Delicious Baked Sweet and Sour Chicken

No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
For the sweet and sour sauce
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Instructions
Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
Serve immediately.

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Asian Turkey Lettuce Wraps

These simple wraps comes together in less than 30 min, and it's incredibly hearty, healthy and filling!
Ingredients
1 tablespoon olive oil
1 pound ground turkey
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 red bell pepper, diced
1 small onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/2 teaspoon freshly grated ginger
1 cup cooked rice
3 green onions, thinly sliced
1 head butter lettuce
Instructions
Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat and set aside.
Add garlic, bell pepper and onion to the saucepan. Cook, stirring frequently, until tender, about 3-4 minutes.
Stir in hoisin sauce, soy sauce, ginger and ground turkey until well combined. Add rice and green onions and gently toss to combine.
To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style.
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Asian Style Nachos

Loaded with leftover chicken teriyaki, fresh pineapple and spicy Sriracha, the whole family will be begging for another serving of these nachos!
Ingredients
4-5 cups tortilla chips
1 cup leftover chicken teriyaki
1 avocado, halved, seeded, peeled and diced
1/3 cup diced pineapple
1 cup shredded sharp cheddar
1/2 cup shredded mozzarella
2 green onions, thinly sliced
Sesame seeds, for garnish
Sriracha, for drizzling
Teriyaki sauce, for drizzling
Instructions
Preheat oven to 375 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
Spread tortilla chips into the prepared baking dish. Top with chicken teriyaki, avocado, pineapple and cheeses.
Place into oven and bake until cheeses have melted, about 10 minutes.
Serve immediately, garnished with sesame seeds, Sriracha and teriyaki sauce, if desired.
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Asian Style Chicken

A fun twist on the traditional version with a sweet, tangy lemon glaze that is out of this world!
Ingredients
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons toasted sesame seed oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
4 green onions, sliced
6 boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1/3 cup all-purpose flour
1/2 cup peanut oil
For the lemon glaze
1/4 cup rice vinegar
3 tablespoons sugar
1 lemon, zested and juiced
1 tablespoon cornstarch
Instructions
In a large bowl, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. In a gallon size Ziploc bag or large bowl, combine the marinade and chicken; marinate at least 2 hours, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
In a medium bowl, combine the chicken and the flour.
Heat peanut oil in a cast iron skillet to 350 degrees F. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.


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Damn Delicious Asian Salmon in Foil

The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
Ingredients
1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce
1 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

Instructions
Preheat oven to 375 degrees F. Line a baking sheet with foil.
In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
Place into oven and bake until cooked through, about 15-20 minutes.*
Serve immediately, garnished with green onions and sesame seeds, if desired.

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Damn Delicious Asian Quinoa Meatballs

Healthy, nutritious and packed with so much flavor. Perfect as an appetizer or a light dinner!
Ingredients
1 pound ground turkey
3/4 cup cooked quinoa
3 cloves garlic, minced
2 green onions, thinly sliced, plus more for garnish
1 large egg
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon Sriracha, or more, to taste
Kosher salt and freshly ground black pepper, to taste
Sesame seeds, for garnish
For the sauce
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon brown sugar, packed
1 teaspoon sesame oil
1 teaspoon Sriracha, or more, to taste
2 teaspoons cornstarch
Instructions
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.



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Asian Lemon Chicken Tenders

Ingredients
1 cup vegetable oil
2 pounds boneless, skinless chicken breasts, cut into strips
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups all-purpose flour
1 cup buttermilk
For the lemon glaze
1/2 cup honey
1/3 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
Juice of 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

Instructions
To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
Heat vegetable oil in a large skillet over medium high heat.
Season chicken with salt and pepper, to taste.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with lemon glaze.

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Asian Honey Chicken

Ingredients
1/2 cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
1 cup buttermilk
For the sauce
1 tablespoon cornstarch
1/2 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes, or more, to taste
Instructions
Heat vegetable oil in a large skillet over medium high heat.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
Serve chicken immediately, drizzled with honey glaze.

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situation for a Thanksgiving

The most ideal carving situation for a Thanksgiving turkey (or any large piece of meat) is a big cutting board with wells or grooves to catch the juices that leak out when you're carving. But you may not be able to justify the space for an oversized board like this if you only use it once or twice a year for holidays.
Here's a quick hack to make your everyday cutting board into a better setup for a large bird, roast, or piece of meat.
To create a makeshift carving board, just nestle a regular cutting board into a large rimmed baking sheet.
Make sure you stabilize both the board and the baking sheet by placing damp kitchen or paper towels underneath so they don't slide around before you place the roast on top.



