Festive Feast: Sage and Thyme Roast Turkey


Scoring high on our delish scale is Alan Leonetti’s Sage & Thyme Roast Turkey recipe, perfect for a classic festive feast this year

1 whole turkey
4 tablespoons butter
chicken broth
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon onion powder
2 tablespoons garlic powder, granulated
1 tablespoon dried tarragon
1 tablespoon dried parsley flakes
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon sage
2 tablespoons paprika


1. Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
2. Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
3. Mix all of the seasonings, except the paprika, together with the butter.
4. Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
5. Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4 to 1/2 of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
6. Completely tent the turkey with aluminum foil and place into a preheated oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
7. Baste the turkey and return it to the oven for the remainder of the cooking time
8. Cooking time will vary depending on the size of the turkey.
9. NOTE: I always cook my turkey unstuffed.
10. I place my stuffing into baking dishes to bake.
11. During the last 10 or 15 minutes of cooking, increase temperature to get more browning, but watch it carefully, as you do not want to burn it or dry it out.

via food.com

Happy Holidays

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Christmas smoked salmon and caviar canapés

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Chefs' Blog

salmon canapes

Serves: 8 (4 each)
Time: 20 mins


  • 400g packet of thinly sliced rye bread
  • 75g sliced smoked salmon (with the brown bits removed)
  • 55g tub Avruga (smoked herring roe) or caviar (budget depending)
  • 110g crème fraîche
  • 20g packet of fresh dill, torn into 32 sprigs


  1. Cut out small bite sized circles of the rye bread with a cutter
  2. Cut the salmon into 32 even bite sized pieces
  3. Now put 1/2 a teaspoon of crème fraîche onto the rye bread and then top with the pieces of salmon, folding them as you place to create some height
  4. Careful spoon 1 teaspoon of the the roe of caviar and place on top of the salmon
  5. Top with a sprig of dill to each canapé and serve

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Sushi Cupcakes

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the vegetarian ginger

I’m a big fan of sushi. Each year I always try to make really creative cupcakes for my boyfriend’s birthday (I baked them into ice cream cones, decorated Mario Bros themed ones) but I think this one (I’m so sorry for this pun) takes the cake (I’m sorry).

These were probably some of the most difficult but rewarding cupcakes I’ve ever made. I made them a long time ago, I’m not sure why I never created a post for them but here it is. Apologies in advance for the lack of step-to-step photos—I’m hoping that the methodology is detailed enough that it all makes sense.

I got this recipe from a French blog entitled La Casserole Carrée and if you’re not French-speaking, the translation may be a little hard to follow. Since I grew up learning French I had an easier time, but I must admit it’s pretty rusty.


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Malibu Coconutini




30 mls Malibu rum
30 mls Irish cream
30 mls chocolate liqueur
Chocolate syrup, for garnish


Put all the ingredients in a shaker, add ice, and shake. Drizzle chocolate syrup along the inside of a glass, and then add the beverage. And the best part… garnish with a chocolate lollipop.

via delish.com

Happy Sipping

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Spaghetti al Forno with a Healthy Twist


Super pleased how whole-grain pasta adds a new level of health to this simple pasta dish


22 mls olive oil, plus more for drizzling
1 small onion, finely chopped
2 carrots, peeled and finely chopped
1 stalk(s) celery, finely chopped
4 clove(s) garlic, minced
1 can diced tomatoes
Salt and freshly ground pepper, to taste
227 grams whole wheat spaghetti or linguine
30 mls chopped flat-leaf parsley
1 large pinch red pepper flakes
180 mls grated Parmesan cheese
30 mls whole wheat breadcrumbs


1. To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.
2. Preheat oven to 450 degrees. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.
3. Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.

via delish.com

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Party Food: Thai Chicken with Peanut Sauce


24 chicken drumsticks
1/4 cup water
1 tablespoon lime juice
1/4 teaspoon ground ginger
1 cup Peanut Sauce (see below)
1. Combine chicken, water, lime juice, and ginger in a slow cooker.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3.Drain chicken, discarding cooking liquid. Toss chicken with the Peanut Sauce.

Peanut Sauce
1/2 cup creamy peanut butter
1/2 cup water
2 tablespoons reduced-sodium soy sauce
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper

In a small saucepan whisk together creamy peanut butter, water, soy sauce, garlic, ginger, and crushed red pepper. Heat over medium-low heat until mixture is smooth, whisking constantly. Makes about 1 cup.

via better homes and gardens

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The Most Dangerous Video on the Web

Roaming Rosie

WARNING!  I am about to share with you a video of something very, very dangerous:

A Magic Chocolate Lava Cake.

I actually found this video by way of some gifs that reached into my chest and stole my breath straight from my lungs.  Some people would call this a gasp, but it’s really more of a gasm.

An ooey, gooey, luscious, shivering foodgasm, that is.

You can watch the the chocolate miracle being made right before your eyes:

And you can find the recipe at How To Cook That.

I now have the desire to throw a party for the sole purpose of serving this dessert.

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Freshly Made Eton Mess – Quick and Easy!

This recipe is great if you want to make something quick but delicious! Take a look at my version of the lovely Eton Mess dessert, you won’t be disappointed.  In this recipe I’m using shop bought meringue nests, however feel free to make your own….although this will add to the cooking time and may defeat the point of a quick dessert.

P1020595              P1020594222

Serves 4-6.


2 to 3 Digestive biscuits (crushed)

4 Meringue nests (broken down)

150 grams of fresh Strawberries

150 grams of mixed berries

450 grams of Double cream (whipped)

1-2 ripe passion fruit (optional)

3-4 table spoons of sugar

For the sauce:  Put the mixed berries in a pot with the sugar (if need be, add more or less sugar depending on how sweet/sour the berries are) and warm on a gentle heat.  You should see the juices from the berries…

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