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Entrée How To Recipes

Thanksgiving Turkey – Juicy Meat & Crispy Skin

Thanksgiving Turkey

Juicy Meat & Crispy Skin

I’ve had a love/hate relationship with turkey my whole life. On one hand, I love it when it’s good. But more often than not, it’s dry, overcooked, and a complete waste of space on my Thanksgiving plate. Last year I discovered the absolute best way to cook a turkey: to spatchcock it! Basically, spatchcocking is butterflying the turkey so that it lays flat on your roasting tray rather than round. Not only does this decrease the cook time, but also exposes most of the skin to direct heat. And let’s be honest, isn’t that the best part? So please enjoy this Thanksgiving turkey recipe. I know my family will for years to come.

How to Spatchcock A Turkey

 

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Thanksgiving Turkey | The Foodie Eats

Thanksgiving Turkey - Juicy Meat & Crispy Skin
Author: 
 
Ingredients
  • 15 lb. young turkey
  • cold water - about a gallon (enough to cover turkey)
  • ¾ cup kosher salt
  • ½ cup sugar
  • 25 garlic cloves - crushed and peeled
  • 12 sprigs rosemary
  • 40 sprigs thyme
  • 2 large onions - roughly chopped
  • 4 lemons - sliced
  • ¼ cup black peppercorns
  • 1 bunch parsley - torn
  • 2 large onions - sliced
  • 4 large carrots - cut into 2-inch chunks
  • 4 stalks celery - cut into 2-inch pieces
  • 1 stick butter - melted
  • kosher salt
  • cracked black pepper
Instructions
  1. In a very large bowl - mix together the water, salt, sugar, garlic, rosemary, 20 sprigs of thyme, 2 onions, 2 lemons, peppercorns and parsley.
  2. Spatchcock the turkey - Cut out the backbone. Place breast side up, then break the breastbone. Cut out the wishbone. Open up turkey and lay flat.
  3. Place turkey in brine for at least 12 hours.
  4. Preheat oven to 425 degrees.
  5. Place the sliced onions, carrots, 2 lemons, and celery in a roasting pan. Toss with salt, pepper, and 20 sprigs of thyme. Spread around the bottom of the roasting pan and place the turkey on top.
  6. Brush the turkey with the melted butter and season generously with salt and pepper. Then tuck the wing tips under the body of the chicken.
  7. Roast the turkey for 90 minutes, or until internal temp reaches 165 degrees.
  8. Cover with foil and let rest for at least 30 minutes before slicing. Enjoy!


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Recipes

Leftover Ham Recipe – Hawaiian Pizza Grilled Cheese Sandwich

Leftover Ham Recipe | Hawaiian Pizza Grilled Cheese Sandwich | The Foodie Eats

Leftover Ham Recipe

Hawaiian Pizza Grilled Cheese Sandwich

Pretty soon, we’re going to have more food in our fridge than we now what to do with. Well, I know one thing that won’t be going to waste: the ham! I randomly had an idea last week and it worked better than I ever imagined. I took two of my favorite foods and combined them to create this leftover ham recipe. This is what happens when Hawaiian pizza meets a grilled cheese.

We Love These Nonstick Pans!

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Leftover Ham Recipe | Hawaiian Pizza Grilled Cheese Sandwich | The Foodie Eats

Leftover Ham Recipe - Hawaiian Pizza Grilled Cheese Sandwich
Author: 
 
Ingredients
  • 1 all-butter croissant
  • a few slices of ham
  • 2 or 3 spoonfuls of any red pasta sauce
  • a couple slices of cheese (I used brie)
  • 2 slices of pineapple
Instructions
  1. Heat a nonstick pan over medium heat.
  2. Build your sandwich from the bottom up. Bread, cheese, ham, sauce, pineapple, cheese, bread.
  3. Once pan is hot, place sandwich in and cook on each side until cheese is melted and bread is toasted (probably 3-4 minutes per side, but will depend on heat). There's no need to add butter or oil to pan because croissants are FULL of butter (which is why they are so delicious).
  4. Remove and enjoy!


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Entrée Gluten-Free Instant Pot Recipes

Instant Pot Christmas Ham

Instant Pot Christmas Ham | The Foodie Eats

Instant Pot Christmas Ham

There’s something sentimental to me about a spiral cut ham on Christmas day. I don’t actually eat ham too often. So when I do, I want it to be amazing! I had an idea of what flavors I wanted to try for an Instant Pot Christmas Ham. And it’s always a great feeling when you try something and it works perfectly on the first try! That’s what happened here and I hope you enjoy it as much as I did.

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Instant Pot Christmas Ham
Author: 
 
Ingredients
  • 4lb. half spiral bone-in ham
  • 4 cups chicken stock
  • 2 cups apple cider
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
Instructions
  1. In a medium mixing bowl - whisk together apple cider, brown sugar, cinnamon, and cloves.
  2. Place ham in Instant Pot spiral cut side down. Add chicken stock and apple cider mixture. Make sure ham is covered, so add a little more stock if needed.
  3. Set manual time for 1 minute. Once cook time is complete, allow pressure to naturally release (probably about 20 minutes).
  4. Carefully remove ham to a serving platter. Enjoy!


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Gluten-Free Recipes Side Vegan

Vegan Cauliflower Stuffing

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Cauliflower Stuffing

Vegan & Gluten-Free

I’m very excited to bring this cauliflower stuffing to our next holiday meal. Especially since my sister-in-law has been eating plant-based for quite some time now. And since she won’t be eating the macaroni and cheese, at least she can enjoy some delicious stuffing. And believe me, this tastes every bit as good as a traditional one.

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Vegan Cauliflower Stuffing
Author: 
 
Ingredients
  • ¼ cup olive oil (could sub veg stock)
  • 1 medium yellow onion - diced
  • 3 medium carrots - peeled, diced
  • 1 green bell pepper - diced
  • 2 celery stalks - diced
  • 1 head cauliflower - chopped
  • 8 oz. mushrooms - diced
  • 3 tsp. sea salt - separated
  • 1 tsp. black pepper
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. poultry seasoning
  • ¼ cup fresh parsley - finely chopped
  • 1 Tbsp. fresh rosemary - finely chopped
  • ½ cup vegetable broth
Instructions
  1. In a large skillet - Add oil, onion, carrot, bell pepper, and celery. Season with one tsp. salt and one tsp. black pepper. Sauté for 5 minutes, then add vinegar and continue cooking for 2-3 more minutes.
  2. Add cauliflower and mushrooms and mix well to combine. Season with 2 tsp. salt and poultry seasoning. Cook until tender, 5-7 minutes more, stirring frequently.
  3. Add parsley, rosemary, and vegetable broth and mix well. Cover and cook for about 10 minutes (or until vegetables reach desired tenderness), stirring occasionally.
  4. Serve and enjoy!


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Gluten-Free Recipes Side Vegan

Vegan Green Bean Casserole

Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole

(And it’s Gluten-Free!)

One of the saddest things things I’ve ever experienced was seeing the look on my wife’s face last Thanksgiving when she realized she couldn’t eat the green bean casserole. So it was my mission to create a vegan green bean casserole that our whole family would enjoy, without it tasting like… well, vegan and gluten-free. The secret: was the homemade cream of mushroom soup that has no dairy or flour. It’s so, so good!

You’ll Need to Get Some of These

My Local Grocery Store Carries a Different Brand.

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Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole
Author: 
 
Ingredients
  • 2 cups vegan cream of mushroom soup
  • 4 14.5oz cans green beans - drained
  • 12oz gluten-free french fried onions
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium casserole dish - combine soup, green beans, and half of the onions. Mix well to combine. Bake for about 25 minutes (should be hot and bubbling).
  3. Remove dish from oven. Mix well, then top with remaining onions.
  4. Bake for another 10 minutes.
  5. Serve and enjoy!


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Dessert Recipes

Sweet Potato Pie

Sweet Potato Pie | The Foodie Eats

Sweet Potato Pie

That’s on Another Level!

I’ve been eating sweet potato pie since I first grew teeth. So I consider myself somewhat of a connoisseur, especially since I eat them several times a year for the past 39 years. That being said… I’ve been doing lots of experimenting in the kitchen this year. And who knew that I would find something to add to this dessert that would change the game? Well, I did. My secret ingredients: acidity from lemon juice (and extract) and cardamom! And if you don’t know what that is, it’s pretty much an orange flavored spice. Check it out!

