This delicious and moist turkey will transport you to France when you season it with Pollen Ranch "Herbes de Provence" spice blend. C'est très bon!

• 2 T. butter
• 1 T. olive oil
• 4 T. Pollen Ranch Herbs de Provence Blend
• 1 t. salt
• 1 t. freshly ground black pepper
• 12-15 lb. turkey, thawed, neck and giblets removed
• 2 oranges sliced
• 1 medium onion, cut into wedges
• 5 cups chicken or turkey stock

Cornstarch Slurry:

• 3 T. cornstarch + 3 T. cold water 

1. The day before you cook your turkey soften the herbs. In a small saucepan, heat 2T. butter, 1T. olive oil, 3T. Pollen Ranch Herbs de Provence Blend, salt and pepper over low to medium heat until the butter is melted. Transfer to small bowl and refrigerate overnight.

2. Remove 1 hour before use, allowing the mixture to soften.

3. Place oven rack on the bottom part of the oven and preheat your oven to 400˚F. Rinse turkey with cold water and pat dry with paper towels.

4. Place a rack inside a large roasting pan, and place your turkey on it. Sprinkle 1 T. Pollen Ranch Herbs de Provence Blend into the turkey’s cavity. Fill cavity with oranges and onions.

 5. Truss the bird by tying the legs together, using butcher’s twine.

 6. Use your hand to separate the breast meat from the skin of the turkey. Rub a handful of herb butter into the breast meat.  Use the rest of the herb butter to coat the turkey. 

7. Place the turkey neck and giblets in the roasting pan. Cover the turkey with foil and roast for 20 minutes. Then pour 2-1/2 cups of the broth in the pan and scrape up any browned bits that are stuck to the bottom.

8. Continue roasting the turkey (with the foil cover) for 40 more minutes.  

9. Then turn the oven temperature down to 350˚F, remove the foil, and add 1 cup of broth. Put the turkey back in the oven and continue roasting (without the foil cover). Baste continuously with the pan juices, and roast for about another 1-1/2 hours, depending on the size of turkey. (Figure approximately 12 minutes per pound.) The turkey is done when a meat thermometer in the thickest part of the thigh registers 165˚F-175˚F and the juices run clear when the turkey is pierced. 

10. Place the turkey onto a large platter and cover loosely with foil. Let the turkey rest for 20-30 minutes while you make the gravy.

11. For the gravy, strain the juices from the pan through a sieve or a large strainer, discarding the solid pieces. Spoon the fat from the juices and add enough broth to make about 4 cups of liquid. 

12. Pour the liquid into a large saucepan along with the cornstarch slurry. Simmer until the gravy is slightly thickened, stirring often, for about 10 minutes. Season with salt and pepper to taste and serve with the turkey.

Recipe by Pollen Ranch

Download pdf recipe for: Citrus Roasted Turkey

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Creamy chicken and vegetable stew topped with puff pastry! Perfect on a cool autumn night.

• 4 T. butter
• 1 onion, chopped
• 4 ribs celery, chopped
• 2 carrots, chopped
• 1 cup white wine
• 1 cup peas (fresh or frozen)
• 2 cups sliced mushrooms
• 1 cup red potatoes, chopped
• 4 cups chicken broth
• 2 cups heavy cream
• 3 garlic cloves, minced
• 1 shallot, minced
• salt & pepper
• 3 cups chicken meat, cut into pieces
• 2 T. parsley, minced
• 1-1/2 t. thyme, minced
• cornstarch slurry (3 T. cornstarch + 3 T. water)
• puff pastry (defrosted if frozen)
• Egg wash ( 1 egg + 1 t. water)
• kosher salt

1. In large pot, melt butter over medium high heat. Add onion, celery and carrots and saute for 10 minutes.

2. Add wine to the pan and use wooden spoon to deglaze pan, scraping all the brown bits of the bottom of the pan and mixing them into the mixture.

3. Add the peas, mushrooms and potatoes and the chicken broth. Bring to boil over high heat.

4. Add the heavy cream, garlic and shallots, along with the parsley and thyme. Season with salt and pepper to taste. Simmer on medium-low heat for 10 minutes.

5. Stir in the chicken meat and let simmer for 5 minutes.

6. Add the cornstarch slurry, turn the heat back up to medium-high and bring to boil, stirring occasionally until the mixture is thickened.

7. Ladle the chicken mixture into a large ovenproof dish or individual ramekins that are placed on a rimmed baking sheet. Place the puff pastry on top of the chicken mixture.

8. Lightly brush the top of the puff pastry with egg wash, then sprinkle with kosher salt. 9. Bake in preheated 400 ̊F. until pastry is golden brown, about 15-20 minutes.

Download pdf recipe for: Tavern Chicken Pot Pie

Fresh pasta is fun to make and unbelievably delicious! Even if it's your first time, Cindy walks you through it step-by-step.

Pasta:

• 2 cups all-purpose flour
• 1 T. semolina flour (plus additional for kneading and cutting)
• 1/2 t. fine sea salt
• 3 extra-large eggs (6 oz. or 3/4 cup)
• 1 T. olive oil

Alfredo Sauce:

• 4 nests of fresh pasta
• 3 T. butter
• 1/2 shallot, finely chopped
• 1/2 cup heavy cream
• 2/3 cup parmesan cheese (finely grated)
• salt & pepper
• 1-2 T. minced parsley

To Make the Pasta:

 1. Using standing mixer with paddle attachment (or large bowl with wooden spoon), mix the all-purpose flour, semolina, salt, eggs and olive oil for 30 seconds.

2. Put dough hook on (or transfer dough to floured board) and knead for 2 minutes.

3. Take dough out of mixer (or keep on floured board) and hand knead for 1 minutes, using additional semolina flour as needed to keep from sticking. 

4. Wrap dough in plastic and let rest on the counter for 30 minutes.

To cut into Noodles:

Prepare a rimmed baking sheet with a piece of parchment and a dusting of semolina flour. Set aside.

 1. Unwrap the pasta and cut the dough into 4 pieces. Wrap 3 of the pieces in plastic and set aside. We will begin rolling out the first piece.

 2. Flatten the piece of pasta dough into a rectangle (about 4 to 5 inches long.)

 3. Set the pasta roller to setting 1. Fold the dough into thirds (like an envelope) and feed through the roller. Do this for a total of 3 times.

 4. Place the pasta roller to setting 2. Feed the pasta through the roller 2 times. (Do not fold the dough.)

 5. Place the pasta roller to setting 3. Feed the pasta through the roller 2 times. (Do not fold the dough.)

 6. Place the pasta roller to setting 4. Feed the pasta through the roller 2 times. (Do not fold the dough.) The pasta is now ready to be cut.

 7. Place fettuccine cutter on pasta machine and run sheet of pasta through to cut. Use semolina flour to help keep the noodles from sticking together. Divide the noodles in half and make 2 nests on the baking sheet. (Be generous with the semolina flour!)

 8. Repeat steps 2-7 with the 2nd, 3rd and 4th piece of pasta. You will end up with 8 nests of pasta. If you need to stack the nests of pasta, place a piece of parchment or wax paper on top of the current nests, dust the paper with semolina flour and place additional nests of pasta on top.

 9. Once all the pasta is cut, place the baking sheet into the freezer for 1 hour, or until the pasta is firm. Then transfer the pasta to sealed freezer bags or containers and place back in the freezer until you're ready to cook. Note: This pasta can be kept in the freezer for up to 1 month.

For Alfredo Sauce:

1. Bring a large pot of water to boil. 

2. While you are waiting for the water to come to boil, place a large saute pan over medium-high heat. Add the butter. Once melted, saute the shallots for 3 minutes. Add the cream and let it cook for 1-2 minutes, until the sauce is thick. If the pasta is not quite done yet, turn the heat off and move the pan off the element.

3. When the water boils, add a big pinch of salt and 4 nests of pasta. Immediately place the timer on for 2-1/2 minutes. Gently move the pasta around in the water with your tongs to make sure the noodles separate. When the timer goes off, take a piece of the pasta and taste to make sure it is cooked through. Then use tongs and lift the pasta directly into the pan with the sauce; do not drain the noodles. (If that pan has been turned off, turn it back on to medium-high heat.) 

4. Add half of the parmesan cheese to the sauce and toss well with tongs. Season with salt and pepper to taste.

5. Place pasta in serving bowl. Top with the rest of the cheese and the parsley.

Download pdf recipe for: Fettuccine Alfredo with Fresh Pasta

There's nothing better than a pizza cooked in a wood oven and Pizza Bianca and Pizza Margherita are two of Cindy's favorites!

Pizza Bianca

• pizza or flat bread dough (Recipe from “Daily Bread #22 or 24)
• 2 T. olive oil
• 1 clove garlic, minced
• pinch red pepper flakes
• mozzarella cheese 
• arugula
• mild coppa salami
• Parmesan cheese
• ground oregano

1. Mix olive oil, garlic and red pepper flakes in small bowl. Set aside for 30-60 minutes.

2. Heat wood oven deck to about 650 ̊F.

3. Press dough onto semolina floured pizza peel. Brush on olive oil mixture, making sure to leave a 1" border on the dough,

4. Cover the dough with bits of mozzarella cheese, then arugula.

5. Tear coppa salami on top of arugula, then sprinkle with Parmesan cheese. Finish with a sprinkle of ground oregano.

6. Slide pizza into oven and let sit for 1 minute. Use long tongs to begin turning the pizza, making sure each edge is nicely browned.

7. Before removing pizza from the oven, slide onto a metal pizza peel and lift the pizza up into the top of the oven; count for 5 seconds. Repeat until the top is lightly browned. Slice & serve.

Pizza Margherita

• pizza or flat bread dough (Recipe from “Daily Bread #22 or 24)
• pizza sauce (Recipe from “Daily Bread #22)
• fresh basil leaves
• mozzarella cheese
• Parmesan cheese
• drizzle of olive oil

1. Heat wood oven deck to about 650 ̊F.

2. Press dough onto semolina floured pizza peel.

3. Spread on pizza sauce, making sure to leave a 1" border on the dough.

4. Cover the dough with bits of mozzarella cheese, then bail leaves.

5. Sprinkle with Parmesan cheese. Finish with a drizzle of olive oil.

6. Slide pizza into oven and let sit for 1 minute. Use long tongs to begin turning the pizza, making sure each edge is nicely browned.

7. Before removing pizza from the oven, slide onto a metal pizza peel and lift the pizza up into the top of the oven; count for 5 seconds. Repeat until the top is lightly browned. Slice & serve.

Download pdf recipe for: Pizza Bianca and Pizza Margherita

Click to visit Al Fresco Imports and check out their fabulous BeeHive Oven!

Cindy is cooking these succulent scallops in the wood oven, but you could also do it on the stove. Either way, they are delicious with this garlic-lemon compound butter.

• 1 lb.  scallops (if frozen, defrost in refrigerator)
• salt & pepper
• 4 T. butter, slightly softened
• 1 clove garlic, minced
• zest of 1 lemon
• pinch red pepper flakes
• olive oil (for pan)

Heat wood oven to 650˚F.

1. Pat scallops dry with paper towel and season both sides with salt and pepper.

2. In small bowl, mix the butter, garlic, lemon zest and re pepper flakes. Set aside.

3. Heat pan in wood oven for 5 minutes. (If cooking on stove top, place heat on medium-high. Let pan sit on stove for 2 minutes.)

4. Drizzle 1/2 T. olive oil in pan and heat another 30 seconds in oven (or on top of stove.) Place scallops pan and cook for 2 minutes. Use tongs to turn scallops over and cook 2 more minutes. (If using wood oven, lift pan up into oven for 5 seconds to brown just a bit more.)

5. Remove pan from heat and add compound butter mixture to scallops. Stir to coat scallops with butter. Serve.

Download pdf recipe for: Seared Scallops

Click to visit Al Fresco Imports and check out their fabulous BeeHive Oven!

Perfect for a picnic or dinner with family & friends! 

• Assorted Vegetables (peppers, onions, asparagus, zucchini, eggplant, etc...), cleaned ! and cut into large pieces
• 1-2 T. olive oil
• 1-2 T. Balsamic vinegar
• salt & pepper
• goat cheese
• fresh spinach leaves
• Flat Bread, Tortillas (something to use as a wrap)

1. If using a BBQ, let coals burn in chimney for 25 minutes, then place in a single layer. Leave about 1/4 of the area free of coals, so that you can easily move pieces off heat.

2. While the coals are getting ready, take the cut up vegetables and place in a large bowl. Drizzle with olive oil and toss well.

3. Place the grill on top of the coals for about 5 minutes. Get a wad of paper towels and some tongs. Dip the paper towel into some all-purpose oil (like canola oil) and brush over the hot grill.

4. Place the vegetables on the grill, using tongs to turn frequently. You want to get a little color on the vegetables because that is what gives some delicious flavor!

5. Once the vegetables have color, move them to the cooler side of the grill, until they are cooked through. Then place them back into the large bowl they originally were in.

6. Bring all the cooked vegetables back into the kitchen. Cut the vegetables up into smaller strips, place back in the bowl and add some salt and pepper to taste, along with the Balsamic vinegar. Stir well and then let the vegetable cool completely at room temperature. (At this point you could also refrigerate the veggies to use the next day.)

7. When you're ready to make your wraps, take the flat bread (or tortillas) and lay one out on a cutting board. Spread a thin layer of the goat cheese all over the top of the bread, making sure to get out to the edges.

8. Lay a line of vegetables a few inches from the edge of the bread. Place spinach leaves all over the top.

9. Starting with the edge closest to you, begin rolling the wrap up, ending up with the seam-side down. Depending on the size of the bread, cut into 1/2, 3rds or 4ths. Place seam-side side on a plate or wrap the pieces individually in plastic. Store in the refrigerator until you're ready to serve.

Download pdf recipe for: Grilled Vegetable and Goat Cheese Wraps

Much like a fondue, this Queso has fantastic flavor and is great as a dip or a main course. Excellent for parties!

• 1 onion, chopped medium-fine
• 2 T. butter
• 1 T. olive oil
• 15 oz. can diced tomatoes, drained
• 1 lb. sharp Cheddar cheese, grated
• 4 oz. can diced green chiles
• Tortilla Chips, Soft Tortillas or vegetables

1. In a medium saute pan over medium high heat, melt the butter and olive oil. Add the onions and saute for 5 minutes. Add the tomatoes, turn the heat down to medium and simmer for 5 minutes, until the mixture is thick.

2. Turn the heat down to low and stir in the cheese, on handful at a time, until it is melted. Add the chiles.

3. Place in a fondue pot to keep warm. Serve with tortilla chips, warm soft tortillas or vegetables.

Download pdf recipe for: Chile Con Queso

Instead of making individual omelettes for your next breakfast or brunch, try making this rolled omelette.  It only takes about 12 minutes to bake in the oven, so you can sit down and enjoy your morning coffee with your friends and family!

● Olive oil, for oiling pan

● 1 cup milk

● 1/3 cup flour

● 8 eggs

● 1 t. salt

● pepper, to taste

● 1/4 cup chives, chopped

● 4 slices ham, chopped into small pieces

● 1-1/2 cups cheddar cheese, shredded

Preheat oven to 350 ̊F. Brush the bottom and sides of a rimmed baking sheet with olive oil. Line the bottom the of pan with a piece of parchment, making sure to leave a bit hanging over the shorter edges . Brush parchment with additional olive oil. Set aside.

1. In a large bowl, whisk together the milk and flour. Then add the eggs, salt, pepper and chives. Pour mixture into the pan. Sprinkle the chopped ham all over the top.

2. Bake until the eggs are set, about 10 minutes. Remove the pan from the oven, sprinkle the top with the cheese, then place back in the oven for 2 more minutes.

3. Place the pan on the counter, with on of the short sides nearest you. Use a dinner knife and run the blade along just the long sides of the pan, to ensure that the eggs will release. Start rolling up the omelette by lifting the parchment on the end closest to you and with your knife, gently loosen the eggs and flop them over, as to begin the roll. Continue lifting the parchment and rolling the eggs with the help of your dinner knife. When you get to the end, leave the omelette in the pan, with the seam side down. Get a long serving dish and with one large spatula or 2 small spatulas, lift the omelette onto the platter. Keep in the oven on low heat, until you are ready to slice and serve.

Download pdf recipe for: Rolled Ham and Cheese Omelette

Blintzes are a classic dish made up of thin crepe-like pancakes that are folded around a filling. In this recipe, Cindy has made it simpler to prepare by baking it altogether in the oven and topping it with a wonderful cherry sauce. Great for brunch or a light dessert.

● 3 eggs

● 3/4 cup non-fat sour cream

● 1/4 cup orange juice (juice of 1 orange)

● 3 T. sugar

● 1/2 cup butter, melted

● 1 t. baking powder

● 1 cup flour

● 4 oz. cream cheese

● 1 cup small-curd cottage cheese

● 1 egg yolk

● 1 T. sugar

● 1 t. vanilla

Cherry Sauce:

● 3 cups sweet cherries, pitted (can be frozen or jarred in light syrup)

● 1/4 cup water

● 3 T. sugar

● 1 t. lemon juice

● 1 t. cornstarch

Preheat oven to 350 ̊F. Spray an 8" x 8" or 9" x 9" baking dish with baking spray. Set aside.

1. In blender or food processor, blend eggs, sour cream, orange juice, sugar, butter, and baking powder. Add the flour and continue blending until smooth.

2. Place the cream cheese, cottage cheese, egg yolk, sugar and vanilla in a medium- size bowl and beat with hand mixer until well mixed. Set aside.

3. Pour 1/2 the batter into the prepared pan. Use a spatula to spread the batter to all the sides of the pan. Drop spoonfuls of the cream cheese filling evenly over the batter, then gently pour the remaining batter over the top. Use a spatula to press the cream cheese down into the batter, if needed.

4. Place in oven and bake until puffed in the center and golden brown, about 50 minutes. Serve warm with Cherry Sauce.

Cherry Sauce:

Mix all the ingredients into saucepan and bring to boil over medium heat. Stir until thickened.

Download pdf recipe for: Blintz Souffle with Cherry Sauce

Looking for some delicious comfort food for a get-together? This hearty beef stew uses lean beef and lots of great fresh vegetables!

- Recipe -

• 1-2 T. olive oil
• 2 lbs. lean stew beef, cut into 1 inch cubes
• 1 t. salt
• 1/2 t. black pepper
• 1 large onion, chopped
• 2 bay leaves
• 2 T. Worcestershire sauce
• 8 cups beef broth
• 4 carrots, peeled and sliced
• 3 stalks celery, sliced
• 2 turnips, diced
• 2 russet potatoes, diced
• 2 cups frozen peas

 Cornstarch Slurry:

• 2 heaping teaspoons cornstarch
• 2 T. cold water

 1. Heat oil in large soup pot over med-high heat. Add meat and begin browning. Once meat loses it's color, season with salt and pepper.

2. Add onion, bay leaves, Worcestershire sauce and broth. Raise temperature to high, cover with lid and bring to a boil. Once boiling, lower temperature to medium-low, put lid back on, but leave ajar and let meat simmer for 1-1/2 hours.

3. Add the rest of the vegetables, raise temperature to high, then once the stew comes to a boil, reduce the heat to medium-low and simmer for 20-25 minutes longer.

4. The last step is to thicken the stew with the cornstarch slurry. In a small bowl, mix the cornstarch and cold water, making sure the cornstarch is completely dissolved. Add to the stew, making sure it is at a low boil and stir for about 5 minutes. If you would like the stew to be a bit thicker, make another bowl full of slurry and stir it into the stew.

