Sunday, December 12, 2010

Cranberry-Orange Roasted Turkey.

Cranberry-Orange Roasted Turkey. 
  • 3 teaspoons garlic powder
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground black pepper
  • 14-pound turkey 
  • 1 medium orange 
  • 16-ounce can whole-berry cranberry sauce 
  • 3/4 cup reduced-sodium teriyaki sauce 
  • 1/2 cup honey 
  • 1/2 cup orange marmalade
  • 2 tablespoons reduced-sodium soy sauce
  • 4 springs fresh herbs, such as thyme, rosemary, parsley and sage 
  • 2 medium yellow onions, cut into wedges 
Heat the oven to 325 degrees.

  In a small bowl, combine the garlic powder, salt and pepper. 
  With your fingers, carefully loosen the skin from the turkey breast. Spread half of the garlic powder mixture under the skin. Sprinkle the outside of the turkey with the remaining mixture. 
  Juice the orange, reserving the rind. In a large bowl, combine the orange juice, cranberry sauce, teriyaki sauce, honey, marmalade and soy sauce. Pour 3 1/2 cups of the mixture into another bowl, cover and refrigerate. 
  Rub the remaining cranberry sauce mixture under the turkey's skin. Use toothpicks to secure the skin to the underside of the breast. Place herb springs and the reserved orange rind in the cavity of the turkey. 
  Coat a roasting pan with cooking spray, then add the onions. Place the turkey on top of the onions. Bake, uncovered, for 3 to 3 1/2 hours, or until an instant read thermometer inserted at the innermost part of the thigh (without touching bone) reaches between 165 degrees and 170 degrees. If the turkey browns too quickly, cover loosely with foil. 
  Remove the turkey from the oven, cover with foil and let stand for 15 minutes before carving. 
  In a medium saucepan over medium heat, bring the reserved cranberry sauce mixture to a simmer. Serve the warmed sauce alongside the turkey. 
Servings: 8 to 10.

Thursday, December 9, 2010

Steak.Mexican Style.

This is a good recipe for those who like something a little different.

  • 3 tbsp olive oil, divided
  • 1/2 cup minced onion 
  • 2 large garlic cloves, minced 
  • 1 (40.5 oz) can refried beans 
  • 1 jalapeno pepper, minced 
  • 1 (14.5 oz) can stewed tomatoes 
  • 1 (8 oz) can tomato sauce 
  • 1 (8-10 oz) rib eye steaks 
  • 1/2 tsp ground cumin 
  • salt and ground black pepper to taste
  • cilantro, chopped (optional) 

   Heat 2 tbsp oil in large skillet. Cook onion and garlic until tender. Stir in beans. Simmer for 10 minutes. Keep warm. 
   Heat 1 tbsp oil in saucepan. Cook jalapeno until just tender. Add stewed tomatoes and tomato sauce. Heat until warmed through. 
   Combine cumin, salt and pepper; rub into steaks on both sides. Grill or broil to desired doneness. 
   To serve: On each plate, dollop beans, place steak on beans and drizzle sauce over steak.  Sprinkle with cilantro.

Christmas Apricot Glazed Turkey.

Apricot Glazed Turkey .

Apricot Glaze:
  • 1 cup apricot nectar
  • 1 cup apricot preserves 
  • 2 tablespoons minced peeled fresh ginger 
  • 1 tablespoon honey
 Herb Butter:
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 tablespoons chopped fresh thyme or 1 tablespoon dried 
  • 3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage 
  • 1 1/2 teaspoons salt 
  • 1 teaspoon ground black pepper 
 Onion Mixture:
  • 2 tablespoons (1/4 stick) unsalted butter
  • 3 large onions (about 2 pounds), thinly sliced 
  • 6 ounces shallots (about 6 large), thinly sliced  
  • 1 21- to 22-pound turkey
  • 1 14 1/2-ounce can (or more) low-salt chicken broth 
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried 
  • 1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried 
  • 1 14 1/2-ounce can (about) low-salt chicken broth 
For Glaze: Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
For Herb Butter: Blend all ingredients in small bowl. Set aside.
For Onion Mixture: Melt butter in heavy large skillet over medium heat. Add onions and shallots and salt. From Bon Appetit.

Packet Salmon.

Packet Salmon.

 Yield: 2 servings 
  • 4 scallions, trimmed, cut into 2-inch-long strips
  • 1 medium carrot, peeled, cut into 2-inch-long thin strips 
  • 1 small zucchini, trimmed and cut into 2-inch long strips 
  • 10 oz. salmon fillet 
  • 2 tsp. grainy mustard 
  • 2 tbsp. white wine 
Preheat oven to 450 degrees F. Tear off a piece of aluminum foil about 2 feet long. Combine scallion, carrot and zucchini and place in center of foil.

Rub salmon with mustard and set on top of vegetables. Sprinkle with wine. Add salt and pepper to taste. Bring the edges of foil together and fold to seal packet well.Bake 15 min. Place vegetables over plate.  Cut the fish in two and top on vegetables. 

Pumpkin Soup.

Pumpkin Soup.
Here's a recipe for pumpkin soup that my family really enjoy. 
  • 3 c. low-fat chicken broth
  • 1 cup heavy cream 
  • 1 15 oz. can pumpkin (not pumpkin pie filling) 
  • 3 packed tbsp. dark brown sugar 
  • 1 tsp. ground cumin 
  • 1/2 tsp. chili powder 
  • 1/2 tsp. ground coriander 
  • 1/8 tsp. ground nutmeg (fresh ground is best!) 
  • 3/4 c. packed grated sharp cheddar 
  • Parsley  
  Bring stock and cream to boil in heavy pot. Whisk in pumpkin, sugar, cumin, chili powder, coriander and nutmeg. 
   Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. 
  Ladle soup into bowls. Garnish each serving with cheddar cheese and parsley.