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Thanksgiving Benedict

My Thanksgiving Benedict has been nominated for the TODAY SHOW Food Club contest. I will be forever in your debt if you vote for me!! http://community.today.com/foodclub/recipe/thanksgiving-eggs-benedict 😘 This Thanksgiving Benedict is even better than the real day! 2 1/2 C Stuffing or Stovetop stuffing 2 eggs, beaten Turkey breast, sliced 4 Eggs, poached or fried Gravy Cranberry sauce Add an egg or two to your stuffing and mix it all together to form a patty. Sauté the stuffing cake in EVOO until brown and cooked through on both sides. Top with turkey and a poached egg. Drizzle gravy and a dollop of cranberry sauce on top. (Heinz Homestyle Gravy wins all the awards for best jarred gravy.)

Cornbread and Sausage Stuffing

My favorite part of the Thanksgiving meal. How can you say no to cornbread, sausage, pecans and more! Ingredients: Pre-prepared cornbread 1 lb Ground sausage Mirepoix mix (chopped onion, carrot, celery) Garlic, minced Parsley, chopped 3 eggs Chicken broth Pecans, toasted Dried cranberries Cut cornbread into bite size squares. Cover in EVOO and S&P. Bake for 20 minutes at 350 or until golden brown. Method: Cook sausage and set aside. Cook mirepoix mix and garlic in same pan as sausage with EVOO (and butter if desired). Add sausage, vegetables, pecans, parsley, and cranberries to cornbread chunks. Add eggs to chicken stock and mix into cornbread to moisten mixture but not so its dripping wet. (I used 1/2-2/3 of a carton for this amount). Bake at 400 degrees covered for 30 minutes then uncovered for 20.

Freshly Picked Thanksgiving Article

http://freshlypicked.com/blogs/newsletter/55769537-5-ways-to-keep-thanksgiving-dinner-easy-and-gourmet

Roast Chicken Dinner

Winner winner chicken dinner! This meal is so easy and looks like it took all day. Ingredients: Roasting chicken EVOO Garlic, minced Seasoning (chicken rub, seasoned salt, etc.) Mirepoix mix (pre chopped carrot, celery, and onion) Brussels sprouts, chopped in half Beef stock Condensed Portobello mushroom soup Method: Clean and rinse off chicken and rub with EVOO and garlic. Generously shake your favorite seasoning over entire chicken. Put chicken in roasting pan and drop in veggies and Brussels sprouts and a little more EVOO and (a little) beef stock. Bake or Traeger at 400-425 for 70 minutes. Done!! For gravy, take chicken and veggies off roasting pan and put on platter. Add beef stock to drippings and deglaze pan. Once reduced by 1/3 add portobello mushroom soup (Trader Joes) and continue to cook through. This gravy is rich and adds amazing depth to this chicken.

Grilled Piadine with Roasted Tomato

My favorite Piadine lately. Pizza, salad, and fresh toppings makes for an easy dinner! Ingredients: Pizza dough, Grilled, Baked, or on the Traeger (Whole Foods has the best dough) Pesto Mozzarella log Roasted Tomatoes Romaine Lettuce Parmesan Vinaigrette Method: Roast plum tomatoes in the oven at 375 for 60-70 minutes. Coat in EVOO and S&P before roasting. Turn it up to 400 the last 10 minutes to caramelize. Grill dough (make sure your dough is room temperature when you start stretching). Spread with Pesto. Top with slices of good mozzarella and tomatoes. Toss romaine with vinaigrette, Parmesan, and S&P.

Spiced cider with Orange and Lemon

Have you added orange or lemon slices to your spiced cider? My favorite cider is from Trader Joes with a squeeze of lemon and orange swirled with a fresh cinnamon stick. Fall in a cup! Happy Sunday friends! 😘

Spitz

My kitchen is closed until Sunday. ✌🏻️Thank goodness my husband’s office is next door to @spitzslc so we’re regulars there. This salad is my absolute favorite! Romaine, cabbage, carrot, onion, green pepper, cucumber, olives, feta, pepperoncinis, tomato, tzatziki, fried lavash chips, crispy garbanzo beans, fried pita, and mixed meat.

Fresh Berries

My amazing trainer, friend, and owner of @dashfitnessstudios shared the best tip for keeping your berries from spoiling that I wanted to pass along to you! 1. Mix 5 cups of water with 1/2 C vinegar. Soak your favorite berries for 2 minutes. 2. Rinse 3. Drain the colander and dry as quickly as possible. Store the berries in a container with a paper towel at the bottom to keep them dry. 4. Enjoy for up to TWO WEEKS!

Turkey Soup with Stuffing Dumplings

Healthy and delicious way to use leftovers after Thanksgiving. Ingredients: Turkey broth Garlic Poblano peppers, chopped Onion, chopped Celery, chopped Carrots, chopped (use TJ Mirapeaux mix) Frozen Corn Mushrooms Thyme Turkey Stuffing (Stove Top or homemade) Egg Method: Sauté onion, celery, peppers, and carrots. Add garlic, corn, mushrooms, and thyme (or any other herbs you like). Once vegetables are softened add broth and simmer for an hour. Add leftover turkey and Salt and Pepper as needed. For stuffing dumplings, add an egg to leftover stuffing and season if needed. Combine and make little balls. Place stuffing dumplings into soup and allow to cook for 10 minutes or until cooked through.

Sweet Affair Turkey and Cranberry Sandwich

Tomorrow is #nationalsandwichday so I thought I’d give you a head start to get the ingredients for this amazing sandwich from a favorite bakery in the Bay Area. Fresh Whole Wheat Bread Generous amount of freshly sliced turkey Cream Cheese Cranberry Sauce Swiss Cheese Sprouts Lettuce Avocado Sunflower Seeds This is dinner tomorrow with a big green salad!