This is another great alternative to make for Thanksgiving, easy, delicious and not as challenging as cooking the whole turkey.


  • 6-8 Turkey legs or thighs
To make the Brine:
  • 5 cup Apple Juice
  • 1/3 cup salt
  • 1/3 cup Brown Sugar
  • 1 tablespoon Peppercorn
  • 2 Tsp Whole All Spice
  • 2 Bay Leaves
  • 1 sliced lemon
  • 1 sliced Lime
  • 6 Whole Garlic cloves
  • 8 Whole Cloves
  • 1-2 sprigs Rosemary
  • 1-2 sprigs Thyme
  • 1 sprig Sage
To cook the Turkey:

  • 1 cup Apple Juice
  • ½ cup butter (113g =1 stick)
  • 1 tablespoon fresh Thyme
  • 1 tablespoon fresh Rosemary

Prepare the Turkey:  In a saucepan add all the ingredients for the brine and bring to a boil, let it boil for a minute. Then set aside to cool completely.

Rinse the turkey pieces with cold water and pat them dry with paper towels.  With a small knife poke each piece a couple times, loosen up the skin a bit, so you wont tear it while poking the meat.  Place the pieces in a very large container.

Once the brine is completely cold, now pour it over the turkey pieces, cover them with plastic wrap and place in the refrigerator for 24 hours before cooking them.

After 24 hours:  Preheat the oven to 350º
Discard the Brine.  Rinse the turkey pieces with cold water, pat them dry with paper towels. 

Combine ½ cup of melted butter with 1 tablespoon of fresh thyme and 1 tablespoon fresh rosemary, season with salt and pepper to taste, and rub this mixture all over the turkey legs, below the skin and right on the skin as well,  place the turkey legs in a baking dish, and pour 1 cup of apple juice into the baking dish, cover the baking dish with foil, and cook the legs at 350ºF for 30 minutes.

After 30 minutes flip the turkey pieces around, remove the foil from them and place back in the oven for another 30 minutes.   Then set the temperature to 400ºF, flip the turkey pieces again, and continue to cook them for another 20-30 minutes or until cooked.

The internal temperature of the cooked pieces should be 160-165ºF.

Let the turkey pieces rest for at least 5 minutes before serving them!


Today's video is delicious cheesy Penne cooked in a blend of Mexican cheeses with a touch of Chipotle peppers and mixed in  with bacon and smoked sausage.  This is the perfect pasta to go along with your Thanksgiving turkey dinner!  Enjoy!

  • 1½ C uncooked Mini Penne
  • 3 T Butter
  • 1½ T All Purpose Flour
  • 1 C Evaporated milk
  • 1 Egg
  • 3 C  Shredded Cheese (Mexican Blend, Asadero, Quesadilla & Monterrey)
  • 1½ C fresh Breadcrumbs
  • 1 T minced Chipotle pepper
  • + 2 T of the Chipotle's adobo sauce
  • ½ tsp black pepper
  • ¼ tsp salt
  • 1 chopped Onion
  • 6 chopped Bacon slices
  • 8 oz chopped Smoked Sausage

Preheat the oven to 350ºF.

Cook the pasta according to the instructions on the package, then drain it and rinse it with cold water, set aside for a minute.

In a large skillet, on medium high heat,  melt one tablespoon of butter and toss the breadcrumbs for about 5 minutes or until golden brown. Set them aside for a minute.

In a large saucepan, heat up 2 tablespoons of butter and cook the bacon and sausage until brown, then remove them from the pan and set them aside for a moment.

In the same saucepan, cook the onion for about 2 minutes or until soft, (if there's too much fat left over in the pan, discard it, you only need about ½ tablespoon of the fat to cook the onion!)  Once the onion is soft, then add in the flour, and continue to cook for one minute, stirring constantly to prevent the flour from burning, you want the flour to get brown without burning it.  After a minute add in the milk and also add in ½ cup of  water, season this with the minced chipotle and the adobo sauce, also add black pepper to taste,  and bring to a boil, let it boil for one minute, then remove from the stove.

Now to the milk mixture add in the shredded cheese, I'm using Asadero cheese, Quesadilla cheese and Monterrey Cheese, stir to combine, then add in the cooked pasta, taste the flavor add salt and pepper if needed, then add in one egg slightly beaten,  and also add in 3/4 of the bacon-sausage mixture, stir to combine then pour this mixture into a baking dish,  top with the rest of the bacon-sausage mixture and also top it with the toasted breadcrumbs.

Bake at 350ºF for 30 minutes.  Then you are ready to serve!


Today's recipe is the perfect Thanksgiving dinner,  for those of you who want to cook something delicious but are too afraid to cook the whole turkey.  This turkey breast is so rich in flavor,  juicy and delicious, but it's also super easy to make, so hopefully you will give it a try. Enjoy

  • 1 Whole Turkey breast skin and bone in, 9-12 lbs.
Ingredients to Prepare the Turkey:
  • ¼ C Chicken broth
  • 2 T Extra virgin olive oil
  • 4 T butter
  • ½ T minced Garlic
  • ½ T Crushed Black Pepper
  • 1 tsp Basil
  • 1 tsp Sage
  • 1 tsp Thyme
  • 2 T All Purpose Flour
  • Salt
Ingredients to cook the turkey (optional)
  • 3 carrots cut in chunks
  • 3 celery stalks cut in chunks
  • 1 onion cut in chunks
  • 2 sprigs fresh Rosemary
  • 2 sprigs fresh Thyme
  • 2 sprigs fresh Sage
  • ½ cup chicken broth or water

The day before:
Prepare the Turkey:  Dry the turkey breast really well. I rinsed it with cold water then dry it with paper towels.

