roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

How To Make Roasted Red Potatoes

Ingredients

• Servings: 6
• 1/4 cup olive oil, or more if needed
• 2 pounds red potatoes, cut into evenly sized pieces
• 5 fresh thyme sprigs, or to taste
• kosher salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1/2 large red bell pepper, seeded and cut into 1-inch pieces

Recipe

Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour olive oil into a heavy baking dish (such as an enameled cast iron dish). place potatoes into the baking dish and toss to coat with olive oil. sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• bake in the preheated oven for 30 minutes. toss vegetables to turn over. some potatoes may stick; don't try to turn them. return to oven and bake for 20 more minutes.
• toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. continue baking until potatoes are browned and tender, about 15 more minutes.
• turn oven off and leave potatoes in the oven for 15 more minutes. toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

Roasted Kohlrabi

Ingredients

• Servings: 4
• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an oven to 450 degrees f (230 degrees c).
• cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. combine olive oil, garlic, salt and pepper in a large bowl. toss kohlrabi slices in the olive oil mixture to coat. spread kohlrabi in a single layer on a baking sheet.
• bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. remove from oven and sprinkle with parmesan cheese. return to the oven to allow the parmesan cheese to brown, about 5 minutes. serve immediately.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Roasted Rosemary Onion Potatoes

Ingredients

• Servings: 4
• 1 small onion, finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/3 pounds potatoes, cut into 1-inch chunks

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 450 degrees f (230 degrees c). grease a large baking sheet with a rim.
• mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. spread potatoes into prepared pan in a single layer.
• bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

balsamic butternut squash with kale

Ingredients

• Servings: 6
• 12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
• 1 small yellow onion, cut into 1/2-inch pieces
• 3 tablespoons balsamic vinegar, divided
• 1 tablespoon brown sugar
• 2 teaspoons vegetable oil
• kosher salt and ground black pepper to taste
• 6 ounces kale, roughly chopped
• 1/4 cup vegetable broth

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. spread mixture in a single layer a baking sheet.
• bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
• combine kale and broth in a heavy-bottom skillet; bring to a light simmer. cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

roasted potatoes with tomatoes, basil, and garlic

Ingredients

• Servings: 8
• 2 pounds red potatoes, chopped
• 1 1/2 cups chopped fresh tomatoes
• 3/4 cup fresh basil, chopped
• 3 cloves garlic, pressed
• 3 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh rosemary

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. sprinkle with the rosemary.
• bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

buffalo chicken and roasted potato casserole

Ingredients

• Servings: 10
• cooking spray
• 6 tablespoons hot pepper sauce
• 1/3 cup olive oil
• 2 tablespoons garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 8 potatoes, cut into 1/2-inch cubes
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 2 cups shredded mexican cheese blend (such as great value fiesta blend®)
• 1 cup crumbled cooked bacon
• 1 cup diced green onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 500 degrees f (260 degrees c). spray a 9x13-inch baking dish with cooking spray.
• heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. turn off heat. toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. leave remaining sauce in skillet. mix chicken into remaining sauce and allow to marinate while potatoes roast.
• bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• reduce oven heat to 400 degrees f (205 degrees c).
• spread chicken cubes over roasted potatoes. sprinkle mexican cheese blend, cooked bacon, and green onions over chicken. return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

rabbit with mustard

Ingredients

• Servings: 4
• 1 (2 pound) rabbit, cleaned and cut into pieces
• salt and pepper to taste
• 3 tablespoons prepared mustard
• 3 tablespoons vegetable oil
• 1 cup white
• 4 small onions
• 2 slices bacon, cut into 1/2 inch pieces
• 1 orange

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• season the rabbit with salt and pepper, and spread the mustard it. place into a dutch oven, and pour the oil and white around it. then put in the small onions and sprinkle with the bacon pieces.
• bake covered, for 30 minutes in the preheated oven. remove lid and turn rabbit pieces over. squeeze some juice from the orange over. return to the oven, uncovered, for 30 minutes, or until rabbit is tender. serve with sliced orange and mashed potato. bon appetite!!!

