Posts Tagged ‘recipe’

Corned Beef & Cabbage

MediLodge of Plymouth would like to wish everyone a safe and happy St Patrick’s Day with this wonderful recipe.

Corned beef and cabbage is a favorite Irish recipe that many people make and enjoy during their St. Patty’s Day festivities. Simple and easy, since it can made in a crock pot in the morning and it’s ready for dinnertime. For a heartier and more colorful meal , add potatoes and carrots to the recipe.
• 1 (3 to 4 pound) corned beef brisket
• 1 onion, halvedcorned beef
• 2 ribs celery with tops
• 1 carrot, peeled
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 cloves garlic
• 4 to 6 new potatoes, peeled and quartered
• 4 to 6 carrots, peeled and cut into bite-size pieces
• 1 medium head cabbage, cut into wedges
Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper and garlic. Bring to a boil; reduce heat and simmer about 3 hours or until meat is tender. When a fork can pierce the meat easily, it is done. Leave in broth for an additional hour. Remove meat from broth. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10 minutes. When vegetables are done, serve on plate with several slices corned beef on top of vegetables.



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Super Bowl Sunday Stew

Your party guests and football fans are sure to enjoy this hearty stew!  This recipe comes to you from MediLodge of Rochester Hills.


stew21 pound beef (1-inch cubes)

Salt and pepper

3 tablespoons butter

30 ounces canned tomato juice

30 ounces canned diced tomatoes,

5 celery stalks, chopped small

2 carrots, peeled (cut in rounds or quarters)

2 onions, peeled and sliced thin

3 cloves garlic, pressed

1 potato, peeled and cubed

1 (10 oz) package frozen okra

3 to 4 tablespoons barley

3 cubes beef bouillon

10 ounces frozen corn

3 tablespoons Worcestershire sauce

2 teaspoons salt (optional)

6 to 8 stalks parsley, finely chopped

Water, as needed

1 pinch cayenne (optional)

12 black peppercorns

2 bay leaves

1/2 teaspoon thyme

Sauté meat pieces in butter over medium high heat until browned on all sides, about 5 minutes.

Pour into a 5- or 6-quart slow cooker or crock pot, add remaining ingredients, and mix well to blend. Note: You can add water to this stew depending on the thickness you want (about 4 cups for a thick stew). Cover and cook on LOW for 6 to 8 hours. Stir occasionally during the day. Taste for seasoning just before serving. If you want a bite to this stew, you can add to taste some cayenne. Serve in heated bowls with some country peasant bread or bread of your choice, in big chunks and with lots of butter.

Yields 6 servings.


For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Rochester Hills

MediLodge of Rochester Hills

Happy New Year Cookies!

New Year Wishes!
To the many wonderful lodgers and very helpful staff I have met, thank you for making me feel so welcome. I look forward to being a part of a Zensational Journey at MediLodge of Milford.

Happy New YearI wish you health…
So you may enjoy each day in comfort.
I wish you the love of friends and
family and peace within your heart.
I wish you the beauty of nature…
That you may enjoy the work of God.
I wish you wisdom to
choose priorities…
I wish you happiness and joy…
and blessings for the New Year.
I wish you the best of everything…
That you so well deserve.
Happy New Year, Friends!
Roxanne Pappas, Leisure Coordinator at MediLodge of Milford

In honor of National Oatmeal Month, try this zesty twist to oatmeal cookies!
orange oatmeal cookiesOrange Oatmeal Cookies
1/2 cup (1 stick) softened butter
1 egg
1/4 cup mashed ripe banana (about 1/2 banana)
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 1/2 teaspoons orange zest
1 cup whole-wheat flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups old-fashioned rolled oats
1/4 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup golden raisins (or 1/2 cup chocolate chips)
Preheat oven to 350°F. In bowl, cream butter and egg together until well blended and smooth. Gradually beat in banana, vanilla and brown sugar. Add orange zest. Mix well with wooden spoon until all ingredients are blended. In large bowl, mix flour, salt, baking powder, oats or 4-grain cereal, coconut, walnuts and raisins or chocolate chips. Use wooden spoon to combine dry ingredients until they are blended well and evenly distributed. Stir dry ingredients into wet ingredients and mix thoroughly until there is no sign of dryness. Very lightly butter baking sheet, drop heaping tablespoon of dough onto greased sheet 2 inches apart, and press down lightly against dough to flatten. Bake 20 minutes in preheated oven until lightly browned. Cool on wire rack. Makes 16 large cookies.


For more information on The MediLodge Group, visit our website, find us on Facebook or tune in to our YouTube Channel.

