Let's Talk Turkey Giveaway, $250 value
I've been using this recipe for a while But, stumbled across this version while searching for recipes for the holidays. The original recipe was from Dr. Mary Ann Niemczura author of "A Past Worth Telling" I've been following this recipe for years but as with all recipes you adapt, and make it your own. If you don't like one of the ingredients; please feel free to make changes and substitutions. No matter how you mix up this recipe it's always good and can be made throughout the year. Enjoy :)
Ingredients:
one mother
one father
two or more children
several relatives
many friends
dogs & cats
fish swimming in the fish tank and fed ahead of time
apron(if cooking at home)
oven mitts(if cooking at home)
appropriate oven utensils
festive tablecloth on the table
cloth napkins
one or more vehicles
love, hugs, kisses, laughter, memories
1. Follow directions provided with all the ingredients if preparing the meal at home or follow the directions listed below, if not cooking at home.
2. Pick up family members at the airport. Give directions to the house to relatives and friends.
3. Shop for all the trimmings for the Thanksgiving meal or meet at the restaurant. Add generous amounts of kisses, hugs, smiles, love, laughter, good memories, sleep and walks together.
4. Enjoy the meal together, take naps as needed and watch television as needed. Visit with everyone and catch up with what is going on in their lives.
Remember to laugh and smile for these truly are the sweetest days. :)
This is even good cold as a snack!
Caramelized Cauliflower
When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors that usually develop when it is boiled or steamed. Cauliflower is a late-harvest vegetable. Choose snowy white or pale yellow heads free of blemishes.
Ingredients:
1 head cauliflower, about 1 1/2 lb., cored and
cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Directions:
Preheat an oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.
I love turkey! I cook my turkey low and slow at 250 degrees. I usually put it in about 4 in the morning and take it out around 1. I rub the skin with butter and herbs...usually garlic, Rosemary and thyme. I put a whole onion cut into quarters, a few carrots and some celery and more herbs in the cavity and then pour half a bottle of white wine in too. I cover it with a brown paper bag. During cooking, I occasionally pour in more wine or add more butter.
ReginaL · 3 replies · 837 views
