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The most delicious turkey you will ever make for the Holidays! Prep time: 20 minutes Cooking time: varies from 2.5 hours to 6 hours Serves up to 12 people, depending on the size of the turkey Gluten/Dairy/Soy/Nuts free It is that time of the year again: Thanksgiving! Lots of cooking and hungry mouths to feed! But don't worry...I am here to help with the most important part of dinner and center piece: the turkey! This beautiful turkey packs a lot of flavor and has a succulent crispy skin. It is just perfect! Cooking a turkey is really not that hard. I only requires patience and time. This recipe is so simple that anyone can do it, and the final results are just visually stunning and spectacularly delicious! The herbs and lemons used on this recipe is what makes it so flavorful. The best part is that all the herbs are very easily found in your fridge or at your local grocers. What is the flavor profile? Herbaceous, tangy, aromatic, savory, and a hint of spicy. What ingredients will I need to make this turkey? Fresh herbs (sage, rosemary, thyme), lemons, garlic, garlic powder, ground sage, onion powder, paprika, sea salt, black pepper, crushed pepper flakes, olive oil, and of course...a whole turkey. What else will i need to make this? A large turkey pan with a rack, measuring cups and spoons, a cutting board, a knife, a small container to mix the rub in, and aluminum foil. Can I make substitutions? Yes. You can substitute the sea salt with kosher salt, the paprika with smoked paprika, and the olive oil with vegetable oil. What is Thanksgiving? Thanksgiving is a national holiday celebrated on various dates in the United States, Canada, Brazil, Grenada, Saint Lucia, and Liberia, and the sub-national entities Leiden, Norfolk Island, and the inhabited territories of the United States. It began as a day of giving thanks and sacrifice for the blessing of the harvest and of the preceding year. Similarly named festival holidays occur in Germany and Japan. Thanksgiving is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States and Brazil, and around the same part of the year in other places. Although Thanksgiving has historical roots in religious and cultural traditions, it has long been celebrated as a secular holiday as well. Are there other Thanksgiving Recipes on this website? Yes...visit the Thanksgiving tab found in the "Recipes" section for more recipes or....just click here. INGREDIENTS Rub Ingredients 3 sprigs of fresh rosemary 3 sprigs of fresh sage 5 sprigs of fresh thyme 3 tablespoons of garlic powder 3 tablespoons of onion powder 1 tablespoon paprika 1 teaspoon of ground sage 8 tablespoons sea salt 3 tablespoons of black pepper 1 teaspoon of crushed pepper flakes Other Ingredients A whole turkey 3 lemons 3 heads of garlic 8 cloves of garlic (peeled) Olive oil Method for the Rub Chop fresh rosemary, thyme and sage. In a bowl add the chopped herbs and the rest of the ingredients. Mix well. Double the quantity of the prepared rub for fowls over 16 pounds. Method for the Turkey Preheat oven to 325 degrees F. Pat dry turkey with paper towels. Rub turkey generously with Olive oil. Halve the lemons and garlic heads. Fill turkey cavity with at least 3 tablespoons of the rub. Insert all lemons and garlic head inside the cavity. Apply the rest of the rub all over the turkey. With a knife make small incisions in the turkey and insert a garlic clove in each incision. Place turkey in baking/roasting dish with a rack and bake according to the following instructions: After the time is up or the turkey's interior temperature reaches 165° F , remove the turkey from the oven and cover with tin foil, allowing it to rest until serving time. Enjoy!!! Printable Recipe (PDF) below:

Learn how to make this delicious creamy potato soup loaded with bacon and ham bits! Prep time: 20 minutes Cooking time: 40 to 45 minutes Serves 4 to 6 people Soy/Gluten Free Another easy to make and delicious soup, guys! I love this soup... to be honest, everyone in the family loves this soup. It's easy to make, creamy, savory, loaded with bacon and ham bits, and just indulgent! It's comfort in a bowl. Just perfect in every possible way! One pot is all you need to make this soup. No need to get lots of cookware dirty. It is that easy to make! I said it once and will say it again: fresh simple ingredients produce the best results! What is the flavor profile of this soup? Savory and creamy. What ingredients will I need to make this soup? Gold potatoes, Joe's Homemade Chicken Broth, black pepper, sea salt, bay leaves, fresh thyme, carrots, a large sweet onion, garlic, cream, bacon, ham, butter or olive oil, chive, and cheddar cheese. What else will I need to make this soup? A large cast iron pot or large pot, measuring cups and spoons, a cutting board, a knife, and a wooden spoon. Can I make any substitutions? Yes. You can use store bought chicken broth. I recommend Swanson Low Sodium or unsalted Chicken Broth because it is gluten free. You can substitute the American style bacon with Guanciale or pork belly. Potato Soup History Potato soup is mainly made of potatoes and milk combined with vegetables and seasonings.  It is a rich and hearty soup preparation, popular in various cuisines.  This soup has a creamy texture and mild flavor. A bowl full of potato soup is relished mainly in the winter season. The soup can be consumed as a side dish, appetizer or even as a full course meal. The ingredients in the soup can vary depending on  personal choice. This soup dish is filling and quite economical. History and Origin of Potato Soup (ifoodtv) Potato soup is made from potatoes which originated in Peru, 7,000 years ago. Today this vegetable is one of the popular vegetables in every cuisine and is used for normal day to day food preparations. The potatoes are said to have reached Britain by an explorer called Sir Walter Raleigh in the year 1589. A royal banquet was held after sometime and potatoes were showcased by using in different foods. The cooks of the palace were not very much aware of the culinary use of potatoes and thus threw the potato but used the leaves and stems to make potato soup. Since these two parts of potatoes are poisonous everyone who ate the soup got food poisoning. Post Seven Years’ War in France, occurred a famine, in which Antoine August Paramentier, a Frenchman set the potato soup kitchens in Paris to help the famished citizens. Method of Preparation and Ingredients Used in Potato Soup Recipe The basic ingredients used in potato soup recipe are potatoes and milk. The other ingredients used for a basic potato soup preparation are bay leaf, onions, celery stalks, garlic cloves, cream, water, salt, pepper, garlic and butter. For the potato soup recipe, the potatoes are washed, peeled and diced. They are then added in a pot with salt and bay leaf and cooked. Garlic is also added in potato soup, though using it is optional. The potatoes are let to simmer for some time. The onions and celery are fried in a pan with heated butter. Once done, they are added to potatoes and cooked. Seasoning is added and milk and cream is also put. The soup is removed from the heat as soon as cream or milk is included. Not doing so causes milk to curdle and spoils the taste of this rich soup. Serving Potato Soup Potato soup makes a filling meal. These soups are usually served as appetizer before the full course meals. Some people also eat the soup as a light full course food for lunch and dinner. It is usually served with paprika and garnished with chopped parsley. Crackers served with this soup help in enhancing the taste. Oyster crackers, saltines, whole-grain biscuits and wafers pair well with this heart potato soup. Breads, chicken legs, vegetable patties are also eaten with the soup. The Irish people love to have wines with soups. Chardonnay a full bodied wine with creamy flavors is one of the wines goes well with this soup. Chenin Blanc, which is rich in honey flavors and Pinot Noir, a red berry wine is mostly served with Irish Potato soup. Variations in Potato Soup Recipe Potato soup recipe is common in various cuisines and has many variations. The soup can be made by adding vegetables like broccoli, carrots, and peppers. The amount of butter and cream added to the soup can also vary depending on the personal choice. Onions are sometimes replaced by leaks. In Ireland, the potatoes are mixed with butter, milk and scallions to make a potato soup mix, also known as Champ. Cabbage is also added to enhance the flavors of the soup and is called Colcannon in Irish. The use of thyme, rosemary, cilantro when added gives the soup a different, yet refreshing taste. Also, the type of potatoes used in the soup also makes the flavor of the soup different. A sweet version of potato soup recipe makes use of sweet potatoes coupled with cinnamon, nutmeg and brown sugar. Popular Potato Soup Recipes Crock Pot Potato Soup- This potato soup recipe is a wonderful combination of leeks, potatoes, carrots, parsley and cheddar cheese. The soup is prepared in a crockpot on a low flame and is rich in flavors. Sweet Potato Soup- This potato soup is a popular dessert of China and is known as Tong sui. The texture of the soup is thin and it comprises of sweet potatoes with rock candy and ginger. The taste of this soup is amazing. Velveeta Potato Soup- This cheesy soup is made of Velveeta cheese, potatoes, vegetable stock and many different spices. The recipe of the soup is easy and less time consuming. Irish Potato Soup- It is a traditional soup preparation of Ireland. The soup includes vegetables, potatoes, herbs, Irish butter and chicken bouillon. The soup makes a delicious treat and is as staple dish during winter season. Trivia- Potato soup Potato soup is a staple dish of Ireland, Poland, Russia and America. INGREDIENTS 3 to 4 pounds of gold potatoes, cubed 2 large carrots, peeled and sliced 1 large sweet onion, chopped 4 cloves of garlic, minced 1 cup of ham steak, diced 1.5 cups of bacon, diced 2 cups of cream 2 tablespoons of butter or olive oil 6 cups of Joe's Homemade Chicken Broth or any gluten free chicken broth of your choice 2 bay leaves 2 sprigs of thyme salt and pepper chives, cheddar cheese, or crispy bacon to garnish Method Wash, peel, and chop, dice or mince all vegetables. I normally just give the potatoes a good scrub and do not peel them. In a large pot over medium high heat, render the bacon for 8 to 10 minutes. Remove the bacon and set aside. Add 2 tablespoons of butter or olive oil to the pot and the diced onions and carrots. Cook until translucent (about 5 minutes). Add the garlic and cook until fragrant. Add the broth, potatoes, thyme, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, reduce the temperature to low, cover, and cook for 20 to 25 minutes. Once the potatoes are tender to the touch, add the bacon and ham. Simmer uncovered for 5 minutes. Slowly add the cream, stir gently as you do so. Let it simmer uncovered for another 5 minutes. Taste for salt and pepper and adjust to you liking. Serve, garnish with either crispy bacon, chives, cheddar cheese ...or all. Enjoy!!! Printable Recipe (PDF) below:

Learn how to make this simple creamy smoked fish soup from Scotland. Prep time: 10 minutes Cooking time: 35 minutes Serves 4 people Gluten/Soy free and Pesco/Lacto vegetarian Cullen Skink is a delicious Scottish fish soup made with Finnan Haddie or smoked cod, potatoes, milk, cream, herbs, and spices. Simple yet truly delicious! I fell in love with this soup while visiting Scotland in 2017. I remember the place I had it for the first time: The Cellar Door in Old Town Edinburgh. It was creamy, it had smoked tones...I instantly needed to know how to make it. It was so simple yet so full of the right notes. It was Scotland on a plate. Traditional formal Scottish dinners serve this soup as one of the beginning courses, which is quite surprising seeing it has its origins in the humble and picturesque fishing village of Cullen, Moray. Such a simple soup with so much heart. There are many recipes out there of Cullen Skink. All agree on one thing: undyed smoked fish is the best for it. What is Cullen Skink? Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland. It is often served as a starter at formal Scottish dinners but is also widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the addition of single cream. Other variations include mashing the potatoes to make the soup thicker. Cullen skink was traditionally served with bread. It has been described as "smokier and more assertive than American chowder, heartier than classical French bisque". Cullen skink appears in many traditional Scottish cookery books and restaurant and hotel menus throughout Scotland, the rest of the UK and abroad. In 2012 a Guardian columnist described the dish as "the milky fish soup which has surely replaced your haggises and porridges as Scotland's signature dish". What ingredients will I need to make Cullen Skink? Finnan Haddie or smoked cod, golden potatoes, a sweet onion, milk, heavy cream, bay leaves, garlic, unsalted butter, salt & pepper, fresh chives, and nutmeg. What is Finnan Haddie? Finnan haddie (also known as Finnan haddock, Finnan, Finny haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its origin is the subject of a debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray. The "dispute" goes back to the eighteenth century, although it is hard to trace, as adherents fail to acknowledge even the possibility of the alternative view (except for the etymology note in the Oxford