Ralphs

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Merry Rice Krispie Treats Christmas

My grandson Eli, holding his trove of Cranberry Rice Krispie Treats.

Merry Christmas and happy holidays!

This holiday missive is less about cooking but more about connecting with our loved ones through food, and in this case dessert.

Who doesn’t love desserts?

My six-year-old grandson Elijah loves a sweet treat. And more than that, he loves hanging out with me in the kitchen because he knows he will get a chance to pour ingredients into a mixing bowl or better yet, stir a pot on the stove top.

Simple ingredients make these treats easy to make. Not show vanilla and salt.

Mixing it up with Eli

Our time is the kitchen is magical. We talk, giggle, make messes and always end up with something amazing to eat. Like Rice Krispie Treats with cranberries.

Why cranberries? Because they are one of Eli’s favorite snacks when he visits me. So when I asked him what special ingredient he wanted to mix into his Rice Krispie Treats, the answer was so obvious – cranberries!

But you might ask, did I anticipate he’d say cranberries? Yup I did and had been working on the recipe before he pulled a step stool up to the kitchen counter.

Eli calls these Cranberry Rice Krispie Treats “happy bars.”

The happiest bars on earth

The cranberries are such a tasty and delightful addition to these gooey, chewy, marshmallow bars.   To make the bars a bit more festive, I dusted the top with rainbow sugar sprinkles.

“They look like happy bars,” said Eli.

“Why?” I asked.

“Because when you see them they make you smile and they taste really good!” said Eli.

I think the real happiness is in making them together and inviting his creativity into the mix, literally.

Happy holidays my foodie friends. May your Cranberry Rice Krispie Treats bring you as much joy when you make them with your children or grandchildren as they have brought Eli and I.

Cranberry Rice Krispie Treats

  • Servings: 16 bars
  • Difficulty: easy
  • Print

Enjoy these happy bars.


Ingredients


6 tablespoons unsalted butter
16-ounce package of mini marshmallows
1 teaspoon pure vanilla extract
6 cups Rice Krispie cereal
½ cup dried cranberries
salt
Rainbow sugar sprinkles

Directions

  1. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. In a large, non-stick saucepan or non-stick Dutch oven, melt butter over medium heat.
  3. Once the butter is melted, add the marshmallows.
  4. Reduce heat to low and stir mixture with a heat-resistant spatula until the marshmallows are completely melted.
  5. Remove pan from heat and stir in the vanilla and a pinch of salt.
  6. Add the cereal and mix well. Then mix in the cranberries.
  7. Pour mixture into a parchment lined baking dish.
  8. Wet your hand with water and with your fingertips press the mixture into the pan until completely spread out.
  9. Dust the top with rainbow sugar sprinkles. Be generous!
  10. Cover baking dish with plastic wrap. Allow to set about 2 hours. Cut into 16 squares.
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This Thanksgiving – I’m on your side

Holiday roasted turkey. Photo credit: Ralphs Website

There are a lot of decisions to make when it comes to preparing a Thanksgiving turkey.

Organic, natural or solution injected?

To brine or not to brine?

Oven roasted or fried?

It’s pretty head spinning.

By now, you’ve probably made the hard decisions about the bird. If you haven’t, these story links can help.

Talkin’ Turkey Tips with the folks at Ralphs
It’s brine time with Chef Daria
Thanksgiving is all about the turkey, but does it have to be?

But what about the sides? Are you good?

Or –  with all that turkey talk and high figuring, are you in a lurch for one more side dish to make or take as your potluck contribution?

Well, I think this recipe from the good folks at Family Features is perfect for your Thanksgiving dinner. It’s tasty, satisfying and healthy too.  So relax, exhale, you got this. Happy Thanksgiving!

Roasted Brussels Sprouts with Grapes and Balsamic Glaze

Roasted Brussels Sprouts with Grapes and Balsamic Glaze. Photo credit: Family Features

(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this  Roasted Brussels Sprouts with Grapes and Balsamic Glaze.

