Sugar Smoked Turkey

 1 12 pound fresh or frozen (thawed) turkey or bone-in turkey breasts totaling about 12 lbs.

3/4 cup of salt

Salad oil

3/4 cup of. packed brown sugar

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Step 1: (Three Days Out from Serving)

Remove and toss giblets, neck, and any gravy packets.  Rinse turkey cold water and drain well.  Do not pat dry.  With your hands, rub the salt on the outside of the turkey and inside the body cavity.  Place in a roasting pan and cover with plastic wrap.  Refrigerate 24 hours.

Step 2: (Two Days Out from Serving)

Place turkey breast side up on a roasting rack.  Brush generously with salad oil.  Cover with a loose tent of foil and roast in a 325 degree oven checking internal temperature after a few hours.  Temperature should read 165 to 170 degrees.  Refrigerate overnight.

Step 3: (One Day Before or Morning of Serving)

At least three hours before serving, make a 12 to 14 inch foil pan out of aluminum foil.  Fold and crimp the sides.  Evenly sprinkle the brown sugar in the foil "pan".   Remove the racks from the grill and put the foil with the brown sugar directly on the heating element or hot coals (if propane, it doesn't need to touch the fire but needs to be close enough to burn and smoke).  Put the rack back on the grill and place the turkey on the rack.  Close the grill cover and smoke the turkey for 20 minutes or until golden brown.  There will be a lot of smoke coming out of the grill as the brown sugar burns.   Remove the turkey from the grill and refrigerate to cool.  After a bit, you can wrap it tightly in plastic wrap for the flavors to mellow.  Chill at least 3 to 4 hours. 

To serve, slice into thin slices and serve cold.

Sheet Pan Sausages with Sauerkraut and Mustard

3 cups (20 ounces) sauerkraut
2 cups (6 ounces) shredded cabbage any variety
1 small onion sliced
1 tablespoon whole grain mustard
1 pound polish or smoked sausage
1 cup apple juice or cider

Position rack in the middle of the oven and preheat to 400 degrees.

Grease a large, rimmed baking sheet with oil. Mix sauerkraut, cabbage, onion, and mustard. Spread mixture on baking sheet in a flat layer.

Nestle the sausages on top of the vegetables and pour juice/cider over everything. Roast for 15 minutes, then rotate the pan front to back and roast for another 15 minutes, or until the sausages are cooked through and the vegetables are tender.

 

Mexican Street Corn and Chicken Casserole

 1/2 cup light mayonnaise
3 tbsp. fat-free plain Greek yogurt
1 1/2 tsp. honey
1 tsp. chili powder
1 tsp. ground cumin
2 cups frozen sweet corn kernels, slightly thawed (fire roasted, if available)
1 lb. raw boneless skinless chicken breast cut into bite-sized pieces
1/2 cup chopped fresh cilantro, or more for topping
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese, divided

 Preheat oven to 375ºF. Spray an 8” X 8” baking pan with nonstick spray.

 In a large bowl, combine mayo, yogurt, honey, chili powder, and cumin. Mix until uniform. Add corn, chicken, cilantro, onion, and 1/4 cup cheese. Mix well.

 Transfer mixture to the baking pan, and smooth out the top. Bake until chicken is fully cooked and entire dish is hot and bubbly, 30–35 minutes.

 Serve topped with remaining 1/4 cup cheese. Serves 4

Creamy Chicken and Vegetable Soup

1 tablespoon olive oil

8 ounces of boneless, skinless chicken breasts cut into 1-inch chunks

2 tablespoons unsalted butter

3 garlic cloves, minced

8 ounces mushrooms, thinly sliced

8 ounces fresh green beans, trimmed and cut into 1–2-inch pieces

1 onion diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup flour

2-3 cups chicken stock

1 bay leaf

1/4 cup half and half

1 sprig rosemary

2 tablespoons fresh parsley leaves

Heat olive oil in a large stockpot or Dutch oven over medium heat.  Season chicken with salt and pepper, to taste. Add chicken to stockpot and cook until golden, about 2-3 minutes; set aside.

Melt butter in stockpot or Dutch oven over medium heat. Add onion, mushroom, green beans, garlic, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf, chicken, and cook stirring constantly, until slightly thickened, about 4-5 minutes.

Stir in half and half until heated through, about 1-2 minutes, season with salt and pepper, to taste.  If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley and rosemary, if desired. Serves 4.

