Make Ahead Easy Turkey Day!

Smoked Turkey Leg For Gravy

Publix carries Uncle John's Pride Smoked Items

Green Bean Roast

Corn Bread Dressing (called Stuffing when it's in the Bird)

Always reliable Pepperidge Farm Cornbread

Sweet Potato Pie

We doctor this up!


Hi everyone! I'm Healthy again and back in business...phew!

This Thanksgiving is fast, easy, & Freeze-able!

An important note-

***We use Empire Kosher Turkey...because it's Kosher you really don't need to brine it!

***To defrost- allow 1 day in fridge for every 5 pounds

***Take all dishes out of the freezer and put into fridge Wednesday Morning.

***If brining your Turkey make sure it's defrosted by Tuesday

***Whether you brine or not...prepare Turkey Wednesday morning, season and let it air dry uncovered in fridge overnight

We are going to do 2 small 12 pound Birds...I will give them 3 days in the fridge.

So between brining, air drying, and defrosting count backwards from Thanksgiving to see what day you need to start defrosting.

We are doing our birds 2 different ways...Grilling and with the new Big Easy Infrared Fryer (it uses no oil!!!), it works like a very very hot convection oven. ***If you want to fry traditionally, go to my November 2008 archives for how we did it!

Because we are grilling and no-oil frying, we will not have pan juices to make our gravy...so let's start with our Smoked Turkey Gravy!

1 Tblsp Canola Oil

1 package of Smoked Turkey parts(they usually come in legs and or necks)

2 large splashes White Wine

1 32 oz container of Chicken Broth

1 Large Sweet Onion minced fine

1 Large Carrot minced fine

4 minced Garlic cloves

Pre-heat oven to 450

In a large pot on high heat add the Oil and brown the Smoked Turkey Parts on all sides about 10 minutes

Remove Turkey and put it on a pan in the oven

To the heated pot add the chopped Onion and Carrots

Pour in a splash of Wine

Saute till tender then add Garlic and another Splash of wine

Saute for another 3 minutes

Add all the Broth and bring to boil

Add the Turkey back

Lower the heat to low and simmer for 45 minutes

Remove the Turkey pieces (great snack for the gang)

Let the gravy cool

Pour into a blender and liquefy

Pour into a container put into fridge overnight

Next day skim fat

Put into freezer

To reheat put in pan on top of stove on medium high heat

Green Bean Roast- this is one of a few things you need to make fresh the day of...

3 Tblsp Canola oil

2 Tblsp Granulated Garlic

2 Tblsp Smoked Paprika

1/2 Tsp Kosher Salt

1/4 Tsp Fresh Ground Pepper

1 Tblsp Pre-minced Garlic

1 LB fresh Green Beans trimmed

1 half large Red Onion very thinly sliced

Cooking Spray

1/4 Cup very finely grated Gruyere Cheese or Swiss

3 Tblsp Bacon Pieces

Pre-heat Oven to 450

Prepare a large Baking sheet with foil sprayed with cooking spray

Put first 6 ingredients in a large zip lock bake

Add green Beans and Onions and shake to coat

Empty bag onto baking sheet and spread it out

Sprinkle with Cheese and Bacon Bits

Roast about 15 to 20 minutes the onions will look caramelized.

Serve!

Make ahead Stuffing

For Corn Bread mixture...

In a large pot bring 2 Cups Chicken Broth to a Boil

Take off heat and then empty entire Package of Corn Bread

Cover and let Stand for 5 minutes

Uncover and fluff with a fork

Set aside

Take one package of Craisins and put them in a bowl of hot water

Set aside

You will need a very large bowl for the next steps

In a large Saute pan on high heat and brown 1 Pound of Turkey Sausage adding in granulated Garlic and Paprika

Using a slotted spoon put the Sausage in the bowl

In the same pan add 1 Pound Sliced White Mushrooms saute till nice and brown

Put the Mushrooms in the bowl

In the Pan Saute 1 Large Chopped Sweet Onion, 2 Large Stalks Chopped Celery, 2 large Carrots Chopped and 3 cloves Chopped Garlic( you may need to add a little Canola Oil). Season with a pinch of Salt and Pepper

Add all this to the Bowl

Chop 1 Can of Water Chestnuts and add right into the bowl

Drain the Craisins and add them to the bowl

Add the Corn Bread to the Bowl

Mix everything really well

Pour into whatever you are serving it in and let it cool

Cover with plastic and foil

Freeze

To reheat on 350m you can splash some Chicken Broth on it to re moisten

Time for Sweet Potato Pie...

1 Pillsbury Pie Crust

1 29oz Can of Bruce's Sweet Potato Pie Filling

2 Eggs

2/3 Cup Evaporated Milk (NOT sweetened condensed)

1 Tsp Vanilla Extract

1 Tsp Cinnamon

Preheat oven to 425

Place pie shell into pie plate and shape edge of shell however you like it...the easiest way is to press all around with the tines of a fork (no need to grease pie shell)

In a Large Bowl Beat eggs lightly

Add rest of ingredients and mix well

Pour into pie shell

Place a ring of foil around the edge of shell so it does not burn

Put in oven and bake on 425 for 15 minutes - then reduce temp to 350 and bake for to 60 minutes

Take it out to cool completely

Cover the pie with plastic and make sure it touches the filling so that you don't get frost.

Then cover in foil

Freeze

To reheat put oven on 250 for about 20 minutes.

You can always put dollops of Marshmallow Fluff on the pie!

****Remember to put all frozen items in fridge on Wednesday Morning to defrost!

Turkey Time

You will want an internal Temp of 165

Roasting times are 325 degrees

8-12 lbs 2 1/2- 3 1/2 Hours

12-16 lbs 3 1/2 - 4 1/2 Hours

16-20 lbs 4-5 Hours

20-24 lbs 4 1/2 - 6 Hours

Let rest Tented with foil up to 1/2 hour

For Brining the day before

You need a big pot that your Bird will fit into

In a bowl put your favorite fresh herbs no chopping just throw them in

6 unpeeled Garlic Cloves

Handful of whole Peppercorns

1 Cup Salt

1/2 Cup Brown Sugar

1 squeezed Orange and throw in the rest of it too!

2 Cups of Water

Mix

Pour Over Turkey and add more water to cover

Put in fridge overnight

The next steps are for brined and non brined Turkey

Remove goody bag with the giblets and neck or anything else from the cavity

Dry your bird really well

Salt and Pepper the whole bird in and out

Rub the whole Bird with Canola or Olive Oil

In a small bowl combine 2 Tblsp Smoked Paprika & 2 Tblsp Granulated Garlic

Rub this mixture all over the bird really well and pour some in the cavity

Tie the legs together tight to the bird

Roast away uncovered using the times above. If your skin is getting to brown you can cover it with foil.

Take temp in the thick part of breast and don't touch bone it throws temp off. you want 160-165

Take it out and let it rest

Enjoy

Home Made Cranberry Sauce

1 1/2 Cups of fresh Cranberries

3/4 Cups sugar

3/4 Cup Fresh Orange Juice

1 Tblsp grated Orange Peel

1/4 Cup Water

1/2 Tsp Cornstarch

Bring to Boil first 4 Ingredients

Simmer 3-4 minutes till Berries pop

Stir a few times

In a small bowl Mix water & Cornstarch

Add to pot and bring back to boil for 1-2 minutes stirring all the while

Cool Completely

Keep in fridge- No need to freeze

Enjoy

H1N1....Oh boy...this sucks!!!

Dear Readers....
I don't know how...but last Tuesday I ended up in the emergency room with fever and dehydration! Doctors told Mikee and I that they were treating me for Swine Flu! This thing is not pleasant, but it looks like the end of the virus now! I was quarantined in the little Den/Office in our house, & Mikee was disinfecting every surface. He took such good care of me, we kept Alexis very far away from me, and Gidget did not leave my side!
I want you to know in that in the coming days I will be laying out my easy make-ahead Thanksgiving!
Stay Tuned...

