2014 Holiday Cooking Class
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Healthy Opportunities, Inc
5109 82nd St. Suite 7 #1208
Lubbock, TX 79424
(806) 773-5816
Holiday Turkey
(Unit: 12 Qt. Roaster)
12-14 lb turkeyseasoning
4 oranges2 sticks of butter
1 c white wine2 T garlic powder
4 branches of fresh rosemary
Brine Ingredients
1 Cup of salt½ Cup of brown sugar
1 Teaspoon of peppercorns1 Teaspoon of allspice
6 Bay leaves3 Sprigs of fresh rosemary
24 hours before you cook the turkey, heat 1 gallon of water until it begins to boil. Combine all of the brine ingredients and cook for 5-10 minutes. Pour the brine water into your 12qt roaster and add ice to cool the mixture. Place the turkey into the roaster with the brine mixture and add water until the unit is full. Cover and place the unit into the refrigerator for 12-24 hours.
When you are ready to cook the turkey, pour out the brine mixture and thoroughly rinse the turkey. Coat a 15-18 pound Turkey with butter and your choice of seasonings. Remove innards bag and fill cavity with 4 halved oranges. Melt 1 stick of butter and mix with 1 cup of white wine and 2 Tbsp. of garlic powder. Inject Turkey with butter and wine mixture. And place the rosemary branches under the skin in multiple places. Place turkey in breast side down in the 12 qt. roaster and cover and heat to med-high. When valve stands up all the way reduce heat to med-low and cook 10 minutes per pound.
**Note make sure the lid stays stinging hot the entire time while on low and if it cools, increase the heat.
HolidayHam
(Unit: 8qt Roaster)
1 uncooked ham10 Cloves
1/3 Cup of brown sugar1 Cup Dijon Mustard
4 Tbsp. of real maple syrup1 8oz can of pineapple juice
Score the ham with a knife in a cris-cross fashion and place cloves in the center of each cross. In a cold 8qt roaster, place ham flat side down. Whisk together the sugar, mustard and syrup and pour over the ham. Pour the pineapple juice into the roaster. Finally, cover and heat to med-high until valve stands up all the way then reduce heat to med-low and cook for 1 to 1.5 hours depending on the size of the ham. If crispy top is desired, remove the lid and place under the broiler until golden brown. Allow the ham to rest for a few minutes before carving. You can serve the marinade on the side.
Zuppa Toscana Soup
(Unit: 4 Qt. or Large Skillet)
Meat Ingredients:
1 lb of ground turkey 1 tsp. Fennel seeds
1 tsp chili powder1 tsp Minced fresh garlic
Soup Ingredients:
1 Large onion cut on #2 Blade2 Large russet potatoes cut on #3 Blade
¼ Cup of bacon bits2 Cloves of garlic
1 tsp. Sea salt1 Quart of water
2 8 oz Cans of chicken broth2 Cups of Kale chopped with ribs removed
1 Cup of heavy cream
First, combine the meat ingredients in a bowl and place the meat mixture into the bottom of your soup unit. Turn on medium-high (6 or 7) and stir with a spatula until done. Next, add all remaining ingredients except for the cream and kale. Cover the roaster and cook on medium heat until the valve clicks. Reduce to medium-low heat and cook until the potatoes are done. Add the cream and kale at the end and leave on medium-low until it is heated thoroughly. Salt and pepper to taste!
Fresh Pumpkin Custard
(Unit: 10” Gourmet Skillet w/Cover)
6 Egg whites½ Cup Agave Nectar
½ Cup of low fat Greek yogurt2 Tbsp pumpkin pie spice
4 Tbsp Corn starch
1 Pie pumpkin (use 2 cups of cooked pumpkin)
Cut the top off of your pie pumpkin. Then cut in ½ and make into small strips. With a paring knife, clean out, as you would an apple, the seeds. Using the #1 cone on your food processor, feed the flesh side of the pumpkin strips through the back of the machine. (The rind will be facing the back and the flesh will be touching the blade.) In your 3 qt. sauce pan cook fresh pumpkin with ½ cup of water on medium click low, low for 20 minutes or until soft. Blend all ingredients,except for the eggs, in a blender. Finally, pour the ingredients into a bowl and fold the eggs in with a large spoon.
Spray 10” sauté’ skillet and pour the ingredients in. Place lid on top and cook on medium for 5 minutes on your cook top. Medium-low for 20-25 minutes. If the top doesn’t want to set up, remove the lid and dry the water from the inside of the lid with a towel. Reseal the lid and cook for a few minutes until it is done.
*If baking in the oven use 4 eggs and 8 oz. of evaporated milk instead of egg whites and yogurt.
*If using your family recipe and cooking it on the stove top increase eggs add the cornstarch and cut evaporated milk in ½.
