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Posts from the ‘Poultry’ Category

Selma’s Extraordinary Marinated And Roasted Chicken, Potatoes And Chickpeas

This is a very special Fiesta Friday, we have lost a dear friend, Selma from Selma’s table succumbed to cancer on July 4th. I never had the pleasure of meeting her personally and only knew her through her blog, we exchanged a few emails she was encouraging me about my sour dough starter. Her starter made it’s way around the blogging community, she was generous with her time and advise and talent.

Her recipes were rustic and full of flavor. She was a great recipe writer, developer, photographer and of course an amazing cook, you can tell she cooked with love.  As many of you know I am very active as a contributor at Food52, when I saw that her amazing chicken dish was a finalist in the contest for “The best one pot meal” I literally jumped for joy. I saved the recipe meaning to try it,  but life got in the way and I forgot about it. It was a well deserved win for Selma, this dish is incredible. I mean INCREDIBLE, I kid you not it is so loaded with flavor when you take your first bite all you can do is close your eyes and thank her. If you are not vegetarian make this dish NOW, it’s that good. If you are vegetarian visit Elaine’s amazing blog Foodbod and make the dish that inspired Selma’s contest winning recipe

If you have never visited Selma’s Table please do, make one of her fantastic recipes and you will see what I mean when I say what a wonderfully talented cook she was. When the editors at Food52 found out about Selma’s passing they decided to post a tribute to her highlighting several of her recipes, look for it today on Food52 (here it is).  This week along with Angie@The Novice Gardener/Fiesta Friday we are joined by Elaine@foodbod, Jhuls@The Not So Creative Cook, and Sue@birgerbird to remember Selma and honor her life as we cooks do best by preparing Selma’s recipes. If you would like to participate in this special tribute to Selma simply click on the link above, you don’t have to cook if you have a poem or anything that you feel celebrates Selma’s life it would be great.

Selma, you were/are loved by so many and your presence will be sorely missed.

Selma's Chicken

Selma’s Extraordinary Marinated Chicken,potatoes and chickpeas

Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas

By Selma | Selma’s Table

Food52 Editors’ Comments: WHO: Divasparkle is an adventurous cook who hails from across the pond, in London. WHAT: A comforting one-dish meal with a sauce built in. HOW: If you’ve read the title of this recipe, you know the method — just marinate, roast, and eat. WHY WE LOVE IT: This is the ultimate dinner-party dish; it will taste like you’ve been working on it all day, but you’ll know the truth: You spent 10 minutes mixing the marinade and turning on the oven, and had the rest of the day to yourself. Tell them, or don’t; it’s up to you.

After its stint in the oven, the marinade cooks down to this incredible, sticky savoriness around the potatoes and chicken. And when combined with the crispy bits of chickpeas, tender chicken, and marinade-sodden potatoes, it’s heaven on a plate. This is adapted from Elaine Boddy’s “Lebanese Inspired Potatoes and Chickpeas” from her lovely blog “foodbod.”

Serves 4 to 6

  • 400 grams chickpeas (about one 15-ounce can)
  • 800 grams (1 3/4 pounds) potatoes
  • 1 medium head of garlic, cloves separated
  • 8 bone in, skin on, chicken thighs
  • For the marinade:
  • 1 tablespoon olive oil
  • 2 to 3 lemons
  • 1 1/2 teaspoon brown sugar
  • 1 tablespoon mayonnaise
  • 1 tablespoon buttermilk
  • 1 teaspoon harissa paste (or to your taste)
  • 1/2 teaspoon chile flakes
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • Salt and pepper to season
  • To finish/serve:
  • 2 teaspoons dry-roasted whole cumin seeds
  • 80 grams chopped coriander leaves and stalks (or one small handful)
  • 300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop)
  1. The day before, rinse and drain the chickpeas. Peel the potatoes and cut them into 3 inch chunks.
  2. Give the lemons 30 seconds or so in the microwave to help release more juice, or roll on a flat surface while applying a little pressure. Slice in half and squeeze out as much juice as you can. Mix the marinade ingredients together in a medium bowl. Taste and adjust the seasoning.
  3. Place the chicken, chickpeas, potatoes, and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate or in a bowl and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours. (Alternatively, you can just mix the chicken, marinade, and other ingredients in a bowl, and place that bowl, covered, in the fridge, mixing occasionally as it marinates.)
  4. An hour or so before you are ready to eat, heat the oven to 200º C (375º F). Remove the bag from the fridge and tumble the contents into a roasting dish large enough for everything to be spread out. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour. Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through, and the chickpeas get a little crunchy. Watch carefully to make sure the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven and scatter over the roasted cumin seeds and chopped coriander leaves.
  5. Serve with a dollop of Greek yoghurt or tzatziki on the side, and prepare to be worshipped.
so delicious

