CHRISTMAS TURKEY REMIX

I enjoy the traditional roast turkey for Thanksgiving.
I usually buy a 17-20 pound turkey for Thanksgiving.  I have a small family so, I get the butcher to cut
the turkey in half. I roast the first half of the turkey 
with the traditional poultry seasonings.  I like to do something "funky" ( a term from the past")  with 
my Christmas turkey.  I may baste it in soy sauce, season it with Cajun spices, or  rub it with Mexican seasonings.  My mood determines how out "far out" 
( another term from the past). Please excuse my
slang today.  I'm in my 70"s flashback mode this morning. I am sharing  some of my Christmas 
menu remixes with you.

HONEY-SOY BASTED GRILLED TURKEY 

 6 lb. turkey
1 C soy sauce
2 tsp dried ginger
2 tsp dry mustard
2 garlic cloves minced
1C oil
4 lb honey

Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soy sauce, honey, ginger, mustard and garlic. Use half of in soy mixture for marinade. Reserve the other half for basting. Marinate turkey parts 24 hours in refrigerator. Drain turkey pieces. Place drumsticks, thighs and breast pieces 6 - 8" above medium hot coals. Grill for 30 minutes, turning occasionally. Add wings and back pieces. Grill another 30 minutes, turning occasionally. Baste turkey with the rest of soy mixture  and grill until turkey is tender about 20 minutes. Wrap turkey in foil and keep in warm oven until ready to serve.

 

 

PAPRIKA BASTED TURKEY

1/3 cup paprika
2 tsp salt
2 tsp  pepper
2 tsp garlic powder
2 tsp dried onions
water, to make paste 

This is enough paste for a 13-15 lb. turkey. Thaw, rinse, and pat the turkey skin dry. Make a paste of the above ingredients. It should be thick and not runny. Smear it inside  and outside of  the  turkey. Baste with the pan drippings every 30 minutes. 

 

 LEMON HERB BASTED TURKEY

1/2 cup butter, softened
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon sweet basil
1 teaspoon thyme
1/2 teaspoon sage

This is enough paste for a 13-15 lb. turkey. Thaw, rinse, and pat the turkey skin dry. Make a paste of the above ingredients. It should be thick and not runny. Smear it inside  and outside of  the  turkey. Baste with the pan drippings every 30 minutes.

CAJUN SPICED TURKEY

• 2–14 pound turkey, patted dry
• Kosher salt and freshly ground black pepper
• 1/2 1cup Cajun seasoning 
• 1 celery stalk, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1/4 cup (or more) olive or vegetable oil

Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

Remove turkey from refrigerator; let stand at room temperature for 1 hour.

Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity
with vegetable mixture,scattering any remaining vegetables over bottom of roasting pan.
Brush turkey with oil. Roast turkey, basting occasionally, for 1 hour. Using paper towels,
flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into
the thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to platter.
Let rest for at least 20 minutes before carving.

SPICY FOOD, MEXICAN

My knowledge about  Mexican food was limited. 
The amazing thing is, an African co-worker
turned me on to quesadillas.  Her family
lived in California before coming to North
Carolina.  She used to make them for her
brothers after school snack. I also tried 
recipes from Simply Delicioso  and
Mexican Made Easy TV shows.

HOT & SPICY CHILI

2 lbs ground beef, 80/20
2(16 oz) cans kidney beans
1 (14 ounce) can crushed tomatoes
6 ounces tomato paste
1 onions, finely chopped
1 ounce chili powder
1 tsp ounce cayenne pepper
2 (16 oz ) cans beef broth
1 jalapeno pepper, seeded and chopped
1 minced  garlic clove
1/2 tablespoon ground cumin
1/2 tsp. cinnamon

Brown ground beef in a skillet and drain excess
fat.  Remove from heat.  In large soup pot, add remainder of ingredients. Sir until well blended
then add drained ground beef. Bring chili to a
boil then simmer over low heat for 15 minutes. 
Option: Garnish with cheddar cheese, chopped
green onion, and sour cream.

