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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Turkey with Fresh Herbs

This recipe provides for a very moist, tender turkey, with the flavors of fresh herbs. I was very pleased with how juicy the breast meat was and how the flavors of the herbs came through.

 

Ingredients

1 (12-14 pound) turkey
Brine:
- 2 cups of kosher salt
Coating:
- 3/4 cup olive oil
 - 2 tablespoons garlic powder
 - 2 tablespoons dried basil
 - 1 teaspoon ground sage
 - 1 teaspoon salt
 - 1/2 teaspoon black pepper
Inside the turkey:
 - 1/2 cup butter, softened
 - 1 large onion, quartered
 - 3 carrots, peeled, chopped in thirds
 - 5 stalks of celery, chopped in thirds
 - 2 sprigs of fresh thyme
 - 2 springs fresh rosemary
 - 2 bay leafs
Inside the roasting dish
2 cups of dry white wine
1 cup of water

 

Cooking Directions

Clean the Turkey, inside and out. Set the giblets aside. Place the turkey in a large stock pot.  Cover with cold water.  Add the salt to the water.  Cover and place in the refrigerator overnight (12-18 hours).
 
Heat the oven to 325 degrees.
 
Thoroughly rinse the turkey and discard the brine. Truss the turkey.
 
Pour the wine and water into the bottom of the roasting pan.  Place turkey rack in roasting pan.  Stuff the turkey with the onion, carrot, celery, butter, thyme and bay leaves.
 
In a small bowl, combine the olive oil, garlic powder, basil, sage, salt and pepper.  Brush the outside of turkey with the mixture.
 
Scatter any remaining vegetables (celery, onion and carrots) in the liquid at the bottom of the pan.  Cover the turkey.
 
Roast for 3 hours. After the 3 hours, remove the foil.  Baste the turkey with the juices from the pan (or melted butter if you desire).  Continue to roast for an additional 30 minutes until the internal temperature of the thigh reaches 180 degrees (and the breast is 170)
 
Allow the turkey to rest for 30-45 minutes before carving.

 

Rinse turkey, then place in large stock pot and cover with water.

Rinse turkey, then place in large stock pot and cover with water.

 

Place salt in the stock pot.

Place salt in the stock pot.

 

Fully cover the turkey with water.

Fully cover the turkey with water.

 

Cover and place in fridge overnight.

Cover and place in fridge overnight.

 

Stuff the inside with the onion, celery and carrots.

Stuff the inside with the onion, celery and carrots.

 

Stuff the butter into the cavity

Stuff the butter into the cavity

 

Combine onion powder, dry spices, salt and pepper.

Combine onion powder, dry spices, salt and pepper.

 

Add olive oil and mix.

Add olive oil and mix.

 

Baste the outside of the turkey with the oil mixture

Baste the outside of the turkey with the oil mixture

 

Place extra veggies in the bottom.  Add thyme and bay leaves.  Add wine (not shown).

Place extra veggies in the bottom. Add thyme and bay leaves. Add wine (not shown).

 

Cover and roast for 3 hours.

Cover and roast for 3 hours.

 

Uncover, and baste. Return to the oven until internal temps are ~180 degrees.

Uncover, and baste. Return to the oven until internal temps are ~180 degrees.

 

Remove from oven

Remove from oven

 

Cover with foil for 30-45 minutes.

Cover with foil for 30-45 minutes.

 

Carve

Carve

 

Thanksgiving Turkey

Thanksgiving Turkey

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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