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< Back Homemade Ice Cream Prep Time: 5 Minutes Cook Time: NA Serves: 6 Level: Beginner Ingredients 1¾ cups heavy cream 1¼ cup whole milk ¾ cup sugar ⅛ teaspoon fine sea salt 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or Optional: 2 cups of add-ins – soft brownies, cookies, and blondies work great Preparation Can anyone ever turn down a scoop of rich and creamy vanilla ice cream? This ice cream recipe is the easiest once I make and it’s adaptable for whichever add-ins you’re craving. I try to keep a stash of crumbled cookies, brownies, and other treats in the freezer so that I can toss in a few handfuls whenever I’m making a fresh batch of ice cream. How To Make Homemade Ice Cream With just five simple ingredients, you can have this smooth and creamy vanilla ice cream at your fingertips as well. When I first started making homemade ice cream, I initially followed the recommended recipes and tried several custard-style ice creams. Traditionally, many ice creams begin with an egg custard. While a custard base does make for an amazing ice cream, don’t get me wrong, custard ice cream is rich as can be and I quickly found that it just isn’t my thing. Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible. When I discovered Philadelphia-style ice cream, it was a complete game changer. Philadelphia style ice cream is simply ice cream made with no eggs. I’ve played with the basic ratios and the method over the past few years and I’m telling you now that this recipe is hands down, the BEST simple vanilla ice cream I have ever made. The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Homemade Vanilla Ice Cream This ice cream is dead simple. Stir everything together in a saucepan, simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time. If I put the mixture together in the morning, refrigerate it, and then churn it in the afternoon, we are easily having this for dessert the same evening. However, if you are in a rush, you can simply stir everything together cold and pour it into the machine. I can’t deny that simmering it just long enough to dissolve the sugar and then cooling it again does makes it even better. Truthfully though, I’m impatient about half the time, so I skip the simmer step frequently. This is fantastic ice cream however you make it. This ice cream works beautifully in every ice cream maker I’ve tried. Hand crank, electric crank, freezer bowl , and ice cream compressor . Homemade Ice Cream turns out great in each one! (And yes, I may have a wee bit of a thing for ice cream, because I have each of those machines and love them all!) Homemade Ice Cream Recipe Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator. When ready to churn, remove the vanilla pod, whisk mixture again and pour into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Instructions Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator. When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy! Notes Feel free to skip the simmer step and simply whisk everything together, then pour directly into the ice cream maker. The ice cream is absolutely delicious this way, as well as when simmered and chilled first. Previous Next

< Back Fruit Vinegar Prep Time: 10 Minutes Cook Time: Serves: Level: Beginner About the Recipe Fermenting your own fruit vinegar from scratch is an easy and fun project. Ingredients 1-3 cups of fruit peels, pulp, or chopped fresh fruit 4 cups water 1½ cups sugar Preparation Homemade vinegar is one of those unusual but easy projects that the whole family can get behind. All you really have to do is stir and wait. What could be simpler? Place clean chopped fruit, fruit peels, and/or pulp in a medium sized bowl. Dissolve sugar in the water. Pour water over the fruit, and stir to combine. Cover bowl with cheesecloth, paper towel , or coffee filter . Let sit in a warm place for about a week, or until the mixture darkens. Strain out the fruit , re-cover and let sit another 2 - 4 weeks, stirring occasionally. Taste to make sure the mixture has fermented enough to get that vinegar taste. Heat the vinegar to 140 degrees to stabilize the vinegar. Watch carefully, if heated over 160 degrees you will ruin the vinegar! Pour the vinegar into decorative bottles. Add oak chips to each bottle for additional flavor. Plug bottles with caps, corks, or plastic tops. Label with type and date and let age in a cool, dark place for 6 months if desired.. Note: Bottles, caps,oak chips, and plastic top tasting corks can all be purchased at a brewing or wine making supply store. Decorative bottles can be purchased at craft supply stores. Previous Next

