Turkey Brine

Borrowed this from the Pioneer Woman. The turkey came out great!

Ingredients
4 cups Apple Juice Or Apple Cider
2 gallons Cold Water
4 Tablespoons Fresh Rosemary Leaves
5 tbsp Garlic, crushed
1-1/2 cup Kosher Salt
2 cups Brown Sugar
3 Tablespoons Peppercorns
5 whole Bay Leaves
Peel Of Three Large Oranges

Preparation Instructions
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Bacon Mac and Cheese

Instant FOMA. (Food coma)

Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
16 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
5 strips of bacon, cooked and crumbled
Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Add bacon to bread crumbs. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Recipe was taken from Alton Brown but I added more cheese and bacon.

Caramelized Onion Stuffing with Apples and Sage

Ingredients
3 tbsp olive oil
1 loaf (small; about 1 pound) country bread, cut into 1/2-inch pieces
1 large onions, chopped
Kosher salt
Pepper
3 stalks celery, sliced
2 medium parsnips, peeled and cut into 1/4-inch pieces
2 tbsp garlic, finely chopped
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh sage
3 1/2 cup low-sodium chicken broth
2 crisp red apples, cored and cut into 1/2-inch pieces
3 large eggs, beaten

Directions
Heat oven to 375 degrees F. Oil a 3-quart baking dish. Place the bread on a rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes. Transfer to a large bowl.
Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add the onions, season with 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, covered, stirring occasionally, for 10 minutes.
Add the celery and parsnips and cook, uncovered, stirring occasionally, until the vegetables are tender and the onions are beginning to brown, 8 to 10 minutes more.
Stir in the garlic and cook for 1 minute. Add the parsley and sage and cook, stirring, for 1 minute more; remove from heat.
Pour the broth over the toasted bread and toss until nearly absorbed. Add the vegetable mixture and the apples and mix to combine. Fold in the egg, then transfer the mixture to the prepared baking dish. Cover loosely with foil and bake for 25 minutes. Uncover and bake until golden brown, 15 to 20 minutes more.

Kale & Apple Salad with Capicola and Candied Almonds

Meal prep Sunday. Made these salads for work for tomorrow.

1/4 c blanched slivered almonds
1 tsp sugar
1 tsp cayenne pepper
Kosher salt

1 tsp extra-virgin olive oil
6 slices Capicola, finely diced
1 tbsp rice wine vinegar
1 tbsp caper brine (from a jar of capers)
2 tbsp pure maple syrup
Freshly ground black pepper
1/2 fuji apple, cut into matchsticks
Half of a bunch kale (about 4 oz)—stems discarded, leaves finely shredded

4 hard-boiled eggs, halved

Preheat a toaster oven to 200°. In a bowl, cover the almonds with water. Transfer to a sieve and shake out the water. In another bowl, combine the sugar, cayenne and a sprinkle of salt. Add the almonds and toss. Arrange the almonds on parchment paper–lined baking sheet and bake for 4 to 5 minutes, until the sugar is lightly caramelized and the almonds are golden.

In a skillet, heat the oil with the capicola and cook over moderate heat, stirring frequently, 2 -3 minutes. Stir in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples and kale and toss. Add eggs. Eat!

Jicama Corn Apple Salad

Ingredients:

1 large jicama (about 1 1/2 pounds), peeled, julienned 

1/2 fuji apple, julienned

1 can corn, rinsed, drained

1/2 jalapeno, diced
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
Juice from 2 limes

Juice from 1/2 an orange

2 tbsp cider vinegar
1/2 avocado chopped

Salt

Method
Toss together the jicama, apple, corn, jalapeno, red onion, avocado, and cilantro in a large serving bowl. Pour lime and orange juice and over all. Season generously with salt.

Let sit a half an hour before serving.

LOBSTAH PASTAH

Devoured in minutes. Super yummy. Such a decadent Friday night nom nom!

Ingredients
1 live lobster (1.5 to 2 pounds)
2 garlic cloves, minced
3 tablespoons olive oil
1/4 cup white wine 

1/2 cup chicken broth

4 tablespoons tomato puree
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked angel hair pasta
1 cup fresh arugula or baby spinach, coarsely chopped
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Shredded Romano or Parmesan cheese, optional

Directions

In a giant pot (big enough to fit Mr. Lobster), boil salted water. Wait till it's a rapid boil, then drop in your lobster. Cook about 12 minutes or until he's bright red. A 2 pound lobster should boil for 13 minutes and a 1 1/4 pound lobster should boil for 11 minutes.

Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.

In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. 

Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.

Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.

Zesty Lime Shrimp and Avocado Salad

I saw this on a friends FB page and it was all over IG for a hot minute too so I decided to make it. It tasted really similar to a ceviche (and especially since I chopped my shrimp). Super yummy!

Zesty Lime Shrimp and Avocado Salad
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Pistachio Crusted Baked Turkey Meatball

We had a fried meat ball of some sort at the Vendy Awards in Philly a few weekends ago and inside was a pistachio. Then we started thinking-- what if we crushed them and rolled a turkey ball in it and baked them? So yeah... then we made this. Served on top of cauliflower puree. Super healthy!

Ingredients
1/2 cup chopped pistachios
1/2 cup dry bread crumbs
1 egg, lightly beaten
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper

1 piece whole wheat bread, diced
1 pound ground turkey

Directions
Preheat oven to 375°. In a large bowl, combine all ingredients less 1/4 cup pistachios and 1/4 cup breadcrumbs. Combine leftover ingredients into a shallow bowl. Shape turkey mixture into 1-in. balls. Roll in remaining pistachio mixture. Place meatballs on baking pan. Bake 18-20 minutes or until cooked through.

Southwestern Stuffed Spaghetti Squash

This dinner was soooo good! I am beyond full and satisfied. You can do so much with this dish. You can add chicken or beef or make it vegan. So healthy for you too!

INGREDIENTS:
1 medium spaghetti squash
1/2 red onion, chopped
2 garlic cloves, minced
1 c bell peppers, chopped (I used red, yellow, and orange)
1/2 Tablespoon ground cumin
Kosher salt and freshly cracked black pepper
1 cup cherry tomatoes, halved
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 1/2 cups Morning Star crumbles
1/2 cup freshly torn cilantro, plus more for garnish
1/2 cup grated low fat mexican cheese
4 tbsp light sour cream
1/4 avocado, diced

DIRECTIONS:
Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, and red bell pepper. Sauté 2 minutes. Stir in cumin and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm. Top with avocado and a side of sour cream.

Enjoy!

** Note - I didn't mix my squash with the stuffing mixture. I just filled my squash and melted the cheese.

Baked Turkey Quinoa Meatballs

I found the recipe for the turkey balls on Dr. Oz's website and then I made a few minor adjustments. The turkey was super light and fluffy and really filling. Definitely recommend them!

Ingredients
1 lb lean ground turkey
2/3 cup cooked quinoa
3 garlic cloves, minced
1 egg
1/4 cup red onion, diced
1/2 tsp black pepper
1/4 tsp dried oregano

salt and pepper to taste

Directions
Preheat oven to 350° F. Thoroughly cover a baking sheet with parchment paper or cooking spray. In a large bowl add ground turkey, quinoa, red onion, garlic, oregano, egg, salt and pepper. Mix well to combine. Roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly. Bake for around 30 minutes until the meatballs are firm and cooked throughout. 

I served mine in a whole wheat pita with baby spinach and Tzatziki sauce (garlic cucumber dip). Trader Joe's sells a little tub all ready to go. I also made homemade skin on sweet potato fries, which is easy - just slice up potatoes and coat in 1 tablespoon olive oil and sea salt. Bake for 30 minutes. You can cook them the same time as your turkey balls and they will be done at the same time! BOOM!

Chicken Piccata

From "The Dinner Doctor" by Anne Byrn. Tiny chicken tenders are true to their name—tender. And they cook up fast. Doctor them with garlic, lemon juice, bread crumbs, and fresh parsley for a quick weekday piccata that's got a special weekend dinner feel to it. Slicing the tenders into strips before sautéing them will make them cook even faster. Serve this classic but simple recipe with rice or risotto.

To Prep: 8 Minutes
To Cook: 9–12 Minutes

Serves 4


1 cup toasted bread crumbs
Salt and black pepper, to taste
1 clove garlic, crushed in a garlic press
1 pound chicken tenders (about 12), rinsed and patted dry
3 tablespoons vegetable oil
2 tablespoons butter
1/3 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon drained capers




1. Place the bread crumbs in a shallow bowl. Season them with salt and pepper and add the garlic. (If you are making your own bread crumbs by pulsing a toasted bun in a food processor, just add the salt, pepper, and a whole clove of garlic to the processor along with the bun.) Dredge the chicken tenders in the bread crumb mixture and set them aside.

