Palate Pleasers

Citrus Turkey Brine

This turkey brine adds a whole orange and lemon cut up. (I had a 20 pound turkey so I doubled the citrus and an additional 1/2 of the other ingredients.) 

This adds a light citrus flavor to the brine and a touch of acid that helps to carry the flavors of the brine into the meat.

Prep Time: 40 minutes  Brined for 1 hour per pound of turkey.

Yield: Makes about 1 gallon of brine for a 10-16 pound turkey

Ingredients:

•               1 gallon water

•               1 cup salt (1 1/2 cups Kosher or coarse salt)

•               3/4 cup white sugar

•               1 lemon

•               1 orange

•               1 onion, cut into thick slices

•               4 cloves garlic, crushed

•               4 bay leaves

•               1 tablespoon dried thyme

Preparation:

Take four cups of the water and place in a large saucepan. Bring to a low boil. Add salt and sugar and stir until completely dissolved. Cut lemon and orange into 1/8ths. Add remaining ingredients. Reduce heat to low and cover. Let simmer for 30 minutes. Pour into a large pot. Add remaining water (cold) and refrigerate until completely cooled.

Place poultry and brine in a large plastic container. Keep refrigerated. Brine for 1 hour per pound.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.  

I think stuffed butter under the skin of the turkey and rubbed the top of the turkey with Olive Oil and placed it in a browning bag, which I prepped with 3 Tablespoons of flour.

The stock I made from the bones was the best I have ever tasted!

Avocado Salad

1 tsp extra-virgin olive oil

Juice of ½ lime

1 small clove garlic, minced

pinch cayenne

coarse salt

1 ripe avocado, halved and seeded

½ yellow bell pepper, stem and seeds removed, diced

6 cherry tomatoes, halved

1 scallion, thinly sliced

1 tbl freshly chopped cilantro

Directions

In a small bowl, whisk together oil, lime juice, garlic & cayenne. Season with salt

Scoop out meat from avocado halves and chop.  Transfer to a bowl and add bell pepper.

Drizzle with dressing and season with salt.  Gently stir to combine. Spoon mixture into avocado shells.

Garnish with cilantro leaves.

Shrimp, Sausage and Grits
2 1/4 cups water
1/2 cup quick cooking grits
4 Italian sausages
2 cups cooked shrimp 
2 large garlic cloves minced
2 Tbl butter
1/2 cup heavy cream
1 cup grated cheddar cheese


In a saucepan, bring water to boil on high heat. Slowly, pour grits into boiling water. Stir and reduce heat to medium high, cooking about 12 minutes, stirring occasionally to prevent sticking.
Add the cream and the cheese to the cooked grits and stir until blended.


In a frying pan, cook the sausage until done.  Toss in the cooked shrimp with the sausage and cook until warm.  Remove from heat.  Saute the garlic for 2-3 minutes until lightly brown and add to the grits, along with the sausage and shrimp!


Yummy on a cold winter's night.






Lemony Crunch Cake

1 ¾ cup self-rising flour

pinch of salt

¾ cup unsalted butter, softened

2 eggs, lightly beaten

1 ½ cup sugar

finely grated zest of 1 lemon

juice of one lemon

Topping

Juice of one lemon

2/3 cup sugar

Preheat oven 350

Grease a spring form pan

Sift flour and salt and set aside

Melt butter and cool slightly

With electric mixer beat eggs & sugar until light and fluffy

Fold in flower and lemon zest

Fold in lemon juice

Pour into pan and bake for 30-35 minutes

When baked, poke holes in cake and pour topping over cake.

Let cool in pan.

Chicken and Herb White Pizza
(This is a variation on a recipe in October's Cooking Light)
1 whole wheat ready to go pizza crust
1 Tbl. butter
2 cloves garlic, minced
2 Tbl. all-purpose flour
1/2 freshly ground pepper
3/4 cup 2% reduced-fat milk
1/2 cup grated fresh pecorino Romano cheese
1 1/2 cups shredded rotisserie chicken breast
1/4 cup diced red onion
1 Tbl chopped fresh oregano
1 Tbl chopped fresh chives
1 Tbl. chopped fresh parsley

Preheat oven to 450
Melt butter in a medium saucepan over medium heat.
Add garlic and cook 30 seconds.
Add flour and pepper cooking 1 minute, stirring constantly with a whisk.
Gradually add milk, stirring with a whisk until thick.
Remove from heat and add cheese; stirring until cheese melts.
Place pizza crust on a greased cookie sheet. Spread white sauce over the crust.
Top with onion and chicken.
Bake at 450 on bottom rack for 17 minutes.
Sprinkle with fresh herbs.


