Betsy’s No Garlic Thousand Island Dressing

By Betsy Vail 10/09/22

Ingredients:

• 1 c mayonnaise (I use Best Foods/Hellmann's Olive Oil Mayo)
• ¼ c Becca's No Garlic Ketchup (a commercial brand of garlic-free ketchup is ok too.)
• 1 tsp white vinegar (to taste)
• 4 tsp white granulated sugar
• 4 tsp sweet pickle relish (be sure your brand does not contain garlic)
• 2 tsp minced onion, dried
• ¼ tsp salt
• Pepper to taste
• Sweet paprika to taste

Directions:

1. Stir all the ingredients together in a medium sized bowl, then store in an air tight container overnight.
2. Stir before use and enjoy!

Creative considerations:

• Use as a cocktail dipping sauce for meats, vegetables, or chips.
• Use as a condiment for sandwiches, hamburgers, etc.
• Thin with milk and use as a salad dressing.
  
  

Betsy’s No Garlic Savory Smoked Turkey

By Betsy and Chuck Vail 04/20/2025

When smoking a turkey, it’s important to note that big isn’t better. It’s best to use a bird that is about 12-15 lbs. If the bird is larger than that, then it may not reach temperature and cook completely inside. If you’re planning a party, it’s better to use multiple 12-15 lb. birds rather than larger birds. 

Ingredients:

Butter boobs:

• 2 sticks of butter, softened (1 c total)
• 1 tsp salt
• 2 Tbs onion powder
• 2 Tbs smoked paprika
• a dash of liquid smoke

Rub:

• ½ c brown sugar
• 1 tsp salt
• 3 Tbs onion powder
• 3 Tbs smoked paprika
• ¼ tsp pepper

Turkey:

• Olive oil

Directions:

Butter Boobs:

1. To make the butter boobs, combine the softened butter with all the spices until thoroughly mixed. 
2. Line 2 matching small bowls with wax paper. Divide the seasoned butter evenly and place the mixture into the 2 bowls. Be sure to smooth the surface of the butter, then place them into the freezer to harden. 

Rub:

Combine and mix all ingredients in a bowl and set aside. 

Turkey:

1. Place the thawed turkey on a cookie sheet over the kitchen sink because the process may be a bit messy.
2. Remove the neck, bag of anatomical parts, and any pin feathers. Pat the bird dry with paper towels.
3. Drizzle a small amount of olive oil over the bird and rub the skin until all sides of the outside surface are lightly covered. 
4. Using your fingertips, slowly move your hand up to separate the skin from both sides of the breast meat. Do your best not to tear the skin. 
5. Remove the wax paper, then add 1 butter boob to each breast (between the skin and the meat) so that the turkey looks like it has breast implants. When cooking, the butter will slowly melt over the turkey meat to baste and season it making it absolutely delicious! 
6. Using the rub, PAT the seasoning on all sides of the exterior of the turkey. 
7. Set your smoker to 225-250 F.
8. Smoke about 30 minutes per pound, so for example, a 12-lb turkey will take about 6 hours to cook completely.
9. Add a meat thermometer(s) to the thickest part of the breast meat, but be sure not to imbed it so far that it touches the bone or the empty cavity. 
10. Fire Note: Be sure to watch the smoker. As the butter melts and drips, the oils and juices may catch fire. If this happens, have a spray bottle with water handy so the flames can be extinguished quickly. The fire will char your bird, and it tastes better with smoke instead of char. 
11. Smoke the turkey until the internal temperature is 160 F, or 170 F in the thigh.
12. Allow the turkey to rest for about 15 minutes. The turkey will continue to cook and will reach the desired temperatures of 165 F, or 175 F in the thigh. 

I have it on excellent foodie authority that this smoked turkey is the most moist, delicious turkey that one could ever have and will be the standard that all other turkeys will try to live up to! It’s the food of amazing turkey dreams! It’s more time and effort than roasting in an oven bag, but it’s really worth it! Enjoy!