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Keligun Chicken

Ingredients

• Servings: 6
• 6 cut up chicken pieces
• 1 cup soy sauce
• 1/2 cup distilled white vinegar
• 1 teaspoon crushed garlic
• ground black pepper to taste
• 1/4 cup fresh lemon juice
• salt to taste
• 1 cup unsweetened flaked coconut
• 1/3 cup chopped green onions
• 1 dash lemon pepper
• 1/8 cup chopped green onion for topping

Recipe

• to make marinade: combine the soy sauce, vinegar, garlic and ground black pepper. mix together. marinate chicken in refrigerator for 2 to 4 hours.
• remove chicken from refrigerator and dispose of marinade. broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. when chicken is cooked, remove bones and dice chicken meat.
• put diced chicken in a medium bowl. add the lemon juice and salt and mix together. then add the coconut, green onion and lemon pepper spice. mix all together, top with green onion and serve.

hazelnut crusted halibut with garlic mashed potatoes

Ingredients

• Servings: 2
• 1 pound red potatoes, cut into chunks
• 5 cloves garlic, minced
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/4 teaspoon ground black pepper
• 1/4 cup hazelnuts
• 1/4 cup seasoned bread crumbs
• 2 halibut fillets
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 5 tablespoons butter
• 3 tablespoons vegetable broth

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place the potatoes into a large pot, and cover with water. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. while the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. drain potatoes, then mash together with the garlic paste, butter, and pepper. keep warm.
• preheat an oven to 500 degrees f (260 degrees c).
• while the potatoes are cooking, preheat an oven to 500 degrees f (260 degrees c). pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. pour a shallow dish. season the halibut fillets on both sides with 1/4 teaspoon of salt. gently press one side of the halibut fillets into the nut mixture, and set aside.
• heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. turn the fillets over, and place into the preheated oven. bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
• melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. stir in the vegetable broth, and bring to a simmer.
• to serve, mound the potatoes the center of each dinner plate. place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

lighter mexican meatloaf

Ingredients

• Servings: 1
• cooking spray
• 1 pound lean ground turkey
• 1 pound ground chicken
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained and rinsed
• 1/2 (4 ounce) can fire-roasted diced green chiles
• 1 cup mild chunky salsa
• 1 (1 ounce) package dry taco seasoning mix
• 3/4 cup plain dried breadcrumbs
• 3 egg whites
• 1 (28 ounce) can enchilada sauce, divided

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch baking dish with cooking spray.
• in a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
• form the mixture into a loaf shape and place into the prepared baking dish.
• pour half the enchilada sauce over the meatloaf.
• bake in the preheated oven for 45 minutes.
• remove from oven and pour the remaining sauce over the loaf. return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. an instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees f (70 degrees c).
• slice and serve with pan sauce spooned over the slices.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

baked mushrooms and potatoes with spinach

Ingredients

• Servings: 4
• 1 pound new potatoes, halved
• 2 tablespoons olive oil
• 1/2 pound portobello mushrooms
• 6 cloves unpeeled garlic
• 2 tablespoons chopped fresh thyme
• 1 tablespoon olive oil
• kosher salt and ground black pepper to taste
• 1/4 pound cherry tomatoes
• 2 tablespoons toasted pine nuts
• 1/4 pound spinach, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c).
• place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. roast for 15 minutes, turning once.
• add portobello mushrooms, placing stem sides up, and garlic cloves to pan. sprinkle with chopped thyme. drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. return to oven; cook 5 minutes.
• remove pan from oven and add cherry tomatoes. return to oven; cook until mushrooms are softened, about 5 more minutes.
• scatter pine nuts over potatoes and mushrooms. serve with sliced spinach.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

roasted wild mushrooms and potatoes

Ingredients

• Servings: 4
• 2 pounds new potatoes (such as yukon gold), halved
• 2 tablespoons olive oil, or more if needed
• salt to taste
• 1 teaspoon olive oil
• 2 ounces pancetta, chopped
• 1/4 pound king trumpet mushrooms, cut into chunks
• 1/4 pound chanterelle mushrooms, cut into chunks
• 1/4 pound nameko mushrooms, trimmed
• 1/4 pound clamshell (shimeji) mushrooms, trimmed
• 3 tablespoons vinegar
• 2 tablespoons chopped fresh tarragon
• 2 cloves garlic, minced
• 1 tablespoon olive oil (optional)

Recipe

Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. sprinkle with salt and mix to coat potatoes with salt and olive oil. turn so the cut sides are up.
• roast in the preheated oven for 30 minutes.
• while potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
• turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
• turn oven heat up to 425 degrees f (220 degrees c).
• stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. let cool slightly, about 10 minutes.
• drizzle vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. taste and adjust seasoning. transfer to a serving platter.

