Fiesta Turkey

Fiesta Turkey (Level 1)

This is the tenderest and juiciest turkey you will ever eat!

1 small turkey, 6 to 8 pounds
2 tablespoons olive oil
1 bunch fresh cilantro, chopped
3 cloves garlic, mashed
1 medium onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 teaspoon salt
1 tablespoon cumin
1/2 teaspoon ground black pepper
1 can crushed tomatoes
1/2 pound smoked ham, cubed

Preheat oven to 325.

Remove the gizzards, neck, heart,etc from the turkey. Leave the skin on. Rinse under cold water and pat dry.

Heat the olive oil in a large skillet. Add the cilantro, garlic, onion, and peppers. Sautee just until tender. Add some of the tomato juice from the canned tomatoes and simmer over low heat for about 5 minutes.

In a food processor or blender mix the rest of the tomatoes with the ham. Add the vegetable mixture and pepper.

Using a spoon, insert the mixture under the skin of the turkey. Reserve some to stuff inside of the turkey.

Place turkey on a rack in a roasting pan. Cook in oven for 45 minutes for each 2 pounds. When a meat thermometer shows 180 it is done. Remove from oven and let sit 15 minutes before carving.

Enjoy!
Foxye
Somersizing since 01/03

Mock Loaded Potato Casserole

This one is from the Somersize boards and everybody loves it.

Mock Loaded Potato Casserole (Level 1)

1 head of cauliflower
½ cup sour cream
4 oz cream cheese
¼ cup minced green onions
½ stick soft butter
2 fresh mushrooms diced
salt and pepper to taste
¼ cup Romano cheese
6 slices cooked and crumbled bacon
2 tablespoons bacon grease

Topping
Shredded Cheddar
2 slices cooked and crumbled bacon

Boil the cauliflower for 20 to 30 minutes until tender and drain well.

Fry the bacon until crisp, and then crumble it. Save the grease.

In a large bowl, combine the cauliflower, cream cheese, ½ of the
butter, salt, pepper, Romano cheese, ½ c. sour cream, ¼ c. minced
green onions, 2 fresh mushrooms diced, bacon grease and the bacon bits
(reserve some for the topping). Mash it all together. (I do this in my
Kitchen Aid mixer) Season with salt and pepper to taste.

Put it in a buttered 8 X 8 casserole dish. Cover with the cheddar
cheese then top off with the reserved bacon pieces. Cut up small
pieces of theremaining butter and scatter it lightly on top.

Place in a preheated 350° oven and bake about 20 minuted until all the
cheese has melted.

Foxye
Jupiter FL
Somersizing since 01/03

Sausage and Herb Stuffing

I have made this stuffing and everybody loved it. Just don't tell
anybody what it is and they will never suspect.

This is from Chef George Stella of Food Network.

Sausage and Herb Stuffing (Level 1)

Stuffing is commonly made with bread or croutons, which makes it off
limits to low-carbers. But it doesn't have to be made that way.
There's nothing wrong and everything right with substituting chopped
vegetables to make up the missing bulk. So don't get stuffed. Try this
recipe instead of all that bread!

Prep Time:15 minInactive Prep Time: hr minCook Time:35 min
Level:
Easy
Serves:
8 servings

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish

Preheat oven to 350 degrees F.
Remove sausage from casing and crumble it into a pan over medium heat.
Add the celery and onion and cook, stirring, until browned. Drain fat
if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and
all the remaining ingredients. Pour the stuffing into the baking dish
and bake until hot and browned, about 30 minutes. Serve immediately.

Foxye
Jupiter FL
Somersizing since 01/03

Turkey Stuffed Cubano Style

I just love this, got the basics from a Cuban friend's mom. They eat this year round and don't even know it is low carb! (Thanks to a couple of tweaks.) Perfect for the holidays!

Turkey Stuffed Cubano Style (Level 2)

For the turkey:
12 to 14 pound turkey, washed and dried
Salt & black pepper to taste
5 garlic cloves
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 stick butter

For the stuffing:
1/2 cup olive oil
1 large finely chopped onion
1 large finely chopped green pepper
5 cloves finely chopped garlic
1 pound ground pork
1 pound ground ham
1 pound ground beef round
1/2 cup drained and chopped whole canned tomatoes
1/2 pound slivered blanched almonds
1/2 cup unsweetened dried cherries
1/2 cup finely chopped drained pimento stuffed green olives
4 large finely chopped hard boiled eggs
Salt & black pepper to taste
2 teaspoons mild paprika

Place the turkey in a roasting pan and season liberally with salt and pepper inside and outside. Crush the garlic (in a mortar if you have one) to a thick paste and rub it over the inside and outside of the turkey. Mix together the 3 juices, and pour over the turkey. Set the turkey aside to prepare the stuffing.

Heat the oil in a large skillet over low heat. Cook the onion, green pepper and garlic, stirring unttil tender for about 8 minutes. Add the pork, ham and beef, raise the heat to medium and cook uncovered for 15 to 20 minutes. Be sure to break up any chunks while cooking. Add the remaining ingredients, reduce the heat to low and cook, covered, for another 20 minutes.

