A few days in advance: Thaw Turkey in the fridge. Day of: Remove from refrigerator and allow to reach room temperature. Preheat oven to 325. Coat large roaster pan with non-stick spray.
Whisk together Olive Oil, Lemon Juice and Orange Juice. Puncture Turkey lightly and slowly pour mixture over the whole roast.
Mix Pepper, Salt, Garlic and Cayenne Pepper evenly. Rub Spices into the Turkey; coating generously. Thinly slice 1 Apple, 1 Orange and the Onion. Arrange around the Turkey in the pan. Quarter the Lemon and Rosemary Sprigs and arrange in the pan as well.
Roast in the oven, basting every 30 minutes, for about 3.5 hours or until turkey reaches desired doneness. If the skin reaches golden brown while cooking, cover loosely with tin foil.
When Turkey is done, remove from oven and let rest. Thinly slice remaining Apple and Orange. Place Turkey on a Platter and arrange alternating fruit slices around the base.
Butter. Butter is always the answer. But, er…what is the question? Well, in this case the question is “what makes Restaurant Steaks taste different than the ones I make at home?”
All Natural New York Strip Steak
It wasn’t until I watched an episode of Chef’s Kitchen last year that I realized why restaurant steaks are always so “buttery”. I looked on in awe as chef Georges Perrier repeatedly doused his steaks with what seemed like a pound of melted butter. The result was delicious, indulgent goodness.
I had to know if this recipe was specific to filet mignon or if it had the power to transform any cut. Turns out that soft, creamy, mild, innocent little butter is a force to be reckoned with! Start out with a high quality steak, add butter and voila!
Season Steak evenly with Olive Oil, Salt, Pepper and Garlic Powder. Remove leaves from one sprig of Rosemary, leaving the other whole. In a large saute pan, soften Butter over medium heat. Add whole sprig of Rosemary and turn heat to high.
When butter bubbles, add Steak. Sprinkle with Rosemary leaves and sear for 6 minutes on the first side and 4 minutes on the other; basting continuously with Butter. Remove from heat and let rest for 5 minutes. Serve with your favorite sides.
Normally, I have a cute little background story or anecdote to go with my recipes, but I think a classic Meatball recipe really speaks for itself. This particular Spaghetti and Meatballs entree is pure comfort food and is best when served family style. So, I will leave you with this: Below are some stats on the recipes…yes, stats because these Meatballs will become the All Star of your menu!
Prep Time: 15 minutes
Cook Time: 30 minutes – 1 hour
Total Time: 45 minutes – 1 hour 15 minutes (depending on desired depth of flavor)
2 tablespoons Extra Virgin Olive Oil (coat the pan)
1/2 teaspoon Crushed Red Pepper Flakes
4 Garlic Cloves, minced
1 Medium Onion, finely chopped
1 cup prepared Beef Bouillon
1 (28-ounce) can Crushed Tomatoes
1/3 Cup Fresh Italian Parsley, chopped
10 leaves Fresh Basil Leaves, torn or thinly sliced
Preheat oven to 425.
Instructions: Mix Ground Beef, Pork Sausage, Worcestershire Sauce, Egg, Bread Crumbs, Parmesan, Garlic, Salt and Pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on a cookie sheet greased with extra-virgin olive oil. Bake approximately 15 minutes (turning once), until no longer pink.
Meatballs on Greased Baking Pan
Heat a deep skillet over medium heat. Add Olive Oil, Crushed Red Pepper, Garlic and Onion. Saute 5 minutes, until onion bits are soft. Add prepared Beef Bouillon, Crushed Tomatoes, and Fresh Herbs. Bring to a simmer and cook for about 10 minutes. Reduce heat to low (just enough heat to keep warm, but not simmering). Add Meatballs and turn until coated in sauce. Let Meatballs sit in Sauce for 30 minutes to 1 Hour; allowing flavors to merge.
Homemade Sauce with Fresh Herbs
Place a large pot of water on to boil for spaghetti. When it boils, add Chicken Bouillon Cubes, Olive Oil and Pasta. Cook to al dente.
Boiling Pasta. Cook about 12 minutes until just al dente
Toss hot, drained Spaghetti with a few ladles of Sauce and Parmesan. Turn Meatballs in remaining Sauce. Place Pasta in a bowl or on dinner plates and top with Meatballs and Sauce and extra Grated Cheese.
