Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Nom Nom Nom
Thanksgiving is here again which means it’s time to once again prepare our turkey with our secret family recipe. Does juicy, tender turkey falling off the bone sound good? Of course it does! There’s nothing worse than choking down dry, bland turkey. My grandmother actually is the one who got this recipe from a chef from the Waldorf Historia in New York and the secret is not so much the recipe itself, but actually the way the turkey gets cooked. Our family has been making turkey’s like this every year for the last 80 years! Paul, can I get a drum roll please? The secret is…………..
a brown paper grocery bag!
Yes, really. I know, you think I’m crazy, but we’ve already established that long ago. This recipe is really quite simple and the paper bag actually roasts the turkey making it golden brown and extremely juicy. You pop that bad boy in the oven and don’t touch it until it’s ready to eat! Seems too good to be true but it’s not. Let’s get into it.
Inside Bird Ingredients:
- 1 large sweet onion
- 3 stalks of celery
- 2 parsnips or carrots
- 3 cloves of garlic, smashed
- 1 large red apple
- Fresh rosemary, sage and thyme
- Butter flavored Shortening
- Poultry Seasoning
- Brown Paper Bag
- Roasting Pan (I prefer disposable)
Preheat oven to 350° degrees.
Remove the giblets and neck from the turkey, rinse inside and out and pat dry. Cut the apple, celery, onion, garlic, herbs and carrot or parsnip into large pieces and stuff into the bird cavity. (This is just for flavoring and will be thrown away after cooking.)
I usually put on a pair of gloves for this part. Rub down the entire turkey with butter flavored shortening while whispering sweet nothings. I’m just kidding about that second part, sort of. Also rub down the entire inside of a brown paper grocery bag as well, then set the bag aside. Sprinkle the entire turkey with poultry seasoning, then slide the turkey into the bag breast up. (If your turkey is very big, you may need a bag at both ends.) Now place the bag in a large roasting pan, close and tuck the end of the bag under the turkey. I then place the roasting pan on a cookie sheet that has sides. This is just to provide extra support when moving the turkey to and from the oven.
Place turkey in the oven making sure the turkey sits in the middle of your oven so it cooks evenly and does not touch any cooking elements. (don’t worry the oven is not hot enough to burn the bag.) Cook the turkey at 350° degrees for 20 minutes per pound.
Do not open the bag at all during the cooking time, there is no basting needed with this method. I mean it, no peeking! This cooking method will produce A LOT of juices. Your roasting pan will overflow if you don’t check on it, so peek in on it every so often and suck out some of the juice into a large pot with a turkey baster and use all that wonderful juice for your gravy. Don’t remove too much liquid though, the turkey needs it for the cooking process.
When your timer goes off, pull out the turkey insert a meat thermometer, the temperature should read 165-170 degrees. Let the turkey sit for 20 minutes. When done, pierce the bag near the bottom to allow any extra juices to flow out then, the big reveal…. tear open the bag and listen to the oooh’s and aaah’s! The turkey is so tender it will practically fall off the bone. Once you make your turkey this way, you may never cook it your old way again.
Don’t forget those juices! Take some turkey meat chunks and shred them up into the drippings and add cornstarch and simmer until thickened. Keep adding a little cornstarch at a time until desired thickness.
Oh, Paul is ready to serve it up, gotta go – Happy Thanksgiving everyone!
I really was not intending to make banana nut muffins until my hubby texted me a picture of our very ripe bananas and the question, “banana bread??” So, I had my plans for the evening, but I figured (as usual) there must be a better way to make banana bread then just the usual way I make it. Since I’ve been on a cupcake kick lately I figured I’d make muffins.
I recently bought a muffin pan at Ikea called DROMMAR. It is a really cool pan that holds the same amount as a standard pan, but creates a taller muffin or cupcake. I call them my tall-boys. I like this pan, however the only place I can get the liners is from Ikea so I guess when I run out I’ll bake them liner-less until I make the 45 minute trek south to Ikea. Ok, enough about that, back to the recipe.
I had an old recipe for apple muffins that had a brown sugar crumble on it and decided to use that for the topping. I was also simultaneously baking a Crack Apple Pie for a photo shoot and decided to use the glaze from that recipe for the muffins. The results? OMG! Light, fluffy muffins with a sweet and crunchy top.
Makes 24 muffins
- ¾ cup butter, softened
- 1 8-ounce package cream cheese, softened
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups mashed bananas (about 4 medium)
- 1 cup chopped pecans
- ½ teaspoon vanilla extract
- ½ cup brown sugar, firmly packed
- ½ cup chopped peacans
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, melted
- ⅛ teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 tablespoon butter, softened
- Preheat oven to 350° degrees. Line a muffin pan with paper liners and set aside.
- In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended.
- In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating at low speed until just blended. With a spoon, stir in bananas, pecans, and vanilla. Spoon batter into prepared muffin cups.
- Stir together topping ingredients. Sprinkle evenly over each muffin top. Bake at 350 degrees for 22 – 25 minutes, or until a wooden toothpick comes out clean. Let cool for 5 minutes then gently remove from pans and place on a wire rack with wax paper underneath it. Let cool completely.
- Combine glaze ingredients, whisking until smooth. Use a spoon or put glaze in an icing bag with a fine tip, and drizzle glaze over each muffin.
I know right? To die for delicious! Enjoy.