Great Cooking Turkey Tips For Choosing Your Bird

I�ve got a lot of cooking turkey tips for you this year, but the very first must be choosing your bird. There are many different classifications and labels that are placed on Thanksgiving fowl, and it can be confusing knowing which type of poultry to purchase.

In a skillet, saute chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, saute onion, green pepper, tomatoes and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers and asparagus tips. Serves 4.One thing you should know is the difference between LDL and HDL cholesterol. Simply think of HDL as "healthy" and LDL as "lousy." HDL actually helps carry cholesterol out of your blood vessels while LDL allows it to deposit inside your artery walls.The Columbia Restaurant is Florida's oldest restaurant and the world's largest Spanish restaurant. To me, The Columbia Restaurant is a jewel with delicious unique food you just can't find anywhere else. While you're waiting for your food, the waiter brings each patron a big ole hunk of Cuban bread that is to die for; crispy on the outside, soft on the inside. Crumbs get everywhere, but that's the fun of it! When dining at The Columbia Restaurant, you just gotta have The Spanish Bean Soup, Columbia's Original "1905" Salad�, Arroz con Pollo "Valencianna" (a fancy name for chicken and yellow rice) and Boliche "Criollo".4 Garlic Cloves, Minced - FREEAdd dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.1 Teaspoon Worcestershire Sauce - FREEMakes Four 400 Calorie Servings.� Cup Olive Oil - 900 Calories1/8 Cup White Wine Vinegar - FREE

These cooking turkey tips are designed to give you the information necessary for making your own decisions about what to buy.

Author: Chef Todd Mohr