Chewy Noels

This is a great Christmas Cookie Recipe from Recipe Cove

Chewy Noëls

2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
powdered sugar
1 tube of green decorator icing with a writing tip

Instructions:

1. Preheat oven to 350 degrees.
2. In a 9x9" baking pan melt butter or margarine.
3. Stir together brown sugar, nuts, flour and salt; then stir in eggs and vanilla.
4. Pour over butter in pan; do not stir.
5. Bake at 350 F for 20 to 25 minutes.
6. Sift powdered sugar over top.
7. Place waxed paper under wire rack, immediately invert pan onto rack. Cool.
8. Dust again with powdered sugar.
9. Cut into bars.
10. Write "Noël" on each bar with green decorator icing.

Anise Sesame Cookies

More Christmas cookies from www.recipecove.com

Anise Sesame Cookies

1 tablespoon whole anise seeds
2 tablespoons boiling-hot water
2 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1/4 cup sesame seeds, lightly toasted

Instructions:

1. Soak anise seeds in boiling-hot water until most of water is absorbed, about 15 minutes.
2. Whisk together flour, baking soda, and salt in a bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld.
4. Beat in 1 egg and anise seeds with any remaining soaking liquid until combined. Reduce speed to low, then mix in flour mixture until just combined.
5. Divide dough into 4 balls and flatten each into a 4-inch disk.
6. Chill disks, wrapped in plastic wrap, until firm, about 3 hours.
7. Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees.
8. While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) on a well-floured surface with a well-floured rolling pin into a 7-inch round (slightly less than 1/4 inch thick; if dough becomes too soft to roll out, chill on a baking sheet until firm).
9. Cut out as many cookies as possible from dough with cutter and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
10. Beat remaining egg in a small bowl with 1 tablespoon water to make an egg wash.
11. Brush each cookie lightly with egg wash, then sprinkle with some of sesame seeds.
12. Bake cookies, switching position of sheets halfway through baking, until bottoms are golden, 10 to 12 minutes total, then transfer with a metal spatula to racks to cool completely.
13. Gather scraps and chill until firm enough to reroll.
14. Make more cookies with remaining dough, scraps (reroll only once), and sesame seeds, then bake on cooled sheets.

Makes approximately 3 dozen.

Black Forest Oatmeal Drops

Another Christmas Cookie recipe from Recipe Cove

Black Forest Oatmeal Drops

1 cup butter; softened
3/4 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups uncooked old-fashioned oats
1 1/2 cups real semi-sweet chocolate chips
1 cup (5 ounces) dried tart cherries, coarsely chopped

Drizzle:
2 cups powdered sugar
1 to 2 teaspoons Kirsch or apple juice
2 to 3 tablespoons water

Instructions:

Preheat oven to 350 degrees.

1. Combine butter, sugar and brown sugar in large bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add eggs and vanilla; continue beating until well mixed.
4. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed.
5. Stir in oats, chocolate chips and cherries by hand.
6. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
7. Bake for 10 to 12 minutes or until golden brown. Cool completely.
8. Stir together powdered sugar and Kirsch in small bowl.
9. Gradually stir in enough water for desired drizzling consistency.
10. Drizzle over cooled cookies.


Makes approximately 5 dozen

Candy Cane Cookies

Candy Cane Cookie recipe from Recipe Cove

1/3 cup shortening
1/3 cup butter (no substitutes)
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 ounces white chocolate
2 to 4 teaspoons shortening
1/2 to 2/3 cup crushed peppermint candy canes

Instructions:

1. Beat 1/3 cup shortening and butter on medium speed 30 seconds.
2. Add sugar and baking powder, then egg, milk, and vanilla.
3. Beat in cocoa powder and as much flour as you can with mixer.
4. Stir in remaining flour.
5. Divide dough in half. Cover; chill at least 1 hour.
6. Preheat oven to 375 degree F.
7. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface.
8. Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet.
9. Bake in preheated oven 7 to 9 minutes or until firm and lightly browned.
10. Remove from cookie sheet; cool on a wire rack.
11. Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.)
12. Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies.
13. Let stand till set.

Makes approximately 36

Christmas Cookie E-Cookbook at Recipe Cove

Recipe Cove has a great new Christmas Cookie E-Cookbook available. The e-cookbook has over 300 Christmas Cookie recipes in a searchable e-cookbook. You can also print the recipes if you want.

Check it out today.

A Picture-Perfect Turkey

By: Stacey Moore

The first step to roasting a picture-perfect turkey, say the experts, is to start with a quality roaster. Here are some tips to help you choose one:

• Avoid flimsy disposable pans. Instead, choose a heavyweight roaster with strong handles.

• Dark-colored roasters absorb the oven's energy and evenly distribute it.

• Porcelain-on-steel roasters provide an even heat distribution for uniformly cooked, beautiful turkeys. Most hardware and retail stores carry a line of speckled porcelain-on-steel roasters called Granite Ware.

• Roast your turkey at a constant 325° to 350° F. A 16 to 24 pound turkey takes approximately 12 to 15 minutes per pound.

• Add water or broth to the pan to baste with and to keep the meat moist. Baste every 30 minutes.

• Use a meat thermometer to insure thorough cooking. The deepest portion of the breast shold read 170° F, the thigh, 180° F.

• Once finished, let the bird rest for about half an hour so the juices settle before carving.

Choose a heavy roaster that is designed to accommodate the weight of a turkey.

http://www.articledashboard.com

See more articles at RecipeCove.com

Tortellini Soup

1 pound Italian sausage

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup water

1/2 cup dry red wine (optional)

8 ounces fresh tortellini pasta

1 cup sliced carrots

2 cups stewed tomatoes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

8 ounces tomato sauce

1 1/2 cups sliced zucchini

2 green bell peppers, seeded and cubed

3 tablespoons chopped fresh parsley

Instructions:

1 Remove casings from sausage. Brown sausage and cook until crumbly.

2. Remove meat from pot. Reserve 1 tablespoon drippings.

3. Cook onion and garlic in the drippings until tender.

4. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage.

5. Bring to a boil; reduce heat and simmer uncovered 30 minutes.

6. Add zucchini, green peppers, parsley, and tortellini.

7. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini.

8. Serve with fresh parmesan cheese sprinkled over the top.

www.recipecove.com

New Orleans Gumbo

2 tablespoons butter

2 green onions, diced

1 stalk celery, diced

1 green bell pepper, diced

1 jalapeño pepper (optional)

1 tablespoon chopped fine parsley

1 quart cut−up okra

1/2 can tomato paste

1 tomato paste can of water

1 (18 oz.) can stewed tomatoes, chopped

1 lb. crabmeat

1 lb. shrimp

1 cup diced cooked ham

1 cup diced, cooked chicken

Instructions:

1. In frying pan, melt butter.

2. Cook onions, celery and peppers for 3 minutes. Add parsley and cook for an additional 2 minutes.

3. Add okra, reduce heat and cook for 15 minuts.

4. Add onions, celery, peppers, and okra to large pot.

5. Add tomato paste and water, stirring frequently.

6. Add 4 cups water and stewed tomatoes. Cook for 30 minutes.

7. Add crabmeat, shrimp, ham and chicken. Cook for 20-25 minutes, stirring frequently.

8. Serve over hot, cooked rice.

www.recipecove.com

Fresh Tomato Bisque

2 lb. ripe tomatoes (about 6)

1 onion, sliced thin

1 tablespoon butter

1 bay leaf

1 tablespoon brown sugar

2 whole cloves

1 tsp. salt

1/2 tsp. black pepper

1 tsp. chopped fresh basil

1 pint light cream

1 cup milk

6 large toasted butter croutons

2 tablespoon chopped chives

Instructions:

1. Skin and seed the tomatoes.

2. Chop tomatoes.

3. Sauté onion in butter.

4. Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.

5. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.

