Cook like a PROkuda

Maple Butter Glazed Turkey Ingredients: TURKEY Dry Brine: * 12–14-lb. turkey * 2 Tbsp. black peppercorns * 2/3 cup salt * 2 Tbsp. Citrus Garlic powder (TJ seasonings) * 2 Tbsp. brown sugar Maple Herb Compound Butter: * 1 cup (2 sticks) unsalted butter, softened * 2 tbsp pure maple syrup * 1 tsp finely grated orange zest * 2 tbsp fresh sage, finely chopped * 1 tbsp fresh thyme leaves, finely chopped * 1 tbsp fresh rosemary, finely chopped * 4 garlic cloves, minced or grated * 1 tsp smoked paprika * 1 tsp kosher salt (adjust to taste) * ½ tsp freshly cracked black pepper * ½ tsp ground nutmeg (optional, for a subtle warmth) Turkey GLAZE: * cup (1 stick) unsalted butter * ¼ cup pure maple syrup * 2 Tbsp. soy sauce * 2 Tbsp rice vinegar * 1Tbsp. Worcestershire sauce Turkey gravy: * Turkey drippings * 2–3 cups warm stock * 1/4 cup flour * 1/4 cup butter or turkey fat * salt, pepper, optional herbs. Instructions: 1. Place one 12–14-lb. turkey, neck and giblets removed, breast side up, on a large cutting board and pat dry. Cut out spine, flip over and crack the breast bone. 2. Coarsely grind black peppercorns, salt, garlic powder and sugar with a mortar and pestle. 3. Place turkey skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine liberally all over both sides of turkey, patting to adhere. Let sit at room temperature at least 1 hour or chill up to 1 day. 4. Make a compound butter: In a medium bowl, combine the softened butter, maple syrup, and orange zest. Mix until smooth and fluffy. Add the chopped sage, thyme, rosemary, minced garlic, smoked paprika, salt, pepper, and nutmeg if using. Mix until all ingredients are evenly incorporated. Taste the butter and adjust seasoning if needed. Chill slightly to firm up for easier handling, but keep it soft enough to spread under the turkey skin. 5. Remove Turkey from the fridge, pat dry and drain the juice from the tray. 6. Spread compound butter on top and under the turkey skin. 7. Add 2 cups of water to the bottom of the tray, and keep turkey on the rack. 8. Preheat oven to 425F. 9. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–30 minutes. 10. Reduce oven temperature to 300° and continue to roast turkey, brushing with reserved glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 155°, and 170-175° when inserted into the thickest part of thighs, 50–70 minutes longer (total cooking time will be about 1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board and let rest 30–40 minutes before carving. 11. Make a Turkey gravy: Separate fat from liquid; reserve 1/4 cup fat. Make Roux: Melt fat/butter in a pan, whisk in flour, cook 1–2 minutes. Add Liquids: Gradually whisk in stock and drippings, stir to combine. Simmer & Season: Simmer 5–10 minutes until thickened. Add salt, pepper, and optional herbs. Adjust: Thin with stock if needed or simmer to thicken. Strain (Optional) Enjoy your Maple Glazed Turkey!

Brown Sugar Pineapple Glazed Ham Recipe This juicy and flavorful ham is perfect for holiday gatherings. Ingredients: * For the Ham: * 8-10 lb fully cooked bone-in spiral-cut ham. For the Glaze: * 1 cup brown sugar * ½ cup honey * ½ cup pineapple juice (reserved from canned pineapple rings) * ¼ cup Dijon mustard * ¼ teaspoon ground cinnamon * ¼ teaspoon ground cloves * 1 tablespoon apple cider vinegar * 2 tablespoons unsalted butter * For the Topping: * 1 can (20 oz) pineapple rings * Pomegranate seeds * Rosemary Springs for serving Instructions: 1. Prepare the Ham: * Preheat your oven to 340°F * Remove the ham from packaging and place it in a roasting pan. 2. Prepare the Glaze: * In a saucepan over medium heat, combine brown sugar, honey, pineapple juice, Dijon mustard, cinnamon, ground cloves, and apple cider vinegar. * Bring to a simmer, stirring until the sugar is dissolved. * Stir in butter and simmer for 3-5 minutes until the glaze thickens slightly. Remove from heat. 3. Decorate the Ham: * Arrange pineapple rings on the bottom of baking dish, place the ham over pineapple. 4. Bake the Ham: * Brush half of the glaze over the ham, ensuring it gets into the scored cuts. * Cover the ham loosely with foil and bake in the preheated oven for 1½ to 2 hours (about 10-12 minutes per pound). 5. Glaze and Finish: * Every 20 minutes, baste the ham with the remaining glaze. * During the final 15 minutes, remove the foil, baste again, broil and let the ham caramelize in the oven. 6. Serve: * Remove the ham from the oven and let it rest for 10-15 minutes before slicing. * Serve warm with the extra glaze drizzled over the slices or on the side. * With pomegranate seeds and rosemary springs. Pro Tips: * For an even deeper flavor, prepare the glaze a day in advance and let it chill in the fridge. * Save the ham bone for making soup or stock!

