Creamy BLT Spread

Servings:  ~4 cups
Prep Time: 10 minutes
Cook Time:  10 minutes
Difficulty:  Level I

Ingredients

• 1 package of quality bacon
• 2 scallions
• 1 pint grape tomatoes
• 1.5 cup shredded sharp cheddar cheese
• 1 cup sour cream
• 1 cup Duke's mayonnaise
• 2 tbsp chopped thyme
• 1 tbsp chopped basil
• 2 tbsp salt
• 1-2 tbsp Frank's Red Hot Sauce
• Baguette slices or crackers
• Parsley for topping

Directions

Preheat the broiler on low with a rack 8" from burner.  Arrange bacon on broiler tray and broil for ~10 minutes, flipping at 5 minutes.  Be sure to remove pieces just as they turn crispy but before they burn.

In the meantime, dice the white portion of the scallions and chop the green section in to rings.  Add to a medium mixing bowl. Next, slice the tomatoes into pieces and gently remove some of the juice and seeds by pressing the side of wide-bladed knife into the slices with your palm.  Add the rest of the ingredients.

Once the bacon is cooked and cooled, chop into small chunks and add to the rest of the ingredients.  Mix thoroughly and chill for an hour before serving.  Top with parsley for a nice presentation.

Chef's Notes

• This recipe works great with low or fat free sour cream and mayonnaise.  The bacon is essential though!
• You can adjust the amount of mayo and sour cream to change the consistency of the dip but don't over do it, their flavor can overpower.
• Consider doubling this recipe.  Trust me you'll need it!

The "World's Greatest Turkey"

 

(Copyright © 2009 Someday Gourmet) 

This was delicious!  SO easy. SO moist. :)

Inspired by:  Allrecipes.com | World's Best Turkey
Prep Time:  30 mins
Cook time:  3 1/2 hours
Difficulty:  Level II
Yield: 1 Turkey

Ingredients

• 10-12 lb Turkey, fully defrosted
• 1/2 cup of butter, softened
• Fresh Herbs (Ex: Rosemary, Thyme, Sage)
• 1 Apple of your preference
• 3/4 Bottle of Champagne
• 2 tbsp cinnamon
  
• 1-2 tbsp salt
• 1-2 tbsp pepper
• 1 tbsp Flour
• 1 Reynolds® Oven Bag, Turkey Size

Instructions
Preheat oven to 350 F.

First, remove all jewelry from your hands.

Next add flour to baking bag and shake until the inside is coated.  Place into a roasting pan at least 2" thick.

Wash and quarter the apples and coat in cinnamon, set aside.  Next prepare your herbs by removing stems and finely chopping.  Add herbs to the softened butter and gently mix into a consistent spread.

Remove the neck and giblets from the turkey, wash thoroughly and pat dry.  Gently loosen the skin and rub the butter mixture under the skin.  Sprinkle salt and pepper on the skin and stuff the apples inside of the turkey.  Tie the legs together with kitchen twine (optional).

Place the turkey into roasting bag and pour the champagne over the turkey, inside and out.  Close and tie the bag and cut 6 1/2 inch slits in the top for ventilation.  Insert meat thermometer through bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.

Roast for 3 hours and 30 minutes in the roasting bag or until meat thermometer reads 180°F.

IMPORTANT! Let stand for 20 minutes before cutting.

Enjoy and Happy Thanksgiving!

Chef's Notes

• The skin will crisp up inside of the baking bag so there is no need to "brown".  Removing from the baking bag early may cause legs and wings to dry out.
  
• After finished cooking, thicken the juices with flour to make a delightful gravy.  Consider adding allspice to the gravy for more flavor.

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