Melany’s Guydlines - SSL compatible header code:
Homemade Cranberry Sauce

Homemade Cranberry Sauce

Homemade Cranberry Sauce
 
Cook time
Total time
 
Homemade cranberry sauce made with nodes of brown sugar and orange.
Author:
Recipe type: Holiday
Cuisine: American
Serves: 8 servings
Ingredients
  • 12 oz fresh cranberries, washed and dried
  • ½ cup white granulated sugar
  • ½ cup brown sugar
  • ⅓ cup orange juice
  • ⅓ cup water
  • 1 pinch of nutmeg
  • 1 pinch of salt
Instructions
  1. Add all ingredients to medium pot on medium high heat and stir all ingredients together. The cranberries should pop in like 5 min. Then reduce the heat to low and let simmer for another 5-7 minutes. Keep an eye on the pot and stir frequently.

 

Spatchcocked Turkey

Spatchcocked Turkey

Spatchcocked Turkey
 
Cook time
Total time
 
Author:
Recipe type: Holiday
Cuisine: American
Ingredients
  • 12-15lb Turkey
  • 3 onions roughly chopped
  • 1 lb pack of baby carrots or 3 carrots roughly chopped
  • 4 stalks of celery roughly chopped
  • 1 fresh herb poultry pack (thyme, rosemary, sage)
Turkey Butter Compote
  • 2 sticks of unsalted butter, room temperature
  • 1 tablespoon of garlic powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon yellow curry powder
  • 1 tablespoon cajun seasoning
  • 1 teaspoon salt (you can omit salt if using a salt brined turkey
Tools
Instructions
  1. In your oven adjust your racks down so that once the turkey is placed inside it will sit right in the middle of the oven. Preheat the oven to 450°F.
  2. In a medium bowl add butter, garlic powder, Italian seasoning, curry powder, Cajun seasoning and salt (if needed). Use a wooden spoon to stir all the components together until you reach a smooth consistency.
  3. Spatchkcock your turkey by placing it laying chest down. Using heavy-duty scissors remove the backbone (you can preserve the excess bone to make a broth for the gravy). Flip the bird over so that is laying chest up and the cavity is exposed flat to the surface. Use both hands to press down on the upper chest plate until you hear the bone fracture. This helps the turkey lay flat.
  4. Use your hands to separate the skin of the turkey from the meat over the two breasts and two thighs. After creating a pocket of space add in your butter compote to inside those four pockets. Reserve enough of the butter mixture to cover the outside of the bird as well.
  5. On a rimmed baking sheet with wire rack add your fresh herbs and vegetables and then place the turkey on top of the wire wrack.
  6. Place turkey in the oven to roast making sure to rotate the pan every 20 minutes. The turkey cook for approximately 80 minutes or until an instant read thermometer inserted into the deepest part of the breast registers 150°F and at the thighs registers at least at 165°F.
  7. When the turkey is ready remove it from the oven and let it cool or 20 minutes undisturbed.
Notes
Step-by-Step Spatchcocking guide can be found here:
https://www.meikoandthedish.com/spatchcock-turkey-guide/

 

