Local Fall Lunch Menu ( Pumpkin Ale Ice Cream Liquid Nitrogen Action Station )

Panini Station with Soup ( 2 soups & 2 Panini’s - include a veggie option for each) Butternut Soup / Toasted Pistachio , Hazelnut Crème Shrimp Chowder / Pop Overs Whole Grain Bread / Pickled carrots , arugula , Golden Raisin Peach jam , Sweet Grass Cheese Pretzel Roll / Roasted Turkey , Cranberry Jam spread , Local Gruyere cheese, Orchard apples Fall Salad Bar Local Georgia farm Lettuce , Arugula , Spinach , Roasted baby beets , Whipped Goat Cheese , Toasted pumpkin seeds, Roasted Brussel Sprouts, Peanuts , Apple wood bacon , Pickled Onions , Roasted pumpkin , roasted butternut squash, Roasted Cauliflower, Mint Edamame, Corn Bread crotons, Avocado Ranch , house made Apple Vinaigrette, red Wine Vinaigrette, Olive Oil Pearls , Balsamic Vinaigrette Pearls Hot: Pulled Chicken , Pulled Pork Belly , Grilled Skirt steak , Lemon Pepper Shrimp Pumpkin Ale Ice Cream Liquid Nitrogen Action Station Mini funnel cakes action station (attendant frying) House Made Caramel Apples (wrapped to go)

McDonald's Lettuce Supplier, Dirk Giannini: "Family Tradition"

Moonshiners

There's nothing normal about being a Moonshiner, and that's the way the 'shiners love it! Unorthodox ways of living exist everywhere

While we’re waiting for the mash to ferment, cast your vote for the next steps of the Moonshiners Tweet-Powered Distillery! We need to choose the flavor profile and labels: http://bit.ly/PLGkOE

1Li

Moonshiners

Drink Beer its good fro you !

Beer comes with health benefits, Heineken’s chief commercial officer told CNBC, offering drinkers a new reason to indulge.

Bloomberg | Getty Images A half pint of Heineken contains around 85 calories

“There is everything healthy about beer,” said Alexis Nasard, chief commercial officer for the Dutch brewing giant.

Nasard argued that beer has fewer calories than milk and contains no additives.

“Beer has much less calories than many things you can think about… Beer has fewer calories than a glass of milk,” he said.

“The other thing is beer is one of the few drinks that is purely natural; it is water, hops, barley and yeast, which is quite healthy.”

Nasard’s comments were reminiscent of Guinness’s famed advertising slogan, “Beer is good for you,” dating from the 1920s. Pregnant women and nursing mothers were encouraged to drink Guinness for its reputedly high iron content.

According to the U.K.’s Beer Education Trust, a half-pint (284 milliliters) of 3.8 percent bitter (pale ale) contains 85 calories, while the same-sized glass of orange juice has 128 calories.

Meanwhile, a medium-sized glass (175 milliliters) of white wine contains 131 calories and red wine has 119 calories.

“Beer is around 95 percent water, contains very few free sugars to convert into fat, which gives it a low glycaemic load, and has a relatively low level of alcohol (ethanol) per volume. This all means that it is less fattening than spirits or wine,” said Jack Edmonds, a Harley Street General Practitioner in London, in a report by the Beer Education Trust.

“It is not beer that makes you fat but the lifestyle and eating habits which may go along with beer drinking.”

Edmonds added: “However this doesn’t mean we can all rush out and drink huge amounts of beer… All the benefits of beer — health, social and psychological — are only enjoyed when beer is drunk in moderation and preferably with a low alcohol content.”

In his interview with CNBC, Nasard said that Heineken [HEIA-NL 48.61 -0.095 (-0.19%) ] , the world’s third largest brewer, aims to surprise consumers with its branding and advertising campaigns.

“You want to keep it cool, but you also want to keep it surprising. What we want is to come with surprising messages, which get people saying ‘What are they doing?’” he said.

“We were one of the first brewers that tried to move away from the ‘big fat beer’ jokes, creating advertising that is unisex, complex and has an artistic dimension.”

Nasard highlighted Heineken’s product placement in the latest James Bond film, Skyfall, as an example of the brand’s “surprise” policy. In his third appearance as Bond, Daniel Craig is shown sipping a Heineken beer rather than his trademark vodka martini.

 

by CNBC.com

Happy Halloween Party Food Recipes ( Candy Apples Recipes )

Guacamoldy Eyeballs

Setting your sights on a fright-filled party spread? Make sure these creepy peepers — which are egg whites filled with a tangy and tasty mix of avocado and creamy taco sauce — are included.

Saucy Spider with Hairy Leg Sticks

Spin a web of doughy deliciousness with this party-perfect Halloween appetizer. If you can't find pizza dough at your supermarket, try a local pizza parlor, which will likely sell you a fresh ball. For extra effect, sprinkle the legs with poppy seeds, in addition to Parmesan.

