Thai Chicken Pizza With Carrots And Cilantro

Ingredients

• Servings: 6
• 1 (12 inch) pre-baked italian pizza crust
• 1/2 cup prepared thai peanut sauce*
• 2 tablespoons peanut butter
• 2 cups shredded chicken*
• 2 medium carrots, peeled and grated
• 3 green onions, thinly sliced
• 1/4 cup chopped roasted peanuts
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• adjust oven rack to lowest position, and heat oven to 450 degrees. place crust on a cookie sheet. mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. spread chicken over pizza.
• bake until the crust is crisp and golden, 10 to 12 minutes. remove from oven, and top with carrots, green onions, peanuts and cilantro. cut into 6 slices and serve.

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.

Garlic Sausage And Pasta In A Bechamel Sauce

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 cup all-purpose flour
• salt to taste
• white pepper to taste
• 4 cups milk
• 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
• 2 egg yolks
• 1/4 teaspoon ground nutmeg
• 1 (12 ounce) package garlic chicken sausage (such as al fresco® all natural roasted garlic chicken sausage), sliced

Recipe

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


• melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. season with salt and white pepper. pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
• bring a large pot of lightly salted water to a boil. cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain and transfer to a serving bowl.
• remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. pour sauce over pasta; toss to coat.
• cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. stir sausage into pasta; season with salt and white pepper.

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.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

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


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

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.

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.

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.

Barbeque Roasted Salmon

Ingredients

• Servings: 3
• 3 (6 ounce) salmon fillets
• 1/4 cup lemon juice
• cooking spray
• 1/4 cup brown sugar
• 2 tablespoons chili powder
• 4 teaspoons lemon zest
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons ground cumin
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon salt

Recipe

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


• place salmon in a resealable bag and add lemon juice; marinate in the refrigerator for at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c). line a baking dish with aluminum foil and spray foil with cooking spray.
• blend brown sugar, chili powder, lemon zest, oil, cumin, cinnamon, and salt together in a blender until brown sugar mixture is smooth.
• remove salmon from bag and discard bag and lemon juice. spread brown sugar mixture over salmon and place in the prepared baking dish.
• bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.

devil dan's fruit-stuffed boneless turkey

Ingredients

• Servings: 1
• 1 (10 pound) whole turkey, neck and giblets removed
• 1 1/2 pounds skinless, boneless chicken thighs, cut into chunks
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon extra-virgin olive oil
• 1 (1 pound) loaf hawaiian sweet bread, cut into 1-inch cubes
• 1/4 cup golden raisins
• 1/4 cup dark raisins
• 1/4 cup dried cherries
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 1/4 cup diced celery
• 1/2 cup hard apple (see cook's note)
• kitchen twine
• 1 teaspoon extra-virgin olive oil, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 4 hrs 45 mins


• to bone the turkey, place the turkey, breast-side down, on a work surface. with a very sharp boning knife, slice open skin and meat along the spine. work down the spine on each side, around the rib cage, cutting and pulling the skin away from the bones. inside of thighs, cut out the thigh-bone. break the thighs-to-drum joint. break the wing-to-rib cage joint. remove rib and thigh bones, leaving wings and legs on. (see editor's note)
• preheat oven to 300 degrees f (150 degrees c).
• place the chicken thigh meat into a food processor with the garlic and ginger, and pulse a few times to coarsely grind the meat. do not pulverize the chicken.
• heat 1 tablespoon of olive oil in a skillet, and cook and stir the chicken mixture until most of the pink is gone from the meat, about 5 minutes. place the chicken into a large bowl, and stir in the bread cubes, golden and dark raisins, dried cherries, dried cranberries, dried currants, celery, and hard , mixing the stuffing well.
• spread the boned turkey out flat on a work surface, skin side down. with your hands, scoop up stuffing and lightly form into a round shape for the chest area, adding more stuffing to fill the thigh area, shoulders, and other parts of the turkey. it's okay to compress the stuffing just a little. pull the skin and meat around the stuffing, to join at the original backbone cut, completely enclosing the stuffing and recreating the shape of the turkey. sew or lace the back of the turkey up with kitchen twine and a large needle or skewers. rub the entire outside of the stuffed turkey with olive oil. tie the drumstick ends together with kitchen twine. place the roast in a roasting pan.
• roast the turkey in the preheated oven until the juices run clear and the skin is golden brown, 3 to 4 hours. an instant-read thermometer inserted into the thickest part of the roast should read 165 degrees f (75 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area about 10 to 15 minutes before slicing.

