Thanksgiving Turkey

I’ve been making our Turkey for the past three years and I have never used a recipe.  I’ve eyeball all my ingredients. This year I decided that I would measure everything in order to share it here in my blog.  Please note, I love my poultry dark and as you can see from the picture, the turkey had a nice golden color.









What you’ll need:

13 Pound Turkey 

2 bottles Labatt Light Beer

1  Tablespoon Sage

2  Tablespoons Rosemary

2  Tablespoons Oregano

2 Tablespoons Basil

1/2 Teaspoon Thyme

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

1/2 cup of butter(softened)


  1. Preheat Oven to 325 degrees. Bake 3 to 3-1/2 hour.
  2. In a bowl combine all the ingredients and put aside.
  3. Lift the skin on the turkey and put small amounts of butter underneath in the areas that will allow you. ie: breast, back, along the legs. Then rub any extra butter on the skin of the outside. This will give the turkey its glow.
  4. After applying the butter, proceed to add the rub. I usually sprinkle it evenly on the outside. I also put the rub on the inside of the turkey, under the wings, in the crease of the legs. Every inch of turkey should have the rub mixture.
  5. Place in a nonstick pan.
  6. Empty the Labatt around the turkey, not on the turkey.
  7. As the turkey cooks, it will release juices that will be combined with the beer. The last hour of baking I usually baste the turkey every 15-20 minutes until it has the color that I like.

Crsipy Crusty Baked Chicken

I found this recipe in my Home Cooking Magazine and decided to give it shot for tonight’s dinner. I just took it out of the oven and I’m still undecided as to how happy I am about the turn out. It is very juicy and very flavorful. I’m letting it rest and maybe when its time for dinner I’ll feel better about the dish. I did make a few minor adjustments. I added a 1/4 cup of italian seasoned bread crumb to the mix.

What you’ll need:

1 egg lightly beaten

2 tablespoons milk

1 cup instant potato flakes

1 teaspoon garlic salt

1/2 cup grated Parmesan cheese

1(4 -5 pound) chicken, cut up ( I used a half of a chicken)

1/4 cup butter or margarine, melted

Parsley flakes ( I used 2 tablespoon and I added mine to the mix)

Instructions :

  1. Preheat oven to 350 degrees.
  2. Combine egg and milk in a shallow dish.
  3. Mix Potato flakes, garlic salt and cheese in a bowl
  4. Dip chicken in egg mixture; coat with potato flakes mixture
  5. Melt butter and pour in a 13 x 19 inch baking pan or dish, then arrange chicken in pan.
  6. Bake 45 to 50 minutes or until chicken tests done. Remove chicken from baking pan and place same side up on a heated platter.
  7. Sprinkle parsley over top of  chicken.

Serves 4

PLEASE NOTE:I started baking the chicken at 350 then I lowered the oven to  325 and I baked it an additional 45 minutes. After 50 minutes it wasn’t golden enough for me. So my total cooking time was an 1 hr and 45 minutes. I think you should take into account the oven that you are using. It takes a few additional minutes to bake anything in my oven.

Polynesian Chicken








This recipe is awesome. If you like sweet and savory this is the dish for you. It reminds me of the way we stew chicken in Jamaica.

1 cup Thousand Island dressing
1 cup orange marmalade
1 (2-ounce) envelope of onion soup mix

3 pounds bone-in chicken thighs, skin removed( I used breast and thigh)


Arrange chicken thighs and breasts  in greased 9 x 13 inch baking dish.

Combine remaining 3 ingredients in small bowl. Pour over chicken. Bake, covered, in 350F  degree  oven for about 1 1/2 hours, turning chicken halfway through cooking time, until no longer pink inside. Remove cover for last 15 minutes to thicken sauce if desired.

NOTE: To get all sides of the chicken brown I turned the pieces every 8 minutes until they were brown. It goes well with white rice.

Chicken And Broccoli

  1  pound boneless skinless chicken breast, cut into 1-inch pieces
2  garlic cloves, finely chopped
2  teaspoons finely chopped ginger root
1  medium onion, cut into thin wedges
1  cup baby-cut carrot, cut lengthwise in half
1  cup chicken broth
3  tablespoons soy sauce
2  teaspoons sugar
2  cups broccoli flowerets
1  cup sliced fresh mushrooms (3 ounces)( I left out the mushrooms)
  1/2 cup diced red bell pepper1 teaspoon cornstarch

  Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger root; stir-fry 2 to 3 minutes or until chicken is brown.
  Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

Sweet and Spicy Chicken


2/3 cup chili sauce
1/3 cup honey
1/4 cup sweet soy sauce
1 tablespoon  mustard
1 teaspoon hot pepper sauce
1/4 teaspoon garlic powder

3 pounds whole chicken wings (about 18), split in half, tips discarded


Combine first 6 ingredients in small bowl.

  1. Place chicken in shallow dish. Pour marinade over chicken. Stir to coat. Cover and marinade in refrigerator for several hours or overnight, stirring several times.
  2. Turn out wings and marinade onto greased foil-lined 11 x 17 inch baking sheet. Arrange in single layer.
  3. Bake, uncovered, in 450°F oven for 15 minutes. Stir and turn wings to coat with marinade. Bake for 10 minutes. Stir. Bake for about 10 minutes until completely coated with sticky sauce.

