Tonigt’s Recipe: Roasted Chicken Breasts and Asparagus

Everything’s better roasted. Really, meat, vegetables, you name it. And the process is pretty universal, high heat, drizzle of olive oil, few seasonings, and roast.
So the Cutters Cross spice in this recipe was given to me as a gift back in my working days. I used to belong [...]

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Tonight’s Recipe: Leftover Turkey with Creamed Spinach and Lentils
If you’ve been following along, you might be wondering what happened to the 12.5 lb turkey. We aren’t an army, just four people, and two of them sometimes refuse to eat anything but Veggie Booty. With the leftovers, we had some turkey sandwiches, tonight’s menu, and next [...]

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Tonight’s Recipe: Roasted Turkey with Mashed Potatoes and Gravy

12.5 lb fresh turkey, rinsed, neck and giblets removed
olive oil
kosher salt
fresh ground pepper
paprika
turkey herb mix
4 cloves garlic
butter
Preheat oven to 425. Drizzle the turkey with olive oil and tuck wings under. Add 2 tsps kosher salt, 2 tsp turkey herbs, garlic, and 1/2 tsp pepper to inside of [...]

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Tonight’s Recipe: Chicken and Goat Cheese Enchiladas
6 chicken split breasts
8 oz fresh goat cheese
olive oil
10 sprigs leafy fresh thyme, stems removed
4 large basil leaves, chopped
sea salt
1 large red onion, chopped
4 large garlic cloves chopped
2 tsp cumin
2 tsp Mediterranean oregano
2 dried ancho chilies
1 cup dry white wine
20 oz purred tomatoes
3 cups chicken stock
kosher salt
fresh ground pepper
corn [...]

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Tonight’s Recipe : Black Eyed Pea Soup

1 leftover shank bone with some meat attached from a ham

1 lb of dried black eyed peas, pre-soaked

1 whole yellow onion, chopped

1 lb carrots, peeled and sliced

9 stalks extra large celery with leaves, sliced

2 tsp cayenne

2 tsp chili powder

2 cans Italian seasoned tomatoes

1.4 lbs sausage

salt and pepper [...]

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