This spatchcock BBQ oven roasted chicken gives the flavor and vibes of a chicken that was smoked in a fancy bbq smoker all day, but it’s actually done quick and easy in your oven! The marinade is amazing. You’ll wow everyone. You can use this …
This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a …
This was a big hit on Instagram so I figured I’d give it a more permanent spot on my website. If you are more of a video person, check out the saved story highlight “Turkey Time” on my home instagram page.
How many times have you heard someone say “I don’t care for turkey” in reference to a holiday bird? Or even “the turkey is always dry!” I think holiday turkeys get a lot of hate because people have never had good holiday turkeys. A little TLC is all you need to have really great tender and juicy meat on your table!
After many years of making the Thanksgiving or Friendsgiving turkey, I have honed in on my favorite method: the dry brine, aka “salting.” This is not unique to me and in no way can I claim this method “mine” – but I tell you what, people always complement my turkey. “This is so moist!” I hear. It’s the best compliment (even if you hate that word) is it not?
A dry brine turkey involves more time, but less space. It involves more salt, but less mess.
What you’ll need:
10 lb or less: 1-2 days of brining, 1/2 cup salt per day (far less if you’re just doing breasts)
10-15 pounds: 2-3 days of brining, 2/3-3/4 cup salt per day
15-20 pounds: 2-3 days of brining, 3/4-1 cup salt per day
20+ pounds: 3 days of brining, 1 cup salt per day
You generally want 1 pound of turkey per meat-eating person at your dinner. You know your crowd best though – if you know there will be a lot of food, you can go a little less to save on money.
Turkeys usually come frozen and they take DAYS (literally, days) to defrost! Keep this is mind when you’re planning your schedule – you may want to buy your bird up to a week in advance and let it defrost in the fridge for a while so you have time to give it the brine attention it deserves. You cannot deal with a frozen turkey – you will have a bad time.
Try to get a turkey that is JUST that: turkey. A lot of them come in a brining solution and that’s going to throw off the salt ratios you’re adding in your brine! Just read the ingredients before purchasing.
Remove the packaging, the giblets, and the neck of the turkey (save the giblets and neck if you want them for gravy!). Place your turkey breast side up in the roasting pan.
Clean your hands and prep the appropriate amount of salt in a bowl (you don’t want to be digging in your salt cellar with turkey hands) and add big dashes of dried thyme, basil, and oregano.
The most crucial part! Using your hands, start at the neck and separate the skin from the meat all over the turkey as best you can (there are probably YouTube videos out there for this). Getting the salt between the skin and meat is what really makes this method special. We want to penetrate the raw meat, not just the skin.
Spread the salty herb mixture all over the bird – on the skin, between the skin and meat, the legs, the thighs, the breasts, even inside the cavity. Get it everywhere. It’s a lot of salt so there is a lot to go around. Use it all!
You covered your bird in the salt herb mixture each day, right? You have a dry brine turkey! Now it’s time to roast!
Depending on the size of your turkey, you’re going to need likely several hours to roast + an hour to rest + time to carve and make gravy.
Roasting:
Try these sides with your turkey:
Servings: 6-8 Mac-n-Cheese Ingredients:-16oz noodles of choice (I used gluten free brown rice rotini)-4 tbsp quality butter-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)-1/4 cup all purpose flour (or gluten free flour blend)-2 cups whole milk-1 cup …
Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own …
Servings: 3-4
We eat this chili many times a month, no matter the season! It’s great because you can be very versatile with the vegetables. It is minimal clean-up, done in about 40 minutes total in the Instant Pot, and tastes as good as chili that’s been stewing over a fire for hours (well, sorta).
Notes: This is not technically low-fodmap because of the beans, but you can omit them in place of more veggies like diced sweet potatoes if you need. I’d highly suggest adding 1/2 yellow onion and a few minced garlic cloves to this recipe if you are not low-fodmap!
If you do not have corn chips or cornbread and you still like corn, I’d suggest adding 1 cup corn to this recipe as well. Fresh or frozen is fine!
-1 lb grass-fed ground beef (or whatever ground meat or meat substitute you’d like!)