so delicious

Asking For Your Vote…..

 

Salad e Olivieh,flat bread

Salad e Olivieh,flat bread

Things have been tough here, I am overwhelmed with everything and have not cooked or posted anything. I am sorry. This brightened my day, I am really shocked but my recipe for Persian Potato Salad, Salad e Oliveh is a finalist at Food 52. Honestly, I have been so pre occupied with both work and caring for Nando I forgot I entered it and when I saw an email today congratulating me my jaw literally dropped., well maybe not literally but I was genuinely surprised.

I posted the recipe here on the blog a few months ago, it remains one of my all time favorite Persian recipes. so simple and delicious. It’s potato salad with a twist, this is a meal. I like to servie with Naan or pita that is warm, and lots of lemon and olive oil for extra flavor.

I am sorry I have been so absent, the update is that I am over whelmed. tired and sad. Work is very busy and Nando is a full time responsibility it is like having an infant in the house. I have to have someone stay with him when I leave to go to an appointment, he cannot be alone for more than a few minutes.

I again ask for your vote, I hope you all stick with me through this tough time and forgive me for my absence. Thank you so much.

Food 52 photo

Food 52 photo

Chicken Kofta In A Korma Curry With Sonals Awesome Spice Mix

Kofta Korma

Kofta Korma

I received an email, from Sonal@SimplyVegetarian777, in case you don’t know who she is PLEASE check out her blog, Sonal very generously offered to send me some of her AMAZING spice mixes. I couldn’t type fast enough because I was so excited. I have mad respect for Sonal as a cook and a blogger and am mesmerized by not just her amazing Vegetarian recipes but by her gorgeous photography as well and she absolutely blew me away with her generosity, The other day I went to my mailbox and I didn’t even have to open it because I knew it was here, the aroma that came from my mailbox was intoxicating. She sent her curry mix, a tandoori marinade and Kasuri Methi. I agonized over what to make, perusing her recipes and then I remembered a recipe she actually chose for me to make, her vegetable korma, I love korma, as a matter of fact whenever I eat at an Indian restaurant it’s what I order every single time. Instead of making it with vegetables I thought I would make small chicken meatballs or kofta, kind of like an Indian version of Swedish meatballs. I am serving this with basmati rice but it can also be served with naan or flatbread. I put my own spin on Sonal’s delicious recipe, using what I had in my pantry and refrigerator, the changes were minor and the result was amazing. I attribute this to the expert blending of the spices, I also must add that this recipe is quick and easy to make and because I used a spice mix I didn’t have to measure lots of different spices,  the work was done for me and the results could not have been more delicious.

Sonal's Spice Mix

Sonal’s Spice Mix

You MUST make note that Sonal’s awesome and delicious spice mixes will soon be available to all of us, yes she is marketing and selling her spice mixes, small batch hand mixed and utterly delicious. Keep watching her site  for more information on how to order.

