Buttermilk-Brined Turkey

Made this for Thanksgiving 2019.  It was pretty good, yet not as moist as I expected, but very good flavor.  9/10, would make again because it was quite easy.

                                                

Link to original recipe: https://www.williams-sonoma.com/m/recipe/buttermilk-brined-turkey.html

Ingredients:

3/4 c. kosher salt
5 T. dried basil
5 T. coriander seeds
2 T. black peppercorns
2 T. yellow mustard seeds
1 T. granulated garlic
4 bay leaves
4 c. water
1 gallon (4 qts.) buttermilk
1 fresh turkey (16-18 lbs), neck and giblets removed
4 T. unsalted butter, softened

Directions:

1. Make the brine: In a saucepan over high heat, mix together the salt, basil, coriander, peppercorns, mustard seeds, granulated garlic, bay leaves, and water.  Bring to a boil, stirring occasionally, until salt is completely dissolved.  Remove from heat and let cool until reaches room temperature.

2. Line a pot (large enough to hold the turkey and brine) with a large brining bag.  Pour in the cooled brine and add the buttermilk.  Stir to combine, then add the turkey to the bag, which should submerge the turkey in the brine.  Close up the bag, pressing out the air, and refrigerate for 24-36 hours, turning occasionally.

3. Remove the turkey from the brine and discard the brine.  Rinse turkey inside and out with cold water, then pat dry with paper towels.  Trim off and discard any excess fat.

4. Place turkey, breast side up, on the rack of a roasting pan.  Rub skin all over with butter.  Truss the turkey and let it stand at room temperature for 1 hour.

5. Arrange oven with a rack in the lower third and heat to 400°F.

6. Roast turkey for 30 minutes, then lower temperature to 325°F.  Continue roasting, basting every 30 minutes with the pan juices, until roasted completely through (around 3 to 4 hours total roasting time, depending on weight of turkey).

7. Transfer turkey to a serving platter and cover loosely with foil.  Let rest for 20-30 minutes before carving and serving.  Enjoy!

Crispy Parmesan Chicken

Back in February of 2019, I fell for the deal that Hello Fresh! was offering, which was half off, and according to the blog I saw the offer on, also included free shipping.  It was not until AFTER I entered my info that it indicated the shipping was not included, and it would not let me cancel the first shipment.  Grr.  Never again.  Anyway, I did enjoy this recipe (as did hubby), and we would certainly be willing to make it again, should we be able to replicate the garlic herb butter that came with it.  We really enjoyed the Israeli couscous in particular--had not had that variety before. 9/10.  I did have a pic of the final product, but I am now unable to locate it, so I'll have to post pix next time I make this.

Link to original recipe: https://www.hellofresh.com/recipes/w45-r17-5ba55ab7ae08b548cc66e172

Notes:   Coated both sides of chicken, oiled pan under where chicken was placed.  

Ingredients:

water
1/4 c. panko
1/4 c. grated Parmesan

1 tsp. smoked paprika

olive oil

salt and pepper, for seasoning/to taste

4 medium to large carrots, trimmed and peeled, cut into 2" chunks
1 lemon, zested and cut into quarters

12 oz. chicken breasts, pounded if thick, patted dry on paper towels
egg wash--1 egg, beaten in a small dish with around 1 T. water
1/2 c. whole wheat Israeli couscous
2 T. garlic herb butter

bunch (6) scallions/green onions, thinly sliced into rounds, ends discarded

Directions:

1. Heat oven to 425°F. Cook coucscous according to package directions.

2. In a small bowl, combine panko, Parmesan, paprika, large drizzle of olive oil, and a pinch of salt and pepper.

3. Season chicken all over with salt and pepper.  Brush one side of each chicken breast with the egg wash, then coat with panko mixture.  Repeat on other side of each chicken breast.

4. In a medium bowl, add carrots and toss with a large drizzle of olive oil, salt and pepper (to taste).

5. Oil a small baking sheet.  Pour carrots onto one side of the baking sheet, then place the chicken on the other side of the sheet.  Bake for 20 minutes, or until carrots are tender and chicken is cooked through.

6. Meanwhile, in a small saucepan, melt the garlic butter over medium heat.  Sauté the green onions for 1 minute or until softened.  Stir in the cooked couscous and remove from heat.

7. After the chicken and carrots have finished, toss the carrots (only) with the lemon zest and juice from 1 quarter of the lemon.  Serve chicken with carrots and couscous and enjoy!

Rosemary and Roasted Garlic Bread

Very tasty, 9.5/10.  This bread is very moist, too--not super hard outer crust, though this is likely due to the change I made with the oil versus the water.  I'll try it again with the water spray at some point and see if that changes it.  I also think the second rising was too long in the proof setting of my oven, which I have noted in the directions.  Will have to add to this entry when I try it again (and I definitely shall!)

