LOL Moments
The Wendy Williams Show

Healthy Tacos

Healthy Eating.

Tacos are easy and fast to make and can also be very healthy.

Get Bethenny Frankel’s recipe for healthy tacos and find out how you can spice up your next taco dinner.

Keep reading…


Ingredients:
1 pound lean ground turkey
2 teaspoons chili powder
1/4 heart romaine lettuce, shredded
2 teaspoons ground cumin
1/2 cup shredded reduced fat cheddar cheese
1 teaspoon garlic salt
1 teaspoon black pepper
1/2 cup shredded reduced-fat Monterey Jack cheese
1 teaspoon paprika
1 teaspoon Worcestershire
Skinnygirl sour cream (1 cup sauce nonfat Greek yogurt mixed with 1 tablespoon fresh lemon)
1/2 teaspoon Tabasco sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes
4 whole-wheat tortillas

Directions:
1. Spray a nonstick skillet with cooking spray and put over medium heat. Crumble the ground turkey into the pan. Add the next nine ingredients and cook, stirring and breaking up the meat with a wooden spoon or spatula, until the meat is browned. Set aside.

2. Wrap the tortillas in a towel and heat in the microwave for 15 to 30 seconds. To serve, put the meat, tortillas, and toppings on serving plates. Everyone can make their own taco.

Use any of these variations, or mix and match them according to your tastes.
VARIATION 1: Instead of ground turkey, try any ground or shredded meat or poultry, cooked shrimp, refried beans, veggie crumbles, canned black beans, drained and rinsed.

VARIATION 2: Instead of chili powder, try taco seasoning mix, cajun seasoning mix, 1 tablespoon prepared.

VARIATION 3: Instead of garlic salt, try any regular or seasoned salt.

VARIATION 4: Instead of Worcestershire sauce, try soy sauce or tamari fish sauce (for shrimp tacos).

VARIATION 5: Instead of Tabasco sauce, try any other hot sauce.

VARIATION 6: Instead of red pepper flakes, try cayenne pepper or chili powder.

VARIATION 7: Instead of or in addition to the toppings listed, try 1 fresh tomato, chopped, mixed with 1 or 2 scallions, chopped, with or without a little bit of chopped fresh or pickled jalapeño pepper, chopped fresh cilantro, red or green salsa, chopped iceberg lettuce, any other sharp cheese, Mexican cheese, feta cheese, or goat cheese; Guacamole or avocado slices.

To buy Bethenny’s new cookbook, “The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life,” visit amazon.com.

Wendy’s Little Helper!

Kids say the darndest things!

Wendy’s been dreaming about Cleveland’s Polish Boy sandwich for weeks now and Chef Gregby Camp from “Mickey Flickey’s Amazing Wings” came all the way from Cleveland to teach her his secret recipe.

Plus, he brought along his son Gregby Jr. to lend a hand.

Watch this hilarious clip of Wendy and her little helper!

Take a look!

Tell us about the little chef in your life and click here for the Polish Boy recipe.

Polish Boy Sub

Delish!

Super Bowl Sunday is just a few days away and Chef Gregby Camp from “Mickey Flickey’s Amazing Wings” is teaching us how to make one of Cleveland’s signature dishes, the Polish Boy.

The four basic ingredients are polish sausage, cole slaw, barbecue sauce and french fries. That sounds like heaven to us!

Keep reading for the Polish Boy sub recipe!

Ingredients:
A toasted 7″ steak of sausage bun
7-inch all-beef Polish sausage, preferably Kosher (each sausage is about 3 to 3 1/2 ounces)
Coleslaw
French Fries
Barbecue sauce (Mickey uses his secret-recipe sauce; viewers can use their own recipe or store-bought BBQ sauce)

Directions:
Deep fry the sausage for 4 to 6 minutes in 350º vegetable fry oil.
Remove sausage (don’t drain), then grill for 30 seconds on each side, just enough to dry the sausage.
Dip the sausage link (using tongs) into some barbecue sauce.
Place the BBQ covered sausage in a toasted bun.
Using a serving spoon, cover the sausage with creamy coleslaw.
Using tongs, cover coleslaw with french fries.
Using a 1 1/2 ounce ladle spoon, drizzle fries with BBQ sauce.