< Back Homemade Mayonnaise Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: N/A Level: Beginner About the Recipe How to make mayonnaise in less than 10 minutes! Using whole eggs instead of just the yolk, makes this homemade mayonnaise recipe practically fail-proof and extra easy. Ingredients Preparation Why You Should Make Mayonnaise at Home I’ve used this mayonnaise recipe more times than I can count. If you’ve never tried homemade mayonnaise, then you are in for a treat. Homemade mayo is ultra creamy and so much more flavorful than anything you can buy at the store. Here’s why I love this recipe so much: Our recipe uses whole eggs instead of just the yolks so you can skip separating the eggs. The remaining ingredients are simple and very likely in your kitchen right now. The whole process takes less than 10 minutes. You can add extra ingredients for more flavor (like roasted garlic or herbs). I’ve shared suggestions below. Mayonnaise Ingredients The ingredients to make mayo are simple — we bet you even have them in your kitchen right now. You will need the following: Egg — You need to use egg to make mayonnaise. We do use raw egg in the recipe. Personally, I don’t have an issue adding raw egg to the recipe, but if you are concerned about eating raw eggs, buy pasteurized eggs. They are sold in the egg section of the grocery store. You can also pasteurize eggs yourself, just search for a tutorial online. Mustard — I know that not everyone loves the flavor of mustard, but when it comes to making homemade mayonnaise mustard is sort of a magical ingredient. Mustard adds a bit of flavor, but it also helps to keep the mayonnaise stable . Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture. Neutral Flavored Oil — By neutral flavored oil, I mean use an oil that is light in flavor. Quite a bit of oil is added to make mayonnaise, so it’s important to like the flavor of the oil you use. For a clean tasting mayonnaise use something like grape seed, safflower, avocado or canola oil. Since posting the recipe, quite a few readers have asked about olive oil in mayonnaise. You can use olive oil, but it can be a little overpowering so I prefer to use a brand that’s light and fruity. I think robust or spicy olive oils would be too much. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest. Let Me Show You How to Make Mayonnaise, You’ve Got This! There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand will work. (Expect tired arms and strong biceps if you do choose to do it by hand.) Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. The Five Steps For Making Mayonnaise Prepare your food processor . I prefer to use the small bowl attachment that came with our food processor to make mayonnaise. Add an egg to the bowl of your food processor and process for about 20 seconds. Add mustard, vinegar, and salt then process for another 20 seconds. S lowly add the oil , in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important. If you were to dump it all in at once, you’d have mayonnaise soup! Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice. Mayonnaise Variations I love this classic mayonnaise as-is, but love it even more when I make it my own. I almost always add a squeeze of lemon juice to brighten things up a little. I love how fresh it makes it taste. Fresh herbs, roasted garlic, chipotle, Sriracha or curry powder are all amazing options, as well. How to Fix Broken Mayonnaise When making mayonnaise, the worst, but not unfixable, thing that can happen to you is that the mixture breaks, leaving you with a curdled mess. The recipe we’ve shared tries to prevent this a few ways: we use a whole egg, which adds a little more liquid to the mix, mustard acts as an emulsifier from the get-go and we are careful to stream our oil in slowly. While we have never had this particular recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it. Here are two suggestions for fixing broken or thin mayonnaise: Add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again. Add an egg yolk to a large bowl and slowly use a whisk to beat the broken mayo, bit by bit, into the yolk. Frequently Asked Questions Since posting