Turkey Chicharones

TURKEY CHICHARONES

CRUNCHY CRISPY SAVORY SNACKY TURKEY SKIN...

a delicacy that only come around ONCE A YEAR
please excuse the quick photo...it's the only pic i got before they were GOBBLED UP !!!

HOW TO...

save as much skin as you can

(from your roasted turkey) 

large pieces, if possible.

bake in oven as you would BACON.

line a cookie sheet with aluminum foil.

start in cold oven at 380-390 F

(i use convection)

set timer for 15 minutes

check and flip

set timer again for 5 minute intervals until done

keep a close eye and flip again for even crisping

GET THEM GOOD AND CRISP

set on paper towels to cool

EAT RIGHT AWAY !

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The "Accidental" Bird from INA GARTEN

"THE ACCIDENTAL BIRD"

QUICK NOTE TO FOLLOWERS...

this is positively THE BEST, moist and perfectly seasoned turkey i have ever tasted let alone cooked.

lucky for you i tested this early.

please accept my apology for the IPhone photo...i know it's awful.  i had no intention of posting, but i just had to let you know about this fabulous bird in hopes you might give it a try.

Ina Garten's Accidental Turkey

click on link for recipe and follow exact instructions

THERE'S STILL TIME

it takes 2-3 days

1-2 day dry brine in the fridge(2 days better)

uncover overnight to dry

and ONLY 1 hour and 45 minutes to cook (time for 12-13 pound bird)

NOTES... i used a Butterball "FRESH" turkey.  make sure you "muddle" the salt, rosemary and lemon zest for the dry brine.  it will adhere better.  i used a convection oven and adjusted temp. accordingly, lowering by 20 degrees.  i used a probe thermometer and removed the bird when it registered 174 F in the thigh.  make sure to let it rest for a good 25-30 minutes.

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Lightened up Pumpkin Cheesecake w/Gingersnap Crust

PUMPKIN CHEESECAKE WITH A LITTLE LESS GUILT

have seconds and thirds at dinner and still enjoy a "lite" holiday favorite.

it's not your "New York style" cheesecake...

but it fits the bill after the big Thanksgiving throwdown.

the taste and texture is a cross between cheesecake and pumpkin pie...it could probably use a little more cream cheese for that real "cheesecake" flavor, BUT we're trying to keep this light.

a piece of cake (1/12th) without the crust is about 160 calories...the fats are low and the protein is significantly better than your typical holiday treat.

beware...the crust is "real-stuff" so it's probably another 150 cals.

i recently posted about Martha Stewart's EASY Lightened Up Cheesecake, BUT...

Thanksgiving calls out for PUMPKIN

so i went with the basic ingredients and instructions from her cake and blindly adapted it to a pumpkin cheesecake.  the outcome was delicious and light after a big meal and fabulous for that piece of "midnight pie" or morning after slice.

GINGERSNAP CRUST

280g gingersnap cookies

3 Tbsp melted butter

1 Tbsp brown sugar, packed

preheat oven to 325 F

lightly butter a 9" springform

line side panel with a strip of parchment
NOTE...i don't know if i like the parchment idea.  this is what Martha Stewart said to do in the original recipe for her "Lightened Up Cheesecake".  i know the calories are in the crust, but i think it makes for a more attractive cake with the crust a little further up the sides...AND i'm not sure the parchment is necessary...you be the judge.

pulse gingersnaps in processor until fine crumb.  it helps to give it  a stir between pulses to insure an even crumb...no large chunks, but you don't really want "powder".

add butter and brown sugar.  pulse to combine.

pour crumb mixture into prepared pan.

NOTE...i did not use all of it.  i had about 1/2 cup left over.

press onto bottom and about an inch up the sides.  you can just do the bottom if you want.

bake for 10 minutes and remove to cool.

simply wipe out your food processor from your crust making and proceed with cake mixture.

LIGHTENED UP PUMPKIN CHEESECAKE

i adapted this from Martha's Lightened Up Cheesecake recipe

oven is heated to 325F

1 1/4 cup (10oz)  low fat cream cheese.

2 cups low fat cottage cheese
1 cup pumpkin puree

3/4 cups granulated sugar.   (i sub'd in 1/4 cup Stevia baking sugar)

1/2 cup reduced fat sour cream

4 large eggs

2 Tbsp plus 1 tsp all purpose flour

2 tsp vanilla extract

1 3/4 tsp pumpkin pie spice

3/4 tsp cinnamon

1/2 tsp salt

to the processor add the cottage cheese and cream cheese.  blend until VERY SMOOTH, scraping down the sides, 4-5 minutes.  add pumpkin puree, 3/4 cups sugar, sour cream, eggs, flour, vanilla, pie spice, cinnamon, salt.  blend until smooth and well incorporated.
pour filling into crust.
bake until barely set in the middle.  about 1 hour...
NOTE...ovens may vary.  i am an "oven watcher".  look for a slight jiggle in the middle.
then turn the oven off and let cake sit in oven with door "cracked" open for another hour.
transfer to a wire rack and let cool completely.  refrigerate until firm, at least 3 hours or overnight.
I WOULD SUGGEST serving this the day of after it has been properly chilled to keep the integrity of the crust...it can get a little weepy/soggy if kept a day or two in the fridge, BUT the actual cake will hold up for days.

before serving.....
the cake will sweat a little on the top after removing from the fridge.  i find that dabbing with a Kleenex will remove sweat without making a mark on the surface.
put pecans or chosen decorations on before serving so they will still be crunchy.

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My first chocolate bar...Chip n' Chipotle Dark Chocolate

rich dark chocolate

crunchy tortilla chips

spicy chili blends

with pure cocoa nibs

and robust espresso beans

A CHOCOLATE LOVER'S 

bite size MEXICAN FIESTA

to make the beautiful bars, you'll need some molds.
i found mine at SURFAS.  they are also available here from Amazon.

you will also need to
TEMPER YOUR CHOCOLATE.
the idea of tempering should not scare you away.  it's very necessary for a good crisp giftable chocolate bar.
the microwave method is very easy and will change your chocolate making life to a new level.



CHIP N' CHIPOTLE DARK CHOCOLATE BAR

1lb. dark chocolate.  i use "coverture" 61% Guittard discs

1/2 cup, plus a little more, crispy, salted yellow corn tortilla chips

3/4 tsp chili powder.  the kind you add to chili.  i get the medium chili blend, salt free from "Savory Spice Shop".

1/4 tsp chipotle powder
3/4 tsp cinnamon

have some fresh ground black pepper ready to add if you want...i did add a little
20-25 whole roasted coffee beans, crushed into small pieces.  i used French Roast Pete's

(test them at time of purchase to see if you can easily break it with your fingers.)

1/8 cup cocoa nibs...for extra dark chocolate crunch

for looks...dried red chili, cut into small pieces.  i used chili arbol, as shown.

first...

MISE EN PLACE

crush tortilla chips.  i used a plastic baggie and a rolling pin.  pour this into a mesh sieve (NOT the fine mesh) over the sink and tap to get out the very small "sandy" pieces.  this will give more crunch, less sandy texture.

crush the coffee beans.

chop died chili

measure out your goodies and have them ready.

always have extra on hand for final taste test.  you might want more something...

next...

TEMPER YOUR CHOCOLATE!

this is very important...and NOT difficult.
it is a must for a good snappy, shiny chocolate finish and will make room temp stable chocolates.

i use the microwave method explained HERE that i have adapted from Alton Brown's microwave method see HERE.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.

once your chocolate is at 90 degrees (for dark chocolate) start to add all ingredients.  stir to incorporate, but no need to "over-stir".  do a taste test...add more what ever you see necessary.
pour into molds and sprinkle with a little flaked sea salt, pepper flakes, ground pepper?  remember this will be the bottom of the bar.
let sit to set OR i put them in the fridge until the bar has separated from the mold completely.
NOTE...to get a really "shiny" bar.  let it set completely and release from the mold.  the first time i was anxious and removed it too soon.  the bar in these photos is not as shiny as the next batch.  you can tell by gently lifting up the mold and looking at the bottom.  you will see if it has totally released from the mold.

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Martha's Easy Light Cheesecake

heavy holidays are on the way...

you might want to lighten things up a bit.

start with this absolutely delicious light cheesecake.
so easy to prepare.
ALL DONE IN THE FOOD PROCESSOR
and baked with NO WATER BATH
no one will suspect the ingredients.  friends and family had no idea the main ingredient was cottage cheese.  don't say anything...

LET THE TASTE AND TEXTURE WIN THEM OVER.

the original recipe is for a 9" cake, but i made mine in an 8" then made 2  individuals in small mason jars with cookie crumbs at the bottom.

THESE WERE BAKED FOR 30 MINUTES.

CHOCOLATE COOKIE CRUST

28 Nabisco Chocolate Wafers
2 Tbsp granulated sugar
4 Tbsp melted butter

put wafers in possessor and pulse until crumb texture.  add sugar and butter and process again.  pour crumb mixture into springform pan and tamp down with something flat.  gently press mixture up the sides.  it's a bit crumbly, but as you can see...it's do-able.
this Martha original recipe does not require going up the sides, but i found it to look more attractive.  (you shall see an example in my Lightened Up Pumpkin Pie recipe soon)

MOST OF THE CALORIES ARE IN THE CRUST SO YOU BE THE JUDGE...

bake at 325 for 12-15 minutes.  remove to cool.

NOTE...i did not use all the crust mixture and as you can see i had a nice thick crust all the way up the sides of an 8 inch pan.  better to have too much than not enough.

simply wipe out processor and begin to prepare mixture  for cake.

MARTHA'S  LIGHT CHEESECAKE 

from Martha Stewart. 

3 cups low fat cottage cheese

8 oz. reduced fat cream cheese, room temp.

3/4 cup  granulated sugar

1/2 cup reduced fat sour cream

4 large eggs

2 Tbsp all purpose flour

2 tsp vanilla extract (Martha called for 1 tsp)

1/2 tsp salt

preheat oven to 325 degrees.

have prepared crust as noted above, or crust from original found in link.

as noted i used an 8" springform pan and had leftover.

blend cottage cheese and cream cheese until very very smooth and glossy, scraping down sides as necessary, about 4-5 minutes.  add 3/4 cup sugar, sour cream, eggs, flour, vanilla, salt and blend until filling is completely smooth.

pour filling into prepared crust.  bake until barely set in the middle, ABOUT 1 HOUR.  there should be some "jiggle".  TURN OFF THE OVEN and let the cake cool in the oven for 1 more hour.  i left the oven door slightly open...very slightly!  transfer to wire rack and let cool to room temp for 2 hours, then refrigerate until firm, at least 3 hours and up to 2 days.

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Dark Chocolate Breakfast Bar

CHOCOLATE FOR BREAKFAST !!!

with granola, hickory smoked BACON, espresso beans and pecans

what self respecting chocolate lover doesn't dream about chocolate?

well, now you can wake up, enjoy your chocolate and feel fabulous about the day ahead.

A GOOD DAY STARTS THE CHOCOLATE WAY!

CHOCOLATE IS THE CURE ALL

of course there are health benefits in dark chocolate.  pecans have their omegas, bacon has protein...HA HA...and granola is...granola,

but the best part about chocolate is that "moment"

that feeling that everything is gonna be okay

WHY NOT START YOUR DAY WITH ONE OF THOSE MOMENTS...

THE DARK CHOCOLATE BREAKFAST BAR

1 pound of good dark chocolate.  i use Guittard 61% coverture discs

BACON...about 8-10 slices cooked crispy and chopped or crumbled

1 1/2 cup of good plain (gluten free) granola

1/2 cup "sweet-spicy" pecans, some cut, some whole.  try Trader Joe's

1/2 cup chocolate covered espresso beans

1/8 cup cocoa nibs

1/4 tsp hickory smoke flavoring in a bottle

1/8 tsp chipotle powder...a little more maybe?

1/4 to 1/2 tsp cinnamon

smoked sea salt for top sprinkle.  try Maldon's flaked

NOTE...have extra goodies (granola, pecans, bacon etc.) on hand in case your mixture looks too "soupy".  ingredient size and shape can vary.

prepare an 8x8 inch square pan.  lightly butter the bottom and sides. this will help hold the parchment to the sides.  line the bottom and two sides with "the parchment sling" (baking tip from Suzie Sweet Tooth).

TEMPER YOUR CHOCOLATE!
this is rather important in my opinion.
tempering keeps your chocolate fresh and snappy instead of a melting blotchy mess.  it will keep at room temperature and be a lot more enjoyable to wrap and give away...TRUST ME.
this is not a hard thing to do.  i think the "microwave method" is easiest.  see my tempering instructions HERE or visit Alton Brown's instructions HERE.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.

once your chocolate is tempered and at about 90-91 degrees, start to add in your goodies.  NOTE...save a few bits and pieces for a sprinkle on the top.  when adding in the powdered spices like chipotle, i like to do this through a small strainer for more control.  i wouldn't want one person to get a mouthful of heat...right?

also be very careful with the "hickory flavoring".  this can make or break you.  use a light hand with this for the first time using.  i found that just about 1/4 tsp was good enough.

don't go wild with the mixing or everything will lose it's individual unique flavor, ie...the spicy pecans, the smoky bacon and the cinnamon granola.  you want everything including the dark chocolate to shine on it's own.

pour/spoon mixture into prepared pan.  let sit on counter until solid or put in the fridge.  when set, loosen sides with a knife and lift out by the "sling" handles.

cut into desired pieces with sharp clean knife.

