top of page
This site was designed with the
.com
website builder. Create your website today.Start Now

Recipe of the Month

​
​

RECIPE OF THE MONTH
Chef John's Roast Turkey and Gravy

 

Ready in: 5 hrs, Servings: 16 Calories: 926

Ingredients:

  • 2 tablespoons kosher salt 

     

  • 1 tablespoon ground black pepper 

     

  • 1 tablespoon poultry seasoning 

     

  • 1 (12 pound) whole turkey, neck and giblets reserved 

     

  • 2 onions, coarsely chopped 

     

  • 3 ribs celery, coarsely chopped 

     

  • 2 carrots, coarsely chopped 

     

  • 3 sprigs fresh rosemary 

     

  • ½ bunch fresh sage 

     

  • ½ cup butter 

     

  • 1 bay leaf 

     

  • 6 cups of water 

     

  • 2 tablespoons turkey fat 

     

  • 1 tablespoon butter 

     

  • ¼ cup all-purpose flour 

     

  • 3 cups turkey pan drippings 

     

  • ¼ teaspoon balsamic vinegar (Optional) 

     

  • 1 tablespoon chopped fresh sage 

     

DIrections

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.

  3. Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons of butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.

  4. Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.

  5. Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.

  6. While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.

  7. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.

  8. Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

 

 

 

 

​
​
​

RECIPE OF THE MONTH
Chicken Salad with Bacon, Lettuce, and Tomato
 

Makes 6 servings and ready in 1hr. 423 Calories


Ingredients:

  • 5 slices bacon

  • 3 cups diced cooked chicken

  • 1 cup chopped fresh tomato

  • 2 stalks celery, thinly sliced

  • 3/4 cup mayonnaise

  • 2 tablespoons minced green onion

  • 1 tablespoon chopped parsley

  • 1 teaspoon lemon juice

  • 1 dash Worcestershire sauce

  • salt and ground black pepper to taste

  • 12 leaves romaine lettuce

  • 1 large avocado, sliced

Directions:

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain bacon slices on paper towels; crumble.

  2. Stir chicken, bacon, tomato, and celery together in a bowl.

  3. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.

  4. Stir the chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

 

 

 

 

 

 

​

​

​

RECIPE OF THE MONTH                       

perfect turkey

Ready in: 1hr 10 minutes. Servings: 4. Calories: 432

Ingredients:

  • 1 (18 pounds) whole turkey, neck, and giblets removed

  • 2 cups kosher salt

  • 1/2 cup butter, melted

  • 2 large onions, peeled and chopped

  • 4 carrots, peeled and chopped

  • 4 stalks celery, chopped

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • 1 cup dry white wine

  • ​

Directions:

  1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

  3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

  4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

December Picture 3.jpg

RECIPE OF THE MONTH
Chicken Cordon Bleu II

 

Ingredients:

  • 6 skinless, boneless chicken breast halves

  • 6 slices Swiss cheese

  • 6 slices ham

  • 3 tablespoons all-purpose flour

  • 1 teaspoon paprika

  • 6 tablespoons butter

  • ½ cup dry white wine

  • 1 teaspoon chicken bouillon granules

  • 1 tablespoon cornstarch

  • 1 cup heavy whipping cream

Directions:

  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.?

    Ready in: 1hr 10 minutes. Servings: 4. Calories: 432

RECIPE OF THE MONTH
Janet's Rich Banana Bread

 

Ready in 1hr 10mins minutes, Servings 15, Calories 205 Calories


Ingredients:

  • 1/2 cup butter, melted

  • 1 cup white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup sour cream

  • 1/2 cup chopped walnuts

  • 2 medium bananas, sliced

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

 

 

 

  

bottom of page