PAUSE FOR THE CAUSE

Hey Folks, I'm taking a few days off from posting so I can get my big ole Turkey Dinner done for family and friends. I love Thanksgiving and all the cooking and planning. We are expecting around 10-12 guests. That includes and excludes girlfriends and neighbors. I'm not real sure who'll show up. But our dear friends Don and Beverly Pendley are coming to spend the day with us this year. I'm really excited about that! Don's bringing his guitar so we'll be singing for our supper, I guess you'd say. You gotta love that about Nashville....real Karaoke with live music, right in your living room. And Sam has called a half dozen times checking on the menu. The last conversation was a request for Oyster Dressing. Yep, I brought my boys up right!! He's bringing the oysters. I'll have a pan each of regular sage dressing and the oyster dressing for everybody to try. Two turkeys this year, too. One roasted and the other fried. I'm making sure I have my leftovers for that turkey sandwich Thursday night. Our dinner is planned for 1 P.M. and right in the middle of the Titans/Lions game, but Geraldo and I will have TV's going in the kitchen and living room till dinnertime, so we won't miss too much. The Titans playing on Thanksgiving put a wrench in our dinner schedule, but what would Thanksgiving Day be without a little football going on? I love the Titans, but I only get this day once a year! Priorities...mine, anyway.
I'm right on track with all the food prep. I'll be frying turkeys Wednesday for the ones that were ordered and one for us. Have a Wonderful Holiday and remember all that you have to be grateful for. Take the time to be thankful for all the many blessings we all share on any given day! I am thankful for you! Happy Thanksgiving!!

comfortcook@gmail.com
Comfort Cook Catering 615-525-8336

FRIED TURKEYS! PLACE YOUR ORDER NOW!!

"That was the best turkey I ever tasted!!" An actual quote from the Schmidt table last year at Thanksgiving. SO, I'm branching out this year and am offering to Fry Turkeys for any of those who don't want to put up with the mess or danger of frying that delectable bird! I am definitely setting up my cook site outside this year! We had that oil smell in our house for a month afterwards last year. Now, don't think I'm totally nuts....I would never light a propane tank over a tub of oil in the house! You see, we have an ELECTRIC turkey fryer, (Thanks Geraldo!) so we set it up in our attached garage and although everything smelled delicious that day, I gotta tell ya, that smell hung around and after a few days it became kinda gross. So this year I'm heading outside with my trusty MasterBilt Electric Turkey Fryer and offering my services to the frying impaired. Or to those who are clever enough to have someone else do the dirty work while they reap the moist, flavorful rewards!

If you've never had a Fried Turkey, you really ought to try one. They are all they're cracked up to be when they're pampered and prepared the right way. So if I can fry a turkey for you this year, have your order in before 5 p.m. Friday, Nov. 21 and come pick up your delicious turkey Wednesday afternoon, Nov. 26. $50.00 for a 12-14 lb turkey fried, wrapped and ready to go!

You can email your order to comfortcook@gmail.com
or call (615) 525-8336, Please leave a message and return phone number if you get voice mail.

30 DAYS OF CHRISTMAS COOKIES

Here are 30 beautiful and delicious holiday cookie recipes from the food editors at Good Housekeeping Magazine. Just click your mouse on the title above and take a look at some great cookie ideas!
Comfortcook@gmail.com
COMFORT COOK CATERING
615-525-8336

LADIES AND GENTLEMEN...START YOUR OVENS!!

Recently, my mailbox has been filling up with so many wonderful cooking magazines filled with scrumptious recipes and photos of beautiful Holiday treats and meals. (Is that the same turkey year after year on Bon Appetit? I swear those herbs are in the exact same spot, under the exact same breast, as last year's issue.) Skeptic? Anyway, this is part of all the hub bub I love about the holidays. I read all these great new recipes with all these great new ideas for sides and desserts and think, "Oh, yea, that sounds great...that would be something really different and special to serve. Ooooh, and that sounds delicious! I'm definitely gonna make that!"
Yep, I have all these great ideas going thru my head and how everyone is going to just be blown away by my originality and wonder how I come up with such amazing dishes. Then two weeks before Thanksgiving I'm so excited I start working on my menu, writing everything down, scratching out this and adding that and coming up with way too many dishes, a grocery list that's ridiculously long, even by my standards, so that when I start paring it down, it seems like the list always ends up being the same good ole traditional meal that we enjoy year after year. Tho my intentions are good, I usually throw in a couple of newbies, maybe, but I tend to stick to the good old turkey and sides that I grew up with. I imagine it's probably true with most of us.....what makes a meal special and a holiday memorable, is how it reflects how we grew up and all our favorites our Mommies and Memaws made for us on those special occasions. Really, think about it....how often do you see that ad for Green Bean Casserole throughout the year and then there it is in every magazine and newspaper from November thru December? I would love to see the sales numbers on French's Fried Onion Rings and Campbell's Cream of Mushroom Soup for those two months. You know it's gotta be like Cadbury Eggs or Peeps at Easter! Not necessarily on the weekly shopping list, but most definitely a very important part of many a holiday memory. Special treats, such as turkeys, hams, casseroles, cakes, candies, cookies, pumpkins and nuts....define tradition and have a very special place in our hearts.
Yes, I'll fry another turkey this year, 'cause it was a hit with the fellas, but I'm having my big roasted bird right there beside it.  Lesson learned. I have to have my leftovers and turkey sandwiches.  And Fried Turkey is a while 'nother sandwich, not the traditional one I look forward to the next day.
Okay, having said all that, I'm gonna get started on some of my baking and I want to share this great cookie recipe with you. I found this recipe last year about a week before Christmas and made them immediately. One of my very favorite ingredients is cranberries and I eat them year round. I always buy extra when they're fresh at the grocers during Nov. and Dec. and I keep a few bags in the freezer to pull out throughout the year. This cookie is a thin cookie. It's crisp, sugary, orange-y, and filled with cranberries. It's a delicious, light cookie that's perfect for a crunchy, sweet snack or served with cheese, they are great with my Blue Cheese Cheeseball, (recipe listed below) and they are perfect for wrapping in some clear celophane, tying with some pretty ribbon and giving as gifts. I keep some on hand for those "surprise" guests that might show up. I never know if one of the boys is going to bring home a girlfriend I didn't know about or a buddy that just needs a little lovin' around the holidays. If you like the fruits of fall, that Thanksgiving/Christmas Citrus-thing, then you'll really like this recipe. I'm also including some baking tips from "Best Of Baking" from Land O Lakes, a favorite baking book of mine. Crank those ovens up and let the baking begin!!
Comfortcook@gmail.com
COMFORT COOK CATERING 615-525-8336

CRANBERRY ORANGE COOKIES
Sugar Mixture:
1/3 cup Granulated sugar
1 Teaspoon Freshly grated orange peel (Careful, No white (pith) of rind)
Cookie Recipe:
1 Cup gran. sugar
3/4 C unsalted butter, softened
1 egg
2 C all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 C sweetened dried cranberries, chopped
1/2 C chopped pecans or macadamia nuts
1 Tablespoon freshly grated orange peel
Preheat oven to 350. Combine sugar mixture ingredients in a small bowl; stir until well mixed. Set aside. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed till creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Add all remaining ingredients. Continue beating till just mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll balls in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Flatten with bottom of glass to 1 1/2 in. circles. Bake for 7 to 11 minutes or unit edges are lightly browned. (DO NOT OVER BAKE) Cool 1 minute; remove from cookie sheets with a small spatula onto a wire rack. (Store in air tight containers. Can freeze unused dough. Thaw in fridge before cutting to bake)
TIPS: To prevent cranberries from sticking to knife when chopping, spray knife with non-stick cooking spray.
* To prevent hands from getting too sugary, shape dough into enough balls to fill one cookie sheet, then roll balls in the sugar mixture.
* I always use parchment paper when I bake cookies. It just seems to do better for me. I am "baking challenged" and need all the pointers I can get!

CHEAP AND EASY!!!!!!!!!

With the economy being what it is these days, it only makes sense to take advantage of all those coupons and sales papers so many of us may have been ignoring.... Until lately, that is. Now, I have always looked thru my grocery stores' ads because I'm curious and funny that way. I've have kept quite a collection of the coupon inserts that conveniently arrive with my Sunday paper. Yep, my collection went as far back as January 2008. Guess I must have purged them at least once last year. So, I got busy and grabbed the scissors. Not only did I end up with a whole empty drawer available for whatever I need one for, I also ended up saving quite a few bucks on a big shopping trip. You see, I had been a "closet clipper" so I know how to organize and play the coupon game, I had just gotten slack since my shopping routine is more erratic now that the boys are out of the house and it's just Geraldo and me. We tend to buy differently and more on impulse than planning. So much for that. It's time to get back on the $$$$avings train and polish off my savvy, shopping skills!!
So what do we start with? CHICKEN!!! There's always a deal on chicken somewhere and to my delight, my little neighborhood store had fryers on sale for $.88 a pound. Well now I can get at least 3 meals out of a 4 pound bird, so I scooped a up a few and put 'em in the freezer. I have to admit that a store-bought, deli-style Rotisserie chicken for 5 bucks is awfully hard to beat...and quite frankly, you can't beat it for a great last minute meal. What a healthy, inexpensive time saver! But if you've got the time and a little kitchen know how, you can get alot of bang for your buck cooking your own bird. This goes for turkey, too. With the holidays coming up, they're going to practically be giving turkeys and hens away! This is a great time to stock up for the months ahead. You can always, ALWAYS, make something from chicken or turkey, even cover all your favorite ethnic food groups. No ingredient is probably more universal than fowl.
Alright, I feel like I've made my point so I'll move on. Make the time to roast your own chicken. After you get the sweet meaty goodness for meal #1, take the not so pretty leftover parts and simmer them with some water and aromatics (onions, celery, carrots, maybe a little garlic) and after cooling, skim off the fat and you have a great base for a rich soup or stock when a recipe calls for some. I freeze small stock filled baggies, and store them flat in the freezer for those last minute recipes that call for a cup or two of chicken stock. I always have chicken stock on hand. If you're a cooker, there is absolutely no excuse for not having some.
Below is a recipe I tried last night and it was really good. Simple, easy and goes with anything. Roast Chicken. You can always oomph-up the ingredients with a spicy rub or different herbs or aromatics, but this is basically a naked version so you can do more with it afterwards. A blank "chicken pallet," if you will. I had chicken fajitas tonight for meal #2 and my stock is ready for the freezer. I'm also including a good site to pick up some coupon deals. Remember your Sunday paper probably has the best selection, and now that gas has gotten more reasonable again, it makes cents to check out all the local grocer's ads and throw a cooler in the trunk and go get those deals! For most of the summer and up till this past week, I was limiting my shopping to one destination as best I could. I spent more on some items than I'd have liked, but when you figure in the cost for a gallon or two of gas, you end up saving overall even if you do have to pay a few dollars more for certain items. Deals are out there and it's time we all started living a lot more frugal. We can still eat well and cheap...save the $$ for other necessities we don't have so many options for. Eat some chicken and be creative with your shopping!!
comfortcook@gmail.com
www.coupons.com Great Coupon Deals!!!
Comfort Cook Catering
615-525-8336

ROASTED CHICKEN
1 4-5 pound roasting chicken
1/2 medium onion (halved)
1 stalk celery, cut in thirds
1/2 Cup butter (softened)
3 Garlic cloves (optional)
2 teaspoons chopped fresh thyme (and a couple whole sprigs for inside)
1 teaspoon fresh chopped oregano (and a couple sprigs for inside)
1-2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
FOR GRAVY:
1 Cup chicken broth
1/2 Cup dry white wine ( or dry vermouth)
2 Tablespoons all purpose flour
PREPARE CHICKEN :
1. Preheat oven to 450. Remove giblets from cavity of chicken. Wash chicken under cool water, removing any pin feathers. Pat dry and sprinkle cavitiy with 1 teaspoon salt and half the pepper.
2. Mix together the butter and chopped herbs. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin)
3. Rub half the butter mixture under the skin on each breast and leg.
4. Lift the chicken and place the onion, celery, garlic and sprigs of herbs in the cavity.
5. Rub the outside of the chicken with the remaining butter and herb mixture.
Sprinkle body of bird with remaining salt and pepper.
6. Place the chicken, breast side up, on a lightly greased rack in a shallow roasting pan.
7. Bake at 450 for 30 minutes. Reduce heat to 400 and bake for an additional 55 to 60 minutes or until meat thermometer inserted into thigh registers 180.
TO MAKE GRAVY:
Add broth to drippings, stir to loosen bits. Wisk together broth mixture, wine and flour in a small saucepan. Cook over medium heat for 5 minutes, stirring often until thickened. Serve with chicken.

SILKY AND DELICIOUS

I made this French Silk Chocolate Pie Saturday night for a get together with our neighbors. It was the first time I'd made this pie and it is SO easy! Nothing fancy about it, but it sure tastes decedent. I used heavy cream to make the whipped cream along with a tad bit vanilla and sugar. Delicious!!!! By all means, try this recipe and I think it'll be a favorite for your recipe box!
http://www.pillsbury.com/recipes/showrecipe.aspx?rID=11269

COMFORTCOOK@GMAIL.

COMCOMFORT COOK CATERING

615-525-8336

Nashville, TN

HOT "N HEARTY, SLOW AND SPICY

When I meet someone new and they find out that I'm a bit silly about cooking, they always get around to asking me what is my best dish. You can almost bet it's a non-cook or novice cook that asks a question like that. I think my best dish is the one we sit down to on any given day. Because I'm a "Craver" I tend to be all over the place when it comes to what delights my taste buds. I am a real fan of Italian food, and probably cook it more than any other ethnic food group, but I'd have to say that I am truly a fan of AUTHENTIC (key word here being Authentic) Mexican fare. I love the deep, intense mysterious flavors that are such an essential part of a real mexican dish. No kidding, it can seem pretty odd to a southern gal to read a recipe that mentions cinnamon, olives, cloves, raisins, almonds and sometimes chocolate in the list of ingredients. That's in my Picadillo for Chile Rellenos. And what are those little green, papery tomato-lookin' little things? Luckily, because I happen to love each of those ingredients I mentioned, I am more apt to be intrigued than intimidated. I can't handle a lot of heat, but I've found that most Mexican recipes are only hot if you take them in that direction. The taste says it all and Geraldo and I love sharing some of our favorite Mexican dishes with friends. You can bet on some interesting table conversation when a guest takes that first bite of something they thought would taste like something from Taco Bell. "Cinnamon, what? And Chocolate? Cloves, olives? That's all in here? You've got to be kidding...who'd have thought?"
So with Fall now in full swing and the days and nights getting cozier and cozier, I'll be spending
more time inside, but not necessarily at the stove. This recipe is for the slow cooker and it takes a little time to assemble but then it cooks for several hours to develop the rich flavor of the chile and tomato- sauced pork cubes. If you've never cooked with Ancho chiles, this is a real good recipe to start with. Anchos are the dried version of the green Poblano pepper. The following dish is one of my very favorites and one we enjoy several times a year with good friends and lots of laughter. Ole! (Check out the Chile Relleno recipe, too.)

PORK ADOBADA
8 dried ancho peppers
2 cups water
1/2 cup cider vinegar
2/3 cup chopped onions
1/2 cup chicken broth
1/2 cup orange juice
2 TBS packed brown sugar
2 TBS tomato paste
1 TBS ground cumin
5 cloves garlic, minced
3 pounds lean boneless pork, cut into 3/4 in. cubes
6-8 8 inch flour tortillas
Assorted toppers, such as chopped tomatoes, shredded lettuce, shredded Monterey Jack cheese

HEAT a 12 inch heavy skillet over med. high heat. Add the peppers: toast until they begin to blister turning frequently. Transfer peppers to a medium saucepan: add the water and vinegar. Bring to boiling: reduce heat. Simmer, covered for 20 minutes. remove peppers with slotted soon, reserving liquid. Cool peppers slightly.

IN A 3 1/2- OR 4 QUART SLOW COOKER, combine the onions, chicken broth, orange juice, brown sugar, tomato paste, cumin, and garlic.

USING GLOVED HANDS, remove stems from the peppers. To remove seeds, use a small knife to make a lengthwise slit on one side of each pepper. Spread peppers open and lightly rinse under cold water. Strain any seeds from cooking liquid. Transfer peppers and 1 cup pf the cooking liquid to a blender. Cover and blend until the peppers and liquid form a thick paste. Stir paste into mixture in slow cooker.

ADD PORK to slow cooker and stir until all the meat is coated with the sauce. Cover and cook on low heat for 5-6 hours. Season to taste with salt.

After cooking time...
PREHEAT oven to 350. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. Use a slotted spoon to serve pork with warm tortillas and assorted toppers. Spoon some of the sauce over each serving.

TIP A great variation on this dish is to make up each of the tortillas with the finished filling and place in a casserole dish. Spoon pork and sauce over the top and top with cheese. Heat in oven till cheese is melted and bubbling.

Comfortcook@gmail.com
COMFORT COOK CATERING
615-525-8336