Roasted veggie stock recipe

Roasting vegetables is a simple and delicious way to elevate the flavor of many of our favorite vegetables. When you make a soup from a roasted veggie stock, the same holds true. You will never go back to standard vegetable stock after tasting the difference this recipe brings to your favorite vegetable based soups. This recipe IS vegetarian and vegan-friendly.

ROASTED VEGGIE STOCK

• 1 whole head garlic
• 4 carrots, cut into 1 inch chunks
• 4 stalks celery, cut into 1 inch chunks
• 3 onions, cut into 1 inch  chunks
• 1 green pepper, quartered
• 1 tomato, quartered 
• 1/3 cup olive oil
• salt and pepper to taste
• 8 cups water
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried parsley

Directions

Preheat oven to 400 degrees F. Cut the top off the head of garlic. Arrange the garlic and veggies in a roasting pan in a single layer. Drizzle with olive oil and season with salt and pepper. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour. Pop the roasted garlic from the skins and combine all of the ingredients in a large stock pot set over medium high heat. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours. Strain through a sieve lined with cheesecloth and cool.

Basic chicken stock recipe

The key to a good soup is to start with a good stock. This basic chicken stock recipe is a great stepping stone for chicken noodle, chicken rice and a wide variety of other soups, stews and chilis. The best part is that you can freeze it and have stock whenever the mood for making soup strikes!

BASIC CHICKEN STOCK

• 1 pound chicken parts 
• 1 large white or yellow onion 
• 3 stalks celery, including some leaves 
• 1 large carrot 
• 1 ½ teaspoons salt 
• 3 whole cloves 
• 6 cups water 

Directions 

Cut onion into quarters and roughly chop celery and carrot into 1 inch chunks. Place chicken, onion, celery, carrot, salt, and cloves into a large stock pot. Add 6 cups water and stir. Bring to a boil then reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables and strain stock. Skim fat off the surface and remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Cook's Notes: If you need turkey stock, simply replace turkey for chicken in this recipe!

Turkey and wild rice soup recipe

This hearty soup is perfect for a cool Autumn day. It is also a great way to use up leftover Thanksgiving turkey. Pair it with a loaf of multi-grain bread for a delicious, healthy dinner. Freeze individual portions for a quick dinner on those hectic nights.

TURKEY AND WILD RICE SOUP 

• 3 cans chicken broth 
• 2 cups water 
• 1/2 cup green onions, finely chopped 
• 1/2 cup uncooked wild rice 
• 1/2 cup butter 
• 8 ounces button mushrooms, sliced 
• 3/4 cup flour 
• 1/2 teaspoon salt 
• 1/4 teaspoon poultry seasoning 
• 1/8 teaspoon ground black pepper 
• 2 cups cream 
• 2 cups cooked turkey 
• 8 slices bacon, cooked and crumbled 
• 2 tablespoons white wine  

Directions 

Combine chicken broth, water, onions and rice in a large pot. Bring to a boil then reduce heat and simmer 30-40 minutes. Melt butter over medium heat and cook mushrooms until they give off their liquid-around 10 minutes. Stir in flour and seasonings. Cook until bubbly and smooth. Add cream and cook until mixture has thickened. Add flour mixture, meats and wine to the broth mixture and stir until well blended. Cook until thoroughly heated.

Sausage and cornbread dressing recipe

If you are looking for a new dressing to serve with your Thanksgiving feast, this one is a delicious choice! It has many of the traditional flavors we associate with dressing with the savory flavor of sausage and a satisfying crunch from pecans. It's sure to be a hit.

SAUSAGE AND CORNBREAD DRESSING

• 12 ounces sausage 
• 3/4 cup finely chopped onion 
• 1/2 cup chopped green pepper 
• 1/2 cup chopped celery 
• 1/2 cup butter 
• 5 cups dry white bread crumbs 
• 4 1/2 cups crumbled cornbread 
• 1 teaspoon poultry seasoning 
• 1/8 teaspoon black pepper 
• 3/4 cup chopped pecans, toasted 
• 1 1/4 cups chicken broth 

Directions 

Brown sausage and drain well. Set aside. Add butter, onion, pepper and celery to the same skillet used for browning the sausage. Cook until tender. Add to cooked sausage. Preheat oven to 325 degrees F. Place bread cubes and cornbread crumbs in a large bowl and combine. Mix in sausage and onion mixtures, seasonings, and pecans/ Drizzle with chicken broth, tossing to combine. Pour mixture into a 2 quart casserole dish and cover. Bake 35-45 minutes, until heated through. 

