holiday turkey gravy

Ingredients

• Servings: 5
• 1 pound giblets, neck, and clipped wing tips from turkey
• 2 carrots, roughly chopped
• 1 stalk celery, roughly chopped
• 6 cups water
• 2 cups chicken stock
• 1 1/2 cups turkey drippings from roasted turkey
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste
• 2 tablespoons red currant jelly
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 35 mins


• while the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. strain the stock, skim off the fat, and set aside. there should be about 4 cups of stock.
• skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. simmer for 10 more minutes. season to taste with salt and black pepper.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Arroz Con Pollo

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 1 (4 to 6 pound) whole chicken, cut into pieces
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 cloves garlic
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup rice
• 2 teaspoons salt, or to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 cups chicken stock, or as needed to cover
• 1 cup green peas
• 1/2 cup sliced black olives
• 1/2 cup raisins
• 1/4 cup chopped pimento peppers

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat vegetable oil in a dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. remove chicken with a slotted spoon and place on a plate. cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same dutch oven until onion is softened, about 5 minutes.
• return chicken to the onion mixture. add tomatoes, rice, salt, oregano, black pepper, and bay leaf. pour in enough chicken stock to cover all the ingredients.
• bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. bake until warmed through, an additional 15 minutes.

Roasted Barbecued Turkey Legs

Ingredients

• Servings: 4
• 4 smoked turkey legs
• 4 cups hot water
• 2 teaspoons chicken bouillon granules
• 2 cups barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place the turkey legs into a 4 quart pressure cooker over medium-high heat. pour in just enough water to cover them. sprinkle chicken bouillon granules over the water, and stir to dissolve a little. place the lid on the cooker, and bring up to full pressure. cook for about 5 minutes.
• while the turkey is cooking, preheat your oven's broiler. after the time is up on the turkey, remove from the heat. run cold water over the top of the cooker to help release the pressure, and open the lid. place the turkey legs on a broiling pan or roasting pan.
• broil the turkey legs for 10 to 15 minutes, until the skin is brown and crispy. brush the legs with barbeque sauce towards the end of cooking. serve with remaining sauce on the side.

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.

Carrots With

Ingredients

• Servings: 6
• 3 cups baby carrots
• 1 tablespoon walnut oil
• 1/4 cup
• 2 teaspoons honey
• 1 teaspoon ground cinnamon

Recipe

• preheat oven to 400 degrees f (200 degrees c). tear a large sheet of aluminum foil. place carrots on foil and sprinkle with walnut oil, , honey, and cinnamon.
• wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.

Roasted Beets 'n' Sweets

Ingredients

• Servings: 6
• 6 medium beets, peeled and cut into chunks
• 2 1/2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 3 medium sweet potatoes, cut into chunks
• 1 large sweet onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a bowl, toss the beets with 1/2 tablespoon olive oil to coat. spread in a single layer on a baking sheet.
• mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. place the sweet potatoes and onion in the bag. seal bag, and shake to coat vegetables with the oil mixture.
• bake beets 15 minutes in the preheated oven. mix sweet potato mixture with the beets on the baking sheet. continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Slow Cooker Thai Peanut Lamb

Ingredients

• Servings: 8
• 2 red bell pepper, seeded and sliced into strips
• 4 (8 ounce) boneless lamb loin chops
• 1/2 cup teriyaki sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 1 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup chopped green onions
• 1/4 cup chopped roasted peanuts
• 2 limes, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 20 mins


• coat a slow cooker with cooking spray. place the bell pepper strips and lamb chops into the slow cooker. pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the lamb chops.
• cover and cook on low until the lamb is very tender, 8 to 9 hours. once tender, remove the lamb from the slow cooker, and whisk in the peanut butter until smooth. return the lamb to the slow cooker, and cook 10 minutes more.
• pour into a serving dish and sprinkle with green onions and peanuts to garnish. decorate with lime wedges to serve.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

German Roasted Nuts

Ingredients

• Servings: 16
• 1/2 cup honey
• 2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 4 cups cashews
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c). line a baking sheet with aluminum foil.
• combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. cook and stir until butter is melted, about 2 minutes.
• place cashews in a large bowl; pour honey mixture over cashews. stir to thoroughly coat. spread coated cashews on the prepared baking sheet.
• bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. cool cashews for about 20 minutes; transfer to a bowl.
• mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. stir to coat evenly.

