Life is Delicious

Scalloped Potatoes

2025-04-27T13:25:00.001-05:00

These scalloped potatoes are the perfect, classic accompaniment to our Baked Ham. This recipe would be a great side to most any roasted meat or fish of your choosing.

3 pounds Yukon gold potatoes, peeled and sliced paper thin

2-3/4 - 3-1/2 cups milk

1-1/4 cup heavy cream

2 - 4 cloves of garlic, finely grated

3 tablespoons unsalted butter, softened

5 ounces Gruyere cheese, shredded

Coarse salt and freshly ground black pepper

Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan or large pot, over high heat. Add enough milk to cover potatoes. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.

Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.

Rub a 2 1/2-quart oval baking dish with 1 tablespoon butter and the garlic. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish. Season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over. Be cautious not to overly saturate. Only add liquid enough to cover the top layer.

Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

**Recipe adapted from Martha Stewart

Baked Ham with Brown Sugar Glaze

2025-04-27T13:13:00.004-05:00

At Easter, both the McCormicks and the McQuaids have long agreed that nothing beats a classic baked ham as the centerpiece of our feast. My mom always chose a boneless Hormel ham, simple and reliable, while the McQuaids swear by a generously sized, bone-in ham for the extra depth of flavor the bone provides.

Portion guide:

Boneless ham: plan on ¼–⅓ lb per person
Bone-in ham: plan on ⅓–½ lb per person

Cooking times (@ 300–325 °F):

Bone-in: 18–20 minutes per pound
Boneless: 30–35 minutes per pound
Fully cooked (to reheat): 10–15 minutes per pound

With these simple guidelines, you’ll end up with a beautifully tender, flavorful ham that honors both family traditions and keeps everyone coming back for seconds.

A great use of the leftover ham is to make a Ham and Bean Soup. Which is reminiscent of one of our favorite restaurants Herrera’s bean soup and is another favorite comfort food of our’s.

8 - 12 lb bone-In ham

6 TBSP red wine vinegar

3 TBSP brown sugar

6 TBSP Gray Poupon, original, but a grainy mustard works well too

3 TBSP Honey

Pineapple slices (optional)

Cherries, candied (optional)

15 whole cloves

Preheat oven to 300 degrees. Place ham in shallow roasting pan. Mix together the vinegar, sugar and mustard. Pour over the ham. Cover with foil. Bake for about 20 minutes per pound. The last 30 minutes cut 1/4" deep crosses on the top of the ham. Stick cloves all over the ham. Secure pineapple slices and cherries with toothpicks on top of the ham if you are adding them to the ham. Bake another 30 minutes without covering, basting often. Remove from the oven. Cover with foil and let rest for about 10 minutes before carving.

Mediterranean Roasted Chicken with Lemony Potatoes

2025-04-07T20:29:00.003-05:00

I had a chicken breast defrosting for dinner tonight and wasn’t quite sure how I wanted to prepare it. Then I came across a delicious-looking recipe in a Pottery Barn reel and couldn’t resist giving it a try. It was super easy to throw together and made the whole house smell amazing!

The dish turned out really flavorful. While the original recipe called for chicken thighs, which I think would be even juicier, the breast I had on hand worked just fine. Next time, I might add a light lemony sauce to drizzle over the top, just to bring in some moisture and brighten the flavor even more.

Serves 8 - 10

8 - 10 bone-in, skin on chicken thighs

3 TBSP Olive Oil

2/3 cup Greek yogurt

1/4 cup tomato paste

1 TBSP cumin

1 TBSP paprika

1 tsp kosher salt

1 tsp ground black pepper

1 tsp coriander

5 cloves garlic, mashed

6 potatoes of choice (I like russet)

2 lemons, 1 zested

Garnish: chopped parsley

White rice, prepared for serving

Preheat oven to 425F. Pat chicken dry. In a large bowl mix olive oil, yogurt, tomato paste, all seasonings and garlic. Mix well. Add chicken coating well in sauce. The more you coat with the sauce the better. Arrange chicken in casserole dish. Keep the bowl with the sauce in it. Wash, dry and cut potatoes. Add them to the bowl that the chicken was in and squeeze and squeeze one lemon and add the zest. Toss to coat well and add the potatoes to the casserole dish, arranging around the chicken. Cover with foil. Bake one hour and ten minutes. Remove foil. Turn broiler on high and make sure rack is high. Broil 3 minutes or so until the skin gets crispy. Remove from oven. Plate and place chicken and potatoes on the rice. Drizzle juices from the chicken on top. Garnish with parsley. Serve with lemon wedges and sriracha.

NOTE: A good substitute for Greek yogurt is sour cream

**Recipe adapted from Pottery Barn

Remembering Barbara Louise McCormick: A Life Well Lived 💙🩵

2024-10-24T18:24:00.003-05:00

On February 7, 1928, Kenneth and Ada Ostling welcomed their precious baby girl, Barbara Louise, into the world in Denver, CO. With one older brother, Dick, Barbara grew up surrounded by the beauty of Colorado. Her life took a thrilling turn when, at just 18 years old, she met a young pilot from Ennis, TX, named James C. McCormick. Their love story blossomed quickly, and on January 12, 1946, they married, leading Barbara to begin a new chapter in Dallas.

Barbara’s life was full of love and family. She and Jim (aka JC and/or Mac), built a beautiful legacy together, raising five children, who in turn blessed them with twelve grandchildren and five great-grandchildren, with a new great-grandson on the way. Barbara’s role as a mother and grandmother was one she cherished above all. She embraced her large, loving family, always welcoming them with open arms and a feast she prepared with care, especially during the holidays. Her culinary talents brought everyone together, creating memories around the table that will be treasured for generations.