Roasted Sweet Potatoes  (A twist from a Better Homes and Garden Recipe)
Preheat oven to 400 degrees
1 1/2- 2 pounds sweet potatoes, scrubbed
1 Tbl olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2-3 garlic cloves, sliced or minced
1/2 cup chopped hazelnuts

Sliced sweet potatoes into wedges and place on a cookie sheet. Toss with olive oil and salt and pepper.
Roast in preheated over for 15 minutes.  Toss and then bake 15 minutes more. Sprinkle with garlic and nuts and return to oven for 5 more minutes.  Yummy!

BHG suggests adding 2 cups of arugula and tossing 1/4 cup cider-vinegar on top.
(I haven't tried this part but the sweet potatoes on their own are amazing.)






Watermelon Gazpacho
8 cups diced seedless watermelon
1 medium cucumber, peeled, seeded, diced
1/2 red bell pepper, diced
1/4 cup chopped fresh basil
1/4 cup flat leafed parsley
3 Tbl. red-wine vinegar
2 Tbl olive oil
2 Tbl minced shallots
3/4 tsp. salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to deserved smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture and sere at room temperature or chilled.

Grilled Prawns with 
S

eared Artichokes and

Roasted Red Pepper and Saffron Rice   Yummy!

4 pounds peeled & deveined colossal shrimp

¾ cup olive oil divided

1 ½ tsp kosher salt  divided

1 ½ tsp freshly ground pepper

4 cans halved artichoke hearts, drained

Rice recipe

Combine shrimp, ½ c oil, 1 tsp salt and pepper in a bowl and toss.  

Grill uncovered for 6 minutes per side.

Saute artichokes in remaining ¼ cup oil, ½ tsp salt and pepper over med. Heat. 

Serve shrimp and artichokes over rice.

Saffron Rice with Red Peppers

2 1/2 cups saffron rice..cooked by directions and add

¼ cup butter

Saute 1 red pepper in olive oil or use 1 24oz can roasted red peppers, drained.

In blender combine peppers and:

2 Tbl heavy whipping cremam

1 tsp kosher salt

1 tsp black pepper

Stir this mixture over the rice and serve immediately with shrimp and artichokes on top.

Grilled Fresh Corn Cakes

3 ears fresh corn

1 T. olive oil

1 6 oz.package buttermilk cornbread mix

1/4 cup chopped fresh basil

Brush corn with olive oil and grill about 4 minutes on each side (about 16 minutes)

Holding cob upright cut kernels off the cob.

Stir together the cornbread mix and 2/3 cup water in a small bowl.

Stir in basil and a cup of grilled corn.

Pour about 1/4 cup batter for each corn cake onto a hot, greased griddle.

Cook 3-4 minutes on each side and flip.

Sweet Potato, Mint and Feta Rosti 

1 pound sweet potatoes, peeled and grated

1 egg, beaten

1/3 cup flour

4 T. butter melted

3 ½ oz. crumbled feta  (I used mozzarella)

3 T. fresh mint, chopped

salt and pepper

1 T. vegetable oil

4 T. sour cream

2 T. chopped parsley to garnish

Preheat oven to 325

Cover a baking sheet with parchment paper.

Mix sweet potato, egg, flour, melted butter, cheese and mint

until well combined.  Season to taste with salt and pepper.

Heat the oil in a skillet over medium heat.  Spoon large tablespoons of the mixture into patties, flattening slightly, and cook on both sides in batches until golden.

Slide the rosti onto the baking sheet and bake for 15 minutes or until crisp.  Top with sour cream and garnish with a little chopped parsley.

Strawberry Short Cakes

These short cakes are sooooo  good!  Excuse my old cookie sheet!

Combine: 2 cups flour

                2 tsp. baking powder

                1/2 tsp. baking soda

                1/2 tsp. salt

                2 Tbl. sugar

Cut in 5 Tbl. cold butter

Add 1 cup buttermilk and beat on slow with a dough hook.

