Tamale Pie

This casserole is a basic chili with a baked cornbread batter spooned over the top. The two bake together in the oven to make a simple dish that everyone will love. This dish will warm you from the inside out.
Serves 8

2 pounds ground turkey
1 large onion, diced
1 bell pepper, diced
3 cloves of garlic minced
1 4 oz can of fire roasted diced green chilies
1 6 oz can of sliced black olives
1 cup frozen corn
2 15 oz cans of chili beans(I used Bushes Grillin' Beans-Texas Ranchero)
2 tablespoons chili powder
1/2 teaspoon cumin
2 tablespoons olive oil
salt and pepper
Preheat oven to 375. Spray a large casserole dish with cooking spray
In a large skillet over medium/high heat, heat the oil. Add the ground meat and break apart as it browns. Add the onion, bell pepper, garlic, salt and pepper. Let the veggies cook through. Add the chili powder, cumin, corn, green chilies and chili beans. Let everything heat through.
Pour the contents of the skillet into the casserole and set aside.
To a large bowl add the following:
1 cup yellow cornmeal
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
1 1/4 cup buttermilk
1 large egg
1/4 cup canola oil
1 cup shredded lowfat cheddar cheese
Mix until all are just combined. Spoon the cornbread batter over the top of the casserole. Gently spread the batter out working from the center out. Don't worry if it doesn't come cover the top perfectly. Sprinkle the cheese over the cornbread batter.
Place in the oven for 30 minutes or until the cornbread is baked through and the casserole is hot and bubbly.

Peanut Blossoms

My cousin Scott could eat an entire plate of these in one sitting. My mom would often make a batch just for him during the holidays.

Preheat oven 375
In a mixer cream
1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon real vanilla
Stir in
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Shape dough into 1 inch balls and roll in sugar
Place on greased or lined cookie sheets about 2 inches apart
Bake for 10 minutes rotating sheets half way for even baking
Meanwhile remove wrappers from Hershey Kisses about 60
Immediately upon removal from the oven, press a kiss in the center of each cookie
Carefully remove to a rack to cool
Let cookies cool completely and allow kisses to harden before storing in containers
Makes about 60 cookies

Leftover Turkey Shepherd's Pie

There I was, staring those Thanksgiving leftovers in the face. What to do with this stuff? One can only eat so many turkey sandwiches. Mashed potatoes, gravy , turkey and a few aromatics come together beautifully to make this a no brainer.

Cook's Notes- If your gravy won't thin out after you have added it to the meat and veggies in the skillet, you can thin it out with wine, stock or water. Just add a little at a time and mix it in until you get the desired consistency.
If you have leftover green beans or peas, those would also make a nice addition to the meat and gravy. Just add them to the skillet when you add the meat.

1 large onion diced
1 cup diced celery
1 cup diced carrots
3 cups turkey gravy
3 cups diced turkey meat
3 cups leftover mashed potatoes
1 cup shredded cheese
1 tablespoon olive oil
1 tablespoon butter or margarine
salt and pepper

Preheat oven to 350 degree. Spray a large casserole dish with cooking spray. In a large skillet saute the onion, celery and carrots in the butter and oil. Season the skillet contents with salt and pepper. When the onions are translucent, add the turkey meat and continue to cook for another 5 minutes. Pour the gravy over the meat and veggies. Continue to cook until the gravy heats through and is bubbly. Pour the contents of the skillet into your prepared casserole. Reheat the mashed potatoes in the microwave to make them easier to spread. Spoon the potatoes over the meat mixture and top with cheese. Bake for 35-40 minutes or until the cheese is melted and browned and the mixture is hot and bubbly.

Slow Cooker Chicken in Garlic and Wine

As I feverishly prepare for Thanksgiving today my husband had the nerve to ask what was for dinner. Seriouly??? Unfortunately he was serious. So, I whipped out the slow cooker this morning. I'm planning on letting it take care of dinner for me.

Serves 6
6 pieces of bone in, skin on chicken(thighs, whole breasts or a whole cut up chicken will work)
1 large onion, halved and thinly sliced
6 large cloves of garlic, minced
1 cup dry white wine
1 1/2 cups chicken stock
3/4 cup flour
salt and pepper
1 teaspoon dried thyme
2 tablespoons olive oil

Spray the insert to your slow cooker with cooking spray. Place the onions, garlic and thyme in the bottom of the insert. Whisk the wine, stock,and flour well together;making sure there are no lumps. Pour this into the insert. Season well with salt and pepper. Meanwhile, heat the oil in a large skillet with a lid. Sprinkle salt and pepper on both sides of each piece of chicken, you can also put more dried thyme on the chicken too if you like. When the skillet is hot, place the chicken, skin side down, into the hot skillet. Brown the chicken well on all sides. Remove the chicken from the skillet and place into your insert. Place the insert into the slow cooker, put on the lid and cook for 4-6 hours. Check your slow cooker for the speed. On mine 6 hours is considered high it may be different on yours. Serve the chicken and sauce over rice, couscous, or buttered egg noodles.

Thanksgiving Game Plan

I've been off work this entire week and that has given me some time to plan out my dishes. I try to cook as little as possible on the big day. Even though our family room and kitchen are all in one, I still hate being chained to a stove while everyone else is visiting or watching the game. So I make as much as I possibly can ahead of time. I usually plan on beginning my cooking with the desserts the weekend before Thanksgiving. But,if you still haven't gotten a move on, not to worry. You have plenty of time.
Here's what my game plan looks like:
Sunday- shop for the meal to beat the crowds
place frozen turkey in the frig to begin to defrost(if using a fresh bird skip this step)
make pie dough for pies, leave in frig for later

Monday- make the pies and other desserts, place in frig
bake the sweet potatoes for the souffle and store in frig

Tuesday- make the stuffing and cranberry conserve
make sweet potato puree for souffle
prep the souffle, stopping just before adding the egg whites

Wednesday- prep the brussel sprouts and blanche them(for brussel sprouts and
bacon)Oct. '11
pick the turkey up from meat market
place turkey in the brine in the a.m.
make the mashed potatoes
make the rolls
buy the flowers and set the tables
make the artichoke dip

Thursday- 9:00- watch the Macy's Thanksgiving Day Parade
10:00- prep the cocktail weenies and the cranberry/brie bites
remove the turkey from brine and prep it for the oven
put the turkey in the oven and prep basting liquid
will baste turkey every 30 minutes
12:00-put the brie bites,cocktail weenies and artichoke dip in the oven
prep the crackers and plates
make cocktails or open the wine
1:00- put out goodies and welcome family and friends
3:00- put the mashed potatoes and stuffing in the oven
finish the souffle and put in the oven
make the brussel sprouts and place in oven to stay warm
prep my serving station(island in the kitchen)
3:30- remove turkey from the oven, tent with foil and let rest
strain the liquids in bottom of the pan
make the gravy
rolls and butter on the table
4:00- carve the turkey and place on platter
remove the dishes from the oven and set out with serving spoons
get drinks on the table
put out gravy and cranberries
Call everyone to the table!
put the coffee on before sitting down

Cranberry Orange Conserve

If you have never had homemade cranberries on your Thanksgiving table, you don't know what you have been missing. It is very easy to make and once you have tasted this there will be no going back.

1 quart of cranberry juice(not diet)
1/4 cup apple cider
1 cup sugar
1 orange peel, cut into strips
1 tablespoon fresh grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 tablespoon balsamic vinegar
1 pound fresh cranberries

In a medium saucepan,combine the cranberry juice, apple cider, sugar, orange peel, ginger,and bay leaves. Bring to a boil and simmer until it has reduced by half, about 20 minutes. Add the nuts, vinegar and cranberries. Continue to cook until the berries burst, about another 20 minutes. Remove the bay leaves and the orange peel. Pour into a bowl and place in the frig. The pectin in the berries will help it thicken as it cools. Serve cold.

