1/2 avocado
1/3 cup (I only used half of this) grated pecorino romano (or any grated cheese)
1 egg
Put everything into baby food processor. Spoon out pancakes into a lightly greased frying pan. Flip over.
March 2026 – Lucy loved
According to Egg Farmers:
The key to great hard-boiled eggs is to use eggs that are a little bit on the older side.
Consider the following pro tips for hard-boiling eggs:
- Use a pot big enough to place the eggs in a single layer
- Remove eggs from the boiling water directly to an ice bath before peeling
- Start peeling at the egg’s larger end—that’s where the air pocket is
Garlic Butter Baked Scallops 🍋
Ingredients:
1 lb large scallops, patted dry
4 tbsp butter, melted
3 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Garlic Butter:
In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.
Assemble the Scallops:
Place the scallops in a single layer in a baking dish.
Pour the garlic butter mixture over the scallops, ensuring they are well-coated.
Add the Topping:
In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.
Sprinkle this mixture evenly over the scallops.
Bake:
Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.
Serve:
Serve the baked scallops hot with lemon wedges on the side.
Prep Time: 10 mins | Total Time: 22 mins | Servings: 4
Garlic Butter Steak Bites with Parmesan Cream Sauce
Ingredients:
1 lb (450g) sirloin steak, diced into bite-sized pieces
Salt and pepper, to taste
2 tbsp (28g) butter
5 cloves garlic, minced
1/2 cup (120ml) beef broth
1/2 cup (120ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
Fresh parsley, chopped, for garnish
Instructions:
Season the steak bites generously with salt and pepper.
In a skillet, melt the butter over medium-high heat until sizzling.
Add the seasoned steak pieces and sear until browned, approximately 3-4 minutes.
Once browned, remove the steak from the skillet and keep it warm.
In the same skillet, add the minced garlic and sauté until it becomes aromatic.
Pour in the beef broth, using a spatula to scrape any browned bits from the skillet.
Stir in the heavy cream and Parmesan cheese, allowing the sauce to simmer and thicken.
Return the cooked steak to the skillet, ensuring it is well coated in the creamy sauce.
Garnish with freshly chopped parsley before serving.
Prep Time: 10 mins | Total Time: 25 mins | Servings: 4
- White Rice: Grab long-grain white rice. Don’t swap in brown rice in this recipe as brown rice takes longer to cook.
- Yellow or White Onion: You can use either a standard yellow onion or a sweet white onion.
- Jalapeno: A small jalapeno that’s diced up gives that kick of that unmistakable spicy flavor.
- Red Bell Pepper: Dice up half of a red bell pepper to boost the red color and add flecks throughout the rice.
- Tomato Sauce and Broth: The rice simmers gently in a mix of tomato sauce and broth. You can use either vegetable broth or chicken broth.
- Spices and Aromatics: Some minced garlic, cumin, salt, and pepper add to the flavor.
- Chopped Cilantro: I always love to add a little chopped cilantro on top for a pop of green, which also contrasts beautifully with the red rice.
- Thoroughly wash and drain the rice with a fine mesh sieve.
- Heat the oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper and jalapeno and saute for 1 to 2 minutes, or until the onions become translucent.
- Toss in the rice and saute it until it’s lightly toasted and golden brown, about 2 minutes.
- Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
- Bring the mixture to a boil, cover, reduce the heat and simmer until the rice is cooked all the way through – about 15 minutes.
- Garnish with chopped cilantro and serve immediately.
First, buy the right size
Rule of thumb is 1 pound of turkey per person. If you want leftovers – 1.5 per person.
- Less than 8 people: 10 to 12 pound turkey.
- For 8 people: 10 to 12 pound turkey
- For 12 people: 14 to 18 pound turkey
- for 16 people: 18 to 24 pound turkey
- More than 16 people: It’s best to buy two turkeys rather than one monster sized turkey.
Roast Turkey Ingredients
Besides the turkey, you just need herbs, aromatics, and a little seasoning. Simple really is best!
- Turkey: Any whole frozen (or fresh) turkey at the market works.
- Better to use Fresh Herbs if you can: Rosemary, thyme, and sage are classic poultry herbs.
- Onion and Garlic
- Lemon
- Butter
- Salt and Pepper
Thaw The Turkey Properly
Rule of thumb – It takes about 24 hours per 5 pounds of turkey to properly thaw in the fridge. Best to let it thaw for 3 to 4 days before the big day.
You do NOT Need to Wash It
Any bacteria on the turkey will get killed in the oven while baking.
Equipment
- Roasting Tray
- Meat Thermometer
- Knife
How to Prepare and Cook Turkey
Once it is thawed, remove giblets. Let it rest at room temperature for an hour. Remove the bag of giblets and the neck, found in the large cavity and sometimes the smaller neck cavity (check both areas just to make sure you got everything out). You can save these items for gravy or discard them.
Pat dry and stuff. Pat the turkey dry with a paper towel.