Keep Meatballs in Sauce over Low Heat for more flavor
If you just want a delicious appetizer, skip the pasta and serve the meatballs on their own using the sauce as a dip.
Growing up in a household with southern roots, fried fish is one of those sacred recipes that is never to be touched. It has been, is and always will be made the same way as your great grandmother made it.
Luckily, I got my great grandmother’s fried fish, fried chicken, fried bread…fried everything recipes during a summer crash course in Littleton, NC. The thing with a town that small in rural North Carolina is, if you don’t cook, you don’t have anything to do.
So I cooked and I studied and I burnt myself and I laughed and I fished for my own Catfish in a creek. My previous experience with which amounted to the magnetic fishing game below.
Melissa & Doug’s Magnetic Fishing Game
I had a wooden rod, string, a safety pin and a cricket that my Great Grandma Dell had to hook because I was too squeamish. When we would return from our fishing trips (she caught about 20 and I hooked 4…maybe) I would take a tick bath and then get to work in the kitchen.
You would think that I am talking about some distant time between 1901 and 1955, but I am only 30! This was literally 1991 and 9-year old me learned to fry a catfish like a seasoned pro.
Today, most of our Catfish is farm-raised or aquacultured and has become one of the most sustainable and eco-friendly fish that we eat. Due to special programs that include free-flowing waters and diet regulation, these former bottom feeders have risen to the top of cleanliness and deliciousness in the past few years.
Southern Fried Catfish
So here’s to a good old recipe using the modern catfish!
Mix Cornmeal with Cayenne Pepper, Paprika, Ground Pepper and Onion Powder. Sift on to a large plate and set aside. In a wide bowl, whisk together Dijon Mustard and Buttermilk.
With one hand (wet hand) dip Catfish Fillets in the Milk mixture and lay flat on the Cornmeal mixture. With the other hand (dry hand) dust top of fish with the dry mix until covered. Remove fillet and shake off all excess. Repeat with each fish fillet.
Heat large pan with 1/8 cup Olive Oil to medium high heat. Add 1 Tbsp Butter and lay two fillets in pan. Fry for minutes per side. Drain pan into hot oil safe container and repeat with remaining fillets.
Serve with over Rice Pilaf with diced and pan softened celery, peppers and onions. Top with Green Onion and garnish with Lemon Slices.
For Rice: Prepare Rice Pilaf using box directions and add sauteed Celery (small dice), Red Bell Peppers (small dice) and Yellow Onion (small dice)
For an additionalrecipe check out this video on How to Prepare Catfish Fillets:
I don’t know where the line Pork Chops and Applesauce comes from, but I do know that it is said with the over-inflated swagger of a prohibition era gangster (at least when I say it). Feel free to comment below if you can identify the character, movie or context of the quote.
That being said, the quote did give me some sort of fascination with the idea of eating pork chops and applesauce. However, since I don’t like applesauce and I have a slight problem with being unable to leave recipes alone, I made some minor changes and ended up with a light and delightful meal that I hope still maintains the comfort of the original dish.
For starters, pork chops were a little large, so I went for the adorable and flavorful pork tenderloin medallions. They are perfect if you have friends who are always asking to share or cut things in half, which I find infinitely annoying. In any case, individually sized pork tenderloin medallions solve that problem and still take on a hearty nature when served with slightly sweet apples.
Roasted Pork Tenderloin Medallions and Sauteed Apples
Preheat oven to 350. Season Pork Medallions evenly with 1 tsp Pepper. In a bowl, mix 2 tsp Garlic, Honey, Mustard and Worcestershire Sauce. Marinate Pork Medallions in the mixture for 30-60 minutes. Place Medallions on a foil lined pan and bake for 20 minutes, spooning excess marinade over pork halfway through.
Toss Asparagus with 1 Tbsp Olive Oil, Salt, 1 tsp Pepper and 1 tsp Garlic. Place Asparagus on a foil lined pan and bake for 12-15 minutes. Asparagus is done when color reaches a bright green.
In a large pan, heat 1 Tbsp Olive Oil over medium heat. Add Apple and Onion Slices and saute until softened and slightly browned.
Arrange Apples around the perimeter of the plate. Lay Asparagus across the center of the plate and top with Pork Medallions. That way, all the delicious juices will run down over your Apples and Asparagus – - that’s my favorite part!
