A little over a year ago I wrote piece about my weight loss journey and how I was about to begin the project of writing a low-cal cookbook… then life happened. I was new to the tiny Caribbean town of Rincon, Puerto Rico and instead of working on the book, I worked on enjoying life. 2012 was filled with tons of fun in the sun (and water), great comida criolla, and perhaps one too many Medallas.

Since that post in October 2011 I’ve gained back about 11 of the 110 pounds I’d lost and, for me, that’s just not acceptable. I worked far too hard to shed that weight to allow it to creep back on. One of the things that I would remind myself during workouts was that I didn’t want to become a statistic. (I read somewhere that if you can stick with a workout routine for 6 months straight without any breaks the routine was more likely to stick – so thus for the first 6 months of working out, I refused to miss a workout… and guess what! It actually worked. I still workout at least three or four times a week.) Anyway, in the same way I didn’t want to become a statistic to not keeping a workout regime, I don’t want to be a statistic with my weight loss. For so many people who have shed a hundred pounds, a large percentage have gained at least a bit of that weight back. I don’t want that to happen and it’s solely up to me to nip that in the bud!

Mise en place!!!

The grilled chicken tenderloin recipe that I posted earlier this week, as well as this salad/vinaigrette are a part of my attempt to eat healthier in this New Year and into the future. I’m back to counting calories and back to restricting my alcohol intake a bit (comes with the calorie counting and I know my liver will thank me)! I hope you guys had an amazing holiday season! Did anyone else reflect on where they’ve been and where they’d like to progress towards during the turn of the New Year? What were your New Years resolutions for 2013?!?

Recipes in this post:

• Lemon-Feta Vinaigrette

Related posts:

1. Knorr Homestyle Stock Chicken, Andouille & Tasso Ham Gumbo
2. Knorr Homestyle Stock: Chicken Chili Verde with Poblanos, Sweet Corn & Navy Beans
3. Michelob Ultra Cider Review… And a Recipe to Boot!

Recipes in this post:

• Grilled Lemon-Truffle Marinated Chicken Tenderloins

Related posts:

1. Knorr Homestyle Stock Chicken, Andouille & Tasso Ham Gumbo
2. Knorr Homestyle Stock: Chicken Chili Verde with Poblanos, Sweet Corn & Navy Beans
3. Michelob Ultra Cider Review… And a Recipe to Boot!

One of the large lizards that crept across our path.

to snorkeling with a sea turtle at Steps, we packed each day full of adventures. And you know a day full of adventure deserves a night full of debauchery! In the evenings there was the powerful cultural experience of Bomba, dinner parties with friends (photoed above), a Latin/Reggae fusion jam session followed by a late night stroll through the remnants of the Christmas festival in the plaza, dancing at Martini night followed by a late night dip in a freezing closed restaurant pool. There’s probably a baker’s dozen awesome activities that we did that I’m leaving out, but the point of this whole post is these ladies ROCK! The past week as been such an effing great time, this post is for you, chicas! Thanks for all the great times, can’t wait for the next time our paths cross!

All photos in the post were taken and are copywritten by Jennifer Davis…except that first party pic that she appears in, of course – thanks for that one, Gabe.

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Tomorrow the US celebrates a holiday where we acknowledge how thankful we are for all that we have in our lives. Everyday that I wake up I feel fortunate to be leading the life that I am and be surrounded by so many amazing people, near and far, who fill me with inspiration, love and happiness. So without getting any more mushy, THANK YOU!!!!

Love,
Amanda

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Cornbread and Sausage Stuffing

Wild Rice Dressing w/ Hot Italian Sausage, Orange, Dried Cranberries and Hazelnuts

Stuffed Sweet Potatoes Wrapped in Prosciutto

Candied Yams with Sage and Danish Bleu Cheese

Kicked-Up Cream Cheese Mashed Sweet Potatoes

Brussels Sprouts with Spiced Walnuts, Bacon, and Blue Cheese

Sweet and Tangy Pomegranate Glazed Carrots

Wild Mushroom Macaroni and Three Cheeses with Truffle Oil

Cheesy Chile, Fennel and Potato Gratin

Cranberry Sauce w/ Rosemary and Persimmons

Chipotle and Cumin Cranberry Sauce

Fluffy Buttermilk Biscuits

Rosemary Clover Rolls

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In my opinion, all you really need in order to cook great food is knowledge of proper cooking times and temperatures (as well as the ability to season). With that in mind I want to give you some turkey cooking time basics. This will allow you to season your bird however you like then cook it to perfection.

