Evelyn’s After Thanksgiving Thyme Turkey Hash Article

 Hello, Darlings

I hope you had a grace filled Thanksgiving. Ours was quiet. You would think that at my age, I would prefer to let someone else do the cooking, but no, I truly enjoy the whole holiday preparation experience; from the meal planning, doing the shopping, the cooking and setting the table and serving the meal. However, today I must create a new meal with the leftover turkey. While I have frozen the turkey legs for a meal later in the year, today I made a new recipe for the rest of those bird remain.  And this one is really really tasty. 

 Evelyn’s After Thanksgiving Thyme Turkey Hash

Ingredients

• 3 tablespoons olive oil
• 5-6 medium or 3 jumbo whites potatoes, skins-on and diced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1/4 teaspoon thyme
• 2 tablespoons garlic infused
• 2 tablespoons extra virgin olive oil
• 2 cup turkey gravy from jar or 2 cans cream of chicken for making homemade turkey sauce, directions below
• 4 cups Diced roasted turkey; see use chicken also
• 1/4 teaspoon chives
• Ground Sage to enhance taste
• If desired, add more salt and black pepper for taste at table side.

Directions

1. Heat garlic infused olive oil and the extra virgin olive oil in a large skillet (12 inch) over medium heat.
2. Add veggies, salt, sage, thyme and pepper. Cook and stir frequently, adding a little water avoid dryness when needed
3. Cook for about 15 minutes, or until potatoes are tender.
4. Stir in the turkey and turkey gravy or sauce, cook and stir frequently, until heated thoroughly for about 10 minutes

Turkey sauce made of cream of chicken soup

• 2 cans cream of chicken soup
• 1-1/2 teaspoons dried thyme
• 1-1/2 teaspoons sage rug
• 1 tablespoon turkey brine seasoning

Directions

1. In media sauce pan add all ingredients
2. Stir to mix well
3. Microwave for 6 minutes and when the time is right mix into hash
4. Continue to follow hash direction.

Enjoy.

 

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A Widescreen Online Review Plus Recipe@2025

Until next time,

     Chow, Darlings

 

Evelyn’s Mustard and Turnip Greens Recipe

Happy Holidays, Darlings!

Yes, I'm here with another recipe. This one is an old favorite and is usually cook when the mustard and turnip greens are in season. However, in today’s world and with the added intervention of hydroponic indoor garden systems, not only can you grow mustard and turnip greens any time of the year, now you can also have collard, kale, baby pol choy and swish chard ready to cook and eat whenever you want them.

Although in today’s recipe, I am using store bought greens, my own mustard, turnip and collard greens seedlings are growing well in their hydroponic tower. I will show them off on a later date on my Evelyn’s Twigs, Thyme and Stranger Things Gardens website.

For now here is my mustard and turnip greens recipe.

 

Evelyn’s Mustard and Turnip Greens Recipe

Ingredients

• 4 slices thick bacon and or 2 slices thick bacon and 1 smoked ham hock
• ½ package fresh chopped Turnip Greens or frozen Pictsweet Farms
• ½ package fresh chopped Mustard Greens
• One onion, chopped
• 1/2 tsp. red pepper
• 2 (14 oz.) cans chicken broth, or 3 bouillon cubes and 1 ½ qt. water
• 1 teaspoon sugar
• 1 teaspoon garlic
• 1 teaspoon salt
• ½ teaspoon pepper to taste

Directions

1.  Place bacon in a large Dutch oven and cook over medium heat until crispy and fat is rendered.
2. Drain all but 2 tablespoons bacon grease. If using bacon and ham hock method, add1 tablespoon bacon grease
3. Add sugar, salt, pepper, and chicken broth or cubes and water into the Dutch oven, cook to a boil
4. Add green, cook to a boil
5. Reduce heat, cover and simmer 30-45 minutes or until greens are tender.

Enjoy!

Download the PDF.

A Widescreen Online Review Plus Recipe@2025

 

 

I just finished watching the South Korean Romcom series, Bon Appetit, Your Majesty on Netflix, and now I am watching The King's Affection also on Netflix, and  Queen Woo on Paramount+. I truly enjoy watching South Korean entertainment, and am glad that through Roku television I have been able to watch it these past ten years along with my daily soap operas. You remember Days of Our Lives on Peacock/NBC, The Young and the Restless on Paramount+/CBS, and, oh let’s not forget its all new soap, Beyond the Gates with its predominate black cast members. In truth, l binge watch these soaps every weekend.  

 

However, right at this moment, I am settling in to watch the NBC special of director, Jon M. Chu musical, Wicked: One Wonderful Night.

 

Starring    

    Cynthia Erivo
    Ariana Grande
    Ethan Slater
    Bowen Yang
    Marissa Bode
    Michelle Yeoh
    Jeff Goldblum

Well, that all for now.

 

Until, nest time, 

    Chow, Darlings 

 

Evelyn’s Bourbon Fruitcake with Whole Cranberries

 Hello, Darlings

It’s that time of the year when the vibes in the air all speak of Thanksgiving and Christmas cheers. If you are like me, you have already stocked up on the food items you will serve, and can now relax while waiting for the time to prepare those meals. 

In addition, if you are like me and find  it more cost effective, you are making or have already made your favorite fruit cake. If you are a beginner and want to try your hand at make your first fruit, why not try my newest fruit recipe. What makes this fruit cake recipes different from those I made in previous years is that I added the bourbon to the candied fruit mix. This has saved me from weeks of unwrapping and drizzling bourbon on to the fruit cake to additional favor and keeping the cake moist until it was time serve it on the during the upcoming holidays.

 So, if you are new to making fruit cake or just want to give my recipe a test run, by all means, go for it.

 

 Evelyn’s Bourbon Fruitcake with Whole Cranberries

Special Note: Pre-soak the candied fruit mix, whole cranberries, raisins, pre-powdered Madagascar almond spice tea and other nuts in JD or JB for 3 to 5 days, stirring mixture at least once a day.  Directions below

Ingredients:

• 3 large eggs room temp
• ½  cup sugar
• ¾ cup unsalted butter softened
• ½  teaspoon  salt
• 1 teaspoon baking powder
• 1 tsp powdered Madagascar almond spice tea.
• 1 tsp almond extract
• 2 cup all-purpose flour
• 1 cup fresh whole cranberries
• 2   cups candied fruit mix
• ½  cup  orange juice
• ¾ cup Jack Daniel's Tennessee Whiskey (JD), or Jim Bean Kentucky Bourbon (JB), for soaking fruits, pre-powdered powdered Madagascar almond spice tea and nuts -- plus more soaking cake later on.
• Light corn syrup, if desired

Directions:

1. Soak candied fruit mix, whole cranberries, raisins, pre-powdered powdered Madagascar almond spice tea and nuts in JD or JB for 3 to 5 days, Stirring mixture at least once a day.
2. Preheat oven to 350 degrees
3. Prep a large loaf pan with non-stick baking spray.
4. Beat the eggs and sugar together with an electric mixer until slightly thickened to a peak and light in color.
5. Add the butter, almond extract to the egg mixture and continue to mix for two to three minutes.
6. Slowly add in flour and orange juice until mixed well.
7. Stir in the candied fruit mix, whole cranberries, raisins, pre-powdered Madagascar almond spice tea, nuts and JD mixture thoroughly.
8. Bake at 350 degrees for 40-50 minutes.
9. While still warm, gloss cake with light corn syrup, if desired 
10. Allow the cake to cool completely, then punch small holes on top of the fruit cake and drizzle with bourbon before wrapping tightly with cheesecloth, parchment, and aluminum foil for storage. 
11. Freeze up to a year.  

A Widescreen Online Review Plus Recipe@2025

Download the PDF.


Happy holidays, and
     Until next time, 
 Chow  Darlings