Italian Stuffed Tomatoes

It's just Bjorn and I for dinner tonight. We've decided on steaks and I wanted to add something different to the meal. Tomatoes, stuffed with a filling and topped with cheeses sounded interesting. But how to take a very classic steak house side and give it some oomph was the question. Italian herbs and cheese are a no brainer when it comes to tomatoes. My kitchen garden runeth over right now in the herb department. I took a stroll around the yard and gathered basil, italian parsley and oregano. Here's how it all came together.

Serves 2

2 large beefsteak tomatoes
1 chibata roll or 3 pieces of french bread cut into chunks
1 clove garlic
5 basil leaves
1/4 italian parsley leaves
1 teaspoon oregano leaves
2 tablespoons parmesan cheese
salt and pepper
extra virgin olive oil
2 slices of provolone cheese

Preheat oven to 375. Spray a baking dish with cooking spray.Cut the top off of each tomato making a large hole. Using a melon baller, scoop out the insides of each tomato leaving a thick wall intact on each tomato. Set the tomato pulp aside. In a food processor, pulse the bread and garlic until crumbs form. Open the processor and add the herbs, parmesan cheese, salt and pepper, tomato pulp and 2 teaspoons of olive oil. Pulse again until all are combined. Fill the tomaotes with the filling, packing it down with the back of a spoon as you go. Cut a circle from each slice of provolone and place it over the top of the tomato.(I use a small drinking glass or one of my measuring cups to do this.) Drizzle olive oil over all. Bake for 25- 30 minutes or until cheese has melted and the tops are brown.

Pork Chops in Apple Cream Sauce

I once had a similar dish at a French Bistro several years ago. When the restaurant closed I set out to see if I could duplicate the recipe. The result was close enough to call it good.

Serves 4

4 large thick cut pork chops
1/4 cup calvados, apple jack or hard apple cider
3/4 cup apple juice
2 large firm apples, peeled, cored and sliced
2 tablespoons of olive oil
1/4 cup cream
salt and pepper
1 tablespoon of cornstarch mixed in a 1/3 cup cold water for thickening

Heat a large skillet with a lid over high heat. Meanwhile season both sides of the pork with salt and pepper. When the pan is hot add the oil and the chops. Brown on both sides. Remove the pan from the heat and add the calvados. Let it reduce for 2 minutes. Add the apple juice and the apples. Put the lid on the pan and turn down the heat to medium/low. Let the chops simmer in the liquid for about 15-20 minutes. Remove the lid and add the cream. If you want a thicker sauce add the cornstarch and water slurry. Stir until the sauce comes to a boil and thickens. Serve.

Wild Rice and Mushroom Casserole

We're having roast chicken tonight and I wanted a change from potatoes as a side. Wild rice or a wild rice combo adds a nuttiness to this dish that white rice just can't deliver. I wanted a sauce that was lower in calories so I went for the Philly cooking cream which only has 100 calories per 1/4 cup. The other option I thought would work would be to use an entire container(8 wedges) of the Laughing Cow spreadable cheese. There are several flavors to choose from that would all work equally well. If you decide to use Laughing Cow cheese, make sure you unwrap the wedges and leave them out to come to room temp. before adding to the sauce mix.

Serves 8

3 cups cooked wild rice
5 slices of proscuitto ham
1 1/2 cups lowfat milk
1/2 cup chicken or veggie stock
1 10 oz container of Philly Cooking Cream(plain)
1/4 cup flour
3 tablespoons butter or margarine (I use Smart Balance)
1 tablespoon olive oil
1 cup minced mushrooms
2 large shallots minced
1 cup minced celery
2 cloves garlic
1/2 teaspoon dried thyme
salt and pepper

