Roasted Turkey with Herbes de Provence and Citrus. Turkey Gravy

I was fortunate enough to have a brother in law who offered to smoke the turkey for Thanksgiving this year.  Man, oh, man!!  If you have never eaten smoked turkey before…I suggest you add that to your “To eat” bucket list immediately!  Since we didn’t host Thanksgiving this year, I decided to have a “second” Thanksgiving (on a much smaller scale) the Saturday after with just the four of us.  Trader Joe’s apparently had an abundance of fresh Turkeys this year and marked them all half off! So I was able to score an almost 15 lb fresh organic turkey for just under $30!!!

INGREDIENTS:

1 (14-15 lb) turkey, neck and giblets reserved

1 orange, cut into wedges

1 lemon, cut into wedges

1 onion, cut into wedges

3 cloves of garlic, whole

1/2 lb bacon fat

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh thyme sprigs

7 TBSP butter, unsalted

2 TBSP herbes de provence

1 TBSP olive oil

1 1/2 tsp salt, plus more to taste

1 1/2 tsp fresh ground black pepper, plus more to taste

6 C chicken broth

1/2 C all purpose flour

DIRECTIONS:

  • Position the oven rack to the lowest third of the oven.  Pre-heat to 400 degrees F.
  • Place the turkey on the bottom of a large roasting pan.
  • Stuff the turkey with the orange, lemons, onion, garlic, bacon fat, and 2 sprigs each of the fresh herbs.
  • If the turkeys legs are not already secured, tie the legs together using kitchen twine.
  • In a small saucepan, over med. heat, melt 2 TBSP of the butter.  Stir in the herbes de provence, oil and 1 1/2 tsp of each salt and pepper.
  • Rub the butter mixture over the turkey, between the breast meat and the skin.
  • Place the neck and giblets in the roasting pan.
  • Cover the breast only with foil and roast for 20 min.
  • Pour in 3 C of the broth and stir the bottom of the roasting pan to scrape up any brown bits. Add the remaining sprigs of fresh herbs to the pan juices.
  • Return the pan to the oven and continue to roast for anther 40 minutes.
  • Reduce the oven temp to 350 degrees F.  Discard the foil. Pour in 1 C of the broth into the pan and continue to roast the turkey for about another 1 1/2 hours or until an instant read thermometer reads 160 degrees F when places in the thickest part of the thigh, basting once halfway through.
  • Allow the turkey to rest at least 45 minutes before carving.

NOT PICTURED: Turkey gravy

  • Using a sieve, strain the turkey juices into a 4 C glass measuring cup.
  • Discard the solids and spoon the fat off the top of the juices.
  • Melt the remaining 5 TBSP of butter into a saucepan over med-high heat.
  • Add the flour and whisk for 1 minute.
  • Gradually whisk in the pan juices while whisking constantly.
  • simmer until he gravy thickens, about 10 minutes.
  • If needed, season with salt and pepper.

Thai Lettuce Wraps

My recipe of choice to end an especially healthy weekend! I ran in a half marathon on Saturday and beat my personal best time! 🙂  ***I feel that using low sodium soy sauce is especially important as to not make the sauce too salty***

this recipe is a DG original

kitchen tunes: dog days are over by florence + the machine

INGREDIENTS:

Stir Fry Sauce:
1/3 C low sodium soy sauce
1.5 tsp. sugar
1 tsp. rice wine vinegar
1 tsp. corn starch
1 tsp. toasted sesame oil
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 TBSP sherry
1 lb. ground pork
1/2 C chopped onion
2 cloves of garlic, minced
1 tsp. toasted sesame oil
1/4 C cilantro, coarsely chopped
1 carrot
Romaine lettuce leaves
Chili Garlic Sauce
DIRECTIONS:
  • In a small bowl, whisk together all the stir fry sauce ingredients.  Transfer to a small saucepan and bring to a boil.  Turn heat down and allow to simmer for three minutes.  Remove from the heat and set aside.
  • In a wok or large skillet, stir fry the ground pork with the onion and garlic until the pork is no longer pink.  Drain.
  • Place the meat back into the pan and stir in the stir fry sauce making sure to coat the meat thoroughly.  Remove the pan from the heat and stir in the sesame oil and cilantro.
  • Peel the outer skin off of the carrot, after its peeled, use the peeler to peel long thin strips of the carrot to top the meat mixture with.
  • Serve in Romaine lettuce leaves and top with Chili Garlic Sauce.
  • ENJOY!

