Recipes

holiday

Paul’s Super Simple Thanksgiving Turkey

 

 

 

 

 

 

 

 

 

 

 

 

If you’re like me and like to keep your turkey classic and simple, give this recipe a try.
It’s made my family happy for going on 20 plus years – may our tradition become yours. 

Time about 3 ½ – 4 ½ hours depending on size of your turkey

Makes 1 super scrumptious turkey

Ingredients
1 turkey
1 onion, chopped
2 medium apples
Rosemary, fresh
Thyme, fresh
sea salt
black pepper, crushed
½ stick of butter melted 

Method
If you’re using a frozen turkey, 2-3 days before roasting, you’ll want to begin thawing in the refrigerator at about 38-40 degrees F. 

Once thawed, or if using a fresh turkey, preheat your oven to 325 degrees. 

Next, remove the neck and giblets out of the cavity. Feel free to save the giblets for gravy or stuffing.

Dry the turkey with paper towels, then season the inside and out with salt and pepper. 

Fill the cavity with your aromatic blend of herbs, apples and onions. 

Place your turkey, breast side up in a roasting pan and brush with melted butter.

Place a tinfoil tent over the turkey, leaving the ends open to create a self-basting environment. Remember, do not close the ends of your tin tent, as this will add steam causing your turkey to stew, not roast. 

Place your turkey on the lowest rack of your oven, and cook about 15 minutes per lb, or reference our chart below for size to cook time recommendations.

 

 

 

 

 

About 40 minutes before your turkey is ready, here are two different options to ensure a moist, juicy turkey…

1. Super, Super Simple: Remove the tent, brush with more melted butter, and crank the oven to 425 degrees for about 30-45 minutes, or until 170 degrees for its internal temperature. Your turkey should be golden brown. Yum!

2. Just Super Simple: Same steps as above, but before you put your turkey back in the over, flip it upside down, aka breast side down. This makes for the moistest turkey ever, but can be tad bit tricky. You risk tearing the skin, so if a perfect presentation is important to you, you may not find it worth it. 

Once your turkey is roasted to perfection, let it rest for at least 20 minutes before serving. This allows the juices to well up in the turkey, making it even juicier. It also cools the surface so that you don’t burn your fingers while carving — and most importantly, it gives you an opportunity to have a glass of wine. Cheers to traditions.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Debbie’s Apple Crumble Pie

Pair this tasty tart filler with your own homemade pie crust
and you’ll surely delight your friends and family. 

Makes 1 pie 

Apple Filling Ingredients
6-8 nice, tart apples (Granny Smith or a blend of Granny & Gala)
1/2 cup brown sugar
1 tbs. lemon juice
1 tsp. cinnamon
Pinch of cloves
1 Tbs. brandy (optional)
3 Tbs. flour 
3 Tbs. butter 

Crumb Topping Ingredients
1 cup flour
1/2 cup sugar
Pinch of sea salt  

Apple Pie Filling Method
Peel & core apples. The, slice or dice, whichever you like.

Toss with sugar, spices & cornstarch.

Work in butter/flour mixture.

Dump into pie crust & cover with crumb topping or a top homemade pie crust.

Bake at 350 degrees for 45 min-1 hour, until brown bubbling & done. 

Crumb Topping Method
Mix dry ingredients together in a bowl.

Work butter in with your fingers & spread on top of apples.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Debbie’s Perfect Pie Crust

Makes 2 single crust pies or one double 8″ 

Ingredients
2 1/2 cups all-purpose flour
1 tsp. salt
2 sticks unsalted butter, cold
4-6 Tbs. ice water

Method
Cut the butter into quarter-inch pieces and chill while assembling the rest of the ingredients.

Put the flour & salt in a large bowl & whisk together.

Prepare the ice water like you are making yourself a drink. You don’t need to strain and measure the water until you add it.

Cut in the chilled butter using a pastry blender, or fork. Continue cutting until the flour-coated butter pieces are the size of oatmeal flakes. Stop blending and add 4 Tbs. ice water quickly and evenly.

Mix with a wooden spoon. In a dry climate you will probably need two more Tbs. to get the dough to come together. Resist the temptation to add more than that.

Using your hands, knead dough into two shaggy flat discs.

