Cranberry Relish

In my family at the Ross house, Thanksgiving dinnertime cranberry sauce meant opening the can of cranberry jelly, slicing it into thinish slices and viola' that's as good as it gets.  Last year Brent changed our tradition!!!  In the Hedden house they ground fresh cranberries and oranges together to make such yummy yummy cranberry relish.  Now I'm not about to say that I will altogether give up on the log o' cranberry but this is fresh and tart and a perfect side for the holiday's!  Here's how he ate it as a kid...

1 package of Fresh Cranberries
1/2 an Orange
1/4-1/2 Cup Granulated Sugar

Using a meat grinder, grind the cranberries and orange together.  Add in the sugar to taste and refrigerate for one hour at least!  Serve cold.  I'm sure there's another way to grind it without a meat grinder but I really have no clue!  We love it and hope you do too!

Stir-Fry

Stir-Fry...bleck!  That was coming from the younger me!  My dad on occasion would make his version of Stir-Fry and all I remember were bean sprouts...bleck, again the younger me!  Yes it's true, I hated it!  I hated it so much that one time I tried to sneak it into the garbage.  I was the last at the table, told I would sit there and eat every last bite, and it was pretty obvious when one minute your plate contained a whole bunch of food and the next, my plate was empty.  Mom was ticked and starting picking the stuff out of the trash....Well you can see where this is going!  That started my love affair with Stir-Fry or lack there of and it wasn't until years later when I discovered my 7 year old palate had changed and bean sprouts were a fun crunchy food!  This Stir-Fry recipe calls for tofu but you could substitute chicken or just take the tofu out.  This is something Brent and I cooked up, measured out, tested on the kid, and put our stamp of approval on.  Here's how it goes...

2 Bricks Firm Tofu or 2lbs Chicken
3 Carrots
3 Stalks Celery or Bok Choy
1 Yellow Onion
4 Green Onions
3 Cups Bean Sprouts
3/4 lb Button Mushrooms
1/4 Head Cabbage
3 Tbsp Fresh Cilantro
1 Tbsp Sesame Oil
2 Tbsp Light Soy Sauce
Salt & Pepper to taste

Sauce
2 Tbsp Oyster Flavored Sauce
4 Tbsp Light Soy Sauce
2 Tbsp Sesame Oil
4 Tbsp Rice Vinegar
3 Tbsp Finely Chopped Garlic
2 Tbsp Fresh Ginger Zest
1 Tsp Sugar 
1 Tsp Sriracha or Hot sauce of choice

