Meats

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Turkey

Ham

Directions

Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature.

Preheat the oven to 375 degrees F.

Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry.

Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.

Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.

Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.

Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.

Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.

Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

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Christmas Standing Rib Roast

Total Time:2 hr 50 min Prep:20

min Inactive:5 minCook:2 hr 25 min

Yield:8 servings Level: Easy

Ingredients

2 heads roasted garlic
3 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black

pepper
1 tablespoon finely chopped fresh

rosemary leaves
1 tablespoon finely chopped fresh

thyme leaves
1 standing rib roast of beef (about 6

1/2 pounds), fat trimmed in 1 strip

and reserved
1 1/2 cups red wine, plus 1 more cup

if making au jus, optional
1/2 cup beef stock, plus 2 more cups

if making au jus, optional

Directions:

Preheat the oven to 450 degrees F.

Separate the heads of roasted garlic

into cloves and squeeze the roasted

garlic out of the peels. Place the

garlic in a small bowl and mash with

the back of a fork until mostly

smooth. Add 1 teaspoon salt, 1/2

teaspoon pepper, the rosemary and

thyme, and stir to blend. Pat this

mixture evenly over the top and sides

of the roast. Place the trimmed strip

of fat over the garlic-herb mixture

and tie with kitchen string in several

places to secure the fat onto the top

of the roast.

Season the roast all over with the

remaining 2 1/2 teaspoons salt and 1

teaspoon of pepper. Place the roast in

a roasting pan and add 1 1/2 cups red

wine and 1/2 cup beef stock to the

bottom of the pan. Roast for 20

minutes. Reduce the heat to 350

degrees F and continue to roast to the

desired degree of doneness, about 18

minutes per pound for rare and 22

minutes per pound for medium. Let

stand at least 5 minutes before

carving. De-fat the pan juices and

serve alongside the beef.

If making au jus, place the roasting

pan on the stove burners over medium-

high heat. Add 1 cup red wine and

scrape the browned bits on the bottom

of the pan with a wooden spoon. Add 2

cups beef stock and season with salt

and pepper. Continue to cook until the

wine is reduced by half, about 5

minutes. Strain the sauce through a

sieve to remove the solids before

serving. De-grease, if necessary.

Slow Cooker Cranberry-Orange Pork Roast

Prep Time
15 min.
Total Time 4hr. 25min.
Servings: 16 servings, 1/16 recipe (131 g) each

Ingredients:

2 Tbsp. oil
1 centre-cut pork loin roast (4

lb./1.8 kg)
1 can (14 fl oz/398 mL) whole berry

cranberry sauce
1/2 cup Kraft Calorie-Wise Catalina

Dressing
1 Tbsp. reduced-sodium soy sauce
2 Tbsp. corn starch
1 tsp. zest and 1/4 cup juice from 1 orange

Directions:

Heat oil in large skillet on medium-

high heat. Add meat; cook 4 to 5 min.

on each side or until browned on both

sides. Transfer meat to slow cooker.

Mix cranberry sauce, dressing and soy

sauce; pour over meat. Cover with lid.

Cook on LOW 4 to 5 hours. Remove meat

from slow cooker, reserving liquid in

slow cooker. Cover meat to keep warm.

Whisk remaining ingredients in small

bowl until blended; stir into liquid

in slow cooker. Cook, covered, on HIGH

10 min. or until thickened.

Slice meat; place on platter. Drizzle

lightly with sauce. Serve with

remaining sauce.

Chicken Satay

INGREDIENTS

peanut sauce

1 c creamy peanut butter

1/4 c soy sauce

2 tbsp sweet chili sauce

1 tbsp brown sugar

1/2 c hot water

chicken satay

1 lb skinless, boneless chicken, cut into 1" strips

1 tbsp olive oil

marinade

2 tbsp soy sauce

3 tbsp peanut sauce

juice of 1 lime

INSTRUCTIONS

peanut sauce

slowly add the hot water to the ingredients for peanut sauce, blend until smooth.

marinade

combine all marinade ingredients in a small bowl and whisk until smooth

chicken

place chicken in a freezer bag with marinade and allow to sit for at least 30 min or longer

soak wooden skewers for at least 10 min

preheat oven to 350 degrees

add oil to large skillet that will fit chicken on skewers

add a strip of chicken to the skewer twisting back and forth like an "s"

heat oil in the skillet on med heat

place chicken down and cook for 3 min on each side or until a deep golden color

place on a baking sheet and in the oven for 15 min or until cooked through

serve with peanut sauce for dipping.