Chorizo and Seafood Stew

1 tablespoon olive oil

12 ounces uncooked ground chorizo
1 small red onion
1 small red bell pepper
3-4 crushed garlic cloves
1 cup dry white wine
1 14.5 ounce can of fire roasted tomatoes
1 14.5 ounce can of chicken broth
2 pounds fresh mussels, scrubbed, debearded
1 pound shrimp
1 pound bay scallops, patted dry

Heat 1 tablespoon olive oil in the bottom of a large (5-6 quart) Durch oven. Add chorizo, onion and bell pepper. Cook, breaking up the chorizo into small bits with a wooden spoon, until chorizo is cooked through and lightly browned. 12-14 minutes.

Stir in garlic; cook 1 minute. Stir in wine; boil to reduce slightly, 1-2 minutes. Stir in tomatoes and broth and simmer 10 minutes.  Season to taste with salt and pepper

Add the mussels; cover the pot and cook until a few have opened, about two minutes. Add the scallops and shrimp and cook until all the mussels have opened.

To serve, ladle into deep bowls, spooning plenty of broth over.

Taco-Style Spaghetti Squash

 2 1 1/2-pound spaghetti squash, halved lengthwise and seeded

1 1/2 cups water, divided

1 tablespoon olive oil

1 pound 90% lean ground beef

1 cup chopped yellow onion

2 teaspoons Chile powder

2 teaspoons garlic powder

2 teaspoons cumin

1 teaspoon salt

2 tablespoons tomato paste

1 (15 oz.) can black beans, drained and rinsed

3 cups angel hair coleslaw

2 tablespoons lime juice

2 tablespoons chopped fresh parsley

1 cup shredded Mexican 4-cheese blend, divided (4 oz.)

1 medium avocado, sliced

Place 1 spaghetti squash half, cut side up in an 11x7-inch microwave safe dish. Pour half a cup water into the squash cavity; top with another squash half, cut side down, making a whole squash. Microwave on high until squash is tender, 8 to 10 minutes. Repeat with 1/2 cup water and the two remaining squash halves.  Let stand until cool enough to handle.

While squash cooks, heat oil in a large skillet over medium high.  Add beef and onion; cook, stirring often to combine, until beef is browned, and onion is tender, about 6 minutes. Stir in Chile powder, garlic powder, cumin, and 1/2 teaspoon salt; cook stirring constantly, until mixture is fragrant, and beef is well coated with spices, about 1 minute. Add tomato paste; cook, stirring constantly, until incorporated, about 1 minute. Stir in remaining 1/2 cup water; bring to simmer over medium-high. Simmer, stirring often, until thickened, about 2 minutes. Stir in beans. Remove from heat.

Drain any liquid from squash halves. Using a fork, scrape insides of squash halves to remove spaghetti-like strands and toss to combine. Return strands to squash cavities.

Toss together coleslaw, lime juice, parsley, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 cup beef mixture into each squash half and top withe cheese, avocado and slaw mixture. Serves 4.

Picadillo

1 teaspoon vegetable oil
1/2 medium white or red onion, thinly sliced or chopped
2 jalapeño peppers, seeded and diced
1 pound ground beef
4 to 5 cloves garlic, peeled and diced
4 medium tomatoes, seeded and diced
8 green olives, pitted and quartered, plus 2 tablespoons liquid from the jar
1/4 cup raisins, softened by soaking in warm water for 20 minutes
1 poblano Chile, or green bell pepper, seeded and chopped
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1 small cone piloncillo, or 1 teaspoon brown sugar mixed with 1 teaspoon molasses
Kosher salt, to taste
Freshly ground black pepper, to taste
2 potatoes, peeled and cubed, optional
1/4 cup oil, optional
 
Drizzle oil into a large skillet and heat over medium-high heat, until oil starts to shimmer. Add onions and jalapeños and cook, stirring occasionally, about 3 to 4 minutes or until vegetables start to soften. Move to one side of skillet.
 
Put ground beef in a cleared area of skillet and use a spatula to break up into a few large chunks. Let cook undisturbed for about 3 minutes.
 
Break beef into smaller pieces and stir, combining meat with vegetables. Reduce heat to medium. Continue to cook for another 7 or 8 minutes, stirring occasionally, until beef starts to brown.
 
Add garlic and cook for an additional 2 minutes.
 
Add tomatoes, olives and juice, raisins, pepper, cumin, cloves, piloncillo or sugar and molasses, salt, and black pepper and decrease the heat to low; continue to cook for another 10 to 12 minutes.
 
Optional: Fry potatoes in oil over medium-high heat in a large skillet, flipping occasionally until potatoes turn evenly brown. Drain potatoes on paper towels or brown paper, then fold them into the beef mixture. Serves 6.
  