Preheat the oven to 350. On a lined baking sheet, place the proscuitto, do not overlap. Bake for 15 minutes or until the proscuitto is crispy. Set aside. In a medium sauce pan, melt 2 tablespoons butter or margarine over medium/high heat. Add the flour and whisk until combined. Cook, stirring continuously for 1 minutes. Add the milk, stock,thyme, salt and pepper to taste. Keep whisking quickly until the liquids are combined with the flour. Switch to a spoon and stir continuously until the liquids have thickened and coat the back of your spoon. Turn off the heat and whisk in the Philly Cooking Cream until the sauce is smooth. In a large skillet, heat the oil and remaining 1 tablespoon of butter. Add the shallots, garlic, celery,and mushrooms. Season with salt and pepper. Cook over medium/high heat,stirring as little as possible, until the veggies are soft and most of the liquid from the mushrooms has evaporated.
Spray a 2-3 quart casserole with cooking spray. Crumble the proscuitto. Combine the cooked rice, veggies. proscuitto and sauce together. Pour the mixture into the greased casserole. Bake at 350 for uncovered for 30 minutes.

Potato and Garlic Soup

This has to be one of my favorite soups. It is easy enough to make for a Saturday night supper but elegant enough to grace your holiday table. I have successfully used this soup for both. Don't let the amount of garlic concern you. The cooking process mellows out the garlic and compliments the other ingredients. However, if you like, you can roast an entire head of garlic in the oven first before adding the cloves to the soup. I cannot take the credit for this one. It was created by one of my cooking idols, Jacque Pepin.

Cook's Notes- To roast a head of garlic, cut the top off the heat and place it on a square of foil. Drizzle a little olive oil over the top and wrap the whole head in the foil. Place the foil packet into a 350 oven and bake for about 30-40 minutes. Remove from the oven, unwrap and squeeze the garlic cloves out of their skins.

Serves 6-8

1/4 cup olive oil
2 leeks, trimmed, split, washed and sliced including most of the green
7 cups chicken stock
2 pounds of potatoes, peeled and cut into 1 inch cubes(about 4 cups)
12-15 cloves of garlic
salt and pepper to taste.
2 cups of cubed white bread
2 tablespoons butter

Heat 2 tablespoons of oil in a heavy 8-10 quart pot. When it is hot add the leeks and garlic. Cook over medium heat for 2 minutes. Add the stock and the potatoes, salt and pepper to taste. Bring to a boil. Cover and reduce the heat. Boil gently for 30 minutes. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet. When it is hot add the bread cubes and saute, stirring continuously until they are evenly browned on all sides. Remove with a slotted spoon and rest on a plate lined with a paper towel. To finish the soup, puree in batches using a food processor or use an immersion blender inserted directly into the pot. Stir the butter into the soup and serve, topped with the croutons

Orange Honey Cake

This is a spin off of a Greek Honey Cake recipe that I found. It reminds me of Baklava just kicked up a notch. I like to serve this with tea or mulled cider.

Makes 1 9x9 inch cake

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon orange zest
1/2 teaspoon vanilla
3/4 cup softened butter
3/4 cup sugar
3 eggs
1/4 cup buttermilk
1 cup chopped walnuts

Glaze
1/2 cup sugar
1/2 cup honey
1/4 cup water
2 tablespoons orange juice

Preheat oven to 350. Spray a 9 inch square cake pan with cooking spray. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and nutmeg. In a large bowl with an electric mixer, beat the sugar and butter until light and fluffy. Add the eggs 1 at a time. Add the zest and vanilla and continue to mix. Add the flour mixture and the buttermilk, and mix until just combined. Fold in the nuts by hand. Pour the batter into the prepared pan and spread out evenly with an off-set spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes. Meanwhile, make the glaze. Place all the glaze ingredients, minus the orange juice into a small sauce pan. Bring to a boil. Turn down the heat and simmer for 5 minutes. Add the orange juice and continue to cook for 2 more minutes. Pour the glaze over the entire cake and let it absorb the glaze as it continues to cool. Serve.

