My Site » I love food, travel, and being creative in the kitchen. I keep my recipes simple and fresh so you can make them around your table too.

Traeger Thanksgiving Turkey

Happy Thanksgiving! Its not too late to make this amazing Traeger Turkey. If desired, loosely stuff the turkey after washing and drying it using your favorite dressing recipe. Add extra roasting time as the internal temperature of the stuffing should be 165 degrees F. By the way, if you do not own a meat roasting rack, improvise one out of whole peeled carrots or celery stalks. INGREDIENTS 8 tablespoons (2 sticks) butter, at room temperature 2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram 1/4 teaspoon freshly ground black pepper 1 turkey, 12 to 14 pounds, thawed if previously frozen 3 tablespoons butter, melted Traeger Pork and Poultry Rub, or salt and pepper 2 cups chicken or turkey broth. PREPARATION In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making,…

My Mom’s En Croute

I can’t go home for the holidays without having my Mom’s delicious En Croute. It’s a long standing family tradition that I’ve carried on with my own family. 2 eggs 1 T mustard 2 t lemon juice 1 pkg frozen chopped spinach, thawed and well drained 4 hard-cooked eggs, chopped 1 cup chopped ham 2 oz shredded Swiss cheese 1 sheet puff pastry In large bowl, beat 2 eggs well. Set aside 2 t. Blend in mustard and lemon juice. Stir in remaining ingredients until well combined. On lightly floured surface, roll puff pastry into a 15 x 9 inch rectangle. Brush lightly with some of the reserved beaten eggs. Spoon egg/spinach mixture down center of pastry. Fold both sides over to cover. Pinch to seal edges and ends of pastry. Place seam side down on lightly greased baking sheet. Brush top and sides with remaining beaten eggs. Cut 5 diagonal slashes in top. Bake at 425 until golden brown, about 20 minutes.

Thanksgiving Dumplings

Last day of Thanksgiving leftovers and this Turkey soup with Stuffing dumplings did not disappoint. Use turkey broth from leftover turkey carcass or packaged broth. Add onion, celery, carrots, corn, mushrooms, leftover thyme (or any other herbs you like), S&p, garlic, and chopped poblano peppers. Heat and simmer for an hour or two. Add leftover turkey. 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.

Protein Poppers

Who else is ready to eat healthy after a weekend full of indulging? These protein poppers are a perfect before workout snack or a great substitute for dessert. I’m obsessed! 1 cup rolled oats 1 cup steel cut oats ⅓ cup coconut flakes 1 cup rice crispy cereal 1 cup nut butter, I used natural peanut butter 1 cup ground flax seed 2/3 cup chocolate chips, optional 3/4 cup raw honey 2 tsp vanilla 2 Tb coconut oil (optional) Any other add ins that you might like. Granola, butterscotch chips, almonds.. Be creative! INSTRUCTIONS In a large mixing bowl, mix all ingredients. Make sure it is mixed well so that you can form the balls easily. Add chocolate chips if using or other desired mix ins. Chill the mixture in the fridge for an hour so that balls will bind together. Roll the balls into about a 1 inch diameter and keep in freezer for on the go.

Chicken Burgers with Caramelized Onions

My favorite dinner lately was also one of the easiest. I made ground chicken burgers (added my favorite chicken rub, garlic, and s&p) and topped it with leftover french onion soup, Gruyere cheese, and a bit of parsley. Baked sweet potato fries (from the freezer), and Salad de Maison finished off this easy yet delicious meal. There are so many ways to use leftovers!

Christmas S’mores

These Christmas smores were a big hit on a rainy day! Melt white chocolate and dip each side of graham cracker in the white chocolate then into crushed candy canes. Once you’ve finished dipping put in fridge to chill and let chocolate form. Roast marshmallows and add chocolate as usual. These were yummy! *Another favorite was using Pretzel crisps instead of Graham crackers. The salty, sweet, and chocolate were the perfect combo.

Brie, Pesto, and Tomato Crostini

I turned my favorite Holiday dip into delicious crostinis for a party the other night. Slice a baguette into thin slices. Layer: Pesto (store bought is fine) Brie cheese Diced tomatoes Toasted pine nuts Broil until cheese starts melting and tomatoes blister. If you prefer a dip- throw all ingredients into an oven proof dish and cook at 350 for 20-30 minutes. *chunk the Brie cheese so it melts throughout. You won’t go through another holiday season without this appetizer…Trust me!

Brûlée Oatmeal

We’ve been lighting everything on fire over here with my new Brûlée torch. This mornings oatmeal was a favorite! Trader Joes frozen oatmeal Slice bananas and apples, cover in sugar and torch away! Other brûlée favorites: Marshmallows Prosciutto Sweet potatoes Macaroons Oranges Cinnamon sugar toast I bought my torch on Amazon for $19.99 but don’t forget to buy the butane gas too. It’s a great Christmas present and very easy to use. My kids have loved bruleeing everything in the kitchen!

Avocado and Arugula Tartine

Oh my gosh. Christmas music and this Tartine for brunch today is making me so happy! Layer the following: Toasted wheat sourdough bread Smashed avocado with lemon juice s&p Arugula with shaved Parmesan and Maison dressing (evoo, lemon juice, garlic, s&p) Roasted Asparagus Pistachios Poached egg I’ll be eating this for lunch all week!

Peanut Butter Balls

Nothing says the holidays like a Sunday full of Peanut Butter Ball making at my house. Another family tradition I’ve carried on, and the only homemade item I’ll be serving for my Christmas Soiree this weekend (for 200). These are easy and delicious and I get in big trouble if I don’t have them around over the next couple of weeks. 2 C creamy peanut butter 4 C powdered sugar 1 C softened butter 2 tsp vanilla 2 bags of milk or semi sweet chocolate chips 1 Tb canola oil Take first four ingredients and beat until creamy. Form one inch balls and place in freezer. Melt chocolate chips and oil until melted in sauté pan. Turn off heat and with your hands dip frozen balls in chocolate. Once chocolate starts to thicken, turn heat on for another minute until warmed through. Continue dipping until all are done. Lay on parchment paper and stick back in fridge or freezer to set. They keep well in freezer or fridge but trust me they won’t be there for long!