Mud Hen bars

​Ingredients 

• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 whole egg + 2 eggs, separated
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips
• 1 cup light brown sugar, packed

Instructions

1. Preheat 350°
2. Spray a 9×13 baking pan lightly with cooking spray
3. In a large bowl cream together butter, granulated sugar, 1 whole egg plus 2 yolks and vanilla until smooth.
4. Add in flour, baking powder and salt and mix until just combined. Spread in prepared pan.
5. Top with chocolate chips and mini marshmallows.
6. In a clean mixing bowl with whisk attachment on your mixer, beat the 2 remaining egg whites until stiff peaks form, about 2 minutes on high.
7. Fold in light brown sugar and stir until combined and there are no lumps.
8. Spread on top of chocolate chips and marshmallows.
9. Bake 30-35 minutes until top is golden brown.
10. Allow to cool completely before cutting into squares

Sourdough croissant bread

Recipe by amibakesbread

Ingredients:

Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)

6 grams sourdough starter ripe, bubbly and active , about 1 teaspoon

60 grams all-purpose or bread flour, about 1/2 cup

60 grams water, about 1/4 cup

Sourdough Croissant Bread:

120 grams levain, ripe, bubbly and active , about ½ cup, see recipe notes

340 grams water, about 1 cup plus 6 Tablespoons

10 grams salt, about 1 1/2 teaspoons

500 grams bread flour, about 3 1/2 cups

113 grams unsalted butter, about 1/2 cup

Instructions:

Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)

Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly & peaked.

Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water – it can be substituted equally for the levain in this recipe.

Sourdough Croissant Bread (Dough temperature kept at 70-72ºF)

1. Mix Dough: To a large bowl, mix together ripe levain with water. Add salt and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.

Note: This dough is very sensitive to temperature. It's important to maintain a temperature where the dough will rise AND the butter stays chilled and flaky. I've found a 70-72ºF temperature to work well. I wouldn't go above 75ºF for this recipe or the butter will get too soft. To do this, use cooler water when mixing your dough and take the temperature with a thermometer throughout the process.

2. Stretch and Folds: After the dough has rested, you will perform a series of “stretch and folds” over the next 1 ½ hours. The goal is to strengthen the dough through a gentle kneading process. You will also add cold butter into the dough during this process which will be evenly dispersed throughout the dough through the folds.

To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside. Take note of how the dough feels through this process. It will go from feeling a little shaggy to smooth and elastic. Cover the bowl and wait about 30 minutes in between stretch and folds.

3. Stretch and fold #1: After 30 minutes, perform your first set of stretch and folds. Cover the dough and let rest for 30 minutes.

Stretch and fold #2: After 30 minutes, grate the cold butter. Put half of the grated butter on top of the dough. The other half of the butter should be placed in the refrigerator to chill until the next set of folds. Stretch and fold the dough again, incorporating the flakes of butter into the dough. Cover and let rest for 30 minutes.

Stretch and fold #3: 30 minutes later, add the rest of the butter to the top of the dough. Stretch and fold again. The butter will continue dispersing throughout the dough. Cover and let rest for 30 minutes.

Stretch and fold #4: After 30 minutes do your final set of stretch and folds. You should notice the dough feeling more cohesive and strong. If your dough still feels loose, add in another couple stretch and folds to help strengthen and tighten the gluten strands.

4. Rest: Cover the dough and let rise for 6-7 more hours. You will know the dough is ready to shape when the dough has risen about 70%, jiggles when you shake the bowl and has scattered bubbles visible on the sides and top.

Note: This is different than my traditional sourdough loaf because we are working at lower temperatures to keep the butter colder.

5. Pre-shape: Tip the bowl upside down, allowing the dough to fall onto a clean counter surface. Be gentle to avoid degassing the dough as much as possible. Wet your hands and the bench knife if needed and push the bench knife under the dough on one side and your free hand on the other side to tuck the dough under itself. The goal is to introduce some tension into the dough. Repeat this process, going around in a circle until you have a ball of dough.

6. Bench Rest: Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a little as it sits. This allows the gluten in the dough to relax and prepares the dough to be shaped.

7. Shaping: Prepare a bowl or banneton. Place a kitchen towel or hair net in the bowl and liberally flour as needed. Sprinkle a little flour on top of the dough. Using a bench knife, lift the dough up off the counter and place it on top of the countertop – floured side down. This ensures that the flour is staying mainly on the outside of the dough.

Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and place into a lined bowl.

