Getting Ready for Thanksgiving

Let’s get cookin’ starting with the Turkey and finishing off with all the sides and deserts. Sense we all are trying to eat heath; I’m going to update my recipes and try to take a little fat out without losing that good old fashion.



ULTIMATE BRINE FOR TURKEY
This is the brine recipe my sister makes every year for her holiday turkey, give it a try.

1 1/2 cups, Kosher salt*
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.** Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. [See note under “basic technique” for extra step to get crispiest skin.]

* Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt).

**Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).

There are six cheeses you can easily incorporate into a healthy diet today let's look at
all 6 Cheese’s today.

Gouda
Gouda Cheese is a creamy cheese it has a rich, buttery flavor, so you may not have thought about Gouda being a healthy cheese. An excellent source of calcium, it's slightly lower in fat and calories than Cheddar, but higher in sodium

Goat Cheese
Also called chèvre, goat cheese can be creamy, crumbly, or semi-firm. It has a mild aroma and a strong, tangy taste. Lower in fat and calories than cheese made from cow's milk, goat cheese is high in protein. It's easily digestible, too, making it a good choice if you have lactose intolerance or dairy allergies. Avoid goat cheese if you're pregnant, as it may have bacteria that can be harmful to the baby.

Cottage Cheese
Cottage Cheese is one percent, two percent, non-fat, creamy or dry-cottage cheese comes in lots of varieties, yet they all share that bright white color, bumpy texture, and classic flavor. A dieter's standby, cottage cheese is low in fat and carbs but soaring in protein and calcium. The downside: it's high in sodium.

Ricotta
Ricotta is smooth, creamy, and slightly sweet, ricotta is one of the most versatile cheeses around, going from lasagnas and dips to desserts. The second highest dairy source of calcium, ricotta is low in sodium and a good source of protein and selenium, an antioxidant. Cut fat and calories by using part-skim ricotta.

Feta
In Greece it was first made from sheep's or goat's milk; in the U.S. it's usually made with cow's milk. Either way, it has a salty, tangy flavor that comes from curing the cheese in brine, which makes it high in sodium. But it's still a good source of protein, riboflavin, calcium, and phosphorous-and at 74 calories per 1-ounce serving, it's diet friendly, too. Avoid feta if you're pregnant. Soft cheeses such as feta can become contaminated with listeria, a bacteria that can be transferred to the baby.

Parmesan
Parmesan has a grainy texture and a nutty, buttery flavor that intensifies with age. It's higher in calcium and lower in sodium than many other cheeses, and one tablespoon of shredded has just 23 calories. Because of its sharp flavor, you can use less and still get a big payoff in taste. The aging process also lowers the lactose content, making Parmesan easier to digest if you have lactose intolerance.


Smoked Gouda Chicken

1 teaspoon olive oil
4 boneless, skinless chicken breasts
1/4 cup butter
1 clove garlic, minced
1/2 cup *flour
1/2 cup *sour cream
1 cup plain yogurt
1/4 cup chopped scallions
1 wheel smoked Gouda cheese, sliced in 1/8-inch
thick slices, divided

Heat olive oil in large nonstick skillet. Sear chicken in skillet to brown on each side. Remove chicken from skillet and set aside.

In same skillet melt butter. Add garlic and brown. Add flour and brown. Add sour cream and yogurt. Mix to make sauce. Add scallions and all except 4 slices of the gouda cheese. Simmer until cheese melts. Return chicken to skillet and simmer about 30 minutes until chicken is cooked through.

To serve, place over cooked *pasta. Add pasta to plate, Spoon sauce over pasta, then place a chicken breast on top. Just before serving place the last 4 slices of gouda on the 4 breasts and allow to melt slightly.