Category: gluten free

Soup’s on! Blushing Turkey Soup


Well here we are, just like that ~ looking at Thanksgiving 2017 in our rear view mirror. Did your grandmas tell you too, that “the older you get, the faster the days and years go by?”

To be honest, I don’t have any leftover turkey at my house. This year, my little family decided to do pork instead… since we never have been big on turkey. And we aren’t even doing our Thanksgiving meal until tomorrow (Saturday). We even did something outside our box and went OUT to eat for early supper yesterday on Thanksgiving… at an Italian restaurant! And liked it. And decided we might keep up this new tradition henceforth.

They only offered a buffet, but goodness gracious, you cannot believe all the food on the tables! I declare, if folks couldn’t find something there to suit their fancy, they needn’t be eating. The word “bountiful” comes to mind as there were platters and chafing pans filled to the brim with Italian creations… right alongside traditional southern Thanksgiving favorites like dressing and sweet taters.

And there were seafoods, fishes, prime rib, ham and yes, turkey! I suppose they might have some sort of soups on their menu the next few days too, which is a great way to give lurking turkey (and whatever else) a new life!

Earlier this week, my friend Heather Overton at the NC Department of Agriculture asked if I had any last minute ideas for such to feature on their blog, and well, of course I do! Waste not want not around my kitchen, and not often is anything thrown out. I love the challenge of “repurposing” food… bones, scraps and trimmings. I can and will make soup from just about anything… no two pots ever the same. I gift most of the soups I make since I just can’t eat it all! As it turns out, this tasty soup can actually work as a dip as well and a really fast way to throw together a simple meal so you can enjoy more family time this weekend.

So plug in that crock pot and enjoy… feel free to “color outside the lines” of the recipe and add in leftovers you have that will add more layers of flavor to your soup… or adjust the seasonings for your taste. Serve with crunchy pork rinds or cornbread and you’re set to head into the Christmas season… ready or not!

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Blushing Turkey Soup

Looking for a way to enjoy your leftover turkey after the Thanksgiving feast is over? Enjoy this recipe featuring leftover turkey, George’s BBQ sauce and pork skins.  If you don't have George's, simply substitute your favorite sauce to "blush" your soup.

Course: Brunch, Main Course, Soup
Author: Wendy Perry
Ingredients
  • 1 15 ounce can white beans (navy, northern, etc.), drained
  • 1 14 ounce can creamed corn
  • 1 11 ounce can Mexican corn
  • 3/4 cup George's Original or Hot Sauce
  • 1/2 cup George's Special Sauce
  • about 3 cups turkey or chicken broth
  • about 4 cups shredded turkey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • salt to taste
  • 1 8 ounce cream cheese
  • 4 cups grated cheddar cheese
  • freshly chopped cilantro
Instructions
  1. Throw all ingredients through salt into crock pot. Heat on high until nice and hot, or if you’ll be out and about a while, just turn on low. About 20-30 minutes before eating, stir in cheeses and melt. Ladle into mugs or bowls and scatter with cilantro. Serve with skins, cornbread or dressing.


Recipe Notes
NOTE: If you want to serve this as a dip, leave out the broth to make it thicker. Add in small amounts until desired thickness. Scoop with skins or chips.

Southern Colcannon… get’n my Irish on for a day! (1)

Southern Colcannon with NC Sweet Potatoes

Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com

UPDATE…. my Southern Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table. I am republishing this old fave per requests… I hope you’ll enjoy!

With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color.  Those are (that is) my credential(s) for this recipe.

All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere…  sometime.

I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning.  Bestill me heart, you little Leprechan!  Some of my FAVs… this is a no-brainer for me.  Since I love to sub this for that, and that for the other, I got to it.

Let’s start with the potato part.  Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for…  This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them.  All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad.  (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)

Next.. cabbage.  I do luv me some cabbage, but even mo’ better are my cabbards.  We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.

Ahhh… Butter!  A staple in my kitchen.  Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too?  And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top!  So there’s your pot ‘o gold.  Toasty, nutty browned butter.  I’m quite certain the fountains in heaven doth flow with luscious browned butter.

As I read more about Colcannon, it seems that it is mostly served with ham.  Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!

Now that, my friends, is my contribution to the day of Irish celebration.  Colcannon is so groovy, it has its own song.
So here you go… tap along.

The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.

“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”

The chorus:

“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”

The story of its name and the colcannon traditionalists versus “the other group” is rather interesting.  I’ll let you decide if you need to know more… over here!

And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!

If you have a Colcannon story or memory to share, please do in the comment box.  Share your recipe too… for Colcannon or how you quit smoking.

Southern Colcannon… get’n my Irish on for a day!

