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Hi everyone!
I hope you are having a wonderful day!


Here you have  today’s second video,  I hope you like this last minute idea for your Thanksgiving Dinner!


So easy and delicious nobody will know it was a last minute choice.  I hope you give it a try!!


Ingredients:
  • 1-2 lbs Brussels Sprouts
  • ½ Tb minced Garlic
  • 6-8 Slices Bacon
  • ½ Tb Extra Virgin Olive Oil
  • Salt
  • Black Pepper
  • Crushed Red Pepper
  • 2 TB Minced Parsley



Preheat the oven to 400ºF


Cut the Brussels sprouts in half, then rinse them with plenty of water, drain them and set them aside for a minute.


In a large skillet heat up the olive oil and cook the bacon for about 4 minutes, just to give it some color.  Then remove from the skillet.


If the skillet has too much fat left, discard some of it, you only need about half a tablespoon of that fat,  so once you discard the fat, now add in the brussel sprouts, season them with the minced garlic, salt, black pepper and crushed red pepper to taste. Pan fry them for about one minute on each side, just to brown them a bit. Then transfer them to a baking dish.


Garnish with the fresh parsley and bacon,  then bake at 400ºF for about 15-20 minutes or until tender.


Enjoy!




Hi Everyone!!  Here you have a quick and delicious recipe to stuff your turkey with or to serve as a side dish! Enjoy!


Ingredientes:
  • 12 oz Toasted Bread  Croutons
  • 1-2 C Chicken Broth
  • 1 chopped Onion
  • 2 chopped Celery Stalks
  • 1 Chopped Green Bell Pepper
  • ½ C chopped Parsley
  • 1 tsp Minced Sage
  • 1 tsp minced Thyme
  • 1 tsp minced Rosemary
  • 8 oz Chopped Smoked Turkey Sausage cut in small pieces
  • 8 Slices Bacon cut in small pieces
  • 1 Tb Extra Virgin Olive oil


Preheat the oven to 325ºF


In a large saucepan or skillet heat up one tablespoon of oil and cook the bacon for two minutes, then add in the sausage and continue to cook for five more minutes. Remove them from the skillet and set them aside for a minute.


In the same skillet, in the leftover fat, cook the onion for one minute then add in the bell pepper and the celery, season them with the fresh herbs, salt and black pepper to taste, toss well and continue to cook for one more minute, then add in the bread, toss until the bread has absorbed all the fat in the skillet and sprinkle with the fresh parsley and add back in the sausage and bacon.


Transfer to a baking dish, garnish with more fresh parsley, pour 1 - 2 cups of chicken broth over the bread mixture, spray it with cooking spray or add few pieces of butter on top, then cover this with foil and bake it at 325ºF for about 30 minutes.

Once it’s done, you can serve it.  Enjoy!



To watch this Video-Recipe please click HERE!!


I hope you enjoy this super easy and amazing recipe! It’s great for Thanksgiving or any other Special Occasion.


Ingredients:
  • 1 turkey (16-17 lbs)
  • 6 Garlic Cloves
  • 2 T Fresh Thyme
  • 2 T Fresh Rosemary
  • 1 T Fresh Sage
  • Whole Black Pepper to taste
  • Kosher Salt to taste
  • 2 T Butter
  • 2 T Extra Virgin Olive Oil
  • 5 Slices of Bacon
  • 1 Lemon cut in half
  • 1 Small Onion cut in half
  • Few Sprigs Fresh Parsley
  • ⅔ C Dry White Wine (Pinot Grigio)
  • 1 C Chicken Broth or Water


Preheat the oven to 325ºF


Prepare the rub.
In a mortar grind five garlic cloves together with the thyme, the rosemary, whole black pepper to taste, and plenty of kosher salt, grind them for about 2 minutes, then add in the olive oil and the butter, grind again for another two more minutes so the oil and butter will get well combined and infused with the rest of the ingredients, then set this aside for a minute.


Prepare the turkey.
Discard the giblets from the turkey. (safe them if you are making gravy).   Dry the turkey with paper towels, don’t forget to also dry the inside of the turkey cavity.


If you think the turkey has too much fat or too much excess skin feel free to trim it down a bit.


Loosen up the skin from the meat, without tear the skin completely.


Rub the turkey skin with plenty of kosher salt, on all sides.


Season the Turkey:
Now rub the turkey with the Herb-olive oil mixture.  Make sure to season the turkey meat, below the skin of the turkey and also season the inside of the turkey cavity and also don’t forget to season the turkey skin.  You want to rub this mixture all over the turkey, on the skin, below the skin and inside the cavity.
Fill the turkey cavity with the lemon, the onion, the fresh parsley, one garlic clove and the fresh sage.  Tie the legs together, and transfer the turkey to a rack in a roasting pan.


Cook the turkey.
Pour the wine one over turkey, the place the bacon slices on the turkey breast, keep the bacon in place using toothpicks, then add one cup of chicken broth or water into the roasting pan.


