How to Cook an Amazing Fresh Herb & Wine Turkey

 This is seriously easy and packed with flavor! Use fresh or dried herbs!

I had a seriously packed day today, but knew that bird was waiting to be turned into something amazing, and sometimes...you just have to move when you are moved...and the creative wave begins...and Voilà! It is not that complicated, but fulfilling-when it turns out perfect-and they all just wonder how you do it!  The kudos are priceless!

Easy directions:

Preheat oven to 425degrees

Thawed or fresh turkey, rinsed, patted dry, internals removed.

1/4 stick of butter-cold...rub on skin.

Add further olive oil to drizzle over bird

Lightly Sea Salt & Pepper skin

Rosemary-pick apart fresh pieces and drop sporadically over bird

Stuff bird with chopped garlic, onion, celery, and carrots

Lemon or other citrus optional in bird or in pan

Pour 1/4 cup of water in bottom of roaster to help steam

Tie up legs and bottom firmly, and tuck wings up and under the upper back.

Melt 1/2 stick butter, 2 tbsp. of fresh thyme, and 1/4 cup white wine.

Keep this warm on stove and baste bird every 30 minutes with this beautiful sauce. Cook 15 minutes and drop tetemperature  to 350 degrees. After first hour, monitor temperature of bird in the breast and upper leg.

When temperature reaches 165 degrees, internally, remove roaster and place on top of

stove. Cover with tented foil to allow juices to uptake into the bird. Allow to

rest at least one hour.

The great thing about turkey, is that you can make one and turn it into a week's worth of meals; each with it's own unique sophistication, flavor, and charm. Even sandwiches are better when the turkey is roasted at home. So, I love to add a little bit of charm to our lives by making my own...hope you enjoy it as much as we do... 

Bon Áppetit!

Every Girl Needs a Fancy Drink! My French Kiss Cocktail~

A girl cannot live on wine alone!

 I have begun to experiment with making a variety of cocktails and
found that I am simply in love!

Seriously, I think I may have missed my calling.

Life is to be enjoyed through grande flavors, I think.  

 Here is one of my favorite creations:

My French Kiss Cocktail

1oz Southern Comfort

1 oz Dry Vermouth

1 oz Orange juice

2 dashes Angostura Bitters

1 tsp lemon juice

1/4 tsp ground Ginger

1 splash dry Champagne

Served on the rocks, glass of your choice.

What's French about it? I don't know...I used French Champagne (not the one in the pic-that's Italian), and they love Ginger and use it in many cocktails!
 

So, there you go.
 

Bonsoir!  

What French Kids Eat For School Lunch-Puts Americans to Shame!

http://www.mindbodygreen.com/0-14845/what-french-kids-eat-for-school-lunch-it-puts-americans-to-shame.html

I don't typically re-post material from other sources or blogs, but this one is so important I believe it needs to be shared! 

 

French Mothers, differ from American Mothers in many ways. Most French Mothers stay home to raise their own young children, and spend a large amount of time on food preparation for their families. How they do that with all of that shoe shopping, I have no idea! ;) 

Also, the children are only schooled 4 days per week, AND they have multiple and lengthy recesses.  Studies show that their children are far healthier than American children...these reasons may be why...

 

Read for more info and great food ideas...

Bonjour!

 

Sweet Baby Grapes

 

It was not the most bountiful harvest, after their trauma last year, when we had a quick move out of state, and then back again (don't ask)! While we were away, the vines did not receive enough water and the roots dried up, as did our grass, and to some degree our spirits.

I think the grapes suffered as much as the kids and I did! We lost 2 full grown vines and I feared we would lose the rest. But, thank God (and not without much prayer)
a few vines survived!

 So, for these few baby bunches that came to us, we are very thankful. They are as sweet and as flavorful as ever, and filling me with hope for restoration, not only of the vines, but also I am reminded of how God can restore all things...including me <3

Fab Fall Cake! Award Winning Spiced Melon Bundt Cake w/Vanilla Bean Cream Cheese Frost!

My kids and I whipped up this last minute delight for our local baking contest at the fair, and we won 3rd place! Not bad, as there were some pretty serious bakers there! 

The head chef from a local cafe complimented us on a wonderful cake! (Smile-Me) 


(Please forgive the cheesy plate...had to be a disposable...and the Fruit Cup center, was filled on the spot at the table, so it did not wilt the paper cup! )

Cake:

• 2 ½ cups of cake flour
• 2 cups of shredded melon
• 

  1 ½ cups of white sugar                            
• 4 room temperature eggs
• ¾ cup melted butter
• 1 tbsp baking powder
• 1 tsp anise
• 1 tsp sea salt
• ½ tsp nutmeg
• ½ tsp all spice
• ½ tsp cinnamon
• ½ tsp vanilla bean paste
• ¼ tsp ginger

Frosting:  

• 2 boxes softened cream cheese     
• 1 cup confectioners’ sugar
• 1 tsp vanilla bean paste 

Fruit Cup: 

• 2 cups chopped Howell Melon
• 1 cup white sugar
• ¼ cup water
• 1 tsp ground ginger
• 2 tsp spiced rum 

Directions:

Preheat over to 350degrees. Butter and flour Bundt pan. Mix together sugar, eggs, melted butter in small bowl. In larger bowl, mix all dry ingredients. Pour wet ingredients into center of dry ingredients and use wide spoon to mix until combined. Pour batter into Bundt pan and place in center of preheated oven. Bake for 50-55minutes until golden brown and toothpick comes out clean after insert.