Find more holiday recipes at GrapesfromCalifornia.com.

Roasted Brussels Sprouts with Grapes and Balsamic Glaze
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

Ingredients

1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
pinch of salt
freshly ground black pepper, to taste
1 cup red California grapes
2 tablespoons ready-to-use balsamic glaze

Directions

  1. Heat oven to 450 F.
  2. On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated.
  3. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting.
  4. Stir in grapes and roast 3-5 minutes.
  5. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.

Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.

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Talkin’ Turkey Tips with the folks at Ralphs

The Thanksgiving turkey is the second best thing about Thanksgiving.

What’s the best thing about Thanksgiving? The long awaited gathering of family and friends around the holiday table laden with a cornucopia of food, including that glistening Thanksgiving bird.

Holiday roasted turkey. Photo credit: Ralphs

There are so many ways to prepare the hallowed bird from roasting it breast side up, stuffing herb butter under the skin, engulfing it in a cooking bag, deep frying to brining.

I’ve always been a big fan of brining, which is a form of marinating the turkey in a salt mixture with various herbs and other ingredients. But it can be quite a painstaking and time consuming production, steeped in mystery and intrigue. The time honored process is not always honored.

Chef Geoffrey Zakarian and I at Sur La Table during a recent signing of his book: My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients

At a recent book signing in Los Angeles with Food Network Star and Iron Chef Geoffrey Zakarian, I asked the question, “to brine or not to brine?”

His answer: not to brine.  Chef GZ says he has a few fellow chefs and culinary colleagues that are big briners, but he is not. When it comes to cooking the bird, he keeps it simple and that way he gets simply delicious results.

This year I’ve decided to keep it simple. No brine, no lengthy 12 hour marinating time. But I wanted to make sure that my turkey was moist, flavorful and delicious because after all, I have a culinary reputation to uphold.

Kristin Livingston, Natural Food Manager, Ralphs, Westwood, CA.

I reached out to the experts at my favorite market Ralphs for a little advice on making an oven roasted, moist and juicy Thanksgiving turkey. They invited me to chat with Kristin Livingston, Natural Food Manager, at their Westwood store near the campus of UCLA. Here’s a mind-bending fact: it’s the busiest store in Southern California and generates $1.4 million in sales a week.

We had a great chat, I asked her lots of questions, and here are a few tips Kristen shared with me during the time we spent together.

What kind of turkey should I buy?

It depends on your budget and preference. There are whole turkey breasts, oven ready turkeys, natural, organic and frozen turkeys. Most frozen turkeys are flash frozen immediately after being butchered and are delicious. Some turkeys have a salt solution injected into them to make them very flavorful.  I prefer the free range, certified organic turkeys that are feed healthier fed and free of hormones and antibiotics.  I think they are tastier.

There are a variety of turkeys to chose from.

What size turkey should I buy?

A widely used general guideline is one pound of turkey per person. But if you are serving a lot of guests, I recommend preparing two smaller turkeys weighing 12 pounds or less.

What’s the best way to thaw a frozen turkey?

The best way to thaw your turkey is in the refrigerator. A general rule to follow when thawing a turkey is to allow 1 day of thawing for every 4 pounds. Make sure to keep the turkey unopened and thaw it breast side up.  It’s best to cook it within 4 days after thawing.

How should I season my turkey?

Here the possibilities are endless.  Make sure you wash and pat it dry first. Of course you need to generously salt the outside and cavity of the bird. Adding olive oil, vegetable oil or butter on the surface of the bird before adding the salt will help it brown.  There are a lot of traditional turkey seasoning mixes out there, but why not try something different like a Indian or Moroccan spice mix. There are many on the market or you can experiment with making your own.*

Should I stuff my turkey?

So many herbs, so many choices for your Thanksgiving turkey.