this recipe for mayonnaise, a few frequently asked questions have come up, so I’m going to do my best to answer them here: Do I have to use raw eggs to make mayonnaise? Eggs are essential for making mayonnaise. Risks of using raw eggs are low, but there is a chance that the egg contains a germ called Salmonella. Personally, I am not too concerned about this, but here’s what the CDC suggests you do to reduce the risks of using eggs: Consider buying and using pasteurized eggs Keep eggs refrigerated at 40°F (4°C) or colder at all times. Only buy eggs from stores and suppliers that keep them refrigerated. Discard cracked or dirty eggs. Do I need to use mustard? You can make homemade mayonnaise without mustard, but remember that mustard is one of the fail-safes we have added to our recipe to encourage an emulsification. Can I use olive oil to make mayo? Yes, but keep in mind that quite a bit of oil is called for in the recipe so a strong or robust flavored oil will make the mayonnaise strong in flavor. When I use olive oil, I like using a light, fruity brand and only replace half of the oil with olive oil and use a neutral flavored oil for the remaining oil. My mayonnaise won’t thicken, what am I doing wrong? Ugh, I’m sorry! Broken mayonnaise happens to everyone and it doesn’t necessarily mean that you did something wrong or that the recipe you used was a bad one. The key thing to keep in mind when making mayo is to add that oil slowly, and by slowly, I honestly mean to add it drop by drop. I know it seems extreme, but it’s the best way to ensure creamy mayo. Mayonnaise can be finicky so if it breaks on you or it just doesn’t thicken, there are some things you can do to fix it. Take a look above in the article where I outline a couple of fixes to broken mayo. How long does homemade mayonnaise last? Here’s the thing, homemade mayo will last as long as your eggs would have lasted. A good rule of thumb is that mayo will keep covered in the fridge up to a week, but you might find that it lasts a little longer depending on the freshness of your eggs. Delicious Ways To Use Homemade Mayonnaise\ Homemade mayonnaise isn’t just for sandwiches! Use it to make one of these delicious salads: We love using this mayonnaise to make Potato Salad, Creamy Coleslaw or Broccoli Salad. It’s absolutely perfect for making Simple Egg Salad, Tuna Salad or Our Favorite Chicken Salad, all of which are perfect for make-ahead lunches. Adam loves using homemade mayo to make his Maryland-Style Crab Cakes and I love it when he does! You can also turn mayo into your own creamy salad dressings! Try this Homemade Blue Cheese Dressing, this simple Tartar Sauce or my favorite Ranch Dressing. Homemade mayonnaise is such a treat. It’s very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe. Makes approximately 1 cup Directions PREPARE EQUIPMENT If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade. If you do not have the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof. MAKE MAYONNAISE Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification). When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick. Tips Storing Homemade Mayonnaise: Store covered in the refrigerator for up to a week. Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells. Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest. Fixing Broken Mayonnaise: While we have never had this recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it. Add about 1 teaspoon of mustard to a bowl then slowly beat the broken mayonnaise into the mustard until it becomes emulsified and creamy again (a tip from Julia Child). Another trick is to repeat the same process, but replace the teaspoon of mustard with an egg yolk. Previous Next

< Back Turkey Bone Broth Prep Time: 10 min Cook Time: 12 to 24 hours Serves: 8 Level: Beginner About the Recipe Ingredients For the Broth… 2 lbs. carcasses and mixed bones (your left over holiday turkey) 2 tablespoons apple cider vinegar 2 1/2 quarts cold water Optional Veggies… 1 medium onion (with skin, chopped in half) (optional) 1 bulb garlic (with peel, cut in half) (optional) 2 stalks celery (with leaves, roughly chopped) (optional) 1 carrot (with ends, unpeeled, roughly chopped) (optional) Optional Herbs… 1 bay leaf (optional) 1/2 bunch fresh parsley (optional) 1 or 2 sprigs fresh thyme (optional) 3 or 4 teaspoons rubbed sage (optional) Preparation Place the bones in a large crockpot