The Foodie Diva

Who says turkey is just for the holidays? With this easy and delicious recipe you can make it smell like Thanksgiving any time of the year!

1 20 lb. turkey cleaned and rinsed, patted dry
poultry seasoning
3 stalks celery chopped into 2-inch pieces
3 large carrots chopped into 2-inch pieces
1 large onion quartered
2 cloves of garlic
2 sprigs rosemary on stems
1/4 bunch parsley on stems, cleaned
1 stick butter cut into 1-inch cubes
olive oil

  1. Preheat oven to 500.
  2. Generously season the cavity with salt, pepper, and 1 tbsp of poultry seasoning. Stuff the cavity with the vegetables and herbs and cubed butter.
  3. With cooking twine, tie legs together to keep vegetables inside.
  4. Rub the skin of the turkey with olive oil, about 1/4 cup.
  5. Place on a roasting rack in a large pan breast side up.
  6. Place in preheated oven for 45 minutes.
  7. If pan starts to burn, add a cup of chicken broth.
  8. Reduce heat to 350 and continue cooking for approximately 2 1/2 hours or until meat thermometer reads 180-185 when inserted into the thigh and juices run clear.
  9. Remove bird from oven and let sit for at least 30 minutes.
  10. Remove vegetables from cavity and place in roasting pan with drippings. Set turkey on carving board.
  11. Heat drippings on the stove over medium heat, adding water (about 2 cups). Let simmer for about 15 minutes.
  12. Pour drippings into strainer, pressing on vegetables and herbs to extract maximum flavor. (This is not standard thick gravy. It is an au jus consistency).
  13. Carve turkey. Place au jus on meat and serve remaining on the side.




The Essential Carry-on

The Jetsetting Diva

Love to travel but hate when you get stuck in the airport or have a long flight ahead of you. Pack these essential carry-on items for your best experience possible.

Reusable cup. Hate getting something to drink on a plane because it is in a regular cup and you feel like you have to drink the entire thing? Or you don’t like what they have to offer. You drink Pepsi and they have Coke? I like a cold cup from Starbucks because they come in many sizes, and if you fill them up you get a 10-cent discount on your drink purchase.

Headphones. These are crucial for a long flight or layover so you can pass the time watching TV or movies. The headphones that come with your phone will do the trick, but if you want to make an investment I suggest the Power Beats wireless. They have up to 12 hours of battery life and come with a convenient easy-to-carry pouch.

Snacks. Food is a very important part of keeping your mood maintained during travel. It is more important than ever nowadays since flights don’t serve food like they used to, plus people have more food restrictions as well. Make sure you have at least two energy bars that pertain to your food restrictions, such as gluten or dairy free. Also, snack packs of peanuts or pretzels are good to have on hand since they won’t spoil if the temperature changes.

Toiletries. While there will be a longer post in the future about the perfect toiletry bag, here are the essentials that you must have at all times. A disposable toothbrush and toothpaste, make-up wipes, tinted Chapstick and BB cream. Also, don’t forget any important medicine that you may take.

Scarf/Blanket. There is nothing worse than being cold and not being able to do anything about it. Pack a lightweight blanket that can double as a scarf because if your neck is warm, so are you.

Book or Magazine. You don’t want to be without something to do if your preferred electronic device dies!

Eye Mask. A must for a decent sleep if you need total darkness. If you are lucky enough to be in first class on a long flight, you might get one complimentary. If not, invest in one that is adjustable so that you can contour it to your face and block out as much light as possible.

Travel Pillow. This one is a personal choice since there are so many shapes. A log, U-shape, wrap, and an actual pillow. I prefer the trtl pillow because it gives great support and it keeps your neck warm as well.

Back-Up Battery. This is the MOST important item when packing for a trip. I prefer to pack two — one that has a lot of power and one that doesn’t have as much, such as a 20,000 MAH and a 5,000 MAH. You can use the larger one on the plane or airport and have a backup for when you get to your destination and your room isn’t ready. Also, try to do all your reading/watching on one device so you only have to recharge one item and you can reserve back up battery power.

Bonus Tip: Remember to download everything you want to watch or read before you get on the plane because its wi-fi can be sketchy at best.

Linguine with Clams and Shrimp

Dinner, The Foodie Diva

This is my favorite dish, and I always ask for it on my birthday. Once you taste this delicious and simple dish you’ll ask for it as well.

2 cans chopped clams with juice
½ bottle clam juice
1 lb large and raw shelled deveined shrimp
1½ sticks butter
2 cloves minced garlic
¼ cup chopped parsley

  1. Melt ½ cup butter in a large pan over medium-high heat until foaming. Add shrimp and sauté until they turn pink. Turn off heat and set aside.
  2. In a small sauce pot, melt remaining butter. Sauté garlic in melted butter until fragrant, being careful not to brown. Add clams and their juices, clam juice, salt, and pepper to taste, and simmer over low heat until heated through.
  3. In a large pot of boiling water with 1 tbsp salt, cook linguine until al dente. Drain linguine and place in a large serving bowl. Add shrimp to clam mixture and pour over hot linguine. Toss to coat and top with chopped parsley.