Foodie Friday: Salmon with Fruit Salsa

Ingredients

  • 1 pound salmon steaks
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper to taste
  • 1 lemon, sliced
  • 1/3 cup water
  • 1/4 cup diced fresh pineapple
  • 1/4 cup minced onion
  • 3 cloves garlic, minced
  • 2 fresh jalapeno peppers, diced
  • 1 tomato, diced
  • 1/2 cup pineapple juice
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
  3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
  4. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Nutritional Information

Amount Per Serving  Calories: 216 | Total Fat: 7g | Cholesterol: 50mg

What to Drink?

Wine Chardonnay
Cocktail Cranberry Martini
Chilled Non-Alcoholic Best Lemonade Ever

 

 

 

 

Enhanced by Zemanta

Foodie Friday: Easy Slow Cooker Turkey Chilli

Picture 30

Who feels like cooking right before Thanks Giving? No need just throw a few ingredients into a slow cooker.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 2 (10.75 ounce) cans low sodium tomato soup
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (15 ounce) can black beans, drained
  • 1/2 medium onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1 pinch ground black pepper
  • 1 pinch ground allspice
  • salt to taste

Directions

  1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
  2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
  3. Cover, and cook 8 hours on Low or 4 hours on High.

Nutritional Information

Amount Per Serving  Calories: 228 | Total Fat: 7.5g | Cholesterol: 42mg

What to Drink?

Wine Syrah

turkeychili

 

 

Enhanced by Zemanta

Thanksgiving Day Feast

Monster ThanksGiving Dinner Recipe from AllRecipes.com

Easy Menu

Keep it simple and classic 

 

Advanced Menu

Add new twists to the traditional meal

  •   Store-bought rolls or bread

Game Plan for Easy Menu

The trickiest part of preparing a holiday meal is the timing. The key is to make as many items ahead of time as you can, and reheat them on Thanksgiving Day.
One to Two Weeks Ahead:

  • Make a shopping list; beat the holiday rush
  • Make and freeze Yummy Yam Casserole (omit topping)

Two Days Before Thanksgiving:

  • Place turkey in refrigerator to thaw (birds larger than 12 lbs. will require 3 days to thaw)
  • Make cranberry sauce
  • Bake pecan bars. Cool completely; slice bars. Store tightly covered with plastic wrap in a cool, dry place.

Day Before:

  • Toast almonds for green beans in ungreased skillet over med. heat until golden and fragrant. Transfer to a bowl or lidded container. Cook bacon for green beans, if using; crumble and mix with toasted almonds & refrigerate.
  • Make mashed potatoes; store in the refrigerator
  • Make stuffing; store in the refrigerator
  • Prepare Pumpkin Cream Pie
  • Set the dining room table. Include serving dishes for gravy, dinner rolls, butter, and green beans, plus serving utensils.

Night Before:

  • Place Yam Casserole in the fridge to thaw
  • Chop onion for Jazzed up Gravy; sauté with herbs as directed. Add to prepared gravy; store jar or container in fridge.

Thanksgiving Morning:

  • Remove an oven rack, if necessary. Preheat oven to 325 degrees F. Roast turkey as directed. Remove from oven and let stand for 30 minutes before carving.
  • Add pecan topping to yam casserole.

An hour before dinner:

  • Increase oven temperature to 350 degrees F. Replace oven rack. Bake the mashed potatoes, the stuffing, and the yam casserole.

Half an hour before dinner:

  • Wrap dinner rolls in foil. Place in oven to heat.
  • Warm gravy in saucepan over medium-low heat.
  • Melt butter for green beans in a large skillet over medium heat.
  • Cook beans until tender. Stir in almonds and crumbled bacon and cook until heated through.

Finishing Touches:

  • Transfer gravy, rolls and green beans into serving bowls.
  • Carve the turkey and arrange meat on a warmed platter.