Make six mounds of dough on a cookie sheet and bake at 450 degrees for 12 minutes.

Top with fresh strawberries, ice cream and whipping cream or cool whip!

Blueberry Salsa (Southern Living July 2010)

Toss together 2 cups coarsely chopped fresh blueberries, 1 cup whole fresh blueberries, 1/4 cup fresh lemon juice, 3 Tbls chopped fresh cilantro, 2 seeded and minced jalapeno peppers, 1/3 cup diced red bell pepper and 1/2 tsp kosher salt in a large bowl.  Serve immediately or cover and chill 8 hours. 

Grilled Avocado Salsa (Cooking Light-June 2011)

1 Tbl. olive oil                                                                      

1 Tbl honey                                                                           

1 pineapple, peeled, cored, and cut into 1/2" slices                  

Cooking spray                                                                      

1/3 cup chopped red onion  

1/4 cup minced fresh cilantro       

1 Tbl. fresh lime juice                                                                                     

1/2 tsp. ground red pepper

1/4 tsp. ground cumin

1/2 tsp. salt

1 serrano chile, minced  

1 avocado                                                                                            

                                                                                              

 1) Preheat grill.

 2) Combine oil and honey, stirring well. Brush mixture over pineapple and grill 2 minutes each side. Then chop pineapple.

 3) Combine pineapple, onion and next 6 ingredients and toss gently.

 4) Peel, slice and dice avocado and add, tossing gently.

We used this salsa in fish Tacos.

Halibut Tacos (Cooking Light-June 2011)

2 cups fresh flat-leaf parsley leaves                          

2 Tbl fresh oregano                                                  

3/4 tsp. ground cumin                                              

1/4 tsp ground red pepper                                         

5 garlic cloves, crushed                                             

1/3 cup extra-virgin olive oil

5 halibut fillets  (We used Mahi Mahi)

1 tsp. kosher salt

1/2 tsp black pepper

Cooking Spray

12 (6 inch) corn tortillas

1) Place first 5 ingredients in a food processor; process until finely chopped.  Slowly pour oil through food chute; process until smooth.  Place fish in a shallow dish; rub mixture over fish.  Cover & chill two hours.

2) Preheat grill to high heat

3) Sprinkle fish with salt and black pepper. Place fish on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness.  Remove from grill.

(We did under broiler and it worked fine.)

Break fish into chunks and warm tortillas.

Spring Recipes

Asparagus with Balsamic Tomatoes

1 pound asparagus, trimmed

2 tsp olive oil

1 1/2 cups halved grape tomatoes

1/2 tsp fresh minced garlic

2 Tbl balsamic vinegar

1/4 tsp salt

3 Tbl crumbled goat cheese

1/2 tsp black pepper

Cook asparagus in boiling water until tender. About 2 minutes.

Heat olive oil in a large skillet over med-high heat.  Add tomatoes and garlic; cook 5 minutes.  Stir in vinegar; cook 3 minutes.  Stir in salt.  Arrange asparagus on a platter; top with tomato mixture. Sprinkle goat cheese and pepper.  Yummy!

Paula Dean's Sweet Potato Fries

Ingredients House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Olive Oil, for tossing
• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
• Oil
• 1 tablespoon House Seasoning
• 1/2 teaspoon paprika

For the House Seasoning:

Directions

Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Ice Box Lemon Pie

1/2 cup butter, melted                  1 ready made pie shell, unbaked

 2   cups sugar                              Garnish: whipped topping, fresh mint leaves & fresh blackberries

 4   large eggs

      Juice of 2 lemons

Preheat oven to 350 degrees.  Cream melted butter with sugar.  Add eggs, one at a time, stirring constantly.  Stir in lemon juice.  Pour into unbaked pie shell and bake 10 minutes.  Reduce heat to 325 degrees and bake 35 minutes more.  Let cool and place in refrigerator. Cut pie into 8 slices.  Garnish each slice with whipped topping, mint leaves or fresh blackberries if desired.

Huevos Rancheros

This quick recipe can be created with 4 cans from your cupboard, some eggs &; tortillas!