MediLodge of Milford

MediLodge of Milford

Tired Of The Same Old Holiday Foods? Give Your Favorites A Facelift!

Every family differs when it comes to holiday dinner traditions. But discover the happy medium between the traditional dishes and the not so customary holiday meals with three quick and convenient recipe twists from MediLodge of Hillman. First, start with a can of shrimp, a little garlic and some dried dill weed and transform your regular mashed potatoes into a delectable seafood side dish. Next, substitute your traditional green-bean casserole with a quick Easy Cheesy Herbed Creamed Spinach dish. Combine a few cans of spinach with a little garlic-and-herb cheese and you’ve created a simple side, packed with flavor and nutrition. Finally, finish the meal with a new twist on an old holiday standby. Try “zesting up” great-grandma’s fruitcake recipe. Don’t forget that the holidays are about spending time with family. While you want your meals to look and taste fantastic, you needn’t spend a lot of time in the kitchen. So try these simple, yet tasty twists on your old classics and your crowd is sure to ask for seconds!

Walnut Coconut Cream Holiday Fruitcake

1 cup candied cherries, halved

1 (4 ounce) container candied pineapple slices,

          cut into thin (about 1/8-inch) wedges

1 cup golden raisins

2 tablespoons brandyfruitcake

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

2/3 cup butter, at room temperature

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, separated

1 1/2 teaspoons grated lemon rind

1 cup sweetened cream of coconut (canned)

2 cups coarsely broken walnuts

In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer. In small bowl, stir together flour, baking powder, salt and nutmeg. In a large bowl, cream butter, sugar and vanilla extract; Beat in egg yolks until blended. Stir in lemon rind. Add 1/3 of flour mixture and ½ of coconut cream and stir until smooth. Repeat stir remaining flour until smooth. Beat egg whites until stiff; fold in to batter. Pour over fruit mixture then stir in walnuts. Spoon into well buttered pans and spread to smooth. Set a shallow pan of hot water on lowest oven rack or floor of oven. Bake at 300°F on rack below center of oven until cake tester inserted into center comes out clean – 2 to 2 ½ hours for 8 1/2 x 4 1/2 x 2 1/2 inch pan, or 1 1/2 to 2 hours for small pans. Cool on racks. Wrap in foil or plastic wrap. Store in refrigerator. This fruitcake slices beautifully, and tastes good when cold. Makes 2 large loaves or 5 small loaves.


For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Hillman

A summer pig-roast is one of many lovely activities involving lodgers, staff and the community.

December is National Fruit Cake Month!

By Chris Burchell, Executive Chef, MediLodge of Monroe

MediLodge of Monroe

MediLodge of Monroe

Hello again to all MediLodge friends and family! Has everyone put away all the summer clothes, and broke out all the sweaters and long underwear? It is admittedly a dismal time in the Burchell household. But fear not! The joys of the holiday season are nearly upon us. December is both an end and a beginning… the end of another year and the beginning of winter (although technically speaking this doesn’t happen until Jan. 21, tell my body that when the temperature is below freezing and the car needs scraped before heading to work).

December is also National Fruit Cake Month! Yay! The fruit cake…given as gifts during the holiday season, it would seem, has been around since time immemorial. Some like it, some absolutely hate it. There isn’t a whole lot of in between on this one. I used to be in the hate category, but I do believe that had a lot to do with public opinion at the time, which really hasn’t changed in the few decades that I’ve been aware of this holiday confection. Now however, I really do like fruit cake. But not your run of the mill, very dry almost stale types, that get re-gifted 3 times over. There does exist in the world very moist, dense, and superbly flavorful fruitcakes.

The oldest reference that can be found regarding a fruit cake dates back to Roman times. The recipe included pomegranate seeds. Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home. Mail-order fruit cakes in America began in 1913. Some well-known American bakers of fruit cake include Collin Street Bakery in Corsicana, Texas, and The Claxton Bakery in Claxton, Georgia. Both Collin Street and Claxton are Southern companies with access to cheap nuts, for which the expression “nutty as a fruitcake” was derived in 1935.

Commercial fruit cakes are often sold from catalogs by charities as a fund raiser. Most American mass-produced fruit cakes are alcohol-free, but traditional recipes are saturated with liqueurs or brandy and covered in powdered sugar, both of which prevent mold. Brandy- or wine-soaked linens can be used to store the fruit cakes, and some people feel that fruit cakes improve with age. If a fruit cake contains alcohol, it could remain edible for many years. For example, a fruit cake baked in 1878 is kept as an heirloom by a family (Morgan L. Ford) in Tecumseh, Michigan. In 2003 it was sampled by Jay Leno on The Tonight Show. To lengthen the shelf life of a fruit cake, wrap the cake in alcohol soaked linen before storing. I actually think I would enjoy sampling this fruit cake! Now I have never had the opportunity to make a fruit cake, so I am going to include a recipe from the Food Network. I have examined this recipe, which is from one of my favorite chef ’s, Alton Brown, and do believe it has the makings of an excellent holiday gift!

