Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
3 large sweet potatoes
2 tablespoons canola oil
1 teaspoon cinnamon
1/2 teaspoon sugar or 1/2 teaspoon sugar substitute
1/2 teaspoon cayenne powder
1 pinch granulated garlic
coarse salt & freshly ground black pepper, to taste
1 teaspoon fresh rosemary leaf (optional)
1/2 cup honey
3 tablespoons low sodium soy sauce
1 tablespoon lime juice
1 tablespoon water
1 teaspoon canola oil
1 pinch ground ginger
Recipe
1 for the fries: preheat the grill to 400 degrees.
2 bake the whole potatoes on the top rack over indirect heat for 15-20 minutes. cool to the touch.
3 remove and reserve the potatoes. turn the grill up to high.
4 cut potatoes in half length-wise. then, with the skin-side up, slice the potatoes length-wise into 1/2 inch planks, making fries.
5 toss the potato fries with the oil and seasonings until coated liberally.
6 lay the slices over the hottest part of the grill.
7 grill each side for 2-3 minutes, or until the char marks are well defined and the exterior of the fries is slightly crisp, basting intermittently with additional oil.
8 remove from the grill. plate, season to taste with salt and pepper, drizzle with honey soy glaze and serve warm.
9 for the honey soy glaze: whisk all ingredients in a small mixing bowl.
10 bring the mixture to a simmer in a saucepan over medium heat.
11 reduce until the sauce is syrup-like in consistency.
12 remove from heat, allow to cool for 2 minutes and drizzle over sweet potato fries.
1 heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
2 add onion; continue to sauté until softened, 3 to 4 minutes longer.
3 reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
4 add stock and herbs, bring to boil, then adjust heat to low.
5 simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
6 strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
7 when cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
8 refrigerate giblets and broth until ready to use.
9 while turkey is roasting, return reserved turkey broth to simmer.
10 heat butter in large heavy-bottomed saucepan over medium-low heat.
11 vigorously whisk in flour (roux will froth and then thin out again).
12 cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
13 vigorously whisk all but 1 cup of hot broth into roux.
14 bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
15 set aside until turkey is done.
16 when turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
17 place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) return gravy to simmer.
18 add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
19 add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
20 stir giblets into gravy; return to a boil.
21 adjust seasonings, adding salt and pepper to taste if necessary.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
1 (48 ounce) can turkey gravy (not campbell's)
1 (1 lb) container chicken liver
3/4 cup turkey drippings
Recipe
1 in a large skillet, pour in the chicken livers with their juice. a container is approximately 1 lb.
2 sautè the livers, turning them, until they are done.
3 allow to slightly cool, and cut the livers into small, but not too small, pieces.
4 place the gravy into a large pot.
5 add the cut up chicken livers.
6 heat, stirring every so often.
7 add about 3/4 cup of the turkey drippings.
8 if you are wondering about seasonings, stop worrying. you do not need any seasonings, other than those already in the canned gravy, and the chicken livers along with the turkey drippings completes the taste.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 4
6 ounces baby onions
1/2 ounce butter
12 ounces shelled fresh peas (or frozen)
2/3 cup cream
1/2 ounce flour
2 teaspoons chopped fresh parsley
2 tablespoons lemon juice (optional)
salt & freshly ground black pepper
Recipe
1 peel the onions, and halve them if necessary. (if quite large).
2 melt the butter in a heavy frying pan, and fry the onions for 5 - 6 minutes over a moderate heat, until they begin to be flecked with brown.
3 add the peas, and stirfry for a few minutes.
4 add 1/4 cup water, and bring to the boil.
5 partially cover, and simmer for about 10 minutes, until both the peas and the onions are tender.
6 (frozen peas will cook more quickly).
7 there should be a thin layer of water on the base of the pan, add a little more water if necessary, or if there is too much liquid, remove the lid, and increase the heat until the liquid is reduced.
8 using a small whisk, blend the cream with the flour.
9 remove the pan from the heat, and stir in the combined cream and flour, parsley, and seasoning to taste.
10 cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick.