5. Before serving, taste the stew and add additional salt and pepper, to your taste.

Download pdf recipe for: Old Fashioned Beef Stew

In this episode, Cindy shows how you can create a wonderful flow to your party, just by how you set it up!

To make your holiday planning a bit easier, Cindy went through her hundreds of podcasts and chose the recipes that would be perfect for Thanksgiving!

Click here to view all the Thanksgiving Recipes

Bring a little of New Orleans to wherever in the world you live! This sandwich is a NOLA classic....perfect for parties & picnics, too.

- Recipe -

● 1-1/2 cups pimento-stuffed green olives, chopped

● 1/2 cup Kalamata Olives, chopped

● 1 cup Gardiniera (Pickled Cauliflower, carrots, celery)

● 2 T. capers

● 3 cloves garlic cloves, minced

● 1 T. parsley, finely chopped

● 1 T. fresh oregano chopped or 2 t. dried

● 1 T. fresh basil, chopped or 2 t. dried

● 1 T. green onion, thinly sliced

● 1/2 t. Crushed red pepper flakes

● 3 T. red wine vinegar

● pepper to taste

● 1/4 cup olive oil

● 1 large round bread

● sliced salami

● sliced ham

● sliced provolone

For the Olive Salad:

1. In a medium bowl, mix together both types of olives, the Gardiniera, capers, garlic, herbs, green onion, red pepper flakes, vinegar, olive oil, & pepper. Set aside.

2. Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread some of the olive salad and its oil on the bottom and top pieces of bread. Alternately layer the bottom bread with the provolone, ham & salami. Add more olive salad and repeat the cheese and meat layers. Add the rest of the olive salad and a final layer of provolone. Place the top on and press down.

3. Wrap in foil. (The sandwich can then be refrigerated or immediately heated. If you do refrigerate it for a few hours, make sure to take the chill off of it by letting it sit at room temperature for 15-20 minutes before placing in the oven.)

4. Preheat oven to 350 ̊ F. and heat on a baking sheet for 30 minutes, or until heated through. Unwrap the foil and slice into wedges.

Download pdf recipe for: New Orleans Muffuletta

Soft tacos are great to serve for either a family dinner or party. These are filled with a delicious seasoned grilled steak and topped with homemade fresh salsa. Olé!

- Recipe -

● 1-2 pounds skirt or tri-tip steak

● salt and pepper

● 1 T. olive oil

● 2 cloves garlic, minced

● 1 t. dry oregano

● juice of 1/2 lime

● corn or flour tortillas

● shredded iceburg lettuce

● diced avocado

Fresh Salsa

● 1 pound tomatoes, finely diced

● 1/2 red onion, minced

● 1 clove garlic, minced

● 1 jalapeno pepper, seeded and minced

● 1/4 c. chopped cilantro

● 1⁄2 t. salt

● 1⁄2 t. sugar

● juice of 2 limes

1. Season steak with salt and pepper, then drizzle on the olive oil. Sprinkle on garlic & oregano and drizzle with lime juice. Turn meat upside-down to coat both sides. Let sit for 20-30 minutes, or cover and place in refrigerator until ready to grill.

2. While meat is marinating, make fresh salsa. Take a medium-size bowl and place a strainer on top. Place the diced tomatoes, onion, garlic, jalapeno and cilantro in the strainer. Let sit for up to 1 hour, to let some of the liquid from the tomatoes drain off.

3. When youʼre ready to serve the salsa, remove the strainer and throw away the liquid in the bottom of the bowl. Place the ingredients in the strainer in the now empty bowl. Add the salt, sugar and lime juice. Toss together.

4. Grill or BBQ the meat until cooked to your liking. (With steaks I do about 5 minutes per side for medium.) Once the meat is done, take it off the grill and let rest on a platter or board fro about 5 minutes, then slice thinly.

5. To make a soft taco, take a tortilla, lay some strips of grilled steak down the middle, top with some diced avocado, shredded lettuce and salsa.

Note: These tacos can also be made with chicken or shrimp.

Download pdf recipe for: Grilled Steak Soft Tacos