6. Remove bay leaf and cloves and transfer mixture to blender to purée.

7. Add cream and milk and heat through.

www.recipecove.com

French Onion Soup

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1/2 cup unsalted butter

2 tablespoons olive oil

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme

salt and pepper to taste

1 (1 pound) loaf French

bread, sliced

6 slices provolone cheese

3/4 cup diced Swiss cheese

1/4 cup grated Parmesan cheese

Instructions:

1. In 8 quart pot over medium heat, melt butter.

2. Add olive oil and stir.

3. Add onions and stir until tender. Do not brown onions.

4. Add beef stock, sherry and thyme. Season with salt and pepper

5. Simmer for 30 minutes.

6. Divide soup into six, oven-safe, bowls.

7. Place one slide of bread on top of soup in each bowl.

8. Place a slice of provolone on top of bread. Top with diced swiss cheese and grated parmesan cheese.

9. Place soup bowls on cookie sheet and place under broiler until cheese bubbles and browns slightly.

Serves 6

www.recipecove.com

Beef Noodle Soup

1 pound cubed beef stew meat

1 cup chopped onion

1 cup chopped celery

1/4 cup beef bouillon granules

1/4 teaspoon dried parsley

1 pinch ground black pepper

1 cup chopped carrots

5 3/4 cups water

2 1/2 cups egg noodles

Instructions:

1. Over medium heat, sauté stew meat, onion and celery until meat is browned on all sides.

2. In a large pot, add meat, onion, celery, bouillon, parsley, pepper, carrots and water.

3. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Bring soup to a boil. Add egg noodles and cook for approximately 5-7 minutes until noodles are cooked.

www.recipecove.com

Crockpot Chicken Noodle Soup

This is a great recipe. Just put it together in the morning and with just a little work you have a great soup when you get home. Compliments of Recipe Cove

Crockpot Chicken Noodle Soup

3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
generous shake of dried dill
generous shake of dried parsley
8 oz. egg noodles

Instructions:

1. Put vegetables in crockpot.

2. Add chicken.

3. Pour in broth and water.

4. Add dill and parsley.

5. Cover and cook on low 8 hours.

6. Remove veggies and chicken from crockpot.

7. Add noodles, turn to high and heat while you shred the chicken and mince the veggies.

8. Return chicken and veggies to crockpot and heat through. It takes the noodles about 20 minute to cook.

www.recipecove.com

Pasta Fagioli

A great recipe for a cold night. Compliments of Recipe Cove

Pasta Fagioli

2 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 to 2 teaspoons parsley
1 to 2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper
salt
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 to 3/4 cup uncooked small shell or elbow macaroni
1 (16 ounce) can cannellini beans or white kidney beans, undrained
grated Parmesan cheese

Instructions:

1. Saute celery, onion, garlic, parsley, Italian seasoning, red pepper and salt.

2. Add chicken broth, tomatoes, and tomato sauce, and simmer on low for 15 to 20 minutes.

3. Add pasta and cook 10 to 15 minutes until pasta is tender.

4. Add undrained beans and mix well.

Serve with grated Parmesan cheese sprinkled on top.

Makes 4 + servings

www.recipecove.com

Italian Wedding Soup

Cold weather means you need soup to warm up. Enjoy this recipe from RecipeCove.com

Italian Wedding Soup

Ingredients:
1 pound extra-lean ground beef
2 egg, slightly beaten
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons finely minced onion
2 1/2 quarts chicken broth
2 cups thinly sliced fresh spinach, packed
1 cup soup pasta shapes
3/4 cup diced carrot

Instructions:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.

2. Shape mixture inot 3/4-inch balls and set aside.

3. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.

4. Return to boil; reduce heat to medium.

5. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente.

Serve hot with Parmesan cheese sprinkled on top.

Makes 10 servings

www.recipecove.com

Grilled Pizza with Basil Sauce

If you don't want to use your grill, you can bake this delicious pizza in the oven.

Check out RecipeCove.com for lots of great recipes

Grilled Pizza with Fresh Basil Sauce

3 cloves garlic, peeled
1/2 cup fresh basil leaves
3 tablespoons melted butter
3 tablespoons half & half or milk
1 (10 to 14-ounce) round prepared Italian pizza crust
6 ounces (1 1/2 cups) shredded Monterey jack cheese
2 medium tomatoes, sliced

Instructions:

Heat grill to medium

1. Finely chop garlic in food processor.
2. Add basil, butter and half and half
3. Blend until basil is finely chopped
4. Spread basil sauce evenly over pizza crust
5. Spread half of the cheese over sauce
6. Top with tomatoes
7. Spring with remaining cheese
8. Place on grill and cook for 12 to 15 minutes.