Betsy’s No Garlic Creamy Cauliflower Cheese Soup

 By Betsy Vail 04/17/2025

Ingredients:

• ¼ c olive oil
• 2 Tbs butter
• 1 medium onion, diced
• 24 oz. frozen cauliflower, thawed
• 4 c chicken broth
• ½ tsp smoked paprika
• 1 tsp salt (to taste)
• 2-3 Tbs onion powder (to taste)
• 4 c Mexican grated cheese
• 1½ c heavy cream
• Pepper (to taste)
  
  

Directions:

1. Heat the oil and butter together on medium heat in a large pot. 
2. Once the butter is melted, add the diced onions and sauté until the onions are translucent and lightly kissed with gold.
3. Fold in the thawed cauliflower flowerets. Note: I thaw the cauliflower in a glass bowl in the microwave and that works well. 
4. Stir the chicken broth, smoked paprika, salt, and onion powder into the pot and bring the mixture to a boil.
5. Once the soup begins to boil, reduce the heat and allow it to simmer for 20 minutes until the cauliflower is tender. 
6. Once the cauliflower is soft, scoop out the cauliflower and onions along with with a few ladles of broth and puree them until smooth. Stir the slurry back into the pot. 
7. Add the grated cheese 1 cup at a time until melted and mixed in. 
8. Stir in the cream and pepper.
9. Remove from heat and garnish with grated cheese and chopped parsley. 
10. Thoroughly enjoy this filling comfort food extraordinaire! It’s so simple and really delicious! 
    
    

Betsy’s No Garlic Steak and Mushroom Stroganoff with Dill

By Betsy Vail 07/24/2022

Ingredients:

• 1 package of wide egg noodles, cooked
• 1 – 1½ lbs. leftover steak, cooked to medium-rare/medium
• 2 c mushrooms, sliced and sautéed
• 2 Tbs minced onion
• 3 Tbs butter
• 2 Tbs olive oil, plus more as needed
• 2 c sour cream
• 1 c milk, as needed
• 3 Tbs onion powder (to taste)
• 1 Tbs dill weed
• ½ tsp sweet balsamic vinegar
• 1 tsp salt
• 1/8 tsp ground pepper

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the egg noodles and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente. Drain the noodles, then return them to the pot. Toss the cooked noodles with a small amount of olive oil, then set aside.
2. Trim the cooked steak of excess fat. Cut the steak across the grain into slices 1/4 inch thick, then cut the slices into 2–3-inch strips. Set the steak strips aside.
3. In a large frying pan, sauté the sliced mushrooms and minced onion in the butter and olive oil, and cook over medium heat, stirring occasionally, until the mushrooms are kissed with gold and the onions are caramelized. Stir in the steak, and heat until the remaining fat is rendered soft and the meat is heated.
4. Remove the pan from the heat and stir in the sour cream, onion powder, dill, balsamic vinegar, salt, and pepper. Return to medium-low heat and simmer, stirring constantly, until the sour cream is heated. Do not allow to boil. Stir in enough milk for the sauce to reach your desired consistency. Taste and adjust flavors as desired.
5. Serve the noodles on a plate, then top with the steak and mushroom sauce. Garnish with parsley or dill.
6. Enjoy! 

Betsy and Becca’s No Garlic Happy Hobbit Braised Lamb Shanks

 By Betsy Vail and Becca Marvail 03/10/2024

Ingredients:

• 5 lamb shanks
• Salt
• Pepper
• ½ c olive oil
• ½ large yellow onion, cut into wedges
• 8 – 20 oz. cremini mushrooms, quartered (to taste)
• 16 oz. bag of baby carrots (to taste)
• 2 c beef broth 
• ¼ c brown sugar
• 2 bay leaves
• 2 Tbs tomato paste (heaping tablespoons are ok)
• 2 c cabernet sauvignon wine
• 1/8 c sweet balsamic vinegar 
• 1 tsp of fresh rosemary (chopped) (to taste)
• 2-3 tsp onion powder (to taste)
• ½ c butter 
• ½ c flour 
• Flat leaf parsley (for garnish)
  

Directions:

1. Preheat the oven to 375 F.
2. Add olive oil to a large pot and heat to medium high. Working in batches to avoid crowding, sear the lamb until browned on each side. Be sure to season each side of the lamb with salt and pepper. Set the lamb aside on a platter as they’re completed.
3. In a small bowl, combine the flour, butter, and onion powder until it’s combined into a beurre manie paste. 
4. Turn the heat down to medium. In the large pot previously used for searing the lamb, sauté the onions, quartered mushrooms, and carrots in the remaining oil until the onions are slightly translucent.
5. Add the broth, brown sugar, bay leaves, tomato paste, cabernet sauvignon wine, balsamic vinegar, rosemary, and beurre manie to the pot. Stir frequently and bring to a simmer. 
6. Return the lamb to the pot and cover with the lid. 
7. Bake at 375 F for 2 hours or until the meat is tender.
8. Allow the pot to rest for about 10 - 15 minutes. 
9. While the pot is resting, spoon away liquefied oil on the surface. If time permits, allow the pot to cool then store in the refrigerator overnight. Once the fat solidifies on the surface, spoon away and discard the fat then reheat the pot. Taste and adjust flavors if needed. Serve the lamb and sauce over bubble and squeak, mashed potatoes, noodles, or creamy cooked polenta,.
10. Garnish with parsley and enjoy this wonderful treat with your fellow hobbits and favorite wizard! 
    
