FRENCH TOAST

This morning I wanted to get a little creative with my french toast. Instead of the traditional grilling of the french toast I baked it between two layers I added chocolate chips and topped the topping off with pancake batter. How did my concoction turn out? Well to me it was between bread pudding and french toast. It was ok nothing fancy but my kids enjoyed them and they even requested to have the same menu for breakfast New Year's morning.



Bob's French Toast

• 1 egg beaten
  
• 1/4 c. whipping cream
• 1 can condensed milk
• 1 T. vanilla
• chocolate chips -measure to your liking
• 8 slices of bread -more or less may be needed depending on your pan size
• pancake batter
  

mix all the ingredients except the chocolate chips. Grease your baking pan or whatever pan you will be using. (If your batter looks to thick for you add milk to thin it to your consistency). Coat your bread with the sweet batter and layer on your pan. Before you proceed with the second layer add the chocolate chips this will eventually melt during baking creating a sweet chocolate filling. Coat your bread again and layer them over your chocolate chip. Once you are done make a simple pancake batter and pour over the bread mixture. Bake @ 350 degree for 20-25 minutes or until your pancake turns golden brown. Serve with or without whipped cream or chocolate sauce. I enjoy it as is but my boys love the extra topping

still working my turkey

simple turkey salad:

• 2 boiled eggs chopped
• 1 stalk celery chopped
• 1 carrot chopped
• 1 stalk green onion small chopped (optional)
• 1/2 c. chopped turkey
• mayonnaise
• mustard
• salt & pepper

add all the ingredients and mix & enjoy

*if you notice I did not give a measurement for the mustard or mayonnaise. You can use as much or less if you want. You know me I believe you should measure to your taste buds content! Perfect! We all have different taste and preference so when you read my recipes please feel free to add more,less or omit any you do not like. Get creative*

GET CREATIVE PART TWO

Yep..I got creative with last nights dinner. I saved a portion of the soup from last night before I included the cream. Tonight I used the same soup except I added cilantro, eggs, & chili sauce. What a treat. It was simple and it was quick.

• cilantro - (use as much or less) chopped
• 2 eggs beaten
• 2 c. water or broth
• portion of last nights soup
• 2-3 T. chili sauce
  

all I had to do was :

1. boil the added water/broth
2. add the chopped cilantro
3. add the chili sauce
4. add the beaten eggs slowly to the soup
5. stir until eggs are cooked and serve with or over hot rice

this was a yummy soup. I love the taste of cilantro. I love it in scrambled eggs, in soup, fried, I try to be as creative as I can be with any of my dishes that I create

GET CREATIVE

(my boys enjoyed this soup)

I was getting tired of the same ham over and over again that I had to get creative again to make another meal that included ham. I had all the ingredients to make soup. I love making soup it is very satisfying.

Simple ham soup

• 3 potatoes- cubed to preferred size
• 2 celery stalks - cut to preference
  
• 2 carrots - cut to preference
• 4 c. water or chicken stock
  
• 1 T. butter
• 1/2 c. heavy cream
  
• 1/2 broccoli florets
• 1 stalk green onion sliced thinly

1. Saute cubed potatoes in butter
2. Add 1/4 c. water to pot (this prevents the potatoes from sticking to the pan)
   
3. Cook over medium heat until the potatoes are slightly tender but still firm
4. Add carrots, broccoli, celery & green onion
   
5. Cook until tender but still firm
6. Add remaining water
   
7. Cook to a slight boil
8. Add salt & pepper to taste
9. Add cream
10. If you prefer a thicker soup mix. 2 T. flour & water
    
11. Add into soup and stir until the soup thickens

* I am not in favor of measuring as I believe that we all should cater to our own taste & flavor. I am also not in favor of following measurements unless otherwise stated*

CHRISTMAS DAY

On Christmas Day I wanted to make it extra special for my boys so I woke up extra early to bake the turkey. I also made hot cocoa and chocolate chip cookies. We had a very simple yet satisfying breakfast.My itinerary was filled for the whole day for special occasion like this I like to follow a strict schedule. I apologize for not posting any pictures or recipes for the past weeks, I wanted to focus on my boys and our tradition.
On Christmas day for breakfast we had: Fried rice, bacon, eggs, baked leg of turkey, Christmas cookies
For lunch we had : Rice, ham, left-over turkey leg from breakfast & rum cake
For in between meals we had: Artichoke & jalapeno dip, cheese, olives, tortilla chips & rosemary & olive oil triscuit (yummy this is my favorite)
For dinner we had: Rice, black ham, baked whole turkey (with Emeril's seasoning), buttered vegetables, buttered artichokes heart, stuffing, baked potatoes, & gravy
My boys enjoyed the all you can eat buffet that I set up for them. We had alot of left over ham and turkey

SOUP...soup..SOUP

With the arctic weather that we have been having all I have been able to make is soup...soup...and more soup. Let's not mention hot-cocoa...and lot's of whipped cream.
I did not take a picture of last nights menu.

3RD ANNUAL CHRISTMAS BAZAAR

Ms. Buntz for a day




This was such a cute gingerbread I just had to bring it. It is so festive





Halfway through the bazaar I remembered to take a picture




Mini rum cakes arranged so delicately to resemble a Christmas tree. A small warning these rum cakes will only tickle your taste buds I highly recommend you buy more than one!






Now that is what I am talking about the real deal I want to have more than one slice of cake



Oh..my gosh this cranberry chocolate chip cookie is delish the texture and zing of the cranberry blends in well with the chocolate chip cookie. GOT MILK?

I ran out of my big cakes before the bazaar even ended I was so happy. On Monday I will donate 10% of my total proceeds to Doernbecher. I had some small rum cakes left I will be giving them to some of the teachers that I work with on Sunday any extras will be for me...yummmyy...

C.O.R.D.

It is that time again to C.O.R.D.(Clean Out The Refrigerator). Which means I collect all the left over scraps in the refrigerator and get creative for dinner. My kids enjoy me whipping up something creative. Don't worry when I say scraps they are left over meat, noodle, piece of carrot here, celery there. Once you get the hang into cooking with C.O.R.D. you will get very creative.

C.O.R.D. soup

• can of french onion soup
• tomato soup
  
• left over noodle *optional
• frozen mixed vegetable
  
• carrots sliced
• celery sliced
• left over meat (i used pork & bacon)
• cilantro
  

1. Saute left over meat in butter add bacon.
   
2. Add vegetables.
   
3. Add can of soup. If the soup requires water add half of required amount.
   
4. Add cilantro
   
5. Add salt & pepper to taste. Heat & serve

Take your time to adjust to this method of cooking but if you are a single parent like me and budget is tight you make do with what you have and this soup is surely yummy especially with the weather we are getting

RUM CAKE

It is that time of year again when I need to take out my kitchen aid mixer and start making batches of rum cakes for the annual Christmas bazaar. My cakes range from $3.00 small $6.00 medium $12.00 large, 10% of my proceeds goes to Doernbecher. This will be my 3rd year selling and I have gotten better each year. I am excited to use my bakers rack that I have acquired couple months ago.

Also my friend at work made me some cute business cards that says: Ms. Buntz "famous rum cake". I have taken 2 days off before the bazaar to ensure that I have ample time.

DINNER IS IN THE PANTRY

Dinner went fairly well in fact I even had time to make cookies. When I was about to take some picture my camera did not work! Great! I saved extra batter for tomorrow. I am blessed to just guess my measurements but I am sure that if you take your time in your kitchen and enjoy what you make not make it because you need to make dinner you will adapt to my style of cooking.

TURKEY POT PIE

Tonight I will be making turkey pot pie for dinner. I have been making soups lately because of the weather. I took turkey from the freezer and placed it in the refrigerator to thaw. I have cubed my celery,carrots,onions. This will make it easier for me when I come home. I will not me making my pastry shell. I have bought a store brand version to test. The price seemed reasonable and it will save me time. I am off to make pancakes for the boys before they go to school this morning. I will not post the recipe yet until I actually make the pie.

DIP PARTY

We are having another party at work. The difference with having a party here in Oregon as oppose to Saipan is that I don't spend an arm and a leg with what I bring to work. I don't need to impress anyone and no one gets offended with what I bring we all work around with a theme for the party and everyone brings something to complete the theme. We are all within budget and I like that. Next week we are having another dip party this was a hit with the last party and with our dwindling economy a dip party fits. I will be making a Cranberry and Pecan Cheese log. I got the recipe off the box of Rosemary & Olive Oil flavored Triscuit. Yummy

Cranberry & Pecan Cheese Log

1 tub (8 oz.) Philadelphia 1/3 less fat cream cheese
1/4 cup chopped dried cranberries
1 T. orange zest
1/2 c. coarsely chopped Planters Pecans toasted
TRISCUIT Rosemary & Olive Oil Crackers
MIX cream cheese, cranberries and zest, shape into 6-inch log
COAT with pecans. Wrap in plastic wrap
Refrigerate at least 30 min. Serve with crackers
Makes 1 1/2 cup cheese spread or 12 servings 2 T spread and 6 crackers each

I will post pictures when I actually make this tasty spread

CHEATING WITH A FLING

Tonight after my boys recital I decided to take them out for pizza so I am cheating on my blog. I was not in the mood to "heat & serve" from the freezer. We went out to Padington's pizza and you know me when I eat out I say that I am "cheating" and if I order drinks or dessert that is considered "having an affair" so tonight with the boys I did a little of both and it was fun! and yummy!

FRESH APPLE PIE

I bought apples from a fruit stand on Saturday and when I came home from work I noticed I still had 2 bags of apples left and my boys were not eating them so I decided to make apple pie or my version of apple pie. It turned out great this was my first apple pie and it was a HIT with my son Paethon. Paethon is my finicky eater so if I get his seal of approval then I am sure my apple pie was good

Bobbie's Apple Pie

• 3 c. fresh green tart apples preferably granny smith
  
• 1 t. pure vanilla
• 2 T. brown sugar
• cornstarch for coating the apples
• 2 T. cold butter cubed
  

I am not a fan of measuring cups I just estimate when I am lucky its perfect but sometimes it lacks an ingredient or two. Cut your apples to your desired size. Add vanilla & brown sugar. Coat apples with cornstarch until apples are fully coated then add 2 T. more. Pour into pie plate or if you noticed I placed my pie shell on a cookie sheet. Cut 2 T. cold butter into cubes and top on apples before covering with another pie pastry shell. Using a fork poke your pie before baking to release any steam. Bake @ 300 degrees for 30 minutes then turn up to 350 degrees for another 20 or until the crust turns a beautiful brown color



Cut your apples to desired size or slice if preferred



Mix apples, cinnamon, brown sugar, vanilla (pure) & the secret ingredient cornstarch top with cold butter


Cover the apple with pastry shell and sprinkle brown sugar on top.You can brush the top with an egg wash ( 1 egg 2 T. water mix) for a glow finish but I prefer the simple sugar approach


30 minutes into the baking @ 300 degrees



Slice of fresh and yummy apple pie OMG I can taste the difference. I will start making my own version.



Even yummier with whipped cream! I highly recommend you try this recipe it will make you change your mind with the store bought version

DIP PARTY

Change of plans with my empanadas. We will be having a dip party at work. My friend husband will be bringing us sandwhich & drinks...mojito here I come! So for the branch we will be bringing all sorts of dips and chips, crackers, pita's & all the good stuff. I have not decided what dip to bring.

EMPANADA

I will be making empanada for a co-worker birthday party on Tuesday. Making empanada is very simple and once you get the hand of making it you won't be needing any measuring cups or spoons. Before I left the islands I wanted to buy empanadas and freeze them I never got that chance. I made my own empanada shell and the first ones broke into pieces once I dropped them in hot oil now I am getting better and I am ready to share my recipe

Empanada-shell

• 1 5 pound bag masa harina
• 1 1/2 c. salad oil
• 5 cups water
• 1 box corn starch
  
• achote seeds est. 2 oz more or less more for darker shell
• waxed paper (cut into pieces sized for your shell you need to give room for expansion)

Steps

1. Soak achote seeds in water and rub to get a darker color strain and set aside
   
2. Combine dry ingredients (corn starch/masa harina)
3. Add achote water to dry ingredients
4. Add oil
5. Mix again
   
6. Roll out small ball size pieces
7. Use wax paper place a small ball in between. Press between a tortilla press roll out evenly with a rolling pin
   

Set aside. You could refrigerate any leftover or cover with damp cloth.

Empanada filling

• 1 box of cream of rice (you can find this in the cereal isle)
  
• 1/4 t. hot pepper (local hot pepper works best)
• 1/2 onion chopped
• 4 slices bacon (thinly sliced)
• 1/4 c. achote seeds
• 3 c. chicken broth
• 1 c. water
• salt & pepper to taste
• 1 T. oil

*you can add the following to the filling to suite your taste - this is optional

• crab meat
• tuna
• shredded meat of choice
• shrimp
• green onion
• garlic
  

Toast cream of rice in a hot frying pan until turns golden brown. Set aside. Saute bacon in oil & onion. Add achote seeds with water until the water changes to red color strain bring to a slow boil. Add chicken stock. Add toasted rice slowly to water and stir until you get the consistency of oatmeal. Use more or less water. Once thickened remove from heat and set aside to cool.

1. Take your flatten tortilla
   
2. Add 2-3 T. of filling into center of tortilla
3. Close and pinch edges together
4. Fry in hot oil approx. 2 min. on each side
5. Drain & enjoy
6. You can freeze any unused empanada
   

POMEGRANATE CONEST

I read in foodblog that there was a contest for "Pomegranate" and my imagination went wild. This recipe is very simple

Capt. Ben's grilled turkey w/pomegranate sauce:

• Turkey thigh ( I did this experiment with one turkey thigh slice to desired thickness)
  
• 100% pomegranate juice (approx. 1/2 c. or less)
  
• salt & pepper (depending on size of turkey)
  
• liquid smoke (2 t. if you put too much your turkey will turn bitter)
• sesame oil (1 t. )
• fermented soybean paste (misu-this can be found in asian markets)
  
• chili sauce *optional
  

I wanted to stick to the main ingredient "pomegranate". You need to slice your turkey thigh thinly not paper thin. Salt & pepper the turkey. Place your turkey in a plastic bag add enough pomegranate juice to cover the meat add liquid smoke. Seal the bag and marinate over night. Grill

• Grill the turkey thigh to a medium rare and set on a cutting board to rest and continue cooking. Depending on how thin you slice your turkey you need to make sure you don't overcook your turkey or it will turn hard
  

• Slice your turkey meat across the grain and present on a serving platter. If you take a closer look this turkey was grilled to perfection
  

• Drizzle with reduced pomegranate sauce
  

*How to make reduced sauce: Add approx. 1/4 cup to sauce pan and cook on high once boils reduce the heat to low until desired consistency I like to reduce it down enough for the sauce to stick on the back of a spoon somewhat like thin syrup.

My children like this without the sauce I like it with the sauce it is your preference with or without. Be patient when marinating & grilling. I normally use pomegranate in dessert or just eat them plain but I wanted to go outside the box with this recipe which by the way turned out great!

THANKSGIVING FEAST

All I can say is I am stuffed! OMG! I made alot of food! My son said he stuffed as well. For dessert we are having pumpkin pie & apple pie with whipped topping YUM! It took me the whole day to prepare this dinner but it was well worth it! Hey I have more to freeze!



Turkey slow roasted in 300 degrees for 3 hours then 350 for the remaining until the thermometer pops up. By stuffing the inside skin of the turkey with fresh rosemary and a dry rub makes it moist and you can taste the flavor



Slow roasted Prime rib with a dry rub of fresh thyme



Fresh green bean and mushroom caserole with french fried onions



Some of the extra trimmings that could not fit on my small dinner table I will post the rest of my pictures later. OMG! I am seriously stuffed thank you god for all that you have blessed me with wonderful children, a job and please keep my family safe from harm.

HAPPY THANKSGIVING

Its Thanksgiving and my birthday so what am I to do but cook...cook....and cook

The menu for today is:

• Turkey with a dry rub & fresh rosemary
• Prime rib with dry rub & fresh thyme
• Prime rib with dry rub & fresh rosemary
• Baked potato -plain baked
• Fresh green bean casserole & mushroom
• Mashed potato with bacon
  
• Dinner roll
• Dinner roll -Blessed
  
• White rice
  
• Pumpkin pie
• Apple pie
• Fresh fruits (bananas & apple)

My turkey, prime rib, potatoes & pies are all baking! I attended church service and brought home blessed breads to be served during dinner.



Blessed bread to be served during dinner


I love the vibrant color of the green beans & mushrooms

I took pictures of my turkey baking but the heat in the oven is making the picture blurry. I shall post more pictures once dinner is ready and table is set. I am so hungry!

LEFT OVER'S

Today after work it was too cold for me to go anywhere but home! I had plans to make chili but the weather and my lack of ingredients said otherwise. I looked into my pantry to see what I had and tried to make magic I really had plans on making chili. I had noodles, can corn, cauliflower, carrots. This was as creative as I can get surprisingly it turned out just fine and yummy. The presentation is not award winning but the taste was there!

DINNER? UM?

This morning I forgot to thaw out turkey for dinner luckily there was a small bag left from the previous night. So I put my creativity together and made turkey wrap.

Turkey Wrap

• left over turkey shredded
• 1/2 onion sliced thinly
• 1/2 c. mushroom sliced
  
• lettuce
• carrots
• bbq sauce
  
• ranch sauce
• Flour tortilla
  

Step:

1. Shred turkey set aside
   
2. Saute onion & mushroom in butter
3. Add turkey mix & turn off heat
   
4. Place flour tortilla on cookie sheet
5. Add saute turkey on flour tortilla
6. Add cheese of choice
   
7. Bake in 350 degree oven until cheese melts
8. Remove from oven and add vegetables
   
9. Add sauce of choice & enjoy!
   

CAKE ANYONE?

This morning I was given a surprise party at work and my friend Bonnie baked me this cake from scratch! Batter icing & all. My friend Kimmie made me a jello poke cake that was gone before I can take a picture! They were all yummy!

Mom Whats For Dinner??

It is Friday I get off work late and I was not in any mood to get fancy with dinner and fast food was not an option. I remembered I still had some shrimp & cilantro & lots of frozen turkey....Microwave here I come!LOL

Simple shrimp:

• shrimp ? estimate how many you will be eating
• seasoned salt
• chopped fresh cilantro
• cornstarch enough to coat the shrimp
  
• salad oil

1. Make sure your shrimp is completely thawed
2. Season shrimp
   
3. Add chopped cilantro & 2-3 T. oil
4. Fry in hot oil for 2-3 min. on each side depending on size of shrimp timing may vary
5. Enjoy
   

Yummy! I love shrimp. Have you ever had kahlua pork? This is a simpler version since your turkey is already in the freezer. Kahlua pork is a hawaiian dish

Kahlua Turkey

• Frozen turkey
• liquid smoke
• Hawaiian salt

1. Heat turkey in microwave until heated through
2. Set aside & shred using fork
3. Add seasoned salt & liquid smoke
4. Enjoy!
   

I am so fortunate I am done with my cooking all I need to do is open the freezer check what I want to eat & get creative....Yummy...

IN THE MOOD TO CHEAT

Let me clarify my type of cheating. When I say I am cheating I am referring to my blog motto: single mom one pantry one month cooking. It also means I went elsewhere for food or coffee and in todays case I am in the mood to cheat for coffee. My coffee maker is still not working but that does not stop me from staying home I have been consuming instant coffee lately I cant complain I am on a budget. It is a wonderful winter morning. Cold foggy...beautiful. I have been busy with work and family that I have not posted pictures but I will tonight. I saw that there was a sale @ Winco for prime rib maybe I can use my children's perfect progress report as an excuse to buy a small rib. I love prime rib w/dry thyme rub. Yum!

CAPT. BEN'S SIMPLE GRILLED SHRIMP

For dinner tonight we will be having shrimp.

Capt. Ben's simple grilled shrimp

• shrimp -If you got this in the frozen isle make sure you completely thaw your shrimp. Estimate how many you will be eating
• seasoned salt of choice
• oil of choice (I use reg. vegetable oil it is in my budget)
• 2 T. -dried cilantro or 3 T. fresh chopped

1. You do not need to marinate this overnight
2. Just mix all your ingredients and heat up your grill once hot start grilling
3. To prevent the shrimp to become rubbery grill to a medium or turns pink approx. 1-3 minutes on each side depending on the heat of your grill set aside to cool and continue cooking

*You could squeeze fresh lime juice to the shrimp and 2 t. chopped fresh cilantro to bring out the flavor

Enjoy!

POMEGRANATE CONEST

I read in foodblog that there was a contest for "Pomegranate" and my imagination went wild. This recipe is very simple

Capt. Ben's grilled turkey w/pomegranate sauce:

• Turkey thigh ( I did this experiment with one turkey thigh slice to desired thickness)
  
• 100% pomegranate juice (approx. 1/2 c. or less)
  
• salt & pepper (depending on size of turkey)
  
• liquid smoke (2 t. if you put too much your turkey will turn bitter)
  

I wanted to stick to the main ingredient "pomegranate". You need to slice your turkey thigh thinly not paper thin. Salt & pepper the turkey. Place your turkey in a plastic bag add enough pomegranate juice to cover the meat add liquid smoke. Seal the bag and marinate over night. Grill

• Grill the turkey thigh to a medium rare and set on a cutting board to rest and continue cooking. Depending on how thin you slice your turkey you need to make sure you don't overcook your turkey or it will turn hard
  

• Slice your turkey meat across the grain and present on a serving platter. If you take a closer look this turkey was grilled to perfection
  

• Drizzle with reduced pomegranate sauce
  

*How to make reduced sauce: Add approx. 1/4 cup to sauce pan and cook on high once boils reduce the heat to low until desired consistency I like to reduce it down enough for the sauce to stick on the back of a spoon somewhat like thin syrup.

My children like this without the sauce I like it with the sauce it is your preference with or without. Be patient when marinating & grilling. I normally use pomegranate in dessert or just eat them plain but I wanted to go outside the box with this recipe which by the way turned out great!

I AM STILL PACKING

Yes I am still packing my turkey..tonight I am packing my turkey jerky.

Once your jerky is done it will be hard for you to stop eating the jerky it is so addictive. Since you will be making the jerky at home you know what you are putting into your body.

ROAST TURKEY W/FRESH ROSEMARY

Yep...I am still working with Turkey..tonight my turkey recipe is simple...

Roast Turkey:
25 pound turkey
salt/pepper
fresh rosemary

Clean your turkey and make sure it is thawed out. Season to taste add fresh rosemary. Place your quarter pounder in: a roaster, bbq pit (crock pot) or in 350degree oven. Bake,roast,bbq for 3-4 hours. This is fairly simple you can add herb of choice such as thyme, add garlic get creative its you that will be consuming the turkey.

This turkey is getting there! I just need another 1hour or so...I love fresh rosemary and I can smell the aroma all over the house! I cant wait this will be one yummy dinner. I came to think about it will I even want to cook turkey on thanksgiving day?? Yeah..I will..

FRIED TURKEY

This is a very simple fried turkey recipe. You can use this recipe for chicken,beef or any type of meat of your choice

Fried Turkey:
Sliced turkey breast
1 c. flour (season w/salt & pepper)
2-beaten eggs (seasoned)



1. Beat eggs & season with salt & pepper

2. Season flour with salt & pepper

3. First place turkey into egg mixture then into the flour mixture & fry


4. The turkey cooks quickly you need to make sure you watch over it carefully


5. I told you this was simple! Enjoy!

* you can get creative with this recipe:
add paprika, chili sauce, panko, dried rosemary,thyme....go on use your imagination to make this more yummy!

COOL PACK FREEZE

You must really commit if you are planning on cooking once a month. It is already 7:00 p.m. and I am still cooling, packing & freezing.


1. Pre-packed turkey. Fully cooked. Freeze. You could use this meat for sandwiches stir fry's & soups


2. Pre-packed turkey & veggies ready for the kids to pop in the microwave heat & serve.
3. Need to pre-pack fried turkey
4. Teriyaki turkey
5. Turkey curry (freeze cubed turkey separately from veggies)
6. Turkey jerky

TALKING TURKEY

Ok let's talk turkey. I am all turkeyed out! I have cut, cleaned, souped, fried, jerked a 25 pound turkey like there is no tomorrow and to make it worse I still have 5 more to go!. So please in a month or two NO MORE TURKEY! LOL..Can I take back my word when I said I liked turkey? My creativeness has hit neutral and I am in limbo.What did I get myself into? I am too turkeyed to remember.

TURKEY..TURKEY..MORE TURKEY

Turkey soup:

1 c. shredded turkey meat
4 c. turkey broth
4 stalks celery (sliced)
3 carrots (thinly sliced)
2-3 T. chili sauce *optional but brings out the flavor
2 T. cilantro *optional
2 eggs beaten

You will need to remove the turkey neck from the broth that you previously made the night before. De bone the meat shred and set aside. The meat should equal to about 1 cup.Saute sliced carrots & celery until transparent. Add broth & turkey meat. Cook to partial boil slowly add the beaten eggs stirring back and forth motion constantly. Once the eggs are cooked add the cilantro & turn off the heat. Enjoy!


1. Approx. 1 c. of turkey meat


2. Sliced celery
3. Sliced carrots
3. Ah...the finish product. This soup is so healthy and the cilantro & chili sauce really gives this soup a kick!

HELP!I AM CRAVING FOR BUCHI-BUCHI

I am craving to make buchi-buchi. My ex-mother in law made me buchi-buchi once and I regret not asking her for the recipe. If you know how to make buchi-buchi please blog me. I have the papaya filling but I don't know how to make the actual crust.

TURKEY..TURKEY..MORE TURKEY

It is 11:00 p.m. and I am getting a little sleepy so I will postpone my cooking until tom. after church. I have de-boned that turkey down to its bare bones. Before I call it a night I will make turkey broth for soup tom.

you will need:
turkey bones, meat
onion
carrots
celery
salt pepper


Add turkey,carrots,celery, onion into crock pot pour cold water and set on low.



Overnight slow cooked broth. I just need to remove all those FAT!YUK! But this is one yummy broth since it is homemade you know what you put in it and it is fresh. Skim off all the fat, remove the meat from the bone and use on recipes that ask for chicken broth. If you have left overs like I do you can freeze the warm broth in baggies or use an ice cube tray.