If oven preparation is preferred, you can bake at 400 for 10 to 12 minutes

www.recipecove.com

Baked Shrimp

Hope you enjoy this shrimp recipe from RecipeCove.com

Baked Shrimp

12 jumbo shrimp, peeled and deveined
2 tablespoons extra virgin olive oil, divided
1 cup coarse bread crumbs
1 clove minced garlic
1 tablespoon chopped fresh Italian parsley
1 tsp. grated lemon zest
1/3 cup crumbled feta cheese
Lemon wedges
Italian parsley for garnish

Instructions:

1. Split shrimp to butterfly them
2. Brush baking pan with olive oil
3. In large frying pan, heat 2 teaspoons olive oil
4. Add bread crumbs and stir until golden brown.
5. Remove from heat.
6. Preheat broiler
7. Combine bread crumbs and feta cheese
8. Divide and place cheese and bread crumb mixture on top of each shrimp
9. Broil until shrimp are cooked, approximately 5 minutes

Serve with lemon wedges and garnish with fresh parsley

www.recipecove.com

Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

Try this delicious brie recipe from RecipeCove.com

Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

1 whole head garlic
1 sprig fresh rosemary
1 teaspoon olive oil
1 (12-ounce) round of brie cheese
3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips
1/3 cup pine nuts
3 tablespoons finely shredded fresh basil
Garnish: Sprigs of fresh basil or rosemary, imported green and black olives

1. Preheat oven to 375
2. Cut ¼ inchoff pointed end of garlic.
3. Place cut side down on aluminum foil.
4. Place sprig of rosemary on top of garlic and pour olive oil over top.
5. Bake for 40-45 minutes. Cool
6. Squeeze garlic out of bulb. Using the back of a spoon, mash the garlic and spread on top of brie.
7. Increase oven temperature to 400.
8. Place brie in ovenproof dish and top with tomatoes and pine nuts
9. Bake brie for approximately 13 to 18 minutes or until warm and soft.
10. Remove from oven and sprinkle fresh basil or rosemary on top.

Note: Garlic can be prepared several days in advanced. Store in the refrigerator in an airtight container.

www.recipecove.com

Baked Brie with Curried Walnuts

A new appetizer recipe from RecipeCove.com

Baked Brie with Curried California Walnuts

1 tablespoon butter or olive oil
1/2 teaspoons curry powder, or to taste
1/3 cup diced red pepper
2 tablespoons finely chopped green onion
1/2 cup coarsely chopped California Walnuts
Salt and pepper, to taste
2 rounds of brie cheese

1. Heat butter and curry powder over medium heat in a large saucepan.

2. Add red pepper and onion

3. Saute 2 to 3 minutes

4. Stir in walnuts and cook for one minute

5. Remove from heat. Season with salt and pepper

6. Place brie in an ovenproof dish

7. Divide walnut mixture and place on top of the two rounds of cheese

8. Bake at 350 for approximately 10 minutes or until cheese starts to melt

Artichoke Parmesan Bruschetta Appetizers

A new appetizer recipe from RecipeCove.com

Artichoke Parmesan Bruschetta

1 (6 oz) jar marinated artichoke hearts, drained and chopped
½ cup freshly grated parmesan cheese
1/3 cup finely chopped red or white onion
5-6 tablespoons mayonnaise
French bread baguette, sliced into 1/3-inch thick rounds

1. Mix mayonnaise with artichoke hearts, parmesan cheese and onion.

2. Preheat broiler

3. Spread mix on top of French bread rounds

4. Arrange bread rounds on baking sheet

5. Broil approximately 2 minutes, until spread begins to brown

Makes 16 – 18 appetizers

Deep-Frying Your Turkey

Deep-Frying a Turkey

By: RecipeCove.com

Deep-fried turkeys have become very popular over the past few years. Done properly, deep-fried turkeys can be delicious, but preparing them can be dangerous if not done properly. Proper equipment and proper precautions are necessary for a good result.

Deep-frying whole turkeys should always be done outside using proper equipment. A deep-fryer specifically designed for turkeys should be used. The fryer should have a solid base that holds the pot securely in place. A number of models come with tripod (3) legs. These should be avoided as they are not stable. The pot should be large enough to hold the size turkey you plan on cooking.