    

Creative Considerations:

1. Add allspice
2. Use maple syrup instead of sugar
3. Use vegetables of your choice like diced parsnips, celeriac, or turnips.
4. Add fruit such as prunes, apricots, figs, or pomegranate arils. 

Bram's No Garlic Crunchy Calamari

By Bram Marvail 12/16/2023

Ingredients:

Egg Mixture:

• 3 eggs
• 3 Tbs milk
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 tsp chili flakes
• 1 tsp smoked paprika

Calamari Marinade:

• 2 lemons worth of juice
• 1 lb. calamari tubes sliced into half inch rings

Panko:

• 1 8 oz. can of plain panko bread crumbs

Flour Mixture:

• 1 Tbs cayenne pepper
• 1 Tbs freshly ground black pepper
• 1 Tbs salt
• 1 Tbs red chili flakes
• 1 Tbs smoked paprika
• 1 c all purpose flour
• 2 lemons worth of zest

For Frying:

• Digital cooking thermometer
• 3 cups canola oil (or until there's roughly 2 inches deep worth of oil in the pot)

Directions:

1. Juice and zest the lemons and places to the side.
2. Slice the calamari tubes into ½ inch rings and place into a small bowl.
3. Pour the lemon juice into the bowl with the calamari rings and let marinate for 30 minutes.
4. While waiting, in a small bowl, combine the eggs, milk, cayenne pepper, freshly ground black pepper, salt, chili flakes, and smoked paprika to create the egg mixture. 
5. In another separate bowl, create the flour mixture. Combine the cayenne pepper, freshly ground black pepper, salt, red chili flakes, all purpose flour, smoked paprika, and lemon zest.
6. In another separate bowl, pour in the panko bread crumbs.
7. In a medium sauce pan, heat the canola oil to 350 F. 
8. Coat the calamari rings (a few at a time but keep separated from each other) in the flour mixture, then the egg mixture, then the panko bread crumbs and gently place into the hot oil. (Make sure the rings are evenly coated in each of the mixtures).
9. Fry until golden brown (1-2 minutes).
10. Place on a plate with a paper towel to collect the excess oil. 
11. Serve hot and delicious.

Becca's No Garlic Calamari Bruschetta

By Becca Marvail 12/12/2023

Ingredients:

For Calamari:

• 1 lb fresh squid tubes and tentacles
• 1 lemon (juice and zest)
• Fresh ground black pepper
• ¼ cup olive oil
• ¼ cup buttermilk (or milk with lemon juice)
• 1 tbsp finely minced onion

For Salad:

• 1 jalapeno pepper (stemmed, de-seeded, and minced)
• ½ cup chopped cilantro
• ¼ cup minced red onion
• ½ diced red bell pepper 
• 1 grapefruit supremed and diced
• 1 avocado diced
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

For Bread:

• 8 slices Cinderella White Russian bread
• 2 tbsp olive oil

Directions:

1. In a small bowl, mix together the squid (slicing open the tubes length-wise), the milk, lemon juice, lemon zest, olive oil, pepper, and onion. Set aside and marinate for 30 minutes. 
2. While waiting, prepare the salad. Mix together the jalapeno, cilantro, red onion, red bell pepper, grapefruit, lime juice, oil, salt and pepper. DO NOT ADD THE AVOCADO YET. 
3. Once the 30 minutes are up, grill the squid at low heat (1-2 minutes on each side). The squid will shrink up quickly, but be sure to not over-cook it as it can make the squid tough.
4. Brush the slices of bread with olive oil, and then grill until golden brown.
5. Chop up the grilled squid into tiny pieces and add to the salad. 
6. Add in the avocado and mix until the ingredients are combined. 
7. Top the bread with a big spoonful of the salad and serve.