Posts Tagged ‘recipes’


Jamie Oliver’s Roast Turkey Recipe

November 27, 2014

I was looking for this recipe earlier today and finally found it.  We made it about ten years ago and it came out wonderfully.  Just logging it here so I don’t have to go searching for it again next time I want it.

Roast Turkey
Serves 6 to 8

The big problem with cooking turkey is that the legs take longer to cook than the breasts. This means the breasts dry out in the oven waiting for the legs to catch up. In this recipe, I push sage and apricot stuffing up under the turkey breast skin, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!

Some people brine the turkey, some people don’t. Personally, I like to rub the turkey with table salt inside and out and put it in a clean plastic bag and refrigerate it overnight (12 to 24 hours). This removes all the excess moisture and allows it to cook beautifully.

12 small fresh rosemary sprigs, plus few extra
At least 8 cloves of garlic, 2 peeled
6 strips pancetta (smoked bacon)
9- to 10-pound organic free-range turkey
4 shallots, roughly chopped
2 carrots
1 big orange
Olive oil
1 teaspoon flour
1 quart or vegetable stock, for the gravy
A little white wine or sherry (optional)

Preheat the oven to 350ºF. To prep the turkey, rub it with salt inside and out 12 to 24 hours before cooking; table salt is fine. Store the salted turkey in a plastic bag and refrigerate. When ready to cook, rinse or wipe off excess salt. Pat it dry with paper towels and place on a board.  Make a bed of roughly chopped shallots, 6 unpeeled garlic cloves, and carrots in your roasting pan to act as a rack.

Slice the strips of pancetta in half and slice the peeled garlic into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.

Stab the thighs and drumsticks of the turkey in 6 places on each side. Push your finger into each slit to create a gap. Place each pancetta roll into the holes until it just peeps out. Find the edge of the skin at the turkey neck and with a rubber spatula or large spoon separate the skin from breast meat so that you can put the stuffing under the skin of the turkey breast. If you’re careful you should be able to separate all the skin from the meat, keeping it attached at the sides but without ripping any holes in it.

From the neck end of the turkey, spoon the stuffing up between the skin and the breast, tucking the flap of skin underneath to stop any leaking out during cooking. Microwave the orange for 30 to 60 seconds to get it nice and hot. Poke a hole in the hot orange and stuff it into the turkey cavity. You can also add some rosemary to the cavity.

Place the bird in roasting pan filled with the vegetables, season well with salt and pepper, and rub olive oil all over. Weigh the stuffed bird, cover with foil, and roast for 18 minutes per pound, or until the juices run clear from the thigh if pierced with a knife or a skewer. Remove foil for the last 45 minutes to brown the bird.

Remove the turkey and rest on a board for 20 minutes.

Remove most of the fat from the roasting pan. Mash the roast vegetables right in the pan with a potato masher. Add the flour, sherry and stock and bring to a boil on a high heat. When the gravy thickens, strain into a bowl. Serve the turkey with the gravy.


Chicken with Veggies and Rice (Crock Pot)

July 22, 2013

This is a really simple crock pot recipe that you can throw together with almost anything you have available, and it’s very tasty.


  • 5 – 6 boneless, skinless chicken thighs (I use frozen from Costco)
  • 1 tsp minced garlic
  • Salt, Pepper, Garlic to taste
  • Rosemary, Mrs. Dash to taste
  • Meat tenderizer (if not defrosting chicken before use)
  • 1 can Campbell’s Cream of Chicken soup
  • 1 can Campbell’s Cream of Mushroom with Roasted Garlic soup
  • 1/2 sweet raw onion
  • 1 bag frozen peas with pearl onions (or whatever veggies on hand)
  • 1 pouch Uncle Ben’s Long Grain and Wild Rice


Put chicken in crock pot (frozen or unfrozen)
Season thoroughly with salt, pepper, garlic, rosemary, other seasonings
Rub minced garlic onto chicken
Cover with condensed soup
Cover with raw sweet onion
Cover with frozen veggies
Cover crock pot and cook on low heat 8-10 hours

30 minutes prior to serving

Break up chicken, stir well
Put rice into mixture
Cover and cook for remaining cook time or until rice has expanded and thickened the mixture

Serves 4


Crock Pot BBQ Ribs

June 18, 2013

Discovered by my husband.



4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano


In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.




May 25, 2013

My friend Aaron’s recipe.

1. Slice a bunch of onions as if you were making onion rings, only you don’t want full rings. You want half-circles.
2. Slice up more onions. However many onions you think you need, you need five times that much.
3. Sautee those onions in hot oil. Add a little Kosher salt to help them “sweat.”
4. Once the onions start to take on a translucent appearance, pour in a bottle of beer.
5. Lay your bratwurst on top of the onions.
6. Cover and simmer about 25 minutes.
5. Nom nom nom nom nom nom nom.

Honey Beer Bread

May 25, 2013

Haven’t tried this one out yet but it’s coming up soon. 



Got any beer left over from the weekend? The yeast in the beer makes this one of the easiest bread recipes I know! I make this and the house is filled with the unbelievable smell of fresh-baked bread. The buttery, honey-wheat goodness is absolutely delicious, especially when it is warm and fresh from the oven. And the batter literally takes less than 5 minutes to prepare. What could be more simple?

  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspooon salt
  • 2 tablespoons honey
  • 1 bottle (12 ounces) beer, any kind
  • 4 tablespoons (half stick) butter, melted (You can double this if you’d like)
  • (Makes 1 loaf)

Preheat the oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.


Crock Pot Mexican Chicken

February 18, 2013

1 package of boneless, skinless chicken thighs
1 can Campbell’s cream of chicken soup
1 can diced tomatoes
1/2 – 1 container mild salsa
2 cups shredded Mexican blend cheese

Put chicken in crock pot
Season to taste (fajita seasoning, salt, pepper, garlic)
Cover with soup, tomatoes, and salsa
Cook covered for 8-10 hours or low

After cooking:
Add 2 cups shredded Mexican blend cheese
Serve over long grain and wild rice


Crock Pot Chicken and Dumplings

January 9, 2013

SO easy, so good.


1 can cream of mushroom soup with roasted garlic
1 can cream of chicken soup
boneless, skinless chicken thighs (pre-packaged from Costco)
frozen peas with pearl onions


Put chicken in crockpot – frozen or defrosted
Season to taste (salt, garlic/garlic pepper, sage, rosemary)
Cover chicken with soups
Add peas and pearl onions
Cook on low 8 hours (or all day)

Follow recipe on Bisquick box to make dumplings (I make 10)
(Modification of dumplings recipe: use 1 cup half-and-half, 1/2 cup cheddar blend shredded cheese, and a liberal amount of garlic bread sprinkle)

Stir meat in crock pot so it breaks up in shredded pieces of chicken
Put dumplings on top of chicken and cook for an additional 15-20 minutes

Serves 4 big portions