Bounty of Thankfulness...

The best time of the year is upon us...Thanksgiving!  In 5 short days cooks in their kitchens around the country will be chopping, dicing, whipping, mashing, beating, baking, roasting, and stirring all of their foodie creations for the biggest meal of the year.  If you are cooking the meal you are scouring the Internet for recipes, if you are bringing a side dish you are trying to decide which one, and not that string bean casserole, and if you are in charge of dessert you are thinking buy it or make it?

Well look no further...I have put together an easy Thanksgiving menu from Forkful of Simplicity Cookbook.  This menu is easy but just because it is easy to prepare do not think it lacks flavor and deliciousness.  It will allow more time out of the kitchen on Thanksgiving and more time with family and friends and that, in my opinion, is the best ingredient on this menu.

I hope you cherish this Thanksgiving and remember why we come together at this time of the year...to celebrate all that there is to be thankful for!  Enjoy...

Thanksgiving Menu From Forkful of Simplicity Cookbook

Red/White Wine

W.D.'s Chickpea Dip

Not Only In November Turkey and Stuffing

Cornbread Panzanella Salad

Kicked Up Green Bean Almondine

Tons of Mushrooms

For My Sweetie Potato Pie

Miss Gracie's Rice Pudding

Twisted Espresso

W.D.'s Chickpea Dip
1 Can Chickpeas (rinsed and drained)
1 Small Jar Green Olives (drained)
1/2 Cup Extra Virgin Olive Oil
Salt/Pepper

In a food processor add chickpeas, olives and olive oil
Blend slowly till smooth
Remove dip from food processor
Season with salt/pepper
Serve with pita chips or bread pieces

***Make it the day before.  Store dip in an airtight container and refrigerate.
Serve at room temperature***

Not Only In November Turkey and Stuffing
1 Boneless Turkey Breast
1/2 Cup Low Sodium Chicken Broth
Salt/Pepper
1 (6oz.) Package of Stuffing Mix
Special Equipment...Crock Pot

In a crock pot add 3 tablespoons chicken broth
Place turkey breast in the pot
Season with salt/pepper\Prepare stuffing mix according to package directions
Pack stuffing on and and around turkey, patting down, not packing tight
Pour remaining chicken broth around turkey breast
Cover and cook on low 8-10 hours
Gently remove turkey breast from crock pot, slice and serve warm

***Start this early in the morning so it is cooked by the time you are ready to
serve this main part of your meal***

Cornbread Panzanella Salad
2 Cups Cornbread (cubed)
1/2 Cup Cherry Tomatoes (halved)
1/2 Cup Italian Fontina Cheese
1/2 Cup Cucumber (cubed)
Fresh Basil Leaves (chopped)
1/3 Cup Extra Virgin Olive Oil
1 Lemon (zested and juiced)
Salt / Pepper

In a large bowl combine all ingredients
Toss gently to combine
Serve immediately

***Cut and measure all of your ingredients beforehand, store separately in air tight containers and refrigerate until ready to assemble and serve***

Tons of Mushrooms
1lb. Mushrooms (sliced)
1/2 Cup Butter
2 Tablespoons Minced Onion
1 Teaspoon Lemon Juice
Salt/Pepper

In a large pan over medium heat melt the butter till brown about 5 minutes
Add mushrooms to butter
Season with salt/pepper
Cook for 15-20 minutes on medium low heat
Add lemon juice and serve warm

***Make this dish the day before. Place mushrooms in air tight container in refrigerator. When you are ready to serve mushrooms bring to room temperature, place mushrooms in microwave safe container and warm for 10 minutes, turn once and serve warm***

For My Sweetie Potato Pie
1/2 Stick Unsalted Butter (softened)
2 Cups Sweet Potatoes (cooked and mashed)
2 Cups of Sugar
1 Small Can Evaporated Milk
1 Teaspoon Vanilla
3 Eggs (beaten)
1 1/2 Teaspoon Cinnamon
2 Prepared Pie Shells (unbaked)

Preheat Oven to 350 degrees
Mix butter, potatoes, sugar and milk till well blended
Add vanilla, eggs and cinnamon mix well
Evenly distribute among pie shells
Bake for 1 hour or until set

***Make this the day before. Cover and refrigerate.  Re-warm in 350 degree oven for 20 minutes***

Miss Gracie's Rice Pudding 
1 Cup Water
Pinch Salt
1/2 Tablespoon Butter
1/2 Cup Arborio Rice
2 Cups Whole Milk
4 Tablespoons Sugar
1 Teaspoon Vanilla Extract
Few Dashes Ground Cinnamon

In a medium saucepan add water, salt and butter
Bring to a boil
Add the rice and return to a boil
Reduce heat to lowest setting
Shake the pan occasionally and cook until rice has absorbed the water but
is still al dente about 15 minutes
In a separate saucepan bring milk, sugar, vanilla and cinnamon to a simmer
Add cooked rice
Simmer over medium-low heat until rice absorbs most of the milk about 10-15 minutes
(Mixture should be thick and silky)
Transfer pudding to a large bowl and cool to room temperature
Place in refrigerator to cool and set

***Make this a day or two before.  Bring to room temperature before serving with
whipped cream and a dash or two more of cinnamon***

Twisted Espresso
Espresso Coffee
Sambuca Liquore

Brew a pot of epresso coffee as instructed
Pour espresso into expresso cups
Add a touch of Sambuca
Stir and drink hot

Chili Hog...

That's right Tony & Toni cooked up a big, big crock pot of chili and joined the 9th Annual Ocean County Harley Davidson Chili Cook-Off this weekend.

Tony gets an e-mail from Ocean County Harley Davidson, his second home, about a chili event they are hosting.   With out a flinch he says "we are going" and I concur.  Tony's only request is I make it with ground turkey. I will admit I do not absolutely love chili but I have an idea of the flavor I'm looking for.  So in normal Toni fashion I head to Shoprite, my second home, and I gather up some chili ingredients...poblano peppers, dried beans, onions, ground turkey, tomatoes, cheese, and 30 other items I picked up along the way for general purpose.

I come home flip on the Frank Sinatra (that is the best cooking music) and dive into my chili project.  I prepare the chili and cook and stir for about 2 hours.  The outcome a full bodied pot of chili. Tony got his turkey and I got the deep, rich flavor.  A perfect marriage.  We taste it and agree it's going to Harley Davidson on Saturday.

The guidelines said it chili has to be hot and in a crock pot at 11:30 a.m.  So 9:00 a.m. we warm the cauldron of chili low and slow, transfer to the crock pot and off we go to Lakewood, New Jersey.

We are welcomed and given number 17.  We plug into the outlet and set the crock pot on keep warm. The other chili hogs come in, set up, and we all stand around from 12:00 - 2:00.  Toni talks to others about chili while Tony talks to others about chili and hogs.  A great day.

It is $3.00 for a spoon and all you can eat Dixie cups of chili.  Tony buys a spoon and heads around the table tasting the other 23 different crock pots of chili.  His feedback...some good, not so good, mushy, spicy, contestant #19 really spicy, sweet, hot, vegetarian.  It is going to be close.  People taste and we receive some positive feedback from the crowd.

The tally comes in and....3 3rd place winners, spicy #19 wins 2nd place and a mother daughter combo take the win for a $100.00 Harley Davidson Gift Card.  All spicy chili's won the challenge...spicy equals memorable!  Better luck next year for the Moschello Chili Team.

Don't worry I heard there is Meatball Cook-Off in the fall!

Moschello Chili

2 Tablespoons Vegetable Oil

2 Poblano Peppers (sliced)

1 Lg. Vidalia Onion (diced)

Salt/Pepper

2 Lbs. Ground Turkey

4 Cups of Strong Brewed Coffee

2 Teaspoons Ground Cumin

4 Small Shakes Cayenne Pepper

2 Lg. Cans Organic Diced Tomatoes

1 Can Tomato Paste

1/2 Cup Frank's Red Hot Sauce

1 Bag Red Kidney Beans (soaked, rinsed, picked over)

1 1/2 Cup Shredded Cheddar Cheese

In a large dutch oven heat oil and add onion
Saute peppers and onion till soft about 5 minutes
Season with salt and pepper
Add the turkey and pour in coffee
Season with cumin and cayenne pepper
Stir to incorporate
Add diced tomatoes, tomato paste, Frank's Red Hot Sauce, and beans
Stir to incorporate
Reason with salt/pepper
Cover with the lid and cook for 2 hours, stirring occasionally
Taste and re-season if necessary add cheese and stir
Enjoy!

***For a hotter more memorable chili add a habanero pepper along with the poblano pepper at the beginning of the recipe***

Jersey Meets Black Eyed Peas...

When I say Black Eyed Peas I do not mean let's put on our Fergie best and head to the concert. I mean the actual down south back eyed peas you eat - you know the little white peas with the black eyes staring back at you.  Here in Jersey we look at those things and curse at them thinking that they really are staring at us.

So what's this I don't pump gas, wind proof hair, jersey girl doing with black eyed peas in her kitchen is Paula Deen coming for dinner?   No way I am cooking them up but of course with a Jersey twist.

1 (16 oz.) bag of Black Eyed Peas - soaked overnight in water and picked over
4 Carrots (diced)
1 Large Onion (diced)
8 Medium Tomatoes (diced) - This is what makes it Jersey delicious!
Salt/Pepper
6 Cups Low Sodium Chicken Broth
2 Skin on Smoked Turkey Drumsticks (about 2 1/4 lbs. total)

In a large crock pot add the carrots, onion and tomatoes
Season with salt /pepper
Mix well to ensure vegetables are seasoned
Add black eyed peas and chicken broth
Tuck turkey drumsticks in mixture
Cover with the crock pot lid and cook on high for 6 hours
After 6 hours remove turkey drumsticks from soup
Allow them to cool, remove the skin and the small bones, shred the meat off the bone, set aside
After soup has cooled measure out 8 cups and blend until smooth
Add smooth mixture and shredded turkey meat back to the soup
Stir to incorporate and serve in a large bowl