Friday, 21 November 2014

Lovely Lunchboxes

Hawaiian Bagel Sandwich 


4 slices honey ham, cut into thin strips (about 1 cup)
¼ cup pineapple cream cheese spread
1 tablespoon chopped macadamia nuts
1 tablespoon chopped chives
1 tablespoon diced pimentos, optional
1 Sara Lee® Honey Wheat Bagel, split and lightly toasted


Combine ham, cream cheese, nuts, chives, and pimentos (if desired), in a medium bowl.
Spread ham mixture onto bottom of bagel. Cover with top of bagel. Slice in half and serve.

Inside Out Sandwich


1 slice of ham
1 slice of turkey
1 slice of cheese
1 slice of Sara Lee® Soft & Smooth® White Bread Made with Whole Grain
1 tsp. light mayonnaise
1 tsp. honey mustard
1-2 spinach leaves
1-2 slices of avocado
1 pretzel stick


Stack 1 slice of ham, 1 slice of turkey and 1 slice of cheese together. Trim crusts off of bread, flatten and add to stack.
Spread mayonnaise and honey mustard on bread and top with spinach and avocado.
Roll stack so ham is on the outside and hold together with pretzel stick.

California Chicken Sandwich


2 slices of Sara Lee® Hearty & Delicious® Multi-Grain Bread
1 cup cubed oven roasted breast of chicken
3 slices baby swiss cheese
2 stalks diced celery
1/2 cup dried cranberries
3 tbsp. spicy horseradish
3 tbsp. mayonnaise
2 tbsp. toasted walnuts
6 leaves fresh field greens
Salt and white pepper to taste


Mix together cubed chicken, celery, cranberries, walnuts, horseradish and mayonnaise. Add salt and pepper to taste. Spread chicken salad mixture on one slice of bread. Top with cheese, field greens, and remaining bread slice. Cut in half and serve.

See more from Sara Lee

Friday, 14 November 2014

The Turkey

Traditional Roasted Turkey



2 tablespoons canola oil
12 ounces chicken wings, halved at the joint
1 turkey neck
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup diced onions
1/2 cup red wine
1 tablespoon soy sauce
1/2 tablespoon salt
3 allspice berries
3 cloves garlic, smashed
2 whole cinnamon sticks
2 sprigs fresh marjoram
2 sprigs fresh thyme


One 14-to-16-pound fresh turkey
2 teaspoons fine sea salt
20 grinds black pepper from a mill
5 sprigs fresh marjoram
3 sprigs golden sage
2 sprigs fresh rosemary
2 green apples, sliced
1 Spanish onion, julienned
4 cloves garlic, smashed
1 cup Herb Mayonnaise, recipe follows

2 egg yolks
1 tablespoon Dijon mustard
2 cups canola oil
1 tablespoon chopped freshmarjoram
1 tablespoon chopped fresh golden sage
1 tablespoon chopped fresh thyme
1/2 orange, juiced
Kosher salt and freshly ground black pepper


For the brine: In a large Dutch oven or stock pot, heat the oil over medium-high heat. Add the chicken wings and neck of the turkey and cook, stirring occasionally, until dark brown and roasted, about 10 minutes. 

Add the carrots, celery and onions and continue cooking until golden, another 5 to 7 minutes. Add the wine and scrape the bottom of the pot with a wooden spoon to release all bits. 
Add 1 quart cold water, the soy sauce, salt, allspice, garlic, cinnamon, marjoram and thyme. Bring to a boil. Once the liquid has boiled for 5 minutes, stir well and cool down over an ice bath. 

Strain out the solids and reserve. 

For the turkey: Put the brine and the turkey into a brining bag and seal. Allow the turkey to brine for 12 hours in the refrigerator before cooking. Rinse the turkey to remove the excess brine and pat dry with towels. Reserve about 1/2 cup of the brine for basting. Let the turkey stand uncovered at room temperature for 1 to 1 1/2 hours. 

Position a rack in the lower third of the oven and preheat to 425 degrees F. 

Place the reserved brine solids on the bottom of a roasting pan. Then fit the roasting rack over the solids. Sprinkle the turkey cavity with the salt and pepper. Place the marjoram, sage, rosemary, apples, onions and garlic inside the cavity. Truss the turkey with kitchen twine. Coat the turkey evenly with the Herb Mayonnaise, using more if needed. Place the turkey, breast-side up, on the rack in the roasting pan and roast for 30 minutes. Reduce the heat to 325 degrees F and roast for about 1 1/2 hours more, then begin basting every 15 minutes with the drippings and leftover brine using a pastry brush. Continue roasting until an instant-read thermometer inserted into the thigh registers 165 degrees F. Total roasting time should be 3 to 3 1/2 hours. 

Remove the turkey from the oven and allow it to rest about 15 minutes. Cut and discard the kitchen twine and carve. Serve with gravy.

Add the egg yolks and mustard to a food processor or blender.Pulse until combined. While the processor is running, slowly drizzle in the oil until the mixture has fully emulsified and thickened. Transfer the mixture to a bowl and fold in the marjoram, sage, thyme and orange juice. Use 1 cup (or more if needed) for the turkey, and reserve the rest for another use. Season with salt and pepper. Yield: 2 cups. 

See more from The Cooking Channel

Saturday, 8 November 2014

The Besty

Introducing a wonderful new Blogging Site that I was featured on:

Check out The Besty guys for inspo and more!

Here is an excerpt from their site:

TheBesty helps you discover the best restaurants and dishes in your city and when you travel. Make your own Besty List of all your favorites, and share it with friends, family, and the world!

We are always open to feedback from our users. Have a feature idea? Improvement? Question? Send us an email, we would love to hear from you!

Friday, 17 October 2014

Better Butters

Strawberry Honey Butter


1 pint strawberries, hulled
3 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened


In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. 

This butter is delicious, especially on whole grain bagels!


Blender Butter


2 cups Heavy Cream
Salt to taste


Pour heavy cream into your blender and blend on high. You'll want to shut it off periodically to scrap down the sides and mix it up a little.
Continue blending until finally the heavy cream begins to separate, about 4-5 minutes.
You'll see the beginnings of butter and buttermilk, make sure to stir up and continue blending for another 30 seconds or so.
Remove the lid and pour the buttermilk out into a separate container if you're going to keep it, or down the sink if you just want to discard it.
Add salt to taste.
Blend butter and drain twice more.
Once you've drained as much of the milk as you can, scoop the butter out onto a folded 12 x 12 square of cheese cloth.
Bring the edges of the cheese cloth together over the butter and squeeze the butter out with your hands.
Now run the butter under cold water and continue to squeeze. This will allow the butter to last longer.
Remove from cheese cloth and store in an air tight container for up to three weeks. Do the same thing for the buttermilk if you're saving that too.


Whipped Cinnamon Pumpkin Honey Butter


2 sticks Butter(1 C. or 8 oz.), softened
3/4 t. Cinnamon
6 T. Pumpkin Puree
4 T. Honey
1 t. Vanilla


Beat the butter with an electric mixer until smooth.
Add the cinnamon and 1 T. of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 T. of pumpkin puree every 30 seconds.
Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Keep refrigerated in a sealed container.