Link to original recipe: https://www.chewoutloud.com/rustic-rosemary-garlic-bread/

Ingredients:

1/2 T. active dry yeast

1 c. warm water (110-115°F)

2 tsp. sugar

2 tsp. salt

3 T. olive oil, plus extra for brushing

2 1/2 c. bread flour

1 T. dried rosemary, plus extra for sprinkling

1/4 tsp. freshly ground black pepper

1/2 tsp. dried oregano

1 head roasted garlic (cut garlic in half cross-wise, drizzle with olive oil and sprinkle with kosher salt, put halves back together, wrap completely in foil, bake in 400°F oven for ~40 min.), coarsely chopped

coarse sea salt

*spray bottle with water (I did not use this time, but will try next time)

Directions:

1. In the bowl of a stand mixer, sprinkle the yeast into the 1 c. of water, then mix in the sugar and salt.  Let stand for 10 min.  Meanwhile, oil a large, heat tolerant mixing bowl and set aside.

2. Add the olive oil, then the bread flour.  Using dough hook, set to lowest speed for 10 min.

3. Add the rosemary, pepper, and oregano.  Set to mix on lowest speed for additional 5 min.

4. Gently knead in the roasted garlic by hand.  Transfer dough to prepared mixing bowl and turn in bowl to oil dough all over.  Cover and place in warm area (I used my oven's dough proof setting) for 1 hour (note to self: I will try 45 min next time).  Meanwhile, grease a large baking sheet and set aside. First pic is of the roasted garlic, directions for which are in the ingredients section.

5. Punch dough down gently, then turn out onto the prepared baking sheet.  Shape dough into a ball and cover with the oiled mixing bowl turned upside down (re-oil if needed/seems dry).  Return to warm area and let rise for 1 more hour. (note to self: next time, less time for this part--maybe 30 or 40 min?)

6. Heat oven to 375°F.  Reshape the bread if needed, then sprinkle some dried rosemary and coarse sea salt atop the bread, and transfer to the oven.  Bake for 10 min, then brush lightly with olive oil and continue baking for 20 additional minutes.  Brush once more with olive oil and increase oven temperature to 425°F.  Bake for 5-10 more minutes.  Remove, let cool for a bit, then enjoy! (note: original recipe calls for spraying the loaf with water rather than brushing with oil at these steps. When I get around to trying this, I'll repost to report.)

Garlic chicken thighs with herbes de Provence -- pressure cooker

This is my 400th post!!  And for such, I'm very delighted it landed on this one, which is absolutely outstanding, 10+/10, will be making again and again for sure!  Seriously, this is really, super delicious, and easy, too...well, if you have a pressure cooker, anyway lol.  I also highly recommend homemade mac 'n' cheese for the accompaniment. 

Link to original recipe: https://potsandplanes.com/2019/01/19/instant-pot-garlic-chicken/

Ingredients:

4 tsp. stone ground mustard

4 tsp. apple cider vinegar

4 tsp. garlic, minced

1 T. herbes de Provence

1 1/3 tsp. salt

2/3 tsp. coarse ground pepper

4 T. olive oil

3 T. dry white wine (I used Château Ste. Michelle Sauvignon Blanc)

2 lbs. boneless, skinless chicken thighs

1/3 c. white wine (same as above)

8 cloves garlic, minced

1/3 c. water

1 T. unsalted butter

1 T. all-purpose flour

Directions:

1. In a large (non-reactive) bowl, combine ground mustard, apple cider vinegar, 4 tsp. garlic, herbes de Provence, salt, pepper, olive oil, and white wine.  Add chicken thighs and turn to coat.  Let marinate on counter for around 10 min (I didn't time it, but it was the time while I prepped the remaining ingredients).

2. Press the 'sauté' button on the pressure cooker (with its hopper/bowl in place) and let heat for a couple of minutes (I waited 2 minutes, will wait 3-4 next time).  Use tongs to transfer chicken to the hopper/bowl of the cooker--only 2 or 3 of the pieces at a time--reserving the marinade in its bowl, and let chicken cook on each side for 2 minutes.  Transfer to a plate and repeat for remaining chicken.  

3. Add the 1/3 c. white wine to the hopper/bowl, followed by the 8 cloves of minced garlic.  Stir and let cook for 1 minute.

4. Add the water, then stir in the reserved marinade.  Add chicken and any accumulated juices back to the hopper/bowl, then press 'cancel' to stop the sauté setting.  Lock the lid in place (make sure vent valve is closed!) and choose 'poultry' setting for 6 minutes of pressurized cooking.

