Turkey sloppy joes

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey

1/2 red bell pepper

1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 cup tomato sauce,( 8- ounce) can

4 crusty sandwich rolls, split

12 celery sticks, available in produce department or Grown Helper can chop

12 carrot sticks, also available in produce department or grown helper can chop

Shrimp cocktail recipe

Ingredients

• 1 pound medium shrimp, raw or cooked


• Salt


• 1 cup chopped red onion


• 1 cup peeled, diced cucumber


• 1/2 cup chopped celery


• 1 jalapeno, minced


• 1 15-ounce can whole peeled tomatoes, chopped OR 1 1/2 cups of freshly chopped tomatoes with their juices


• 1/2 cup ketchup


• 1/4 cup chopped cilantro


• Juice of a lime, about 2 Tbsp


• Hot sauce (like Crystal or Tabasco) to taste (about 1 Tbsp to 1/4 cup of Crystal)


• 1 avocado, cut into chunks

Method

1 Peel, devein, and cook raw shrimp (if using): If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them.

If you have a little extra time and want your shrimp to be extra good, put the shells in 6 cups of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid.

If you want to skip that step, just bring a medium pot salted water to a boil (a Tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.

2 Cut half of the cooked shrimp into chunks: Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation).

3 Toss with other ingredients, chill: Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeño, tomatoes, ketchup, cilantro, lime juice and hot sauce. Gently stir to combine, and chill.

4 Add some cooled shrimp cooking water: Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (use clam stock or lightly salted water—a third of a teaspoon of salt dissolved into a cup of water—if you are starting with already cooked and peeled shrimp).

5 Stir in salt, hot sauce, avocado: To serve, add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top.

Serve in parfait glasses or in small bowls with tortilla chips on the side.

Seared ahi tuna recipe

Ingredients

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

• 2 Tbsp dark sesame oil


• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)


• 1 Tbsp of grated fresh ginger


• 1 clove garlic, minced


• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)


• 1 teaspoon lime juice

Method

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

Potato pancakes

Ingredients

• 4 cups shredded peeled potatoes (about 4 large potatoes)


• 1 large egg, lightly beaten


• 3 tablespoons all-purpose flour


• 1 tablespoon grated onion


• 1 teaspoon salt


• 1/4 teaspoon pepper


• Oil for frying


• Chopped parsley, applesauce and sour cream, optional

Directions

• Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.


• In a large nonstick skillet, heat 1/4 in. of oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

Spatchcock turkey recipe

Ingredients

• 3 large onions, roughly chopped (about 1 1/2 quarts)


• 3 large carrots, peeled and roughly chopped (about 1 quart)


• 4 stalks celery, roughly chopped (about 1 quart


• 12 thyme sprigs


• 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved


• 2 tablespoons vegetable oil


• Kosher salt and freshly ground black pepper


• 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth


• 2 bay leaves


• 3 tablespoons butter


• 4 tablespoons flour

Directions

Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.

Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.

Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.

While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.

Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.

When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.

Roast turkey recipe

Ingredients

1/4 pound (1 stick) unsalted butter

1 lemon, zested and juiced

1 teaspoon chopped fresh thyme leaves

1 fresh turkey (10 to 12 pounds)

Freshly ground black pepper

1 large bunch fresh thyme

1 whole lemon, halved

1 Spanish onion, quartered

1 head garlic, halved crosswise

Directions

1. Preheat the oven to 350 degrees F.


2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.


3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.


4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.


5. Slice the turkey and serve.

Peach preserves

Ingredients

• 12 fresh peaches, pitted and chopped


• 4 1/2 cups white sugar


• 1 (2 ounce) package dry pectin


• Add all ingredients to list



Directions

2 h

1. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .


2. Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.


3. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf

These fragrant, fruity preserves are amazing on toast, biscuits, and pork chops.