Stuffing a turkey is no longer recommended because of health reasons. If the bird is removed from the oven before the stuffing reaches 165°F, some bacteria from the stuffing or from the interior surface of the turkey’s cavity could remain alive in the stuffing.  To get the stuffing up to 165°F, you would risk overcooking the breast meat.  My recommendation is to cook your dressing or stuffing separately.

But do stuff the cavity of your turkey lot of aromatics like onions, garlic, thyme and rosemary. Those aromatics will cook and the flavors will permeate the turkey. Besides, those pan drippings make the best gravy.  Also, many stores stock a poultry bundle that can take the stress out of what herbs to buy. I would suggest trying that.

How long should I roast my turkey in the oven?

I recommend a temperature of  325°F from start to finish.  The  general cooking guideline for a fully defrosted or fresh bird is about 15 minutes per pound.

How will I know when the turkey is done?

A temperature of 180°F degrees is what you are looking for.

Your turkey is done when it reaches a temperature of 180°F degrees in the thigh and 170°F degrees in the breast. It’s best to use a meat thermometer to make sure you don’t overcook your turkey. Some turkeys come inserted with a plastic pop up button. But these buttons are set to pop up at 180°F to 185°F degrees and at that temperature, the turkey is overcooked and dry.

How long do I wait before I carve it?

Just like you let a steak rest after cooking so the juices can redistribute throughout the meat, you should let your turkey rest too. About 15 to 20 minutes is best. While its resting, why not use that time and make a gravy out of the those flavorful pan drippings.

Should I carve the turkey at table or not?

Turkey breasts removed and sliced for serving.

I love the presentation of a beautiful turkey at the table. Yet carving takes time. You can carve and plate the turkey right before serving to make it more convenient.  The best way to do this is to:

  • Remove the legs and thighs and cut through the bone that connects them.
  • Remove the wings and separate them at the joints.
  • Remove the wishbone and cut away to remove both breasts.
  • Slice the thigh meat.
  • Slice the breast meat, cutting it at an angle against the grain.
  • Arrange the turkey pieces and slices on a serving platter with fresh herbs and roasted vegetables for a great presentation.

My tip if you need more help

Since 1981 the folks at Butterball Turkey have staffed a Turkey Talk Line with food experts who can help answer any turkey question you might have. You can call them at 1-800-BUTTERBALL (800)288-8372 or visit their site at http://www.butterball.com/contact-us for information on their hours of operation and how you can chat, text or communicate with them about all your turkey questions via social media.

Time to make that turkey

*I like Kristin’s suggestion to make your own Indian or Moroccan inspired turkey seasoning. Here’s an easy mix I created you might want to give a try. Feel free to tweak this rustic blend and add additional ingredients if you like.  Double the recipe if you think you many need more seasoning mix. I recommend you rub the surface of the turkey with olive oil before you season your bird. In a bowl whisk together:
1 tablespoon sea salt
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon turmeric
1/2 teaspoon paprika
½ teaspoon cumin
½ teaspoon sugar

The folks at Ralphs have shared an easy recipe to help you make your turkey moist and delicious.  There are so many other great recipes on their site as well. Make sure to visit  them at https://www.ralphs.com/recipes and see what’s there. Have a Happy Thanksgiving my foodie friends. [Note: this is not a sponsored post]

Easy Thanksgiving Turkey

  • Servings: 10 to 14
  • Difficulty: easy
  • Print

Recipe courtesy of Ralphs.

Ingredients

1 turkey (14 lbs.)
½ cup unsalted butter, softened
1 clove garlic, peeled and minced
5 cloves garlic, peeled and whole
1 small onion, cut in quarters
salt
ground black pepper
1 poultry bundle (thyme, rosemary, sage, oregano, parsley)

Directions

  1. Preheat oven to 325°F.
  2. Rinse turkey and pat dry.
  3. Combine butter, 1 minced clove garlic, 1 teaspoon salt, and ½ teaspoon pepper. Carefully spread the butter mixture between the skin and meat of the turkey, trying not to tear the skin. Sprinkle outside of the turkey and the cavity with additional salt and pepper.
  4. Stuff turkey cavity with onion, garlic cloves and poultry bundle.
  5. Truss the legs and place the turkey in a roasting pan.
  6. Roast for about 3 hours, basting with pan juices every 30 minutes. Cook until the internal temperature is about 170°F when thermometer is inserted into the meaty part of the breast.
  7. Remove from oven. Rest for 15-20 minutes before carving.

