Easy Roast Turkey with No-Roux Gravy

Easy Roast Turkey with No-Roux Gravy

It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

 

RECIPE PREPARATION:

Mix brown sugar, spices, pepper, and 3 Tbsp. or 4 ½ tsp. salt in a small bowl to combine; sprinkle all over surface and inside cavity of turkey. Place turkey on a V-shape roasting rack set inside a large roasting pan (if using a disposable pan, place it on a rimmed baking sheet). Chill, uncovered, at least 8 hours and up to 1 day.

Let sit at room temperature 1½–2 hours.

Place a rack in middle of oven; preheat to 450°. Smear butter all over outside of turkey. Arrange turkey wings (if using), neck, and giblets, then onions, celery, and garlic around turkey and pour in wine. Roast on center rack until skin is golden all over, 25–35 minutes. Reduce oven temperature to 300° and continue to roast turkey, rotating 180° halfway through, until an instant-read thermometer inserted into the thickest part of breast registers 150° (temperature will rise as the bird rests), 1½–2 hours. Carefully transfer turkey to a cutting board and tent with foil.

Increase oven temperature to 450°. Push vegetables, neck, giblets, and wings (if using) into center of roasting pan and sprinkle flour over. Roast until flour is very lightly browned in a few spots, 12–15 minutes. Scrape contents of roasting pan into a large saucepan. Add thyme and broth. Bring to a gentle boil and cook, stirring occasionally, until reduced by nearly half and gravy is thick enough to coat a spoon, 25–30 minutes. Strain mixture through a fine-mesh sieve into a medium saucepan; discard solids. Stir in soy sauce; season with more salt if needed. Bring to a gentle simmer over low heat while you carve the turkey. Thin with a bit more stock if needed.

 

INGREDIENTS:

  • 2 teaspoons dark brown sugar
  • 2 teaspoons ground fennel seeds, coriander seeds, aniseed, and/or celery seeds, or favorite spice blend (optional)
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Diamond Crystal kosher salt or 4½ teaspoons Morton kosher salt, plus more
  • 1 11–13-pound turkey, neck and giblets removed and reserved, patted dry
  • 6 tablespoons unsalted butter, room temperature
  • 1 pound turkey or chicken wings (optional)
  • 2 large onions, unpeeled, quartered
  • 4 celery stalks, halved crosswise
  • 1 head of garlic, halved crosswise
  • 2 cups dry white wine
  • ¼ cup all-purpose flour
  • 6 sprigs thyme
  • 4 cups (or more) low-sodium chicken broth
  • 3 tablespoons soy sauce

 

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Easy Roast Turkey with No-Roux Gravy
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Italian Beef Hoagie – Yum!

Italian Beef Hoagie – Yum!

 

Beef

Easy crockpot recipe for this tasty Italian Beef Hoagie.

The holidays are here!  That means most of us are busy, busy, busy!  This time of year planning and preparing daily family meals becomes yet another chore tacked on to our list of daily chores.  I try to make my life easier and my family fed by having ready to serve or easy to prepare ingredients on hand.  One of our family favorites is this Italian Beef Hoagie.

I make beef filling in the crockpot, so it cooks even if I’m out shopping.  I use a large roast so that there will be lots of left overs to save for another day.  It keeps for several days in the fridge, in fact the flavor gets better with age, just like beef stew!  Or I can freeze it and heat it up when I’m ready to throw a sandwich together.

I usually pick up a loaf or two of french rolls on my way home for these hoagies, or if I have time I bake my own bread using Bridgeford frozen bread dough.  Served with soup or salad this hoagie makes a delicious and hearty meal.

Ingredients:

3-4 pound chuck roast
2 tsp. garlic powder
1 tsp. Italian seasoning
1 can Rotel – Italian flavored if you can find it
1 can Beef Broth
1/2 cup Balsamic Vinegar
1/2 cup Peperoncini
1/2 cup Roasted Red Peppers
1/4 cup pimiento
Jalapenos to taste – I usually don’t add this to the crockpot because my baby grandchildren have this too.  I can spice things up, but I can’t unspice them, so we add the jalapenos when we assemble the sandwich.
Crusty rolls
Provolone Slices or other cheese slices

Directions:

Place all ingredients except bread and cheese into crockpot.

