And Heeerrreee we go! Part 1

I thought I'd do a quick kinda catch you up to speed blog thingie here. I've  a lot going on and my blogging has fallen by the way side...Sooooo...I will, in one blog, show/tell you what's culinary adventures I've been on. Are you ready? Fasten your seat belts and grab that helmet. Kiss your loved ones and prepare for a rush of pictures, recipes and anecdotes...lol...Ready? Herrrreee we go!


Hm where to start...Thanksgiving? Okie dokie!  I didn't really cook for Thanksgiving 2011, it was the first year that I didn't have my kids with me so I was all pouty and went on a food strike...buuut..I had the pleasure of being invited to a dear friend's house(to combat the poutiness) and had a wonderful time! we had all the traditional foods and some that  I have never eaten for Thanksgiving, namely rutabaga, I liked it. It went great with the greens I taught my friend how to cook. Yes that's right I taught my kitchen challenged friend how to cook a mean pot of collard greens for Thanksgiving and she rocked them out if I may say so myself...lol...musta been her great teacher ;P. 

It was a very simple recipe and I totally believe that she's only kitchen challenged because she's let a few "mishaps' discourage her.

3lbs Clean and Cut collard greens,rinsed

1/2 lb smoked turkey meat(or pork if you do that), large diced

1 medium onion, diced small

4 cloves or garlic, diced very small

1/2 small serrano chile, diced(optional)

2 tbsp olive oil

16-24 oz chicken stock(either homemade or bought)

Salt and pepper to taste

You'll need a large pot...6qts??

Rinse Collards

Heat Oil on high heat and saute onion until transparent

Add garlic and saute until soft

Add smoked turkey meat and continue to stir until it is heated through

POur in 8 oz of chicken stock and stir with a wooden spoon to remove any brown bits in the bottom of the pot.

Reduce heat to medium

Add greens in batches. This means add the greens to the pot until it is full then cover and allow to simmer(cook down). when the greens have cooked down add more until all the greens are in the pot.

periodically add chicken stock while the greens are cooking down to avoid scorching.

Once all the greens are in the pot reduce heat to a simmer and let them go for about 30 minutes. Remember to check them and make sure that the stock hasn't evaporated. after the first 30 minutes add the serrano chile if you want a kick and let them go for another 30 minutes. 

After an hour taste them, add seasoning to taste and go for it!

I hope this wasn't too confusing..I  usually cook greens from memory and I've never ever actually tried to write out the recipe.

Ok back to the Thanksgiving food ...in addition to those rockin greens we had a beautiful turkey cooked by my friend's luvbug..he has major cooking skills and I would love to clone his beautiful kitchen and then marry it..yes I said I would marry a cloned kitchen..don't judge me.

There was caprese to munch on while we waited for the food to finish cooking.

And my friend prettied up the table with her decorating prowess!

I even made a sweet potato pie for dessert!

All in all it was a wonderful meal as evidenced but the empty plates...lol.

Whoo that was quite a ride...I'm realizing as I come to the end of this one that my 'quick catch-up" will have to be  done in parts...well you live and learn right? Stay tuned lovelies! I'll be back in a few(days not months I promise) Until then remember,

Make Life Delicious!

Michelle