Buttermilk Chicken Turkey Brine Recipe

Buttermilk Brine For Chicken & Turkey

The sentence of the day: ALWAYS soak (brine) your whole chicken and whole turkey before cooking!

I heart this buttermilk brine SO FREAKIN MUCH!!! If you have never brined whole chicken or turkey before then trust me, you will want to start.

A brine is simply a mixture of ingredients that you soak your meat in prior to cooking. There are dry brines and wet brines.  I like wet brines better.  Brines can add flavor to the meat depending on what spices you add, but most importantly it makes the meat super juicy and tender. 

Many people brine their whole poultry using salted water or broth (since it's cheaper) but I always prefer good ol buttermilk. (It's only like $3-$4 a gallon and so worth it IMO) Apple juice is also a very popular liquid to brine in. I think buttermilk makes the absolute best brine for chicken and turkey. Not only does it add richness to the meat but it naturally tenderizes it to fall-off-the-bone perfection. 

So here is one of my all time favorite brines to use on Thanksgiving turkeys. It creates a bird that is ridiculously moist and juicy and has a subtle seasoned taste that doesn't overpower the natural taste of the meat which means it pairs up great with just about any gravy or dressing. 

Don't let the hot sauce in this brine recipe scare you. Your bird WON'T come out tasting anything like hot sauce.

I always make gravy to go along with my turkey but honestly, you really don't need it. Yes, it makes poultry THAT moist! Just PLEASE don't overcook your bird!!!!! When I first made this brine and cooked my turkey, I went to grab off the leg and the only thing I was left holding was the bone LOL. All the meat had slide right off! And the breast, omg talk about JUICY!

I hope that you enjoy this brine just as much as I do!

Watch me make this buttermilk brine from start to finish

Ingredients (for 5 lb bird) (double the recipe as needed)

4 cups buttermilk

3 tablespoons KOSHER salt

1 tablespoon crushed, fresh black pepper

2 tablespoons poultry seasoning

3 tablespoons hot sauce

1/2  onion, chopped

2 garlic cloves, chopped

BRINE THE BIRD FOR 8 to 12 hours 

(I sometimes go longer)

MY WHOLE CHICKEN AND TURKEY ROASTING TIPS:

*I like to stuff my chicken & turkey with chopped green apples, onions and garlic. It adds moisture and a hint of great flavor.(discard after roasting)

* Follow the directions on your bird for cooking. Remember that the bird will continue to cook when removed from the oven so keep that in mind.

*Allow the bird to rest for a few minutes before carving to let all the juices settle.

*I always roast my bird, breast side down.

*I usually broil my bird for a few minutes before it's done to create a crunchy-like skin.

*Basting really isn't needed but sometimes I pour a few cups of chicken broth in the bottom of the roasting pan to baste my bird with. And it makes a flavorful gravy.

* I ALWAYS butter my chicken generously under and on top of the skin before roasting. And sprinkle with desired seasonings.

Southern Pecan Pie Recipe

Southern Pecan Pie AKA Ova' Yonda Pecan Pie

Pecan pie is such a simple pie to make yet so many people seem to struggle with getting the right balance of sweetness, the perfect firm, yet soft texture and the right nut-to-filling ratio. Yep, sometimes the easiest recipes can be a pain in the ass!

This homemade pecan pie recipe (with a few personal alterations) has been in our family for as long as I can remember. It's a trusty old standby that hasn't let me down yet. When newbies to the family taste it for the first time it gets a lot of "now that's a pecan pie!" remarks. This recipe gets passed around a lot during the holidays and somewhere got the name "Ova Yonda Pecan Pie".  I've tried other pecan pies and this one continues to be my favorite. Easy, pure comfort.

What I love about this pecan pie recipe is that it starts with a flavorful, homemade crust that goes so well with pecan pies. The filling sets to perfection with a sweetly balanced caramel vanilla flavor. The toasted pecans are crunchy (none of those chewy pecans here!) It's just a simple, well-balanced pecan pie.

Watch me make this fabulous southern pecan pie from start to finish

Preheat oven to 350 degrees

INGREDIENT
1 pie crust shell (click here for my pie crust recipe)
1/2 cup of light corn syrup
1/2 cup dark corn syrup
1/2 cup white sugar
1/2 cup dark brown sugar
1/8 teaspoon salt
1 teaspoon Mexican vanilla blend
1 Tablespoon  flour
1/4 cup butter, melted

3 eggs

1- 1 1/2 cups chopped pecans, toasted

Note* How to toast pecans for pecan pie: Spray a cookie sheet generously with cooking spray. Spread the pecans into a single layer. Bake in a preheated 350 degree oven for about 5 minutes or  just until you are able to smell the pecans aroma. Be careful not the burn them. Yuck!

Note*The pie will be slightly jiggly when removed from the oven. I usually cook for 45 minutes and the filling is soft and set when completely cooled.  Let the pie set before cutting.  I don't cut the pie until it's completely cooled and set. (personal preference)

Note*You can also mix the pecans in the batter. When putting them on the top like I do, the pie may puff up while baking.  It will fall and settle as it cools so don't be alarmed.

Note*If the crust starts to get too brown, you can cover the edges of the crust with foil. I never do this when I'm using the recipe for the homemade pie crust listed above.

Note*Oh yeah, you can also use whole pecans if you'd like. I can't use them because for some reason they remind me of bugs and makes my skin crawl (don't ask. I told you I was weird) And it's easier to cut!

Here is the Mexican vanilla blend extract I used. I got it from Wal-mart and I LOVE this stuff!!!

Southern Cabbage Recipe

Grandma's Southern Cabbage

REQUESTED RECIPE: How I make my cabbage
Note* If you are making this for a special occasion, definitely make it the day before and just reheat it in the microwave. It taste great the day you make it, but once it's had a chance to soak up those flavorful juices. OMG delish!!!