Wrap in saran wrap for an hour. During that time the dough will relax and smooth out some.

Now, just add your pie filling, or try ours:
Heidi’s punkin’ pie 
Debbie’s apple crumble pie 
• Lizzy’s homemade canned apple pie
Heidi’s pecan pie 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Butter

Makes about 2 cups

Ingredients
1 small pie pumpkin (about 3 lbs.)
½ stick of butter
½ cup maple syrup
1 Tbs. lemon juice
2 whole cloves

Method 
Stab the top of the pumpkin a few times with a knife or heavy fork. Bake at 350 degrees for about 45 minutes or until soft. Cut in half, and let cool slightly.  Then scrape out seeds & remove skin. Put the flesh into a heavy sauce pan with 1 cup of water the maple syrup, butter & cloves. Cook over medium heat for about 30 minutes until sweet, thick & jammy. If it cooks to fast add a little more water. Add the lemon juice at the end cooking for a minute or two longer. Let cool & enjoy. Keep refrigerated.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Potato Bilini with Lox and Dill

Serves

Ingredients
1 small yellow onion
1 lb. (approx.) Yukon Gold potatoes
1 tsp. chopped fresh dill, plus sprigs for garnish
1/2 tsp. salt
freshly ground black pepper, just a pinch
1 large egg white
4 oz. lox
1/4 cup reduced-fat sour cream
1 cup olive oil for frying

Method
Preheat oven to 450 degrees. Grate onion & potatoes on the large hole side of a box grater. Place grated onion in a fine sieve & press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper & egg white in a medium bowl, and stir to combine. Heat 1/2 cup oil in a 2 inch skillet. When surface starts to shimmer, reduce heat to medium. Form pancakes by dropping about 1 Tbs. of the potato mixture in pan, then flattening each into disks. Fry until golden brown on bottom, flip & fry until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Honey Cake with Rose Whipped Cream

Serves 8

Ingredients
Unsalted butter, softened, for pan
1 3/4 cups all-purpose flour, plus more for dusting
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 large eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 cup plus 2 Tbs. honey
1/2 cup whole milk
1/2 cup vegetable oil
1/2 tsp. freshly grated lemon zest
1 cup heavy whipping cream
2 Tbs. sugar
1/2 tsp. rosewater

Method
Preheat oven to 325 degrees. Butter a 10-inch spring form pan. Dust with flour; tap out excess. Whisk together the flour, baking powder & soda, salt, and cinnamon in a bowl; set aside. Mix eggs &sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 min. Whisk together honey, milk, oil, & zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan. Bake until dark golden brown & a bamboo skewer inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Just before serving whip cream with sugar & rosewater until thick, but soft. Dollop on cake.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Couscous with Roasted Vegetables

Serves: 4

Ingredients
4 oz. couscous
boiling water
4 Tbs. extra virgin olive oil
sea salt and freshly ground black pepper
1 tsp. harissa paste
2 parsnips, peeled & cubed
1 carrot, peeled & cubed
1 bulb fennel, white part only, sliced
juice of ½ a lemon
fresh cilantro, small handful roughly chopped

Method
Put couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water.

For the vegetables,  just toss them in oil and season with salt & pepper. Roast at 400 degrees for 35 min. Toss with lemon juice & herbs. Then toss with couscous.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pot Roast Glorioso

Serves: 8
Prep Time: 40 min
Cook Time: 3 1/2 hours

Ingredients
5 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 (4-pound) boneless chuck roast
1 tablespoon olive oil
2 small white onions, cut into thick slices
3 red peppers, quartered and seeded
2 poblano peppers, quartered and seeded
4 medium garlic cloves, coarsely chopped
1 cup carrot juice
1 cup beef broth
4 fresh thyme sprigs

Method
Heat the oven to 325°F and arrange a rack in the lower third. In a small bowl, combine salt, paprika, & pepper. Evenly rub spice mix on all sides of the roast and set aside. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid over medium heat until smoking, about 5 minutes. Add meat and brown on all sides. Remove to a plate.
Add vegetables to the pot, season with salt, and cook until just softened, about 5 minutes. Pour juice and beef broth into the pot and scrape up any browned bits from the bottom. Add thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until fork tender, about 2 1/2 to 3 hours.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.