Pork Tenderloin Medallions served with Asparagus and Apples
So…I was in the middle of reading Eat, Pray, Love and I got impatient so I bought the movie. Then I was in the middle of watching Eat, Pray, Love and I got hungry so I decided to make something that was authentic Italiano! Now, I am not one to take a risk like the main character in the movie. You probably won’t find me in an Ashram in India, although you might find me lingering over a glass of wine in the Piazza del Blah Blah Blah…
My love of Italian food and my jealousy at watching Julia Roberts gorge herself on pizza, pasta, bread, chicken and seafood, made Mussels Fra Diavolo (seafood that can be served with both pasta and bread) the obvious choice. However, since I am not Italian, I took a few liberties with the recipe.
4 Tbsp Olive Oil
2 Tbsp Garlic
1 Medium Onion, Sliced
24 oz Can Peeled and Stewed Whole Tomatoes
2 Bay Leaves
2 tsp Oregano
2 tsp Basil
1 tsp Sea Salt
2 tsp Ground Pepper
1 tsp Hot Sauce
In a large sauce pan saute Olive Oil, Garlic and Onion over medium high heat. Stir in Tomatoes, Bay Leaves, Oregano, Basil, Salt and Pepper. Reduce heat to low and simmer for 20 minutes stirring occasionally. Add Hot Sauce and simmer an additional 15 minutes.
Heat Olive Oil over medium high heat. Saute Garlic until lightly browned. Add Olive Oil and Garlic to Tomato Sauce. Stir in Red Pepper Flakes and White Wine. Simmer over low heat for 20 minutes, stirring frequently. Add Mussels and cook until opened (about 4 minutes). Serve over pasta or with crusty french bread.
As families, so many of us are tied to the same old dinners. The week is so packed with activities and work that it can be hard to get creative when it comes to making meals. This is especially true when it comes to basics like chicken. We just buy the same tired chicken breast, season it with the same herbs or sauces and bake.
My favorite way to spice it up in the kitchen is to pair ingredients that you may not see giong together well at first. Adding fruit as a major part of a savory meal is a great way to do this. Apples, Pears, Oranges and Prunes (yes, prunes) are some of my favorites.
For this particular recipe, the mild sweetness of the pear was the perfect thing to offset the savory spiciness of the Chili Mustard marinade.
Preheat oven to 350 and pat chicken dry. Season Chicken with Salt and Pepper. In a bowl, mix together Mustard, Olive Oil, Chili Sauce and Rosemary. Toss with Chicken Halves and allow to marinate for 30 minutes to overnight.
Chicken Half in Mustard Chili Sauce
Heat a pan over medium high heat. Sear Chicken for 2-3 minutes per side. Transfer to greased shallow baking dish and oven roast for 30 minutes, basting occasionally.
While chicken is in the oven, lightly saute pear slices, until just warm. Arrange in a fan on plate and serve with chicken.
Let’s face it, we are not going to give up our burgers. They are THE American Classic. They are better than baseball and apple pie. They are one of those deliciously consistent meals that you just know you will enjoy. If you want a burger…nothing else will really do. However, if the world wants to get serious about the whole health situation, we need to modify some of our favorites to make them healthy.
Luckily, there are a ton of ways to make burgers that taste great and satisfy cravings without padding some extra buns on your buns. You can use leaner meats like turkey or buffalo to make your burgers, but if only a classic juicy, beefy burger will do…cut the carbs by making a Naked Burger!
Season Ground Beef with Salt, Pepper and Worcestershire Sauce. Mix evenly and divide into four patties (or just get pre-made patties and add seasoning if you don’t feel like making them).
Grill over medium high heat for about 5 minutes per side (or until desired “doneness”). If you don’t have a grill, you can pan sear over medium heat for 5 minutes per side or broil (high) for 8-10 minutes, flipping once. Top with Cheese as soon as you remove burgers from heat.
While burgers are cooking, season onions and tomatoes with salt and pepper. Saute until soft and slightly charred.
Wash and dry Lettuce and be careful to leave the lettuce leaves whole. Arrange burger and toppings on lettuce. Fold lettuce into a “pocket” and enjoy!
