Roasted Turkey ~ Citrus Rub with Lemon and Rosemary

Yesterday I posted our citrus seasoning rub recipe and starting technique for our turkey.  It came out deliciously; very moist and just a hint of flavor from the rub.

  • 14 pound turkey
  • 1 recipe citrus rub
  • a sprinkle of paprika
  • 2 cups apple cider
  • juice of 1 orange
  • juice of 3 lemons
  • 1 stick unsalted butter
  • 2 Tbs paprika

Start the night before; make citrus seasoning and rub all over dry turkey.  Refrigerate turkey uncovered overnight.  Remove from refrigerator 1 hour before baking.  Heat oven to 425 degrees.  Sprinkle a bit of paprika on turkey and if desired place some rosemary sprigs, a quartered onion half and a lemon sliced in half inside the cavity.

Place turkey in oven; reduce temperature to 375 degrees.  Begin baking for 25 minutes.  Meanwhile combine apple cider, orange and lemon juice, butter, and paprika; bring to a simmer and remove from heat.  Baste turkey after 25 minutes; continuing to baste every 25 minutes or until turkey is done.  Cover with foil when skin starts to brown; I think we’d cooked about 50 minutes when we covered ours.  We roasted ours about 3 1/4 hours which was right in line with the recommended times from one of my trusted cookbooks; others suggested it would be ready as quickly as 2 – 2 1/2 hours. You’d be looking for 165 degrees in the thigh area and clear juices.  Try to let it rest for 30 minutes before carving; this helps to ensure a juicy bird!

Enjoy ~ Kimberly

Hearty Italian Sausage and Tomato Stew

It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.

  • 1 1/2 cups chicken stock
  • 8 – 10 o.z. italian sausage – sliced or crumbled
  • 1/2 medium onion
  • 2 stalks celery
  • 4 o.z. fresh mushrooms
  • 1 can crushed tomato ~ 28 o.z.
  • 2 – 3 o.z. fresh spinach
  • 1/2 tsp oregano
  • cooked pasta if desired

In stock pot heat 1/2 cup of the chicken stock.  Add sausage, onion, celery, and mushrooms.  Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes.  Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano.  Cook an additional 5 – 10 minutes until spinach is tender.  Serve with pasta.

Enjoy ~ Kimberly

Angel Hair Pasta with Crab and Spinach

Just a quick post today for the pasta we had for lunch.  I had some leftover crab meat and thought a pasta dish would be delicious.  Cooked shrimp would work well too with this recipe.

  • 6 o.z. angel hair pasta
  • 3 o.z. fresh spinach
  • 2 Tbs butter
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups crab meat
  • salt to taste
  • 2 tsp cornstarch
  • 1 Tbs water
  • 1/4 cup parmesan cheese

Cook pasta according to package directions until desired tenderness, add spinach to pasta during last minute or two of cooking.  Drain pasta reserving 1/2 cup of liquid.  In skillet melt butter.  Add cayenne, garlic, pepper, crab and reserved pasta water.  Heat to a simmer; mix cornstarch and cold water add to liquid stirring until thickened.  Pour over pasta, sprinkle with parmesan cheese and stir.

Enjoy ~ Kimberly

Simple Roasted Pork Loin

A pork roast is just about one of the easiest dinners to fix.  No fussing; just season it, stick it in the oven, and dinner will be served.  The one thing I notice though when I check my cookbooks for times on different size roasts is that it always seems to tell me to cook them too long.  I bought a 6 pound pork loin at the store yesterday and when I refered to my book it said 20 – 30 minutes per pound for a 4 pound roast; it didn’t really refer to a 6 pound roast in either book I checked.  Anyway, I knew 2 hours would be more than enough time and I was correct; it took just at an hour and a half for my roast to turn out perfectly.  I was flexible on time so it didn’t matter that it was ready faster; besides I knew a 20 minute rest would be good for a roast this size. My pictures don’t do it justice, it really had a nice crispy skin to it from the honey and was very moist when finished.

  • 1 pork loin roast ~ about 6 pounds
  • seasonings of choice
  • foil to line roasting pan

Line roasting pan with foil and season as desired.  I sprinkled mine with salt, pepper, garlic, cayenne, and thyme.  I then drizzled honey over the top and popped it in the oven at 350 degrees.

Bake for about 1 1/2 hours or until desired temperature is reached.  You will want to reach about 160 to 170 degrees depending on the doneness desired.  I like to shoot for the medium to medium well side so it  is still very moist. Allow to rest for at least 10 minutes before slicing.

Enjoy ~ Kimberly

Easy Spicy Teriyaki Chicken Marinade

Just a quick post for the chicken marinade Charles did yesterday.  He was going to make an entirely from scratch recipe but we saw the Veri Veri Teriyaki and wanted to incorporate it; it’s an all natural product so it’s a great base to start with! Loved the results; he also made some awesome fried rice so I will have to get it posted soon too.

 

Spicy Teriyaki Chicken Marinade

  • 1/2 cup teriyaki sauce ~ we used the Soy Vey – Veri Veri teriyaki brand
  • 1/8 cup franks red hot sauce
  • juice of one lime
  • 1/8 cup brown sugar

Combine ingredients for the marinade and add chicken in ziplock bag; we used about a pound of boneless chicken thighs.  Refrigerate and allow to marinate for several hours.  Grill, bake, or broil the chicken until cooked through.

Enjoy ~ Kimberly

Homemade Salisbury Steak and Mushrooms

I made Salisbury Steak today for the first time ever.  I remember hating it as a kid but it was basically hamburger patties with instant gravy when we’d have it at school.  I made a meatloaf type patty and used lots of mushrooms in the gravy; it went beautifully with mashed potatoes and green beans.

