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Marry Me Chicken

Prep:15 minutes ,Cook:30 minutes ,Total:45 minutes ,Serve: 6

Marry me chicken is about to become your new favorite chicken recipe! This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun-dried tomatoes, and fresh basil for a rich, flavorful main course everyone will love.

Ingredients

  • ▢2 tablespoons olive oil
  • ▢3 large chicken breasts approximately 1 ½ to 2 pounds
  • ▢salt to taste
  • ▢pepper to taste
  • ▢2 cloves garlic minced
  • ▢¾ cup chicken broth see Notes
  • ▢½ cup heavy cream
  • ▢⅓ cup freshly grated parmesan cheese at room temperature
  • ▢½ cup sun-dried tomatoes
  • ▢1 teaspoon dried oregano
  • ▢½ teaspoon red pepper flakes
  • ▢basil chiffonaded, for garnish

Equipment

  • Oven
  • Cast iron skillet (or other oven-safe skillets)
  • Stove
  • Tongs

Instructions 

1 – Preheat the oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.

2 -Heat olive oil in a cast iron skillet over medium-high heat. When hot, add chicken to the skillet. Sear for 3 to 4 minutes, then flip and sear on another side for 3 to 4 minutes.

3 -Remove seared chicken from the skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.

4 -Stir in broth and heavy cream, then slowly add grated parmesan, sun-dried tomatoes, oregano, and red pepper flakes.

5 -Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip the chicken a time or two to coat in sauce, then transfer the entire skillet to the oven.

6 -Bake 15 to 20 minutes, or until chicken reaches an internal temperature of 165° Fahrenheit.

7- Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.

Notes

  • The sauce will be on the thin side. If you’d like a thicker, creamier sauce, you can thicken it with cornstarch, flour, cream cheese (at room temperature), or a tiny bit of xanthan gum after removing the chicken in the final step.
  • Chicken Broth: If you’re watching your sodium intake or you just like a little less of it, use a low sodium chicken broth. If you’re gluten-free you’ll want to make sure you’re using a gluten-free chicken broth!
  • Parmesan Cheese: Cold cheese can clump when it’s added to the hot liquid, so make sure it’s at room temperature before you begin. Additionally, remove the skillet from the heat before adding the cheese, to avoid clumping or curdling.
  • To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to the roll.
  • Make it Lower Fat: Use half-and-half instead of heavy cream.
  • Make it Dairy Free/Whole30/Paleo: See our recipe for Whole30 Marry Me Chicken!

Nutrition Information

Serving: 1serving, Calories: 290kcal, Carbohydrates: 7g, Protein: 28g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 357mg, Potassium: 789mg, Fiber: 1g, Sugar: 4g, Vitamin A: 509IU, Vitamin C: 7mg, Calcium: 100mg, Iron: 2mg, Net Carbs: 6g

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Intermittent Fasting: What is it, and how can it work?

Intermittent fasting is a method of eating that changes between fasting and eating during a period of time. Research shows that intermittent fasting is a method for dealing with your weight and forestall — or even opposite — a few types of infection. Yet, how would you do it? Furthermore, is it safe?

What is irregular fasting?
Many eating regimens center around what to eat; however, discontinuous fasting is when you eat.

With discontinuous fasting, you eat during a particular time. Fasting for a specific number of hours every day or eating only one two or three days per week can help your body consume fat.

Johns Hopkins neuroscientist Mark Mattson, Ph.D., has read up on irregular fasting for quite a long time. According to him, our bodies have developed to have the option to work without food for a long time, or even a few days or longer. In ancient occasions, before people figured out how to cultivate, they were trackers and finders who developed to make due — and flourish — for significant stretches without eating. They needed to: It took a great deal of time and energy to chase the game and assemble nuts and berries.

Indeed, even 50 years prior, it was more straightforward to keep a good weight. Johns Hopkins dietitian Christie Williams, M.S., R.D.N., clarifies: “There were no P.C.s, and T.V. shows wound down at 11 p.m.; individuals quit eating since they hit the hay. Segments were a lot more modest. More individuals worked and played outside and, by and large, getting more exercise.”

These days, T.V., the web, and other amusement are accessible all day, every day. We stay conscious for longer hours to get our cherished shows, mess around, and visit the web. We’re sitting and nibbling the entire day — and a large portion of the evening.”

