• Rosemary Roasted Turkey

    • August 27, 2012 - 9:03 pm
    • TURKEY RECIPES
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    Summary: This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.

    Ingredients

    • 3/4 cup olive oil
    • 3 tablespoons minced garlic
    • 2 tablespoons chopped fresh rosemary
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon Italian seasoning
    • 1 teaspoon ground black pepper
    • salt to taste
    • 1 (12 pound) whole turkey

    Instructions

    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

    Preparation time: 25 minute(s)

    Cooking time: 4 minute(s)

    Diet tags: Reduced carbohydrate, High protein

    Number of servings (yield): 12

    Calories: 596

    Fat: 25.7g

    Protein: 68.1g

    My rating 5 stars:  ★★★★★ 1 review(s)

    Rosemary Roasted Turkey

  • Turkey Brine

    • August 27, 2012 - 8:37 pm
    • TURKEY RECIPES
    • Comments Off on Turkey Brine

    Summary: This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! There is enough brine for a 10 to 18 pound turkey.

    Ingredients

    • 1 gallon vegetable broth
    • 1 cup sea salt
    • 1 tablespoon crushed dried rosemary
    • 1 tablespoon dried sage
    • 1 tablespoon dried thyme
    • 1 tablespoon dried savory
    • 1 gallon ice water

    Instructions

    1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
    2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
    3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
    4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
    5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

    Quick notes

    Watch out for the cooking time on this one as a brined bird cooks much faster - 20 to 30 minutes faster so watch the temperature gauge especially if you're using a roasting bag. 22 lber cooks in only 2 1/2 hours!!

    Preparation time: 5 minute(s)

    Cooking time: 2 hour(s)

    Number of servings (yield): 12

    My rating 5 stars:  ★★★★★ 1 review(s)

    Turkey Brine

  • Baked Teriyaki Chicken

    • August 27, 2012 - 8:22 pm
    • CHICKEN RECIPES
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    Baked Teriyaki Chicken

    Summary: A much requested chicken recipe! Easy to double for a large group. Delicious!

    Ingredients

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 2 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    Instructions

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

    Preparation time: 30 minute(s)

    Cooking time: 1 hour(s)

    Diet tags: Low calorie, High protein

    Number of servings (yield): 6

    Calories: 272

    Fat: 9.8g

    Protein: 24.7g

    My rating 4 stars:  ★★★★☆ 1 review(s)

    Baked Teriyaki Chicken

  • Chicken Breasts with Balsamic Vinegar and Garlic

    • August 27, 2012 - 7:59 pm
    • CHICKEN RECIPES
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    Summary: This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

    Ingredients

    • 4 skinless, boneless chicken breasts
    • salt and pepper to taste
    • 3/4 pound fresh mushrooms, sliced
    • 2 tablespoons all-purpose flour
    • 2 tablespoons olive oil
    • 6 cloves garlic
    • 1/4 cup balsamic vinegar
    • 3/4 cup chicken broth
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 1 tablespoon butter

    Instructions

    1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
    2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
    3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

    Preparation time: 5 minute(s)

    Cooking time: 25 minute(s)

    Diet tags: Low calorie, High protein

    Number of servings (yield): 4

    Calories: 265

    Fat: 11.5g

    Protein: 20g

    My rating 5 stars:  ★★★★★ 1 review(s)

    Chicken Breasts with Balsamic Vinegar and Garlic

  • Dijon-Herb Pork Roast

    • August 27, 2012 - 7:01 pm
    • PORK RECIPES
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    Dijon-Herb Pork Roast

    Summary: An herb-studded pork roast wears a coat of crunchy bread crumbs and a sweet and tangy mustard and currant jelly sauce.

    Ingredients

    • 1 teaspoon minced fresh rosemary leaves
    • 1 teaspoon minced fresh parsley
    • 1 teaspoon minced fresh thyme leaves
    • 1 (2 1/2 pound) boneless pork loin roast
    • 1/2 cup red currant jelly
    • 1/4 cup Dijon-style mustard
    • 1 tablespoon cornstarch
    • 1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
    • 1/4 cup whole-wheat bread crumbs
    • Vegetable cooking spray

    Instructions

    1. Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325 degrees F for 1 hour.
    2. Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray.
    3. Roast 45 minutes or until done. Let stand 10 minutes. Serve with remaining broth mixture.

    Preparation time: 10 minute(s)

    Cooking time: 1 hour(s) 45 minute(s)

    Number of servings (yield): 8

    My rating 5 stars:  ★★★★★ 1 review(s)

    Dijon-Herb Pork Roast

  • Best Grilled Pork Chops

    • August 27, 2012 - 5:54 pm
    • PORK RECIPES
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    Summary: This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.

    Ingredients

    • 1/2 cup water
    • 1/3 cup light soy sauce
    • 1/4 cup vegetable oil
    • 3 tablespoons lemon pepper seasoning
    • 2 teaspoons minced garlic
    • 6 boneless pork loin chops, trimmed of fat

    Instructions

    1. Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
    2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
    3. Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
    4. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

    Quick notes

    Ready in 2 Hrs 15 Min (includes marination time)

    Preparation time: 5 minute(s)

    Cooking time: 10 minute(s)

    Number of servings (yield): 6

    My rating 4 stars:  ★★★★☆ 1 review(s)


    Best-Grilled-Pork-Chops

  • Seared Ribeye with Sea Salt

    • July 24, 2012 - 8:35 pm
    • BEEF RECIPES
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    Summary: Every good cook must know how to perfectly sear a steak. This easy recipe adds an extra dash of sea salt at the end for a delightfully crunchy contrast.

    Ingredients
    • 1 (12-ounce) good-quality ribeye steak
    • 2 teaspoon(s) kosher salt
    • 1 teaspoon(s) fresh black pepper
    • 1 tablespoon(s) olive oil
    • 1 teaspoon(s) sea salt

    Instructions

  • Season ribeye with salt and pepper on both sides.
  • Heat a medium cast-iron skillet over high heat and add the olive oil.
  • When oil begins to smoke slightly gently lay the ribeye into the hot skillet and press down gently with the back of a spatula to ensure it is laying flat in the pan.
  • For medium rare cook each side about 4 to 5 minutes.
  • Transfer to a plate and let the steak rest for 5 minutes.
  • Serve sliced or not with sea salt sprinkled on top.

Quick notes

It is important to cook the steak over high heat, but not so high that it burns. Start the heat high and then bring it down to above medium.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1

My rating 4 stars:  ★★★★☆ 1 review(s)

  • Pan Seared T-Bone Steak

    Churchhill Natural Meats Recipes

    Summary: Quick, simple, and delicious. The perfect recipe to cook the perfect steak indoors.

    Ingredients

    • 1 1/2 pounds bone-in T-bone steak
    • Kosher salt and freshly ground black pepper
    • 1 tablespoon canola oil

    Instructions

    1. Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
    2. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper.
    3. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
    4. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes.
    5. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

    Quick notes

    For medium-rare, about 6 to 8 minutes.

    Preparation time: 5 minute(s)

    Cooking time: 15 minute(s)

    Number of servings (yield): 2

    My rating 4 stars:  ★★★★☆ 1 review(s)

    Churchhill Natural Meats Recipes