-medium zucchini, diced (1)
-red bell pepper, diced (1)
-2 tsp garlic infused olive oil
-1 15oz can fire roasted tomatoes with green chilis (or “Rotel”)
-2 15oz cans of beans of choice, drained and rinsed (I usually use black beans and kidney beans)
-3/4 cup water
-2-3 tbsp double concentrated tomato paste (or one 6oz can normal tomato paste)
-2 tbsp apple cider vinegar
-1/4 cup chili powder
-2 tbsp cumin
-1 tbsp salt
-Optional: cayenne powder to taste
-All optional toppings: corn chips or cornbread, cheese, avocado, sour cream, hot sauce – anything you like on chili!
1. Turn it on to “Saute” and add in the olive oil, peppers, and zucchini. Saute until soft – about 4-5 minutes.
2. Add in the ground beef and saute until cooked through.
3. Turn the Instant Pot off and add in the remaining ingredients (except the toppings). Stir well.
4. Place the lid on and make sure to turn to knob to “Sealing.” Set the Manual Pressure button to 20 minutes and let it go.
5. Let it natural release pressure for 5-10 minutes and then carefully flip the valve. Once it depressurizes, remove the lid and stir well. If it’s too liquidy for your liking, turn on the Saute function and stir until it thickens up a bit!
6. Serve warm and store leftovers in a sealed container in the fridge!
1. Add the olive oil to a large pot on the stove on medium-high heat. Add in the vegetables and saute for about 5 minutes, until soft.
2. Add in the ground beef and saute until cooked through.
3. Add in the remaining ingredients (except the toppings) and stir together well. Bring to a boil, then reduce heat to a low simmer. Cover and let it simmer for 1 hour, stirring every 15 minutes or so.
4. Serve warm and store leftovers in a sealed container in the fridge!
This shepherd’s pie is mostly low-fodmap because it does not use onions or garlic. It’s very delicious nonetheless and it makes a delicious dinner. Servings: about 6 Ingredients:-1 cup bell peppers, diced-1 cup carrots, shredded or diced-2 tbsp garlic infused olive oil-1 lb ground meat …
My favorite farmers market in Nashville is the Richland Creek Farmer’s Market. It happens every Saturday morning from 9am-12pm (10-12 during the winter months). Farmers and ranchers from all over the area come set up their tents and sell their goods. I get as many …
This is not an authentic take on Tikka Masala, a popular Indian dish using tomato and cream, but it is delicious. This is my version that fit within my dietary requirements at the time of development – meaning mostly dairy free and without onions or garlic. An authentic tikka masala is my favorite thing to order at Indian restaurants, but this is how I make it at home.
I wanted a version that was full of vegetables and protein. Therefore I made this dinner once and it stuck with us. You can make this vegetarian by omitting the chicken or using tofu instead. Certainly you can use basically any vegetables that you want in tikka masala – it is very versatile. Sometimes I change it up depending on what I have on hand.
Serves: 4-6
This recipe can be made vegetarian/vegan by eliminating the chicken!
Ingredients:*
-1 pound organic chicken, cut in cubes
-1 tbsp avocado oil
-30 ounces tomato sauce or puree
-1 cup full fat coconut milk or cream
-1 cup broccoli heads
-2 cups fresh spinach
-1/2 cup carrots
-1/2 cup peas (or 1 cup of frozen peas & carrots combo)
-1 cup green beans
-1 medium russet potato, diced small
-1 cup uncooked basmati rice
*Frozen or fresh vegetables work equally as well!
Spices:
-2 tbsp garam masala
-2 tsp cumin
-2 tsp paprika
-1 tsp turmeric
-1/2 tsp nutmeg
-1/2 tsp cinnamon
-1-2 tsp cayenne (more or less depending on preference)
-1 tbsp salt
-2 tsp black pepper
Instructions:
1. In a large pot on medium heat, cook cubed chicken with a little salt in a deep skillet with the avocado oil. If you can handle garlic, add some minced garlic with the chicken.
2. While chicken is cooking, chop your vegetables and pour all of your spices into a small bowl.
3. Remove chicken from the pot and set aside. Add spices into pan and stir them around to toast them. This brings out the flavor even more!
4. Pour in tomato puree or sauce and stir well. Simmer for a bit.
5. Add in your vegetables and simmer on low/medium for about 30 minutes, or until they’ve softened.
6. Stir in coconut cream and chicken.
7. Allow to simmer on low for 30 minutes-1 hour. Stir regularly. The longer it simmers, the better the flavors.
8. Cook basmati rice towards the end of your simmering time.
8. Serve curry and rice together and top with some curry roasted cashews (if you are in low-fodmap elimination phase or do not handle cashews well, omit them)!