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.

turkey breast roulade with apple and raisin stuffing

Ingredients

• Servings: 1
• 1 1/2 cups water
• 1/4 cup butter
• 1/3 cup raisins
• 1 (6 ounce) package low sodium stuffing mix (such as stove top® lower sodium chicken flavor)
• 1 tablespoon poultry seasoning
• 1 apple - peeled, cored, and chopped
• 1 (6 pound) whole bone-in turkey breast with skin
• salt and pepper to taste
• 1 tablespoon poultry seasoning

Recipe

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

Ready Time: 2 hrs 25 mins


• place the water, butter, and raisins into a saucepan; bring to a boil. remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. allow the stuffing mixture to cool.
• preheat oven to 350 degrees f (175 degrees c). place a rack into a roasting pan.
• carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
• spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. place the roll the roasting rack with the seam side down.
• roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees f (75 degrees c), 1 1/2 to 2 hours. allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

chiarello's herb roasted turkey

Ingredients

• Servings: 12
• 1 (12 pound) whole turkey
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 2 sprigs fresh oregano
• 1 lemon, halved
• 2 carrots, halved
• 4 stalks celery, halved
• 2 (32 ounce) cartons progresso® chicken broth
• 4 cups water
• 3/4 cup all-purpose flour
• 3/4 cup butter

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 45 mins


• heat oven to 375 degrees f.
• wash the turkey, inside and out, and dry well. coat inside and outside with olive oil. season turkey on the outside with salt and pepper, pressing it in to adhere. place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. place cooling rack or roasting rack in bottom of large roasting pan. place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
• roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees f and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. remove turkey from the pan and let rest for 15 minutes before carving. strain and reserve pan juices, and discard vegetables.
• while turkey is resting, make the gravy. in a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. reduce the heat and let simmer until thickened and ready to serve.
• carve turkey as desired, and serve with gravy.

Slow Cook Thai Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 large red bell pepper, seeded and sliced into strips
• 1 large onion, coarsely chopped
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon ground cumin
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• salt and pepper to taste
• 2 tablespoons cornstarch
• 2/3 cup creamy peanut butter
• 1 tablespoon soy sauce
• 1/4 cup lime juice
• 3 green onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 cup chopped roasted peanuts

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• place the chicken breast strips, bell pepper and onion into a slow cooker. pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
• remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. this should blend into a fairly thick sauce. stir the sauce back into the slow cooker, and place the lid on the pot.
• cook on high for 30 minutes. garnish with green onions, cilantro and peanuts before serving.

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 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 Turkey Breast With Herbs

Ingredients

• Servings: 1
• 1 (8 pound) whole bone-in turkey breast with skin
• 1 1/2 cups chicken stock
• 6 tablespoons butter, melted
• 2 teaspoons chicken bouillon granules
• 1 teaspoon dried sage
• 1 teaspoon dried savory
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• loosen the skin from the meat of the turkey breast.
• place the turkey breast into a large oven-safe pot or dutch oven with a lid and pour chicken stock over the meat. mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. pour remaining herb mixture over the skin. cover the pot.
• roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again 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 180 degrees f (80 degrees c), 1 additional hour (5 hours in all). baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

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.

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.

Herby Roasted Potato Wedges

Ingredients

• Servings: 4
• 5 large potatoes, peeled and cut into wedges
• 1/4 cup vegetable oil
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• in a large bowl, toss potato wedges with oil. arrange in a single layer in a roasting pan.
• bake in preheated oven for 50 minutes. sprinkle with parsley, thyme, oregano, salt and pepper. bake for 10 minutes, or until golden brown.

roasted red pepper and goat cheese frittata

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 6 small red potatoes, thinly sliced
• 1 cup diced roasted red peppers
• 2 tablespoons minced garlic
• salt and pepper to taste
• 1/2 teaspoon minced fresh basil
• 6 eggs
• 1/3 cup heavy cream
• 1/2 cup crumbled goat cheese

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. stir in the red peppers and garlic, and sprinkle with salt and pepper. cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
• whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. cook until the eggs are set but not dry, 3 to 5 minutes. uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.