Serve and enjoy!

If you’re in the Cleveland area, make sure you stop by
Mickey Flickey’s Amazing Wings
4818 Turney Road
Garfield Heights (Cleveland), OH 44125
(216) 341-4818

Wendy’s favorite Super Bowl snacks are liverwurst on a piece of onion, bacon wrapped cold cuts and tuna stuffed peppers.

Tell Us: What are some of your favorite Super Bowl Sunday recipes?

Body By Glamour Recipes

We’re kicking off our health and fitness “Body by Glamour” series with Glamour magazine.

Losing weight and getting in shape is a lifestyle choice and Glamour magazine’s health editor Sunny Gold is teaching us how to get healthy and fit over the next 3 months.

Mix and match the breakfast, lunch, dinner and snack ideas to create your personalized week 1 menu — or come up with meals of your own that follow these food rules to jump-start your “Body by Glamour” detox.

Keep reading…

 

 

BREAKFAST

Frittata
Ingredients:
3 oz. (1 large link) of nitrate-free organic chicken apple sausage (such as Applegate Farms), cut into bite-size pieces
3 egg whites
1/2 one small sweet potato, grated (it should be no more than 1 cup, loosely packed)
1 cup chopped fresh spinach
Reduced-sodium vegetable broth

Method:
Add a few tablespoons of vegetable broth to a medium-size nonstick skillet (enough to coat the bottom of the pan). Sauté spinach and sweet potato until cooked through. Add chicken sausage and stir until sausage is warm. Beat egg whites and pour over mixture in pan; cook over medium heat for a few minutes until the bottom begins to set, lifting edges with a spatula and tilting pan to let uncooked egg pour underneath. When just the top looks soft but not watery, flip frittata (don’t worry if it breaks in two—only a professional would be able to flip a big frittata like this without breaking it!) and cook for another one to two minutes. Serve immediately. Makes one serving.

Greek Yogurt
1 cup low- or nonfat, with 2 tbsp. chopped nuts and 1-cup berries.

Mexican Scramble
Made with 3 egg whites, onions, peppers, salsa and 1/4 of an avocado.

Oatmeal or Quinoa
1 cup cooked, with cinnamon, 2 tbsp. walnuts and 1/2 cup berries.

Cereal
3/4 cup (choose one with at least 9 grams fiber), with skim milk and 2 tbsp. nuts.

Apple “Pie”
Nuke 1/2 apple for 1 minute, dice; stir into Greek yogurt, top with cinnamon
and 2 tbsp. nuts.

Berry Shake
With hard-boiled egg or 2 tbsp. nuts on the side.
10 oz. low-fat cow’s milk, soy milk or almond milk
1 cup berries (or any fruit you like)
Handful of ice cubes
Place all ingredients in a blender and blend until combined. Makes one serving.

LUNCH

Turkey chili: Topped with ¼ of an avocado
Ingredients:
1/4 cup canola oil
1 small red onion
3 medium carrots, sliced 1/2-inch thick
2 small yellow squash, sliced 1/2-inch thick
2 small zucchini, diced
1 tsp. dried or fresh coriander (a.k.a. cilantro)
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne pepper or paprika (optional)
1 1/2 lbs. ground 99 percent lean turkey meat
2 cans (14 1/2 oz. each) fire-roasted tomatoes, chopped
3 cups mild or medium salsa
3 avocados

Method:
Heat oil in a large pot over medium heat. Saute onion, then add carrots, squash and zucchini, stirring often, until veggies are soft. Toss in half the spices and stir to blend. Transfer veggie mixture to a bowl and set aside. Add turkey meat and cook until browned on medium heat; stir in the other half of the spices. Return vegetables to pot and add tomatoes and their juice and salsa and cook 15 minutes; reduce heat to simmer and cook for 40 minutes. Top each portion with 1/4 sliced avocado.
Makes 12 servings.

