Ingredients 12-14 lb turkey 1/4 cup olive oil 1/2 cup herbs chopped; parsley, rosemary, sage and/or thyme 1 recipe stuffing optional onions and fresh herbs optional 4 cups chicken or turkey broth Instructions Preheat oven to 350°F. Remove giblets and neck from turkey cavity and pat turkey dry with paper towels. If stuffing the turkey, wipe the inside of the cavity with paper towels. Rub olive oil … Read more
Ingredients 1 (28 ounce) package frozen hash brown potatoes, thawed 2 cups diced cooked ham 1/2 cup diced onion 2 stalks celery, chopped 4 cups chicken broth 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package shredded Cheddar cheese 2 tablespoons chopped green … Read more
Ingredients 4 salmon fillets 2 tablespoons brown sugar 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon ginger , grated (I like to buy the tube of paste) 1 clove garlic , minced 1 pound broccoli , cut into florets For the Glaze: 2 tablespoons honey 1 teaspoon sesame oil 1 teaspoon soy sauce 1/2 teaspoon grated ginger 1/2 teaspoon toasted sesame seeds 2 tablespoons green onions , chopped Instructions Mix the marinade ingredients together and place in a bag … Read more
Ingredients 2 tablespoons flaxseed, ground 3 cups almonds, sliced 1/4 teaspoon kosher salt 1/2 cup maple syrup, pure 1 teaspoon baking soda 1/2 cup dark chocolate chips 1 pint frozen dessert, (So Delicious Dairy Free) Instructions Preheat oven to 350°F. Generously grease an 8 or 9-inch cast iron skillet or round cake pan with baking spray or oil. In a small bowl, add 2 tablespoons of ground flaxseed and 6 tablespoons of water. … Read more
Ingredients 2 tablespoons butter 1/2 teaspoon cayenne pepper 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 1/2 teaspoon ground mustard 2 cloves garlic, minced 1 (4 pound) pork loin roast salt and pepper to taste 1 tablespoon olive oil 2 carrot, cut into 1/2 inch pieces 1 red bell pepper, … Read more