Turkey with Herbes de Provence and Citrus

I've used this turkey recipe (thanks Food Network) for the last few Thanksgiving dinners that I've cooked for, and it always turns out moist. It looks daunting becuase of the number of ingredients, but it is so easy to do.


1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Tuscan Meatballs

1 pkg Frozen chopped spinach (i use half)
1 pound ground turkey (beef works too)
1 egg
1 cup Seasoned bread crumbs
1 cup grated parmesan cheese
2 handfuls shredded mozzarella cheese
1 tsp garlic salt
1 to 2 tablespoons Olive Oil
12 ounces Spaghetti
1 packet dry pesto mix

Heat Oven to 350 degrees. Squeeze water out of Spinach. Mix spinach, turkey, egg. bread crumbs, Parmesan, mozzarella, garlic salt in a bowl. Shape mixture into meatballs.
Heat oil in large frying pan over med-high heat. Brown meatballs, about 2-3 min each side. Once browned transfer to cookie sheet and put in oven for about 20 minutes.
Once meatballs are baking cook spaghetti and prepare pesto sauce.
Add cooked spaghetti back to pan that meatballs were cooked in. Add pesto sauce to pasta.

Seriously, I think about these meatballs for days after. They are so good.

These fun recipe and food links come from my chef aunt. Thanks, Linda!

www.cuisinerecipes.com
www.eatingwell.com
www.myrecipes.com
www.kraftkitchens.com
www.epicurean.com
www.foodandwine.com
www.diabeticgourmet.com
www.allrecipes.com
www.cookinglight.com
www.bettycrocker.com
www.pillsbury.com
www.mayoclinic.com/health/healthy-recipes/RE99999
www.chefscatalog.com/recipe/recipe-main.aspx
www.thedish.com
www.finecooking.com
www.gourmetsleuth.com
www.napastyle.com/recipes
www.low-fat-recipes.com
www.therecipeworks.com

White Chicken Lasagna

I made this last night. I found the recipe on allrecipes. It was delicious and a great spin on the traditional lasagna. Here's the link too in case you want to read the reviews or anything.

White Cheese Chicken Lasagna

* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Food Fit

What a fun site!
Food Fit
http://www.foodfit.com/

Healthy recipes, how to store fruits and veggies, fitness tips and more!

Lemony Chicken Salad

This chicken salad recipe is much healthier than those loaded with regular mayo, and I love the hint of citrus.


4 cups diced cooked chicken
2 cups red seedless grapes
1 cup pea pods, cut once across
1 cup diced red onion
1 cup lite salad dressing
2 tbsp lemon juice
3 tsp fresh grated lemon peel
2 tsp dried basil leaves

Directions:
Toss chicken, grapes, pea pods and onion together in a large bowl. In a separate bowl, mix together salad dressing, lemon juice, lemon peel and basil leaves. Gently fold dressing mixture into chicken mixture. Chill until ready to serve. Transfer salad to serving bowl or plate separately on leaf lettuce.

Pumpkin Pancakes

These are so yummy.

2 c. flour (half whole wheat if desired)

2 TBSP packed brown sugar

1 TBSP baking powder

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1 3/4 cup milk (maybe a little more or less)

1/2 c pumpkin

1 egg

2 TBSP. vegetable oil

Mix and drop into frying pan. (Not all at once, of course.)