November 29, 2009

yummiest turkey ever


{NO MORE DRY TURKEY! THIS WAS THE MOISTEST TURKEY EVER!}



1 (10 to 12-pound) turkey

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with 4 tablespoons unsalted butter at room temperature. Season lightly inside and out with salt and pepper.

Stuff the turkey with:
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme

Loosely tie the drumsticks together with kitchen string.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn over, and baste with 1/2 cup chicken or turkey stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

November 27, 2009

Slow-Cooker Lasagna

I know this sounds a little crazy but it is super yummy and so easy, so give it a try.

1 jar (25-26 oz) marinara sauce
1 can diced tomatoes (14 1/2 oz)
1 package oven ready (no boil) lasagna noodles
1 container (15 oz) ricotta cheese
2 C. shredded mozzarella cheese
1 package (10 oz) frozen spinach
8 oz Italian sausage or hamburger

In bowl combine marinara sauce and tomatoes with their juice. Spoon 1 cup tomato sauce mixture into bottom of crockpot. Arrange noodles on top of sauce overlapping and breaking to cover as much area as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/3 meat, ricotta, mozzarella, and spinach in layers. Repeat layers 2 more times. Top with noodles and remaining sauce and mozzarella cheese. Cover crock pot with lid and cook on high for 1 1/2 to 1 3/4 hours or on low for 2 1/2 to 3 hours or until noodles are tender.

*I seasoned the ricotta cheese to add some more flavor.

November 22, 2009

Monkey Bread

This bread is super yummy and is also great because it feeds a large crowd. I think it is a lot easier than making a bunch of homemade rolls.


2 c. warm water
1/2 c. sugar
2 tsp. salt
1 tbs. yeast
2 eggs (beaten)
5 1/2-6 c. flour
4 tbs. vegetable oil
1 cube butter

Combine warm water, sugar, salt and yeast. Let stand for a few minutes. Add beaten eggs and 3 cups flour. Stir, do not beat. Add oil and rest of flour, dough will be sticky. Cover and let rise until double in size. Knead and roll on a flour surface. Cut out circles with the mouth of a cup. Melt butter, put half in bundt pan. Line up circles around bundt pan until all dough is used. Pour rest of butter over top. Let rise again about 20 minutes. Bake at 350 for 30 minutes or until golden brown. Turn bundt pan upside down on plate. Bread will just pull apart for you to enjoy.

November 19, 2009

Bean and Corn Salsa


I figured it is about time that I contributed to this blog. Watch out this salsa will be something you crave! My mouth was watering the whole time I was making it, YUM!


3 T. lime juice(or 2 fresh squeezed limes)
2 T. balsamic vinegar
1/2 tsp. cumin
1/4 tsp salt
1 (15 oz) can black beans, rinsed and drained
1 C. frozen corn, thawed (or 1 can of corn)
1 medium tomato diced
8 green onions, sliced
1/4 C. chopped fresh cilantro

Combine lime juice, vinegar, cumin, and salt in bowl; stir to mix well. Add beans, corn, green onions, cilantro and tomato; stir to mix well. Serve immediately or refrigerate overnight.

I added just a little more salt at the end to taste because I like things a little more salty. Enjoy.

November 9, 2009

Turtle Pumpkin Pie

This is YUMMY, and easy! No baking required!

I got the recipe from Real Simple magazine (one of my fav's, in case you can't tell).

Photobucket

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR: 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT: dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE: 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.