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.

chicken milano with roasted red peppers

Ingredients

• Servings: 3
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup chicken broth, divided
• 1/2 cup chopped roasted red peppers
• 1 cup heavy whipping cream
• 3 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces fettuccine

Recipe

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


• melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.
• pour cream into broth mixture; bring to a boil. simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.
• season both sides of chicken breasts with salt and pepper.
• heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.
• pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. pour broth mixture into cream sauce; stir in basil.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
• cut each chicken breast into 2 to 3 diagonal slices. transfer pasta to serving plates; top with chicken and cream sauce.

Cinnamon Roasted Sweet Potatoes

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 2 pounds sweet potatoes, peeled and sliced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 pinch freshly ground pepper
• 1 tablespoon fresh lime juice (optional)

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes.
• add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. in a small bowl, mix together the brown sugar, cinnamon, salt, and pepper.
• after the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. stir to coat. return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. stir potatoes as necessary to allow them to brown evenly.
• remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.

Disney's Ratatouille

Ingredients

• Servings: 4
• 1 (6 ounce) can tomato paste
• 1/2 onion, chopped
• 1/4 cup minced garlic
• 1 tablespoon olive oil
• 3/4 cup water
• salt and ground black pepper to taste
• 1 small eggplant, trimmed and very thinly sliced
• 1 zucchini, trimmed and very thinly sliced
• 1 yellow squash, trimmed and very thinly sliced
• 1 red bell pepper, cored and very thinly sliced
• 1 yellow bell pepper, cored and very thinly sliced
• 3 tablespoons olive oil, or to taste
• 1 teaspoon fresh thyme leaves, or to taste
• 3 tablespoons mascarpone cheese

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• spread tomato paste into the bottom of a 10x10-inch baking dish. sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. season with salt and black pepper.
• arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. overlap the slices a little to display the colors. drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. sprinkle with thyme leaves. cover vegetables with a piece of parchment paper cut to fit inside.
• bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. serve with dollops of mascarpone cheese.

tiffany's herb roasted turkey

Ingredients

• Servings: 1
• reynolds® oven bag, turkey size
• 1 tablespoon all-purpose flour
• 2 stalks celery
• 1 medium onion
• 1 (8 pound) turkey, fresh or thawed*
• 2 tablespoons vegetable oil
• 1 teaspoon ground thyme
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon seasoned salt
• 1 tablespoon dried sage
• 1/2 teaspoon ground black pepper

Recipe

• preheat oven to 350 degrees f.
• shake flour in reynolds® oven bag; place in large roasting pan at least 2 inches deep. spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys.
• add vegetables to oven bag. remove neck and giblets from turkey. rinse turkey, pat dry and brush with oil. combine seasonings in a small bowl; sprinkle and rub evenly over turkey.
• place turkey in oven bag on top of vegetables.
• close oven bag with nylon tie; cut six 1/2-inch slits in top. insert meat thermometer through slit in bag into thickest part of inner thigh not touching the bone. tuck ends of bag in pan.
• bake according to times below* or until meat thermometer reads 180 degrees f.
• let stand in oven bag 15 minutes. cut open top of bag. use two carving forks, inserting one in each end, to lift turkey from bag.

roasted vegetable orzo

Ingredients

• Servings: 4
• 1 zucchini, sliced
• 1 summer squash, sliced
• 1 red onion, cut into chunks
• 1 pound asparagus, cut into 1-inch pieces
• 1 pound portobello mushrooms, thickly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pinch white sugar
• salt and black pepper to taste
• 4 cubes chicken bouillon
• 1/4 cup dry white
• 1 (16 ounce) package orzo pasta
• 2 tablespoons grated parmesan cheese

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• roast vegetables until tender, 20 to 25 minutes.
• meanwhile, bring a large pot of lightly salted water to boil. add bouillon cubes, , and orzo, and cook until al dente, about 8 to 10 minutes. drain. stir in roasted vegetables and parmesan cheese, and serve warm.

northern ontario partridge (ruffed grouse)

Ingredients

• Servings: 4
• 4 boneless partridge breast halves
• 8 slices bacon
• 1 cup chicken broth
• toothpicks
• 1 cup white
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 1 teaspoon salt
• freshly ground black pepper to taste
• 3 tablespoons all-purpose flour