Season the cavity of the turkey with about 2 tablespoons of kosher salt. just the cavity don't season anything else for now.

Now combine all the ingredients : chicken broth, olive oil, butter, minced garlic, black pepper, basil, sage, thyme, flour and plenty of salt. Mix well and then rub this mixture all over the turkey breast, below the skin and on the skin and inside the cavity as well.  Refrigerate the turkey for 24 hours before cooking it. Do not cover it at all! No plastic wrap, no aluminum foil, just place it in a large container and keep it the refrigerator without cover.

After 24 hours:
Preheat the oven to 350ºF.
Place the turkey breast in a baking dish, if you are using the vegetables to cook the turkey, first line the vegetables on the baking dish, and place the turkey breast right in the middle, on the vegetables,
pour ½ cup of water or chicken broth into the baking dish, and if you like, feel free to stuff the cavity of the breast with the fresh herbs, Rosemary, thyme and sage, all this is extra, the turkey breast is already well seasoned so all this steps are extra, you can skip them if you want.

Place the turkey breast in the oven at 350º for about 2- 2½ hours or until cooked. The internal temperature of the cooked breast should be 160-165ºF.

Baste the turkey breast with it's cooking liquid every hour while is cooking.

Once the turkey breast is done, remove from the oven, and cover it with aluminum foil, let it rest for at least 15 minutes before serving it! Enjoy!

Hi everyone! Today's recipe is a very easy and delicious Sweet Potato Pie, it goes perfect with your Thanksgiving Dinner, so hopefully you will give it a try, you won't regret it,  it's simply delicious!

Makes 2 9in pies
  •  2  9in pre-made pie shells/crust
  • 3 cup mashed Sweet Potatoes
  • 2 Large Eggs
  • 1 cup evaporated milk (for a thinner consistency feel free to use the whole can of milk 12oz)
  • 1 cup brown sugar
  • ½ cup softened butter (113g = 1 stick)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • pinch cloves

Preheat the oven to 350ºF.
I cooked the sweet potatoes in water for about 40 minutes or until soft. Then  peel them off, and mash them. You only need 3 cups of mashed potatoes,  while the mashed sweet potatoes are still warm, combine them with the butter, sugar and all the spices, mix well until well combined. (you can use a food processor if you like!) Then add in the milk and the eggs,  stir well  until everything is well incorporated. (feel free to mix in the food processor for a softer texture, I like to do it by hand!)

Pour the sweet potato mixture into your pre-made pie shells, this will make two 9in pies,  and cook them at 350ºF for 60 minutes.  After 60 minutes, turn off the oven, but keep the pies in there for another 10 more minutes.

Remove the pies from the oven, and let them cool completely before serving them.


Hi everyone! Today's recipe is another Asian style recipe! Meatballs in Sweet Chilli Sauce, I hope you like them as much as we did!  Enjoy!

To Make the Sauce:
  • 1 cup Water
  • 3/4 cup Rice Vinegar
  • 2/3 cup Sugar
  • 3 Tablespoons Ketchup
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1-2 tablespoons Sriracha
  • 2 teaspoons Crushed Red Pepper
  • 2 tablespoons cornstarch
  • Salt to taste
  • Black pepper to taste
To make the meatballs:
  • 1 lb. Ground Meat
  • 2 tsp Sesame Oil
  • ½ Tablespoon minced ginger
  • ½ Tablespoon minced garlic
  • ½ tablespoon Ketchup
  • salt to taste
  • Ground Black Pepper to taste
  • Crushed Red Pepper to taste

  • Toasted Sesame seeds (for garnish, optional)

To make the Meatballs:
Combine the meat with the oil, ginger, garlic, and ketchup, season with salt, ground black pepper and crushed red pepper to taste, mix well, then make the meatballs any size you like, and place them in the refrigerator for at least 15 minutes before cooking them.

To make the Sauce:
Combine the cornstarch with a tablespoon of water, mix well and set aside.
In a saucepan on medium high heat combine the water, vinegar, sugar, garlic and ginger, season this with salt, black pepper and crushed red pepper to taste, cook until it boils.

Once it's boiling, add in the Sriracha, ketchup and cornstarch mixture,  stir until everything is well combined,  bring to a boil again, then taste the flavor, add more salt, pepper, Sriracha or ketchup if necessary;  continue to cook this on medium heat until it thickens, for about 15-20 minutes or so. (if you want the sauce to be extra thick, feel free to add another tablespoon of cornstarch!)

Once the sauce is done, you can cook the meatballs.
I cooked them in  a preheated oven to 400ºF for 15 minutes, after 15 minutes  baste them on all sides with the chili sauce, and place back in the oven for another 10-15 more minutes or until cooked.

As soon as they come out of the oven, baste them again with plenty of the chili sauce, then sprinkle them with toasted sesame seeds. Serve with more Chili sauce and Enjoy! 

If you prefer, you can cook the meatballs in a skillet, just add a bit of sesame oil to your skillet and cook the meatballs on high heat for about 5 minutes or until they are brown on all sides, then reduce the heat to low, and plenty of the chilli sauce to your skillet, and toss the meatballs in the sauce, for another 5-8 minutes or until the meatballs are well cooked.

To grill them, just brush your grill with a bit of oil, cook the meatballs  for about 3 minutes on each side, then brush with plenty of chilli sauce, and continue to cook until done.

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