Turkey Basics:

Defrosting
- First of all, always make sure that your turkey is completely defrosted before you begin the cooking process. There are two safe methods for defrosting a turkey.

1) Defrosting in the refrigerator. To defrost in the fridge simply move the turkey from the freezer to ther fridge and allow the bird to defrost for about 24-36 hours for ever 5lbs. For example if you have a 12 pound bird you will need to move the turkey from the freezer to the fridge at least 2 1/2 days before you want to cook it.

2) The cold water method. This is the quicker defrosting method but it’s suggested that you roast the turkey immediately after defrosting. For this method simply completely submerge the turkey in cold water, changing the water ever 30 minutes. The turkey will defrost at a rate of 1 pound/30 minutes. So for instance the same 12 pound bird will be defrosted in approximately 6 hours using the cold water method.

Resting
- When cooking all meat it’s a fundamental basic that you allow your meat to rest, loosely covered in foil, for at least 10 minutes after it’s removed from the heat source to allow the juices to be reabsorbed. Cooking a turkey is no different. If you do not allow your bird to rest and prematurely cut into it all of the juices will end up on your cutting board rather than in the meat and you’ll be eating dry leftovers for days!

Taking Its Temperature

-The best way to insure a perfect turkey is to know exactly what the internal temperature of the bird is at all times. For this I recommend using a digital meat thermometer. Personally, I use one that stays in the roast the entire time and is connected to an external alarm/time that you can set to go off once the meat has reached the desired temperature. This way, you not only know exactly what temperature the inside of your meat is at but you also don’t have to pay as much attention to it since you’ll be alerted when it’s ready.

- For a whole turkey, insert the thermometer into the deepest fleshy part of the thigh not touching any bones.

- For a turkey brest insert the meat into the middle of the meat, again making sure not to touch any bones.

Whole Turkeys

Roasted Whole Turkey Cooking Times

- For smaller turkeys (10-16 lbs) it will take approximately 15-20 minutes/lb at 325 to reach an internal temperature of 175.

- For larger turkeys (16-24 lbs) it will take approximately 12-15 minutes/lb at 325 to reach an internal temperature of 175.

Smoking/Indirect Grilling a Whole Turkey Cooking Times

- For smaller turkeys (10-16 lbs) it will take approximately 12-20 minutes/lb until it reaches an internal temperature of 175 degrees.

- For larger turkeys (16-24 lbs) it will take approximately 12-15 minutes/lb until it reaches an internal temperature of 175 degrees.

Deep-Fried Whole Turkey Cooking Times

- Deep-fry turkeys in oil heated to 365-375 degrees.
- If you brine your turkey make sure it is completely dry before you put it into the hot oil otherwise you will have scalding hot oil flying out of the frier.
- For smaller turkeys (10-16 lbs) it will take approximately 3-4 minutes/lb in oil at 365-375 degrees.
- For larger turkeys (16-24 lbs) it will take approximately 2-3 minutes/lb in oil at 365-375 degrees.

Turkey Breasts

Roasted Turkey Breast Cooking Times

Bone-in Half Turkey Breasts
- 350 degrees for approximately 18-25 minutes/lb until it reaches an internal temperature of 170 degrees.

Bone-in Whole Turkey Breasts, (tied together into 1 roast)
- 350 degrees for approximately 15-20 minutes/lb until it reaches an internal temperature of 170 degrees.

Boneless Turkey Breasts
- 325 degrees for approximately 15-20 minutes/lb until it reaches an internal temperature of 165 degrees.

Smoked/Indirect Grilling Turkey Brest Cooking Times

Bone-in Half Turkey Breasts
- approximately 15-25 minutes/lb until it reaches an internal temperature of 170 degrees.

Bone-in Whole Turkey Breast, (tied together into 1 roast)
-approximately 12-20 minutes/lb until it reaches an internal temperature of 170 degrees.

Boneless Turkey Breast
- approximately 15-20 minutes/lb until it reaches an internal temperature of 165 degrees.

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