Archive

Main Dishes

Ingredients

8 TO 12 SERVINGS

Herbed Salt

  • 1/3 cup plus 1 tablespoon coarse kosher salt
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried rubbed sage
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon black peppercorns, crushed
  • 3 small bay leaves, coarsely torn
  • 1 teaspoon finely grated lemon peel

Turkey

  • 1
  • 1 large onion, chopped
  • 1 large celery stalk, chopped
  • 1 whole lemon, chopped with peel
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cups (or more) Golden Turkey Stock

Gravy

  • 3 1/2 cups (about) Golden Turkey Stock
  • 2/3 cup chopped shallots
  • 1/2 cup all purpose flour
  • 1/2 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh rosemary

Preparation

herbed salt

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.

turkey

Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.

Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.

Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

gravy

Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.

Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.

Serve turkey with gravy.

via Bon Appetit

4 Tablespoons Kosher salt

3 Tablespoons Light brown sugar

1.5 Tablespoons Paprika

1Tablspoon Ground mustard

.5 Tablespoon Cayenne pepper

1Teaspoon fresh ground black pepper

 

Bring ribs to room temperature, and pat dry. Mix rub ingredients in bowl with fork. Apply rub, which will easily cover just over 1/2 rack ribs. Wrap tightly in cellophane and return to fridge for a minimum of 24 hours. Again bring to room temp, preheat oven to 315 degrees. Remove cellophane, wrap in aluminum foil, place on lipped baking sheet and bake for one hour and 45 minutes. Can be stored for up to 3 days in fridge. Heat grill to 400 degrees. Place ribs on grate, brush BBQ sauce on top, flip after 5 minutes and brush on bottom and flip again after 5 min. Flip every 3-5 to desired charring.

1lb andouille sausage sliced
1lb chicken tenders
1lb peeled uncooked shrimp
1 green pepper chopped
1 head garlic minced
1 cup Torchbearer sauce #5
1/2 large red onion chopped
5-6 stalks celery chopped
14oz can stewed tomatoes
4 bay leaves
1 chicken bouillon cube
1/2 cup flour
3 T butter
3 cups of water
olive oil

Salt & pepper chicken, in Dutch oven brown both sides of tenders over oil, then set aside and cut into chunks. Add andouille and also brown then remove. Sprinkle some garlic over 2 T olive oil, add butter, then constantly stir in flour to make roux.

Pre-heat oven to 375 degrees. Add fresh vegetables to Dutch oven and cook for 10 minutes. Pour in stewed tomatoes with juice, water, chicken bouillon cube and torchbearer sauce, add chicken and sausage, bring to simmer. Place in oven for 45 minutes. Add shrimp and bay leaves, return to oven for 35-45 minutes. Serve over rice.

roasted-acorn-squash1Yield: 2 servings

1 acorn squash
olive oil
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste

  1. Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
  2. Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
  3. Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
  4. Place squash back into oven for 15-20 minutes until tops are slightly browned.

Optional: Sautee chopped chicken and add to filling.

Adapted from Mrs Healthy Ever After

 

Makes 8 1-cup servings

4 ears fresh corn
6 slices bacon, cooked and diced
4 chicken tenders, cooked and diced (consider adding with milk)
3 medium potatoes, cubed
1 bell pepper (green and/or red), chopped
1 medium onion, chopped
2 stalks celery, chopped
2 cups chicken broth
black pepper, ground to taste
1 habañero pepper
1 T butter
2 c milk

  1. Remove corn from cobs, reserve cobs. Place all but milk, butter and habañero into slow cooker/crock pot, with cobs. Cook on high for 7-9 hours.
  2. Remove cobs, puree 3/4 of the soup using immersion blender. Add milk and butter, stir.
  3. Cut top off habañero, de-seed/rib while keeping whole, then submerge in soup. Return soup on high heat for another hour.
  4. Remove habañero and serve.

Serves 4

1 large delicata squash
1/2 red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon fresh ground pepper

Preheat oven to 425 degrees and line an insulated baking sheet with aluminum foil.

Wash the squash and slice in half vertically and scoop out the seeds with an ice cream scoop. Slice into 1/4-inch sections.

Toss the squash with half of the onions, and full amounts of the oil, vinegar, salt and pepper making sure that there is just enough oil to coat. Place the squash in a single-layer on the prepared baking sheets and roast for about 30 mins, turning them over halfway through. The squash should be fully cooked and lightly browned on each side.

Arrange arugula on a plate. Add remaining sliced onions and additional sprinkle salt, pepper, and balsamic to taste. Top with hot squash.

1 package yeast
1 c water, warm
2 T vegetable oil
1 T honey
2 1/2 c flour
1/2 t garlic powder
1/2 t onion powder

Combine yeast and warm water and set aside for 5 minutes. Combine other ingredients, then add yeast mixture.

Roll into a ball and let sit in a bowl in a warm place for 5-10 minutes covered with a towel.

Flatten and add pizza toppings.

Bake at 450 for 12 minutes.