Lemon Rosemary Garlic Buttered Turkey

Thanksgiving 2013

Lemon Rosemary Garlic Buttered Turkey
Yield: Serves 8-10

Ingredients:

One 12 pound thawed turkey
2 heads of garlic
2 medium onions
3 pounds of baby red potatoes
1 can of chicken broth
1 cup of water
4 lemons, zested and sliced
1 stick of room temperature butter
Dried rosemary
salt and pepper
olive oil

Directions:

1. Thaw out your turkey for THREE days in our fridge. When completely thaw, remove the giblets from your turkey, wash out the cavity and pat dry with paper towels.
2. Quarter all your potatoes and onions and place on the bottom of your roasting pan. Drizzle with olive oil, salt and pepper.

3. In a bowl, mix your butter, one head of minced garlic, rosemary, lemon zest, salt, and pepper. Mix well. 

4. Separate the skin from the turkey breast and rub half of your butter mixture under the skin. Rub the rest of the butter mixture on the outside of the skin.

5. Place your lemon slices under the skin of the breast and inside the bird's cavity.

6. Place your bird on the roasting rack in your pan. Salt and pepper the entire bird.

7. Pour your water and chicken broth into the roasting pan.

8. Cut off the top of the second head of garlic and place inside the cavity of the turkey.

8. Place a foil tent over your bird. Cook for 3 hours at 325 F. Half way through remove the tent. Make sure to baste your turkey often (every 20 minutes or so) with the juices at the bottom of the pan. 

Happy Thanksgiving! Enjoy!! 

Hemp Granola

Hemp Granola
Yield: 14 servings

Ingredients:

5 cups rolled oats

1 1/2 cups finely ground flax

2 cups Hemp Hearts
1 cup sliced almonds

3/4 cup melted coconut oil

1/2 cup brown sugar

1 cup maple syrup

1/4 cup vanilla extract

1 tablespoon of cinnamon 

1 teaspoon salt

Directions:

1. Mix all your dry ingredients (oats, flax, hemp, almonds, sugar, cinnamon, and salt) together in a large bowl.

2. In a microwave safe bowl, melt your coconut oil. 

3. Pour in your coconut oil, maple syrup, and vanilla extract into your dry ingredients. Mix well.

4. Line two large baking sheets with foil and spread out your granola mixture. 

5. Bake at 300 F for 45 minutes. Pull out at 15 minute incriminates to stir your granola. Store in an air tight container for up to two weeks.

6. Enjoy the yummy goodness with some fruit and yogurt for a hearty and filling breakfast! :)

Maple Almond Granola

Maple Granola

Yield: 12-14 servings

Ingredients: 

4 cups whole organic oats

1 cup fine ground flax seed

1 1/2 cups sliced almonds

1 teaspoon salt

1 tablespoon of cinnamon

1 cup Rice Crispies

1/3 cup coconut oil

2 tablespoons vanilla extract

1 cup maple syrup

1/4 cup brown sugar (optional)

Directions: 

1. In a microwave safe bowl, add your coconut oil, maple syrup, vanilla, and sugar. Microwave for 1 1/2 minutes until liquid and smooth. Stir well.

2. In a large bowl, add your oats, flax, rice crispies, almonds, cinnamon, and salt. Mix well.

3. Pour your liquid syrup mixture into your oat mixture and mix well.

4. Cover two baking sheets in foil and spread out your mixture evenly. 

5. Bake at 300 F for 30 minutes. Pull out at the 15 minute mark and stir well and put back in baking for an additional 15 minutes. 

As promised, in my previous post, I was going to make granola today and put up the recipe. I took a tiny little nibble and man it was delicious! I can't wait to gobble it up for breakfast! Store in an airtight container for up to two weeks. I bought almost all my ingredients at Whole Foods, and I had the rest already in my pantry. The total cost for about a month supply of this granola (two batches) is about $18. Whole Foods sells their bulk granola at about $3.99 a pound which lasts about 3-4 servings for a pound making it about a $32 a month cost. Enjoy! 

