Jerk Turkey

Topped with tomorrow's Pineapple slaw and a side of rice, this turkey makes a wonderful, fresh meal.

1 Package turkey breast cutlets
2 Tbl Jerk Seasoning (or more to taste)
Canola Oil

Heat oil over medium high heat in a large, nonstick skillet.  Sprinkle each cutlet with Jerk seasoning.  Add cutlets to skillet, cook 2 minutes per side or until brined and the cutlets are 165 degrees.

Top with slaw and enjoy.

Butter Pecan Layer Cake

We had a butter pecan cake for our wedding reception (except for the one carrot cake layer mistakenly inserted), so I thought making on for Thanksgiving with the family would be perfect.  If you do not have 9 x 3 cake pans, use 3 9 x 2 cake pans.

Pecan Prep:
2 2/3 Cup Pecans, Chopped
1/4 Cup Butter

Cake:
1 Cup Butter, softened
2 Cups Sugar
4 Large Eggs
2 Tsp Vanilla
3 Cups All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Milk

Frosting:
1 Cup Butter, softened
8 1/2 Cup Confectioner's Sugar
5 Ounces Evaporated Milk
2 Tsp Vanilla

Heat 1/4 cup butter in a large skillet.  Add pecans and stir until toasted.  Remove from pan to cool.

Heat oven to 350 degrees.  In a large bowl, cream sugar and 1 cup butter until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  In a separate bowl, combine flour, baking powder and salt.  Add to creamed mixture alternately with milk, beating well after each addition.  Add 1 1/3 cups toasted pecans to the cake batter.  Divide between two 9 x 3 inch pans.  Bake at 350 minutes for 40 to 45 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes then remove to a wire rack to cool completely.

For frosting, cream butter and sugar in a medium bowl.  Add milk and vanilla, beat until smooth.  Stir in remaining pecans.  Spread between layers and over top and sides of cake.

Apple Strudel

My mother-in-law asked for an apple pie, but I was out of pie pans.  I offered an apple strudel recipe and I believe she was even happier with the results.

5 Cups Granny Smith Apples, peeled and chopped

3/4 Cup Apple Cider

1/4 Cup Sugar

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg

1/4 Tsp Ginger

1 Frozen Puff Pastry Sheet, thawed

1 Egg

1 Tbl Water

1 Tbl Sugar

In a large saucepan, combine the apples, cider, sugar, cinnamon, nutmeg and ginger.  Bring to a boil.  Reduce heat and simmer, uncovered, for 15 to 20 minutes until apples are tender.  Set aside.

Heat oven to 375 degrees.  When the oven is hot, place pastry sheet on parchment and roll to a rectangle no larger than 16 x 12 (mine was only 14 x 11). Use a slotted spoon, arrange apples on lower half of pastry to within 1 inch of edge.  Starting with the narrow edge closest to the apples, roll up jelly roll style.  Pinch seams to seal and tuck ends under.

In a small bowl, whisk together eggs and water.  Brush over pastry and sprinkle with additional sugar.  Score top and bake for 25 to 30 minutes until golden brown.

Turkey Brine

After trying several stuffing recipes, my family decided on cornbread stuffing with sausage, cranberries and pecans.  Then we started smoking turkeys and I needed a brine.  I think this year's brine will be our go to option for both the roasted and smoked birds.

1 Quart Water
1 Cup Salt
4 Tsp Herbs de Provence
12 Cloves Garlic, peeled and lightly smashed
2 Quarts Cranberry Juice
1/2 Cup Apple Cider
1/2 Cup Orange Juice

Boil water.  Stir in salt, herbs and garlic.  Set aside to cool.  Once cool, combine all ingredients and put over your bird.

Fig and Pepper Bread

Have you ever read a book that referenced a recipe that sounded wonderful - and mentioned it A LOT?  I had that recently when i read First Frost by Sarah Addison Allen.  Luckily, at the end of the book, there was a recipe.  The recipe pictured a fresh fig, but did not specify fresh or dried in the list.  I used dried - it still turned out well, but I will try again with fresh, when they are in season.  When using dried figs, add at the same time you add the flour to allow them to be mixed in more consistently.  Also, I did not have unbleached flour, so I used regular.

2 Cups Wholegrain Spelt Flour
2 1/2 Cups Unbleached All Purpose Flour
1 1/2 Cup Coarsely Chopped Figs
2 Tsp Course Black Pepper
2 Tsp Sea Salt
2 Tbl Olive Oil
2 1/4 Tsp (1 Packet) Dry Yeast
1 1/2 Cups Warm Water

Whisk flour, salt, pepper and yeast until blended.  Add olive oil and warm water.  Knead for 10 minutes (or use mixer dough hook) for 5 minutes until dough is smooth and springy.

Oil a large bowl, place dough inside and cover bowl with a damp hand towel.  Let sit in a warm place for approximately 1 hour, or until doubled in size.

Softly knead in the chopped figs, shape into an oval and place on a baking sheet.

Snip three shallow lines into the top of the dough with scissors then lightly dust the bread with flour.

Set aside to allow to rise a bit more, turning the oven to 350 degrees.  Once the oven is hot, place tray in oven for 40 to 45 minutes or until crust is slightly brown and loaf sounds hollow when tapped on the underside.

Blueberry Cream Pie

This pie can be made with frozen blueberries (thawed and drained well) - so it is a nice option for a taste of summer in the dead of winter.

3 Cups Blueberries
9 Inch Deep Dish Pie Crust

Custard:
1 Cup White Sugar
1/3 Cup Flour
1/8 Tsp Salt
2 Large Eggs, Beaten
1/2 Cup Greek Yogurt

Streusel:
1/2 Cup Sugar
1/2 Cup Flour
1/4 Cup Butter

Heat oven to 350 degrees.  Place blueberries in pie crust and set aside.

Custard:  In a small bowl, combine the custard ingredients and mix well.  Our over the blueberries.

Streusel:  In another bowl, combine streusel ingredients.  Cut in the butter with a pastry blender or pastry fork until mixture resembles course meal.  Sprinkle over the sour cream mixture.

Bake pie for 50 to 55 minutes or until lightly browned.  Cool on wire rack.

Tortellini with Asparagus and Bacon

Can be made in one pan, what could be an easier dinner for two?

4 Slices Bacon

1 Container Fresh Tortellini - 2 servings, if you can find it.

1 Cup Asparagus Slices - 1 Inch

1 1/2 Cup Marinara Sauce

Parmesan Cheese

In a large pot, cook bacon until very crisp.  Put on paper towels and set aside.  Wipe out pan, fill with water and put the pot on to boil.  The Asparagus will need to cook for four minutes, find the cook time for your pasta.  Once the water is at a rolling boil, add the pasta/asparagus at times that it is done at the same time.  For example, the fresh pasta I used needed to cook two minutes.  I added the Asparagus first then added the pasta when two minutes remained.

Drain the pasta/asparagus and return to the pan.  Add sauce and head through.  Divide between two bowls, top with crumbled bacon and parmesan cheese.