Muffaletta Grilled Cheese

This week’s recipe is a twist on a classic comfort food, and we think you’re going to like it! Of course, you’ve had a grilled cheese before, and you may have even had a muffaletta – a classic New Orleans sandwich made with cold cuts, cheese, and olives – but have you ever had them combined?

A muffaletta grilled cheese? I need! | Sandwich recipe | GE | duerdensappliance.com

Our version of this sandwich is stuffed with several types of cheese, salami, tomatoes, and olives, and grilled to perfection for a melty, delectable end product. We cooked it on the GE Cafe Series 30″ Gas Cooktop with the stainless steel griddle insert, and couldn’t believe how delicious it was!

So head to your local store for some salami and olives, and get cooking! Pro tip: if your grocer has an olive bar, look there for a variety of olives you know you’ll like. We went for a mixture of green and kalamata, but what you decide to go with is up to you!

A muffaletta grilled cheese? I need! | Sandwich recipe | GE | duerdensappliance.com

A muffaletta grilled cheese? I need! | Sandwich recipe | GE | duerdensappliance.com

Ingredients:

• 2 tablespoons unsalted butter, at room temperature
• Focaccia or Ciabatta bread (Rosemary, herbed, or garlic is best)
• 2 slices provolone cheese
• 1 slice smoked mozzarella cheese
• 1 slice Jarlsberg cheese
• 2 to 3 slices plum tomato
• 2 thin slices mortadella
• 2 thin slices of capicola
• 4 thin slices of salami
• 2 tablespoons of greek olive mix/salad
• Olive oil (optional)
• Salt and pepper (optional)

A muffaletta grilled cheese? I need! | Sandwich recipe | GE | duerdensappliance.com

Instructions:

1. Butter the top and bottom of the bread. If you like, you can lightly grill the inside of the bread with a little olive oil for extra crunch.

2. Layer the ingredients and spread the olive mixture. Drizzle with olive oil and and season with salt and pepper if desired.

3. Preheat a non stick skillet or cast iron pan over medium-low heat.

4. Place the butter side of the sandwich down and cook until crisp and golden brown. Flip and repeat on the other side, ensuring the cheese melts without burning the bread. Plate and enjoy!

A muffaletta grilled cheese? I need! | Sandwich recipe | GE | duerdensappliance.com

A muffaletta grilled cheese? I need! | Sandwich recipe | GE | duerdensappliance.com

A muffaletta grilled cheese? I need! | Sandwich recipe | GE | duerdensappliance.com

3 Types of Washing Machines

Washing machines are a big deal in most households, making it easy to wash everyone’s clothes without the hassle of going to the laundromat or dry cleaner. They’re used several times a week, so it’s important to have one that can handle all that use and won’t break down.

3 types of washing machines - this is so helpful! | Appliance shopping | duerdensappliance.com

If you’re in the market for a new washing machine, you’ll run into three main types: top load agitator, front load, and top load impeller (or high efficiency). Each one has different pros and cons, and with the right information, you’ll be able to choose the ideal one for you.

Top Load Agitator

Top load agitator models are traditional and still common even though they’ve been around for sixty years. When you open the lid, you’ll see the long agitator in the middle, which is the main washing power. During a cycle, it swishes against the clothes to get them clean.

Advantages:
• The price points are low. These are the least expensive type of washing machine.
• They get the job done. The clothes will be clean and the cycles aren’t too long.

Disadvantages:
• They use about three times the water and energy of a front load or high efficiency model. They’re the least environmentally friendly, and will increase your energy and water bills.
• The action of the agitator is harder on your clothes than other options.
• You will struggle to get large single items like comforters or blankets into them.

Our top picks for agitator washers are:
GE GTW460ASJWW
Whirlpool WTW4616FW

Front Load

Front load washers are a great alternative. Instead of using an agitator to wash the clothes, front load washers depend on one article rubbing against another, so the cycle is gentler on clothes. They don’t use much water, only filling to just below the door. Large items will wash better in a front load, and they spin very fast, giving you a head start on the drying process.

Advantages:
• They use about 1/3 the water and energy of an agitator model, making them more environmentally (and utility bill) friendly.
• They can handle large items like blankets, comforters, and sleeping bags.
• They are gentle on your clothes.
• They are the most quiet.
• While they all have sophisticated control panels, don’t be intimidated.   You can always just select the cycle based on what you are putting in and hit start.  The sensor and automation will handle the rest.  You only need to engage the extras that help you.