Cranberry Nut Bread

This recipe was given to my mom by her good friend Wanne Smith. When I was a kid, my family would spend weekends camping in the desert. Several families came with us including my aunts, uncles, cousins and family friends like the Smith's. Our camping trips would start over Thanksgiving weekend and conclude on Easter. Wanne always had this bread on hand to serve after dinner around the campfire.
Wyanne is no longer with us but I still think fondly of her during Thanksgiving when I make this bread.
Makes 1 loaf

2 cups flour
1 beaten egg
1 cup sugar
1 cup orange juice
2 teaspoons of orange zest
2 tablespoons vegetable oil
1 cup chopped pecans
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup raw cranberries

Preheat oven to 350. Spray a loaf pan with cooking spray. Sift the flour, baking powder, soda and salt together in a large bowl. Add the egg, orange juice, orange zest, oil and sugar. Mix until just combined. Add the nuts and cranberries and fold into the batter. Pour the batter into the loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

German Chocolate Cake

My mom used to make this cake a lot when we were growing up but she used a cake mix. Now days it is better to make your own cake from scratch due to the high number of trans fats hidden in those mixes. My girlfriend, Angela, is celebrating her birthday tomorrow and I'm in charge of the cake. This happens to be her favorite. Happy Birthday Angela, eat all you want there's not a single trans fat in this baby.

Serves 12

4 oz of semi sweet German chocolate
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup of buttermilk
1/2 cup hot water with 1 teaspoon instant espresso dissolved in it
1 cup softened butter
5 large eggs
2 cups sugar
1 teaspoon vanilla
2 1/4 cups cake flour

Coconut Pecan Frosting
1 1/4 cups chopped pecans
1 cup sugar
1 cup evaporated milk
3 large egg yolks, lightly beaten
1 stick of butter, cubed
1 1/2 cups sweetened coconut
1/2 teaspoon vanilla
Preheat the oven to 350. Spray 3 9 inch round cake pans with baking spray. In a small bowl place the german chocolate and melt in the microwave. Set aside. In a small bowl, stir together the flour, cocoa powder, baking powder and soda. Set aside. In a large bowl with an electric mixer, beat the butter and sugar until soft and fluffy about 3-5 minutes. Add the eggs one at a time and mix until combined. Add the melted chocolate, vanilla, and the coffee mixture. Turn off the mixer and scrape down the sides of the bowl. Continue to mix until well combined. With the mixer running on low, add half of the flour mixture followed by half of the buttermilk. Finish with the flour and buttermilk. Mix until just combined. Divide the cake batter evenly among the 3 pans. Smooth the surface with an off-set spatula. Gently drop the pans on the counter to even out the batter. Place in the oven and bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. Meanwhile prepare frosting

Coconut Pecan Frosting

In a medium saucepan combine the sugar, milk, egg yolks, and butter. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from the heat. Stir in the chopped nuts, vanilla, and coconut. Let cool until spreadable
To assemble, Place one cake layer on a serving platter. Spread on a layer of frosting on the top of the cake layer only.Do not frost the sides. Top with a second cake and spread on another layer of frosting. Finish with the last cake and frost the top with the remaining frosting.

Waldorf Salad

This is a great old timey salad that is perfect to serve in the fall when the apples and red grapes are in season. I updated the dressing with fat-free greek yogurt and light mayo.

Serves 6

1 cup of diced celery
4 crisp apples, cored and cubed
1/2 cup of toasted walnuts
1 cup red grapes halved
1 cup of mini marshmallows
1 cup of greek fat-free vanilla yogurt
1/2 cup of light mayo
1/4 cup milk

Put the apples, celery, grapes, walnuts and marshmallows in a large bowl. Mix the mayo, yogurt and milk together to make a dressing. Pour over the apple mixture, toss and serve.

Sweet Potato Oven Fries

Sweet potatoes make a nice change from Idaho potatoes in this dish. But if you can't bring yourself to part with regular potatoes, you can use this method on them too.