Additional calories and less action can mean a greater danger of heftiness, type 2 diabetes, coronary illness, and different sicknesses. Logical investigations show that irregular fasting might assist with turning around these patterns.

How does irregular fasting function?
There are a few unique ways of doing irregular fasting; however, they are founded on picking standard time-frames to eat quickly. As an example, you can eat only during eight hour window every day. Or then again, you may decide to eat just a single dinner daily two days per week. There is a wide range of irregular fasting plans.

“Discontinuous fasting diverges from the typical eating design for most Americans, who eat all through their waking hours,” Mattson says. “If a person is eating three meals a day plus snacks , and they’re not working out, then, each time they eat, they’re adding on those calories and not consuming their fat stores.”

Discontinuous fasting works by delaying the period when your body has copied through the calories burned during your last supper and starts copying fat.

Discontinuous Fasting Plans
It’s critical to check with your primary care physician before discontinuing fasting. When you stretch their go-beyond, the actual practice is essential. You can pick a simple approach, which limits day-by-day eating to one six-to eight-hour time span every day. For example, you might decide to attempt 16/8 fasting: eating for eight hours and fasting for 16. Williams seriously loves the day-by-day routine: She says many people think that it is not difficult to stay with this example over the long haul.

Another, known as the 5:2 methodology, includes eating routinely five days every week, and you restrict yourself to one 500–600 calorie feast for the other two days. A model would be assuming you decided to eat regularly all week long aside from Mondays and Thursdays, which would be your one-dinner days.

More extended periods without food, for example, 24, 36, 48, and 72-hour fasting periods, are not better for you and might be risky. Going excessively long without eating may urge your body to begin putting away more fat in light of starvation.

What would I be able to eat during discontinuous fasting?
When you’re not eating, water and zero-calorie drinks, for example, dark espresso and tea, are allowed.

Also, “eating typically” doesn’t mean going off the deep end during your eating periods. You’re not liable to get more fit or better if you pack; you’re taking care of times with fatty lousy nourishment, super-sized singed things, and treats.

In any case, Williams likes discontinuous fasting that it considers a scope of various food varieties to be eaten — and appreciated. “We need individuals to be careful and enjoy eating great, nutritious food,” she says.

Like most nourishment specialists, Williams views the Mediterranean eating routine as a decent plan of what to eat, whether or not you’re attempting discontinuous fasting. You can scarcely turn out badly when you pick complex, crude sugars like entire grains, mixed greens, solid fats, and lean protein.

Discontinuous Fasting Benefits
Research shows that
discontinuous fasting periods accomplish more than copy fat. Mattson clarifies, “When changes happen with this metabolic switch, it influences the body and cerebrum.”

One of Mattson’s investigations distributed in the New England Journal of Medicine uncovered information about the scope of medical advantages related to the training. These incorporate a more drawn-out life, a more streamlined body, and a sharp mind.

Is discontinuous fasting safe?
Specific individuals take a stab at intermitting fasting for weight the board, and others utilize the technique to address persistent conditions like touchy inside disorder, elevated cholesterol, or joint pain. Yet, discontinuous fasting isn’t ideal for everybody.

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Baked Caesar Chicken Recipe

EASY 4 INGREDIENT RECIPE :

  1. Chicken Breasts
  2. Caesar Salad Dressing
  3. Parmesan Cheese
  4. Sour Cream

HOW TO MAKE CAESAR CHICKEN

  • Course: Main Course
  • Cuisine: American
  • Keyword: Baked Chicken, Caesar Chicken
  • Prep Time: 5 Minute
  • Scook Time: 30 Minute
  • Stotal Time: 35 Minutes
  • Servings: 4
  • Calories: 649kcal
  • Author: Becky Hardin – The Cookie Rookie

INGREDIENTS

  1. 4 chicken breasts boneless, skinless
  2. 1 cup Caesar salad dressing (click for homemade recipe)
  3. ½ cup sour cream (optional)
  4. 1-1½ cup Parmesan cheese grated

INSTRUCTIONS

  1. Heat oven to 375F and spray the inside of an 8″ x 11″ baking dish with cooking spray.
  2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1″ thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
  3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
  4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
  5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
  6. If desired, garnish with chopped parsley.