Disadvantages:
• Because they use very little water, they will struggle with very dirty or very smelly loads. No matter how sophisticated the automation and programming is, when the water is dirty, it’s dirty.
• Cycle times are long, up to 1.5 to 2 times longer than top loads.

Our top picks for front load washers are:
GE GFW450SSKWW
LG WM3770HWA
GE GFW490RSKWW

Top Load Impeller

Top load impeller (or high efficiency) washers are the newest category of appliances. Rather than an agitator, they use an impeller at the bottom to swoosh the clothes back and forth, and the tub itself moves as part of the wash stroke.

They are comparable to a front load, but some models – GE and Maytag included – allow you to fill them to the top with water if needed. Now, when you have large or very dirty items, you can get them cleaner than you can with a front load. Otherwise, you can use the high efficiency cycle for most loads, which uses less water.

Advantages:
• They are priced well.
• They can handle large loads like a front load, but have short cycle times like an agitator.
• Several models offer deep fill options, allowing you to add more water for larger or dirtier items.
• They are gentle on your clothes, similar to a front load.

Disadvantages
• They are loud. If you work from home near your laundry room, this is not a good option.
• Not all models can deep fill, so it’s something to pay attention to when shopping.       The most attractive models offer deep fill on all cycles, where others only offer one cycle with deep fill.   Others have no ability to add water, so avoid these.

Our top picks for top load impeller washers are:
GE GTW680BSJWS
Maytag WM3770HWA
GE GTW750CSLWS

Depending on the space you have for your washing machine, your budget, and your priorities, you should be able to find the perfect washing machine for you! If you have questions, feel free to give us a call or come into the showroom to check out the different models.

You might also like: The Beginner’s Guide to Choosing a Refrigerator

Spaghetti Alla Carbonara

Carbonara is the classic, creamy pasta dish made with the best ingredients – eggs, cheese, and bacon. It’s easy and quick to make and will always be a crowd favorite!

This spaghetti alla carbonara recipe looks incredible! Can't wait to try! | Italian cooking | duerdensappliance.com

As far as Italian dishes go, this one is relatively new, dating back to just the 1950’s when the ingredients were easy to come by after WWII. Making it takes only about as long as cooking the pasta, and you’ll be adding it to your weekly rotation in no time.

For this recipe, we used the GE Profile Series 36″ Induction Cooktop, which boiled the water in no time and made clean up easy. There was plenty of room for a large pot for the pasta and a pan to cook the pancetta. For more about induction cooktops and whether one might work for you, check out our post on 4 Reasons to Go With Induction Cooking.

This spaghetti alla carbonara recipe looks incredible! Can't wait to try! | Italian cooking | duerdensappliance.com

This spaghetti alla carbonara recipe looks incredible! Can't wait to try! | Italian cooking | duerdensappliance.com

We cooked a whole box of spaghetti in this recipe, so gather your family and friends for a hearty, delicious meal.

Ingredients

• 2 eggs at room temperature
• ¼ cup pecorino romano cheese, freshly grated
• ¼ cup parmigiano reggiano cheese, freshly grated
• 1 pound spaghetti
• ¼ cup extra virgin olive oil
• ¼ pound cubed pancetta
• 2 cloves garlic, finely chopped
• ½ cup dry white wine
• Salt and pepper
• 1 cup arugula
• 2 tbsp flat leaf Italian parsley, finely chopped

This spaghetti alla carbonara recipe looks incredible! Can't wait to try! | Italian cooking | duerdensappliance.com

Instructions

1. Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions.

2. While the pasta cooks, break the eggs into a bowl. Whisk, adding both pecorino romano and parmigiano reggiano cheese into the mixture.

3. In a large frying pan warm the olive oil over medium-high heat. Add the pancetta and sauté until it becomes crisp, approximately 3 minutes. Add the garlic and cook for about one more minute. Add the white wine and allow to reduce by half.

4. Once the pasta has finished cooking, save ½ cup of the pasta water and drain the noodles. In a large bowl, toss the pasta and egg mixture together, adding some of the water if needed to help the mixture coat the pasta. Take care not to scramble the eggs.