Serves 4

4 sweet or brown potatoes scrubbed with skin left on
2 tablespoons of olive oil
salt and pepper

Preheat oven to 400. Cut each potato in half and then laying them cut side down, thinly slice. Toss the slices in a bowl with the oil, salt and pepper. Lay them out on a rimmed baking sheet lined with parchment paper or a silpat in a single layer. Bake for 35-45 minutes or until browned and crisp on the edges. You can flip them half way through the baking process if you like. Serve with either blue cheese or ranch dressing for dipping.

Steak and Caramelized Onion Sandwich

This is a hearty sandwich that will satisfy even the biggest of appetites.

Serves 4

4 3oz steaks
2 medium onions thinly sliced
2 tablespoons olive oil
2 teaspoons brown sugar
3/4 cup balsamic vinegar
salt and pepper
1 loaf of good bread or rolls cut into 4 pieces and split in half
blue cheese
steak sauce

Thirty minutes before cooking your steaks, marinate them in 1/2 cup of balsamic vinegar. Heat the oil in a medium skillet. Add the onions, stir to coat with the oil and sprinkle with salt and pepper. Turn the heat down to medium and let the onions brown without stirring. This should take about 5 minutes. Stir the onions to brown the other side and sprinkle with the brown sugar. Stir for 2 minutes more and add the 1/4 cup of balsamic vinegar. Let the vinegar reduce and cook down. Turn off the heat. Heat your grill. Remove the steaks from the marinade. Sprinkle both sides with salt and pepper. Grill to desired doneness. Place the steaks on a plate and cover them with foil for 10 minutes. Meanwhile put the bread on the grill to toast. Spread the gorgonzola cheese on one half of the bread and put steak sauce on the other half. Cut steaks into bite sized pieces and place on one half of the bread. Top with onions and the other half of the bread. Serve with oven fries above.

Chocolate Bread Pudding

I have brought this to many pot-luck events during the holidays and I always get rave revues. My dad often requests this for Thanksgiving or Christmas Dinner. It has just the right balance of chocolate and it is not too sweet. Unlike the Pear Bread Pudding below, this one does not require a water bath.

1 (1 pound loaf) french bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup chocolate flavored liqueur
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder( dutch processed is best)
1 tablespoon vanilla
6 eggs, lightly beaten
8 ounces of chocolate chips
Whipped Cream

Preheat oven to 325
Lightly grease and 13x9 inch baking dish and place the bread in the dish. In a large bowl combine the sugars and cocoa and mix well. Add the milk, heavy cream, liqueur and vanilla and wisk until well combined. Add the beaten eggs and mix again. Pour the milk and egg custard over the bread in baking dish. Push down all the pieces so that they get a coating of the custard mixture. Sprinkle the chocolate chips over the top. Let mixture stand for about 20 minutes to allow the bread time to soak up the egg mixture. Bake for 1 hour or until set and a knife inserted comes out clean.
Serve warm with whipped cream or ice cream or chill in the frig.

Pear and Caramel Bread Pudding

If you are looking for a no fuss easy dessert, than bread pudding is for you. Once you know the basic ingredients(bread, eggs, sugar,and milk or cream) you can add any number of flavors to mix it up. Bread puddings can be either sweet or savory depending on your needs or taste. You can even serve it as a breakfast or brunch item.

serves 6

3 bosc pears, peeled, cored and cubed
4 cups of bread cubed(you can use any good quality white bread, I've even seen doughnuts used)
6 eggs, beaten
2 cups milk, cream or half and half(I have even used fat-free half and half)
1/2 cup sugar
2 tablespoons orange liqueur
1 teaspoon vanilla
1/2 cup caramel sauce, divided(you can use mine, Aug 2011 or a good bottled kind)
1/8 teaspoon of nutmeg
zest of one orange

Preheat oven to 325. Fill a tea kettle with water and bring to a boil. Meanwhile, spray a 2 quart casserole with cooking spray. Place the bread cubes into the casserole and spread the cubed pears over the top of the bread. In a mixing bowl whisk together the eggs, milk or cream, sugar, orange zest, nutmeg and orange liqueur. Pour over the bread and pears. Press down the bread and pears with your hands to ensure that all is well coated with the egg mixture. Drizzle 1/4 cup of caramel sauce over all. Place the casserole into a 9x13 inch pan and set it in the oven. Pour the boiling water into the 9x13 inch pan until it comes half way up the side of the casserole dish. Bake for 1 hour or until a knife inserted into the center comes out clean. Cool and serve warm with more caramel drizzled over the top.

