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Brined Turkey Grilled Over Charcoal

Brined Turkey Grilled Over Charcoal

Succulent Thanksgiving Turkey

Posted on November 20, 2015
Brined Turkey Grilled Over Charcoal is an easy way to have the best Thanksgiving ever with very little work. Brining is easy and a great way to add flavor, and keep the juiciness of your meat. Case in point, we accidentally overcooked our very big bird (14+ lbs). I was feeling rather nonchalant about the whole grilling process this time., I was going to let it go for an hour or two, and then put the meat thermometers in. It should need at least 4 hours, right? Well we put the thermometers in, one in the breast and one in the thigh, and it was DONE! We're aiming for 165°F; the breast was 195°F and the thigh was 180°F! The poor thing barely got any color, but we pulled it off and foiled it, then wrapped it in a tea towel to keep the heat. When I carved it a few hours - Yes it was that early - later, it was the most succulent bird ever. Juices were running everywhere! Dinner was  awesome. 
Posted in: Poultry
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Sourdough Bacon Stuffing

Sourdough Bacon Stuffing

Perfect for turkey dinners

Posted on November 20, 2015
Sourdough Bacon Stuffing is the only thing in this year's Thanksgiving dinner that contained gluten. I made it with fresh sourdough bread, and I had bacon out to make the Fully Loaded Baked Mashed Potatoes, so I used the leftovers in this recipe. 

 

I never stuff the bird when I use stuffing. There are a lot of factors that lead to that decision. Mostly I don't feel that I get a proper cook out of a roasted bird. There is risk of contamination of the stuffing from uncooked drippings, and most importantly, you don't get loads of crunchy bits, leading to fights among guests and family over the coveted crispy stuffing. Feel free to stuff your turkey, or chicken, or not. But whatever you do, enjoy the stuffing. 

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 Fully Loaded Baked Mashed Potatoes

Fully Loaded Baked Mashed Potatoes

You don't need money to be this loaded

Posted on November 17, 2015
Imagine having the most delicious baked potato, but instead of in the skin, it's in a dish, just mashed potatoes. I don't think I am describing this well. These Fully Loaded Baked Mashed Potatoes are amazing. Loaded with all of the flavor of a baked potato, but in a gravy holding, mouth watering, soft and delicious package. I baked these potatoes with the turkey over charcoal, then mashed them with all of the delightful fillings you would put on a baked potato. 
Posted in: Poultry
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Spaghetti À La Vodka

Spaghetti À La Vodka

A delicious vodka cream sauce

Posted on November 10, 2015
Many years ago, I went on a girl's weekend and had the pleasure of trying some pasta in a vodka cream sauce. I haven't seen it on a menu in years, until recently I spotted an article about it somewhere. I suddenly had a craving. Conveniently, we had just gotten back from our trip to Prince Edward County, and had procured a bottle of 66 Distillery Rye Vodka, which went perfectly into my Spaghetti À La Vodka. This pasta dish is filling, rich, creamy, and a little tomato-y too. The chicken adds a smoky flavor to the whole dish, and when you taste it, you will fall in love. 
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Tomato Risotto

Tomato Risotto

With Feta And Grilled Chicken

Posted on November 10, 2015
Tomato Risotto With Feta And Grilled Chicken was a bit of an accident. Well, not accident but more of an "oh no, we're out of ___ what do we cook?" kind of thing. So there I was - having pulled out chicken for dinner without thinking about it. When I went to cook that evening I realized that I didn't have the ingredients to make any Sesame Chicken, and really wasn't feeling like slapping some BBQ sauce on the chicken and calling it a day. But I had some leftover rice, and a basket of cherry tomatoes...where did those come from? Anywho, after a little digging, I found a few more random things that would go well together, and suddenly dinner happened. It was delightful! 
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Chicken Fingers Poutine

Chicken Fingers Poutine

The definition of sinfully scrumtious

Posted on October 15, 2015
Chicken Fingers Poutine is the most amazing, terrible for you, cheesy, gooey, holy-cow food on the planet. I am hungry and craving it, just typing about it right now! I think I could eat this every night for a week straight and still not get sick of it. SO, if you want to treat yourselves, need a creative game day recipe, or just want something different for an appetizer, making Chicken Fingers Poutine is definitely the way to go. 

I honestly don't know what I was thinking when the idea popped into my head. Oh wait. Yes I do. Okay so I went to a photography class in Prince Edward County. It's like cheese and wine capital, and of coarse I bought cheese curds. I have poutine on the blog already, so I really wanted something special for these curds. That's when I got a craving for Chicken Fingers. Then I was like, what if I put the cheese curds on the fresh Chicken Fingers and topped it all with fresh chicken gravy?! Chicken Fingers Poutine!

Posted in: Poultry
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Grilled Chicken Carbonara

Grilled Chicken Carbonara

With Homemade Bacon

Posted on September 22, 2015
Do you still have bacon ends after making homemade bacon? OR do you have a craving for bacon and don't want to make pancakes or something? Well this classy meal is just for you. Grilled Chicken Carbonara With Homemade Bacon is the perfect way to use up leftover bacon, impress someone, and have a great pasta meal in less than an hour. Grilled Chicken Carbonara was one of those recipes that I hadn't tackled before because I thought it was too easy to screw up, so I was scared. It IS easy to mess this recipe up, but if you do it right, you are rewarded. Also. Bacon. 
Posted in: Poultry, Pork
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Smoked Chicken Wings

Smoked Chicken Wings

With Bourbon Hot Sauce

Posted on September 22, 2015
I like to make it count when I use the smoker. I mean you're there for the long haul, anywhere from 4 to 16 hours and sometimes longer. And if you're going to commit to that amount of time, you may as well get a lot out of it. So when we made Homemade Smoky Southwest Bacon, I also made sure to have some other things that could be smoked at the same time. I had some wings in the freezer, and wasn't sure what I wanted to do for dinner. But Smoked Chicken Wings sounded mighty good when you're sitting there smelling that meat smoking. That's how Smoked Chicken Wings With Bourbon Hot Sauce came about. Well the smoked wings part anyway. 

 

The sauce was sheer mishap. I didn't want to cheap out and get some store bought stuff, so I thought I would just throw together a sauce. Only, it didn't work out very well at all. My balances were way off in the beginning. But after adding a little of this and that, and a healthy dose of bourbon, I ended up with a lip tingling-ly good sauce. 

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Grilled Chicken With Plum And Feta Salad

Grilled Chicken With Plum And Feta Salad

And Tatziki Dressing

Posted on September 14, 2015
Salads are fantastic. You can literally put anything you want in them. Some people like it wild and others are very reserved when it comes to filling, and dressing. But this salad will make even the most reserved rabbit turn herbivoracious. Yep. I just made a vegetarian joke that wasn't half bad. Grilled Chicken With Plum And Feta Salad And Tatziki Dressing is a mouthful. And each fork load of this super supper salad will be too. Peppery arugula, salty feta, plums so sweet you could cry, and perfectly seasoned, grilled chicken, who could ask for more? Oh wait, there IS more! The dressing? Creamy, tangy, tatziki, mixed with spices, well you will have to read the ingredients list for that part, but let's just say that adding the dressing is like adding icing to this cake. 
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Roasted Duck Legs

Roasted Duck Legs

Glazed With Plum Sauce

Posted on September 14, 2015
I really enjoy the deep savory flavor of duck. It's getting easier to find, but it's still a pretty expensive meat. I wanted to use the last of those delightful in season plums, and knew that the naturally salty flavor of the duck would mesh beautifully with the sweet and smoky flavor of the plums. That's how Roasted Duck Legs Glazed With Plum Sauce was born. I learned the hard way that garlic can quickly overpower the plums when making the sauce, but when all was said and done, everything worked out in the end. 

I served this meal with some roasted potatoes, tossed with fresh dill and gouda, as well as roasted broccoli, just lightly salted. All in all, a well rounded and delicious meal. 

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