Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

Cooking a turkey

 Natasha's Kitchen

12 lb turkey, (Anything from 11-15 lbs will work, but bake time will vary), thawed*
Salt & Pepper, for the inside and outside of the bird

For the Flavored Butter

1 cup unsalted butter, softened, (2 sticks)
2 Tbsp olive oil, not extra virgin, plus more to drizzle top
4 Tbsp fresh lemon juice, from 1 large lemon, plus 1/2 Tbsp lemon zest
6 large garlic cloves, pressed
1/4 cup freshly chopped parsley
1/2 Tbsp salt, I used sea salt

1/2 tsp black pepper, freshly ground

.75 ounce container fresh rosemary*

.75 ounce container fresh thyme

.75 ounce container fresh sage*

ADD Paprika

For the Stuffing

1 large onion, quartered (no peeling)
4 garlic cloves, halved (no peeling)
1/2 bunch parsley
1 lemon, quartered

Remove thawed turkey* from the fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. Remove the neck and bag of giblets and pat dry turkey with paper towels. Let it sit in a roasting pan lined with paper towels to soak up any excess water. Fold the wings behind the turkey so they don't scorch in the oven.

Seasoning, Stuffing, and Tying up a Turkey

Amy likes to cook the turkey in a turkey roasting bag to  help keep the juices in.

• Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
• Make Flavored Butter – In a medium bowl or in a food processor*, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash /stir with a fork until well combined (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes).
• Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; being careful not to tear the skin.
• Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
• Pat skin dry and rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.
• • Stuff turkey cavity with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Use kitchen string to tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.

  How to Roast a Turkey

  • Prep – Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom).
  • Make Foil Shield – to protect the turkey breast and keep it juicy: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.
  • Place an oven-safe meat thermometer into the bird; beneath the drum stick; deep into the dark meat. Start roasting uncovered at 430˚F for 20 min.
  • Baste – Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
  • Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it's fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it's out of the oven*).
  • Rest Turkey – Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for turkey gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.
• Cook at 430 for 20 min and then 350 for about 5 1/2 hours, basting occasionally.

The Jan Ririe Collections- Lemon chicken

Beach Street Lemon Chicken Linguine

yield: 6 SERVINGS

prep time: 3HOURS HRS 25MINUTES MINS

cook time: 12MINUTES MINS

total time: 3HOURS HRS 37MINUTES MINS

 

• 1 pound linguine, spaghetti or fettuccine
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon zest, from 1 medium lemon
• 2 to 3 tablespoons fresh lemon juice, from 1-2 medium lemons
• 2 to 3 green onions, finely chopped (white and green parts)
• ¼ cup chopped fresh parsley
• Salt and freshly ground pepper
• ½ to 1 cup grated Parmesan cheese

Marinade:

• ½ cup olive oil
• 4 cloves garlic, crushed or finely minced
• 2 tablespoons brown sugar
• 1 tablespoon Cajun seasoning (see note)
• ⅓ cup fresh lemon juice, from about 2-3 medium lemons
• ¼ cup minced fresh parsley
• ¼ cup soy sauce
• 1 to 1 ½ pounds chicken breasts, sliced into 1/2-inch strips or bite-size pieces

Cook ModePrevent your screen from going dark

INSTRUCTIONS 

• For the marinade, combine the olive oil, garlic, brown sugar, cajun seasoning, lemon juice, parsley, and soy sauce. Toss the marinade and chicken together in a shallow dish or ziploc bag. Cover and refrigerate at least an hour or up to 12 (better flavor the longer it marinades).
• For the pasta, combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
• Cook pasta in lightly salted water until al dente according to package directions. Drain and return to the pot off the heat. Pour the lemon juice/olive oil/green onion mixture over pasta and toss lightly to combine.
• Heat a 12-inch skillet over medium heat; add the marinade AND the chicken to the skillet, moving the chicken pieces so they are in a single layer. Cook over medium-high heat until the chicken is cooked through, 4-5 minutes.
• Add the pasta to the skillet with the chicken OR pour the chicken and cooked marinade over the pasta in the pot (whichever will fit the mixture best). Toss with Parmesan cheese and season to taste with salt and pepper, if needed. Serve immediately with extra Parmesan cheese, if desired.