Thanksgiving is a wonderful time of year, filled with family and friends, good food and very limited oven space. In my family we love sides - more starches! More veggies! More carbs! We want it all. Even with a double oven that can make finding space for cooking the sides and the turkey a bit of a logistical nightmare.
As a housewarming gift we were given a Napoleon BBQ that has a rotisserie feature, and I thought it would be a great way to cook the bird and keep the oven free for everything else. I have to say that I was incredibly happy with how it turned out, it was easy to do, moist and soooo delicious.
5 - 7 pound turkey breast - bone in (serves 6-8 people)
Cooking turkey seems to be a time honoured family tradition so... how do you cook your turkey?
find lunches really hard as I'm not a huge fan of salads or sandwiches, so I'm always looking for new ways to make lunch healthy... but still entertaining and enjoyable to eat. This week, I made a non-leafy salad base and vowed to add three different things to it each day to make it different and yummy.
I have to say it was actually a huge success! I was excited to try new flavours and it challenged me to use our leftovers in new ways. Each salad included one to two cups of the salad base and then different ingredients to jazz it up.
Day One (Top Right)
For this salad I added strawberries, pork tenderloin and red onion, the dressing I used was a store bought roasted garlic balsamic. This one had great flavours, but I wish I had added another veggie.
Day Two (Bottom Left)
This one is our "Bang Bang" chicken salad. I often make homemade chicken nuggets and toss them in sweet chili thai sauce as an appetizer. This week we had some leftover so I warmed them up and added mandarine oranges and sesame seeds. I used my own white wine vinaigrette as the dressing for this (see below). This was my favourite variation - soooo good.
Day Three (Bottom Right)
I tend to always have homemade turkey or beef meatballs in the freezer from batch cooking, and for this salad I heated up some turkey meatballs in Guinness BBQ sauce and added carrots and craisins to the salad, again using my own dressing (below). For my husband he says it's a tie between this one and the day two salad but they were both great!
What do you do to meal prep and keep your food interesting day to day? Let me know in the comments below.
If you have read my posts about food you know that I love to cook from scratch, but i love a good cheat too, and that's where Bisquick comes in. I can make pretty much any meal on short notice if I have a box of Bisquick.
Last week my cousin came over for a visit and I wanted to have something yummy to eat but had a pretty awful night (first tooth!) so I needed something quick and easy, so I made these guys which were like two bite brownies.
I normally make a baked cheesecake that you can also read about here, but since it was summer I wanted to do something that was a little cooler and felt almost like ice cream. This is super easy and if you're making it for a group you can double the recipe and make it ahead of time.
* I used two 5 inch dishes for ours, but you could easily double the recipe and use a spring form pan*
To remove from a non-springform pan: warm a butter knife under hot water and slowly work your way around the edges. Then put a plate on the top and flip it over, give the bottom of your dish a good pat so that the cake falls out, then remove the dish and place another plate on the bottom on your cake. Flip right side over and voila!
How'd you meet your special someone? Do you have a go-to dessert? Leave a reply in the comments below.
posted a photo to Instagram the other week asking what people wanted to see, my muffin recipe or the "How To" for my Spring Beet Salad. Most folks said the muffins (and hey, they're dark chocolate chip banana muffins so I can't really blame them....), but I did have one person who wanted to learn about this salad - so Steph this is for you!
I have to be honest, I generally hate salad. Lettuce bores me. Spinach and kale don't really float my boat either. So for me to truly dig into a salad, it has to have enough "other stuff" for me to forget I'm having a salad.
One of my favourite things to add to boring old salad, are beets. They need to be roasted, and since I tend to have the oven on a least once a week roasting food to make Finn purees it's super easy for me to toss in some beets and roast them as well. I just remove the ends, cut in half, toss in olive oil and roast until fork tender (it really depends on the size but generally 45-60 minutes at 425). I roast the beets in tinfoil, and when they're done I just let them sit for a bit and steam, which means the skins basically fall off.
For extra flavour once the skins are off I toss the beets in balsamic vinegar (about a tbsp) and let them kinda marinate in the vinegar as they cool down. I feel that when you add the balsamic directly to the hot beets they soak up more of the flavour.
This salad is a little different every time I make it, I really use it as a fridge clean out, to use more produce and enjoy some seasonal foods. This is how I made the salad this time around, but please free style and leave your adaptations in the comments below!!