NUTRITION

Calories: 649kcal | Carbohydrates: 3g | Protein: 39g | Fat: 52g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 1465mg | Potassium: 510mg | Sugar: 2g | Vitamin A: 525iu | Vitamin C: 1.7mg | Calcium: 509mg | Iron: 1.4mg

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Barbeque

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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How to ...

How To Make Incredible Pan Sauces

If you want to elevate your cooking skills to a new level and add a whole lot more to your gastronomy repertoire, learn how to make a simple pan sauce. With this technique in your cooking bag of tricks, you can turn a simple pan-fried steak into a mouth-watering meal, a plain boneless chicken breast into a delicious feast, or a modest pork chop into a scrumptious banquet. Ok, maybe I’m stretching a bit but check this out.

Restaurants chefs use this technique all the time. Basically they cook something in a sauté pan over pretty high heat until it’s done and leaves a bunch of brown caramelize bits of “stuff” in the pan. You look at this “stuff” in the pan and say to yourself, “Now how am I going to clean this ‘stuff’ off the pan? What a mess! I wish I had used a non stick pan.”

The “stuff” has a name, it’s called “fond” and you want that “fond” stuck to your pan because it is packed with incredible flavors. It’s also easy to remove by adding a little liquid to the pan and using a wooden spoon to dissolve it. This is called deglazing and can be done with wine, brandy, fortified wines, stock, cider, fruit juices or most typically a combination of two. Just be careful if you use wine to remove the pan from the heat so the alcohol doesn’t ignite and blow up in your face. I’ve spoken with chefs who have seen this happen.

The next steps are to continue to cook the liquid in the pan until it is reduced by half and finish by adding several pats of butter to thicken and enhance the flavor of the sauce. If you ever knew how much butter professional chefs use in restaurants to “enhance” flavor, you would be amazed. I sometimes think they make their dishes too rich because I get that uncomfortable “too full” feeling later on, but then again, it’s so good while you’re dining. Now those are just the basics.

To create more complexity to the sauce you’ll want to add some aromatics like garlic or shallots for a subtle but additional layer of flavor. Then you might want to add some additional ingredients such as mushrooms, mustards, chutneys, herbs and/or spices to give even more complexity and flavor.

For more information on making classic and quick pan sauces at home including what kind of pan to use, how much deglazing liquid to use and two example recipes for the same sauce, one classic and the other quick go to http://www.reluctantgourmet.com/pan_sauces.htm

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How to Cook Turkey on Natural Gas Grills

The holidays bring with them thoughts of carving and serving delicious turkey dinners to your family and friends. Tradition has its fans, but perhaps this year you’d like to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats, why not try grilling your turkey this year? It’s not only possible, it is rather simple. And it delivers a delicious flavored bird to your table. Plus, having the turkey on the grill instead of the oven leaves you with all the room you need to prepare the rest of your dinner in less time.

When you are ready to buy your turkey, the first thing to consider is the size of your grill. You don’t want a bird that is so enormous that it can’t fit on the grill rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this isn’t possible, don’t worry, you can still grill your turkey. You’ll need some heavy duty aluminum foil and either a V shaped grill stand or another metal cooking instrument that you can safely use to prop open the lid of the grill.

Prepare and stuff the turkey as you normally would. Place it on the grill so that it is positioned over one burner that you can turn off. Turn that burner off and the other burner or burners on. Since you can’t really “flip” a turkey, you want the turkey to cook by indirect heat, not by a direct flame underneath it.

You get the smoky flavor by using wood chips. If you haven’t used wood chips before, they’re easy to use. You soak them in water so that as they dry out from the heat of the grill, they’ll release a flavored smoke that infuses the turkey. You can purchase a tray that is designed for putting wood chips on the grill or you can make one yourself from heavy duty aluminum foil. Take the wood chips out of the water and put them into your tray. Place the tray on the grill over the lit burner.

Next, close the lid fully if possible. If not possible, prop the lid up just enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will probably have to cook the turkey longer. However, the foil creates enough of a barrier so the smoke is kept circulating inside the grill and flavoring the turkey.

The time required to cook the turkey will vary depending on whether or not you were able to close your grill completely. If you can, it will take less time. If you can’t, you might want to increase the heat on the other burner or burners to try to make up for the lost heat by having to prop open the grill. After a couple of hours, rotate the turkey 180 degrees to help ensure even cooking.