 

THREE MEAT SPICY CHILI

1 lb hamburger
3 large jalapenos, seeded and chopped
1 lb roll hot breakfast sausage
1 lb beef stew
1 cup chopped onion
3/4 cup chopped bell pepper
1 (15 ounce) can kidney beans (optional)
3 tablespoons chili powder
1 tsp salt
3 garlic cloves, minced
1 (6 oz) can chopped green chilies
1 (15 oz) can chopped tomatoes
2 (15 oz) cans tomato sauce
1/2 tsp sugar
1 T cayenne
1 tsp oregano
2 T jalapeno juice**
1/4 tsp garlic powder
3/4 tsp hot sauce
3 1/2 T cumin
1/2 tsp onion powder

**Use juice from jar of sliced pickled jalapenos

Marinate beef stew with jalapeno juice, onion
powder, and garlic powder 24 hours in frig. 
Brown hamburger with onion, garlic, bell 
pepper and 1/2 tablespoon cumin. Brown
sausage. Remove stew meat from marinade
 and brown. Mix all the meats together. Add
tomato sauce, tomatoes, drained beans,
jalapenos, chili powder, 3 T cumin, cayenne, 
oregano, green chilies, salt, sugar, and hot 

sauce. Cook on medium heat 2 hours.
 

 SPICY BEEF TAQUITOS

1 T oil,plus more for
brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 lb lean ground beef
1 cup salsa, plus more for dipping
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterey Jack

Heat the oven to 400º. Heat the oil in a large
skillet over medium heat. Add the onion and
garlic and cook them for 3 minutes, stirring
often. Add the beef and use a wooden spoon 
or a spatula to break it up while it cooks, until
it is no longer red, about 3 minutes. Stir in 1/2
cup of the salsa, the chili powder, and the salt
and pepper. Cook the mixture over low heat,
stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm
and pliable, about 45 seconds. Top each tortilla
with 1/4 cup of the beef mixture, spreading it to
an inch from the edges. Sprinkle cheese evenly
over the beef.

Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush
the taquitos lightly with oil, then bake them until 
the filling is heated through and the tortillas are
lightly browned, about 8 to 12 minutes. Serve
them hot with sour cream and salsa.

    GREEN CHILE PORK STEW

    3 T olive oil
    3 lb boneless pork shoulder butt,
    cut into 1 1/2-inch pieces
    1 large white onion, diced
    6 large garlic cloves, chopped
    1 can(s) chicken broth
    3 corn tortillas, minced
    1 T ground cumin
    1 T dried Mexican oregano
    1 cinnamon stick
    6 fresh poblano chiles, seeded and cut
    crosswise into 1/2-inch strips
    2 orange bell pepper,diced
    1 bag (16 ounce) frozen corn kernels
    1/2 cup chopped cilantro
    2 tsp salt
    2 tsp grated orange zest 

    

• Heat oil in a large pot over medium-
• high heat; brown pork on all sides in
• three batches.
• Remove to a bowl.
• Add onion and garlic to pot; reduce 
• heat to medium. Cook, stirring, 6 
• minutes.
• Add broth, scraping browned bits, 2 
• minutes. Add pork, tortillas, cumin, 
• oregano, and cinnamon stick to pot. 
• Bring to a boil, reduce heat to low,
• cover, and simmer 1 hour, stirring 
• several times.
• Add chiles, bell peppers, and corn.
• Simmer, covered, 15 minutes, until 
• pork is tender.
• Stir in cilantro, orange zest, and salt.
• Roll up the tortillas and place them on
• a foil-lined baking sheet with the seam
• sides down.
• Brush the taquitos lightly with oil, then
• bake them until the filling is heated
• through and the tortillas are lightly 
• browned, about 8 to 12 minutes.
• Serve with salsa.

