My Kitchen and I

  1. Roast Turkey with Herb Butter Ingredients: Whole turkey (10-12 lbs) 1 cup unsalted butter, softened 2 tbsp fresh rosemary, chopped 2 tbsp fresh thyme, chopped 2 tbsp fresh sage, chopped 4 garlic cloves, minced Salt and pepper to taste Instructions: Preheat oven to 325°F (165°C). Mix butter, herbs, garlic, salt, and pepper. Loosen turkey skin and spread herb butter under and over the skin. Roast turkey, basting occasionally, until the internal temperature reaches 165°F (74°C). 2. Classic Stuffing Ingredients: 10 cups cubed bread (day-old works best) 1 cup butter 1 onion, chopped 2 celery stalks, chopped 2 tbsp fresh sage, chopped 1 tbsp fresh thyme, chopped 3 cups chicken or vegetable broth Salt and pepper to taste Instructions: Sauté onion and celery in butter until softened. Toss with bread cubes, herbs, salt, and pepper. Gradually add broth until moist but not soggy. Bake at 350°F (175°C) for 30-35 minutes until golden. 3. Creamy Mashed Potatoes Ingredients: 5 lbs Yukon Gold...

  Moussaka Recipe (Greek Version) Moussaka is a delicious Greek casserole made with layers of eggplant, minced meat (usually lamb or beef), and a creamy béchamel sauce. Here’s how you can make it: Ingredients: For the Meat Sauce: 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 lb (450g) ground beef or lamb 1 can (14 oz/400g) crushed tomatoes 1/4 cup red wine (optional) 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon dried oregano Salt and pepper, to taste 1 tablespoon chopped fresh parsley (optional) For the Eggplant: 2-3 large eggplants, sliced into 1/2-inch thick rounds Olive oil for brushing or frying Salt, to taste For the Béchamel Sauce: 4 tablespoons butter 1/4 cup all-purpose flour 2 cups milk 1/4 teaspoon ground nutmeg Salt and pepper, to taste 1/2 cup grated Parmesan cheese 2 large egg yolks Instructions: 1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Slice the eggplant into 1/2-inch thick rounds. Lightly salt the slices and le...

  Lasagna alla Bolognese Lasagna is a classic Italian comfort dish, and the Bolognese version (Lasagna alla Bolognese) is made with a rich meat sauce, béchamel, and layers of pasta. Ingredients for the Bolognese Sauce: 1 lb ground beef 1/2 lb ground pork 1 onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4 cloves garlic, minced 1 cup dry red wine 2 cups crushed tomatoes 1/4 cup tomato paste 1 cup whole milk 1 tbsp olive oil 1 tsp dried oregano 1 tsp dried basil Salt and pepper to taste Fresh parsley, chopped (for garnish) Ingredients for the Béchamel Sauce: 4 tbsp butter 1/4 cup all-purpose flour 2 1/2 cups whole milk Salt and nutmeg to taste Other Ingredients: 12-14 lasagna noodles (fresh or pre-cooked) 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese Instructions: Prepare the Bolognese Sauce: Heat olive oil in a large pan over medium heat. Add the onions, carrots, celery, and garlic. Sauté until softened, about 7-10 minutes. Add the...

  Tortilla Española (Spanish Omelette) A Spanish tortilla, also known as tortilla de patatas , is a thick, fluffy omelette made with potatoes, onions, and eggs. It's a staple in Spanish tapas and can be served warm or at room temperature. Ingredients: 4 large potatoes, peeled and thinly sliced 1 medium onion, thinly sliced 6 large eggs 1/4 cup olive oil (for frying) Salt and pepper to taste Instructions: Cook the Potatoes and Onions: Heat the olive oil in a large frying pan over medium heat. Add the sliced potatoes and onions, season with salt, and cook gently, stirring occasionally, for about 20-25 minutes, or until the potatoes are soft but not brown. You want them to become tender and cooked through. Once cooked, use a slotted spoon to remove the potatoes and onions from the oil and place them in a colander to drain. Keep the oil in the pan. Whisk the Eggs: In a large bowl, crack the eggs and whisk them well. Season with a pinch of salt and pepper. Add the drained potatoes and o...