1 can black beans

1 can kernel corn (or frozen corn)

1 can diced green chilies

1 can diced tomatoes with basil & oregano

Eggs

Tortillas

Red Pepper Flakes

Olive Oil

If using frozen corn stir fry that first in a tsp. of olive oil and add red pepper flakes to taste.

Drain the black beans and then add those and the green chilies to the corn and warm in one side of a large frying pan.  In the other side of the pan add the diced tomatoes and warm over medium heat until bubbly.  Great an egg into the tomato mixture and cook to desired consistency.

In a small frying pan warm one tortilla at a time in olive oil.  Spoon the mixture and one egg into each tortilla.  The Lemon Ice Box Pie is a great follow up to this dish!

Fresh Corn and Potato Salad

April 2011 Southern Living

1 lb. baby red potatoes

1/4 cup chopped fresh cilantro

3 Tbs. fresh lime juice

2 Tbs. olive oil

1/2 tsp. salt

1/2 tsp freshly ground pepper

3 cups fresh corn kernels (6 ears)

1/2 large red bell pepper, diced

1 avocado peeled & diced

1/2 cup sliced green onions

Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 10 minutes.

Drain and let cool. Boil corn on cob also, cooling before slicing from the cob.

Toss in a large bowl, adding red bell pepper, avocado and green onions.

Whisk together cilantro, lime juice, olive oil, salt and pepper and pour over other ingredients.

Toss to coat.  Serve at room temperature or chilled.

Scallops with Spinach & Paprika Syrup

The syrup is out of this world!
Cooking Light April 2011

1/4 cup sugar

1/4 tsp paprika

1/8 tsp ground red pepper

1/4 cup lemon juice

2 tsp olive oil, divided

1 1/2 pounds jumbo sea scallops

1/4 tsp salt, divided

1/4 tsp black pepper

1 tsp minced fresh garlic

10 oz. fresh baby spinach

1/4 cup pine nuts, toasted

1. Bring first 4 ingredients to a boil in a saucepan; cook 4 minutes or until mixture thickens.
    Cool slightly.
2. While paprika mixture cooks, heat a large skillet over medium-high heat.  Add 1 tsp olive oil to pan;
    swirl to coat.  Pat scallops dry with paper towels; sprinkle with 1/8 tsp salt and black pepper.  Add
    scallops to pan; cook 2 minutes on each side or until done.  Remove from pan; keep warm.
3. Add remaining 1 tsp oil and garlic to pan; cook 30 seconds, stirring constantly.  Add half of spinach;
    cook for 1 minute, stirring constantly.  Add remaining spinach; cook 2 minutes or until wilted.
    Stir in 1/8 tsp salt.
4.  Divide the spinach mixture evenly among each of 4 plates, and divide scallops evenly among
    servings.  Drizzle paprika mixture evenly over scallops; sprinkle 1 tablespoon pine nuts over each
   serving.

Buttermilk Biscuits-You Can't Eat Just One

Buttermilk Biscuits

2 cups flour                     1 cup buttermilk

2 tsp. baking powder      1/2 tsp baking soda

1 tsp. sugar                    

1/2 tsp salt

1/4 c. shortening

Sift flour, baking powders, sugar & salt into 

a medium bowl.  Cut in shortening with pastry blender.
Dissolve soda in buttermilk & pour over mixture, stirring until moist.

Turn dough onto floured surface and knead 10 times.
Roll out dough 1/2 inch thick & cut with a biscuit cutter or rim of a glass. 

Bake in preheated 450 oven for 10 minutes.

                            

Bunny Cake

Using  2 boxes of cake mix, bake three round cakes of any flavor. 

Use one round for the head.  One to cut out the ears and one to cut out the bow tie.

Cream Cheese Icing

6 oz. softened cream cheese

1/3 cup softened butter

3 1/2 cups confectioner's sugar

1 tsp milk

1 1/2 tsp vanilla

Food Coloring

Decorations

Jelly Bean Eyes & Mouth

Chocolate chip nose & whiskers

Star Croutons

Tomato Soup and Star Croutons
These delicious star croutons are made by simply taking a piece of white bread and cutting out the star shape with a cookie cutter.
Spread softened butter over the bread and sprinkle with grated parmesan cheese and basil.  Bake at 350 for 12 minutes.


They can be done using a much smaller cookie cutter to make them bite sized.

