How to Roast the Best Turkey in just one hour!

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If you want something a little different for your Thanksgiving this year, this roast turkey with herbs and wine is a great way to go. Using this method, you can cook a 12-pound turkey from start to finish in under an hour!

Roast Turkey with Wine and Herbs (1 HOUR total cooking time for perfectly moist, juicy turkey guaranteed!)

Fastest Way to Cook a Turkey

This recipe lets you skip carving at the table and speed up the roasting process. By cutting the turkey into parts before cooking, you get a faster and easier way to make a great roasted turkey.

This method produces an unbelievably moist turkey, full of flavor from fresh herbs and wine. Best of all,  I especially love being able to serve the turkey within minutes from the oven without waiting for it to be carved.

I served this turkey to a friend who was visiting years ago and she went crazy for it. This is now her favorite way to cook a turkey and I can’t recommend it highly enough.

While we’re on the subject of turkey, if you’re lucky enough to have leftover turkey, this Creamy Turkey Noodle Soup is comfort food at its best. It’s a down-home combination of leftover turkey meat, carrots, celery, and hearty egg noodles that’ll keep you warm on a cold winter night and perk you up when you’re feeling under the weather.

Roast Turkey with Wine and Herbs (1 HOUR total cooking time for perfectly moist, juicy turkey guaranteed!)

Turkey Seasoning

This herb roasted turkey recipe uses two different varieties of wine to bring out the best in the roast turkey. White wine is added right to the roasting pan, then marsala wine is mixed with the juices along with cranberry sauce or jam to drizzle on top of the finished turkey.

The herbs for turkey are simple and easy to find fresh in most groce

Classic Pumpkin Pie

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Classic Pumpkin Pie

A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above with a slice pulled out.

Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie? In fact, I’m pretty sure a song about pie would not only be awesome but certainly the most delicious song ever.

Our classic pumpkin pie totally made from scratch, from the best pie crust recipe ever to a pumpkin filling that is perfectly spiced and creamy, it is a must-make every Thanksgiving.

I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie. 

Thanksgiving For Me Growing Up

Thanksgiving has always been one of my favorite holidays. As a kid we always celebrated with more people than even fit into a house. Seriously, I remember going to my grandpa’s house in Le Grande, Oregon and all of the cousins, aunts and uncles would pile into the house, set up tables and chairs in every nook and cranny and still some of us kids would end up parking it on the floor somewhere because there just wasn’t enough room for so many people.

If we didn’t travel then we would have as much family at our house in Vancouver, Washington as possible and then Dad would make sure that everyone at church had a place to go and often we would end up with a few extra families that had nowhere to go. It was awesome! The cousins ran around playing, everyone was snacking and finally we had a prayer and “dinner” which usually happened mid afternoon so it wasn’t dinner at all.

Then we would clean up (always paper products as dishes for that many people would have been insane), the ladies and kids would do fun Christmas crafts, the men would sleep or watch football and then pie for all!

And my favorite part? Well, the pie of course, but I actually loved the next day even more. We would be lazy and watch movies all day, snacking on leftovers and making turkey sandwiches on rolls. I love those sandwiches more than the actual dinner!

Thanksgiving at Our House Now

Most importantly it had been a time to be together, no matter who we were. Everyone always had a place to go, which I’ll be honest has been a little hard living where we live. Most people have lived here their whole lives and have so much family that they make their own plans and stick closely with their fam. If you aren’t from here and aren’t going anywhere it kind of feels lonely now. It’s not the holiday I grew up with, but it has taught me that I must be like Dad, always reach out and see if anyone else is alone instead of only focusing on my family. But, we do have pie, and pie makes everything ok.

Ingredients for Pumpkin Pie

You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. It makes a double crust, so you’ll only need half the dough for this pumpkin pie.

Garlic Herb Roasted Fingerling Potatoes

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Garlic Herb Roasted Fingerling Potatoes

a photo of multicolor fingerling potatoes that have been halved and roasted topped with fresh herbs.

Fingerling potatoes brushed with garlic butter, seasoned with fresh herbs and roasted to golden perfection! This is a tried and true potato side dish in our house!

I adore fingerling potatoes, especially these rosemary and thyme fingerlings. They are creamy unlike Russet potatoes that are more starchy.  I love how tender they are and while it doesn’t really do anything to the flavor, I also happen to love how little they are. They are just perfect for a delicious side dish.

What is a Fingerling Potato?

A fingerling potato is a small, stubby, finger-shaped type of potato. They are fully mature when harvested and should not to be confused with new potatoes.

Because they are low in starch, they are extra creamy inside. They have a very thin skin that doesn’t need to be peeled before cooking them, and they come in a variety of colors.

Can You Roast Fingerling Potatoes?

Fingerling potatoes are ideal for roasting. Their small size means they will roast up quickly and evenly.

Ingredients for Herb Roasted Fingerling Potatoes

You only need a few ingredients to make this potato recipe. Here is what you will need:

  • Fingerling Potatoes: You can buy multicolored fingerlings or all one color.
  • Olive Oil: used to roast the potatoes and make the outside crispy
  • Butter: also helps with the crispiness and adds flavor
  • Rosemary: strip the needles from the main twigs and finely chop the needles
  • Thyme: grab a twig of thyme by one end and then pinch the twig between your thumb and index finger and run your fingers in the opposite direction that the little leaves are growing and the leaves will pop right off
  • Garlic: the reason for garlic is always flavor, flavor, flavor
  • Kosher Salt: adds flavor

This is meant to just be an overview of the ingredients used in the recipe. The measurements of each ingredient can be found in the recipe card at the end of the post.

How to Make Roasted Fingerlings

Fingerling potatoes look like the potatoes you would get at a fancy restaurant, so they must be difficult to make, right? Wrong! They are so simple and here is an overview of the

  1. Prep the oven and potatoes.
  2. Melt the butter, then add the olive oil, herbs and salt and stir together.
  3. Add the potatoes and stir until well coated.
  4. Place the potatoes cut side down on a baking sheet and roast in the oven.
  5. Flip the potatoes over part way through baking.
  6. Remove the potatoes from the oven and top with the rest of the herbs.

Scroll down for the detailed instructions in the recipe card. You can also print and save the recipe there.

Tips for the Best Roasted Fingerlings

Try to keep the size of the potatoes the same so that they

The Little Things Newsletter #389 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! It sure did feel extra cold this week, after spending so much time in Phoenix. The fall leaves and accompanying chilly weather have arrived and I’m loving my beautiful Ohio world. There was even talk of snow here this week, but I didn’t catch a single snowflake. Did you? 

Are you ready for sweater weather and winter coziness? Or are you wishing for a few more days of sunshine and shorts? My meal plan for this coming week sure is ready for the cold nights, so I hope I am too!

ON THE BLOGS THIS WEEK: Cajun dipping sauce is the supporting star of so many meals, providing a fiery, smoky punch with each bite. (Not a fan of too much heat? Just dial down the cayenne in the recipe below.)

We did a stovetop seafood boil this week with shrimp, potatoes, corn, and sausage, boiled in a flavorful spicy broth, and added an abundance of additional fresh vegetables! This was a serious winner of a meal, my friends – and it was so EASY to do at home. It’s going to be on the regular rotation now.

With plenty of buttered corn flavor, Corn Spoonbread is a classic comfort food that will keep you coming back for more.

All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers. This dinner is a guaranteed win for anyone who loves lasagna and can’t get enough of bell peppers.

Is it a salad or a dessert? A dreamy mix of cream cheese, vanilla pudding, and whipped cream is loaded with juicy bits of sweet tropical fruit in this Pineapple Fluff Salad.

Cinnamon Ice Cream is a sweet, rich, vanilla custard ice cream spiced with enough cinnamon to linger after each bite.

Spiced pumpkin puree is topped with a crunchy, cinnamon sugar oat crumble in this Pumpkin Crisp, making it the perfect fall treat.

What I’m CRAVING: Have you heard of a Yogurt Pie?? My friend Jen’s pie caught my eye this week and now I can’t get the idea out of my mind. I can’t wait to play with some fun flavor combinations!

My FAVORITE THING this week is this inexpensive ladle. It’s a silly little thing to get so excited about, and until you’ve tried it you might not understand. A friend of mine had a similar ladle a while back and I’ve been on the hunt for one of my own. 

The front of the ladle is flat, making it possible to easily scoop every little bit of food from the bottom of a soup pot. Why aren’t all ladles made this way??? It’s positively brilliant!  

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Weekly Menu Plan – Nov. 6 to 12

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Weekly Menu Plan – Nov. 6 to 12

Weekly Menu Plan – Nov. 6 to 12

Here is your menu for next week!


Monday: Italian Stuffed Peppers


Tuesday: Dutch Baby Pancakes


Wednesday: Mexican Grilled Cheese Sandwiches


Thursday: Baked Chicken Thighs


Friday: Sun Dried Tomato and Spinach Gnocchi


Saturday: Leftovers

Take the night off and enjoy your favorite dinner from this week all over again! My favorite night!


Sunday: Teriyaki Salmon Bowl

Let us know which recipes you decided to try!

READ: Weekly Menu Plan – Nov. 6 to 12

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