🌮 Shrimp Taco Night Done Right with @Lifeway Kefir ! 🦐💚 Flavourful, loaded with probiotics and protein. Ingredients: For the Sauce : 3/4 Cup Lifeway Farmers Cheese 2 Tbsp Sour Cream 1/4 Lifeway Kefir ( to adjust thickness) 1/2 cup chopped fresh cilantro 1/4 cup green onion 1 clove garlic minced 1 lime, juice Salt, pepper For the Tacos: 1 lb large shrimp, peeled and deveined 1 tsp cumin 1 tsp paprika 1 tsp garlic powder 1 tsp coriander salt, pepper 1/2 tsp chilli powder 6 tortillas of your choice Avocado 1/4- 1/2 red cabbage (depending on size) 1/4- 1/2 white cabbage Instructions: 1. Make sauce by mixing sauce ingredients in blender and divide. Save one part to serve on top of the tacos. 2. Mix one part of sauce with cabbage and set aside. 3. Toss shrimp with seasonings ( cumin, paprika, garlic powder, coriander, chilli powder, salt, pepper) and olive oil 4. Preheat a cast iron pan over medium high heat and add 1 Tbsp olive oil. 5. Sear the shrimp for 1-2 mins per side until pink. 6. Assemble the Tacos: Toast the tortillas for until golden brown. Top each tortilla with avocado, slaw, shrimp, sauce and cilantro. 7. Enjoy!

Is it even December if your kitchen doesn’t smell like red wine and slow-cooked magic? 🍷✨ Made Beef Bourguignon tonight—warm, hearty, and like a hug in every bite. What’s your go-to comfort food? The full detailed recipe, plus over 130 more ideas in my recipe subscription for only $5,99 Tap link in bio.

Roasted Vegetable & Chickpea Bowl with Lemon Tahini Dressing Ingredients: Roasted Vegetables & Chickpeas: * 2 cups broccoli florets * 2 cups Brussels sprouts, halved * 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) * 15 oz canned chickpeas, drained and rinsed * 3 small beets, peeled and cut into chunks * 1 small cauliflower, broken into florets * 1 dash garlic powder * Salt and freshly ground pepper, to taste * Olive oil, for roasting Lemon Tahini Dressing: * 2 tbsp tahini * 2 tbsp olive oil * 2 tbsp fresh lemon juice * 1 tbsp maple syrup or honey * 1 clove garlic, minced * 1-2 tbsp water (to thin, as needed) * Salt and pepper, to taste * Optional: 1/4 tsp smoked paprika or cumin for added flavor Instructions: 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. 2. Prepare the Vegetables: Place the broccoli florets, Brussels sprouts, sweet potato, cauliflower, and beets on one baking sheet. Drizzle generously with olive oil, then sprinkle with garlic powder, salt, and freshly ground pepper. Toss everything to coat evenly. 3. Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until tender and slightly caramelized. 4. Roast the Chickpeas: On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 15 minutes, or until crispy, alongside the vegetables. 5. Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, and maple syrup until smooth. Add minced garlic and water, 1 tablespoon at a time, until the dressing reaches your preferred consistency. Season with salt, pepper, and optional smoked paprika or cumin for extra flavor. 6. Assemble the Bowls: Divide the roasted vegetables and crispy chickpeas among serving bowls. Drizzle generously with the Lemon Tahini Dressing. Serve warm with additional dressing on the side if desired.

Hasselback Roasted Butternut Squash @Bloom Nutrition #bloompartner Ingredients: • 1 medium butternut squash • Olive oil for brushing • 4 tbsp balsamic glaze • 2 tbsp Dijon mustard • 2 tbsp maple syrup • 1 tbsp extra virgin olive oil • ¼ tsp sea salt • ½ tsp red pepper flakes (optional) • ⅓ cup toasted pumpkin seeds • 3 tbsp dried cranberries • ¼-½ cup pomegranate seeds • Chopped parsley Instructions: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Halve the squash lengthwise and remove seeds. Peel and slice thinly, avoiding cutting through the bottom (use chopsticks as a guide). 3. Brush squash with olive oil, ensuring slices are coated. 4. Bake 1-1.5 hours, brushing with oil 2-3 times during baking. 5. Mix balsamic glaze, mustard, maple syrup, olive oil, salt, and red pepper flakes in a bowl. 6. Remove squash when golden and tender. 7. Drizzle balsamic glaze over squash. 8. Garnish with pumpkin seeds, pomegranate seeds, cranberries, and parsley. Enjoy!

Caramelized Bosc Pears with Goat Cheese and Pecans is one of my favorite sweet plates during holidays 🍐 @Bloom Nutrition is 40% Off sitewide today #bloompartner Ingredients: * 2 tbsp unsalted butter * 4 firm Bosc pears, halved and cored * ¾ cup dark brown sugar * 2 tbsp whiskey, bourbon, or cognac (optional) * 2 tsp vanilla extract * 1 tsp salt * ¼ cup water * ½ cup candied pecans * 4 oz goat cheese Instructions: 1. Preheat oven to 400°F. 2. In a skillet, melt butter over medium heat. Brown pears, cut side down, for 3-4 minutes. Remove and set aside. 3. Stir brown sugar, liquor (if using), vanilla, salt, and water into the skillet. Cook until bubbly, about 2-3 minutes. 4. Add pears back to the skillet, cut side down. Bake for 15-18 minutes until tender. 5. Plate two pear halves, drizzle with caramel sauce, and top with goat cheese and candied pecans. Serve warm.