Cook for 4-6 hours or until beef is falling apart.

Using 2 forks shred the beef.

You can now cool it off and store or make sandwiches.

Sandwich assembly:

BeefIf beef is cold, remove any solidified fat and warm it up a bit.

Split roll in half, but don’t cut thru.

Place one slice of cheese on the bread.

Add desired amount of beef, spoon some sauce over it.

Place another slice of cheese on the beef.

Add more pepperoncini, roasted red peppers, and jalapenos if desired.

Place sandwich on parchment covered sheet and broil on high until cheese melts. and bread starts to toast around the edges.

Remove from oven and serve.

You can serve this with a small bowl of the sauce (heated up) for dipping.  Yummy!

 

Italian Beef Hoagie
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A hearty meal that's so easy to make. The beef is prepared in a crockpot so it soaks in the seasoning. This is one recipe you will want to make ahead of time or make extra for left overs, the longer it sits in it's juices the tastier it gets.
Servings Prep Time
6 People 10 Minutes
Cook Time Passive Time
4-6 Hours 4-6 Hours
Servings Prep Time
6 People 10 Minutes
Cook Time Passive Time
4-6 Hours 4-6 Hours
Italian Beef Hoagie
Print Recipe
A hearty meal that's so easy to make. The beef is prepared in a crockpot so it soaks in the seasoning. This is one recipe you will want to make ahead of time or make extra for left overs, the longer it sits in it's juices the tastier it gets.
Servings Prep Time
6 People 10 Minutes
Cook Time Passive Time
4-6 Hours 4-6 Hours
Servings Prep Time
6 People 10 Minutes
Cook Time Passive Time
4-6 Hours 4-6 Hours
Ingredients
Servings: People
Instructions
Cooking Directions
  1. Place all ingredients except bread and cheese into crockpot.
  2. Cook for 4-6 hours or until beef is falling apart.
  3. Using 2 forks shred the beef.
  4. You can now cool it off and store or make sandwiches. If you are storing it be sure to store the beef in it's liquid. You can reheat the liquid to use for dipping.
Assembly
  1. If beef is cold, remove any solidified fat and warm it up a bit.
  2. Split roll in half, but don't cut thru.
  3. Place one slice of cheese on the bread.
  4. Add desired amount of beef, spoon some sauce over it.
  5. Place another slice of cheese on the beef.
  6. Add more pepperoncini, roasted red peppers, and jalapenos if desired.
  7. Place sandwich on parchment covered sheet and broil on high until cheese melts. and bread starts to toast around the edges.
  8. Remove from oven and serve.
Recipe Notes

You can serve this with a small bowl of the sauce (heated up) for dipping. Yummy!Beef

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4 Easy Halloween Dinner Recipes

4 Easy Halloween Dinner Recipes

Image from Woman’s Day

Halloween night is always hectic in my house.  I always make something quick and easy for dinner so the kids can get dressed and head out for some trick-or-treating before it gets too late.

I also look for recipes that aren’t just quick and easy clean up should be quick too.  I sure don’t want to come home to a sink full of pots, pans, and dishes after spending a couple of hours trekking thru the neighborhood toting bags bulging with the kids’ Halloween haul!

I’ve found 3 easy to make recipes I thought we’d try one of them this year, it will be a change from the plain meals we usually throw together.

This Jack-O-Lantern Tamale Bake from Woman’s Day uses boxed cornbread and takes less than an hour to make.
For recipe click here!

Image from Country Living

This Baked Stuffed Pumpkin from Country Living is a great way to use those small pumpkins.

For recipe click here!

 

 



 

 

Image from Love and Olive Oil

Everyone loves stuffed pasta.  Try these Pumpkin and Ricotta Stuffed Shells by Love and Olive Oil for a filling Halloween meal.

For recipe click here!