Grilled Steak and Elote Tacos

2 ears fresh corn, husks removed
2 tablespoons (or more) mayonnaise
2 tablespoons cilantro or parsley, chopped
1 fresh lime, zested and juiced, plus wedges for serving
1/2 teaspoon Chile powder
1/2 fresh jalapeño pepper, seeded and finely diced (optional)
Kosher salt

1 lb. skirt steak
1/2 teaspoon ground cumin

Kosher salt

8 (6 inch) corn tortillas
1/4 c. crumbled Queso Fresco or Cotija cheese

Preheat grill to medium-high.  Place corn on oiled grates and grill occasionally turning, until slightly charred, about 10 minutes. Transfer to a cutting board to cool. Cut the corn kernels off the cobs and place kernels in a medium bowl. 

Add mayonnaise, cilantro or parsley, lime zest and juice, Chile powder, diced jalapeño, and salt to taste; stir to combine.  Set aside.

Sprinkle steak evenly with cumin and 1/2 teaspoon salt.  Increase grill temperature to high and grill steak to desired degree of doneness … 1 minute and 30 seconds to 2 minutes per side for medium-rare. Transfer to a cutting board.

Grill the tortillas until the edges become slightly charred. Thinly slice steak across the grain and divide among the tortillas. Top with the corn mixture and cheese; garnish with cilantro or parsley and serve with lime wedges.  Serves 4

Fillet of Beef with Mustard Cream Sauce

2 tablespoons butter

2 8 ounce 1 1/4-inch-thick tenderloin steaks

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce 

1/4 cup brandy

1/2 cup whipping cream

Melt butter in heavy large skillet over medium high heat.  Add steaks and cook to desired doneness, about 4 minutes per side for rare. Add mustard and Worcestershire sauce to skillet. Season with pepper. Stir to combine. Remove pan from heat. Add brandy and ignite with match. When flames subside, return skillet to heat. Transfer steaks to plates. Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes. Pour over steaks and serve. 

Makes 2 servings

Bistecca Balsamico

4 New York Strip Steaks
4 tablespoons cracked peppercorns
3/4 cup balsamic vinegar
4 tablespoons butter

Pre-heat nonstick skillet to high with no butter or oil. Coat steaks with peppercorns and salt to taste. Sear steaks in dry pan and cooked to desire temperature (5-7 minutes per side for medium rare). Remove steaks to platter, tent with foil, and let rest.

Deglaze hot pan with Balsamic vinegar. Reduce to about 1/2 cup. Add butter in 1 tablespoon increments and swirl until incorporated. Plate steaks and pour sauce over.

BBQ Beef Stuffed Potatoes

1/3 cup brown sugar
4 oz tomato paste
2 tbsp Worcestershire Sauce
1 tbsp chili powder
1 tsp salt
1 tsp fresh ground black pepper
1 1/2 lb boneless chuck roast
1 1/2 cups red onion sliced vertically
Cooking Spray
6 4 oz russet potatoes
2 tsp olive oil
4 oz sharp cheddar cheese shredded
6 tbsp sour cream
3 green onions sliced thin on the bias

 Trim the ends from the red onion and slice vertically. Place in a slow cooker that has been coated with cooking spray.

 In a small bowl combine the brown sugar, tomato paste, Worcestershire Sauce, chili powder, salt and pepper. Stir to mix and rub evenly on both sides of the boneless chuck roast. Place roast on top of red onions.

 Rub potatoes with oil and season all over with salt and pepper. Wrap each potato in parchment paper and place on top of roast. Cover with lid and cook on Low for 8 hours.

 Shred the cheddar cheese and slice the green onion. Set aside.

Remove lid and potatoes. Shred BBQ beef with a fork and stir with cooking sauce and onions.

 Unwrap each potato and slice open on top. Using a fork, fluff potato inside. Top each potato with 1/2 cup BBQ beef mixture, tablespoon of sour cream, shredded cheese and green onions. Serve immediately. Serves 6.

Pan Sauteed Chicken with Vegetables and Herbs

 4 boneless, skinless chicken breasts

1/8 teaspoon pepper

1/8 teaspoon paprika

2 tablespoons all-purpose flour

2 tablespoons olive oil

2 small red onions, cut into quarters

8 ounces whole fresh baby carrots (about 16)

1-pound new potatoes, cut in quarters

1 1/2 cups Swanson chicken stock

3 tablespoon lemon juice

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped fresh thyme leaves 

Heat the oven to 350 degrees. Combine the pepper, paprika and flour. Coat the chicken with the flour mixture.

Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.

 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock lemon juice and oregano and heat to boil. Return the chicken to the skillet and cover the skillet

 Bake at 350 degrees for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

King Ranch Casserole

1 medium green bell pepper, chopped

1 medium yellow onion, chopped

2 Tbsp. vegetable oil

2 cups chopped cooked chicken

1 (10.5-oz.) can cream of chicken soup

1 (10.5-oz.) can cream of mushroom soup

1 (10-oz.) can diced tomato and green chiles (such as Rotel)

1 tsp. chili powder

1/4 tsp. kosher salt

2 pinches garlic powder

2 pinches ground black pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated Cheddar cheese

In a large skillet over medium-high heat, sauté bell pepper and onion 5 minutes or until tender.  Stir in chicken and next 7 ingredients; remove from heat.

 Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish.

Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

 Bake at 350°F for 30 to 35 minutes. 

Grilled Chicken with Vegetables and Avocado Salsa

 4 medium skinless, boneless chicken breasts

1 lime

2 tablespoons olive oil

2 large tomatoes (10 oz. each), cut crosswise into 1/2-inch thick slices

2 medium red, orange or yellow peppers cut into quarters

1 ripe avocado, cut into 1/2-inch chunks

1 cup chopped jicama

1/4 cup chopped fresh parsley

1/8 teaspoon ground red pepper

Prepare outdoor grill for direct grilling on medium.

With meat mallet, pound chicken (placed between two pieces of plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

From lime, grate 1 1/2 teaspoon peel and squeeze 3 tablespoons juice.  In small bowl, combine peel, 1 tablespoon juice, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Brush tomatoes and peppers with oil mixture and place on hot grill. Cook 8-9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8-9 minutes or until browned on both sides and cooked through turning once.

While vegetables and chicken are grilling, in medium bowl, combine avocado, jicama, parsley, ground red pepper, 1/4 teaspoon salt, and remaining 2 tablespoons lime juice. Stir to combine. Makes 2 1/2 cups salsa.

Serve chicken and vegetables with salsa. Serves 4.

Simple Roasted Pork

Ingredients:

1⁄2 cup apricot preserves

1 teaspoon salt

1 teaspoon dried oregano

3⁄4 teaspoon garlic powder

1⁄2 teaspoon fresh ground black pepper

1 (3 lb) boneless pork loin, trimmed

cooking spray

 

Preparation:

Preheat oven to 425 degrees.

Place the preserves in a small saucepan over medium-low heat and cook 10 minutes or until melted.  Keep warm over low heat.

Combine salt, oregano, garlic powder, and pepper.  Rub evenly over pork.  Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.  Bake at 425º for 30 minutes.

Brush 1/4 cup preserves evenly over pork.

Bake an additional 10 minutes.

Brush remaining preserves evenly over pork.

Bake an additional 10 minutes or until meat thermometer registers 145 º.  Let stand 10 minutes before slicing.

 

NOTE: We find that a simple sauce of white wine, chicken broth, and fresh herbs reduced, then whisked with unsalted butter add to this dish.

Sausage and Apple-Stuffed Zucchini Boats

 Ingredients:

2 tablespoons butter

1 medium yellow onion, finely chopped

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seed, crushed

4 ounces italian sausage meat, crumbled

1 medium apple, peeled, cored, diced

3 cups bread prepared stuffing

1 1⁄2 cups chicken broth

4 medium zucchini

 

Preparation:

Heat oven to 350°F.

In a large saute pan, over medium heat, melt the butter.  Add onion, carrot, celery and fennel seeds.  Sauté until onion is tender and transparent, about 5 minute.

Add sausage and apple.  Sauté until meat is cooked, about 3 minute.

Add the stuffing and mix well.  Drizzle in broth and mix well.

Turn off the heat, cover the pan and let sit 10 minute.

Meanwhile, slice the zucchini in half lengthwise.  Use a spoon or melon baller to scrape out the seedy center of each half.  Arrange them on a rimmed baking sheet or in a large shallow baking dish.   Fill each half with the stuffing mixture, packing it well.  Bake until zucchini are tender, about 20 minute.

Pork Kebabs with Honey, Rosemary. and Orange Marinade

 Ingredients:

I2 tablespoons fresh rosemary leaves

4 2-inch-long strips orange peel

1/2 cup olive oil

6 tablespoons honey

6 tablespoons orange juice

3 tablespoons fresh lemon juice

2 garlic cloves, crushed

2 pounds boneless center-cut pork chops, trimmed, cut into 1-inch cubes

 

Preparation:

Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice, and garlic. Season with salt and pepper. 

Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours.

Prepare barbecue (medium heat). Thread pork onto 12 metal skewers.

Grill pork until cooked through, turning frequently.

 

Greek Style Turkey Burgers with Pepperoncini Sauce

 1 1/2 tablespoon olive oil, divided

1/2 cup finely chopped onion

5 ounces baby spinach

salt and pepper`

1/4 cup nonfat plain Greek yogurt

1/4 cup light mayonnaise

2 tablespoons minced seeded pepperoncini

1 tablespoon liquid from the pepperoncini jar

1 - 2 teaspoons lemon juice

1 teaspoon minced garlic

3 ounces crumbled feta cheese

2 tablespoons fresh chopped oregano

1 pound ground turkey

Heat grill to medium.

In a large skillet over medium-high heat, heat 1 tablespoon olive oil.  Add onion, cook stirring occasionally, until golden brown, about 5 minutes.  Add remaining 1/2 tablespoon of olive oil and the spinach and cook, stirring until the spinach is wilted. Season with salt and pepper, then transfer mixture to a bowl. Chill in refrigerator until cooled to room temperature.

Meanwhile, in a small bowl combine the yogurt, mayonnaise, pepperoncini, pepperoncini liquid, lemon juice, garlic and salt and pepper to taste. Set aside.

Once the spinach has cooled, remove it from the refrigerator and add the feta, oregano, ground turkey, 1/4 teaspoon salt and pepper. Mix well, then shape into 4 patties, each about 1/2-inch thick. Spray the burgers with nonstick cooking spray, then grill over medium heat until just cooked through, about 6 minutes per side. Serve with the yogurt sauce. Serves 4.

Spiced Pork Chops with Mango Mint Salsa

 Ingredients:

3/4 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon ground allspice

4 boneless center-cut loin pork chops, trimmed

1 1/2 cups finely chopped peeled mango

2 tablespoons chopped fresh mint

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons sugar

1/4 teaspoon crushed red pepper

Cooking spray

 

Preparation:

Combine first 3 ingredients in a small bowl and sprinkle evenly over pork chops.

Combine mango, mint, lemon rind and lemon juice, sugar, and red pepper in serving bowl. 

Heat outdoor grill to medium-high heat.  Lightly spray with cooking spray.  Grill pork 4 minutes on each side (we turn 90º after two minutes for cross grill marks).  Use a meat thermometer to 140 º to 145 º internal temperature and let rest for 5 minutes.

 

Serve with Roasted Sweet Potatoes and Sauteed Spinach.

 

Asian Turkey Meatloaf with Bok Choy

½ small onion, coarsely chopped

½ medium red bell pepper, coarsely chopped

2 cloves garlic, smashed and peeled

1 (1 inch) piece peeled fresh ginger, coarsely chopped

3 tablespoons peanut or canola oil, divided

1 head of bok choy cabbage

1 bunch scallions, trimmed

½ teaspoon salt, divided

1 large egg, lightly beaten

⅓ cup panko breadcrumbs

1 tablespoon reduced-sodium soy sauce plus 2 teaspoons, divided

1 pound lean ground turkey

1 tablespoon honey

2 teaspoons toasted sesame oil

2 teaspoons sesame seeds

 

Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat one large rimmed baking sheet with cooking spray and line another one with foil.

Combine onion, bell pepper, garlic and ginger in a mini food processor. Pulse, scraping down the sides as necessary, until very finely chopped. Heat 1 tablespoon peanut (or canola) oil in a small skillet over medium heat. Add the onion mixture and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large heatproof bowl and spread into a thin layer. Let cool for 5 minutes.

Meanwhile, toss bok choy and scallions with the remaining 2 tablespoons peanut (or canola) oil and 1/4 teaspoon salt on the sprayed baking sheet. Spread in an even layer.

Add egg, breadcrumbs, 1 tablespoon soy sauce and the remaining 1/4 teaspoon salt to the onion mixture and mix well. Add turkey and mix until well combined. Shape the mixture into four 2-by-4 inch loaves; place on the foil-lined pan.

Roast the meatloaves on the top rack and the vegetables on the bottom rack until an instant-read thermometer inserted in the center of a loaf registers 165 degrees F and the vegetables are tender, 15 to 20 minutes. Remove both pans from the oven.

Preheat broiler to high. Combine honey, sesame oil, sesame seeds and the remaining 2 teaspoons soy sauce in a small bowl. Brush the meatloaves with the mixture. Broil on the top rack until lightly browned on top, 1 to 2 minutes.