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
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.
Xo Team Scoop
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.
Happy Nom Nom
Xo Team Scoop
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.
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
Happy Nom Nom
Xo Team Scoop