Gravy Stuffing Chicken Bake

Ingredients

• Servings: 8
• 1 (3 pound) roasted chicken
• 1 (15 ounce) can corn
• 1 (16 ounce) can sliced carrots, drained (optional)
• 1 (12 ounce) jar chicken gravy
• 1 (12 ounce) jar turkey gravy
• 3 cups prepared stuffing

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• shred or tear the chicken into bite size pieces. try to get most off the whole chicken as possible, or as much as you think you can handle.
• place torn chicken in a 9x13 inch baking dish. mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. sprinkle stuffing over top to cover..
• bake at 400 degrees f (200 degrees c) for about 30 minutes, or until golden brown.

roasted garlic lemon broccoli

Ingredients

• Servings: 6
• 2 heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. spread the broccoli out in an even layer on a baking sheet.
• bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. remove and transfer to a serving platter. squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

roasted apples and brussels sprouts

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen brussels sprouts
• 2 apples - peeled, cored, and cut into 3/4-inch chunks
• 2 sweet onions, cut into 3/4-inch chunks
• 2 tablespoons extra-virgin olive oil, or as needed
• salt and ground black pepper to taste
• 1 pinch garlic powder to taste
• zest from 1 lemon
• juice from 1 lemon

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• arrange frozen brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. toss the mixture gently to coat.
• roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

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.

Turkey Meat Loaf: Almost As Good As Mom's Used To Be

Ingredients

• Servings: 12
• topping:
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1/2 cup ketchup
• 2 teaspoons white sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon worcestershire sauce
• meat loaf:
• 1 (14.5 ounce) can italian-style stewed tomatoes, undrained
• 3 pounds ground turkey
• 1 sleeve roasted vegetable-flavored buttery round crackers (such as ritz®), crushed
• 1 onion, diced
• 1 green bell pepper, diced
• 2 eggs, slightly beaten
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons worcestershire sauce
• 1 clove garlic, minced
• 2 teaspoons ground black pepper
• 1/2 cup shredded mozzarella cheese (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
• mix tomato sauce, tomato paste, ketchup, sugar, onion powder, garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon worcestershire sauce in a bowl.
• place stewed tomatoes in a large bowl; crush tomatoes using a fork. add turkey, crushed crackers, onion, green bell pepper, eggs, 1 tablespoon oregano, thyme, 2 tablespoons worcestershire sauce, garlic, and 2 teaspoons black pepper; mix until evenly combined. spoon meatloaf mixture into the prepared baking dish. form into a loaf, leaving about 1/2 inch between loaf and sides of dish.
• spoon half the tomato topping over the loaf.
• bake in the preheated oven for 45 minutes. spoon the remaining tomato topping over loaf and top with mozzarella cheese. bake until no longer pink in the center, 15 to 20 more minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Slow Cooker Thai Peanut Lamb

Ingredients

• Servings: 8
• 2 red bell pepper, seeded and sliced into strips
• 4 (8 ounce) boneless lamb loin chops
• 1/2 cup teriyaki sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 1 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup chopped green onions
• 1/4 cup chopped roasted peanuts
• 2 limes, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 20 mins


• coat a slow cooker with cooking spray. place the bell pepper strips and lamb chops into the slow cooker. pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the lamb chops.
• cover and cook on low until the lamb is very tender, 8 to 9 hours. once tender, remove the lamb from the slow cooker, and whisk in the peanut butter until smooth. return the lamb to the slow cooker, and cook 10 minutes more.
• pour into a serving dish and sprinkle with green onions and peanuts to garnish. decorate with lime wedges to serve.

