"Stories have to be told or they die, and when they die, we can't remember who we are or why we're here."
Tuesday, November 25, 2008
Let the cooking begin!
I woke up early today and made the cornbread for my cornbread stuffing.... it's starting to feel cozy around here. I also boiled the pasta for my mac & cheese - yum!
Anyone else making something yummy or new?
4 comments:
Anonymous
said...
My mom is cooking most of the dinner but I am cooking these acorn squash for to bring to my sister's house. They are really really good, you can get the recipe at PW's cooking site. The best part is that they are super easy, you just need some muscle in order to cut them in half. Use a sharp knife, I almost hari kari-ed myself. But you are working out, so no worries:) http://thepioneerwoman.com. Have a wonderful Thanksgiving. I'm grateful to have you as a friend!
This is my favorite way to roast a turkey. It adds a ton of flavor to the breast and keeps the moisture in too: Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside. Put 1/4 to 1/2 of the onion in the fridge into the bowl of the food processor. Pulse the onion a few times until fine. (You might have to drain it, depending on how much liquid there is.) Add 12 sage leaves, 12 parsley leaves, 2 tbsp olive oil, a few drops of lemon or lime juice and 1 teaspoon salt and pulse until it forms a paste.
Put 2 bay leaves and some butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Put the turkey on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. Baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. Baste the turkey with the butter every 20-30 minutes, until cooked through.
4 comments:
My mom is cooking most of the dinner but I am cooking these acorn squash for to bring to my sister's house. They are really really good, you can get the recipe at PW's cooking site. The best part is that they are super easy, you just need some muscle in order to cut them in half. Use a sharp knife, I almost hari kari-ed myself. But you are working out, so no worries:)
http://thepioneerwoman.com.
Have a wonderful Thanksgiving. I'm grateful to have you as a friend!
A friend had those when we went out to dinner - they are divine! I'm grateful for your generous and caring spirit this year.
This is my favorite way to roast a turkey. It adds a ton of flavor to the breast and keeps the moisture in too:
Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put 1/4 to 1/2 of the onion in the fridge into the bowl of the food processor. Pulse the onion a few times until fine. (You might have to drain it, depending on how much liquid there is.) Add 12 sage leaves, 12 parsley leaves, 2 tbsp olive oil, a few drops of lemon or lime juice and 1 teaspoon salt and pulse until it forms a paste.
Put 2 bay leaves and some butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Put the turkey on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. Baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. Baste the turkey with the butter every 20-30 minutes, until cooked through.
Someone at work said that she used an herb butter and I was going to look it up.... thanks to you I have it right here. I am definitley doing this!
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