A devoted member of her church, Barbara was known for her faithfulness and active participation in her community. Beyond the walls of her home and church, she had a thirst for adventure. Barbara traveled extensively, exploring both the United States and Europe, broadening her horizons and bringing back stories and experiences that enriched her life and those of the people around her.

Barbara was more than just a family matriarch; she was a woman who radiated joy, kindness, and love to all she met. She inspired those around her with her grace, warmth, and unwavering dedication to her loved ones. In the last decade of her life, Barbara’s bond with Linda, who joined the family as a caregiver, became one of deep friendship and Linda, in no time at all, became one of the family. Linda referred to Barbara lovingly as her “Queen,” and they shared a unique, beautiful connection that brought even more love into Barbara’s later years. We will forever cherish our, sister, Linda and the loving care she provided our precious Queen.

Even as she aged, Barbara maintained her signature elegance, always donning her lipstick and makeup, even until her final day. On the morning of September 23, 2024, she left this world peacefully at the age of 96, leaving behind a profound legacy of love, kindness and strength.

Barbara Louise McCormick was a beloved daughter, sister, wife, mother, grandmother, great-grandmother, and friend. She touched the lives of everyone she encountered and will forever be remembered as a beacon of joy and grace. Our Queen will be deeply missed, but her spirit will continue to shine in the hearts of all who knew her.

May she rest in peace. 💙🩵

Thai Red Curry Chicken Noodle Soup

2024-05-18T23:38:00.010-05:00

In honor of Dylan’s return from an epic, months long trip traveling to Thailand, Vietnam, and Cambodia, I thought I’d make this lovely, comforting soup that I’ve made a time or two before. Of course, making sure to give Dylan enough time after returning from his travels before inundating him with all of our Asian favorite foods again.

So, while we’re talking Thai food, Dylan made us aware of a really special event that happens here in Dallas that features Thai street foods, which of course piqued all of our interest. This takes place at The Buddhist Center of Dallas and Dylan mentioned it was at a temple, but I had no idea just how spectacular and breathtakingly beautiful in its authenticity this temple is. When we were walking on the grounds Dylan said, “I feel like I’m right back in Thailand.” This happens every Sunday in Dallas (off of Forest Lane near I-75), from 9a - 3p for a true cultural experience with an array of all the popular and authentic street foods such as red curry chicken, pot stickers, papaya salad, pad Thai, mango rice, even a red curry chicken noodle soup very similar to this recipe, and the list goes on and on. I’ve read it’s best to get there before 11a and to bring plenty of cash. It was a delightful experience and we can’t wait to share this with others and explore the temple, the grounds and of course, the food more. I highly recommend this cultural event to you all for a lovely and memorable start to your Sunday with some really good and really authentic Thai street food.

Back to our recipe and a few notes for next time I make this soup...I will prepare the noodles separately to make for an easier serving process. I didn’t have red pepper on hand so I added a couple of jalapeño peppers instead...I think any kind of pepper would work nicely. I’ve added a couple of chopped baby bok choy before as that is the perfect addition to most any Asian dish. This soup would work wonderfully made with shrimp instead of chicken and I’ll be trying that next time I make this.

I love most any recipe that includes rice noodles and I also enjoy a good chicken noodle soup. Mix the cultures and fresh ingredients to help create a warm, soothing soup...now that's comfort food at its finest to me.

Photo credit for the top pic goes to Dylan. In Angkor Wat, Hindu temple in Siem Reap, Cambodia. Amazing! 💕

The other temple photos are taken at The Buddhist Center of Dallas by David. Also amazing! 💕

1 TBSP olive oil

1 - 1/2 lbs boneless, skinless chicken breasts, cut into 1/2” chunks

Kosher salt and freshly ground black pepper, to taste

3 cloves garlic, minced

1 red bell pepper, diced

1 onion, diced

3 TBSP (or to taste) red curry paste (I use the entire small bottle)

1 TBSP freshly grated ginger

6 cups low sodium chicken broth

1 (13.5 oz) can coconut milk

4 oz rice noodles (I prefer to make separately and add to the soup when serving)

1 TBSP (or to taste) fish sauce

2 tsp brown sugar

3 - 1 bunch green onion, thinly sliced

1/2 cup chopped fresh cilantro leaves

1/4 cup chopped fresh basil leaves

2 TBSP (or to taste) freshly squeezed lime juice (I prefer a little more)

Zest from 1 lime

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in red curry paste and ginger until fragrant, about 1 minute.

Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

Prepare the rice noodles separately, according to package directions. Set aside.

Stir in fish sauce and brown sugar into soup. Cook another 5 minutes on a low heat.

Remove the soup from heat; stir in green onions, cilantro, basil and lime juice and zest. Season with salt and pepper

To serve, place noodles in bowls and top with the hot soup.

Serve immediately.

I like to serve with a garnish plate with additional cilantro, basil, lime wedges, sliced jalapeños and Sriracha sauce so everyone can spice and herb their soup up to their own preference.

**Recipe adapted from damndelicious.com

How to Safely Fry a Thanksgiving Turkey

2022-11-24T06:27:00.000-06:00

Dallas Morning News Article:

How to safely fry a Thanksgiving turkey (without blowing yourself up)

We consulted experts to come up with a guide for safe and successful turkey frying in your back yard.

By Tina Danze|Special Contributor

11:14 AM on Nov 22, 2017 — Updated at 9:45 AM on Nov 23, 2022

Editor’s note: This article first appeared in The Dallas Morning News on Nov. 15, 2000.

John Bass cooks four turkeys in the time it takes most folks to cook one. His secret? Frying. It's an outdoor job, and that suits the retired rancher just fine. But what prods Mr. Bass to fry isn't mere love of outdoor cooking. It's the results.

"It's unbelievably moist and not at all greasy," says Mr. Bass. "The peanut oil gives the turkey a slightly nutty flavor."

