Brine That Turkey!

Yes. You need to brine your turkey before you put that bird into the oven. You do not want a dry, bland tasting meal – you want people to ooh and ahh over how moist and full of flavor the meat is. Here is my tried and true brining mixture. What exactly is bringing you may ask? The process of brining or soaking meat in a solution of water and salt, before cooking. Yes – it really is that simple. As it soaks, the meat absorbs the brine, then retains it during cooking.

Don’t forget to make sure your turkey is defrosted (remember it can take up to two days to defrost!) before you begin.

*Important to remember, cup for cup, table salt is stronger than Kosher salt. If you use Kosher salt in a brine, multiply the amount of salt called for by 1.5 times.

Mix these additional ingredients together until they are fully dissolved into the water:

• 1 cup sugar or brown sugar
• 1 Tbsp black peppercorns
• 2 Bay leaves
• 2 cups vegetable stock, optional
• 1 onion, quartered
• 4 garlic gloves
• 1 tsp allspice
• 1 tsp cloves

Heat one gallon of water, pour in all of the ingredients including the salt, and stir thoroughly until the ingredients are completely dissolved. Refrigerate until the brine is cold. In the largest stock pot that you have or 5 gal pail, fill it with the brine mixture water. Put your turkey into your pot gently and add the rest of the water. Ensure that the breast it is fully submerged. The entire bird must be submerged for the full brining period. Refrigerate the bird for the recommended time.

Once the turkey has brined overnight, remove it from the brine, rinse it off, and pat it dry. You are now ready to prep your turkey for the oven. Need help getting it into the oven and onto the table? Ooh and Ahh Turkey

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Broccoli Rice & Cheese with Chicken

Ingredients:

• 2 chicken breasts or 4 thighs
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp onion
• 1/2 tsp garlic
• 1/2 cup water
• 1 1/2 cup white or brown rice
• 1 onion, diced
• 1 can cream of celery or cream of mushroom
• 1 1/2 cup chicken broth
• 1 cup milk
• 4 cups broccoli florets (I always add more!)
• 1 cup Velveeta, cubed
• 1 cup cheddar cheese

Put the chicken into the crock pot and season one side with the salt, pepper, onion, and garlic. Add 1/2 cup of water. Turn the crock pot on high for 1 hour. After one hour use tongs or two forks and pull the chicken gently apart until it is shredded.

Add to the crock pot the diced onions, rice, cream of celery or mushroom, chicken broth, milk, and broccoli. Mix thoroughly. If you are going to be home while this cooks, then set the timer for 2 hours on high and then add in the cheese and mix again and cook on high for 2 more hours. If you are not going to be home, add the cheese with the other ingredients and mix very well. If you are not home, cook on high for 4-5 hours or low 7-8 hours. I set the timer for 4 hours, then let it continue on low.

This dish is so filling and tastes amazing. One bowl with all the food groups too!

Yields: 10 servings

Nutritional Facts on the Broccoli Rice & Cheese with Chicken

Calories 307

• Calories from Fat 90
• Total Fat 9.97g 15%
  • Saturated Fat 4.826g 24%
  • Polyunsaturated Fat 1.426g
  • Monounsaturated Fat 2.944g
• Cholesterol 53mg 18%
• Sodium 1322mg 55%
• Potassium 395mg
• Total Carbohydrate 30.34g 10%
  • Dietary Fiber 3g 12%
  • Sugars 4.77g
• Protein 23.62g
  • Vitamin A 6%
  • Vitamin C 54%
  • Calcium 26%
  • Iron 8%

Calorie Breakdown:

• Carbohydrate (40%)
• Fat (29%)
• Protein (31%)

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Mexican Chicken in the Crock Pot

This is a very healthy way to make chicken that has a lot of flavor and can be used throughout the week in tons of different ways.

