Roasted Turkey. Those two simple words instill so much fear and worry into home cooks, all over this  country, this time of year. I remember being intimidated – I mean, 20 pounds can be a lot of bird! But, you really shouldn’t be. Since I started brining my turkey, there hasn’t been a dry bird in the house for years.

Another key component for a good turkey is a nice variety of aromatics stuffed into the cavity. You can use what you have around – but, I’ve settled on oranges, onions, and rosemary. It infuses the meat subtly with those wonderful flavors. And, the juices drip down into the roasting pan infusing the gravy with the flavors as well. I didn’t list it in the recipe, but I love this seasoning mix from Penzey’s. The dried orange peel and coriander really shine through, and I love using it on my turkey.

Then there’s the cheesecloth thing. It’s mainly to keep the breast from browning too much, but it keeps the skin constantly soaked in delicious basting juices – which I don’t think hurts, either. Martha’s original recipe called for white wine, but a couple years ago all I had on hand was some home brewed hard cider so I subbed that. And wowza, talk about awesome. Tomorrow I’m posting my recipe for hard cider gravy, made from pan drippings. So, be sure to check back – you don’t want to miss that one!

I had to do a double check to make sure I hadn’t posted this one yet. This is a dinner that we’ve eaten pretty much every other week for the past 3 years, and still never tire of it! It’s relatively quick and easy dinner too, that doesn’t heat up the whole house.

My husband grew up working in Greek family restaurants, so he’s always loved gyros. I stayed away from them for a long time, due the flat grey meat that is usually lurking inside. Then, my favorite internet Greek resident, Elly, shared her recipe for chicken gyros. It was like a revelation! I made them once years ago, and our whole family has been loving them since.

The chicken is marinated in lemon juice, olive oil, garlic, and oregano. Then grilled, sliced, and piled into a warm pita with plenty of cool, creamy tzatziki and fresh veggies of your choosing. I like lettuce, tomato, sliced cucumber, and red onion. Perfect for an evening dinner outside in the backyard, which we love to enjoy this time of year.

I usually like to serve a Greek (think garlic & oregano!) seasoned oven fry or Greek salad with them, but with the abundance of gorgeous tomatoes in my backyard right now I decided to make a cucumber tomato feta salad. Amazeballs! If you haven’t made this Greek favorite already, just go ahead and do so. I can say with certainty that it will probably go onto heavy menu rotation on your dinner menus!

It’s funny how the internet can connect us to places we’ve never been to. To people we’ve never met. Such is the case with this wonderful pizza. Whenever I make it, I think of the lovely Annie and the little pizzeria in her hometown that came up with this wonderful pie. I’ve always been a fan of a good white pizza. But the spinach and broccoli which adorn the top of this really make it unique and memorable.

The sauce is rich and creamy, with just a hint of garlic. The spinach is nice and tender, and the broccoli gets slightly roasted – intensifying  the flavor. The combination of mozzarella and cheddar on top is definitely the win, too. Did you know that cheese is actually better; gooier and stringier, when a combination of cheeses are used? Alton Brown. Most pizza dough recipes yield enough dough for 2 pizzas, so I’ll usually do one standard pepperoni and then mix it up with something like spinocolli. It’s become a favorite here on pizza nights. Thanks so much, Annie!