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat the oven to 325 degrees f (165 degrees c).
• heat a large skillet over medium-high heat. place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. remove the bacon and set aside. place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
• remove the partridge pieces, and wrap each one with two slices of bacon. secure with toothpicks. pour enough of the drippings from the skillet into a baking dish to cover the bottom. place the partridge pieces into the dish along with the chicken broth, white , shallots, garlic, salt and black pepper.
• roast uncovered for 45 minutes in the preheated oven. remove drippings from the baking dish using a turkey baster, and place in a saucepan. whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. serve gravy with partridge.

brussels sprouts in a bacon cream sauce

Ingredients

• Servings: 4
• 1 tablespoon salt
• 1 pound brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper to taste
• 4 slices bacon, chopped
• 1 shallot, chopped
• 7 cremini mushrooms, chopped, or more to taste
• 1 clove garlic, minced
• 1/4 cup cream
• 1/2 cup heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 55 mins


• dissolve 1 tablespoon of salt in enough water to cover the brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
• preheat oven to 475 degrees f (245 degrees c).
• place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. sprinkle in the garlic, and cook 1 minute, then stir in the and cream until well combined. bring the mixture to a boil, and stir until reduced by half. the thickened sauce should coat the back of a spoon.
• while the sauce is cooking, lay the brussels sprouts, cut sides down, a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

parmesan roasted corn on the cob

Ingredients

• Servings: 5
• 1/2 cup mayonnaise
• 5 ears corn, husk and silk removed
• 1 cup shredded parmesan cheese
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil grate.
• brush a thin layer of mayonnaise on each ear of corn. sprinkle the corn with the parmesan cheese, chili powder, salt, and pepper. wrap each ear with aluminum foil and place on the grill.
• grill, turning occasionally, until the kernels begin to brown, about 10 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.

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.

maho, vietnamese chicken recipe

Ingredients

• Servings: 4
• 2 cups uncooked white rice
• 4 cups water
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 tablespoons soy sauce, or to taste
• 1/2 cup dry-roasted, unsalted peanuts
• 4 large leaves of iceberg lettuce
• 1 (11 ounce) can mandarin oranges, drained

Recipe

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


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. let the rice stand, covered, while you finish the dish.
• heat oil in a skillet over medium heat until shimmering, and cook and stir the garlic until fragrant, about 1 minute. stir in the chicken, and cook and stir until seared and beginning to brown, about 5 minutes. stir in soy sauce and peanuts, and cook and stir until the chicken is no longer pink inside, and the soy sauce has coated the chicken and peanuts, 5 more minutes. remove the chicken mixture from the heat.
• line 4 plates with lettuce leaves, and scoop 1 cup of cooked rice each leaf. top with chicken-peanut mixture, and sprinkle each plate with mandarin orange slices.

Thyme Roasted Sweet Potatoes

Ingredients

• Servings: 4
• 4 sweet potatoes, peeled and cut into 1 1/2-inch thick rounds
• 1/3 cup fresh thyme leaves
• 3 tablespoons olive oil
• 4 large garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 450 degrees f (230 degrees c).
• combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
• place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

roasted asparagus and garlic

Ingredients

• Servings: 6
• 12 cloves garlic
• 2 tablespoons olive oil
• 1/4 cup white
• 3 cups diagonally sliced asparagus
• 6 sprigs fresh thyme

Recipe

• preheat the oven to 350 degrees f (175 degrees c).
• tear off 6 large pieces of foil. divide garlic, olive oil, , asparagus, and thyme and arrange them on each piece of foil. fold over each foil packet to seal. place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. carefully open packets and serve asparagus with juices poured on top.

Simple Classic Roasted Turkey

Ingredients

• Servings: 12
• 1 (10 pound) whole turkey, neck and giblets optional
• salt and ground black pepper to taste
• 1/3 cup water, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• preheat oven to 275 degrees f (135 degrees c).
• season turkey with salt and pepper and place, breast-side down, in a roaster; add neck and giblets. pour water into pan.
• bake in the preheated oven, basting as needed, until no longer pink at the bone and the juices run clear, about 6 hours. an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees f (74 degrees c). continue to roast until meat falls off the bone if desired.