Chicken Tortellini Soup

 

 

I am not a fan of day light savings time.  I mean…what are we saving it for??? I’m trying to live every moment to its fullest, let just use it while we have it…am I right?!?

 

INGREDIENTS:

4 TBSP olive oil

1 onion, minced

4 carrots, diced

4 celery stalks, diced

1 bell pepper, diced

8 cloves of garlic, minced

3/4 tsp salt

3/4 tsp ground black pepper

1/2 tsp cayenne

1/2 tsp chili powder

8 C chicken stock

1 1/2 tsp herbs de provence

2 bay leaves

3 c cheese tortellini

1 lb shredded chicken

juice of 1/2 of a lime

1 tsp dried parsley

1/8 c shredded Parmesan & Romano cheese blend

 

DIRECTIONS:

  • In a large soup pot, heat olive oil over med/high heat.  Add onions, bell pepper, carrots and celery.  Stir occasionally for 5-6 minutes.
  • Next, add in the minced garlic, salt & pepper, cayenne, and chili powder.  Cook for another 1-2 minutes
  • Stir in the chicken stock, herbs de Provence and both bay leaves.  Bring to a gentle boil.
  • Once you’ve reached a gentle boil, carefully add in the cheese tortellini and bring to a gentle simmer for 10 minutes.
  • Lastly, stir in the shredded chicken, juice of 1/2 of a lime, 1 tsp of dried parsley and 1/8 c of grated Parmesan & Romano cheese blend.
  • Serve with a crusty french break.
  • ENJOY!!

Shrimp & Sausage Ciopinno

My inspiration often comes from the mister.  He will sometimes have a special request of something that doesn’t yet exist in my recipe library, which in turn motivates me to create! Here is our latest collaboration.

 

A Daily Garlic original recipe.

kitchen tunes: im into you by chet faker

 

INGREDIENTS:

olive oil

3 cloves of garlic, minced

1/2 yellow onion, diced

1 yellow bell pepper, diced

1/2 tsp salt & fresh ground pepper, each

2 tsp Herbes de Provence

1/2 tsp dried fennel

28 oz. crushed tomatoes

1/2 C red wine

2 C chicken broth

1 lb. spicy Italian sausage, divided and rolled into bite sized balls

1 lb. shrimp, peeled & deveined

 

DIRECTIONS:

 

  • In a soup pot, heat olive oil over med/high heat. Add the sausage balls and brown on all sides, stirring often until cooked through.  Remove from pan and place on a paper towel lined plate.
  • Using the same pot, add the onions, garlic, bell pepper, salt & pepper, Herbes de Provence and dried fennel in the residual sausage grease. Cook until the onions and bell pepper are softened.
  • Next, add the sausage back into the pot along with the crushed tomatoes, red wine and chicken broth. Bring to a simmer, cover and cook for 25 min.
  • Remove the lid, add in the shrimp, stir until the shrimp are cooked through.  They will cook quickly, remove from heat to be careful not to overcook the shrimp.
  • Serve with crusty french bread.  ENJOY!!

Jalapeno Popper Grilled Cheese

 

kitchen tunes: lush life by zara larsson

INGREDIENTS:

six slices of sourdough bread

3 TBSP butter

1/2 C mascarpone cheese

1 C cheddar cheese, shredded

1/2 jar of trader joes Hot & Sweet Jalapenos slices

 

DIRECTIONS:

 

  • Preheat a cast iron griddle over medium heat
  • Butter one side of each slice of bread
  • On the other side of the bread, spread evenly with mascarpone cheese
  • Once the griddle is hot, place three slices of bread onto the grill, butter side down.
  • Top with 1/3 C of the shredded cheddar cheese.
  • Top the cheddar cheese with 7-8 slices of jalapeno slices
  • Next, place the second slice of bread on top, butter side up, and gently press into the griddle using the backside of a wooden spatula.
  • Grill for 2-3 minutes, and carefully flip, grilling an additional 2-3 minutes or until evenly browned on both sides.
  • Cut in half.  ENJOY!