  Paella Valenciana (Traditional Spanish Paella) Paella is Spain's most famous dish, originating from Valencia. Traditionally made with chicken, rabbit, and a variety of seafood, it’s cooked in a large, shallow pan, often over an open flame. The combination of saffron, rice, and other spices makes this dish a feast for the senses. Ingredients: 1/2 cup olive oil 1 lb chicken thighs, cut into chunks 1/2 lb rabbit (optional), cut into chunks 1 large onion, chopped 1 bell pepper, chopped 3 tomatoes, grated or finely chopped 2 cloves garlic, minced 1 1/2 cups short-grain rice (such as Bomba or Arborio) 4 cups chicken stock (or water) 1/2 cup dry white wine 1/4 tsp saffron threads, soaked in 2 tbsp warm water 1/2 tsp smoked paprika (pimentón) 1/2 cup frozen peas 1/2 lb green beans, cut into pieces 12 large shrimp, peeled and deveined 1/2 lb mussels or clams 1/2 lb squid, cleaned and cut into rings 1 lemon, cut into wedges Salt and pepper to taste Fresh parsley, chopped (for garnish) Ins...

  Chicken Cacciatore Cacciatore means "hunter" in Italian, and this rustic chicken dish is made with a tomato-based sauce with herbs, mushrooms, and red wine. It’s typically served with polenta or pasta. Ingredients: 4 bone-in, skinless chicken thighs (or breasts) 2 tbsp olive oil 1 onion, thinly sliced 1 bell pepper, sliced 2 cloves garlic, minced 1 cup mushrooms, sliced 1 cup dry red wine 2 cups crushed tomatoes 1/2 cup chicken broth 1 tsp dried oregano 1 tsp dried basil 1/2 tsp red pepper flakes (optional) Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions: Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and brown it on both sides for about 5-7 minutes per side. Remove the chicken from the skillet and set aside. Sauté the Vegetables: In the same skillet, add the onion, bell pepper, and garlic. Sauté for 5-7 minutes until the vegetables are softened. Add the mushrooms and cook ...

  Jamaican Curry Goat Curry goat is a quintessential Jamaican dish, usually slow-cooked to tender perfection with aromatic spices, herbs, and a delicious curry flavor. It's traditionally served with rice and peas. Ingredients: 2 lbs goat meat (bone-in preferred) 2 tbsp curry powder (preferably Jamaican-style) 1 tbsp allspice (pimento) 1 tsp thyme 2 scallions, chopped 1 large onion, chopped 4 cloves garlic, minced 1-2 scotch bonnet peppers (or habaneros), finely chopped 1-inch piece of ginger, grated 1 tbsp soy sauce 1 tbsp vinegar 1 tbsp brown sugar 2 medium potatoes, peeled and cubed 2 carrots, peeled and sliced 2 tbsp vegetable oil Salt and pepper to taste 4 cups water or beef broth (for slow cooking) Instructions: Marinate the Goat: Clean the goat meat and cut it into cubes or pieces, removing any excess fat. In a bowl, season the meat with 1 tablespoon of curry powder, 1 tablespoon of allspice, thyme, chopped scallions, garlic, scotch bonnet peppers, ginger, soy sauce, vinegar,...

  Making tacos is easy and customizable depending on your preferences! Here’s a basic guide for preparing traditional tacos with ground beef or chicken, along with some ideas for toppings and variations. Ingredients: Taco Shells: Hard taco shells (store-bought or homemade) Soft flour or corn tortillas (if you prefer soft tacos) Protein: 1 lb ground beef, ground chicken, or ground turkey (you can also use grilled chicken, fish, or even beans for a vegetarian version) Seasoning: 1 packet of taco seasoning (or homemade seasoning with chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt) ½ cup water (if using packet seasoning) Olive oil or cooking oil for sautéing the protein Toppings (optional): Shredded lettuce Diced tomatoes Chopped onions Sliced jalapeños Sliced avocados or guacamole Shredded cheese (cheddar, Mexican blend, or queso fresco) Sour cream Salsa (red, green, or pico de gallo) Fresh cilantro Lime wedges Hot sauce Instructions: 1. Prepare the Protein...

  Jerk chicken is a flavorful and spicy Jamaican dish known for its vibrant seasoning, smoky flavor, and fiery heat. The key to making great jerk chicken is in the marinade (jerk seasoning) and the cooking technique, which often involves grilling or smoking to impart that smoky, charred flavor. Here's how to make jerk chicken at home: Ingredients for the Jerk Marinade: 3-4 medium-sized chicken legs and thighs (bone-in, skin-on preferred) For the Marinade: 2-3 scallions (green onions) , chopped 1-2 Scotch bonnet peppers (or habanero peppers if Scotch bonnet is unavailable), seeds removed for less heat (add more or less depending on your spice tolerance) 3 cloves garlic , minced 1 tablespoon fresh ginger , grated 2 teaspoons allspice 1 teaspoon thyme , dried or fresh 1 teaspoon cinnamon 1 tablespoon brown sugar (dark or light) 1 tablespoon soy sauce 2 tablespoons white vinegar or lime juice 2 tablespoons vegetable oil Juice of 1 lime or lemon 1/4 teaspoon nutmeg 1/2 teaspoon sa...