Ingredients:

• 2 Large Chicken Breasts
• 2 Cans Mexican Stewed Tomatoes
• 1 Medium Bell Pepper, diced (I use yellow or orange)
• 1 Medium Yellow Onion, diced

Break out your favorite crock pot and put the chicken breasts in the bottom. Add the diced onions & bell peppers. Add the 2 cans of the Mexican stewed tomatoes. Cover and set on high for 4-6 hours.  If you are home, go ahead and mix it after 3 hours. Mine was perfect after 5 hours. Take tongs and gently shred the chicken and mix with all other ingredients.

I also have been known to add black beans and additional halved grape tomatoes. You can also add 1/2 cup of chopped artichokes hearts. Yum!

To jazz it up, serve with the following topping:

• 1 Bunch Cilantro
• 3 Leaves Cabbage
• 1 Lime, squeezed

Put Cilantro & Cabbage into a small food processor. Squeeze the lime into over the ingredients. Pulse on high for 30 seconds. 1 Tbsp is 11 calories. Enjoy!

Nutrition Facts on the Mexican Chicken

• Serving Size: 1 serving
• Servings per Recipe: 6

Calories 202

• Calories from Fat 59
• Total Fat 6.55g 10%
  • Saturated Fat 1.836g 9%
  • Polyunsaturated Fat 1.414g
  • Monounsaturated Fat 2.525g
• Cholesterol 70mg 23%
• Sodium 597mg 25%
• Potassium 404mg
• Total Carbohydrate 9.53g 3%
  • Dietary Fiber 2.2g 9%
  • Sugars 7g
• Protein 26.02g
  • Vitamin A 17%
  • Vitamin C 66%
  • Calcium 3%
  • Iron 7%

Calorie Breakdown:

• Carbohydrate 19%
• Fat                 29%
• Protein          52%

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Chicken Parm in a Pot

Ingredients:

• 2 chicken breasts
• 2 eggs
• 1 cup bread crumbs
• 1 cup olive oil
• 1 box pasta
• 2 cups tomato sauce
• Crap load of cheese

Grab a bowl, cracked 2 eggs into it, add a dash of salt, pepper, & garlic powder. Grab another flatter dish (pie pans work great) and toss your bread crumbs into it. At this point, either dice up your raw chicken breasts in 1″ cubes or leave whole.

Start a quart pot with enough water for your pasta, add a tish of salt to the water. Preheat your sauce pan with the olive oil on medium heat.

Dip the chicken breasts into the egg bath then coat generously in the bread crumb mixture. Gently drop the chicken breasts cubes or whole breasts into the olive oil. Cook for 3-4 minutes on each side. If your chicken breast is still whole, make sure it is not pink in the center. Remove from the oil once completely cooked throughout. At this point, if your chicken breast is still whole, go ahead and cut it up into 1″ chunks.

Once the water starts boiling in your quart pot, add the pasta and follow the directions for cooking the pasta. Drain the pasta when done, but do not rinse.

Throw the pasta back into the pot once it has been drained. Add the chicken breasts and tomato sauce, stir completely. Add the cheese and give it another great stir.

I enjoy this meal with either a large glass of milk or pinot noir, depending on my mood. Enjoy!

~~Wish I would have taken pictures. Next time!~~

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Pancetta Mashed Potatoes

These potatoes are a sure crowd pleaser and are so good, you will have to exercise for a week after eating them. Enjoy!

Ingredients

10 lbs potatoes, cubed with skins on
1 lb pancetta or bacon, cooked & crumbled
1 bunch scallions, chopped
1/2 cup parsley, dry or fresh
1 stick butter or margarine
16 oz sour cream, light
1 cup milk
8 oz cream cheese, light
16 oz Velveeta (1/2 loaf)
8 oz sharp cheddar cheese
8 oz Asiago cheese
8 oz shredded 4-cheese Mexican cheese
1 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp pepper

Directions

Put all the potatoes in a large stock pot and cover with water then cook on high. Once the water starts boiling, salt the water. Once a fork goes through the potatoes easily, drain the potatoes and return the potatoes to the stock pot.

Add the butter, cream cheese, and spices and start mashing potatoes with a hand masher. Add in the milk, sour cream, scallions, and parsley and keep mashing. Once the potatoes are creamy, but slightly lumpy, add in all the cheeses. Save 1 cup of the Asiago cheese.

If making ahead of time, transfer the potatoes to a casserole dish and top of with the remaining Asiago cheese. May refrigerate up to 72 hours or freeze for up to 4 months. To warm up, heat in the oven at 375 for 30-40 minutes.

If eating right away (my personal favorite) transfer to a serving dish and top with the remaining Asiago cheese.

Serves: 18-20 (makes great leftovers too!!)

Pancetta Mashed Potatoes

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Kahlua Fudge, Pumpkin Fudge, and a Pumpkin Roll

Christmas is two days away and I just decided to go and visit my family. Funds are a bit tight this year so I thought, what does everyone love that I can make ~ fudge and pumpkin bread! Well, I made my famous pumpkin bread at Thanksgiving and wanted to try something a bit different this time, thus a pumpkin roll. I love fudge, but I wanted a different twist on the traditional chocolate or peanut butter. I made Kahlua Fudge (I admit I love alcohol) and pumpkin fudge. They are cooling in the fridge and I can’t wait to taste them and to take them to my three Christmas dinners. I know I know, I wasn’t going anywhere this morning and now I am going to three! Crazy family I tell ya! I hope you enjoy these recipes.

Pumpkin Roll with Cream Cheese Filling

Ingredients
3 eggs
1 cup sugar
2/3 cup pumpkin
1 Tsp lemon juice
3/4 cup flour
1 Tsp baking powder
2 Tsp cinnamon
1 Tsp ginger
1/2 Tsp nutmeg
1/2 Tsp salt

Filling
8 oz cream cheese, softened
4 Tbsp butter, softened
1 cup powdered sugar
1/2 Tsp vanilla

Directions

Preheat the oven to 350°. In a large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until well blended.

In a separate bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add this dry mixture to the egg mixture, mixing well. Spread batter into waxed-paper lined 10×15-inch pan. Spray waxed paper with cooking spray.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare the filling. Beat together cream cheese and butter. Stir in powdered sugar and vanilla then blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving then keep the leftover slices refrigerated. This pumpkin roll freezes well.

Kahlua Creamy Fudge Recipe

Ingredients

1 1/3 cups sugar
1 7 oz jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/2 cup Kahlua
1/4 Tsp salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts, optional
1 Tsp vanilla

Directions

Line 8″ square baking pan with foil. In a 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua, and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat. Add all the chocolate, stirring until melted. Add nuts and vanilla.

Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.

Pumpkin Fudge Recipe

Ingredients

2 cups sugar
1/2 cup evaporated milk
1/3 cup pumpkin puree
1/2 Tsp vanilla
1/4 Tsp cornstarch
1/4 cup butter
1/4 Tsp ginger
1/4 Tsp cinnamon
1/4 Tsp nutmeg

Directions

In a 2-quart saucepan, cook together sugar, pumpkin, cornstarch, spices, and milk until it the mixture reaches 235F on a candy thermometer. Add the vanilla and butter then beat until creamy.

Spread evenly into 8-inch square baking pan lined with foil. Refrigerate for 2 hours or until firm. Lift from pan, remove foil, and cut into squares.

Pumpkin Roll with Cream Cheese Filling

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Ham and Cheese Casserole for Those Who Hate Veggies

• 1 cup chopped ham
• 1 can whole corn, drained
• 1 can cream of chicken
• 1 can cream of onion
• 2 Tbsp sour cream
• 1/2 cup water
• 1 cup cheddar cheese
• 1 Tbsp dried parsley
• 1 Tsp each of garlic salt, onion powder, Italian seasonings, pepper
• 3 cups cooked egg noodles

While the egg noodles are boiling in salted water, preheat the oven to 375 degrees. In a large mixing bowl, mix together all of the other ingredients. Boil the egg noodles for 8-10 minutes, drain. Mix the egg noodles into the mixture and then spread into a casserole dish. Bake for 35-45 minutes.

Prep time: 15 minutes

Bake time: 45 minutes

Servings: 6

Ham & Cheese Casserole

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