peppers, seeded and minced

 1/2  cup  canned diced tomatoes

 4  (6-inch) corn tortillas, cut into 1/2-inch strips

 1/2  cup  fresh cilantro leaves

 1/2  teaspoon  pepper

 1/4  teaspoon  salt

 1  teaspoon kosher salt

 1  lime, thinly sliced (optional)

Bring first 5 ingredients and half of garlic to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Remove and discard cloves. Sauté onions in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Add peppers and remaining garlic; sauté 1 to 2 minutes. Add 1/2 cup broth mixture, stirring to loosen particles from bottom of skillet. Stir onion mixture and diced tomatoes into soup. Place tortilla strips on a baking sheet. Bake at 350º for 45 minutes or until crisp. Add cilantro, pepper, salt, and 1 teaspoon Dragon Salt to soup. Ladle into bowls; top with toasted tortilla strips and, if desired, lime slices  Serves 6

Cranberry Sauce

1 (16-ounce) bag fresh cranberries

1 2/3 cups sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1    cup pomegranate juice (optional)

1    cup water

1/2 cup golden raisins

1    medium apple, unpeeled and cored, medium dice

1/2 teaspoon lemon zest

Combine cranberries, sugar, ginger, cloves, pomegranate juice (if using), and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until most cranberries are broken up, about 20 minutes.  Stir in raisins, apple, and lemon zest and continue simmering until thick, about 25 minutes. Remove from heat and let cool. Serve lukewarm or at room temperature.

Cranberry Stuffed Turkey Breast

 

1 (12 ounce) package herb-seasoned bread stuffing mix

2 skinless boneless turkey breasts

1 cup chopped pecans

2 (8 ounce) packages dried, sweetened cranberries

2 tablespoons olive oil

6 lettuce leaves

1/2 cup pecan halves

Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.

With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.

Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.

Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.

Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

 

Baked Butternut Squash Chips

1 butternut squash, preferably one with a long, narrow neck
spray olive oil
salt
Special tools: mandoline

Heat oven to 400 degrees
Set up an ice bath
Spray a large baking sheet (or two small wines) with olive oil
Bring a pot of salted water to boil
Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into 1.3mm slices. Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the baking Sheet. Spray them with olive oil and sprinkle lightly with salt or spices.  Set the squash on your oven’s middle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than others even though they are sliced evenly.

YELLOW SQUASH CASSEROLE

4 c. cooked, drained and mashed yellow squash
1 med. onion, diced fine
1/2 green pepper, diced fine
1/4 c. chopped pimiento
1 stick butter (1/4 lb.), melted
1 c. sour cream
1 can (10 3/4 oz.) cream of celery soup
3 c. herb seasoned stuffing mix
Salt and pepper, to taste
1/2 c. grated Parmesan cheese
Paprika

Mix all ingredients together except cheese and paprika. Place in a buttered casserole. Top with grated cheese and sprinkle with paprika. Bake 25 minutes in 350 degree oven or until bubbly.

Serves about  6

 

Carrot Fritters 

1 lb. carrots peeled and cut in small pieces salt
1 C. flour
1 t. baking powder
1/2 C. sugar
1 t. vanilla
2 t. butter melted
1 egg beaten
1/2 C. olive oil
1 jar tomatillo salsa from http://www.abundanceyeah.etsy.com/
Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.
Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.
Heat the oil to 375°F in a skillet. Roll carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.

Plate by spreading salsa across the plate and place fritters on top  Makes abut six

Carrots in Orange Sauce

1/2 cup slivered almonds

1 tablespoon butter

1-1/2 tablespoons brown sugar

2 teaspoon cornstarch

1/4 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup orange juice

1 teaspoon grated orange rind

10-12 carrots, cooked and cut into strips

Saute almonds in butter for 5 minutes; remove from pan
Combine sugar, cornstarch, salt, cinnamon and nutmeg; add juice and rind. Cook stirring constantly until slightly thickened and clear
Add almonds
Serve over turkey or chicken breast.

Zesty Italian Zucchini Dip

3 cups zucchini, shredded

8 ounces cream cheese, softened

2 tablespoons milk

2 large eggs

1/4 cup Romano cheese, grated

1/4 cup Parmesan cheese, grated

1/2 cup yellow onion

2 tablespoons fresh parsley, minced

1/2 teaspoon salt

1/2 teaspoon oregano, dried

Place the shredded zucchini in a colander, squeeze out any excess water and set aside.

Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well.

Mix in all the other ingredients, including the zucchini and place in a greased 1 1/2 quart casserole.

Bake at 350° F. for 20 minutes or until heated through and bubbly. Pour into a chafing dish and serve hot.

This makes about 4-5 cups

Serve with  olive bread chunks, veggies, pepperoni and /or crackers

Zucchini Upside Down Corn Bread

2 medium zucchini -- unpeeled
1/2 pound Italian sausage - removed from casings
1/4 cup chopped onions
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese

Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices. In skillet, over moderate heat, brown sausage; crumble well. Leaving drippings in skillet, remove sausage to drain. Reduce heat. Add onion and zucchini slices to pan. Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently. In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices. Set oven temperature to 350º Make the corn muffin mix according to package instructions for Johnnie Cake. Add cheese, crumbled sausage, and shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices. Bake for 25 minutes or till top is golden. The toothpick test always works. Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Let it stand a little.  SERVE WARM    ENJOY

Zucchini Stuffed with Feta Cheese & Pinenuts

2 lbs. zucchini
1/3 C. finely chopped roasted peppers
1/2 C. finely chopped feta cheese
1/8 t. dried oregano
freshly ground black pepper

Cut zucchini into 3/4 inch crosswise sections. Scoop out the center with a melon baller. Do not go all the way through, you are forming a cavity for the center.
In a steamer set over simmering water steam the zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to a paper towel and drain upside down.
Stir together the roasted pepper, feta cheese, oregano and pepper. in a small bowl. Mound a small amount in each shell. Arrange zucchini's in a lightly oiled, shallow ovenproof dish and broil about 4 inches from the heat until bubbling and beginning to turn golden brown, about 4 minutes.

Tomato Pudding

1 quart cooked fresh tomatoes  (skin removed)
6 to 8 leftover biscuits or day-old bread
1 T. minced onion
1/4 t. allspice
1 C. sugar
2 T. butter
Tear biscuits or bread into bite-size pieces. Combine all ingredients and pour into a greased casserole dish. Bake at 325°F. for 20 minutes.
Note: This is good without sugar and allspice. Just add 1 teaspoon celery seed and a little more onion.