Kofta 

Adapted from Sonal’s recipe for Kofta

1 lb ground chicken

1 egg

1 tbs greek yogurt

1 heaping tbs dried bread crumbs

1 tsp minced ginger

1/2 small onion minced

1 clove garlic minced

1 tbs kasuri methi

2 tbs cilantro chopped or parsley is fine too

1 tsp garam masala

salt and pepper to taste

Mix all ingredients and form into small balls which you set on parchment lined baking sheet. Heat your fry pay or skillet with some oil. Add the kofta with space in between each and fry until nicely browned on all sides. Remove from oil and place back on parchment sheet and put in warm oven (170 degree’s) until you are ready to add to the korma.

Korma Paste:

2 tbs cashew nuts soaked for 10-15 minutes in 1/4 cup warm water

2 tbs unsweetened coconut flakes (I only had sweetened and it still turned out great, not sweet at all)

2 tbs milk powder or you can use(almond milk. coconut milk, milk, soy milk) (I used half and half)

1/2 onion chopped roughly

1 small tomato (I used 6 cherry tomatoes)

1 small piece ginger (I used the equivalent of 1 tsp)

garlic 2 small or 1 big clove

Place everything in the blender and process until it’s a thick smooth paste

Look at the gorgeous color

Look at the gorgeous color

Making the Korma:
2 tbs ghee, butter or oil
1 cinnamon stick
1 bay leaf
1 1/2-2 tsp Sonal’s curry spice mix
1 1/2 cups water
Place ghee,butter or oil in a saucepan, heat on medium high until hot. Add the cinnamon stick and bay leaf and heat for a couple of minutes, add the Korma paste and cook about 5-7  minutes on medium heat, don’t brown, you want it to retain it’s yellow color. Add the curry spice mix and continue to cook for another few minutes, add the kofta and water and cook on medium high heat for about 15 minutes uncovered. It will thicken nicely. Serve with rice or naan or flat bread and maybe some pickled vegetables.
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Chicken Nuggets-A Thanksgiving Dog Treat Recipe

IMG_2560

Lessons From A Paralyzed Dog is a blog that is both inspirational and informative and when Sharon contacted me to ask if I would share a recipe for a dog treat I was more than happy to oblige.  For years Sharon selflessly cared for her beloved Sophie who due to a rare disease became paralyzed, read about Sophie here. You see Sharon’s blog is near and dear to me she offers so much to pet parents of Special Needs Pets, both cats and dogs. My Nando is Special needs having suffered from diabetes for the past 6 years, he is also blind and has been almost 6 years. With the holidays it’s always nice to give our fur babies a special treat and although Nando gets these every day they are special.

So here is my recipe for Doggie Chicken Nuggets. I had to make them with diabetes in mind, I have had Nando on a very strict diet since he was first diagnosed he gets lean protein, vegetables and barley.  These little bites contain ground chicken breast, coarsely ground vegetables, pumpkin or butternut squash, cheese and barley. They are low on the glycemic index and Nando loves them. Happy Thanksgiving to all pets and pet parents.

Chicken Nuggets

1 lb ground chicken ( I use breast meat) You can also use ground turkey breast
1 cup ground vegetables, I use parsley, spinach, carrot, kale and celery
1/2 cup cube pumpkin or butternut squash (steamed until tender)
1/2 cup cooked barley
1/2 cup grated cheese (your choice) I use cheddar a lot)
1 egg lightly beaten
small pinch of sea salt

Pre heat oven to 350
Cut your pumpkin or butternut squash into cubes and steam or oven roast until tender. Set aside.
Grind the vegetables in your food processor, pulsing until coursely ground (don’t pulverize)
Place chicken, vegetables. barley, pumpkin or squash, egg,cheese and pinch of salt in bowl and mix to combine.
On small sheet pan lined with parchment and lightly greased with olive oil place the chicken mixture and spread into a loaf. Bake for 30 minutes or until done. Let cool for about 20 minutes and then chop into bite size pieces. Store in refrigerator.

Nando

Nando

What Will You Serve For Thanksgiving?