Note: It is possible to shape the dough without any extra flour. The dough can stick to the kitchen towel but doesn't stick to the hair nets if cold proofed.

8. Cold Fermentation: Cover the dough with the tea towel/shower cap/plastic wrap and refrigerate overnight or up to 12-18 hours.

If you want to bake the same day, you can let the dough rise for about 2-3 hours until puffed up and risen. Chill the loaf in the refrigerator for an hour or two – or stick in the freezer for 15-20 minutes to chill the butter in the dough before baking.

9. Preheat the oven: Put a Dutch oven (top and all) into the oven and preheat to 450°F for 20 minutes. You are working with high temperatures, so make sure you have some good hot pads. Once preheated for 20 minutes, pull the loaf out of the refrigerator. Remove the covering. Place a piece of parchment paper on top of the dough. Flip the dough over so it is now sitting on the parchment paper. Take off the bowl/banneton and the kitchen towel.

10. Scoring: Use a very sharp knife or bread lame to score the dough. Take the bread lame and score on one side of the dough, at a shallow angle about 30º and 1 inch deep. Score straight from the refrigerator on the cold dough for best results.

11. Baking: Carefully remove the Dutch oven from the 450°F oven. Take the lid off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Put the lid on and put back in the oven. Lower the temperature to 425°F and bake for 25 minutes. After 25 minutes, take the lid off the Dutch oven and continue baking for 20 minutes until the bread is baked through and reaches 195-200ºF temperature. Remove the Dutch oven and let the bread cool on a baking rack. Enjoy!

Note: Butter will leak out of the dough as it bakes at these high temperatures. It gives a buttery, crispy crust that is delicious – make sure you use parchment paper on the bottom of the pot so it doesn't make a mess everywhere.

Credit: Darren Wade Johnston

Sourdough Dinner Rolls Recipe

Servings: 12 rolls

2 Tbsp unsalted butter, melted, plus more to brush the pan

1 cup whole milk, room temperature

2 Tbsp granulated sugar

1 tsp fine sea salt

3 cups bread flour, or all-purpose flour

½ cup (100g)Active sourdough starter

1 tsp salted butter, to brush over rolls

Instructions

1. Make the Dough – In the bowl of a stand mixer or a large mixing bowl, add milk, butter, sugar, and salt, and stir together to dissolve the sugar.
   
2. Knead the Dough – Add the flour and active sourdough starter and mix together with the paddle attachment or a firm spatula until well combined. Cover with a damp kitchen towel and rest for 30 minutes to allow the gluten to relax. Knead on speed 2 with the dough hook attachment for 10-12 minutes until you have a smooth, soft dough (or knead by hand for 8-10 minutes).
   
3. First Proofing – Bulk Fermentation: transfer dough to a buttered mixing bowl, cover the dough with a damp kitchen towel and leave it on the counter overnight, 8-12 hours.* It should rise to nearly double in size.
   
4. Form the Rolls – Divide the dough into 12 equal pieces (approximately 65g each) with a bench scraper or knife, and shape them into balls by pinching the sides together. Then, gently cup your hand around each ball and roll it over a clean, smooth work surface to tighten the outside of the rolls (this seals the seam on the bottom and gives the rolls better spring in the oven).
   
5. Second Proofing – Place the rolls into a buttered 9×13 glass baking dish, cover with a damp tea towel, and proof until about doubled, about 2 hours in a warm place (80-90°F), or about 3-4 hours at room temperature, depending on the temperature of your room. You can make them ahead at this point – see make-ahead option below*.
   
6. Bake – Preheat the oven to 375°F. Bake in the top third of the oven (this gives the tops better color) of a preheated oven for 25-30 minutes or until the tops are golden brown and the internal temp is 190°F. Brush the hot rolls with melted butter when they come out of the oven and serve.
   

Notes

*To Speed up Rising – Slow overnight rising at room temperature will give you the best texture and rise along with better sourdough flavor, but you can speed up the rise by setting the dough in a warm place (such as the oven with the light on).

*Make-Ahead Option: As soon as the rolls are formed and placed in the baking dish, cover with a sheet of oiled plastic wrap and refrigerate for 8-24 hours. Remove from the refrigerator 3-5 hours before baking to bring to room temperature and proof until visibly puffed (they will puff faster in a warm place). Optionally, score the rolls before baking.