Meat & Potatoes...Easy!

String Optional

No String

" Pomme(for you non- Francophiles Potatoes) Gabrielle"...Low fat! Yup...I said Low fat!

Hi Readers! Been busy cleaning out my garage 3 years after our renovation...OYE! Hope all is going well with school, kids,work, dating, etc..
I've got a great weeknight meal that is easy, affordable, and can be done ahead, (it's also great for entertaining). For the meat, I will give you the grill version...but, if it's not 100 degrees where you live like it is here...I am giving you the oven method as well. The potato dish is so good that you won't miss the butter and cream.

Sorry in advance I don't have pics of the meat done, sliced, & with Sauce....My Bad!

This dish is good for 4 people with leftovers, & makes great sandwiches the next day.

Let's start with the roast...this is an Eye Round Roast. You can find it right in the meat case. They run 2-3 pounds and have a small piece of fat on one side. (You need this fat to keep the meat moist). If it seems too thick, just shave some off with a sharp knife. As you see in the pic you can tie it or not. I sometimes tie it if the meat is too irregular in shape, this way it will cook evenly. If... in your crowd, some people love very well done ends don't tie.

If you want to tie you need kitchen twine and you will need a meat thermometer

You can Prep the meat the night before leave it in the fridge.

2-3 Lb Eye Round Roast

Extra Virgin Olive Oil

9 whole peeled cloves of Garlic

Kosher Salt

Fresh Ground Pepper

2 Sprigs of Rosemary finely minced

Pre-heat Oven to 425 degrees - Grill with indirect heat 325-350 degrees.

With a sharp paring knife make a slit in the meat and push a clove of Garlic in...continue all around the meat. 9 slits for 9 cloves. Make the slits as deep as the Garlic.

Rub with the Oil, season with Salt & Pepper.

Rub Rosemary all over.

Place in oven or on grill fat side up.

Cook in oven 1-1/2 Hours or internal temp is 150

Grill 1-1/2 or even 2 hours if 3lbs or internal temp is 150

Let meat rest for 15 to 20 minutes to redistribute the juices.

Slice thin...Enjoy

Beef Sauce

This can be made the night before, I always make extra and freeze.

1 Clove peeled crushed

1 Teaspoon Canola Oil

1 Cups sliced Mushrooms

Dash Kosher Salt

Dash of Fresh Ground Pepper

1/4 Cup Red Wine

2 Cups Beef Broth or Stock

Stove top on Medium high heat

Heat the Garlic and Oil together just till Garlic is tender and slightly golden.

Add Mushrooms and cook down till tender

Add Salt & Pepper

Add Red Wine and cook down till there is about 2 Tbls left and Mushrooms are coated.

Add Beef Broth/Stock and cook down for 5-7 minutes.

Pour on Beef...Yum!

Pomme Gabrielle-or- for"yousguys" from Brooklyn "Potatoes Gabrielle"! HA!

Non Stick Spray

3/4 Cups of Skim Milk

1 Tbls Extra Virgin Olive Oil

1 Tsp Smoked or regular Paprika

1 Tsp Granulated Garlic

2 Sprigs of Rosemary leaves removed and minced

2 Sprigs of Thyme leaves removed and minced

1/2 Cup Grated Parmesan Cheese. Set aside 1/2 for topping

3-4 Yukon Gold Potatoes

1 Sweet Onion

Preheat oven to 400

Spray with Non Stick spray a Tart, Pie, or Shallow Baking Dish

In a separate bowl whisk together the Milk,Oil, Paprika, Garlic, Rosemary, Thyme, & Cheese

In the Food Processor with the thin slice blade, slice the Potatoes, then Onion

Put a layer of Potatoes in the baking dish then Onions

Pour some of the Liquid Mixture over, (You don't need to pour alot for each layer), and keep layering about 3 layers.

Pour rest of liquid over top.

Sprinkle reserved cheese on top.

Cook covered, (with foil), about 30 minutes. Remove foil and continue cooking till bubbly and brown.

To make a day ahead cook the 30 minutes covered remove from oven and keep in fridge till next day and heat uncovered on 375 till brown.