To start heat a large skillet to medium high heat.  Add into pan 1 tbsp sesame oil and 2 tbsp light soy sauce.  When the pan is to temperature cook the tofu or chicken.  The point to this is to dry out the tofu and give it some initial flavor and texture so it's not so mushy. (Side note-It took me a long time to get used to tofu!)Turn the pieces every so often so every side browns.  Once everything is brown set the tofu aside on another burner on low and let it continue to loose some of it's moisture.  (If it's chicken you'll want to cook it the same way but for not as long because it will cook faster and also you will want to have all the prep done before hand because you won't want the chicken to dry out.)  While this is happening wash, peel, and prepare your veggies.  Separate the veggies into two batches (a medium to large bowl).  The first will have the carrots, yellow onion and celery.  These all should be cut to about the same size.  I Like to cut them on the bias because it looks nice.  Plus the carrots need to be a thin cut so they cook faster.  The second batch will have the cabbage, bean sprouts, mushrooms and green onions.  Slice the green onions on a bias to 1/2 inch long.  The cabbage needs to be long slices sliced very thin and the mushrooms can be thin slices across the whole mushroom.  This batch cooks fast because everything is relatively water! Now mix the sauce.  You will use half the sauce for each batch.  The chicken or tofu should be cooked by now so set that aside and get your pan back up to a medium high heat.  Pour the first batch of veggies in and add half the sauce.  You can put the tofu or chicken in the bottom of the bowl you just emptied. Turn the veggies a few times to mix the sauce through the veggies and let it sit for approximately 5 minutes stirring only once or twice.  The carrots should be still crunchy but not raw.  The onions should be still on the white side but turning opaque and the celery should be just on the side of getting mushy.  You don't want a strong onion that is going knock your socks off but you don't want your celery mushy either.  Remember this will continue to cook while you are cooking your second batch even while it's off the heat.  Once it's ready the 1st batch goes back into the bowl it came from.  Now do the same for the second batch.  At this point I like to put the 2nd bowl over the top of the first bowl and trap some of that steam in.  This will also reheat the chicken or tofu because it should be in the first bowl already.  Cook the 2nd batch only until you see that it is starting to wilt the cabbage.  There should be more water at the bottom of the pan than there was in the first batch.  This is good!  At this point, add everything back in to the pan, mix it all together, give it another minute on the heat to marry the flavors and viola', you have Stir-Fry! You can add the cilantro diced up on top if you like a little fresh flavor at the end!  If you don't like the spicy you can certainly omit the Sriracha or have it to the side for others to add in on their own.  Prep time is about 30 minutes depending on how fast you are with chopping and cleaning.  Cooking time is about 15 minutes.  I tried one time to prep and cook at the same time but it was hard to keep up with everything.  Don't get me wrong, it can be done! This feeds 3 people nicely if this is all you're planning on for dinner.  There's typically enough for small seconds at our house!!!  Oh two more side notes!  It looks like it's way too much food when you get started but just remember, the second batch is mostly water and cooks down a lot and Bok Choy is an Asian celery and you just use the stalk not the leaves!  Hope you enjoy it as much as we do!

Frozen Hot Coco Shakes

This is one tasty tall drink of chocolate! Brent and I made up this sweet dessert one summer night we when were dirt poor and dying of heat! Now some time back before I was married I remembered drinking something like this at the Cheesecake Factory. Being of the adventurous sort I figured I could whip us up something to sorta match it. All I found was old Hot Coco from the previous winter and of course Las Vegas summers and hot coco just don't mix but hot coco, ice, and milk do!!! Just like that this drink was born. Now it may be similar to the one from the fore mentioned restaurant but the next time I was back there they had taken it from the menu so for now...it's mine!!! It really is as simple as 1,2,3! Here's how it goes.....

2 Packets of Coco per person
3/4-1 Cup of milk per person
2-3 Cups of Ice per person

Throw it all in a blender and Zoom! You have a frozen Hot Coco! Now if you want it thicker, add more ice and less milk. If you want it more chocolatey add more packets of coco. There really isn't any way to mess it up! Enjoy!

Mamma's Potato Salad (the best ever)

Everybody has a potato salad recipe but no one has one like my mamma! Now don't bother arguing, this will be the best you've ever tasted and you'll have to go back to your mothers house and tell her, "Mom, I'm sorry to say this but I tasted this other potato salad recipe and it was better than yours!" She'll be mad at first but then when you make it and let her try it....watch out, she will thank you!!! No seriously though this side dish is a staple and a tradition at almost all Ross BBQs or family dinners. It always makes me smile to reminisce about my mom and dad in the kitchen arguing over the amount of pepper and onions! Oh sweet memories! So now I pass it to the next generation, here's how my mamma makes it...

5lb Russet Baking Potato's
12 Hard Boiled Eggs
6 Green Onions (green and white parts)
8 Large Dill Pickles
2-5 Tbsp Ground Black Pepper
6-8 Tbsp Yellow Mustard
1 1/2 Cups Best Food Mayonnaise
1 1/2 Cups Kraft Miracle Whip
Paprika for garnish

