Plan Now for Thanksgiving

Thanksgiving is all about family, friends and comfort food. Here are a few of my favorite holiday dishes.  It includes a Sweet and Spicy Berry Chutney you can serve with your turkey on Thanksgiving Day, as well as warm Cornbread and Roasted Root Vegetables. Make sure you save a couple of tablespoons of that Chutney for a flavorful addition to the leftover Holiday Turkey Salad recipe I have included! 

Sweet and Spicy Berry Chutney

  • ¼ pound fresh cranberries

  • 1 jar lingonberry jelly

  • 3 tbsp. chopped caper berries washed

  • 2 tbsp. fresh mint chopped

  • 2 tbsp. fresh cilantro chopped

  • 1 small Scotch Bonnet pepper, chopped

  • ¼ cup diced red onion

  • ¼ cup diced pineapple

  • 2 tbsp. sugar

  • 1 cup water

  • 1 tsp. cinnamon

  • 2 tbsp. vinegar

Add water, sugar and vinegar in a medium saucepan.  Bring the mixture to boil then add scotch bonnet pepper, fresh cranberries and pineapple.  Simmer on low for 10 minutes.  Remove from heat and cool mixture for 10 minutes.  Stir in remaining ingredients. Serve chilled. 

Roast Turkey

  • 10-pound turkey

  • 4 tbsp. olive oil

  • 2 small bunches thyme

  • 2 small bunches rosemary

  • 4 lemons

  • Salt and pepper

Preheat oven to 350 degrees. Clean turkey and remove bag of innards from the cavity of the turkey. Rub the cleaned turkey with olive oil.  Tie the herbs together with butchers twine.  Insert herbs into the cavity of the bird. Cut lemons in half and put inside the turkey.  Season the entire turkey with salt and pepper inside and out.  Roast the turkey in oven for 1 hour and 45 minutes. Remove from oven once golden brown.  Serve and eat.

Cornbread

  • 5 eggs

  • 3 cups of milk

  • 2 cups of melted butter

  • 1 cup of vegetable oil

  • 1 cup of sugar

  • 1 ½ tbsp. salt

  • 3 cups of flour

  • 2 ½ cups of cornmeal

  • 3 tbsp. baking power

Lightly butter cast iron skillet, whisk eggs with milk, melted butter and oil.  Combine dry ingredients and then mix with egg mixture.  Pour batter into prepared skillet.  Bake at 350 degrees until golden brown. 

Roasted root vegetables

  • 3 red beets

  • 3 gold beets

  • 2 large parsnips

  • 1 large rutabaga

  • 1 gallon of water

  • ¼ cup salt

  • ½ cup olive oil

  • 4 tbsp. chopped garlic

  • 2 tbsp. sugar

  • 2 tbsp. black pepper

Preheat oven to 375 degrees. Wash the root vegetables thoroughly. In a large pan, boil all root vegetables for 20 minutes. Strain the root vegetables and peel while still warm. Cut root vegetables in large dice and keep separate. In four separate medium bowls, toss in olive oil, salt, pepper, garlic and sugar. On cookie sheet or baking pan roast for 35 minutes, making sure the vegetables do not touch each other. Once vegetables are fork tender, toss together and serve warm. And if you have leftover Turkey.

Holiday Turkey Salad

  • 1 pound cooked turkey meat pulled

  • 1 ¼ cup lite mayonnaise

  • 2 tbsp Dijon mustard

  • ¼ cup diced yellow onion

  • ¼ cup diced celery

  • 3 tbsp. diced figs

  • ½ cup diced red apples with skin

  • 3 tbsp. fresh chopped tarragon

  • 2 tbsp. fresh chopped basil

  • 2 tbsp. dried golden raisin

  • ¼ tsp. salt

  • 1 tsp. black pepper

Mix all ingredients together and let chill for 30 minutes, then serve. What are you serving this Thanksgiving? We would love to see all your delectable recipes! Share in the comments below!

Yes, Kale is Good For you

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Don’t forget your greens.

From world-renowned culinary institutions to home kitchens, kale has become the green of choice.  We are seeing it in everything from to chips to smoothies.

Some like to call it the new super food, while others see new ways to enjoy an old-time favorite.

There are plenty of ways to eat your greens and I enjoy a hearty kale salad. The lemon and soy sauce in the vinaigrette help to cut the bitterness of the kale. The addition of the spicy shrimp makes it a quick entrée for a fall evening.

Kale Salad with Shrimp and Crispy Cornbread Croutons

Corn Bread Croutons

  • 5 eggs

  • 3 cups milk

  • 2 cups butter

  • 1 cup vegetable oil

  • 1 cup sugar

  • 1 1/2 tbsp salt

  • 3 cups flour

  • 2 1/2 cups cornmeal

  • 1/8 cup baking powder

  • 1/4 cup jalapeno, seeded chopped

Lightly butter cast iron skillets. Whisk eggs with milk, butter and oil. Combined dry ingredients well; then combine with wet ingredients. Finally, add in chopped jalapenos. Pour batter into prepared skillets. Bake at 350 degrees until top is cracked, golden brown and cooked. Baste with warm unsalted butter.  Once cool, cut into small cubes.

Lemon Vinaigrette

  • 3 whole lemons with skin, cut in cubes

  • 1 cup light mayonnaise

  • ¼ cup soy

  • ½ cup white vinegar

Mix all ingredients in a blender or food processor, and set aside for later. Sautéed blackened shrimp

  • 1 lb. shrimp deveined with no tails

  • 2 tbsp. olive oil

  • 1 tbsp. chopped garlic

  • 2 tsp. blackening spice or Cajon seasoning

  • ¼ cup white wine

  • 1 tsp. butter

In medium sauté pan, heat olive oil and add garlic. Sauté the shrimp and garlic just until golden brown; add the spice then white wine. Simmer the shrimp for 3- to 5-minutes, and add the butter. When shrimp are no longer pink, remove from pan. Kale Salad

  • 1 1b. fresh kale

  • ½ cup Asiago cheese

  • ½ dried cranberry

Wash Kale and cut in small strips.  Toss the greens in the lemon vinaigrette you prepared earlier.  Top with shrimp and cornbread croutons. Do you have any recipes that that are healthy and quick to prepare? Please share your ideas below and you could be featured in a future recipe blog post!