*The reason for using yogurt, other than health benefits, is the agave we used instead of sugar makes it too runny
Homemade whipped cream
Heavy whipping cream
Vanilla or Almond Extract
Sugar to taste
Combine all ingredients and whip with a blender until thick and fluffy
Chicken Casserole
(Unit: Large Skillet or Electric Skillet)
4 Boneless Chicken breasts2 Small jars of classico alfredo sauce
1 80z package of sour cream1 8oz Pkg mushrooms cut on #4 blade
1 Cup of minute rice1 Cup of milk
1 Stalk of celery on the #1 blade
You can make you’re your own alfredo sauce to replace the jars with the below recipe!
Pre-heat the Electric Skillet to 375. When the Electric Skillet is hot, place the chicken breasts in and sear for approximately 3 minutes on each side. Next, combine all remaining ingredients together in a bowl. After the chicken has cooked 3 minutes on the second side, you will add the sour cream mixture to the chicken breasts. Place lid on and cook on 250 approximately 20-30 minutes or until done. If the valve continues to click, reduce the heat to 225.
Mashed Yucca Root
(Unit: 3 Qt. Saucepan)
1 medium yucca root
(sold at Mexican grocery or united market street)
Pour 1” of water into your 3qt saucepan and turn on medium high heat. While the water is heating, peel & rinse yucca root and slice in half vertically with a sharp knife. Next, cut on the #3 blade with your food cutter machine and place it into the steamer insert. Insert the steamer into the 3qt and leave on medium-high for 10 minutes and then reduce reduce to medium heat and cook for 20 minutes or until done. Yucca is very dense so it is done when it mashes with a spoon. You can stir it up a few times during cooking if you want. Add some butter and salt to taste if you want.
**Be careful that your 3qt doesn’t boil dry. If it gets low, add water to it.**
Creamed Corn
(Unit: Large Skillet w/Cover)
1 Stick of butter2 16oz Bags of frozen sweet corn
Salt and Pepper1 package of Philly cream cheese
Pour the corn into a cold skillet. Next, cut the butter and cream cheese into ½” slices and place the slices into the corn. Cover the skillet and turn on medium heat (300 for the E.S.). When the valve clicks or the lid is stinging hot to the touch, reduce to low heat (220 for the E.S.) and cook for 15 minutes or until done. Salt and pepper to taste!
Peach Bake
(Unit: Electric Skillet or a Large Skillet)
1 Box of crunchy granola bars
1 Can of peach pie filling
1 Box of yellow cake mix
½ Stick of butter (melted)
Using the #3 blade on the food cutter, crush ½ of the granola bars into the bottom of the skillet. Mix the cake and peach pie filling in a large bowl and pour over the crumbs. Crush the remaining bars over the top with the #3 blade. Finally, pour the butter over the ingredients. Cover and cook on medium heat (300 on E.S.) until the valve clicks or the cover is stinging hot to the touch. Reduce the heat to low heat (250 on E.S.) and cook 20 minutes.
Cranberry Sauce
(Unit: 3 Qt. Saucepan)
1 bag fresh cranberries1 ½ c sugar
1 ½ cup pecans1 apple
1 pear1 can crushed pineapple
Wash cranberries and discard bad ones. Leave wet and pour into 3 qt saucepan. Pour sugar over cranberries and Cover and heat to med until valve clicks then reduce heat to low for 20 minutes. Mix in pecans, apple, and pear after cranberries are cooked.
Sticky Cinnamon Buns
(Unit: Electric Skillet)
2 Loaves of frozen bread dough1 ¾ Cups of Brown sugar
1 ½ Tbsp Ground cinnamon½ Cup of Chopped pecans
Preheat the electric skillet to 275 degrees. Melt the butter and sprinkle ¼ cup of brown sugar in the bottom of the skillet. Turn off the skillet. Let the bread dough rise for 4 hours or until it doubles in size. Roll each dough roll out separately to ½” thickness. Spread ¾ cups of sugar, cinnamon and pecans over the dough evenly. Roll up and pinch the ends. Cut into 8 buns and place them into the electric skillet. Repeat with the 2nd loaf. Place the lid on the skillet and turn on 250 for approx 18 minutes. Remove the lid and let it stand for 5 minutes. Finally, flip the buns upside down onto your Nutra Ease pizza pan.
Pancakes
(Unit: Electric Skillet)
Pancake mix1 Cooking apple cut on #2 blade
Use any pancake mix and add water. There is no need to add oil to batter. Combine ingredients as directed on instructions and add cinnamon with the shredded apples. Heat griddle on medium heat until water beads like mercury when sprinkled onto it. Next, pour pancake mix onto the non oiled unit. As the pancakes start to dry around the edges turn them over with a thin metal spatula. If you are using the electric skillet, cook on 400.
(Note: If the pancakes are too dark, turn heat down a little. If they come out too light, turn heat up a little.)
Fried Eggs
(Unit: Any Skillet)
Preheat any skillet on medium heat for 3-4 minutes. Use cooking spray or butter in skillet and then add the eggs. Turn to medium low heat and cook until done.
***If the oil smokes when you put it in, remove the skillet from heat and fan it in the air for a minute to cool it. Wipe it out and reduce the heat on the stove and respray the unit and cook.