Candy Apples

Create a bewitching version of this beloved candy-coated treat by dipping small Red Delicious apples in a bright red syrup flavored with red cinnamon candies.

Create a bewitching version of this beloved candy-coated treat by dipping small Red Delicious apples in a bright red syrup flavored with red cinnamon candies.

By Woman's Day Kitchen

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Nutritional Information
(per serving)

Calories	298
Total Fat	1g
Saturated Fat	0
Cholesterol	0
Sodium	27mg
Total Carbohydrate	76g
Dietary Fiber	2g
Sugars	n/a
Protein	0
Calcium	--

Jonny Valiant/Woman's Day

Serves: 12 Edit

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Total Time: 1 hr 30 min

Prep Time: 45 min

Ingredients

U.S.

Metric

Conversion chart

• 12 very small Red Delicious apples (from bagged apples)
• 12 (8-in. long) clean twigs, thin wooden dowels or candy sticks
• 2 cup(s) sugar
• 1 cup(s) each light corn syrup and hot water
• 1/2 cup(s) red cinnamon candies (like Red Hots)
• 1/4 teaspoon(s) liquid red food color

---

Directions

1. Line a large baking sheet with nonstick foil or parchment paper.
2. Wash and thoroughly dry apples; remove stems. Insert twigs firmly into stem ends.
3. Combine sugar, corn syrup and water in a medium saucepan over medium-high heat; stir until sugar dissolves. Attach a candy thermometer to side of pan. Continue to cook, without stirring, until mixture reaches 250°F (wipe down sides of pan with a wet pastry brush occasionally to prevent crystallization).
4. When mixture reaches 250°F, add cinnamon candies and stir just to blend. Continue to cook until 300°F, about 15 to 20 minutes. Remove syrup from heat and swirl in food color, tilting saucepan, until blended. Let mixture settle for a minute until bubbles slow down.
5. Holding an apple by the twig and tilting pan, dip and swirl apple until coated. Lift apple and gently twirl over saucepan, letting excess drip back into pan. Place on prepared baking sheet, twig up. Repeat with remaining apples.
6. Allow apples to stand at room temperature until candy coating hardens, about 1 hour. Candy apples can be made up to 1 day ahead and stored at room temperature.
7.  
8.  
9.  

   Witch's Wicked Punch

   This frightfully refreshing concoction is made from lemon-lime seltzer and lime sherbet. Be sure to use a clear punch bowl to reveal the ghoulish beverage.
   
   
   
10.  
11.  

PUMPKIN PIE DIP

PUMPKIN PIE DIP

2 8 oz. packages cream cheese (softened)
4 cups powdered sugar
1 15 oz can of pumpkin
...

2 teaspoons cinnamon
1 teaspoon ground clove

Mix cream cheese & sugar until smooth. add pumpkin,cinnamon & ground clove. Mix until combined. Refrigerate! Serve with ginger snaps, vanilla wafers, or graham crackers!! Tastes just like PUMPKIN PIE!!!!

Angry Birds Birthday Cake

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

2 - 9 oz. pkgs. cheese tortellini
1 - tablespoon butter
1 - small shallot, finely chopped
...

1/2 - cup canned pure pumpkin
Pinch of nutmeg
1 1/4- cup heavy cream
1/4- cup grated parmesan cheese
chopped Parsley for garnish

Cook pasta as directed, saving 1/2 cup of the pasta water
Heat butter in skillet over medium heat. Add shallot and cook until soft, about 2 minutes.
Add pumpkin, and nutmeg and cook 1 minute. Stir in the heavy cream and bring to a low boil.....reduce heat to low and simmer until slightly thickened about 5 minutes.
Add the tortellini to the skillet and toss with sauce. Add some of the reserved pasta water to loosen if needed. Top with cheese and chopped parsley.

Fried Coca Cola(Recipe)

2 cups flour

1 teaspoon baking powder

2 eggs, lightly beaten

1 1/2 cups Coca Cola

Oil for deep frying

Topping:
1 cup Coca Cola syrup

whipped cream

maraschino cherries
Instructions:
1. In a medium bowl, mix together the flour and baking powder.2. Mix in eggs and Coca Cola and stir until a smooth batter forms.3. Preheat oil in a skillet or deep fryer.4. Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil.5. Fry up for about a minute on each side and drain on paper towels.6. Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.
Helpful Hints:
This is basically a funnel cake recipe.
While you're cooking up a batch, the batter may thicken. If this happens, thin the batter by adding more Coca Cola!