English Dictionary). A testimonial in an early 20th century Boston cookbook describes the origin from a fire in a fish curing house in Portlethen, very near Findon. It may have been a popular dish in Aberdeenshire since at least as early as the 1640s. Although known and admired in Scotland for a long time, Finnan haddie became a popular food item in London only in the 1830s. In earlier times, because of the light smoking that the fish received, it did not have a long shelf life—by most contemporary estimates, at most three days (although some suggested no more than one day). Thus, although the fish was often available in Aberdeen "within twelve hours of being [caught]", the distance to London was at that time nearly insurmountable if spoilage was to be avoided. The fish started making its first appearances in London when shipped by established mail coach, but became widely available with the construction of the railway link connecting Aberdeen to London in the 1840s. The association with Findon became strong because of the Aberdeen connection. Occasionally, confusion was so deep that Findon was referred to as Findhorn. Finnan has a long association with the traditional Scottish fish soup, Cullen skink and most old Scottish recipe books cite Finnan haddie as the smoked haddock to be used for this dish. The traditional preparation is to roast or grill the whole pieces of fish over high heat. Finnan haddie is also often served poached in milk for breakfast and is an important part of traditional kedgeree and the Arnold Bennett omelette. What else will I need to make this dish? A large pot, measuring cups and spoons, a wooden spoon, and a cutting board and knife. Can I make any substitutions? Yes. You can substitute the Finnan Haddie with smoked cod. Do not used dyed smoked fish. INGREDIENTS 1 pound of Finnan Haddie (moked haddock) or smoked cod, cut into small pieces 5 golden potatoes , peeled and cut into small cubes 1 large sweet onion onion, chopped 3 cups of milk 1/2 cup of heavy Cream 2 bay leaves 3 cloves of garlic, peeled and minced 1/4 cup of Unsalted Butter salt & pepper chives to garnish Pinch of nutmeg Method In a large pot over medium heat, melt the butter. Add onions and cook until translucent. Add the potatoes, milk, cream, bay leaves, salt & pepper to taste, and garlic. Bring to a boil and reduce the heat to medium-low. Cover and simmer for 15 minutes. When potatoes are soft to the touch, add the Finnan Haddie or smoked cod, and a pinch of nutmeg. Cook for 20 minutes. Serve hot and garnish with chives. Enjoy!!! Printable Recipe (PDF) below:

A wonderful Greek Egg-Lemon Chicken Soup with deep flavors that are truly satisfying! Prep Time: 10 minutes Cooking time: about 60 minutes Serves 8 people Gluten/Dairy/Soy Free I love this Greek soup! It is so full of wonderful flavors and it is perfect for those in need of some nourishment when sick. Made with ingredients you have at home or are easy to find at your grocers (chicken, vegetables, herbs, lemons, and rice), this soup always seems to hit the spot. You know what I always say: simple ingredients produce the best results! Greece holds a special place in my heart. I toured the Greeks isles in 2009 and fell in love with the people, history, landscape, and food. There is something pure about Greek cuisine: fresh ingredients from the earth and sea, wonderful herbs, and...lemons. This soup is so simple and full of wonderful flavors. One pot is all you need to make the chicken broth and the soup. It is gluten free and great source of nutrients, minerals and vitamins. What is Avgolemono? Avgolemono, avgolémono or egg-lemon sauce, is a family of sauces and soups made with egg yolks and lemon juice mixed with broth, heated until thicken. It is mostly found in Greek, Turkey, Arab, Sepahrdic, Jewish, Balkan, and Italian cuisines. In Sepahradic Jewish cuisine, it is called "agristada" or "salsa blanco," and in Italian cuisine, "bagna brusca," "brodettato," or "brodo brusco." In Arabic, it is called "tarbiya" or "beida bi-lemoune' (egg with lemon); and in Turkish, "terbiye." What ingredients will I need to make this soup? chicken breasts, chicken broth, black pepper, sea salt, bay leaves, carrots, a large yellow onion, garlic, celery, dill seeds, eggs, lemons, rosemary, fresh cilantro, fresh parsley, water, and rice. What else will I need to make this soup? A large cast iron pot or large pot, measuring cups and spoons, a cutting board, a knife, a wooden spoon, a large bowl, a colander or sieve, and a whisk. What is tempering? Many different recipes, including those for custards, soups, and certain pasta recipes, will require you to "temper an egg," which means that you need to raise the temperature of an egg gradually, essentially cooking it without scrambling it. A tempered egg will look basically like raw egg, but will be perfectly cooked, and useful as a binding agent or thickener. For a step by step guide on how to temper eggs click here. Are there other Greek recipes on this website? Yes! Greek Salad Greek Chickpea Soup (Revithosoupa) Chicken Kabobs Mediterranean Spicy Olives Ingredients 3 to 4 pounds of chicken breast on the bone 10 cups of water 1 teaspoon of black pepper 2 teaspoons of sea salt 2 bay leaves 5 carrots, peeled and chopped 1 large onion, quartered 8 garlic cloves, peeled and crushed 5 sticks of celery, chopped 1/2 teaspoon of dill seeds 1/2 tablespoon of cumin seeds 5 sprigs of thyme 2 sage leaves 3 egg yolks 3 lemons 1 stick of Rosemary 1 small bunch of cilantro 1 cup of long rice of your choice Crushed pepper flakes Method Place the chicken a large pot and add the onion, garlic, celery, cilantro, 3/4 of the parsley, bay leaves, cumin seeds, thyme, rosemary, sage, carrots, dill seeds, chicken, salt, pepper and water. Bring to a boil, reduce temperature to simmer, cover, and cook for 40 minutes. Remove chicken and set aside to cool down. Put the broth through a colander or sieve and discard all the solids. Return the broth to the pot. Continue to simmer. Once the chicken has cooled down enough to handle, break it down into small pieces. Discard bones and skin (if any). Add chicken to the broth. In a small bowl whisk the egg yolks and lemon juice together. Carefully and slowly, temper the egg yolks with 1/2 cup of hot broth. Slowly add the egg mixture to the remaining broth in the pot, stirring constantly to avoid the eggs from becoming cooked like egg drop soup. The soup will change color from a dark broth to a light creamy tone. Add the rice and increase heat to medium. Bring to a boil. Reduce heat to low and let it simmer for 15 minutes or until the rice is fully cooked. Serve. Garnish with fresh chopped parsley and crushed pepper flakes. Enjoy!!! Printable Recipe (PDF) below: Subscribe below to receive new recipes every week!