Frosting:
       Mix cream cheese, sugar, and vanilla bean paste. Mix with a fork until combined and smooth Poached Ginger Melon: Bring water, sugar, ginger, and rum to a boil.  Add chopped melon and bring to a boil. Remove from heat and allow to stand for one hour. Chill overnight to thicken.  Serve as garnish with cake.

Bon Appetit!

 

Pumpkin Adventures Happy Halloweeny

A well-lit idea! by Martha Stewart

 

Wine Garden

After a tough winter, some of the vines made it and came through with grapes. 

Anxious to see if they ripen in time for harvest. 

This is year three, so maybe a small amount of wine?

Meanwhile, harvesting the best leaves for stuffing!

 

Peonies~simple beauty

Peonies are a great French landscape beauty. 

Blooming only for a few weeks, they are a grande way to bring spring into your home. 

Here are some tips for raising and caring for your Peony plants: 

http://www.almanac.com/plant/peonies

Photo courtesy: mypetitemaison.com 

Simple Elegance

Country French Style~Simple and Easy

House Guests? Mini Veggie Breakfast Casseroles!

Um...Yum!

If there is one food the French love, it's cheese...and cheese makes every dish better. 

These little minis are packed with flavor and great for sleepover guests!

Try with Champagne and add potatoes as a side, for dinner!

Mini Veggie Breakfast Casseroles

Need one 8 cup muffin tin, oiled

Ingredients:

8 eggs

1/2 cup shredded cheddar cheese

1 large tomato-diced

1 large white onion-diced

1 cup fresh spinach-torn

1/4 cup cream

1/4 tsp garlic powder

2 pinches sea salt

1 pinch black pepper

Directions:

Crack eggs into bowl, add cream, and whip together with wire whisk until bubbly, approximately 2 minutes.

Add all remaining ingredients and lightly stir.

Quickly pour evenly into oiled muffin tins and

Bake for 15-20 minutes @ 350Degrees.

Check for doneness with fork, should be firm in center, but a little moisture remaining on top.

Keep from browning if possible.

Enjoy!

Now She's Done it! Gluten-Free, Skinny, Lasagna!

Ok...this one is good...yum...and no guilt!! Woo hoo!

Gluten-Free, Skinny Lasagna!

1 Box Boles Rice Lasagna Noodles

1 lb. Organic ground beef-4% fat

2 lbs. Low-Fat Mozzarella Cheese-shredded

French Onion with White Wine and Thyme...Thick, Rich, and Just Right for Winter!

French Onion Soup

French Bread loaf

Sliced Provolone cheese by 1/2 pd our package

4 whole white onions haved and sliced

4 cups beef broth

1 cup white whine

1-2 cups water

3 Tbsp white flour

3 Tbsp butter

1 Tbsp thyme

Sea Salt

Black Pepper

Hot Chocolate~ Homemade! Nice and Easy Winter Days...

This is so Easy, it's almost wrong...
when you experience the depth of flavor!

Recipe:
2 cups milk
1 cup chocolate morsels (or sub other)
1/2 tsp nutmeg
Sugar to taste...depending on the chocolate, if
   needed.

Heat chocolate morsels with 1/4 cup of
milk, stirring over medium heat, until melted.
Stir in remaining milk and add nutmeg, whisk over
low to medium heat until hot. Serve hot!

Bone Broth Recipe~Healing, Homemade, Chicken Broth in Your Soup! (Cooked with Bones in!)

Here is a good recipe for BONE BROTH..and of course then, I turned it into a great noodle soup and added dumplings! But, you can just make the broth and strain...for medicinal purposes.

This is made from leftover Roasted Chicken! (Bones and All!) 

Place Roasted Chicken bones, leftover meat, skin, and any remaining 
vegetables or herbs, in a large pot of water. 

Add one full clove of garlic, fresh sprigs (or dried) of Rosemary, Thyme,  and Sage, and 1/4 cup of Apple Cider Vinegar. This helps to extract minerals and other elements from the bones.

Bring to boil and then reduce to simmer.  Simmer for several hours-the longer the better!
This extracts the marrow, along with all of the good immune-boosting elements that OUR BODIES take in and USE to fight off infection. 

 (Yay! I make this almost weekly in the winter time and FREEZE some, in case any of us catch the flue. It works wonders! The kids jokingly, call this Chicken “bone” soup, because I stress that the bones are used in the making of the stock.  

Strain the stock, and pick off the remaining pieces of Chicken and return them
to the pan along with the strained stock. 

Add 2 cups each of chopped carrots, celery, onion. 
Cook over medium heat until vegetables are soft. 

 Add bag of Fettuccine, or other Pasta, and cook until al dente (refer to past bag for timing).

