It’s time to start preparing for what will be served on Thanksgiving, and the answer to an overly cooked, dry turkey is here! Now you can make a perfectly cooked, moist and delicious Thanksgiving Turkey using the Ronco Rotisserie Oven. The constant rotating of the rotisserie means that your turkey is continually basting as it cooks, while the high intensity heat means that you get the delicious, crispy skin you’re looking for on Thanksgiving Day! At “Mom’s” house, we prefer the D’Artagnan Organic Free Range Turkey for our Thanksgiving feast!

The Ronco Rotisserie Turkey

Brine Ingredients

1 teaspoon of Kosher salt per pound (make sure you use Kosher salt, sea salt and table salt will make your bird too salty)
1-2 tablespoons of cracked black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary


1. Mix together brine.
2. Remove neck and giblets from defrosted turkey
3. Using a paper towel, completely dry the inside and outside of your turkey.
4. Generously rub brine all over the outside and cavity of your turkey
5. Allow turkey to brine in the refrigerator, uncovered, in a large pan for at least 12 hours and up to 2 days.
6. When ready to cook, pat down skin with a paper towel to remove excess moisture, but not the salt brine
7. Place on to Rotisserie spit and cook for 12 minutes per pound. If using a meat thermometer, allow turkey to reach 165 degrees F.

Allow your turkey to rest for 15 minutes before carving.

Tips from the Experts at Ronco:

For this recipe, which we’ve coined The Ronco Rotisserie Turkey, we used simple dry brine and cooked it in our 5500 Rotisserie (though you can use any of our rotisseries) for about 2 ½ hours. The result was a deliciously seasoned, moist, yet crispy Thanksgiving masterpiece. Dry brining works by opening the pores of the meat, allowing the natural juices to make the meat more moist, while crisping up the skin. I personally prefer a dry brine to wet because of the results and simplicity. A dry brine is basically 1 teaspoon of kosher salt per pound of meat and any other seasonings you may want to add, however salt alone does the trick as well. The following recipe is what I used. Feel free to mix it up with your favorite seasonings.

On a side note, do not use a dry brine on a Kosher Turkey. It has already been pre-salted and will result in an overly salted bird.

*Recipe and image courtesy of Ronco.*

Gluten Free Bites - Coconut Cashew CrunchA better for you mid-day snack (or who are we kidding, any time of the day)! Created by two gluten-free brothers and a pastry chef, The Gluten Free Bites are packed with protein derived from brown rice and pea protein plus offer a healthy dose of fiber. These perfectly-sized nutritious treats feature are made with wholesome ingredients and come in delicious flavors, including dark chocolate coconut, chocolate cherry almond, coconut cashew crunch, and new PB&J, dark chocolate peanut butter and dark chocolate hazelnut!

Certified gluten-free, vegan, Kosher, Non-GMO Project Verified, and made with all-natural and organic ingredients, each variety The Gluten Free Bites is also low in sodium, made with low glycemic natural sweeteners, and completely free of fillers, additives, wheat, soy, cholesterol, trans fat, casein and dairy.

Packaged in convenient bags, these are easy to tuck in your drawer at work for a quick and healthy treat. “Mom’s” favorite flavor was the coconut cashew crunch – YUM! You have most likely heard of The Gluten Free Bar, but these bites are definitely going to become your new go-to gluten-free snack!

To learn more about The Gluten Free Bites, visit their website at

*Company generously provided samples and images for this article.*

Play Dough - Play 2If you are like me, you are always seeking easy and inexpensive ways to entertain the kiddos on long, rainy days! Homemade play dough always seems to be a big hit and a great one for the little ones to help you make, too! This 5 ingredient DIY play dough is made with all-natural, non-toxic ingredients, and you have the option of adding in food coloring for color and/or peppermint or vanilla extract for scent. What I love is that if your kids actually ingest it, it is made with edible, all-natural ingredients and won’t harm them!

Play Dough - Play 1Homemade play dough is softer than store-bought play-doh, and much easier for tiny hands to squish, mold and create. When stored properly, it can last quite a while!

Play Dough Ingredients“Mom’s” No Fail DIY All-Natural Homemade Play Dough


1 cup unbleached flour
2 teaspoons cream of tartar
1/3 cup salt
1 tablespoon canola oil
1 cup water
All-natural food coloring* (optional)
2 drops Vanilla or Peppermint extract** (optional)


In medium saucepan, place 1 cup unbleached flour, 2 tsp. cream or tartar, and 1/3 cup salt. Stir to combine.

Add the wet ingredients (water and canola oil). Turn burner on low to medium/low heat. Start mixing ingredients together, making sure to scrape the sides of the saucepan as you stir.

Play Dough - Coloring

Continuing stirring, and once the dough becomes more solid, add the food coloring and essential oil (both optional). Continue to stir until the dough becomes thicker and starts to stick to the spoon, lifting away from the pan. When it starts to do so, the dough is ready.

Play Dough - Done

Place the dough on parchment paper or wax paper to cool. Once cool, it is ready for little hands to create and play!

Store in a glass container, such as a Mason jar or glass bowl with lid, or a plastic Ziploc bag, when not in use.

* “Mom” prefers India Tree’s all-natural food coloring for a non-toxic play dough.
** Want to add a light scent to your play dough? Both peppermint and vanilla extract lightly scent the play dough by simply adding two drops to the dough when cooking.

Please note: Recipe can be easily doubled or tripled depending on how much dough you want to make.

Oven-Baked-Woodbridge-Wine-Chicken-WingsA perfect summer recipe for entertaining! The chicken is brushed with butter and paprika then baked. The Woodbridge Wine ‘Cue Sauce is boiled, reduced, tweaked and then used as a glaze over the chicken after it is finished baking. “Mom” uses organic ingredients whenever possible.

Oven-Baked Woodbridge Wine Chicken Wings


2 cups Woodbridge by Robert Mondavi Cabernet Sauvignon
¼ cup clover honey
2 large cloves garlic, minced
2 tablespoons dark brown sugar
3 tablespoons Woodbridge Wine ‘Cue Sauce
½ cup sherry vinegar
1 tablespoon coarsely ground black pepper
2 scallions, white and green parts both, cut into thin rounds
1 pound (about 16 pieces) chicken wings
Kosher salt
2 tablespoons unsalted butter, melted
2 teaspoons hot paprika
The juice from 1 large lemon


1. Preheat the oven to 350F.

2. Make the honey glaze: In a large skillet, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about ¼ cup liquid. Pour the wine into a medium bowl to cool. In the same skillet, bring the honey, garlic, dark brown sugar and Woodbridge Wine ‘Cue Sauce to a simmer. When it starts to foam and turn light brown, remove the skillet from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. Stir in the black pepper and scallions and pour it over the red wine in the bowl. Whisk to blend. Taste for seasoning.

3. Prepare and cook the chicken wings: Cut each chicken wing at each joint so each wing is cut into 3 parts. You will have 36 pieces including the wing tips. Season them with salt. In a small saucepan, melt the butter and stir in the paprika. Put the wings on a sheet pan and brush them with the melted butter mixture. Bake them for 5-8 minutes. Turn them on their second side and brush with the remaining butter mixture. Then, put the tray under the broiler and cook for an additional 3-5 minutes or until fully cooked.

4. Finish the dish: Toss the chicken wings in the honey red wine glaze and squeeze the lemon juice over them.

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

Serves 4-6.

*Recipe and image courtesy of Woodbridge by Robert Mondavi and Food Network chef Alex Guarnaschelli.*

Orange and Shrimp CevicheWhen the weather is warm, a cool, crisp ceviche is the perfect dish for an outdoor bbq or dinner party! This unique and delicious Orange & Shrimp Ceviche recipe was created by celebrity nutritionist, Tanya Zuckerbrot. The ceviche features ZICO Coconut Water’s newest flavor, ZICO Orange Chilled Juice Blend, which combines the taste of fresh orange juice with all the hydration benefits of coconut water.

