Drunken Sriracha Aioli - FAST and EASY - 52 Grilling Time Secret Extras

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Here's a wonderful little condiment, fast and easy to make yet LOADED with flavor.


The flavored Mayonnaise features that famous Red Rooster Asian themed (but American Made) hot sauce - Sriracha!

But there is an extra level of Asian influence... Add a shot of Sake' (Japanese Rice Wine) to the mix.

Not the least of all, it makes a great conversation piece when you announce your "Drunken" sandwich.   A sure hit for any upcoming party events (Say the Superbowl!).

I recently made a wonderful sandwich, a Vietnamese Banh Mi
Drunken Crispy Chicken HERO !!!
and featured this sauce as a star in the mix!  The sandwich combines crispy fried chicken thighs (more Sake') along with some sweet pickled vegetables..  A good time to add a little "HEAT" spice to the mix and this fancy Mayo sure did the trick.  A WONDERFUL addition to any Party Sandwich!

 OK... Here's what I did...

Drunken Sriracha Aioli

Ingredients

• 3 Medium Cloves Garlic, Smashed and Minced until it makes a paste
• 1 Pinch Sea Salt
• 1 TBS White Vinegar
• 3 TBS Sriracha Sauce (the Rooster Sauce)
• 1 TBS Sake' (Japanese Rice Wine)
• 1 Large Egg, I used a chilled egg fresh from the fridge
• 1 Cup Canola Oil

Cooking Directions

1. In the small work bowl of a food processor, add the Minced Garlic, Sea Salt, Vinegar, Sake', Sriracha and egg and process for about 30 seconds until a creamy orange mixture appears.
2. Through the feed tube, with the blades running, add a slow drizzle 1/2 Cup of the Canola Oil, a steady stream about as thin as Angel Hair Pasta. Add the second half cup a little faster (stream as thick as a chopstick).
3. After about 2 minutes, all of the oil should be added and your fresh made mayo should be thickened, creamy and spreadable.
4. Taste, add additional salt for savoriness, vinegar for tartness or Sriracha for heat. Allow the sauce to rest covered in the fridge for 30 minutes for all of the flavors to mix.
5. Serve as a condiment and ENJOY!

******************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Drunken BRISKET Sliders (Onlly 3 Ingredients (Plus a Dry Rub)) - 52 Church PotLuck and Catering Recipes

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I love Brisket... Slow roasted, slow smoked... Toss in a Turkey Roaster (You knew it was good for other things besides turkeys)...  Anyway you like and you get such a rich flavor of fork tender juicy meat.

This recipe is my GOTO Winter Brisket recipe.  It is roasted in the oven overnight (low and slow remember). And when finished simply is the most tender piece of beef you have ever eaten.   LOADED with flavors from the inside out.

First, a word about injection... EASY is that word.

If you only intend to make this once as an experiment, there is a company called "Cajun Injector".  They manufacturer and sell not only an already made injector sauce but along comes a disposable injector (Looks like a syringe).  For about 10 dollars you can get a good injected sauce (Internal marinade), but also the delivery system.  Almost any well stocked large grocery store will stock the Cajun form of the injection marinade.  A large outdoor sportsman store (Think Cabelas or Bass Pro Shop).  If you can't find one of those, of course Amazon.com will be able to help.  They have a large section of their store devoted to outdoor cooking and how to make wild shot game tasty... including over a dozen flavors of their Cajun Injection,

BUT, once you get the hang of this and more importantly, once you taste this dish you will want to get more serious about injecting.  That's when you can start making your own sauce (recipe below).  But when you do that you will need to supply your own needle.

      

Once you get your own injector (and for over a year I simply reused the Cajun Injector disposable syringe before I bought a more permanent (and easier to clean) needle); you will fall in love with the idea of injecting a marinade inside your meat.  Butterball turkeys have been doing this for years and made themselves the largest selling brand of turkeys.

My 3 ingredient marinade adds Butter for a butter tender brisket, a bottle of Beer (See, the "Drunken" meat comes in here).  Beer adds lots of flavor to the meat.  People have been marinading in wine for centuries... time to add a beer marinade to your repertoire!

Love the idea of sliders.  It is a tricky way to make brisket stretch.  Adds deliver system (hand held) and gives you an opportunity to add a condiment bar (Pickles, BBQ sauce, Fancy Mayo and Aioli, Lettuce and something new you like!).

