La Grande Orange Cafe's Kale and Quinoa Salad

Dressing Ingredients:
Champagne vinaigrette
1 tablespoon Champagne vinegar
1 1/2 teaspoons minced shallots
Pinch kosher salt
1/4 cup canola oil
1 tablespoon extra virgin olive oil
3/4 teaspoon chopped chervil
Ground black pepper, to taste
 
Directions:
In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.


Salad Ingredients:
Kale and quinoa salad
1/2 cup quinoa
Salt
4 cups loosely packed julienned kale, from 1 large bunch
Champagne vinaigrette
3 tablespoons toasted sunflower seeds
1/4 cup diced red bell pepper
2/3 cup red seedless grapes, halved
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup grated Manchego cheese
10 to 12 strips finely julienned preserved lemon
 
Directions:
1. Bring a large saucepan of lightly salted water to a simmer. Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid. Fluff the quinoa with a fork and transfer to a baking sheet to cool. The quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.

2. In a large bowl, place the kale and one-fourth cup of the vinaigrette. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.

3. To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.

4. Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips. Serve immediately.

Each of 4 servings: 375 calories; 9 grams protein; 28 grams carbohydrates; 4 grams fiber; 26 grams fat; 5 grams saturated fat; 9 mg cholesterol; 6 grams sugar; 219 mg sodium.

Submitted by: Koren Hansen from LA Times
"I usually get whatever hard white cheese is on sale instead of commiting to the recipe and I have never done the preserved lemon but it is really yummy at the LGO restaurant in Phoenix" 

Tips for Thanksgiving from Jenie Rainey's class

• Buy 12-15lb Turkey's they are easier to work with and cook more evenly. If you have a large family buy 2 or 3 and make different flavors if you would like. 
• For a juicy Turkey let it rest at least 1-2 hours to allow the juices to get back into the meat.
• Make sides ahead of time put them in the fridge or freezer and reheat them while the Turkey is resting.If you freeze them make sure to have plenty of time to defrost them before cooking.
• Spatchcock a Turkey for faster cook time. Click here for more details.
• Butter Vanilla (Found in the craft baking section) will keep the flavor better than other vanilla.
• When cooking potatoes don't let the water boil just before the boil let it simmer on medium to medium high heat.
• To cut a Turkey remove the whole breast on each side position the meat so you’ll cut it at its shorter length. Slice against the grain, taking care to keep the skin attached. Transfer pieces neatly to a platter. Click here for more details

Brown Paper Bag Thanksgiving Turkey

Ingredients:
1 turkey, thawed or fresh up to 15 lbs
1 large paper bag
2 sticks of room temp. butter
2 TBS seasoning salt
salt and pepper
other seasonings as desired (lemon pepper)

**If you choose to brine plan ahead; minimum of 2 days**

Directions: Preheat oven to 325 degrees
1. If you brined, rinse off the turkey and let it dry on a cookie sheet.

2. prepare paper bag by buttering inside and outside liberally.

3. Pat Turkey dry, pay close attention to the joints and cavity. Butter turkey and season Liberally.

4. Place turkey in prepared bag. Fold open edges over and staple closed.

5. Roast till turkey reaches 165 degrees.

Turkey will cook faster then normal.

**Let the Turkey rest at least 1 hour before cutting.


Submitted by: Jenie Rainey

Dry Brine

Ingredients:
1/4 Cup course sea salt
1-2 TBS brown sugar
2 TBS orange zest
2 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder

Directions:
Mix all the ingredients together.

How to use Dry Brine:
*Use 1 TBS of dry brine for every 5 pounds of meat*
Pat dry the outside and inside of the Turkey. Then season the entire outside and inside cavity using the dry brine. Don't forget to loosen some of the skin and season directly on the meat, too, especially on the breasts.
Refrigerate, uncovered, for at least 12 hours up to 72 hours (the more time it sits in the fridge, the more flavorful it will be, but you'll still get a really tasting bird even if you do the minimum time)
When you're ready to cook, pat dry the outside of the turkey and cook using any method you prefer. I like the long and slow oven roasting method: 325 degrees F. for approximately 15 minutes per pound.

Submitted by: Jenie Rainey

Make Ahead Mashed Potatoes

Ingredients:
5 pounds Idaho Russet Potatoes, peeled and cut into 1-inch pieces
Kosher salt
6 ounces cream cheese
1 stick (8 TBS) butter, softened, plus more for greasing dish
1 cup half and half (or cream), warmed
1/2 TBS cracked black pepper
2 cloves garlic, zest

(Topping)
1/2 stick (4 TBS) butter, melted
1/4 minced fresh chives
2 TBS fresh parsley, minced

Directions:
For the mashed potatoes: Add potatoes and 1 TBS salt to a large saucepan and cook with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
Grease a 9x14inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.

When ready to bake and serve, preheat the oven to 350 degrees F.
For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with chives and parsley. The potatoes can be kept warm in a 200 degree oven or tented with foil until ready to serve, up to 2 hours.

