When making this yummy turkey I used a Fresh Young Turkey at 22 pounds. It was so juicy and tender. There was no need to add butter if it already is pre-basted.  For a super tasty bird brine it overnight first.

22  pound Turkey 1/8 teaspoon Basil
1/2 teaspoon Poultry Seasoning Paprika
1/4 cup Salt; I prefer Kosher Sea Salt 1 1/2 cups Chicken broth; For basting Turkey
1/8 teaspoon Oregano 1  cube butter; Optional for basting
Turkey… I love it any way I can get it.  It does have to be cooked first thought.  This one is ready to go into the oven and then basting for several hours.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
Cooling for awhile so we can carve it up.
Give me the carving knife – I’m hungry!
turkey-stuffed-with-apple-pecan-dre-3
DON’T DROP THAT TURKEY, PLEASE!

Turkey Stuffed with Apple Pecan Dressing Preparation

1.  Make sure turkey is fully defrosted.  I prefer a fresh young bird at around 22-25 pounds.

2.  Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity.  Pat dry with paper towel.

3.  Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil.  I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.

4.  Lightly pack neck cavity with Apple Pecan Dressing (or another of your choice) and then secure skin to bottom of turkey with short wooden or metal skewers.

5.  Lightly pack bird cavity with Apple Pecan Dressing (or another of your choice).  Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.

6.  Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy).  Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting.  Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.

7.  Evenly season entire outside of turkey with remaining season mix.

8.  Sprinkle top of turkey with Paprika which will help with an even browning.

9.  Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible.  Crunch up a little foil and place over the dressing so that it does not burn.  You will remove this foil later to allow for some browning.

10.Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly.  I use the extra large foil size.  I use the heavy duty 18″ foil so that it easily covers the entire pan.

11. Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird.  Baste turkey with pan dripping once every hour while cooking.  I usually add the chicken broth at the first stage of basting.

12.  If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.

I love turkey any way I can get it.  After stuffing myself so I can zip the pants, a few hours later you can find me slicing off another piece… add a little salt and pepper… and I’m have a late snack.  The next day it’s not a sandwich for me.  I’ve got to make homemade egg noodles, heat up the mashed potatoes, make some more gravy and toss in lots of cut up turkey.  This is a famous farm dish from Idaho the is the perfect comfort food.  Start with the mashed or smashed potatoes on your plate, spoon over the gravy turkey combination and dig in.  Yummmmmmm…
Turkey Stuffed with Apple Pecan Dressing
Turkey Stuffed with Apple Pecan Dressing from KCinAZ BigOven

If you like this recipe from KCinAZ, then give me a like or comment on this post. ūüėÄ I‚Äôll try to give you more fun recipes.

I’m on a soup kick because my husband will not eat soup unless its clam chowder or French Onion soup. ¬†At lunch is my chance to try something different. ¬†I’m still using up that leftover¬†turkey but didn’t want to make exactly the same soup.

Today I grilled up the vegetables on the indoor grill.  You could grill outdoors or sear in a hot skillet.  Cast iron would work nicely, or maybe sear in a wok.

Put about 3 cups turkey broth and as much turkey (substitute chicken) as you desire into a medium size saucepan.  Salt and pepper to taste.  Heat over medium heat.

Cook your vegetables on the grill.  
one small baby red sweet pepper
one small potato; peel then quarter
one-fourth onion; separate out the sections so they lay curve side down on the grill
one section of carrot about 5 inches long and 1/2 inch wide so that it stays on the grill

Cook until they get sear marks and begin to get tender. Cut potato into bite-size pieces and add to the broth.   Remove the top of the pepper and seeds.  Dice the onion and pepper and add to the soup.  Lastly cut the carrot on a diagonal about 1/8 inch thick and add to broth too.

The soup will cook for 20-30 minutes until the potatoes are completely tender.  As the potatoes cook they will absorb broth so make sure to watch and add more broth as necessary.  Mine cooked down so that it was a thickened broth.  Add as much broth as you desire.

I thought I had enough soup that I wouldn’t be able to eat it all, but NO and ate every last drop. ¬†Though I did share a few bits with my Yorkie, Gismo. ¬†She enjoyed the soup too.

I’m still on my healthy eating path to reaching several goals; better food menu for healthy eating, losing weight (a few more pounds) and exercising to have more muscle tone. ¬†There it is. ¬†The reason for coming up with this variety of Turkey Soup. ¬†It’s the first time I’ve made it and didn’t use a recipe. ¬† It was invented by thinking of other dishes I’ve made and how to adapt them without rice or noodles.