Pound for pound, this is about as easy as it gets considering the HUGE payoff in flavor.  Even in the worse snowmagedon, friends and family will beat a trek to your doorstep (Tell them to bring a shovel)!

And ENJOY!

 OK... Here's what I did...

3 Ingredient
Beer Brisket Injection

Ingredients

• 1 Bottle Beer (I used Boulevard Unfiltered Wheat). Room temperature
• 1 Cup Apple Juice
• 1 Stick Butter, Melted

Cooking Directions

1. Trim the brisket first,
2. Melt the Butter,
3. Whisk together the beer, juice and butter
4. Inject every square inch, top bottom and sides of the Brisket.
5. Allow to rest for 30 minutes before adding the Dry Rub.
6. As Always, ENJOY!

Use a store bought BBQ Rub (or make your own)

Cooking Directions for the Brisket...

1. Generously apply Rub to every exposed part of the brisket, top, bottom, sides, ends.
2. Wrap in plastic wrap and allow to come to room temperature, about 1-2 hour
3. Roast the  brisket LOW and SLOW... bake in oven, 20 hours at 225 or until internal temperature is 195 degrees.          
4. Wrap in Aluminum Foil and keep in an ice chest (no ice) for up to 4 hours until rest of the meal is ready.  Brisket will stay warm enough to serve and will actually get even more tender during this wrap rest time.
5. Slice, make your sandwiches Serve warm and ENJOY!

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So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Creamy Lemon Fettuccine Alfredo with Ham - 52 Authentic Italian Recipes

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And here's another "Party's over" dish...

Double click the
photo above for a
Link to this recipe

Holiday Ham.  I've got a great one... see the photo to the left.  Those are pistachio nuts, mixed with mustard, brown sugar and even a little bourbon.  Just as good as it sounds.

It's very sad when I run out.  Tastes great just as a sandwich, add a little leftover cranberry sauce, maybe use some cornbread.  I could eat that all day long.  But I do save the last couple of slices to make this as one of my last Holiday meals.  And if you haven't picked that crunchy pistachio topping off the leftover ham during any midnight fridge raids, go ahead and add that to the pot.

For this recipe I did break out my fresh made pasta roller.  Of course you can use a store bought pasta.  the sauce works great with a Campanile shape (kind of a corkscrew shape with a hollowed out tip) that loads each bite with extra sauce.  But winter is a great time to get inspired with the fresh made idea...

Double Click this image for a
Link to a Fresh made Pasta
"How-To"Tutorial

I really am enjoying making fresh pasta...

It is not at all difficult, yet very dramatic and such a different taste from dried pasta.  thicker, more chewy.  But also when made fresh, the still clinging starchy pasta water allows the sauces to cling better to the pasta.  This allows you to serve the pasta without a great deal of sauce.  Less sauce, a balance of tastes of pasta and sauce, a balance of texture.  So completely different from what I was used to.

OK... as to this recipe... LOVED IT!

This particular sauce has a reputation for being very heavy and loaded with calories.  Well, i have seen many dishes of this swimming in sauce.  But when researching this I found that Italians believe less is more, balanced is better and this sauce is best simply flavoring the pasta, not overwhelming it.  You want this sauce coating, but not pooling on the plate.

Making a pasta dish from your leftovers is a terrific way to stretch the holiday flavors as well as stretch your food budget.  Use up those leftovers in the fridge (Red Peppers, shallots (or onions).  If you have mushrooms... add them.  Pasta recipes can be more of a guideline...

Leftover Pasta dishes... LOVE EM!

Enjoy!

OK, this assumes homemade pasta, and in the recipe I will give directions for the timing so the pasta and the sauce are ready to merge at just the right time.  I have already posted my Basic Pasta Recipe with tips,  If you are making your own pasta, take a quick look at that.  Of course this works fine with dried pasta as well.  Try a Campanile shape (kind of a corkscrew shape with a hollowed out tip) to hold the sauce better.

OK... Here's what I did...

