Roast Turkey

Happy Fall y'all!!  Can you believe, it's already that time of year again?!!  I for one cannot...time flies.  It's one of my favorite times of the year, with the cooler temperatures, the changing colors of the trees, all the beautiful and fun decorations beginning to go up on display to help everyone get in the holiday spirit. Between all the McQuaid and the McCormick clans, we usually host a pretty big shindig for Thanksgiving, with all the fixings, and then some.  We have so many blessings to be grateful for.  One is most definitely being together for the holidays.  With so many of us scattered here and there these days we love to seize this opportunity to host a big feast and gather as many of us who are in town as possible.  And of course, we'll be rooting on the Cowboys, for their annual turkey day game.  Happy Holidays (and feasting) to you and your's! :)

Roast Turkey

23 lb Butterball Turkey

3 sticks of Butter, melted (1 full stick of butter equals 1/2 cup, or 8 tablespoons)

1/2 cup Extra Virgin Olive Oil 

If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water. A turkey weighing 8 - 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 - 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.

Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.

Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter and olive oil. It's not necessary to add water or to cover the turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone, (this is optional, we can tell the turkey's doneness without a thermometer). Follow the timetable on turkey packaging for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.

Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.

NOTES - We usually roast our turkey at 325 for 4 hours or so for a 12-14 pound turkey.  Or you can use the following timetable, roasting on 325 to 350 degrees for an unstuffed turkey.

10 to 12 lb 6 to 8 2 1/4 to 2 3/4 hours

12 to 14 lb 8 to 10 2 3/4 to 3 hours

15 to 18 lb 10 to 12 3 1/4 to 4 hours

18 to 20 lb 12 to 14 4 to 4 1/4 hours

20 to 22 lb 14 to 16 4 1/4 to 4 3/4 hours

23 to 24 lb 16 to 20 5 to 5 1/4 hours

Once the turkey starts turning a golden brown, place a tent of aluminum foil over to prevent it from drying out and baste it every 60 minutes (or more) and then re-covering it.

How Long to Thaw a Frozen Turkey:

Turkey Weight How Long to Thaw In the      How Long to Thaw In Cold 

                                    Fridge                                           Water

10 to 18 pounds 2 to 3½ days 5 to 9 hours

18 to 22 pounds 3½ to 4½ days 9 to 11 hours

22 to 24 pounds 4½ to 5 days 11 to 12 hours

24 to 29 pounds 5 to 6 days                                12 to 15 hours

It's extremely important to keep the whole turkey at a safe temperature throughout the thawing process to prevent bacterial growth that can lead to foodborne illness. That's why you never thaw a frozen turkey at room temperature on your kitchen counter, or in hot water.

On another note, I've read, a very old school method is you can lightly rub your turkey down with 1/4 cup of shortening to prevent it from drying out. That also apparently brings out and enhances the natural flavors for the turkey in addition to a great broth for making homemade gravy.  I've not tried this, but thought worthy of making note of it because I would like to try it sometime.

**Tips from All Recipes

Sole Meunière

This is a classic recipe and most definitely a new favorite of mine that I had to share.  Simply made with delicately breaded fish fillets (with a light coating of flour), and then sautéed in a hot lemon, butter sauce.  Who doesn't love a hot, lemon, butter sauce?!  Especially topped with some good, salty capers.  After researching this recipe, I came to find that apparently Sole Meunière was one of Julia Child's favorite French dishes...and I get it.  This is fantastically easy to prepare and would be amazing to serve at your next dinner party.  Bon Appetite!!

4 - 6 skinless/boneless sole or other thin fish fillets (best choices are Dover sole, tray sole, flounder, whiting, and trout), 4 to 6 oz each and 3/8" thick

Kosher salt and freshly ground pepper

1/2 cup or so flour on a plate

4 TBSP (or more) clarified butter (directions at the end of the recipe)

3 TBSP minced fresh parsley

4 to 6 TBSP unsalted butter

1 tsp grated lemon zest

6 TBSP freshly squeezed lemon juice (3 lemons)

1 TBSB minced fresh parsley

1 lemon, cut into wedges

Capers (optional)

Pat the fish dry. Dust the fillets lightly on each side with salt and pepper. The moment before sautéing, rapidly drop each into the flour to coat both sides and shake off the excess.

Set the frying pan over high heat and cover the pan with 1/16 inch of clarified butter. When the butter is very hot but not browning, rapidly lay in as many fillets as will fit easily, leaving a little space between each.

Sauté a minute or two on one side, turn carefully so as not to break the fillet, and sauté a minute or two on the other side.  While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. 