Back to the Start Chipotle’s first national TV ad

Top Trendy Desserts to make & buy in 2012

Whoopie Pies? Macarons? So three months ago. The latest star of the bakery case? Our money's on truck-stop staple Moon Pies.Have you noticed a relatively recent resurgence of nostalgic American desserts? BANANA SPLIT BITES
First up are BANANA SPLIT BITES from Bakers Royale! Finally the large, messy banana split has made its way into a mini shape for party trays around the globe! Whip these babies up for your next party or celebration. Little tip – you might want to make a few extra, they’re going to go FAST They seem to be popping up in bakeries and on food blogs everywhere we turn these days. And really, what’s better than a gooey, homemade strawberry pop-tart or a rich, chocolatey whoopie pie? How about a moon pie?moon pies and I am not even from the south. I use to sneak them into Christmas stockings but have not done so in years, since I have not been able to find them in the Bay Area. I actually have them on my "must make" list for 2010 and have been tossing around ideas of adding bittersweet chocolate or salted caramel.Fun fact about moon pies- in Louisiana we (most I know at least) associate them with Mardi Gras because for some odd reason every parade you go to,MINIATURE DOUGHNUTS
Doughnuts are a trendy party dessert. Serve up MINIATURE BAKED DOUGHNUTS for a sweet little treat. Decorate with a variety of colored icings + sprinkles to match your festivity. Top with a birthday candle to celebrate a birthday or wrap in small boxes for little favors.this nostalgic ultimate comfort food brings back fond childhood memories.
Bon Appétit magazine identifies pudding as one of the top 10 trends — the dessert
"Pudding, to me, means chocolate pudding," Kimball continues, adding that the English use puddings to describe desserts in general.
"The thing about a pudding is that the texture of pudding coats the tongue so you get a much more intense flavor experience than [with] other desserts like a chocolate cake."
MINIATURE APPLE PIES
MINIATURE PIES have taken over the once cupcake-ruled dessert world. From pecan to apple and everything in between, mini pies are about as all-American as they get. Perfect for a summer party or fall gathering, whip up some mini apple pies for your guests!
Yields 12 mini pies
INGREDIENTS
Crust2 cups flour
2/3 cup butter (chilled)
1 teaspoon salt
4 tablespoons water
Filling5 medium apples (peeled and chopped up into small pieces)
3/4 cup sugar
2 teaspoons cinnamon
6 tablespoons flour
2 tablespoons butter (chilled)
DIRECTIONSPreheat oven to 425 degrees. In food processor blend flour, salt and butter until it resembles small diced pieces. Add in water and blend until it looks like it’s sticking. Take out and combine it by hand until well blended. Roll out on lightly floured surface until about 1/4 inch thick. Cut 12, 4 inch circles with cup or bowl. Press each circle in the cavities of a muffin tin until all the way up each side. Mix by hand all filling ingredients and spoon into muffin bowls.Cut up butter into 12 little pieces and place one piece on each pie. Decorate them anyway you like with extra crust, or just leave plain. Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling). Let cool and pop out.This past year has certainly been riddled with deliciously trendy desserts! From cupcakes to donuts to bacon-flavored sweet treats, the trends moved swiftly. Cupcakes were hot in the beginning of 2011, but we saw a suddenly shift to donuts, then whoopie pies, and then we found ourselves loving all things pie-related! Cake pops stole the show for a while and mini desserts and macarons were a sure sign of a sophisticated sweets lover

Super Bowl Recipes for drinking guest ?

Super Bowl Recipes for the  Drunk guest

The Super Bowl is approaching fast, and knowing you, you're already drunk and haven't even begun to think about what you're going to make for the party. It's okay — stop crying — no, really — because we've got some fun, fast recipes just for you.

1. Finish your beer.
1.b Take all the ....
1c. While the fridge is open, grab another f'n beer

Sliders

Serves like four? Or so?
Ingredients
Ground beef
Cheese
Hamburger buns
Directions
1. Finish your beer.
2. Put "Mo' Money Mo' Problems" on.
3. Take the beef and roll it into small balls using your hands.
4. You know what would be funny? Yell and see if your roommate wants to taste your beef balls.
5. Guess not. Flatten the balls with the heel of your hand.
6. Turn music up.
7. Melt some butter over medium-high heat.
8. Not that much butter. Jesus.
9. Cook sliders until one side looks sort of, I don't know, brown?
10. Flip sliders using spoon you found in sink.
11. Put on "Mo' Money Mo' Problems" again. God, this song is good. Sing along.
12. Oh, shit.
13. Remove charred sliders from pan. Throw away.
11. Cut hamburger buns into quarters with scissors for "slider-sized" buns.
12. Put cheese on buns. Microwave on high for five seconds. Serve immediately.

---

Seven Layer Dip

Serves like as many as you want, probably.
Ingredients
One can beans
One jar salsa
One carton sour cream
Cheese
Guacamole (instructions below)
Some black olives
What is the seventh layer, again? Jalapeños, or something?
Directions
1. Finish your beer.
2. Open the beans. Dump them all out into, hmm, a bowl. Or onto a tray.
3. But, wait, wouldn't it be cool if you made, like, a bunch of little mugs, of seven-layer dip? You could give them away as party favors.
4. Text one of your work colleagues this idea.
5. No, just go with the bowl.
6. Put the salsa on the beans.
7. Now put the sour cream and the cheese on top of the salsa layer. You should probably shred the cheese? Or at least cut it. Chunks are the same as shreds, I think. You're fine.
8. Go find your roommate. No, don't bother moving, you're cooking.
9. Yell your roommate's name until she comes to find you (2 - 3 minutes).
10. Tell her to make you guacamole. Tell her you need her to make guacamole and you will pay her share of rent if she makes it for you right now.
11. Wait for her to make guacamole (15 - 20 minutes).
12. Her guacamole looks a lot better than your bowl full of salsa and cheese chunks, huh? Maybe you should just bring that to the party.
13. Cover the guacamole in an airtight container and text your work colleague again. Why doesn't he like your dip mugs idea? Serve as soon as possible.

---

Classic Italian Hoagies

Serves at least one.
Ingredients
Bread
Pack of ham
Pack of... baloney?
Cheese
Lettuce
Onions
Tomatoes
Oil & vinegar
Directions
1. Finish your beer.
2. This one you can do, easy. Find the bread knife.
3. Where the fuck is the bread knife? Maybe you you can cut the bread with a butter knife.
4. A hole. You can make a hole in the bread with a butter knife.
5. Probably you should have gotten good Italian bread instead of seven-grain whole wheat.
6. Put the ham and the baloney in the bread hole.
7. Is there a third meat? There's a third meat. What do they say in The Sopranos? Gabbagool?
8. Put the cheese in the hole, too.
9. Really, do you not know where the bread knife is?
10. Make another hole in the bread.
11. Make a third hole.
12. Put the lettuce in the second hole.
13. Fuck this. Serve by leaving on counter for your roommate to find.

---

Sizzlin' Buffalo Wings

Ingredients
Google
Directions
1. Hide your half-finished beer.
2. Google "buffalo wings near me."
3. Make your roommate call because you are having difficulty focusing.
4. Go lie down to rest your eyes. Serve wings cold tomorrow while you work off your headache

get discount coupons on food here

2010 and 2011 food trends

Pie Is the New Cupcake: Pie has been sitting back, gaining momentum for a while, waiting for cupcakes to get over themselves. We saw pie all over menus this year, well before Thanksgivingtime. Sweet and savory; minis and normal-sized; graham cracker, pretzel, butter and leaf lard crusts; in a milkshake or on a stick. At Blue Bonnet Cafe in Marble Falls, Texas, they have an afternoon pie happy hour where you can score a slice and a drink for $3. Hill Country Chicken, which opened this year in Manhattan, does it too. Over in Brooklyn, the pie shop Four and Twenty Blackbirds makes a double-crusted strawberry balsamic pie and grapefruit custard ones. Whether they're age-old recipes or newfangled ones, pie is always a happy-maker. Step off, cupcakes.



New Food TV Shows: Food Network launched a second cable channel in May called Cooking Channel that aimed to be the newer, edgier baby. The programs targeted a hipper crowd interested in the grassroots of food culture. Paula Deen, for one, does not have a time slot on the channel. But three young guys from Canada who build taco vending machines do (they're on a show called Food Jammers). We also tuned in to watch some of the many new shows: Indian Food Made Easy, Rachel Allen Bake!, and The Great Food Truck Race. We were also very fascinated by Jamie Oliver's Food Revolution miniseries this spring. He not only exposed the unhealthy state of West Virginia's school lunch program, but also dressed as a peapod.









Korean Tacos: Since the Kogi truck started roaming the streets of Los Angeles in early 2009, it has inspired a cult following. Many trucks across the country have adopted the Kogi model, including Marination Mobile in Seattle and KOi in Portland. The idea of Korean tacos isn't technically new—Koreans have been wrapping kalbi in lettuce leaves, in a taco-like fashion, for a while. But now people are actually calling them Korean tacos. Pork bulgogi and short rib topped with shredded cabbage and cilantro...they're popping up on menus all over, including non-trucks, like the brick-and-mortar Seoul Station in NYC.











Coffee Toys and Cuppings: Mr. Coffee and even his friend the French Press are getting pushed aside for brewing gadgets like the Aeropress (a pressurized space-age-looking tube), Clever Dripper (cone dripper that uses a gravity valve) and Chemex (stylish blown glass that uses the pourover method). We even hipped up and got a Chemex for the office! The coffee culture is expanding, looking more and more like that of wine. It's no longer just a caffeine delivery system, but something to savor and sip. Ooh, notes of cranberries and dank moss! (There are no wrong answers, right?) Coffee growers, traders, and roasters taste varieties side-by-side in a ritual known as cuppings, which even lay drinkers are getting into now and attending like wine tastings.