Creamy Lemon Fettuccine Alfredo with Ham

Ingredients

• 1 Pound of Fresh Made Pasta (not yet cooked, but water boiling and ready)
• 2 Cups Ham sliced and cut into strips
• 1 Medium Shallot, Minced
• 1/2 small Red Pepper, cored, seeds removed and minced
• 1 TBS Olive Oil
• 1 Cup Half and Half
• 1 Large Egg Yolk only, whisked
• Zest of 1 Lemon
• 1/2 Cup Fresh grated Pecorino Romano Cheese
• 1/2 Cup Pasta Water
• Large Pinch Salt
• Several turns of a Pepper Grinder

Cooking Directions

1. OK, from beginning to serve, this only takes about 5 minutes to make the sauce, add the pasta and coat. So have everything prepped and ready before starting.
2. Have a LARGE pot of salted water boiling, ready to cook the pasta.
3. Just before you start to cook, have all of the pasta made and cut into Fettuccine noodles.
4. In a LARGE saute pan, Heat 1 TBS Olive Oil over medium high heat until just before the oil starts to smoke. Add the shallot and minced red pepper and saute for 2 minutes. When the shallot just starts to turn almost clear, turn the heat down to medium, add the Half and Half and whisked egg yolk to the shallot and mix.  Add the Ham and stir to coat.
5. Add the pasta to the boiling water now. Fresh pasta only takes about 3 minutes to cook. When it all floats, it is done.  If not using fresh pasta, prepare as directed on the box BUT cook for 1 minute less than listed (Pasta will finish cooking in the sauce)
6. Just as the pasta finishes, add the Lemon Zest and Cheese to the creamy sauce and stir. The sauce will be thick at this stage.
7. Pull the pasta out of the water (but do not discard all of the water). Immediately add to the sauce (you want the pasta still wet from the starchy water. It helps the sauce to coat.
8. Mix well. Add 1/2 cup (more if needed) of the pasta water to the sauce. Continue to mix until everything is well coated.
9. Taste, as needed, add salt and I like mine very peppery, so I always add several turns of a pepper grinder.
10. Serve immediately, Garnish with a bit of slivered fresh Basil warm and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Chocolate Fudge Cream Cheese Brownies - 52 Cookies, Brownies and Bar recipes

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Oh Boy do I love a good chocolate brownie!

These are OVER THE TOP good with that inner layer of Sweet Cream Cheese frosting built into the bars.

there is a trick, be sure everything has cooled completely before trying to plate them.  The appearance in the photos has a bit too much crumbling as I cut them.  But i assure you as they cooled, the cream cheese became more firm and these were hand holdable as brownies.

I started these at 6 AM for a 9 AM Delivery to our children's church worship hour (Babysitting time?) so I had to rush the slicing which caused the cracking.  But delivered in the trunk of our car with below freezing temperatures, by the time we hot the church, the bars were firm.

Actually, I like the look.  Like a little chocolate bonus plopped on top of a frosted brownie.

But enough of the explanation for the photos, in fact these were WONDERFUL!  EXTRA Chocolate-y and incredibly easy.  The chocolate part is a store bought cake mix upgrade (easy peasy).  The Cream Cheese "Frosting" center is the icing on the top (in the middle).

LOVE this idea, will probably revisit sometime soon to get a better look, but as far as taste... NOTHING BETTER for a CHOCOHOLIC!

Enjoy!

 OK... Here's what I did...

Chocolate Fudge
Cream Cheese Brownies

Ingredients

• 1 Store bought Chocolate Fudge Cake Box Mix
• 2 Large Eggs, used separately
• 1/2 Cup Olive Oil
• 1 Brick (8 Oz) Cream Cheese, room temperature
• 1/4 Cup Sugar
• Sprinkle of Powdered Sugar for Garnish

Cooking Directions

1. Preheat oven to 350 degrees
2. Mix dry cake mix, 1 egg, and oil until crumbly; reserve 1-1/4 cup.
3. Press remaining mixture lightly into an ungreased 7x9 inch pan.
4. Bake for 10 minutes at 350 degrees
5. Beat cream cheese, 1 egg and sugar  until smooth.
6. Spread over baked layer and then sprinkle reserved crumb mixture over the top.
7. Bake for an additional 13 minutes.
8. Cool completely before cutting into bars.
9. Refrigerate for 1 hour
10. Add a Sprinkle of Powdered Sugar for Garnish
11. Serve Chilled and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Ham and Green Beans Leftovers - 52 Church PotLuck Holiday Leftover Ideas

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And here's another "Party's over" dish...