The fish is done when just springy rather than squashy to the touch of your finger. Immediately remove from the pan to warm plates or a platter. (Or, if you are sautéing in 2 batches, keep the first warm for the few minutes necessary in a 200 F oven.)

Sprinkle each fillet with parsley. Wipe the frying pan clean, set over high heat, and add the fresh butter, remaining lemon juice and zest; heat until bubbling and pour over the fillets – the parsley will bubble up nicely. Decorate with lemon wedges and capers.  Serve immediately.

Clarified Butter:

There is no substitute for the taste of butter in good cooking, especially when you are sautéing delicate foods like chicken breasts, or fillets of sole, or when you are making croutons. Plain butter will burn and speckle rapidly because of the milky residue it contains, but when you clarify the butter you rid it of that residue.

The simple system is to melt the butter and pour the clear yellow liquid off the residue.

**Recipe adapted from The Culinary Travel Guide.

Yellow Coconut Curry Chicken

Need I say more?!  I absolutely love anything that includes curry and potatoes.  Serve over a mound of freshly made, steaming hot, basmati rice.  Add some warmed naan bread and you have yourself a family pleasing, comfort food eatin' kind of meal. Enjoy!!

1 tbsp olive oil 

1/2 yellow onion, diced (red onion works too)

4 cloves garlic, minced

1 - 2 lb chicken breasts - cut into 1/4-inch thick slices

3 carrots - cut into 1/4-inch thick slices

2 russet potatoes - cut into 1-inch cubes

3 - 4 tbsp yellow curry powder

2 - 4 tbsp red curry paste

cayenne pepper, to taste

1 - 14 oz can full-fat coconut milk (always use full fat when it comes to coconut milk

3 cups chicken broth - more if needed

2 tbsp brown sugar 

1 tsp - 1 tbsp fish sauce, or to taste 

chopped peanuts for garnish

cilantro leaves for garnish

Basmati rice, prepared as directed

In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds. 

Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder, curry paste and a dash or two of cayenne pepper if you like a little heat. Cook for 1 minute or until fragrant. 

Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through. 

Remove from heat and serve with hot rice and garnish with chopped peanuts and cilantro leaves, if desired.  Serve with Sriracha sauce if anyone wants to add a little more spice.

**Recipe adapted by Life Made Simple

Instant Pot Pop Corn

Enjoy the best tasting popcorn that's made from scratch and it's super simple to whip up too.  It's crispy fabulousness with most all of the kernels popped but, there are just the right amount of half popped ones too, which, to me, is the best part.  Always a favorite after dinner snack, and of course, a must when watching a good ol' classic movie with the fam.

1 - 2 tbsp organic refined coconut oil or vegetable oil

2 - 3 tbsp butter 

1/2 cup Corn kernels

salt

Turn on the Instant Pot.

Click the Saute button. Click Adjust- set the temperature to MORE.

Let display turn to HOT.

Add coconut oil, a sprinkle of salt and mix well. 

Add cup of corn kernels

Saute for a minute till corn kernels are well coated with oil.

Close the pot with lid.

Let the popping begin.

In the meantime, melt the butter in the microwave.

In 5 minutes, popping will slow down. Turn off the Instant pot- click on cancel button.

Open the lid and give the popcorn a good stir.

Season with salt or any other seasonings of your choice.  And of course, the melted butter.  Enjoy!

Note: moisture will build under the glass ld and there will be slight dripping. Wipe the water off using a kitchen towel and wear an oven mitt while opening the lid.

Jalapeno Lime Fizz

Happy Cinco de Mayo!!  For those of us looking for a non-alcoholic way to celebrate this festive holiday, I have the perfect beverage for you.  This is David's newest concoction (I wish I could take the credit).  It is incredibly zesty, with just the slightest kick from the jalapeño.  This just might be D's newest, signature drink alongside his "fine lemon-ada."  Salud!

Serves 2

1 cup of water

2 tbsp sugar

1/2  jalapeño, sliced in half and seeded

4 - 6  basil leaves

juice of two to three limes 

1 Topo Chico

Mint sprigs for garnish 

To make a simple syrup, bring water, sugar, jalapeño, basil leaves to a simmer on medium heat until the sugar dissolves.  Let cool.

Fill two tumblers with ice.  Pour Topo Chico over the ice, then the simple syrup that you should add according to your taste.  He included the cooked jalapeño halves in each glass.  Top with the lime juice.  Give it a stir.  Garnish with a sprig of mint and a basil leaf.  Beautiful!