Miss Parloa's New Cook Book







Salt Swooning: Using salt is nothing new, of course. But using non-table-salts and showing them off as ingredients—salted caramel gelato, smoked salt on sardines, and just recently Wendy's introduced natural-cut fries with sea salt. This year, selmelier (pretty cool title, right?) Mark Bitterman came out with a book called Salted, a salt encyclopedia on its origins, customs, and recipes. Bitterman runs a shop with his wife in Portland, Oregon, called The Meadow that sells a library of finishing salts, and they just opened a sister shop in Manhattan. Are we turning into salt snobs? Or is it about time we started paying more attention to the pantry staple? And does pepper have a PR rep yet?



GIY: Grow it Yourself: Buying your tomatoes from a farm just 40 miles away, sure that's nice and all, but very 2009 of you. Grow them yourself! This year was marked by a GIY attitude. Being able to grow your own herbs and produce became trendy. It's good to see more people getting dirt under their fingernails and feeling closer to their food. It's as local as it gets.



Designer Ice Cubes: This trend is cool, literally. Sure it's just frozen water, but serious bartenders are hand-chipping ice to order with shiny chisels. It's becoming part of the behind-the-bar craftsmanship, right up there with the alcohol itself. Thad Vogler, the owner of Bar Agricole in the Bay Area, spent about $4,500 on a Kold-Draft machine, which makes about 650 pounds of one-inch cubes a day. The Kold-Draft forms bigger-than-normal cubes so the drink chills faster and dilutes less quickly. Vogler also purchased the Norlake ice crusher for about $2,000 to make those smaller pellets. Or you can just spend $13.95 on this bullet-shaped ice cube tray.

.

Holiday Beer & Food pairings

The holidays are upon us and that means multi-course, epic meals and countless opportunities to flex your beer and food pairing muscles. Ten years ago, hardly anyone was talking about how well the wide array of beers now available compliment different foods but the craft brewing renaissance has changed all of that. Foodies now know that craft beer has all of the distinction, diversity and food compatibility of wine and it has finally made it as an adult this holiday season. Light lager is refreshing and ubiquitous but rarely a great partner for flavor-forward foods. Craft beers have a lot more flavor and diversity. Yup, they will usually have a little higher calorie count then their light lager cousins but holidays are the time to relax and reward yourself. Suck it up and go for a jog or bike ride the next day but life's too short to resist treating yourself when so many great beer options are now available coast to coast.



First off, everyone's palate is different, that's why there are so many different kinds of beers and these suggestions should be taken as just that: suggestions, not mandates. The most sweeping wine analogy I can offer when considering beers to pair with food is this: ales tend to be more fruity and robust, like red wines, so they generally pair with foods in a similar way (e.g., steak, spaghetti & meatballs); lagers are similar to white wines, refined and mellow, so they pair better with more delicate foods (e.g., grilled fish, sushi).



So here are some suggestions for pairing beers with some common holiday food groups that your are bound to run into or are planning to cook up for guests yourself this season.





Cheeses

This is the de facto way into many a holiday meal and, while wines may go pretty well with some cheeses, the carbonation and diversity in beer make it a better partner. The bubbles in beer exfoliate the tongue of the fatty weight of the cheese to prepare you for the next bite. Some great combinations:





•Fresh mozzarella and a nice bready, spicy white beer like Avery White Rascal or Allagash White.





•Sharp aged cheddar with a hoppy beer like Russian River's Pliney the Elder or Dogfish Head 90 Minute IPA.





•Roquefort or a big stinky bleu with a beer with some serious body and darker roasty grains, like Thomas Hardy's Ale or Deschutes Abyss.





Meats





•Sirloin steak is usually paired with dry, tannic red wines; however, this classic dish is a great partner for spicy beers like Saison du Pont or Chimay Red.





•A pork chop's lighter meat has more subtle flavors so you don't want to overpower it with too big of a bee so opt for a German bock, like Schneider Aventinus or an Amber Ale like New Belgium Fat Tire.





•Glazed ham is both sweet and salty, so it needs an earthy and fruity beer as a partner, like Theakston Old Peculiar Ale or Brooklyn Brown Ale.





Shellfish





•New England clam chowder is a thick, rich soup that has a lot of tongue-coating cream and a salty flavor, but it can be overwhelmed by too strong a beer. Opt for a stout, like Murphy's or Guinness.





•Lobster is a dish that goes really well with traditional lager, like Heineken or Yuengling Lager.





Seafood





•Grilled tuna (assuming it is lightly seasoned and unadorned with a heavy cream sauce) goes well with a mid-body lager, like Troeg's Troegenator or Sam Adams' Double Bock.





•Fried fish and chips needs a beer that is dry and bubbly enough to cut through the palate-coating batter. I recommend Bink Blonde Hoppy Golden Ale or Birra del Borgo ReAle.