Dallas has been buying Cajun fried turkeys for several years. Now, more people are tackling the job at home; even Dillard's sells the gear for frying a turkey.

We spent an afternoon watching Mr. Bass fry turkeys — a valuable lesson, because this type of cooking can be dangerous. We consulted other experts as well, to come up with a guide for safe and successful turkey frying in your back yard.

A step-by-step guide

Where to fry safely

Frying a turkey isn't hard. The only prerequisite is being a stickler for safety. Since frying involves a high-powered burner and gallons of hot oil, it must be done outdoors, away from children, pets and flammable products. Mr. Bass fries his turkey on the back patio - and he's got the grease stains in the concrete to prove it.

To avoid grease stains, cover a 5x5 area of the patio or deck with cardboard, says Greg Garofalo, manager of Barbeques Galore on Lovers Lane. "Place the burner in the center of the cardboard and it will hold it down, unless it's a real windy day," he says. If it is gusty, anchor the corners with rocks.

If it rains, scrap the project unless you have a covered patio. "It should have a minimum of a 10-foot-high ceiling and at least two open sides for proper ventilation," Mr. Garofalo says.

Under no circumstances should you bring the project indoors. "That's a good way to catch your house on fire," says Mr. Bass. And don't even think about using your garage: It's potentially the most dangerous spot.

What to buy:

Use special turkey-frying equipment to avoid accidents. Here's what you'll need:

A 130,000 to 165,000 BTU burner: A high-powered burner is necessary to heat the oil.

A large, narrow fryer-steamer pot: This is the most oil-efficient, economical option. Here's how to choose the right size pot:

26-quart: for frying a 12- to 14-pound turkey

34-quart: for frying a 14- to 20-pound turkey

40-quart: for turkeys larger than 20 pounds.

Some people use a deep cast-iron pot or kettle, but these use more oil since they are wider. If you have one, it should be deep enough to accommodate the turkey on a stand, with room for oil to cover it and several inches of clearance for oil bubbling up as it heats.

Turkey stand and lifter: These are usually sold together. They enable you to safely transfer the turkey into and out of the pot, without dropping it into the hot oil. Some people use the steamer baskets that come with the large steamer-fryer pots, but there's no easy way to remove the turkey without risking dropping it.

Long-stemmed, clip-on deep-fry thermometer: This should be at least 12 inches long. They are sold both individually and in kits along with the fryer pot, turkey stand and lifter.

Injector: This is a syringe used for injecting flavored marinade into the turkey meat. You don't have to inject a turkey to fry it, but it adds flavor.

Heavy-duty leather work gloves: A must, since equipment gets skin-blistering hot, and grease may splatter on your hands. Cotton gloves aren't sufficient protection.

Instant-read meat thermometer: Unless you have lots of experience, using a thermometer is the best way to confirm doneness.

How much oil to buy:

Place your turkey in the frying pot and add water to cover by an inch or two (this can be done with the turkey wrapper on). There's no need to put the turkey on the stand when immersing it in cold water. Remove the turkey and return it to the refrigerator, then measure the water that's in the pot, or mark the water level on the pot with a piece of removable colored tape. You'll need the same amount of oil to cover the turkey. Mr. Garofalo estimates that for a 12- to 14-pound turkey cooked in a narrow, 26-quart fryer-steamer pot you'll need 2-1/2 to 3 gallons of oil.

What to wear: Because grease splatters can lead to bad burns, wear clothing that covers your whole body - closed-toed work shoes or boots, jeans, a long-sleeved shirt and leather work gloves - no matter how hot it is outdoors.

Before you cook: Prepare your bird: Allow time for your turkey to completely defrost in the refrigerator (24 hours for every 5 pounds). Remove the packaging, giblets and plastic pop-up button (if applicable).

Traditionally, a fried turkey is injected with a marinade before it's cooked; how long before cooking is a subject of debate. You can inject the turkey anywhere from 24 hours to 5 minutes before frying. We had good results injecting two hours before frying.

Mr. Bass likes to coat his turkeys in a Cajun dry rub or hot sauce hours before frying. Although it doesn't add much flavor to the meat, it gives the fried bird a beautiful color. Mr. Garofalo doesn't treat the outside of his turkeys, but he suggests using a dry rub rather than a liquid, to avoid excessive grease splatters when a wet turkey is lowered into the hot oil.

What and how to inject: You can buy bottled injection marinades at most supermarkets or at an outdoor cooking store. Some folks even inject bottled Italian salad dressing into their turkey, or make their own injection marinades. We had good results using Chef William's Creole Butter and Mr. C's. If you like a spicy Cajun flavor, try Bayou Buttery Gold's marinade (available at Barbeques Galore).

Mr. Bass uses almost an entire 12-ounce bottle of marinade for a 13-pound turkey. He injects in several points on each leg, thigh and breast. As he injects the liquid, he slowly retracts the needle from the bird to allow the marinade to penetrate a wider area.

Trussing: Strictly optional

Mr. Bass has fried both trussed and untrussed turkeys; the difference is a matter of aesthetics. If you prefer the look of a trussed bird, use baling wire instead of cooking twine to hold the legs in place; the wire withstands the high oil temperatures best.

Drying the turkey: After injecting the turkey, pat it dry, inside and out. The water and juices that accumulate inside the turkey and the marinade that seeps out can cause the oil to splatter as the turkey is lowered into the pot.

Refrigerating the turkey: Keep raw turkeys refrigerated until you are ready to cook them, says Sherrie Rosenblatt, spokeswoman of the National Turkey Federation. This is especially relevant if you are going to be frying several turkeys in succession. If you want to have your turkey close at hand while you are heating the oil, she recommends placing it in a cooler with lots of ice. "Remember to wash your hands after you handle the raw turkey," says Ms. Rosenblatt.

