What do you think?
I found these neat template from Nymphont and with a little editing made it my own! I'm really excited to share it with you.
As my 60th post and so close to Thanksgiving, I thought I'd share a Roasted Turkey Recipe.
Even though I wont be concurring Thanksgiving this year, last year we looked to Chef Alton Brown for his Turkey Roasting Skills!
Good Eats Roast Turkey (video link here)
Recipe courtesy Alton Brown
Prep Time: 15 min
Time: 7 hr 0 min
Cook Time: 2 hr 30 min
Level: Easy
Serves: 10 to 12 servings
Ingredients
- 1 (14 to 16 pound) frozen young turkey
For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Directions
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
During babysitting this past weekend, I was able to have a six year old cook for me!
Cook Emma did an excellent job browsing through one of my new cookbooks "Ratatouille, What's Cooking: A Cookbook For Kids" And picked out recipes she would like to make.
Emma also picked out the ingredients at the store and prepared the dinner and dessert. Of course I helped with the cutting and hot things but Emma ended up preparing most of it by herself! It was a good idea to have ready some ingredients, like for the macaroni cheese the cooked pasta the day before and tossed in a bit of olive oil so it would not stick.
The Menu:
Remy's Macaroni and Cheese & Eiffel Tower Cookie Sundae
Remy's Macaroni and Cheese & Eiffel Tower Cookie Sundae
The Preparation:
Not to hard, easy to put together and fun to create.
The Result:
One Yummy dinner and dessert, "TWO THUMBS UP! and a pinky!"
Sugar Wafers
White Frosting
Frozen Yogurt (optional)
Chocolate Sauce (optional)
1. Build an Eiffel Tower on your plate using sugar wafers as your building White Frosting
Frozen Yogurt (optional)
Chocolate Sauce (optional)
blocks and frosting as your cement. You will need to cut some cookies
into smaller shapes so your tower stands.
2. Make a French flag by drawing one on paper using markers or crayons,
then cut it out, and tape or glue it to a whole or a half toothpick
depending on how tall you want it to stand. Add the flag to the top of
the tower.
So I can't wait to try this game!
Cook or Be Cooked, Wii Game by Food Network
Product Description:
Stir-up some action and cook like a pro with the only game created with Food Network! Cut, slice and dice your way through 30+ real recipes taught by the experts from Food Network. Cook in multi-player mode or on your own. There’s never too many cooks in this kitchen!
GAME PLAY FEATURES:
# Real Instruction: Game is designed with Food Network Kitchens to ensure authenticity.
# Real Recipes: Includes 30+ recipes that you can take into your kitchen.
# Multiplayer: All recipes can be played in cooperative and competitive modes.
# Two-player cook-off mode and up-to-four-player hot potato co-op mode.
# Utilize the Wii's motion control capabilities: Trains players in proper movements and techniques to become an accomplished chef.
# Both Wii remote and Nunchuk are used to simulate a wide variety of utensils and and appliances.
They have recently changed some things around. They have new yogurt cups decorated with pictures of Tokidoki and also their spoons too have characters on them... Super cute!
Also its fall/winter time to they brought out some new flavors, pumpkin and gingerbread.
Its been awhile since we have been there so I stayed with my favorite plain tart with fruity pebbles. I also added fresh raspberries, cheese cake bites, and mini gummy bears.
Satsumas come around during the holidays, and are easy to peel and taste great and juicy! We love having them around the house because they are a perfect, healthy snack.
Mikan
From Wikipedia, the free encyclopedia
"Citrus unshiu is a seedless and easy-peeling citrus mutant of Chinese origin, but introduced to the West via Japan. In Japan, it is known as unshu mikan温州蜜柑, unshū mikan). In China, it is known as Wenzhou miganChinese: (Japanese: (温州蜜柑; pinyin: Wēnzhōu Mìgān). The Japanese name is a result of the local reading of the same characters used in the Chinese, the name meaning "Honey Citrus of Wenzhou" in both languages. It is also often known as "Seedless mandarin" (Chinese: 无核桔; pinyin: wúhé jú) or as a satsuma.
Its fruit is sweet and usually seedless, about the size of other mandarin orangesCitrus reticulata), smaller than an orange. One of the distinguishing features of the satsuma is the distinctive thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits. The satsuma also has particularly delicate flesh, which cannot withstand the effects of careless handling. The uniquely loose skin of the satsuma, however, means that any such bruising and damage to the fruit may not be immediately apparent upon the typical cursory visual inspection associated with assessing the quality of other fruits. In this regard, the satsuma is often categorised by citrus growers as a hit-and-miss citrus fruit, the loose skin particular to the fruit precluding the definitive measurement of its quality by sight and feel alone.
The Chinese and Japanese names reference Wenzhou, a city in the ZhejiangJapan since ancient times, and the majority of cultivars grown in China Province of China known for its citrus production. However, it has also been grown in today were cultivated in Japan and reverse-introduced into China in modern times.
Clementines are not the same variety as the unshiu or satsuma mandarin."
7:30PM
Its November 1st and its time for baking and such!
Its November 1st and its time for baking and such!
I love the cold weather and the smell of baked yummys from the oven.
Today I walked over to the Asian market and picked up two large red apples, pulled out the brown sugar and cinnamon and found this recipe for baked apples. Simple and easy treat for after dinner.
8:10PM
OK, So we just pulled out the apples from the oven, Oh my goodness, soooooooo delicious! We ate half with some ice cream and saving half for lunch tomorrow.
The cinnamon and brown sugar are perfect together and joined with the apple it taste just like a apple pie, without all the hard work!
Also all these flavors brought out a great smell and filled up the whole house and its just wonderful!
I can't wait to try this recipe with peaches and raspberry!
____________________________________
Baked Apples
Ingredients
- 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/4 cup currants or chopped raisins
- 1 Tbsp butter
- 3/4 cup boiling water
Method
1 Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer
, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
Serve warm with vanilla icecream on the side.
Makes 4 servings.
Located in the heart of University Heights is a little place called El Zarape. But don't be fooled by the size their food is just fabulous! Fresh, and tasty. The menu includes things like calamari quesadilla, breakfast burritos, nachos made with either chips or fries and lots of other mouth watering items.
El Zarape also has a salsa bar with three different types of freshly made salsas, two red and a green.
Here is what I tried today:
Nacho Fries, made with crispy french fries, sour cream, guacamole, salsa, nacho cheese, cheese, and I had it with ground beef.
It was very yummy and very filling!
El Zarape Mexican
(619) 692-1652
4642 Park Blvd
San Diego CA 92116
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