Month: November 2016

Butter Herb Turkey

Probably the best bird I ever made. I’m so excited!

I’m a huge turkey fan. Well really any white meat, but turkey oh ya.. All time favorite.

So this year I made a butter herb dressing and it came out fantastic!

I used a 12 pound bird.

Preheat oven to 350°


  • Large roasting pan (I used a store bought turkey pan, I love the throw away stuff)
  • Mixing bowl and spoon
  • Wooden spoon
  • Tin foil


    • Turkey fresh (if frozen thaw, remove extras, clean and rinse)
    • 2 sticks of butter softened
    • About 5 stems of fresh tyme leaves removed
    • About 5 stems of fresh oregano leaves removed 
    • About 2 stems of fresh rosemary leaves removed
    • 1 table spoon of paprika
    • 1 tea spoon of salt and a bit more for the top
    • 1 tea spoon of pepper and a bit more for the top
    • 1 tea spoon of garlic powder
    • Dried oregano for the top of the turkey

    Place your beautiful turkey in your roasting pan.

    With your handle of your wooden spoon separate the skin from the meat. Do both sides of your turkey breast. Set aside. Wash your hands.

    Using another spoon and your mixing bowl, put your 2 stick of soften butter in the bowl and mush it around till it becomes like a paste.

    Add all your spices and stir very well.

    Place your butter mixture in the freezer to harden. About 15 minutes or so. 

    Now your going to shove your butter mixture under the skin of the turkey. Cover both sides completely.

    Looks gross.. Lol but it should look something like this. Both sides.

    If your are going to stuff your bird now is the time to do it. I made a cranberry stuffing.. Mmm mmm so good.

    Add about 2 cups of water to the bottom of your pan. Sprinkle a little salt, pepper and dried oregano on the top of your turkey.

    Using your tin foil make a top to cover your bird. Do not let the foil touch it will stick.

    Place in the oven. It depends on cook time for the size of bird you have. I took the tin foil off the last 10 minutes to brown the top.

    Once it’s cooked use the Turkey drippings to make your gravy. 

    Mmm mmm sooooo good, so juicy and full of flavor.


    Turkey Casserole

    Hopefully you saved some Turkey and gravy from thanksgiving. If you did, I got a great tasting casserole for you that is easy to make.

    It’s just layers of potatoes, zucchini, onions, gravy and bacon complimented with gravy and fresh spices.


    • Lasagna dish (choose the proper size for the amount of left overs you have)
    • Cutting board and knife
    • Tin foil
    • Various sizes of bowls for your mixings
    • Spoon
    • Hot mitts


    • About 2 cups of shredded or bite sized pieces of turkey (I used white and dark meat)
    • 1 to 2 large baking potatoes (washed and sliced thin)
    • 1/2 of vidilia sweet onion (peeled and sliced thin)
    • 1 zucchini sliced thin
    • 1 – 1/2 cup of turkey gravy cold
    • 1 package of uncooked bacon
    • Salt and pepper
    • Spray butter (pam)
    • Fresh tyme, rosemary and oregano (in a small bowl remove the leaves from the spices for easy access)

    Preheat oven to 350°
    Spray inside your dish with butter

      Have all your spices, vegetables, gravy and meat ready to go. Keep everything close by so you can reach and build your casserole easily. 

      First layer your potatoes.

      Next your meat and gravy. Dollop the gravy throughout the dish. Sprinkle salt and pepper.

      Next layer of onions. Lightly add some fresh spices evenly throughout.

      Now repeat the same process you started with excluding the onions. You only want 1 layer of onions.

      Cover the entire top with bacon and fresh spices.

      Cover with tin foil and bake till potaoes are tender, about an hour and a half.

      Once potatoes are cooked, remove tin foil, place back in the oven to crisp your bacon. About 15 minutes.

      Remove rosemary stems and serve. 

      Depending on your size of dish, serves about 8.

      Serve warm.

      Fall In Florida

      One of my favorite times of year is fall. I was born in Conneticut and I miss the change of seasons, but every now and then Forida gives us a burst of color that reminds me where I grew up. 

      This is taken by the pond at my apartment complex, Ormond Beach Florida.

      Chicken Mushroom Stromboli

      This is an incredible combination of meats and veggies. Pulled together with mozzarella and fresh spices. 

      You can put any combinations together, in this recipie I’m giving you three combinations. The first, chicken, bacon, mushrooms, red and green peppers, red chilli pepper, black olives, fresh spices, fresh garlic and Olive oil on a bed of baby spinach. 


