Stewed Apples

Stewed Apples

6 tart apples, peeled, cored, and chopped into cubes
4 tablespoons butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon brandy
1 tablespoon cornstarch
1 tablespoon water for corn starch

Several grocery stores have some bargains on bagged apples. The ones I used were organic from the state of Washington.  Peel, core, and cube apples and soak them in lemon water to prevent browning. Meanwhile melt butter in sauce pan. Add brown sugar cook over medium heat till blended. Add cubed apples and spices and salt. Continue cooking over medium heat till applese soften. Add brandy and cook for a couple of minutes longer. Mix the cornstarch with the water, blending well. Add cornstarch mixture to apples and cook till mixture is thick. You can leave the peels on but I like the soft and creamy texture without the skins.

Carrot Top & Herb Mix Pesto

Carrot Top & Herb Mix Pesto

carrot tops from 8 or so carrots, stems removed
1 package of herb mix

1/2 cup olive oil
4 garlic cloves minced
zest of one lemon
juice of two lemons
juice of one lime
1/8 cup maple syrup
2/3 cup finely chopped nuts, I used macadamia and cashews
salt and pepper to taste

I purposely made a large batch of this pesto because I chose to use a whole container of herb mix. Parsley had been my choice but the herb mix was on sale for $1.49. Place olive oil in blender and then add garlic. Whirl till creamy. Add remaining ingredients and whirl till well blended. Adjust seasoning. If I do say so myself, this is such a wonderful rendition of pesto. It's tangy, yet slightly sweet and oh so delicious. We had the pesto mixed with farfalle pasta. 

Grilled Smoked Turkey Thighs

Grilled Smokey Turkey Thighs

2-4 turkey thighs, skin on, bone in
1/4 ti 1/2 cup olive oil
1/4 to 1/2 cup apple cider vinegar
1 tablespoon worchestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons polynesian pepper sauce
1 tablespoon siracha sauce
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 cup hickory wood chips

Turkey thighs are a real bargain if you can get them. I think they absorb marinade much better than any other cut of turkey. Oil an 8 x 8 inch glass baking dish (or larger if using 4 or more thighs). Liberally salt and both sides of each turkey thighs. Except wood chips, whisk remaining ingredients together well. Pour marinade over thighs and have thighs skin side up. Marinate overnight. Take thighs out of marinade and let get to room temperature. Meanwhile soak hickory chips in cold water and set aside.

Get your briquets nice and hot, about half of them with a white coating. Drain wood chips and sprinkle over the briquets. Place grill over coals and place thighs skin side down and cook on that side. When sufficiently charred, turn thighs over and grill on other side. Use an instant meat thermometer and test thighs in the thickest part of the thigh but not next to the bone. Move thighs around if one is getting cooked more than others. Remove thighs to a plate when internal temperature reaches 155 F. Let thighs rest for 10 minutes and serve with your favorite side. So tender and juicy and a perfect char on the exterior. 

French Fries, Fried in Avocado Oil

French Fries, Fried in Avocado Oil

I decided to try frying some french fries in avocado oil. What a revelation. They were deliciouos. Avocado oil has a very neutral flavor and a high smoke point. For the first fry batch heat oil to 325 F. For the second batch fry at 375 F. I didn't use a thermometer, but do as I say not as I do. Better safe than sorry. Why not give them a try. Of course serve them with your favorite condiment, catsup, avocado dip, ranch, etc.