5. Stirring, add the parsley and arugula and season with salt and pepper. Top with more cheese and serve.

This spaghetti alla carbonara recipe looks incredible! Can't wait to try! | Italian cooking | duerdensappliance.com

This spaghetti alla carbonara recipe looks incredible! Can't wait to try! | Italian cooking | duerdensappliance.com

This spaghetti alla carbonara recipe looks incredible! Can't wait to try! | Italian cooking | duerdensappliance.com

This spaghetti alla carbonara recipe looks incredible! Can't wait to try! | Italian cooking | duerdensappliance.com

Asian Style Lettuce Wraps

We’re willing to bet that every time you head to the closest P.F. Chang’s, you order up a plate of lettuce wraps and dig in. But have you ever considered making them at home? With this recipe for Asian style lettuce wraps, you’ll be cooking these all the time!

I love asian style lettuce wraps! These look amazing! | Healthy eating | duerdensappliance.com

For this recipe, we cooked on the Bertazzoni Italian Range, over the dual-ring power burner. Heat is important for these lettuce wraps, since you’ll want to fry the pork quickly and evenly. The dual-ring burner let us achieve that even with a heavy wok, as we were able to control the heat of both rings individually.

So, what are you waiting for? These lettuce wraps are calling your name, and you won’t believe how easy they are to put together!

I love asian style lettuce wraps! These look amazing! | Healthy eating | duerdensappliance.com

Ingredients

• 2 tablespoons sesame oil
• 1 pound ground pork
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 1 teaspoon red pepper flakes
• 1/4 cup hoisin sauce
• 1 tablespoon smooth peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• 1 tablespoon Sriracha and or 1 spicy red pepper of choice, optional
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

I love asian style lettuce wraps! These look amazing! | Healthy eating | duerdensappliance.com

Instructions

1. Preheat wok or sauté pan with sesame oil over high heat.

2. Add garlic and ground pork with red pepper flakes and salt and pepper to taste. There should be an audible sizzle; if not, the pan is not hot enough. Brown for 3-5 min, breaking up any lumps. Drain excess fat.

3. Turn the pan down to medium-low heat. Add hoisin sauce, soy sauce, peanut butter, rice wine vinegar and fresh ginger. Simmer until sauce is creamy, thick, and coating the pork. Add water chestnuts and a dash of sriracha or hot sauce of choice.

4. Finish with finely chopped green onions and serve over butter lettuce.

I love asian style lettuce wraps! These look amazing! | Healthy eating | duerdensappliance.com

I love asian style lettuce wraps! These look amazing! | Healthy eating | duerdensappliance.com

I love asian style lettuce wraps! These look amazing! | Healthy eating | duerdensappliance.com

I love asian style lettuce wraps! These look amazing! | Healthy eating | duerdensappliance.com

How to Shop for Gas Burners

At Duerden’s, gas is our most popular cooking surface. It’s responsive, easy to use, and tends to be less costly than radiant electric. With gas burners, you’ll be able to control the heat with precision and ease.

Shopping for gas can be overwhelming, since there are many different styles, costs, and performance models. However, the most important factors to understand are power, shape of the flame, and controllability.

Power

The total output of the flame is determined by the gas output and how effectively oxygen is able to get to the flame. It is measured in BTUs, which stands for British Thermal Units. A BTU is the energy required to heat a pound of 68ºF water one degree.

Your BTU measurement comes from the gas output multiplied by how many BTUs that much gas can generate. You should have at least one burner that’s above 10,000 BTUs, but you don’t want all of them to be that high – you’ll want to look for a good spectrum. The best in class is Wolf, which stretches from 300 to 20,000 BTUs on each burner.

However, your BTU won’t tell you the other half of the power equation: the amount of oxygen that can get to the flame. Basic burners have a series of holes called orifices that release the gas around the cap. Advanced burners have the orifices machined at staggered intervals to allow more oxygen to each tip of flame, and others will elevate the burner or provide it with extra ventilation. The most expensive burners are made of brass and each orifice is precision-machined for just the right spacing and angle.

Shape

The next important element in choosing a gas burner is the shape of the flame. Some gas flames shoot straight out, while others curl back into the center. Those that curl back are more efficient – they distribute the heat more evenly through the pan and the heat goes into the cooking instead of the room.

Some burners change the shape of the burner instead of the flame to accomplish this, and they work well. The GE Tri-Ring burner, which creates three concentric flame rings, and the Thermador star burner are examples of this.