Turkey Brine

I have been brining my turkey for several years now with great results. As I don't have enough frig space to store a large turkey in liquid, my husband and I devised a plan that works just as well. Start with a large, clean beverage cooler and 2 heavy duty trash bags. Place the turkey into one of the bags and place that bag into the second bag. Place the turkey into the cooler with the opening to the bag in a position on top to easily pour the liquids into the bag. Add the citrus and spices to the turkey and then pour the liquids into the bag. Secure the opening to the bag well, squeezing as much air as possible from the bags before sealing. Add enough ice to the cooler to cover the turkey. Set in a cool place and check the temperature of the cooler frequently with an electronic kitchen thermometer. It must stay in the low 40's to keep the turkey at the proper temp. Add more ice as needed.

12-15 pound turkey
1 gallon water
2 cups salt
1 cup brown sugar
2 oranges sliced
1 gallon white wine
10 juniper berries, crushed
4 bay leaves
10 whole cloves

Remove giblets and neck from turkey and rinse in cool water. Double bag the turkey in 2 large trash bags. Place it in a clean cooler. Dissolve the salt and sugar in the water and pour over the turkey in bag. Pour in the wine and add the rest of the ingredients. Tie off each bag, taking out as much air as possible. Cover with ice and let the turkey soak for 24 hours. Take out of liquid, rinse in cool water. Pre-baste with melted butter, season with salt and pepper and roast as usual. A 325 degree oven. Baste every 30 minutes with chicken stock .

Sweet Potato Souffle

My son, Christopher, will tell you he despises sweet potatoes. However when this dish made its debut on my Thanksgiving table he became its biggest fan. It has since replaced the sweet potatoes with mini marshmallows that my mom always made.
This dish begins with a puree of sweet potato. You can make the puree way in advance and freeze until you are ready to assemble the dish. I make the first part of the dish on Thanksgiving morning, saving the addition of the egg whites until just before placing it in the oven.

Serves 8
3 large sweet potatoes
5 tablespoons maple syrup
2 tablespoons melted butter

Preheat the oven to 400. Pierce the potatoes with a knife and place on a lined baking sheet. Bake for 1 hour or until a knife inserted into a potato goes in easily. Cool until you can handle them. Peel away the skin and place the potatoes into a food processor. Add the maple syrup and butter. Puree until smooth. Freeze until ready to use.

To make the souffle
2 tablespoons butter
1 small onion diced
2 cloves of garlic minced
salt and pepper
1 teaspoon dried thyme
2 tablespoons flour
1 cup milk
1 1/2 cup shredded gruyere cheese
2 cups sweet potato puree
6 large eggs, separated

Preheat the oven to 375. Spray a 2 quart casserole with cooking spray. In a medium saucespan, melt the butter over medium heat. Add the onion, garlic and thyme. Season with salt and pepper. Cook stirring until the onion has softened. Add the flour and cook for 2 minutes, stirring continuously. Slowly whisk in the milk until well combined. Switch back to a spoon and stir until the mixture thickens and comes to a simmer. Remove from the heat and add half of the cheese and 1 teaspoon of salt. Whisk until the cheese has melted and the sauce is smooth. Whisk in the sweet potato puree. Add the egg yolks one at a time whisking after each addition.(If you are making ahead of time, you can stop at this point and set aside until 45 minutes before you are wanting to serve the dish.)In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the sweet potato mixture until just combined. Pour into the casserole and sprinkle with the remaining cheese. Bake until puffed and golden for 40-45 minutes. Serve immediately.

Thanksgiving Stuffing

This stuffing has just about everything but the kitchen sink. The combination of wild rice, hazel nuts, apples, dried cranberries and sausage are wonderful with the turkey.

