Sunday Supper...The Best Turkey Ever...And On to Christmas!

It's been a fact November 16th was our last post.  Makes us sad...because we miss sharing with you...But are counting our blessings because our business is just so good!

So here is a very late...Happy Thanksgiving!

We hope that your's was as special as ours...spent with family and friends!!!

We ate until we just couldn't eat anymore...

The boys really loved their pie...

We've already cooked your turkey...but this is as much for us to save for next year as you...and believe want to save this recipe.  (Would also be good for clean eating ...if you are ready to start that).

We just eat white it's bone in turkey breasts that we cook.  

Did a dry brine for two days before I baked the turkey...Kosher salt, black pepper, chopped fresh rosemary and thyme...Rub all over turkey as well as under the skin...

Just before you put the turkey in the oven...slather softened butter with orange zest all over...and a bit under the skin too...

Rough chop carrots, celery and onion and place under the bird...or birds with an inch or two of broth...

Bake for 2.5 hours plus...depending on the size of your bird...

I have to tell you that this was the most flavorful, moist turkey that I have ever cooked.  I tweak the recipe every year based on different recipes that I find...but this is the keeper...Will never bake my turkey any other way...

And was so good...probably won't wait till next Thanksgiving to do this again!

 Pin this recipe so you will have it for next year.  

It's on to Christmas now...I have to decorate it's an easy transition...

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Lot's of projects we've just finished up that we hope to share in the coming weeks...

But for tonight...we just want to express our thankfulness for each and every one of you who follow and shop with us.  

We are forever grateful!

It's your turn.  Let's talk!

Sunday Supper....Roman Chicken

Lets have something yummy tonight!

This Sunday Supper we are going to try this awesome looking Roman Chicken

We are hungry already.


4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

This delicious looking recipe is actually one from Giada De Laurentis on the Food Network website. For more tips on how to prepare this meal, as well as a video click here.


Lets break out the wine. A Sangiovese red Italian wine would be great with this!

Image via Pinterest

Image via Pinterest

Its your turn. Lets talk! What are you having?

Sunday Supper....A New One!

This Sunday we are wanting to try and eat a little more health conscious. We came across Food Network Kitchen's recipe for Spicy Kale and Corn Stuffed Chicken Breasts

4 teaspoons olive oil
5 1/2 ounces frozen chopped kale (about 2 cups)
2 cloves garlic, finely chopped
Kosher salt
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated (about 1/2 cup)
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.

Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.

Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.

Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

We are not familiar on cooking with Kale, anyone have any tips?


Happy Sunday.

Its your turn. Lets talk!