Lettuce Wraps
Roll 3 oz. sliced turkey and Dijon in lettuce leaves; have an apple, too.

Spicy Shrimp
Ingredients:
1/2 small head of Napa cabbage (about 3 cups)
2 tbsp. chopped cilantro
2 scallions, thinly sliced on a bias
zest of 1/2 lime
5 large shrimp, peeled and deveined (about 3 oz.)
1 tbsp. reduced fat mayonnaise
1 tbsp. plain Greek nonfat yogurt
juice of 1/2 lime
1/2 tsp. hot chili sauce, such as Sriracha (or more to taste)
2 tbsp. cashews

Method:
Heat a nonstick grill or sauté pan over medium-high heat; add shrimp and cook until pink on one side, about two minutes; flip and continue cooking another two minutes or so until just cooked through; remove pan from heat and set aside. Rinse, dry and thinly slice the cabbage; place in a large bowl with cilantro, scallions and lime zest. Whisk mayo, yogurt, lime juice and chili sauce in a small bowl; pour over cabbage and mix well to coat the salad. Transfer to a plate and top with grilled shrimp and cashews.
Makes one serving.

Tuna Salad
Mix 4 oz. tuna with 1/ 2 cup chickpeas, 1 tsp. olive oil and a squeeze of lemon;
Serve on greens.

Tabbouleh with Chicken
Ingredients:
1 cup bulgur wheat
1 cup water, plus 1/2 cup low-sodium vegetable broth
2 lemons, juiced
1/4 cup olive oil
1 cup thin-sliced scallions
1 cup chopped fresh mint (1 bunch)
1 cup chopped fresh parsley
3 cups grape tomatoes, halved
2 medium cucumbers, unpeeled, seeded, and diced
1 1/2 lbs. grilled chicken breasts, sliced

Method:
Place bulgur in a large bowl and pour boiling water and stock mixture over top; add lemon juice and olive oil and stir to combine. Let sit at room temperature until liquid is absorbed, about one hour. Add scallions, mint, parsley, tomatoes and cucumber. Divide into 8 equal portions and top with about 3 oz. of grilled chicken slices.
Makes eight servings.

Pear Salad
Greens topped with 2 tbsp. walnuts, 3 oz. chicken, a sliced pear and 1 tbsp. vinaigrette.

Quick Stir-fry (Add chicken, shrimp or tofu and brown rice)
Ingredients:

1/2 cup low-sodium vegetable broth
3 oz. protein, like chicken or tofu
3 cups veggies
1 tsp. sesame oil
Diced basil, ginger and garlic, to taste

Method:
Cook protein in 2 tbsp. broth in a nonstick pan on medium-high heat until nearly done. Add veggies, and stir-fry for a few more minutes, or until they are crisptender. (You may need to add more broth to prevent sticking.)

Remove from heat; add fresh herbs if desired and drizzle with sesame
oil. Serve with 1/ 2 cup cooked brown rice. Makes one serving.

SNACKS

Peanut Butter Apple
Sliced apple dipped in 1 tbsp.
Natural peanut or cashew butter.

Veggie Chips
Ingredients:

1 cup water
10 baby carrots
4 zucchini
20 okras
1-bunch radishes
2 bunches golden or regular beets
grape-seed oil spray (or canola)
1 tsp. salt

Method:
Thinly slice all veggies. Steam carrots and beets for about six minutes; remove, then steam the rest of the veggies until soft. Meanwhile, preheat the broiler on high. Line a cookie sheet with tinfoil and place all the veggies on it; lightly coat both sides with oil spray (don’t overdo it or the veggies will get soggy). Broil for 10 minutes until they’re golden brown, flipping the veggies every few minutes so both sides cook evenly. Sprinkle with salt. Note: The veggies don’t get crunchy like potato chips, but the thinner you slice the vegetables, the crispier they’ll get.

Makes six servings.

Fruit and Nuts
A whole cup of berries with 2 tbsp. walnuts, peanuts or cashews.

Roasted Pear Dessert
Sprinkle cinnamon on a halved, cored pear and bake at 350°F for 20 minutes, or until tender. Top with 1 tbsp. nuts.

Crudités
2 tbsp. of hummus with unlimited sliced carrots, celery, bell peppers and
cucumber.

DINNER

Lemon-Thyme Roasted Pork Tenderloin With Cauliflower Mash
Ingredients:

1 pork tenderloin
1 bunch thyme
1 lemon, zested and cut into wedges
2 large heads cauliflower, cut into florets
1/2 cup reduced-sodium chicken stock
fresh ground black pepper
3 cups cooked brown rice

Method:
Preheat oven to 400 degrees F. Place tenderloin in a small rectangular baking dish and sprinkle with pepper and lemon zest; scatter whole thyme springs over top of pork. Roast in the oven for 10 to15 minutes or until a meat thermometer in thickest part of tenderloin registers 145 degrees. Meanwhile, steam cauliflower over a pot of boiling water until very tender; strain and put in a large mixing bowl. Add chicken stock and mash or whip as you would mashed potatoes. Serve with 1/2 cup cooked brown rice per person.
Makes six servings.

Raspberry Chicken
Ingredients for the sauce:

3 cups frozen raspberries, thawed and pureed
1 cup unsweetened raspberry juice
1/3 cup balsamic vinegar
2 tbsp. Dijon mustard
1 bunch fresh basil leaves; reserve six leaves for garnish and chop the rest

Ingredients for the chicken:
4 small boneless skinless chicken breasts (or a small preroasted chicken from the supermarket deli counter)
2 tsp. canola or grape-seed oil
2 tbsp. low-sodium soy sauce

Method:
Combine berries, juice, vinegar, mustard, basil and soy in a bowl. Pour half the mixture into a flat glass baking dish; add the chicken and marinate for one hour, flipping chicken halfway through. Heat oil in a skillet over medium heat. Remove chicken from marinade and discard the liquid; add chicken and reserved sauce to the skillet and saute until cooked through, about five minutes per side. Remove to plates and slice chicken on an angle; spoon sauce from pan over chicken and serve with a side of your favorite vegetable. If using preroasted chicken, cook the sauce (berries, juice, vinegar, mustard, basil and soy sauce) over medium-high heat until bubbling, then pour over pieces of chicken.
Makes four servings.

Sesame Ginger Fish
Ingredients:

1/2 cup sesame oil
1/4 cup brown rice vinegar
1/4 cup fresh minced ginger
1/3 cup black sesame seeds
1 tbsp. canola oil
8 oz. bagged mixed greens
4 fillets of wild cod (about 3 oz. each)

Method:
In a bowl, whisk together sesame oil, vinegar, ginger and sesame seeds. Heat canola oil in a pan over low heat. Add the greens and fish and cook, uncovered, for about four minutes. Turn fish over and stir in the sesame oil sauce; continue cooking for another two or three minutes, until fish is white inside and no longer translucent.
Makes four servings.

Seared Scallops
4 oz. with mango salsa and spinach;
Ingredients:
1/2 mango, diced
3 tbsp. red onion, diced
2 tbsp. cilantro, chopped
1 tsp. jalapeno, minced
1/2 tsp. garlic, minced
1 tbsp. lime juice
5 fresh sea scallops (about 3 oz.)
large handful of baby spinach

Method:
For the salsa: Combine first six ingredients in a small bowl. Heat a nonstick pan over medium-high to high heat with 1 tsp. vegetable oil. Pat scallops dry and season with pepper. Sear on one side about two minutes, until caramelized and light brown; turn and cook another two to three minutes until just cooked through and no longer translucent. Scatter spinach on a plate, top with warm scallops (to wilt spinach slightly) and top with salsa.
Makes one serving.

Southwest Salad
4 oz. chicken, greens, corn, guac, limejuice, oil and vinegar.

Baked Salmon
Ingredients:

3 oz. salmon filet
1 clove garlic, diced
1/2 a lemon
2 cups green beans
1 tbsp. sliced or chopped almonds
1 tsp. olive oil

Method:
Preheat oven to 350 degrees F. Place the salmon on a foil-covered cooking sheet, sprinkle with garlic and squeeze one lemon wedge on top. Bake until just cooked through, about 15 to 20 minutes. Meanwhile, sauté almonds and green beans in oil in a pan over medium heat—four to eight minutes or until beans are crisp-tender. Take salmon out of oven and squeeze remaining wedge of lemon on top.
Makes one serving.

Dinner Scrambled Eggs
3 egg whites, 3 oz. chicken sausage and veggies, over greens.

For more information on Glamour’s “Body by Glamour” detox visit glamour.com.

Guy Fieri’s Holy Haluski

guy-fieri-250

It’s getting cold outside and is the perfect time of year for warm comfort food.

When he’s not on the road eating at some of the best diners, drive-ins and dives, he’s heating things up in the kitchen.

Here is Guy Fieri’s Holy Haluski recipe.

 

 

 

 

 

Ingredients:
Kosher salt
1/4 cup unsalted butter
1/2 pound thinly sliced pancetta, diced
2 large onions, sliced ¼ inch thick
1 medium head green cabbage, cored and sliced ½ inch thick
1 cup carrots, cut in ¼-inch julienne
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
8 ounces wide egg noodles
3 tablespoons minced garlic
3 tablespoons capers, rinsed and drained
1 cup green peas, preferably fresh, shelled, but can substitute frozen
1/4 cup white wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves

Directions:
1. Bring a large pot of salted water to a boil for the noodles.

2. In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.

3. Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.

4. Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.

5. While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.

6. Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.

7. Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and the remaining pepper. Serve immediately.

Get other recipes featured on the show.

For more information on Guy Fieri, visit his website guyfieri.com.

Jerk Spiced Grits with Spicy Tomato Shrimp Gravy

b-smith-drink

Spicy Tomato Shrimp Gravy
Ingredients:
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 cup seafood broth or stock, or bottled clam juice
One 28-once can whole peeled tomatoes
Drained, liquid reserved, and coarsely chopped
1 teaspoon Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound peeled and deveined shrimp
1 tablespoon chopped fresh parsley

Directions:
In a large saucepan. Melt the butter over medium heat and sauté the onion, garlic, celery, and belle pepper until softened, about 7 minutes.
Add the broth, tomatoes, and reserved tomato liquid, and bring to boil.
Add the Old Bay Seasoning, black pepper, and cayenne; simmer for 20 minutes. Stir in the shrimp, basil, and parley, and simmer until the sauce is slightly thickened and the shrimp is just cooked through, about 5-8 minutes.

Jerk-Spiced Grits
Ingredients:
4 cups chicken or vegetable stock or broth
1 1/2 tablespoons dried jerk seasoning, or more to taste
1/2 teaspoon salt
1 cup quick-cooking grits
2 tablespoons butter
1/4 pound garlic herb cheese spread, such as Boursin Light
2 tablespoons chopped fresh parsley
Finely chopped scallions, for garnish

Directions:
In a medium saucepan. Bring the stock, jerk seasoning, and salt to boil. Slowly stir in the grits. Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring frequently, until thickened
Add the butter and cheese, stirring until melted. Add the parsley and stir to blend. Served immediately, garnished with chopped scallions.

Get B. Smith’s Orange Cherry Drop Recipe!

Orange Cherry Drop Drink

b-smith-250

Ingredients:
2 1/2 ounces vodka
1 ounce Triple Sec
Simple syrup (to taste)–recipe below
2 or 3 maraschino cherries, plus 1 cherry for garnish
Splash of soda water

Directions:
Fill a martini glass with ice and water and let stand for about 1 minute.
Fill a cocktail shaker to about one-third of the way with ice. Pour in the vodka, Triple Sec and simple syrup. Add 2 or 3 cherries, squeezing them to release some of their juice; cover the shaker and shake vigorously
Pour the ice water out of the martini glass. Using a cocktail strainer, pour the cocktail into the chilled glass. Garnish with a cherry.

