Happy Summer's blog: "*Great Recipes*"

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Chestnut and Apple Stuffing Serves 8; Prep time: 30 minutes; Total time: 1 hour 15 minutes 6 tablespoons butter, plus more at room temperature for pan and aluminum foil 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces 2 medium onions, chopped (2 cups) 2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces Coarse salt and ground pepper 2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices 2 cans (14.5 ounces each) reduced-sodium chicken broth 1/4 cup coarsely chopped fresh sage 1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled 3 large eggs, lightly beaten 1. Preheat oven to 375°. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan. 2. In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet. 3. Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more. Per serving: 421 cal; 13.5 g fat (6.8 g sat fat); 12.1 g protein; 63.3 g carb; 4.2 g fiber Note: Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

I always try to recipes for Thanksgiving Im giving this one a try Maple-Glazed Turkey Serves 8; Prep time: 20 minutes; Total time: 5 hours 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry inside and out (neck and giblets reserved for gravy, liver discarded) Chestnut and Apple Stuffing 2 tablespoons butter, room temperature, plus more for aluminum foil Coarse salt and ground pepper 1/3 cup pure maple syrup 1. Preheat oven to 350°, with roasting rack in lowest position. Stuff and prepare turkey for roasting. 2. Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125°, 2 to 3 hours. 3. Remove foil; raise oven heat to 400°. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170°, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting). 4. If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.

2 (1 1/4-pound) lobsters 8 ounces Newburg Sauce, recipe follows 8 ounces sea scallops 1/2 pound small shrimp, peeled and deveined 4 medium mushrooms, sliced 10 slices aged provolone 2 whole roasted red peppers, sliced 2 whole roasted green peppers, sliced 4 ounces Parmesan, grated Preheat an oven to 350 degrees F. Take the lobster, place it stomach side down on the counter, and with a heavy knife cut the lobster in half starting behind the head. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you. In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes. Newburg Sauce: 1 1/2 tablespoons all-purpose flour 2 teaspoons paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 1/2 tablespoons unsalted butter 1 ounce dry sherry 1 cup half-and-half In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah.

Nothing better than a great easy meatloaf, all these have made and are favorite for family and friends, anyone can do it..... 2 pounds ground beef 2 eggs 1 cup bread crumbs (up to 1 1/2 cups) 1 cup grated Parmesan 1 tablespoon Italian seasoning 1 tablespoon black pepper 2 tablespoons fresh chopped parsley leaves 2 cloves garlic, minced or pressed 1 onion, diced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 cup milk 8 slices cheddar 8 slices baked ham 8 slices bacon Preheat oven to 350 degrees F. In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F. Let rest 15 minutes, then cut and serve. Gravy is optional.

its quick and easy to make even for you men..... Extra-virgin olive oil 1 onion, chopped 2 garlic cloves, smashed 2 tablespoons roughly chopped fresh parsley leaves 1 cup milk 4 thick slices firm white bread, crust removed 1 1/2 pounds ground beef 1 1/2 pounds ground pork 1 large egg 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving Kosher salt and freshly ground black pepper 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce 1/2 pound mozzarella cheese, cut into chunks Leaves from 3 sprigs fresh basil 1 pound spaghetti Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool. Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs. Preheat the oven to 350 degrees F. Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes. Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese. Pomodoro Sauce: 1/2 cup extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, chopped 2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved Kosher salt and freshly ground black pepper 1/4 cup fresh basil leaves, torn into pieces Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Spaghetti Alla Cabonara. a great first date meal to make........... 1 pound dry spaghetti 2 tablespoons extra-virgin olive oil 4 ounces pancetta or slab bacon, cubed or sliced into small strips 4 garlic cloves, finely chopped 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Freshly ground black pepper 1 handful fresh flat-leaf parsley, chopped Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.