Cilantro Lime Chicken

Cilantro Lime Chicken

Yield: Serves 6

Ingredients:

2 green bell peppers

1 large onion

6 large garlic cloves

1/2 cup chopped cilantro

salt and pepper

1 teaspoon Paprika

1 teaspoon Garlic Powder

1 teaspoon Cumin

1 teaspoon Cayenne Pepper 

Directions:

1. Mince your garlic, dice your onion, and chop up your peppers and cilantro. 

2. Cut your chicken breast in cubes and add all spices. Juice one lime and pour the juice over the chicken. 

3. In a large baking dish add all ingredients and sprinkle the juice of the second lime and leave the lime in the dish to bake. Cover with foil.

4. Bake at 400  F for 30 minutes. Take off foil and bake for an additional 5 minutes. Serve immediately.

Enjoy this juicy and flavorful chicken over beans or rice. It is a great addition to fajitas or tacos or can just be eaten by itself. Enjoy!

Authentic Alfredo Sauce

Alfredo Sauce with Linguine

Yield: Serves 6

Ingredients:

2 cups heavy cream

2 cups Parmesan cheese

1 tablespoon flour

1 tablespoon fresh cracked pepper

1 stick of butter

6 cloves of garlic

2-4 tablespoons of minced fresh parsley, optional

1 box of linguine

Directions:

1. In a large pot for your linguine, fill with water, and sprinkle in salt to come to a boil.

2. Add your butter, flour, minced garlic, and fresh cracked pepper in your saucepan on a low/med heat. Let the butter melt, but not brown, mixing occasionally so the flour doesn't stick. After about 5 minutes your butter should be fully melted and all ingredients smooth and incorporated. 

3. Pour in your heavy cream and your Parmesan cheese to your butter mixture and stir slowly to incorporate all ingredients. 

4. Boil your linguine for 10 minutes, until al dente. During these 10 minutes continue to stir your Alfredo sauce so the bottom does not burn. Add your linguine to your Alfredo sauce's pot.

5. Mince your fresh parsley and add to the Linguine Alfredo pot and stir together.

6. Serve immediately and enjoy!

First, there are so many recipes for Alfredo sauce floating around Pinterest that have cream cheese...um...NO!!! There is no cream cheese in Alfredo and there never has been. Second, this is a heavy sauce so fix it just for special occasions (or everyday)! And third, and most important, it is addicting! That I can promise! :)

Calzones Made Easy

Calzones

Yield: Serves 4

Ingredients:

1 ball of fresh pizza dough (I recommend Whole Food's dough!!)

1 15oz container of Ricotta Cheese

1/2 cup shredded Mozzarella

1/4 cup Parmesan 

1 egg

1 jar of your favorite Tomato Sauce  

Pizza Stone

Flour for dusting

Directions:

1. Place your pizza stone in your oven, set to 400 F, for 20 minutes.

2. Divide up your pizza dough into two or four balls. You can either make two very large calzones or four individual calzones. Dust your counter with flour and very gently flatten the dough with your hands. Work the dough as little as possible so it doesn't become tough or gummy. If you are making four than each circle should be about 8" in diamater and if you are making two each circle should be about 16" in diameter.

3. In a bowl mix together all three of your cheeses. Portion the cheese mixture onto each half of your circles and then fold the dough over top. 

4. Pull your pizza stone out of the oven and dust with flour. Place your calzones carefully on it.

5.  Beat your egg and brush with a pastry brush across each calzone top. 

6. Bake at 400 F for 12-15 minutes depending on how many and how big you made them. Should be a light golden brown when finished and firm to the touch. 

7. Heat your tomato sauce in a microwave safe bowl, in the microwave, for two minutes and serve. 

These calzones are addicting and so easy to make! I highly recommend the fresh pizza dough from the Whole Foods Pizza Counter! Just go up to the counter and ask for fresh dough. It costs $4 and is well worth it for both the taste and ease! 

My children have been turning their noses up at pizza as of late (crazy heads), so I decided to change it up a little and whipped these bad boys up. Yummy! I almost like them better than pizza too. Almost!

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup
Yield: Serves 8-10

Ingredients:

2 cups of fresh basil

1 100oz can of Roma tomatoes

15 large tomatoes (fresh and roasted)

2 onions, diced

1 head of garlic, minced

1/4 cup sugar

1 stick of butter

salt and pepper

olive oil

Directions:

1. Slice up all of your tomatoes. Throw 1/3 of your tomatoes right into your Crockpot. For the remaining 2/3 of your tomatoes spread out on a foil lined baking sheet and drizzle with olive oil, salt, and pepper. Bake at 400 F for 30 minutes.