Rating: 51

Southern Colcannon… get’n my Irish on for a day!

What to throw together...

  • baked sweet potatoes, any kind but white used in photo
  • cooked and seasoned cabbards, cabbage or collards
  • roughly chopped scallion, white and green parts (optional)
  • salt and pepper
  • browned butter

How to throw together...

  1. Use about equal parts baked sweet potatoes and greens. Exactness is not important.
  2. Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
  3. Make well in serving of colcannon and fill with browned butter.
  4. ENJOY!

Pantry Purge has its rewards… NEKKID nut butter!

homemade honey nut butter!

homemade honey nut butter

During our most recent snow “event” last week,  cabin fever set in.  So instead of being lazy like I did in the storm 2 weeks before, I hopped up off my buttkus and got productive around the house!  I have an awesome pantry that from time to time, gets in total disarray.  Little pantry devils come during the night and make the biggest mess you’ve ever seen.  So last week, I had to get in there and fix the mess those little demons had made.

I love nuts… and like to keep some in the truck for a quick snack when out and about…. keeps me out of those drive thru junk food places and they offer me a quick heaping of protein to tide me over till I’m home.  So I end up with bits and pieces of this, that and the other kinds of nuts from assorted companies… mostly from friends here in North Carolina… like Baker’s, Mackey’s Ferry, Bertie County, American’s Best Nut Co and others.  Since y’all know me to be a “throw cooker,” you know I threw all those nuts together.  There were VA blistered nuts, some salted nuts and some not, a menagerie of almonds (skin on, sliced, slivered), cashews and dry roasted.

So this morning, I threw them all into the food processor.  As they whirled around, I drizzled in a little peanut oil.  I also had a tidbit of local honey in a jar so I finished that off too, and drizzled that in while the nuts whirled about.  Since some of the nuts were salted, I didn’t need to add more.  I like creamy peanut butter and I also like it crunchy, so I pulsed mine to something kinda in-between the two.

And that was that!  I cleared out about 6 cans, jars and bags of bits and pieces of nuts along with that jar of honey that needed to be out of the way for a new jar.  And what did I end up with?  Three half-pint jars of the BEST NEKKID clean peanut butter… if you’ve never made your own nut butters, do!  You’ll never go back to store bought again… you’ll have just plain, natural butter without all those chemicals, preservatives and SUGAR you buy at the store.

Just look at the ingredients on the label of perhaps the most popular national brand you may have on your shelf… corn syrup solids AND sugar!  I added natural sugar with the honey… and you can too!  So had you rather eat and feed your family my recipe of…
just nuts, peanut oil and honey, or THIS:

jif label

 

 

 

 

 

 

 

 

And… you can make it just the way YOU and your family like it.  If some like it crunchy, just take some out of the processor and make a jar of crunchy.  And for those who like it smooth, just keep whirling in the processor until nice and creamy.  Make it plain, with honey, or like I do sometimes with a tad of molasses.  You can even spice it up as you like by adding things like a touch of cinnamon, or stirring in some mini chocolate chips.  This is a great food to get the kiddos into the kitchen to have fun and make some good “whole” some peanut butter.  (Not to mention that the whole process took me about 5 minutes, from getting processor out, adding ingredients, whirling and spooning into jars.)

Here’s to pantry purging and reinventing goodies with all the tidbits of “stuff” you find in there.

I hope you will make some of your own NEKKID peanut butter… and come back and share it here with us…

 

Easy Butt….

Wendy’s Easy Butt is just that… and tastes soooo good!

keep reading

my almost famous “Pickled” Pickled Shrimp and Eastern NC Cotton Honey-Mustard Slaw

Happy July y’all….  the world’s slowwwwest blogger dropping by!  I’m gonna be ramping things up (yes, I know I’ve said THAT before!) since I’ve been doing so many shindigs lately and have lots of NEKKIDness to share… plus, I’ve been getting requests from clients and their guests for recipes.  I don’t keep many recipe secrets and am always happy to share (most), so feel free to ask for others anytime… happy to oblige.

A couple of weeks ago, I had a fun afternoon in the kitchen with a fun family celebrating a high school graduation.  Instead of going out to a noisy restaurant to celebrate this momentous event, they decided to have an intimate afternoon and supper at home.  They enjoyed playing board games, Wi and other fun stuff.  Dad, who hired me, had put together a really special video with snippets of all the important folks in his daughter’s life.  I didn’t even know these folks, but that was so heart-warming to see well wishes from around the globe… but I think perhaps most touching were the words of wisdom from her little-bit-older-but-VERY WISE sister.  She is one smart cookie!  They have an ”international” family of Germans and Japanese… (who says I can’t come up with a crowd pleasing menu?)….  and it warmed my heart to be there in the open kitchen putting together their dee-lish Nekkid Supper while seeing them enjoy each other’s company on this special day!

