A Savory Moment by Life At The Table

Turkey is a tale of two meats, dark and white. And when you’re cooking a whole bird, ending up with both equally as juicy and tasty is a challenge. But one that you can handle like a pro in the kitchen with a turkey brine.

Meat is muscle and the color of the meat reflects how those muscles are used.

More active muscles use more myoglobin, an oxygen-binding protein. Large, flightless birds, like turkeys, are constantly moving their legs and thighs, which means more myoglobin is in those muscles, hence darker meat.

The breast muscle is not as active, so that means less myoglobin and whiter meat.

The myoglobin-rich, darker muscles take longer to cook.

So cooking the dark meat thoroughly while not overcooking and drying out the white meat is the challenge.

To tackle this, consider brining your turkey.

For centuries salt has been used as a preservative and a part of food preparation.

Brining, or soaking the bird overnight in a salt solution, ensures moist results.

The salt solution uncoils the tightly wound meat proteins and the meat absorbs some of the liquid.

The end result is a tasty, tender, and juicy turkey.

My brine recipe is super simple and with the addition of bay leaves, allspice, and pepper it’s an aromatic precursor of what’s to come.

Give it a try this holiday season.

In addition, here are some tips on how to brine your Thanksgiving turkey.

1. Most brines require heating to dissolve the salt. Make sure the brine is completely cool before immersing your turkey.

2. Place the turkey breast side down in the brine solution. The white meat is the most likely to dry out. You want to make sure this part of the turkey is submerged securely in the brine.

3. You’ll need a container large enough to hold the brine and the turkey. I use double layers of unscented trash bags for this purpose. Place the turkey in the trash bags, pour in the brine, and then placed the trash bagged turkey into a large bowl or other container for added security.

4. Refrigerate the turkey during brining. When brining is complete, pull the bird out, dry the surface and prepare it for oven cooking.

That’s it!

While a moist bird is the centerpiece of this holiday’s meal the best part of Thanksgiving is the shared time together at the table.

Looking for some sides to go with that beautiful turkey? Try these:

Cornbread Dressing

Sweet and Sour Green Beans

Garlic and Sage Gravy

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Use this turkey brine recipe for the best bird you’ve ever cooked and for a sensory experience that begins long before the meal.

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Do you love fiery flavors that make your taste buds dance? Buckle up.

Because I’ve got a tantalizing food adventure for you.

It’s a Southern celebration of heat, history, and happiness. It’s Nashville Hot Chicken.

The legend of Nashville hot chicken begins with a story as spicy as the dish itself.

At the center of this story is Thornton Prince, a charming and somewhat mischievous Nashville native.

After a particularly late night out Thornton’s girlfriend decided to teach him a lesson.

She whipped up a batch of his favorite fried chicken, but added an extraordinary amount of fiery spice hoping to burn a little sense into him through his tastebuds.

To her surprise, Thornton loved it. He refined the recipe and soon this creation became a sensation.

Thornton Prince opened Prince’s Hot Chicken Shack, and the rest, as they say, is history.

What sets Nashville hot chicken apart from other fried chicken? It’s all in the sauce.

After frying the chicken is coated with a fiery paste made from cayenne, paprika, and granulated garlic. And it’s balanced with a bit of brown sugar.

Traditionally the paste is made with a bit of the frying oil. My updated version uses avocado oil instead.

Ready to try your hand at making this delicious chicken dish? Here are my top four tips for making this iconic dish.

1. Thin Cut Chicken. Most chicken breasts are extraordinarily large and thick. Cut your chicken breasts in half horizontally for the perfect size.

2. Maintain Oil Temperature. Fry your chicken at a steady 350˚F. Adjust your burner up and down as needed to maintain a steady heat. A digital thermometer comes in handy for checking the temperature.

3. Garnish with Cooling Flavors. Pickles, butter lettuce, and a garlic sauce made with mayo and sour cream are the perfect way to balance the heat in this sandwich.

4. Use a Sturdy Bun. A kaiser roll is the perfect choice to hold this man-sized sandwich together.

And here’s one final tip, especially for those whose tastebuds are a bit more delicate and shy away from heat.

