Some people's children

Enough said.

xoxo

Rachel

Holiday Recipes ~ Roast Turkey with Herb Rub

I overheard Brian talking on the phone the other day. He was trying to convince Shane to come up and visit us over Thanksgiving weekend. He said something like this "You've got to come, Rachel makes the absolute best turkey." That made me smile. Now, I don't claim that I make the best turkey, but this is the recipe that I have been using since 1994, and well we love it. I found this photo from last year. It's not the best, but it gives you an idea of what your turkey will look like when it is done.

Roast Turkey with Herb Rub

From Bon Appetit, November 1994

3 Tablespoons chopped fresh rosemary or 1 1/2 tbs. dried

3 Tablespoons chopped fresh Thyme or 1 1/2 teaspoons dried

3 Tablespoons chopped fresh Tarragon or 1 1/2 teaspoons dried

1 tablespoon fresh ground pepper

2 teaspoons kosher salt

1 Turkey (I usually get a 10-18 pound, if you have a bigger one that is fine)

Fresh herb sprigs (if you do not stuff your turkey)

2 Tablespoons olive oil

6 Tablespoons melted butter

4-6 cups low sodium broth

Mix the first five ingredients in a small bowl. Pat the turkey dry with paper towels and place on a rack set in a large roasting pan. If you are not stuffing your turkey, place the herb sprigs in the main cavity. If you are stuffing the turkey, spoon stuffing into both cavities. Tie the legs together loosely to hold the shape of the turkey. Brush the turkey with oil Rub the herb mixture all over the turkey. (You can prepare this one day ahead if the turkey is not stuffed. Cover and refrigerate. Let stand at room temperature for 1 hour before roasting.) If you are stuffing your turkey, let it sit with the herbs for about 30 minutes at room temperature.

Position your rack in the lowest third of your oven and preheat to 325. Drizzle the melted butter all over the turkey. Pour two cups of broth into the pan (DO NOT POUR THE BROTH ON THE TURKEY)! Roast the turkey for about 1 1/2 hours. Check the pan and see if it needs more broth. Also check the breast, if it is getting too brown cover it with foil loosely. You will want to keep checking how much broth is in the pan and how brown the breast is getting periodically until the turkey is done (DO NOT BASTE THE TURKEY WITH THE BROTH, POUR IT IN THE ROASTING PAN. The size of your turkey will determine how long it will need to roast. I think the best way to determine if your turkey is done is to use a meat thermometer. When inserted into the deepest part of the thigh without touching the bone it should reach 180 degrees. For a 10- 18 pound turkey this should be 3 1/2 to 4 1/2 hours. When your turkey is done, take it out of the roasting pan and tent it with foil loosely. Let it rest for about 30 minutes. If you have stuffed the turkey, take it out of the pan and remove the stuffing, and then tent it with foil. Again, let it rest for about 3o minutes before carving.

Enjoy!

Rachel

Bits of Encouragement

"I do recommend and assign Thursday, the twenty-sixth day of November next, to be devoted by the people of these States to the service of that great and glorious Being who is the beneficent author of all the good that was, that is, or that will be; that we may then all unite in rendering unto Him our sincere and humble thanks for His kind care and protection of the people of this country previous to their becoming a nation."

GEORGE WASHINGTON, FROM THE FIRST THANKSGIVING PROCLAMATION

Have a wonderful week!

xoxo

Rachel

Holiday Recipes ~ Turkey Stuffing with Dried Cranberries

My Mom has been making the same stuffing recipe for Thanksgiving since I can remember. Over time it has changed a bit. She used to cook the neck, giblets, etc. and add that to the stuffing. The three of us girls were never fond of that "stuff" so we always request that she not make that addition.

Before Brian and I got married I wrote this recipe down, because I knew I wanted to use it when we had our Thanksgiving Feast. Over the years I have made some very simple changes. The first being I switched out the type of bread cubes I use. Around Thanksgiving Super Target usually carries dried bread cubes in the bakery section. It is just dried bread that has been cubed up into nice size chunks. If you can't find this, you could always make your own ,just plan ahead. I would also suggest using a basic french bread, not a chewy artisan style bread.

A couple of years ago, on a whim I decided to add some dried cranberries to the stuffing and that became a huge hit! So every since then I always include them.

