Sunday, June 19, 2011

ha ha ha! I love how I promised to start posting more about 9 months ago.. maybe I will give this a trial run and post a few things and see if anyone notices. :)

Friday, September 3, 2010

Sorry for the months without posting.I do plan to start posting soon.. I have been cooking a lot, but haven't had time to take some pictures and put them on my laptop, but hopefully I will get on some on here soon. I will be posting as soon as I can.

Friday, January 22, 2010

Roasted Turkey with Fried Pecan-Bourbon Glaze

I made a turkey several weeks ago. It turned out wonderfully moist. I doubled glaze and butter rub recipe because of the size of the bird (the recipe called for a 12 lbs turkey, but I had a 23 lbs turkey) The glaze was good. It was sweet.
Anyway, the recipe is below the picture:
4 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 teaspoons minced garlic cloves
1 (12-pound) turkey
Stuffing, if desired
2 sticks butter
2 cups pecan halves
1 cup brown sugar
1/2 cup molasses
1/2 cup honey
1/2 cup bourbon
For the turkey:
Preheat oven to 375 degrees F.
In a small mixing bowl combine all ingredients
Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired. Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.
For the glaze:
Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.
Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Friday, January 1, 2010

Pizza dough

LOVE THIS COOK BOOK!!! For Christmas I recieved the Pioneer Woman cook book. The recipes are normal, delicious, and easy. The pizza dough recipe is now one of my favorites. (yes, I made this pizza)

Wednesday, November 4, 2009

Caramel Apples

When visiting Grandpa and Grandmal, we made caramel apples!

Monday, October 26, 2009


Saturday night, I made tuna. I wrapped the tuna in partially cooked bacon then baked the tuna in the oven until it looked done. Then I made a sauce of honey, soy sauce, Dijon mustard, and a little EVOO. After the meat was done, I drizzled the sauce over it with a few sesame seads. I served it with my green beans and rice.

Saturday, September 12, 2009

Hot again

It is now very hot again in my city... meaning no cooking. I will start again when it cools down. :)