Wild Berries, Candied Almonds and Spinach Salad Topped with a Zesty Vinaigrette

This is a zesty and fruity salad that is the perfect accompaniment to any spring or summer meal.  Or, simply add some sliced-up, roasted chicken breast or salmon for a complete meal.  Of course you can use any kind of leafy spring mix or salad greens you have on hand.  You can add any berries or fruit you have or that sounds good to you.  There's a good variety of crunchiness going on and the sweetness of the fruit and candied almonds is balanced out wonderfully by the salty goodness of the feta cheese.  The beauty of this salad is that it's very versatile and you can add just about anything you want.  

2 - 3 tablespoons sesame seeds (optional)

1-1/2 pounds fresh spinach

1/3 cup red wine vinegar

1/8 cup olive oil (or more.  We like our dressing more 

3 cloves of garlic, minced

1 tablespoon sugar

1 tablespoon grainy mustard

1 tablespoon Worcestershire sauce

salt and pepper to taste

1 cup fresh strawberries, washed, hulled and sliced

1 cup fresh blueberries, washed

1/2 small red onion, sliced thin

candied almonds (recipe follows) or just plain, thin almonds

1/2 cup feta cheese, crumbled

In a small skillet over medium heat, stir sesame seeds until golden.  Set aside. 

Wash spinach thoroughly and dry on paper towels and tear into bite-sized pieces. 

Blend oil, vinegar, garlic, sugar, 1 TBSP onion, garlic, salt, pepper and Worcestershire sauce.  Set aside.

In a large bowl, mix together spinach, strawberries, blueberries, onion, dressing and seeds. Top with candied almonds and feta cheese, give another quick toss and serve immediately.

To make the candied almonds: 

4 tablespoons thin almonds 

2 tablespoons granulated sugar

Heat the oven to 300° F. 

Bring the almonds to a simmer in a small pot of water. Immediately strain the almonds, transfer them to a baking sheet (lined with a non-stick baking mat, if you have one), and dust with the sugar.

Bake, stirring after the first 10 minutes and then again after every 5 minutes, until the sugar is hard and caramelized. It should take about 30 minutes.

Let the almonds cool (they’ll crisp as they do), then cut them into pieces.

Chocolate Banana Milkshakes Made with "Nice Cream"

We've recently discovered the beauty of making a healthy version of ice cream by substituting the ice cream with frozen bananas, aka "Nice Cream."  There are many different variations out there and honestly tastes just as good as using fat-filled ice cream.  The dates add more sweetness without adding any processed sugar.  We like adding the Cacao Nibs because they add a nice crunch to the softened bananas.  Add anything else you like, i.e. sliced almonds, sliced fruit, dark chocolate chips, coconut flakes, etc...  Now you have the perfect use for those bananas that are going bad.  Simply peel them and throw in a freezer ziplock bag and store in the freezer for a delectable dessert or, for a thick, fruity, breakfast smoothie.  The possibilities are endless...and healthier too!

Serves 2

4 frozen bananas, peeled and cut up

1 1/2 - 2 cups Coconut Milk (unsweetened) depending upon your desired thickness

2 medjool dates, with pits removed, roughly chopped

2 TBSP Cacao, unsweetened

1-2 TBSP Cacao Nibs, to taste (or you can use dark, chocolate chips)

1-2 tsp coconut extract, optional

1-2 tsp vanilla extract, optional

Mix all the ingredients in a blender until desired consistency.  Pour into 2 tall, frozen glasses to serve for an immediate frosty milkshake.  Or, put in a container and store in the freezer to further thicken and serve as ice cream later with your favorite toppings.  Enjoy!

Roasted Spaghetti Squash

Spaghetti squash is such a healthy, simple, versatile, meal all-in-one or can be served as the perfect side dish.  You can add a little marinara sauce to the cooked, shredded squash and make a healthier version of traditional spaghetti.  Or, you can simply add a touch of butter, Parmesan cheese, garlic powder, salt and cracked pepper or add any of your favorite seasonings for a tasty side dish....either way your squash will be healthy and delicious. 

1 spaghetti squash

1/4 cup water

Preheat oven to 400 degrees (F).

Place squash on a large cutting board, and VERY carefully cut in half (lengthwise). The shell is very thick, so be sure to use a sharp knife for this.

Once cut, use a spoon to scoop out the seeds and any sticky/stringy parts, being careful not to dig into the actual flesh of the squash.

Place squash in a large skillet or baking sheet, then place the pan in the oven. Pour water into bottom of the pan.

Roast squash for 45 minutes.

When finished roasting, remove pan from the oven and allow it to cool down for about 10 minutes.

Once you're able to comfortably handle the squash, use a fork and gently scrape the at the flesh.

Continue to do this until all of the squash has been scraped.