Hazzelback Potatoes From Pinterst Site

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Chicken Enchiladas with Salsa Verde From My Recipes

1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Preparation
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Tex Mex Spaghetti Squash Boat From Kraft Site

What You Need

1

spaghetti squash (2-3/4 lb.)

1

cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

1/3

cup finely chopped red peppers

2

green onions, thinly sliced

1/4

cup OSCAR MAYER Real Bacon Bits

Make It

HEAT oven to 400°F.

PIERCE squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.

CUT squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.

BAKE 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

Kraft Kitchens Tips

Food Facts

Young early-season squash can contain a lot of water. For best results, drain the scooped-out squash in a colander to remove excess water before mixing it with the cheese, peppers and onions as directed.

How to Keep the Filled Squash Shell Upright

To keep the filled squash shell upright in baking dish, form a sheet of foil into a ring, then place around bottom of squash to stabilize.

Fritters From Coles Recipes

1 cup Plain Flour
2 Eggs
1/2 cup Milk
1/2 cup Cream (use buttermilk to reduce fat content)
2 cups Corn Kernels
1/2 cup Shallots, chopped
1/2 cup Cheddar Cheese, grated
Oil, for cooking
Method
Sift flour into bowl.
Stir in eggs, milk and cream. Beat until smooth.
Add corn, shallots and cheese.
TIP
Tasty tip: you can use leftover roast beef, lamb, silverside or pre-fried diced bacon instead of corn kernels.
To make each fritter, place 2 tbsp of mixture in hot pan. Spread fritters out in pan.
Fry until golden on both sides.

Honey Mustard Glazed Ham From Texas Recipes

Ingredients:

1 (10-pound) smoked, bone-in ham
1 cup honey
1/4 cup whole-grain mustard
1/4 cup packed dark brown sugar
Honey-Mustard Glazed Ham
4 tablespoons unsalted butter (1/2 stick)

Directions:

Heat the oven to 350°F and arrange a rack in the lower third.

Remove any plastic packaging or netting from the ham. Trim any excess fat from the ham, leaving about a 1/4-inch layer all over.

Set the ham aside to rest at room temperature for 30 minutes.

Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier).

Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.

Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).

When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper, and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.

Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes.

Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total.

Let the ham rest 20 to 30 minutes before slicing.

Honey Rolls From Texas Recipes

Honey Rolls

Ingredients:

2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted

Directions:

In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.

Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.

Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.

Preheat oven to 400 degrees F.

In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.

Classic Turkey with Giblet Mushroom Gravy From Texas Recipes

Classic Turkey with Giblet-Mushroom Gravy

Ingredients:

1 (18-pound) fresh or frozen (thawed) turkey
6 fresh thyme sprigs
4 medium (6-8 ounces each) onions, cut into quarters
2 large carrots, cut into 2-inch chunks
2 large stalks celery, cut into 2-inch chunks
1/4 cup(s) (loosely packed) fresh sage leaves, finely chopped
2 tablespoon(s) fresh thyme leaves, chopped
Salt and pepper
1 cup(s) water, plus additional if necessary
Easy Turkey Stock (see recipe below), plus turkey giblets and neck
3 tablespoon(s) margarine or butter
2 package(s) (10 ounces each) sliced mushrooms
1/3 cup(s) all-purpose flour
3/4 cup(s) dry sherry
Pears, Orange halves, Sage leaves and Thyme sprigs, for garnish (optional)

Directions:

Preheat oven to 325 degrees F.

Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.

Place turkey, breast side up, on rack in large roasting pan (17" by 13 1/2"). Fold wing tips under back of turkey so they stay in place.

Scatter thyme sprigs and half of onions, and all of carrots and celery, in pan around turkey.

In small bowl, combine sage, chopped thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities, and rub remaining herb mixture all over outside of turkey.

Place 6 onion quarters in body cavity and 2 onion quarters in neck cavity. Fold neck skin under back of turkey and secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Pour 1 cup water over vegetables in pan.

Cover turkey with a loose tent of foil; roast 2 1/2 hours.

Remove foil, add 1 cup water if pan is dry, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes, adding another cup of water if pan is dry. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)

When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan.

Place turkey on large platter; cover loosely with foil to keep warm.


To make the Giblet-Mushroom Gravy:

Remove rack from roasting pan. Strain pan drippings through fine mesh sieve into 8-cup liquid measuring cup or large bowl; discard vegetables.

Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons turkey fat into roasting pan; discard remaining fat.

Add enough Easy Turkey Stock to drippings in measuring cup to equal 5 cups total.

Place roasting pan over 2 burners on top of range and add margarine. Melt margarine on medium.

Add mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan.

Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly.

Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly.

Meanwhile, cut reserved turkey neck into quarters and pull meat from bones; discard bones.

Finely chop meat and gizzard and add to thickened mushroom mixture.

Cook 1 minute longer or until heated through. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Pour gravy into gravy boat and serve with turkey.

Garnish turkey platter with pears, oranges, and herbs, if using.


Easy Turkey Stock

Ingredients:

8 cup(s) water
4 large carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium (6-8 ounces each) onion, cut into quarters
2 bay leaves
Giblets and neck from 1 (18-pound) fresh or frozen (thawed) turkey, excluding liver
Salt

Directions:

In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high.

Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour.

Strain stock through fine-mesh sieve into large bowl.

Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy.

Cover and refrigerate stock until ready to use, up to 3 days.