Learn how to make this traditional Mexican chunky salsa that is perfect for game day or parties! Prep time: less than 10 minutes Cooking time: 0 Resting time: 0 to 12 hours Yields 6 to 8 cups Dairy/Gluten/Soy free and Vegan Pico de Gallo (rooster's beak) is the perfect party dip, game day snack, Mexican food condiment, or to be honest...for any time! It is full of flavor, easy to make, and cheap...yet it can feed a lot of people. So, what is not to love about it! Serve it with chips, over salmon, with tacos, or alongside fajitas. no matter how you decide to eat it: it is delicious! The perfect snack or side dish! This is Mexican food at its most simple yet best. Fresh simple ingredients producing the best results with minimal effort. The best thing? It is gluten free, soy free, dairy free, 100% vegan, and requires no cooking whatsoever! This is my own Pico de Gallo recipe. I provide you with some options to enhance the flavors. But... you do what works for you. Adjust the recipe to your liking: add more cilantro or more onions...skip the fruit or add more chillies. The sky is the limit! What is the flavor profile? Spicy, savory, acidic, and tangy. What ingredients will I need to make Pico de Gallo? Red Onions, Roma tomatoes, Serrano or Jalapeño peppers, cilantro (coriander), limes, salt, pepper, Tajin (optional), fresh pineapple or mango (optional). What else will I need to make Pico de Gallo? Measuring cups and spoons, a cutting board, a knife, a wooden spoon, a non reactive medium sized bowl. What is Pico de Gallo? Pico de gallo also called salsa fresca and salsa cruda, is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is normally called salsa mexicana (Mexican sauce). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called salsa bandera (flag sauce). In many regions of Mexico the term pico de gallo describes any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and optionally with either hot sauce or chamoy, then sprinkled with a salty chili powder. What are the uses for Pico de Gallo? Pico de gallo can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. What is Tajín? Tajín is a Mexican company founded in 1985 by Horacio Fernandez that produces several varieties of condiment, consisting predominantly of chile peppers, lime, and salt. The company, officially called Empresas Tajín, is located in Zapopan, Jalisco, Mexico. Tajín was originally created by Fernandez's grandmother, "Mama Necha", as a sauce. Fernandez wanted to recreate the sauce in powder form so he could market it to the world, and was intent on developing a process to dehydrate the chilis and limes. After visiting the pre-Columbian archaeological site El Tajín in the state of Veracruz, Fernandez decided to name his product after it. Tajín entered the U.S. market in 1993. The company's most popular product is a seasoning powder, often referred to as simply Tajín, consisting of ground chili peppers, sea salt, and dehydrated lime juice. It is the #1 chili lime seasoning in the U.S. today and continues to grow at a double-digit pace. The powder is tangy and spicy, and has a color ranging from amber to carmine. It is often added to food as a condiment, most commonly fruits such as watermelon, mango, oranges, papaya, and cucumbers, however it is also known to be used to season popcorn, fruit juice, meat, and to rim drink glasses. Tajín is also used occasionally as an ingredient in micheladas, a beer cocktail. The seasoning is widely available in Mexico and is found in nearly every store in the country. Ingredients 1 large red onion, chopped 6 to 8 roma tomatoes, chopped 1 cup of fresh cilantro (coriander), chopped 3 serrano or jalapeño peppers, seeded juice of 5 limes salt & pepper Tajín Seasoning to taste, optional mango or pineapple chunks, optional Method Chop the onion, tomatoes, peppers and cilantro. Using a wooden spoon, mix all together in a non-reactive bowl. Add the lime juice and salt & pepper to taste. Incorporate all together. Taste for seasoning and adjust salt if needed. If using Tajín, add the Tajín before adjusting for salt. If using pineapple or mango, incorporate right before serving. You can serve immediately or cover and refrigerate overnight for a deeper flavor. Enjoy!!! Printable Recipe (PDF) below:

Discover this delicious and easy to make one-pot chicken stew with a kick! Prep time: 10 minutes Inactive time: 1 to 12 hours Cooking time: about 1 hour Yields 4 to 6 servings Gluten/Soy free We all know and love this dish. It is quite popular in Europe and beyond. But... did you know there are multiple versions of "Hunter's Chicken" out there? Chicken Chasseur in France, Pollo alla Cacciatora in Italy, Piletina na Lovački in Croatia... the list goes on and on. This particular recipe is the Croatian version of the recipe. "Piletina na Lovački" roughly translate to "Hunter's Wild Chicken" and it is a delicious chicken stew made with mushrooms, a thick and spicy tomato sauce, and fresh herbs and spices. It is so good and easy to make, guys...and it is soy free, and gluten free! I came upon this dish back in 2009 while visiting the beautiful country of Croatia ...and I loved it from the get go! I tried to replicate it but it wasn't the same. I finally came across a traditional Croatian recipe that was just perfect. So after rekindling my love of Croatian and Balkan cuisine, I made some adjustments to elevate the flavor profile of the dish without compromising the authenticity of it. As stated, this particular recipe is Croatian although you can find this dish all across the Balkans. I made sure I asked my dear friend Korab, who is from Kosovo, to confirm that it is a very popular dish in the region. What is "Hunter's Chicken"? Hunter's chicken (chicken chasseur; French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy and tarragon. Several other dishes from around the world share these names; yet each version is very different, with few to no similarities besides the use of chicken. What's the difference between Hunter's Chicken, Chicken Chasseur, and Piletina na Lovački? There are minimal subtle differences between them. However, the dish is basically the same with minor modifications ( flour, spices, ingredients, type of alcohol used, herbs, and presentation) French Poulet Chasseur is prepared using sautéed chicken that is cooked crisp and a chasseur sauce consisting of tomatoes, mushrooms, onions, white wine, brandy and tarragon. Prior to sautéeing, the chicken can be dredged in flour. Tomato ingredients can include diced tomatoes, canned crushed tomatoes and canned tomato paste. Additional ingredients in hunter's chicken can include shallots, olive oil, chicken stock and vermouth, and in addition to tarragon, additional spices and seasonings can include marjoram, thyme, bay leaf, salt and pepper. The sauce for