The pot must be filled with oil but care should be taken to not overfill. Remember, when you place the turkey in the hot oil the oil level will rise. If the oil level is too high this could cause the oil to spill over the side and catch on fire. In addition, the temperature of the oil should be monitored closely. If the oil becomes too hot it may ignite.

The turkey should be completely thawed before immersing it in the oil. Immersing a frozen or partially thawed turkey into hot oil may cause excessive splattering or cause the oil to spill over the pot. In addition to making sure the turkey is thawed also make sure that the turkey is as dry as possible before placing it in the oil.

The oil should be heated to 390 degrees prior to placing the turkey in the oil. Once the turkey has been immersed the oil should be maintained at a temperature of 365 degrees.

As the turkey cooks, move it around in the oil occasionally. Whole turkeys take approximately 3 to 4 minutes per pound to fry. When the turkey is done it will float to the surface of the oil and the skin should be crispy and brown. Make sure to check the internal temperature with a good meat thermometer. The internal temperature of the breast meat should be 180 degrees.

Keep the deep-fryer as far away from combustible items as possible. The deep-fryer should not be placed on a deck, on a table or near any building. In addition, never leave the deep-fryer unattended and NEVER allow children or pets near the deep-fryer.

Once cooking is complete, let the oil cool COMPLETELY before transferring it to a container for disposal. This may take several hours so please be patient.

Cooking Your Turkey

Cooking Your Turkey

By: RecipeCove.com

While cooking a turkey seems like a pretty simply job, it’s amazing how many times it doesn’t come out quite right. Here are some tips that will help you cook that perfect turkey.

First, turkeys should be cooked in an oven at a temperature from 325 to 350. Higher temperatures might cook it a little faster, but you will most likely end up with drier meat. Cooking at a temperature lower than 325 prevents the inside of the turkey from cooking properly and can lead to serious cases of food poisoning.

Second, NEVER partially cook a turkey, place it back in the refrigerator and then finish cooking it later. Partially cooked turkeys are breeding grounds for bacteria.

Third, even if your turkey comes with a pop-up timer, use a real meat thermometer to check for doneness. A turkey is cooked properly when the interior of the breast meat reach 170 degrees and the interior of the thigh meat reaches 180 degrees. Another check (although this should only be used as a secondary method of checking for doneness) is to pierce the turkey with a fork and see if the juices run clear.

We occasionally run into that situation where the turkey is finished cooking before we think it will be and the rest of the dinner is not ready. It is safe to leave it in a warm (200 degree) oven for a short period of time until the rest of the dinner is done. To keep the turkey from drying out, cover it with aluminum foil.

Turkey Handling and Food Safety

Turkey Handling and Food Safety

By: RecipeCove.com

Holiday dinners can create fabulous memories. Here are some basic guidelines which will help ensure that those holiday memories do not include a bout of food poisoning.

Cleanliness:

The first concern when dealing with raw turkey is cleanliness. Following the preparation of your turkey all work surfaces, dishes and utensils should be washed with hot soapy water. Bleach is a great disinfectant for cutting boards. Don’t use washcloths or sponges as they can transfer bacteria to other surfaces. Disposable wipes/cloths or paper towels are much safer. Frequent hand washing also helps eliminate the possibility of contamination.

Cutting boards are a particular source of concern. Separate cutting boards should be used for meat and fruits and vegetables. While many people are fans of wooden cutting boards they are difficult to clean and can be a breeding ground for bacteria. Tempered glass cutting boards are great for raw meat as they are extremely easy to clean.

Thawing:

Properly thawing a frozen turkey goes a long way in preventing contamination. Ideally, frozen turkeys should be thawed in the refrigerator. Of course, this can take a few days and many people forget to start the process in time. The next best alternative is to thaw the turkey in cold water. The water must be extremely (icey) cold and the turkey should remain in the original package (as long as the package does not have any holes). The water should be changed every 30 minutes to ensure that it stays cold.

Turkeys can be thawed in the microwave but it must be cooked immediately after removal from the microwave. Do not defrost it in the microwave and then put it back in the refrigerator to cook later.