Ginger Lime Shrimp Over Spicy Wilted Napa Cabbage

 

 

I love visiting the farmers market on Thursday’s.  I try to look for things that are locally in season, but that we don’t necessarily have easy access to here in the central valley.  I mean, sure you can get Napa Cabbage in the grocery store, but you won’t see it in every grocery store.  So this Thursday I chose a HUGE head of Napa Cabbage while not having a plan for it in mind.  By that evening, I knew exactly what I would go for…something Asian inspired! And of course, SPICY!

kitchen tunes/ smells like teen spirit by nirvana

 

INGREDIENTS:

 

1 1/2 lbs jumbo shrimp, peeled and de-veined

2 TBSP butter

1 TBSP fresh ginger, grated

6 cloves of garlic, minced and seperated

juice of one lime

One 1 1/2 lb head of Napa Cabbage, washed, dried and sliced thin

6 green onions, sliced thin

3 TBSP soy sauce

1 TBSP sesame oil

1 TBSP water

1 tsp red pepper flakes

1/2 tsp sugar

2 TBSP olive oil, divided

Kosher salt

2 tsp sesame seeds, toasted

 

DIRECTIONS:

 

  • In a small bowl, whisk together 2/3 of the minced garlic, a pinch of salt, 2/3 of the sliced scallions, soy sauce, sesame oil, water, red pepper flakes and sugar. Set aside
  • In a wok, heat the olive oil over high heat.
  • Add the cabbage along with a pinch of salt and stir fry using tongs to toss. Continue until the cabbage is wilted, 3-5 minutes.
  • Remove from the heat and pour the dressing over along with the sesame seeds and gently toss.
  • Meanwhile, heat 1 TBSP olive oil, 2 TBSP butter in a cast iron pan.  Once the butter is hot and melted, toss the shrimp in, in a single layer.  Add in the remaining garlic, ginger and lime juice.  Allow the shrimp to cook for about two minutes on each side.  Stir well to combine juices and removed promptly to prevent over cooking.
  • Plate by placing a pile of the cabbage, top with a few shrimp.  Garnish with extra red pepper flakes and green onions.
  • ENJOY!

 

 

Salmon & Sun Dried Tomato Risotto

In an attempt to use up what I had sitting around in my cupboards and my freezer, I got a little creative for Sunday dinner this week and created this recipe of “Salmon & Sun Dried Tomato Risotto”.  In a nutshell, this was my thought process…”Well this goes with this, and that goes with that, and I have a little bit of those…so….yea, it should totally work!?” And guess what???? IT TOTALLY WORKED! Even the 12 year old, who can be even more picky  of an eater than the 6 year old liked it!

 

A DG ORIGINAL

kitchen tunes: E.I. By Nelly

 

INGREDIENTS:

 

2 salmon fillets, blackened and flaked

2 TBSP unsalted butter

5 C Chicken Broth

1 small onion, chopped

1 1/2 C Arborrio rice

3/4 C White cooking wine

3 oz. sun dried tomatoes, chopped

1/2 tsp salt

1/4 tsp pepper

zest of 1 lemon

2 TBSP Italian Flat Leaf Parsley, chopped

 

DIRECTIONS:

 

  • In a medium saucepan, bring the chicken broth to a simmer.
  • In a heavy sauce pan, melt the butter over medium heat.  Add the onion and saute until softened, about 8 minutes.
  • Add the rice and coat with the butter, allow to cook for just a minute or so
  • Add the wine and simmer until the wine has almost completely evaporated, about one minute
  • Add 1/2 cup of the chicken broth and stir until it is almost completely absorbed.
  • Continue to add the broth in, in 1/2 C increments while stirring continuously and waiting to add each additional increment in until the previous has almost absorbed.
  • When adding in the last increment, also add in the sun dried tomatoes, salmon and salt & pepper
  • Once the last of the liquid has absorbed, remove from heat and stir in the parm cheese, lemon zest and chopped parsley.
  • ENJOY!!