Make this sandwich and leave off the additional spices brushed on after frying. You’ll have all the fun and flavor without needing a fire extinguisher for your tastebuds.

Whether you’re a spice lover or just looking to cook something new for dinner, Nashville hot chicken is a must-try. What are you waiting for? Get cooking and let the good times (and spicy chicken) roll!

Learn to make a fabulous sandwich. Read my sandwich making tips.

Sandwich Making Tips

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Master the art of making Nashville Hot Chicken Sandwich with its crispy coating and fiery, flavorful kick. Super easy and delicious!

Chicken

Hot Sauce

Garlic Sauce

Garnish

Garlic Sauce

Hot Sauce

Chicken

Sandwich Assembly

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What salad from the sun-kissed city of Nice, France, should you add to your evening meal repertoire?

It’s Tuna Niçoise Salad.

It is a celebration of simplicity and flavors.

The original version of Niçoise salad was even more simple: salted tomatoes, hard boiled eggs, anchovies, and olive oil. It was considered a much beloved poor man’s meal.

Then August Escoffier, a French chef who is known as the king of chefs and the chefs to kings and whose work spanned the 18th and 19th centuries, added boiled potatoes and green beans to the salad.

And there’s been controversy ever since from the purists who say that’s not traditional.

But it stuck and most often today you will see boiled potatoes and green beans in a Niçoise salad along with capers, olives, and canned tuna.

There is no shame in using canned tuna in this salad.

It’s quick, easy, and tuna packed in oil is delish and one of my weeknight go-tos.

Elevate your Tuna Niçoise Salad experience with pan-seared tuna.

It’s simple and fast.

Heat a pan over medium-high heat and add a splash of olive oil, just enough to coat the bottom of the skillet. Season the tuna on both sides, lay it in the skillet for not more than 1-2 minutes on each side. You’re aiming for a beautifully browned crust with a rare to medium-rare center.

But before the fun of pan-searing, make the dressing for your salad and prep your veggies.

1. The Dressing. Whisk together olive oil, white wine vinegar, lemon juice, lemon zest, minced shallots and Dijon mustard. Set that aside for the flavors to meld.

2. Red Potatoes. Cut the red potatoes into wedges and simmer in salted water for 8 minutes, or just until perfectly tender. Drain the potatoes and toss them in a bit of dressing as soon as they are done so they absorb the flavors of the dressing.

3. Green Beans. Cut green beans into 2-inch lengths and pan-steam them in salted water for two minutes. Shock them in an ice bath to stop the cooking. This cooking process ensures bright-colored green beans.

Toss these veggies together with dressing and plate them. Garnish with Niçoise olives, capers and a perfectly boiled egg cut into quarters. Lay your seared tuna on top.

Take a step back, admire your creation, give thanks, and dig into your Tuna Niçoise Salad.

Make it today and enjoy it at the table with your friends and family.

Learn how to perfectly boil and egg.

How To Perfectly Boil An Egg

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Tuna Niçoise Salad is the perfect salad when you want a ray of sunshine in your life and on your plate. And it’s easy to make on a weeknight.

Salad

Dressing

Assemble the Salad

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Which quick-cooking pasta is shaped like a rice grain and means “barley” in Italian?

It’s orzo.

And you need to get to know this delicious, quick-cooking pasta.

You’re going to love orzo’s versatility. It’s used in soups, stews, salads, and can be used as a substitute for a grain in all kinds of dishes, like paella and risotto.

My favorite way to use this beloved pasta is in a salad: Orzo Salad with Basil Vinaigrette with Olive Oil Poached Shrimp.

Is your mouth watering yet?

The beauty of orzo is its ability to absorb flavors; and there’s no better flavor to pair orzo with than my basil vinaigrette. It’s the star of this salad show.

It’s fresh, zesty, and packed with the aromatic punch of basil.

Basil has been cultivated for more than 5,000 years and was once considered a symbol of love in Italy.

Basil is rich in antioxidants and has anti-inflammatory properties. This vinaigrette is not only over-the-top delicious, it’s good for you too.

But isn’t that just the base definition of what food should be? It tastes good and is good for you. Yes!