Chipotle orange cranberry sauce recipe

Spice up your Thanksgiving table with this sweet and spicy cranberry sauce. It brings a sweet, tangy, subtle hint of warmth to your holiday dinner that can only be described as "wow". 

CHIPOTLE ORANGE CRANBERRY SAUCE

• 1 medium orange
• 1 package (12 ounces) fresh or frozen cranberries
• 1/2 cup packed brown sugar
• 1 cinnamon stick (3 inches)
• 1/4 to 3/4 teaspoon ground chipotle pepper
• 1/4 teaspoon pepper

Directions

Finely grate the zest from the orange. Cut the orange in half crosswise and squeeze the juice from it. Place both zest and juice in a small saucepan and stir in all remaining ingredients. Bring to a boil then reduce heat. Simmer for 5-7 minutes, until the berries pop, making sure to stir occasionally.       Remove from heat and allow to cool completely before removing the cinnamon stick, covering tightly and storing in refrigerator.

Treat your Thanksgiving guests to Maple Pecan Pie a la Mode from Breyer's Ice Cream

Thanksgiving wouldn't be the same without a rich, decadent pecan pie nestled amongst the other sweets on your holiday dessert table. This delicious pie features the added flavor of maple syrup and gets topped with ice cream from Breyers.

INGREDIENTS

• 1 cup maple syrup-I recommend visiting Dohner Maple Products at 2nd Street Market
• 1/2 cup firmly packed light brown sugar 
• 3 large eggs, lightly beaten 
• 2 Tbsp. I Can't Believe It's Not Butter!® Spread, melted 
• 1 1/2 cups pecan halves 
• 1 (9-in.) frozen deep-dish pie crust 
• 4 cups Breyers® Natural Vanilla Ice Cream 

INSTRUCTIONS 

Preheat oven to 350°. Combine maple syrup, brown sugar, eggs and I Can't Believe It's Not Butter!® Spread in large bowl. Stir in pecans. Pour into frozen crust. Place on baking sheet and bake 50 to 55 minutes or until center is set. Cool on wire rack 2 hours. Serve topped with Breyers® Natural Vanilla Ice Cream.

Festive Thanksgiving turkey brine recipe

This festive brine recipe is based on Ree Drummond's "My Favorite Turkey Brine" recipe from the Food Network website, with a few of Chef Aimee's twists thrown in.

FESTIVE THANKSGIVING TURKEY BRINE

• 1 gallon cold water
• 2 cups apple cider 
• 3 tablespoons tricolor peppercorns 
• 1 tablespoon whole cloves
• 3 whole bay leaves 
• 3 cloves garlic, crushed
• 2 sprigs fresh rosemary, leaves stripped off
• 1 sprig fresh thyme, leaves stripped off
• juice and peels from 3 oranges
• 2 cups brown sugar 
• 1 cup kosher salt 

Directions

Combine all ingredients except sugar and salt in a large pot and bring to a boil. Remove from heat and stir in sugar and salt until dissolved. Allow to cool completely before submerging turkey. Add additional cold water, if needed, so turkey is completely covered with brine. Cover and allow turkey to brine for at least 12 hours in the refrigerator before cooking.

Sugared and spiced pumpkin seeds

Growing up, making pumpkin seeds was always the follow-up tradition to pumpkin carving. As I grew older, my tastes evolved from the simple salt seasoning that we used into more sophisticated flavors. This is one my children and I created together several years ago 

SUGARED & SPICED PUMPKIN SEEDS

• 1 cup raw pumpkin seeds, rinsed and dried 
• 6 tablespoons sugar, divided 
• 1/4 teaspoon salt 
• 1/2 teaspoon pumpkin pie spice 
• 1 tablespoon butter 

Directions

Preheat the oven to 250 degrees F. Spread seeds in a single layer on a baking sheet and toast for 45 minutes, stirring occasionally, until dry and toasted. While seeds are toasting, mix together 2 tablespoons sugar, salt, and pie spice and set aside. Heat the butter in skillet and cook seeds remaining    sugar over medium high heat until sugar melts and begins to brown. Pour seeds into spiced mixture and stir until well coated. Cool before serving. 

