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Cinnamon Beef

Cinnamon Beef

This recipe can be halved. Serve the cinnamon beef over hot rice or just cooked wide fettuccine type noodles.

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Posole Mi Casa

Posole Mi Casa

This is an everyday posole and is very easy to make.

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Brine-Cured Roast Turkey

Brine-Cured Roast Turkey

This recipe made the one of the best turkeys we have ever had. The recipe started out as one from Alice Waters in the New York Times. I ended up following Alton Brown’s (Food Network guy) ideas for cooking the turkey. It really was perfect. The brine for the turkey should be started 4 days before you plan actually cook the turkey. It should be thoroughly cold before you submerge the bird. You won’t be able to use the pan drippings for gravy, they are too salty. Do what I did and roast some turkey parts for a brown turkey stock, reduce and make the gravy 2 days ahead. Much less hassle at the last minute. The recipe for the gravy I made to go with this turkey can be found here.

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Chile Dipping Sauce

Chile Dipping Sauce

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