Poaching shrimp might sound fancy, smancy, but it’s an incredibly simple cooking technique.

There are two keys to success with poaching shrimp.

1. Infuse the poaching liquid with lots of flavor. In this case the poaching liquid is olive oil, and you’ll infuse it with bay leaf, peppercorns, lemon, and a bay leaf for starters. add any additional aromatics and seasonings to the liquid to customize it for your tastebuds.

2. Control the poaching temperature. Shrimp are delicate and can easily become tough and rubbery. To achieve the perfect poach, the poaching liquid should be kept at a gentle simmer, around 170˚F. This ensures that the shrimp cook evenly and stay tender. Poach only until the shrimp turn opaque and pinken. This color change is one of the most reliable indicators that your shrimp are done.

The best of cooking is taking simple, fresh ingredients and transforming them into something delicious to eat.

Get to know orzo, make this basil vinaigrette, poach those shrimp and savor every bite of this delightful salad.

Make it today and enjoy it at the table with your friends and family.

Ready to make basil pesto? This is a tried and true recipe.

Here’s another recipe that features shrimp and is super easy.

Shrimp al Ajillo

Dive into the flavors of the Mediterranean with this Orzo Salad with Basil Vinaigrette and Poached Shrimp. Delish and easy to make on a weeknight!

Basil Vinaigrette

Poached Shrimp

Optional Garnish

Basil Vinaigrette

Poached Shrimp

Assemble the Salad

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It’s time to ditch store-bought hummus and make your own.

Making this super simple dish at home means experiencing vibrant flavor unmatched by store-bought versions.

Honestly, what dish doesn’t taste better when it’s homemade?

Hummus is a simple dish with a rich history.

Hummus, which means “chickpea” in Arabic, originated in the Middle East, and has been a dietary staple in countries like Lebanon, Israel, and Syria for generations.

The first recorded recipe dates back to the 13th century in Cairo, Egypt, in a cookbook whose title translates to “The Description of Familiar Food”.

The original recipe featured mashed chickpeas and tahini, a sesame seed paste, and pickled lemons. Unlike our modern recipe, it didn’t use garlic or olive oil.

Overtime, garlic and olive oil were introduced into the recipe. These two ingredients are now considered essential in modern hummus.

Today, this beloved dish is celebrated worldwide with unique and delicious adaptations: beet, roasted red pepper, sun-dried tomato, pumpkin, and even roasted carrot hummus.

Homemade hummus is packed with nutrients.

Chickpeas are rich in protein, fiber, and essential vitamins and minerals.

Tahini provides healthy fats along with anti-microbial and anti-inflammatory properties.

Garlic, my favorite vegetable, is also naturally anti-microbial, is an anti-inflammatory, has antioxidant properties, and can boost your digestive health with its healthy gut microbes.

Together with lemon juice, and olive oil, these ingredients create a nutrient dense, delicious dip that is super easy to make.

1. Start with dried chick peas. The ultimate secret to achieving a smooth and creamy hummus is to soak dried chick peas and cook them until they easily crush.  Yes, you can use canned chick peas, but they don’t crush easily and the resulting texture will be grainy.

2. Use baking soda in the soaking and cooking water. Baking soda increases the pH of the soaking and cooking water, making it more alkaline. This in turn breaks down the pectin and other polysaccharides which leads to softer chickpeas.

3. Blend the chickpeas with ice water. The addition of ice water emulsifies the hummus.

Sure, sure. You can buy hummus at the store.

But nothing compares to the flavor and texture of homemade free from preservatives and unnecessary additives.

Plus the satisfaction of crafting something so simple and delicious from scratch is unmatched.

Make it today and enjoy it at the table with your friends and family.

Looking for another chickpea recipe. Try this one.

Fried Chickpeas with Turmeric

To make pita chips with your hummus follow the instructions in this Greek Nachos recipe.

Make the ultimate creamy hummus with this recipe and cooking tips. It’s an easy homemade dip perfect for any occasion.

Optional Garnishes

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Would you like to add the power of the Mediterranean diet to your cooking repertoire that is quick and easy?

Of course you do. And I have the perfect recipe.

Shrimp al Ajillo.

