Tag Archives: food allergy holiday food

Oven Roasted Sweet Potatoes

Are planning a sophisticated menu for the holidays? then ditch the candied yams and try these wonderful and nutritious oven roasted sweet potatoes

 

Ingredients: for 6 servings

6 medium sweet potatoes, peeled and quartered
2 medium onions, quartered
3 Tbls olive oil
1 tsp rosemary
salt & pepper to taste

Preheat oven to 375 degrees. Place potatoes with onions in a large bowl, add the salt pepper and rosemary. Mix well, stir in the olive oil, let rest for 10 to 15 minutes. Place on a large baking sheet and bake for 50 minutes to an hour or till sweet potatoes can be pierced with a fork. If you are in a hurry, slice the sweet potatoes into inch size cubes, they will cook in 30 minutes!

Turkey Involtini

The holidays can be a lovely time of year to get together with large groups of family and friends; but it can also be a good time for an intimate , quiet gathering. If you planning a Thanksgiving for two, a small holiday gathering, or are just plain tired of old fashioned turkey,  spice up your table with these delicious, quick and easy turkey involtinis.  Involtino is the Italian word for roll-ups. In our version, turkey cutlets are “stuffed” with onions, celery and  fresh sage mixture and braised in white wine . Serve with rustic potatoes, cranberry-cabernet sauce  and voila ! A sophisticated and wonderful feast, that is ready in less than an hour.

Ingredients: ( for 4 involtini)

4 turkey cutlets
1 medium onion, chopped
1 cup chopped celery ( about 4 large stalks)
1 apple pealed and chopped
1 egg beaten
1 bunch fresh sage or the herbs of your choice
nutmeg, salt and pepper to taste
flour for dusting the involtini
3 Tbls olive oil
2 cups dry white wine
12-20 toothpicks to hold the involtini while cooking

 

Salt and pepper each cutlet and pound ( if necessary) till they have a thickness of 3/4 inch. Take the celery, apple, onions and part of the sage and mix in a bowl. Add the beaten egg and condiment to taste.
Take each cutlet, place on plastic wrap and spread 1/4 of mixture on each. Then using the plastic wrap to aid yourself, carefully roll the cutlet. Place 3- 4 toothpicks on each cutlet so it remains closely together. Repeat with each cutlet, then dust lightly with flour, salt and pepper.

In a large skillet, heat the oil over med-high heat, add the involtini and brown , turn every 2 minutes to brown each side. This is best done with the use of cooking tongs. Once all sides are brown, add the wine, ( it will make a lovely noise). Reduce to medium heat, partially cover and let cook for 30 minutes or till half of the liquid evaporates. Let stand for 10 minutes before serving.

To serve: Remove toothpicks and slice each involtini crosswise ( see picture). Place on individual plate, and add a small amount of wine reduction on the side. Serve with Rustic potatoes and Cranberry- Cabernet sauce. ENJOY!

Herb-Roasted “Smoked” Turkey

 

Does your family love the taste and scent of smoked turkey ? Is it cold as the ARTIC CIRCLE and no one wants to put in 8 hours worth of harsh weather? Try making it in your oven! The secret is in a delightful product called liquid smoke. Choose mesquite for the turkey and you are sure to score a big time hit!!!

Make the experience extra easy by using a alarm clad meat thermometer . This has saved many many thanksgiving and holiday roasts from over and under doing! We insist…! they are well worth the investment.

Roasted Turkey is  the traditional bird for he holidays This jazzed up version goes well, with a ripe Australian cabernet

Ingredients:

1 15 to 16 lb turkey
1/2 stick of butter room temperature or 4 Tbls of Olive oil for milk free version
4 Tbls apple cider vinegar
4 Tbls liquid smoke 
1 cup apple cider or apple juice
2 tsp herbs of choice: sage, herbs de province or rosemary go very well

 

Preheat oven to 325 degrees. Mix the apple cider,  and the cider in a saucepan over medium heat, bring liquid to a boil, then  remove from heat ,stir in the liquid smoke and set it aside.
Rinse turkey inside and out, pat dry with paper towels. Sprinkle cavity with salt and pepper. Spoon in stuffing (if any). Tuck the wing tips under the breast and tie legs together with twine.