 

 

 

 

 

Image from Allrecipes.com

Stuffed peppers are always filling and easy to make.  Using orange bell peppers with pumpkin faces make great Stuff Jack-O-Lantern Peppers.

For recipe click here!

 

 

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.

I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.

This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!

 

Ingredients:

1 lb. chicken, cut into small pieces

1 lb. round miki noodles

½ cup chopped chicken liver

4 pcs. crumbled bacon

4 cups chicken broth

½ small cabbage, core removed and chopped

1 medium carrot, julienne

¼ cup chopped green onions

1 medium yellow onion, diced

4 cloves garlic, crushed

2 tbsp. fish sauce we called it (patis)

2 tbsp. cooking oil

2 cups water

 

Directions:

Heat the oil in a cooking pot.

Then sauté the garlic and onion.

Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.

Add the chicken liver. Stir and cook for 2-3 minutes.

Pour-in water and chicken broth, cover and simmer for 25-30 minutes.

Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.

Pour-in the fish sauce and stir.

Pour the miki noodles and cook for 5 to 7 minutes.

Add chicken broth or water if needed.

Then add the green onions.

Serve it hot in a serving bowl.

 

Share and enjoy!

Pinoy (Filipino Style) Chicken Noodle Soup
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Servings
3-4 people
Servings
3-4 people
Pinoy (Filipino Style) Chicken Noodle Soup
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Heat the oil in a cooking pot.
  2. Then sauté the garlic and onion.
  3. Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
  4. Add the chicken liver. Stir and cook for 2-3 minutes.
  5. Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
  6. Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
  7. Pour-in the fish sauce and stir.
  8. Pour the miki noodles and cook for 5 to 7 minutes.
  9. Add chicken broth or water if needed.
  10. Then add the green onions.
  11. Serve it hot in a serving bowl.
  12. Share and enjoy!
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Shrimp Sour Soup – Sinigang na Hipon

Shrimp Sour Soup – Sinigang na Hipon

Shrimp Sour SoupLast month during my visit to my daughter and her family in Georgia there was an epic snowstorm in the East Coast.   My grandson, Devon, requested I make him some “Sinigang”.  I was surprised that he even knew what it was, but it seems that one of their friends makes it.  Of course I said yes, after all that’s what Nanas do, cook for the grandkids!  This Shrimp Sour Soup is the perfect comfort food for cold rainy (or snowy) days!

This was one of my favorite childhood dishes and I was happy to find out that my grandchildren love it too.  Like many Filipino dishes this soup is very easy to prepare.  Traditionally my grandmothers used tamarind (sampaloc) or the small Filipino limes called “Calamansi” to make the soup sour.  These days it’s so much easier, you can buy the powdered soup base at most Asian markets or even order it on Amazon(Affiliate Link)

This dish is typically eaten with steamed white rice with a side of “Patis“, Filipino fish sauce also available at Asian markets and on Amazon.  It can be made with fish, shrimp, or meat with assorted vegetables like spinach, radish, eggplant, tomatoes, onions, or string beans.  This time I made it with shrimp, spinach, radish, tomatoes, onions, and jalapeno pepper.  I like to add the pepper to give it a bit of spice, we all love spicy things in our family.

In most Filipino households this shrimp soup is made with whole shrimps, meaning shrimps with shells and heads on.  I’m not a big fan of shrimp heads so I use shrimps with shells on.  You can also use prawns if you have any handy.

Ingredients:

1 lb. Shrimp shell on

10 cups water

1 large tomato, thickly sliced

1 large onion, thickly sliced

1 packet Knorr Tamarind Soup Base powder

1 bunch radish, peeled and quartered

1 bunch spinach, stems cut and leaves separated

2 large jalapeno pepper whole

Directions:

Boil tomato and onion in the water for about 5 minutes

Add soup base powder, stir until dissolved

Add shrimp and radishes, bring to boil

Boil for another 5 minutes

Add spinach and jalapeno

Cover and reduce heat

Simmer for about 15 minutes

Serve with steamed white rice and side of patis for dipping


Shrimp in Sour Soup
Shrimp in Sour Soup - Sinigang na Hipon
Print Recipe
Servings Prep Time
4 Persons 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Persons 15 Minutes
Cook Time
30 Minutes
Shrimp in Sour Soup
Shrimp in Sour Soup - Sinigang na Hipon
Print Recipe
Servings Prep Time
4 Persons 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Persons 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Persons
Instructions
  1. Boil tomato and onion in the water for about 5 minutes
  2. Add soup base powder, stir until dissolved
  3. Add shrimp and radishes, bring to boil
  4. Boil for another 5 minutes
  5. Add spinach and jalapeno
  6. Cover and reduce heat
  7. Simmer for about 15 minutes
  8. Serve with steamed white rice and side of patis for dipping
Recipe Notes

Stir the shrimp after adding to make sure all the shrimp cook evenly.  Shrimp cooks fast so be careful not to over cook it.

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Pancit Molo (Filipino Wanton Soup) Recipe!!!

Pancit Molo (Filipino Wanton Soup) Recipe!!!

19-IMG_2480-copyPancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit.   Pancit refers to noodle dishes, and this dish doesn’t have noodles at all.  It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.

Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a  well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.

Today I will give you my version of this dish, I’m sure you will love it.

 

 Soup Ingredients:

30 wontons

1  onion, peeled & sliced thinly

2 cloves garlic, peeled & minced

1 tbsp. cooking oil

10 cups homemade broth

1 tbsp. fish sauce

1 pc. green onions, ends trimmed and chopped

1 cloves fried garlic bits

½ tsp. salt to taste

¼ tsp. pepper to taste

For the Homemade Broth:

3 pounds bone-in chicken parts (wings, thighs)

12-13 cups boiling water

1 onion, peeled & chopped

4 cloves garlic, peeled & minced

1 tsp. pepper corns

1 tbsp. cooking oil

2 pcs. bay leaves

1 tbsp. salt to taste

For the Wontons:

2 pounds ground pork

1 pack (30 pcs.)  wonton wrappers

1 small carrot, peeled and shredded

1 tbsp. soy sauce

½ cup green onions, finely chopped

½ cup water chestnuts, finely chopped

3 cloves garlic, peeled and minced

2 tsp. salt to taste

1 tsp. pepper to taste

 

Directions:

For the Homemade Broth:

Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.

Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.

Raise heat to high and add boiling water.

Add bay leaves and peppercorns, season with salt.

Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.

With a slotted spoon, remove chicken pieces from broth.

Allow to cool to touch. Remove meat from bones and shred.

Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.

Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.

For the Wontons:

In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.

Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.

For the Final Pancit Molo:

Heat oil in a pot over medium heat.

Then Add onions and garlic and cook until aromatic.

Add broth and bring to a simmer.

Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.

Add wontons and cook for about 8 to 10 minutes or until cooked through.

Add chicken and cook for about 2 to 3 minutes or until heated through.

Divide wontons, shredded chicken and broth into serving bowls.

Top with green onions and fried garlic bits.

Serve hot,

Share and Enjoy!!!


Pancit Molo (Filipino Wanton Soup) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Pancit Molo (Filipino Wanton Soup) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
Homemade Broth
  1. Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
  2. Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
  3. Raise heat to high and add boiling water.
  4. Add bay leaves and peppercorns, season with salt.
  5. Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
  6. With a slotted spoon, remove chicken pieces from broth.
  7. Allow to cool to touch. Remove meat from bones and shred.
  8. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
  9. Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
Wonton
  1. In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
  2. Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
Soup
  1. Heat oil in a pot over medium heat.
  2. Then Add onions and garlic and cook until aromatic.
  3. Add broth and bring to a simmer.
  4. Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
  5. Add wontons and cook for about 8 to 10 minutes or until cooked through.
  6. Add chicken and cook for about 2 to 3 minutes or until heated through.
  7. Divide wontons, shredded chicken and broth into serving bowls.
  8. Top with green onions and fried garlic bits.
  9. Serve hot,
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