It’s a dish that has charmed palates around the world with its simplicity and robust flavor.

This classic Spanish tapa, one of my favorites, features succulent shrimp cooked in olive oil, garlic, and chili peppers.

Did I mention garlic, my favorite allium vegetable? Oh yes, I did.

Tapas, small plates of food served with drinks, are a beloved Spanish tradition.

The word “tapas” is a derivative of the the Spanish verb “taper” meaning “to cover”. Historically, plates with slices of bread or ham were used to cover drinks in Spanish bars preventing flies from getting in. Over time these dishes, or “covers”, evolved into small, flavorful shareable plates we now know as tapas.

Shrimp al Ajillo is one of my favorite tapas.

Why?  Because of my favorite vegetable of all time – garlic.

The name “al ajillo” translates to “with garlic” and garlic is indeed the co-star of this dish, so don’t skimp on it.

Garlic is a medicinal wonder that has been used for years and it’s beloved for its culinary versatility.

Garlic imparts a distinctive, robust flavor, pungent when raw, sweet when cooked, that transforms any dish graced with its presence.

And I love it.

Shrimp and garlic are the perfect pair in this easy to make dish.

Use 16/20 shrimp for this dish; the numbers simply mean there are 16-20 shrimp in a pound.

This large size is substantial enough to stand up to the bold flavors of garlic without being overwhelmed.

And there’s less risk for overcooking large shrimp because of their size.

The delightful kick of garlic is the perfect pairing for the natural sweetness of the shrimp.

Add to this olive oil, a bit of white wine, fresh parsley, and a bit of heat from red pepper flakes.

Can you say, “Tastebuds happy dance!”?

Once prepped this dish takes less than 10 minutes to cook.

Shrimp are quick-cooking seafood delights. Here are four indicators that your shrimp are perfectly cooked:

Grab your apron and bring the Mediterranean to your table.

Other shrimp dishes you may be interested in trying:

Cajun Shrimp and Grits

Shrimp Creole

You can book a Shrimp al Ajillo happy hour class. More details here:

Shrimp al Ajillo and Sangria Virtual Cooking Class

This simple Spanish tapa packs a ton of flavor with the oh, so tasty, humble star of the garden, garlic, paired with sweet, succulent shrimp.

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Are you ready to spice up meal time with something new?

Try my Fiji Chicken Curry.

This dish is rich in aromatic spices and coconut milk with a vibrant flavor that is a celebration on a plate of Fijian culture.

Indians migrated to Fiji in the 19th century primarily orchestrated by the British colonial government’s need for laborers on sugarcane plantations.

The Indians brought with them their languages, religions, cultural practices, and, of course, they brought curry.

The word “curry” is used to describe a variety of dishes and while you may think it refers to that yellow powder you see on the grocery store shelves, it simply means “sauce”.

In traditional Indian cuisine, dishes referred to as curry, actually have specific names depending on their ingredients, region of origin, and method of preparation.

The British invented “curry” powder (that yellow powder in grocery stores) to mimic the flavors of Indian cuisine in a single, convenient product.

Don’t be fooled into believing that this is the be-all-end-all of curry flavors.

It’s not.

Each curry has its unique preparation method and set of spices used.

And, by the way, the word “masala” simply refers to a blend of spices.

So how does Fiji curry differ from traditional Indian curries?

Glad you asked.

Indian curries are traditionally spicy on the heat scale; Fiji curry tends to have a simpler flavor profile, it’s robust spice flavor with a notable sweetness and creaminess from the addition of coconut milk, and a less intense heat level.

Fijian curries are also more chunky and less saucy.

To make this Fiji chicken curry easy, I’ve used a spice blend called “meat masala”. Order it on Amazon or Pick it up at your local Asian market along with some fenugreek and mustard seeds.

Meat masala is a versatile spice blend and can be used in a various meat dishes. Typical meat masala mixture includes coriander seeds, cumin, turmeric, black pepper, cardamom, cloves, nutmeg, garlic and other spices.

Fenugreek adds a complex sweetness and a slight bitterness to dishes that mellows out when cooked. Its flavor is reminiscent of maple syrup or burnt sugar, and is often used to enhance maple syrup flavors.

