To Brine Your Turkey or Not

That is the question. Some folks say that turkeys don’t need to be brined, but in my opinion a brine can really make a tasty turkey for your holiday dinner.

Brine you may ask? Brining adds moisture and flavor to poultry and helps to keep it from drying out. A turkey can be a serious investment in time so you want to make sure it is perfect, especially if you're entertaining. Whether you grill, smoke, fry, or roast your turkey, you should use a brined bird.

A brine is simply a salt and liquid mixture that adds lots of great flavor and moisture to your bird. There are many recipes out there for the perfect brine, but all do about the same thing. But- there is one step that is a must when brining a bird- you must brine the bird for at least 24 hours. Otherwise the entire brining process just isn’t worth it.

To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound of turkey), a container large enough to hold your turkey and enough brine to cover it. You'll also need salt, water, sugar, seasonings, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket ( or my family has used a clean cooler before) would make excellent containers. Whatever container you choose, the turkey needs to have enough room to be turned so it should be big.

Now let's get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, previously frozen turkey will work just as well.

To make the brine
Mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar.

Sugar is optional to any brine, but works to counteract the flavor of the salt. While you may choose a brine without sugar, I do recommend that you add sugar (any kind of "sweet" will do) to maintain the flavor of the turkey. Add up to 1 cup of sugar per gallon of brine. Like the salt you need to make sure that the sugar is completely dissolved.

Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough so watch the time.

Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey.

When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you've tried this you will want to brine all your poultry- I promise!

Whether you decide to brine this Thanksgiving or Christmas or not- I wish your family happy holidays and the best to the new year!

Skillet Cabbage Anyone

Ever tried skillet cabbage? Yeah me neither until a co-worker of mine suggested I try it. He had it at deer camp this year and swore I wouldn’t be disappointed.

I’m up to trying new things so I decided to give it a shot. It’s very different, but tasty! It reminds me of something my southern grandma would have made me, because let’s face it – this isn’t the healthiest side dish (the cabbage is cooked in bacon grease!) But if you like rich southern cuisine, you’re gonna be a fan!

Skillet Cabbage
4 C. Shredded Cabbage
1 Green Pepper, Shredded
2 C. Diced Celery
2 Large Red Onions, Sliced Thin
2 Tomatoes, Peeled and Cut Coarse
1/4 C. Bacon Drippings
2 T. Sugar
1/2 t. Salt
1/4 t. Pepper

Prepare vegetables and mix together lightly. Heat bacon grease in large skillet over medium heat. Add vegetables and sprinkle with sugar, salt and pepper. Stir briefly to mix. Cover and cook exactly 5 minutes over medium heat.

Brussels Sprouts: The New Wave

Brussels sprouts get a bum wrap in my opinion. Yes, they are strange-looking and large and round, but they are so tasty. Most folks don’t know who to go about preparing them. I like them all different ways. I found this recipe on All Recipes.com and thought it sounded interesting. A breaded Brussels sprout? Hum, might be good…and it is!

Try serving a plate of these at your Thanksgiving dinner this year- they are sure to be a hit!

Breaded Brussels Sprouts
1 1/2 pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon seasoning salt

Wash and trim Brussels sprouts. Cut an "X", about 1/8 inch deep in the stem of the sprouts, (this helps cook the sprouts more evenly and quickly).

In a medium-size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.

Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.

Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts.

Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

A Twist on Lasagna

How about a new turn on your traditional lasagna? I like change, don’t you. Then you will love this Gorgonzola Lasagna recipe.

If you aren’t a fan of gorgonzola cheese though- be ware because the bases for this sauce is the cheese.

Gorgonzola Lasagna
6 lasagna noodles
Gorgonzola Sauce (see recipe below)
Zucchini squash, sliced approximately 1/3" thick for try using butternut squash instead since it’s in season right now
3/4 pound mushrooms, cut into chunks
1 large or 2 medium tomatoes, peeled, seeded and sliced approximately 1/3" thick
Fresh basil leaves, coarsely chopped or torn into strips
8 ounces fresh mozzarella cheese, shredded
1 cup freshly grated Parmigiano-Reggiano cheese (for topping)

Preheat oven to 375°F. Cook lasagna noodles according to package directions. Drain and set each noodle flat on paper towels. Do not stack lasagna noodles (they will stick to each other and you cannot separate them).

Use a small baking dish (approximately 9" x 7" x 2 1/2"). Smear a little Gorgonzola Sauce on the bottom of the baking dish.

Layer as follows:
First Layer: lasagna noodles, zucchini or butternut squash, basil, mozzarella cheese, & Gorgonzola Sauce.

Second Layer: lasagna noodles, mushrooms, basil, mozzarella cheese, & Gorgonzola Sauce.

Third Layer: lasagna noodles, sliced tomatoes, basil, and Gorgonzola Sauce; top with parmesan cheese.

Cover dish tightly with foil, (tenting slightly to prevent foil from touching top layer). Bake in middle of oven for 40 minutes. Remove foil and bake an additional 10 minutes or until top is bubbling. Remove from oven and let stand for 5 minutes before cutting and serving.

Gorgonzola Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
2 to 3 cloves garlic, minced
3/4 cup half and half cream
1/4 to 1/2 cup Gorgonzola cheese
Salt and pepper to taste

In a large saucepan over medium heat, melt butter. Add flour and blend thoroughly. When perfectly smooth and free from lumps (but not in the least browned), add garlic. Gradually add half and half; reduce heat to low and cook, stirring constantly, until sauce boils. Add gorgonzola cheese (it is difficult to gauge how much to use because the cheese varies in ripeness - use just enough so you can smell the cheese) and stir until well blended. Add salt and pepper to taste. Remove from heat.

