Snack Like A Southerner: Fried Turkey

Fried Turkey

1½ tbsp. Kosher salt
1½ tbsp. smoked paprika
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. fresh ground pepper
1¼ tsp. cayenne pepper
1 whole fresh turkey
Peanut oil (about 3 gallons)

Step One: "Stir together first 6 ingredients in a small bowl."

Step Two: "Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired."

Step Three: "Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats."

Step Four: "Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350 degrees over a medium-low flame, according to manufacturer's instructions (about 45 minutes)."

Step Five: "Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300 degrees and 325 degrees)."

Step Six: "Remove turkey from oil; drain and let stand 25 minutes before slicing."

Happy Thanksgiving from Country Living!

Snack Like A Southerner: Rosemary and Bourbon Gravy

Rosemary and Bourbon Gravy

Reserved vegetables and pan juices
2 sprigs rosemary
1/2 cup bourbon
1/4 cup all-purpose flour
4 cups chicken stock
black pepper

Step One: "Cook reserved vegetables, pan juices, and rosemary in a large, straight-sided skillet over medium-high heat, stirring occasionally until dark brown and thickened, 14 to 16 minutes."

Step Two: "Add bourbon and simmer, stirring occasionally, until syrupy 6 to 8 minutes."

Step Three: "Sprinkle flour in skillet and cook, stirring 30 seconds. Stir in stock and simmer, stirring occasionally, until thickened, 14 to 16 minutes."

Step Four: "Strain through a fine-mesh sieve. Season with pepper."

Enjoy this recipe from Country Living!

Snack Like A Southerner: Apple Walnut Stuffing

Apple Walnut Stuffing


¾ lb. mild ground pork sausage
1 medium Sweet onion
2 medium Granny Smith apples
1 c. celery
2 large Garlic cloves
1 c. toasted walnuts
¼ c. fresh parsley
2 tbsp. fresh sage
1 tbsp. fresh thyme leaves
1 tsp. Kosher salt
½ tsp. Freshly ground pepper
12 c. assorted bread cubes
2½ c. low-sodium turkey or chicken broth
¼ c. melted butter
fresh parsley

Step One: "Heat oven to 350 degrees."

Step Two: "Sauté sausage and onion in a large skillet over medium heat 6 minutes or until sausage is no longer pink."

Step Three: "Add apples and next 2 ingredients; sauté 5 more minutes or until apples are tender."

Step Four: "Stir in walnuts and next 5 ingredients. Transfer to a large bowl, and let cool 10 minutes." 

Step Five: "Fold in bread and broth until well blended. Spoon into a well-greased 3-quart or 13- x 9-inch baking pan. Brush top generously with butter."

Step Six: "Bake for 45 to 50 minutes or until top is crusty and brown. Garnish, if desired."

Thanks, Country Living!

Snack Like A Southerner: Creamed Collard Greens

Creamed Collard Greens

3 pounds collard greens, stems trimmed and leaves chopped 
2 teaspoons salt, divided 
1/4 cup (1/2 stick) butter 
1 large onion, chopped 
2 garlic cloves, minced 
1 cup heavy cream 
1/2 teaspoon black pepper

Step One: "In a soup pot or Dutch oven, bring 2 quarts water and 1 teaspoon salt to a boil over high heat."

Step Two: "Add collard greens, and cook 20 minutes, stirring occasionally. Drain, then run under cold water for 1 to 2 minutes. Place on paper towels and lightly pat dry; set aside."

Step Three: "In a large skillet, melt butter over medium heat. Stir in onion and garlic, and cook 5 minutes, or until tender."

Step Four: "Add cream, remaining salt, and pepper, and simmer 3 to 5 minutes, or until slightly thickened. Stir in greens and continue cooking until heated through."

Thanks, Mr. Food!


DIY: Lace Heels


Step One:
Gather your materials-
-A pair of heels

Step Two:
Apply glue to the back of the lace.

Step Three:
Stick on the lace. You can even hit it with a hair dryer to speed up the drying process.

DIY: Kissing Clothespin Caketopper


Step One:
Gather materials-
-Black paint
-White paint

Step Two:
Pencil on your tuxedo, bow tie, and dress line.

Step Three:
Color it in! 

Country Cozy

Snack Like a Southerner: Mac & Cheese with Collards



8 ounces whole-wheat elbow noodles (about 2 cups)
4 cups chopped collard greens
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded extra-sharp Cheddar cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
1/4 cup panko breadcrumbs, preferably whole-wheat
1 tablespoon extra-virgin olive oil
1/2 tsp paprika

Step One:
"Bring a large pot of water to a boil. Add pasta and collards and cook according to the pasta package directions. Drain."

Step Two:
"Meanwhile, heat 1 1/2 cups milk in a large broiler-safe skillet over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined."

Step Three:
"Add the flour mixture to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes."

Step Four:
"Remove from heat and whisk in Cheddar, cream cheese and vinegar until the cheese is melted. Stir the pasta and collards into the sauce.
Position rack in upper third of oven; preheat broiler to high."

Step Five:
"Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the pasta. Broil until golden brown, 1 to 3 minutes."

Snack Like a Southerner: Barley Hoppin' John



1tbsp oliv oil
1 medium onion, chopped
1 small red bell pepper, chopped 
2 stalks celery, chopped
2 cloves garlic, minced
1 14-ounce can vegetable broth
1 cup quick-cooking barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons lemon juice 
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 15-ounce cans black-eyed peas, rinsed

Step One:
"Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes."

Step Two:
"Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil."

Step Three:
"Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes."

Step Four:
"Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot."

DIY: Tiki Torch Bottles


Step One:
Gather supplies-
-Tiki torch tips
-Liquor bottles
-Tiki torch liquid

Step Two:
"Wash the bottles with water."

Step Three:
"Fill the bottom of the bottle with water, just below the wick, don’t let the wick touch the water." 

Step Four:
"Then fill the bottle with tiki fluid."

Step Five:
"Drench the wick in tiki torch fluid and then place it back in the bottle."

Step Six:
Light it up and enjoy!