2. In your Crockpot, add your can of Roma tomatoes, basil, garlic, onions, and sugar. Turn on LOW for 8 hours and 30 minutes. 

3. When your tomatoes have finished roasting, in the oven, add the entire contents (oil drippings and all) to your Crockpot along with your stick of butter. 

4. When the 8 hours and 30 minutes are up use your immersion blender to smooth out the lovely lumps and make it nice and creamy. 

This is a great soup to make if you have a bunch of tomatoes and basil growing in your garden...which is exactly why I made this! I made the huge batch in the Crockpot and froze the remainder in containers to save for cooler weather. My husband is the only one in the house that likes soup, so he gets this all to his self! Lucky guy! :)

Tomato Basil Chicken

Tomato Basil Chicken

Yield: Serves 4-6

Ingredients:

3-4 chicken breasts

1/2 cup chopped fresh basil

6 garlic cloves, minced

1 onion, minced

2 tomatoes, diced

1/3 cup olive oil

salt

pepper

pasta of your choice

Directions:

1. Salt and pepper your raw chicken breasts and set aside.

2. Mince and chop all your veggies. 

3. Add your oil to your saute pan along with your chicken breasts and veggies. Cook for 8-10 minutes on each side (16-20 minutes total depending on the size of the breast).  

4. Boil your pasta to pair with your chicken. I think a penne or bow tie pasta works well with this dish.

5. Remove from heat and serve immediately. 

This is such an easy dish to make for your family in under thirty minutes! The chicken is moist and flavorful and the pasta helps fill you up. I add pesto to the pasta to add another basil dimension to the meal. Yum yum!

Virgin Mojitos

Virgin Mojito Recipe

Yield: Serves 4-6

Ingredients:

1 liter Club Soda

2 cups water

2 cups sugar

6 limes

50-60 mint leaves

Directions:

1. In a pot, heated to low-medium, add your 2 cups of water, 2 cups sugar, and 20-30 mint leaves. Zest two of your limes into the pot, half the limes, and squeeze the juice in the pot. Let it all simmer for about 20 minutes, stirring occasionally. Let mixture cool for at least 3-4 hours. This also can be made the day before and refrigerated. 

2. Slice up the remainder of your limes in quarters.

3. In your pitcher, muddle the remainder of your mint leaves.  Pour in the mixture you made in the pot. Gently squeeze your lime slices as you drop them in the pitcher. Top with the liter of Club Soda. Serve immediately and enjoy!

This is a delicious and has a nice light fizz that helps you forget you can't (or just aren't) drinking an alcoholic beverage. Yum Yum!!

Blueberry Pancakes

Blueberry Pancakes
Yield: 2-3 dozen

Ingredients:

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 eggs, separated
1/2 cup sugar
4 tablespoons of melted butter
1 tsp vanilla extract
1 tsp white vinegar
2 1/4 cup milk
2-3 cups frozen blueberries

Directions:

1. Separate your eggs, in two bowls, and whisk your egg whites into peaks. Set aside.
2. Melt your butter and slowly whisk it into your egg yolk.
3. Add your vinegar, milk, vanilla, and sugar to your egg yolk bowl.
4. Add in your flour, baking soda, baking powder, salt, and mix well.
5. Fold in your egg whites
6. Heat your griddle to medium and gently ladle out your batter. Sprinkle blueberries into the freshly poured batter. Once you see bubbles, flip your pancake. The pancakes should be a golden color.

I like my pancakes on the thinner side, as you can see from the picture, but if you like yours thick leave out the vinegar and 1/4 cup of milk. I topped these pancakes with a blueberry sauce I concocted. Here is the blueberry sauce recipe:

Blueberry Sauce:

Ingredients:
1 cup frozen blueberries
1/4 cup milk
1/2 cup powdered sugar

Directions:
1. Put all ingredients in a microwaveable bowl and mix well.
2. Microwave for 1.5-2 minutes until warm.
3. With your fork, gently mash your blueberries extracting all that yummy goodness! Don't mash all the blueberries, but just enough to make your concoction saucy. Drizzle over your stack of pancakes and enjoy!