Garden Veggie Cornbread Casserole Miz Helen's Kitchen

Ingredients

1 tablespoon olive oil

2 cups whole kernel corn

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow onion, chopped

(optional) 1 jalapeno, seeded and chopped

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne

1-1/2 teaspoons thyme

1/2 cup butter, melted and brought to room temperature

1(15 ounce) can cream style corn

1 cup Sour Cream

2 large eggs or 3 small eggs, beaten

1 box Jiffy Corn Muffin Mix

1/2 cup sharp cheddar cheese, shredded

Directions

In a large skillet, heat the olive oil and saute the whole kernel corn, green and red bell pepper, onion, and jalapeno, add the seasons and saute until the onion is clear.

In a large mixing bowl mix together the room temperature melted butter with the cream style corn, sour cream, beaten eggs and corn muffin mix. Mix well.

Add the sauted veggies to the batter mix and mix well.

Butter a 3 to 4 quart baking dish.

Pour the batter mixture into the baking dish and sprinkle with the shredded cheese.

Bake at 375 degrees for 50 to 60 minutes, until golden brown on top and set in the middle.

Remove to cooling rack, garnish and cool for 10 minutes before serving.

Enjoy!

Chicken liver pate

Ingredients:

200g butter

2 garlic cloves, crushed

225g chicken liver

30ml / 2 Tbsp brandy/cognac

50g mushrooms, sliced

1.25ml / 1/4 tsp ground mace

salt & pepper

30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.

Hugo Spritz

Ingredients

1. 1/2 ounce elderflower liqueur, such as St-Germain
2. 1 sprig mint, plus 2–3 sprigs for garnish
3. 4 ounces Prosecco, chilled
4. 1 ounce seltzer, chilled
5. Lemon wheel, for garnish

Strip the leaves off one mint sprig. Lightly slap the leaves in the palm of your hand to release the oils, add to a chilled white wine glass.

Fill the glass with ice, then add in the St. Germain, chilled Prosecco and seltzer. Stir briefly to combine.

Garnish by placing a lemon wheel into the glass, alongside a bouquet of 2–3 additional mint sprigs.

Kuih bakar

3 eggs

1 cup sugar

Beat

2 cups Santan

2 cups tepung un bleached 

1 cup pandan juice

1 tsp salt

Butter the mold

Sesame seeds

400 oven heat mold

Bake at 350 30 minutes 

10 minutes on the top of the oven

Yorkshire pudding

4 eggs in measuring cup

Same amount of milk

Same amount of flour

Pinch of salt

Mix eggs and milk

Sift in flour and mix

Rest 30-2hrs

Very hot oven

Heat muffin pan with oil in pan

Put batter in and bake 15-20 minutes

Chocolate Mousse

Silken Tofu

10 dates

.5 cup cocoa powder 

1 cup almond milk 

Garden Veggie Cornbread Casserole Miz Helen's Kitchen

Ingredients

1 tablespoon olive oil

2 cups whole kernel corn

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow onion, chopped

(optional) 1 jalapeno, seeded and chopped

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne

1-1/2 teaspoons thyme

1/2 cup butter, melted and brought to room temperature

1(15 ounce) can cream style corn

1 cup Sour Cream

2 large eggs or 3 small eggs, beaten

1 box Jiffy Corn Muffin Mix

1/2 cup sharp cheddar cheese, shredded

Directions

In a large skillet, heat the olive oil and saute the whole kernel corn, green and red bell pepper, onion, and jalapeno, add the seasons and saute until the onion is clear.

In a large mixing bowl mix together the room temperature melted butter with the cream style corn, sour cream, beaten eggs and corn muffin mix. Mix well.

Add the sauted veggies to the batter mix and mix well.

Butter a 3 to 4 quart baking dish.

Pour the batter mixture into the baking dish and sprinkle with the shredded cheese.

Bake at 375 degrees for 50 to 60 minutes, until golden brown on top and set in the middle.

Remove to cooling rack, garnish and cool for 10 minutes before serving.

Enjoy!

Korean Cucumber Salad

1. 1 English cucumber

Dressing

1. 2 cloves garlic minced
2. 1 tablespoon regular soy sauce
3. 1 tablespoon sesame oil
4. 2 teaspoon gochugaru
5. 2 teaspoon rice vinegar or apple cider vinegar or white vinegar
6. 1 teaspoon white granulated sugar
7. 1 teaspoon sesame seeds

Spaghetti Carbonara

1. 1 (14 ounce) package spaghetti
2. 5 ounces turkey bacon or smoked turkey
3. 3 egg yolks
4. 1 whole egg
5. ¾ cup grated Pecorino-Romano cheese
6. salt and freshly ground black pepper to taste

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

1. Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
2. Whisk egg yolks and whole egg together in a bowl; whisk in cheese, salt, and pepper until combined.
3. Stir in bacon. Add spaghetti; toss until evenly coated.
4. If the egg mixture becomes too thick, add a little pasta cooking water to dilute the sauce. But remember, the eggs should never be scrambled!