Simple Syrup:
In small saucepan, combine 2 parts sugar to 1 part water. Bring to a boil, stirring often, until sugar is dissolved. Remove the pan from heat, and allow the syrup to cool completely before using. (can be stored in refrigerator for up to 2 weeks)

Get B. Smith’s Jerk-Grits Recipe!

Katie Lee’s Halloween Treats

Katie with Wine

Halloween is just a few days away and chef Katie Lee taught us how to make some hauntingly delicious treats!

Popcorn Balls

Ingredients:
12 cups popped popcorn
1 cup sugar
3/4 cup light brown sugar
1 cup corn syrup
1 tablespoon butter
1/2 cup water
Optional: brown and orange M&Ms, chopped dried fruit, black and orange jelly beans, toasted pumpkin seeds

 

Directions:
Line two baking sheets with waxed paper and spray with non-stick cooking spray. Spray a large bowl with cooking spray and place popcorn in it and optional ingredients, if using.

In a medium saucepan fitted with a candy thermometer, bring sugar, brown sugar, corn syrup, butter, and water to a boil over medium-high heat. Reduce heat to medium and cook until mixture reaches 260 F. Carefully pour the syrup over the popcorn mixture. Stir with a greased spoon to distribute. Let sit for 1 to 2 minutes. With greased hands, form into 3 inch balls and place on prepared baking sheets. Let cool completely.

Get Katie’s recipes for caramel apples and chocolate peanut butter balls!

Caramel Apples

Ingredients:
6 apples
1 (14 ounce) bag individual caramels, unwrapped
2 tablespoons milk
Optional toppings: black and orange sprinkles, chopped nuts, mini chocolate chips, crushed Oreos

Directions:
Line a baking sheet with waxed paper and spray with nonstick cooking spray.

Remove the steam from each apple and insert a craft stick.

Place the caramels and milk in a small sauce over medium heat. Stir until the mixture is completely melted.

Quickly dip each apple in the caramel and then roll in desired topping. Place on prepared baking sheet and refrigerate until set, about 15 minutes.

Chocolate Peanut Butter Balls

Ingredients:
1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups confectioner’s sugar
Orange food coloring
8 ounces semi-sweet chocolate

Directions:
Line a baking sheet with parchment paper.

In a medium saucepan over low heat, melt butter and peanut butter.
Stir in the vanilla. Remove from the heat. Stir in the confectioner’s sugar. Add a few drops of orange food coloring until the color of a pumpkin. Stir until smooth.

Mixture will be the texture of thick dough. While still warm, use a tablespoon and shape the dough into balls. Place on baking sheet.

Melt chocolate and use a toothpick to dip balls half in chocolate.

Place back on baking sheet. Refrigerate until set (about 1 hour.)

Cheesy Corkscrews with Crunchy Bacon Topping

neelys-cheesy-corkscrews

Cheesy Corkscrew Ingredients:
6 tablespoons butter, plus more for greasing
Kosher salt
1 pound cavatappi (or other tubular pasta)
1/2 cup all-­purpose flour
4 cups whole milk, warmed
1 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Pinch freshly grated nutmeg
Dash hot sauce
Dash Worcestershire sauce
4 cups grated sharp white cheddar cheese
11/4 cups grated Pecorino Romano cheese

Get the rest of the ingredients for this sinfully delicious Neely’s recipe!


Crunchy Bacon Topping Ingredients:
11/2 cups crushed potato chips
1/2 cup grated Pecorino Romano cheese
5 slices cooked bacon, crumbled
3 tablespoons chopped fresh flat-leaf parsley

Directions:
Heat the oven to 375°F. Butter a 3-quart casserole dish.

Bring a large pot of generously salted water to a boil, and cook the pasta until it’s al dente.

Melt the butter in a large saucepan over medium heat. Add the flour, and cook, stirring, for 1 minute. Whisk in the warmed milk, and bring to a simmer, whisking constantly (the mixture will thicken as the heat increases).

Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce, and Worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar, and the Pecorino Romano, until the cheeses melt.

Add the cooked pasta to the cheese sauce, and toss to combine. Pour the cheese-­apalooza mixture into the prepared casserole dish.

Make the topping: In a medium bowl, combine the potato chips, Pecorino Romano, crumbled bacon, parsley, and the remaining cheddar. Sprinkle the crumb mixture on top of the macaroni and cheese, and bake for 35 minutes. For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp. Remove from the oven, and cool for 5 minutes before serving.

Serves 6 to 8

The Neely’s Recipes:
Thanksgiving Turkey with Lemony Thyme Butter
Cane Syrup–Glazed Sweet Potatoes with Marshmallow Streusel
Pucker-Up Lemon-Limeade
Momma Daisy’s Banana Pudding

Watch: Wendy’s Hot Sauce Canoe!

Thanksgiving Turkey with Lemony Thyme Butter

Down-Home-with-the-Neelys

Thanksgiving is just around the corner, so you better get it together.

Here’s The Neely’s mouthwatering Thanksgiving turkey recipe!

Lemony Thyme Butter Ingredients:
Zest of 1 large lemon
4 garlic cloves
1 cup butter, at room temperature
2 tablespoons Dijon mustard
Juice of 1 large lemon
1 bunch scallions, finely chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper

Click for more…
Turkey Ingredients:
One 14-to-16 pound turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved for stock)
Kosher salt
Freshly ground black pepper
3 lemons, cut into 1⁄8 inch thick slices
4 fresh flat-leaf parsley sprigs
2 fresh rosemary sprigs
2 tablespoons olive oil
2 cups turkey stock, chicken stock or water

Gravy Ingredients:
2 cups (or more) turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons Lemony Thyme Butter
2 tablespoons fresh lemon juice
1⁄2 cup sour cream (optional)
Kosher salt
Freshly ground black pepper

Directions:
To make the thyme butter, blend the lemon zest and garlic in a mini-processor (or a regular food processor) until finely chopped. Add the butter, mustard, lemon juice, scallions, thyme, paprika, salt, and pepper, and process to blend. The butter can be made 2 days ahead. Bring it to room temperature before using.

To roast the turkey, set the rack at lowest position in oven and preheat the oven to 325°F. Transfer 2 tablespoons of the Lemony Thyme Butter to a small bowl; reserve for gravy. Generously season the main turkey cavity with salt and pepper and, using your fingers, coat the cavity with 2 tablespoons of the butter. Starting at neck end of turkey, carefully slide your hand between skin and meat of the breast, thighs, and upper drumsticks to loosen the skin. Spread the Lemony Thyme Butter over the meat of the thighs and drumsticks, below the skin, on both sides. Arrange a few lemon slices under skin. Spread the remaining butter over the breast meat, below the skin. Fill the main cavity with any remaining lemon slices, the parsley, and the rosemary sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.

Place the turkey on rack set in a large roasting pan. Rub the outside of the turkey all over with oil; sprinkle with salt and pepper. Pour the stock into pan. Roast turkey until a thermometer inserted into thickest part of thigh registers 165 to 170°F, about 3 hours. Tilt the turkey so the juices from the main cavity run into the pan. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10°). Reserve the juices in the pan.

To make the gravy, scrape the juices and browned bits from the roasting pan into a large glass-measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 12⁄3 cups. Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium- high heat. Add the garlic and shallots; sauté for 2 minutes. Add the flour; whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the 2 tablespoons reserved Lemony Thyme Butter, 2 tablespoons lemon juice, and the sour cream, if desired. Season with salt and pepper.

Serves 10 to 12

The Neely’s Recipes
Cheesy Corkscrews with Crunchy Bacon Topping
Cane Syrup–Glazed Sweet Potatoes with Marshmallow Streusel
Pucker-Up Lemon-Limeade
Momma Daisy’s Banana Pudding

Watch: Wendy’s Hot Sauce Canoe!