A full Monty Naked Burger and a modest Naked Burger
I may have mentioned one or five times that I love to make unexpected recipes! Whether it is adding something sweet to a savory dish or featuring snack food in a major meal, that extra element makes food fun. I was reading up on Punchbowl’s Reason to Celebrate and discovered that today is National Popcorn Day. I decided to set out (sit at my desk) on an exhaustive search (Google) to find a way to do something savory with my favorite snack.
I didn’t want to go to my usual suspect recipe sites, so I went straight to the source – - Popcorn Brand Sites. I sifted through the top four and while the recipes were delicious on three of them, I found that they lacked originality. It wasn’t until I visited Jolly Time Popcorn – number four in the market, number one in my heart – that I found what I was looking for!
The delicious recipes actually came from The Popcorn Board which, I was surprised to learn, exists in the world. NOTE: All recipes below must be made with Jolly Time Popcorn because loyalty is important!
Here’s How: Place popcorn, mushrooms, onion powder, garlic powder and salt in a blender (or food processor) and blend until powdery and almost smooth; pour into a wide, shallow bowl.
Beat egg in a shallow bowl; set aside.
Heat oil in a large, non-stick skillet over medium-high heat. Dip tilapia into egg and then into popcorn mixture, coating both sides. Cook tilapia about 3 minutes per side or until fish is golden and center is cooked. Serve with lemon wedges.
Variation: Substitute boneless, skinless chicken breasts for tilapia and adjust cooking time as needed.
Here’s How: For the Thai Peanut Sauce: Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth.
Preheat oven to 350º F. Process popcorn in a blender or food processor until ground. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.
In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside.
Heat oil in a large, oven-proof skillet over medium-high heat. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated. Place in skillet and brown on both sides; about 3 minutes per side. Place skillet in oven 15 minutes or until chicken is cooked through. Serve with Thai Peanut sauce.
The roast is a vital part of the holiday season. Whether you are preparing a full thanksgiving feast or simply having the family over for Sunday dinner, a roast becomes the centerpiece of your meal.
Most of us are pretty comfortable making the T-Day turkey and know our way around a whole chicken, but what happens when we go beyond the poultry? I, for one, resort to panic. I consider myself a pretty confident foodie. I know what I know, I do what I do and I do that pretty well. On the other hand, experimenting in the kitchen is a relatively new development and for our purposes, it is mostly a job hazard.
My first non-poultry attempt was a Frenched 4-Bone Pork Roast. Loved it because – anything with a Frenched Bone cut creates instant elegance. Hated it because – it was new and new things are scary! Overall, the recipe was fairly simple, the execution was fully laughable and the end-result was amazing (in spite of the mis-steps along the way).
Pork Roast alla Romana (I made this name up, but taking on such an intimidating roast seemed like a job for the Romans)
Frenched 4 Bone Pork Roast 1 tsp Cinnamon (optional)
1 Tbsp Rosemary
1 Tbsp Oregano
1 Tbsp Thyme
1 tsp Coarse Ground Salt
2 tsp Coarse Ground Pepper
2 Cups Baby Carrots
1 Medium Onion, Thick Slice
2-4 Celery Hearts, Thick Slice
1 Cup Red Wine
2 Tbsp EVOO
Onion Soup Mix (Vegetable or Chicken Broth may be substituted)
Allow Roast to reach room temperature and place in a large bowl. Tenderize the roast by piercing with a fork. Season evenly with Cinnamon (optional), Rosemary, Oregano, Thyme, Salt and Pepper. Pat dry seasoning into the roast.
Pat Seasoning Into Roast
Pour Red Wine and 1 Tbsp Olive Oil evenly over the roast and vegetables. Allow to marinate for 30 minutes (more if desired), turning over once and spooning liquid/seasonings over the roast. Add Carrots, Onion and Celery.
Add Red Wine and Olive Oil
Preheat oven to 275. Heat a large saute pan to medium-high heat with 1 Tbsp Olive Oil. Place roast (without vegetables or juices) in the pan, fat side down. Sear for 3 minutes and turn over to sear an additional three minutes.
Balancing Act - Sear Roast On All Sides
Remove Roast from heat and place flat, fat side up, in a dutch oven. Pour Liquid and Vegetables around the roast. Mix Onion Soup Packet with water – according to packet directions – and pour over roast.
Place Roast Over Vegetables in your Dutch Oven Casserole Dish
Cover the dutch oven and place in oven. Cooking time will vary by weight of roast. Usually 20-25 minutes per pound.