along with the vinegar and water. Add the veggies and herbs, and let sit for 30 minutes so the vinegar can begin pulling the goodness from the bones. (This is not a huge deal; if you start your stock at night before you go to bed and don't want to wait, just omit this step.) Set the cooker on low and cook for 12 to 24 hours. The next day, strain the stock in a colander. Put the stock in the refrigerator to allow the fat to rise and solidify on the top (see recipe notes below). Skim the fat (save it in zippered bags in the fridge or freezer for gravies and for flavoring meals). Separate the stock into cup-size portions and freeze in zip-lock bags for future use. You can also bottle the broth for your storage. Previous Next

< Back Humphrey’s Homemade Beef Soup Prep Time: 30 Cook Time: 3 hours Serves: 10 Level: Beginner About the Recipe Ingredients 1 ½ lbs. stew meat or chuck 1 soup bone (don’t worry about the size) Salt and pepper to taste 2 bay leaves ½ cup chopped onion 1 cup chopped celery 1 cup chopped cabbage 4-5 medium carrots, sliced 1/8 teaspoon (pinch) of oregano 1 #2 can of tomatoes (regular or Italian style) 1 tablespoon Worcestershire sauce 1 beef bouillon (if desired) (can substitute with soy sauce to taste) Preparation Cover the meat and bone with 3 quarts of cold water in a large saucepan. Add salt, pepper, the two bay leaves and heat until boiling. Turn heat to low and add the onion, celery, cabbage, carrots, and oregano. Simmer for at least 2 ½ hours or until eat is tender. Then add the can of tomatoes, Worcestershire sauce, and bouillon (or soy sauce to taste) Continue to simmer for another ½ hour or until ready to eat. “This soup, or stew, is almost a full meal in itself. It is very thick and full of good vitamins and energy.” Hubert H. Humphrey Doesn’t this sound good served with a thick slice of homemade bread and butter? So satisfying. Previous Next

< Back Apple Scrap Jelly Prep Time: 20 Minutes Cook Time: 1 Hour Serves: 16-24 (3 1/2 pints) Level: Beginner About the Recipe Making Something Out Of Scraps Is And Not Just Throwing It Away Is A Win - Win !!! Ingredients Peels and cores from 12 to 15 organic apples 1 gallon water 4 cups granulated sugar 1/2 cup freshly squeezed lemon juice Preparation "Something-for-nothing" recipes can't be beaten, and this is a favorite. The next time you're making apple pie or applesauce, save the cores and peels and turn them into this delicious jelly. Taking only four ingredients and some canning jars to make, this is a great apple jelly recipe. You can wait and make it later, or just go ahead and make it while that pie or applesauce in baking, and enjoy the wonderful aroma wafting throughout your house. Spread the apple scrap jelly on toast, or a peanut butter sandwich. It's also great with brie and crackers There are SO many recipes that’ll leave you with tons of apple skins and cores during the fall so you’re best off using them rather than just tossing them out. Don’t be worried if it doesn’t seem entirely thick off the bat, it’ll firm up after cooling. Steps to M ake It Gather the ingredients. Put 3 half-pint jars into your canner and cover them with water. Bring to a boil and boil for 15 minutes to sterilize the jars. Turn off the heat and add the canning lids to the hot water. Do not boil the lids or you will damage the adhesive rings on them. While the jars are sterilizing, put the apple peels and cores into a large enameled or stainless steel pot. Add enough water to cover. Bring to a boil and cook until the cores are mushy and the water level has reduced by half. Strain out the apple scraps. Measure the liquid, then return it to the pot. For every cup of apple liquid, add 1/2 cup sugar and 1 tablespoon lemon juice. Bring to a boil over high heat and cook, stirring often, until the mixture reaches the gel point (220 F). This may take up to 50 minutes depending on how much liquid you have. Remove the sterilized jars and lids from the canner. Ladle the jelly into the jars leaving 1/2-inch headspace. Screw on the 2-piece canning lids. Process in a boiling water bath for 5 minutes and enjoy! Tips Tart apples have a higher pectin content than blandly sweet ones and will reach the gel point sooner. Including some peels from red apples will give your jelly a lovely blush color. Wash the apples thoroughly before using. Previous Next

< Back Farmers Cheese Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: approximately 2 cups Level: Beginner About the Recipe My Homemade Cream Cheese recipe couldn't be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese. Ingredients 1 Gallon Of Milk ¾-1 cup vinegar 1 tbsp of salt and any herbs and spices Preparation Heat up 1 gallon of milk (until small bubbles start to form), add 3/4-1 cup vinegar. Stir until the curds and whey separate. Scoop the curds out and put it in a cloth lined sieve and push out as much whey as possible. After you have pushed the whey out, sprinkle about 1 tablespoon of salt and any herbs and spices (or leave it plain and only add the salt). Finger mix everything in and then close the cloth up creating a ball. Continue to squeeze and massage it to get as much whey out as possible. Once the whey has been removed, start to knead it for a few minutes while it is still in the cloth. Remove the cheese from the cloth (you may need to scrape some with a butter knife) and pack tightly into a container with a lid. Refrigerate overnight and enjoy. This cuts nicely and it does melt a little bit. Make sure that you clean the pan and utensils you use because the cheese residue dries solid and it takes a bit of time to clean if you don’t soak it or clean right away. Rinse the cloth used immediately, or it will be easier to just throw it away. Previous Next

< Back Fresh Ginger Tea Prep Time: Cook Time: Serves: Varies Level: Beginner About the Recipe Ingredients Uses for Ginger Tea Ginger tea is a warming drink for cool weather. It’s a nice morning or afternoon pick-me-up, yet also a relaxing evening sipper. If you’re in the mood for a seasonal drink that isn’t heavy like hot chocolate can be, try ginger tea! Ginger tea is a non-alcoholic, non-caffeinated, and virtually calorie-free drink (unless you add a sweetener). So, it’s a great option if you’re cutting back on any of the above. Ginger tea aids digestion, helps soothe upset stomachs, and can reduce nausea. It might offer some relief to women with morning sickness as well. According to registered dietitian Lily Nichols (affiliate link), “Ginger is the most well-studied herb used during pregnancy, and has been proven effective in the treatment of nausea and vomiting. Ginger has been used for centuries to reduce nausea and is the only herb that is almost universally considered safe by conventional standards… ginger ale or ginger sodas usually don’t have enough actual ginger to be effective.” Please remember that I am not a doctor. Consult a doctor if you have concerns about ginger tea. Preparation How to Make Ginger Tea I tried several ginger tea methods, and the easiest way is truly the best way. Here’s how to do it: Thinly slice your fresh ginger. You don’t need to peel it first, but do rinse it and scrub off any visible dirt. Plan on about using about a one-inch piece of ginger per cup of tea. In a saucepan, combine the ginger with fresh water (use one cup of water per serving). Bring the mixture to a boil over high heat. Reduce the heat as necessary to maintain a gentle simmer. Simmer for five minutes (or up to 10 minutes, if you want extra-strong tea). I usually think it’s pungent enough at five minutes. Pour the tea through a fine sieve to catch all of the ginger. If desired, serve your tea with a thin round of lemon or orange for some complementary acidity. You might also appreciate a light drizzle of honey or maple syrup, which will temper the fiery ginger flavor. Ginger Tea Variations Want to change up your plain ginger tea? Here are a few easy variations. Ginger-Cinnamon Tea For more warming spice, simply add a cinnamon stick to your tea before bringing to a simmer. Ginger-Turmeric Tea Turmeric offers additional anti-inflammatory benefits, plus a fun orangey hue and extra-spicy, intriguing flavor. Treat fresh turmeric the same way that you treat fresh ginger—cut it into thin slices, and add it to your ginger and water mixture. Ginger-Mint Tea Fresh mint lends a cooling component, which helps balance the warmth of fresh ginger. Add a few sprigs of fresh mint to your mixture before bringing it to a simmer. Previous Next

< Back Turkey Rice Casserole Prep Time: 15 Minutes Cook Time: 1 Hour Serves: 6 Level: Beginner About the Recipe Made in just one pan this delicious Turkey Rice Casserole is filled with savory sautéed mushrooms, green peas, and lots of leftover holiday turkey! It’s a super easy heartwarming dish that is full of flavor and a complete meal that you can make in just 45 minutes! Ingredients For Topping ¾ cup breadcrumbs 3 tablespoons butter (melted) For Turkey Rice Casserole 2 tablespoons olive oil 1 large onion (chopped) 3 cloves garlic (minced) 8 ounces mushrooms (sliced) ½ teaspoon salt ½ teaspoon black pepper (freshly ground) 1 cube chicken bouillon (crushed) 1½ cups rice (long grain, uncooked) 1½ cups water 1½ cups milk 3 cups turkey meat (cooked) 1 cup frozen peas 1 tablespoon parsley (chopped) Preparation Preheat the oven to 375°F. In an ovenproof large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 3 to 5 minutes or until the onion softens. Add the garlic and cook for another 30 seconds until aromatic. Add the mushrooms to the skillet and cook for about 5 minutes until they start to brown and cook down. Season with salt, pepper, chicken bouillon and stir. Stir in the rice and cook for 1 minute, until coated. Pour in the water, milk and bring to a simmer. Turn the heat to low, cover the skillet with a lid and cook for 20 minutes or until most of the liquid has been absorbed by the rice. Taste for seasoning and adjust with salt and pepper as needed. Add the turkey and peas to the skillet and toss. Remove from heat. In a medium bowl combine the breadcrumbs with the butter and sprinkle over the top of the rice casserole. Transfer the casserole to the oven and bake for 20 to 25 minutes until the breadcrumbs turn golden brown. Notes: 1. Rinse the rice before cooking. To remove any starch or debris it’s a good idea to rinse the rice by putting it in a strainer under cool running water. Doing this will result in fluffier cooked rice. 2. Do not disturb the lid. While the rice is cooking it’s crucial that you do not remove the lid on the skillet for any reason. Doing so can potentially result in poorly cooked rice. 3. Use unsalted butter. The chicken bouillon and breadcrumbs already have salt in them. So the extra salt in regular butter is not needed and can even ruin the dish by making it too salty. 4. Leftover turkey rice casserole will keep in an airtight container in the refrigerator for up to 5 days . To reheat the leftovers, just sprinkle with a little water, cover them, and put them in the microwave for about 4 minutes on medium heat. You can also do this in the oven at 350°F (177°C) for about 12 minutes. Sprinkling with water will add some moisture as the casserole is reheating. 5. You can also store the leftovers in the freezer for up to 3 months ! Then reheat them in the oven for 20 to 25 minutes while still frozen. However, the time may differ depending on how much you reheat. Previous Next

< Back Hazelnut Spread & Milk Prep Time: 10 Minutes Cook Time: N/A Serves: 1 cup Level: Beginner About the Recipe You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach! Ingredients Hazelnut milk: 1 cup hazelnuts, soaked overnight and drained 4 cups water Sweetener of choice (optional, e.g., honey, maple syrup, dates) Dark chocolate hazelnut spread: Leftover hazelnut pulp from making hazelnut milk 4 ounces (about 115 grams) dark chocolate, chopped 1/2 cup powdered sugar (adjust based on preference) 1/2 cup hazelnut oil or coconut oil, melted 1 teaspoon vanilla extract A pinch of salt Preparation Blend the soaked and drained hazelnuts with water until smooth. Strain the mixture through a nut milk bag or fine mesh strainer into a bowl, squeezing out as much liquid as possible. This is your hazelnut milk. Sweeten the milk to taste if desired. Store the milk in the fridge for up to 5 days. Shake well before using, as it may separate over time. Dark Chocolate Hazelnut Spread Instructions: Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly. In a food processor, combine the hazelnut pulp, melted dark chocolate, cocoa powder, powdered sugar, hazelnut or coconut oil, vanilla extract, and salt. Blend until the mixture becomes smooth and creamy. Pause to scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Taste the spread and adjust the sweetness according to your preference. If the spread is too thick, you can add a little more hazelnut or coconut oil to achieve your desired consistency. Transfer your homemade dark chocolate hazelnut spread to an airtight container and store it in the fridge. It should keep well for up to a week. Previous Next

