Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

Jaclynn Fry Peanut Dressing and Salad

 _____SALAD_____
Lettuce
Cabbage
Broccoli Slaw
Carrots- shredded
Cilantro- chopped
Sweet pepper- diced
A little chopped onion
Cucumber- diced
Sugar Snap Peas- cut in thirds
Pears- diced
Apples- diced
Mango- diced
Chicken- diced and browned with garlic, salt and pepper

_____DRESSING____

1/2c creamy peanut butter
1/3c tamari
3 T sesame oil
2-3T of lime juice
2 garlic cloves
1 T pickled ginger or regular ginger
1 jalapeno (seeds out, or cayenne powder or siracha)
2-3 T tabasco or garlic chili paste
2-3 T Honey

Lily had this salad at her friends house Anne Marie. Lily loved the salad.

Jaclynn said- I make this salad to use up whatever veggies I have in the fridge or what is on sale. I think the most important part of the salad is the cilantro. Everything else is whatever you have.

I make the salad with all the veggies and mix it up. Then you top it with chicken and wonton strips. We leave off the fruit and dressing until right before we serve it so everything doesn't go soggy.

Maple Romaine Salad

Main Ingredients--------------------------------------------------------------------- 

Romaine lettuce- chopped and washed

Blueberries

Granny smith apple- chopped (can omit this and use strawberries, blackberries, raspeberries)

Feta Cheese- crumbled (can use bleu or gorgonzola cheese isntead)

cinnamon almonds

Maple Dressing---------------------------------------------------------------

1/4t dry mustard

2 T vinegar

1/4 c maple syrup

1 T freshly squeezed lemon Juice (i also love some lemon zest in there)

1/2t salt

pepper

1/2 c oil

optional- you can add a squeeze or two of fake maple syrup or mapeline flavoring, for more flavor.

Cinnamon Almonds--------------------------------------------------------------

1 c sugar

2 t cinnamon

1 and 1/2t vanilla

1/4c water

Combine sugar and cinnamon. Mix Almonds in skillet with cinnamon mixture. Add vanilla and water to pan. Cook on medium high heat, stirring constantly until nuts are coated and no liquid is left. usually about 7-10 minutes.

Cool

peppermint bark Popcorn

Our Best Bites 

• 16 cups popped popcorn (see notes) fresh, or about 2 bags microwave popcorn
• 1 pound almond bark
• 1 6-ounce box candy canes crushed (about 1 generous cups, Bob’s brand are best!)
• ¼ teaspoon peppermint oil or 2 teaspoons peppermint extract (see notes)
• ¾ cup semi-sweet or dark chocolate chips

Instructions

• Place popcorn in a very large mixing bowl.
• Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
• Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
• Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.
• When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth!

Notes

• If you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow! Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
• Also, if you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.
• After the coating has hardened completely, transfer to an airtight container and store at room temperature. Consume within 7 days for best results.
• This popcorn stays fresh and delicious for days, so feel free to package it up ahead of time if gifting!
• If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.

Nutrition

Serving: 1cup, Calories: 247kcal, Carbohydrates: 34g, Protein: 1g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 9mg, Potassium: 60mg, Fiber: 2g, Sugar: 25g, Vitamin A: 22IU, Calcium: 7mg, Iron: 0.4mg

• 16 cups popped popcorn (see notes) fresh, or about 2 bags microwave popcorn
• 1 pound almond bark
• 1 6-ounce box candy canes crushed (about 1 generous cups, Bob’s brand are best!)
• ¼ teaspoon peppermint oil or 2 teaspoons peppermint extract (see notes)
• ¾ cup semi-sweet or dark chocolate chips

Instructions

• Place popcorn in a very large mixing bowl.
• Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
• Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
• Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.
• When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth!

Notes

• If you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow! Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
• Also, if you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.
• After the coating has hardened completely, transfer to an airtight container and store at room temperature. Consume within 7 days for best results.
• This popcorn stays fresh and delicious for days, so feel free to package it up ahead of time if gifting!
• If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.

Nutrition

Serving: 1cup, Calories: 247kcal, Carbohydrates: 34g, Protein: 1g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 9mg, Potassium: 60mg, Fiber: 2g, Sugar: 25g, Vitamin A: 22IU, Calcium: 7mg, Iron: 0.4mg

Homemade Gingersnap cookies

Serves 24

 2 1/4 c all purpose flour

2 t ground ginger

1 t baking soda

3/4t cinnamon

1/4t cloves

1/4t salt

3/4c butter softened

1 egg

1 T water

1/4c molasses

1 c white chocolate

1 orange zested

1 c sugar

Amy sutherland brought these to us for Christmas !! They are so delicious

Cooking a turkey

 Natasha's Kitchen

12 lb turkey, (Anything from 11-15 lbs will work, but bake time will vary), thawed*
Salt & Pepper, for the inside and outside of the bird

For the Flavored Butter

1 cup unsalted butter, softened, (2 sticks)
2 Tbsp olive oil, not extra virgin, plus more to drizzle top
4 Tbsp fresh lemon juice, from 1 large lemon, plus 1/2 Tbsp lemon zest
6 large garlic cloves, pressed
1/4 cup freshly chopped parsley
1/2 Tbsp salt, I used sea salt

1/2 tsp black pepper, freshly ground

.75 ounce container fresh rosemary*

.75 ounce container fresh thyme

.75 ounce container fresh sage*

ADD Paprika

For the Stuffing

1 large onion, quartered (no peeling)
4 garlic cloves, halved (no peeling)
1/2 bunch parsley
1 lemon, quartered

Remove thawed turkey* from the fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. Remove the neck and bag of giblets and pat dry turkey with paper towels. Let it sit in a roasting pan lined with paper towels to soak up any excess water. Fold the wings behind the turkey so they don't scorch in the oven.

Seasoning, Stuffing, and Tying up a Turkey

Amy likes to cook the turkey in a turkey roasting bag to  help keep the juices in.

• Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
• Make Flavored Butter – In a medium bowl or in a food processor*, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash /stir with a fork until well combined (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes).
• Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; being careful not to tear the skin.
• Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
• Pat skin dry and rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.
• • Stuff turkey cavity with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Use kitchen string to tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.

  How to Roast a Turkey

  • Prep – Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom).
  • Make Foil Shield – to protect the turkey breast and keep it juicy: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.
  • Place an oven-safe meat thermometer into the bird; beneath the drum stick; deep into the dark meat. Start roasting uncovered at 430˚F for 20 min.
  • Baste – Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
  • Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it's fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it's out of the oven*).
  • Rest Turkey – Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for turkey gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.
• Cook at 430 for 20 min and then 350 for about 5 1/2 hours, basting occasionally.

Apple Crisp

Apple Filling -
10 apples with peel, chopped in 1-2 inch chunks
2 t cinnamon
1 t salt
1/2c brown sugar
1/4c butter
Dash of lemon juice

Oat topping crisp

1 c  flour
1  cup old fashioned oats
2/3 cup packed brown sugar
1/4 tsp salt
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) butter.

Mix apple filling.in bowl, in separate bowl mix oat topping

Spray 9x9 pan  with oil, then put apple filling in pan. and layer with oat topping

Bake in oven 350 degrees 40-60min