Sweet and Sassy Nuts

Ingredients:
1 large egg white
1/2 cup(s) sugar
1 teaspoon(s) ground cumin
3/4 teaspoon(s) ground chipotle chile pepper
1/2 teaspoon(s) ground cinnamon
3 can(s) (10 to 11 ounces each) salted fancy mixed nuts


Directions

1.Preheat oven to 350 degrees. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans with vegetable oil, or spray with nonstick cooking spray.

2.In large bowl, with wire whisk, beat egg white until foamy. Add sugar, cumin, chipotle pepper, and cinnamon, and beat until well combined. Add nuts to egg-white mixture; with rubber spatula, stir until well coated.

3.Spread nut mixture evenly in prepared jelly-roll pans. Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.

4.Cool nuts completely in pans on wire racks, at least 1 hour. With hands, break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.

http://www.goodhousekeeping.com/recipefinder/sweet-sassy-nuts-holiday-gifts

Herb Roasted Turkey

Ingredients:
1 (10-to-12 pound turkey) turkey
1/4 cup(s) fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoon(s) canola oil
1 teaspoon(s) salt
1 teaspoon(s) freshly ground pepper
Aromatics: , onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cup(s) water, plus more as needed

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Directions

1.Position a rack in the lower third of the oven; preheat to 475°F.

2.Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.

3.Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.

4.Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

http://www.delish.com/recipefinder/herb-roasted-turkey-recipe-8906

Garlic and Pepper Rub

Ingredients

Six 8-oz. ribeye or skirt steak portions
4 heads garlic (that's right, four heads)
1/2 cup whole black peppercorns
2 tbsp. kosher salt

Directions


Peel all of the garlic and mash the cloves into a paste. Use a mortar and pestle or your blender, adding a little oil if necessary. peppercorns so they reach the consistency of fine gravel, not sand.

Mix the peppercorns and salt in with the garlic, and press the mixture into your pieces of steak, covering both sides with a nice, thin coat. Now just grill your meat according to your liking.

Pirate Marinade

Makes 2 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/4 cup canola oil
1 medium onion, chopped
2 tablespoons chopped garlic
1/2 cup reduced-sodium soy sauce
1/4 cup red-wine vinegar
1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
3 tablespoons packed brown sugar
2 teaspoons ground allspice
3/4 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 dashes hot sauce

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, until translucent, about 2 minutes. Transfer to a medium bowl. 

2. Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature. 

3. Pour cooled marinade into a shallow dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.