Game Plan for Advanced Menu

One to Two Weeks Before:

  • Make a shopping list; beat the holiday rush
  • Make dinner rolls; proof for twenty minutes, then freeze. When firm, transfer rolls to plastic freezer bag.
  • Make pastry for pecan pie (use recipe of your choice). Chill dough, then roll out and line a nine-inch pie shell. Freeze until firm. Wrap frozen dough and pan with plastic wrap and store in the freezer.

Three Days Before:

  • Thaw turkey in refrigerator
  • Prepare and bake cheesecake crust; cool and wrap with plastic wrap. Store at room temperature in a cool, dry place.

Two Days Before:

  • Make chutney
  • Cube bread for stuffing: use a mix of multigrain, rye, and country white bread for Old-Fashioned Stuffing, or make pumpkin bread for Ibby’s Pumpkin-Mushroom Stuffing
  • Bake pie shell (see Perfect Pie Crusts for instructions on blind baking). Cool and wrap with plastic wrap. Store at room temperature in a cool, dry place.

Day Before:

  • Remove giblets and neck from turkey cavity
  • Brine turkey
  • Make stock out of turkey neck and giblets (do not use the liver for making stock, as it can make broth bitter), celery, onion, carrot and aromatics
  • Bake cheesecake
  • Bake pecan pie
  • Prep veggies for roasting
  • Toast pine nuts and cook bacon for Brussels Sprouts; store in refrigerator
  • Make stuffing

Night Before:

  • If you have room in the fridge, arrange frozen dinner rolls on sheet pan and thaw overnight in the refrigerator. (Otherwise, thaw at room temperature on Thanksgiving morning.)
  • Set the dining room table. Include serving dishes for gravy, dinner rolls, butter, and side dishes, plus serving utensils.

Thanksgiving Morning:

  • Brush dinner rolls with egg wash
  • Preheat oven to 350 degrees F. Bake rolls and stuffing.
  • Light coals; prep grill
  • Increase oven temperature to 425 degrees F and roast vegetables
  • Grill turkey

One hour before dinner:

  • Make mashed potatoes. Cover bowl with plastic wrap and rest bowl over pan of simmering water to keep warm.

Half an hour before dinner:

  • Collect drippings from roasting pan under turkey. Make gravy.
  • Prepare Brussels sprouts
  • Keep stuffing and roasted vegetables warm in a 300 degree F oven.
  • Wrap rolls in foil and warm in oven, if desired

Perfect Pairs Wines for Thanksgiving

Red Wines

Try lighter reds with a bit of acid and some fruitiness.

Beaujolais (gamay): A light, food-friendly red that you can serve just slightly chilled.

Oregon Pinot Noir or French Burgundy: Earthy, fruity Pinots often work well with the meal’s many competing and contrasting flavors.

Italian Reds: Like Pinot Noir, Chianti can have an earthy quality and a good amount of food-friendly acidity, which makes it a terrific Thanksgiving wine. It’s not just for pasta anymore! The same goes for Barbera from Piedmont. Excellent, versatile food wines.

Zinfandel: Fruity Zinfandel shows many personalities; it’s also an American original, and so a fitting choice for America’s favorite feast. Choose a lighter style that’s not booming with alcohol.


White Wines

Chardonnay: The Thanksgiving table is loaded with rich food. It’s the right time to break out a rich, round California Chardonnay with ripe fruit balanced out by refreshing acidity.

Riesling: This is a tremendous, often overlooked food wine. With all the flavors competing for attention, dry Riesling’s acidity and slight touch of sweetness should complement them all.

Champagne/Sparkling wine: Often forgotten once the toasting’s done, Champagne and sparkling wines can be a fun alternative for dinner. You might pop a bottle before dinner and find that you’re enjoying it clear through to dessert. Try a fruity rosé sparkling wine.

Sauvignon Blanc: This wine’s lively acidity and herbal characteristics make it a great choice for Thanksgiving dinner.


Red or White? Why Not Both?

