Barbecued Turkey Legs

Recipe from: recipesbysara
Image credit: recipesbysara

Barbecued Turkey Legs 

Ingredients:

4 turkey drumsticks

Salt and pepper

1/4 cup Ketchup

1/4 cup molasses

1/4 cup vinegar

2 tablespoons Worcestershire sauce

1/2 teaspoon hickory smoked salt

1 tablespoon instant minced onion                 

 Directions:

Sprinkle turkey drums with salt and pepper to taste.

Place turkey legs in the Crock-pot.

Combine Ketchup, molasses, vinegar, Worcestershire sauce, hickory smoked salt and instant minced onion.

Pour over turkey.

Cover and cook on Low for 7-9 hours.

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Apple Cider Ginger Fizz Cocktail

Recipe from: joyouslydomestic
Image credit: Angela

Apple Cider Ginger Fizz Cocktail

“The recipe for these is quite easy and requires only a few ingredients. I recommend putting these together right when you're ready to serve them so that the ginger beer doesn't lose its effervescence.” Angela

Ingredients:

For the cocktail:

4 cups fresh apple cider

2 tablespoons fresh lemon juice

4 ounces gin or bourbon

10 ounces ginger beer (non-alcoholic)

Ice cubes (see note in upper paragraph)

Garnish options:

Thinly-sliced apples

Cinnamon sticks

Fresh, whole cranberries

Directions:

Divide apple cider, lemon juice and alcohol equally between four glasses.

Stir to...

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Kale Puffs

Recipe from: fullforkahead
Image credit: Kenda and Kimberly

Kale Puffs

“These even reheated pretty nicely in the oven when hubby and I had a few with our dinner a few days later.” Kenda and Kimberly

Ingredients:

1 bunch of fresh kale (about 4-5 cups chopped or torn into pieces)

1 small white or sweet onion, small diced

3/4 cup small-cubed fresh part-skim mozzarella cheese

1/2 cup grated fresh Parmesan cheese

1 tablespoon olive oil

1 teaspoon chopped herbs, such as thyme, dill or rosemary

3-4 garlic cloves, minced

Kosher salt and freshly ground black pepper, to taste

2 large eggs

2 sheets frozen puff pastry (from a 17.3-ounce package), thawed

Instructions:

Remove the thicker, tougher pieces of stem from each kale leaf and tear or chop the leaves 

into pieces.

Cook in a large pan over medium heat for about ten minutes, stirring occasionally until the 

leaves have begun to wilt and are tender.

Allow to cool, off the heat, for about ten minutes.

In a large bowl, combine the kale, onion, cheeses, olive oil, fresh minced herbs and a little 

salt and pepper.

Set aside.

Cut puff pastry into 3 equal strips.

Cut each of those into 3 squares for a total of 9. Repeat with second sheet of pastry.

Lightly spray the bottoms and sides of your muffin pan wells with nonstick cooking spray.

Place a square in each muffin cup, pressing into bottom and up sides and leaving corners 

pointing up.

Divide filling among cups. Bring the corners of the pastry together, pinching them together 

over the filling.

If making these early the same day, you can cover the muffin pans and refrigerate till ready 

to bake.

Preheat oven to 400°.

Beat remaining egg in a small bowl and brush over the pastries.

Bake until the puffs are golden brown and have puffed up, about 25 minutes.

Transfer to a wire rack; let puffs cool in pan for 10 minutes.

Use a sharp knife to loosen the puffs from the edges and turn onto to rack to finish cooling.

Notes:

These are best the first time they’re baked, but they will reheat fairly well in the oven at 350 

degrees for about 10 minutes.