Make a Rue (1/2 cup of flour stirred into 1/4 cup of butter) Pour into soup to help the sauce thicken.

Add Sea Salt and Pepper to taste.

For Dumplings: 

1 1/4 cup of flour

3 tbsp baking soda

3tbsp COLD butter

1 tsp sea salt

1 tsp pepper

3 tbsp Parsley or Dill

1 cup of buttermilk (use milk plus lemon juice if you do not have buttermilk)

1 egg

Sift together dry ingredients. Cut cold butter into cubes, then cut into dry ingredients with a pastry cutter, or use fork, until mixture is coarse crumbs.  Mix together buttermilk (or milk w/lemon) and egg, pour into dry mix, stir until dough is formed.

Drop by spoonful on the TOP of the Soup; Cover and Simmer 15 minutes. 

Serve warm or split and freeze half for later! 

Here's to You, on Thanksgiving!

Happy Thanksgiving to everyone, but especially to all of my sisters and girlfriends, who today will work their fannies off trying to fight with the 50lb wet bird, stuff the stuffing , cook it juicy, while not burning or drying it out, whip the potatoes to perfection, de-lump the gravy, sauce the cranberries, and roll out the pies. May your guests love and appreciate you and may you drink so much wine that you frankly, do not care. Throw on those high heels, your mascara, and slap that bird on the table. 
God love ya, for all you do.

 I am THANKFUL you are my friends  Happy Thanksgiving xoxo

Bag the Canned Cranberries! Make This Beautiful Cranberry Conserve in 15 Minutes!

Super easy, fresh and filled with chunky fruit...everyone loves it! 

This picture is before cooking, so you can see all of the beautiful fruit. 

This recipe is for a single batch...however, in the picture here is 5 times the amount.

 We are having two family dinners, so this should be enough! 

Recipe: 
12oz bag of fresh cranberries
1 cup water
1 cup sugar
1 apple peeled or skin on, chopped 
1 orange zest and pieces
1 lemon zest and pieces 
1-8 oz bag walnuts-chopped

Add all ingredients (except walnuts) in large pot. Bring to boil, reduce to simmer 15 minutes. Let cool 30 mins. Stir in chopped walnuts.  Chill 2-3 hours, and serve.  Enjoy!! xoxo

Nobody Beats Martha Stewart's Basic Instruction for Turkey Recipes! So, Here You Go...

As sassafras as I think I am in the kitchen, nobody beats Martha Stewart for basic cooking instruction. So, I am reprinting hers below. I have used the cheese cloth method, and it produces a wonderfully even browning of the skin. I highly recommend not skipping that step. 

The only modifications I offer is that I use my own LaDolceVitaGirl TURKEY BRINE RECIPE at least 24 hours prior to baking (see link). 

Then, I always use Rosemary, Thyme, Sea Salt, and Pepper on the outside of the bird, to season. 

I stuff the inside with my own recipe of LaDolceVitaGirl Thanksgiving, Green Apple Stuffing and I remove bird, cover, and allow to sit at least 30 minutes, prior to serving. 

**Happy Thanksgiving!**

My French Bread with Thyme and Green Apple Stuffing!

Every year people rave about this stuffing, so I just keep making it! 

It's easy and the flavor is immensely satisfying! 

Enjoy! 

Ingredients:

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)4 tablespoons unsalted butter (1/2 stick)2 cups medium-diced onion (2 large)2 cups medium-diced celery (3 large stalks)
1 cup white wine2 Granny Smith apples, unpeeled, cored and large diced2 tablespoons chopped flat-leaf parsley
1 tsp thyme2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
Directions
Preheat oven to 300 degrees F.



Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft. Pour in wine and saute until wine steams off. 

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock. Either stuff the bird, or bake the stuffing at 350Degrees, covered for 30 mins. 

Broccoli, Cheese, Sausage...Strata with a Twist!

The great thing about Strata is that you can switch it up for the occasion and to suit your taste. Our son has just come home to visit from University and loves sausage and broccoli. So, I have whipped this up for a pre-Thanksgiving breakfast! 

8 eggs

1/2 loaf white French bread

1/2 cup heavy cream

2 cups chopped broccoli 

1 package fresh ground sausage

4 cups shredded cheddar cheese

1/2 chopped onion

Sea Salt &amp; Pepper to taste

Hot Sauce optional

Directions:  

Preheat oven to 350 Degrees F. 

Slice French bread into thin slices about 1/2" thick.

Saute ground sausage in cast iron or steel frying pan until well done. 

Add onions to last 3 minutes of cooking.

Quick steam broccoli until tender.

Cover bottom of baking dish with bread slices.

Pour sausage and onion mix, and broccoli, onto bread in baking dish. 

Briskly whisk together eggs and cream by hand, or in a stand mixer for 3 minutes.

Pour eggs over top of pan ingredients to cover all. 

Lay shredded cheese out across entire pan and let sink a bit into the egg mixture. 

Cover baking dish and refrigerate for one hour-up to 2 days. 

Remove pan and bring to room temperature. 

Bake at 350 Degrees F  Approximately 50 minutes-1 hour, until

eggs in center are cooked. Do not overcook.