turkey brine

Turkey Brine

Ingredients

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed

Directions

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2.html?oc=linkback

Spinach artichoke dip

Slow Cooker Spinach and Artichoke Dip

Ingredients

• 2 (14-ounce) cans artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 8 ounces sour cream
• 1 small onion, diced
• 2 cloves garlic, crushed
• 3/4 cup grated Parmesan cheese
• 3/4 cup milk
• 1/2 cup crumbled feta cheese
• 1/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 8 ounces cream cheese, cubed

Instructions

• Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

breakfast egg sandwich

Oven 350

Spray oil muffin pan

Put a little spinach/greens in each tin
crack egg
salt, pepper, cayenne
can add crumbled bacon

Bake for 13-15 min.

Reheat 30sec microwave in the am, put on your english muffin