Cara’s Yummy Recipes

Turkey Gravy From Scratch

Ingredients

Stock

4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
Salt and black pepper
1 medium onion, peeled and stuck with 3 cloves
3 large carrots, peeled and cut into large chunks
3 stalks celery with leaves, trimmed and cut into large chunks
2 bay leaves
12 black peppercorns
1 cup white wine, Madeira, vermouth, dry sherry or water

Gravy

12 tablespoons ( 3/4 cup) all-purpose flour
Salt and black pepper

Directions

For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours

Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.

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Mediterranean Chicken Kabobs

Ingredients

1/4 cup fresh lemon juice
2 tablespoons fresh chopped or 2 teaspoons dried oregano
2 tablespoons fresh chopped or 2 teaspoons dried fennel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
2 red or yellow peppers, cut into 1 inch squares
1 onion, cut into 8 wedges
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Directions

Combine first 8 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken and vegetables from bag; discard marinade.

Prepare grill.

Thread chicken, peppers and onion wedges alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

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Dill Chicken Salad

Ingredients

1/3 cup mayonaise
1/4 cup plain yogurt
1/4 cup chopped fresh dill
1/4 teaspoon salt
2 cups cooked, cubed chicken
1/4 cup onion, diced
2 cups celery, thinly sliced
1/4 cup green pepper, diced

Directions

Combine all ingredients, chill

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Berry Topped Lemon Tarts

Ingredients

Crust

2 cups flour
3 tablespoons sugar
3/4 teaspoon salt
1 cup cold butter

Topping

3 cups fresh fruit (recipe calls for cranberries, blueberries or raspberries could also be good)
1 1/4 cups sugar
1/4 cup water

Filling

5 eggs
1 1/2 cups sugar
3/4 cups lemon juice
1/3 cup butter, softened
4 teaspoons grated lemon peel

Garnish

1 medium lemon, cut into 1/4 inch slices
1/2 cup sugar
1/4 cup water

Directions

Makes 8.

Preheat oven to 350.

Crust: In a bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir until dough forms a ball. Divide into eight portions; press each onto the bottoms and up the sides of eight 4-in tart pans. Cover and refrigerate for 20 minutes. Bake at 350 for 20-25 minutes or until golden brown. Cool on wire racks.

Topping: In a large saucepan, combine the berries, sugar and water. Cover over medium heat until berries have popped, about 20 minutes. Transfer berry topping to another bowl; refrigerate until serving.

Filling: Meanwhile, in a small sauce pan, whisk eggs. Stir in the sugar, lemon juice, butter and lemon peel. Cook and stir over medium heat for 20-25 minutes or until filling is thickened and reaches 160. Transfer to a small bowl; cover and refrigerate for 1 hour. Spoon filling into tart shells. Chill, uncovered until set.

Garnish: In a small saucepan, bring lemon slices, sugar and water to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until lemon is tender. Cut slices in half; chill.

Just before serving, spoon berry topping over tarts. Garnish with lemon slices.

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Apple Crisp

Ingredients

Filling

2 1/2 pounds Granny Smith apples; peeled, cored and sliced
1/2 cup sugar
1/2 teaspoon cinammon
2-3 tablespoons flour

Crust

1 cup flour
1/2 cup sugar
1/4 teaspoon salt
1/2 cup butter

Directions

Heat oven to 375. Butter an 8×8 in baking dish.

Mix filling ingredients in a large bowl and let sit 15 minutes. In a medium bowl or food processor mix crust ingredients until butter is thoroughly mixed into flour.

Put apple mixture into baking dish and sprinkle with crust mixture. Bake for 45-50 minutes.

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Scalloped Potatoes

Ingredients

5 Yukon Gold potatoes
2 tablespoons butter
2 tablespoons flour
1 cup of milk
1-1.5 cup grated gruyere
1/2 teaspoon salt
1/2 teaspoon pepper
1/2-1 teaspoon nutmeg

Directions

Heat oven to 350.

Wash, peel and thinly slice potatoes.

Melt butter in a sauce pan over medium heat. Add flour and whisk together, cook for 2 minutes or until the flour browns slightly. Add milk and stir with whisk until thickened and bubbling. Remove from heat. Immediately add gruyere and stir with a spoon. Add salt, pepper and nutmeg.

Spray glass baking pan with PAM. Layer 1/3 of the potatoes evenly in bottom of pan and cover with 1/3 of the cheese sauce. Repeat with 2 additional layers. Cover with foil and bake for 75 minutes. Uncover and bake until browned, about 10 minutes.

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Roasted New Potatoes

Ingredients

6 new red potatoes, quartered
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 teaspoon rosemary

Directions

Heat oven to 400.

Mix potatoes, olive oil, salt and rosemary in a small bowl. Place in an even layer in a baking dish. Bake 30 minutes, or until done.

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Sauteed Rosemary Mushrooms

Ingredients

1 1/2 tablespoons butter
3 cups button mushrooms, quartered
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon rosemary

Directions

Heat butter in a pan over medium heat. Add mushrooms, salt, garlic and rosemary and saute 5 minutes until done.

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Filet Mignon With Cabernet Sauce

Ingredients

4 4-ounce filet mignon steaks
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup shallots, minced
1 tablespoon red wine vinegar
2 teaspoons soy sauce
1 cup cabernet sauvignon
1 cup beef broth
2 teaspoons butter

Directions

Coat a large nonstick pan with olive oil and heat over medium high heat. Sprinkle both sides of the steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired doness (we cooked them for ~7 minutes a side). Remove from pan.

Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining salt, pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Drizzle over steaks.

Serve with Roasted New Potatoes and Sauteed Rosemary Mushooms.

Cooking Light Magazine

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Sam’s Umami Salmon

Ingredients

1/2 cup onion, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon rosemary
2 teaspoons oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup white wine
2 tablespoons goat cheese
3/4 pound salmon

Directions

Preheat oven to 475.

Saute onion in olive oil over medium high heat for 5 minutes, or until caramelized. Add garlic and saute an additional 2 minutes. Add rosemary, oregano, salt and pepper and saute an additional 1 minute. Add wine and simmer to reduce to a paste.

Prepare a glass baking dish ith olive oil, then place the salmon skin side down. Put paste on top of salmon. Crumble goat cheese on top. Bake at 475 for 7 minutes, then reduce heat to 350 and bake an additional 15 minutes until done.

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Cara’s Yummy Recipes

Turkey Gravy From Scratch

Mediterranean Chicken Kabobs

Dill Chicken Salad

Berry Topped Lemon Tarts

Apple Crisp

Scalloped Potatoes

Roasted New Potatoes

Sauteed Rosemary Mushrooms

Filet Mignon With Cabernet Sauce

Sam’s Umami Salmon

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