sweet and spicy turkey sandwich

Ingredients

• Servings: 1
• 2 slices (1/2 inch thick) hearty country bread
• 4 slices roasted turkey breast
• 1 slice pepperjack cheese
• 2 teaspoons butter
• 4 teaspoons strawberry preserves

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat a small skillet over medium heat. butter one side of each of the bread slices with one teaspoon butter. place one slice, butter side down, in the skillet. top with the turkey and cheese slices. place the second slice of bread on top, butter side up.
• when the first side of the sandwich is golden brown, turn and brown the other side, 3 to 5 minutes per side, or until the cheese begins to melt.
• remove sandwich to a plate and top with strawberry preserves, or serve the preserves on the side.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

roasted tomatoes with garlic

Ingredients

• Servings: 6
• 4 cups grape tomatoes
• 4 cloves garlic, sliced
• 2 tablespoons olive oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat an oven to 450 degrees f (230 degrees c). place a piece of aluminum foil over a baking sheet.
• place the tomatoes and garlic into a mixing bowl. drizzle with olive oil, and toss until evenly coated. season to taste with salt and pepper, then spread evenly the prepared baking sheet.
• bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

bourbon and molasses-glazed turkey breast

Ingredients

• Servings: 4
• 1 cup (such as maker's mark®)
• 1/2 cup blackstrap molasses
• 1/4 cup brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon hot pepper sauce (such as tabasco®)
• 1 (2 pound) bone-in turkey breast

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 55 mins


• stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. pour marinade into a large bowl.
• place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. transfer turkey to a roasting pan. retain marinade for basting.
• preheat oven to 450 degrees f (230 degrees c).
• roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees f (70 degrees c), about 45 minutes. baste turkey occasionally with retained marinade. allow turkey breast to rest for 10 minutes before slicing.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

original hot brown

Ingredients

• Servings: 4
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 6 tablespoons grated parmesan cheese
• 1 egg, beaten
• 2 tablespoons heavy cream
• salt and pepper to taste
• 2 pounds sliced roasted turkey
• 1 tomato, thinly sliced
• 8 slices white bread, toasted
• 1/4 cup grated parmesan cheese
• 8 slices crispy bacon

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• melt the butter in a saucepan over medium heat. stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. mix in 6 tablespoons of parmesan cheese and then stir in the beaten egg to thicken. do not allow the sauce to boil once the egg has been mixed in. remove from the heat and stir in the cream.
• preheat the oven's broiler. for each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. cover with a liberal amount of roasted turkey and tomato slices. spoon sauce over the top of each one and sprinkle with some of the remaining parmesan cheese.
• place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. serve immediately.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

thanksgiving leftovers casserole

Ingredients

• Servings: 10
• 1 (6 ounce) package stove top stuffing mix for turkey
• 4 cups chopped leftover roasted turkey
• 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup kraft mayo real mayonnaise or miracle whip dressing
• 3 cups leftover mashed potatoes
• 1 cup kraft shredded cheddar cheese
• 1/8 teaspoon paprika

Recipe

Preparation Time: 15 mins Ready Time: 55 mins


• heat oven to 375 degrees f.
• prepare stuffing as directed on package; spread bottom of 13x9-inch baking dish sprayed with cooking spray.
• combine turkey, mixed vegetables and mayo; spoon over stuffing.
• mix potatoes and cheese; spread over turkey mixture. sprinkle with paprika.
• bake 30 to 40 min. or until heated through.

Roasted Chicken With Lemon And Rosemary

Ingredients

• Servings: 1
• 1 whole chicken, cut into 8 pieces
• 1 onion, cut into wedges
• 1 lemon, sliced
• 8 cloves garlic
• 4 sprigs fresh rosemary
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 450 degrees f (230 degrees c).
• combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. spread chicken mixture out in the bottom of a baking dish.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. an instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees f (74 degrees c).

honey apple brined turkey

Ingredients

• Servings: 20
• 1 (32 fluid ounce) container chicken stock
• 3 cups apple
• 2 cups honey
• 2 cups kosher salt
• 2 bunches fresh thyme, divided
• 1 bunch fresh sage, divided
• 10 cloves garlic, peeled, or more to taste
• 1 tablespoon coarsely ground black pepper, or more to taste
• 4 cups water, or more if needed
• 1 (20 pound) whole turkey, neck and giblets removed
• 2 oranges, halved
• 2 lemons, halved, or more to taste
• 2 teaspoons olive oil, or more as needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 5 mins


• combine chicken stock, apple , honey, and salt in a large bowl; stir until honey is dissolved. add 1/2 of the thyme, 1/2 of the sage, garlic, and black pepper; stir. add water and stir until brine is evenly combined.
• place turkey in a food-safe cooking bag and pour brine over turkey. inject the meaty parts of turkey with brine using an injector. gather bag tightly around turkey so that brine completely surrounds turkey, adding more water if needed. seal bag, place in a large pot, and refrigerate, 24 to 48 hours.
• preheat oven to 350 degrees f (175 degrees c). place a rack in a large 2 1/2-inch deep roasting pan.
• remove turkey from brine and pat dry inside and out. reserve about 1/2 of the brine. place turkey in a fresh oven-safe baking bag, breast-side down and place on the rack.
• squeeze oranges and lemons into the main cavity of the turkey. place squeezed oranges and lemons, remaining thyme, and remaining sage in the cavity. lightly coat turkey with olive oil and season with salt and black pepper. insert an oven-safe thermometer in the thickest part of the thigh without touching the bone.
• bake in the preheated oven, basting with brine every 30 minutes, for 2 1/2 hours. flip turkey and continue baking until no longer pink at the bone and the juices run clear, 1 to 1 1/2 hours more. the thermometer should read 180 degrees f (82 degrees c). allow turkey to rest 15 to 20 minutes before slicing.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

rosemary potatoes with roasted heads of garlic

Ingredients

• Servings: 16
• 4 pounds new red potatoes, cut into 1-inch pieces
• 2 large heads garlic, top third sliced off and discarded
• 1/2 cup butter, cut into pieces
• 3 sprigs fresh rosemary, chopped
• 1 cup dry white
• 1/2 cup extra-virgin olive oil
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. dot vegetables with butter and sprinkle with rosemary. drizzle white and olive oil over vegetables; season with salt and black pepper.
• bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

oven-roasted turkey breast

Ingredients

• Servings: 6
• 1/4 cup butter, softened
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt-free garlic and herb seasoning blend (such as mrs. dash®)
• salt and ground black pepper to taste
• 1 (3 pound) turkey breast with skin
• 1 teaspoon minced shallot
• 1 tablespoon butter
• 1 splash dry white
• 1 cup chicken stock
• 3 tablespoons all-purpose flour
• 2 tablespoons half-and-half (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix 1/4 cup butter, garlic, paprika, italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. place turkey breast with skin side up into a roasting pan. loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. reserve remaining butter mixture. tent turkey breast loosely with aluminum foil.
• roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees f (65 degrees c), about 30 more minutes. let turkey breast rest 10 to 15 minutes before serving.
• while turkey is resting, transfer pan drippings to a skillet. skim off excess grease, leaving about 1 tablespoon in skillet. place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. melt 1 tablespoon butter in skillet with shallot and whisk in white , scraping any browned bits of food from skillet. whisk in chicken stock and flour until smooth. bring to a simmer, whisking constantly, until thickened. for a creamier, lighter gravy, whisk in half-and-half.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

olive oil roasted eggplant with lemon

Ingredients

• Servings: 4
• 1 large eggplant
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste
• 2 tablespoons fresh lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper or lightly grease.
• slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. cut each of those in half to make two shorter quarters. place the eggplant the baking sheet with the skin side down. brush each piece with olive oil and season with salt and pepper.
• roast in the preheated oven until softened and golden brown, 25 to 30 minutes. remove from the oven and sprinkle with lemon juice. serve hot.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Easy Mashed Potato And Roasted Vegetable Enchiladas

Ingredients

• Servings: 12
• 1 head broccoli, cut into florets
• 8 ounces whole button mushrooms
• 3 small zucchini, chopped
• 2 cups chopped carrots
• 1/4 cup olive oil
• salt and pepper to taste
• 3 cups water
• 1 cup milk
• 1/4 cup butter
• 1 (7.6 ounce) package instant mashed potato flakes
• 1 (12 ounce) package corn tortillas
• 3 cups enchilada sauce
• 8 ounces shredded cheddar cheese