Controllability

The last critical element is the control throughout the entire temperature range. Control is affected by the valves, the diameter of the gas lines, the pressure regulators, and the placement of the burners. 

A common cooking task is to bring something to a rolling boil, then reduce it to a gentle simmer. Entry level gas burners will have good high or a good low, but not both, and it will be difficult to transition from one to the other. More advanced burners offer low simmer by running two gas lines – one thinner and one thicker – to each burner. As you lower the heat, only the thin gas line is feeding the burner, which allows a very low flame that doesn’t blow out.

It’s hard to evaluate controllability by looking at a specification sheet, which is why we have so many live appliances for you to test out, so don’t be shy about trying different models and asking questions.

 

Now that you know what to look for in a gas burner, come on in to the showroom and test them out for yourself! If you’d like to learn more about other types of cooktops as well, check out our post on induction cooking.

How to Cook Salmon Two Ways

With the new year upon us, it’s the perfect time to learn to cook some new healthy meals! Salmon is one of our favorite weeknight go-to recipes, and you won’t believe how quick and simple it is. It’s even easier if you have a steam oven, but just in case you don’t, here’s how to cook salmon two ways (but you’re going to be wanting that steam oven after this)!

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Both recipes use the same core flavors and sauce, but depending on the equipment you have and how you like your salmon cooked, you can take your pick of which method you’d like to use. The sauce is optional, and you can find that recipe at the end of this post.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Steamed Salmon

For the steamed fish, we used the Wolf 30″ Electric Single Steam Oven. Simply arrange everything in a nonstick pan, insert the probe, and your salmon will be ready to eat before you know it.

If you don’t have a steam oven but still love steamed salmon, you can place the pan over a pot of boiling water and steam it that way.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Ingredients

• One 4 oz salmon filet
• Asparagus
• Olive oil
• Salt & lemon pepper
• Fresh dill

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Instructions

1. Prepare your salmon by seasoning with salt and lemon pepper, and add a touch of olive oil to the flesh. Do the same with your asparagus.

2. Place the salmon skin side down in an oven-safe nonstick pan, along with the asparagus. Insert a temperature probe.

3. Cook the salmon until it reaches an internal temperature of 133ºF or until it reaches desired pinkness. Remove the probe, garnish with the dill and optional sauce, and it’s ready to serve.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Pan Seared Salmon

If you like a crispy, flavorful layer to your salmon, this is the recipe for you. It requires a little more preparation and a few more steps, but you won’t be disappointed. We used the Wolf E Series 30″ Electric Oven with dual convection, as well as the Wolf 48″ Gas Range for this recipe.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Ingredients

• One 4 oz salmon filet
• Asparagus
• Flour
• Coconut oil
• Salt & lemon pepper
• Juice from 1/2 lemon
• 2 cloves garlic
• Fresh dill

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Instructions

1. Preheat oven to 350ºF.

2. Gently coat the flesh side of the salmon in flour and pat to remove remaining lumps. Season well on both the top and bottom of the filet with salt and lemon pepper.

3. Preheat your nonstick pan to a medium high heat with 2 tbsp of coconut oil. Gently place your salmon flour side down into the pan. You should hear a sizzle immediately if your pan is preheated. Increase heat to high and sear salmon 45 seconds to one minute until golden brown.

4. Remove salmon and place skin side down onto a baking sheet and place directly into the oven. Cook at 350 for 7 min or until fish reaches an internal temperature of 133ºF.

5. While the salmon cooks, add a little more coconut oil to the pan along with two cloves of crushed garlic. Sear your asparagus until it takes on a warm color, and then add a tablespoon of lemon juice and season with salt and pepper. Cook the asparagus in the lemon juice for one minute, then place on the baking sheet in the oven to keep warm.

6. Once the salmon reaches 133ºF, remove it along with the asparagus from the oven, garnish with the dill and optional sauce, and serve.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Creamy Lemon Dill Sauce

There’s nothing more classic than a filet of salmon garnished with lemon and dill – but if you want to add an extra burst of flavor and some texture, whip up this easy sauce to drizzle on top!

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Ingredients

• 1 cup heavy cream
• 1/2 cup vegetable stock
• Juice from 1/2 lemon
• Cornstarch
• Fresh dill, finely chopped
• 2 cloves garlic
• 1 tbsp olive oil

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Instructions

1. Mix together 1 tbsp corn starch with 4 tbsp warm water.

2. If you seared your asparagus in the seared salmon recipe, use the same pan, leaving the cloves of garlic inside, and heat over medium-low heat. If not, heat olive oil in a pan over medium-low heat and add two cloves crushed garlic.

3. Add heavy cream, vegetable stock, and lemon juice and bring to a simmer.

4. Slowly add corn starch mixture to thicken to desired texture.

5. Finish with finely chopped dill and spread over salmon and asparagus.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Holiday Yule Log Cake

The beautiful buche de Noël, or yule log cake, is a traditional dessert served around the holidays in France, Switzerland, Belgium and many other French colonies. It’s sure to wow your guests once frosted and topped with red and green decorations, and though it’s often seen as an intimidating feat, it’s not too difficult once you get started!

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

The cake is essentially a Swiss roll frosted on both the inside and outside. Often, you’ll see it made with a yellow sponge cake and chocolate buttercream, but our version consists of chocolate and more chocolate. If you want to get technical, you can make your decorations from meringue or marzipan, but we topped ours with faux berries and twigs from a craft store – and of course, removed them before digging in.

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

We made our cake in the Wolf oven and mixed up the frosting in our favorite KitchenAid, and everything was done in no time! So go ahead, give it a try, and let your cake be the talk of the next holiday party.

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

Ingredients

Cake

• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 egg whites
• 6 egg yolks
• 3/4 cup white sugar
• confectioners sugar for dusting

Icing

• 2 cups heavy cream
• 1/2 cup confectioners sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

Instructions

1. Preheat oven to 375ºF and line a 10×15 inch jellyroll pan with parchment paper.

2. In a stand mixer, whip cream, 1/2 cup confectioners sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

3. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.

4. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Slowly add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared jellyroll pan.

5. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar.

6. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for at least 30 minutes.

7. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate. Cut off one end of the cake and place on one side (optional). Frost the outside of the cake.

8. Use the tines of the fork to texture the icing, and decorate as desired. Refrigerate until ready to serve, and dust with confectioners sugar before serving.

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

Divinity Christmas Candy

When you think of divinity, maybe you think back to your grandma’s kitchen at Christmastime, sitting at the kitchen table and laughing with family while she makes the pillowy candy. You might remember it sticking to your fingers as you take the first bite. Or maybe you’ve never had it before, but want to try it out and even make a new tradition of your own!

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

This recipe can be tricky to get right, so don’t be discouraged if it doesn’t turn out like you hoped after the first go – it’s just an excuse to make more candy! We heated this on one of our gas cooktops in our showroom and then beat with a hand mixer, but you can use a stand mixer too (and it might even be a lot easier, so try it out).

Divinity Christmas candy is a holiday classic, so don’t be afraid to give it a whirl and then come back and leave a comment letting us know how it went! You might just be making it for many years to come, and turning it into a brand new family tradition!

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Ingredients:

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 tsp. salt
• 2 egg whites
• 1 tsp. vanilla
•1/2 cup chopped walnuts (optional)

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Instructions:

1. Combine first 4 ingredients in a 2 quart sauce pan. Cook and stir over medium heat until mixture comes to boiling. Using a candy thermometer, cook to hard ball stage (250 degrees) without stirring. Remove from heat.

2. Beat 2 egg whites until stiff. Pour hot syrup slowly over beaten whites, beating constantly at hight speed on mixer about 5 minutes. Add vanilla & beat until mixture forms soft peaks and begins to lose its gloss. Add chopped nuts if you wish.

3. Drop divinity from teaspoon onto a cookie sheet by pushing it off with another spoon. Allow to cool completely and enjoy.

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

3 Ways to Cook a Better Turkey This Holiday Season

Everyone has their own favorite way to cook the turkey for the holidays, creating the centerpiece for the festivities and traditions. Whether you have a tried-and-true way to prepare the bird, or experiment with something a little different every time, these three ways to cook a better turkey will take it to the next level.

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

Use a Roasting Rack

A roasting rack is the key to getting that crispy, even skin with juicy, tender meat hiding beneath. Place the bird on the rack to ensure it sits above the juices and allows the air in the oven to flow easily around it. Remember – you’re roasting the meat, not boiling it in its juices.

If you don’t have a roasting pan, you can improvise by setting the turkey on upside down ramekins or balls of foil in your pan. Do whatever works to lift it up and keep it out of the liquid.

Cook with Convection

Use convection if your oven has it, and don’t forget to drop the temperature recommended in the recipe by 25 degrees. With convection, the fan will distribute the heat more evenly around the oven so the turkey cooks from the outside in rather than from the bottom up. Convection will also give you a more moist bird since the moisture will also be recirculated.

If your oven does not have convection, make sure you pre-heat it well, and put an empty cookie sheet on the bottom rack with the turkey on the rack just above it. This little trick will help even the flow of heat.

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

Stop at 165 Degrees

It is critical to cook the turkey to the perfect temperature, and no higher. Turkey is done and safe to eat at 165 degrees Fahrenheit, and you can take it out of the oven at 160ºF and let it finish cooking naturally on the countertop.

Most turkeys come with a little red pop-up thermometer in them, which usually pop up when the turkey is at 180ºF. This temperature keeps the packing plant from the risk of anyone getting sick, but it also guarantees a dry, overcooked turkey, so don’t rely on it!

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

Many ovens come with temperature probes that you can plug in and use to set a target temperature. If your oven has this, use it to set the target temperature to 160ºF and don’t worry about setting a time. If not, go get a meat thermometer and use it.

 

When your turkey has reached its final temperature, take it out of the oven and let it rest for at least 20 minutes before serving – even up to an hour if you’re trying to synchronize the other dishes. Letting the bird rest is important, as it allows the heat to distribute itself evenly and the juices to reabsorb into the tissue. Instead of a puddle of liquid on the countertop, you’ll get moist, tender, and juicy meat.

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

For more information on cooking with convection, check out our blog post on the subject. Now that you have these three tricks up your sleeve, you can make this year’s turkey with confidence – and wow your friends and family in the process.

White Chicken Chili + Southwest Cornbread

When the weather starts to turn colder, there’s only one food we crave: chili. A warm, hearty bowl-full is the perfect ending to any day, especially if you can curl up next to the fireplace with it in hand to enjoy your latest show. The only thing that can make it better is a yummy slice of cornbread – so never fear, we have recipes for both!

This white chicken chili has a little bit of a kick, but if you like an even spicier dish, you can always add more cayenne pepper or a dash of paprika. But, don’t forget the cornbread has peppers too, so you might be in for a hot meal.

We cooked everything up on the Bertazzoni Italian range, which is one of our favorites and one of the most beautiful products we carry. If you want to see it in person, make sure you come into our store to check it out. You could be making your next pot of chili on it!

Chicken chili + southwest cornbread recipe. Yum!

White Chicken Chili

Ingredients:

• 1 TB olive oil
• 4 skinless, boneless chicken breasts, cubed
• 1 onion, chopped
• 6 cups chicken broth
• 1 4 oz. can diced green chilies
• 2 tsp. garlic powder
• 2 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. dried cilantro
• 1/4 tsp. cayenne pepper
• 3 15 oz. cans cannellini beans
• 1 cup shredded monterey jack or pepper jack cheese
• chopped green onion & cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat. Cook chicken and onion in oil for 4-5 minutes, or until onion is tender.

2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat and simmer for 15 minutes.

3. Stir in the beans and simmer for 5 more minutes. Add the shredded cheese and stir until melted. Garnish with green onion and cilantro.

Chicken chili + southwest cornbread recipe. Yum!

Chicken chili + southwest cornbread recipe. Yum!

Southwest Cornbread

Ingredients:

• 1/2 cup mayonnaise or miracle whip
• 1 4 oz. can diced green chilis
• 3 egg whites, lightly beaten
• 1/8 tsp. cayenne pepper
• 2 pkg. (8 1/2 oz. each) corn muffin mix
• 1 can (15 oz.) no- salt- added whole kernel corn, drained
• 1/2 cup chopped red bell pepper

Instructions:

1. Mix mayo, chilies, egg whites and pepper in a large bowl. Add remaining ingredients and pour into a greased 8X8 baking pan.

2. Bake at 400 degrees for 25 – 30 minutes or until golden brown.

Chicken chili + southwest cornbread recipe. Yum!

Chicken chili + southwest cornbread recipe. Yum!

Chicken chili + southwest cornbread recipe. Yum!