Let cool with meat resting, then slice.

You won't believe how good this is!

Fast Chicken 2 Ways- Mikee's South of the Border Chicken Salad & Gabbys Lemon Chicken Penne

First of all Dear Readers...I understand alot of you did not get the recipes in my last post (Nana's Picture & Holiday Post). Please scroll down after this post and you will see 3 recipes from Nana.

Today's Chicken theme has 2 important factors for busy people...you can use Leftover or Rotisserie Chicken for either dish.

Mikee's South of the Border Chicken is his own...his new favorite ingredient is Tabasco's Green Pepper sauce. He feels that it has less heat but that tangy Green Pepper taste. You can go with your own proportions in this dish.

This is how he did it...Serves 2 people

2 cups Shredded or chopped Chicken (Skin removed)

In a bowl mix Mayo (about 1/3 cup), Sweet Pickle Relish (about 2 Tbls), Yellow Mustard (about 1 Tbls), & 5-7 Shakes of Green Pepper Sauce

Pour over Chicken and Mix

****Remember these are just guidelines...adjust to your taste!
Gabby's Lemon Chicken Penne- Serves 4

1 Lb Fresh or Leftover Cooked Penne Pasta

As much Chicken as you like

1 Tsp Olive Oil

1 Clove Peeled Garlic Smashed

1 1/2 Cups Chicken Stock (Fat Free Low Sodium)

Pinch Kosher Salt

Couple Grinds of Fresh Ground Pepper

1-1 1/2 Tbls Small Capers

Juice of 1 whole Lemon

1 Heaping Tbls Finely Minced Flat Leaf Parsley

In a large fry pan, Saute the Garlic in the oil on medium high heat for a few minutes 'till it's golden not burnt.

Add Stock, Salt, Pepper, Capers, cook down for about 5 minutes

Add Chicken and Pasta and warm through.

At the very end add the Lemon Juice and Parsley. Toss

****Lemon Juice goes last so it does not become bitter.

******I will double or triple this recipe and freeze in portions, just zap it in the micro, it's also great on fish or plain grilled breasts

Enjoy!

To all my family and friends...Happy and Healthy New Year! Recipes from Nana Pearl

Nana on her wedding day.
I remember sitting with Nana in her den, in her big house in Brooklyn when I was a little girl...we would be watching Julia Child in glorious back and white. Nana would be concentrating on every word that Julia was saying and jotting down the recipes...Nana & I would then go in her state of the art kitchen (circa the 40's!), and start cooking together...WOW has time flown by...she was a big part of why I love to cook! I want to share a couple of easy recipes from her collection. Some of them are very old, written in fountain pen from the 20's & 30's +, some are clippings so dry I had to put them all in plastic protectors. It took me 4 years to go through 100's & 100's of recipes. They were everywhere! I put together a book so that Liz and I could hand them down to our kids. Unfortunately I cannot site dates, authors, or titles from the clippings so I apologize ahead of time...Oh check out the cool Brisket!
Easy Easy Unstuffed Cabbage
1 head of Cabbage
2 lbs Ground Beef or Sirloin
2 Eggs
1 small Onion grated
1/2 cup Rice
1 32-oz bottle Heinz Ketchup
1 liter Ginger Ale (You can absolutely use Diet!)
Cut cabbage into 1 inch wide strips
Put into a large Stock Pot
Add Ginger Ale & Ketchup
Cover and bring to boil
Cook 15 minutes
In a bowl put add Onion, Meat,Eggs, & Rice
Form into small patties
Add patties to pot
Cook 1 1/2 hours
Serve
Salmon Pate
1 15 1/2- 16oz can or l pound cooked Salmon
1 8 oz package of Cream Cheese softened at room temp.
2 Tbls finely chopped Green Onion
1/4 Tsp salt
1 Tbls Lemon Juice freshly squeezed
1 Tsp Horseradish, for this I use cream style
Remove skin and bones from Salmon and flake
Combine with rest of ingredients
Line a 2 cup bowl or mold with plastic wrap
Put the pate into mold
Cover
Freeze for several hours
Invert mold on platter and defrost 15 minutes
Serve with Crostini, Pita Chips, or a Celery Stick
Dutch Oven
Brisket
1 3 pound Brisket
1 12 oz can of Coke
1 envelope Onion Soup Mix
1 10oz bottle Chili Sauce
Brown Brisket in dutch oven
Pour in rest of ingredients
Cover tightly
Cook over low heat, the liquid should just be at the simmering point
Cook for 2 hours or until very tender
Slice and serve with pan juices
Makes 8 servings
Enjoy!!!
La Shana Tova!

What we did on our Summer Vacation!

Silly Daddy!

Lazy Hot Summer Days!

Hanging at the Pool!

Coloring!

Fun At The Breakers Hotel!

Chocolate Sea Creatures from the Hotel's Manager!

Bath in our Imperial Suite! OOH LA LA!

Palm Beach! Heaven on Earth!

Dining room of The Imperial Suite...Posh

Alexis on her way to Taboo on Worth Avenue!

Imperial Suite has free WIFI!Yey!

An Imperial View!

Imperial wet bar...Cocktail anyone?!

Yes you guessed it! The Imperial Bed!

The Imperial Flat Screen!

Anniversary Dinner (21 years) at Echo in Palm Beach....A Fabu Chocolate-Chocolate Chip Souffle, compliments of David Thall, manager...Thank you, David!

Daddy entering the Imperial Suite!

No silly...Not the Imperial Suite...Lunch at the Beach Club @ The Breakers!

You guessed it! Imperial bubbles!

Alexis enjoying The Seafood Bar!

Late night Toast at The Tapestry Bar...very elegant!

Here we are in the elevator...where could we be going???

Someone got a little sun...

When she was an infant I breast fed her on the beach! She's a natural!

My peeps!
I hope you all enjoyed the pictures...I promise the next posting will be a recipe...

Sweet & Salty...another summer bite

Little Apricot Wrap

I know it's been 10 days since my last post...Things are slow in the summer...I have been cleaning out closets and organizing my home office. How do we collect so much paper? I thought computers and the digital age were going to solve the paper problem. I don't know how I collect so much stuff...I am good though...I try to stay on top of it and I edit every couple of months. This time I did a major cleaning out!
Gidget watched me do it all...the summer is so hard for her...the summer storms freak her out! She won't leave my side! Poor little doggie. Anyway let us talk about a delicious treat...Little Apricot wraps!
Preheat oven to 375
Spray a foil lined baking sheet
1 6oz package of Dried Apricots
1/2 of 8oz wheel Camembert Cheese trimmed of rind & cut into small pieces
Brown Sugar for sprinkling
1/4 LB Prosciutto Piccolo (or any brand you prefer)slice paper thin with paper, cutting each lengthwise into 2 pieces
Slice Apricot almost in half...not all the way through.
Stick a piece of Cheese into the Apricot & sprinkle the top with some Brown sugar.
Wrap the Apricot tightly with the long piece of the Prosciutto
Place on baking sheet and bake for 15-20 minutes or until the Prosciutto looks crispy and the Cheese is melting.
Yummy!

Lite Summer Small Bites

Salmon for the Smoked Salmon Canapes Below

Retro Rumaki

Prosciutto Piccolo Melon Bites

Smoked Salmon Canapes

Hello my Dear readers! Hope y'all are having a great summer...It has been very hot down here on our beautiful peninsula!

I hope all of the Moms that are struggling with bringing their kids home from summer activities because of the H1N1 or Swine Flu are doing ok, and the kids are recovering. My thoughts are with you!

On to a lighter subject...Small Bites for summer entertaining...Adults and kids are lovin' these!

****KOSHER NOTE...Replace any bacon in recipe with TURKEY BACON.

Sorry my photos are blurry...let's just blame it on my Menopause! HA!

Retro Rumaki (You should be able to get 28pcs)

2 Cans of Whole Water Chestnuts

Brown Sugar for Sprinkling

1 package of Bacon (cut strips in half)

Preheat oven to 450

Drain Water Chestnuts and place on paper towels to dry.

Blot them to get all surface moisture off.

Place Bacon strips on a baking sheet and par cook them (under cook), just till they are shiny and just starting to curl. About 5-7 minutes.

Keep oven on and lower temp. to 375.

Remove Bacon from oven and drain on paper towels.

Sprinkle a little brown sugar in the middle of each strip and roll each Water Chestnut in the Bacon.

Place on a nonstick baking sheet seam side down and put them back into a 375 oven for about 10 minutes, or till bacon is brown ,crispy, and hugging the Chestnuts.

Cool and serve.

Crunchy Sweet Yum!

Melon Bites

25 Small Skewers

1 Honey Dew Melon (There will be waste...save for a snack)

1/4 LB of Prosciutto Piccolo (or your favorite brand). Have it sliced paper thin, with paper in between.

Slice Melon open and clean out seeds.

Make slices (Wedges) and then cut cubes out of slices (I was able to get 25 cubes out of a half a melon.

Rip each pc. of Prosciutto and place it on top of cube, then put small size skewer in each.

Sweet and Salty Good!

Smoked Salmon Canapes

The first picture above shows the type and brand of Salmon needed for this Canape. It is not Nova style. You find it where the canned tuna fish is located in the market.

I made 16 very generous portions but, you can certainly get more!

1 Package of Party Pumpernickel or Rye

1 12oz tub of Whipped Cream Cheese

2 Packages of Chicken of the Sea Wild Caught Alaskan Smoked Salmon

4 Scallions Sliced thin White and Green Parts (reserve 16 pcs of green for garnish as shown.)

Drain liquid from the Salmon pouches.

In a bowl, mash the Salmon add Scallion, and Cream Cheese.

Mix thoroughly.

Spoon onto the Bread and garnish with a Scallion pc.

Creamy Smokey Delish!

Easy Summer Main Dish

Hi everyone! I have been taking it easy...It has been so hot down here...but I couldn't let another day go by without an easy summer recipe...
Angel Hair with my homemade Tomato Sauce (recipe in the April Archive), with Sausage.***It is so great to make a big batch of sauce and freeze it in containers.
I took a quart of the Tomato Sauce out of the freezer dumped it in the slow cooker...added the browned Sausage and cooked it for 4 hours on high...poured it over the pasta and the family loved it!
1 quart of Gabby's Homemade Tomato Sauce
1 Lb Country Sausage ****KOSHER NOTE use Ground Turkey
1 Lb box of Angel Hair
1/2 Tsp Salt
Brown the Sausage and drain fat.
Put it in slow cooker.
Put frozen Tomato Sauce in slow cooker with the meat.
Add 1/2 Tsp of Salt
Cook on high 4-5 hours.
Cook Pasta according to package directions.
Serve as shown.
Delish!

Lazy Father's Day...

One Happy Dad & Baby!

Lazy Dog

Hi everyone! Father's Day was a lazy day for us! I made brunch for my little family and they loved it! We got up and opened presents...You, my dear readers will reap the benefits due to the new Rib Rack I got Mikee. He will be doing ribs soon and I will blog the experience.

Next, I made eggs, bacon, and hash browns. No special recipes for these...just straight up classic.

Eggs Scrambled- Just eggs in a sprayed pan...I salt and pepper them in the pan, I add cheese in the pan if someone wants.

Bacon- microwaved! Put 5 slices on a paper plate with 2 paper towels and 1 towel on top...wave for 4 minutes! Fabu, comes out crisp and drained of fat. Mikee gets the Microwave Bacon credit!

Hash Browns- I use pre-shredded hash browns in a bag, (you can find them in the egg section of the market), Crystal Farms "Simply Potatoes", 20oz bag. These are great because they are already drained...this makes cooking faster. I put them in a hot saute pan with salt and pepper...

then I sprinkle about 4 Tbls of Olive oil over them and toss till they are browned and crispy.

I also served cinnamon raisin toast.

A good time was had by all!