Cooking the turkey

Heating the oil: Set the frying pot on the burner. Be sure that the burner is turned off while you pour oil into the pot. Pour the amount of oil calculated earlier when you measured the water needed to cover the turkey. Clip the frying thermometer to the side of the pot. Turn the burner to high and heat until the oil registers 350 F. Do not leave the burner unattended for even a second; a breeze could blow something flammable into the flame, or someone could come dangerously close to the equipment. To heat 3 gallons of oil (enough for a 13-pound bird), count on 15 to 30 minutes.

Lowering the turkey: Under no circumstances should you place the turkey in the oil without the aid of a turkey lifter or basket. "You'll wind up at Baylor [hospital] if you accidentally drop that turkey in the hot oil," says Mr. Bass. And don't try to rig your own turkey lifter.

Placing the turkey on the stand is easy: The cavity slips right over the center piece. The accompanying turkey lifter hooks onto the handle of the turkey stand; this hook allows you to safely lower the turkey into the oil. Always wear gloves when lifting the turkey, since grease will splatter.

As a safety precaution, Mr. Garofalo recommends turning the burner down to the lowest setting (or off) while you slowly and gently lower the turkey into the oil. This reduces the risk of injury or fire in the event that oil splatters over the sides of the pot (which is common), or the pot is knocked over. Once the turkey is in the pot, remove the lifter from the stand, and place it where it is out of reach from unprotected hands.

Regulating the oil temperature: As soon as the turkey enters the oil, the oil temperature will immediately fall by at least 15 degrees. Once the turkey is safely submerged and the oil stops splattering, Mr. Garofalo turns the heat up to high again. Within five minutes, he says, 3 gallons of oil should return to 350 F. (It will take longer for larger turkeys, cooked in more oil). At 350 F, he turns the burner to a medium to medium-high flame. He checks the temperature every five minutes, regulating the heat to maintain 350 F.

How long to fry: Typically, Mr. Bass fries the turkey for about 31/2 minutes per pound. But since it's hard to maintain a constant oil temperature, he sometimes adds four or five extra minutes to the calculated cooking time.

"You can't tell by looking at the bird if it's done," he says, noting that the turkey turns a beautiful golden color on the outside when it's still raw inside. The finished turkey will have crispy-looking, even wrinkled, skin, and registers 160 degrees F when a meat thermometer is inserted into the thickest part of the breast.

"My meat thermometer paid for itself," says Mr. Bass.

Mr. Garofalo doesn't use a meat thermometer. Instead, he fries his turkeys for closer to 4 minutes per pound plus an additional 5 minutes, to compensate for the drop in temperature that occurs as the turkey is first placed in the fryer. Using this method and maintaining a near-constant 350 F temperature, he's never had to put a turkey back in for more frying.

To test for doneness, remove the turkey from the fryer and ontoa work surface. Lift the turkey stand from the pot (wearing glovesand using the safety hook). Hold the stand over the pot for a fewseconds to allow the excess oil to drain. Carefully move the basketto a work surface covered with paper grocery bags or severalthicknesses of newspapers to absorb the grease. Insert aninstant-read thermometer into the thickest part of the breast. Itshould register 160 degrees. If the reading is lower than 160, put the bird back into the fryer for a few more minutes.

Don't forget to turn off the burner after removing the turkey.

When the turkey is done, let the turkey rest for a few minuteson the stand. Then, wearing gloves, remove the turkey from thestand and place it on the prepared work surface to drain (cover anarea of the papered surface with paper towels to help absorb thegrease). Transfer to a platter or carving board. Allow the turkey to rest for 20 minutes before carving.

Leftover oil

Remember when you go inside to eat that you still have a largevat of hot oil cooling in the yard; make sure pets and kids can'tget to it.

The oil can be reused if it’s filtered. Purchase filteringequipment at an outdoor cooking store or a restaurant supply store.Store the oil, tightly covered, away from heat. The oil does notkeep indefinitely. Smell it before reusing to be sure it isn’t rancid.

Thanksgiving Day Menu

2022-11-23T23:17:00.007-06:00

We love entertaining and we especially love hosting our friends and family during the holiday season. For Thanksgiving we typically host 25 - 30 people and these recipes are tried and true and fit the bill when feeding a larger crew. These are a combination of some McQuaid and McCormick classic dishes and are served most every Thanksgiving with so much love in our home.

A little tip is once I get everything cooked, cooled and covered with foil, I like to write what each dish is on the foil along with any further directions needed for the day of cooking prior to storing them in the refrigerator.

Hopefully some of these recipes and tips help make planning your turkey day a little easier. Happy Thanksgiving!!

Appetizers -

Lox served with crackers, capers, lemon slices and minced red onion

Mamaw's Mushroom Croustades

Aunt Bette's Crab Dip served with French Bread

Stelton Blue Cheese and various other cheeses served with Triscuits

Paté served with crackers and/or French bread

Veggies and homemade Buttermilk Ranch Dressing (baby carrots, celery sticks and cherry tomatoes)

Grapes red and green for garnishing and gnashing

Dinner -

2 Turkeys - 1 Roasted and 1 Fried (if it's not raining)

Roast Turkey

Fried Turkey

Southern Style Dressing or Classic Dressing

Roasted Garlic Mashed Potatoes

Turkey Gravy

Classic Cranberry Sauce * I double recipe when serving 25 people

Canned Cranberry Sauce

Classic Green Bean Casserole * I double recipe when serving 25 people

Savory Corn Pudding * I double corn amount only when serving 25 people

Mamaw's Spinach Rockefeller * I double recipe when serving 25 people

Sweet Potatoes * I double recipe when serving 25 people

Layered Salad or Sara's Caesar salad

Cheesy Hash Brown Potato Casserole *

Mamaw's Retro Lime Green Jello Salad *

Parker House Rolls *

Desserts-

Pumpkin Pie *

Pumpkin Gooey Butter Cake *

Classic Pecan Pie

Chocolate Pecan *

David's Chocolate Chip Cookies *

Homemade Vanilla Bean Ice Cream * I double recipe when serving 25 people

Serve all of the above with spray whipped Cream or Vanilla Bean Ice Cream

*Can be made 1 - 2 days prior to serving

Turkey Gravy

2022-11-23T23:00:00.000-06:00

There are just two simple steps in this delicious turkey gravy from drippings.