Mustard seeds have a strong, pungent, and somewhat spicy flavor. When the seeds are whole, they have little aroma and but once cooked or cracked they release a fiery, robust, and somewhat earthy flavor.

Finish this beautiful dish with lime juice, chopped cilantro, and a bit of red pepper flakes if tastes leans towards spicy side of hot.

There is no doubt you are going to love Fiji Chicken Curry.

It’s easy to make and your tastebuds are going to love the flavors.

Make it tonight.

Love curry? Try this Thai Green Curry.

Thai Green Curry with Chicken

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Break out of your boring dinner time routine and make this simple and flavor-filled Fiji Chicken Curry. Your tastebuds are going to love it.

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Lentils have a long and delicious history with the human race.

Esau was so enticed by this legume that he traded his birthright to his brother Jacob in exchange for a bowl of red lentil stew.

Maybe you don’t love them that much, but you’re going to love my Lentil Salad with Ladolemono, a tangy, lemony Greek dressing.

Lentils are a tiny but mighty legume that pack a nutritional punch.

They are a rich source of protein fiber, and essential nutrients like folate, iron, magnesium, and potassium.

Lentils are rich in dietary fiber, both soluble and insoluble, and one cup of cooked lentils contains about 15 grams of fiber.

Lentils also contain various bioactive compounds with antioxidant properties that help protect the body against oxidative stress and may reduce the risk of chronic diseases including heart disease and cancer.

And lentils are easy to digest, and low in fat and calories.

Truly, what’s not to like?

For this salad, use green lentils or French green lentils, also known as “puy” lentils.

The primary difference between these two types of green lentils lies in their geographical origin.

Puy lentils come exclusively from France, while those labeled simply as green lentils have been grown in North America, Europe, or Asia.

The most important characteristic of green lentils despite where they’re grown is the ability of this lentil to maintain its shape after cooking. Unlike red lentils that break down easily.

Now get ready to meet ladolemono. An unforgettable, tangy, and lemony classic Greek salad dressing.

The word “ladolemono” is a composite word derived from the two Greek words for olive oil and lemon, highlighting its simple yet vibrant ingredients.

Add to this delightful combo minced garlic and either dried or fresh oregano and its magnificence in each bite.

And now you have a truly spectacular dish; a salad that highlights the combined beauty of the lentil with all the deliciousness that is ladolemono.

Your tastebuds are going to dance a Greek jig.

Now imagine your lentils with crisp bell peppers and savory shallots tossed with the ladolemono.

It’s a celebration of textures and flavors. The lentils are tender, the vegetables add crunch, and the dressing ties everything together with bright, citrusy notes.

Top it with a pan-seared protein of your choice with a chive yogurt sauce and you’ve got a winning meal.

Try it today.

Book a a culinary team building or healthy cooking class featuring this recipe!

Here’s another recipe with a Greek flair you will definitely enjoy. If you’re not vegan, replace the tempeh with chicken and replace the cashew yogurt with whole-milk yogurt.

Greek Tempeh Wrap with Cashew Yogurt Tzatziki Sauce

This spectacular and easy-to-make lentil salad with a Greek ladolemono dressing will make your tastebuds dance.

Lentil Salad

Ladolemono

Optional Chive Yogurt Garnish

Optional Garnish

Lentil Salad

Ladolemono

Chive Yogurt Garnish (optional for a pan-seared protein)

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Are you ready to turn your next meal-time gathering into a smashing success?

Imagine biting into a mini burger that packs the punch of a heavyweight champ.

We’re talking about a juicy, perfectly seasoned beef patty paired with the irresistible crispiness of bacon, the creamy, rich texture of avocado, and a zesty twist of a spicy mango sauce.

It’s a winning trio and a burst of flavor in every bite.

Originating from the steamy kitchens of fast-paced diners, sliders have a rich and interesting history.

The term “slider” originally referred to small hamburgers that were originally “slid” across a flattop grill and onto a bun.

White Castle, a fast food chain that opened in 1921, helped to popularize these small bundles of meat and bun.

And the the US Navy even embraced the slider; named so because these mini, tasty burgers would easily slide down the hungry throats of hungry sailors.

Sliders have come a long way, baby, from their White Castle and Navy days.

Weighing in at 2 ounces, each slider patty is like the fun size of a candy bar.

It’s the perfect size when you crave a snack. You can stop at one or have another and make it a meal, suit yourself.

1. The Beef. I recommend using 80/20 ground beef; that’s 80% lean and 20% fat. Fat means flavor and all that wonderful fat will ensure that each bite is bursting with juicy, meaty flavor.

2. The Bun. Toast those buns! Toasting enhances flavor and keeps the bun from getting too soggy.

3. The Flair. Forget boring mayo or mustard. Make a standout sauce like my Spicy Mango Sauce. So not traditional, but it’s everything you’ve been dreaming of, yogurt, lime juice, lime zest, Cajun seasoning, and cilantro.

4. The Smash. Press down on those patties to create a crust and the browning that we crave in a good smash burger.

5. The Juicy Factor. Don’t overcook these little hamburger gems. A slider cooks up perfectly in 2-3 minutes.

You can enjoy this diner-style smash burger sliders easily at home on a weeknight.

No grill or griddle is necessary. Use a cast iron pan and you are good to go.

Customize your burger to suit your tastes and your dinner will be a smashing success.

Here’s another recipe you can “smash” while you’re at it!

Smashed Garlic Potatoes

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Sliders

Spicy Mango Yogurt Sauce

Spicy Mango Yogurt Sauce

Sliders

Assemble the Slider

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Are you ready to meet your new favorite green vegetable?

Say hello to broccolini.

This delightful, nutritious, and versatile veggie is sure to light up your tastebuds and banish the boredom of eating the same ‘ole veggies at every meal.

Roasted broccolini is especially tasty with its companions of fresh garlic, blistered grape tomatoes, and a Sherry vinaigrette in this dish.

Despite often being labeled baby broccoli, it is not baby broccoli.

Broccolini is a cross between Chinese broccoli and regular broccoli – yes, the kind that most people love to hate.

It was bred by a Japanese company in 1993 to create a vegetable that featured the tender stalks of Chinese broccoli along with the more familiar florets of traditional broccoli.

Broccolini has a sweet, mild flavor and a crisp texture, which is the best characteristics of both source plants.

And broccolini is not a GMO, or genetically modified organism.

It was developed through traditional plant breeding techniques that naturally combine the desired characteristics of each parent plant.

Why should broccolini be on your shopping list and dinner plate?

This green gem is packed with a powerhouse of nutrients. Broccolini is rich in vitamins C and A, calcium, folate, iron, and is also a fantastic source of fiber.

It’s a champion for your bones, blood, and beyond with compounds that are believed to pack anti-inflammatory and cancer-fighting properties.

Low in calories but high in possibilities, broccolini is a superhero of the vegetable world, ready to keep you healthy while pleasing your palate.

Broccolini is a versatile vegetable.

The stems, leaves, and florets are all edible, and they are tender enough to be enjoyed raw.

Use it in a stir-fry, steam it, or grill it. Toss it in a creamy pasta or serve it as a companion to your favorite protein.

Today’s recommendation is for a roasted broccolini salad with a sherry vinaigrette.

This vegetable is so tender it cooks to perfection in minutes.

Lay the broccolini on a sheet pan, add some sliced garlic and roast until the broccolini is tender and the florets just begin to char.

Blister some tomatoes in a dry cast iron and whip up a simple sherry vinaigrette.

Arrange the grape tomatoes on top of the broccolini and garlic when they come out of the oven.

Drizzle the sherry vinaigrette over the top.

It’s simplistic cooking and its best and it’s a winning combination you’re going to crave over and over.

Embrace the joy of eating something that looks as good as it tastes and feels as good as it nourishes.

Try it today.

Also give this broccoli recipe a spin.

Sautéed Broccoli

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Broccolini has a sweet, mild flavor, and crisp texture that makes it a beautiful side dish to any protein or the vegetarian star of the show.

Broccolini

Sherry Vinaigrette

Roasted Broccolini

Sherry Vinaigrette

Optional garnishes:

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