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Chicken

The most reliable way to check the doneness of turkey is with a meat thermometer. Turkey should be cooked until it reaches 165 degrees Fahrenheit, then removed from the oven. Test the temperature by inserting a thermometer into the thickest part of the thigh, without hitting the bone.

Thanksgiving is fast approaching, and it's time to make sure you have a plan in place for your turkey. Whether it's your first time cooking the whole meal, or whether you've been doing it for years, we want to make sure you have a perfectly cooked bird this Thanksgiving.
We've given you a lot of tips on all the things you should be doing when it comes to cooking a turkey. Today we're talking about what not to do. Here are five common mistakes when it comes to cooking turkey, plus our best tips on how to avoid them.


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beautiful turkey this Thanksgiving.

The Easiest Method for Roasting a Thanksgiving Turkey

Now, we know that many people have strong opinions on the best way to cook a turkey. You may fry it, grill it, roast it overnight, or even cook it in a slow cooker. You may brine religiously every year, or maybe have a secret family spice rub that only gets used at Thanksgiving.

Ingredients
1 turkey, any size
2 cups chicken broth, vegetable broth, water, or other liquid
1 cup unsalted butter, melted, for basting (optional)
Equipment
Roasting pan (or an alternative roasting dish)
Roasting rack (or something to lift the turkey
 off the pan)
Turkey baster, brush, or ladle (optional, if basting)

Instructions

1. Prepare the turkey for roasting: Thirty minutes to an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping. (Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that's fine and you can continue on with roasting.)
2. Preheat the oven to 450°F: Position an oven rack in the bottom third of your oven and preheat the oven to 450°F. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly.
3. Add liquid to the roasting pan: When ready to roast, pour two cups of broth or water into the roasting pan.
4. Place the turkey in the oven and turn down the heat: Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up. Some people like starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we prefer to simply shield the breast meat with foil toward the end of cooking if it starts getting too browned.
5. Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
6. Baste the turkey every 45 minutes: Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
7. Check the turkey's temperature: Begin checking the turkey's temperature about halfway through the estimated cooking time. Check the temperature in three places: the breast, outer thigh, and inside thigh (see photos above). In every case, the meat should be at least 165°F when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
8. Rest the turkey before carving: Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
9. Carve the turkey: Carve the turkey the same way you would carve a chicken; see the video above for a walk-through of the process. Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
10. Don't forget about the leftovers: One final note! Once you've sat down at the table, don't forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe!

Recipe Notes

• Ways to Add Flavor to Your Turkey: Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.

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Asian chicken salad

  

Ingredients

Salad dressing:
• 1/4 cup rice wine vinegar
• 1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger
• 1 to 2 tablespoons soy sauce
• 1 tablespoon honey
• 3 tablespoons toasted sesame oil
• 3 tablespoons vegetable oil
• 2 tablespoons sesame seeds, toasted
Salad:
• 6 cups baby spinach leaves, washed, and dried
• 1 large carrot, shredded
• 1 red bell pepper, thinly sliced
• 1/4 of a whole red onion, thinly sliced
• 1 tablespoon sesame seeds toasted
• 2 cups shredded rotisserie chicken or grilled chicken, sliced

Instructions

1. Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.
2. Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss - do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.
3. Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken. 

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Chicken mushroom

This recipe uses 1/2 pound of pasta and 4 chicken breasts – enough to make 4 servings. Feel free to double it if serving more people or if planning for leftovers.

Ingredients

Pasta sauce ingredients:
• 2 tablespoons olive oil
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 3.5 oz sun-dried tomatoes, diced
• 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
• 2 cups boiling water
• 1/2 cup half and half (may need to add another 1/2 cup)
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
• 1/2 pound fettuccine pasta
Chicken ingredients:
• 4 chicken breasts, boneless and skinless
• salt and pepper
• Cajun spice, just a pinch, OPTIONAL
• 2-3 tablespoons olive oil
To serve:
• Parmesan cheese, finely grated

Instructions

To prepare pasta sauce:
1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.
To make chicken:
6. Pound the chicken breasts to an even thickness. if you don't have the right equipment to pound a chicken, wrap the chicken breast in plastic, and use a heavy pan to pound it until you reach the desired thickness. Don't overdo it. While this step is desirable to achieve even cooking, you can also skip it. :)
7. Season both sides of chicken breasts with salt and pepper. You can also add a touch of Cajun spice on both sides, if desired.
8. Heat the large pan over medium-high heat. When the pan is hot, add olive oil and swirl it around the pan. Immediately, add the chicken breasts and cook them for 2 minutes on one side. Flip each chicken breast over to the other side, cover, and cook for 2 more minutes on the other side. Flip them over again to the other side, turn off the heat, cover the pan with the lid and let the chicken breasts sit covered for about 10-15 minutes (depending on the thickness of chicken breasts). If your chicken breasts are very thick, you might even need 20 minutes. After 10-15 minutes are over, make a thin incision in the center of one of the chicken breasts to check for doneness and to make sure there is no pink in the middle.
To serve:
9. Place 1/4th of pasta from the pan on each of 4 dinner plates. Top the pasta with grated Parmesan cheese. Then, top each pasta with a chicken breast. I love to serve pasta with salt and pepper mills, so that people can add freshly ground pepper or more salt to their dish 

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Chicken Avocado Burritos

The only question in that moment is which of the numerous burrito variations to prepare. One of my favorite tortilla combinations is with fried chicken and avocado. Just Imagine: fried chicken, sliced avocado, grated mozzarella cheese and cilantro. Really tasty and healthy as well. You cut all that into little pieces, fold it into a tortilla coated with sour cream, and fry it in a pan for a few minutes. And here it is on the table in front of you, the very tasty Chicken Avocado Burritos!
Ingredients
2 cups cooked and shredded chicken (or 2 chicken breasts, salt and pepper- to taste, 1 Tablespoon mustard, 1 Tablespoon olive oil)
1 cup grated cheese (I use mozzarella)
1 avocado -diced
2 Tablespoons cilantro-chopped
4 large tortillas
4 Tablespoon sour cream
1 Tablespoon oil
Instructions
Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over the chicken, add about ¼ cup water add cook covered for a few more minutes.
Cut cooked chicken into thin stings.
Mix the chicken, cheese, cilantro, and the diced avocados.
Spread 1 tablespoon sour cream on each tortilla, add ¼ of the mixture, form a roll.
Heat 1 tablespoon oil into a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden
Serve warm.
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Codornices confitadas con setas

La codorniz confitada queda deliciosa, increíblemente tierna y con un sabor a campo acentuado por las setas, que en este caso han sido recogidas por nosotros mismos. Si no tenéis setas “de bosque” podéis usar perfectamente champiñones. 

INGREDIENTES

2 Codornices por persona

Romero fresco

Tomillo fresco

Laurel

Dientes de ajo (abundantes)

Sal

Pimienta

AOVE

Setas frescas variadas

Panceta

Sal

Perejil

ELABORACION

La noche anterior cortaremos las codornices en cuartos y las pondremos en una fuente para horno. Salpimentamos y añadimos romero, tomillo, unas hojas de laurel y unos dientes de ajo. Cubrimos con un buen aceite de oliva virgen extra. Dejamos macerar en la nevera

Al día siguiente, pre calentamos el horno a 120º. Ponemos la fuente en la parte central del horno y dejamos que las codornices confiten durante una hora y media mas o menos (dependerá de la cantidad y del horno). Mientras se hacen prepararemos las setas. Cortamos unas tiras de panceta y la ponemos en una sartén sin aceite hasta que hayan soltado su grasa y estén crujientes. Retiramos la panceta y en esa grasa saltearemos las setas. Cuando ya estén, añadimos perejil picado, rectificamos de sal y les volvemos a poner la panceta frita.  

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Chicken Skewers

 

Ingredients

Satay

½ a small bunch of fresh coriander

1 fresh red chilli

½ a clove of garlic

3 heaped tablespoons good-quality crunchy peanut butter

soy sauce

a 2cm piece of fresh ginger

2 limes

Chicken

4 180 g skinless chicken breasts

runny honey, for drizzling

Noodle Salad

250 g dried medium egg noodles (1 nest per person)

100 g unsalted cashews

½ a medium-sized red onion

1 fresh red chilli

a small bunch of fresh coriander

1–2 tablespoons soy sauce

1 lime

1 tsp sesame oil

1 tsp fish sauce

1 tsp runny honey

Garnish

2 little gem lettuces

½ a small bunch of fresh coriander

optional: 1 fresh red chilli

soy sauce

1 lime

Seasoning

olive oil

extra virgin olive oil

sea salt & black pepper

Fruit & Mint Sugar

1 large pineapple

150 g blueberries or other nice fresh berries or soft fruits

a small bunch of fresh mint

3 Tbsp golden caster sugar

1 lime

½ a 500g pot of Rachel’s Organic Greek-style coconut yoghurt

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How to Brine and Roast a Turkey

Try brining for the best tasting, juiciest holiday turkey ever! It's a centuries old trick that the pros use. Best of all it's very simple and it really works. Brining encourages the tightly wound proteins in meat to uncoil, bump into each other and form a web of sorts that sets with the heat of the oven and traps moisture.
 

Directions

1. You will need an accurate meat thermometer to gauge exactly when the meat is done. Don’t rely on the pop-up thermometers; they are calibrated so high that they guarantee dried out meat!

2. For a standard 12 to 25 pound turkey you will need 2 pounds of salt, ideally sea salt and 2 cups of brown sugar. You will also need a clean picnic cooler large enough to hold the turkey when completely submerged in water.

3. Place the turkey, salt and sugar in the bucket. Cover with 4 gallons of cold water and submerge the turkey upside down. Turn the turkey a few times to mix the salt and sugar. Place the bucket in a cold place for four hours for a smaller turkey and as much as six hours for a larger one, no more no less. If necessary to keep the brine cold replace some of the water with a few bags of ice or even throw in some freezer packs.

4. Remove the turkey from the brine and rinse well under cold running water. Let rest uncovered overnight in the refrigerator. This will drain any excess moisture and help dry out the skin so it will brown better.

5. Rub the turkey with butter, ground pepper and your favourite herb or spice mix. Stuff the turkey with fresh herb sprigs, garlic cloves and large chopped pieces of carrot, celery and onion. Place breast side down on a clean well oiled roasting rack in a roasting pan. Add two cups of water to the pan.

6. Place the turkey in a preheated 400° oven. Roast one hour then, without opening the oven, turn the heat down to 250° and continue roasting for two hours longer. For a 20 to 25 lb. turkey or larger roast for three more hours. If you have a convection oven only roast for 45 minutes first before turning down the oven heat, no other adjustments are needed.

7. Flip the turkey breast side up and baste it thoroughly. Add two cups of water to the roasting pan. Turn the oven back up to 400° and continue roasting until the breast meat is exactly 165° and the thigh reads 170°. Baste and check the temperature every 15 minutes or so. This finishing heat will help brown the skin. Let the turkey rest covered with foil for 20 to 30 minutes before carving then serve immediately.

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Ingredient Chicken Recipes

 
With great tasting recipes that call for easy ingredients and simple step by step directions, you can put a great chicken dinner together in no time. These are flavorful family style chicken recipes everyone will love (especially the cook).
You don't need cupboards filled with expensive ingredients to prepare a great meal, and you don't need take-out food to save time. Try the four to five ingredient chicken recipes and you'll be convinced after the first bite!

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Aida’s Coriander Chicken

Now here’s an oft neglected spice—coriander seeds, what you get when you let your cilantro plants go to seed. Although from the same plant as cilantro, the seeds have a distinctively different taste from the leaves. There’s just a hint of familiarity between them. This recipe, in which coriander is one of the star attractions,

Ingredients

Broth

• 10 cardamom pods (or 1 1/2 teaspoons cardamom seeds)
• 10 black peppercorns
• 1 cinnamon stick
• 1 bay leaf
• 1/2 red onion
• 1/2 lemon
• 1 whole 4 lb (2 kg)chicken, cut into parts
• 9 cups water
• 1 teaspoon Kosher salt, plus more to taste

Stew

• 3 Tbsp unsalted butter
• 6-8 garlic cloves, minced
• 2 Tbsp ground coriander seeds
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground white pepper
• 4 cups roughly chopped cilantro, loosely packed (about 120 g)
• 4-5 cups broth (you will make this in the recipe)
• 1/2 red onion, finely chopped
• 1/4 cup red wine vinegar
• 1 Tbsp lemon juice
• 2 pounds chard, ribs removed, leaves cut crosswise into 1 inch strips
• Salt

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Honey Mustard Chicken Wings

My father has had his thinking cap on. “It’s football season. What your website readers need is something good to eat while drinking beer and watching the game.” He’s so right, isn’t he? I love good finger food. Here’s an easy recipe for chicken wing drummettes—the part of a chicken wing that looks like a mini drumstick.
You marinate the wing drummettes in a mixture of honey, mustard, olive oil, soy sauce, and garlic, and then roast them in the oven until done.
You don’t have to use only drummettes, you can use wingettes or just pieces of chicken, cut the size of drummette. Note that cooking time will vary with different cuts. These were absolutely delicious; we can’t wait for dad to make them again.

Ingredients

• 8 cloves garlic, peeled and crushed
• 2 Tbsp honey
• 2 Tbsp Dijon mustard
• 1 Tbsp tamari soy sauce (or 1 1/2 Tbsp regular soy sauce, use gluten-free soy sauce or tamari for gluten-free version)
• 2 Tbsp lemon juice
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 20 chicken wing drummettes

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