If you have food lovers in your life that have earned a great gift then you are in luck! TasteTV has found some equally great ideas for you. They include gourmet meats, poultry, spices, pasta, cakes, and awesome cookbooks.
TasteTV tested a recipe for Meyer Lemon Braised Chicken using Williams Sonoma Meyer Lemon Braising Sauce. We found that with a few creative tweaks and additions to give it that fresh California style, this recipe became a great 5-star meal.
Chef, food personality and founder of My Diary of Us, Leigh Ann Chatagnier, created a delicious menu for the Holidays that is sure to delight friends and family.
“I created this menu with the idea of loved ones gathered in the kitchen helping to prepare a special … meal to share together,” Leigh Ann explains. “This menu is perfect for large family gatherings that you may be hosting, but also is makes a potluck offering for a party or dinner throughout the holidays. Each recipe is unique, but simple enough to make in any kitchen.
This special menu is one of her favorites because not only are the recipes simple enough to make in any kitchen, they are also beautiful and tasty.
Says Leigh Ann, “My Rosemary Pomegranate Maple Glazed Turkey is easy to make and is topped with a rosemary infused pomegranate glaze that takes this roasted turkey to a whole new level. It pairs perfectly with my savory twist on a sweet potato casserole that is a must try this… To round off the menu I like to serve my Brussel Sprout, Sausage, and Apple Rice Stuffing. This rice stuffing is a great alternative to the classic stuffing, especially if you have gluten sensitive family members, and each bite tastes just like the holidays!”
Ingredients:
• 1 13-16 Lb. Whole Turkey
• 4 Tbsp. Kosher Salt
• 2 Tbsp. Black Pepper
For the Glaze:
• 2 Cups Pomegranate Juice
• 1/4 Cup Maple Syrup
• 1 Tsp. Black Pepper
• 2 Sprigs Fresh Rosemary
Directions:
• Rub turkey down on all sides with salt and pepper liberally, including the inside of the bird.
• Let sit uncovered in the refrigerator overnight, or at least 4 hours.
• Preheat oven to 350 degrees.
• Let turkey sit at room temperature for at least 30 minutes before baking while the oven preheats.
• Place the turkey on a roasting pan and cover with foil.
• Bake for 2 1/2-3 hours until internal temperature reaches 165 degrees.
• While the turkey bakes, make the rosemary pomegranate maple glaze by combining pomegranate juice, maple syrup, pepper, and rosemary sprigs in a saucepan and bring to a boil. Reduce heat to a simmer and let reduce by half until slightly thickened.
• Uncover the turkey for the last 20 minutes of cooking and brush a liberal amount of the pomegranate glaze all over the turkey. Brush a second coat of the glaze on the turkey if desired.
• Serve with extra pomegranate glaze.
Ingredients:
• 1 Lb. Pork Breakfast Sausage or Sausage of Choice
• 1/2 Cup Diced Celery
• 1/2 Cup Diced Onion
• 2 Finely Minced Garlic Cloves
• 1/2 Cup Diced Fennel
• 1/2 Cup Diced Apple
• 1 Tsp. Chopped Fresh Rosemary
• 1 Tsp. Chopped Fresh Sage
• 1 Tsp. Chopped Fresh Thyme
• 1 Tbsp. Kosher Salt + 1 Tsp.
• 1/2 Tsp. Black Pepper + 1/2 Tsp.
• 1 Tbsp. Avocado Oil
• 1 Tbsp. Butter
• 4 Cup Cooked Wild Rice
• 2 Cups Brussel Sprouts, stems removed and cut in half.
Directions:
• Add sausage to a large skillet and cook until browned. Remove from the skillet and drain any excess grease on a paper towel lined plate.
• Add oil and butter to the skillet and place Brussel sprouts cut side down and let sear for 2 minutes without touching. Season with 1 tsp. salt and 1/2 tsp. pepper. Once the cut side is browned, sauté for another 2 minutes until Brussels are bright green but still have some bite. Remove them from the skillet.
• Add celery, onion, garlic, fennel and apple to the skillet and season with 1/2 Tbsp. of salt and 1/4 Tsp. black pepper and sauté until the veggies become tender, about 2-3 minutes.
• Add in fresh herbs and sauté for another 2-3 minutes.
• Add sausage back into the skillet and along with the cooked wild rice and cooked brussel sprouts.
• Season with the rest of the salt and pepper and stir to combine.
• Cook another 2-3 minutes until flavors have combined well and serve immediately.
*Note: You can also stuff the turkey with this stuffing.
Leigh Ann Chatagnier loves to share favorite recipes with her social media followers. As the founder of My Diary of Us, Leigh Ann invites visitors to come into her kitchen and cook with her and her family. She is a frequent guest on Houston Life, and cooks up family-friendly meals on Home & Family on The Hallmark Channel and NBC Syndicated Daytime. She has been featured in Louisiana Cookin’ magazine, Red Trycycle and inRegister. Leigh Ann is the author of two cookbooks, The Unexpected Cajun Kitchen: Classic Cuisine with a Twist of Farm-to-Table Freshness (Skyhorse/2016), and Natural Baby & Toddler Treats: Homemade, Nourishing Recipes for Baby and Beyond (Skyhorse/2019).
Leigh Ann lives in Houston, Texas with her husband and young son. Visit her at www.MyDiaryofUs.com.
TasteTV profiles award winning chocolatier, David Bacco
Jarlsberg® Cheese has shared with TasteTV two recipes for delicious cheese burgers from internationally acclaimed chef Elizabeth Haigh, considered as a shining star on the London culinary scene.
For families and singles who are tired of fast food and heat-and-serve meals, Parrano cheese has released a tasty new Mac ‘n’ Cheese recipe with cheese guru and author Laura Werlin.
Chicken and Crispy Skin
Preparation
Carefully remove the skin, in one piece, from the chicken breasts. Cut the meat into 1/2” pieces. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally until the meat is no longer pink. Use a slotted spoon to transfer the chicken to a bowl. Add the hot sauce and stir to combine. Wipe out the skillet with a paper towel, then reheat it over medium-high heat. Add the chicken skin. Cook until golden brown on one side, about 5 minutes. Use a spatula to flatten the skin, as necessary. Turn and cook the other side until browned and very crisp, about 5-7 minutes.
Remove skins to a paper towel lined plate. When cool, break into pieces.
Mac ‘n’ Cheese
Preparation
Prepare the pasta according to the package directions, to the al dente stage. Drain. In a large pot, melt the butter over medium heat. Whisk in the flour. Stir constantly for about 2 minutes, until the mixture begins to darken and smell a bit nutty. Slowly whisk in the milk, heavy cream and salt. Cook about 5-7 minutes, until it begins to thicken and bubble around the edges. Add 6 cups of the Parrano cheese, the gorgonzola, cream cheese, hot sauce and dry mustard. Stir until the cheeses are melted and the sauce is thickened. Add the pasta, chicken, celery and chives. Stir to combine. Pour into the prepared baking dish. Top with remaining Parrano cheese and crispy, chicken skin. Place the baking dish on a rimmed cookie sheet. Bake until bubbling and golden brown, about 30 minutes. Let cool for 15-20 minutes before serving.
Parrano cheese can be found in retail stores, as well as at https://www.parrano.com/
About Parrano
Parrano captures two of the world’s greatest cheeses in one wheel; Gouda and Parmesan. After aging for 5 months, Parrano develops a firm and smooth texture typically found in a Gouda with the nutty flavor and buttery aroma of a well-aged Parmesan. Perfect for slicing and shredding, Parrano is an tasty accompaniment to sandwiches, paninis, salads, soups