Honey Roasted Red Potatoes

Ingredients

• Servings: 4
• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
• place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
• bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

jerk chicken pizza

Ingredients

• Servings: 6
• 1 green bell pepper
• 4 teaspoons olive oil, divided
• 1 skinless, boneless chicken breast half - finely chopped
• 1 tablespoon jerk sauce, or to taste
• 3 cloves garlic, diced
• 1 portobello mushroom, finely chopped
• 1 (10 ounce) package pre-baked thin pizza crust
• 1/2 cup pizza sauce
• 1 (4 ounce) package thinly sliced salami
• 1 1/2 cups shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat the oven broiler. brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. broil about 5 minutes on each side, until skin begins to scorch. remove from heat, and seal in a plastic container for 15 minutes. cut into strips, remove seeds, pulp, and skin, and dice.
• preheat oven to 350 degrees f (175 degrees c).
• heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. cook and stir 5 minutes, until heated through.
• place the pizza crust on a pizza pan, and spread with pizza sauce. arrange the salami, then the chicken mixture evenly over the sauce. top with mozzarella cheese.
• bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.

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.

christmas lamb roast

Ingredients

• Servings: 1
• 1 (4 pound) boneless lamb loin roast
• 1 teaspoon whole cloves
• 1 apple, sliced
• 2 (16 ounce) cans whole berry cranberry sauce
• 1 (16 ounce) can chicken broth
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 orange, zested

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• place lamb roast into a roasting pan; push whole cloves into the meat. cover the roast with apple slices.
• mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. pour about half the cranberry mixture over the lamb roast. cover with a lid or a sheet of aluminum foil.
• bake in the preheated oven for 30 minutes. pour remaining cranberry mixture over roast. sprinkle orange zest over the cranberry sauce.
• return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees f (65 degrees c), about 30 more minutes.

rosemary roasted turkey

Ingredients

• Servings: 1
• 3/4 cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 tablespoon italian seasoning
• 1 teaspoon ground black pepper
• salt to taste
• 1 (12 pound) whole turkey

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs

Ready Time: 4 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a small bowl, mix the olive oil, garlic, rosemary, basil, italian seasoning, black pepper and salt. set aside.
• wash the turkey inside and out; pat dry. remove any large fat deposits. loosen the skin from the breast. this is done by slowly working your fingers between the breast and the skin. work it loose to the end of the drumstick, being careful not to tear the skin.
• using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. rub the remainder of the rosemary mixture over the outside of the breast. use toothpicks to seal skin over any exposed breast meat.
• place the turkey on a rack in a roasting pan. add about 1/4 inch of water to the bottom of the pan. roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees f (80 degrees c).

Honey Roasted Carrots

Ingredients

• Servings: 4
• 8 carrots, peeled
• 3 tablespoons olive oil
• 1/4 cup honey
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the whole carrots into a baking dish, and drizzle with olive oil. mix until the carrots are completely covered with olive oil. pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

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.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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.

maple roasted brussels sprouts with bacon

Ingredients

• Servings: 6
• 1 pound brussels sprouts, trimmed
• 1/4 cup extra-virgin olive oil
• 3 tablespoons pure maple syrup
• 4 slices bacon, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place brussels sprouts in a single layer in a baking dish. drizzle with olive oil and maple syrup; toss to coat. sprinkle with bacon; season with salt and black pepper.
• roast in the preheated oven until bacon is crispy and brussels sprouts are caramelized, 45 minutes, stirring halfway through.

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.

herbed greek roasted potatoes with feta cheese

Ingredients

• Servings: 10
• 5 pounds potatoes, cut into wedges
• 6 cloves garlic, minced
• 3/4 cup olive oil
• 1 cup water
• 1/4 cup fresh lemon juice
• sea salt to taste
• ground black pepper to taste
• 1 1/2 tablespoons dried oregano
• 1 teaspoon chopped fresh mint
• 1 (8 ounce) package crumbled feta cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat an oven to 450 degrees f (230 degrees c). lightly oil a large baking dish.
• stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
• roast in the preheated oven until the potatoes begin to brown, about 40 minutes. season the potatoes with the oregano and mint. if the dish appears dry, pour another 1/2 cup water into the dish. return to the oven and bake about 40 minutes more. top with the crumbled feta cheese to serve.

chinese clay pot rice with chicken

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 thick slices back bacon or canadian bacon, cut into bite-size pieces
• 5 cloves garlic, peeled and smashed
• 3 large chicken legs -- boned, skinned, and cut into large chunks
• 1/2 cup dark soy sauce, or to taste
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons light-colored soy sauce
• 2 cups uncooked white rice
• 1/2 cup water

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the vegetable oil in a large saucepan with a lid over medium heat. cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. add the chicken pieces, stirring to seal the surfaces of the meat. turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
• return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. serve each portion topped with some of the browned rice kernels scraped from the bottom.