Salisbury Steak

  • 1 pound ground beef
  • 2 slices bread – torn into small pieces
  • 1/4 cup onion – diced
  • 2 cloves garlic – minced
  • 2 eggs
  • 1 Tbs Worcestershire
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup beef stock
  • 1 onion sliced

Combine beef, torn bread, diced onion, garlic, eggs, Worcestershire, salt and pepper.  Form into 4 patties.

In large skillet sear patties over medium high heat for about 3 – 4 minutes each side. Add beef stock and onion slices; cover and reduce heat.  Simmer for about 10 minutes.

Meanwhile make gravy.

Salisbury Steak Gravy

  • 1 pound sliced mushrooms
  • 2 Tbs olive oil
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef stock
  • 1 Tbs Worcestershire
  • 2 Tbs ketchup
  • 2 Tbs corn starch
  • 1/4 cup beef stock

In skillet cook mushrooms in olive oil for about 10 minutes until tender.

Season with cayenne, salt, and pepper.  Add cup of beef stock, ketchup and Worcestershire; bring to a boil.  Combine cornstarch with 1/4 cup cold beef stock and add to boiling liquid stirring until thickened.

Remove patties and onions from skillet and place into large casserole pan.  Smother with mushroom gravy and bake at 350 degrees for 25 minutes or until hot and bubbly and patties are cooked through.

Enjoy ~ Kimberly

 

Mushroom Poached Chicken and Rice with Broccoli

I know I post chicken recipes often but there are so many ways to fix it and quite simply it is delicious.  Today I started by sautéing some mushrooms to make a flavorful base then added the sliced chicken to the broth for poaching.  I went with rice and broccoli and I seasoned with rosemary, but thyme would be delicious too.

Mushroom Poached Chicken and Rice with Broccoli

  • 8 o.z. fresh mushrooms
  • 2 Tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups water
  • 1/2 tsp crushed dried rosemary
  • 1 large boneless chicken breast cut into thin strips
  • 2 cloves garlic
  • 3/4 cup long cook rice ~ I like jasmine
  • 3 – 4 cups fresh broccoli florets
  • salt and pepper

In large skillet sauté mushrooms in olive oil over medium high heat for about 8 – 10 minutes until tender and starting to brown.

Season with salt and pepper, add water and rosemary and bring to simmer.  Add chicken and garlic and reduce to medium low cooking for about 3 – 5 minutes or until chicken is just cooked.  Remove chicken and some of the mushrooms from the broth in skillet; cover and set aside.

Add rice to broth and begin cooking for about 5 minutes.  Add broccoli florets and cook an additional 10 – 15 minutes or until rice is tender.  Stir in chicken and mushrooms; heating through if necessary.  Season with additional salt and pepper if desired.

Enjoy ~ Kimberly

Grilled Halibut

Just a quick post today for the halibut Charles grilled yesterday.  It was very simple and quick to make.  Only about 8 minutes total cook time and a simple seasoning made for a fast lunch.  Adjust the cooking time if using a different type of fish; not all types are great for grilling but halibut being a fairly firm fish is ideal; it is relatively low in fat so make sure and oil your grill well or brush with olive oil while cooking.

Grilled Halibut

  • 2 halibut steaks about 6 o.z. each
  • salt, pepper, and paprika

Heat grill to high heat.  Oil grates and reduce to a medium high type heat.  If using charcoal it will still be direct heat, but lift rack up a notch or two.  Season fish and place on oiled grates; cook or about 4 minutes each side; until fish flakes easily with a fork.

Enjoy ~ Kimberly

Chicken Mushrooms and Asparagus

I set out looking to make something with chicken and a veggie yesterday.  The asparagus looked lovely at the store so I couldn’t resist; but this would be delicious with broccoli, green beans, or any of your favorite vegetables. I served it over the mushroom rice I posted yesterday but even just plain rice will be lovely as this had a nice flavor from the chicken stock and mushrooms.

Chicken Mushrooms and Asparagus

  • 1 Tbs olive oil
  • 8 o.z. sliced mushrooms
  • salt, pepper, and crushed red pepper if desired
  • 1 cup chicken stock
  • 2 cups cooked chicken
  • 2 cups fresh asparagus ~ cut into bite sized pieces

In large skillet heat olive oil over medium to medium high heat.  Add mushrooms and season with salt and pepper (and crushed red pepper if desired).  Saute mushrooms for about 5 minutes until tender and starting to brown a bit.  Add chicken stock and simmer for about 5 minutes.  Stir in cooked chicken and heat through.  Add asparagus and cook for about 4 – 5 more minute or until desired tenderness. Serve with rice if desired.

Enjoy ~ Kimberly

Mango Salsa ~ spicy with a pinch of cilantro

So, I have made mango salsa before.  We’ve served it over tilapia for a simple tropical flavor but I don’t think I’ve ever enjoyed it as much as the recipe I made today.  I added jalapeno for a kick and cilantro for contrast.  My mango was even a little under ripe so I was worried it wouldn’t give enough flavor but it was amazing.  This is perfect for fish recipes.  I actually used some of it for a rice dish today and served with halibut, but I will simply post the salsa as is because I do believe it will be amazing on chips too.

Mango Salsa

  • 1 mango
  • 2 green onions
  • 1/2 lime juice
  • 2 small jalapeno
  • 1/2 tsp salt
  • pepper to taste
  • 1 tsp fresh cilantro

Peel and chop the mango.  I will have to do a post soon of the easiest way to do this; mangos have a flat large seed in the center.

Combine all ingredients in bowl and set aside for 3 minutes for the flavors to marry.

Enjoy ~ Kimberly