 Happy Veteran's Day!!  Shout out to all of the veterans - especially those in my own family. My husband, my father in law, my grandfather, my uncle and my cousin have all selflessly served this great country. I'm going to be honest - I struggled to find the right words to properly express my gratitude without sounding like a cliche. Thank you hardly seems like enough for all that you sacrificed and fought for. Bravery doesn't seem like a big enough word either. So just know that I appreciate you and I'm praying for all of you today.  If you were to ask me to describe my veteran husband to you - I'm fairly certain that I couldn't do it without using the word sacrifice. He's sacrificed for me, for our kids and for his country. So today, to honor my favorite veteran - I wanted to post one of his favorite recipes on the blog. He will eat just about anything (except shepherds pie) but what he truly enjoys is a nice juicy steak or a pile of smoked pork smothered in barbecue sauce on a bun. 🥩 In search of the perfect recipe, I scoured through the nearly 100 recipes that are in my blog cue right now and to my disbelief, I couldn't find a single beef or pork recipe in the lot. 😬😳 I stopped eating red meat and pork a few years ago and apparently, without even realizing it, I stopping blogging those recipes too. This is my explanation as to why I'm posting Turkey Patty Melts on this veterans day blog.💁🏻♀️ It was the closest thing that I could find to a meaty recipe. 😂 For some reason I feel like I need to defend myself by telling you that on occasion, I do make red meat and pork for dinner just because I know he loves it.🤣 And in case it helps - he loved these Turkey Patty Melts in spite of their lack of red meat. 😅  Turkey Patty Melts 1 shallot, chopped 1/4 cup panko 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound 93% lean ground turkey 1/4 cup milk 2 Tablespoons butter, melted 1 Tablespoon Worcestershire 1 pound onions, sliced thin 1/2 cup water 2 Tablespoons butter 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon baking soda 2 teaspoon balsamic vinegar 1 teaspoon brown sugar 8 slices sandwich bread 2 Tablespoons Dijon mustard 12 slices Swiss cheese
 Distribute onions evenly over patties. Top with remaining bread slices.  Melt 1 T. butter in clean skillet. Add 2 sandwiches and cook until browned on each side. Repeat with remaining patties.  Ciao!
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 There's an ongoing debate in our house regarding the proper way to drink apple cider.🍎🍏 I strongly believe that apple cider should only be consumed in a steaming state out of a Fall themed mug adorned with a cinnamon stick used as a stirrer. My husband, on the other hand, believes that apple cider tastes best when its cold and served in a frosted mug.🙅🏻♀️🙊 Please help us settle this dispute once and for all by sending me a comment that will help me convince my better half that he's been enjoying his cider at the wrong temperature his whole life. 😂  No matter which camp your in, the cold cider or warm cider camp, we can all agree that cider is a delicious and nostalgic seasonal beverage. I just seems like it's the obvious compliment to a pumpkin biscotti or cinnamon scone. The point of this post isn't to try and bring you to the right camp, (we both know the proper way to consume cider is hot 😅) it's that apple cider can actually be enjoyed in quite a few different ways. Have you tried seen my recipes for apple cider doughnuts, apple cider cupcakes or apple cider pork tenderloin? If you happen to find yourself with an excess of apple cider this season, might I be so bold as to suggest that you reduce it and use it to make a batch of Apple Cider Caramel Rolls? This might be one of the only ways to enjoy the delicious beverage that might be better than sipping it out of a warm mug.🤣 Is there anything more decadent than a freshly homemade apple cider spiced cinnamon roll topped with a rich, caramel glaze?
Apple Cider Caramel Rolls Caramel 1 cup sugar Squeeze of lemon 6 Tablespoons butter 1/3 cup heavy cream 2 Tablespoons reduced apple cider ¼ teaspoon fine sea salt 1 teaspoon pure vanilla extract Filling 1/2 cup butter 1 cup brown sugar 2 Tablespoons reduced apple cider Pinch sea salt 1 teaspoon vanilla 1 Tablespoon cinnamon Roux ⅓ cup bread flour ½ cup water ½ cup warm milk Dough ½ cup warm water 2 ¼ teaspoons instant yeast ½ cup sour cream 4 cups bread flour ½ teaspoon salt ¼ cup canola oil ½ cup sugar
Add sugar and lemon to a 4 quart pot. Cook and stir over medium heat until melted.
Brown butter in saucepan.
 Bake at 20 minutes at 350.  Remove from pan and transfer to a serving tray.  Pour caramel over rolls.  Ciao!
 We've had 2 days of chilly-ish weather in Georgia so naturally I immediately immersed myself into all the Fall activities. 🍂😅 Oh, and by Fall activities - I mean making caramel apples, sipping warm apple cider and baking pumpkin biscotti while my husband takes care of raking up all the leaves in the yard. We're a team after all. One of us bakes while the other does the physical labor. 🤣  Spring may be my favorite season outside but Fall is definitely my favorite eating season. 😂 There's nothing better on a chilly day than a steaming bowl of hearty soup or a big serving of warm, cheesy casserole to warm me up from the inside out.🍜 Honestly, I feel like part of the appeal to these warm comfort foods is the convenience. There's something appealing about knowing that my freezer's stocked with containers of our favorite soups and chilis that I can pull out whenever we're in the mood for a warm satisfying meal. And what goes better with soup than a decadent double cheese scone? Did I mention that these are freezable too?  Double Cheese Scones 2 cups flour 1 cup shredded Parmesan cheese 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon dry mustard 4 tablespoons butter 1 1/2 cups sharp cheddar 1 cup milk 1 egg
 Double cheese scones are a delicious compliment to any Fall meal. Make them your own by switching out the cheese with your favorites or adding some fresh herbs. If you find a combination that you love - share your recipe with me.
Ciao! |