11 taste and adjust the seasoning, add the lemon juice to sharpen, if liked.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
2 cups chickpea flour
1 tablespoon cajun seasoning
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 cup water
Recipe
1 mix all dry ingedients with a whisk or fork, and add water and stir to desired thickness, adding more water or flour as needed.
2 prepare a 12" nonstick fry pan with as needed. mine doesn't need oil, so i left that out of the recipe to avoid adding calories. pour batter to the desired size (6", 9", or 12"), and cook to desired doneness, about 4 minutes per side.
1 preheat the oven to 180 degrees celsius boil the jug and have a deep baking tray on hand. you'll also need baking paper cut to fit the top of the terrine, and aluminum foil to seal the tin.
2 lightly grease a 1 litre loaf tin. line with the prosciutto: for the best presentation start on one long side of the tin. make sure the prosciutto is flat against the bottom of the tin, and overhangs one side at the top. the overhang will be folded back on top of the terrine. overlap slightly the prosciutto along one side, then along the opposite side, so that there is a neat pattern along the bottom of the tin and the terrine will be completely wrapped in the prosciutto.
3 in a large mixing bowl, combine all of the remaining ingredients. use a wide spatula, or your hands, to distributed the egg and seasonings through the terrine. the different meats give a pretty effect when cooked, so don't over mix it. spoon the mix into the loaf tin, pressing down well to expel any trapped air. fold the overhanging prosciutto across the top of the terrine to form a seal. top with baking paper, then foil to seal the tin.
4 place the loaf tin in the baking tray, and add boiling water to surround the loaf tin - you want it to come half-way up the outside of the loaf tin.
5 cook for 90mins, remove from roasting tin and allow to cool in loaf pan - i let it cool for about half an hour, until the tin was able to be handled, before placing in the fridge to completely cool.
6 you need to weight the terrine while cooling overnight. provide the weights with a solid support that will fit in the top of the loaf tin - i used a trimmed plastic takeway container, but foil-wrapped cardboard would do just as well. weight with tins or a foil wrapped brick. cool overnight in the fridge (4 degrees c).
7 to serve: gently turn the terrine out upside down onto the serving platter. serve with cherry or cranberry relish.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 6
3 tablespoons butter
1/2 cup celery, chopped
2 cups milk
2 teaspoons salt
1/2 teaspoon marjoram
4 idaho potatoes, size depends on how much potato you want
1/2 cup onion, chopped
1/2 teaspoon paprika
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon pepper
2 1/2 cups chicken, cooked and cut up
Recipe
1 melt butter.
2 add onion and celery; cook until tender.
3 blend in flour, stir in milk.
4 cook until sauce comes to a boil and thickens.
5 stir in lemon juice, 1 1/2 teaspoons salt and pepper.
6 add chicken and marjoram, remove from heat.
7 thin slice the potatoes.
8 place potatoes in greased 1 1/2 quart casserole.
9 sprinkle with rest of the salt.
10 pour chicken sauce over potatoes.
11 sprinkle with paprika.
12 cover and bake at 400 for one hour or until potatoes are done.
13 instead of marjoram, i used italian seasoning and i added the liquid i simmered the chicken in into the sauce mix so it needed some extra thickening.
14 remember.
15 the more potatoes you add, the larger the casserole dish needs to be and a longer baking time is needed.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 6
4 lbs chicken (cut into thighs, legs, wings and breastswashed and dried)
1 teaspoon agave or 1 teaspoon honey or 2 teaspoons sugar
2 teaspoons seasoning salt (green herb seasoned salt)
1 teaspoon sumac or 1 tablespoon lemon juice
2 tablespoons olive oil
1/8 cup chopped fresh chives
1 teaspoon smoked paprika
fresh chive blossoms, and or chives, buds
Recipe
1 mix marinade ingredients together.
2 rub into the chicken pieces, massaging in well.
3 marinade for 1-4 hours.
4 bring to room temperature for 20 minutes before grilling.
5 preheat grill to high. oil grill and place chicken on to brown both side about 3-4 minutes per side. more to indirect heat. and continue cooking till 165 -170 degrees internal temperature. do take note that the legs and wings will cook quicker then the whole breasts. remove as the pieces cook and tent under foil to keep warm.