Chicken Marsala


1/3 cup flour
1/2 teaspoon salt
1 teaspoon Lemon Pepper
6 boneless thinly sliced chicken breasts (1 ½ pounds)
2 tablespoons olive oil
3 tablespoons butter, divided
1 cup sliced Baby Bella mushrooms
1/2 teaspoon Oregano Leaves
3/4 cup Marsala or slightly sweet white wine
1 tablespoon lemon juice
1 tablespoon Parsley Flakes

Cooking Instructions:

1. Mix flour, salt and Lemon Pepper on large plate. Lightly coat chicken with mixture.
2. Heat  olive oil with 2 tablespoons of the butter in large non-stick skillet on medium-high heat. Add 3 pieces of chicken. Cook about 5 minutes, turning once, or until lightly colored. Remove chicken from skillet; keep warm. Repeat with remaining chicken.
3. Add mushrooms and Oregano Leaves to skillet; cook until mushrooms are softened. Stir in wine and lemon juice to pan. Bring to boil, scraping up brown bits from bottom of pan. Stir in the remaining 1 tablespoon butter and cook for 2 minutes. Add Parsley Flakes and remove from heat. Spoon sauce over chicken and serve.

Flavor Variations:
• Lemon Chicken with Mushrooms
o Use 3/4 cup low sodium chicken broth in place of Marsala. Prepare as directed.
• Lemon-Thyme Chicken
o Substitute 2 teaspoons Thyme Leaves for Parsley Flakes. Use low-sodium chicken broth and 1 additional tablespoon lemon juice in place of Marsala. Prepare as directed.
• Turkey Marsala
o Use 6 boneless thinly sliced turkey breasts (1 ½ pounds) in place of chicken. Prepare as directed.

Simple Meat Loaf

Ok its crazy that I had the most difficult time finding a meatloaf recipe that didn’t ask for everything in my pantry.  With the help of a few friendly suggestions, I think I’ve found the perfect meat loaf recipe for dinner tonight.

So I made this tonight for dinner and it turned out amazing.  Paired it with a baked russet potato.

 Must do it again.


1 to 2 pounds ground beef

  • 1 egg
  • 1 tablespoon Worcestershire
  • 1 chopped onion (I used 1 cup chopped frozen onions)
  • 1 chopped green pepper(I used 1 cup shopped frozen pepper)
  • 1/2 cup  seasoned bread crumbs 
  • 1/2 cup  ketchup for topping,  plus 1/4 cup to incorporate  into the loaf
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon garlic powder or salt
  • 1/4 teaspoon pepper
  • 1 teaspoon seasoning salt
  • 2 tablespoon smoked BBQ sauce (for topping)


Crumble ground beef in a large bowl. In a smaller bowl  combine eggs, Worcestershire  sauce, and 1/4 cup ketchup.  Add thyme leaves, pepper, garlic powder, seasoning  salt.  Pour over beef then use hands to incorporate the ingredients.  

Add onions, peppers and mix again, then add bread crumb and  mix it in well.  

Place in a loaf pan and create into desired loaf form.

Bake  for 1/2 an hour at 400 degrees.  Lower temperature  to 350 and continue baking for 1 hour.

For Topping

15 Minutes before the loaf is completely done, you will need to add the topping.

Instructions for topping

Mix 1/2 cup ketchup and 2 tablespoon of BBQ sauce then spread evenly on the top of the loaf.

PLEASE NOTE:  The loaf should be cooked until it reaches an internal temperature of 160 degrees. It depends on your oven you might have to cook your loaf a bit longer

Corn and Potato Chowder




Corn and Potato Chowder

Corn and Potato Chowder













  •  1 1/2  cups  chopped green bell pepper
  • 1  cup  chopped green onions, divided (about 1 bunch)
  • 2  cups  frozen corn kernels
  • 1 1/4  cups  water
  • 1  teaspoon  seafood seasoning (such as Old Bay)
  • 3/4  teaspoon  dried thyme leaves
  • 1/8  teaspoon  ground red pepper
  • 1  pound  baking potatoes, cut into 1/2-inch pieces
  • 1  cup  half-and-half
  • 1/4  cup  chopped parsley
  • 3/4  teaspoon  salt
  • 1/2  cup  (2 ounces) shredded reduced-fat sharp cheddar cheese
  • Cooking spray


Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

Balsamic Pork Chops


Balsamic Pork Chops

Balsamic Pork Chops (Picture from "findmyrecipe"














  • 1  (6.2-ounce) package fast-cooking long-grain and wild rice mix
  • 3  tablespoons  all-purpose flour
  • 1  teaspoon  chopped fresh rosemary
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 6  (3/4-inch-thick) boneless pork chops
  • 2  tablespoons  butter or margarine
  • 2  tablespoons  olive oil
  • 2  garlic cloves, pressed
  • 1  (14 1/2-ounce) can chicken broth
  • 1/3  cup  balsamic vinegar
  • Garnish: fresh rosemary sprigs


Cook rice according to package directions; keep warm.

Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.

Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.

Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.

Expresso Martini


  • 1 fluid ounce vanilla flavored vodka
  • 2 fluid ounce coffee flavored liqueur
  • 1 fluid ounce cream or milk
  • 1 cup crushed ice


Combine vodka, coffee liqueur, cream and crushed ice in cocktail shaker. Shake vigorously to chill. Pour into martini glass and serve

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