TURKEY CRACKLIN’S

The best thing EVER to do with Thanksgiving leftovers! Reserve any extra skin or lumps of fat from the neck and body openings when preparing your holiday turkey for roasting. After your gorgeous, golden-skinned turkey has been presented, admired, carved, and devoured, don’t throw it out; you still have the best part left! Cut away the skin from the back before tossing the carcass in a pot for making bone broth. Slice the skin into strips or squares and spread them flat on a greased sheet pan, adding any reserved fat and skin. If you prefer flat pieces, you can set…

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A CRISPY, SALTY, SNACK WITHOUT THE GUILT: KALE CHIPS

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  Fresh Black Kale Leaves You can make virtuous, crispy chips that taste fabulous from a healthful vegetable! (I may try sneaking some into a movie.) 1 1/4 pounds black kale 2 cloves garlic, peeled and minced 1/2 cup extra virgin olive oil Coarse salt and freshly ground black pepper 1/4 cup finely grated Parmesan cheese or to taste Smoked finishing salt, optional Preheat oven to 350 degrees F. Fold the kale leaves inward so the center rib is on the outside and use a sharp knife…

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SUPER-SIZED WINGS FOR THE SUPER BOWL

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Here’s a very funny story by Chris Erskine that appeared in the LA Times on January 28. He has a terrific idea; he makes man-sized hot wings from turkey rather than chicken wings. And one of his three marinades (the Spicy marinade) is totally low carb! http://www.latimes.com/features/food/la-fo-wings28-2009jan28,0,4830120.story On the same page with the turkey wing recipe is a link to an article titled: “Melted cheese: Alone or in a dish, it’s delish.” With a title like that, you just know there has to be something…

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