Cranberry Meatballs

INGREDIENTS

2 pounds frozen cooked beef meatballs, thawed

14 ounce can jellied cranberry sauce

1/4 cup ketchup

1/4 cup + 1 tablespoon water

2 teaspoons soy sauce

1/4 teaspoon ground ginger

1/2 teaspoon garlic powder

1/8 teaspoon crushed red pepper flakes

1 tablespoon light brown sugar

INSTRUCTIONS

Place thawed meatballs into a 2 quart or larger slow cooker.

Whisk together cranberry sauce, ketchup, water, soy sauce, ground ginger, garlic powder, crushed red pepper flakes, and light brown sugar in a medium mixing bowl.

Pour the sauce on top of the meatballs. Cook on high for 2 hours or on low for 4 hours.

Slow Cooker Root Beer Dogs

INGREDIENTS

1 can root beer

1/2 cup BQ sauce

1 tsp minced garlic

1/2 tsp onion powder

hot pepper sauce, to taste

2 packages hot dogs, sliced in 1/2 inch pieces

METHOD

Combine the root beer and BQ sauce. Bring to boiling; reduce heat.

Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add hot pepper sauce and pour over hot dog pieces in slow cooker set on low. Ready to eat in 1-2 hours.

Rattlesnake Bites

Ingredients

1 pound ground turkey or beef

4 jalapenos, chopped fine

8 ounces cream cheese, cubed

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

3 tubes refrigerated crescent rolls

Directions

In a large skillet, cook beef and jalapeno's over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Cool slightly.

Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.

Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.

Bacon Cheeseburger Egg Rolls

INGREDIENTS

1 pound ground beef

1 heaping cup full of shredded lettuce

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon onion powder

15 egg roll wrappers

15 slices american cheese

6 slices bacon cooked and crumbled

BBQ Sauce for dipping

Vegetable oil or canola oil for frying

DIRECTIONS

In a large skillet, cook ground beef until cooked through. Drain any excess fat from the meat. In a large bowl stir together cooked meat, crumbled bacon, shredded lettuce, salt, black pepper, garlic powder, and onion powder. Set aside. Layout your egg roll wrapper so that a point is facing you. Place a piece of american cheese towards the corner of the wrapper with a point facing you. The cheese should not hang off the edge of the wrapper. Spoon 1/4 cup of the filling on the cheese. Then use your finger or a pastry brush to brush the edges of the wrapper with water. This will help the egg roll seal. Make sure you roll each egg roll tightly so that oil does not seep in while you’re frying them. In a wok or large skillet, heat a few inches of oil to about 375 degrees. Fry 3-4 egg rolls at a time until they are brown and crispy, which only takes about a minute and a half to two minutes. Serve with BBQ sauce.

Beer Braised Short Ribs

Ingredients

3-4 pounds short ribs

2 tablespoons olive oil

3 tablespoons butter

2 cups carrots

¾ cup roughly chopped white onion

1 can diced tomatoes, drained

1 tablespoon garlic, minced

1 can of beer

3 sprigs fresh thyme

2 teaspoons dried oregano

Instructions

Preheat oven to 275 degrees.

Add olive oil and 1 tablespoon butter to large dutch oven. Heat over medium heat and once melted add in short ribs.

Sear on each side for 2-3 minutes and remove from pan.

Add remaining 2 tablespoons butter to dutch oven. Once melted, add in onion and carrots. Cook about 5 minutes then add in tomatoes and garlic.

Add the beer, scraping up the brown bits at the bottom. Bring to a boil, and then reduce to a simmer for 10 minutes. Place all in a greased 9 x 13 pan. Add in herbs and short ribs. Cover tightly with foil and cook in oven for 2 hours.

