The holiday season is upon us! One of our favorite pastimes (and current times) is time in the kitchen with loved ones. This holiday season we are compiling a list of our favorite recipes to fix in the kitchen. We would LOVE for you to contribute to our recipe collection. Email us with your favorite recipe, a picture of your favorite dish or even a quick video tutorial of a dish you just love to make and/or eat!
Below is just a taste of the recipes to be published in our book.
Serves 4-6 as a side dish
2 pounds of carrots, peeled and cut into 1/2” thick rounds
1 cup whole or 2% milk
5 large eggs
1 ¼ tsp kosher salt
5 tbsp. (3/4 stick) unsalted butter, cut into small pieces, plus more for the baking dish
1 ½ cups shredded sharp cheddar cheese (about 6oz)
¼ cup all-purpose flour
1 tsp baking powder
Arrange a rack in the middle of the oven, remove any racks above that rack, and heat to 350 degrees. Coat a 2-quart soufflé dish or (8x8x2) baking dish generously with butter; set aside.
Fill a large saucepan halfway with water, season generously with salt, and bring to a boil over medium-high heat. Add the carrots and simmer, reducing the heat as needed, until very tender, 10 to 12 minutes. Drain well.
Place the milk, eggs, and salt in a food processor fitted with the blade attachment or blender and process or blend until smooth. Add the cooked carrots and butter and process or blend until very smooth. Transfer to a large bowl.
Add the cheese, flour and baking powder and stir until combined. Transfer to the prepared dish and spread into an even layer. Bake until puffed and just set in the middle, about 1 hour in a soufflé dish, 45 to 50 minutes in the baking dish. Serve immediately.
Mason’s Fried Turkey Recipe
Frying turkey is one of the fastest (….and easiest) ways to prepare turkey for any family gathering/holiday function. One of our PTs loves this recipe for their turkey fix.
Tony Chacheres Butter Marinade
Tony Chacheres Seasoning
*Please ensure to use proper safety protocols when frying your turkey. Hot oil can and will burn you severely if not handled appropriately and carefully. *
Completely thaw your turkey (a couple nights before, perhaps). The night before cooking, remove the neck and giblets from your turkey. Pat the turkey dry (using paper towels) and inject with Tony’s Butter Marinade. Directions on the bottle are sufficient for this recipe. Season the turkey inside and out with Tony’s seasoning. Place turkey back in the refrigerator.
Roughly 2 hours before cooking, remove turkey from the fridge and pat dry again (with paper towels). Re-season, if needed. Begin heating the peanut oil.
Oil should reach 350 degrees before submerging turkey. SLOWLY insert the turkey into the oil. Turkey should cook roughly 3 ½ minute per pound and should reach an internal temperature of 160 degrees.
Take the turkey out of the oil to rest. Carve and serve
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
½ cup sugar
1 tsp cinnamon
1 (2 layer) package white cake mix
1 cup chopped pecans
½ cup (1 stick) butter, melted
8 oz. Cream Cheese, softened
8 oz. whipped topping
1 cup confectioners’ sugar
For the pumpkin bars, line a 9x13-inch baking pan with waxed paper. Mix the pumpkin, condenses milk, sugar, eggs and cinnamon in a bowl until smooth. Pour into the prepared pan. Sprinkle with the cake mix and pecans and pat into the pumpkin mixture. Pour the butter over the top. Bake at 350 degrees for 50 to 60 minutes. Cool in the pan for 5 to 10 minutes. Invert onto a tray and remove the waxed paper.
For the frosting, beat the cream cheese, whipped topping and confectioners’ sugar in a mixing bowl until smooth.
To assemble, spread the frosting over the cooled pumpkin layer. Cut into bars and serve.
*Tip: Freeze the bars for 10 minutes before cutting to ensure clean edges.
At the end of the day we love good tasting food, but we love the kitchen company even more. This holiday season don’t forget to spend time with your loved ones AND eat something delicious!
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