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Copy Cat Sparkling Daily Cleanse Probiotic Drink

MY NEW FAVORITE HEALTHY DRINK
quite similar to the "Kevita" Lemon-Cayenne Daily Cleanse...
which, by the way, is about 3.25 a bottle.

i was tired of spending all that $ AND i was collecting way too many bottles.  so...i decided to experiment with the probiotic lemonade recipe i found HERE at Flock in the City.  a few red pepper flakes and fresh ginger did the trick.

PERFECT...

tart crisp vitamin C lemon juice
with probiotic whey...
fresh ginger for a zing that will sooth an ailing stomach after a indulgent meal
AND the spicy red pepper will boost that metabolism.

i'll call this
SPICY LEMON GINGER "AID"



SPICY LEMON GINGER-"AID"
or...COPYCAT LEMON-CAYENNE DAILY CLEANSE 

(probiotic...fermented)

2 cups fresh lemon juice, strained of pulp (10-12 lemons?)

1 cup whey from strained yogurt

1 cup organic pure cane sugar

1 cup fresh grated ginger...washed, but no need to peel
1/2 tsp red pepper flakes

enough filtered water to fill up 1 gallon jug


put 2 quarts filtered water and 1 cup grated fresh ginger in a pot and heat to a boil.  simmer for about 5 to 10 minutes.  turn off  the heat.  add your red pepper flakes while it is hot/warm.  let it all steep for a little while.  taste it.  you might want to strain it before it comes to room temp due to the "heat-spicy" factor....remember, this will have lemon juice and more water added so it can be on the "spicy"side.  then strain it to make "spicy ginger water".

squeeze lemons to equal 2 cups strained juice.

in a one gallon size glass jar (like the one shown) add strained spicy ginger water, 1 cup sugar, 2 cups strained lemon juice and 1 cup whey.  stir until sugar is dissolved.  now add enough filtered water to fill the gallon jar...leave about 1 1/2 to 2 inches, as shown in photo.  i like to cover the top with a double layer of saran and clasp down the lid WITHOUT THE RUBBER GASKET.  this leaves it "almost airtight" but allows air to escape if necessary so that it will not run the risk of exploding due to the carbonation from fermentation.
leave this out on the counter...not in direct sunlight.  it should take 3-4 days in the large jar.  i like to stir it once a day.  after the third day you will see some action...some bubbles.  this is good.  give it a little stir.  now strain this through some cheesecloth into some airtight bottles (lock-top) that are made for carbonated drinks.  i use a ladle  and a funnel because the one gallon jar is very heavy and awkward.  straining is not absolutely necessary, but it keeps the drink a little more clear of the "white cloud" that can settle at the bottom.  i like to use Grolsch Beer bottles or the 32oz lock top bottles.  leave the filled bottles out for another day or two.  check one after a day and see if you have THE FIZZ FACTOR.  open carefully.  be sure to move these to the fridge.  this will definitely slow any further fermentation and carbonation.  the weather can be a factor.  my bottles take a few more days on the counter when it's cooler.

NOTE...i have left some bottles on the counter for an extra 3-4 days to get some good fizz action.  sometimes i get more fizz if the bottle has been in the fridge for a week.  sometimes i get more fizzz from the larger bottles.  sometimes i get fizz in a reused glass "kevita" bottle.  it all has to do with the sugar content, the ripe lemons, the weather, the timing, the bottles etc....

FINAL NOTE...i am fairly new to this.  i am not an expert.  this recipe and method works very well for me.  if you have any questions i will answer them in my novice way, but please google around for more safety issues and or further information.  try the lovely bloggers at Flock in the City and Food Renegade.  also...if you have any input or tricks of the trade...i would love to hear it.

example of locking top covered with a double layer of saran...NO rubber gasket.  this makes it "almost air-tight", but allows pressure to release so there will be no explosions.

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