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.

it's way better than thanksgiving turkey turkey

Ingredients

• Servings: 3
• 1/2 cup extra-virgin olive oil
• 3 turkey legs, rinsed and patted dry
• salt and ground black pepper to taste
• 2 teaspoons dried thyme
• 6 sprigs fresh rosemary
• 3 tablespoons butter, cut into small chunks
• 1 1/2 tablespoons minced garlic
• 1/2 cup diced onion
• 1/2 tablespoon red cooking , or to taste
• 1/2 tablespoon brown sugar
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 4 dashes browning sauce (such as gravy master®)

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 45 mins

Ready Time: 4 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour the olive oil into a roasting pan. place the turkey legs into the oil; turn the legs over several times to coat with oil. sprinkle each leg with salt, black pepper, and thyme; pull the leaves from 3 sprigs of rosemary and sprinkle the turkey legs. place the remaining 3 sprigs of rosemary around the legs in the oil. place butter pieces on the legs; sprinkle each leg with garlic and scatter the onion in the pan.
• roast the legs in the preheated oven until the turkey skin is browned and the juices run clear, 1 1/2 to 2 hours, basting every 20 minutes. reduce heat to 300 degrees f (150 degrees c) and turn the legs over in the pan. roast for 1 hour, basting every 20 minutes. reduce oven heat to 200 degrees f (95 degrees c) and roast until the skin is golden brown, about 1 more hour. remove the turkey legs to a serving platter.
• to make gravy, move the roasting pan with the oil and drippings to a burner set on medium heat; whisk in the cooking and brown sugar, stirring until the sugar has dissolved. use the whisk to scrape up and dissolve any brown flavor bits left in the bottom of the pan. whisk in the flour, a little at a time, and stir until the flour is smoothly incorporated into the mixture; pour in the chicken stock and whisk constantly until the gravy comes to a simmer and thickens, about 5 minutes. stir in the gravy browning sauce; allow the gravy to simmer for 3 to 5 minutes and serve with the roasted turkey legs.

Slow Cook Thai Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 large red bell pepper, seeded and sliced into strips
• 1 large onion, coarsely chopped
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon ground cumin
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• salt and pepper to taste
• 2 tablespoons cornstarch
• 2/3 cup creamy peanut butter
• 1 tablespoon soy sauce
• 1/4 cup lime juice
• 3 green onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 cup chopped roasted peanuts

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• place the chicken breast strips, bell pepper and onion into a slow cooker. pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
• remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. this should blend into a fairly thick sauce. stir the sauce back into the slow cooker, and place the lid on the pot.
• cook on high for 30 minutes. garnish with green onions, cilantro and peanuts before serving.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

roasted roma tomatoes and garlic

Ingredients

• Servings: 4
• 8 roma (plum) tomatoes, halved
• 12 cloves garlic, peeled
• 4 tablespoons olive oil
• 1/4 cup chopped fresh basil leaves
• salt and pepper to taste

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. insert the whole cloves of garlic in between the tomatoes. brush olive oil over the top and sprinkle with basil. season with salt and pepper.
• bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. serve while hot.

Roasted Orange Rosemary Honey Glazed Chicken

Ingredients

• Servings: 8
• 8 large chicken legs
• 1 tablespoon salt
• 1 cup honey
• 1 cup orange juice with pulp
• 1/2 cup unsalted butter, at room temperature
• 7 sprigs fresh rosemary, finely chopped
• 2 oranges, zested
• 2 cloves garlic, minced (optional)
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 3 hrs 20 mins


• sprinkle chicken with salt and place in a large glass or plastic bowl.
• whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• preheat oven to 350 degrees f (175 degrees c).
• place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees f (160 degrees c). baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. an instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees f (74 degrees c).

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.

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 lemon broccoli

Ingredients

• Servings: 6
• 2 heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. spread the broccoli out in an even layer on a baking sheet.
• bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. remove and transfer to a serving platter. squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

bangers and gnocchi with a roasted shallot and cheese sauce

Ingredients

• Servings: 4
• 1 shallot, thinly sliced
• 1 tablespoon olive oil
• 1 1/2 pounds sweet italian sausage links
• 1 (16 ounce) package refrigerated gnocchi
• 1/4 cup unsalted butter
• 1/3 cup milk
• 1 (8 ounce) package shredded italian cheese blend
• 1 tablespoon chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c).
• toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
• arrange sausages atop shallot mixture.
• bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
• transfer sausages to a platter; cover and set aside.
• melt butter in the pot used to cook the sausage over medium heat. stir in milk and bring to a low simmer.
• gradually stir in about 3/4 of the italian cheese blend until melted; reserve the remaining cheese for topping. remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
• bring a large pot of lightly salted water to a rolling boil. cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
• serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

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.

