Yummm! A Tasty Thanksgiving Feast!!

A sure sign that I am feeling better is that my mind has racing with recipes ideas for Thanksgiving this year. I put together a delicious assortment of goodies to truly be thankful for!

Smoked Turkey with BBQ Gravy

Recipe courtesy The Neelys, Food Network

Ingredients

Rub:
2 tablespoons salt
1 1/2 tablespoons ground sage
1 1/2 tablespoons thyme
1/2 tablespoon black pepper
1/2 tablespoon Neelys Seasoning, recipe follows

Turkey Brine:
1 gallon water
2 cups salt
3 cups apple juice
1 cup bourbon
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 (22-pound) turkey
Olive oil
4 cups hickory wood chips, soaked in water for 60 minutes
BBQ Gravy, recipe follows

For the rub:
Directions
Mix all ingredients in a small bowl and reserve.

For the brine:
Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey into the bag with the brine. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.

Rub the turkey with olive oil and massage the rub onto the Turkey.

Soak wood chips for 1 hour prior to cooking the turkey and drain well. Fill the chimney starter with charcoal and light. Burn until they ash over. Place the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill opposite the coals.

Take the turkey and place on the grill over the pan of water. Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Place the lid on the grill with the vent open.

The temperature should remain constant at 225 degrees F. You may need to add more coals and chips every few hours.

After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.

Remove from the oven and let rest 20 minutes before you carve. Serve with BBQ Gravy.

Neelys Seasoning:
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
Mix ingredients together and store in an air tight container for up to 6 months.

BBQ Gravy:
1 tablespoon vegetable oil
Drumstick, from turkey
Neck, from turkey
1 large onion, sliced
8 cups turkey stock or chicken stock
1/4 cup BBQ Sauce (recommended: Neelys BBQ Sauce)
Salt and freshly ground black pepper
Heat the vegetable oil in a saucepan on medium-high heat. Add the drumstick and neck and sear until brown. Remove from pan and reserve.

Lower heat and saute the onions. Add the stock, scrapping up the fond on the bottom of the pan. Add the drumstick and neck into the saucepan. Cover and let simmer until it comes to a boil; about 1 hour. Sauce will reduce down greatly. Remove turkey parts. Add BBQ sauce to pan and whisk together. Gravy will thicken. Season with salt and pepper.

Wild Rice and Mushroom Stuffing

Recipe Courtesy of Bon Appétit

2 cups wild rice (about 12 ounces)
4 tablespoons (1/2 stick) butter, divided
4 tablespoons extra-virgin olive oil, divided
12 ounces fresh shiitake mushrooms, stemmed, sliced
12 ounces oyster mushrooms, sliced
2 large onions, chopped (about 4 cups)
1 large dried ancho chile,* stemmed, seeded, finely chopped
2 cups brown basmati rice
5 cups low-salt chicken broth
3 bay leaves (preferably fresh)
1 teaspoon (or more) coarse kosher salt
1/4 cup chopped fresh Italian parsley

Preparation

Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.
Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add shiitakes; sauté until brown, about 7 minutes. Transfer to large bowl. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat. Add oyster mushrooms; sauté until brown, about 5 minutes. Transfer to bowl with shiitakes.
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chile; stir 1 minute. Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil. Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl.
* Available at many supermarkets and at specialty foods stores and Latin markets.

Hearty Garlic Greens

Recipe Courtesy of Martha Stewart

Ingredients

1 1/2 pounds autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
3 tablespoons extra-virgin olive oil
8 cloves garlic, sliced paper-thin
1 pound spinach
1/4 to 1/2 teaspoon red pepper flakes

Directions
Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

Basil, Roasted Peppers and Monterey Jack Cornbread

Recipe Courtesy of AllRecipes.com

Ingredients

1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups shredded pepperjack cheese
1 1/3 cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
1/2 cup chopped fresh basil

Directions

Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

Pumpkin Cheesecake

Recipe Courtesy of Joy of Baking

Ingredients:

Crust:

1 cup (100 grams) graham cracker crumbs
1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought
1 tablespoon (15 grams) granulated white sugar
4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted

Cheesecake:

2/3 cup (145 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound (454 grams) cream cheese, room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 cup (210 grams) pure pumpkin puree (canned or homemade)

Topping:

1 cup (240 ml) sour cream
1 teaspoon pure vanilla extract
1/4 cup (50 grams) granulated white sugar

Directions:

Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan.

For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.

For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.

Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.

Serves 10-12 people.

Yummm! Frightfully Festive Halloween Party Recipes for Grown-Ups!

Most of us attended a Halloween Party or two as kids. The Halloween Parties I remember were catered with hot dogs-a-plenty, puffy cheese doodles, potato chips, blood red kool-aid and all the candy required to have me and the other guests bouncing off the walls! And I loved every moment of it! LOL

I am a bit older, and I'd love to throw a Halloween Bash for friends and family sometime. However, the hot dogs and candy menu seems a bit..... meh. So I took to the internet to look for the makings of a Posh, Chic, and FUN AS HELL Halloween Party Menu.




Photos courtesy of HostesswiththeMostess.com - this site is DOPE, y'all!!

Steak Bites with Bloody Mary Dipping Sauce

Recipe courtesy Rachael Ray, Food Network

Ingredients
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Directions
Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.

Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Crispy Cheese Chips

Recipe Courtesy of Yum Sugar

Ingredients
30 wonton wrappers
Nonstick cooking spray
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/4 cup grated Parmesan or Romano cheese

Directions
Use a sharp knife to cut wonton wrappers diagonally in half to make 60 triangles.
Lightly coat a baking sheet with cooking spray. Arrange one-third of the triangles in a single layer on the prepared baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, draping over foil ridges.
In a small bowl stir together the olive oil, garlic, and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
Bake in a 350 degree F oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and cheese.

Makes 60 chips.

Cauldron Curry

Recipe Courtesy of Martha Stewart

Ingredients

Serves 4 to 6

FOR THE CURRY PASTE (MAKES 1 CUP)

1 tablespoon whole coriander seeds, toasted
2 teaspoons whole cumin seeds, toasted
1 teaspoon whole black peppercorns, toasted
1 teaspoon coarse salt
3 serrano chiles, sliced
1/2 cup fresh cilantro
2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
8 garlic cloves, minced (1/4 cup)
2 scallions, chopped (1/4 cup)
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated lime zest (from 2 limes)

FOR THE STEW

2 ounces spinach (1 cup)
1 can (14 ounces) unsweetened regular coconut milk
1 can (14 ounces) unsweetened light coconut milk
1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil
Serrano chiles, thinly sliced, for garnish
Lime wedges, for serving

Directions
Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)
Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.
Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with lime wedges.

Pumpkin-Pie Parfaits

Recipe Courtesy of Food Network Magazine

Ingredients
13 gingersnaps, chocolate wafers or graham crackers
1 tablespoon unsalted butter, melted
3/4 cup plus 1 tablespoon confectioners' sugar
1/2 cup canned pure pumpkin
2 1/2 teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups cold heavy cream

Directions
Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.

Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.

Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.

Photograph by Andrew Mccaul

Okay, it looks like the reigning Queen of Entertaining is the go-to girl for this! Suffice to say, the next few Drink recipes are all courtesy of Martha Stewart's Halloween Central! LMAO

Almond Brownie Coffins

Recipe Courtesy of You-Know-Who

Ingredients

Makes 12 coffins

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions
Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl. Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies. Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Pina Ghoulada

Recipe Courtesy of You-Know-Who

Ingredients

Serves 10 to 12

FOR THE "BLOOD"
3 tablespoons corn syrup
1/4 teaspoons red food coloring
FOR THE DRINK
20 ounces pineapple juice
1 can (15 ounces) cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces good-quality rum

Directions
Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

Sinister Cider Cocktail

Recipe Courtesy of What's-Her-Name

Ingredients

Makes 1 cocktail

Fine black sanding sugar
1 lady apple, chopped
1/2 lime, cut into wedges
1 ounce maple syrup
1 ounce apple cider
2 ounces vodka
Ice
Club soda
1 thin crosswise slice lady apple, for garnish

Directions
Moisten the rim of a martini glass with water. Place sanding sugar in a saucer and dip rim of glass in sanding sugar to coat; set aside.
In a cocktail shaker, muddle together apple cubes and lime wedges. Add syrup, cider, and vodka; fill with ice. Cover and shake until well combined. Strain into prepared martini glass; top with club soda. Garnish with apple slice and serve.