Spiced, Glazed Pineapple
2 tablespoons honey
2 pinches ground cinnamon
1 pinch nutmeg
2 teaspoons confectioners’
3/4 cup low-fat Greek yogurt
2 teaspoons butter
1 fresh pineapple, cut into 8
long wedges, skin and core
Zest and juice the lime. Mix the lime juice and half the lime zest with 1 tablespoon honey, a pinch of the cinnamon and a pinch of nutmeg. Set aside.
Stir the confectioners’ sugar and a pinch of cinnamon into the yogurt.
Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon yogurt.
Crispy and Juicy Deep-Fried Turkey
1 whole turkey
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons dry rub
3 to 4 gallons of 100% peanut
oil (just enough to cover
Wash bird inside and out and allow it to drain.
Rub turkey with the salt, pepper, garlic and dry rub.
Allow turkey to sit at room temperature for 1 hour or until completely thawed and dry.
Preheat peanut oil in an outdoor or countertop turkey fryer to 350 degrees.
Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in a fryer basket or using a sturdy tool inserted into the chest cavity. Submerge the turkey completely.
Fry turkey for 3 minutes per pound plus 5 minutes per bird. Internal temperature should reach 165 degrees.
Remove turkey from the oil and let sit 20 minutes before serving.
Green Goddess Guacamole
2 ripe avocados, peeled and
1/4 cup light sour cream
2 tablespoons lime juice
2 tablespoons finely chopped
2 tablespoons each finely
chopped fresh parsley and
1 tablespoon finely chopped
2 teaspoons finely chopped
1 small jalapeño pepper,
seeded and diced (optional) 1 clove garlic, minced
1/4 teaspoon each salt and
1/4 teaspoon ground cumin
1 package crackers
Mash together avocados, sour cream and lime juice until smooth. Stir in shallot, parsley, cilantro, chives, tarragon, jalapeño, garlic, salt, pepper and cumin until blended.
Transfer to serving dish or bowl; serve with crackers for dipping.