Kitchen Tools

This is the garlic press I have from IKEA. It works great and was not expensive. I love it. If you don't have one, you should consider getting one. They are amazing. I don't spend forever mincing garlic anymore thanks to this beautiful tool.

Butter vs. Shortening

Awhile ago I was making cookies. I always use butter when cooking or baking, always. I was looking a few recipes and pondering why some recipes use butter and others shortening. I found these fun videos from a friend. They discuss a lot more than just butter and shortening, but do address the differences butter and shortening have in cookies.

http://www.youtube.com/watch?v=ZB-KVveLp3k

http://www.youtube.com/watch?v=FWoN0PtsIIQ&NR=1

I don't like the taste of cookies made with shortening, but after watching these videos I think I'll try making cookies with butter flavored shortening just to try it out.

Chicken Cordon Blue

(from the Taste of Home Cookbook)

4 boneless skinless chicken breast halves
2 Tablespoons butter, softened
1 teaspoon dried thyme
4 thin slices fully cooked ham
4 thin slices Swiss cheese (I use Provolone)
4 strips bacon (can leave this out for a healthier meal, but my husband likes it with)
2 eggs
1/2 cup milk
1/2 cup flour
3/4 cup dry bread crumbs
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/4 cup shredded Parmesan cheese

Flatten chicken breast to 1/8 in thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each chicken with a slice of bacon and secure with toothpicks.

In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into the egg mixture; coat with flour. Dip each again into the egg mixture, then coat with crumbs.

Place on a greased baking sheet. Bake, uncovered, at 350 degrees for 35-40 minutes. Remove toothpicks before serving.

Yield: 4 servings

Sugar Cookies

Sugar Cookies

1 cup sugar

1 cup butter, softened

3 eggs

2 tsp. vanilla

1 Tbsp. baking powder

3 1/2 cups of flour

Cream the sugar and butter. Add the eggs and vanilla and mix until blended. Mix the baking powder and flour in a separate bowl, then add to the butter mixture. Chill for a few hours. Roll out and cut into shapes.

Bake at 375 degrees for 10-12 minutes. Allow to cool, then frost.

Yield: about 3 dozen

Frosting

About 2 cups of powdered sugar

3 tablespoons of butter, melted

2 tablespoons of milk

1 tsp. of vanilla

Mix all ingredients.
Alternate powdered sugar to make thicker or a little milk to thin to your liking.

Egg Drop Soup

This is my version after looking at a couple different recipes. Mostly I used this one.

4 cups chicken broth, divided
1/8 teaspoon ground ginger
1 heaping tablespoon dried chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 whole eggs
1 egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan and bring to a rolling boil. In a cup or small bowl stir together the remaining broth and cornstarch until smooth. Add the cornstarch mixture to the saucepan after it has begun to boil.

In a small bowl whisk the eggs and egg yolk together using a fork. Turn off the heat JUST prior to putting the eggs into the soup. (This will help the eggs to have a silky texture.) Drizzle egg a little at a time from the fork into the boiling broth mixture. Stir the soup in a clockwise direction with a wooden spoon while drizzling the egg. Egg should cook immediately.

English Toffee

1 cup chopped pecans
1/2 cup butter
1/2 cup sugar
3 tablespoons water
6 oz. milk chocolate chips

Place pecans on the bottom of a 8x8x2 inch pan. Mix butter, sugar and water in a heavy skillet. Turn stove to high heat. Continually stir mixture. Mixture should appear fluffy. Mixture will begin to leave the sides of the pan. The candy is done when the mixture begins to turn amber color with a smoking appearance. Immediately pour over the pecans. After a couple minutes pour chocolate chips over top of the candy. Wait a few more minutes for the chocolate to melt and smooth with a knife. Allow candy to cool then break into pieces.

Classic Roasted Turkey

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons seasoning salt

Preheat oven to 350 degrees. Rinse and wash turkey. Discard the giblets. Place turkey in a disposable foil roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.