Double click the
photo above for a
Link to this recipe

Holiday Ham.  I've got a great one... see the photo to the left.  Those are pistachio nuts, mixed with mustard, brown sugar and even a little bourbon.  Just as good as it sounds.

It's very sad when I run out.  Tastes great just as a sandwich, add a little leftover cranberry sauce, maybe use some cornbread.  I could eat that all day long.  But I do save the last couple of slices to make this as my last Holiday meal.  And if you haven't picked that crunchy topping off during any midnight fridge raids, go ahead and add that to the pot.

This is made tasty with the addition of caramelized onions, extra crunch texture from Walnuts and a delicious coating of a seasoned mustard (Worcestershire)!

Very easy, lots of flavors, beautiful colors and mix of textures...

Leftovers so good you might want to make this as an everyday meal!

Enjoy!!

 OK... Here's what I did...

Ham and Green Beans Leftovers

Ingredients

• 2 large Onions, sliced in half, then sliced thin into half rings
• 2 TBS Olive Oil
• 4 Cups Fresh Green beans, ends trimmed
• 2 Cups Leftover Holiday Ham, or a couple of Ham slices, cut thin bite size strips
• 1 Cup Walnuts
• FOR THE MUSTARD SAUCE - 3 TBS Yellow Mustard
• 1 TBS Worcestershire Sauce
• 1 tsp Garlic powder
• 1/2 tsp Onion Powder

Cooking Directions

1. First, Caramelize the onions.  In a large saute pan, over medium low heat, mix the onions and oil to coat.  Continue to heat and stir for about 45 minutes until the onions get dark and have caramelized.
2. Next, cook the green beans... Add the trimmed beans to a pot of boiling water. Stir and cook for 3 minutes until beans are hot, cooked through but still have a snap. remove from heat, strain the water and immediately plunge these into a bowl of COLD (a little ice) water to stop the cooking process and preserve the color.
3. Meanwhile, whisk together the ingredients for the sauce (Mustard, Worcestershire Sauce, Spices).
4. Add the Sauce and the Ham into a large Wok or large heavy bottomed skillet. Stir to coat and heat to a low simmer.
5. Add the green beans and half of the caramelized onions and half of the walnuts, stir to mix and heat through the beans.
6. Transfer to a casserole dish, add the remaining walnuts and onions as toppings. 
7.  Serve warm and ENJOY

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Turkey "Holiday Leftovers" Soup - 52 Soup Recipes

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To quote one of the musical heroes of my youth,

"Turn out the lights, The Party's over"

Merry Christmas, happy holidays if you like, but those days of glorious sumptuous buffets are over and you now have a refrigerator worth of leftovers.  Tupperware has replaced glorious and it is time to move on.

Let's make soup!

One of the best ways to use up leftovers.  Hopefully you have made Stock from the bones of your turkey.... FREE FOOD!  If not, you will need some chicken stock for this.  If needed, water works (and if you want to give water and a bottle of beer a try, that works as well... But I digress).

I used pretty much what was leftover on my fridge for this.  BUT, if you made that ubiquitous green bean casserole and have some of that left... dump it in.  The gravy in the casserole will help flavor and thicken the soup.  I had leftover carrots... They went in.

I had a bit of gravy leftover, went in.

If you bought celery, fresh garlic, onions, peas, sugar snap peas... All of those can be added.  My goal was to have a fridge ready for a new year's worth of grocery buying.

And the bottom line... What a great soup.  Loved the additional mustard flavor.

The party may be over but we have a bowl of heartwarming to remember it by!

Enjoy!

 OK... Here's what I did...

Turkey
"Holiday Leftovers" Soup

Ingredients

• 4 Cups Cubed (Quarter size) Russet Potatoes
• 1 CUp Sliced and peeled Carrots
• Drizzle of Olive Oil
• 2 Medium Large Onions, sliced and large chopped
• 4 Cups Fresh made Turkey Stock (can use Chicken Stock)
• 4 Cups Turkey, rough chopped, quarter size pieces.
• 2 Cups (more if you have it, makes a thicker soup, Less if you must, soup will be thin) Leftover Turkey Gravy
• If you do not have any leftover gravy, make a slurry of 4 TBS water and 2 TBS Cornstarch, stirred to dissolve and added to pot.
• 2 TBS Whole Grain Mustard
• Season as you like.. Will need a little Pepper, Maybe some Cajun Spice, Fresh herbs (Sage has a Holiday taste).