Baked Rigatoni

Baked Rigatoni

Yield: Serves 6-8

Ingredients:

2 lbs Ricotta Cheese

2 cups shredded mozzarella (separated)

1/2 cup Parmesan cheese 

1 egg

6 cups homemade tomato sauce or sauce of your choice

1 box of Rigatoni

salt and pepper

Directions:

1. Cook your pasta in boiling water for 6 minutes. Drain and set aside.
2. In your mixer, add the ricotta cheese, Parmesan, 1 cup of mozzarella, egg, and a dash of salt and pepper. Mix well with the whisk attachment for about a minute.
3. Detach your bowl and add your cooked pasta to the cheese. Incorporate all that cheesy goodness into the pasta.

4. In a 9x13 dish, add your tomato sauce. Pour your cheesy pasta mixture into the sauce and spread out.
5. Sprinkle the remaining mozzarella on top and cover with tin foil.
6. Bake at 400 F for 30 minutes with the foil on. Take off the foil and bake for an additional 10 minutes to get the cheese extra yummy on top!

Yummy!!! So good! 

Seriously, if you love cheese, this is the dish for you! 

Double Chocolate Banana Nut Muffins

My cute baking buddy and taste tester!

Double Chocolate Banana Nut Muffins

Yield: 30-32

Ingredients:

4 very ripe bananas 

2 eggs

3/4 cup vegetable oil

1 cup milk 

2 cups granulated sugar

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon of salt

1/4 cup unsweetened cocoa

1 teaspoon of cinnamon
1 cup chopped walnuts
1 bag Ghirardelli chocolate chips

Directions:

1. In your mixer, fitted with the whisk attachment, add your bananas, oil, milk, sugar, and eggs and mix well for about a minute.

2. Add in your flour, salt, baking powder and soda, cinnamon, and cocoa and mix well for about 30 seconds. Your batter should be about as thick as pancake batter.

3. Remove your bowl and whisk and add in your nuts and chocolate chips. Swirl the whisk by hand to incorporate the chocolate chips and nuts.

4. Line your muffin tins for easy clean up and because the chocolate chips tend to sink to the bottom.

5. Use a 1/3 cup scoop to fill your cups.

6. Bake at 350 F for 20 minutes.  

Yummy! Eat up! 

Chocolate and banana go hand and hand together, yum! I pretty much love every variety of banana muffin known to man so double chocolate it is! I love how moist and fluffy they are. Yumm!!!

Caesar Salad

Cesar Salad

Yield: Serves 6

Ingredients:

1 large head of Romaine Lettuce

1 baguette

1 tablespoon of fresh cracked black pepper

1 oz of anchovies

4 large cloves of garlic

1 lemon, juiced

1 teaspoon of Worcestershire sauce

1 tablespoon of Dijon mustard 

1/2 cup of olive oil

1/2 cup of Parmesan cheese

  

Directions:

1. Cut your baguette in half. Set aside one half to go with dinner. With the other half, cut into cubes. Toss them in a bowl with a drizzle of olive oil, coat well, and then bake at 400 F for 10 minutes.

2. Wash and chop your Romaine. Toss into your salad bowl and set aside.

3. With the rest of your ingredients add to a bowl and blend up well with an immersion blender until smooth and creamy. 

4. Toss your salad and add your croutons on top. 

5. Garnish with some fresh cracked black pepper and a sprinkling of  shredded Parmesan cheese.

Enjoy!

Chicken Parmesan

Chicken Parmesan

Yield: Serves two

Ingredients:

2 large chicken breasts (about 1/2 a pound each)

1 teaspoon of salt

1 egg

3/4 cup of homemade breadcrumbs

1 teaspoon of dry basil

1 tablespoon of Italian seasoning

2 tablespoons of olive oil

1/2 cup of shredded mozzarella cheese

Two cups of homemade tomato sauce

Directions:

1. Heat your saucepan to medium and coat with olive oil.

2. Mix the herbs and breadcrumbs together and put on a plate next to your saucepan.

3. In a shallow bowl whisk your egg and salt.

4. Thoroughly coat each chicken breast in your egg and then move it to your breadcrumbs to coat. 

5. Cook each side of your chicken for about 2 minutes depending on how large. Each side should start to crisp up and turn a golden color.

6. In a baking dish, add your tomato sauce and chicken breasts. Sprinkle your cheese on top. Cover with foil and bake at 450 F for 10 minutes. 

7. Remove foil and bake for an additional 5 minutes. 

Enjoy your juicy chicken on a bed of yummy pasta! I made this recipe up as I went along. I used my husband and children as taste testers and it was both husband and kid approved! Enjoy!