Itik Golek (Nda)

​1 ekor itek (3kg)

4 tbsp jintan manis (besar)** fennel seeds

6 tabsp jintan putih (kecil) * cumin seeds

4 tbsp biji ketumbar**

1 tsp lada hitam**

6 kuntum bunga cengkeh**

½" kulit kayu manis**

1" halia**

10 ulas bawang merah**

4 labu bawang putih**

1 kilo (2 biji) kelapa - ambil sikit utk giling halus, the rest to boil the duck

1½" ball assam jawa, salt to taste

Cara Buat BUMBU:

1. Tumis 2ulas bawang merah dan bawang putih hingga kekuningan dengan minyak masak + 300g
   ghee
2. Bancuh semua bahan ** yang telah digiling(blender) halus dengan sedikit air - to make a paste.
3. Masukkan ke dalam tumisan bawang tadi dan tumis hingga "garing". Masukkan juga tengkok, pedal, hati, limpa etc kedalam bahan yang di tumis itu.
4. Masukkan ½ daripada santan dan air assam jawa ke dalam bahan tumisan yang sudah garing. Kacau hingga kering.
5. Masukkan garam secukup rasa. Sejukkan bumbu dahulu sebelum boleh di masukkan ke dalam perut itek.

Cara Merebus Itek:

2 ranting akar daun pandan (as tenderizer)

2 biji bawang besar (kalau besar - potong 6 atau 4, jika kecil jangan potong guna sebiji2)

4 biji ubi kentang

1. Masukkan 1/8 bahagian rempah bumbu dalam itek bersama pedal etc dan bawang besar.
2. Ikat kepak dan kaki itek.
3. Ubi kentang juga boleh di masukkan dalam perut tetapi ia mesti di rebus dahulu. Atau ubi kentang boleh di rebus bersama itek (4) - keluarkan dari air rebusan bila sudah lembut untuk di hidang di tepi itek.
4. Masukkan santan dan rempah bumb yang lebih ke dalam periok besar serta air secukupnya (almost tenggelam itek). Masukkan akar daun pandan untuk melembutkan itek.
5. Rasa dan tambah garam secukup rasa. Note: Jangan tambah garam terlalu cepat bila air rebusan mash banyak - nanti termasin!
6. Kacau selalu jangan sampai rempah hangit dan melekat.
7. Keluarkan itek bila sudah lembut. Keringkan air rebusan hingga kering dan mendapat rempah bumbu kembali.

Cara Menghidang:

2 biji telur rebus (as decoration) |

1. Letak rempah bumbu atas itek. Letak ubi kentang dan telur rebus di sekeliling itek.
2. Bakar/grill hingga wangi dan garing sebelum di hidang.

Asian Kale Slaw with Ginger Peanut Dressing

​

INGREDIENTS

FOR THE SALAD

• 4 cups chopped curly kale, thick stems removed (patted dry)
• 3 cups shredded red cabbage
• 2 cups shredded carrots 
• 1 red bell pepper, sliced into bite-sized pieces
• ¾ cup slivered almonds
• ½ cup chopped fresh cilantro

FOR THE DRESSING

• 3 tablespoons creamy peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce 
• 3 tablespoons honey
• 1 tablespoon sugar
• 1 large clove garlic, roughly chopped 
• 1-inch square piece fresh ginger, peeled and roughly chopped (see note)
• ¾ teaspoon salt
• 1 teaspoon sriracha
• 1 teaspoon toasted sesame oil

• INSTRUCTIONS

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
  2. Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Transfer the nuts to a small plate to cool.
  3. Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
  4. Combine the ingredients for the salad in a large mixing bowl. Pour the dressing over the salad and toss well. Let the salad sit at room temperature for 15 minutes to allow the kale to soften. Toss again, and then taste and adjust seasoning, if necessary. (As the salad sits, the flavors may dull; a squeeze of lime juice will wake things up.)

Air Fryer Fried Chicken

​

Air Fryer Fried Chicken Recipe

Crispy and delicious, this Air Fryer Fried Chicken recipe yields perfectly golden-brown chicken with a flavorful coating, all without the need for deep frying. It’s a healthier and hassle-free way to enjoy classic fried chicken.

