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Glazed Holiday Turkey

I know that Thanksgiving Holiday is coming up and everyone is getting anxious and excited to chow down on tons of food. I have a sweet, special recipe for you to use. The one thing a lot of people look forward to eating is the holiday turkey. Here’s a sweet recipe that’ll add so much flavor to your Thanksgiving.

This recipe was adopted from  David Venable’s Recipes at http://www.qvc.com

Brined Roast Turkey with a Chipotle-Honey Glaze

Ingredients:

Brine:

  • 1 gallon vegetable stock
  • 1-1/2 cups kosher salt
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried thyme
  • 1 Tbsp dried sage
  • 2 tsp allspice berries
  • 4 bay leaves
  • 1 Tbsp course ground black pepper
  • 1/2 gallon cold water
  • 8 cups ice

Glaze:

  • 3 whole canned chipotles, seeded and minced (reserve liquid)
  • 1/2 tsp Dijon mustard
  • 1/2 cup honey
  • 1/2 lemon, juiced
  • 2 Tbsp cilantro, finely chopped

Turkey:

  • 15-20 lb turkey, defrosted, rinsed, giblets and neck removed
  • 1 stick butter, melted
  • 1 large carrot, peeled and chopped
  • 1 medium onion, peeled and chopped
  • 2 stalks celery, chopped
  • 2 cups chicken or turkey stock

Preparation:

  1. Refrigerate the turkey until after the brine is prepared.
  2. To prepare the brine, combine the vegetable stock, kosher salt, brown sugar, molasses, rosemary, thyme, sage, allspice, bay leaves, and black pepper in a large stockpot. Bring the mixture to a boil and simmer until sugar and salt have dissolved. Remove the pot from the heat and let cool to room temperature.
  3. When the brine has cooled, add the water and ice. Then, place the turkey breast-side-down into brine and refrigerate for 16-20 hours.
  4. Remove the turkey from brine, drain the liquid (especially the excess that accumulated in the cavity) and pat dry with paper towels.
  5. To prepare the turkey, position an oven rack on the lowest setting. (You may have to remove the other racks depending on your oven size.) Preheat to 325°F.
  6. Place the turkey breast-side up into a large roasting pan. Brush some of the melted butter under the skin of the turkey, then brush the remaining butter over the outside. Lightly season the bird, inside and out, with salt and pepper.
  7. Stuff the turkey with the carrot, onion, and celery. Tie the drumsticks together with kitchen string and tuck the wings underneath the bird. Roast the turkey for 3-1/2 to 4 hours (depending on the size) and baste with stock every half hour. Place a foil tent on top of the turkey if it’s browning too quickly.
  8. While the turkey is roasting, whisk together all the ingredients for the glaze in a small bowl; set aside.
  9. At the end of the roasting time, insert a meat thermometer into the meatiest part of the turkey thigh. If it reads 180°F, it’s done. Let the turkey rest for 20-30 minutes before carving. Drizzle the glaze on top just before serving.
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Posted by on November 15, 2013 in Uncategorized

 

Double Crunch Honey Garlic Chicken

We all love chicken. At least I hope most people do. There is so much you can do with it. I know I am a huge fan of chicken. Not only fried chicken but baked chicken too. This week I’m going to post chicken, chicken and more chicken. First I’m going to start off with the Honey Garlic Chicken with a lot of crunch to it.

This recipe was adopted from http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

Double Crunch Honey Garlic Chicken Breasts

Prep time: 15 minutes
Cook time: 10-15 minutes
Total time: Aprox 1/2 hour
Yield: 4 servings

Ingredients

  • 4 large boneless skinless chicken breasts
  • 2 cups flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground ginger
  • 1 tbsp freshly ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • 4 eggs
  • 8 tbsp water
  • 2 tbsp olive oil
  • 3-4 cloves minced garlic
  • 1 cup honey
  • 1/4 cup soy sauce (low sodium soy sauce is best)
  • 1 tsp ground black pepper
  • canola oil for frying

Cooking Directions

 
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  1. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe…and there will be a next time.
  2. Make an egg wash by whisking together the eggs and water.
  3. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  4. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  5. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice. 
  6. To make the Honey Garlic Sauce:
  7. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
  8. Add the honey, soy sauce and black pepper.
  9. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
 
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Posted by on November 11, 2013 in Uncategorized

 

Cheezy Buffalo Chicken Pizza Sticks

For the buffalo chicken fanatics, here is a recipe that includes just that with a lot of cheese and taste! It’s incredibly easy to make and a pleasure to eat.

This recipe was adopted from http://www.inspiredtaste.net/18318/cheesy-buffalo-chicken-pizza-sticks/

Ingredients
  • 1 (13.8 oz) roll Pillsbury Classic  Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
  • 3/4 cup (237 ml) buffalo wing  sauce (look for “wing sauce” not “hot sauce”)
  • 2 cups (210 grams) shredded cooked  chicken
  • 1 cup (60 grams) grated cheddar  cheese
  • 1 cup (60 grams) grated mozzarella  cheese
  • 2 green onions, thinly  sliced

Method

Heat Oven and Prepare Baking Sheet
  1. Heat oven to 400 degrees F  (200 degrees C). Then, spray a baking sheet (with sides) with cooking  spray.
Pre-Bake Pizza Crust
  1. Form pizza dough into a  15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place  dough onto baking sheet then bake for 8 minutes.
Prepare Buffalo Chicken
  1. While the pizza crust  bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over  medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly  heated.
Top and Bake Pre-Baked Pizza
  1. Evenly spread the buffalo  chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella  cheese and half of the sliced green onions on top.

Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese, and green onions on top.

Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter  remaining sliced green onions on top. Then, serve.

Pizza Sticks

 
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Posted by on November 3, 2013 in Uncategorized

 

Hawaiian BBQ Quesadilla

Got a taste for some BBQ? How about a BBQ Quesadilla topped with pineapple mango guacamole that’s sure to give your taste buds something to smile about. Here is the recipe to the BBQ Quesadilla.

Hawaiian BBQ Quesadillas with Pineapple-Mango Guacamole | halfbakedharvest.com

This recipe was adopted from http://www.halfbakedharvest.com/hawaiian-bbq-quesadillas-with-pineapple-mango-guacamole/#comment-18480

  • 1 pound boneless skinless chicken breast
  • 4 whole wheat flour tortillas (burrito size)
  • 1/2 an onion
  • 1/3 whole fresh pineapple – peeled, cored, and sliced
  • 1/2  cup of your favorite BBQ sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup cooked white or brown rice
  • 1/2 cup pickled jalapeños (optional)
  • 8 ounces sharp cheddar cheese
Pineapple Mango Guacamole
  • 2 avocados, peeled, pitted and mashed
  • 1/4 whole fresh pineapple – peeled, cored, and diced
  • 1/2 mango – peeled, seeded and diced
  • 1/2 cup grape tomatoes, diced
  • 3 green onions, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 lime, juiced
  • 1 tablespoon pineapple juice
  • salt and pepper, taste
  • Preheat the grill to medium high heat.
  • In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine.
  • Toss the chicken with half of the BBQ sauce. Grill the chicken for 6 to 8 minutes per side or until cooked through. At the same time grill the slices of pineapple and the half of an onion for about 4 minutes per side or until charred. Allow everything to cool five minutes and then chop the pineapple into bite size pieces, dice the onion and chop the chicken or shred with a fork. Set aside.
  • While the chicken is cooling make the pineapple-mango guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the pineapple, mango, tomatoes, green onions, cilantro, lime juice and pineapple juice. Stir to combine and season with salt and pepper.
  • Heat an electric griddle or skillet over medium heat. Add a bit of olive oil.
  • One at a time, place a tortilla down in the skillet, cover with a bit of the cheese, then evenly distribute the rice on top. Add the diced chicken, pineapple and onions. Then add the pickled jalapeños and sprinkle with a little more cheese. Repeat with 3 more tortillas. Place one of the tortillas with the toppings back on the griddle or skillet, then cover with a plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the other 3 topping filled tortillas. Serve with the remaining BBQ sauce the the Pineapple-Mango Guacamole.
 
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Posted by on November 3, 2013 in Uncategorized

 

A Bang For Your Buck

For those who love seafood, here is a recipe that’ll give you a bang for your buck. Get ready to experience a tornado of life altering flavors.

This recipe is called “Bang Bang Shrimp.”

This recipe was adopted from http://fakeginger.com/2011/10/02/bang-bang-shrimp/

Ingredients

1 lb. medium shrimp, peeled and deveined
For the sauce:
½ cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk
For the breading mixture:
½ cup all-purpose flour
½ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil
For frying:
8 to 12 cups vegetable oil
 
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Posted by on October 21, 2013 in Uncategorized

 

Chinese Fiesta

If you’re in the mood for some Chinese but don’t want to eat takeout, here’s a recipe you can make at home that’s better than takeout.

Better-Than-Takeout Chicken Fried Rice.
This recipe was adopted from Rachel SchultzServes:

 5-6Ingredients
-4 cups rice, prepared½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken)
-1 cup peas & carrots, frozen
-1 white onion, chopped
-2 cloves garlic, minced
-2 eggs
-3 tablespoons sesame oil¼ cup soy sauce

Instructions:
Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat.Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

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Posted by on October 14, 2013 in Uncategorized

 

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A Treat That Requires No Tricks

Since this is the month of October and one of the most popular holidays is in this month, I’m going to post a few  Halloween food ideas that’s easy to make, scary and gross, but enjoyable to eat.

 

First I’m going to start off with Halloween Parfaits. They are very simple to make but extremely tasty.

All you’ll need

– small cups or small glasses

– vanilla pudding

– orange sprinkles

– crushed oreos

Apply a small portion of the vanilla pudding inside your cup or glass

Then sprinkle as many orange sprinkles as you would like

Thirdly crush up some oreos and spread them on top of the sprinkles

Lastly, repeat the process over until you’ve reached the top or to you’re satisfied.

Get ready to enjoy an amazing treat that’s easy to make and big on taste.

Halloween parfaits - vanilla pudding, orange sprinkles, and crushed oreos - yummy - Click Pick for More Ideas - #halloween #party #foods

 
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Posted by on October 14, 2013 in Uncategorized