So Now You Have to Cook a Turkey - A Poultry-Haters Guide of What Not To Do

I'll be the first to admit it : I don't like cooking birds.

Don't get me wrong, I like cooking parts of birds. I love BBQ chicken breasts and fried wings. I don't like when it comes to wrestling an entire foul into a pot and arguing with various opinionated hungry helpers. No. In those cases I'd mostly just rather not.

That being said, I had the fortune to be born with ovaries, so it seems the task of not killing everyone at the thanksgiving dinner table falls to me. Lucky, eh?

Needless to say, I've done my fair share of Googling, texting and Pinteresting and emailing my mother to ward off salmonella this holiday season. But all of you lovely people are quite capable of doing that. So in the spirit of sharing - like the Indians and the settlers, here is my list of what doesn't help the turkey cook faster:

Feed an Army - Brown Rice "Cocktail"

This may not sound like your cup of tea. But the uses are endless. Personally, I eat this with butter and fresh ground pepper. Mmm! So Good!! Today, it's gracing the table for thanksgiving dinner - and since my track record with poultry isn't all that great, I tout this as my specialty and let the turkey take second line. 

What you're going to need:

3 cups brown rice (half cooked)

1 clove minced garlic 

1 onion diced (I'm not an onion fan - I use half) 

8 large mushrooms sliced 

1 stalk celery sliced 

3 large grated carrots 

1/2 cup pine nuts or slivered almonds (I like almonds) 

1/2 cup fresh parsley chopped ( or 1 teaspoon dried) 

3 tablespoons butter 

Pepper, salt, sage, thyme to taste (lazy cooks - like me - can get away with 2 or 3 teaspoons of generic poultry seasoning) 

3 cups of Chicken stock (you can also use vegetable stock if making this a vegetarian dish) 

Cook the rice halfway-about 15 minutes. Meanwhile in a skillet, melt butter. Sauté garlic, onion, mushrooms, carrot, celery for 5 minutes. Add pine nuts (or almonds) and parsley to warm. 

Dump rice and mixture into slow cooker and season well. Add stock and turn onto high for 3 - 4 hours. Add stock or water if needed.

I like doing a blend of wild and brown rice - superstore sells a great bulk blend! 

Photo Post - #NordstromYYC

The happiest Friday! Waiting to get my shopping on!! 

Downton Abbey Heartbeak Easer - Jambalaya

So... I just finished watching the end Downton Abbey : Season Three and I just have to say; WTF!!?? Seriously!! WTF!

Shake it off you say? Nope. Can't. Sorry.

In other (much much happier) news, Episode 5 of Outlander (which may just be the best thing ever invented / filmed / anything) is available on Saturday. So I guess... silver linings. Fingers crossed for shirtless Jamie again! ;)

Anyway, miserable and heartbroken over the latest TV drama - like me - ? Well, I have an easy, dinner to ease a bit of the pain. Ta-da! Jambalaya!

Spatchcock - BBQ chicken

I know, spatchcock? Right. What the hell? 

Weird name, great technique.

So basically what you want to do is take a chicken, grab a pair of tough, sharp kitchen sheers and not be afraid. You are now going to cut the bird open. Yes. That's right. Cut straight down the bird's backbone. No fear. 

Once you've done that, flip the bird over and press down on the breastbone until you hear a slight crack. 

There. 

Done. 

As for actually eating the chicken, I did an amazing dry rub on the BBQ. Amazing in both taste and simplicity. 

4 Tablespoons kosher salt

3 Tablespoons brown sugar 

2 Tablesppons Paprika 

1 Tablespoons Cayenne 

Easy peasy. 

Generously coat and BBQ your chicken until internal temperature of 165. 

Try this, It's massively successful. 

Cheers. 

No More Chocolate - Apple Brownies

They say (whoever “They” are) that a picture is worth a thousand words. And I’m sure it’s true. That being said, of course, it would be tremendously helpful if I actually remembered to take one. 

As it is. I didn’t.

Hello Lurkers!

I know you're out there.

It's okay.

You can leave a comment.

I'd really like it if you did! 

I de-lurked myself last year on all the blogs I was following. It felt good. Just sayin'. 

Does anyone have any resolutions they would like to share? 

I must admit, I've never liked the idea of resolutions. Maybe it's because most people make them in full knowledge that they will be breaking them within eight or so weeks. The average life span of a New Years Resolution seems to shorter the older you get, have you ever noticed? 

So, starting a few years ago, I created a list of directives. Call them Guidelines for a Happier Existence, if you will. Most aren't particularly groundbreaking, or even very original. And the majority could be found decorating random inspiration boards on Pinterest.

In any case, this is what I do. 

Today, I was able to check one thing off my 2013 Directive list. #41, to be exact.  

Do Something Creative.  

And I did. I cut my own hair. And, I'm shocked too, it actually turned out really well. My hair is super curly and unruly on a good day, so I went on with the expectation that I really couldn't mess it up too bad. And I didn't! You have my permission to be impressed.

As a side note, I'm also totally stoked for the end of the month when I can check #11 off my list as well. Learn a New Language. I'm taking an American Sign Language class. I'm so excited!! 

Til Later, cheers.

Leftover Love - Warm Beet Salad with Chicken and Goat Cheese

What to do with leftover roast chicken? Why! Make a kick-ass salad!

I have become completely addicted to roasted beets. Plus, they are in season most of the time, they keep well, their easy to prepare, healthy and cheap. Perfecto!

This salad is really very simple. Roast the beets for about 20 minutes - depending on the size.

I added mixed greens, spinach, sliced roasted chicken breast, goat cheese, pomegranate seeds, sliced almonds and fresh ground pepper.

Easy and awesome.

D-Lightful Dinner - Roasted Chicken

Dinner last night = resounding success!
I have decided that this year that I am going to cook a turkey.
So, in the effort to become more "poultry proficient", I will be roasting my fair share of birds over the next few months. 
In any case, this little guy turned out perfect.

From Jasper, With Love - No-Bake Chocolate Macaroons

Highway 93 (Icefields Parkway). Read more about our drive here.

So, I was in Jasper for New Years this year - which for all my fellow Celiactics (new word of the day) is a Gluten Free wonderland. I had the BEST GF lasagna EVER at a bar called Downstream Bar and Grill. It was a revolution. Made with spinach, goat cheese and sweet potato. I'm sure Nathan is tired of listening to me rave about this meal, but it was too awesome not to tell everyone about.

Needless to say, the food is worth the trip. Yes the mountains are breathtaking and the drive up Highway 93 is awe-inspiring (the glaciers are incredible) although this time it was a tad more icy than our previous mid-April road trip.

I'm lying. The drive was harrowing, But the lasagna was worth it.