Appetizers: Teriyaki Wings (Heirloom Recipe)

This fall-off-the-bone-tender appetizer is one of my heirloom recipes from my grandmother; it was her go to recipe.  She loved a good party (family, friends & food) even if she wasn’t rooting for the teams, but by the end of the day she’d decided who she was rooting for & was one of the loudest couch cheerleaders!

It is simple in its ingredients & prep; put it in the oven & let it back while you prep the rest of your party.  Happy Super Bowl!!

 

5 lbs wings
10 oz soy sauce/liquid aminos
1 lb brown sugar
1 very generous teaspoon garlic powder

Preheat to 325°
Combine soy sauce & brown sugar; place wings in baking dish & add sugar mixture. Bake 2-3 hours, until cooked through & sauce has reduced, stirring occasionally. Mix in garlic powder when just about done baking.

 

What other appetizers or foods are you creating for the party?  Comment & let me know.

National Day of Peanut Butter (Jan. 27) [Peanut Butter Pie]

January 27 is National Day of Peanut Butter. For this National Day, I’m sharing this recipe, which is one of my mom’s creations.  My cousin wanted a peanut butter pie & this is the recipe my mom made. This is an excellent recipe to use the homemade peanut butter cups!

 

8 ounces non-dairy cream cheese

1 cup crunchy peanut butter

1 cup powdered sugar

9 ounces cocowhip*

10 peanut butter cups, quartered

chocolate crumb pie crust

Cocowhip

8 peanut butter cups or 4 cups, quartered

chocolate sauce

 

Combine cream cheese, peanut butter & powdered sugar.  Mix in 9 ounces cocowhip and chopped peanut butter cups.  Spread in pie shell & cover with cocowhip.  Pipe 8 stars around edge of pie & place a peanut butter cup on each star.  Drizzle with chocolate sauce in pattern of choice.  Refrigerate until time to serve.

Here’s the store locator for Cocowhip

 

*use fresh.  if frozen prior to use, the Cocowhip won’t work.

Enjoy!

 

What’s your favorite way to enjoy peanut butter?  Comment & let me know.

Demetrius’s Greek Chicken & Potatoes

My post contains affiliate links, which means I may earn a small commission for my endorsement, testimonial and/or link to any products or services from this website.  Your purchase helps support my work in bringing you real information about living dairy free.   For the full disclosure see Ingredients List page.

 

This recipe is one that a friend of my father’s gave to my mother.  Demetrius was born & raised in Greece & immigrated, when he was a young man, to the U.S.  He worked with my father at the local cannery and he would occasionally come over & cook Greek food for us; this is one of our family’s favorite meals.

 

 

One whole chicken

6-8 potatoes

1/2 cup olive oil

1/2 teaspoon pink Himalayan salt 

1/4 teaspoon pepper

1-2 tablespoons dried oregano, crushed

1 cup lemon juice

1 tablespoon minced garlic

Optional:  Fresh Lemon Slices & Fresh Oregano sprigs

 

(Demetrius’s directions:  well, you know how to cook, so just do it)

 

Preheat to 425°

Combine oil, garlic, dried oregano & lemon juice; divide in half.

Rinse chicken & pat dry (remove gizzard/liver packet & set aside).  Drizzle about 1/3 of the marinade on the chicken and rub it all over & under the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet, roast the chicken in the oven for 15 minutes.

Cut potatoes in half, so they look like mounds; place in separate baking pan; drizzle a portion of the marinade over the potatoes; toss to coat.

Add potatoes to oven & reduce the temperature to 325°F and continue roasting – 1 to 1 1/2 hours or until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F .

Baste the chicken and potatoes with remaining marinade throughout the cooking time – every 30 minutes or so & turning potatoes as they cook.

Cook potatoes until golden.

Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

 

Serve hot.

 

Enjoy!

 

Do you have a favorite Greek dish?  Comment & let me know.

 

Heirloom: Mom’s Breakfast Sausage

This week I was going to share my grandmother’s Teriyaki Wings recipe, but I haven’t found where I put the recipe – I’ll share it a bit later once I find it.  Instead, I’m going to share my mother’s Breakfast Sausage recipe.

