Here’s an speedy approach to preparing a home-cooked turkey for Thanksgiving for a small group. Everyone likes a home-cooked meal but who wants the all the work. This recipe is simplifies things quite a bit. The secret is use only the turkey breast, de-bone it and fill it with a savory Leek and Spinach Stuffing. This speeds up the cooking time and my turkey breast was cooked in just over one hour. It was tender and flavorful. The leek and spinach stuffing adds a different twist to the entree. Plus, you will really “wow” your guests and family when you carve the de-boned breast. Don’t tell them. Just slice the breast at table and see their reactions. We’ve had some good times with this! It really isn’t difficult to de-bone a turkey. Here’s what we did.
Monthly Archives: November 2019
Saucy Brussels Sprouts
Thanksgiving is quickly approaching and it is time to bring out favorite and traditional family recipes. Brussels spouts is a vegetable which matures in the autumn and is often featured in Thanksgiving menus spreads of food magazines. My recipe for “Saucy Brussels Sprouts” is a family favorite which we have served for years. The recipe originated in the Parade Magazine of the Washington Post newspaper. It is very easy to prepare and includes boiled Brussels sprouts served with a creamy sauce.
Holly Clegg’s Strawberry Custard Brûlée and a Blackberry Variation
This blog post is a tribute to cookbook author, Holly Berkowitz Clegg, who passed away last week. Holly raised her family in Baton Rouge and lived here for many years. Her message began as a healthy approach to southern cooking with easy meals in a series of “Trim & Terrific” cookbooks. Over the years her accomplishments include authoring 17 cookbooks selling over 1.5 million copies, appearing in national media and writing a bi-weekly food column for our local newspaper, the Advocate. I am making a blackberry variation of a recipe from one of her cookbooks, “Strawberry Custard Brûlée.” It is light and tasty. It exemplifies her goal to make things low-fat and easy. I like it — you will too. Continue reading
Louisiana Satsuma Infused Carrot Cake
Back in my hospital food service catering days, we prepared and served a dinner for the Board of Directors each month. I liked to change things up — partially for boredom’s sake and little for spite as it meant I had to work late that night. So one month I served carrot cake — trying to pack a little nutrition into the dessert. Much to my surprise, one Board member came to me after the meeting and said, “that very large piece of cake was the best dessert you’ve ever served — it was delicious.” And Carrot Cake is delicious. It should be moist, with just a little spice and nutty flavor. Topped with a cream cheese icing, it makes a great dessert for the holidays. And so I’m making my carrot cake again this year.