      • Baking pan
      • Cutting board and knife for vegetables
      • Cutting board and knife for chicken
      • Large fry pan for bacon and chicken
      • Spoon to stir
      • Rolling pin


      • 16 ounces of fresh Italian pizza dough
      • 1/2 red pepper (remove membrane, rinse, slice into 1/4 inch slices) 
      • 1/2 green pepper (remove membrane, rinse, slice into 1/4 inch slices)
      • 1/2 cup of sliced mushrooms
      • 1 red chilli pepper (remove membrane, rinse and slice thin)
      • 1/4 cup of sliced black olives
      • 2 garlic cloves peeled and sliced
      • 6 slices of bacon cooked till desired crisp
      • Olive oil
      • 1 Chicken breast sliced long wise then flattened
      • Dried Italian spice
      • About 1/4 cup of fresh oregano leaves
      • 2 cups of shredded mozzarella cheese
      • 1 cups of baby spinach
      • Flour for dusting
      • Salt and pepper
      • Spray butter (pam)

      Preheat oven to 350°

        Once your bacon is cooked do not drain, set aside. Place your chicken breast in your fry pan, sprinkle salt and pepper. Cook til tender and pink is gone.

        While your chicken is cooking prep your vegetables. Once your chicken is cooked place on cutting board and cut into bite size pieces, set aside.

        Place your vegetables and garlic into your frying pan. Cook til tender. Add a little Olive oil if your pan is dry.

        Add your mushrooms next, cook till tender, don’t over cook.

        Dust your counter top with flour.

        Roll your dough out till you reach about 3 inches past a dinner plate.

        Place your spinach on top of your dough.

        Add your chicken and bacon.

        Now add your cooked vegetables, fresh oregano and olives. Sprinkle your Italian seasoning and some Olive oil.

        Fold up your ends to the center leaving the top open.

        Fill your center with mozzarella and brush your dough with Olive oil, add fresh oregano leaves.

        Place on your butter sprayed baking sheet, bake till cheese is melted and browned.

        Serves about 6, serve warm.

        This is a ham, bacon, fresh oregano, Italian spices, pepperoni and tomato sauce combination made the same way.

        Another idea, chicken, bacon, tomato sauce with diced onions and fresh oregano.

        Apple Cranberry Pie

        I’m so excited to share with you this incredible pie. The taste is so sweet and buttery perfect.

        You will be so thrilled to share this with your family and friends.


        • Pie dish
        • Cutting board and knife
        • Measuring cup
        • Measuring spoons
        • Large mixing bowl and spoon
        • Small bowl and whisk
        • Rolling pin
        • Oven mitts


        • 8 apples of your choice (I used Macintosh)
        • 2 cups of fresh cranberries
        • 1 cup of brown sugar
        • 1 tablespoon of vanilla
        • 2 teaspoons of cinnamon
        • 2 teaspoons of nutmeg
        • 2 tablespoons of flour
        • 1 teaspoon of salt
        • 1/2 stick of butter sliced
        • Premade pie crust 2
        • 2 eggs
        • Cooking spray

        Preheat oven to 325°

        Spray cooking spray in your pie dish.

        Peel and slice your apples. Slice them small. Put them in your mixing bowl.

        Add your sugar, cinnamon, nutmeg, salt, vanilla, brown sugar and flour. Stir till combined very well.

        Add your fresh cranberries.

        I had to roll out my pie crust a little more. It was not quite big enough. Place your pie crust in your dish evenly.

        Add your pie filling and set aside.

        Cut your butter slices and add them to your filling evenly.

        Roll out your other pie crust and gently place on top evenly.

        Whisk 2 eggs together in a small bowl.

        Using a brush, gently brush water between the two pie crust edge and press to seal. Using a sharp knife cut the remainder dough from the side of the dish.

        Gently brush your egg wash over the pie top.

        Cut small slits at the top of your pie to allow it to breathe.

        Place in oven. Bake for about 55 minutes til crust is golden brown and your filling is bubbling.

        Ham Potato Bake

        This is a quick one dish dinner that is easy to make. 

        I’m tired when I get home and sometimes I just don’t feel like cooking a meal that requires a bunch of steps. Throw it together and forget is my kind of dinner after a long day at work.


        • Lasagna dish
        • Cutting board and knife
        • Tin foil
        • Oven mitts


        • 1/2 Vidalia sweet onion sliced
        • 1/2 red pepper diced small (remove membrane and wash)
        • 6 to 10 slices of deli ham diced
        • 1 large baking potato sliced thin
        • 1 can of sweet corn drained
        • 1/2 stick of butter sliced
        • 1 – 1/2 cup of shredded cheese
        • Pepper
        • Dried oregano

        Preheat oven to 350°

        Wash and slice your potato thin.

        Layer your potato and onions.

        Next your can corn.

        Then your red peppers and ham.

        Divide your butter evenly and sprinkle your pepper and oregano.

        Cover with tin foil. Bake till potatoes are cooked and tender. About an hour.

        Remove tin foil once potatoes are cooked.

        Sprinkle your cheese evenly on top. Place back in oven till cheese is melted.

        Serve warm. Serves about 6.

        Mother Natures Little Wonders

        One of the sweetest creations from mother nature is a turtle. 

        These little hardshell wonders are slow moving and kind. 

        They have no care in the world other than swim, sun themselves and eat. 

        They come in all sizes. The most common you see here in Florida is the red eared slider. 

        There are many because we give them to our children as pets, then they loose intrest or get to big. People release them and they just multiply. Most find good homes like here at Rockefeller Gardens in Ormond Beach Florida. Perfect place for them.