Cooking Directions

1. Crock Pot easy, first, Roast your root vegetables until tender with a bit of a crusty coating. Preheat oven to 400 degrees. Diced the potatoes and carrots (Note: Can use leftover carrots if you are cleaning your fridge. No need to roast if they are already cooked). Put the potatoes in a bowl, drizzle olive oil over the potataoes and stir to coat. Spread these out on a parchment paper lined cookie sheet and bake for 30 minutes. Check to see if the edges of the potatoes are crisping up. Continue to cook and check at 10 minute intervals until potatoes have crisped on the outside.
2. Meanwhile, soften the onions. Slice the onions . Put in a saute pan with a little drizzle of Olive Oil. Over Medium high heat, saute for about 5 minutes until onions are soft and have turned translucent.
3. And now, make the soup... In a large soup pot, add the Turkey stock (or Chicken Stock), the Turkey Gravy (or Slurry), the Turkey, the Potatoes and Carrots, the onions and the Mustard. Heat to a simmer and continue to simmer for 10 minutes to allow the flavors to blend and the gravy to thicken. If you want a thicker gravy, add additional cornstarch slurry.
4. Taste and season with additional seasonings.
5. Serve HOT with a good solid piece of dipping bread and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Garlic Parmesan (And a Little Cajun) Bread - 52 Side Dish Recipes

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Time for another Bread Machine Bread!

I love my bread machine.  I bake a fresh variety of bread almost every week.  I use the machine to do all of the heavy lifting that folks seem to hate about making bread.

Dump the ingredients in...
Set the machine to the "DOUGH" setting...
Let the machine do the Mixing...
Let the machine do the Kneading...
And let the machine do the first rise...

From there, you can shape the dough as you like.

Today I was planning to make some type of dipping bread for a soup (leftover Turkey from Christmas... Makes a great soup... But I digress.

This is a great dipping bread.  Enough flavor that the taste does not get lost in the soup flavors.  A tight enough crumb that the bread does not fall apart or get gummy when dipped.

There are three extra flavors in the bread.  Two forms of garlic (cause I like it twice as much!).  There is trick to getting the garlic paste from fresh garlic... Take the garlic cloves and mash them with the flat of a chef's knife.  Then mince this as fine as you can.  Add a small sprinkle of salt to draw out the liquid in the garlic and repeat the mash with the flat and mince with this glob until you have a paste (2 or 3 more times).  This gets you a powerful Punch of garlic flavor  that really makes the bread sing!

Fresh grated Parmesan will get you a better Parm flavor.  A little salty, nutty extra something/something that shows up in flavor.  This is a great sandwich bread as well as a wonderful dipping dread for my soup...

Stay warm and ENJOY!

 OK... Here's what I did...

Garlic Parmesan
(And a Little Cajun) Bread

Ingredients

• 1 Cup Plus 3 TBS Water (warm, about 110 degrees)
• 3-1/4 Cups Bread Flour
• 1-1/2 TBS Sugar
• Large Pinch of Salt
• 1 TBS Butter
• 1/4 Cup Parmesan Cheese (freshly Grated)
• 1 TBS Cajun Spice Mix
• 1 tsp Garlic Powder
• 3 Cloves Garlic, Mashed, Minced, add a sprinkle of Sea Salt and then smash into a pulp)
• 1 Package Instant Bread Machine Yeast

Cooking Directions

1. In the bowl of the bread machine, add all of the ingredients in the order listed..
2. Set your machine to the "DOUGH" setting and allow the machine to do all of the mixing, kneading and rising. About an hour and a half total.
3. When the machine is done, Pull the dough from the bowl. Form into the size of a ball. Cut this ball in half, creating 2 pieces. Take those two pieces, Roll these two pieces into a long tube shapes each about 18 inches long (short "Baguette" look)
4. Preheat oven to 375 degrees.
5. Lay the loafs on a baking sheet lined with parchment paper.
6. Cover with a towel and allow a second rise for 30 minutes.
7. Bake uncovered for 20 minutes.
8. Serve Warm to room temperature and ENJOY!

This bread makes a fantastic Cheesy Garlic Bread, perfect for dipping in a soup!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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