Cheesy Stuffed Meatballs

Yields: 20 meatballs

What You'll Need:

1 pound ground beef

3/4 cup plain bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup water

2 tablespoon chopped fresh parsley

1 egg

1 1/2 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon black pepper

1 (8-ounce) block mozzarella or string cheese, cut into 20 equal cubes

What To Do:

1.Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

2.In a large bowl, combine all ingredients except mozzarella cheese; mix well.

3.Divide mixture into 20 meatballs, then form each meatball around a mozzarella cube, making sure to cover cheese completely. Place on prepared baking sheet.

4.Bake 15 to 20 minutes or until no longer pink in center. Serve immediately.

Very good served over pasta flavored with garlic, a little olive oil, parmesian cheese and chopped basil.

Grands Unsloppy Joes

INGREDIENTS

1 lb lean (at least 80%) ground beef, cooked, drained

1 can (15 oz) sloppy joe sauce

1 teaspoon chili powder

1 can (16.3 oz) Pillsbury Grands refrigerated biscuits

1/2 cup shredded cheddar cheese (2 oz)

METHOD

1 Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes.

2 Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet.

3 Bake 9 to 14 minutes or until golden brown.

Copycat KFC Style Chicken

KFC style spiced coating

Ingredients

1 tablespoon rosemary

1 tablespoon oregano

1 tablespoon powdered sage

1 teaspoon powdered ginger

1 teaspoon marjoram

1½ teaspoon thyme

3 tablespoons packed brown sugar

3 tablespoons dry minced parsley

1 teaspoon pepper

1 tablespoon paprika

2 tablespoons garlic salt

2 tablespoons onion salt

2 tablespoons powdered chicken bouillon

Instructions

Combine all the ingredients together in a food processor or blender so it becomes uniform. Add ¼ cup of the spice mixture for every 1 cup of flour to create chicken coating. Reserve 3 tablespoons of the mixture before it touches raw chicken to make a delicious gravy!

Method

Dip each piece of chicken in buttermilk. Next add to flour mixture in a large ziplock bag and shake to coat well. Fry in cooking oil until done.

Drain on paper towels.

Cheddar Bay Chicken Bake

Ingredients

1 box. Red Lobster Cheddar Bay Biscuit mix

¾ c. cold water

½ c. shredded cheddar

½ c. green onions, chopped

1 lb. boneless chicken breasts

12 oz. marinara

½ c. butter, melted

Instructions

Saute the chicken breasts for 8 minutes, or until no longer pink in the center.

Meanwhile, combine the biscuit mix with water, cheddar and green onion. Set aside.

In a sprayed 9x13 pan, layer the marinara, chicken breasts and prepared biscuit mix. Spoon the biscuit mix over the chicken breasts to cover completely.

Bake at 400° for 25 minutes.

Combine the melted butter and seasoning packet from the biscuit mixture and brush over the top of the casserole. Allow to cool for 5-10 minutes and serve.

Chicken Crescent Bake

What You'll Need:

1/3 cup all-purpose flour

2 teaspoons salt, divided

1 teaspoon black pepper, divided

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

4 tablespoons vegetable oil, divided

1 onion, cut into 1-inch wedges

1/2 pound fresh mushrooms, sliced

1 (10-ounce) package frozen mixed vegetables

2 cups chicken broth

1/2 teaspoon garlic powder

1 package refrigerated crescent rolls

What To Do:

1.Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a medium bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well. Add chicken chunks and toss until well coated.

2.In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken chunks, reserving left over flour mixture. Saute 3 to 4 minutes, or until chicken is slightly browned. Add remaining 2 tablespoons oil to skillet; when hot, add onions and mushrooms, and saute 4 to 5 minutes, or until vegetables are tender.

3.Add remaining ingredients except crescent rolls; cook 3 to 4 minutes, or until heated through. Stir in reserved flour mixture and cook 1 to 2 more minutes, or until slightly thickened. Pour chicken mixture into baking dish. Place unrolled crescents over the top like a sheet.

4.Bake 16 to 18 minutes, or until biscuits are golden.