This stuff is mandatory for our camping trips – it’s just not the same without it.

I’m having a no shopping Dec/Jan.  I’ll be making a big batch of this in the coming weeks to have in the freezer for breakfasts.  I hope you enjoy!

 

2 lbs ground beef (not lean!)
2 teaspoons sage
1 teaspoon salt
1/4 teaspoon allspice
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 to 1 teaspoon pepper
2 tablespoons vinegar
2 tablespoons water
Liquid Smoke, to taste (Optional)

Mix spices & liquids; add meat & mix well. Form patties. Freeze or cook.

 

 

Enjoy!

 

Have you ever had homemade sausage?  Comment & let me know.

 

Heirloom: Persimmon Cookies, Persimmon Cake

These are my favorite cookies at Thanksgiving each year.  I could eat an entire batch myself.  These recipes have been handed down 3 generations now; from my grandmother, to my mother & now to myself.  My mother adds a thin glaze to her cookies.

 

Cookies/Bars:

1/2 cup shortening

1 cup sugar

2 cups flour

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla

1 egg

splash (@ 1/2 teaspoon) lemon juice

1 cup persimmon pulp

1 cup nuts, optional

1 cup raisins, optional

 

Preheat oven to 375°F.  Cream shortening & sugar together; set aside.  Sift flour, spices, baking soda & salt together & set aside.  Beat egg; pulp & lemon juice to egg & mix well.  To the creamed mixture, alternate the egg mixture & the flour mixture until combined.  Add nuts and/or raisins at this time.  Scoop onto greased baking sheet and bake 15 minutes.  If making bars; spread into jelly roll pan to edges & bake.

 

 

Cake:

1/2 cup shortening

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon each:

nutmeg

allspice

cloves

1 teaspoon cinnamon

splash (@ 1/2 teaspoon) lemon juice

1 1/4 cup persimmon pulp

1 cup nuts, optional

1 cup raisins, optional

Preheat oven to 350°F.  Cream shortening & sugar together; set aside.  Sift flour, spices, baking soda & salt together & set aside.  Beat egg; pulp & lemon juice to egg & mix well.  To the creamed mixture, alternate the egg mixture & the flour mixture until combined.  Add nuts and/or raisins at this time.  Pour into greased baking pan and bake 20-25 minutes or until done in center.

 

 

Mom’s glaze

2 cup powdered sugar

1 teaspoon vanilla

1 tablespoon milk

 

combine until thin enough to pour; pour over bars.  If making for the cookies, make a little thicker so it can be spread.

 

 

Enjoy!

 

Have you ever had persimmon cookies?  Comment & let me know.

 

 

 

Heirloom: Cinnamon Walnuts

This recipe was shared with my grandmother by a friend; because of how much my grandmother and several of my uncles loved the results, this is a staple at our Thanksgiving celebrations each year; I now share it with you.

 

5 cups walnut halves

2 cups sugar

2 teaspoons salt

2 teaspoons cinnamon

3/4 cup non-dairy milk

2 teaspoons vanilla

 

Combine sugar, salt, cinnamon and milk; cook to softball stage (you’ll need a candy thermometer for this – 235*F).  Remove from heat & add vanilla; stir until creamy.  Add nuts & immediately pour onto waxed paper; separate with fork & cool.

 

Grandma’s note:  I use cold water & my fingers [to separate].

 

What are your favorite traditions for the holidays?  Comment & let me know.

 

 

Heirloom: Turkey Sandwich Spread

This month’s heirloom recipe is one of my mother’s.  This is one of the ways she uses up leftover Thanksgiving turkey.  Our family LOVE it!

Leftover Turkey

Mayonnaise

Liquid Smoke (found in the barbecue sauce isle in the store).

Finely chop or grind up the leftover turkey; add mayo to combine; season with 1/4 to 1 teaspoon or so of liquid smoke (add a small amount; taste test & see if you like the flavor, add a bit more until you are satisfied).  Spread on bread & enjoy!!

There are no specific measurements; it is to taste only.

What is your favorite way to use up leftover turkey?  Comment & let me know.