Turkey Day Recipes: Part 3B Baked Apples

Super easy dessert that will put you over the top, without breaking your back. Baked apples, is the way to go. And here it is.

• 4 Medium to large apples, cored being careful not to go through the bottom
• 1 cup of regular instant oatmeal
• ½ cup of sugar
• 1 table spoon of cinnamon
• ½ a cup of apple juice

Pre-Heat oven to 350 degrees

Mix last four ingredients together

Stuff cored apples with mixture

Place on baking sheet or cupcake pans

Bake for 45 minutes or until oatmeal is cooked

Eat warm with ice cream or let cool.

Enjoy!!!

Turkey Day Recipes: Part 3A Bourbon Pecan Pie

If you haven’t started on your dinner, now is probably zero hour. If you haven’t made your pies yet you should do so and wrap in plastic and store on the counter. Also any other desserts can be made in advanced and stored in the refrigerator. I am adding a couple of recipes today to get things moving as there are only a couple of more days to the big show. Now here is an apple pie recipe that was requested. I’m keeping these recipes simple and I won’t get too extravagant.

Bourbon Pecan Pie

• 3 large eggs
• 3 1/2 ounces sugar
• 6 ounces golden syrup
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 8 ounces pecans, coarsely chop 6 ounces and leave the remaining 2 ounces whole

Now this recipe is assuming you have a pie crust , either frozen or your own. If you need one please feel free to email info@thetnashow.com.

Pre-heat oven to 350 degrees

Combine all ingredients except the pecans.

Add the coarsely ground pecans to the bottom of your pie crust.

Add your filling on top of the chopped pecans and pie crust.

Bake for 20 minutes

Arrange the last 2 ounces of pecans around the edge and finish baking for another 15 minutes.

Temperature should be 200 degrees. Or inserted toothpick should pull out clean, when done.

Cool for 3-4 hours on a cooling rack on countertop before serving. Enjoy!

 Here are the previous 2 recipes from TNA Chef John Anthony

Part 1 Turkey Click Here

Part 2 Stuffing Click Here

 

Turkey Day Recipes: Part 1 The Turkey

Every year without fail on Thanksgiving Day I am bombarded by family and friends with questions and concerns about their favorite Thanksgiving Day recipes. I’ve decided this year in an effort to be off the phone and spend more time on my own creations (that’s right Andres my own CREATIONS) that I would do a series of blogs to help make your Thanksgiving effortless and taste spectacular.

First off we will start with center stage, the turkey. Now there are simple guidelines to follow that will keep you safe and looking like a well-seasoned culinarian.

If you haven’t brined a turkey, you should; if you have, you’re on the right track. Now, without getting too technical, brine is simply at its basic level, salt water and will help with keeping your bird moist and aid in seasoning if you decide to do so. Here are brining guidelines:

• ½ cup salt to every gallon of water you use
• Brine a fully thawed bird for 8-12 hours for a bird 12-20lbs.
• Brine in the refrigerator
• Rinse brine off and pat dry before proceeding

Now that the bird is prepped, preheat your oven to 400 degrees. Roast for 30 minutes, then reduce the heat to no lower than 325 degrees. I’ll have approximate times posted below. 

Now to stuff or not to stuff is a personal preference, I choose not to as it lengthens the cooking time. If you want the effect without the added time, simply stuff your bird with the cooked stuffing 20 minutes before total turkey cook time is over. I also recommend either using a turkey rack or I prefer a miropoix, which is simply diced onions, carrots and celery. Place the bird over this bed with your favorite herbs. For added crispness and help with moistness rub your turkey with canola oil or butter under the skin. You can also incorporate fresh herbs here. Hope this at least put you on the right track, Happy Thanksgiving.

Approximate Turkey Cooking Times: 

                                                   UN-STUFFED TURKEY

4 to 8 pounds.............1-1/2 to 3-1/4 hours
8 to 12 pounds................2-3/4 to 3 hours
12 to 14 pounds...............3 to 3-3/4 hours
14 to 18 pounds...............3-3/4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-1/2 hours
20 to 24 pounds...............4-1/2 to 5 hours

STUFFED TURKEY

8 to 12 pounds................3 to 3-1/2 hours
12 to 14 pounds...............3-1/2 to 4 hours
14 to 18 pounds...............4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-3/4 hours
20 to 24 pounds...............4-3/4 to 5-1/4 hours

Posted by the TNA Show Chef and Producer John Anthony

The TNA Show is on Friday night 9-11 pm

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Amnesty for Oklahoma Senator?

It has been speculated on Rachel Maddow's blog that the Oklahoma Senator Tom Coburn has received immunity for his "role in the investigation involving former Senator John Ensign." Click here to read it.

This is interesting, especially since Senator Coburn has voted against, in his words, "amnesty" when he voted against Comprhensive Immigration Reform and the DREAM Act.

I guess amnesty is okay when given to Senator Coburn. What part of illegal doesn't he understand?

~Andres

TNA Show Episode 3X4

Listen to Turo and Andres with John Anthony and Rich on Episode 3X4. They discussed their local sports team and which host of the Fox NFL Pregame Show they like. Listen to Andres get schooled on music especially after his bold claim about the Beatles. Chef John Anthony educates the crew on things to dip in chocolate for National Day of Dip Anything in Chocolate. John Anthony also gives his review on Cara Mia Theatre's Crystal City 1969. The crew updates everyone on the status of the DREAM Act and discusses setting the political agenda. Stay tune for the whole show to catch interviews that the TNA Show did at a special viewing of Crystal City 1969!

Still time to see the play! Go and check out Crystal City 1969!

Episode Nine: Overcrowded Room Room

The TNA Show has packed house and everyone wants to be heard. Check it out! Turo and Andres with John Anthony tackle issues with commentary from Rich, Carlos, Vince, and Stevie. Find out about our local teams and how we are feeling about them right now. The crew tries to figure out how to get Democrats and Republicans to take Hispanic Voters serious. Discussion of the Dallas' Beer and Wine

Issues, Chef John Anthony walks through the do's of participating in potlucks at the workplace, and embarrassing stories of Andres on his birthday!

Don't forget to tell your friend and family about out our show and have them visit the Facebook Page!