Roast in a 325ºF oven for about 5 hours. You are going to baste the turkey with its cooking liquid every 30 minutes.


After 3 hours in the oven, the turkey should have browned a little bit, now we are going to cover it with aluminum foil so it won't get too dark, first baste it again with it’s cooking liquid, cover it with aluminum foil, and place it back in the oven.


Just 30 minutes before the turkey is completely cooked, now raise the temperature to 375ºF, baste the turkey one last time, and place it back in the oven, uncovered  for 30 more minutes at 375ºF to crisp the skin and finish cooking the turkey.

The internal temperature of the turkey should be 165ºF.  

Once the turkey is done, let it stand for 15 minutes before serving it.






Here is my take on how to make Healthy Tamales, I hope you give them a try, they are simple amazing and so delicious!!! You won't regret making them!!


Makes 18 Tamales
  • 2 Cans (15 oz ea) Corn Kernels
  • 2 C Yellow Cornmeal
  • 7 Tablespoons Coconut Oil
  • 1 Tspn Salt
  • 1 Tspn Baking Powder
  • 8 oz Quesadilla or Mozzarella Cheese, cut into thin strips
  • Sliced Pickled Jalapeños
  • ¼ C Vegetable or Chicken Broth
  • Corn Husks



Soak the corn husks in warm water for at least 30 minutes before using them.

To make the dough:
Place the corn kernels and ¼ cup of vegetable broth in a food processor and blend until you have a puree.  Then add in the salt, baking powder, coconut oil and yellow cornmeal, blend again until everything is well incorporated in a soft and very moist dough.


Drain the corn husks really well before using them.


To  make the tamales:
Grab a corn husk and top with about two tablespoons of the dough, spread it on an even layer, then right in the center of the husk add in some cheese (cheese should be cut into thin strips) and also add in some jalapeño slices, bring the sides of the husk towards the center to cover the cheese filling, and then fold the end of the husk towards the center to finish the tamale.  Keep on repeating these steps until you are done.

Add plenty of water to your steamer. Place the tamales in the steamer, cover them and cook on medium heat for about 65-80 minutes or until cooked.   You might need to add more water to your steamer so keep an eye on it.


You will know the tamales are done, when the dough is cooked and it no longer sticks to the husk.

Let them cool a bit before serving them. Serve the tamales with your favorite salsa! Enjoy!!






Here you have a very easy and delicious dessert for this holiday Season!


Makes 1  9.5 inch Pie.
Ingredients:


  • 2 C All purpose flour
  • 1 T Sugar
  • ½ Tsp Salt
  • ½ C Cold Shortening
  • ⅓ C Cold Butter
  • 1 Large Egg
  • 1 ½ Tsp Apple Cider Vinegar
  • 2-3 T Water



For the Filling:
  • 1 ½ C Pumpkin Puree (all natural)
  • 4 T Melted Unsalted Butter
  • ½ C Granulated Sugar
  • ½ C Brown Sugar
  • 1 Tsp Cinnamon
  • ½ Tsp Nutmeg
  • ¼ Tsp Cloves
  • 3 Large Eggs
  • ¾ C Evaporated Milk
  • 1 Tsp Vanilla Extract
  • Pinch of Salt



To make the Crust:
In a large bowl combine the flour with the sugar and salt, also add in the butter and the shortening cut into small cubes and mix until you get a texture similar to coarse breadcrumbs. Once you get that texture, now add in the egg, slightly beaten, also add in the vinegar and about two or three tablespoons of water, knead until you get a soft dough. This dough shouldn't be sticky at all. Once it’s ready form a ball with it, wrap it with plastic wrap and refrigerate for at least one hour before using it.


After an hour, roll out the dough on a flour surface. roll it to a thickness of a ¼  inch, then cover your pie pan with it, cut out all the excess dough. And with a fork press down all around the edges of the pie crust.  Set this aside until you are ready to use it.


Roll out the leftover dough, and with a leaf cookie cutter cut out some leaves to decorate the pie, the leftover crust will be enough to make about 6-8 leaves.  Set them aside until you are ready to use them.


Preheat the oven to 350ºF (180ºC)


To Make the Filling:


Separate the egg yolks from the egg whites. Set the egg whites aside for a minute.


In a large  bowl combine the pumpkin puree with the brown sugar,  granulated sugar, cinnamon, nutmeg, cloves, pinch of salt, melted butter, vanilla extract, evaporated milk and the three egg yolks, mix well until everything is well incorporated and place this aside for a minute.


Now in an electric mixer, mix the egg whites on high speed for about two minutes or until fluffy and soft.   Once the egg whites are done fold them into the pumpkin puree mixture, fold until well combined.


Pour the pumpkin puree mixture into the pie pan, bake at 350ºF for about 60-75 minutes or until cooked.


You will know the pie is done when you insert a toothpick right in the center of the pie and the toothpick comes out completely clean.


Let the pie cool down for about 15 minutes before serving it.


Enjoy.

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