For traditional thanksgiving meals, it need not be an either/or situation. Sometimes the best choice is to offer both red and white and let the guests choose for themselves. Sometimes it pays to place a couple glasses at each guest’s table setting. He or she can try a splash of white here, a sip of red there, comparing and contrasting before settling on a favorite. Offering a few choices can also make for fun conversation.

 

Foodie Friday: Easy Honey Mustard Mozzarella Chicken

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 3/4 cup honey
  • 1/2 cup prepared mustard
  • lemon pepper to taste
  • 4 slices bacon, cut in half
  • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
  3. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Nutritional Information

Amount Per Serving  Calories: 467 | Total Fat: 12.4g | Cholesterol: 95mg

What to Drink?

Wine Pinot Noir

Food Friday : Easy Baked Italian Style Chicken

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 3/4 cup Italian seasoned bread crumbs
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Nutritional Information

Amount Per Serving  Calories: 554 | Total Fat: 39.6g | Cholesterol: 92mg

What to Drink?

Wine Chardonnay

Foodie Friday: Fire Roasted Tomato and Feta Pasta with Shrimp

Ingredients

  • 1/2 pound linguine pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 12 medium shrimp, peeled and deveined
  • 1 (14.5 ounce) can fire roasted tomatoes
  • 1 tablespoon chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup crumbled feta cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
  3. Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Nutritional Information

Amount Per Serving  Calories: 702 | Total Fat: 23.4g | Cholesterol: 111mg

What to Drink?

Wine Sauvignon Blanc
Cocktail Sidecar
Chilled Non-Alcoholic Cherry Limeade I 

Foodie Friday: Pepper Chicken Piccata

Ingredients

  • 3 tablespoons vegetable oil
  • 2 red bell peppers, seeded and diced
  • 2 large sweet onions, peeled and cut into wedges
  • 1 1/2 pounds skinless, boneless chicken breast halves – cut into cubes
  • 2 cloves garlic, minced
  • 1 pinch ground cayenne pepper
  • 1 lemon, juiced
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Directions

  1. In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
  2. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.

Nutritional Information

Amount Per Serving  Calories: 420 | Total Fat: 18.6g | Cholesterol: 114mg

What to Drink?

Wine Pinot Grigio

Foodie Friday: Rosemary Chicken with Orange-Maple Glaze

Ingredients

  • 1 cup orange juice
  • 1/2 cup dry white wine
  • 1/2 cup maple syrup
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Directions

  1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
  2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
  3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutritional Information

Amount Per Serving  Calories: 398 | Total Fat: 14.2g | Cholesterol: 84mg

What to Drink?

Wine Riesling

Foodie Friday: Red Pepper-Salmon Pasta

Ingredients

  • 4 (4 ounce) fillets salmon
  • 2 tablespoons lemon juice
  • 1/2 cup roasted red bell peppers
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 2 teaspoons minced jalapeno peppers
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1 cup chicken broth
  • 1 (8 ounce) package angel hair pasta

Directions

  1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
  2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
  3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
  4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
  5. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

Nutritional Information

Amount Per Serving  Calories: 424 | Total Fat: 15.9g | Cholesterol: 72mg

What to Drink?

Wine Chardonnay
Cocktail Filthy Martini
Chilled Non-Alcoholic Cherry Limeade I

Foodie Friday: Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Ingredients

  • 3/4 pound bacon, cut into 1 inch pieces
  • 1 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • 1/8 tablespoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 3 (4 ounce) skinless, boneless chicken breast halves
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 4 potatoes, peeled and cubed
  • 1 sweet onion (such as Vidalia®), chopped
  • 2 tablespoons butter
  • 3 tablespoons sour cream

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
  2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
  3. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  5. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Nutritional Information

Amount Per Serving  Calories: 1498 | Total Fat: 84.2g | Cholesterol: 360mg

What to Drink?

Wine Pinot Noir

%d bloggers like this: