Wednesday, January 29, 2014

Herb Roasted Turkey

So I know the Holidays are over, but I've had this 20 lbs turkey sitting in my freezer since last month and I thought it was about time that I cooked it. Plus with all this meal prepping that Jack and I have been doing, what better to meal prep with than a huge turkey.  For those of you wondering how long it takes to thaw a turkey in the refrigerator, 4-5 days in the fridge. 

One thing I want to tell you about removing the meat from the turkey is:
1. Don't be gentle with it, get in there and remove the meat!
2. If you're eating healthy, toss the skin and fat away as your removing the meat.
3. Have fun and be aware you're probably going to get a little dirty during this process.

I am a little detailed when I remove the meat, so I even weighed the white and dark meat to see what we had to work with. Please keep in mind we only had 1 breast eaten prior to weighing the meat and I was still able to get 4.5 lbs of white meat and 2.1lbs of dark meat.

Turkey is super easy to make and if you haven't made one before, I suggest trying to cook one. It's great tasting and you can make so many things with the leftovers....

Ingredients:
1 whole turkey 
1 yellow onion, quartered
4 celery stalks, roughly chopped
2 bay leaves 
2 sprigs thyme & 1 tbs. minced
1 sprig rosemary. & 1 tbs. minced
2 lemons quartered


Directions:
Preheat oven to 350 degrees. Place turkey in a large roasting pan. Run the outside of turkey with the minced herbs and place remaining ingredients inside the turkey carcass. 

Bake the turkey for 3-4 hours until a meat thermometer reads 180 degrees when inserted into he thickest part of the turkey thigh.


For those of you who use chicken broth for cooking, here's a super easy way to make it and, you can make it low sodium by not adding salt.

When you clean the turkey, there will be a neck and some gizzards on the inside of the turkey. I saved the neck and threw everything else away from the inside of the turkey. 

In a large pot, place the turkey neck, 4 chopped carrots, 4 chopped celery stalks, 1 onion quarterd and herbs of your choice (I used rosemary, thyme, oregano, and parsley). Fill the pot with water and cook over medium heat for approximately 30-40 minutes. Strain liquid and there you have stock.... Easy right?


Monday, January 27, 2014

Pulled Pork

Wow! I just now realized I haven't blogged in almost two weeks. It seems when life gets busy, I really get busy!!! I still have been cooking, but with. Jack and I eating healthy, I definitely haven't been cooking a lot of new things. I have been putting a twist on a few things though and kind of making up some new things as I go.

This pulled pork was pretty much the easiest dinner I've made. Probably because it's a crockpot meal. I love the way meat just shreds apart after it's been cooking in the crockpot all day. Yummy!

Ingredients:
2 lbs pork roast
1 onion minced
1 12-oz bottle beer
1/4 cup siracha

Directions:
In a large skillet over high heat, brown meat on all sides. Place meat and remaining ingredients in crockpot. Cook on high 3-4 hours, low 7-8 hours.

With two forks, shred pork.  Serve over rice, or as a taco.

Jack and I decided to serve this pork with rice and veggies. Jack said it was his favorite of mine.

 

Thursday, January 9, 2014

Cauliflower Pizza Crust


I have been wanting to try this recipe for a long time and I finally did it and OH MY GOODNESS!!!!!! It was delicious! I cannot believe I haven't tried this sooner. 

You can really put whatever toppings you want to on this pizza. I was going for veggie toppings and it came out great. On top of this recipe being healthier, it's also gluten free!!!!

Ingredients
  • 1 head of cauliflower
  • 1 cup parmesan cheese, shredded
  • 1 egg
  • 1 teaspoon dried oregeno
  • 2 garlic cloves, crushed
  • Olive oil
  • Pizza sauce
  • Additional mozzarella, and your choice of toppings
Instructions
  1. Preheat oven to 450 degrees.
  2. Remove leaves and stalks from cauliflower and pulse in a food processor until it looks like grain.
  3. Microwave for 8 minutes. (No need to add water!) After cauliflower has cooked, cool slightly, place cauliflower in cheesecloth and squeeze excess liquid out. (This step is very important!)
  4. Mix one cup of the cauliflower with the egg, Parmesan, crushed garlic, and oregano.
  5. Form the dough into a circle on a non-stick baking sheet. Brush olive oil over crust.
  6. Bake in oven for 15-20 minutes.

  7. Add sauce and toppings and broil on high for about 3 minutes, or until cheese in melted. Remember, if you are using meat toppings they should be pre-cooked, since they will only be broiled for the time it takes the cheese to melt.