"Turkey's" Turkey Dinner for My Birthday In Honor of My Mom

My recent birthday was spent away from home as most are. We have a small condo at the same time
as Oktoberfest at a Ski resort near our home. We have had it for 40 years and love getting away in the fall. The mountains, the colors, the crystal clear air, and the occasional snow, all make for a lovely week to do almost nothing. We have the kids and grandboys up for the weekend, but by the time my birthday rolls around, they are gone and we are blissfully enjoying the quiet and  time together.

This birthday, was one of those monument numbers that measure where you are in life, and I decided to honor my mother for giving birth to me by eating here favorite meal - Turkey Dinner. She loved Turkey dinner, the WHOLE dinner. I knew this would be hard to do because we have a tiny galley kitchen in our condo, but I had a plan to make it easy...a small (2 to 3 lbs) turkey breast that cooks from frozen, boxed dressing and instant potatoes. I had planned on doing it myself butr my lovey wife (a.k.a. "Turkey") wanted to prepare it for me, for my birthday!

The ingredients were straight forward:
1-Jennie-O Oven Ready Turkey breast (frozen and cooks from frozen)
1-3lb. bag of small yams (sweet potatoes)
1-Package of a new item I discovered called Veggie Mash from a company called Idaho Spuds. This was the first time I had heard of this company or product, so I thought I would give it a try. It is potatoes AND cauliflower
1-Can Ocean Spray Jellied Cranberry Sauce. I don't normally eat cranberry sauce with my turkey, but my mom loved it as does my wife...but it must be JELLIED!
1-Box Mrs. Cubbison's  cubed Herb Stuffing

We also needed some diced celery, diced yellow onion, and simple seasonings. For the gravy, the turkey comes with a gravy packet included, which was fine for this. I am going to tell you these few ingredients make for a great weeknight dinner

The turkey is the only item that takes time but once the oven is heated it is simply an hour and 45 minutes in a baking dish or roaster.Here you see it in all it's glory. It tasted SO good was made even better by my lovely wife volunteering to make it for me. So this dinner is no just for me, it is for my mom, who gave me life, and for my wife who has been my life for more than 40 years now. One loved turkey and one is affectionately called "Turkey"! love you both forever!!!

Earl Cooks Turkey and Mushroom Noodles

I knew I had some leftover roast turkey breast from Easter and I was deciding how to use it. At first, soup came to mind, but I decided to use mushroom soup as a base for the turkey with some small diced celery for crunch and shredded carrots for a bit of flavor and sweetness.To this I added some seasonings which included pepper, celery salt, onion powder, and seasoned pepper. This dish needed enough seasoning to punch-up the flavors of the turkey, which can be quite bland without it.

As I mentioned, I had decided to use mushroom soup as a base. I like Progresso™ Creamy Mushroom. It is not condensed so it makes a great base for this dish. Trader Joe's also makes a nice one. I find the condensed mushroom soups to be a bit on the tinny side, and don't use them often. I made a strange choice for the noodles however. "Turkey" (a.k.a. my wife), doesn't much care for pasta, and I needed some bulk. I thought of using rice, then a light-bulb💡 moment happened. I remembered I had some Home-Style Japanese Noodles (Yakisoba), basically ramen noodles, that I could use. I par cooked them in the microwave and finished them in my sauce pan. I DID NOT add the flavoring packets, just the par-cooked noodles. They absorbed my seasonings and the mushroom flavor great.

These flavors and textures all came together well. I just added some butter and fresh cracked pepper and we had a lovely dish and a NEW way to use turkey leftovers. There is so much packed in here that it can't be called soup, so "Turkey Mushroom Noodles" with carrots and celery will have to do.

Results & Conclusion:
My wife was impressed with how the mushroom soup didn't taste like canned mushroom soup and the mushroom chunks blended with the other ingredients so there was no obvious traces of canned soup. This is a nice way to use ingredients that would almost never come together, together!

Earl Family's Easter Feast

Why seek the living among the dead? - He is RISEN

The beauty of Easter is that so many celebrate the resurrection. For this year's family celebration I decided to invite those family members who could make it over to our house for a small feast (Easter dinner, anyway). I originally thought about baking a ham, but I had a turkey breast in the freezer and I didn't think many would be able to make it over, so the turkey breast seemed great. Since our grandboys are all grown, no Easter baskets or egg hunts happen anymore. But I had an idea. Everyone likes my wife's deviled eggs, so I would find a way to color them!

The Eggs—Cooking:
I started the eggs in my dedicated egg cooker, one of the best small appliances I have ever owned. They steam to the selected doneness and don't form a green ring around the yolk. I then place the eggs in a SALAD SPINNER filled with very cold water but no ice. Spin the eggs with the spinner and they will cool down FAST. Change out the water and allow the eggs to cool

completely. They should peel rather easily. After peeling I placed the 12 peeled eggs into a deviled egg container/carrier. These are available at the dollar store and are one of the few values in their kitchenware selection. I then begin the process of cutting them in half. This can be a problem using a knife, so I tried my cheese slicer and it worked perfectly! To remove the yolks, I used a teaspoon, then refrigerated the 24 half-yolks to be made into the filling. Now the eggsperiment (coloring) begins!

The Eggs—Coloring:
I followed the dying instruction found on the McCormick site using about 4 oz. of water and half a teaspoon of vinegar. I started with 5 drops of color, but found that 10 was better. and you must leave them in the color a bit longer than when coloring the shells because the whites, when cooked, are somewhat waterproof. After trying the basic colors I expanded my palette by mixing. Some got very weird according to some, but guess what? They were delicious after my wife added her special recipe filling with some extra mustard per request of my #2 Daughter!This was the first item eaten and the only one with no leftovers! Okay, enough with the deviled eggs on a holy holiday. Moving onward...
The feast, is now relocated to Daughter #2's new home because it is a much better location and we expanded the guests to include some of her in-laws too. The more the merrier, I say.

The Turkey Breast:
The turkey breast label says it is slow-cooker friendly, which is perfect for me because we will be eating late in the afternoon and it will have plenty of time to roast. The only problem is it doesn't quite fit! I chose my largest slow-cooker, and covered the bottom in yellow onions, which I quartered. I find this makes a good bed for slow roasted meats.It keeps the meat above liquids as it roasts. I use seasoning salt, pepper, and some fresh rosemary and thyme sprigs. Dried works also. Because of the size of the breast, I must cover it with foil rather than the lid. which works fine with this slow cooker...except, half way through roasting, it stops! I remove the insert and place it in the oven while another slow cooker is prepared and heated. (And they say I have too many kitchen appliances). Disaster averted! This is also a good reason to keep an eye on your meal even though it is slow cooking. I also baste the bird throughout with butter and the juices.

The Potatoes & Gravy:
While the turkey cooked, I work on the sides. My wife thinks I overdo it when I cook for these types of meals, and today was no different. I wanted mashed potatoes, gravy and corn, simple but delicious. I did help myself by using mashed potatoes from a package that use butter & cream, and the gravy packet that comes with the turkey, to which I added a packet of a very good brand of roast turkey gravy mix. Both came out very good and saved me valuable time. This was the first time I tried Idahoan's SIGNATURE russets, and I had never combined the dry roast gravy packet with frozen gravy included with the bird. Both turned out marvelous and everyone enjoyed them!

The Corn I Made:
I had some frozen corn in the freezer, which we rarely eat, that I thought I could enhance a bit. I had a bottle of freeze dried chives, which I added to some olive oil to reconstitute. I then added the chives to the corn along with copious amounts of butter and pepper.. The corn turned out good too!

The Rolls:
At the last minute I decided rolls would go well with all of this! We had no time, but I remembered I had a package of frozen rolls I had purchased for just such an emergency. I removed them from the freezer to a rack in the oven and they were ready in under 15 minutes. That was it for our contributions. Now we just had to figure out a way to keep them warm and get them delivered to our daughter's house. Slow cookers are marvelous for this, and when you get there, just plug them in to keep warm while the guests arrive!

The Corn My Daughter Made:
My #2 daughter also contributed to this affair, even though I want didn't to put her out, and she was letting us use her home. She made a wonderful choice of corn-on-the-cob, which I didn't know about, or I wouldn't have made mine, but it was buttery and delicious.

The Dessert—Strawberry Shortcake:
My daughter also had the perfect spring dessert, strawberry shortcake, for us to enjoy. Nothing elaborate just the simple tastes everyone loves! The aerosol whipped cream was a particular favorite.

Results:
Fun & food was had by all and it was a tremendous get together in a terrific setting for a special holiday!

Earl Cooks Christmas Eve Turkey for "Turkey"

When I lived in Mexico in the mid 70s, I was impressed with how humble and simple their Christmas Eve celebration was. It was truly a family affair, with the whole family gathering around the table. The mother usually roasted a chicken very simply, and at midnight the family would put the baby Jesus (Jesús in Spanish) into the manger bed. They would also usually gather for a religious service or mass at their local church, chapel or cathedral. There was no worrying about being naughty or nice, pressure giving gifts, or a commercial side to the celebration. I'm sure that has changed somewhat today, some 40+ years later, but it left a lasting impression.

I wanted to bring a bit of that simplicity to our Christmas Eve this year for my wife (A.K.A."Turkey). I didn't have a whole chicken to roast, but I did have a turkey breast...close enough!

I started with a roasting pan large enough for the 7 lb. breast and covered the bottom with the same vegetables I would use in a mirepoix, carrots, onions and celery. I left them whole to support the weight of the turkey. I seasoned the veggies with seasoning salt and pepper to add flavor as they roast.

I decided to cook my turkey breast almost frozen. I seasoned it with pepper and poultry seasoning. It would be roasting quite awhile so I seasoned it liberally. The breast I bought was strangely shaped, so I had to flip it to make certain it cooked evenly. I added about 1 cup of stock to the pan and covered it with foil. It would be in there several hours since it was partially frozen, and I wanted it to roast thoroughly.