Pumpkin chia seed pancakes recipe

Every once in awhile I stumble across a recipe so unique that I absolutely have to share with my readers. These pumpkin chia seed pancakes from Nestle is one of those recipes. Not only are these pancakes delicious, they give a great nutritional boost, as well!

PUMPKIN CHIA SEED PANCAKES from NESTLE 

• 2 cups all-purpose flour or white whole-wheat flour 
• 1 1/2 teaspoons baking powder 
• 1 1/2 teaspoons ground cinnamon (optional) 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 2 cups lowfat buttermilk 
• 2 large eggs 
• 1/2 cup LIBBY'S® 100% Pure Pumpkin 
• 2 tablespoons honey, granulated sugar or packed brown sugar 
• 3 tablespoons unsalted butter, melted and cooled 
• 2 tablespoons Chia seeds, plus more for garnish 
• Nonstick cooking spray 
• Pure maple syrup 

COMBINE flour, baking powder, cinnamon, baking soda and salt in large bowl. 

WHISK together buttermilk, eggs, pumpkin, honey and butter in large bowl. Add to flour mixture; stir until combined. Do not over-mix. Let batter sit for 10 minutes; stir in chia seeds. 

SPRAY griddle or a large nonstick skillet with cooking spray and heat over medium-high heat. Pour ¼ cup batter for each pancake into skillet and cook for about 2 minutes or until edges are set and look dry. Flip over and cook for an additional 2 minutes or until golden brown. Top with syrup and additional chia seeds. 

~Recipe and image provided by Nestle, used with permission~ 

Pumpkin bread recipe

Another seasonal favorite that is perfect for breakfast, dessert or as a snack! 

PUMPKIN BREAD

• 1 cup softened butter 
• 1 1/2 cups sugar 
• 1 1/2 cups packed brown sugar 
• 3 eggs 
• 3 cups all-purpose flour 
• 1 tablespoon baking powder 
• 1 1/2 teaspoons baking soda 
• 1 1/2 teaspoons ground cinnamon 
• 1 1/2 teaspoons ground cloves 
• 1 1/2 teaspoons ground nutmeg 
• 1 can canned pumpkin, 16 ounces 

Directions

Preheat oven to 350 degrees F and grease 2 9X5 loaf pans. Cream together butter and sugars, add eggs and mix well. Combine dry ingredients and stir into butter mixture until just moistened. Add pumpkin. Pour into prepared pans and bake for 1 hour to 1 hour 15 minutes (until a toothpick inserted into center of loaf comes out clean). 

Pumpkin alfredo sauce recipe

If you're like me and can't get enough pumpkin in your life once the temperatures start falling and the leaves turn color, this is a must-try recipe. I recommend using it with a pumpkin or mushroom ravioli to really dive into the flavors of fall!

PUMPKIN ALFREDO SAUCE

• 2 tablespoons butter
• 5 fresh sage leaves
• 1 cup heavy whipping cream
• 1 cup pumpkin puree
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon grated Parmesan cheese

Directions

Over medium heat, melt butter in a saucepan. Stir in sage leaves and cook for 3-5 minutes, until the butter has been flavored with the sage to suit your palate. Whisk in the remaining ingredients and cook until the cheese has melted, about 5 minutes.

Pumpkin roll recipe

This autumn treat is so popular that bakeries routinely run out during the holiday season. If you are the do-it-yourself type, make your own and customize it to suit your palate. 

PUMPKIN ROLL

Ingredients 

• 3 eggs 
• 1 cup sugar 
• 2/3 cup canned pumpkin 
• 3/4 cup all-purpose flour 
• 1/2 teaspoon ground cinnamon 
• 1 teaspoon baking soda 
• powdered sugar for dusting 
• 1 cup powdered sugar 
• 3/4 teaspoon vanilla extract 
• 2 tablespoons butter, softened 
• 8 ounces cream cheese 

Preheat oven to 375 degrees F and grease a 15x10x1 inch baking pan and line with parchment paper. Generously grease and flour paper. Beat eggs on high for five minutes then slowly add sugar and pumpkin. Mix in flour, cinnamon, and baking soda until just mixed. Pour batter in pan and tap several times on countertop to spread it evenly. Bake for 15 minutes and immediately turn out onto a linen towel dusted with powdered sugar. Peel paper from cake and starting with the short end, roll cake up in the towel. Cool. While cake is cooling, make filling by mixing powdered sugar, vanilla, butter and cream cheese together until smooth. Carefully unroll cake and spread filling over cake. Roll up again. Cover roll and refrigerate until time to serve. 

Cook's Notes Roll can be garnished with additional powdered sugar or caramel sauce. If desired, sprinkle filling with chopped walnuts or pecans before rolling cake. 

Pumpkin bisque with sweet ginger cream recipe from Domino Sugar

The folks at Domino Sugar recently shared a recipe through their newsletter that has me absolutely begging for fall to hurry up and get here! I thought it might inspire some of you, as well.

INGREDIENTS
Pumpkin Bisque 

• 1 tablespoon olive oil 
• 2 tablespoons butter 
• 1/2 cup chopped yellow onion 
• 1 teaspoon minced fresh garlic 
• 1 (15) oz. can 100% pure pumpkin 
• 2 cups vegetable stock
• 1/4 teaspoon crushed red pepper 
• 1/4 teaspoon ground dried sage 
• 1/8 teaspoon white pepper 
• 1/2 teaspoon salt 

Sweet Ginger Cream 

• 1/3 cup heavy whipping cream 
• 1/4 cup Domino® Light Brown Sugar 
• 1/2 teaspoon ground ginger 
• 1/4 cup sour cream 
• 1 teaspoon freshly squeezed lemon juice 

Optional Garnish: sprigs fresh sage and toasted hulled pumpkin seeds (pepitas)

Instructions 
Pumpkin Bisque 
Step 1 In medium saucepot over medium heat combine oil and butter until butter melts.
Step 2 Sauté onion and garlic until onion is translucent; then, set aside to cool to room temperature. Add onion to the mini food processor and puree the garlic and onion together.
Step 3 Pour the pureed mixture back into the saucepot and, over medium heat, whisk in remaining bisque ingredients.
Step 4 Bring bisque to a boil, reduce heat to low, and simmer 15 minutes before serving.

Sweet Ginger Cream
Step 1 In medium mixing bowl, whisk all ingredients together. Cover and chill Sweet Ginger Cream until ready to serve.

To serve:
Portion 1 cup of bisque in serving bowls and swirl in 2 tablespoons of Sweet Ginger Cream.

Chef's Tip:
For fresh herbs and spices, use about 3/4 teaspoon of fresh sage for the bisque and about 1 1/2 teaspoons finely grated fresh ginger for the Sweet Ginger Cream. Both the bisque and sweet ginger cream can be made up to 3 days in advance of serving. If using an immersion blender, skip the food processor step and blend all ingredients in pot together until smooth before heating in soup bowl.

Chinese five spice recipe

Chinese Five Spice Blend

· 6 star anise

· 1 3 inch cinnamon stick

· 2 tablespoons fennel seeds

· 1 1/2 teaspoons whole cloves

· 2 teaspoons Sichuan peppercorns

Place all ingredients in a coffee grinder and grind until smooth.

Ginger cran leek glazed salmon recipe

 Ginger Cran Leek Glazed Salmon

• 2 cups whole cranberries
• 1/2 cup brown sugar
• 1 tablespoon fresh ginger or 1/2 teaspoon dried
• 1 leek, clean well and cut in rings
• 1 tablespoon olive oil
• 1 pound salmon

Directions

Gently cook cranberries, sugar, ginger, until cranberries are soft (5 - 10 minutes). Sauté leek in oil. Add leek and cranberries together. Ladle over salmon. Broil salmon to your liking (best if cooked medium-rare). Can serve with rice.

This recipe is used with the permission of the Cape Cod Cranberry Growers’ Association. To learn more about Massachusetts cranberries, the association and for more tempting recipes, please visit them online www.cranberries.org/

 

Seared scallops with garlic and citrus zest recipe from Chef Eric Crowley

 Seared Scallops with Garlic & Citrus Zest 

Spring and summer were practically made for seafood! This amazing recipe for seared scallops comes from Chef Eric Crowley of Culinary Classroom. For more information about Eric and his delicious recipes and techniques, visit Culinary Classroom.

· 8 large sea scallops, cleaned and dry  

· 1/2 teaspoon lime zest   

· 1/2 teaspoon lemon zest

· 1 teaspoon minced garlic 

· 2 tablespoons lime and lemon juice  

· 1 ½ tablespoons butter, room temperature  

· 1 tablespoon olive oil  

· Salt and pepper to taste 

· 2 tablespoons fresh dill chopped  

· 8 ounces cooked white rice or pasta  

Directions

Heat olive oil in a skillet on medium-high heat until the oil is very hot. Then add scallops in a single layer and sauté until the scallops are browned on one side, about 2 minutes. Turn the scallops over and continue to cook until the scallops are slightly firm, about 2 more minutes. Remove the scallops to a warm dish. Lower the heat on the skillet to medium-low. Add the zests, juice and garlic all at once to the pan. Scrape up the fond that is on the bottom of the pan. Add the butter and heat until it melts. Add salt and pepper to taste.
Drizzle the sauce over the scallops and garnish with dill. Serve with rice or pasta.

 

Cucumber lemonade recipe

Two popular summertime flavors collide in this cool, refreshing drink.

Cucumber Lemonade

• 1 cup water
• 1/2 cup white sugar
• 1 cucumber, sliced
• 6 lemons, juiced

Directions

Combine sugar and water in a saucepan and cook over medium heat until it just begins to boil. Remove from heat and refrigerate for 30 minutes to cool completely. While the simple syrup is cooling. Place the cucumber slices in a food processor and pulse until it forms a pulp. Pour into a fine-mesh strainer and allow to drain into a bowl. Pour off 2/3 cup from the cucumber juice, saving the rest in a sealed container for later use. Be sure to refrigerate the leftovers. In a pitcher, combine the cucumber juice, simple syrup and lemon juice. Refrigerate until you are ready to serve. Pour over ice and garnish with lemon or cucumber. 

Seafood stock recipe

Seafood Stock

Ingredients

• 2 tablespoons olive oil
• 6 cups seafood shells-shrimp, crab, lobster, crayfish
• 2 white or yellow onions, chopped
• 2 carrots, unpeeled and chopped
• 3 stalks celery, chopped
• 2 garlic cloves, minced
• 10 cups water
• 1/2 cup dry white wine
• 1/3 cup tomato paste
• 1 tablespoon kosher salt
• 8 black peppercorns
• 4 sprigs fresh thyme, including stems
• 4 sprigs fresh parsley
• 1 bay leaf

Directions

Heat oil in a stock pot over medium heat. Add shells and vegetables and sauté until lightly browned, about 12-15 minutes. Add garlic and cook for 2 more minutes. Stir in water, wine, tomato paste and seasonings. Bring to a boil, reduce heat and simmer for 1 hour. Strain through a sieve lined with cheesecloth, pressing the solids to release additional stock.

Cucumber salad recipe

Cucumber Salad

• 4 medium cucumbers, peeled and diced
• 1 (8 ounce) container vanilla low-fat yogurt
• 1 (8 ounce) container reduced-fat sour cream
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon dried dill weed
• salt and pepper to taste

Directions

Place diced cucumbers on a paper towel and squeeze to remove excess water. In a serving dish, combine yogurt, sour cream, onion, garlic and dill. Gently stir in cucumber dices and mix to coat. Season with salt and pepper and cover. Refrigerate for a couple of hours or overnight before serving. 

Blueberry white chocolate pancakes from Betty Crocker

These scrumptious pancakes would make a welcome addition to you Easter brunch this year!

BLUEBERRY WHITE CHOCOLATE PANCAKES
Ingredients

• 2 cups Original Bisquick® mix
• 1 cup milk
• 2 eggs
• 1/2 cup frozen wild blueberries
• 1/2 cup white vanilla baking chips

Directions 

1. Heat nonstick griddle or skillet over medium-low heat. 
2. Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips. 
3. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown. 
4. Serve pancakes with butter and syrup. 

Expert Tips 

• Frozen raspberries can be substituted for the frozen wild blueberries. 
• These pancakes are sweet on their own, so you might not need that syrup.