Adapted from Spinach Puffs by the Bon Appetit Test Kitchen, BonAppetit.com

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Avocado- cucumber Salsa

Recipe from: blogchef
Image credit: Bobby

Avocado- cucumber Salsa

“Fresh Mexican-style salsa recipes are a light and delicious appetizer. This salsa can be served with tortilla chips or it goes great on chicken tacos or on various other dishes.” Bobby

Ingredients:

1 medium English cucumber (seeded and diced)

2 medium firm-ripe avocados (peeled, pitted, and diced)

½ red onion (diced)

juice of 2 limes (about ¼ cup)

salt (to taste)

¼ cup fresh cilantro (chopped)

3 jalapeno peppers (seeded and finely chopped)

Cooking Instructions:

In a medium bowl combine cucumber, avocado, red onion, fresh cilantro, and jalapeño 

peppers.

Add the lime juice and season with salt.

Gently toss to combine.

Serve within an hour of preparing.

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Tuna Sushi Roll

Recipe from: foodiebaker
Image credit: Jasline

Tuna Sushi Roll

“This tuna sushi roll will be good as a main on its own, but you can make a more complete meal with miso soup, chawanmushi or chicken karaage!” Jasline

Ingredients:

Sushi rice:

1 rice cooker cup short-grain rice (160g)

185 ml water (3/4 cup), plus extra for rinsing

Rice Vinegar Sauce

3 tablespoons rice vinegar

2 tablespoons sugar

½ teaspoon salt

Tuna Filling:

½ Japanese cucumber

1 can tuna in water

2 tablespoons mayonnaise

1 to 1.5 teaspoon wasabi

Sushi Rolls:

2 pieces of nori (seaweed) for sushi

Method:

Sushi Rice:

Place the rice in a sieve and set the sieve in a bowl.

Add water, then gently rub the rice between your hands.

The water should become milky.

Discard the water.

Repeat until the water becomes relatively clear.

Drain the rice for 30 minutes.

Transfer the rice to a heatproof bowl (preferably metal as ceramic may crack over time) that 

can be fitted in a pot.

Add the 185ml of water and set aside to let the rice soak for at least 30 minutes.

Fill the pot with a bit of water, about ½ to ¾-inch tall.

Place the bowl of rice inside.

Cover the pot with a lid and turn on the heat to high.

Once the water in the pot (not in the rice) has come to a boil, reduce the heat to low and 

simmer for 15 to 20 minutes until all the water has been absorbed.

Try not to open the pot cover while the rice is simmering.

After all the water has been absorbed, turn off the heat and let the rice steam in residual 

heat for 10 minutes.

Rice Vinegar Sauce

Combine rice vinegar, sugar and salt in and large small pot or small bowl.

Heat up / microwave until the sugar has dissolved.

Tuna Filling

Rinse and dry the cucumber.

Cut into long strips.

Set them aside.

Tip the canned tuna into a sieve and drain well.

Using a spoon, press down onto the tuna to get rid of excess water.

Transfer the tuna into a bowl and flake the tuna into small pieces.

Add in mayonnaise and wasabi and stir to mix them together.

Taste and see if you want to add in more wasabi.

Back to Sushi Rice Again:

You will have...

NAGGY:

It may not be easy to roll the sushi roll tightly at the start, just keep practicing!

You can make mini sushi rolls also, just cut the nori into half and proceed. However, make 

sure you spread a thinner layer of rice otherwise you will have problem rolling it up.

Sushi rice recipe adapted from  No Recipes

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Chicken BLT Salad

Recipe from: quarterpastnormal
Image credit: Frances

Chicken BLT Salad

“They’re easy, cheap, quick and filling. Plus, who doesn’t like bacon? I know I adore it.” Frances

Ingredients:

2 small heads of romaine lettuce

2 Flat Out Flat breads

5 - 6 strips of bacon

2 small tomatoes

2 chicken thighs

salt and pepper

Instructions:

Cook your chicken thighs using your preferred method.

Chop your lettuce, tomatoes- set aside.

In a sauté pan, cook your bacon for about 10 minutes, until crispy.

You do not need to add anything to the pan, as bacon will render its own fat.