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• in a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. drizzle the vegetables with olive oil, and season with salt and pepper. spread vegetables in a single layer in a shallow baking dish. roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. when finished cooking, remove from the oven, and reduce oven temperature to 350 degrees f (175 degrees c).
• bring water, milk, and butter to a boil in a large pot. remove the pot from heat, and mix in the mashed potato flakes. let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. stir in roasted vegetables.
• in a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. dip the tortillas in enchilada sauce. put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. place seam-side down in a 9x13 inch baking dish. pour extra sauce over top, and sprinkle with remaining cheese.
• bake at 350 degrees f (175 degrees c) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Jen's Creamy Garlic Mashed Potatoes

Ingredients

• Servings: 10
• 2 whole heads garlic, top third sliced off and discarded
• olive oil
• 1 tablespoon sea salt
• 5 pounds yukon gold potatoes, peeled and cubed
• 1 cup sour cream
• 1 (4 ounce) package cream cheese
• 1 cup butter
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. bake in the preheated oven until garlic is soft and brown, about 45 minutes.
• bring a large pot of water to a boil and stir in sea salt. cook potatoes in the salted water until tender, about 30 minutes. drain.
• transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.
• squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Early Morning Oven Roasted New Potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds new potatoes, cut into wedges
• 4 tablespoons butter
• 2 teaspoons fresh rosemary
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• in a hot skillet, melt the butter. stir in rosemary, salt and pepper. coat potatoes evenly with the melted butter. arrange the potatoes in a single layer on a baking pan.
• bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. toss them occasionally to ensure that they brown on all sides.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

steve's roasted chicken soft tacos

Ingredients

• Servings: 12
• 1 teaspoon vegetable oil
• 1 rotisserie chicken, meat removed and chopped
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 12 flour tortillas
• 2 cups pico de gallo salsa
• 1/2 cup shredded mexican cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. spoon chicken mixture each tortilla and top with pico de gallo and mexican cheese blend.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Roasted Garlic

Ingredients

• Servings: 1
• 1 medium head garlic
• 2 tablespoons olive oil

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• method 1: preheat oven to 250 degrees f (125 degrees c). slice 1/4 inch off top of garlic bulb. place in a small baking dish and drizzle with olive oil. bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. when cool enough to touch, squeeze each clove to extract softened garlic.
• method 2: preheat oven to 250 degrees f (125 degrees c). peel each garlic clove. place in a single layer in a small baking dish and drizzle with olive oil. bake for 15 minutes, until garlic is soft.

toasted caprese sandwich

Ingredients

• Servings: 4
• 1 head garlic
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 (1 pound) loaf ciabatta bread, split in half horizontally
• 1 tablespoon dried rosemary
• 10 leaves fresh basil leaves, chopped
• 3 tomatoes, sliced
• 2 teaspoons balsamic vinegar (optional)
• 8 ounces fresh mozzarella cheese, sliced

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat an oven to 400 degrees f (200 degrees c).
• cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. place in preheated oven and bake until the cloves are tender, about 35 minutes. remove garlic from oven; do not turn oven off. squeeze garlic from cloves into a small dish; mash into a paste.
• spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. toast bread in preheated oven for 5 minutes. remove from oven and spread with garlic paste. top one half of loaf with basil and tomatoes. drizzle tomato slices with balsamic vinegar. top remaining half of loaf with sliced mozzarella. return sandwich halves to baking sheet.
• place in hot oven and cook until the cheese has melted, about 10 minutes. allow sandwich to cool slightly before assembling. cut into 4 pieces to serve.

chef john's corned beef hash

Ingredients

• Servings: 4
• 1 1/2 pounds potatoes, peeled and quartered
• 1 1/2 pounds cooked corned beef, finely chopped
• 1 bunch green onions, chopped
• salt and ground black pepper to taste
• 2 cloves garlic, crushed
• 1 tablespoon butter
• 1/4 cup roasted tomato salsa

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. drain and finely chop.
• cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. stir green onions, salt, and pepper into beef. add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
• stir potatoes, salsa, and a pinch of salt into beef mixture. pat mixture down in the skillet with a spatula and divide hash into 4 sections. cook, without stirring, until a crust forms on the bottom, about 5 minutes. flip sections and cook until a crust forms on the bottom again, about 5 minutes more. repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.