Ingredients

• 2 lbs skin-on chicken legs and thighs
• 2 c. buttermilk
• 2 large eggs
• 1 tsp salt
• 1 tsp black pepper

Coating

• 2 c. all-purpose flour
• 1 Tbsp garlic powder
• 1 Tbsp seasoned salt
• 1 ½ tsp paprika
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• Oil for spraying chicken – vegetable canola or olive oil

Instructions

1. Wash and pat the chicken dry with paper towels. Set aside.
2. In a square baking dish whisk together buttermilk, eggs, salt, and pepper until well combined.
3. In another square baking dish, whisk together flour, and seasonings.
4. Coat chicken with flour mixture. Then dip in the buttermilk mixture and dredge in the flour mixture again.
5. Spray the air fryer basket with oil. Then place the chicken basket making sure to leave room around each piece to allow air to flow. Spray chicken with oil.
6. Cook at 370 degrees F for 15-20 minutes, then flip chicken and spray with oil again.
7. Cook for an additional 5-10 minutes or until golden brown and cooked to an internal temperature of 165 degrees F.
   Repeat with remaining chicken.
8. Serve immediately
9. Store leftovers in the refrigerator in an airtight container

Thai Turkey

​Ingredients for marinating

• 8 cloves of garlic, smashed but not crushed 
• 2 shallots, chopped into medium pieces (1.5 oz)
• ¼ cup cilantro stems, cut into 1-inch pieces
• ¾ cup coconut milk
• 2 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons sweet soy sauce
• 1 tablespoon ground white pepper
• 3 tablespoons agave
• 1 tablespoon vegetable oil
• ¼ cup coconut oil, unmelted, for rubbing on the turkey before roasting.
• Water. As needed to be added to the bottom of the pan to prevent burning. 

• 
  

  INSTRUCTIONS

  Brine the turkey

  1. Bring 4 cups of water to a boil. While waiting on the hot water to heat up, combine salt, smashed lemongrass stalks, garlic, and bay leaves in a large bowl. Set aside until the water is ready. Once the water is hot, turn the heat off and carefully add 4 cups to the aromatics in a large bowl or container that you'll use to brine the turkey in. Whisk until most of the salt is dissolved. Let cool while prepping the turkey next.
  2. Prep the turkey according to the turkey packaging instructions. This usually means thawing out the turkey according to its weight. Mine is a 12 lb turkey, and it took me 3.5 days to thaw out the frozen turkey in the refrigerator. 
  3. Once thawed, remove the turkey packaging, the giblets, and the neck bone inside the turkey. Trim any hair, extra skin, fat, or parts you don't want. Rinse and wash the turkey thoroughly with cold water. 
  4. Add the remaining water to the bin and place the turkey in it. If possible, try to submerge the entire turkey with just a little more water, if necessary, up to 2 cups. A large container like an ice bin, a brining bag, a large stock pot, or a medium-sized cooler is great.  See notes for tips if you don’t have a large enough bin to cover the entire turkey.
  5. Cover and wrap the bin tightly with aluminum foil or Saran wrap. Place the turkey in the fridge or a cool place for up to 18-20 hours. If you have a cooler temperature where you live, you can leave your brined turkey outside. For food safety precautions, only leave the turkey at a temperature lower than 40 degrees Fahrenheit. Now we wait! (: 

  Marinating

  1. Let's roll up our sleeves and get this Thai turkey going! Combine all the sauces, coconut milk, agave, and oil in a medium bowl, and whisk gently together. Set aside.
  2. Add cilantro stems, garlic, shallot, and ground white pepper in a small food processor.  Add ⅓ cup of the marinating sauce to the food processor to help turn the blades and blitz until smooth. 
  3. Combine the paste into the sauce bowl and whisk well. Get ready to marinate the turkey next!
  4. Remove the turkey from the brine water. Easiest inside the sink, drain the brine water from the turkey, then wash it with cold water for a minute or two. Pat dry with paper towels. This part is optional but highly recommended-stuff all the leftover aromatics used in brinning the turkey inside the cavities for more flavors.
  6. Line a roasting pan with a heavy-duty baking sheet, then place the turkey on it. Pour the marinating sauce all over the turkey to marinate! Slather the sauce in all the parts and crevices inside the cavity and around the wings. Carefully turn the turkey over to get all the parts. Leave ¼ amount of the sauce for brushing on during roasting.
  7. Place the bird breast down to marinate to let the sauce seeps into this dryer part of the turkey meat. Cover with foil and leave in the fridge to marinate for at least 5 hours to get a tasty and juicy turkey. Turn the turkey once or twice to let the sauce marinate evenly on the turkey. 