 

 

• GRILLED STEAK TACOS
•     3 jalapeños
•     Extra-virgin olive oil
•     2 links of fresh chorizo
•     medium onion, cut thick slices
•     2 lb flank steak

• Heat a grill pan. Grill the jalapeños until 
• charred. Stem and seed the jalapeños;
• finely dice 2 of them.
• Thinly slice the remaining jalapeño and 
• reserve on a platter.
• Oil the chorizo and grill over moderate
• heat until cooked through. Remove the
• chorizo casing and crumble the meat 
• into a bowl.  Grill the sliced onion until
• charred; transfer both to the platter
  Oil the steak; season with salt and 
• pepper.
• Grill over moderately high heat, turning 
• once, 8 minutes for medium-rare. Transfer 
• to a board and let rest for 5 minutes. Thinly
• slice the steak and serve with warm flour 
• tortillas and your  favorite cheese and salsa.

MY KITCHEN ETIQUETTE

I love to watch cooking shows on TV.  I do 
dislike the  unsanitary practices they may 
be encouraging new cooks to follow.  May
be the chefs and cooks wash their hands 
and it's been cut out of the film. 

I like Barefoot Contessa because she
always tell the viewers to have clean
hands. I will admit that they tell you 
to wash your hands after you handle 
raw chicken. HELLO!  The chefs/cooks
should wash their hands after handling
any raw meat!! Soap and water is 
necessary when washing their hands.
Rinsing their hands, wiping their hands
on a towel or their clothes is not very
sanitary!

These TV programs show the chefs/cooks 
shopping at their local farmer's market. I 
thinks is a very good move and boost the
farmer's business. The chefs/ cooks come
from the market and start cooking. They do
not show them washing their hands before
they start cooking. THINK ABOUT OF ALL
THE HANDS THAT TOUCHED THE ITEMS 
THEY PURCHASED!! I wash my hands when
I come  home from shopping to avoid my 
having dirty hands contaminating my food
and kitchen surfaces.

The hosts of the show should not be licking
their fingers,  scratching their noses or scalp,
or playing with their hair. If the chef has a dog
in the kitchen, they shouldn't  touch the dog 
then start cooking food!!  It doesn't matter
how popular the chef/cook is, NASTY IS
NASTY!  The popularity of these shows depend
on the fans' loyalty.  I say, do the fans a favor
and practice good hygiene in their kitchens.
If the chefs and cooks are washing  their hands
in the TV kitchen, please show it!

The list below shows some of the methods I use
to help keep my family healthy. We had less colds 
and flu when we practiced these steps. I am not
a germaphobe.  I just want to spend my money
on clothes and family road trips, rather than 
doctor's visits and medicine.

 
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MY KITCHEN ETIQUETTE
*******************************************************************************

WASH MY HANDS  BEFORE I START COOKING ALL MEALS.

WASH MY HANDS AFTER HANDLING ANY RAW MEAT.

WHEN IN THE KITCHEN, IF FEEL A  SNEEZE OR COUGH COMING ON, I USE ARM TO CATCH THE GERMS.

I KEEP MY DOG OUT OF MY KITCHEN WHEN I
COOK. I COULD INJURE MYSELF AND THE DOG 
IF I TRIPPED  OVER HER.

I DO NOT LET MY DOG  EAT OFF DISHES THE FAMILY/GUESTS USE.

I USE THE RANGE  HOOD BLOWER IF FRYING FISH, COOKING GREENS OR OTHER ODOROUS FOODS. 
THIS PREVENTS LINGERING SMELLS IN YOUR HOUSE.

I CLEAN MY SINK NIGHTLY WITH HOT WATER AND ANTI-BACTERIAL DISH SOAP OR A MILD SOLUTION OF CLOROX.  THIS PREVENTS CROSS CONTAMI- NATION.  A STUDY REVEALED THAT THE KITCHEN
SINK CAN HARBOR SALMONELLA AND OTHER DANGEROUS BACTERIA WHEN NOT CLEANED  REGULARLY. THIS BACTERIA CAN CAUSE FOOD
POISONING AND OTHER ILLNESSES IN YOUR 
FAMILY.

I MADE SURE MY CHILDREN WASHED THEIR
HANDS WITH SOAP AND WATER, BEFORE THEY
LEFT THE BATHROOM.  A PERSON CAN GET HEPATITIS IF FECES (POOP) IS LEFT ON THEIR HANDS AND IT GETS INTO THEIR MOUTHS AND  FOOD.  YUK! YUK!!

