CHICKEN SOUP THIGHS AND LEFT OVERS

December 30

I'm getting ready for Florida in small steps.  Today, I shut down Elizabeth's refrigerator, tossing a lot of stuff, putting some in the downstairs freezer, and using up the squeeze basil and squeeze parsley and two dried jalapeno in a soup that uses up the chicken thighs.
I started with three jars of veggie juice from the freezer.
I used up the jar of minced garlic, Katie's fresh now dried  thyme, a small container of smoked paprika, celery and carrots.
I also added black pepper and turmeric, an onion and a half.
I expanded with water, but am cooking it all down.  It gains flavor every ten minutes.
The thighs were boneless.  I took them out and cut them up.
Chicken broth seems unnecessary.  Plenty of flavor.
I put the carrots in late in the process so they don't just go to mush.

Doing the last peeling of carrots, I peeled a nice slice of my thumb.  Damn thing was a bitch to get stopped bleeding, but I guess I got it now.

SPICE COMBOS FOR BEANS

https://greatist.com/eat/gr-111811?_thumbnail_id=111816&utm_source=facebook&utm_medium=opt&utm_campaign=bushsbeans-interest-otherhealthsystems-lc-hl&fbclid=IwAR1pvxoSNQ86iZzcI8TMy_sXAnbwNDa07CxkLrwnXqP4FQm302FfUiuaWW0#Get-mellow-with-thyme,-oregano,-and-paprika

RIBS

December 13-2019
I've had these in the freezer for a long while and want to get them used up before I head to Florida.
However, I never get motivated to use the outdoor barbecue, so I gave in and looked up some oven roasted methods.

There were many suggestions on spices for the sauce.

I used up the last of the no salt Mr. Spice barbecue sauce, mixing in brown mustard, paprika, pepper, paprika, Trader's Joe's, onion powder, Benson's spice, Truvia brown sugar, a bit of white vinegar and stirring it all  into a paste.
I pierced the ribs a bit with a fork to allow the sauce to seek in a bit.
I poured the mix on top and then used a brush to spread it so it nicely covered the ribs.
I broiled it for five minutes.
Then I put it on 300 to bake for a couple hours.

We'll see.

ROAST TURKEY

roast turkey

Allow 15 minutes for every pound, according to the Simply Recipes website. Start cooking the turkey at 400 degrees for the first half hour, and then reduce heat to 350 for next two hours. Reduce heat to 225 for the next hour and a half.

The instructions say to roast breast side down.  I'll have to try that sometime.

+++++++++++++++++++++++++++++++++++++++++++++++
March 28   25 pounds.  More traditional settings.  340 for the duration.  Thawed this guy in a cooler over a couple days.  Next time turn the bird over.  Bottom was still icy.

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September 9/4/2020

Roasting in anticipation of Cory and Katie.

Stuffed with bag stuffing and some added left over bread

sprayed with olive oil

Put in at 405 degrees for a half hour but extended the time because I forgot to hit START to preheat and the turkey was still pretty cold.  At twenty minutes there was not much show of cooking.  I left it fifteen minutes more and then turned it down to 355 degrees.