THANKSGIVING!

It was a great Thanksgiving. We had 23 people and two turkeys, so you'll have to scale the amounts down for smaller crowds if you would like to make any of the recipes.

I do Thanksgiving the make-ahead way whenever possible, and with all of the pans that need to go into my one oven, the crock-pots really come in handy. We had four going this year! Everything came great- and the turkeys were my best yet! Special thanks to Mom for doing such a beautiful job carving, and to Andrew, Mom, Sabrina and Jill for all of their help. Pies were all made from scratch by Mom, who also did the fried asparagus and meat stuffing. We'll have to get her to share her recipes. And Sabrina did the fried cauliflower which was delish as well as the snacks and salad. Jill made some beautiful fruit platters and took pics for me. It was really a group effort!

If you have any Thanksgiving recipes that are particularly good for making-ahead or large crowds, please share!

Brine for 2- 17 lb turkeys
3 gallons water
1 1/2 cups kosher salt
1 1/2 cups brown sugar
3 oranges, quartered
3 lemons, quartered
9 sprigs thyme
6 sprigs rosemary
dash ground cloves

Dissolve the salt and sugar in cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Notes:
Brined about 12 hours. Container needed slightly more than 3 gallons water.

TURKEY!
2 (16 to 17-pound) Butterball turkeys
2 large oranges
8 tablespoons unsalted butter, melted
Salt and pepper
4 onions, cut into 1/8ths
4 stalks celery, cut into 1-inch pieces
4 large carrots, cut into 1-inch pieces
4 sprigs thyme
4 sprigs rosemary
1/2 bunch sage
6-8 sprigs parsley

Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey in a large roasting pan.
Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley, placing some of each item in bottom of pan.
Loosely tie the drumsticks together with kitchen string, if necessary. Add about 1 cup water to bottom of pan. Roast the turkey, uncovered, breast side DOWN for 1 hour.
Remove from the oven, carefully turn turkey over, and baste with 1/2 cup liquid from pan. Continue roasting, uncovered with the breast side UP, until an instant-read meat thermometer registers 165-170 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2-21/2 hours more. Baste the turkey occasionally with juice from pan.
Remove from the oven and place on a platter or new pan, reserving drippings for gravy. Immediately tent tightly with aluminum foil and let rest for 20-50 minutes before carving.
Notes:
Turkeys were 16.94 and 16.76 lbs and VERY meaty. Plenty with lots of leftovers for 23 people (also had ham).
Checked after 3.5 hours cooking total- were at 170.
Very difficult to flip in oval foil roasters. Double pans next year.
When done cooking, slide roasters out onto cookie sheet to lift to counter. (Lots of juice)
Did not need to cover with foil.
Counters are dark- next year, carve on table or get lamp for counter.
Used 4 cups strained drippings for gravy with McCormicks gravy packets- next year make 5-6 cups.

Slow Cooker Bread Stuffing
1 1/2 cups butter or margarine
3 cups chopped onion
3 cups chopped celery (approx 4 stalks)
1/4 cup chopped fresh parsley
12 cups dry bread cubes (used 2 bags seasoned crumbs, not cubes)
2 1/4 teaspoons dried sage
1 1/2 teaspoons dried thyme
3/4 teaspoon dried marjoram
2 1/4 teaspoons salt
3/4 teaspoon ground black pepper
4 cups veg or chicken broth, or as needed

1.Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently.
2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten. Transfer mixture to slow cooker, and cover.
3.Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours stirring occasionally. Add broth as needed
Notes:
Very tasty but was a little dry and crumbly (only used approx 3.5 cups broth), very similar to Stove-Top). Try cubes next year.
Made night before but did not add stock and bread until am.
Plenty for 23 people (also had meat stuffing) with a good amount left-over.
Fit in large 6 qt Crock pot.

Stuffed Mushrooms
2 1/2 cups Italian-style dried bread crumbs
2 1/2 cups grated Locatelli
8 garlic cloves, peeled and minced (from jar)
Salt and freshly ground black pepper
1 cup extra-virgin olive oil or as needed
2 40-oz baskets of medium size mushrooms, stemmed

Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, and salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. (Mixture should be a little sticky.)
Place remaining olive oil in a small bowl. Dunk each mushroom in the olive oil making sure to coat inside and out, and place on baking sheet. Add more olive oil as needed.
Press the filling into the mushroom cavities and arrange on the baking sheet, cavity side up.
Drizzle remaining oil over the filling in each mushroom.
Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Notes:
Fits in two, deep half-size pans (stack in two layers to cook)
Used homemade toasted seasoned crumbs.
Did not make from night before.
Plenty for 23 people, with a good amount left-over.

Sweet Potato Marshmallow Bake
4-40oz cans sweet potatoes, drained
10 1/2 cups mini marshmallows (two bags)
1 1/2 stick margarine
3 1/2 tsp. ground cinnamon
3/4 cup OJ
2 3/4 tsp nutmeg
1 3/4 tsp. salt

Melt margarine and add cinnamon, nutmeg, OJ, and salt.
Place drained sweet potatoes in a large bowl and add margarine mixture. Mash together until well blended and desired consistency.
Spoon into lightly greased baking dish.
Bake at 350 15 to 20 minutes or until sweet potato mixture is heated through. Add marshmallows and cook another 10 minutes. If necessary, broil 1 minute on low until marshmallows are lightly browned.
Notes:
Fits in one large (9x13) and one small (7x11) roasting pan. (Could have fit one more can.)
Made night before (do not add marshmallows).
Plenty for 23 people- a good amount left-over.
Had to broil 2 minutes to get marshmallows to brown. Next time, broil only ONE minute and check.

Cheesy Green Bean Casserole
8 cans string beans, drained
4 cans Cream of Mush Soup
2- 6oz cans French's Fried Onions
1 soup can whole milk
1 1/2 cups shredded cheddar cheese
1/2 tsp black pepper

Stir together soup, milk, cheese, pepper, beans, and 1 can onions. Pour into greased casserole.
Bake at 350 for 25 min
Top with remaining onions
Bake 5 more minutes.
Notes:
Fits in one large (9x13) and one small (7x11) pyrex baking dish. (Could have fit one more can.)
Plenty for 23 people, with a good amount left-over.
Made from night before.
Make-Ahead Mashed Potatoes
10 lbs eastern potatoes
1 quart half-and-half
1 pound unsalted butter
salt and pepper, to taste

Peel and cube potatoes. Place in large stockpot with 1 gallon salted water overnight.
Replace with fresh water. Boil then simmer until tender, approx 20 minutes.
Drain immediately
Melt butter.
Add butter and half and half to potatoes and mash.
Add salt and pepper to taste.
Place in greased crock-pot and cook on low up to 4 hours, stirring occasionally. Lower to warm of potatoes start to brown.
Notes:
10 lbs way too much for 23 people. Make 7.
Didn't use entire quart of half-and-half. Should have used.
Fit in lg 6 qt crock pot.

Other Yummy Things:

Anniversary and Cake-er-versary

Andrew and I just celebrated our 2-year anniversary. Can you believe it has been TWO years? Crazy. Anyway, he was very sweet to me and picked up 2 very large cupcakes from Crumbs for our anniversary dessert. One was Brownie and the other was Caramel Apple. I should have taken their pictures before we cut them, but I forgot. They were delish.

We were in Mexico for our 1 year anniversary last year, so we never got around to eating the top of our wedding cake. It has been in my mom's spare freezer. I know what you are thinking- ew, gross, right? Well, we defrosted it this week, and I have to say, we were pleasantly surprised! It held up really well. No freezer burn or anything! And completely edible! How romantic!

The Magical Properties of Peanut Butter

Did you know that if you micro peanut butter (go for the low-fat Skippy) and a few tablespoons of fat free half-and-half for 30 second intervals and stirstirstir, you get a magical peanut butter sauce?? OK, maybe it is not magical, but it is very delicious on fat free fro-yo! Can you see why I have not had time to blog?? I have been too busy discovering magical things in the kitchen!

Fancy Devil

I love making devilled eggs. Especially the testing part of "making."

I don't follow a recipe. Sorry. I know that's annoying, but it's a pretty simple process.

I use eggs, mayo, salt, black pepper, and a bit of dry mustard (secret ingredient). I keep tasting little bits until the amounts are right. (Don't worry, you will have plenty!) The trick is to get the consistency you want with the yolk and mayo, then add just a bit of salt/pepper/dry mustard at a time until you love it. Good advice, yes? It won't take as much salt as you may think because of the mayo. Nothing against salt, of course. You know how I love it. Just being honest.

Everyone likes a different "devil-level," so I add just a light sprinkle of cayenne pepper to the tops once they are filled for those that like it hot (and I mean a light sprinkle- don't sprinkle from the jar. Use your fingers, then WASH THEM). Then they get paprika for more color. Those that don't like it hot, get paprika only.

The eggies in the photo were made with a decorating tip and frosting bag because it was a special occasion (Rosh Hashanah). Usually, I just use a tiny spoon.

Please do not ask me about hard-boiling eggs. It is a crap-shoot, especially with an electric range. Sometimes the shells stick, and sometimes they don't. If anyone knows the trick (and don't say "run them under cold water as soon as they are cooked") please do tell!

Look, Mom!

We took your advice!

I can only take credit for the eggs. The pizza (potato, bacon, onion, rosemary) is curtesy of Butera's of Seaford. Yum! I love brunchy things!

I bet you wanna know what's in this tomato...

Sorry! Can't tell you. Have to pack for AC. Maybe I'll tell you when I get back, after I tell you all about how I won big on the slots!

OK, ok. I'll tell you what's in there, but don't think less of me!

I know it looks small in the pic, but that is actually a "tomato on the vine" tomato. I had about 5 of them that I needed to use before we went to AC (where I did not hit the jackpot, btw). There was also a cut up chicken breast in the fridge for some reason that needed to be eaten (3-day rule). So, I thought to make stuffed tomatoes. I was going to stuff them with the chicken and a cheesy risotto (yay cheese!), but the trains were late and I was running short on time, and although I do not make it often, I know you you cannot rush risotto. So I bought a box of Rice-a-Roni Parmesan blend. I know! I know! I am such a cheater and I really prefer to cook from scratch. But hey, at least it was ORGANIC. And 99 cents :)

So, once it was cooked, into the rice went a cup of part-skim mozzarella (yay cheese!), the chicken which I heated for a minute in the micro, and a handful of fresh chopped basil.

I hollowed out the tomatoes and stuffed with the rice mixture, then topped each one with fresh, whole wheat breadcrumbs tossed with seasonings (garlic, salt, pepper) and a bit more cheese (yay cheese!). There was a lot of filling left over, so I put that in the dish and topped with breadcrumbs as well. It helped the tomatoes from falling over while they were heating. Then I drizzled olive oil on top and popped them into a 350 oven just until the tops started to get brown. Yum! They were very filling, which meant that Sabrina was lucky and got to have one for lunch the next day. The End.

Using What You've Got

Sometimes there is stuff in your fridge that has been in there a while and you are tired of looking at it. You probably bought it on sale and didn't really have a plan for it, but now you are forced into using it because it is going to expire/spoil/start growing fuzz and you really hate wasting, especially when "times are tough."

That happened to me this week with eggs. Their time had come.

Now, we love eggs. We usually have them every Sunday morning (aren't I a wonderful wife?). But that is why when I need to use them for dinner, I have trouble. I happen to like "breakfast-for-dinner" but it isn't very exciting and sometimes it is not filling enough. I know what you're thinking- why not make a quiche? *Hello* we are trying to eat healthy here!

So I asked around and got a few ideas, but nothing I was really thrilled with. Andrew and I both love poached eggs, and during my dinner research, I came across an oddly named dish called: shakshuka. I love food that is fun to say! (see: Fricassee Fricassee Fricassee) Some sources credited this dish to the Arabs, and others said it is Israeli.

The traditional recipe is basically very chunky tomato sauce flavored with onion, garlic and paprika or another spice-one recipe called for cumin. Where do the eggs come in? you ask. Well, get this- you poach the eggs on TOP of the tomato sauce! I felt this was definitely worth trying, but thought I would give the recipe a Mediterranean spin. That, of course, justified the feta cheese (yay cheese!) and the garlic bread. I bought a large dense whole wheat loaf and cut it into wedges which were then spread with ICB (it's not butter) and sprinkled with garlic powder (so? sometimes I am lazy) and paprika. I didn't toast it too much, because I wanted the inside to stay soft for dipping.

It isn't the most photogenic dish, but I could not believe how tasty it was! I would have never thought to serve eggs in tomato sauce. When I was looking for eggy meal ideas, Greg had suggested a dish called "eggs in purgatory", which is actually a real thing (!). I thought it was just a cute name he made up for eggs in tomato sauce. I guess this dish is very much like that, but not as saucy because most of the liquid evaporates. This is also an easy cleanup meal because you do everything in one pot!

Mediterranean Shakshuka

• 5 eggs
• 2 14.5oz cans stewed tomatoes (I used the kind that had some other stuff in there- I think it was onion, garlic and celery)
• 2 small onions, diced
• 2 tablespoons chopped garlic
• 1 tablespoon tomato paste
• 2 teaspoons Italian seasoning (you know, oregano, basil, etc, etc)
• 1 teaspoon paprika (if you have hot paprika or you don't like things too spicy, add a little at a time and taste it)
• salt & pepper to taste (taste it before you add the eggs)
• 1/2 cup reduced fat feta cheese (yay cheese!)

1. Saute onion and garlic in olive oil until translucent. (I found that using a large non-stick frying pan worked well for this recipe, but make sure you have something that has a cover- preferably a glass one)
2. Add one can stewed tomatoes with juice, and one can stewed tomatoes without juice. Break up tomatoes with the back of a spoon.
3. Add tomato paste, stir, and let mixture thicken until almost all liquid is gone.
4. Add Italian seasonings, paprika and salt.
5. Carefully crack each egg over tomato mixture.
6. Add feta cheese between eggs on top of tomato mixture and cover. (The idea is to get the cheese to melt while the eggs poach.)
7. Cook about 5-7 minutes, or until eggs are done enough for your taste. (I watched mine through the glass cover and took the pan off the heat when the eggs had just become coated over with white. The whites were juicy, and the yolk was still runny, just how I like it!)
8. Spoon tomato mixture and 2 eggs onto each plate and serve with pitas or garlic bread.