Stuffing:

Stuffing a turkey can lead to all kinds of problems. While many experts will advise us not to stuff our turkeys, most of us cannot imagine a turkey dinner without the stuffing from the bird. There are a few things you can do to reduce the possibility of contamination when stuffing your turkey. First, NEVER stuff the turkey in advance. Stuff the turkey immediately before placing it in the oven. Remember, a stuffed turkey takes longer to cook than an unstuffed turkey. Second, use a meat thermometer to check the turkey AND the temperature of the stuffing. The stuffing should reach a temperature of 165⁰F. Finally, enjoy the leftover stuffing but use it without 2 days and make sure that it is thoroughly reheated when serving. Never freeze leftover stuffing.

How Big a Turkey Do You Need?

How Big a Turkey Do You Need?

By: RecipeCove.com

Every Thanksgiving the same question arises – how big a turkey do I need? There are some basic guidelines for choosing the right size turkey. The basic rule of thumb is to allow one pound of uncooked turkey per person. Now, of course, not everyone is going to eat that much (especially if they are saving room for that delicious pie!), but some people will eat more. And don’t forget that you want leftovers for the next day.

The one pound per person rule applies to unstuffed turkeys. What if you want to cheat a little bit and buy a pre-stuffed bird? In that case you should allow 1 ¼ to 1 ½ pounds per person.

Many of us tend to over-estimate the size turkey we need to feed our holiday crowd. While leftovers are always welcome the day after Thanksgiving or Christmas, they are not so welcome three or four days later. Buying the right size turkey will ensure plenty of food for that great holiday dinner as well as just the right amount of leftovers.

Steamed Salmon with Black Bean Sauce

Another recipe from Recipe Cove

Steamed Salmon with Black Bean Sauce

Marinade:

2 tablespoons rice wine or sake
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 (1-pound) salmon fillets (about 1 1/2 inches thick)
Cooking spray

Sauce:

1 1/2 cups fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
1/4 cup rice wine or sake
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
3 tablespoons fermented black beans, rinsed, drained, and chopped
3 tablespoons minced green onions
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic (about 8 cloves)
1 teaspoon crushed red pepper

Remaining ingredient:

2 tablespoons minced green onion tops

Instructions:

1. To prepare the marinade, combine the first 3 ingredients in a large zip-top plastic bag, and seal.
2. Marinate in refrigerator for 20 minutes.
3. Remove fillets from bag, and discard marinade.
4. Place the fillets, skin sides down, on a jelly-roll pan coated with cooking spray.
5. Preheat oven to 450°.
6. To prepare sauce, combine broth and next 4 ingredients (broth through cornstarch) in a small bowl.
7. Heat oil in a wok or large nonstick skillet over medium-high heat.
8. Add beans and the next 4 ingredients (beans through red pepper); stir-fry 10 seconds.
9. Add broth mixture; bring to a boil, and cook for 1 minute or until thick.
10. Pour black bean mixture over fillets; cover pan with foil.
11. Bake at 450° for 17 minutes or until fish flakes easily when tested with a fork.
12. Cut the fillets into 6 portions; serve with sauce, and sprinkle with minced onion tops.

6 servings; 340 calories


www.recipecove.com

Crockpot Provencal Chicken

Crockpots are great for those days when you want a nice meal when you get home but can't spend all that time in the kitchen. Try this great chicken recipe from Recipe Cove

Crockpot Provencal Chicken

4 (6oz) chicken breasts, skinless & boneless
2 tsp dried basil
1/4 tsp salt, divided
1/4 tsp pepper, divided
1 cup diced yellow bell pepper
1 (16oz) can navy beans, rinsed and drained
1 (14oz) can Italian diced tomatoes, undrained

Instructions:

1. Place chicken in slow cooker and sprinkle with basil, 1/8 tsp salt and 1/8 tsp pepper.
2. Combine remaining salt, pepper, bell pepper, beans and tomatoes in bowl and stir well. Spoon over chicken.
3. Cover with lid and cook on high 1 hour and low 5 hours. 4. Spoon bean mixture into each of 4 shallow bowls. Top each with 1 breast and 3/4 cup bean mixture.


