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Monday, December 15, 2014

Dijon Potato Salad

Photo courtesy of the Cooking Corner.
     Adding a little of this and that can make any dish go from ordinary to extra-ordinary in no time. I took a classic potato salad and with a few ingredient adjustments and gave it a new flavor twist. The addition of ranch dressing and Dijon mustard gives this creamy potato salad a smooth subtle flavor.

Dijon Potato Salad
4-6 medium potatoes
1/2 cup mayonnaise
1/2 cup ranch dressing
1/4 cup Dijon mustard
4 slices bacon, cooked and crumbled

Kosher salt
cracked black pepper
1/2 tsp. celery seed

Clean potatoes and put in a large pot. Cover potatoes with cold water and sprinkle with Kosher salt. Bring to boil and cook until tender.

Drain potatoes and set aside to cool. Peel if desired.

Cut potatoes into 1-inch chunks and place in large mixing bowl. Sprinkle with salt, pepper, bacon and celery seed. Stir to combine. Add mayo, ranch dressing and Dijon. Mix well. Chill until ready to serve or at least 1 hour.

Friday, December 12, 2014

Cranberry Glazed Wings

Photo courtesy of the Cooking Corner.

     A few weeks ago at my house we tried using cranberries in a variety of ways. I made a slaw with cranberries and a snack mix with sugared cranberries. Both were interesting experiments.
    About that time my son that likes to cook got the idea of cranberry glazed chicken wings. He's always been a wings fan. The glaze itself wasn't hard to make and added a nice taste to wings. This is one I'd try again.

Cranberry Glazed Wings
3 lb. chicken wings
1 cup cranberries
1/2 cup Hoisin sauce or orange oriental sauce
2 T. rice vinegar
2 T. honey
2 tsp. Siracha sauce
1 tsp. grated garlic
1 tsp. grated ginger
2 T. butter


Wings out of the oven.
Bake chicken wings in 425 oven for 45 minutes until browned.

In medium sauce pan, cook remaining ingredients over medium heat 7-8 minutes until berries pop, stirring often.


Simmer on low for another 5 minutes. Remove from heat and stir to make sure berries are smashed and well combined.


Toss wings in sauce in a large bowl or add each wing into saucepan, turning to coat and shaking off excess.

Serves 8 - 10.

We couldn't find Hoisin sauce so substituted orange sauce.

Tuesday, December 9, 2014

Herb Mayonnaise Roasted Turkey

Photos courtesy of the Cooking Corner.

     I have now successfully made the third ugliest turkey in my cooking career and I mean ugly with a capital U. Once again I tried to modify a recipe for oven roasted turkey to use in my roaster. The idea was to coat the bird in a mix of herbs and mayonnaise. I know it sounds weird, but this is just like when mayo is substituted for vegetable oil in cake mixes; it's added moisture.
     So, I made one of most moist and flavorful birds yet, however it was not pretty. The mayo coating on the very top stayed a shade of off-white with green specs and was slightly congealed. The hubby suggested a quick bit in the broiler, but I was afraid that it would dry out the bird, so I just scraped the topping off. It's not like we ever go for that beautifully browned bird on a platter for the table since I always cut it in the kitchen anyway. Next time, maybe I'll use the oven.

Herb Mayonnaise Roasted Turkey
21 lb. turkey (Butterball)
3 stalks celery, cut in 1/3 chunks, about 4 inches long
1 large onion, quartered
2 cups mayonnaise
2 tsp. oregano (3 springs fresh)

The turkey coated and ready for the roaster.
8-10 sage leaves
1/4 tsp. celery salt
2 tsp. dried thyme (6 sprigs fresh)
1 stick butter
Kosher salt and white pepper

Thaw turkey completely, start checking it days before. Remove giblets and place in roaster on wrack.

In small bowl, mix mayo and herbs. Stir well to combine and set aside.
Slather herb-mayo mixture in between skin and meat, working your fingers in between to loosen the skin and push mayo as far in as possible. Rub mayo over outside of bird, coating thinly. Place any remaining mayo inside cavity.


Place onion and celery inside bird and a few chunks on the outside around the bird. Sprinkle with salt and pepper.


Cover roaster with lid and turn heat on to high or at least 450 degrees. Cook on high for 30 minutes to brown (sear). Note-If you don't preheat roaster cooking time should be about 45 minutes.


Reduce heat to 350 and continue cooking until thermometer in breast reaches 165, about 3 hours. Let rest in roaster with lid on at least an hour before cutting.
Serves 12-15.

Taste Of Home Recipe of the Day