1/4 cup turkey drippings (juices from roasted turkey)

1/4 cup all-purpose flour

2 cups liquid (juices from roasted turkey, broth, water)

1/2 teaspoon salt, or less, if using turkey drippings

1/2 teaspoon pepper

Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)

Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

Tip -If you’d like a thicker gravy, mix 1 tablespoon all-purpose flour with 2 tablespoons water or broth then whisk it into the hot gravy, bring to a boil, stirring constantly, for 1 minute.

**Recipe adapted from Betty Crocker

Classic Dressing or Stuffing

2022-11-23T22:53:00.001-06:00

This is a classic recipe. Perfect as one of your Thanksgiving turkey's side dish.

1 lb bread cut into 1-inch cubes (about 12 cups) (see note)

3/4 cup unsalted butter

2 cups chopped yellow onion

1 1/2 cups chopped celery

1/4 cup chopped Italian parsley

1 tablespoon minced fresh sage

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme sticks discarded

1 1/2 teaspoons kosher salt

ground pepper to taste

2 large eggs

2 cups chicken broth

You can dry your bread cubes two ways:

Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.

If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on large baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.

Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.

In a skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.

In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over dry bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

NOTES

CAN I PREPARE STUFFING AHEAD OF TIME?

Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.

TYPES OF BREAD

This is up to personal preference but there are many different types of bread you can use in stuffing. I personally like to use bakery sliced bread, French bread, or sourdough bread.

Here are some types of bread you can use:

sandwich bread

French bread

baguettes

sourdough bread

bakery loaf of bread

**Recipe adapted from The Girl Who Ate Everything

David's Chocolate Chip Cookies

2022-11-23T21:53:00.001-06:00

Who doesn't love these classic guilty pleasures?! Just when I'm feeling great about not eating any sugar, David taunts me with his incredibly delicious chocolate chip, little bits of heaven. Not only are they my weakness, they make the house smell tremendous. A little scoop of vanilla ice cream works quite beautifully between two of the right sized cookies and there you have an ice cream sandwich. Diet? What diet! 8-}

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 ¼ cups flour

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts, (optional)

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs and vanilla, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, baking soda, sea salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Classic Pecan Pie

2022-11-23T21:48:00.000-06:00

This pie is a must for Thanksgiving. We add a splash of bourbon to take the flavor a little deeper, as it's the perfect compliment to all the sweetness. As a side note, you do NOT pre-bake the crust before baking the pie. Also, do NOT use a mixer, just mix by hand with a wooden spoon or whisk. Use as many pecans as you can to make a pretty, circular decoration on the pie. Serve warm and top with homemade vanilla bean ice cream.

1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
2 - 3 tablespoons good quality bourbon (optional)

One 9-inch deep dish pie shell, unbaked, or homemade pastry
1 cup pecan halves
Vanilla ice cream or whipped cream, for serving

Preheat the oven to 325 degrees F.

In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour, vanilla extract and bourbon and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.

**This recipe is adapted from Trisha Yearwood

Pumpkin Pie

2022-11-22T23:36:00.003-06:00

This is our Cassidy's favorite! Top with whipped cream.

1 unbaked pie crust (store-bought or homemade)

1 15 oz. can pumpkin puree

1 1/4 c. heavy whipping cream

1/2 c. granulated sugar

1/4 c. packed light brown sugar

2 tsp. pumpkin pie spice

1 tsp. vanilla extract

1/2 tsp. kosher salt

2 large eggs

1 large egg yolk

For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.

Bake the pie crust for 13 to 15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4 to 6 minutes, just until the bottom of the crust appears dry. Reduce the oven temperature to 350°.

For the filling: Whisk well to combine the pumpkin, cream, granulated and light brown sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined.

Pour the filling into the pie crust and place on a baking sheet. Bake 55 to 60 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.

**Recipe adapted from The Pioneer Woman

Chocolate Pecan Pie

2022-11-22T23:30:00.000-06:00

If you're a chocolate fan you will love this version of the classic, pecan pie. Top with Vanilla bean ice cream and enjoy.

1 (9-inch) unbaked pie shell

2 cups pecan halves

3 large eggs, beaten

3 tablespoons butter, melted

1/2 cup dark corn syrup

1 cup sugar

2 tablespoons good-quality bourbon (optional)

3 ounces semisweet chocolate, chopped

vanilla bean ice-cream for topping

Preheat the oven to 375 degrees F. Cover bottom of pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack. Serve slightly warmed, topped with vanilla ice cream or with a dollop of whipping cream.

Parker House Skillet Rolls

2022-11-22T23:25:00.004-06:00

These rolls are reminiscent of one of our favorites, "Bubba's Cooks Country" restaurant here in Dallas. This recipe is perfect for your Thanksgiving or Christmas Day feast.

Makes about 48

1 1/2 cups whole milk, divided

1/4 cup sugar

2 teaspoons active dry yeast

4 to 4 1/2 cups all-purpose flour, divided

6 tablespoons unsalted butter, melted, plus more for brushing

2 large eggs

1 tablespoon kosher salt

1/2 cup plus 1 teaspoon unsalted butter, softened and cut into 48 cubes

In a small bowl, whisk together 1/2 cup milk, sugar and yeast. Let stand until mixture is foamy, about 10 minutes. Stir 1/2 cup flour into yeast mixture.