www.recipecove.com

Sizzled Shrimp with Tomatoes

Another great Shrimp recipe from Recipe Cove

Sizzled Shrimp with Tomatoes

2 tsp olive oil
1 lb lg shrimp, uncooked, peeled and deveined
2 tbsp finely chopped oil packed sun dried tomatoes
1 med red onion chopped
1 cup fresh corn kernels - about 2 medium ears corn
4 cloves garlic minced
3 medium ripe tomatoes, chopped and deseeded and juiced
1 bag fresh baby spinach already washed
1 package sliced button mushrooms
½ tsp salt
¼ tsp black pepper
½ cup torn fresh basil leaves
¼ cup snipped fresh chives




Instructions:

1. Heat 1 tsp of the oil in large nonstick skillet over medium high heat.
2. When hot, add shrimp and sizzle for one minute or until opaque but not cooked through.
3. Transfer to small bowl.
4. Add remaining tsp oil to skillet along with sun dried tomatoes, onion, corn, and mushrooms.
5. Saute 6 minutes to brown onion and corn.
6. Stir in garlic, fresh tomatoe(s), and bag of spinach.
7. Cover with lid until spinach wilts about 2 minutes.
8. Remove cover, and stir in shrimp
9. Simmer 1 or 2 minutes more until shrimp is are cooked through.
10. Season with salt and pepper.
11. Stir in basil and chives.

Serves 4

www.recipecove.com

Chili-Lime Shrimp Kebobs

Another great recipe from Recipe Cove

Chili-Lime Shrimp Kebobs

20 large shrimp (about 12 ounces)
2 tablespoons minced fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 tablespoons fresh lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
8 cherry tomatoes
Cooking spray
2 cups cooked rice

1. Peel shrimp, leaving tails intact.
2. Combine cilantro and next 8 ingredients (cilantro through garlic) in a bowl; stir well.
3. Add shrimp and tomatoes, tossing to coat.
4. Cover and marinate in refrigerator 1 hour; stir occasionally.
5. Remove shrimp and tomatoes from bowl; reserve marinade.
6. Thread shrimp and tomatoes alternately onto 4 (10-inch) skewers.
7. Prepare grill or broiler.
8. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until done, basting occasionally with reserved marinade.

Serve kebabs with rice.

2 servings; 455 calories

www.recipecove.com

Recipe Cove has a new coffee site

Recipe Cove has an All About...Coffee page. They will be adding more articles in the coming weeks so please check it out.

Here is one of the first recipes posted on Recipe Cove. Hope you enjoy!

Beef Burgundy Stew

1½ pounds lean, boned round steak (about ½ inch thick)
Cooking spray
1 tsp. vegetable oil
½ tsp. dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups red wine
1/3 cup tomato paste
2½ cups quartered fresh mushrooms (about ½ pound)
12 small red potatoes, quartered (about 1 ½ pounds)
6 medium carrots (cut into 1 “ pieces) about 1 pound
2 small onions (peeled and quartered) about ½ pound
2 (10 ½ oz) cans low-salt chicken broth
3 Tablespoons cornstarch
3 tablespoons water
¼ cup fresh parsley
1¼ tsp. salt
¼ tsp. pepper

Instructions:

1. Trim fat from steak; cut steak into 1-inch cubes.
2. Coat a Dutch oven with cooking spray, add oil and place over medium high heat until hot.
3. Add steak, browning on all sides.
4. Drain steak in a colander. Wipe drippings from pan with a paper towel.
5. Return steak to pan; add thyme, garlic, and bay leaves. Place over medium heat, and cook 1 minute.
6. Add wine and tomato paste; bring to a boil.
7. Cover, reduce heat, and simmer 1 ½ hours or until steak is tender.
8. Add mushrooms and next 5 ingredients; bring to a boil. 9. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
10. Discard bay leaves.
11. Combine cornstarch and 3 tablespoons water in a small bowl; stir well.
12. Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly.
13. Remove from heat; stir in chopped parsley, salt and pepper.

Serves 12; 220 calories


www.recipecove.com

Recipe Cove is up and running

Recipe Cove is now up and running. Check out all our great recipes and our informational articles on a variety of subjects.