Orange & Shrimp Ceviche

By Tanya Zuckerbrot, MS, RD, ZICO brand ambassador and creator of the renowned F-Factor Diet


• ½ cup ZICO Chilled Orange Juice Blend
• 1 large tomato, halved and seeds removed
• 2 jalapeno peppers, halved and seeds removed
• ½ yellow onion, peeled
• 1 tablespoon olive oil
• 1 lb medium shrimp, deveined, peeled and
halved lengthwise
• ½ cup freshly squeezed lime juice
• ¼ cup tomato juice
• kosher salt, to taste
• tabasco sauce, to taste
• 1 large navel orange cut into segments with
pits removed
• ½ cup red onion, sliced paper thing
• ¼ cup cilantro, chopped


1. Pre-heat oven to 500 degrees.
2. Line a baking tray with aluminum foil.
3. Place the tomato, jalapenos, bell pepper and onion into a bowl and toss with olive oil.
4. Place the oil covered vegetables onto baking tray cut sides down.
5. Bake for 10 minutes, then stir, then bake for another 10 minutes, or until vegetables are charred. Remove from oven and set aside to cool.
6. Bring a large saucepan of lightly salted water to a boil and add shrimp and blanch for 1-2 minute or until lightly pink.

*Recipe and image courtesy of Tanya Zuckerbrot, MS, RD, ZICO brand ambassador and creator of the renowned F-Factor Diet.*

Blueberry SparklersFourth of July festivities will soon be upon us, and we have found a cute dessert idea that is as fun to make as it is to eat! This looks festive, and is a much healthier option, too!

Blueberry Sparklers


1 cup large fresh blueberries
1 cup white chocolate chips
1 teaspoon vegetable oil
2 tablespoons multi-color candy sprinkles


On each of 10 bamboo skewers (8 inches long), spear 8 blueberries.
In a perfectly dry microwavable cup, stir chocolate chips and oil.
Microwave on medium power 30 seconds; stir. Microwave 20-30 seconds longer; stir until the chocolate is smooth.
Transfer melted chocolate to a resealable plastic bag.
Snip a very small corner off the bottom of the bag.
Drizzle the melted chocolate over the skewered blueberries and immediately roll lightly in sprinkles.

Makes 10 skewers.

*Recipe and image courtesy of the Blueberry Council.*

ID-100185486A common street food and one of the simplest and most delicious corn-based snacks is the elote asado or en vaso. It is corn grilled in its husks, spread with butter or mayonnaise, sprinkled with queso Cotija, chili powder and a few drops of lime juice.The same ingredients are also served off the cob and layered in a plastic cup. These two items are usually sold from the same puesto, or stall. Instead of butter or mayonnaise, try using crema Mexicana for a tangier taste. This recipe is best done on an outside grill, but you can recreate it indoors with the help of a cast iron skillet.

American dream chaser (and finder), Hugo Ortega is a decorated chef whose culinary influence adds a tasty Mexican twist to Texas cuisine.

Elotes Asados | Roasted Corn Cobs on a Stick


2 dried guajillo peppers, stemmed, toasted

1 dried chile de árbol pepper, stemmed, toasted

1 tsp paprika

½ tsp table salt

4 ears of corn with husks

4 long wood skewers

2 Persian limes

¼ cup crema Mexicana or mayonnaise (“Mom” prefers Vegenaise)

½ cup queso Cotija, crumbled


Place dried peppers in blender or spice grinder and process until a powder is achieved. Transfer to a bowl and add paprika and table salt. Mix to combine. Set aside.

Place cast iron skillet over medium to high heat, preheat 5 minutes or prepare an outdoor grill. Place corn and roast for 10 minutes, turning every 2 minutes. Remove from heat and pull back the husks. Remove and discard the silk. Carefully insert the sharp end of the skewer into the end of the corn. Over each elote asado, squeeze half a lime, spread 1 tablespoon crema, sprinkle 2 teaspoons cheese and finish with a pinch to ¼ teaspoon of the chili mixture.

Serves 4.

*Recipe courtesy of Houston-based celebrity chef Hugo Ortega. Image courtesy of Stoonn at FreeDigitalPhotos.*

Blueberry-Turkey-Burger 1Yes – we are loving blueberries this week! Blueberries in the warm months of summer are always sweeter and so much juicier, aren’t they? For a very unique and tasty spin on both the traditional burger and ketchup, try this fantastic turkey burger made with, you guessed it, blueberries!

Blueberry Turkey Burgers with Blueberry Ketchup


1 pound ground turkey
3/4 cup fresh or frozen (unthawed) blueberries
1 tablespoon minced fresh ginger
1 tablespoon minced lemongrass (optional)*
1 teaspoon coarse black pepper
2 tablespoons soy sauce
4 poppy seed hamburger buns
Lettuce and sliced red onion, optional
Blueberry Ketchup (recipe follows)

*Peel away woody outer layer from the bottom portion of the lemongrass stalk; mince inner flesh.


In a large bowl, combine turkey, blueberries, ginger, lemongrass and black pepper; mix well.
Form mixture into 4 patties.
Brush soy sauce on both sides of burgers.
In an oiled skillet over medium-high heat, grill patties until cooked thoroughly, about 4 minutes each side.
Serve on buns with lettuce, sliced red onion and blueberry ketchup.

Serves 4.

Blueberry Ketchup


1-1/2 cups fresh or frozen (unthawed) blueberries
1/2 cup minced onion
1/4 cup rice wine vinegar
1/4 cup dark brown sugar
1/2 teaspoon salt
1 tablespoon pickled ginger (gari) or minced fresh ginger


In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.
Bring to a simmer; cook about 15-20 minutes, stirring frequently.
Remove from heat and allow to cool.
Remove to blender or food processor; whirl until smooth.
Refrigerate until ready to use.

*Recipe and image courtesy of the Blueberry Council.*

Blueberry Pineapple Salsa 1Summer is almost officially upon us, and that means it is time for creating fresh recipes for summer entertaining! This delightful salsa from the Blueberry Council showcases both blueberries and pineapple beautifully, and will be a huge hit at any summer gathering!

Blueberry Pineapple Salsa


2 cups fresh blueberries
1 cup finely diced fresh pineapple
1 jalapeno pepper, seeds and membrane removed, minced
2 to 3 tablespoons lime juice, divided
1/2 teaspoon lime zest
3 tablespoons chopped cilantro
1/4 cup diced red onion
Kosher salt, as needed


Combine blueberries, pineapple, jalapeño, 2 tablespoons of the lime juice, lime zest, cilantro and red onion.
Season with salt and additional lime juice as needed.
Serve with tortilla chips or as an accompaniment to fish or chicken.

Serves 7.

*Recipe and image courtesy of the Blueberry Council.*

UsananimalsAs the kids start back-to-school, a nutritious breakfast is a wonderful start to the school day, and to make sure they are receiving all of the proper nutrients, vitamins, and minerals, choosing a high-quality vitamin is essential. “Mom” was recently introduced to Usanimals by USANA, which has a wild berry flavor that her little one enjoys! No struggles to ger her to take her vitamin every morning – it is delicious and easy to chew! Science-based and free of artificial flavors and sweeteners, Usanimals daily multivitamin helps support development for children ages 2 to 12.


Why Choose USANA Usanimals?

Provides excellent nutritional support for growing children*
Supports healthy immune function with vitamins A, C, E, and zinc*
Includes vitamins B6, B12, folate, and choline for healthy brain function*
Includes calcium, magnesium, and vitamin D for strong bones and teeth*
Includes iron, thiamin, and B12 for energy*
Easy-to-eat chewables stamped with fun animal shapes

To learn more about USANA Usanimals, or the other various supplements and products offered by USANA, visit*

*Company generously provided samples and images for this piece.*