2. Place 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet and heat over medium-high heat. When the butter has melted, add half of the chicken tenders and cook until they are well browned and cooked through, 2 to 3 minutes per side. Transfer the cooked tenders to a platter. Add the remaining tablespoon each of oil and butter to the skillet and, when the butter has melted, add the remaining tenders and cook them until they are well browned and cooked through, 2 to 3 minutes per side. Transfer these tenders to the platter.

3. Add the chicken broth and lemon juice to the skillet. Scrape up the browned bits from the bottom of the skillet and cook until the juices reduce to a glaze, 1 to 2 minutes. Pour the hot glaze over the chicken tenders and garnish with the parsley and capers. Serve at once.

Moo Shu Chicken Lettuce Wraps

From "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser. Making moo shu at home is a breeze and more healthful when you use lettuce leaves as wrappers instead of the traditional Chinese flour pancakes. Just spoon the chicken mixture into the lettuce "cups."

This dish can also be made with beef, shrimp, or pork. Shiitake or other wild mushrooms can be added as well.

Prep time: 15 minutes or less
Total time: 30 minutes or less

Serves 4


1 tablespoon canola oil
3/4 pound boneless, skinless chicken breasts, cut into very thin strips
3 cups shredded cabbage or coleslaw mix
1/2 cup matchstick-cut carrots
1/2 cup thinly sliced red bell pepper
2 scallions, thinly sliced
3 tablespoons hoisin sauce, or to taste
1 small head Boston or Bibb lettuce, leaves separated and core discarded




In a wok or large skillet over high heat, add oil. Add chicken, cabbage, carrots, bell pepper, and scallions and sauté for 5 to 7 minutes, or until tender.

Add hoisin sauce and stir to combine. Cook for 1 to 2 minutes, or until vegetables and chicken are cooked through. If sauce is too thick, add 1 tablespoon water.

Spoon moo shu into lettuce leaves. Top with a small dollop of hoisin, if desired.

Nutrition Information Per Serving
Calories 185, Calories from Fat 55, Total Fat 6.0 g, Saturated Fat 0.9 g, Trans Fat 0.0 g, Polyunsaturated Fat 1.8 g, Monounsaturated Fat 2.9 g, Cholesterol 50 mg, Sodium 230 mg, Total Carbohydrate 12 g, Dietary Fiber 3 g, Sugars 7 g, Protein 21 g

Moroccan Shrimp

Got this recipe from Fresh Direct who got it from Real Simple magazine. I love that you can add a recipe to your shopping cart and it adds all the ingredients you need. Super helpful! You can add some extra flavor and color to this dish by stirring about 3 tablespoons of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.

Hands-on time: 25 minutes
Total time: 25 minutes

Makes 4 servings


1 10-ounce box couscous
1 tablespoon olive oil
1 large yellow onion, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 red bell pepper, roughly chopped
3/4 cup golden raisins
1 28-ounce can whole tomatoes, drained and roughly chopped
1 pound medium or large shrimp, peeled and deveined
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 lemon, halved

Prepare the couscous according to the package directions.* Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion, salt, and 1/8 teaspoon of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes. Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over the shrimp and toss to combine. Add the shrimp (but not the liquid) to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes. Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp mixture over the top.


NUTRITION PER SERVING
CALORIES 561 (11% from fat); FAT 7g (sat 1g); PROTEIN 35g; CHOLESTEROL 172mg; SODIUM 670mg; FIBER 8g; CARBOHYDRATE 92g

Spicy Carrot and Parsnip Soup with Shredded Gruyere

I went a little heavy handed with my cave aged gruyere cheese (can you blame me?) But this soup was great! Really could taste the carrot but had some heat to it. Everyone liked it!

Ingredients

1 lb. carrots, peeled and chopped
½ lb. parsnips, peeled and chopped
5 cups of vegetable broth or water
1 tablespoon garlic powder
2 teaspoon cumin

2 teaspoon curry powder
¼ teaspoon cayenne pepper
sea salt, to taste
1 ounce gruyere cheese (optional)

Instructions
Add chopped carrots, parsnip and quinoa to a large pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you do not have an immersion blender, you can blend the soup in your blender in small batches.
Return to stove top and add remaining ingredients. Serve immediately garnished with shredded gruyere cheese. Enjoy!

Roasted Leg of Lamb

Got this recipe from Jamie Oliver. It came out pretty good! The meat fell right off the bone; however, I checked my lamb at 3 hours and it was done (even though recipe called for 4 hours). I would say after 2 1/2 hours check your lamb periodically with a thermometer for desired doneness.

Ingredients
For the lamb:
1 (2.2-pound) shoulder of lamb
Olive oil
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves

Directions
For the lamb:
Preheat your oven to full whack, (450 to 500 degrees F). Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.

Peruvian-Style Roast Chicken with Green Sauce

A place in my hood makes the BEST Peruvian chicken so I thought I'd take a go at it. The recipe was simpler than I initially expected and the outcome was pretty close. The green sauce was thicker than I'm used to but the flavor was identical to what I know. I would recommend you try this!

Ingredients
For the Chicken
3 tablespoons extra virgin olive oil
1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken

For the Green Sauce
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped
1 cup fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise, best quality such as Hellmann's
1/4 cup sour cream
1 tablespoon fresh lime juice, from one lime
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Instructions

For the Chicken
Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.

For the Green Sauce
Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.

Winter Root Vegetable Mash

Root veggies are perfect to whip up in the winter on a snowy day. This mash is so good, you'll want to have it year round! The crunchy buttery breadcrumb topping really makes it indulgent, but it's not pasta or potatoes and with fake butter - it's not too bad!

For the mash:
3 medium parsnips, peeled and cut into chunks
1 medium rutabaga, peeled and cut into similar sized chunks as the parsnips
1 tablespoon horseradish
salt and black pepper to taste
1/2 teaspoon oregano

For the topping:
1 tablespoon butter (real butter)
3 tablespoons I Can't Believe it's Not Butter (fake butter)
1/2 onion, peeled and minced
2 cups panko breadcrumbs

Place the rutabaga and parsnips into a pan of salted boiling water. Lower the heat and cook, covered, for 20 to 25 minutes until quite tender. Drain well. Mash together with a potato masher and then stir in horseradish and oregano. You want a rough texture so don't mash too finely. Season to taste with salt and pepper.

Pre-heat the oven to 375F. Butter a shallow baking dish. Set aside.

Melt the butter in a skillet. Add the onion and cook, stirring until golden brown. Add the Panko and cook, stirring until the crumbs are crisp and golden.

Spread the vegetable mash in the buttered baking dish. Sprinkle the crumbs over top. Bake for 15 to 20 minutes. Serve hot.

Pork and Pickled Onion Crustini

While my photo isn't the best, I rather enjoyed the flavors in this dish quite a bit. I love lean meat and this pork was as lean as it can get. Moist and flavorful with the rosemary and lemon. The pickled onion really made the whole dish and the fennel seed was a nice touch. I could eat this pork as a main course for dinner too.

Directions
For the Pork:

Ingredients
6-8 boneless pork chops (about 3 lbs), trimmed of fat
Kosher or sea salt
Grated zest of 1 lemon
3 cloves garlic, chopped
2 teaspoons fennel seeds, plus more for sprinkling
16 fresh sage leaves, chopped
2 teaspoons chopped fresh rosemary
Freshly ground pepper
Extra-virgin olive oil, for drizzling

For the Onions
3/4 cup white vinegar
3 tablespoons sugar
Kosher or sea salt
1 bay leaf
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1 large red onion, thinly sliced into rings

Prepare the pork: To butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about 8 by 14 inches. Preheat the oven to 350 degrees. Season the pork with about 1 1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1 1/2 teaspoons pepper. Rub the mixture all over the pork. (The pork can be prepared up to 3 days in advance; refrigerate until roasting.)

Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle registers 180 degrees, about 15 minutes. Let rest 15 minutes before slicing.

While the pork roasts, make the pickled onions: Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid. (Leftover pickled onions will keep in the liquid for weeks.)

Sriracha Deviled Eggs

I made a similar recipe of these little gems on Thanksgiving and decided to bring them out again for New Years. The heat is a nice touch to these Asian-inspired deviled eggs.

INGREDIENTS

12 eggs
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons Sriracha hot sauce
2 teaspoons freshly squeezed lime juice
Kosher salt
Freshly ground black pepper

INSTRUCTIONS

Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
Combine the egg yolks, mayonnaise, Dijon, Sriracha, and lime juice in a medium nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with smoked paprika.