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
Servings: 8
1 lb ground lamb
1 lb ground turkey
1 (16 ounce) bag frozen chopped spinach, thawed & squeezed dry (or 1 1/2 10 oz pkgs)
1/3 cup plain dried breadcrumbs
3 egg whites
3/4 teaspoon dried oregano (i used italian seasoning, because i had that on hand)
course salt & pepper
nonstick cooking spray
2 teaspoons olive oil
1 small yellow onion, diced
3 -4 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
1/4 cup sriracha sauce (use less if you're less adventurous!)
1 (16 ounce) box whole wheat spaghetti
1/2 cup fresh parsley, chopped (optional)
Recipe
1 heat broiler, with rack in top position.
2 place lamb, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 tsps salt & 1/2 tsp pepper in a large bowl.
3 with your hands, mix to combine. roll into 1 - 1 1/2 inch meatballs. arrange meatballs on a rimmed baking sheet. lightly coat with cooking spray. broil for 5 minutes. turn meatballs and broil another 5 minutes, until golden brown.
4 in a large heavy pot, heat oil over medium. add onion and garlic. cook, stirring occasionally, until onion is translucent, about 6 minutes.
5 add tomatoes and sriracha and bring to a simmer.
6 add meatballs and simmer at least 10 minutes. (to store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months).
7 in a large pot of boiling salted water, cook pasta according to package directions. drain pasta, add to pot with meatballs and gently toss to coat.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 4
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1 cup milk
2 cups chicken broth
1 pinch dry mustard
1 dash hot pepper sauce
1 dash worcestershire sauce
1 dash salt
1 dash black pepper
1 cup fresh breadcrumb (either buy them or remove the crust off of some old bread and shop fine in a food processor)
1/4 lb finely grated parmesan cheese
1 tablespoon seasoning salt
8 ounces pasturized process cheese (1 inch cubes, velveeta cheese)
1/4 lb sharp cheddar cheese
1 lb elbow macaroni
3/4 lb sharp cheddar cheese
1/2 lb gruyere
1/2 lb extra sharp cheddar cheese
4 roma tomatoes, diced fine
24 ounces pasturized process cheese (1 inch cubes, velveeta cheese)
Recipe
1 for the macaroni and cheese sauce base: melt butter in a 4-quart saucepot over medium high heat. add flour and mix until flour is incorporated into butter. cook, stirring frequently for 2 minutes. add milk and chicken broth and continue to cook until sauce is thick and bubbly. remove from heat and season with mustard, hot pepper sauce, worcestershire, salt and pepper. allow to cool before using.
2 for the topping: mix all ingredients in a bowl and set aside.
3 for the molten cheese sauce: take about 1/2 cup of the sauce base and warm over a medium burner in a small saucepan. when warm, add cheese and cook until melted. season as necessary.
4 to make the macaroni and cheese: cook macaroni in salted water, drain and rinse with cold water. place the yellow cheddar, gruyere, cheddar, tomatoes, and pasteurized prepared cheese product in a large mixing bowl. add 3/4 of the macaroni and cheese sauce base or about 2 1/2 cups, and mix thoroughly. place the mix evenly into 4 small casserole dishes or 1 large serving plate. sprinkle with topping and bake in a preheated 400-degree oven until hot and bubbly. make sure to serve lots of molten cheese sauce.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 8
1 tablespoon coarsely-ground black pepper
1 tablespoon brown sugar, packed
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning, with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup unsalted butter, room temperature
8 lbs chicken pieces, rinsed, and patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch -thick slices
Recipe
1 combine first 9 ingredients in small bowl; whisk spice rub to blend well.
2 transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.
3 early in day, sprinkle spicy rub over both sides of chicken pieces. marinate in the in teh refrigerator for several hours.
4 prepare barbecue.
5 reserve 4 tablespoons seasoned butter. spread remaining seasoned butter on 1 side of baguette slices. place bread slices on platter and cover.
6 place chicken on grill, skin-side up. grill 20 minutes. turn chicken over. grill until skin is deep golden brown, about 15-20 minutes. turn chicken again and grill, skin-side up, until thoroughly cooked and no red remains.
7 transfer chicken to platter. brush chicken with reserved 4 tablespoons seasoned butter.