hunter's chicken is typically prepared and thickened by the process of reduction. The dish can be garnished with ingredients such as parsley and croutons. Hunter's chicken can become more flavorful after sitting and then being reheated, which allows the flavors of the ingredients to further intermingle. The British version of 'hunter's chicken' usually consist of chicken fillet wrapped in bacon, in a barbecue (or other tomato-based) sauce, often served with cheese on top, such as cheddar. What is the flavor profile? Savory, spicy, herbaceous, and earthy. What ingredients will I need to make this dish? A whole chicken, onions, garlic, unsalted butter, smoke paprika, dried chilies, bay leaves, mushrooms, thyme, tomatoes, white wine, tomato paste, Joe's Homemade Chicken Broth, marjoram, crushed pepper flakes, fresh parsley, salt & pepper, and olive oil. What kind of white wine do I need for this dish? Any dry white wine will do (Chardonnay, Sauvignon Blanc, Chablis, Pinot Grigio, Riesling, or Moselle) What kind of chili peppers do I need? You can use any red chili pepper you like. I used Mexican "Chile de Arbol" which pack quite the punch. How do I treat the red chillies? I recommend you either use the dehydrated chilies (pictured below) to avoid the pods from breaking and leaking all the seeds into the stew. If using fresh, just slice them in have and remove the seeds before adding it to the dish. What else will I need to make this? A large cast iron pot or large pot, measuring cups and spoons, a cutting board, a knife, a wooden spoon, a large bowl. Can I make substitutions? Yes. You can use canned crushed tomatoes instead of fresh tomatoes. You can use chicken breasts on the bone or thighs on the bone instead of a whole chicken. You can use marsala wine, brandy, or vermouth instead of white wine. You can use Swanson Gluten Free Chicken broth, any store gluten free chicken broth, or your own, instead of Joe's Homemade Chicken Broth. What do I serve this with? Steamed vegetables, potatoes, or dumplings. Be creative... the sky is the limit. Ingredients 1 whole chicken, cut into sections 1 large white onion, chopped 1 large yellow onion, chopped 10 cloves of garlic, minced unsalted butter smoked paprika 5 red chili peppers 1 pound of fresh button mushrooms, halved 2 bay leaves fresh of thyme fresh sage 2 tablespoons of tomato paste 15 oz of crushed tomatoes 1/2 cup of dry white wine 2 cups of Joe's Homemade Chicken Broth or Swanson Gluten Free Chicken Broth 2 teaspoons of marjoram 1 teaspoon of crushed pepper flakes 5 tablespoons of olive oil fresh parsley salt & pepper Method Step 1: Marinate the Chicken Break the chicken down into pieces. Do not remove the skin. Wash with cold water and pat dry with a paper towel. Place the chicken in a large bowl. Add 1 tablespoon of salt, 1 teaspoon of black pepper, 3 sprigs of fresh thyme, 1 teaspoon of smoked paprika, 5 cloves of garlic (minced), and 4 tablespoons of olive oil. Rub mixture all over the chicken. Cover. Place in the fridge and allow it to rest anywhere from 1 to 12 hours. Step 2: Make the Stew In a large cast iron pot over medium heat, add 5 tablespoons of olive oil and 3 tablespoons of butter. Once the oil is heated, gently sear the chicken in batches, skin side down first then turn. Sear until the chicken develops a nice golden color. Set chicken aside. Add the onions and mushrooms to the pot and cook for 5 minutes. Add the garlic and cook until fragrant. Add the wine, tomato paste, crushed tomatoes, bay leaves, chili peppers, 5 sprigs of thyme, marjoram, 2 large sage leaves, 1 teaspoon of paprika, and the crushed pepper flakes. Stir and allow it to cook for 2 minutes before adding the chicken broth. Bring to a boil and immediately reduce the heat to a simmer. Taste for Salt and pepper and adjust to your liking. Return the chicken onto the pot. Make sure the sauce covers the chicken. Cover pot with a lid and let it simmer for about 35 minutes. Once the time has elapsed, remove the lid and let cook uncovered for another 25 minutes. Serve and garnish with freshly chopped parsley. Enjoy!!! Printable Recipe (PDF) below:

Simple, hearty, comforting... just perfect! This recipe is perfect for a rainy, cold or any day! Prep time: 20 minutes Cooking time: 1 hour and 30 minutes Serves up to 10 people Gluten/Dairy Free This one is my own creation and I have been making it for over 20 years...it is a crowd pleaser! It is simple yet satisfying. Quite tasty if I may say so! There is nothing fancy about this stew and yet it has so much flavor because it is loaded with carrots, corn on the cob, Brussel Sprouts, potatoes, big chunks of beef, and mushrooms, amongst other delicious things! Love it, love it , love it! It is perfect for the upcoming cold Fall and Winter nights. The greatest thing about stews is that they taste better the next day. This one is no exception! You can also freeze it for later consumption! What is the flavor profile? Hearty, tangy, savory with sweet notes from the carrots and ketchup. What ingredients will I need to make this? Stew meat, a yellow onion, celery, carrots, potatoes, corn on the cob, Brussels sprouts, mushrooms, garlic, tomato paste, thyme, bay leaves, ketchup, crushed pepper flakes, beef broth, Worcestershire Sauce, parsley, gluten free flour, salt & pepper, and vegetable oil. What else will I need to make this? You will need a large ziploc bag, a measuring cup, measuring spoons, a cutting board, a knife, a wooden spoon, and a large pot. Can I make substitutions? You can substitute the corn on the cob for canned or frozen corn. You can use mini potatoes instead or russet potatoes. You can use a sugar free ketchup if you worry about sugar intake. You can use rutabaga instead of potatoes or carrots. You can use any gluten free flour that is available to you. You can use a salt substitute if needed. Can I refrigerate the stew afterwards? Yes. You can store it in the fridge for up to 3 days. Can I freeze the stew afterwards? Yes. Wait until it has cooled down before placing in the freezer. Make sure you use a freezer bag or container to avoid freezer burns. It will store for up to 3 months. How can I reheat it after frozen? Reheat by placing the bag in hot water until thawed and then microwave or reheat on a stovetop. Ingredients 3 pounds of stew meat 1 large yellow onion, chopped 4 celery stalks, chopped 4 carrots, peeled and chopped in 1" pieces 8 pieces of corn on the cob 1/2 pund of Brussels Spouts, halved 1/2 pound of button mushrooms, halved 2 teaspoons of minced garlic 1 tablespoon of tomato paste 2 teaspoons of thyme 3 bay leaves 1/4 cup ketchup 1 tablespoon of crushed pepper flakes 8 cups of Swanson Gluten Free Beef broth 4 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce 4 large russet potatoes, washed, unpeeled and cut into