Monthly Archives: November 2013
November 20, 2013
- Two turkey thighs (approximately 2 1/2 lbs total)
- 2 Tablespoons of Lucero Rosemary Infused Extra Virgin Olive Oil
- Salt and pepper to taste
- 2 Sprigs of fresh rosemary
Preheat oven to 350°F
Pat the thighs dry with paper towels then salt and pepper the thighs and let them sit for 30 minutes. Rub the Lucero Rosemary Infused Extra Virgin Olive Oil each thigh then garnish with fresh rosemary. Set the turkey on a baking rack set inside a a shallow roasting pan. This will keep the turkey out of the dripping and be crispy all around.
Roast, basting occasionally with the pan juices, until an internal temperature of 170 to 175° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving.
November 20, 2013
Ingredients:1 1/4 cups white sugar1/4 cup water1 (12 ounce) package fresh cranberries1 cinnamon stick1 tablespoon orange zest
Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. Adapted from AllRecipes.com
November 5, 2013
- 1 ½ cups mashed, cooked butternut squash
- 3 Tablespoon Olio Nuovo
- 1 cup Ricotta Cheese
- 1/2 cup Grated Parmesan, plus more for garnish
- 1 egg white
- Salt And Pepper, to taste
- 1 pinch nutmeg
- 1 pinch dried sage
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 package Wonton Wrappers
- Kosher Salt & Freshly Ground Black Pepper, For Serving
- 3 Tablespoons Water
Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
Once squash has cooled and able to handle, scoop out squash into a mixing bowl. Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Stir in ricotta cheese, egg white, and 1/4 cup Parmesan cheese, mixing until the filling is smoothly combined.
Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a triangle, and press the edges to seal. Repeat with the remaining wonton wrappers.
Bring a saucepan of lightly salted water to a boil.
Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, top with your favorite pasta sauce (we recommend a white sauce or just a drizzle of olive oil). Sprinkle with black pepper, and extra Parmesan cheese to taste.