8 grill bread until just golden, about 2 minutes per side. arrange toasts around chicken and serve.
2 while the meat is cooking, begin opening the cans and pouring them into a large pot. turn the heat on medium and let the beans begin to warm while the meat cooks.
3 drain the meat, then add it to the pot with the beans.
4 add chili mix.
5 bring to a boil, then reduce heat and simmer for 1 hour.
1 bring 4 quarts water to boil over high heat. meanwhile, whisk garlic, ginger, soy sauce, vinegar, hot sauce, brown sugar, and oil in small bowl. toss chicken with 3 tablespoons garlic mixture in bowl. puree remaining garlic mixture and peanut butter in blender until smooth.
2 add 1 tablespoon salt and noodles to boiling water and cook until al dente. drain well, rinse under cold running water until cool, and drain again. toss noodles, peanut sauce, and scallions in large bowl. adjust seasonings.
3 grill chicken breasts over high heat until cooked through, 2 to 3 minutes per side. slice chicken and serve with noodles.
1 preheat oven to 400°f (200°c) w/oven rack placed in the center position of the oven.
2 lightly grease a 9-in rd baking dish (or spray w/pam type spray) & set aside.
3 place cut or torn bread pieces in a lrg mixing bowl & add liquid reserved from draining the mushrooms & asparagus.
4 allow bread/liquid mixture to sit for a short time while liquid is absorbed & stir as needed (may add milk if more liquid is required to completely moisten the bread pieces, but it is unlikely to be needed.).
5 add eggs to bread mixture & mix well.
6 add cream cheese, ham, mayo, mushrooms & asparagus to the bread mixture & mix very well to combine (this will break up the asparagus pieces & is what you want to happen).
7 pour mixture into baking dish. sprinkle surface evenly w/shredded cheddar cheese & use your hand to press it lightly into the surface.
8 bake for 30-40 min or till golden brown & tests done using a sharp knife in the center. tent w/foil as needed during baking if browning faster than expected. serve at once or set aside at rm temp & reheat in microwave as needed.
9 note: seasonings of choice can be added to suit individual preferences (esp pepper & garlic). my experience was the combo of canned mushrooms & asparagus + the reserved liquid used + the ham meant that no added salt was needed.
1 cut the loaf of sliced sour dough bread into 2 inch cubes and dry in 250 degree oven until stale (crusts maybe removed but not essential).
2 heat a small skillet, add the butter, margarine, or olive oil and sauté the diced onion and celery until soft.
3 stir in 4 teaspoons fuller’s sage blend, ¼ cup chopped parsley, and the fresh sage leaves. put dried bread into a large bowl. add onion mixture and stir. add the salt and pepper.
4 lightly beat the eggs and pour over bread.
5 add heated turkey or chicken broth and mix to thoroughly combine. more liquid may be added if the bread cubes appear to be dry inside. add just enough to make the mixture moist but not soggy!
6 stuff the cavity of the turkey loosely just before roasting or butter a large casserole pan and bake the stuffing for about 45 minutes at 350 degrees. roast the stuffed turkey according to roasting directions for a stuffed turkey.
Total Time: 4 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 4 hrs
Ingredients
1 lb top round roast (you can also use or bottom round roast. for us it depends on what㢠s on sale about a pound fits into)
1 1/2 cups beef broth (see directions)
3 garlic garlic cloves (crushed and minced)
1 tablespoon steak seasoning
4 tablespoons olive oil
Recipe
1 put the oil in a pan and turn the heat to medium high. sprinkle the beef with your choice of steak seasoning and garlic. sear each side. put the beef in the crockpot and pour beef broth just 2/3 of the way over the beef. (this will depend on the size of your crock pot.) cook on medium for up to eight hours, if you like your beef to fall apart. cook for six hours if you like it to stay together. (all of these times vary depending on your specific crock pot.) we often freeze the beef after searing. we’ve had luck adding the beef to the crock pot still frozen and pouring the beef broth inches when we start frozen, we cook it on high for about six hours and turn it to low when we get back from work. serve with broth. http://aurorameyer.com/2010/11/18/crockpot-pot-roast/.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
4 boneless skinless chicken breasts
1/4 cup olive oil
1 1/2 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon italian seasoning
1 teaspoon parmesan cheese
1 pint cherry tomatoes or 1 pint grape tomatoes
1 teaspoon olive oil
1/4 cup shallot
1 tablespoon granulated sugar
3/4 cup dry wine
1/2 teaspoon salt
1/4 teaspoon black pepper
Recipe
1 mix marinade ingredients in a one gallon zip style bag and add the chicken. refrigerate over night.