In your oven, toast your flat out bread for 10 minutes at 350.

Keep an eye on it.

This recipe is low carbs, diabetic friendly and if you omit the flat bread it is also gluten free.

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What's for Lunch: Cuban Sandwich

Recipe from: cubaninthemidwest
Image credit: Ivonne

What's for Lunch: Cuban Sandwich

“Soon after arriving in this country, the children were pulled front and center to translate. To our parents our second grade English was better than no English at all, but at seven years old, we barely had a grasp of our native Spanish! Ah, the frustration, the misinterpretation, the incomprehension, the futile attempts at communication. But alas, we had our Cuban Sandwich and we ate it too!” Ivonne

Ingredients:

Cuban bread

Roast Pork (I made a Hormel boneless pork roast - onion and garlic flavor - threw it into a 

crock pot until done)

Sweet Ham, thick sliced

Swiss cheese

Dill pickles

Yellow mustard (optional)

Butter

Directions:

To prepare the sandwich slice the bread horizontally and spread butter on both inside 

halves.

Lay the pickles on the bottom half followed by a layer of roast pork, then ham and Swiss 

cheese.

You can spread mustard on the inside top half. 

Close the sandwich, spread a little butter on the top and place it on a Panini press (okay, I 

know you don't have one, but I bet you have a George Foreman grill which works the same, 

if not then place the sandwich on a hot (not too hot) lightly greased frying pan. Place a 

heavy iron skillet on top of the sandwich to flatten.)

The sandwich should be compressed to about 1/3 its original height.

Grill the sandwiches, until the cheese is melted and the bread is golden.

Slice the sandwich in half diagonally and serve.

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Mi Cuba Libre

Picture credit: hamptonroadshappyhour

Mi Cuba Libre

“Many people have this cocktail ranked as high as #2 in the world's most popular drink category.  Almost everybody have it in their top 10. The name Cuba Libre, is Spanish for "Free Cuba", and has been around for well over 100 years. Now, with the big news of as yesterday, it takes another dimension in its name. Basically, it's a Rum and Coke with a hint of Lime.  It's a great party cocktail, and no bartending experience is needed.  It's just Rum, Coke, Lime Juice, and a big smile!” Maria

Ingredients:

2 oz. Añejo 7 Years Havana Club Rum

6 oz. Cola

.5 oz. fresh Lime Juice

Ice

Directions:

Pour the Rum into an ice filled Collins glass. 

Add the Cola and Lime Juice, and give it a good stir.  

Optional you can place a Lime wedge on the rim of the glass, insert a long straw, and get ready to enjoy this classic cocktail...Mi Cuba Libre!

Young Coconut Roll Cake

Recipe from: dailydelicious
Image credit: Jiraporn

Young Coconut Roll Cake

” I know that it's not easy for some people to find young coconut ^^, but if you can get it this cake is one of the best way that you can use it.” Jiraporn

Cake:

90 g .............................. Cake flour

1/2 tsp .......................... Baking powder

50 g .............................. Granulated sugar

1/8 tsp .......................... Salt

3 ................................... Egg yolks

50 g .............................. Rice bran oil

75 g .............................. Milk

1 tsp ............................. Coconut liquor (or 1/2 tsp vanilla extract)

4 ................................... Egg whites

1/8 tsp .......................... Cream of tartar

60 g .............................. Granulated sugar (B)

Seven minutes frosting:

210 g ............................. Granulated sugar

75 g ............................... Egg whites (about 2.5 egg whites)

1/8 tsp ............................ Salt

1/8 tsp ........................... Cream of tartar

1 1/2 tsp ......................... Corn syrup (or light honey)

2 tsp ............................... Water

1 tsp ............................. Coconut liquor (or 1/2 tsp vanilla extract)

Filling:

220 g ............................. Fresh young coconut meat (from 3 coconuts)

Instructions:

Preheat an oven to 180C.

Line 30x30 cm pan with baking paper.

Beat egg yolks and sugar (A) together.

Add rice bran oil and milk into the bowl, beat to combine.

Add Coconut liquor (or 1/2 tsp vanilla extract) into the bowl and beat to combine.

Sift flour, baking powder and salt into the bowl.

Beat to combine.

Beat egg whites until foamy, add the sugar (B) gradually and beat until firm peaks formed.

Mix 1/4 of the meringue into egg yolk bowl.

And fold the rest of the meringue into the bowl in 2-3 additions.

Fold until fully combine.

Pour into the prepared pan.

Tap lightly to remove large air bubble.

Bake for 14-15 minutes or until the top spring back when touch lightly.

Place another sheet of baking paper on top, and reverse the cake and remove the old 

baking paper.

Place another sheet of baking paper and reverse the cake again.

Roll the cake into cylinder and let it cool completely on a wire rack.

Scoop out the meat from the coconuts.

Place the meat over paper towel to remove excess water.

Put all the ingredients for seven minutes frosting in a bowl.

Beat to combine.

Place over a pan of boiling water, and beat with hand mixer for 7 minutes.

Remove from the heat and beat until cool slightly.

Spread the frosting over the cake.

 Place coconut meat over the frosting.

Roll the cake and tighten it with ruler.

Spread the frosting over the top and side of the cake, and sprinkle the coconut meat over 

the cake.

Refrigerate until set before serving.

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Licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Sausage Stuffed, Bacon Wrapped, Pork Tenderloin with Roasted Apples & Cider Sauce

Recipe from: someoneleftthecakeoutintherain
Image credit: THE blonde bomber

Sausage Stuffed, Bacon Wrapped, Pork Tenderloin with Roasted Apples & Cider Sauce

“For some options – for the filling you could substitute feta with goat cheese, or omit all together.” THE blonde bomber

Ingredients:

Filling:

2 tablespoons unsalted butter

1/2 large yellow onion, chopped

3 garlic cloves, minced

1 pound sausage, casings removed

1 tablespoon fresh rosemary, chopped

1 medium Granny Smith apple, cubed

1 cup portabello mushrooms, roughly chopped

1 teaspoon salt

1/4 teaspoon black pepper

4 ounces cream cheese, softened

1/2 cup sour cream

4 ounces feta cheese, crumbled

Pork:

3 1/2 – 4 pound pork loin

16 slices bacon, I used 13, 6×7, depending on the size of your roast

4 medium apples, quartered, I used Fuji

3 tablespoons unsalted butter

1 cup hard cider

Directions:

Filling:

In a large skillet, over medium heat, melt butter. 

Add onion and cook until soft and lightly golden, about 5 minutes. 

Add garlic, sausage, rosemary and apples; cook, stirring occasionally. 

Stir in salt and pepper.

Remove from heat and allow to cool completely.

In a small bowl, combine cream cheese, sour cream and feta; set aside.

Pork:

To butterfly, put pork loin on a work surface with short end facing you.

Holding a long, thin sharp knife parallel to work surface and beginning along one long side, 

cut 1/2″ above underside of roast.

Continue slicing inward, pulling back the meat with your free hand and unrolling the roast 

like a carpet, until the entire loin is flat.

Cover with a sheet of plastic wrap.

Using a meat mallet, pound to an even thickness.

Uncover pork, spread cheese mixture evenly over loin, leaving a 1 inch border. 

Evenly distribute sausage mixture over cheese. 

Roll pork into a tight cylinder. 

Tie roast securely with kitchen twine in 1″ intervals. 

Wrap bacon lattice over roast.

Preheat oven to 400°. 

Place tenderloin in roasting pan. 

Scatter apples around roast. 

Add cider and water to pan. 

Roast pork until an instant-read thermometer inserted into center of loin registers 140°, 

about...

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someoneleftthecakeoutintherain