Submitted by: Jenie Rainey

Roasted Butternut Squash

Ingredients:
2 medium butternut squash (4-5 pounds total)
6 TBS unsalted butter, melted.
1/4 cup brown sugar
1-2 tsp salt
1/2 tsp pepper

Directions:
Preheat the oven to 400 degrees

Peel the squash, cut them in half and remove the seeds. Cut the squash into one and a quarter to one and a half inch cube and place them on a baking sheet. add the melted butter, brown sugar, salt, and pepper with clean hands, toss all the ingredients together and spread on a baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasoning. Serve hot.

Submitted by: Jenie Rainey

Candied Pecan Yams

Ingredients:
3-4 med/org yams
1/2 cup sugar
2 large Eggs
1/2 cup cream or milk
1/4 cup butter
1 tsp. vanilla (recommend Butter Vanilla)

(Topping)
1/4 cup melted butter
1/2 cup flour
1 cup brown sugar
1 cup chopped pecans

Directions:
Bake yams until soft.
Peel and mash cooked yams
Add sugar, eggs, cream, butter, and vanilla.
Mix well and put in a greased casserole dish
(yams are 2-3 inches deep)

You can choose to freeze them here without topping. Just give plenty of time to thaw.

Top with pecan mixture.
Bake @ 350 for 30min or until hot throughout and slightly brown.

Submitted by: Jenie Rainey

Southern Cream Corn

Ingredients:
2 (10oz) packages frozen corn, thawed
1 cup heavy cream
1 package cream cheese
1 tsp. Salt
1/4 tsp. Pepper
1 Stick of Butter
1/4-1/2 cup sugar
Dried dill

Directions:
In a large deep skillet add all ingredients and heat through on medium heat. 10-15min.
Stir often, taste and adjust seasoning as needed. Be careful to not boil. Once hot through put in a crockpot on low to keep warm.

Submitted by: Jenie Rainey

Cranberry, Sausage, and Apple Stuffing

Ingredients:

2 boxes of dried stuffing mix

1 pound ground sausage

1 stick of butter, melted

1 leek, cleaned & coarsely chopped

4 tart green apples, peeled, cored, and chopped

2 cups chopped celery

4 teaspoons poultry seasoning

2 teaspoons dried rosemary

1 cup dried cranberries

1-2 cups chicken broth

1-2 cans water chestnuts

salt and pepper to taste

Directions:

In a large skillet over medium heat, cook sausage, crumbling coarsely, for 10 minutes or until brown. Drain grease, and transfer to a large bowl.

Melt 1/4 cup butter in skillet; add leeks, apple, celery, and poultry seasoning. Cook, stirring frequently, around 10 min. Stir in rosemary and dried cranberries.

Mix leek mixture and bread crumbs with sausage in a bowl.

Bake Stuffing in a buttered baking dish, covered, at 350 degrees for 45 minutes. Uncover, and bake 15 minutes more to brown the top. 

Submitted by: Jenie Rainey

Chicken Tetrazzini

Ingredients:

• 8 oz linguini, cooked
• 1/4 - 1/2 cup butter, softened
• 2-3 chicken breasts, cooked, diced
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 tsp kosher salt
• ½ tsp ground pepper
• 1/4 cup chicken broth
• 1 TB parmesan cheese
• 1 cup shredded mozzarella

Instructions

1. Cook noodles according to box instructions. Set aside. Cook and shred chicken.
2. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
3. Spray a 9x13 pan and pour in noodle mixture. Bake at 350 for 20 minutes. Sprinkle cheeses on top then bake another 20min. ENJOY!

Submitted by: Amy Brice from liluna

Chicken Chimichangas

Ingredients:

2 tablespoons Vegetable Oil, plus more for frying
1/2 cup diced White Onion
1 1/2 teaspoons minced Garlic
1/2 tablespoon Chili Powder
1/4 teaspoon Oregano
1/2 teaspoon ground Cumin
3-4 cups cooked, shredded Chicken
1 teaspoon Salt
1/2 teaspoon Pepper
1 (4 oz) can Diced Green Chilies
8 (10 inch) Flour Tortillas, warmed
1 1/2 cups Monterey Jack cheese, shredded


TOPPINGS: Salsa Verde, Sour Cream, Guacamole, etc.

Directions:

1. In a large, deep skillet, pour in enough vegetable oil to fill it half full. Heat oil at medium low heat. (This will be the oil you fry the chimichangas in.)
2. FOR BAKED VERSION: Preheat oven to 375 degrees F.
3. In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin. Cook stirring until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
4. Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 2-3 tablespoons of the shredded monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
5. Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to keep them from opening) Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is.
6. Place deep fried chimichangas onto a paper towel lined plate to soak up grease. Serve immediately with your favorite toppings!
7. FOR BAKED VERSION: Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20-30 minutes, or until golden brown.

Fundido like Sauce Topping:
1/2 (4 ounce) packages cream cheese, softened
1/4 cups sour cream
3/4 cup salsa Verde
1/4 cup half-and-half

Blend ingredients and heat over med-low heat. Then pour over the top of the cooked chimichangas