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Perfect Roasted Turkey (or Chicken)

Let’s talk turkey… Okay, my fabulous foodie friends! The holidays are almost here and I wanted to share with you an exceptionally tasty brine for your turkey. For a moist and delicious turkey, marinate your fresh bird overnight in a brine of fresh herbs, lemon, sea salt and a water. When you add aromatics like herbs and lemon to the brine, the bird is infused with extra delicious flavor. Here’s how to prepare a perfect roast turkey (brined or not) for your next Thanksgiving feast, and a great stuffing recipe too!

Bon Appétit!

 

Ingredients:

For the perfect roast turkey:

  • 1  brining bag or huge pot
  • 1 large roasting pan
  • 1  fresh turkey (I used 20 lb. turkey)
  • brine, ingredients below (optional)
  • 1/2 stick butter or 1/2 cup olive oil

Instructions:

  1. Place rack on lowest level in oven and pre-heat to 325 degrees.
  2. Tuck the wing tips under the body of the bird, and place turkey breast-side-down in a roasting pan. Season inside of bird with salt and pepper, and stuff with a few cloves of garlic, a lemon (sliced in half) and/or an onion for more flavor. I like to toss in some herbs, an onion, a few carrots and a couple of celery stalks to flavor the pan drippings (for soup or gravy after). I don’t “stuff” my birds. Most people prefer the “crispy stuffing”, so I do it on the side, using a buttered casserole dish.
  3. * Click here for my classic stuffing recipe
  4. Cover the bird tightly with foil and bake at 325* for about 2 hours (for a 15-20 lb. turkey) or using “The Rule” go 10 minutes per pound, you do the math.Remove the foil (save it for later) very carefully flip the bird over (breast side up and brush your turkey with the melted butter to give your bird a rich, beautiful brown color. Insert a meat thermometer (if you have one) in a thigh. Place the bird back in the oven and cook another hour, basting every 15-20 minutes. For a crispy brown skin, crank your oven up to 425  cook until the thermometer reaches 170 degrees. If you don’t have a thermometer, use the  ”old school method”,  see if the legs wiggle free and easy and the juices inside and outside the bird run clear. If in doubt, cover it back up and put it back in the oven on 325* until it’s done.

Enjoy!

 

Ingredients:

For the brine:

  • 2 gallons cold water
  • 3 cups apple juice or apple cider
  • 4 tablespoons fresh rosemary leaves
  • 4 tablespoons of fresh sage
  • 2 tablespoons fresh thyme
  • 5-6 cloves garlic, minced
  • 1 cup Kosher or sea salt
  • 2 cups brown sugar
  • 3 tablespoons peppercorns (I used the 3 pepper medley)
  • 6 whole bay leaves
  • 3 lemons (zested and sliced)
  • 3 oranges (peeled)

Method:

  1. Combine all ingredients above (except the turkey) in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
  2. After it cools completely, pour into a large brining bag or pot. Place uncooked turkey in the brine, refrigerate for 12 to 24 hours. You can use a cooler full of ice. We put our turkey outside in the cold (below 40 degrees)
  3. To roast your turkey, remove the turkey from the brine. Fill your kitchen sink with clean, fresh cold water, and rinse well for 10-15 minutes to remove most of the salt. Throw the brine out.
  4. Remove the turkey from the water, pat it dry with paper towels, and bake away! (see above)

Classic Stuffing with (or without) Oysters

Dark Chocolate Whoopie Pies with Peanut Butter Filling

 

Whoopie pies are one of Maine’s most loved comfort foods. Who doesn’t love a whoopie pie? One of my favorite indulgences is the classic dark chocolate whoopie, loaded with rich, creamy peanut butter filling. As you know, a whoopie pie is two soft cake-like cookies, with a creamy filling of marshmallow, butter-cream or cream cheese. I just had to share my healthier version of this Maine classic with you. Traditional whoopies are made with white flour, vegetable shortening and not butter etc. You know me, I had to healthy-up the recipe a bit and if you’re still worried about calories just skip lunch, this luscious whoopie is so worth it…

* We like to claim that the original whoopie pie is from Maine, some insist that the recipe for whoopie pie has its origins with the Amish. You can find whoopies in stores all across the state of Maine. In Lancaster county Pennsylvania, you’ll find roadside farm stands offering homemade whoopies. These delicious cake-like whoopie pies were considered a special treat because they were originally made from leftover cake batter. Workers found that they could easily bring this little cake to work with the frosting safely inside.  According to Amish legend, when children would find these sweet treats in their lunch bags, they would shout “Whoopie!”

Enjoy!