5. When pressurized cooking has finished, unplug and let natural release of pressure for 10 minutes, then carefully open valve to let out remaining pressure.  Carefully open lid after the pressure has all gone out.  Plug back in and set to the 'sauté' setting again.  Combine the butter and flour, then whisk into the sauce.  Let simmer for 4-5 minutes, then press 'cancel' and unplug.  Add chicken back to sauce, then serve up and enjoy!

Strawberry Granita

My hubby loves the watermelon granita that I make (and just found out that I somehow have never blogged?!), so I thought I'd try making a strawberry version when I came across this recipe.  He rated it 10/10, should definitely make again :)  I didn't get a pic of the final product, but it doesn't look much different than this:

Link to original recipe: https://www.myrecipes.com/recipe/strawberry-granita-0

Ingredients:

1/2 c. sugar

1/2 c. warm water

3 c. sliced strawberries

2 T. fresh lemon juice

Directions:

1. Add sugar and water to a blender and blend until sugar is dissolved.

2. Add strawberries and lemon juice, then blend until well blended.

3. Pour mixture into a plastic zip-top freezer bag.  Freeze for at least 5 hours.  Thaw slightly before scraping and fluffing into a bowl.  Enjoy!

Milk Chocolate Malted Sandwich Cookies

These are pretty good, though quite sweet/sugary, so they have a bit of a grainy-ness in the texture--which I think is also due to no eggs in recipe.  9/10, will make again.  They are also good even without the filling; good thing, too, as the filling was only enough for about 2/3 of the cookies.

Link to original recipe: http://www.foodandwine.com/recipes/milk-chocolate-cookies-malted-cream

Ingredients:

1 3/4 c. all-purpose flour

2 T. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. (1 1/2 sticks) unsalted butter, softened

1/2 c. light brown sugar

1/2 c. sugar

1 T. vanilla extract

6 oz. milk chocolate, melted and cooled slightly (I used 4 regular-sized Hershey bars)

for the filling--

1/2 c. (1 stick) unsalted butter

1/2 c. chocolate malted milk powder (I used Carnation brand, )

1/2 tsp. vanilla extract

2 c. powdered sugar

Directions:

1. In a small bowl, whisk together flour, cocoa, baking soda, and salt.  Set aside.

2. In the bowl of a stand mixer, cream butter, brown sugar, and sugar together until light and fluffy (around 3 min).

3. Mix in vanilla, then melted chocolate.  Gradually mix in reserved dry ingredients mixture.

4. Roll dough between two large sheets of parchment until dough is around 1/4" thick (I patted mine out first, then used the rolling pin to finish rest of way).  Chill dough (leave parchment on both sides) for 25 min.

5. Heat oven to 350°F.  Line baking sheets with parchment.  Remove dough from fridge and use a 2" round cookie cutter to cut circles of dough, then place them at least 1 1/2" apart on prepared cookie sheets.

6. Bake for 10 min, or until dry and set-looking.  Transfer cookies (on parchment) to cooling rack and let cool completely before making/adding filling.

7. To make the filling: In the bowl of a stand mixer, cream together to butter and chocolate malted milk powder (for around 3 min).  Mix in the vanilla and powdered sugar until well combined.

8. Put filling in a pastry bag with a 1/2" tip (or in a plastic baggie with a corner cut off, like I did) and pipe desired amount onto the back of one cookie, then press second cookie's back side to the cream to push it down to the edges and form a sandwich.  Enjoy!

Lemon Sugar Cookies

Was in the mood for something lemon-y, and these did the trick--could even add a bit more zest next time.  I give them 9/10, will make again, though probably just a half batch next time (this made quite a few--pic only shows about half!)

Link to original recipe: https://www.modernhoney.com/lemon-sugar-cookies/

Ingredients:

1 c. unsalted butter, softened

2 c. sugar

2 eggs

1 tsp. vanilla extract

1 1/2 T. fresh lemon juice

1 T. lemon zest (can go more, if desired)

3 c. all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

yellow sanding sugar

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment and set aside.

2. In the bowl of a stand mixer, cream butter and sugar together until light and fluffy (around 3 min).  

3. Mix in eggs, vanilla, lemon juice, and lemon zest until well combined.

4. Gradually mix in flour, baking powder, baking soda, and salt (I went 1 cup of flour at a time plus one of the other dry ingredients each time).

5. Form dough into 1" balls and dip each in sanding sugar (I think next time I will just roll them in it), then place 2" apart on prepared baking sheets.

6. Bake 10-11 min--they will look slightly underdone.  Let rest on cookie sheet for at least 5 min. before transferring to cooling rack.  Enjoy!