Today we are going way back! This German cabbage relish is a real throwback! One that I may vaguely remember from my childhood and my German Grandmother. In researching regional hot dog specialties, I came across one that had a very interesting relish topping. To the best of my investigating this is very close to that. So today we share this regional favorite that is really kind of amazing and may be a new favorite for me! German cabbage relish is sweet, sour, sassy and satisfying! First, I want to begin by saying that this recipe is NOT appropriate for canning. I have use ingredients that are not correct for canning and could be detrimental is used when home canning. If you are looking for a cabbage relish or what some southerners may know as "chow chow" I urge you to look up a safety tested canning recipe for that to be sure you are not going to make anyone or yourself sick. Now, moving on. Today we are making a refrigerator, non canned, version. This recipe will make one quart of cabbage relish and you can keep this in your fridge for up to six months. This all starts off with plain white cabbage. I used about a quarter of a large head. So you will have lots left for homemade coleslaw or if you are inclined, sauerkraut. I have used both red and green bell peppers as well as onion and some grated carrots. These all make up the body of the relish. The flavor is where it shines. A water, vinegar and sugar brine is the key to a sweet and sour delicacy. Seasoned with turmeric, mustard powder and seeds as well as celery seed, this is a wonderful combination that is very reminiscent of my childhood and also reminds me of the Pennsylvania Dutch recipes I also remember. The process begins with salting the vegetables. Blending them all together with a generous amount of kosher or pickling/canning salt will help to draw out the moisture prior to brining and preparing the relish. This is an important step and should not be skipped. Simply mix the vegetables all together, stir together with the salt to incorporate and cover. Allow these to sit for at least 30 to 45 minutes or longer if you are multi tasking. I left mine for 2 hours. Give this a stir every so often if you are able. When you come back to the vegetables. You will see that they have rendered a lot of water. Place them in a strainer and rinse well under running water. Being sure to rinse the salt off very well. Then gently squeeze the vegetable mixture with your hands to remove as much water as possible. This will help when reducing the final product. Now it's time to cook the relish! Bringing the vinegar, water and sugar to a boil, being sure that all the sugar is dissolved, you can then add the vegetables and give everything a good stir. Add in the spices an ... https://www.youtube.com/watch?v=ZhObqrTs4oE

Today we are going back to basics! As you know we are concentrating on adding more content that focuses on learning to cook. This will make way and inspire new cooks to continue on in their journey and want to learn more in the future. Today we are sharing how to roast a perfect chicken. I think everyone should know how to roast a chicken! When you can do this you can do anything and this is so easy! A whole chicken seasoned the way you like can be served as is and the leftovers can be used for casseroles, salads and even soups. Don't toss that carcass! Make bone broth with it! Season this chicken with your favorite chicken rub mixxed with a bit of poultry seasoning and sprinkle away to your heart's content! Rub it in so it really will permeate the meat. I am roasting two chickens this time around becaus it takes just as much energy to roast two as it does to roast one. I am sharing one of these chickens with a family from church who just relocated and needed a good meal. But honestly I often roast two just for us! The cooked chicken can go a long way and you can freeze it. So even if you are single or a couple, this is something to consider. I like to roast my birds at 450 for the first 30 minutes. This helps to crisp and set the skin and also helps to quickly render some of the fat from the skin. Then after 30 minutes I turn the temperature down to 350 and continue to roast until an instant read thermometer stuck into the thigh reads between 160 and 165. If you are closer to 160 you can remove your bird from the oven and tend with some foil and allow to rest for 30 minutes, You will want your chicken to rest for 30 minutes regarless before slicing and serving. This will allow the juices to redistribute and you will have a delicious, juicy and succulent meat to enjoy. Remember carry over cooking will happen after being removed from the oven. So that temperature will continue to rise for just a little while. This really is a dish you cannot mess up as long as you follow these steps. I have been doing this for many years. This is my daughter Micah's favorite meal and she will be so happy to have this video as a reference to be able to roast one for herself! I hope that you found this video helpful and I hope that you enjoyed it and learned something from it! I hope you will give roasting a chicke a try sometime soon and if you haven't roasted one in a while, I hope you are inspired to make one soon! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees. back to basics cooking roast chicken ... https://www.youtube.com/watch?v=jxSpyu-w194

Join us tonight when Noreen, Heather (The Kneady Homesteader) Kaylene (Gareth Bawden Channel) and Tammy (YoYoMax12) get together to talk about last week's episode of The Walking Dead. Episode 507 "Crossed" a heart stopper to be sure! Whew! There were a couple times I was literally biting my nails and yelling at the T.V.! Yes, I do get that wrapped up in things! Hope to see you all there tonight! Same walker time, same walker channel! Find Tammy at the YoYoMax12 channel here: http://bit.ly/112KBmW Find Heather at The Kneady Homesteader Channel here: http://bit.ly/1lhLwIk Find Kaylene at the Gareth Bawden channel here: http://bit.ly/1GyQbyf Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Business Inquiries can be sent to: inquiry@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees. ... https://www.youtube.com/watch?v=BZ5oIRnaUmE

As you all know, my community of New Bern, North Carolina is healing and rebounding from recent destruction left behind by Hurricane Florence. Our evacuation order has been lifted and now corporations and service organizations have made their way to our little town to help with clean up, feeding and caring for those effected. Samaritan's Purse is one of those organizations. A friend's church is hosting them and I was asked if I would help to provide dessert for them. These are the brownies I made them. Four pans to be exact, stuffed full of fudgy brownie goodness, complete with chocolate chunks and walnuts. I have called these "Bake Sale Brownies" because this is exactly how I would make them for a bake sale! I used to do a lot of bake sales when I was in a small community theater. We spent every Saturday outside the grocery store selling out of delicious offerings like these brownies. I always cut them big so you get six or eight out of a pan and wrap them so they are easy to grab and go. You could charge $2 for a basic chunk of brownie, or go up from there depending on how you made them. A big favorite at our bake sales used to be rocky road brownies that had tons of toasted pecans, chocolate chunks and when they came out of the oven, the top was strewn with mini marshmallows left to melt as the brownies cooled. Talk about over the top, decadent. They sold out every time! Yes, I am starting with a couple of mixes. I am using two Duncan Hines (my favorite brand) brownie mixes. One fudge brownie and one chewy chocolate brownie. This gives a great flavor. I subbed the water for strongly brewed coffee and added 2/3 cup of oil and the required eggs, which are four for the two mixes. I also added a 12 ounce bag of chocolate chunks. I added 1 1/2 cups of walnut pieces to the relief worker's brownies but not to these I made for the video. Mix this all up and pour into a prepared pan. Bake for 45 to 50 minutes or until a steak knife pierced into the center comes out free from batter. Allow to cool completely before cutting into squares. You can let your imagination run wild with combinations! Pecan turtle with caramel pieces and toasted pecans. Rocky road as mentioned above. Peppermint patties or Ande's mints, peanut butter chips or dollops of peanut butter. Coconut, mini reeses cups, M & M's, snickers, twix, you name it, you can toss it in there and make custom combo brownies! I love the thickness of these brownies and the result you get from using the two mixes. They are thick, rich and decadent. I know that you are going to love how quick and easy you can whip this up for any occasion! Mixes are not bad! They are premeasured dry ingredients. You decide the one that works best for you! I hope you give these Bake Sale ... https://www.youtube.com/watch?v=Vd-zBhhCe_c