- Left over Turkey sliced thin or shredded
- Taco Seasoning
- Shredded Cheddar Cheese and Mozzarella if you like
- Two Green Onions chopped
- Shredded Lettuce, Kayle or Romain
- One Large Tomato Chopped
- Sour Cream - optional
- Guacamole - optional
Saturday, November 28, 2009
Friday, November 27, 2009
Wednesday, November 25, 2009
- Before you begin preparing your turkey, Make sure it is defrosted. Place it in the turkey fryer pot and pour water in it just to barely cover the bird. Mark the outside of your pot with a marker. This mark is your oil level, do not add oil past this line. Remove turkey and prepare for cooking. Completely dry water from pot. Peanut oil is a wise choice for frying.
- Make sure your fryer is not on the grass or wood surface. Cement is a safe place. Keep children away at all times!
- Make sure your turkey is completely defrosted, dry and at room temperature. Doing these steps will prevent the oil from having a reaction to the frozen bird hitting the hot oil which will cause the oil to boil over which may cause a fire. Making sure the bird is at room temperature will prevent the oil temperature from falling when the turkey is placed in the hot oil. It will also give you a more accurate cooking time. Which at the proper temp should be 3 to 4 minutes per pound.
- When the turkey floats that means it's done! Pretty much regardless of the time if it floats the bird is done. Remember that the temperature will rise at least five degrees after removing from heat and continue to cook.
- Let your turkey rest to redistribute the juices back in to the meat.
Sunday, November 22, 2009
Saturday, November 21, 2009
You will need a large stock pot or spaghetti pot. Room in your fridge or a cooler. If your brining a turkey you can use a plastic garbage bag and a cooler (and ice if using the cooler method).
Here are a list of ingredients you will need:
- Orange Juice
- Brown Sugar
- liquid (water, broth, beer)
Spices: You can use what ever you prefer try a few or use them all!
- Dried Parsley
- Dried Oregano
- Poultry Seasoning
- Dry Mustard or Mustard Seed
- Bay Leave
- Granulated Garlic (use Granulated instead of Garlic Salt)
Or you can use spice blends which are found at any supermarket. I prefer Italian Seasoning Blend, it has all my favorites all in one jar:
In a pot on the stove add all your spices about a tablespoon of each if you are brining a Turkey, for a chicken 1/2 that amount.
Like I said I tend not to measure exact so you can eyeball it if you want.
One cup of Brown Sugar for a Turkey, 1/2 cup for a chicken.
1/2 cup to 1 1/2 cup of kosher salt for every gallon of liquid used. So for a chicken I would use 1/2 cup and a turkey I would use 1 1/2 cup salt.
Add two cups water, bring to a quick boil and turn off. This releases all the oils of the herbs and gets the flavors going! Also, it dissolves the sugar and salt.
Let cool or add ice to cool it down quickly.
Add your orange juice one cup for chicken two cups for Turkey.
Rinse your bird, place in your large pot or bag. Add the spice mixture with juice. Add water or broth enough to cover your bird. Make sure brine is mixed good. Turn the bird a few times to make sure all the spice mixture gets distributed.
Place in fridge or cooler with ice and let brine for 6 to 8 hours for a Turkey, 3 or so for a chicken. Less time for other meats. Shrimp for example only need 1/2 hour. I like to brine my Turkey overnight.
Remove from brine rinse and dry. Your ready to roast!
Monday, November 16, 2009
Lucky Leaf Gift Box Giveaway is here!
- Go to this link: Lucky Leaf Premium Pie Fillings to learn more about their wonderful products.
- Return to this post (Karen B's) and post a comment about their products.
- Sign up to follow Karen B's Cooking Made Easy.
- Drawing deadline is November 24th 10:00 p.m.
- 1 Package refrigerated, unbaked pie crust (2 crusts)
- 2 - 21 ounce cans Lucky Leaf Apple Pie Filling (or any pie filling if you don't have Lucky Leaf, I recommend theirs)
- 1/2 cup butter
- 1 Tbsp finely chopped crystallized ginger
- 1 Tbsp pure vanilla
- 1 -1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp grated fresh ginger
- 1 tsp sugar
- whipped cream topping or vanilla ice cream for topping
- additional chopped crystallized ginger
Friday, November 13, 2009
Thursday, November 12, 2009
Tuesday, November 10, 2009
- 1 Large Can Pumpkin with spices added
- 1 Can Evaporated Milk
- 1 Cup Sugar (for healthier version use 1/2 C Sugar)
- 1/2 teaspoon Cinnamon
- 3 Eggs beaten
- 1 teaspoon Pure Vanilla
- 1 Box Spice Cake Mix
- 2 Sticks of Butter melted (Paula Dean would be happy ;)
- 1 Cup or more of chopped Pecans
- 1 - 8 oz package of Cream Cheese (or low fat)
- 1 Cup Cool Whip