It’s turkey time! This Thanksgiving, give your family and friends a turkey they will love and remember. Stuffed and basted with fresh herbs and essential oils, this turkey will not only be extremely flavorful and aromatic, but will also be the highlight of your Thanksgiving feast.
WARNING: You will most likely be asked to provide this turkey for all future Thanksgiving dinners after you serve this star. Serve at your own risk.
Ingredients: 1 (13-pound) turkey 1 onion, peeled and quartered
Divide These Ingredients in Half: 2 sprigs rosemary 2 drops dōTERRA rosemary essential oil 3 sprigs fresh thyme 1 drop dōTERRA thyme essential oil 2 cloves garlic, slivered
Cider Baste: 1/4 cup apple cider concentrate 2 drops dōTERRA wild orange essential oil 1 drop dōTERRA lemon essential oil 2 tsp. olive oil 1 toothpick dōTERRA thyme essential oil 1/4 tsp. salt Freshly ground black pepper
Directions: Remove giblets from turkey. Place turkey on a rack and stuff with the onion and half of the rosemary, thyme, and garlic mixture. Loosen the skin from the turkey breast and place the remaining half of the mixture under the skin.
To prepare the baste, stir together the cider concentrate, wild orange essential oil, lemon essential oil, olive oil, thyme, salt, and pepper.
Roast the turkey in a preheated 325-degree oven, basting every 30 minutes with the cider baste until an internal temperature reaches at least 165 degrees in the innermost part of the thigh, the wing, and the thickest part of the breast. (Some diners may want the turkey cooked to a higher temperature.) Carve and enjoy!
This recipe courtesy of www.doterrablog.com
Question for you:
Have you ever used Essential Oils to cook with? If so, please comment and let me know how! I would love to hear from you!
Well, hello there! It's been a while since I posted last. Life got busy, and I was also under the weather a few days, which is never fun! But, I'm feeling better now and I have so much I want to post about. There just never seems to be enough hours in the day 🙂
Today, I want to tell you about what has become our new favorite summer meal! I originally posted about the Best Pizza Evah! last year HERE. We normally just use our oven and a pizza stone to cook the pizza, but earlier this summer I was craving homemade pizza and didn't want to heat the house up, by turning on the oven (we have had a HOT HOT HOT summer here). Soooo, I thought it might be fun to try cooking the pizza on the grill, and I was right! It was fun and super yummy!
1. Gather all of your ingredients. We LOVE tomatoes, fresh mozarella cheese and red onions on our pizza along with pesto (the pizza dough I used was Trader Joe's Garlic and Herb dough).
3. Roll or shape your dough to the desired shape and brush one side with olive oil (I used the Vegetarian Garlic Sauce).
4. Place the dough, olive oil side down on a MED/HIGH grill. Now brush the top side with olive oil.
5. It should only take a few minutes to get some nice grill marks on the dough. Go ahead and flip the dough over (be careful, it's HOT)!
6. Now you are ready to spread on Pesto, or whatever sauce you like on your pizza.
7. Add the rest of your ingredients and close the lid on the grill, to allow the pizza toppings to melt.
8. Take a quick peek and admire all the melty goodness! *NOTE: if the bottom of your pizza is cooking quicker than the cheese is melting, you can slid a pizza stone or baking sheet under the dough. We've had to do this a few times.
9. ENJOY your pizza! Soooo quick and easy! And sooo GOOD! We love to eat this out on the patio with a cold beer or glass of wine!
What is your favorite type of pizza?
Have you ever tried to make pizza on the gill?
I'd love to hear from you! And be sure to share the recipe!
Hmmmmm…..Cooking, Crafting and Getting Fit. During my 5 month blog hiatus, did I do any of those things?
Well, let's see. I posted about my Valentine's Day Cooking Exchange HERE, and that definitely involved some cooking and a little bit of crafting! In, January I crafted some centerpieces for a church luncheon we had and made some chocolate covered fortune cookies (crafting or cooking?):
I also decorated my small white Christmas Tree for Valentine's Day:
I even decorated it for Easter, but didn't take any photos!
As far as Cooking goes, let's see? I've made some of my favorite meals:
I've got an injury that I am dealing with (more on that below), so I have also been trying to be much healthier in my cooking by eating more of a clean diet. We've also been trying to drink Green Smoothies every morning. So delicious and good for you. I've found most of my recipes HERE
Other clean eating recipes and cooking:
Clockwise from top left: Citrus Grilled Chicken (you must try this!), Clean Rice Saute (veggies and TJ's Organic Brown Rice), Salad with Salsa Chicken, and more Salsa Chicken with a salad made with chick peas, avocado, tomatoes, kidney beans and cilantro and lime. So good!
Now on to the Getting Fit: Well, about 2 years ago I set out to get fit and healthy. You can read about it HERE or HERE. I was doing my favorite Zumba and GPP classes faithfully. I was happy and healthy. I've always had some random back problems which were manageable, but a bit frustrating nontheless. Well back track to last November and I woke up one morning with my left hand numb. It was the weirdest thing. It progressivly got worse, and moved up my arm. I had no idea what was wrong. Then the upper back/neck pain started. I went to my Chiropractor for treatment and ended up seeing him 3-4 times a week for a few months. Finally, when I really wasn't improving, he ordered an MRI. After getting the results, he suggested I see a neurosurgeon. I had to wait two months for my appointment with the neurosurgeon (what?, I know crazy). Anyway, the neurosurgeon confirmed what everyone thought, and what my MRI results suggested: 4 bulging discs in my neck (two moderate, two severe), with one pinching a nerve (the cause of the numbness and pain in my arm/hand), bone spurs, and degenerative disc disease.
So…..next week, May 22nd to be exact, I am going in for surgery. I believe the surgery is called: Anterior cervical discectomy and fusion. More informtion found HERE.
So, the Getting Fit part of my life has been seriously lacking the last 5-6 months. Cue sad music!
I'm not really a quitter….but I sure feel like it in the getting fit department! I should be back to regular activity soon, right?
I do get to have one last Getting Fit adventure before surgery next week! I'm heading to the BLEND Retreat this weekend and I couldn't be more excited! Who knows how much I will get to participate, but just being there will be awesome!
I can't wait!
Okay, well this post has been long enough. Just wanted to update on the Cooking, Crafting and Getting Fit party of my life! Happy Thursday y'all!
I had a large zucchini left over from my Bountiful Basket a few weeks ago, that needed to be dealt with. I thought making zucchini bread might be the perfect way to use it. I searched the internet for a low fat recipe and came up with this ONE. I actually had all the ingredients on hand, which NEVER happens!
The only change I made was to double the amount of yogurt I used, as the dough seemed a little dry. It came out perfectl! So good and really moist! I especially loved the hint of lemon from the zest! Delish!
Question for you: Have you every made Zucchini Bread? Do you have a fave bread recipe? Feel free to share in the comments!
As usual, my weekend begins the moment I am done with work at 4:30 pm on Friday! Right after work, I hit up GPP for THIS Leg Shredder workout.
My legs were officially shredded.
I took my first official ice bath when I got home. It was much needed!
I woke up Saturday morning, feeling a little under the weather. Second weekend in a row. Carl thinks it is a combination of too many workouts and lack of sleep during the week.
Definitely a possibility.
We had plans to get together with our tailgating group Saturday night, to go over the fall schedule of football games, plan fun tailgating themes and stuff like. Really, it was just an excuse to get together!
I volunteered to make a pasta salad and bring an appetizer. The appetizer I chose, was this one: