I found this recipe online and I have to say it was absolutely delicious. I have adjusted the original recipe and here is the one that I used.
- 40 raw shrimp, peeled, thawed and deveined
- 1 lemon
- 2 tbsp. of olive oil
- 4 garlic cloves, minced
- 8 oz spinach
- 1/2 tsp Italian Seasoning
- 1/2 tsp dried dill
- salt & pepper to taste
- Rinse shrimp and set aside. Cook fettuccine to directions.
- Grate 1 tsp of lemon peel and set aside. Juice whole lemon and put it aside as well.
- Heat olive oil in a skillet over medium low heat. Add garlic and cook for 1 minute. Add shrimp and cook until pink.
- Once pasta is finished, add pasta and spinach to shrimp and toss until spinach wilts.
- Toss in lemon peel, lemon juice and seasonings over low heat until warmed through.
Some people brine their turkeys, others use a marinade and other’s let the flavour of the turkey speak for itself. I am one of those people who you uses a marinade and I am sharing it with you all today.
- 1 Bottle of Champagne
- 900 mL of Chicken Stock
- 2 Navel oranges, 1 diced, other juiced
- 3 Celery stalks, roughly chopped, leaves included
- 1 cup of Baby Carrots
- 1 whole medium onion, roughly chopped
- 3 cloves of Garlic
- 1 tsp of Kosher Salt
- 1 tsp of ground Black Pepper
- Whole Turkey – I used a 12 lbs one for this recipe
- Rinse Turkey thoroughly and remove giblets and neck from the cavity
- In roasting pan, lay turkey, breast side up
- Roughly chop celery, onion, garlic, 1 orange and carrots. No need to get precise, this will all be thrown out the next day
- In another bowl, mix champagne, chicken stock, juice from other navel orange and salt & pepper. Whisk until mixed
- Stuff the Turkey with chopped vegetables. There will be some left over, these can be laid over the turkey or in the bottom of the pan
- Pour liquid over the turkey and vegetables
- Put in fridge
- Once every hour for the first 3 hours, using a ladle, pour liquid from the pan over the turkey
- Leave over night and then in the morning, start scooping liquid again over the turkey
- Once you are ready to cook, remove the vegetables and marinating liquid
- Season and cook turkey as you normally would
This may seem like a waste of liquid and vegetables, but this makes the turkey so unbelievably moist and it literally falls right off the bone. They flavour from the champagne and oranges gives a floral note to the turkey, but it is not overwhelming at all. Enjoy!
Allrecipes.com is one of my favourite sites for recipes and cooking ideas. I came across a Mojito recipe and gave it my own little twist by substituting raspberries for strawberries and taking some of the suggestions from fellow reviewers. I have aptly named it “Momjitos”.
- White Sugar for the rim, although coloured sugar gives it an aesthetic appeal
- 1 large lime, quartered
- 1/2 bunch of mint leaves
- 1/2 cup of sugar
- 2 cups of mashed raspberries
- 1 1/2 cups of lemon juice
- White rum
- Lemon Lime pop drink (or club soda, depends on your preference)
- Ice cubes
- Pour 1/4 inch of sugar in a shallow dish. Run a lime quarter around the rim of each of the glasses, dip into the sugar and set aside.
- To create the simple syrup, mix 1/2 cup of sugar, 1 1/2 cups of lemon juice and 2 cups of mashed raspberries, bring to a boil, then simmer for 3 minutes, remove from heat, strain through a cheese cloth and let cool.
- Add 2 tbsp of simple syrup to each glass then add mint and remaining lime, and muddle.
- Add 1 shot of rum, top with lemon lime drink and ice and stir. Enjoy!
Makes 4 glasses