Thanksgiving Turkey (or any other time!)

I just used this recipe for the turkey we had for Mother's Day dinner and it was pretty easy and it worked!  It came from a google search "how to cook a turkey".  It's recommended for turkeys under 20 lbs.  Mine was 12.85 lbs.  You can check out the web site for lots of details here.

Defrost the turkey and remove the giblets and pieces from both inside the turkey and in the neck cavity.  Wash under cool running water.  Pat dry.  Separate the skin from the breast meat and pat a small amount of butter (the website said to melt the butter, but I just used room temp butter and spread it on with my hands) on the breast meat.  Stuff a few sprigs of rosemary and thyme between the skin and the meat.(See picture below)  If you don't have fresh herbs, sprinkle some dry herbs on the breast.

Preheat the oven to 475.  Put the turkey in a covered roasting pan or wrap in heavy-duty tin foil. Roast for 20 minutes then turn the temperature down to 250.  Cook for 20 minutes per lb (estimate the weight of the turkey w/out the giblets, ice, etc.) until the deepest part of the breast registers 140 on an meat thermometer.  Mine took about 3 hours after the first 20 minutes...I got home from church and it was done.  It probably could have come out 20-30 minutes earlier as well.  Check out the website for more information.

Lion House Bran Muffins

This is a great recipe because you can mix it up once and then store in frig. Make as many or as few muffins as you want at any given time! And they are so delicious that you won't even realize they're healthy! I like to bake them in the mini muffin tins for bite-size deliciousness.
Preheat oven to 400 degrees
2 c. boiling water           5 c. flour (I use 2-3 c. whole wheat flour)
4 c. All-Bran cereal        1 t. salt
1 c. canola oil                5 t. baking soda
2 c. sugar                      1 quart buttermilk
4 eggs                           2 c. Wheaties
Pour boiling water over 4 c. of bran cereal. Sift together dry ingredients. Cream together oil and sugar. Add eggs, hot bran mxture, dry ingredients, and buttermilk. Lastly, add the Wheaties. Mix just enough to combine. Bake in greased muffin tins for 15-20 minutes. Recipe makes 6 dozen muffins but the batter may be stored in an airtight container in the refrigerator for up to 6 weeks. Any amount may be baked  when desired.

Tortellini Soup

1 lb. ground beef

2 14 oz cans Italian Diced Tomatoes

2 14 oz cans chicken broth (i usually add 1 cup more)

1/4 c fresh chopped basil

1 tsp oregano

1 tsp salt

1/2 tsp pepper

2 celery stalks chopped

1 med onion chopped

3 carrots chopped

2 tbsp fresh parsley

3 cloves garlic

2 tsp sugar

20 oz package cheese tortellini

Brown the meat and drain grease. Add everything except tortellini. Simmer until veggies are soft. Add tortellini.

Em's lemon & Cream Cheese Fruit Dip.

aka a Strawberry's best friend

Em’s lemon cream cheese fruit dip
(adapted from the FRIEND magazine)

¾ heaping cup pwdr sugar
Zest of 1 lemon
Juice of 1 lemon
1 brick of cream cheese softened
Fresh, washed, hulled strawberries

Grate zest from one lemon into a bowl. Add pwdr sugar and cream cheese. Cut lemon in half and hand squeeze both halves into bowl. Blend with hand mixer. Cool in fridge at least ½ hour. Serve with strawberries.

So yummy!

Zuppa Toscana Soup (just like Olive Garden)

I found this recipe and have made it a few times-- switched it up and it is now "perfect" according to Roarke (which means it is tested and ready for me to share with you). It's pretty easy to make and to me, it tastes just like the soup at Olive Garden (which is Roarke's favorite thing there) It has sausage and bacon, russet potatoes and greens in a light(not thick)creamy broth. Might be a tasty idea for conference weekend-- add Cesar salad and bread sticks and you are good to go.
Zuppa Toscana Soup
like Olive Garden's®
Roarke’s favorite soup…
Serves: 10
Prep. Time: 0:35
2 lb. ground sausage (1 lb of mild and 1 lb of Italian) cooked and crumbled
1/2 lb. smoked bacon - chopped
2 qt. water
(4) 14.5 oz. cans chicken broth
4 lg. russet potatoes - scrubbed clean, cubed
3 garlic cloves - peeled, crushed
1 lg. onion - peeled, chopped
3 cups chopped kale OR Swiss chard (I use the swiss chard) don't omit this step- it adds flavor, color and texture)
2 cup heavy whipping cream
salt and pepper - to taste
Grated Romano or parmesan cheese for garnish

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
You can substitute cauliflower in place of the potatoes and you can't even tell the difference. (low carb)

Tamale Pie

Filling:
1 lb lean gr. beef
1 c. chpt onion
1 green bell pepper, chopt
1 15 oz can tomato sauce
1 28 oz can chpt tomatoes
1 16 oz can corn, drained
1 small can sliced ripe olive
2 cloves minced garlic or equivalent
1/2 tsp salt, 2 tsp chili powder
1 c. grated Cheddar or Mexican blend cheese

Crust:
1 c. cornmeal
3 1/2 c. water
1 tsp salt
1/2 tsp chili powder (opt.)
2 Tbs butter

Brown groung beef w/onions and green pepper; drain well. Add the rest of the filling ingredients except the cheese. Heat to boiling; reduce heat and simmer, uncovered, until thickened...abt. 20 minutes. Stir in cheese until melted. Set filling aside.

In a saucepan, combine crust ingredients except butter. Cook over medium heat, s tirring constantly, until thick. Stir in butter. Spread half of the mixture into a greased baking pan (12x8"). Spoon filling over bottom crust, top with rest of cormeal mixture. Bake at 375 for 45 minutes. If desired, sprinkle 1/2 c. cheese over the cvrust about 5 minutes before the casserole is done. Remove from oven and let sit for a while. This is a "comfort food" which my mother used to make all the time. It is especially good the next day. In fact it is something that might be better to make the day ahead, then refrigerate and reheat a day or so later. The crust seems to set up better after being cold.
Serves about 6.

Avocado Relish

I got this recipe off the food network. It is supposed to be a relish that goes on top of your hamburger. I made it when we camped this weekend and there was barely any left for the hamburgers because everyone was eating it with chips like it was guacamole. Since I'm not a big guac fan, I didn't eat it but everyone LOVED it.

2 chopped Hass avocados

1/2 diced small onion

1 minced jalapeno

juice of 1 lime

3 tablespoons chopped cilantro

salt and pepper