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 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.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Slow Cook Thai Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 large red bell pepper, seeded and sliced into strips
• 1 large onion, coarsely chopped
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon ground cumin
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• salt and pepper to taste
• 2 tablespoons cornstarch
• 2/3 cup creamy peanut butter
• 1 tablespoon soy sauce
• 1/4 cup lime juice
• 3 green onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 cup chopped roasted peanuts

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• place the chicken breast strips, bell pepper and onion into a slow cooker. pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
• remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. this should blend into a fairly thick sauce. stir the sauce back into the slow cooker, and place the lid on the pot.
• cook on high for 30 minutes. garnish with green onions, cilantro and peanuts before serving.

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.

Chocolate Dipped Apples

Ingredients

• Servings: 10
• 10 small granny smith apples
• 1/2 cup chopped roasted peanuts
• 1/2 cup candy-coated milk chocolate candies
• 2 pounds semisweet chocolate, chopped

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. place the roasted peanuts and candies on separate plates. set aside.
• place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. stir frequently until melted. remove from the heat. dip apples into the melted chocolate, turning to coat completely. dip or roll in candy or nuts, then place on a sheet of waxed paper. repeat with remaining apples. allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

brined and roasted whole turkey

Ingredients

• Servings: 10
• 1 cup morton® coarse kosher salt
• 1 cup sugar
• 2 gallons cool water
• 1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
• 5 tablespoons unsalted butter, softened
• 1/2 teaspoon ground black pepper
• 3 tablespoons unsalted butter, melted
• 1 cup white , chicken broth or water

Recipe

Ready Time: 13 hrs 20 mins


• overnight brine: combine morton®kosher salt and sugar in cool water in a large, clean stockpot until completely dissolved. place the whole turkey in the brine until completely submerged. cover and refrigerate overnight, up to 14 hours. remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 4-5 hour brine: to brine your turkey in less time (4-5 hours), use 2 cups of morton®coarse kosher salt and two cups of sugar. cover and refrigerate for 4 to 5 hours.
• to roast: mix the softened butter with the pepper. place turkey on rack in roasting pan. rub the seasoned butter under the skin. brush the skin with the melted butter. pour the 1 cup liquid (, broth or water) over the pan bottom to prevent drippings from burning. roast turkey at 450 degrees f for 25 minutes, baste and then rotate the roasting pan. continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. reduce oven temperature to 325 degrees f; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees f. remove the turkey from the oven. let stand 20 minutes before carving.

Slow Cooker Thai Peanut Lamb

Ingredients

• Servings: 8
• 2 red bell pepper, seeded and sliced into strips
• 4 (8 ounce) boneless lamb loin chops
• 1/2 cup teriyaki sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 1 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup chopped green onions
• 1/4 cup chopped roasted peanuts
• 2 limes, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 20 mins


• coat a slow cooker with cooking spray. place the bell pepper strips and lamb chops into the slow cooker. pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the lamb chops.
• cover and cook on low until the lamb is very tender, 8 to 9 hours. once tender, remove the lamb from the slow cooker, and whisk in the peanut butter until smooth. return the lamb to the slow cooker, and cook 10 minutes more.
• pour into a serving dish and sprinkle with green onions and peanuts to garnish. decorate with lime wedges to serve.

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.