Southern Style Greens

Southern Style Greens

Southern Style Greens
 
Prep time
Cook time
Total time
 
A mix of collard, mustard and turnip greens, smoked turkey and carefully selected seasonings makes this slow cooked southern classic ready right out the stock pot.
Author:
Recipe type: Holiday Sides
Cuisine: Soul Food
Ingredients
  • 2 bunches of collard greens, deveined and chopped
  • 1 bunch of turnip greens, deveined and chopped
  • 1 bunch of mustard greens, deveined and chopped
  • 1 onion, chopped
  • 2 cups (16 oz) picante salsa
  • ½ cup apple cider or white vinegar
  • the meat of two smoked turkey legs
  • 4 (32 oz.) cartons of unsalted chicken stock
  • 5 tablespoons worcestershire sauce
  • 3 tablespoons honey
  • 2 tablespoons Louisiana hot sauce
  • 1½ tablespoons salt
  • 1 tablespoon minced garlic
  • 1 tablespoon liquid smoke
  • 1 teaspoon of black pepper
  • 1 /4 teaspoon ground cumin
  • Large Stock Pot
Instructions
  1. Clean and devein the greens then roughly chop them.
  2. **Optional** remove turkey meat from the bone. Make sure to get the small bones scattered in between the meat. Reserve the large bones.
  3. Put the chicken stock in a medium stockpot on high heat. Once you get to a rolling boil add in all the remaining ingredients (including the large turkey bones), cover, reduce heat to medium and let them cook down for 3- 4 hours depending on how tender you like your greens. Make sure to stir occasionally.
  4. Serve once the greens have reached your desired level of tenderness.

 

Candied Yam Casserole With Brown Sugar Streusel

Candied Yam Casserole With Brown Sugar Streusel

Candied Yam Casserole With Brown Sugar Streusel
 
Cook time
Total time
 
Traditional candied yam flavor taken up like 10 notches with a bubbly, crunchy brown sugar crumble.
Author:
Recipe type: Holiday Desserts
Cuisine: Comfort Food
Serves: 10-12 servings
Ingredients
  • (1) 40 oz. can + (1) 27 oz. can yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.

 

Momma’s Deep Dish Mac & Cheese

Momma’s Deep Dish Mac & Cheese

 
Momma's Deep Dish Mac & Cheese
 
Cook time
Total time
 
Momma's Deep Dish Mac & Cheese Recipe Type : Holiday Cuisine: Comfort Food Author: Meiko Cook time: 60 mins Total time: 1 hour Serves: 12 servings You can thank my mom for this delicious deep dish Mac & Cheese recipe. And her shortcut for allows you to achieve a solid yet creamy consistency without the hassle of making a homemade bechamel sauce
Author:
Recipe type: Holiday
Cuisine: Comfort Food
Serves: 15 side servings
Ingredients
  • 16oz pack large elbow noodles
  • 2 eggs, whisked
  • 2 cups sharp cheese, shredded and divided
  • 1 cup smoked gouda, shredded and divided
  • 1 cup whole milk mozzarella, shredded and divided
  • 3 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • 1 cup cottage cheese
  • 1 cup sour cream
  • water to boil noodles
  • 1 (10.75 oz.) can cheese soup or cream of mushroom
  • ¼ - ½ cup milk
Instructions
  1. Preheat oven 325 degrees
  2. In a large pot, boil water and prepare pasta as package instructs for al dente. Once pasta is al dente remove the pot off the heated burner. Pour pasta into strainer to remove water then add it back to the warm pot. Let the heat of the pot steam out any excess water off the noodles. Heat should be turned off.
  3. Add in butter to the pot and stir, the the residual heat melt the butter until it is completely dissolved and has coated all the pasta.
  4. In a separate bowl add together sour cream, cottage cheese, 1 cup of sharp cheddar, ½ cup gouda, and ½ cup of mozzarella, cheese sauce, milk and all of your seasonings and whisk well. Add the mixture to your pot of al dente noodles and make sure they are fully coated. This is the perfect time to taste the pasta mixture to ensure it is seasoned well. Feel free to add more salt and pepper if needed.
  5. By this time your pot should have cooled down. If so, this is a good time to add in your whisked eggs and lightly stir. No more tasting after the eggs have been added.
  6. In a generously greased baking pan (I used 11x7') pour in half of you pasta mixture. Top that layer with half of your remaining cheeses but make sure to save half. Then add in the remaining pasta mixture and top it evenly with the remaining three cheeses.
  7. Cover baking dish with aluminum foil and bake it for 30 minutes. After 30 minutes, increase the heat to 425 degrees, remove the aluminum foil and bake for an additional 10 minutes or until the cheese bubbles start to turn golden brown. Watch the oven closely to prevent burning. Serve warm!
  8. **I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.
Notes
**I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.