Two Nana Bread Pizzas…
Just layer it on the bread …bake for 15-17 minutes at 350 and ta da…
This great brine is a wonderful way to add extra flavor to your turkey…
The turkey should soak in the brine for about 24 hours… so start this guy on Wednesday morning, for Thursday Turkey Day…
You will need:
Start by cleaning out the inside of your turkey….
then in a large 5 gallon pail, or a very large sauce pan, place the water….
next using a cirtus press cut the apples in half and squeeze them through the press, and then add the extra bits of mushed apple, the skin and seeds are fine to do in the pot…
Using a sharp knife peal off the orange skin into strips, and then sqeeze the juice into the pot with the cirtus press…
next add the salt, sugar, bay leaves, onion, peppercorns, garlic….
stir it all together to make sure the sugar and salt are mixed in….
then slip that little turkey into his over night bath….
after the little guy is in his bath pour a nice little topping of the bourbon over him…. then plastic wrap his lid so he may bathe in peace…
bathe happy little friend, sorry your little leggies are sticking out …
these are the ginger snaps I used….
and the final product… smells amazing I made a little one so I could eat it before thanksgiving day:)
Using a good skillet is key to the success of this dish….
Using a Tenderloin Steak…
With a sherry reduction the final shot, this was so delicious I could not get enough of it…
A feast made for Ghosts and Goulds…
The Head Table… Eaters Beware…
Flatted Bread Sandwiches….. Purple and Orange Slaw….
Mini Brain Brussel Sprouts…
Moldy Cheese And Slain Greens…
– In a sauce pan cook the meat with the tomatoes, add in the salt and pepper, cook until the meat is brown, then add in the cheese and season with the cumin and Gran Marsala….
– Remove the meat and stuff it into a neat little pita pocket, top it with purple onion, and grated sharp cheddar
– Serve with a fresh garden salad topped with balsamic vinegar….
– SIDE NOTE… I toasted my pita bread in my sandwich maker first so they did not get soggy….
Just a quick little photo guide to prepping your butternut squash….
Start by slicing the monster into three pieces cut the top off and keep the middle and slice the bottom off… get rid of the stem and the bottom core…. then every so carefully sit them up and slice off the dark skin using a sharp knife cutting down towards the cutting board…. the skin is super tough so be cautious with that sharp knife and your fingers:)
Then cube up the flesh into the same size cubes…
Last place it all into a pot of boiling water and cook down until soft….
drain the water and then you can either pureer them in the food procesor, or use a hand mixer, or even just a fork if you like them a little lumpy…
For a touch of extra flavor add a spalsh of maple syrup to it…:)
Enjoy this delicious vitamin filled squash…
First prepare the potaotes, slice very thin, in a frying pan add a touch of oil… then garlic to brown, place in the potatoes and cook until they are crispy, add salt if you would like
Then in the same pan prepare the steak
Plate it all together on top of the spinach, and add a splash of Balsamic Vinegar
Dinner for two for all under $10.00
Cut the squash in half, and discover that beautiful yellow orange color… scoop out the seeds, they are delicious to save and roast as well…. then lay them on to a baking sheet…
drizzle on some Meyer Maple Syrup…. for a extra natural dose of sweetness
then roast these little guys in the oven and delish results will be yours… after their oven experience scoop out the insides and enjoy!!!
Nothing can warm the body and soul like a delicious warm, hardy, spicy, meaty chili…
Brown the meat first in some olive oil, and balsamic vinegar… then add the veggies to soften up, add in the spices, and then let it cook down for about an hour!
while it is cooking make some corn bread to go with it:)
This recipe does take a while to prepare and prep… but the results are so worth all of the hard work….It also makes quite a bit of chili… enough for lots of leftovers:)