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Sweet Potato Pie | The Foodie Eats

The Method

Sweet Potato Pie
Author: 
 
Ingredients
  • 2 pounds sweet potatoes (baked, then peeled)
  • 1⅓c sugar
  • ⅓c butter - softened
  • 3 eggs
  • ½ tsp lemon extract
  • ½ tsp vanilla extract
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • 2 Tbsp flour
  • ⅓ c milk
  • ½ tsp allspice
  • ½ tsp nutmeg
  • ¼ tsp cardamom
  • 1 tsp cinnamon
  • 1 Tbsp vegetable shortening
  • Prepared pie crust
Instructions
  1. Bake sweet potatoes in a 350 degree oven for 90 minutes.
  2. In a large mixing bowl, "cream" the sugar, butter, and eggs using a mixer. (I use a hand mixer.)
  3. While still hot, peel potatoes and remove any dark brown spots. Cut into medium chunks.
  4. Add half of the potatoes, both extracts, lemon juice, and salt to the bowl. Mix well until completely combined.
  5. In a small bowl - whisk milk and flour together until all lumps are gone.
  6. To the large bowl, add remaining potatoes, milk mixture, and spices. Mix well for several minutes, until mixture is smooth and evenly colored. Be sure to remove any strings that get caught in mixer.
  7. Preheat oven to 350 degrees.
  8. Grease a deep pie dish with shortening. Roll pie crust onto dish. Then, starting in the center and working outward, gently press down the dough, making sure to smooth out any air bubbles. Trim any excess dough around the top of the dish.
  9. Pour potato mixture into pie crust, making sure that it's evenly spread out.
  10. Bake pie for 90 minutes.
  11. Remove and let cool. Enjoy!


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Gluten-Free Recipes Soup Vegan

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup | The Foodie Eats

Vegan Cream of Mushroom Soup

I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole). There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. So what does that mean? I need to create a vegan cream of mushroom soup recipe that is also gluten-free. Not to mention DELICIOUS! Challenge accepted.

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Vegan Cream of Mushroom Soup | The Foodie Eats

Vegan Cream of Mushroom Soup
Author: 
 
Ingredients
  • 24oz. baby bella mushrooms - diced
  • 3 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • ½ tsp. black pepper
  • 1 Tbsp. garlic - minced
  • 3 cups soy milk (or plain almond milk)
  • 2 tsp. onion powder
  • ¼ cup cornstarch
Instructions
  1. In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.
  2. Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
  3. Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
  4. Refrigerate and use in your favorite casserole recipe. Enjoy!


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Entrée Recipes Side

Mom’s Baked Macaroni and Cheese Casserole

Baked Macaroni and Cheese | The Foodie Eats

Mom’s Baked Macaroni and Cheese

(Which is Pretty Much a Casserole)

I’ve spent the last 10 years learning how to cook this dish the way my mom did when I was a kid. It was my first favorite food in the whole world (that I can remember). The only problem is… my mom does not measure anything! I mean, unless she’s baking a cake or a pie, it’s always just a little bit of this and that. Well, it is truly my pleasure to share this recipe with the world; especially after a few dozen failed attempts over the years. Please enjoy my mom’s famous baked macaroni and cheese!

All Cheeses are not Created Equally. Use This.

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Baked Macaroni and Cheese | The Foodie Eats

The Method

5.0 from 2 reviews
Mom's Baked Macaroni and Cheese
Author: 
 
Ingredients
  • 1 lb elbow macaroni (You can sub gluten-free pasta, the corn works best for this.)
  • Salt
  • 1 stick butter - salted
  • 6 large eggs
  • 2 cans evaporated milk
  • 1 Tbsp Lawry’s seasoned salt
  • 1 tsp black pepper
  • 2 lbs Kraft medium cheddar cheese (½ cubed, ½ medium sliced)
Instructions
  1. Cook pasta to an al dente texture in very salty water, usually about 7 minutes. Do not fully cook them since they will cook more later in the oven.
  2. Meanwhile - in a large mixing bowl, whisk together eggs, milk, seasoned salt, and pepper. Set aside.
  3. Preheat oven to 325 degrees.
  4. Drain pasta in a colander, then return to pot. While still hot, add stick of butter and mix until completely melted.
  5. Return pot to stove over medium heat. Add cubed cheese and mix until partially melted. Remove from heat.
  6. Add egg/milk mixture to pasta/cheese mixture and stir until well combined. Then pour into 13x9 glass casserole dish.
  7. Bake for 15 minutes. Then remove from oven and gently mix well. Top completely with an even layer of sliced cheddar.
  8. Return to oven and bake for about 15 more minutes. Note: the only thing that needs to cook are the eggs, so resist the urge to overcook.
  9. Remove from oven and let rest for at least 15 minutes (or more) before serving. Enjoy!


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Air Fryer Entrée Recipes Vegan

Air Fryer Portobello Burger with Basil Pesto-Mayo

Air Fryer Portobello Burger | The Foodie Eats

Air Fryer Portobello Burger with Basil Pesto-Mayo

You ever have one of those amazing ideas for dinner while eating breakfast? Then you can’t stop thinking about it until it comes to life? Yeah, that happened today. This air fryer portobello burger is everything you want in a burger: flavorful, juicy, messy!

