NASHVILLE KAT
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Nashville Kat
with all the news from Nashville first
| Here are some of my family recipes & a few from the stars too. PLEASE send me your favorites and I will post them here. Kat’s Brother-in-Law’s Overnight Turkey Two For a 20 pound turkey, take out giblets, neck, etc. Anywhere between 9 & 11 PM the night before, turn your oven to 400. Mix together olive oil & about 1-2 t of: salt, pepper, seasoning salt, lemon pepper, garlic powder, paprika and onion powder & 1 t of cayenne & apply all of that to the turkey. Rub inside of cavity with salt and add 2 bay leaves. Cover turkey with foil or lid & bake at 400 for 1 hour. Turn oven down to 195 and let it cook overnight. Check internal temp about 1-2 hours before eating. If the temp has not reached 185, turn oven up to 350 until done. Turkey will be very fragile. You cannot carve it. It literally falls apart so it doesn't look pretty, but it’s SO moist, tender & yummy. Never put stuffing in the bird either. Cooking time will vary but internal temp should still be 185. It makes a lot of drippings, so make sure roasting pan is not too shallow. A note from a listener: I followed the recipe except I mixed up the spices the morning of the night I put the turkey in. I put it all over the outside and inside of the turkey. I put it in a pan in the fridge with 4 celery stalks, a big onion and 4 small bay leaves and let it sit till about 10pm that night. Kat's Brother-In-Law's Original "Overnight Turkey" Recipe Clean your turkey thoroughly & pat dry. Rub with olive oil and salt & add 1 T of salt to the cavity. Place turkey in deep roasting pan, breast side down, uncovered. Roast at 200 degrees until done. A 20 lb turkey takes about 16 hours. Turkey will look dry but it is the BEST & JUICIEST turkey you'll ever serve! *(some ovens automatically shut off after 12 hours so make sure you check on your bird!!) Faith Hill’s Greek Salad 4 romaine lettuce hearts, leaves torn into bite-size pieces 2 cups crumbled feta cheese 2 Japanese seedless cucumbers, chopped 2 tomatoes, preferably heirloom, chopped 1 green, 1 red and 1 yellow bell pepper, seeded and cut into strips 1 red onion, sliced ½ cup pitted kalamata olives ½ cup pitted green olives 2/3 cup extra-virgin olive oil 1/3 cup balsamic vinegar Salt and freshly ground black pepper Arrange salad on the platter. In a small bowl, whisk the oil and vinegar; season with salt and pepper then drizzle over the salad. Serve immediately. Cowboy Flank Steak – for about 1 ½ pounds. (It's best if you marinate at least 2 days) 1/2 c soy sauce 2 T brown sugar 2 T lemon juice 2 T olive oil 2 cloves garlic, minced 1 T minced onion 1 t ground ginger 1/2 t pepper Lynn’s Shredded Beef Enchiladas 3 pounds chuck roast 1 1/2 c beef broth 3 T red wine vinegar 2 T chili powder 1 T ground cumin 1 large onion, chopped 8 oz. chopped green chili’s 1 T flour 2 1/2 c sour cream 4 c (2 packages) shredded Monterey Jack cheese, divided 1 c olive oil 1 package of flour tortillas Place roast in slow cooker & add broth, vinegar, chili powder & cumin. Cook on high for 30 minutes then turn to low for 5 hours or until the meat falls apart. Shred it & set aside. In a large skillet, sauté the onion til soft then mix in flour & chilies. Stir constantly for 2 minutes. Add sour cream and 3 cups of cheese & cook on low for 10 minutes, stir often. Set aside. Oven to 375. In a large skillet, heat oil then dip the tortillas in it for a few seconds on each side. Drain on paper towels. To each tortilla add a ¼ cup of cheese mixture and some of the meat then roll up, seam side down in extra large baking dish. Sprinkle with remaining 1 c. of cheese & bake for 30 minutes. 3-3-3 1 can French onion soup 1 can cream of mushroom soup 1-1/2 to 2 lbs stew meat Cut meat into bite size pieces. Mix with soup & bake at 300 for 3 hours. Mix a bit of arrowroot to water and mix in to make gravy thicker. Serve over bread or potatoes. The Best Meatloaf Ever 1 T butter 1/4 c minced onion 2 cloves garlic, minced 1 1/2 t salt 1 1/2 t black pepper 2 pounds extra-lean ground beef 3 slices bread, toasted and crumbled 7 Ritz crackers, crushed 1 egg, lightly beaten 3 1/2 T sour cream 1 1/2 T Worcestershire sauce 1 (15 ounce) can tomato sauce, divided 1/4 c milk 3 T ketchup Oven to 350. Melt the butter in a skillet and cook the onion and garlic 5 minutes. Remove from heat, and season with salt and pepper. In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer to a 5x9 inch loaf pan. Bake uncovered 40 minutes. Increase oven to 400 and bake 15 minutes. In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top and bake 10 minutes. You will have a lot of extra juice to drain off as well. Fried Chicken 60 saltine crackers 4 T flour (plus more for dredging) 4 T potato flakes 2 t seasoned salt (I didn’t have any so I used salt plus a dash of: grill seasoning, dry parsley, paprika and Old Bay.) 1 t pepper 2 eggs 1/2 c oil Take an entire chicken apart. Crush crackers until they are coarse crumbs. Add 4 T flour, potato flakes, salt & pepper & mix well then place in shallow bowl. Beat eggs & place in another shallow bowl and put some flour in an other shallow bowl. Heat oil in a large skillet over medium high (I used 2 cast iron pans). Dredge chicken in flour, then egg, then crumbs & coat well. Make sure you reduce heat to medium and cook for 6 minutes then turn carefully and cook another 6 minutes then turn and cook 3 minutes on each side. The end result will be juicy chicken with a perfect crunchy crust. It even worked great on the tenders, heart, gizzard and liver. Mushroom Gravy 7 T flour 7 T olive oil 1/4 c onion, diced 1/4 c carrot, diced 1/4 c celery, diced 1 t dried thyme 1 c mushrooms, chopped small 3 c water mixed with 2 T vegetable paste 1/2 T tamari 1/2 t honey Sauté mushrooms in 1 tablespoon olive oil till soft then set aside. Make a roux by heating 6 T of olive oil in a heavy skillet at medium. Add 6 T flour, one at a time, stirring constantly. Cook 5 to 7 minutes. Add veg & spices then lower heat and cook 3 minutes. Stir in the stock, 1/2 cup at a time. Add soy, honey, mushrooms and veg. Stir and cook for 15 minutes over medium-low until thick. Portobello Sandwiches 6 T olive oil 1/2 t dried thyme 2 T balsamic vinegar Salt and pepper to taste 4 large Portobello mushrooms 4 hamburger buns 1T capers 1/4 c mayo 1 T capers, drained & chopped In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper. Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes. Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly . In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns. Nutty Coconut Fish 1/4 c mayo 1/4 c brown mustard 1/4 c bread crumbs 1/2 c shredded coconut 1/2 c chopped mixed raw nuts 1 t sugar 1/2 t salt 1/2 t cayenne 1 pound white fish fillets Oven to 400. Lightly grease a medium baking dish. In a small bowl, blend mayo & mustard. In a medium bowl, mix bread crumbs, coconut, nuts, sugar, salt, and cayenne pepper. Dip fish in the mayo mixture, then the bread crumbs. Arrange coated fish fillets in the baking dish. Bake 20 minutes. Tuna Burgers 1 can tuna, drained 1 egg 3/4 c bread crumbs 1/3 c minced onion 1/4 c minced celery 1/4 c mayo 2 T chili sauce 1/2 t dill 1/4 t salt 1/8 t pepper Hot pepper sauce Dash Worcestershire Combine all & mix well. Shape into 4 patties. You can pan fry in oil (I use coconut), 4 minutes per side or you can make on George Foreman, just spray well and cook 4 minutes. You could also do them in the oven. Amazing No Dairy Mac & Cheese 8 ounces of pasta, any kind 1 T oil 1 medium onion, chopped 1 c raw cashews 1/3 c lemon juice 1 1/3 c water 1 t salt 1/3 c olive oil 1 c nutritional yeast (I like large flake the best) 1 t onion powder Oven to 375. Cook pasta for 8 minutes. Transfer to a medium size shallow baking dish. Sauté onion in oil & cook til tender then mix with pasta. In blender, mix cashews, lemon juice, water, salt, oil, yeast & onion powder until smooth & mix with pasta. Bake 30 minutes. Mom’s Mushroom Stroganoff 4 T butter 1 large onion, chopped 1 pound Portobello mushrooms, chopped bigger 1 1/2 c vegetable broth 3/4 c sour cream 1 T. Worcestershire 1 T lemon juice 1 T ketchup 2 T flour Handful chopped parsley 8 ounces dried egg noodles Sauté onion then add mushrooms. Add 2 T flour, veggie broth (add small amount first to make rue) then add lemon juice & Worcestershire. Cook 20 minutes on medium then turn to low and add sour cream & salt and pepper to taste. Serve over hot noodles. Marcia’s Coffee Crunch Crush 1 box Lorna Doone’s & mix with 1/2 c. melted butter then press into 9 X 13 pan. Cream 2 sticks of butter & 2 c powdered sugar till fluffy. Add 6 egg yolks, 4 t. instant coffee, 2 squares of sweetened melted chocolate, 1 t. vanilla. Add 6 stiff beaten eggs whites. Top with 6 chopped Heath bars. Kat's Chocolate Cake 15 ounce can drained beets but save ½ cup of juice (make sure they’re not pickled) 1 1/2 c sugar 1/2 c olive oil 3 eggs 1 t vanilla extract 1 1/2 c flour 3/4 c unsweetened cocoa powder 1 1/2 t baking soda 1/2 t salt 1/2 c chocolate chips Puree beets with the juice. Put in bowl and stir in sugar, oil, eggs and vanilla. In another bowl combine flour, cocoa, soda and salt. Add to beet batter and mix well. Stir in chips. Pour into 3 greased 8X4X2 inch pans, 3/4 full. Bake at 350 degrees for 40 minutes. To make the cake 3 layers, make 2 batches and bake in three 9” cake pans for 40 minutes. Grandma's Lemon Meringue Pie 1 c white sugar 2 T flour 3 T cornstarch 1/4 t salt 1 1/2 c water 2 ½ lemons, juiced and zest of 2 2 T butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 T white sugar Oven to 350. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake for 10 minutes, or until meringue is golden. Let pie cool 1 hour in fridge before adding meringue. Pumpkin Pie Bars 1-1/3 c flour 1/2 c firmly packed brown sugar 3/4 c sugar, divided 3/4 c (1&1/2 sticks) cold butter or margarine 1 c old-fashioned or quick-cooking oats, uncooked 1/2 c chopped pecans 1 pkg. (8 oz.) cream cheese, softened 3 eggs 1 can (15 oz.) pumpkin 1 T pumpkin pie spice Oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min. Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 25-30 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Keep tightly covered in refrigerator. Chocolate Chip Peanut Butter Bars 1/2 c butter, softened 1/3 c sugar 1/2 c light brown sugar 1 egg 1/3 c peanut butter 1/2 t vanilla 3/4 c flour 1/4 c ground oat bran 1 c rolled oats 1/2 t baking soda 1/4 t salt ¾ c semisweet chocolate chips Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended. In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips. Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely. Dairy-free Carrot Cake 4 ½ c flour 4 t baking soda 4 t cinnamon 2 t pumpkin pie spice 2 t baking powder 2 t salt 1 ½ c brown sugar 1 ½ c sugar 6 eggs 2 t vanilla 2 c olive oil 4 c grated carrots 28 oz of canned crushed pineapple, drained 1 c golden raisins 2 c chopped pecans Oven to 350°. Mix flour, soda, cinnamon, spice, baking powder & salt. In other larger bowl, mix sugar & eggs til creamy then add vanilla & oil. Mix wet to dry then and add carrots, pineapple, raisins and nuts. Bake 30 minutes in 3 round WELL greased pans (use parchment paper too) then do the toothpick test, they may need 5 minutes longer. Fill pans pretty full, but the closer they are to the top, you will have to increase the baking time by maybe 15 or so minutes. If I fill them to about an inch from the top, the 30 minutes works great and I then have enough for a 4th cake, but it is about half the height of the 3. Let cake cool completely before frosting. It makes one tall cake and to keep the layers from slipping, put in 3 skewers and cut them off at the cake line. Frosting: 3 packages Tofutti soy cream cheese, 1 c Earth Balance (1/2 a tub), 3 t. vanilla & 6 c powdered sugar. TIP – chill frosting & it’ll go on WAY better. Bread Salad 1/4 c balsamic 1 T sugar 1 T oregano 1 t black pepper 1 t salt 1/2 c sun-dried tomatoes in oil, cut into thin strips 1 c olive oil 1 loaf of day old sourdough, cut into bite sized cubes 1 bunch fresh basil, cut into thin strips 1 c Kalamata olives, rough chopped 1 c roma tomatoes cut into large dice Combine all the dressing ingredients. Toss everything but dressing in a large bowl. Add dressing & toss & let sit for 30 minutes in fridge to allow the bread to absorb dressing. For more recipes, please click here |
