Monthly Archives: November 2014

Some Last Minute Thanksgiving Tips!!


       Weight                               Roasting Time (Stuffed)                             Roasting Time (Unstuffed)

      10-18 pounds                    3-3/4 to 4-1/2 hours                                   3 to 3-1/2 hours

      18-22 pounds                    4-1/2 to 5 hours                                           3-1/2 to 4 hours

      22-24 pounds                    5 to 5-1/2 hours                                           4 to 4-1/2 hours

      24-29 pounds                    5-1/2 to 6-1/4 hours                                    4-1/2 to 5 hours

All the times listed above are based on a 350 F° oven.

The thigh temperature should be 180 F° to 185 F°, while the breast should be 165 F° to 170 F°.

If you are stuffing your turkey or making the stuffing in a casserole dish, it should be 165 F°.

Always use a meat thermometer when checking your turkey!

When the turkey is 2/3 of the way done, I like to cover the top with a little piece of foil.

Keep basting, keep basting, keep basting! Never enough basting!

Hope all of you have an enjoyable and fantastic Thanksgiving! 

Any last minute Thanksgiving questions? Please don’t be shy about sending me some questions through my email on the contact page! I will try my best to respond as quickly as I can! 

My New Great Experience with Talenti Gelato


Today I purchased my first ever Talenti Sea Salt Caramel gelato. I have heard rave reviews about it online and was very interested in purchasing it. I happened to come across this at Whole Foods. I love their packaging and wanted to try it out. Wow. This was phenomenal! It had a creamy, smooth texture and was filled with rich sea salt caramels. This is definitely my new go to gelato. You could do so much with it in recipes such as; a sea salt caramel milkshake, a sea salt caramel gelato cake, top it on a pie, the possibilities are endless!

Hope all of you have a great Thanksgiving!


Feel free to ask me any questions! All you have to do is go to the contact page!

Spicy Mexican Quinoa Recipe

Spicy Mexican Quinoa Recipe


1 teaspoon canola oil

1 sweet onion; chopped

3 cloves garlic; minced

3/4 cup quinoa

1 1/2 cups chicken broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 medium zucchini; diced

1 cup fresh or canned corn kernels

1 (15 ounce) can black beans, rinsed and drained

1/2 cup chopped fresh cilantro

salt and ground black pepper to taste


1.) Heat oil in a medium saucepan over medium heat. Cook and stir onion and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly tender; 1-2 minutes. (It will simmer down and get more tender later).

2.) Mix quinoa into onion mixture and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil. Cover, and simmer until quinoa is tender and broth is absorbed. (Usually, about 20 minutes).

3.) Stir in corn and black beans into the saucepan, and continue to simmer until heated through, about 5 minutes; Mix in cilantro. Add salt, pepper, and cayenne to taste.