large pieces 1 cup of chopped parsley 1/4 cup of Pillsbury gluten free All Purpose flour Blend Salt & pepper to taste vegetable oil Method In a big plastic bag place the flour, 2 teaspoons of salt, 1 teaspoon of black pepper, and meat. Shake well until the meat is fully coated by the flour mixture. In a large cast iron pot over medium heat, add 4 tablespoons of vegetable oil and brown the meat in batches. Remove meat. Add more oil if needed. Add onions, celery, and carrots. Cook for 5 to 8 minutes then add the garlic. Cook until fragrant. Add meat back to the pot and sauté for 2 minutes. Add beef broth, tomato paste, bay leaves, thyme, Worcestershire sauce, crushed pepper flakes, 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, and ketchup. Bring to a boil and reduce to simmer. Simmer uncovered for 45 minutes. Add potatoes, corn, Brussels Sprouts and mushrooms. Simmer for another 25 minutes or until meat and potatoes are tender. Skim off the fat accumulation from the top. Taste for seasoning and adjust salt if needed. Serve hot and garnish with fresh herbs. Enjoy!!! Printable Recipe (PDF) below:

Easy to make and delicious Cream of Chicken Soup with fresh ingredients and herbs! Prep time: about less than 10 minutes Cooking time: about 30 minutes Yields: 3 quarts (12 cups) Soy/Gluten Free. Another easy yet delicious recipe from my soup arsenal! This Cream of Chicken Soup is so easy to make and packs so much flavor! The picky eaters here at home loved it! You've heard me say it before and I'll say it again: simple ingredients produce the best results. There are no preservatives, chemicals, or "hidden ingredients" that may or may not contain gluten. This soup is 100% gluten, soy free and made with fresh ingredients that are already in your pantry/fridge or can be easily be found at your grocers or market. As the holidays approach, many recipes will call for either cream of mushroom or cream of chicken. If you are celiac like myself, or know someone who is, you scramble to find a gluten free option. Sadly, many options are loaded with sodium or with preservatives and chemicals... and voided of flavor. Not really good for you. I decided that this year I would not buy the stuff in a can and just make it myself from scratch. It really was easy and I want to show you how you can do it too! What is the flavor profile? Robust, creamy, herbaceous, and peppery with nice chicken bites. What ingredients will I need to make the cream of chicken? Chicken, unsalted butter, carrots, celery, a white onion, cream, salt pepper, fresh sage, fresh parsley, fresh thyme, bay leaves, Joe's Homemade Chicken Broth, gluten free flour, white wine, and salt and pepper. What else will I need to make the cream of chicken? A large pot, a measuring cup, measuring spoons, a cutting board, a knife, a wooden spoon, and some cooking twine or Bouquet Garni bags. Can I make substitutions? Yes. Instead of using Joe's Homemade Chicken Broth you can use any store-bought chicken broth that is gluten free. if you are dairy free, and I’ll be hones... I didn’t test it , but you could substitute the butter with 2 tablespoons of vegetable oil and the cream with soy, almond, or oatmeal milk. If you feel adventurous, you could try coconut milk as well. What is a Bouquet Garni? The bouquet garni, French for "garnished bouquet", is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. In Provence, it is not uncommon to add a slice or two of dried orange peel. Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used instead. Ingredients 8 tablespoons of unsalted butter 3 cups of chicken breast, cooked, deboned, and chopped into small pieces 9 cups of Joe's Homemade Chicken Broth 1 cup of cream 1/2 cup of white wine 3 carrots, peeled and chopped 4 celery stalks, chopped 1 large white onion, chopped 1/2 cup of Pillsbury Gluten Free All Purpose Flour Blend 3 bay leaves 3 sage leaves 5 springs of fresh thyme 5 sprigs of fresh parsley Salt and pepper Method Prepare a bouquet garni with 5 sprigs of thyme, 5 sprigs or parsley, 3 bay leaves, and 3 sage leaves. Set aside. If not making a bouquet garni, just add the herbs as directed below and then once the soup is ready, remove them. Melt the butter in large pot over medium low heat. Add the onion, carrots, and celery. Cook for about 10 minutes or until the carrots are soft. Add the flour and cook for about 2 minutes while stirring frequently. Slowly add the chicken broth and continue to stir frequently. You will noticed that the mixture will seize and then release, and then become thicker. Add the white wine, chicken, and the bouquet garni. Cover and let it simmer for about 10 minutes. After 10 minutes slowly add the cream, while stirring to incorporate well, and taste for salt and pepper. Adjust if necessary. Let it simmer for 5 minutes. Remove the bouquet garni and serve hot, or allow it to cool down before storing it in the fridge. Do not freeze. It will stay fresh for up to 3 days. Enjoy!!! Printable recipe (PDF) below:

Learn how to make your own delicious gluten free chicken broth! No chemicals or preservatives! Prep time: less than 5 minutes Cooking time: 45 minutes Yields: 2.25 quarts (9 cups) Soy/Dairy/Gluten Free I said it before and I'll say it again: simple ingredients produce the best results. No exceptions here. All the ingredients are fresh and easy to find at your local market or grocers. Once you learn how to make your own chicken broth you might never use that stuff that comes in a can! It is not that difficult and anyone can do it! I got tired of not finding good chicken broth that was fresh and safe for celiacs and those with gluten intolerance...so I made my own! It is done in less than 50 minutes. During the holidays or special occasions, you may find yourself looking at a recipe that requires chicken broth as an ingredient. Sounds like a simple thing, no? Here lies the problem: most store-bought chicken broths more often than not, contain gluten or have gluten listed as "other ingredients", under a long scientific name no one can decipher or say. And what about all those added preservatives and sodium? Really not that healthy. In this way you know exactly what's gone into the broth and you are in charge of the quality control. No surprises! This broth is the foundation for my Homemade Cream of Chicken. What is the flavor profile? Strong chicken flavor with herbal notes. What ingredients will I need to make the chicken broth? Chicken breasts on the bone, carrots, celery, a yellow onion, garlic, cumin seeds, fresh cilantro and parsley, bay leaves, water, and salt & pepper. What else will I need to make the chicken broth? A large pot, a cutting board, a colander or sieve, a knife, and large bowl. Is there a difference between chicken broth that is light in color and chicken broth that is dark