SEPTEMBER 2015.."What's For Dinner??"

bethk wrote:Boy, everyone's food sounds good to me!

Barb, I love mixing corn with just about anything, especially when it's paired with bacon.  The two seem to go together perfectly.  (I'll pass on the salmon....not a fan ~ but you ENJOY!)

 I like to do that with leftover brats ~ little slits in the brat and then rolled around in a hot pan until it gets a 'snap' when you bite into it.

Lore - the sweetness of those Yukon Golds is the perfect side with the pork & sauerkraut.  The sweet/sour taste is really good.  Sometimes I do that with smoked beef sausage when I don't want to take the time to cook down a fresh (smoked) hock.  Good stuff!

NormM wrote:As promised, I did a trial run on the turkey in the Nesco.  I tried a brown in bag. I tried two but they both broke because I didn't know how to use them. I'll do better next time.  I used Kitchen Bouquet and butter along with poultry seasoning for a baste.  The recipe said allow 15 to 20 minutes per pound.  That's 5 to 7 hours for a 21lb turkey.  This one was done after only a little more than 3 hours.  I have cut it and wrapped it in foil and keeping it warm in the oven along with gravy, dressing, green beans, creamed corn, buttermilk mashed potatoes and gravy.  I am going to keep notes to myself until after Thanksgiving because my sister reads my facebook and maybe my blog too.  Charlie probably won't be home for another 45 minutes (-or+) so I'll find out how well things can be made ahead and kept warm and still be good.

bethk wrote:.............."The recipe said allow 15 to 20 minutes per pound.  That's 5 to 7 hours for a 21lb turkey."

FIVE TO SEVEN HOURS????  For a turkey?  Where the heck did that recipe come from?  The same place our mother's got that information and decided they had to start the turkey in the oven at 4 a.m. ?????

It does look good.  And there's so much you can do with a turkey ~ it really shouldn't be just for the one lonely Thursday in November.

bethk wrote:.............."The recipe said allow 15 to 20 minutes per pound.  That's 5 to 7 hours for a 21lb turkey."

FIVE TO SEVEN HOURS????  For a turkey?  Where the heck did that recipe come from?  The same place our mother's got that information and decided they had to start the turkey in the oven at 4 a.m. ?????

It does look good.  And there's so much you can do with a turkey ~ it really shouldn't be just for the one lonely Thursday in November.

bethk wrote:I want what you had!

But Dane gets in a snit if I plan pasta.  He thinks it's too much carbs for him.  But he'll eat a baked white potato with no problem.

So, pasta will be on my menu plan pretty soon.....

bethk wrote:Good job, Jimmy.  Glad you're holding down the fort while Tina is busy with her aunt.  Hope she's not over-doing it with the caretaking....she's in my prayers.

Bugster2 wrote:How did you manage to get the crust brown and crispy? I think I tried a Nesco once and my turkey looked like it had been boiled.

It was 100 yesterday then we got some strong wind, black clouds, thunder and rain. The temp went from 100 to 80 in 15 minutes. Then it stayed there and steamed. UGH! Today may be a repeat of yesterday. I have some leftover pasta salad I need to get rid of. Yesterday we had chicken. What can I have with it today?