Rub the turkey with the butter and the herbs. Pour half of the basting liquid over the turkey. Salt and pepper the turkey to taste. 

Insert a meat thermometer (if using one) in the thickest part of the leg and place the turkey in the oven. Roast the turkey for 40 minutes, then baste with the remainder of the liquid.

Roast for 2 hours, continue to baste frequently, add a cup of water if juices run dry. Cover the turkey with foil to avoid drying. Continue to cook for approximately 1 and one half hour or till the meat thermometer inserted in thickest part of thigh reads 175 to 180 degrees Fahrenheit . Transfer turkey to a platter, and let stand (with the foil) for 30 minutes before carving. meanwhile use the drippings to prepare pan gravy. Enjoy!

TOOLS:

Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer       

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.
$24.95

 

 

 

 


Longhorn Liquid Mesquite Smoke Longhorn Liquid Mesquite Smoke    

The taste of the Great Southwest is as easy as opening a 4 oz. jar. Delicious seasoning for seafood, poultry and meats. Just sprinkle on before and after cooking, for unique flavor. Can be used to create many regional dishes such as dips, tacos, chili, nachos, pizza, shrimp creole, gumbos, rice dishes… an unlimited variety. For creativity in the kitchen… use Longhorn Grill Seasonings! Contains no MSG. Also available in full cases of 12 jars. INGREDIENTS Water, natural mesquite smoke flavor, vinegar, sugar and honey. NET CARBS: 0g $2.52

 


Forget disposable aluminum roasting pans, they bend, break, they can’t even hold their contents!!

Get a nonstick set for 99.99 ( baster and lifters included) or just the pan with rack for 59.99

Cooking.com will ship it free till NOV 20 just click below and use code C89225at checkout

Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set      

Purchase this roasting pan and receive these bonus tools: a baster, injection needle and set of poultry lifters, everything you need to prepare your holiday bird. New looks from Calphalon’s Contemporary Nonstick line. The stainless handles are slim and flared and are multi-riveted for added strength. Made of hard-anodized aluminum with a nonstick interior, this new roaster heats evenly and quickly and comes with a removable, nonstick rack that holds up to a 25-lb. turkey – also ideal for chicken, pork or beef tenderloins. As your main course browns and glistens, vegetables roast and caramelize at the bottom of the pan. $99.99

 

 

 


Sweet & Spicy Tomato Glaze

This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish  and.. voila! lots of flavor layering!

Ingredients:

  • 2 1/2 lbs plum tomatoes, peeled and coarsely chopped
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 2 Tbls fresh ginger
  • 1 Tbls butter
  • 1 cinnamon stick
  • 1/4 tps ground clove
  • 1/4 tps cayenne pepper
  • salt & pepper to taste
  • Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature.

    The glaze will keep for one week in the fridge, but we doubt there will be any leftover!

    Honey-Mustard Roasted Turkey Breast

    Make a whole turkey for a large family ( or if you are a turkey-leftover junky. Try a turkey breast if your loved ones only like white meat, or  a boneless turkey breast for a small gathering , or if more than one meat is served . The best part: Carving  is a breeze!

    Ingredients: for 6 servings

    1 boneless breast of turkey, defrosted
    1/4 cup Dijon mustard
    1/4 balsamic vinegar
    3 Tbls honey
    1/4 stick of butter, molten ( use 4TBSP olive oil if you need milk free)

    Preheat oven to 325 degrees. Mix the butter with the other ingredients till well blended. Place turkey on baking tray and spoon on the mixture till its about 1/8 and 1/4 on an inch thick. Place in the oven and cook for 30 minutes. Cover with foil and continue to cook for approximately 1 and 1/2 hour, basting frequently. The turkey will be done when a thermometer inserted in the middle reads 170 degrees. Remove from oven and let stand for 20 minutes. Meanwhile prepare the pan gravy with the drippings Carefully remove the netting and slice. Enjoy with trimmings such as Cranberry sauce, mashed potatoes and cornbread stuffing.

    SKIP THE GUESS WORK,  avoid raw or overcooked/ dry turkey from now on. Get this essential tool!! Build up your kitchen arsenal in a smart way and have a worry-free dinner. Enjoy the party instead of minding the roast:  this Meat Thermometer sounds an alarm when the food is done , and all without having to open the oven and waste energy and time.

    Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer          

    Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.
    $24.95