 

* Nutritional info: Calories 250, Total fat 10g, Total carbs 25g (for small whoopies)

Ingredients:

Whoopies…

  • 3/4 cup unsalted butter or sub. Smart Balance
  • 1 cup sugar (or a  sweetener like stevia)
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups whole-wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups low-fat buttermilk (or sub. 3/4 cup yogurt 3/4 cup milk)
  • 1/2 cup melted and cooled dark chocolate

 

Peanut butter filling

  • 6 ounces Neuchâtel (light cream cheese)
  • 1/2 cup natural creamy peanut butter
  • 2 tablespoons unsalted butter or Smart Balance
  • 1 1/2 teaspoons vanilla extract
  • a pinch of sea salt
  • 4 1/2 cups confectioners’ sugar, sifted
  • 2 tablespoons milk

 

Directions:    Prep Time: 1 1/2 hrs Total Time: 1 1/2 hrs

  1. Pre-heat oven to 350ºF.  Coat two baking sheets with cooking spray or line with parchment paper and set aside. Use baking silicon mats if you have them.
  2. In a large mixing bowl, on medium speed, mix butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract and melted chocolate.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk or yogurt and mix again on medium until smooth. Repeat with remaining flour and buttermilk or yogurt, and mix until smooth. The batter will be very thick, don’t over-mix.
  4. I like to use a quick-release ice cream scoop to portion the batter onto prepared baking sheets, leaving 2 inches between each to allow for spreading. Bake for 10-12 minutes, or until puffed and set but still soft when touched lightly with fingertips. Or use the clean toothpick test. Let the whoopies cool for a few minutes on the baking sheets before transferring them to wire racks to finish cooling, about 15-20 minutes. Repeat with remaining batter.
  5. Prepare the filling while the whoopies are baking and cooling. In a large mixing bowl, mix on medium speed, whipping the cream cheese, peanut butter, butter, vanilla, and salt until light and creamy. Add half the confectioner’s sugar; mix on low at first to combine, then on high until nice and smooth. Add remaining confectioner’s sugar and milk and blend on low, then on medium high until light and fluffy, about 5-6 minutes.
  6. To assemble whoopie pies. Scoop the filling onto the flat sides of  the whoopies, dividing it evenly. Top with remaining cakes, flat side against the filling, round side up. I like to wrap each whoopie pie individually in plastic wrap and store in the fridge, they freeze beautifully. Makes 12 big whoopies!

Enjoy!

 

 

Spicy Chicken and Penne Alfredo

Spicy Chicken & Penne Alfredo
Spicy Chicken & Penne Alfredo

What’s for dinner tonight? A simple, healthy, home-cooked meal of baked, spicy Buffalo chicken. Then add pasta with my lighter version of creamy Alfredo cheese sauce, some vegetables, and you have a winning dinner!  Who says we can’t make amazing restaurant quality food in our homes anyway. Okay, my favorite recipe for this healthier and easier baked Buffalo chicken uses Frank’s Hot Sauce (store-bought) and I’m even going to  share with you my delightful, delicious, easy to make, pasta with a light & healthy Alfredo sauce, so let’s get started!


Spicy Chicken…

Ingredients:

  • 6 fresh chicken thighs (or legs)
  • 1/2 cup (1 stick) unsalted butter, “Olivio” or “Smart Balance” (room temperature).
  • Franks Hot Sauce, you can get this famous spicy condiment at any supermarket.
  • Sea salt and freshly ground pepper
  • Bleu cheese dressing (optional)
  • Carrots & celery (optional)

Directions:

  1. Line your broiler pan with foil, spray with cooking spray (I like olive oil). Add chicken pieces, spray the chicken (it will crisp up). Sprinkle the chicken generously with sea salt & pepper.
  2. Broil the chicken until both sides are crispy and brown. Turn the oven down to 250 degrees to continue cooking while you prepare the Alfredo sauce.
  3. In a medium size glass  bowl, microwave the butter and Franks hot sauce together (for a minute or so). Add the cooked chicken and toss to coat with the spicy Buffalo sauce.
  4. * You may want to dip this spicy-hot chicken in Bleu Cheese dressing if you’re a wimp (like me). You can make this yourself with crumbled bleu cheese, Gorgonzola, mayo, yogurt, garlic powder, and/or a little sour cream. Or cheat (like me) and buy some “Ken’s” bottled salad dressing at the market. Well, why not? We’re using Frank’s hot sauce, so we may as well use Ken’s salad dressing… Whatever!  Anyway, I had some organic, frozen mixed veggies just to cheat a little bit more, and make this dinner even faster, and easier….Ciao!~

Penne or Fettuccine Alfredo….

Ingredients

Serves 2 to 4

  • 1 pound penne or fettuccine pasta, “Dreamfields” brand, low-carb pasta is delicious!
  • 1 cup (2 sticks) unsalted butter, or keep it healthy with “Olivio” or “Smart Balance”
  • 1/4 low-fat milk (or reserved pasta cooking water).)
  • 8 ounces freshly grated Parmigiano-Reggiano, plus more for serving
  • Sea salt and freshly ground pepper
  • Dash of garlic powder (my secret ingredient)

Directions

  1. Bring a large pot of water to a boil. Add salt; return to a boil. Add fettuccine and cook until al dente.
  2. Whisk butter, milk, cheese, pepper, and garlic over medium heat until well blended. Or using an electric mixer, beat butter, cheese, salt, pepper and garlic until mixture becomes smooth, about 3-5 minutes.
  3. Drain fettuccine, toss with the Alfredo mixture and serve immediately with additional cheese sprinkled on top. Buon Appetito!