Cook's notes- you can find real wild rice and hazel nuts at Trader Joe's

1 box dried seasoned bread cubes for stuffing(I use Mrs. Cubbinson's or Pepperridge Farms)
1/2 cup dried cranberries
1/4 cup orange juice
3-4 celery ribs diced
1 medium onion diced
1 cup cooked wild rice, cook to package directions
1 large granny smith apple, peeled, cored, diced and tossed with lemon juice
1 pound turkey sausage,removed from casing and cooked
1 cup toasted hazel nuts or almonds, chopped
3-4 cups chicken or turkey stock
salt, pepper
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon each of sage and thyme

Heat the orange juice in a microwave safe bowl and add the cranberrries, set aside to let the berries absorb the juice. In a large skillet over medium high heat, melt the butter and oil. Add the onion and celery and season with salt and pepper.Add the sage and thyme. Cook for 5-7 minutes until the onion is translucent. Pour the veggies into a large bowl and allow to cool. Return the skillet to the heat and cook the sausage. Drain, if necessary, and add the sausage to the veggies in the bowl. Pour the stuffing cubes into the bowl. Add the cooked rice, diced apple, toasted hazel nuts and cranberries. Moisten the entire bowl with stock. The amount of stock depends on how moist you like your stuffing. Adjust the salt and pepper to taste. Pour the contents of the entire bowl in a large casserole that has been greased with cooking spray. Cover with a lid or foil. Place, covered, in a preheated 350 degree oven to heat through 30-45 minutes before serving.

Thanksgiving

I consider Thanksgiving to be the ultimate in Foodie holidays. I make it the best meal I possibly can. Everything on my table is homemade. I start the weekend after Halloween by making the pumpkin puree for my pies. Making my own puree came about when I couldn't bring myself to just throw away all those jack-o-lanterns that the kids had carved each year. On Halloween night, after the trick or treating had ended, I would hack the pumpkins into pieces and store them in the frig. A day or so later, I would cook the pumpkin and puree it. Thus the name Jack-O-Lantern Pie was born. Our children still refer to my pumpkin pies by that name.
The turkey comes from the local butcher and is fresh instead of frozen. I have found that the quality of a fresh bird is far superior to a frozen one. I brine the bird 24 hours in advance and roast it unstuffed. The bird tends to cook faster and I don't have to worry about making sure everything is cooked properly. I also have never cared for the texture of the stuffing cooked in the bird.
The sides include sweet potato souffle, mashed potatoes, stuffing, cranberries, green beans and carrots topped with caramelized onions and bacon, rolls and butter. Jack-O-Lantern Pie, Eggnog Pie and Chocolate Bread Pudding round out the desserts. I pack up the leftovers so everyone can take a bit home with them and the next day I begin thinking about Christmas. Let the food games begin!!

Shrimp Fried Rice

Here's another quick meal, great for a busy week night. Broccoli slaw is found in the bagged veggie section of your produce department. Broccoli not your favorite, try adding diced nappa cabbage, frozen peas, bean sprouts or any other veggie that floats your boat.

Serves 6

1 pound raw shrimp, peeled and deveined
3 cups cooked rice
3 green onions, diced
1/2 cup shredded carrots
1 cup raw broccoli slaw
1 can sliced water chestnuts, drained
2 beaten eggs
1 clove garlic, minced
1 tablespoon minced fresh ginger
1/4 low sodium soy sauce
1/4 cup fresh lemon or lime juice
2 tablespoons olive oil

Cook rice to package directions. Meanwhile in a large skillet heat the 1 tablespoon oil. Add the eggs, sprinkle with salt and scramble. Remove the cooked eggs from the pan, wipe clean and add the rest of the oil. Add the shrimp, garlic and ginger to the oil. Cook the shrimp on medium high. When they just begin to turn pink, add the veggies, soy sauce and citrus juice. Finish by adding the hot rice. Stir to coat and serve.