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Thanksgiving Turkey and Stuffing

We are definitely on the countdown to Thanksgiving and the other holiday in December which shall not be mentioned yet.  The weather has been nippy.  It has felt more like Winter than Fall. Once again Thanksgiving has come upon us suddenly. No need to fret. There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

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Sour Cream and Cheese Potatoes

17 years ago today our lives were forever changed.  If you are like me you are feeling a little unsettled today.  I can’t quite put my finger on it.  I keep tearing up.  We are a great nation and we have “recovered”.  We will just never be the same again.  I am sharing a recipe with you today that I got from one of my customers many years ago.  She moved to Chicago.  I have no idea what has happened to her and yet I think of her today as I share this recipe.  Somehow I hope I will reconnect with her someday.  In the meantime, enjoy this recipe and hug your family tight tonight.

Sour Cream and Cheese Potatoes

2 1/2 pounds of potatoes
3/4 cup grated cheddar cheese (available at your local butcher shop) 
3 Tablespoons of Butter (available at your local meat market)
3.4 cup sour cream (at room temperature) available at your local meat market)
1/4 cup chopped onion

Boil Potatoes (in skin–whole) for 25 to 30 minutes. Let cool. Peel the potatoes and grate coarsely. Melt butter and cheese in saucepan over medium heat. Remove from heat. Blend in the sour cream and onions. Add salt and pepper to taste. Mix potatoes and sauce mixture, spread in a greased pan.

Bake at 350 degrees for 30 to 45 minutes.  To garnish you can add crumbled fried bacon and sliced green onions after you remove from the oven.

This would make a great accompaniment to pulled pork or barbecue chicken breasts.

That’s all for now. Until next week…From our Butcher Block to your Table.

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Gourmet Meals for the Holidays/Shrimp Curry

We all like to entertain–especially at the Holidays.  We have special guests coming but time is at a premium.  I have to share my experience with Karen’s Spice Kitchen Shrimp Curry.

I got home from work 40 minutes before my guests were due at my house. Did I panic? Not on your life! I sautéed the onion and garlic, then added the spice packet. I added coconut milk, tomatoes and simmered while I showered. I made a salad and rice. I added the shrimp and simmered a few minutes. My guests were treated to a gourmet meal and I was not stressed at all.

We carry several varieties of these wonderful gourmet spice packets.  Make sure you pick up what you need at our store and WOW your guests this Holiday season.

Shrimp Curry

Karen’s Spice Kitchen Shrimp Curry packet (available at your local meat market)
1 large onion, chopped
3 cloves garlic, crushed (or 3 tablespoons granulated garlic)
2 tablespoons cooking oil of your choice
2 pounds cooked, peeled and deveined shrimp (available at your local butcher shop)  You can use uncooked shrimp–just cook until the shrimp is done
2 tablespoons lime or lemon juice
1 can (13.5 oz.) coconut milk
8 oz. chopped tomatoes, canned or peeled (seeded if fresh)
1/4 cup chopped fresh cilantro plus extra sprigs for garnish if desired

In a 4 to 5 quart pot, cook the diced onions in oil until transparent. Add the garlic and cook for a minute more. Turn down the heat and add the contents of the larger spice packet (from Karen’s Spice Kitchen). Cook for another few seconds, stirring constantly. Add the lemon/lime juice, coconut milk and tomatoes. Cook the mixture at a simmer (on lowest heat), stirring occasionally for about 10 minutes. Taste and add additional hot chili powder (included in your packet from Karen’s Spice Kitchen), a little at a time, if you like it hotter.

Stir in the shrimp and if desired, the fresh cilantro. Cook for another 2 – 3 minutes before serving over Basmati rice.

The sauce is amazing and the meal is done in 20 minutes. Everyone is happy–especially Mom!

Until next time…From our Butcher Block to your Table.

 

 

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Chicken Tikka Masala

Gourmet cooking can be so much fun especially when someone else has done the hard work for you.  I am sharing another recipe from Karen’s Spice Kitchen.  Her spice blends are now available at your local meat market.  Entertaining is super easy if you have Karen’s Spice blends on hand with a few staples.

Chicken Tikka Masala

1 large onion chopped
2 cloves garlic crushed (you can use 2 Tablespoons of granulated garlic)
1 Tablespoon Olive oil
2 1/2 pounds of chicken breast filet cut into 1″ cubes (available at your local butcher shop)
2 Tablespoons of lime or lemon juice
1 can of coconut milk
1 small can of tomato paste
1 cup of chicken broth

In a 4 or 5 quart pot cook the diced onions in the oil until transparent over medium heat. Add the garlic and cook for a minute more. Turn down the heat to low and add the contents of the larger spice packet. Cook for another few seconds, stirring constantly. Add the chicken pieces and mix until coated with the onion/garlic/spice mixture. Turn off the heat and add the lemon/lime juice, coconut milk, tomato paste and chicken broth. Mix together. Turn the heat on low and simmer while covered for 40 to 50 minutes. Stir in additional water if the sauce is too thick.

This is excellent served over rice or riced cauliflower.

Leftovers are amazing. Until next time…From Our Butcher Block to your Table.

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