Now this is the way my sweet dear Mother makes it and I'm following her directions because that's how it always turns out the best! Start by washing and boiling the potatoes just until they are barely fork tender. YOU DO NOT WANT SQUISHY POTATOES! Set the potatoes aside to cool in the fridge. Next boil the eggs. (How do you boil eggs? Cover your eggs just barely with water, add a tsp of vinegar, cover and bring to a boil. Once at a boil turn off the heat and let sit for 13 minutes. When 13 minutes is over remove eggs immediately to a bath of ice water.) Set the eggs aside to cool in the fridge. Next chop your onions and pickles in small dices and set aside. When your eggs and potatoes are cool, peel both. Cut the potatoes into large chunks. The chunks need to be larger at this stage so that when you're mixing it all later they won't be to tiny and break apart into tinnier pieces. Now peeling potatoes isn't fun but in front of good movie helps as does a sharp knife to help pull up the peel! When you peel the eggs make sure to keep the best two aside to garnish the top. When the eggs are finished being peeled dice them into the same bowl as the potatoes or whichever bowl is large enough to mix everything. It's easiest to use an egg slicer! They need to be about the same size as the onions and pickles. Now add all the other ingredients together and stir. Make sure to get the mixture well coated around everything. The next step is to taste. TASTE is everything. It should be creamy and savory with a kick from the mustard and pepper. If you don't like pepper that's fine but it has to have a little to balance everything so just add less. Also if you want to try to go with a little less calories, no one will blame you but try to stick with the name brands listed. Those salad dressings work well with each other and add the perfect amount of zing! Don't skimp out and only add one because then your dish will be yucky! TRUST the mamma! She's been making it for as long as I can remember! Now that it's mixed dish it out into a prettier bowl, slice your eggs one way only, garnish the top with the pretty egg slices and add a few dashes of paprika. Eureka!!! You've just made the best potato salad ever and you'll never need to find another recipe.

P.S. My mom makes this by sight and memory. I tried pretty hard to make measurements for the blog but just know it's one of those kind of recipe's!!! I hope you love it just as much as all my family does!

Baked Artichokes

It's time to open the flood gates to Memory Lane! I always knew when summer rolled around or was just around the corner because Mom and Dad would come home from the market with artichokes! Being from a large family meant sharing your artichoke with a sibling and typically because I was one of the younger kids I always felt like I got the raw deal. I couldn't eat as fast so I didn't get as many leaves and I always felt like I got the smaller piece of the heart which we all know is the best part! Artichokes are very often an expensive item in a large family and so they were saved for special occasions or only bought once or twice during the season which meant they were special. Oh, how I love artichokes! They are my A, number one, top of the list, go straight to go and collect 200 dollars, favorite veggie! The smell of the steam pouring out of the large stock pot on the stove meant it was time to help Mom in the kitchen with whatever task she needed because you were so thankful they bought this extra special present for dinner that you were willing to do anything asked! In our house it was always served with melted butter to dip in but I've learned that it is also served with mayo (YUCK) or baked. Now mind you, my favorite way will always be butter but seeing as how I'm trying to feed a family healthy foods I wanted a new way to try out this most delectable, glorious flower! I've heard of baking it and always scoffed because that is NOT how you eat an artichoke but again letting go of a little bit of tradition isn't so bad, so I looked up recipe's. Now my problem is that I don't like what I find and so I change it. Such is the case here. This is my version of Baked Artichokes and I hope you like what you find!!! My family sure did! Here's what I came up with...

3 Large Artichokes
1/2 cup Lemon Juice (or the juice of one lemon)
3 Tbsp dry basil
4 Tbsp Parmesan cheese
1 heaping Tbsp chopped garlic
1-2 Tbsp Pepper
1/2 cup Vegetable Stock