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 green beans

Ingredients

• Servings: 4
• 2 pounds fresh green beans, trimmed
• 1 tablespoon olive oil, or as needed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• pat green beans dry with paper towels if necessary; spread a jellyroll pan. drizzle with olive oil and sprinkle with salt and pepper. use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

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.

upside down

Ingredients

• Servings: 8
• 1 head cauliflower, broken into florets
• 1 tablespoon olive oil, or as needed
• 1 pound ground beef (optional)
• 1 large onion, chopped
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, chopped
• 2 cups uncooked white rice

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the cauliflower florets a baking sheet, and brush with olive oil. bake in the preheated oven until beginning to brown, about 30 minutes. set aside.
• while cauliflower is baking, place ground beef and onion into a large pot over medium heat, and cook and stir until the meat is browned, about 10 minutes. break the meat apart into crumbles as it cooks. remove from heat.
• in a saucepan, bring the water to a boil, and stir in the salt, black pepper, cumin, oregano, curry powder, and turmeric.
• mix the cooked cauliflower and garlic into the ground beef and onion in the large pot, and stir in the white rice. pour the spiced water into the pot over the rice, and bring to a boil. reduce heat to a simmer, and cover the pot; cook until the rice is tender and the water has absorbed, 15 to 20 minutes. remove from heat, and allow to stand covered for 5 to 10 minutes to help dry out the rice.
• to serve, place a large serving platter on top of the uncovered pot, and flip to turn out the contents the platter.

pear and prosciutto pizza

Ingredients

• Servings: 1
• 6 cloves garlic
• 1/2 tablespoon olive oil
• 2 ripe pears, halved and cored
• 1 tablespoon olive oil
• all-purpose flour for dusting
• 1 unbaked pizza crust
• 1 tablespoon cornmeal for dusting
• 6 ounces shredded swiss cheese
• 5 thin slices prosciutto, cut into halves
• 1 (6 ounce) package fresh mozzarella, cut into small cubes
• salt and ground black pepper to taste
• 1/2 tablespoon olive oil

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). place the garlic in a small square of aluminum foil. drizzle 1/2 tablespoon of olive oil over the garlic. wrap foil around garlic to seal.
• roast the garlic in the preheated oven until soft, about 20 minutes. smash roasted cloves with a fork.
• place the pears in a bowl with 1 tablespoon olive oil; toss to coat. arrange pear slices on a baking sheet.
• bake in hot oven until soft, 10 to 15 minutes.
• raise oven temperature to 400 degrees f (200 degrees c). preheat a pizza stone or baking sheet in the oven.
• lightly dust a flat surface with flour. roll the prepared pizza crust dough out the prepared surface. dust a baking sheet with cornmeal. lay the dough the prepared baking sheet. spread the mashed garlic the dough; top with the swiss cheese. arrange the pears, prosciutto, and mozzarella cheese the pizza. season with salt and pepper. brush the edges of the crust with the 1/2 tablespoon olive oil.
• bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.

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.

oven-baked potato fries

Ingredients

• Servings: 4
• 2 pounds baking potatoes, each cut into six wedges
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon ground black pepper
• salt to taste
• 1/4 cup shredded cheddar cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c).
• arrange potato wedges on a baking sheet. drizzle olive oil over the wedges; season with thyme, pepper, and salt. turn wedges with a spatula to coat with oil and seasonings.
• roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. transfer wedges to a platter and sprinkle cheese over them.

crispy potato wedges

Ingredients

• Servings: 6
• 2 tablespoons paprika
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 large potatoes, cut into wedges
• 1 cup bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• place potatoes in a baking dish; add marinade and rub into potatoes. sprinkle bread crumbs over potatoes and coat each wedge well.
• bake in the preheated oven for 30 minutes. reduce heat to 355 degrees f (180 degrees c) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Slow Cook Thai Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 large red bell pepper, seeded and sliced into strips
• 1 large onion, coarsely chopped
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon ground cumin
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• salt and pepper to taste
• 2 tablespoons cornstarch
• 2/3 cup creamy peanut butter
• 1 tablespoon soy sauce
• 1/4 cup lime juice
• 3 green onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 cup chopped roasted peanuts

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• place the chicken breast strips, bell pepper and onion into a slow cooker. pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
• remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. this should blend into a fairly thick sauce. stir the sauce back into the slow cooker, and place the lid on the pot.
• cook on high for 30 minutes. garnish with green onions, cilantro and peanuts before serving.