2 preheat oven to 425°.
3 cut slits in each tomato; place, in a shallow roasting pan.line roasting pan with foil or parchment to decrease clean up time. bake at 425° for 20 minutes. reduce oven temperature to 375° (do not remove tomatoes from oven); bake 45 minutes or until browned. cover and let stand 10 minutes.
4 heat grill pan and coat with nonstick cooking spray. add chicken breasts and discard marinade. cook until browned and then turn. cook until juices run clear and chicken reaches 165 degrees fahrenheit. remove from heat and set aside.
5 peel and thinly slice shallots. heat oil in a large nonstick skillet over medium-high heat. add shallots; saute 5 minutes or until browned. add sugar; saute 5 minutes. add wine; reduce heat, and simmer for 5 minutes. add salt and pepper. remove from heat; stir in tomatoes.
6 serve chicken breast topped with tomato compote.
Total Time: 7 mins
Preparation Time: 2 mins
Cook Time: 5 mins
Ingredients
Servings: 4
1 zucchini
taco seasoning
oil
Recipe
1 turn on frying pan onto medium with oil in it. slice the zucchini. wait a minute or two. then toss the slices of zucchini into the pan. wait another minute. then shake some taco seasoning on the zucchini. shut of stove when the zucchini is golden.
1 cup mixed nuts, finely chopped (i use a mixture of hazelnuts, pistachios, and pecans)
1/2 green bell pepper, finely chopped
1 tablespoon dried onion
1 tablespoon seasoning salt (i use mccormick's season-all)
Recipe
1 blend ingredients well.
2 cover and chill overnight (i find that this recipe lends itself to be more of a dip rather than a ball, so i prefer to just keep it in a bowl rather than try to force it into a ball-type shape).
Total Time: 9 mins
Preparation Time: 5 mins
Cook Time: 4 mins
Ingredients
1/2 lb shrimp
1/2 lb scallops
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
2 lemons, juice of
tabasco sauce (optional)
lemon (to garnish) (optional)
Recipe
1 thaw any meat as necessary. if fresh, proceed to the next step.
2 mix together the salt, pepper, cayenne, and garlic.
3 align shrimp and scallops every other onto 4 skewers or 1 skewer per person.
4 brush the shrimp with the olive oil. use more if you would like a more bold and juicy flavor, but stick to minimal amounts if you would like a lower calorie meal.
5 sprinkle the spice seasoning mix over each side of the skewers.
6 squeeze the lemon juice over one side of the skewers.
7 grill them over medium to medium-high heat until the meat is cooked through. about 2-3 minutes per side.
8 add tabasco sauce to your likening and garnish with some sliced grilled lemons.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1/4 cup light olive oil
1 tablespoon old bay seasoning
1 tablespoon lime juice
1 tablespoon honey
1 1/2 teaspoons basil leaves
1 lb tuna steak (works well with swordfish steaks too)
Recipe
1 combine first 5 ingredients in shallow dish or self-closing plastic bag. (i prefer to use a shallow dish so that the honey doesn't stick in one place -- easier to mix i think -- ).
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 6
10 medium garlic cloves, peeled and dark ends removed
1 bunch italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup balsamic vinegar or 1/4 cup wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened
Recipe
1 to make chimichurri sauce: in food processor fitted with metal blade, puree garlic.
2 add parsley and process until finely chopped.
3 add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
4 taste for seasoning and adjust if necessary. it should be very flavorful and spicy.
5 for marinade: in small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
6 place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
7 zip bag and refrigerate 1/2 hour to 4 hours.
8 prepare barbecue for medium-heat grilling.
9 remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
10 place on platter and serve with sauce on the side.
11 advance prep. tip: the sauce can be made up to 6 days ahead, covered and refrigerated. remove from fridge half an hour before serving.