After it reached 165℉-175℉ throughout (about 3-4 hours), I removed the foil and alowed it to brown. It turned out very nice and was very simple.The vegetables were rich with flavor and the turkey was juicy and savory. I let it rest for 30 minutes. I prepared some riced sweet potatoes to go along with everything and dinner was complete.

We spent the night watching Christmas specials and listening to Christmas music, which is a great way to bring simplicity and light to a sacred celebration. I hope yours can be a spent remembering Christ and forgetting your cares.

Earl Cooks Turkey for "Turkey" Alone with Many

I never find Thanksgiving leftovers to be a problem...until this year. We brought home our turkey leftovers and it was mostly DARK meat, which is fine for me...but not for "Turkey", my wife. She will eat only white meat on poultry. You can't cover it with enough cranberry jelly or gravy to get her to eat it. More for me right? Right and wrong. I can't be eating leftovers and have her starve to death now, can I? So when she suggested I buy a turkey breast and suggest she would like to have them regularly, I was thrilled. Turkey and Thanksgiving has special meaning for me because of my mom's love for both. She would buy a  breast and cook it up for herself and eat for a week. So when my "Turkey" wanted turkey, I thought I would do it a bit like my mom did and in commemoration of her, use the same roasting pan she used and make it a bit better, if not in spirit maybe in taste.

Earl Giving Thanks for Thanksgivings

This is my 64th Thanksgiving, although for the 2 years I lived in Mexico, they passed unnoticed because the 4th Thursday in November is just another day. What I am giving thanks for here is all of the family, friends, and food that have marked this holiday for many of us. Thanksgiving is special because we come together with no expectations of gifts or doing anything but eat...and watch football, of course. but several stick-out in my memory:

• Thanksgiving, 1975. I had just met been on my first date with the woman that would become my fiancé and has been by my side for almost 42 years. She was many hours from her family and wouldn't be going home, so I invited her to join us. We were eating at my dad's new wife's parents house. I probably should have asked my step-mom in advance, but boy, had I fallen hard for this girl. Everything was fine with my step-grandparents and dinner was great. My dad had season tickets to the Utah Stars basketball team and they had a game on this Thanksgiving, but he gave his tickets to me to take my date. We got there, and it during the game they announced that the ABA (American Basketball Association) was folding, and that would be the last game the Stars would play.

Earl Cooks Leftover Turkey Chili with Black Beans & Sweet Potatoes for Breakfast?

If you're like me, chili doesn't often find it's way to my breakfast table. But my eldest daughter had some delicious leftovers given to her and wanted to share the last of them with me because she's sweet that way. There wasn't enough for my wife and I to both have some, so I thought BREAKFAST! I'll have it for breakfast...It is my favorite meal, but I wondered if the blogosphere had eaten chili for breakfast and boy do they.

Since I was using leftovers, I didn't need a recipe, but made some great modifications that worked to perfection! After reheating the chili and placing it in a bowl, I topped it with some shredded cheddar cheese and a dollop of sour cream. I then placed a perfectly steamed egg on top (runny yolk of course) and added fresh cracked rainbow pepper to the top. I dipped into it with a fresh slice of my wife's homemade broke the golden goodness of the yolk all over it! I couldn't believe how smoothly and fast it went down.

There were several firsts here for me.

• I had never had chili for breakfast,  
• never had chili with sweet potatoes and 
• never had chili topped with an egg

...but I will do all of these things again!
 As I said, I didn't make the chili but here are several links for similar recipes Google found:
Turkey Chili with Sweet Potatoes & Black Beans

Earl Eats All-You-Can-Eat Shrimp at Red Lobster

When I was younger...a lot younger, I considered all-you-can-eat as a challenge. Now it is more of a punishment. I force myself to eat more than I should to get the value that really isn't there. But every year, Red Lobster offers their "All-You-Can-Eat" shrimp special, tempting me to punish myself...again! But it was my wife "Turkey's" birthday and I knew she looks forward to it, even though she eats like a bird (get it? Turkey=bird😏).
They did have a couple of new offerings and of course, they forced me to eat the delicious cheddar biscuits so I wouldn't have room for too much shrimp...oh and a salad. So when my food gets there I have eaten 3 biscuits, a fair sized salad, and almost an entire glass of water. Where would I put the shrimp?

 I started with 2 new flavors, Mediterranean and Nashville Hot Shrimp. Of course, I also had a side dish and the Mediterranean comes with a pilaf. Again, where do I put the shrimp? Turkey had her standbys, hand breaded and scampi.

While I liked the Nashville Hot, it was a bit inconsistent. The Mediterranean was very good. Grilled on skewers with a nice sprinkle of scallions on top. I found the space and reordered. They only allow 1 at a time but they give you plenty of time to get it going. I went for the scampi, then the linguine. Made room for everything except some of the pilaf. So I ate 4 servings of shrimp and was miserably full for the rest of the night. But I think I got my money's worth, and "Turkey" got her birthday dinner. Challenge WON! And I just saw an ad for all-you-can-eat wings at my favorite wing place!(What am I saying?)