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 swiss chard with feta

Ingredients

• Servings: 4
• 1 bunch rainbow chard - leaves and stems separated and chopped
• 1 large onion, chopped
• 1 tablespoon olive oil
• salt and black pepper to taste
• 2 tablespoons olive oil
• 4 ounces feta cheese, broken into 1/2 inch pieces

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a baking sheet with olive oil.
• toss the chard stems and onions in a bowl with 1 tablespoon olive oil. season with salt and pepper to taste, and spread the prepared baking sheet.
• bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

chef john's boneless whole turkey

Ingredients

• Servings: 20
• 1 (15 pound) whole turkey, boned
• kosher salt and ground black pepper to taste
• 3 cups prepared stuffing, or more to taste
• 2 tablespoons heavy whipping cream, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• place turkey, skin-side down, on a work surface and arrange meat with your hands into a flat, even surface. season with salt and black pepper. press stuffing all over the surface of the meat.
• fold long edges of turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. tie the leg-end of the turkey with kitchen twine to cinch the turkey together. repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. season with salt and place in a large roasting pan.
• roast turkey in the preheated oven for 15 minutes. reduce heat to 325 degrees f (165 degrees c) and roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees f (68 degrees c), about 1 1/2 hours. transfer turkey to a platter; remove and discard twine. let rest until internal temperature increases to 165 degrees f (74 degrees c), about 20 minutes.
• place roasting pan over medium-high heat and stir cream into pan drippings. cook and stir until sauce thickens and reduces, 3 to 7 minutes. pour through a fine mesh sieve into a gravy boat or bowl. slice turkey crosswise and top slices with gravy.

broccoli cashew salad

Ingredients

• Servings: 8
• 1 pound bacon
• 1 cup mayonnaise
• 2 teaspoons vinegar
• 1/2 cup white sugar
• 2 pounds fresh broccoli, broken into florets
• 1/2 cup raisins
• 1 cup roasted cashews
• 1/4 red onion, finely chopped

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. drain the bacon slices on a paper towel-lined plate. cool bacon and crumble into pieces.
• whisk together the mayonnaise, vinegar, and sugar in a mixing bowl until the sugar has dissolved. add the broccoli, raisins, cashews, onion, and crumbled bacon. stir until evenly coated. cover and refrigerate the salad for at least 2 hours. let stand at room temperature 15 to 20 minutes before serving.

Winter Pasta With Brown Butter, Squash, And Arugula

Ingredients

• Servings: 8
• 1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) package linguine
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 4 cups arugula
• 1 cup freshly grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1 tablespoon freshly grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c).
• spread squash into a baking sheet. drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
• roast in the preheated oven until squash is browned and softened, about 30 minutes. remove from oven and keep warm.
• bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. drain linguine, reserving 1 cup pasta water.
• melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. add linguine, arugula, 1 cup parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. toss until parmesan cheese melts.
• transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon parmesan cheese.

harvest salad from oikos®

Ingredients

• Servings: 12
• 1 cup dannon oikos plain greek nonfat yogurt
• 2 ounces crumbled goat cheese
• 2 tablespoons vinegar
• 2 tablespoons chopped parsley
• salt and cracked pepper
• 3 heads crisp romaine hearts, shredded
• 1 large apple, cored and sliced
• 8 ounces roasted turkey, julienned
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a bowl mix together, yogurt, goat cheese, vinegar, parsley, salt and cracked pepper. let stand 15 minutes.
• in a large bowl combine remaining ingredients. toss dressing with greens and toss gently to coat. divide salad evenly among 6 plates (2 cups per).

orange, tea, bourbon-brined paprika butter turkey

Ingredients

• Servings: 1
• brine:
• 2 quarts water
• 5 oranges - juiced and zest cut off in large strips
• 2 cups kosher salt
• 1 cup white sugar
• 12 black tea bags
• 4 bay leaves
• 6 whole cloves
• 12 whole black peppercorns
• 1 cup
• 4 quarts cold water, or as needed
• 1 (8 pound) whole turkey breast
• seasoned butter:
• 2 tablespoons coriander seeds, crushed
• 1 tablespoon paprika
• 2 teaspoons cumin seeds, crushed
• 6 cloves garlic, crushed and chopped
• 6 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 45 mins


• pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. bring to a boil, reduce heat to low, and simmer for 10 minutes. mix 4 quarts cold water into brine and let cool. submerge turkey breast in brine, adding more water if needed to cover. refrigerate 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). set oven rack to the lowest position in the oven.
• remove turkey from marinade; discard marinade. rinse turkey and pat dry with paper towels. mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
• loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. rub remaining 2 tablespoons seasoned butter over the turkey breast. place turkey breast a roasting rack and set rack into a roasting pan.
• roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees f (75 degrees c), about 2 hours. transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

guinness® corned beef

Ingredients

• Servings: 16
• 4 pounds corned beef brisket
• 1 cup brown sugar
• 1 (12 fluid ounce) can or bottle irish (e.g. guinness®)

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• preheat oven to 300 degrees f (150 degrees c). rinse the beef completely and pat dry.
• place the brisket on rack in a roasting pan or dutch oven. rub the brown sugar on the corned beef to coat entire beef, including the bottom. pour the bottle of around, and gently over the beef to wet the sugar.
• cover, and place in preheated oven. bake for 2 1/2 hours. allow to rest 5 minutes before slicing.

christmas lamb roast

Ingredients

• Servings: 1
• 1 (4 pound) boneless lamb loin roast
• 1 teaspoon whole cloves
• 1 apple, sliced
• 2 (16 ounce) cans whole berry cranberry sauce
• 1 (16 ounce) can chicken broth
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 orange, zested

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• place lamb roast into a roasting pan; push whole cloves into the meat. cover the roast with apple slices.
• mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. pour about half the cranberry mixture over the lamb roast. cover with a lid or a sheet of aluminum foil.
• bake in the preheated oven for 30 minutes. pour remaining cranberry mixture over roast. sprinkle orange zest over the cranberry sauce.
• return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees f (65 degrees c), about 30 more minutes.

very moist and flavorful roast turkey

Ingredients

• Servings: 1
• 1/2 cup cold butter
• 1 (12 pound) whole turkey, neck and giblets removed
• 1 tablespoon vegetable oil
• 2 granny smith apples - cored, peeled, and cut into 8 wedges each
• 1 large onion, cut into 8 wedges
• 1/2 whole head garlic, separated into cloves and peeled
• 1 pound celery, cut into 2-inch lengths
• 1 tablespoon poultry seasoning

Recipe

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

Ready Time: 4 hrs 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
• use your fingers to loosen the skin over the turkey breast and thighs. cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). rub the entire skin with vegetable oil.
• toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. stuff the body and neck cavities with the apple mixture. insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
• place turkey a rack and set in a roasting pan. insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
• roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees f (70 degrees c), about 3 1/2 hours. check for doneness after 3 hours.
• remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly the bird. let the turkey rest for 40 minutes before carving.

Roasted Asparagus With Parmesan

Ingredients

• Servings: 4
• olive oil cooking spray
• 1 pound fresh asparagus, tough ends trimmed
• 1/4 cup shredded parmesan cheese
• 1 teaspoon sea salt
• 1/4 teaspoon garlic powder, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• spray the inside of a 9x13 casserole dish with olive oil cooking spray. place asparagus in the dish and lightly spray spears with cooking spray.
• sprinkle asparagus with parmesan cheese, sea salt, and garlic powder.
• roast in preheated oven until fork easily punctures thickest part of stem, about 12 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 vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

kale salad

Ingredients

• Servings: 4
• 1/2 cup lemon juice
• 1 tablespoon canola oil
• 1 tablespoon olive oil
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 bunch kale, cut into bite-size pieces
• 1 large tomato, seeded and diced
• 1/2 cup roasted sunflower seeds
• 1/2 cup dried cranberries

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. add kale, tomato, sunflower seeds, and cranberries; toss to combine.

italian eggplant salad

Ingredients

• Servings: 12
• 6 eggplants
• 1 clove garlic, crushed
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons white sugar
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt and pepper to taste

Recipe

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

Ready Time: 3 hrs 45 mins


• preheat the oven to 350 degrees f (175 degrees c). puncture eggplants with a fork, and place on a baking sheet. bake for 1 1/2 hours, or until soft, turning occasionally. cool, then peel and dice.
• in a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. add the diced eggplant, and stir to coat. refrigerate for at least 2 hours before serving to marinate.

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.

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.