Easy Pork Roast

3 ½ lbs. Pork loin

2 tbsp low Sodium Soy Sauce

1 ½ tbsp of Roasted Garlic & Herb Seasoning (Weber)

½ tbsp of ground rosemary

Cooking Spray

Vented Roasting Pan

Rinse meat.

Pour soy sauce onto pork loin, use your hand to rub on entire pork loin.

Sprinkle seasonings on all sides of pork loin.

Spray a layer of cooking spray on a vented roasting pan.

Roast pork loin in a 370 degree oven.

Cook until pork loin reaches 165 degrees.

Remove from oven once pork loin reaches designated temperature and let rest for 5 minutes.

Slice and serve.

 

Cranberry Sauce

1 bag of cranberries (12 oz bag)

1 cup + 1tbsp of sugar

¼ tsp of allspice

1 cup of apple juice

¼ cup tart cherry juice unsweetened (Organic)

Rinse cranberries.

Add cranberries and all other ingredients into a medium size pot.

Cook cranberries on medium high heat and stir occasionally.

Once cranberries start to pop and start foaming reduce heat to simmer.

Stir continuously and continue to cook cranberries on low heat until cranberries thickens.

Place in a heat resistant dish and let cool.

Serve.

(Takes about 10 minutes to cook.)

Fried Turkey

1 cup of Tony Chachere’s Injectable Butter Marinade

2-3 tbsp Tony Chachere’s Original Creole Seasoning,  or to taste

12-13 lbs Turkey, completely thawed

1 Flavor Injector

1 Turkey Deep Fryer

2 gallons of peanut oil

Paper Towels

Heat turkey deep fryer to 375 degrees.

Remove turkey’s neck and giblets from inside turkey. 

Rinse inside and outside of the turkey make sure all cavities are free of ice.

Pat the turkey dry inside and out with paper towels.

Pour marinade into a large cup.

Insert injector into the marinade with the plunger down and pull the plunger up until capsule is full of marinade.

 Inject the marinade into both sides of the turkey’s breast, each thigh, and legs. Continue injecting the remaining marinade into the turkey and on occasion redirect the needle of the injector at different angles to ensure marinade’s flavor goes throughout the entire turkey.

 Sprinkle the dry seasoning mix all over the turkey inside and out.

Place seasoned turkey inside the fryer basket with the breast side up.

Hook the lifting hook onto the basket and very slowly lower the basket into the heated oil once basket is fully  submerged close lid.

Set a timer for 1 hour or if you have a larger turkey set timer according to fryer’s instruction.

After cooking time is up, check turkey’s temperature for 165 - 170 degrees.

Carefully hook the basket with the lifting hook and attach basket onto the draining clip inside the fryer.

Let turkey drain for 10 minutes before removing from basket.

Serve .

Knotted Roll

4 cups of Bread flour

1 cup of milk

½ tsp of salt

¾ cup sugar

1 egg, slightly beaten

1 active dry yeast

1 stick butter

1 tsp of sugar

1 tbsp of vegetable oil

½ cup of heated water (105 to 110 degrees)

Eggwash (1egg slightly beaten+2 tbsp of water mixed)

In a small pot on medium high,  scald milk and turn off heat.  Add ¾ cup sugar, salt, then butter in pot continue to stir until butter melts, make sure this mixture is cool not hot before adding into the mixer.

In the heated water (105 to 110 degrees), stir in 1 tsp of sugar into water until sugar dissolve,  then add yeast packet.

Let yeast sit until yeast forms a dome.

Add yeast, milk mixture and half the flour into the mixer then mix on a low setting with the dough hook attachment. Once ingredients look partial mixed add remaining flour.

Keep mixing on low setting until dough comes away from the sides of the mixing bowl easily.

Grease a large mixing bowl with butter and add dough to bowl and cover with clean wet towel.

Place in a warm place to rise until dough doubles in size (about an hour.)

Smear oil onto a large cutting board or a smooth surface.

Once dough has risen remove from the bowl and place on oiled surface.

Punch and knead dough lightly to remove air pockets.

Cut dough evenly into 18 slices.

Using the palms of your hands roll the dough until it makes a 12 inch rope.

Carefully tie dough into a knot around 2-3 of your fingers, making sure your knot is tight enough for you to have at least 2 inches of rope hanging on both sides of the knot.

Gently twist one side of the ropes end around the top of knot into the center circle of the knot then loop the other side of the excess rope under the knot and pinch together both ends of the dough inside of the center circle.

This should form a closed knotted circle. Carefully cup your hands around the knotted dough to form a uniform circle.

Continue knotting dough for remaining 17 pieces.

Cover a large sheet tray with parchment paper and lightly spray with cooking spray.

Add completed knotted dough onto baking pan(leave about 1-2 inch space between rolls) lightly spray tops of rolls with cooking spray then cover rolls with plastic wrap.

Place rolls back into warm place to proof (about another hour or until rolls double in size.)

Once proofed remove rolls from the warm place and lightly glaze rolls with egg wash mix with a brush.

Place rolls into a 375 degree oven.

Bake rolls until golden brown.

Remove from oven and lightly brush melted butter over the tops of rolls.

Serve and enjoy!