Dressing or stuffing

Dressing or stuffing

Some of you don’t celebrate Thanksgiving but here in the US this is probably the biggest food holiday of them all, it’s also a time to remember how much we have to be thankful for. For me the Thanksgiving meal is steeped in tradition. Every year I make the same meal, I have tried adding something different but in the end, the best is always the tried and true recipes.

Do you try new recipes or stick to the tried and true?

Is it Potluck or do you do all the cooking?

What do you make, or do you go to someone else’s house for the meal?

I bake pies for friends, this year I am making apple, pumpkin and pecan for both my table and for my friends. I have will have 6-8 people over, family and friends.

How many will be around your table?

Photo by James Ransom

Photo by James Ransom

Thanksgiving 2014

Butter and herb roast turkey– compound butter under the skin and steam roasted

Dressing– cornbread and bread with a lot of other things. My signature dish.

Mashed potatoes- Yukon gold, sour cream and butter. I like super creamy smooth potatoes so I use a food mill.

Corn

Brussels Sprouts- I am going to make this recipe this year from my friend Bevi, it’s a Food52 contest winner

Gravy

Cranberry orange sauce (see recipe below)

Homemade potato rolls

Just out of the oven

Just out of the oven

Pecan Pie

Pecan Pie

For Dessert

Pumpkin Pie

Pecan Pie

Pumpkin Pie

Pumpkin Pie

Apple pie right out of the oven

Apple pie right out of the oven

Cranberry Orange Sauce

Ingredients
1 cup sugar
1 cup freshly squeezed orange juice + 1 tsp orange zest
1 12-ounce package Fresh or Frozen Cranberries ( I always buy Ocean Spray)
Combine sugar and juice in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups. Optional- add the zest of 1 orange for a stronger orange flavor. I always make a double batch because I must have it for the leftovers.

The Wine

Can’t forget the wine, this year I have a magnum of Christian Bernard Select Black Gamay (A beaujolais), I also have Rioja, 2001 R. Lopez de Heredia Vina Tondonia,  Pernand-Vergelesses 2008, premier Cru Sous Fretille (Grand Vin du Bourgogne) I’ll pop the bubbly with dessert and serve coffee too. What are you drinking?

Exciting Offer From Farmigo And A Sandwich

product-carrots

The good people at Farmigo saw my post and generously offered to you,  my readers $25 off your order use coupon code “Puglife”. I love the concept, the food which is uber fresh, organic and delicious and the fact that it’s all local means a lot to me and I am very picky when it comes to food. Right now they are in 2 parts of the country,  so if you happen to be in  the New York area (this includes parts of New Jersey) or the San Francisco Bay area you’re in luck. Check here to see if there is a pick up location near you. My pick up location is directly across the street, how convenient!!

product-eggs

I am excited for any of you that live in the two area’s to give Farmigo a try and $25 off is a great incentive. Food shopping makes me happy, finding great deals and new avenues to find fresh healthful food makes me really really happy, like you all I love to cook and am always searching out the best sources for the freshest food I can find. I am not being paid or compensated nor was I asked by Farmigo to do this post this is all my idea. This is a CSA like no other, you get to pick what goes into your box, an a la carte CSA if you would, and they really do make it easy with lots of pick up locations. Give it a try, use coupon code  “pug life” and get your discount and you will be giving yourself the gift of fresh farm to table food.

My photo

My photo not so good

Now for the sandwich. I have been meaning to share this sandwich with you for a while now but got caught up with stuff and forgot about it until the nice people at Food52 decided to feature it. I was taken by surprise and very flattered that my sandwich was featured on the site.