A few tips that my Mom taught me:

1. Make your stuffing the day before Thanksgiving and store it in the fridge. This allows you some extra sleep, and one less dish to make on Thanksgiving.

2. Don't overstuff your turkey! Lightly stuff the front and back ends. You will have a lot of extra stuffing, but don't worry we are going to use it all.

3. Once your turkey is finished cooking remove the stuffing from the bird and place in a buttered casserole dish. Add the remaining stuffing that you didn't use and place it in the casserole dish with the other stuffing. Mix thoroughly. Place in a 325 degree oven for about 30 minutes our until it is warm and crisp on top. I find this tip results in the perfect texture for stuffing. It is not soggy or dry, but warm and lightly crisp.

Turkey Stuffing with Dried Cranberries

1 bag of bread cubes

1 1/2 cups of celery chopped

1 large onion chopped

1 stick of butter

1-2 cups of low-sodium chicken broth

1/2-1 cup of dried cranberries ( use as much or as little as you like, I like more)

1/2 tsp. Sage

1/2 tsp. Thyme

Salt and Pepper to taste

In a large skillet melt the butter and the celery and onion and cook until tender. Turn the heat down to low and add the seasonings stirring around. Add the bread cubes and cranberries mix well. Add 1-2 cups both and stir until the bread cubes are soft. Add warm water if needed. The stuffing is ready to used. Please see the tips above. I hope you enjoy this recipe as much as our family does!

xoxo

Rachel

Holiday Recipes ~ Sweet Potato Casserole

We really do love our sweet potato recipe, but I was unfaithful a few weeks ago. I was flipping through the pages of the latest Penzey's catalog and this Sweet Potato Casserole recipe caught my eye. Brian was making roast poulet and I thought this would go with it nicely. Wow!! We were really amazed by these sweet potatoes, they are sooo Yummy!! Please make these, you will love them. I made mine in individual dishes because I thought Ian might be more drawn to them, but no such luck. He just eat the brown sugar topping. Next time I will make it in one casserole dish like the recipe suggests.

Sweet Potato CasseroleI actually halved the recipe since it was just the four of us. I am giving you the orginial measurements. I also used skim milk instead of cream.
6 medium sweet potatoes

1/4 tsp. salt

2 TB. butter, softened

2 eggs

1 1/2 tsp. PURE VANILLA EXTRACT

3/4 tsp. PENZEYS CINNAMON

1/3 Cup sugar

1/4 Cup cream (Beth uses heavy cream, half & half works as well). I actually used skim milk and I thought it was great.

Streusel Topping:
4 TB. chilled butter (1/2 stick)

1/4 Cup flour

3/4 Cup packed light brown sugar

1/2 Cup chopped pecans (optional) I would probably use more than this amount.

Preheat oven to 350°. Lightly grease a 9x13 baking pan and set aside. Peel, quarter and boil sweet potatoes for 10-15 minutes until fork tender, drain and dry well. Or, pierce 3 sweet potatoes with a fork and microwave until softened. This can take anywhere from 6-15 minutes, depending on your microwave and the size of the potatoes, so pay attention the first few times you do it! Repeat with the remaining sweet potatoes. When cool enough to handle, peel the sweet potatoes and place in a mixing bowl. Mash with a fork or potato masher. Add the salt, butter, eggs, VANILLA, CINNAMON, sugar and cream and mix until smooth. Spoon into the baking dish and spread evenly.

For the Streusel topping: In a medium bowl, combine the butter, flour and brown sugar. Mix with 2 forks or knives, a pastry blender or your fingers to the consistency of coarse meal. Stir in the pecans if using. Sprinkle over the sweet potato mixture. Bake at 350° for 30-45 minutes or until the topping is crisp and lightly browned.

Enjoy!

Rachel

SCARY!!!

"Alice" from Twilight

The "Blue Spirit"

Our Halloween was pretty quite this year. Katie got back from a retreat in the late afternoon. We had homemade pizza. "Brett Favre" took the kids our trick-or-treating. The kids got LOADS of candy. We should be set until next year.

xoxo

Rachel

Bits of Encouragement

"So then, just as you received Christ Jesus as Lord, continue to live in him, rooted and built up in him, strengthened in the faith as you were taught, and overflowing with thankfullness." Colossians 2: 6-7

xoxo

Rachel