Start by cutting your lemon in half. Once the inside of the artichoke is exposed it browns but if you rub it with lemon is stays nice. Clean your artichoke by cutting away the little sharp edges with kitchen shears and cut the stem off near the bottom leaves. Rinse the flower well with cold water. Set aside upside down and work on the next one. Then cut your artichoke in half from the tip of the flower to the stem. Core out, with the edge of a large spoon, the choke (which is the hairy looking portion) and the thinner leaves until you have a hollowed out center. Remember that there are several layers of leaves that are yummy eats so don't cut out too many! Often the center will be purple and you can rest easy taking the purple portions out! It would be a good idea to now rub your hollowed out flower with the lemon. Set that aside and repeat until finished with all halves. Juice your lemon in a medium size bowl and mix together the lemon juice, basil, Parmesan cheese, garlic, and pepper. This should form a thick grainy paste. At this point you want to taste your paste and decipher whether it needs more of anything. If it's too thin you can add more basil and Parmesan to help thicken it up. Pour your broth in a casserole dish big enough to fit all your halves in. Time to get messy!!! I tried this with a spoon at first and found my hands worked better. Scoop up a dollop of your mixture and spread it all over the artichoke half then place it center down into the casserole dish. Do this with each of your halves. Be generous with your mixture, getting down between the leaves and in the hollowed inside as well. When all halves are in the dish and covered with the lovely mixture, cover with aluminum foil and bake at 350 for 1-1 1/2 hours. Notice I didn't have you turn your oven on before hand. This is something that can warm up with your oven. No sense in wasting energy when you don't need to! When an hour has passed pull the foil off carefully and test the bottom with a knife. If it is soft like a baked potato then you are good. If not put it back in and check it every 15 minutes or so. There's no need to have a dip to accompany! Let the artichokes rest for a few moments while you set the table and then it's time to start scraping leaves!!! Enjoy!

Spicy Turkey Chili

When I was little girl my parents would serve this funny grayish meat and bean thing they called Spicy Turkey Chili. Now if you grew up in my house eating my Dad's (real) Chili you would instantly know that there is no substitute to his spicy, steaming, bean bowl of goodness but nonetheless my parents would try. They would ooh and aah about how good it was for us and tell us that it was so tasty. I don't know what my other siblings thought but for me growing up it wasn't, to say the least, my favorite. Now it wasn't that it was the worst thing they ever served us; like the time my Dad tried to dupe Roger, Trevor and I into eating this crazy concoction called Strawberry Chicken, but again it wasn't my favorite offerings like Meatloaf and Scalloped Potatoes or Steak and Mushrooms! I ate it and now I hope I didn't complain too much. As an adult, I have changed my palate to say the least and don't have the problem I once did with this (still a little on the gray side) Turkey Chili. (The turkey is more white than the brown ground beef and I always thought it looked gray) Yes this recipe is very similar to another recipe that has been passed around the dieting circles for years but it's not exactly the same nor is it exactly, come to find out, the same my mom makes either. In any case my family ended up liking it more than I ever remember liking it! How's that for a turn?! Hope you like it too. Here's how it goes...

1-2 lb Ground Turkey
1 large onion chopped 1 cup
1 cup celery
1 cup carrots
1 cup green pepper
2 cloves garlic minced
2 tbsp chili powder
1 tbsp paprika
1 1/2 tsp red pepper flakes
1 tsp ground cumin
1 14 oz can diced tomatoes w/ juice
1 cup chicken broth
3 tbsp tomato paste
16 oz cooked kidney beans rinsed and drained
1/2 tsp salt

Optional toppings:
1/4 cup scallion
1/4 cup cilantro
Fresh squeezed lime juice
4 oz shredded jack cheese
Sour cream

Dice all your vegetables into about the same size medium small dices. In a large stock pot saute onions, carrots, and celery until half way soft. Add garlic, and turkey. Brown turkey and break up into small pieces. Then add everything else, give it a stir, cover your pot, reduce your heat to simmer for about 45 minutes and stir occasionally. You may need to add salt but remember, you can always add salt but you can't take away salt once it's added! Serve on it's own or with any of the additional optional items.
Note: If you add the sour cream or jack cheese it will add calories and fat which this recipe has always touted to be low on.

Finger Lickin Honey Lime Chicken

Oh my oh my oh my. I'm lickin my lips right now just thinking about this chicken dish. We've only had this once at our house but it won't be the last time that's for sure. When I was making this Emma kept coming up to the stove top and sniffing just to get a whiff of all that sweet smell. This recipe is so easy that I can't wait to try it again. It started off with something on the simpler side (it wasn't much more simple than it is now I promise) but while it was in the crock pot I got thinking about it all that liquid gold just sitting in the bottom of the crock pot that most likely would go to waste so I decided to change it and here's how I did...