Have Some Fun with the Toppings

Since beginning our plant-based eating, I’ve been dying for mayo. Just Mayo is the best vegan brand I’ve found so far. My wife has also been wanting pesto. So I combined the Minimalist Baker’s Easy Vegan Pesto with the Just Mayo for an INCREDIBLE sauce. I literally ate about 3 spoonfuls. Just because.

And this may seem a little out there, but sautéed spinach on a burger is pretty amazing. It was so much more enjoyable than boring romaine or iceberg lettuce. Not to mention the added value of nutrition.

Bonus: I just learned a new (to me) trick for taming onions. If you soak them in vinegar and water, they become so much more palatable, while maintaining their crunchy texture.

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Air Fryer Portobello Burger | The Foodie Eats

Air Fryer Portobello Burger with Basil Pesto-Mayo
Author: 
 
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • ½ tsp. Kosher salt
  • 2 portobello mushroom caps - stems removed
  • 2 ciabatta buns - grilled
  • 1 roma tomato - sliced
  • 2 cups fresh spinach - sautéed
  • ½ red onion - thinly sliced
  • 1 cup basil pesto
  • 2 Tbsp. mayo (we used Just Mayo)
Instructions
  1. In a small bowl - whisk together balsamic vinegar, olive oil, lemon juice, mustard, and salt.
  2. Place mushrooms in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat thoroughly. Let marinate for 30 minutes, turning once halfway through.
  3. Add portobellos to air fryer basket and cook at 370 degrees for 7 minutes.
  4. Meanwhile, combine pesto and mayo - spread on toasted bun.
  5. Once cook time is complete, remove mushrooms and allow to rest on separate plate for a few minutes. (They will give off quite a bit of liquid, so don't place it on bun too quickly or your buns will go soggy.)
  6. Build your burger just the way you like it. And don't be afraid to switch the toppings! Enjoy!


Air Fryer Portobello Burger | The Foodie EatsAir Fryer Portobello Burger | The Foodie Eats

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Air Fryer Entrée Gluten-Free Recipes Vegan

Air Fryer Tofu Buddha Bowl

Air Fryer Tofu Buddha Bowl | The Foodie Eats

Air Fryer Tofu Buddha Bowl

We’ve been waiting for months to splurge on an air fryer. That time finally came! And we couldn’t be any more excited to share things with you as we begin experimenting. First up on the list is this delicious air fryer tofu buddha bowl recipe. We hope you enjoy it as much as we did.

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Air Fryer Tofu Buddha Bowl | The Foodie Eats

Air Fryer Tofu Buddha Bowl
Author: 
Serves: 4
 
Ingredients
  • 1 14­ounce package extra firm tofu
  • 2 Tbsp. sesame oil
  • 1⁄4 cup soy sauce
  • 3 Tbsp. molasses (or maple syrup)
  • 2 Tbsp. lime juice
  • 1 Tbsp. Sriracha
  • 1 lb. fresh romanesco (or broccoli) - florets only
  • 3 medium carrots - peeled, thinly sliced
  • 1 red bell pepper - thinly sliced
  • 8 oz. fresh spinach - sautéed with garlic and olive oil
  • 2 cups cooked red quinoa
Instructions
  1. Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces).
  2. Add sesame oil, soy sauce, molasses, lime juice, and Sriracha to a large bowl and whisk until incorporated.
  3. Add tofu to the sauce and let marinate for 5­-10 minutes, stirring occasionally.
  4. Preheat air fryer to 370 degrees for 3 minutes.
  5. Remove tofu from bowl and add to air fryer basket, leaving all marinade in bowl. Cook tofu for 15 minutes, shaking basket every 5 minutes.
  6. Meanwhile, add romanesco, carrots, and bell pepper to bowl with marinade and mix well every few minutes.
  7. Once tofu is done, remove from air fryer and set aside. Then add vegetables to air fryer basket, again leaving marinade in bowl. Cook vegetables for 10 minutes, giving the basket a good shake halfway through cook time.
  8. In a large serving bowl - begin to build your Buddha Bowl. First add cooked quinoa, then spread the cooked veggies evenly. Next add the cooked spinach, and finally the tofu. Pour over remaining marinade and garnish with sesame seeds.
  9. Bring to the table for everyone to dig in. Enjoy!

 


Air Fryer Tofu Buddha Bowl | The Foodie Eats

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