I usually cook cabbage about once or twice a year. I don't know why because I love the stuff, it's healthy and even better, it's cheap!

Wait a minute I know why I don't cook it as often, because it funks up the kitchen! Ughhh, there is just something about the smell of cabbage cooking that I hate. That was until a friend gave me a lil tip:

"Don't boil the cabbage, simmer it!"

Some folks say that if you add in a bit of vinegar or lemon juice while cooking, it will greatly reduce the smell. Hmmm...I'll have to give it a try one day.

My mother always boiled her cabbage from start to finish and so I just automatically did the same thing. Simmering it really does cut down on the smell. Keyword: Cut down. Not get rid of. I can at least tolerate it now.

Here is how I cook my basic cabbage. I love this southern cabbage recipe because it creates tender, yet slightly firm cabbage that is full of flavor, even the juice left in the pot taste good!

This is a very basic (but flavorful) cabbage recipe. If you wanna add a lil spunk to your cabbage throw in some sauteed onions, garlic, red pepper flakes, and smoked meat. Yum! 

Watch me make this tasty southern cabbage recipe from start to finish! 

INGREDIENTS:
1 head of cabbage
2 Tablespoons butter
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon of seasoning salt (or season to taste)
1/2 teaspoon of seasoning salt (or season to taste)
Fresh black pepper
1 1/2- 2 cups chicken broth (can also use water but chicken broth makes it taste so delish!)

Best Homemade Pie Crust Recipe

Best Homemade, From Scratch Pie Crust 

If you are looking for a from scratch pie crust recipe that is easy, foolproof and downright melt-in-your mouth then here ya go!!

Pie are ALWAYS in season...apple pie, pecan pie, sweet potato pie, pumpkin pie, chocolate pie. (OMG I can so relate to Forrest Gump's friend, Bubba right now)  So many pie possibilities I'm smiling just thinking about it. (I really am smiling right now by the way)

A good pie must first start with a good pie crust! Most homemade, from scratch pie crust recipes I've tried are pretty bland, which probably isn't the recipes fault. Pie crusts are usually boring in order not to compete with the pie itself. Understable. Not agreeing but understandable.

However, I'm a sucker for a scratch- made pie crust that is buttery tasting (yes pie crust should always be made with REAL butter in my book!), tender and just makes you wanna keep pinching lil pieces of crust off the edge to eat. You know what I'm talking about? Oh Oh Oh and it also has to be EASY and fool proof because it is no secret that I suck am still learning how to make breads and thangs from scratch.

I honestly can't tell you when was the last time I've purchased a store-bought pie crust.  Now that I know how to make an incredible homemade pie crust I've actually gotten a little uppity when it comes to store-bought crust. I don't like there odd color or the smell of it's fake, processed ingredients. Butter, sugar, flour and salt. Yes that's what makes a REAL pie crust. Oh wait...this recipe has butter Crisco in it...um.... Ok so ONE questionable ingredient doesn't count! (p.s I will still nail a store bought pie crust because I'm greedy, but that doesn't mean I would buy it myself!)

I call this recipe The Best Homemade Pie Crust  because well... I have yet to taste a homemade crust with this much flavor yet still remains subtle. Yes, it knows it's place. It compliments any pie beautifully and that makes it perfect!

One of my readers told me that if you substitute the cold water for cold half n half it takes the curst to whole different level of yumminess! Well she didn't use those words but I'm soooooo ready to try it out and see!! Thanks so much to whoever sent me that tip! I'll update this post once I try the halfnhalf method

Watch me make this homemade pie crust recipe from start to finish

INGREDIENTS

2 1/2 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
1 stick of cold butter, chopped in pieces
1/2 cup cold butter-flavored shortening
1/2 cup ice cold water (add more by the tablespoon if the dough is too dry)

Thanksgiving Cooking Tips

How To Survive Thanksgiving Cooking

Is it me or are these holidays just coming and going at the speed of lightening??? Geez Thanksgiving will be here in a few weeks! Well you know what they say, the older you get the faster time flies.  Wow....that was kind of depressing huh?  Anyway, I'm rambling. Let's talk THANKSGIVING!!

For some people the mere thought of having to cook a Thanksgiving meal causes their stomachs to do all kinda strange things and for others it's like a kid at Christmas time. I'm somewhere in between. I've only cooked a full Thanksgiving meal a couple of times. It's not as hard as it may seems but it does require work, proper planning and a glass of wine.

Here are a few tips to make prepping that Thanksgiving meal as stress-free as possible!

Leave your tips for minimizing the stress on Thanksgiving cooking below!

Marinara Sauce Recipe (Vegan)

We rarely eat tomato sauce in our house due to Sam's and my tomato sensitivities. We can have tomatoes every now and then, though, and every once in a while we crave spaghetti with tomato sauce. I don't cook with onions and garlic, so my marinara sauce is flavored with lots of dry spices. This marinara sauce is rich and flavorful - perfect to put over spaghetti/pasta, gnocchi, or even on a pizza.

Marinara Sauce Recipe

2 tbsp olive oil
1-1/2 cups of canned tomato puree or crushed tomatoes(about half of a 28 oz. can)
1 tsp sugar
1 tsp oregano
1 tsp thyme
1 tsp basil
1/4 to 1/2 tsp salt (depending on your taste)
1/4 tsp pepper
2 bay leaves

In a medium size sauce pan, add the olive oil and turn the heat to Medium High. Add the tomatoes and the rest of the ingredients and stir until well combined. Let the sauce heat up to a boil, then cover the pot, turn the heat down to low and let it simmer for 30 minutes or longer. Remove the bay leaves before serving. Serve over your favorite pasta. Serves 2 adults (and one small child).