< Back Caramel Macchiato Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 1 cup Level: Beginner About the Recipe A recipe to make a caramel macchiato creamer at home with from scratch ingredients. This is great added to coffee by itself, but it also includes directions on how to make a full caramel macchiato. Ingredients For the Creamer 1 1/4 cup sugar, divided 1/4 cup water 1 1/2 cup heavy whipping cream, divided 2 tablespoons butter 1 cup milk 1 tablespoon vanilla For the Caramel Macchiato 1/2 cup milk 2-3 tablespoon creamer you just made 2/3 cup coffee Caramel sauce for drizzling Preparation Make the caramel syrup. Add 3/4 cup of sugar and 1/4 cup of water to a heavy saucepan and heat until the sugar has completely melted. Do not stir once the sugar melts. Once it turns a light amber color, add the butter and 1/2 cup cream. Stir until it comes back together. Return it to a boil for another two minutes, then remove the caramel syrup from the heat. Place all your caramel sauce into a heat-proof container, then measure 3/4 cup of the caramel sauce back into your saucepan. Add the remaining 1 cup of cream to the pan, as well as 1/2 cup of sugar, 1 cup of milk, and 1 tablespoon of vanilla bean paste. Heat on medium but do not let it boil, and stir until the sugar has fully dissolved, about 5-7 minutes. Remove from the heat and let cool before placing into the container where you will store your creamer. Make the caramel macchiato. Add 1/2 cup of milk to a saucepan and turn the heat to medium. When it just starts to steam, remove it from the heat and use an Aerolatte or similar frother to whip up a creamy froth in your steamed milk. While your milk is heating, brew your coffee. Once your milk is heated, carefully pour it into a cup, reserving your froth. Add the caramel macchiato cream to the hot milk. Pour the coffee atop that. Add the froth to the top of the coffee, then drizzle your reserved caramel sauce as thinly as possible over your froth to keep it from sinking to the bottom immediately. Serve immediately. Notes This caramel macchiato creamer will last for up to three weeks in your fridge. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases. 1 1/2 Quart Saucepan / Handheld milk frother / Coffee Mugs Previous Next

< Back How to make homemade butter Prep Time: 1 hour 15 minutes Cook Time: N/A Serves: 1 pound butter Level: Beginner About the Recipe Learn how to make homemade butter the old fashioned way using fresh cream and your KitchenAid stand mixer. No butter churn required! Ingredients 1 32 oz container (1 quart) of heavy whipping cream or heavy cream ice cold water 1/2 teaspoon salt, optional Preparation 1. To start, set the cream out on the counter for about an hour to let it come to room temperature. This will help the mixing process go more quickly. If the cream is cold it will take longer to separate. 2. Pour 2 - pints of heavy cream (32 ounces) or whipping cream into your mixer bowl. Turn the mixer on and start on low speed gradually increasing to medium - medium high speed. 3. First the cream will turn into soft whipped cream, then whipping cream with stiff peaks. Keep mixing until the cream separates. 4. You will start to see the mixture stick to the whisk attachment. At this point cover the mixer with a dish towel to prevent splattering (this is a must). 5. This usually takes about 5 to 10 minutes and you will hear (a sloshing) and see the butter fat separate from the liquid (buttermilk). 6. Once the butter has solidified, pour off the buttermilk and save it for baking or use in homemade biscuits, pancakes or waffles. 7. Now you want to rinse the butter to remove all the buttermilk. If not, the butter will turn rancid. 8. Rinse the butter by pouring ice cold water over the butter and pressing the remaining buttermilk out using a small spatula or knead with your hands. 9. Pour off the water and repeat the process until the water runs clear. 10. Once the water runs clear, keep pressing the butter to remove as much of the buttermilk as possible. 11. At this point add a bit of salt (optional) and work it through the butter using your spatula. 12. Pat the butter dry with a paper towel and place butter in a covered bowl or shape into sticks and wrap in parchment paper (label and date). NOTES : Homemade butter stores in the refrigerator for up to 10 days or freeze for up to 12 months. Salted butter will freeze for up to 6 months and unsalted butter will last 12 months. Butter left out on the counter will last 3-5 days at room temperature. Previous Next