Chocolate





•Whether it is pure chocolate bars and candy or rich chocolate cakes, I think the ultimate beer and food pairing is any type of chocolate and dark roasty imperial stout. Try Ten FIDY from Oskar Blues or Chicory Stout from Dogfish Head.

Healthy Thanksgiving Recipes, Menus and Cooking Tips , leftovers Vermont Cheddar Mashed Yukon Golds

Thanksgiving is all about abundance or, often, overabundance. But it doesn’t have to be that way. With healthy updates to classic dishes, the recipes showcased here use high-impact flavors like fresh herbs, spices and seasonal fruits and vegetables to minimize the need for gobs of butter, cream and salt. Some dishes are healthy updates on classic dishes, while others are twists on traditional fare.

How to Roast Your Turkey




To prepare the turkey for roasting, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels.



•If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.

•Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).

•Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

•Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.

•Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.







Weight of Bird

Roasting Time

(Unstuffed)



Roasting Time

(Stuffed)





10-18 lbs

3-3.5 hours

3.75-4.5 hours



18-22 lbs

3.5-4 hours

4.5-5 hours



22-24 lbs

4-4.5 hours

5-5.5 hours



24-29 lbs

4.5-5 hours

5.5-6.25 hours



•The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.



For the host, we’ve got menus and planners and budget-friendly wines, as well as new ways to use up all those turkey leftovers. If you’ve always felt daunted by the turkey carving process, our step-by-step photos illustrate simple instructions for success, plus other tips for a terrific stress-free holiday. If you’re not hosting this year, choose from our selection of healthy sides and scrumptious desserts. You’ll find nearly everything here to enjoy a delicious, healthy Thanksgiving.
Nutrition Profile


Maple-Roasted Sweet Potatoes



Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free




View Our Nutrition Guidelines » Ingredients

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)

1/3 cup pure maple syrup

2 tablespoons butter, melted

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground pepper, to taste

More Healthy Recipe Ideas

Easy Mashed Potato Recipes

Easy Apple Recipes

You Might Also Like

Smashed Spiced Sweet Potatoes

Summer Potato Salad

Maple-Banana Topping

Apple-Maple Filling

Roasted Apple Butter

Preparation

1.Preheat oven to 400°F.

2.Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

3.Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

NutritionPer serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.



Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)



1 1/2 Carbohydrate Serving



Exchanges: 1 1/2 starch, 1/2 fat

Vermont Cheddar Mashed Yukon Golds




Ingredients


3 pounds Yukon Gold potatoes, cut into 11/2-inch pieces

1 1/2 cups shredded extra-sharp Cheddar cheese, divided

3/4 cup nonfat buttermilk, (see Tip)

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup sliced fresh chives, divided

More Healthy Recipe Ideas

Delicious Recipes with Kale and More Healthy Winter Greens

Chile Pepper Recipes and Other Spicy Recipes

Cheese Recipes for Strong Bones

Easy Thanksgiving Side Dish Recipes

Easy Vegetarian Soup Recipes

You Might Also Like

Yukon Gold & Sweet Potato Mash

Cheddar-Ale Soup

Chipotle Cheddar Chard

Apple, Sauerkraut & Cheddar Quesadillas

Cheddar-Apple Melt

Preparation

1.Place potatoes in a large Dutch oven and add enough water to cover. Bring to a boil over high heat. Boil until very tender when pierced with a fork, 20 to 25 minutes. Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher. Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

NutritionPer serving: 223 calories; 6 g fat (4 g sat, 0 g mono); 19 mg cholesterol; 31 g carbohydrates; 8 g protein; 2 g fiber; 425 mg sodium; 935 mg potassium.



Nutrition Bonus: Potassium (27% daily value), Calcium (15% dv).



2 Carbohydrate Serving



Exchanges: 2 starch, 1 fat

The all-important timing:


Now, this is important: Let's say you want to put dinner on the table around two o'clock in the afternoon and you are cooking a 20-pound unstuffed turkey. Do the math, and you'll see that your turkey should be in the oven no later than ten o'clock in the morning.

Okay, so your pies are all baked and you readied the bread for the dressing the day before. Here's the drill:



Set your table. It's more peaceful early, and you can enjoy handling your nice linens and the tableware you use on special occasions. Actually, you can do this the night before, but get it done early so when people start arriving they can admire your table.

If you haven't been successful in delegating the sweet potato or other casserole, make it and bake it now. You'll reheat it later.

Wash, dry and refrigerate any salad greens you will be using.

Start preheating your oven, get your turkey ready, and put it in.

Around noon, things start happening fast. You may have some guests that arrive early. If they are agreeable and handy in the kitchen, you may want to put them to work. In any case, have a glass of wine or whatever. Your house is beginning to smell really good.

Start assembling your dressing. Sauté the vegetables for the dressing (onion, celery and green pepper or what have you -- recipes follow) and mix them together with the crumbled bread.

Every hour or so, I check on the turkey. I know it supposedly increases the cooking time and pre-basted turkeys aren't supposed to need it, but I like to do it. I baste it with pan juices and the juice from the body cavity. The last hour or so, I usually have to put a piece of aluminum foil over the bird to keep it from getting too brown. See what you think.

Peel the potatoes and cover them with cold water.

If you're cooking the giblets separately, start them now.

Ready your rolls or whatever bread you will serving. Set them out on the baking pan.

Assemble the salads, green and/or fruit.

You'll need about a cup of drippings from the turkey for your dressing (use a turkey baster or ladle to remove them from the pan). Finish putting together the dressing.

The turkey is pronounced done, so let it trade places in the oven with your pan of dressing. Don't forget to turn up the heat to 375°F.

Remove the turkey from the pan, cover it loosely with aluminum foil and let it rest.

Start cooking the potatoes at this point. Start earlier for turnips.

Make the gravy (recipe follows) and keep it hot on the back of the stove.

Check on the dressing after 15 minutes, stir it around, away from the sides of the pan so it bakes evenly; then put it back in. If you have a sweet potato or other dish that was cooked earlier, pop it in with the dressing so it can reheat.

Get someone to fill up the cream pitcher and put butter on the table.

Pour yourself another glass of wine.

Mash the potatoes, cover and put them on the back of the stove.

Put the salads and cranberry sauce on the table.

Take the dressing out and make any seasoning adjustments. (Remove any other dishes, too.) When the dressing is done (you need about eight hands at this point), let it quickly trade places with the rolls. Get someone to watch the rolls for you while they bake. Don't forget to turn up the heat again.

Put the turkey on its platter and keep it covered.

Dish up the dressing, mashed potatoes, gravy, etc., and cover.

Remove the now golden-brown rolls, and put everything on the table.

Sound the dinner bell, although you probably won't have to -- people will have been edging toward the table for some time.

Dressing recipes:

Grandma's Cornbread Dressing & Giblet Gravy

Southwestern Cornbread Dressing

Turkey dinner side dishes:

Horseradish Mashed Trio of Potatoes

Bourbon-Laced Sweet Potatoes

Buttery Carrots and Rutabagas

Cranberry Orange Relish

Orange-Glazed Sweet Potatoes

Ruby Cranberry Mold

Holiday dessert recipes:

Pumpkin Pecan Pie

Jeanine's Pumpkin Pudding Cake

Pumpkin Marble Cheesecake

Holiday Cranberry Pie

Sweet Potato Pie

Sweet Potato Praline Pie

My, my. Only 26 easy steps. If this sounds exhausting, that's because it is a lot of work, especially during the last hour. The adrenaline surge will carry you through, however. Some accomplished extra hands in the kitchen can lighten your load considerably, so enlist aid if at all possible to avoid chaos.

Some cooks prefer to take full responsibility for preparing the meal in exchange for the cleanup by others. Don't feel shame if your kitchen looks like it has been shelled.



Turkey Dinner Buffet

If you have too many dishes for your table, set up a buffet so people can line up and help themselves. And (again, this isn't the way they do it in the movies) matters will be simplified enormously if you carve the turkey in the kitchen before it gets to the table. That way your family and guests don't have to sit around watching the carver perform while all the food gets cold.

Most every familys' holiday meal is a law unto itself. You may enjoy dishes that are unique to your table, and your meal preparation routine may differ in scope or scale to the one described above, but holiday meals are very special to all of us.



There are links below to two kinds of dressing -- my favorite Cornbread Dressing with Giblet Gravy, and an excellent Southwestern Cornbread Dressing

Halloween CupCakes

If you are, then taking a quick trip across to the Cupcake Cauldron might be the answer for you. Ashley’s blog is a mix of her current creations with a few great cupcake recipes thrown into the cauldron so to speak! But it is Halloween that she does best, and here are two of her creations.Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

These show how much magic you can create by just adding a topper! Of course the cupcake flavor choice is all important as well. Ashley has used vanilla cake with fudge frosting for Pumpkin and for Skull she used a devil’s food cake with a mini peanut butter cup on the inside and peanut butter frosting on top.



Can’t believe Halloween is now just over a week away!

Seasonal Food Calendar / Spring Summer Fall Winter Fruit & Vegetables

Seasonal Food Calendar

Spring Summer Fall Winter

VEGETABLES

• artichoke

• asparagus

• avocado, hass

• beans, fava

• beans, green

• beets

• broccoli

• cabbages

• carrots

• cauliflower

• celeriac/celery root

• celery

• chard

• collards

• corn

• fennel

• garlic, green

• kale

• leek

• mushrooms

• morels

• onions, spring

• peas, edible pods

• peas, english, shelling

• potatoes, new

• radish

• ramps

• squash, zucchini

• sorrel

• spinach

• sunchokes • basil

• beans, green

• beans, fresh shelling such as craberrry, black-eyed pea

• beets

• carrots

• corn

• cucumber

• garlic

• eggplant

• greens-kale

• lettuce

• onions, vidalia, walla walla, red

• okra

• peas, english shelling

• peppers, sweet/bell

• potatoes

• squash, summer

• tomatillo

• tomatoes • artichokes

• avocado hass, fuerte, zutano

• beans, fresh shelling

• beans, green

• beets

• bok choy

• broccoli

• cabbages

• carrots

• celeriac/celery root

• celery

• chard

• cucumber

• daikon

• eggplant

• kohlrabi

• leek

• parsnip

• pepper, bell, chile

• potatoes

• potatoes, sweet

• pumpkin

• radish

• rutabaga

• spinach

• sunchoke

• squash, summer winter

• tomatillos

• tomatoes

• turnips

• yams • artichoke

• asparagus

• avocado, fuerte, haas,zutano

• broccoli

• cabbages, bok choy, green, napa

• savoy

• carrots

• cauliflower

• celery

• celeriac/celery root

• chard

• collards

• daikon

• fennel

• greens, turnip watercress

• kale

• leeks

• mushrooms, wild

• onions, green

• parsleys

• parsnip

• potatoes, red russet white, sweet/yams

• radish

• rutabaga

• spinach

• squash, butternut

• squash, winter

• sunchoke

• turnips

–
Seasonal Food Calendar



Spring Summer Fall Winter

FRUITS

• apricots

• blackberries

• raspberries

• strawberries

• cantalope

• cherimoya

• cherries

• grapefruit

• honeydew

• kiwi

• kumquat

• lemon, meyer

• lime, key

• orange, navel

• peaches

• rhubarb

• tangerine

• watermelon • apples

• apricots

• berries, blackberries, blueberries, boysenberries, loganberries, olallieberries, raspberries, strawberries, gooseberries

• cherries

• currants

• figs, black mission, calimyrna adriatic brown turkey kadota

• grapes, red flame thompson seedless

• limes

• melons, cantaloupe honeydew watermelon

• nectarines

• oranges, valencia

• peaches

• pears: asian bartlett french butter

• pineapple

• plums • almonds

• apples

• berries, cranberries, raspberries huckleberries

• chestnuts

• figs

• grapes

• guava, pineapple

• kumquat\

• lemons

• mandarins

• melons

• orange, valencia navel

• pears, asian, bartlett, bosc, comice

• pecans

• persimmons fuyu hachiya

• pistachios

• plums

• pomegranate

• quince

• tangerines

• walnut • berries, cranberries raspberries strawberries

• chestnuts, fresh water

• cherimoya

• currants, red

• dates, fresh

• grapefruit

• kiwi

• kumquat

• lemon

• mandarins/tangerines

• nuts, walnuts, chestnuts

• oranges, navel, blood,

• pears, anjou, bopsc, comice

• pummelo

• quince

• rhubarb, hothouse

buy food free delivery

FOX. MASTERCHEF by Chef Gordon Ramsay

Famed chef Gordon Ramsay is bringing MASTERCHEF, a new culinary competition series based on the smash hit U.K. and Australian format, to FOX. MASTERCHEF conducted a nationwide search for the best home cooks in America, and through a series of exciting elimination rounds, will turn one of them into a culinary master.




MasterChef conducted a nationwide search for the best home cooks in America.

Contestants on MASTERCHEF will be judged and mentored by Chef Gordon Ramsay, famed for his international empire of Michelin-starred restaurants and television series HELL'S KITCHEN and KITCHEN NIGHTMARES. Joining him on the judging panel are restaurateur and wine maker Joe Bastianich, owner of some of the most-celebrated Italian restaurants across the country; and Graham Elliot, the youngest four-star chef in the U.S. and mastermind behind Chicago's first "bistronomic" restaurant.



MASTERCHEF contestants will be put through their paces in a series of challenges designed to test their palate, food knowledge, passion and culinary skills both inside and outside the kitchen. As they're whittled down, they'll face increasing pressure, from being asked to slice and dice a truckload of onions to creating incredible gourmet dishes from boxes full of random ingredients to providing an all-American send-off meal for hundreds of U.S. Marines to catering a high-end wedding.



The winner will walk away with a quarter of a million dollars.

The series will serve as a unique platform for people from all walks of life who want to make a big change and follow their dream of becoming a culinary legend. The winner of America's first-ever MASTERCHEF will also walk away with a quarter of a million dollars and will publish his or her own cookbook.



MASTERCHEF is produced by Reveille, Shine TV and One Potato Two Potato and is based on a format created by Franc Roddam and Shine TV. Shine International handles distribution for the MASTERCHEF format. Elisabeth Murdoch, Franc Roddam, Mark Koops, Howard T. Owens, Gordon Ramsay, Adeline Ramage Rooney, Pat Llewellyn, J.D. Roth and Todd Nelson serve as executive producers.