  
  

  Roasting!

  1. Remove the turkey from the fridge and leave it at room temperature for up to one hour before roasting. Preheat the oven temperature to 325 degrees f.
  2. Use a spoon or measuring cup to scoop the sauce at the bottom of the roasting pan one last time to get the marinating sauce all over the turkey. Move the turkey to a cutting board, then place the pan's roasting rack over the foiled lining to keep the turkey lifted from the bottom of the roasting pan. Note * I used my roasting pan to double up as a platter for marinating and roasting the turkey. I removed the rack while marinating, then placed it back on, with the turkey on top,  just before putting it in the oven.

  1. 
     
  2. Rub ¼ cup of coconut oil inside the turkey skin and all over the turkey. Be careful not to tear the skin. Tuck the wings under, then truss the turkey with butcher's twine the best you can to keep the turkey from splaying out when baking. Leave the turkey breast side down for baking to let all the fat drip into the drier breast parts to get the juiciest turkey!
  3. Check the oven rack to ensure it’s on the right spot before popping the turkey in. Place turkey on the oven rack and roast for 3-4 hours or until cooked (165 F on a meat thermometer). Larger turkeys will take more time. Please check your turkey’s roasting guide for the correct cooking time. 

  1. 
     
  2. Check the turkey on the first hour. (set a timer on my phone is super handy for me!). Carefully move the turkey out of the oven onto a heat-safe spot. Be careful with the high heat! Brush the turkey with marinating sauce before turning the turkey breast side up next. 
  3. Carefully turn the turkey to have the breast side up now. Slater, this side with leftover marinating sauce, add ½ cup of water to the bottom, then back to roasting some more. 

  1. 
     
  2. Check every hour or so, brush with more marinating sauce and keep adding ½ cup water to the bottom of the pan if it gets dry. Add a foil to the top of the turkey, like a loose blanket, if the skin starts to burn too quickly. 
  3. Once the timer goes off, use an instant-read thermometer to check for doneness. The internal temperature should read at least 165 degrees on the thickest part of the breast. Let the turkey rests for 20 minutes before carving. Gather as much pan drippings as possible, if any, and place in a small bowl for dipping sauce! Enjoy!

Avocado cauliflower rice

​

ingredients

• 6 cups cauliflower rice
• 1 tablespoon cooking fat (avocado oil, coconut oil, ghee...)
• 1 cup diced yellow onion (120 grams)
• 3 cloves garlic, minced
• 2 large avocados, diced (300 grams)
• 1 jalapeño, diced
• 2 1/2 tablespoons lime juice
• 1/2 cup packed cilantro, roughly chopped
• salt and pepper, to taste

instructions

• Heat a large sauté pan over medium heat. Add oil and let it get hot. Once hot, add diced onions and sauté for 5 minutes until translucent, stirring occasionally. Add garlic and cook for another minute. Add the cauliflower rice and let cook for 6-7 minutes, stirring occasionally, until softened.
• While the rice cooks, make the avocado mash. Add avocados, diced jalapeno, lime juice, and salt and pepper to a large bowl and mash with a fork until combined, but a little texture remains.
  

  • Once caulilfower rice is cooked to your preference, remove from heat. Add avocado mixture to cauliflower rice and mix well to cimbine. Stir in cilantro. Top more cilantro and jalapeño if desired. Enjoy!

Mexican street corn

​

Ingredients:

2 tablespoons sugar

1 pound frozen corn

1/4 cup mayonnaise

¼ cup sour cream

1/2 teaspoon sriracha or to taste

Kosher salt to taste

lime salt optional, to taste

1/2 cup cotija cheese or queso fresco, crumbled

1/4 cup cilantro to taste

chili powder to taste

1 lime cut into wedges

Instructions:

Bring 1 cup of water to a boil and add sugar. When water is boiling, add corn and cover with lid.

Simmer corn for 3-5 minutes or until corn is cooked though and tender.

While corn in simmering, combine mayonnaise, sour cream, sriracha, Kosher salt, and lime salt in a small bowl.

When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes. Add sriracha-mayo mixture to the corn and until well combined.

Divide corn into 4 individual cups.

Top with queso fresco, cilantro, a dash of chili powder, and a lime wedge. Serve immediately.