 

SPICY FOOD, ITALIAN

My Uncle Jim loved to make spicy hot chili.  I 
wasn't aware of his culinary skills until I went
by to see him and my aunt one week-end.  It 
was good but I was sweating from the heat. I
was washing it down with beer.  I also had an
African friend who was famous for her hot and
spicy spaghetti.  I liked this too and I washed
it down with beer.  I was a college student at 
the time and drinking beer with spicy food
seemed like a good idea.  That was a long
time ago.  I no longer like  or drink beer.
I still like the spicy food and have learned 
to cook a lot of spicy foods. Some of my
Italian, Mexican, Asian, and Cajun recipes
are from the web and others are from my
rainbow of friends.  



SPICY ITALIAN DISHES

SPICY ITALIAN SPAGHETTI

 2 T oil
1 16 oz package of red hot sausages( Steven's is the best)
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 T. minced garlic
1 tsp. Italian seasoning
1 Pound spaghetti, cooked al dente
1 32 oz jar pasta sauce
Parmesan cheese,  for garnish

Slice sausages into 1 inch pieces.  Heat 2 T. oil
in pan and saute the sausages, bell pepper,
onions until tender.  Stir in the  pasta sauce
and simmer on low heat 15 minutes.  Serve
over spaghetti and garnish with Parmesan
cheese.  Garlic toast is a good option too.

 SPICY ITALIAN PORK CUTLETS

• 1/4 cup extra virgin olive oil (divided)
• 4 pork chops (boneless,1/4 inch thick)
• salt
• pepper
• 4 cloves garlic (thinly sliced)
• 1 tomato (diced)
• 1/3 cup chicken broth
• 2 T parsley flakes
• 1/4 tsp red pepper flakes

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops 
with salt and pepper, and quickly sear on 
both sides. Remove from heat, and set aside. 

Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about
30 seconds. Mix in the tomato, chicken broth, 
parsley, and red pepper flakes. Cook and stir
until thickened, about 2 minutes. 

Return the pork chops to the skillet, and
continue cooking 5 to 10 minutes. Serve
pork with the tomato and broth sauce
from the skillet.

SPICY ITALIAN MEATBALLS

• 1/2 lb ground beef
• 2 Italian sausages
• 1 pinch cayenne pepper 
• 2 tsp dried basil
• 2 tsp garlic salt 
• 1 cup breadcrumbs (Italian style)
• 1/2 cup diced onion
• 2 eggs, beaten
• 2 tsp dried parsley flakes
• 2 tsp parmesan cheese
   

Cut the sausages in half and squeeze the meat

out of the casing into a mixing bowl.
Mix ground beef with sausage meat with clean 

hands. Add cayenne pepper, garlic salt, parlsey, onion, Parmesan cheese and basil with the meat mixture. Mix thoroughly. Add eggs and bread 

crumbs to meat. Mix until all of the ingredients

are well blended. Make 2 inch meatballs. Place meatballs on sheet pan.  Bake 375 degree oven

20 minutes or until done in middle.

 SPICY ITALIAN SOUP

• 1 lb beef stew

• 2 tablespoons olive oil

• 1 can (28 ounces) stewed tomatoes

• 1 cup chopped celery

• 1 cup sliced carrots

• 1/4 cup snipped celery leaves

• 1 tablespoon salt

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried basil

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon dried savory

• 1/4 teaspoon dried thyme

• 1/8 teaspoon ground mace

• jalapeno peppers, seeded and minced , to taste

• 4 cups water

• 1 cup elbow macaroni, cooked

In a Dutch oven, brown beef in oil over medium-

high heat. Stir in tomatoes, celery, carrots, celery leaves and seasonings. Add water and bring to a

boil. Cover and reduce heat to simmer. Cook 3-4 hours or until meat is tender. 20 minutes before serving, add cooked macaroni.