 

 

 

 

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Your lucky pot of peas 2.0 Hacked

You gotta have your black eyed peas on New Year’s Day!

black-eyed-peas-in-pan-blog-post

Stove top view of Sassy black eyed peas 2.0 Hacked

It’s tradition.

You know the story. That pot of peas holds the promise of a happy and prosperous new year. See my post Get your lucky pot of peas simmering for the New Year.

Having black eyed peas on New Year’s Day is serious business in my family and has been for generation. There is no way we are going to enter the new year with having them.

You  need your peas

With the United States and the world polarized by the results of our Presidential election, perhaps we all need a lucky pot of peas simmering on our stove tops on New Year’s Day, along with a generous helping of collard greens  which symbolizes the hope that more  moola – you know the green stuff that buys stuff –  is headed your way.

If you stick with tradition, that pot of peas is cooked low and slow, simmering for over an hour on your stove top.

Nestled among the simmering peas is often a smoked ham hock or turkey parts. The aroma of the smoked meat wafting through the air, along with the sound of the slightly ajar lid clinking back and forth on against the simmering pot, is the stuff that my memories are made of.

Hacking the peas

You want that lucky pot of peas. You gotta have that luck pot of peas. But what if you don’t want to go through all that work  soaking and simmering?

Recently, I was a contestant on the Food Network show Clash of the Grandmas. One of the challenges on this special “on fleek” or on point episode involved using a food hack to create an entrée.  Food hacks are tricks, shortcuts, or novel methods in creating or recreating a dish.

In channeling my Food Network experience, I created a tasty black eyed peas food hack for you. I call the recipe Sassy Black Eyed Peas 2.0 Hacked. For this recipe you will need unseasoned, canned black eyed peas – yes you read that right – which I will shamelessly tell you I get from Ralphs or Kroger Market.

This recipe is great to serve for your New Year’s dinner or anytime. It is smoked meat free and tangy, savory, delicious and full of flavor. Your vegetarian friends will rejoice and the carnivores in your life will not even miss the meat.

Now you can have that lucky pot of peas 2.0 style – which simply means updated and recreated using this easy food hack.

Happy New Year to you and your family.

Sassy Black Eyed Peas 2.0 Hacked

black-eyed-peas-in-bowl-2-blog-post-brighter

Sassy Black Eyed Peas 2.0 Hacked, served with Simple Truth Chicken glazed with barbecue sauce.

Ingredients
2  15.5 ounce cans unseasoned black eyed peas (Kroger/Ralphs featured here)
2 tablespoon sesame seed oil
1 tablespoon butter
1/3 cup red chopped onion
1/3 cup chopped red bell pepper
2 cloves chopped garlic
1/3 cup chopped cilantro
Juice of one lime
¼ cup liquid
Cracked pepper
Crushed red pepper

black-eye-peas-ingredients-picmonkey-collage

Sassy Black Eyed Peas 2.0 Hacked simple ingredients

Method
With a skillet set on medium heat, add sesame seed oil and butter. When butter is melted, add chopped red onion and red bell pepper. Sauté for 5 minutes, stirring frequently.

Add chopped garlic to pan and sauté for another 2 minutes.

Add two cans of Kroger black eye peas, drained. Reserve ¼ cup of liquid (optional).

Add juice of one lime, ¼ cup of liquid (water, vegetable stock or reserved liquid from drained peas) and cilantro, crushed red pepper and cracked pepper to taste. Stir well. Bring to a boil and simmer 5 minutes or until well heated. Serve.