Tomato Basil Soup and SW Salad

The South West Salad is an all inclusive ready to go product by Dole found at your grocery store.
The tomato basil soup is a recipe from my friend, Tallulah.  The men in my life say it would also be excellent as a sauce for spaghetti or for dipping bread sticks.  The rains poured down all day yesterday and this soup and salad combination was just what we needed to delight our palates on a day we could not be outside playing.
Ingredients
1/2 cup chopped onion
3 Tbl.  butter
3 Tbl   flour
1 cup   chicken broth
28 oz.  italian tomatoes
3 Tbl   tomato paste
1 Tbl   fresh parsley
1 Tbl   sugar
1 tsp    salt
1/2 tsp dried basil
1/4 tsp pepper
1          bay leaf


Saute the onions in the butter and then add the flour and cook 1 minute.
Add the chicken broth and cook until thick.
Add the remaining ingredients and allow to simmer for 30 minutes.
Disgard the bay leaf and process in a blender.


Top with croutons from the recipe above.


Tried these recipes last weekend and they were winners!

Mixed Greens with Pears and Pear Vinaigrette            Serves six.

Vinaigrette
½ cup chopped peeled fresh pear
¼ cup rice vinegar
1 teaspoon sesame oil
2 Tablespoons orange juice
3 Tablespoons olive oil
Salt & fresh ground pepper to taste

Combine the pear and vinegar in a food processor container and process until smooth.  Add the sesame oil and orange juice and process until well mixed.  Add the olive oil gradually, processing constantly until combined.  Season with salt and pepper.  Store in the refrigerator for up to 2 days.

Salad ½ red onion, thinly sliced into rings
1 Tablespoon sesame seeds
10-12 oz mixed baby salad greens
2 pears, thinly sliced
2 avocados, thinly sliced

Combine the onion with 2 tablespoons of the vinaigrette in a bowl.
Let stand at room temperature for 30 minutes or in the refrigerator for up to 6 hours. Sprinkle the sesame seeds on a baking sheet and toast at

350 degrees for 8 to 10 minutes or until golden brown.

Combine the lettuce with the onion and remaining vinaigrette in a bowl and toss to coat well.  Spoon onto plates and arrange the pear and avocado slices in a spoke design over the top.  Sprinkle with sesame seeds.

Shrimp and Asparagus Risotto  Serves 4

3 cups chicken broth

1 cup water

2 tsp olive oil

2 ¾ cup sweet onions (about 2)

1 cup Arborio rice

2 cloves garlic, minced

1 ¾ cups sliced asparagus

1 pound peeled shrimp cut into pieces

½ cup crumbled feta cheese

1 tablespoon fresh dill

2 tablespoons fresh lemon juice

¼ tsp salt

1/8 tsp ground pepper

Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil) keep warm over low heat

Heat oil in a large saucepan over med-high heat.  Add onion to pan; sauté 5 minutes or until tender.  Stir in rice and garlic; sauté 1 minute.  Add broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.

(About 30 minutes total)

Stir asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly.  

Remove from heat, stir in cheese and remaining ingredients.

Oil Poached Salmon with Fresh Cucumber Salad

Personally, I prefer broiling, grilling or cooking the salmon in balsamic vinegar and not all the oil.

Salmon

5 cups olive oil  (I didn't do this)

1/2 cup basil leaves

1 large lemon

4 garlic cloves, crushed

4 skinless salmon fillets about 1 inch thick

1/4 tsp salt

1/8 tsp freshly ground pepper

Remaining Ingredients

1 large cucumber, peeled and sliced

1/4 tsp salt, divided

1/4 tsp freshly ground pepper, divided

2 Tbl fresh lemon juice

1 Tbl chopped fresh basil

To prepare the salmon (do it your own way or..)

clip a kitchen thermometer onto side of a 10 inch skillet.

Add oil, basil leaves, lemon slices, and garlic to pan.

Heat to 150 degrees.  Add fish to oil, cook for 12 minutes.

Remove fish from oil and place on paper towels to drain.

Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.

Toss cucumbers with 1/8 tsp salt and 1/8 tsp pepper.

Set aside.

Combine juice, chopped basil, remaining salt and pepper in a 

small bowl and drizzle over fish.

Serve with cucumber salad.  Garnish with basil.