It has a rather long name Parmesan Crusted Chicken, Caponata and Pesto Sandwich  if you click on the link you can see the recipe on Food52. I fried thin chicken cutlets in a panko/parmigiano coating, had some good bread, a baguette, some homemade pesto and some homemade caponata. You simply slather the bread with pesto and grill it, pile on caponata and then chicken, close it up and eat. Really pretty simple and really delicious. I thought using both pesto and caponata as condiments would be pretty tasty.

photo by James Ranson for Food52

photo by James Ranson for Food52

 

Coriander Chicken Thighs With Miso Glazed Root Vegetables

Coriander Chicken Thighs and Miso Glaze Root Vegetables

Coriander Chicken Thighs and Miso Glaze Root Vegetables

I saw this recipe on Epicurious and I knew immediately I wanted to make it. Umami is not a word I use often, I do like the idea and when I saw it in the description I thought it would be loaded with flavor.  I recently joined Farmigo, it’s fantastic, you order farm fresh food (It’s a CSA with a twist) and go to one of the many pick up locations to get your order, I’m lucky my pick up location is across the street from my home. You shop for what you want in your box rather getting what they give you. I love having multiple options for fresh food and this is a great concept, farm fresh food, organic and sustainable, can’t get much better than that. I ordered lots of root vegetables and chicken thighs after I found this recipe. I made a few changes in the root vegetable department, because I wanted to use what i had. I got some gorgeous radishes,they are so fresh and have the greens so I used both,the recipe calls for turnip greens which I didn’t have so I subbed the radish greens for the turnip greens,  both golden and red beets and yellow and orange carrots. The vegetables are oven roasted coated with the miso glaze, you saute the greens in the same pan the chicken was cooked in using the reserved fat and then add them to the roasted roots before serving. Now tell me that doesn’t sound good right? As a side note, this dish is REALLY DELICIOUS, it is the very definition of Umami!

I am bringing this umami laden dish to Fiesta Friday #41 hosted by Angie@The Novice Gardener and this weeks lovely co hosts are Nancy @Feasting With Friends, along with Loretta @Safari of the Mind. I hope you all enjoy!!!

Beautiful roots

Beautiful roots

Coriander Chicken Thighs And Miso Glazed Root Vegetables

From Epicurious

Serves 6-8

  • 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
  • 4 tablespoons vegetable oil (such as grapeseed), divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon ground coriander
  • 3 tablespoons white or yellow miso paste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 pound total carrots, parsnips, and/or celery root, peeled and cut into 3/4-inch pieces
  • 3/4 pound small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
  • 3/4 pound small-to-medium turnips with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
  • 1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2-inch wedges
  • 6 garlic cloves, unpeeled
  • 1 lime, cut into wedges
roasted roots

roasted

Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.

In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.

Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken’s internal temperature reaches 165°F, 12 to 15 minutes more.

Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.

Close up

Close up

Fiesta Friday

Fiesta Friday

Sri Lankan Curry Chicken Kebabs for Fiesta Friday #21

Chicken kebab

Chicken kebab

Almost a year ago I had a pot luck here at my house for a group of great cooks that I know from Food 52 and some from blogs I follow. One of the incredible cooks is Queen Sashy her blog is Three Little Halves, if you haven’t seen it you should take a look it’s incredible, the recipes, the photography the writing, no wonder it has been nominated and given awards, Just beautiful!!  So she brought  me a bottle of her own homemade spice blend, Sri Lankan Roasted Curry powder. It’s is fragrant and incredibly delicious. I put it in my spice cabinet and forgot about it, until today. I wanted to bring something to the party that is easy to eat, not messy, yet very tasty. so kebab is a great choice. I marinated chunks of chicken in greek yogurt, salt, pepper, the curry,garlic, ginger, lime juice and lime zest.

Sri Lankan Roasted Curry Powder

Sri Lankan Roasted Curry Powder

Back to the party, every Friday we all get together for a fabulous food fest the AHMAZING Angie @The Novice Gardener as always is our fearless and fierce leader. This weeks festivities are co hosted by Elaine@foodbod and Julianna@foodie on board. Both a lot of fun, accomplished cooks and I for one am very excited that they are hosting this week. If you want to join Fiesta Fridays don’t hesitate, do it, just click on the link in this paragraph for Angie the Novice Gardener.

