Well, stabbed it with a rotisserie stick. I’m gonna call it Dizzy Turkey. And I’m also going to call it delicious.
I’m thankful that we had the brilliant idea to stick the bird on the grill. I’m also thankful that there wasn’t much fanfare this year.
There was food…lots of food…Dizzy Turkey, my Dad’s Secret Stuffing (oven style as many sources recommend not stuffing a rotisserie turkey), mashed potatoes, candied yams, squash, ginger-maple roasted parsnips and carrots, broccoli, homemade bread machine bread, gravy and even homeade cranberry sauce. Oh, and pumpkin pie, fresh baked by my mom.
A right feast. Which may seem like overkill to some, considering Husband and I shared this bountiful meal side by side at our kitchen island while the boy flitted around and the girl slept. But it was just fine with me.
I have a great deal to be thankful for. This year especially…as things could have turned out so differently. And yet, it’s a complicated thanks. Very personal. Still a little raw. Filled with hope for the future, but mindful of the past and how easily this could have been a very different kind of post. I’m still in awe of the miracle of my little girl. That she was possible. That she survived to be born. That she continues to surprise. Thankful for my little man. Our home – despite it’s challenges. Husband – who is up feeding baby as I type this.
There’s just so much. Too much. It makes me feel a little dizzy.
Kind of like this guy…
(The uncomplicated way – made up by us)
Bring the bird up to room temp.
Prep it for cooking – rinse, pat dry, remove anything that may be lurking inside.
Stuff 3-5 unpeeled cloves of garlic into the cavity.
Place it on the spit as directed by your instructions.
Generously rub it with olive oil and ground sea salt and pepper.
Place it on the BBQ and fiddle around with the weight until you get it balanced right (which for us took about 30 min).
Place a drip tray under the bird. We cut a whole onion and placed it in the tray along with 1/2 a bottle of beer.
Cook using the back burner on med-high (around 350).
Baste every 30 min. (We added beer to the pan as it evaporated then added chicken stock when the beer bottle started to run low)
Cook to an internal temperature of 165. (about 2.5 hours for an 12 lb bird)
As you’ve likely noticed, things got a little better looking around here. My lovely brother-in-law created a little guy for the top of my page. I really like him and hope you do too (my new owl, that is, not my brother-in-law…who I do like very much but don’t necessarily expect you to like, you know, without having met him).
I’ve also created a facebook page! Whoa, that’s alot of change for 1 day. If you’re so inclined, head over to that LIKE button —–>> and catch all the Mommydo mumblings.
What else happened this weekend?
Which led to this:
Which was pretty awesome.
And proves my people photography is far better than my food photography…
Especially when all three are pumpkin perfection with 2 kinds of glaze.
Oh yes, thanks to Joanne at Inspired Taste I baked up a batch of pretty-close-to-the-mark Starbucks(like) pumpkin scones.
Which are my favourite thing to eat. So good.
If you want the recipe, you should pop over and visit them. It will be TOTALLY worth it.
Oh yeah, and in case you are one of those people who needs to eat dinner before downing a plate of scones, this Chili-Rub pork recipe from Martha Stewart is lovely.
Ours looked like this.
Bad lighting, but good, good food.
I’ve been eating a lot of Arugula lately. For some reason the peppery goodness has moved to the top of the list of (healthy) things I like to eat. I qualify healthy because in a fight to the death in my kitchen, a cupcake will always triumph.
Anyhoo, one fabtab way I’ve been cashing in on my Arugula craving is with this pasta dish.
It’s fast to make, super delish, and has goat cheese – bonus!
You’ll find the recipe from Chatelaine Magazine here, or follow along below.
I’ve been feeling pretty run down. Having a baby that doesn’t sleep, a 3.5 year old, a business, an on-going battle with all the crap in this house. SO I thought maybe adding a boost of nutrition would help turn this frown upside down.
Now I need to make an embarrassing admission. I do love a smoothy and I have a superfab blender. But I never make them because we never have ice in the freezer. Currently the reason is bags and bags of expressed milk. Anyhoo. I thought, no ice, no smoothy.
But, I am apparently the only one who didn’t know, the FRUIT IS THE ICE. USE FROZEN FRUIT DUMMY.
Then add delicious yogurt (lactose-free), banana, a little milk (lactose-free of course) and blend away.
Not sure that it’s actually giving me a boost, but I sure feel like a smartie pants. Frozen Fruit! Genius.
Ok, not quite. But here in Canada, there are a couple of magazines that used to seem like ‘old lady magazines’ to me. Well either I am an old lady or they’ve done some work on catching the mom-with-kids set because they are now my fav’s! One in particular, Chatelaine, set the stage, or the table I suppose, for some delicious eats this weekend. First, we made some ribs – from scratch (well, not the actual meat part) and then we made a magazine recipe/my own imagining warm potato and asparagus salad that was delish. I have mentioned already that my food photography needs some work, but even so, you have to admit these look pretty yummy.
Then we grilled up these lovlies and tossed them in a warm salad dressing from said formerly for Old Birds site.
The ribs are in the lastest issue – but here’s the recipe… (confession – I used back ribs)
No Barbecue? To finish the ribs in the oven, discard liquid in roasting pan. Arrange ribs, meaty-side up, then generously baste with sauce. Continue baking, uncovered, in the centre of a 325F oven for 30 min. Brush with sauce every 10 min until ribs are glazed.
The salad dressing I used comes from Canadian Living’s site. There’s a whole salad here. But, as I just wanted to use some simple grilled potatoes and asparagus, I just used the dressing bit.
In small bowl, whisk together olive oil, wine vinegar, Dijon mustard, salt and pepper. Pour over potatoes. Add celery, green pepper and basil. Toss together.
All in all it was a tasty feast – pretty quick aside from the long time the ribs sat in the oven – and with a simple green salad, it was almost healthy too!
For Father’s Day I made an easy and delicious pasta dish we’ve really come to enjoy around here. My photos of it were terrible and it really is delicious so here’s the image from The Food Network that seduced me into making it.
You can find the recipe here. Or, if you’re too lazy to click, follow along below. Totally delish and quick. Excellent when you have alot on your mind.
I used frozen meatballs myself. What? I just said I was lazy.
Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.
Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.
Per serving: Calories 613; Fat 25 g (Saturated 6 g); Cholesterol 102 mg; Sodium 749 mg; Carbohydrate 69 g; Fiber 4 g; Protein 29 g
Photograph by Christopher Testani
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_691077_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Every day is Sunday when there’s roast chicken on the table.
I believe Roast Chicken Dinner is the perfect meal. I used to only make it for Sunday Dinner, but lately it’s be gracing our table on random weeknights. And I’m not crazy. It’s actually one of the easiest meals I make.
I found a great Jamie Oliver recipe and adapted it for my own use. You’ll find his recipe here.
Here’s one tasty bird.
It can be much more complicated with a variety of root veggies and any number of potatoes. But this way is easy. Fast. A great weeknight celebration meal ready in an about an hour. Tonight we’re celebrating TUESDAY!
What do you make for special weeknights?