Season and stuff your bird. Season the inside of the turkey generously with salt and pepper, and stuff the cavity with quartered onion, lemon, and fresh sprigs of herbs. If anything, go lighter on the sage than the other herbs, as it’s more potent.
Make herb butter. Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.
Spread herb butter all over. Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Add about 1/3 of the herb compound butter and spread it evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.
Don’t truss the legs! Trussing prevents the air from circulating properly, leaving the meat to cook unevenly. So even though your mom (and likely grandmother) did it, skip it.
Cook the turkey. Place the turkey on a roasting rack or on a bed of veggies (or both – which is what we do) and cook!
How Long to Cook a Turkey
Unstuffed turkey takes about 30 minutes faster than a stuffed turkey. On average, plan for about 15 minutes per pound of turkey. The BEST gauge is the temperature. You want to cook the turkey to 158° to 160°F (measure at the thickest part of the thigh or breast). Use this as a guide only:
- For a 10 to 14 pound turkey: 2 ½ hrs to 3 ½ hrs
- For a 14 to 18 pound turkey: 3 ½ hrs to 4 ½ hrs
- For a 18 to 22 pound turkey: 4 ½ hrs to 5 ½ hrs
Check the temperature every 10 minutes once you reach 70-75% of the desired temperature (112° to 120°F). Remember that ovens can cook slightly hotter or cooler. Place aluminum foil on top if you see the skin browning too quickly.
IMPORTANT: Let Your Turkey Rest
Let it rest for at least 30 minutes. This makes for a juicer turkey.
Carving a turkey
Slice off the legs and thighs. To do this, slice through the skin between the leg and the breast. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop. At that point, use your knife to cut around the joint and remove the leg and thigh completely. Repeat this process on the other side and set these pieces aside.
Remove the breasts. Slice down on either side of the breast bone, using long strokes. As your knife hits the bottom, use your thumb to gently pull the breasts outward, continuing to slice down and out until the breast meat is removed. If needed, you can slice horizontally at the bottom of the breast from the outside to help remove it. Repeat this process on the other side and set the breasts aside.
Remove the wings. Gently pull the wings away from the body and slice through the joint to remove it. You can remove the wing tips (there’s really no meat here), and they’re great for stocks. Then set the wings aside.
Separate the drumstick from the thigh. Now that all the meat is removed from the turkey, flip this piece over so it’s skin side down and you can see the natural separation between the drumstick and the thigh. Slice through the meat and gently pull pack on the drumstick to expose the joint, then slice through it. You’ll have two pieces, the drumstick and the thigh.
Remove the bone from the thigh. Use your knife to slice around the thigh bone, preserving as much meat as possible.
Slice up the meat. There’s two things to remember here. First, slice against the grain for tender pieces of meat. And second, use a very sharp knife to keep the skin attached to each piece.
Best Cranberry Sauce Ever
It is a question as old as Thanksgiving Dinner itself – canned or homemade cranberry sauce!
Ingredients
- Cranberries: Fresh or frozen cranberries
- Sweetener: A touch of honey or maple syrup adds just the right amount of natural sweetness
- Orange Juice and Water: a splash of orange juice adds a delicious depth and is optional.
How To Make Fresh Cranberry Sauce
Wash your cranberries. If using fresh cranberries.
Boil the sweetener, OJ and water.
Add the cranberries and simmer. Stir in the cranberries, bring the mixture back to a boil, then reduce the heat to a simmer. Let it simmer for 5 to 10 minutes while stirring occasionally. The cranberries will burst and the sauce will start to thicken. Once thickened, let it cool.
Let it cool. Let the cranberry sauce cool for about 15 minutes. Then transfer it to a container(glass is preferable) and let it cool in the fridge to thicken up.
You can make this ahead of time.
- Storage tips: This will last for 1 to 2 weeks in an airtight container in the fridge. or up to 3 months if you freeze it. Let it thaw in the fridge overnight.
Family favorite
Ingredients
- 32 oz shredded potatoes Buy frozen – thaw first
- 8 oz sour cream can use low fat
- 1 stick butter melted
- 1 can cream of chicken soup
- 2 cups mild cheddar shredded
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups corn flakes (measured before crushing) crushed in blender if measured after crushing – 1 cup
Instructions
-
Preheat oven to 350 degrees
-
mix all ingredients except corn flakes
-
pour into greased aluminum pan – half tray
-
sprinkle the corn flakes on
-
bake at 350 for 50 to 60 minutes
-
can make ahead of time and bake that day
- Paprika
- Garlic powder
- Black pepper
- Dried thyme
Dab chicken dry.
Rub the chicken thighs down with light olive oil.
Apply ingredients to both sides of the chicken to your taste.
Place chicken on a cooking rack.
Bake at four hundred and twenty five degrees for 30 to 40 minutes or until the chicken reaches the appropriate temperature of 165.
Then broil on high for about 2 minutes.