in color? The only difference is the cooking process. Cooking the broth without bringing it to a boil will ensure the color to be light. However, it takes longer to achieve results...anywhere from 8 to 12 hours to be exact. Ingredients 4 pounds of chicken breast on the bone or a whole chicken 3 carrots, peeled and chopped 4 celery stalks, chopped 1 large yellow onion, unpeeled and roughly chopped 6 cloves of garlic, peeled and chopped 1/2 tablespoon of cumin seeds 1 cup of fresh cilantro, chopped 1 cup of fresh parsley, chopped 2 bay leaves 10 cups of water Salt & black pepper Method Place the chicken, carrots, celery, onion, garlic, cumin seeds, bay leaves, cilantro, parsley, 1 tablespoon of salt and 1/2 tablespoon of pepper in a large pot. Add the water and bring to a boil. Reduce the heat to a simmer. Let it cook uncover for 35 to 40 minutes. Once the time has elapsed, remove the chicken breasts. Set aside for later use. Drain the rest of the broth through a colander or sieve into a large bowl. Discard the solids. Taste for salt and pepper and adjust if necessary. You can either freeze the broth or store it in the fridge for up to 5 days. If you store it in the fridge, you will notice some small accumulations of hardened fat on top. Just spoon those out before using the broth. Enjoy!!! Printable recipe (PDF) below:

Easy step-by-step recipe for a traditional clam chowder... with a twist. Prep time: 5 minutes Cooking time: less than 30 minutes Serves 4 people Gluten/Soy Free and Pesco/Lacto Vegetarian 'Tis the season for soups, chowders, and stews...and I am ready! Simple, flavorful, creamy and satisfying. This chowder is a new addition to my recipes list. I honestly came up with it one night on the fly. I couldn't decide what I wanted for dinner so I just gathered ingredients from my fridge and pantry and ...this chowder was born! What makes my chowder different that the rest is the addition of chopped squid. It actually adds a wonderful texture to the chowder and it feels like you have loaded it with more clams than what the recipe called for. Give it a try. I know you will love it! What is the flavor profile? Briny with a creamy texture. What ingredients will I need to make this? Clam juice, whole baby clams, squid, heavy cream, a Spanish onion, nutmeg, unsalted butter, yellow potatoes, a bay leaf, and salt & pepper. What will will I need to make this? A large pot, measuring cups and spoons, a cutting board, a knife, a potato peeler, and a wooden spoon. Can I make substitutions? Yes. You can use fresh clams if you wish to do so but i really recommend canned ones to speed the process up. You can use fresh squid as well. Ingredients 8 cups of clam juice 3 10 oz cans of whole baby clams, drained (reserve the clam juice) 1/2 pound of squid, chopped into small bits 1 1/2 cups of heavy cream 1 large Spanish onion, chopped finely nutmeg 4 tablespoons of unsalted butter 4 yellow potatoes, peeled and cubed 1 bay leaf Salt & Pepper to taste Method In a large sauce pan, over medium high heat, melt the butter. Add the chopped onions and a pinch of salt. Cook until onions are translucent. Add the potatoes, clams juice, reserved clam juice, and another pinch of salt. Cook potatoes uncovered until tender when touched with a fork ( about 15 minutes). Reduce to low heat. Slowly add the cream. Stir well. Add the whole baby clams, squid, bay leaf, and 1/2 teaspoon of black pepper. Allow it to simmer for 10 minutes. Taste for salt & pepper and adjust to your preference. Serve and garnish with a dash of nutmeg. Enjoy!!! Printable Recipe (PDF) below:

Easy to make and delicious Cream of Mushroom Soup with roasted garlic and fresh herbs! Prep time: 20 minutes Cooking time: 1 hour 20 minutes Serves 6 to 8 people Gluten/Soy Free and Lacto-Vegetarian Forget about the stuff that comes in a can! This homemade cream of mushroom soup is fresh, full of deep flavors, delicious, and above all...100% gluten free! During the holidays or special occasions, you may find yourself looking at a recipe that requires cream of mushroom soup as an ingredient. Sounds like a simple thing, no? Here lies the problem: most canned cream of mushroom soups use some thickening agent that contains gluten. And more often than not, it is listed as "other ingredients" or under a long scientific name no one can decipher or say. Next thing you know, you have exposed yourself or anyone with celiac disease or gluten intolerance to gluten. Not only that but... how about all those preservatives and chemicals added to keep the product "fresh"? In the end, what are we truly eating? This recipe is just so simple. Mushrooms, garlic, fresh thyme, cream, salt, pepper, olive oil, and vegetable stock. That's it! And yet, the flavor is deep, earthy, and herbaceous. This is a lacto-vegeterian recipe. What is the flavor profile? Earthy flavors with soft garlic tones and hints of aromatic herbs. What Ingredients will I need to make this soup? Button mushrooms, garlic, fresh thyme, a Spanish onion, gluten free flour, white wine, gluten free vegetable broth, bay leaves, heavy cream, salt & pepper, and olive oil. What else will I need to make this soup? A large pot, a baking tray, aluminum foil, a cutting board, a knife, a wooden spoon, and a food processor (optional). Can I make substitutions? You can use a medley of mushrooms. Aside from that, I would not recommend making any substitutions. INGREDIENTS 1 1/2 or 2 pounds of Button Mushrooms 1 whole head of garlic (peeled) fresh thyme 1 large Spanish onion (diced) 1/4 cup of Pillsbury Gluten Free All Purpose Flour Blend 1/4 cup of white wine 6 cups of Swanson Vegetable Broth (GF) 3 bay leaves 1 cup of heavy cream Salt & Pepper to taste Olive Oil Method Preheat oven to 400 degrees F. Line a baking tray with aluminum foil. Rinse the mushrooms to remove any dirt and debris. Line all the mushrooms on the baking tray. Peel the garlic and add to the mushrooms. Top with some of the fresh thyme, salt, pepper, and a generous amount of olive oil. Bake in the oven for 20 to 25 minutes. Once the time has elapsed, remove from oven and allow the mushrooms to cool down for at least 20 minutes. Once cooled, chop the mushrooms and garlic into small pieces ( either by hand or using a food processor. Do not puree). In a large pot over medium heat, add 4 tablespoons of olive oil. Sauté the onions in the oil until they become translucent and start to caramelize. Add the flour and whisk well. Cook for about 1 minute to 1 1/2 minutes. Slowly add the wine while scrapping the bottom of the pan. Add the vegetable stock, about 1/2 tablespoon of fresh thyme, and the bay leaves. Allow it to come to a boil then reduce heat to a simmer. Let it simmer for about 20 minutes. Add the mushrooms and garlic. Stir frequently. Cook for another 5 minutes. Slowly add the cream while gently stirring everything together. The Cream of mushrooms will thicken a bit. Add salt and pepper to taste. Serve and garnish with fresh chopped thyme. Enjoy!!! Printable PDF recipe below:

Sweet and tangy, these Brussels Sprouts are delicious and easy to make! Prep time: 5 minutes Cooking time: 40 minutes Serves 6 people Dairy/Gluten/Soy free and Vegetarian Option Available Brussels Sprouts baked with a delicious balsamic glaze and loaded with almonds and prosciutto. The holidays are approaching and easy yet delicious dinner recipes will become lifesavers during the busy season! One of the most difficult things to do is finding the perfect dinner menu that will please everyone while showcasing traditional dishes and side-dishes associated with the Holidays. This is one of those side-dishes that seem to be a hit year after year at our Holidays dinner table. Brussel Sprouts are one of my favorite vegetables. Roasting them in the oven in a balsamic reduction makes them so tender and delicious. This is a great way to introduce Brussel Sprouts to someone who may not be a fan. I am sure they are going to love them! You can make this dish 100% vegan by skipping the prosciutto! What is the flavor profile of this dish? Sweet and tangy withe earthy tones from the almonds. What ingredients will I need to make this dish? Brussel Sprouts, prosciutto, a sweet onion, dried cranberries, sliced almonds, balsamic vinegar glaze, salt & pepper, and olive oil. What else will I need to make this dish? A cutting bowl, a knife, a mixing bowl, a measuring cup, a wooden spoon, aluminum foil, and a baking dish. Can I make substitutions? Yes. You can use regular bacon, Jamón Serrano, pancetta, or Guanciale instead of Prosciutto. Also, you can substitute the almonds with walnuts, and the cranberries with raisins, sultanas, Medjool dates, or dried fruit. How can I make this dish vegan or vegetarian? Simple...skip the Prosciutto! What are Brussels Sprouts? The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have gained its name there Brussels sprouts are hearty with a strong, nutty flavor. You can purchase a fresh Brussels sprout stalk, which hosts small heads neatly aligned side by side in rows, or you can buy a bag of loose sprouts, fresh or frozen. Enjoy them raw and shredded in a salad or roasted to perfection. Brussels sprouts are low in carbohydrates with lots of filling fiber. While it's no surprise that Brussels sprouts are a healthy food, they aren't always prepared in the healthiest way. Many Brussels sprouts recipes call for ingredients like bacon, butter, or maple syrup, quickly racking up the saturated fat and sugar content. Be mindful of your preparation to get the maximum benefits from this nutritional powerhouse. What are the health benefits of Brussels Sprouts? Brussels sprouts are an excellent source of vitamin C and vitamin K. They're rich in fiber and phytonutrients, which offer a host of health benefits. Brussels sprouts are a great source of vitamin K. If you cut yourself, vitamin K helps your blood clot to prevent excessive bleeding. Furthermore, vitamin C promotes tissue repair by helping the body produce collagen. The immune system benefits of Brussels sprouts likely come from its numerous phytochemicals.  Bioactive compounds in cruciferous vegetables, like Brussels sprouts, reduce inflammation, induce immune functions, and stimulate natural detoxification. The vitamin K in Brussels sprouts also plays an important role in bone formation. There are multiple vitamin K-dependent proteins involved in bone mineralization, turnover, and calcification. Brussels sprout's protein content also helps support muscle and bone strength. The fiber in Brussels sprouts (and other vegetables) has long been associated with appetite control and maintaining a healthy weight. Plant-based eating plans have been shown to reduce circulating levels of the appetite hormone, leptin. Although leptin sends fullness cues to the brain, high leptin levels can cause resistance to leptin's message. A high-vegetable menu reduces this effect and protects against metabolic syndrome. Brussels sprouts are one of the cruciferous vegetables shown to have anti-cancer properties. There is some evidence that this may in part be due to the activation of certain enzymes in the liver that bind to carcinogens. Research seems particularly promising in the prevention of breast and ovarian cancer. Dose-dependent associations have been observed between the intake of cooked cruciferous vegetables and the development of ovarian cancer. Are there any allergies and adverse effects I should keep in mind? Like with any food, there are some possibilities of allergic reactions or adverse effect when consuming Brussel Sprouts. People with an intolerance to histamine-rich foods may experience allergy-like symptoms after eating Brussels sprouts. There is potential for cross-reactivity in people with allergies to cabbage, peaches, or mustard. Brassica vegetables (crucifers) such as Brussels sprouts can cause gastrointestinal issues in some people, especially when eaten raw. Cooking Brussels sprouts makes them easier to digest. Brussels sprouts are not recommended for people following a low-FODMAP diet to manage gastrointestinal symptoms. Cruciferous vegetables like Brussels sprouts are goitrogenic, which means they might interfere with iodine uptake, disrupting the thyroid gland's production of hormones necessary for regulating metabolism. There is a weak association between thyroid cancer, goiters, and the intake of cruciferous vegetables in some populations, particularly in women with iodine deficiencies. There is not sufficient evidence to warrant a dietary restriction of Brussels sprouts, though. If you take the medication Coumadin (warfarin) as a blood thinner, your doctor may advise you to eat a consistent amount of green leafy vegetables, like Brussels sprouts, to keep your clotting levels stable. Be sure to discuss your eating habits with your doctor when taking blood thinners. Are there other Thanksgiving Recipes on this website? Yes...visit the Thanksgiving tab found in the "Recipes" section for more recipes or....just click here. Ingredients 1 pound of Brussels Sprouts 1 cup of toasted crispy Prosciutto, chopped 1 medium sweet onion, chopped 1/4 cup of dried cranberries 1/4 cup of sliced almonds Salt & Peper to Taste Olive Oil 1/4 cup of Balsamic Vinegar Glaze Method Preheat oven to 325 degrees F. Wash the Brussel Sprouts and remove stem. Halve the sprouts and place in a large mixing bowl. Add onion, prosciutto, cranberries, almonds, a pinch of both Salt & Pepper, olive oil and the balsamic vinegar glaze. Incorporate well. Place in baking dish, cover with aluminum foil, and bake for 40 minutes. Serve hot. Enjoy!!! Printable Recipe File (PDF) below: