Urky Lurky Food

SMOTHERED TURKEY WINGS

Steps:

• Preheat the oven to 425 degrees F. Place a wire rack in a rimmed baking sheet.
• For the wings: Pat the turkey wings completely dry and place them onto a work surface or cutting board. Combine the garlic powder, onion powder, smoked paprika, sweet paprika, cayenne pepper, oregano, thyme, 1 tablespoon salt and 2 teaspoons black pepper in a medium bowl; generously rub all over the turkey wings, making sure to pick up whatever falls onto the board and sprinkle back onto the turkey (it may look like too much seasoning, but it will flavor the turkey and the gravy so don't skimp!).
• Transfer the wings to the prepared baking sheet. Add 2 cups water to the bottom of the baking sheet and tightly wrap foil over the wings and baking sheet. Bake until the wings are cooked through and just slightly tender but unable to pull away with a fork, about 1 hour.
• Meanwhile, make the gravy: Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add the green pepper, onion, celery, garlic 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Slowly pour in the stock, stirring constantly until no lumps remain from the flour. Stir in the Worcestershire sauce, hot sauce, bay leaves, 1/2 teaspoon salt and a few grinds of black pepper and bring to a simmer. Reduce the heat to low.
• Unwrap the wings and carefully nestle them into the gravy using tongs. Tightly cover the skillet with foil and simmer until the wings are completely tender and the meat can easily be pulled away with a fork, about 25 minutes. Pour the heavy cream into the gravy around the turkey and gently mix with a spoon as much as you can. Let simmer until heated through, 2 to 3 minutes. Garnish with parsley. Remove the bay leaves before serving.

URKY LURKY

Steps:

• 1. Cook pasta thoroughly and place in a HUGE bowl. Cover to keep warm.
• 2. Cook broccoli florets for 5-10 minutes, and place in pasta bowl when done. Cover.
• 3. On Medium-High heat, brown sausage and drain. Add salami and cook for additional 2 minutes. Add to pasta bowl and cover. *Make sure sausage and salami are bite sized*.
• 4. Take 1 1/2 Tablespoons of oil from the 1/2 cup and add to skillet.
• 5. Add onions and peppers and cook until soft. Add garlic, basil, oregano and crushed pepper to skillet and cook 1 minute. Add to pasta bowl.
• 5. Add remaining oil and olives and parsley. Wait a few minutes to add the cheese so that it doesn't melt, unless you would like melty cheese, which also tastes good.
• 6. Mix, mix, mix! Mix very well until all pasta is covered in ingredients.
• Serve warm or chilled topped with some Parm.
• I have only eaten it warm and it's probably best that way -- but I'm sure cold would taste similar to pasta salad -- mm!
• 7. Enjoy!
• *cooking times may vary -- everytime I ever made this I was distracted in one way or another so you might be able to make this more quickly than I did.

BEST EVER CHUNKY GUACAMOLE

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.