This soup is an Asian version of Turkey Soup. ¬†Normally I would add a ton of noodles and thicken with flour. ¬†This time, I started with Turkey Stock that was from the roast turkey breast leftovers earlier this week. ¬†For a single serving: start with 1 tablespoon olive oil in a small pan and bring to medium heat. ¬†Add chopped onion, slivered carrot, zucchini slices and chopped baby bell peppers. ¬†Saut√© until tender. ¬†Add potsticker sauce (hoisin sauce) and cornstarch sprinkled to thicken. ¬†This could be used as a sauce over meat, but I used it to create a soup base. ¬†Add turkey stock to fill the pan to as much soup as your desire. ¬†Continue to add cornstarch until desired thickness. ¬†Add chunks of cut up turkey and simmer until thickened and the cornstarch is cooked. ¬†Season with salt and pepper to taste. ¬†Pour into serving bowl and enjoy. ¬†Or, if in a hurry, just eat from the pan. ūüėÄ

Part of getting back on track was to drop some of the “several pounds” I gained over the last year or so. ¬†It wasn’t a large weight gain but enough to make me want to go out a buy a new wardrobe. ¬†I do love shopping but want to buy for my desired weight.

843CD2DC-4D77-474A-A607-AC71561BF154

Recently I started a KickBoxing at an organization called I Love Kick Boxing. ¬†It is very motivational along with a very thorough workout. ¬†You don’t just go¬†and punch away at the bag. ¬†But I digress… another story to come.

My lunch today was freshly baked turkey slices and grilled vegetable .  Yes, I did cook a turkey breast earlier this week.  After cooled it was sliced for sandwich meat and snacking. I detest pressed chicken or turkey that we find in the SuperMarket.

Vegetables have not always been my friend. ¬†But grilling seems to make the most undesirable foods taste good. ¬†First, I marinated in Marston’s San Pasqual Salad Dressing; ¬†broccoli tops, diagonal sliced zucchini sliced fairly thick and baby bell pepper sliced in half (seeds removed). ¬†Marinate for up to 30 minutes and then grill to see the grill marks or sear in a hot skillet until vegetables are tender but not mushy. ¬†While grilling add a bit of salt. ¬† To find Marston’s dressing visit http://www.marstonproducts.com. ¬†I’ve been using this dressing for years… yummy.

 

It seems like eternity since I’ve posted a new recipe to KCinAZ.¬† Originally, my posts were all about food and then I ran out of newly created recipes.¬† Sometimes, the old noggin just doesn’t think up new goodies.¬† But, leave it to the hubby, he requested that I¬†smoke chicken for a dinner party and this recipe was the result.¬† Apple Wood Smoked Lemon Chicken stuffed with quartered golden delicious apples and white onion.

Take one 3-4 pound  whole chicken

Place herbs and dried lemon peel under the breast skin.
Place herbs and dried lemon peel under the breast skin.

Season Hen Under Skin:
1 teaspoon lemon peel fo season under skin
4 sprigs fresh thyme
salt & Pepper to season inside of hen

Have all your ingredients ready and season the inside of the hen.
Have all your ingredients ready and season the inside of the hen.

Season Inside the Hen:
1 teaspoon lemon peel to season inside of hen
2 small golden delicious apples (not ripe) quartered
1/3 yellow onion cut in thirds

I like plenty of seasoning!!
I like plenty of seasoning!!

Season Skin on Outside of Hen:
sprinkle outside of hen with lemon peel, garlic salt, Tuscan Style dried herbs

Removed from Smoker and Placed on Grill.
Removed from smoker and placed on grill.¬† Looks done but it’s not!

Smoke It First:
Pre-heat smoker with apple wood at 225 degrees. Place hen in smoker and slow cook for 1 hour. It will begin to turn brown. I put mine breast side up in a large pie pan to hold in the juices.¬† Remove from smoker after at least one hour.¬† You can then finish on your grill or in the oven.¬† I’ve finished mine on the grill.¬† If you prefer the oven then place the smoked whole chicken in a baking dish with enough room to catch any drippings.¬† Bake at 375 until a meat thermometer reads 180 degrees F.¬† This will probably take at least another 1-2 hours depending on the size of the hen.

smokedChicken1
Slowly grilled for another hour. Let’s eat.

Finish on Grill:
Pre-heat your grill so that the hen will sear when placed on the grill.  Place the hen in the center of the grill breast side down and turn off or down those center burners so that it continues to grill with indirect heat.   Turn hen over every 15-30 minutes and check often to ensure that you have enough heat but not too much heat as to burn or over cook the outside of the hen.

If you like this recipe from KCinAZ, then give me a like or comment on this post.¬†ūüėĬ†¬†I‚Äôll try to give you more fun recipes.

One of my favorite things to do with Ms. T is to help her make her famous homemade noodles. ¬†When she visited this spring we went up to the cabin and carted all the ingredients we needed to make Chicken and Homemade Noodles. ¬†It’s ¬†one of my most desired comfort foods and I also have it with leftover turkey during the holidays. ¬†The recipe is from Ms. T’s family; Grandma Olga who was of German heritage. It is fun to think that this recipe has been passed on through multiple generations and I’m now sharing it with you. ¬† I usually cheat when it comes to the noodles and buy fresh packaged linguini noodles and toss them in flour.¬† But,¬†Ms. T showed me again how to make them and I have the evidence to prove it.

Ingredients:

2    Cups All-Purpose Flour
2   Teaspoons Salt
3    Egg Yolks
1    Whole Egg
1/4 to 1/2 Cup Water

Directions: Assemble all your ingredients and tools that you will need before beginning.  Place the flour and salt in a large mixing bowl and mix together.  Form a pocket hole in the flour to place the next few ingredients.  You may notice that many of the kitchen items are antiques such as the large mixing bowl.  I love antiques and have quite a few in use at the cabin including the mixing bowl, green glass measure cups and large green glass measure for water.

Place the eggs in the center of the pocket.  First place in the whole egg.  Then separate 3 eggs from yolks reserving the whites.  As you separate the yolk, place it in the pocket along with the first whole egg.

Next, add water a little at a time until the dough become firm and you are able to handle the dough. ¬†Knead the dough for approximately 10 minutes. ¬†Press your hands into a dough ball and flatten it. ¬†Fold the flattened dough back into itself and press flat again, repeat for 10 minutes. ¬† Whew… ¬†you have to be able to get you hands into the work. ¬†After kneading for 10 minutes, form a dough ball and cover with a light towel. ¬†Let rest for 10 minutes.¬† You can now rest for a few minutes, too.

Cut the dough into four pieces and form individual balls.  Take one ball at a time, leaving the remaining balls covered with a towel or plastic wrap in the bowl.  Add a little flour to the top of the first ball and begin rolling the dough flat.  Turn over, add more flour if necessary and press with rolling-pin to continue flattening.  Repeat until you reach the desire thinness. The dough should be relatively thin.

We used a pasty cutter with multiple blades to cut the dough.  Take your time and take it slow when cutting.  You need to press fairly hard down on the cutter to make clean cuts.  You can also roll the thin dough up like a tube and then cut the roll  into individual slices with a knife if you prefer.  The difference is that you will not achieve uniform pieces of noodles when using the second method.  Place each individual noodle on a cookie rack and allow to dry for 2 hours.

All the while we were preparing¬†the noodles, we started to cook a whole chicken. ¬†Place cut up chicken in large stock pot. ¬†Add water to cover. ¬†Season with salt, onion powder (except for Mr. B.) and allow to simmer for several hours until tender and fully cooked. ¬†After cooked, remove chicken from pot and refrigerate until cool to touch. ¬†Retain broth to cook noodles later. ¬†After chicken is cooled, remove skin and bone. ¬†Cut into small bite size pieces. Add noodles to boiling chicken broth and cook until tender. ¬†Add chicken. ¬†Make it the ultimate indulgence. ¬† Serve along with a simple green salad as you won’t need much more.

DSC_2131
Sprinkle with a little pepper and choice of spice blend for color.
DSC_2126
Simple Green Salad with chopped fresh tomatoes and snap peas.

Baked Chicken Cordon Bleu… How I wish I could lay claim to this wonderful recipe and the picture but alas I can only share it here at KCinAZ. ¬†I absolutely love baking¬†this dish and it has the fame on BigOven as one of the “Top Ranked” recipes.

From the Author: I have been making this recipe for years now. It is such a wonderful and tasty dish…not to mention that you can prepare it in advance. I always fall back on this recipe when I have dinner guests. It is pretty nice to be able to enjoy their company without worrying too much about dinner. I usually prepare the chicken rolls in the morning, place them in the refrigerator and then bake them right before dinner. Alternately, you can freeze the rolls uncooked and defrost and bake at a later date.

Baked Cordon Bleu from Big Oven
Baked Cordon Bleu from Big Oven – Click Image to go to BigOven Recipe

Ingredients
5 chicken breasts; split in 2 (total yield 10 pieces)
4 tbsp butter; melted
4 tsps onion powder; divided
3 tbsp olive oil; or canola
3 cups fresh bread crumbs
10 slices deli ham; sliced thinly
3/4 cup shredded Parmesan
10 slices Gruyère/Swiss cheese
salt/pepper; to taste
basil/parsley ; optional sprinkle

Preparation
Process a few slices of bread in food processor to make about 4-5 cups of fresh breadcrumbs. Add Parmesan and 2 tsp onion powder. Set aside. Melt butter in a bowl and mix with oil. Set aside. Wash and clean chicken breasts. Pat dry and cut each breast into two pieces. You will have two pretty thin slices.Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 inch thickness. Take care not to pound too hard because the meat may tear or create holes. Do the same thing with all the chicken pieces. You should have 10 chicken pieces to the original 5.

MINOLTA DIGITAL CAMERA
This picture is from when I made the dish a few years ago and posted the picture on BigOven

Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp onion powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty. Bring all the other ingredients in close proximity. Take out the deli ham and place on a plate.Take cheese out…I usually like to cut the cheese slices in half in case I have to overlap them.Take a chicken piece and place a slice of ham and a slice of cheese(or 2 if you cut the original in half).Roll chicken …making sure you tuck the sides in as much as possible(this prevents the cheese from oozing out too much in the final baking time). You can secure it with a toothpick. I have, as of lately, started to omit this step. But if you are doing this for the first time, it might help to secure it with the toothpicks. Take the chicken roll and dip into the melted butter/oil…make sure all the sides are well coated.
Take the butter coated chicken roll and then roll it in the breadcrumbs/Parmesan mixture.Place in a casserole dish or plate. Finish with the rest. You can sprinkle some dried herbs of your choice if you like. I sprinkled some dried basil. Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken:). When ready to bake, place each chicken roll on a parchment lined jelly roll pan(this will help with the cleaning later) making sure you don’t overcrowd them.Bake in a preheated 375 oven for 15-20 minutes. Place the pan on the top third rack. Don’t over cook the chicken. You can easily do this in a toaster oven as well.

When making this yummy turkey I used a Fresh Young Jenny-O Turkey at 22 pounds for Thanksgiving 2011. It was so juicy and tender. There was no need to add butter for this bird. I had to remove one cup of butter from the basting reserves when making the gravy so that it wasn’t over saturated in butter.

22  pound Turkey 1/8 teaspoon Basil
1/2 teaspoon Poultry Seasoning Paprika
1/4 cup Salt; I prefer Kosher Sea Salt 1 1/2 cups Chicken broth; For basting Turkey
1/8 teaspoon Oregano 1  cube butter; Optional for basting
Turkey… I love it any way I can get it.¬† It does have to be cooked first thought.¬†¬†This one is ready to go into the oven and then basting for several hours.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
turkey-stuffed-with-apple-pecan-dre
Give me the carving knife – I’m hungry!
turkey-stuffed-with-apple-pecan-dre-3
DON’T DROP THAT TURKEY, PLEASE!

Turkey Stuffed with Apple Pecan Dressing Preparation

1.  Make sure turkey is fully defrosted.  I prefer a fresh young bird at around 22-25 pounds.

2.  Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity.  Pat dry with paper towel.

3.  Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil.  I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.

4.  Lightly pack neck cavity with Apple Pecan Dressing (or another of your choice) and then secure skin to bottom of turkey with short wooden or metal skewers.

5.  Lightly pack bird cavity with Apple Pecan Dressing (or another of your choice).  Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.

6.  Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy).  Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting.  Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.

7.  Evenly season entire outside of turkey with remaining season mix.

8.  Sprinkle top of turkey with Paprika which will help with an even browning.

9.  Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible.  Crunch up a little foil and place over the dressing so that it does not burn.  You will remove this foil later to allow for some browning.

10.Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly.¬† I use the extra large foil size.¬† I use the heavy duty 18″ foil so that it easily covers the entire pan.

11. Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird.  Baste turkey with pan dripping once every hour while cooking.  I usually add the chicken broth at the first stage of basting.

12.  If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.

I love turkey any way I can get it.¬† After stuffing myself so I can zip the pants, a few hours later you can find me slicing off another piece… add a little salt and pepper… and I’m have a late snack.¬† The next day it’s not a sandwich for me.¬† I’ve got to make homemade egg noodles, heat up the mashed potatoes, make some more gravy and toss in lots of cut up turkey.¬† This is a¬†famous farm dish from Idaho the is the perfect comfort food.¬† Start with the mashed or smashed potatoes on your plate, spoon over the gravy turkey combination and dig in.¬† Yummmmmmm…
Turkey Stuffed with Apple Pecan Dressing
Turkey Stuffed with Apple Pecan Dressing from KCinAZ BigOven

If you like this recipe from KCinAZ, then give me a like or comment on this post. ūüėÄ I‚Äôll try to give you more fun recipes.