Preheat the oven to 325. Fill the turkey cavity with the stuffing. Close the cavity and truss. If there is any stuffing leftover, cook in a baking pan for 20 to 30 minutes covered. Rub the butter all over the turkey. Make sure the turkey is breast side up, cover loosely with foil and roast for about 2 1/2 hours basting every half hour with the butter and pan juices. Remove the aluminum foil and cook another 30 minutes. Turkey is ready when thermometer registers 10 to 175.

When turkey is done, transfer to a serving platter and cover loosely with foil. Let stand 30 minutes before carving. Remove the stuffing to a serving dish to serve.

Enjoy!
Foxye

Pumpkin Cream

This is like a rich pumpkin mousse!

Pumpkin Cream (Level 2)

8 ounces Marscapone cheese
3/4 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup confectioners sugar substitute (I use Whey Low brand)
1 teaspoon vanilla
1 1/2 cups heavy cream

In a bowl combine the Marscapone cheese, pumpkin, cinnamon, nutmeg, sugar substitute and vanilla.

Whip the cream to soft peaks.

Fold half the whipped cream into the pumpkin mixture.

Spread the pumpkin/cream mixture on the bottom of an 8" square pan. Then gently spread the remaining whipped cream evenly on top. If you want, you can top with sprinkled chopped nuts, or finely chopped sugar free toffee/nut candies.

Cover and chill overnight.

(Sometimes I make a faux graham cracker crust for this.)

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Easiest cranberry Sauce/Relish

Easiest cranberry Sauce/Relish (Almost Level 1)

1 12 oz package cranberries
1/2 c sugar equivalent (I use Whey Low)
1 cup orange juice

Combine sugar and orange juice in a saucepan. Bring to a boil, add cranberries and gently boil 10 to 15 minutes. Pour into serving dish and cool overnight in the refigerator.

This recipe can easily be doubled - just be sure to use a larger sauce pan as the berries pop and the red stains!!!!!!

A good friend of mine CANNOT COOK ANYTHING. I gave her this recipe last year so she could contribute something to the family meal. She made it herself, called me ecstatic as it "came out perfect", then called me in tears the next morning as she had eaten it all!!!! I had her make another quick batch, put it in the freezer to cool it down quickly and then put it in the fridge to set til she left for her Mom's. Her family was incredulous that she had brought anything, afraid to try it and amazed that it was so good. They now have turkey for every family holiday including birthdays so she can bring her specialty.
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Foxye

Creamy Cauliflower Puff Casserole

I love this for the Holidays!

Creamy Cauliflower Puff Casserole (Level 1)

1 8-ounce package softened cream cheese
4 cups hot mashed cauliflower
1 egg, beaten
1/3 cup finely chopped onion
1/4 cup chopped pimento
1 teaspoon salt
Dash of pepper
1 cup shredded cheddar cheese, for topping

Combine softened cream cheese and cauliflower, mixing until well-blended. Add remaining ingredients except shredded cheddar cheese.

Place in a 1-quart casserole dish; sprinkle cheddar cheese on top. Bake at 350° for 45 minutes.

Makes 6 to 8 servings.

(Make sure you drain your cauliflower thoroughly!!!!!!!!)

Enjoy!
Foxye

Honey Glazed Turnips

MMMMM - these are perfect for the holidays!

Honey Glazed Turnips (Level 1)

2 pounds peeled turnip or rutabaga
2 tablespoons butter
1/4 cup sugar free honey
1/4 teaspoon ginger
Salt and pepper

Cut turnip into 1/2-thick slices. In saucepan of boiling salted water, cook for 8 minutes (15 minutes for rutabaga) or until tender. Drain. Immediately stir in butter.

Cook over high heat, shaking pan often for 1 minute or until slices are coated. Stir in honey and ginger and cook, stirring often, for 1 minute or until glazed.

Season with salt and pepper to taste.

(If you cannot find sf honey, you can use sf maple syrup)

Enjoy!
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Foxye

Upside Down Chocolate Cream Pie

This pie is a huge hit wherever I bring it, or share the recipe!

Upside Down Chocolate Cream Pie (almost Level 1)

4 egg whites at room temp
1/8 tsp cream of tartar
3/4 cup sugar substitute (I use Whey Low)
8 0z dark or semisweet sugar free chocolate
6 Tbsp strong decaf coffee
1 1/2 tsp vanilla
2 cups cream

Beat egg whites until foamy, add cream of tartar and a pinch of salt.
Beat until soft peaks form, add sugar substitute slowly - one tsp at a
time - beating well after each addition.

Turn into a well buttered 10" pie pan, building the sides up 1/2" over
the edge making a nestlike shell.

Bake at 300 for 50 to 55 minutes.

Melt chocolate with the coffee in the microwave, add vanilla and atir
until smooth.

Whip the cream until stiff and gently fold the whipped cream into the
melted chocolate.

Fold into the shell and chill for 2 hours.