Thursday, November 27, 2014

HAPPY THANKSGIVING

Giggle - this is and always will be one of my favorite TV moments.
Happy Thanksgiving!

Wednesday, November 26, 2014

How to Cook a Turkey

With Thanksgiving tomorrow I would be remiss if I didn't post up my husband's tried & true recipe for how to cook an amazing turkey. Keep in mind - in 17+ years of marriage I have yet to actually do this (I consider myself lucky), but this is what he does when he's cooking one at home. Happy Holidays!


  • Pre-heat oven to 350'
  • Rinse/dry turkey - inside & out
  • Rub down with butter or extra virgin olive oil - inside & out
  • Sprinkle with kosher salt and fresh cracked pepper - inside & out
  • Roast turkey on a rack in a roasting pan until juices run clean - meaning after the prescribed cooking time, you may pull legs from the bird and test by stabbing with a knife and watch the juices escape.
  • You can add aromatics to the pan during cooking to help flavor the bird: onions, celery, bay leaves & carrot (surround bird while cooking)
Cooking time: 20 minutes/lb.
12 lb. turkey = 4 hours
20 lb. turkey = 6+ hours
Gravy make from left over turkey stock/pan drippings:
Mix roux (50% flour + 50% butter, melt butter & mix in flour)
with turkey stock/drippings
1C drippings + 1 tbsp. roux = gravy

Wednesday, April 9, 2014

Apple Spiced Tea

Yes, yes... remiss in posting. That's the story of my life... BUT I have a lovely recipe to share with you today for a refreshing type of "punch" with a black tea base.

Apple-Spiced Punch

  • 2 qt hot black tea, unsweetened
  • 12 oz apple juice concentrate
  • 3 cinnamon sticks
  • 1 split vanilla bean
  • 1 piece of ginger, peeled & sliced (approx. 3" in length)
  • 1 lemon sliced

Stir together hot tea, juice concentrate, cinnamon sticks, vanilla bean, ginger & lemon. Chill for 24 hours, stir occasionally. Remove cinnamon sticks, vanilla bean, and ginger before serving. Serve over ice. Enjoy!

Please note - this isn't one of my recipes, and unfortunately I cannot take credit, or remember where I found it. So a big thank you to whoever created this yummy concoction!

Tuesday, November 19, 2013

Test kitchen day

I'm still not 100% on the recipe, but the husband liked them. Just placed them in the fridge to cool & set.

ITALIAN PICKLED VEGETABLES
500 ml vinegar (I was running short of just one kind so I mixed white, rice & red wine)
1 1/2 tsp salt
1 tsp black pepper corns
1 clove
1 tsp each: dried oregano, thyme, rosemary, basil
2 large carrots, peeled & sliced into sticks
2 celery stalks, sliced into sticks
1 summer squash, washed & cut into sticks

Mix vinegar, salt, and spices together. Bring to a boil. Add vegetables, boil for 10 minutes. Do not over cook! They'll get mushy.

Place in a jar and cool briefly, then cover & place in the fridge.



Monday, November 18, 2013

A little gardening

Believe it or not - while live was crazy manic this past wedding season, we did have a tiny bit of time to garden this year. Not a lot mind you, but enough to get a fun little onion crop. These sure tasted yummy sauteed with butter and grilled with olive oil on the BBQ. Onions were actually pretty easy to grow, think I'll give them another try next summer. Hopefully the dog will keep the gophers at bay - darn things ate up through the barriers in the raised beds this summer! Grrrrr.