Pumpkin Whoopie Pies

My fellow co-worker Sarah brought in these deliciousally little pumpkin cookies today at work, that kind look like ice cream cookies. Even though I started my diet today I had to try one, they looked too good to pass up.

I’m so glad I did because they were wonderful! I asked her for the recipe, which comes from the Martha Stewart website. I’m planning on making these for Thanksgiving dinner this year. I know they will be a hit for my niece and nephews.

Pumpkin Whoopie Pies with Cream-Cheese Filling
Makes 12 whoopie pies

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract

FOR THE CREAM-CHEESE FILLING
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined.

Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Thinking About Going Green...Stand in Line

It seems that it’s become the “in thing” to say “I’m going Green” and purchase only organic, cage-free, natural, certified humane, free range, grass-fed, blah, blah, blah and blah type foods. Now, I’m a foodie just like the next person, but I also realize where and how my food is processed and makes it from the field to my plate and I can say that many folks today are very disconnected from their food.

Coming from a farm I have the up most respect for the farmers that supply my table with food. So, when all these terms start showing up on food labels across the nation, it makes what should be a simple everyday choice very complicated.

I have to wonder if most of us really understand what the term “organic” means when it comes to the food we consume or what exactly is free-range poultry…

I work with organic producers around the state in my job with the Dept. of Agriculture and I help producers become certified organic through the USDA. I thought when I took this job a little over a year ago I knew exactly what it meant to be organic, but I’ve learned a lot since then.

I was very impressed that the Food Network has an entire section on its website that helps consumers understand what the term organic means and the differences in the growing and harvesting of organic foods, compared to conventionally grown food. If a product bears a "USDA organic" label, you are guaranteed that's it's at least 95 free of pesticides, synthetic fertilizers and sewage sludge and that it hasn't been genetically modified or irradiated. No hormones or antibiotics are allowed; animals must be fed organically-grown feed and have access to the outdoors. While some experts have suggested that organic foods are healthier than conventionally-grown, the USDA doesn't support these claims.

The site also has a list of ways to become eco-friendly which I really enjoyed reading. Here is the list from the site so you can make steps to "Go Green" in your home.

10 Eco-Friendly Tips
Shop Locally. Look for locally grown produce at farmers' markets, farm stands and food co-ops. You get fresher fare, support your community and help reduce fuel waste and emissions from long-distance shipping.

Keep an eye on the "9." Check the numbered stickers on fruits and veggies. If they start with #9, your produce is organic, meaning it's grown pesticide-free.

B.Y.O.B. – "bring your own bag." Skip your supermarket's plastic bags and transport groceries in reusable tote bags or canvas produce sacks.

Ditch the plastic bottles. Outfit your kitchen tap with a purified water filter, and tote around a refillable sports bottle, made of glass, aluminum or recycled plastic.

Recycle! Kick those cleaned-out cans, jars, plastic bottles, pizza boxes and even used tin foil to the curb on recycling day. When sorting plastic containers, look for #2 and #3 on the bottom and trash or reuse the rest.

Reduce waste. Buy in bulk, pick fresh ingredients and look for products with limited — or at least recyclable — packaging. Switch to cloth napkins or buy paper towels and napkins labeled "recycled," "unbleached" and/or "post-consumer waste."

Grill it! Outdoor grills take less energy than your stove and keep heat out of the house, reducing costly strain on your AC. Better still: upgrade to induction cooking — it's most efficient.

Chill out. Fill empty space in your refrigerator or freezer with crumpled newspapers or full water bottles — it improves cooling and saves electricity and money.

Go compostal! Feed fresh kitchen scraps (no meats or oils, please) to a compost pile. Then use the nutrient-rich compost to perk up your herb garden.

Clean greener. Scour cast-iron pans with salt to preserve seasoning, turn off the tap while scrubbing dishes and only run a full dishwasher. Plus, stock your pantry with the best natural cleaners: baking soda, lemon juice, white vinegar and club soda.

Fettuccine Piccata

Ever since I was a child, there is one food that I couldn’t get enough of. You are probably guessing steak because I grew up on a beef farm, right? Wrong – it was pasta!

My brothers used to call me “noodle-head” when I was little because all I would ever eat is noodles – any kind – didn’t matter what it was.

I’m still a fan of pasta today. Bring on the fettuccine, mac ‘n’ cheese, lasagna, and don’t forget the pasta salad and the ravioli.

Here is a very easy recipe that’s become one of my go-to recipes at home. Sometimes a throw in some chicken or shrimp to jazz it up. Hope you enjoy!

Fettuccine Piccata
From WhatsCookingAmerica.net
1 (16-ounce) package uncooked fettuccine pasta

1/3 cup olive oil

1/4 cup capers, drained

1/4 cup white wine, choose a wine you would actually drink

1/2 cup prepared pesto

2 cloves garlic, minced

1/2 cup sliced black olives

1 tablespoon lemon juice

1/2 cup cottage cheese

Coarse salt and freshly ground black pepper to taste

Freshly grated parmesan cheese

Cook pasta according to package directions: drain and return to pan to keep warm.

In a small saucepan over medium-high heat, heat olive oil, capers, white wine, pesto, and garlic 1 minute or until aromatic; stir in black olives, lemon juice, and cottage cheese. Remove from heat and pour over prepared pasta; toss to coat thoroughly. Season with salt and pepper.

Transfer onto individual serving plates and garnish with parmesan cheese.

Makes 4 servings.