This is the menu created for their casual family-style meal…

“Pickled” Pickled Shrimp  (recipe below)

Toastettes topped with a dollop of Greensboro’s
My Three Sons Pimiento Cheese
garnished with fresh chive from my garden and topped with a dollop of cherry preserves

Eastern North Carolina Cotton Honey-Mustard Slaw (recipe below)

The Bestest Cheesyest au gratin 'taters EVER!

As requested, REALLLY Cheesey Taters... so I made some…
“The Bestest Cheesyest au gratin ‘taters EVER!” …
with Gruyere, Jarlsberg, and Fontina topped with Asagio!
(AMAZING and I think the BEST I’ve ever made!!!)

 

Honey Carrot Butter

 

 

 

 

Crispy Toastettes with Honey Carrot Butter”

 

 

Beef Tenderloin Medallions with "Mushroom Menagerie Marsala Gravy"

 

 

 

 

Skillet Seared Beef Tenderloin Medallions with sides of
“Mushroom Menagerie Marsala Gravy” along with
Whipped Horseradish Cream
, and…

 

 

 

Herbed Chicken in Browned Butter Chicken

 

 

Fresh herbed chicken tenderloins
…sauteed in browned butter

 

 

 

Dessert was left warm in the oven… an ooey gooey Chocolate Pudding Cake!

I hope you’ll enjoy, and call me if you’d like to enjoy life’s celebrations at home instead of out in a busy…loud and noisy… impersonal restaurant!  We can even do an interactive party if you wanna roll up your sleeves and throw-cook with me!

Wendy’s Almost Famous “Pickled” Pickled Shrimp!
"Pickled" Pickled Shrimp

Wendy's almost famous “Pickled” Pickled Shrimp

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: PT15-20ishM

What to throw together...

  • about 2 lbs. jumbo sweet North Carolina Shrimp, peeled/de-viened with tail on
  • 1 jar NC's Mt. Olive Sweet 'n Hot Pickled Peppers WITH juice
  • 1 pint jar Pierce Foods Watermelon Rind Pickles WITH juice
  • 1 pint jar Pierce Foods Okra Pickles, DRAINED

How to throw together...

  1. Cook Shrimp. I prefer to steam in microwave or stove top vs. boiling as steaming keeps the good flavor and nutrients IN the shrimp instead of boiling them out into the water!
  2. Place cooked shrimp into non-reactive container. Pour peppers with juice, watermelon rind pickles with juice and DRAINED okra pickles over shrimp. Toss well. Refrigerate and chill. I like to do this a minimum of 8 hours before serving for the juices to "pickle" the shrimp and get nice and cold.
  3. Pierce Foods is a shop I frequent at the Raleigh Farmers' Market. If you go by there, tell Mr. Pierce I sent you. If not in this area, you can sub any similar products, but try to buy LOCAL and from your area farmers' market too!

Notes

Don't be alarmed with the color change to a yellowish tint. That simply means the pickle juices are "pickling" the shrimp just as you want to happen!

The reason I drain the okra pickles is because that juice is twangy and I want my pickled shrimp to be sweet.

Eastern North Carolina Cotton Honey-Mustard Slas

Eastern North Carolina Cotton Honey-Mustard Slaw

Rating: 51

Prep Time: 20 minutes

What to throw together...

  • Cabbage and/or other similar greens
  • turnips
  • carrots
  • jicama
  • any kinds of radishes
  • spring onions-red onion-sweet onions…any sorts of onions or combination
  • cilantro
  • and any other nekkid veggies you'd like!

How to throw together...

  1. A variety of cuts makes this slaw pretty and far from boring. I thinly slice cabbage into ribbons... cut turnips into matchsticks, make long wide shreds of carrots using a vegetable peeler, slice/dice radishes and throw in thinly sliced red onions and chopped green onions (white and green parts).
  2. Just at serving time, throw in a heap'n help'n of chopped cilantro. This not only gives the slaw a pretty and vibrant punch of green, but throws in one more level of flavor... and THAT is rarely not a good thang!

Notes

The fun thing about this slaw is it can be whatever you want it to be... and can throw in any old things you wanna. If you have some of these nekkid ingredients on hand but not others, fix it anyway. This is a great way to clean out that produce drawer with those tidbits of this and that... not enough on its own, but perfect with thrown together with sister veggies.


Wouldn’t you love to make memories around your supper table at home… instead of a noisy restaurant with strangers?
happy family!
It was my pleasure Robert… thanks to you and your happy family!!