Free Range Fruitcake

Ingredients:Alton Brown Free Range Fruitcake
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter
(1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Preheat oven to 325°F.
1. Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
2. Place fruit and liquid in a nonreactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
3. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.
4. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
5. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake’s flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.


For more information on The MediLodge Group, visit our website, find us on Facebook or tune in to our YouTube Channel.

MediLodge of Monroe

MediLodge of Monroe

The Power of the Lemon

From the MediLodge of Rochester Hills Dietary Department

Lemon Facts:Lemon Water

Lemons originated in Southeast Asia but are now cultivated in tropical and temperate climates around the world, with California leading production in the United States. Most lemons found in grocery stores are either Eurekas or Libsons. Lemons have a juicy and acidic flesh. Some have thin skins while others have thick rinds which can be used to make candied lemon peel. Lemons are available year round. Throughout history lemons have been used for a number of non culinary purposes including toothpaste, invisible ink and as a bleaching agent. The lemon ranges in size from that of a large egg to that of a small grapefruit. It is an excellent source of vitamin C, however it begins to lose its vitamin power soon after it is squeezed. Lemons have a multitude of culinary uses in sweet and savory dishes as well as flavoring beverages. Lemon juice is about 5 percent citric acid, making it a natural for slowing and browning or oxidation of fresh, raw foods like apples, avocados, bananas, and other fruits.Lemons can help a sore throat. Add the juice of one lemon to an equal amount of hot water for an antibacterial gargle. During the European Renaissance, fashionable ladies used lemon juice as a way to redden their lips.

Lemon Cranberry Muffins


• ½ cup plus 1 tablespoon sugar, dividedMuffins

• ¾ cup nonfat plain yogurt

• 1/3 cup canola oil

• 1 large egg

• 3 teaspoons freshly grated lemon zest, divided

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 1 ½ cups whole wheat flour

• ½ cup cornmeal, preferably medium or fine stone ground

• 2 teaspoons of baking soda

• ¼ teaspoon salt

• 1 ½ cups of cranberries fresh or frozen (thawed) coarsely chopped


1. Preheat oven to 400*F Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Whisk ½ cup sugar, yogurt, oil, egg, 2 tsp lemon zest, lemon juice and vanilla in a medium bowl.

3. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tbs sugar and remaining 1 tsp lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.

4. Bake the muffins until golden brown and they spring back lightly to touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.


For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Rochester Hills

MediLodge of Rochester Hills

Thanksgiving Turkey Safety and Bonus Recipe!

by Dustin Marshall, Executive Chef, MediLodge of Montrose

Turkey Safety

MediLodge of MontroseYou can enjoy a traditional stuffed turkey this Thanksgiving as long as you follow these easy steps. Have a large enough workspace to prepare your bird. If you don’t have a cutting board big enough, use an unscented trash bag to put under your bird. Stuffing a bird is safe as long as you cook the stuffing to an internal temperature of 165 degrees F or greater. Remember that if you stuff your bird do not rely on the pop-up thermometer. That will only show that the breast meat has reached the correct temperature, not the entire bird. Finally, many people wash the turkey before baking. Washing the turkey is unsafe because it could potentially splash salmonella onto other surfaces. Baking the turkey to the correct temperature will kill any germs so please do not risk contamination by rinsing it. To always have a foolproof juicy turkey all you have to do is brine your bird a day ahead and you can cook it in a roasting bag for perfect results!

Here is a wonderful fall treat that is easy to make at home! If you prefer, you can substitute tea for the coffee.

Pumpkin Spice Coffee

MediLodge of Montrose

Pumpkin Spice Coffee

Ingredients: (12 oz)

• 2 ounces Milk

• 1 tsp Pumpkin Spice

• 1 tsp Brown Sugar

• 2 ounces Carmel

• 7 ounces Coffee

• Whipped Topping

• Caramel for topping


Place the milk in the cup, then the coffee. Add the pumpkin spice, caramel and sugar with a spoon and mix. Top with whipped topping, then with caramel drizzle.


For more information on The MediLodge Group, visit our website, find us on Facebook or tune in to our YouTube Channel.

MediLodge of Montrose

MediLodge of Montrose

MediLodge of Montrose



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