As with any method of cooking poultry, it’s important to make sure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature as you cook. If you don’t have one, then you’ll have to check the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the turkey has turned a nice golden-brown color, then you are ready to remove it from the grill. Consider glazing the turkey with a sauce you use on other meats, or possibly adding barbecue sauce to the traditional cranberry sauce as a condiment. Don’t be afraid to experiment – enjoy the new twist you’re putting on an old family tradition.

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Winter cooking

Batch Baking during the Winter Months

Baking in the winter is great. The weather is cooler and the warming effects of the oven make baking so much more enjoyable. Baking in large batches is great for gift giving and even freezing to have throughout the winter. You can bake batches of food to have throughout the week when you’re running around and don’t have time to cook or for weekday breakfasts. Here are some tips for baking large batches of food in the winter.

How to Double Cake, Muffin, and Quick Bread Recipes

More is better when it comes to cake, muffins, and breads, right? Passing out the extras to your neighbor, bringing one to your next pot luck, or just having some on hand for when you’re craving something sweet but don’t have time to whip something up. Doubling these recipes isn’t just a matter of doubling everything, though, because they just don’t come out right when you do.

You need to calculate the use of baking soda and baking powder based on how much flour you use. So the rule of thumb is use 1-1¼ tsp of baking powder for every one cup of flour and/or ¼ tsp of baking soda for every one cup of flour. Watch out though: if you have another acidic ingredient like buttermilk or yogurt, then you’ll need to add an additional ¼–½ tsp of baking soda per cup of buttermilk, yogurt, or other acidic ingredient.

How to Double Cookies and Bars

All ingredients for cookies and bars can be doubled normally. However if you want a more cake-like cookie, then you should keep the baking soda and baking powder ratios in mind. Also, putting the dough in the refrigerator between batches will make for a thicker cookie that doesn’t spread as much when baking.

How to Double Breads and Rolls

The yeast used in breads and rolls makes these much easier to double. So just doubling the ingredients will work just fine. If you do go beyond doubling though and want to triple or quadruple the recipe, then weighing the ingredients instead of measuring by volume will work better. This will help keep the ratios consistent.

When doubling any of your baked recipes, just remember not to change the cooking time. You can either use two separate pans to cook in smaller batches, but ultimately you’ll have to use your eye to test the doneness of your baked goods. Do not double the time. And do not change the cooking temperature.

Now if you’re not going to give away your extra batches of baked goods and want to freeze them, here’s how.

How to Freeze Cakes, Muffins, and Quick Breads

• Place unfrosted cake in the freezer in a freezer bag, tightly sealed. When ready to use, remove from the freezer and let stand at room temperature for 1–2 hours. Then frost.

• For frosted cakes, place on parchment paper. Let frosting harden for about an hour. Now put it in a freezer bag. Remove from freezer 1–2 hours before you’re ready to serve to defrost.

• When freezing muffins and quick breads, make sure they are cooled completely. Place in a freezer bag or wrap in plastic wrap and then aluminum foil. When ready to use, remove from freezer and defrost at room temperature.

How to Freeze Cookies and Bars

• Cool cookies completely, then wrap individual cookies in plastic wrap. Place each cookie in a plastic freezer bag. Thaw at room temperature.

• For bars and brownies, cool completely. Do not cut individually. Wrap in plastic wrap and then in aluminum foil and freeze. Defrost at room temperature and then cut into bars.

How to Freeze Breads and Rolls

Simply place the bread and rolls in a freezer bag and seal tightly. When ready to use, defrost at room temperature. Or wrap in paper towel and defrost for 30 seconds in the microwave.

Now you’re ready to bake large batches of goods for the winter. You’re ready to share or save for a later date. What are your best tips for batch baking?

Categories
Barbeque

Barbeque and Grilling Blunders – Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

Your average backyard cook is no expert in the barbeque or grilling field. He has no television shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal.

No, your average outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The meat ends up dry and tough time after time, despite marinating for hours. Or the meat is burnt or cooked too long.

These mistakes are made time and time again because your average backyard cook usually does not know any different. He does not automatically know How to Barbeque.

Here are some of the more common mistakes and do’s and don’ts made in bbq grill cooking:

1) If you started with frozen meat, make sure the meat is thawed completely. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.

2) When using a charcoal grill, try to start the fire without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the coals down first. A chimney starter makes starting the fire a breeze. It also allows you to add charcoal along the way should the coals burn out along the way.

3) Never poke the bbq meat with a fork after cooking has begun. This is one of the most common mistakes and one of the most deadly for your barbeque. When poking with a fork, the juices will run out of the meat and right into the bottom of the barbeque pit or grill. Your meat will be dry and less tender. Use a long set of tongs to turn the meat.

4) Lower the heat. Except for grilled steaks, which need a quick searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat tender and juicy.

5) Quit lifting the lid to check the meat. Every time you do that it changes the temperature inside the bbq grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is more of a food safety mistake. Do not put the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing the cooked with the raw just begs for someone to get sick.

7) After removing the meat from the bbq grill or pit, let it rest for at about 5-10 minutes. Cutting into or slicing the meat immediately after pulling it from the cooker will cause all the juices to flow out of the meat and onto the platter.

Of course, these are not all of the mistakes made by the amateur outdoor cook, but are some of the more common. But if you will prevent doing these yourself, you will eliminate many of the things that cause barbeque failures.

Your guests and family will wonder how come your grilled or barbequed food is so much better then it used to be. And, who knows?…Maybe the Food Network will come looking for you.

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How to ...

How to cook a turkey

The most important thing to keep in mind is that a turkey takes a long while to cook through to the bone…and keeps on cooking once you remove it from the oven. Make sure to bake, braise or roast the bird at a high enough temperature to keep it safe to eat and don’t overcook it. Don’t leave your turkey in the oven to keep it warm while you get the rest of the dinner ready to serve. Take it out as soon as it’s done, let it cool outside the oven for about 20 minutes and then carve away. You’ll see the difference immediately when a turkey is prepared properly: the dark meat soft enough to break apart with a fork – the white meat moist and tasty. The secret is all in knowing how to buy and cook a delicious turkey! We’re here to help you learn how to cook a turkey.

How big a turkey should you buy? You’ll need at least 1 to 1½ pounds of turkey per person if you’re buying the whole bird, fresh or frozen. Of course, it’s always best to go bigger. (After all, there are at least 50 ways to serve your turkey leftovers, including a winter store of turkey soup.) How long to cook? Preheat the oven to 325°F (160°C) then place the bird in the oven to roast.

A thought to consider–Great chefs suggest trying out your skills with a smaller bird before attempting to produce a holiday masterpiece. Like any other skill, perfecting a turkey recipe takes practice. Very few cooks can claim that their first turkey was perfect…but with every attempt you get more comfortable with what you’re doing and the results keep getting better.

Simple steps how to cook a turkey:

Allow about 15 minutes of cooking time per pound – about 45 minutes per kilo unstuffed. It will take a bit longer, about 20 minutes per pound or an hour per kilo, if the bird is cooked with stuffing.

  1. Preheat oven to 325. Remove the wrapper to see how much the turkey weighs and determine approximate cooking time. Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.
  2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.
  3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180°F. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.
  4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.
  5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.
  6. A whole turkey is done when the temperature reaches 180°F. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.
  7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly.
    Note: Cooking times do vary. Why? There are many reasons – oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey. This is an important tool in learning how to cook a turkey.

Stuffed Turkey:
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird (see step 4 above) If you insist on stuffing the turkey, stuff loosely and follow the steps below.

  1. See step one above
  2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
  3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
  4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/2 hours to cook.
  5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.
  6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180°F and the stuffing is 165°F. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.
  7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.
Categories
Winter cooking

Spices to Warm Your Winter Meals

Using ingredients that are in season is sensible and an inexpensive way to cook. This goes for the spices too. Take advantage of those in-season spices and really make your winter cooking great. Here’s how to spice it up with winter spices.

When you think of winter spices you probably think of allspice, nutmeg, ginger, and cinnamon. But there is also cardamom, cloves, coriander, and star anise. These are all really great spices that add a lot to your cooking during the winter months. Not just your meals, but your desserts as well. Let’s talk about the uses for each of these spices.

Allspice

This spice is the dried berry of the Jamaican pepper tree. It can be mistaken for peppercorn. The allspice berry is best when dried before it reaches its full maturity, because this is when it possesses the most flavor. Allspice is used in many Caribbean and Latino dishes and it’s great in savory and sweet dishes. It makes great tomato and barbeque sauces as well as great desserts such as applesauce, fruit compotes, and oatmeal cookies. It couples well with cloves and cinnamon for a delicious spice cake.

Nutmeg

This spice is deliciously strong. It has a very strong, sweet taste, while also being quite pungent. It is great sprinkled over vegetables, especially squash and spinach. You can use it to spice both red and white meats, fish, desserts, and white sauces. It’s integral of course in your eggnog, but go ahead and try it in other drinks like coffee, tea, or cocoa. When you are going for the sweet and savory with nutmeg, remember that a little goes a long way. Be subtle with your use of nutmeg when seasoning your meats.

Ginger

Ginger is an Asian spice. It is so versatile and really well known. It’s obviously one of the main ingredients in gingerbread. Ginger is great for settling upset stomachs too, so it’s a great spice to keep around. Make a ginger tea the next time your stomach is upset. Just steep it in hot water. You can use ginger in desserts, to season roasted vegetables and meats, and for seafood and stir fries. It’s the perfect complement in soups like carrot or sweet potato soups.

Cinnamon

Who doesn’t love a good cinnamon stick? This has got to be the one winter spice that everyone truly associates with winter. With its sweet and woody taste it is the perfect addition to not only desserts, but also many hot winter drinks.

Just do not eat cinnamon by the spoonful. Not only does it taste bad, it really does a number on your lungs. It can be great for keeping healthy in the winter, though; if you add it to your tea with a little lemon juice and honey, it helps with cold and flu season. Use cinnamon in spice blends for things like curry or a jerk seasoning. But even just bringing the smell of cinnamon in your home with cinnamon sticks has a warming, cozy feeling. So enjoy that cinnamon.

Cardamom

Known as the “Queen of Spices,” this spice comes from India. It’s smoky in flavor. Cardamom mixes well with citrus flavors. It’s great in sweet and savory dishes like curries and rice. Ground cardamom can be used in soups, pates, stews, and purees. Add a few seeds of cardamom to rice pudding, ice cream, custard, or sprinkled over fresh fruit. Cardamom can also be used to treat indigestion or other stomach problems and it’s a natural diuretic.

Cloves

These are dry flower buds of a tree native to Indonesia. Clovers are great in roasted meats (think ham), baked beans, split pea or bean soup, desserts like apple pie, stewed and baked fruits, and pickles. Add cloves to broccoli or cabbage to aid in the digestion of these vegetables. Flavor soups and barbeque like sauces with cloves. Added to curries and other spicy dishes it will help with the heat.

Cloves make for a great home remedy for toothaches and other mouth or throat problems. A clove is also great for skin problems like acne or even styes on the eye. Wet the clove with some water and apply it directly to the eye. Cloves have a soothing, warming effect that really helps with home remedies.

Coriander

This spice comes from the cilantro plant. The seeds of coriander have a flavor similar to lemon peel. This is one spice where you can never have too much. It’s perfect for tempering other spices that are too pungent or that you have overspiced with. It’s great at balancing things out.

Coriander works particularly well with cumin. This is great in Latin American cuisine like enchiladas or even in a pot of beans. It can also be found in many curry dishes. It’s perfect for spice rubs for chicken and fish. It also adds a nice flavor to homemade pickles. Toasting them lightly really brings out the flavor. Use them untoasted in sweet dishes.

Star Anise

This is a beautiful spice that has a strong licorice taste. Star anise is used in many Asian dishes – think Peking duck. Try it in fresh and pickled fruits, soups, stews, braising broths, curries, stir-fries, and with pork. It adds a sweet licorice pepper flavor to savory dishes. Use it sparingly, but making a braise for meat with it is great. Mix it with broth, onion, and soy sauce. These flavors work well with the star anise to naturally intensify the flavor of the meat.

The winter is about warm and hearty foods and these spices all work so well in soups and stews. That’s what makes them all great ingredients to add that extra flavor to your dishes. And many of them can even be used for health benefits. Since many people get sick in the wintertime, adding these spices might just help keep the sickness at bay. So experiment with all of these great winter spices and really embrace each and every one of them.