12 Chicken Drumsticks
1 cup Honey
1/2 Cup Soy Sauce (we use the reduced sodium)
2 tbsp minced Garlic
Juice of 1 medium Lime
1/4 cup chopped Cilantro

You can start with frozen chicken. Place your chicken in the crock pot. In a medium bowl whisk together honey, soy sauce and garlic. Pour mixture over the chicken and cook on low in the crock pot for 6-8 hours. When you come home and about half an hour before serving dinner, remove most of the liquid into a separate bowl leaving a small amount in the bottom of the crock for the remaining chicken to cook with. (You don't want to dry out your chicken.) Strain this liquid through a tight knitted strainer removing any yucky chicken extra's. It will also remove all the garlic but that's ok. Pour the strained liquid into a small pot and bring to a medium boil but WATCH IT, you do not want this to burn. Also if it's too high it will really bubble up and over so keep an eye on it. You want this liquid to reduce by about half or until it becomes sticky like thick syrup. While the liquid is reducing chop your cilantro and your lime in half to squeeze. Once the liquid has reduced, remove it from the heat and add the lime juice. Remember to taste your sauce before adding in the lime and go slowly, adding in only 1 or 2 squeezes at a time. It can be strong but it gives the sauce a great fresh kick at the end! Move your drumsticks onto a platter and pour your now syrupy sauce over the top of the drumsticks. Last sprinkle the fresh cilantro over the top of everything. This recipe is so gooey and finger lickin fun. Next time I might try it with Chicken Wings! Oh it's making my mouth water!!! Enjoy!

Stuffed Mushroom Caps

This recipe is clearly controversial! Mushrooms are some of the worst food in the world! Or that's what my little brother Trevor might say anyway! I think mushrooms are clearly delightful and stuffed and baked this way they are even better! Oh let me count the ways with how delicious these caps of wonderfulness are! I first had mushroom caps years ago and since have only had the pleasure of having them rarely more off than on. I'm not sure why they aren't featured more on menu's but I can only guess it's because there are so many people out there who hate them. Sad I'm telling you, it's just sad! This specific recipe, however, I tasted for the first time at our ward Christmas party. We had a tasters contest and these weren't even submitted! I couldn't believe it. I asked around and everyone I asked said that they were the favorite and would have been voted for if they had been submitted. The next day in Relief Society I put out the word that I wanted the recipe and funny as it sounds, Heidi, the one who made them was sitting right next to me! When I found out my parents were joining us for Christmas I decided that I wanted appetizers and positively wanted to serve these. My parents LOVED them! So my dear sweet readers, here's the recipe that you chose in the poll, here's Heidi's stuffed mushroom caps...

20-30 Mushrooms
8 oz Cream Cheese
8 oz Bacon Bits (the good soft kind)
Chopped Green Onions to taste

Note: Make sure to soften the cream cheese for easy mixing of ingredients and preheat your oven to 350 degrees. Also note that mushrooms soak up water when rinsed so it's better to clean them by rubbing any dirt off with a damp cloth. This will especially help when you go to cook them because they won't be soaked with unnecessary moisture, thus giving you a shorter cooking time! Also feel free to omit the green onions. We loved the taste of them but Heidi says she never puts them in. If you do I would start by just chopping 1 stalk up fairly fine.

First start by cleaning and de-stemming your mushrooms by twisting off the stems. Set those aside. Mix all your ingredients together in a mixer and fill the caps to the top but not overly full. Place in your oven safe dish and bake @350 for about 13-15mins. The tops should be golden brown. You really want that golden brown color too. If they are not cooked all the way it doesn't make for a tasty treat. We got the huge mushrooms from Costco and after decided that they were too big and next time would go with small caps. The cooking time for the bigger ones was much longer and they are better as a one bite pop in your mouth kinda thing because they do have a little bit of squirty juice that develops inside and you want all that in your mouth and not squirting in someones eye! My family certainly didn't think these "mushrooms" were gross when served. In fact I couldn't get them out of the oven fast enough! I hope you love these as much as we do! Enjoy!