Sri Lankan Curry Chicken Kebabs

1 1/2 lb chicken cut into bite size pieces

1 cup greek yogurt unflavored

juice of 1 lime

zest of 1/2 lime

2 heaping tsp Sri Lankan roasted curry powder or your favorite curry

1 clove garlic minced

1 tsp fresh ginger grated

salt and pepper to taste

Combine everything but the chicken in a bowl, add the chicken and toss to make sure each piece is coated. Cover and refrigerate at least 2 hours or overnight.

When ready to cook, skewer pieces of chicken scraping most of the yogurt marinade off, you can grill on the stovetop or outside on your grill. I found it took approximately 10 minutes for them to cook through I turned to make sure all sides were evenly browned. Sprinkle with sumac before serving if you like and have on hand,  also a squeeze of fresh lime is delicious.

You can eat this with rice, on it’s own with salad or on flat bread with yogurt and mint.

Kebab on flatbread

Kebab on flatbread

Fiesta Friday

Fiesta Friday

 

Butter And Herb Roast Turkey, Gravy And Sides

Photo by James Ransom

Photo by James Ransom

Turkey is the cornerstone of the Thanksgiving meal, for me it just wouldn’t be the same without it. Growing up we usually had Italian food for Thanksgiving but from time to time my Mom would make a traditional American meal. Mom always made a capon rather than a regular turkey, if I understand correctly a capon is a turkey but it has been neutered, its smaller and more tender, it was really good. She always roasted in her black and white speckled enamel roasting pan. When I left home my Mom presented one to me and although I have tried roasting turkeys in other pans I always come back to the black and white graniteware pan. The turkey is cooked in record time, it’s moist and tender and nicely browned. I posted the recipe on food52. Above is the picture that James Ransom took for food 52 when my turkey was chosen as a community pick. The recipe below is for a large turkey for a smaller one you will have to adjust amounts and cooking time. No matter what method you use to cook your bird I highly recommend trying the compound butter inserted under the skin, it produces a moist and flavorful turkey.

For 18-20 lb turkey

Compound butter:

  • 16 tablespoons salted butter at room temperature (2 sticks)
  • 1 crushed garlic clove
  • 3 sprigs fresh thyme leaves removed or 1/2 tsp dried
  • 3 chopped fresh sage leaves or 1/2 tsp dried
  • 2 teaspoons lemon zest
  1. Crush garlic with mortar and pestle with a pinch of salt.
  2. Remove the leaves of thyme from the stalk, add thyme and sage and lemon zest and crush it all together.
  3. In small mixing bowl, add the softened butter and garlic and herb mixture mix together.
  4. If you are going to insert the turkey right away, don’t refrigerate — if not, roll in plastic wrap and refrigerate. Bring to room temperature before you add to the turkey.

Turkey:

  • 1 18-20 pound turkey
  • Compound butter
  • Salt and pepper
  • Olive oil
  1. Preheat oven to 325°F.
  2. Put turkey on work surface and make sure it’s clean and dry. Insert fingers under skin to loosen the skin from the breast meat. Work slowly so you don’t tear the skin.
  3. Spread a generous amount of the compound butter under the skin on both sides of the breast. (Reserve a small amount of the compound butter to baste the turkey when you brown the skin.)
  4. Using butchers twine, bind the legs together and place the turkey on a rack in your roasting pan.
  5. Rub the turkey with some olive oil and generously salt and pepper the entire turkey. (I like to do this the night before baking refrigerating overnight, if you do this let sit at room temperature for an hour before placing in the oven). Place lid on pan and put into the oven. No basting required!
  6. After 2- 3 hours, check the internal temperature of your turkey by inserting a thermometer in the thickest part of the thigh. When it has reached an internal temperature of 150°F, remove from the oven, and brush the turkey with the remaining compound butter. Crank up the oven to 450°F. Put back in the oven without the lid and let it roast until the skin is a nice golden brown. The internal temperature should be 160°F when you remove from the oven. Total cooking time for an 18-20 pound turkey is 4-4 1/2 hours approximately. Let turkey rest for at least 30 minutes tented with foil and final temperature should be 165°F-170°F.
  7. Note: If you don’t have a roaster with a lid just tent with aluminum foil, making sure its sealed well around the pan. Also, you need to watch the turkey and check on it for doneness if you are using a graniteware pan it cooks very quickly, basically sealing the turkey and steam roasting it. I generally start checking on the turkey after 2 hours.
Graniteware

Graniteware

I have several different types of roasting pans and have to say I love the graniteware, it’s very inexpensive ($33 for am extra large pan), lasts forever and always gets the job done well. I don’t use a thermometer when I use my graniteware, I slow roast my turkey at 325  degrees no basting except at the very end when I remove the lid to get the turkey a really deep brown at high heat (450).I can fully cook a 22 lb turkey in my graniteware pan in less than 4 hours.

GRAVY

After the turkey has rested you will want to make gravy, I pour the pan drippings,(when you use a grantiteware pan there is a ton of juice) into one of those separators, you know it separates the fat from the juice. I place about 1/4 cup of the fat into a fry pan and heat it, add some flour to make a roux, stir constantly until the flour is cooked and nicely browned. Add the juice whisking constantly until it’s the desired thickness, season with salt and pepper if necessary. I always use gravy master, it’s a habit, I like it and only use about a tsp of the stuff.

Separator,gravy master, food mill and graniteware

Separator,gravy master, food mill and graniteware pan

Sides

The first course will be a Butternut Squash + Bourbon Soup from Mary Frances and her lovely blog,  Love the Secret Ingredient, she has an e-book with recipes and tips for planning your holiday and it’s really great. My sides are really pretty boring I’m afraid. I am a creature of habit and almost always serve the same thing every Thanksgiving. Mashed potatoes, always yukon gold, boiled and put through the food mill so there are no lumps. I add sour cream, butter salt and pepper. I like corn and brussels sprouts usually roasted in the oven.

Creamy Chicken Tenders

Chicken Tenders In Cream Sauce

Chicken Tenders In Cream Sauce

This recipe is so simple and delicious. I have been meaning to post it for a while but never got around to it until I saw the Whole Foods recipe contest is stovetop chicken recipes and I decided to enter it. This can be a quick weeknight supper or an elegant entree for a dinner party. Because I use chicken tenders it’s a very quick cook, including prep it’s less than 30 minutes. I like to serve with plain rice but it’s equally good eaten alone with a vegetable or salad on the side. I’ve been making this for years and I can’t honestly remember where I got the recipe, it’s quite possible I created it myself. The sauce is rich and so flavorful.  You can omit the heavy cream altogether for a light sauce increasing the white wine to 1/2 cup and maybe add a tbs of butter.

Serves 3-4 depending on serving size

    • 8 chicken tenders
    • 1 shallot peeled and chopped
    • olive oil for pan
    • 1/3 cup white wine
    • 12 cherry tomatoes cut in half
    • 1/2 cup heavy cream
    • 6 basil leaves divided (3 and 3) cut chiffonade or 1/4 tsp dried basil
    • 1 teaspoon worcestershire sauce
    • salt and pepper to taste

    Heat enough olive oil to coat your saute pan, add the shallot and cook until tender and translucent, add the chicken tenders and sear, remove chicken from pan and add the white wine to deglaze the pan, let reduce by 1/4 (approximately 3 minutes on med/high heat) add the cherry tomatoes and let cook until the tomatoes soften. Now add the heavy cream, worcestershire sauce and 3 of the basil leaves that have been cut. Add the chicken tenders back to the sauce and let cook for approximately 8 minutes or until chicken is cooked through and sauce thickens a little. Before serving add the rest of the basil chiffonade.