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?
I 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.
I started this blanket on mat leave but my rib pain and sciatica made sitting and crocheting for long periods of time difficult. Just recently I felt rested enough to take up hobbies again and decided to finish the blanket. I really like how it looks modern and has a lot of fun texture... and Finn loves playing with it!
Using a worsted weight yarn with a 5mm or 5.5mm hook.
Using a different colour do a single crochet (sc) in each stitch around the perimeter of the blanket.
In the next row slip stitch once, in the next stitch sc, dc, sc, then slip stitch in the next stitch and sc, dc, sc, in the next. Repeat for the perimeter of the blanket. Tie off and weave in ends.
**please note, I'm not a expert crocheter, if something doesn't make sense please feel free to ask me about it!**
I love to cook, entertain, craft and create - all while being a wife, friend, daughter and a mom to a little boy.