Puertorican Turkey

Thaw out turkey. 

Wash and Dry turkey. 

Rub inside and outside of bird with salt, sofrito, and mustard. rub until well coated. plenty of each ingredient. 

At this point I usually let the turkey marinate while I make the stuffing.

Stuff bird with stuffing. 

bake according to package instructions - according to weight of bird. Usually 350 degrees for several hours. 

take lid off during the last hour. Basting every 15 minutes to brown turkey. 

Bird is ready when you push on the leg and it does not bounce back.

My Stuffing

Old Fashioned stuffing (for Turkey) 

 Ingredients: 

1 lb sausage cooked turkey giblets (neck, heard and gizzards) chopped 

1/2 cup butter 

3 large onions, chopped 

1 1/2 tsp marjoram leaves 

3/4 tsp each: pepper, ground sage. thyme leaves 

12 cups day old bread cut or broken into 1/2 inch pieces 

2 cups chopped celery 

1/2 cup chopped fresh parsley 

1 egg - fork mixed 

salt 

 Directions: cook sausage over med heat. remove from pan. add butter to pan and add onion, cook onion till translucent. add celery. then everything except bread and egg. remove from heat. Combine with bread and egg salt and toss till combined. stuff Turkey

Shrimp Fettuccine

Salt
Pepper
12 ounces fettuccine
Olive oil or butter, for tossing
3/4 pound large or med shrimp (about 16), peeled and deveined, tails removed
3 cloves gatrlic chopped
fresh parsley chopped
1 stick (8 tablespoons) butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese


Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
Heat a large skillet over medium heat, and add 2 tablespoons of the butter. add garlic cook till fragrant, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. add fresh parsley to taste, Lower the heat to keep the sauce warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

CrockPot Split Pea soup

INGREDIENTS
16 ounce bag green split peas, rinsed well and drained
2 carrots peeled and chopped small
2 ribs celery chopped small
1/2 cup finely chopped white or yellow onion
1 tablespoon minced garlic
1/3 cup chopped fresh Italian flat leaf parsley
1 tablespoon chopped fresh thyme
1 bay leaf
1 teaspoon salt plus additional as needed
Fresh ground pepper to taste
1 meaty ham bone
6 cups low-sodium chicken broth or water, as needed to cover

INSTRUCTIONS
Layer the ingredients, through the ham bone, in a slow cooker in the order listed. Add about 4 to 5 cups of chicken broth, just enough to cover ingredients. Reserve remaining chicken broth for later. Cover and cook on LOW for 8 to 10 hours.
Stir occasionally during cooking time. When peas are tender, remove ham bone to a cutting board. Pull off tear the ham into small pieces and return it to the slow cooker. Discard ham bone and bay leaf. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.
This soup freezes exceptionally well. Freeze cooled soup in freezer containers. Thaw overnight in the refrigerator and then reheat in microwave or in a saucepan on the stove. When reheating, thin with a little water or chicken broth, if desired.

Crusty Artisian Bread

Found this recipe during the Corona virus shutdown..so delish

3 cups flour
1/4 tsp yeast
1 tsp salt
1-1/2 hot water
In a bowl mix dry ingredients first
add very hot water
mix with wooden spoon till combined
cover with plastic
let sit 3 to 5 hours
on a floured surface quickly roll the dough with a scraper in flour - no kneading required
transfer dough to a parchment paper lined bowl. let rest while oven heats up.
Heat oven to 450 and put a large pot or caldero with a lid in the oven to warm up. One meant for cooking in oven. i just use my turkey roaster
when oven is heated transfer dough to pot (parchment paper and all and close the lid. bale for 30 min. then bake another 10 min with out lid to desired brown color

Jerralee's Chocolate chip cookies

Jerralee went off to college and came back with the best chocolate chip cookie recipe we have ever had. So good!

1/2 cup shortning
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

Mix wet ingredients first. Mix dry Ingredients in seprate bowl:

2 1/2 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda


Mix all ingredients together, add 1 cup chocolate chips
Bake at 350 for 8-10 min

Mom's Chili

1 pound hamburger cooked
2 cups pinto beans (soaked and drained)
1 onion (chopped)
3 garlic cloves (diced)
i cup sofrito
2 cans chopped or stewed tomatoes
1 can mexican tomato sauce (yellow duck)
1 small can tomato paste
1/4 cup chili powder
1 tsp cumin
1 TBS sugar
salt and pepper to taste

Bring all ingredients to a boil then simmer for about 1 or 2 hours
or put ingredients in crockpot and let simmer all day

add more liquid or chili powder as desired

Corn Bread

INGREDIENTS
Nutrition
2
(8 ounce) boxes Jiffy corn muffin mix
1
(8 ounce) can creamed corn
1
cup shredded cheddar cheese
2
eggs
2⁄3
cup milk or 2/3 cup sour cream

DIRECTIONS
Mix cornbread as directed on package.
Add in corn and cheese.
*If using milk add at the end and only use enough to make the consistency like thick pancake batter.
.
Recommend using a 9x13 if you want it done in 20 minutes
Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

Peanut butter Cookies

I've looked High and low for a great PB cookie recipe and I finally found it.
These are soft and chewy and melty if you add PB chips. They also intensify the peanut flavor

1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
peanut butter chips
sugar for sprinkling, optional

INSTRUCTIONS
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Stir until dough forms. add 1 cup peanut butter chips
Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. (For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional.)
Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
Store in an airtight container for up to 5 days…but they won’t last that long.

Black eyed peas soup

16 oz bag dried black eyed peas (soaked and cooked) or 2 cans cooked
2 lbs smoked sausage, sliced
2 Tbsp bacon drippings
1 onion diced
1 whole fresh jalapeno, minced
3-4 cloves garlic, minced
1 can rotel, mild or original
1 quart chicken broth
3 cups water

If using dried peas - Soak peas in cold water overnight.Drain the next day.

In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.

Add onion and cook for 5 more minutes

Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.

Add soaked or canned

peas, rotel with juice, chicken broth and water.

Bring to a hard boil.

Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.

Salt and pepper to taste.

Serve with Tabasco sauce and cornbread

Jenna's Olive Garden Soup

This recipe i collected from my sister, It was super delicious on a cold winter day when I went to visit her and have made it a few times since.
serve with warm french bread and butter


1 lb Italian sausage
2 large russet potatoes (peeled and cubed)
1 onion chopped
2 garlic cloves minced
2 cups kale or swiss chard
2 cups chicken stock
2 cups water
1 cup cream
bacon bits (optional)
salt and pepper to taste


cook sausage and onion in bottom of soup pot and add the onions, then garlic then potatoes. Add broth and water and cook till potatoes are done, add bacon, kale, and cream. Season to taste and let simmer 1 hour.