 

 

QUICK ITALIAN SPICY TOMATO SOUP

1 tsp dried Italian seasoning

1 tsp. onion powder

1 tsp garlic powder

 24 oz jar pasta sauce

16 oz can chicken broth 

1/2 tsp cayenne pepper

1 bay leaf

Add all of the ingredients to a soup pot.Blend well.  Bring soup to boil, then simmer low heat 15 minutes.

Remove the bay leaf.

 

MATERIAL GUIDE FOR COOKWARE & BAKEWARE

The material that your cookware and bakeware
is made out of should be considered because it 
affects the performance of your products. 


CAST IRON

Cast iron cookware is a good heat conductor
and maintains temperatures well due to the
density of the metal. It is durable but heavy, 
and will rust quickly if not kept conditioned 
and dried at all times. Cast iron cookware 
requires seasoning to maintain a non-stick
surface. Pre-seasoned cast iron is available 
at some hardware stores. If you instructions
on seasoning cast iron, see the link below:

HOW TO SEASON CAST IRON

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ALUMINUM
 :
Aluminum cookware is an excellent heat conductor,
as well as reasonably durable and lightweight. It is prone to discoloration and can discolor light colored foods and sauces which can make them taste bitter. As a countermeasure, anodized aluminum is coated 
to prevent such side effects.

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COPPER

Copper is a good heat conductor. Some
chefs like copper pots and pans because
they make a kitchen look beautiful. It is a 
heavy metal that will bend and dent easily.
Another big concern is that it can react
chemically with some foods to create 
poisonous compounds, so copper cookware
is often lined with another type of metal.

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STAINLESS STEEL

Stainless steel has the advantage of being very durable while not reacting with foods or discoloring them. It is a poor heat conductor and prone to hot spots and scorching. Sometimes features a disc of conductive metal is attached to the bottom of the
pan to aid in heat conduction and distribution.

THICKNESS OF THE PRODUCT 

Review the notes below to determine
if you want to pay more or less for
thicker products. Remember most of
the cookware will fall somewhere 
between a thick 10 gauge  thickness 
and a thinner 22 gauge thickness.

PROS & CONS OF THICKER METAL

PROS

Sturdy

Provides more even heating

Resistant against denting and warping

CONS

More expensive 

Heavier

Takes longer to heat up  

 

BAKEWARE GUIDE

I didn't realize there were rules for 
choosing bakeware.  I just purchased
the same types of pie pans and cake 
pans my mother used when I got 
married. I did get a bundt cake pan
for a wedding gift. That thing was so 
heavy it could break a toe. I had to 
coat this bundt pan with  a ton of
butter or shortening, or flour to keep
the cake from  sticking. I only see 
lightweight coated bundt pan these
days. I continue to use my beat up
aluminum pound cake pan.  Thank 
God my pound cakes do not reveal
the dented areas in my pan.


 

 ANGEL FOOD CAKE PAN 

Tubular design with a hollow core allows for 
even heating.  Ideal for angel food cakes and
bundt cakes. Straight sides and non-stick 
surface help the cake rise.

 

 BREAD LOAF PAN

Deep construction allows for high rising.
Perfect for bread, cake, and pudding. 
Excellent heat conduction permits low
temperature baking for optimum results.

SHEET PAN 

The workhorse of any kitchen. Thin sheet
ideal for baking cookies, rolls, and other
foods that don't produce a lot of liquids.
Upturned lips prevent products from 
sliding off and allow for easy handling 

CAKE PAN
 


Straight side walls for a clean, easy release.
Ideal for baking cakes and deep dish pizzas.

 MUFFIN PAN

Models available with 6 – 48 cups for high 
volume efficiency. Ideal for mini, standard,
and jumbo sized muffins or cupcakes.

 PIE PAN

Angled sides prevent crust from slumping.
Wide rim allows for simple fluting. Ideal
for fruit and  custard pies. Can be used
for quiche.

 

 

 SPRINGFORM CAKE PAN



Two-piece construction with removable sides for an easy release. Ideal for cheesecake, tortes, quiche, and other dishes that may be difficult to remove 
from a standard pan

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