In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter, eggs, and remaining 1 cup milk at low speed until combined. Add yeast mixture, beating to combine. Add 1 cup flour and salt; beat to combine. Gradually add remaining flour, 1 cup at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable. If dough is too sticky, add more flour, 1/4 cup at a time, until it comes together.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75 degrees) until doubled in size, 2 to 2 1/2 hours.

On a lightly floured surface, turn out dough. Divide dough in half and gently shape each half into a ball. Cover and let rest for 10 minutes.

Spray 2 (12-inch) cast-iron skillets with cooking spray. Roll half of dough into a 14x12-inch rectangle, about 1/4 inch thick. Using a 2 1/2-inch round cutter, cut dough, re-rolling scraps as necessary. Repeat with remaining dough.

Brush each circle with melted butter and place one cube of softened butter on bottom half of each one. Fold circles over and press to seal. Place in prepared skillets. Cover and let stand in a warm, draft-free place (75 degrees) until puffed, about 30 minutes.

Preheat oven to 350 degrees. Brush rolls with melted butter. Bake until golden brown, 20 to 25 minutes. Brush with additional melted butter.

**Recipe adapted from Cast Iron Baking from Brooke Bell

Mamaw's Green Jello Salad

2022-11-22T23:14:00.007-06:00

Another McCormick Holiday feast classic. This retro recipe in particular is one of my Mom's favorite's. Even with the crazy ingredients it is definitely worth a try. If you're not crazy about the ideas of adding mayonnaise to your jello (fair enough), I've seen recipes where they add more cream cheese instead. This recipe can be made ahead of time.

1 small pkg. lime jello

3/4 cup boiling water

2 cups mini marshmallows

1 - 3 oz. pkg. cream cheese

1/2 cup Carnation Evaporated Milk

1 can crushed pineapple including juice, large can

1/3 cup mayonnaise

3/4 cup diced bananas

1 tsp lemon juice

1/2 cup chopped pecans

Add boiling water to jello mix. Stir for 1 minute. Add marshmallows, and cream cheese, and stir for another minute or so. Sprinkle the lemon juice on the bananas, coating well. Add all of the remaining ingredients to jello mixture and mix well. Spoon mixture into a casserole dish. Place in refrigerator to gel.

Mamaw's Spinach Rockefeller

2022-11-22T23:02:00.001-06:00

My sweet, precious Mom's Classic Spinach Rockefeller. This is a dish that is always included in the McCormick holiday feasts. I like this dish also because it can be prepared a day ahead of time.

4 packages chopped fresh or chopped frozen spinach (10 oz each)

1/2 cup butter

3/4 cup fine, dry bread crumbs

1/2 white onion, chopped fine

2 cloves of garlic, chopped fine

2 eggs

Pinch of fresh Thyme

1/4 cup Parmesan cheese

1 tsp celery salt

1½ tsps Worcestershire sauce

Dash or two of Tabasco

1/2 tsp black pepper

2 pinches of Accent

1 tsp garlic powder

Salt to taste

Cook spinach as directed on the package or if fresh, steam for 5 - 10 minutes. Drain very well. In a sauté pan melt the butter and lightly sauté onion and garlic. Mix the remaining ingredients with the onion, garlic and butter in a bowl. Spoon mixture into a lightly greased 13 x 9 " baking dish. Bake at 350 degrees for 30 minutes. If prepared the day before and is refrigerated you might need more cooking time.

Serves 10 - 12

Savory Corn Pudding

2022-11-22T23:02:00.000-06:00

Another Southern staple. Prepare this dish a day or two ahead of time. Bake as directed, let cool, and then cover and chill up to 2 days. Reheat covered with foil.

3 tablespoons all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

2 teaspoons kosher salt

6 large eggs

2 cups heavy cream

1/2 cup salted butter, melted and cooled

2 tablespoons canola oil

6 cups fresh corn kernels (from 8 ears)

1/2 cup chopped sweet onion (from 1 onion)

2 tablespoons chopped fresh thyme, divided

Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.

Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.

**This recipe is adapted from Southern Living's Magazine.

Cheesy Hash Brown Potato Casserole

2022-11-22T23:00:00.004-06:00

Yes, you can freeze this casserole. Simply freeze them without the cornflake topping. When ready to use, thaw in the fridge overnight and bake with the cornflake topping as directed. Instead of Corn Flakes for the topping you can substitute crushed potato chips such as Ruffles Potato Chips. Just add mixture prior to cooking minus the cheese. The chips should look toasty and not burnt

2 lbs hash brown cut potatoes

1 - 16 oz container sour cream

2 cups cheddar cheese, plus 1/2 cup for the topping

1 can cream of mushroom soup

1 can cream of chicken soup

1 small onion, finely chopped or a bunch of green onions

4 cloves of garlic, minced

1/4 tsp pepper

2 - 3 cups crushed corn flakes cereal

1/4 cup butter, melted

In a very large bowl mix sour cream, 2 cups of the cheese, both soups, onion, garlic and pepper.

Add the hash browns and mix together thoroughly.

Spoon mixture into a lightly greased 13 x 9 " baking dish. Cover and bake at 350 degrees for 40 - 50 minutes or until hot and heated through.

While casserole is cooking, mix the remaining 1/2 cup of cheese with 3 cups of corn flakes and melted butter.

After baking 40 - 50 minute cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.

Serves 10 - 12

Classic Cranberry Sauce

2022-11-22T22:52:00.000-06:00

Cranberry sauce can be made 2–3 days ahead of time before serving.

24 ounces fresh or frozen cranberries (6 cups)
1 1/4 cups sugar
4 wide strips orange zest, plus 1 cup fresh juice
1/2 teaspoon ground cinnamon (or 1 cinnamon stick, discarding before serving)
1/4 tsp Kosher salt

In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

**This recipe is adapted from Martha Stewart

Roasted Garlic Mashed Potatoes

2022-11-22T22:51:00.000-06:00

Another classic side dish that can be made a day ahead of time. You'll want to make sure that you don't over beat the potatoes to ensure that they stay smooth and fluffy. When making ahead of time, give them 30 minutes on the counter to adjust to room temperature prior to putting in the oven.

5 pounds russet or Yukon gold potatoes, peeled and rinsed
1 1/2 sticks regular salted butter, plus more for dotting
8 ounces cream cheese, softened
1/4 cup or so half-and-half
A splash heavy cream
Salt and black pepper
3 to 5 heads roasted garlic

Preheat the oven to 350 degrees F.

Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.

Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.

Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.

**Recipe adapted from The Pioneer Woman

Traditional Southern Style Cornbread Dressing

2022-11-22T22:32:00.001-06:00

I grew up with my Mom and Granny always including cornbread dressing with our Thanksgiving feast. This is a recipe I found that reminds me of their classic recipe, but with some twists with the addition of saltine crackers and cream of chicken soup. You could also add cooked pork sausage and some chopped walnuts or pecans too for a heartier dressing.

Cornbread enough to fill a 9x13 or Pepperidge Farm Dried

1 sleeve ritz or saltine crackers

3 medium eggs lightly beaten

1 large yellow onion diced

5 cloves garlic minced

5 sage leaves OR 2 1/2 tsp ground sage

2 tbsp olive oil

4-6 cups chicken broth

14 oz cream of chicken

2 tsp seasoning salt

1 tsp coarse black pepper

1 tsp thyme leaves

3 stalks celery chopped

Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.

Next, drizzle the olive oil into a large pan, then place the pan over medium heat.

Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.

Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.

Crumble the cornbread into a large mixing bowl, along with the crackers.

Now add in the cooked vegetables. Fold the ingredients until everything is well combined.

Now pour in the broth followed by the cream of chicken soup.

Add in the eggs, and mix everything until well combined.

Sprinkle in the seasoning salt, thyme and pepper.

Now mix until well combined.

Preheat the the oven to 350 F.

Lightly oil a 9x13 bake dish, then pour in the dressing mixture.

Bake the dressing uncovered for about 45 minutes.

Serve and enjoy!

**This recipe is adapted from I Heart Recipes

Classic Green Bean Casserole

2022-11-22T22:28:00.001-06:00

This is a classic side dish for any holiday, that is easy to prepare. Prepare this dish a day or two before. Store covered in your fridge until ready to bake. Add about 10 extra minutes of bake time because it will be cold when it goes in the oven.

3 (15-oz.) pkg. frozen French-cut green beans, thawed and well drained

½ cup salted butter, divided

1 (8-oz.) pkg. sliced fresh cremini mushrooms, roughly chopped

1 large shallot, chopped

6 tablespoons all-purpose flour

4 cups whole milk

4 ounces Parmesan cheese, shredded (about 1 1⁄2 cups)

2 teaspoons kosher salt

½ teaspoon black pepper

1 (8-oz.) can diced water chestnuts, drained

1 cup crispy fried onions or shallots (about 2 oz.)

Preheat oven to 350°F. Squeeze green beans lightly in hands to remove water.

Heat 2 tablespoons of the butter in a Dutch oven over medium-high. Add mushrooms and shallot, and cook, stirring often, until mixture is deeply browned and caramelized, 8 to 10 minutes. Transfer mixture to a plate, and without wiping out Dutch oven, add remaining 6 tablespoons butter to Dutch oven.

Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking until smooth. Cook, whisking, until thickened and bubbly, about 4 minutes. Remove from heat, and whisk in Parmesan cheese, kosher salt, and black pepper until melted and smooth. Stir in green beans, mushroom mixture, and water chestnuts; spoon into a lightly greased 13- x 9-inch baking dish.

Bake in preheated oven until bubbly around edges, 15 minutes. Remove from oven; top with fried onions or shallots. Return to oven; bake until topping is golden brown, 15 minutes.

**Recipe adapted from Southern Living

This is the recipe I will try next year:

2 lb. green beans

Kosher salt

2 Tbsp. olive oil, divided

1 lb. crimini mushrooms, sliced, divided

6 Tbsp. unsalted butter, divided

4 large sprigs thyme

2 Tbsp. all-purpose flour

1¼ cups whole milk

1 cup heavy cream

4 garlic cloves, finely grated

1 (8-oz.) can diced water chestnuts, drained

½ cup grated Parmesan

Freshly ground black pepper

¾ cup French’s fried onions

Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic, water chestnuts and Parmesan; season with salt and pepper.

Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

**Recipe adapted from Bon Apetite

Roast Turkey

2022-11-15T14:11:00.007-06:00

Happy Fall y'all!! Can you believe, it's already that time of year again?!! I for one cannot...time flies. It's one of my favorite times of the year, with the cooler temperatures, the changing colors of the trees, all the beautiful and fun decorations beginning to go up on display to help everyone get in the holiday spirit. Between all the McQuaid and the McCormick clans, we usually host a pretty big shindig for Thanksgiving, with all the fixings, and then some. We have so many blessings to be grateful for. One is most definitely being together for the holidays. With so many of us scattered here and there these days we love to seize this opportunity to host a big feast and gather as many of us who are in town as possible. And of course, we'll be rooting on the Cowboys, for their annual turkey day game. Happy Holidays (and feasting) to you and your's! :)

Roast Turkey

23 lb Butterball Turkey

3 sticks of Butter, melted (1 full stick of butter equals 1/2 cup, or 8 tablespoons)

1/2 cup Extra Virgin Olive Oil

If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water. A turkey weighing 8 - 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 - 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.

Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.

Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter and olive oil. It's not necessary to add water or to cover the turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone, (this is optional, we can tell the turkey's doneness without a thermometer). Follow the timetable on turkey packaging for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.

Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.

NOTES - We usually roast our turkey at 325 for 4 hours or so for a 12-14 pound turkey. Or you can use the following timetable, roasting on 325 to 350 degrees for an unstuffed turkey.

10 to 12 lb 6 to 8 2 1/4 to 2 3/4 hours

12 to 14 lb 8 to 10 2 3/4 to 3 hours

15 to 18 lb 10 to 12 3 1/4 to 4 hours

18 to 20 lb 12 to 14 4 to 4 1/4 hours

20 to 22 lb 14 to 16 4 1/4 to 4 3/4 hours

23 to 24 lb 16 to 20 5 to 5 1/4 hours

Once the turkey starts turning a golden brown, place a tent of aluminum foil over to prevent it from drying out and baste it every 60 minutes (or more) and then re-covering it.

How Long to Thaw a Frozen Turkey:

Turkey Weight How Long to Thaw In the How Long to Thaw In Cold

Fridge Water

10 to 18 pounds 2 to 3½ days 5 to 9 hours

18 to 22 pounds 3½ to 4½ days 9 to 11 hours

22 to 24 pounds 4½ to 5 days 11 to 12 hours

24 to 29 pounds 5 to 6 days 12 to 15 hours

It's extremely important to keep the whole turkey at a safe temperature throughout the thawing process to prevent bacterial growth that can lead to foodborne illness. That's why you never thaw a frozen turkey at room temperature on your kitchen counter, or in hot water.

On another note, I've read, a very old school method is you can lightly rub your turkey down with 1/4 cup of shortening to prevent it from drying out. That also apparently brings out and enhances the natural flavors for the turkey in addition to a great broth for making homemade gravy. I've not tried this, but thought worthy of making note of it because I would like to try it sometime.

**Tips from All Recipes

Sole Meunière

2022-10-27T08:44:00.003-05:00

This is a classic recipe and most definitely a new favorite of mine that I had to share. Simply made with delicately breaded fish fillets (with a light coating of flour), and then sautéed in a hot lemon, butter sauce. Who doesn't love a hot, lemon, butter sauce?! Especially topped with some good, salty capers. After researching this recipe, I came to find that apparently Sole Meunière was one of Julia Child's favorite French dishes...and I get it. This is fantastically easy to prepare and would be amazing to serve at your next dinner party. Bon Appetite!!

4 - 6 skinless/boneless sole or other thin fish fillets (best choices are Dover sole, tray sole, flounder, whiting, and trout), 4 to 6 oz each and 3/8" thick

Kosher salt and freshly ground pepper

1/2 cup or so flour on a plate

4 TBSP (or more) clarified butter (directions at the end of the recipe)

3 TBSP minced fresh parsley

4 to 6 TBSP unsalted butter

1 tsp grated lemon zest

6 TBSP freshly squeezed lemon juice (3 lemons)

1 TBSB minced fresh parsley

1 lemon, cut into wedges

Capers (optional)

Pat the fish dry. Dust the fillets lightly on each side with salt and pepper. The moment before sautéing, rapidly drop each into the flour to coat both sides and shake off the excess.

Set the frying pan over high heat and cover the pan with 1/16 inch of clarified butter. When the butter is very hot but not browning, rapidly lay in as many fillets as will fit easily, leaving a little space between each.

Sauté a minute or two on one side, turn carefully so as not to break the fillet, and sauté a minute or two on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.

The fish is done when just springy rather than squashy to the touch of your finger. Immediately remove from the pan to warm plates or a platter. (Or, if you are sautéing in 2 batches, keep the first warm for the few minutes necessary in a 200 F oven.)

Sprinkle each fillet with parsley. Wipe the frying pan clean, set over high heat, and add the fresh butter, remaining lemon juice and zest; heat until bubbling and pour over the fillets – the parsley will bubble up nicely. Decorate with lemon wedges and capers. Serve immediately.

Clarified Butter:

There is no substitute for the taste of butter in good cooking, especially when you are sautéing delicate foods like chicken breasts, or fillets of sole, or when you are making croutons. Plain butter will burn and speckle rapidly because of the milky residue it contains, but when you clarify the butter you rid it of that residue.

The simple system is to melt the butter and pour the clear yellow liquid off the residue.

**Recipe adapted from The Culinary Travel Guide.

Yellow Coconut Curry Chicken

2022-05-03T16:05:00.004-05:00

Need I say more?! I absolutely love anything that includes curry and potatoes. Serve over a mound of freshly made, steaming hot, basmati rice. Add some warmed naan bread and you have yourself a family pleasing, comfort food eatin' kind of meal. Enjoy!!

1 tbsp olive oil

1/2 yellow onion, diced (red onion works too)

4 cloves garlic, minced

1 - 2 lb chicken breasts - cut into 1/4-inch thick slices

3 carrots - cut into 1/4-inch thick slices

2 russet potatoes - cut into 1-inch cubes

3 - 4 tbsp yellow curry powder

2 - 4 tbsp red curry paste

cayenne pepper, to taste

1 - 14 oz can full-fat coconut milk (always use full fat when it comes to coconut milk

3 cups chicken broth - more if needed

2 tbsp brown sugar

1 tsp - 1 tbsp fish sauce, or to taste

chopped peanuts for garnish

cilantro leaves for garnish

Basmati rice, prepared as directed

In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.

Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder, curry paste and a dash or two of cayenne pepper if you like a little heat. Cook for 1 minute or until fragrant.

Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.

Remove from heat and serve with hot rice and garnish with chopped peanuts and cilantro leaves, if desired. Serve with Sriracha sauce if anyone wants to add a little more spice.

**Recipe adapted by Life Made Simple