Recipe Lineup #2 for the week of November 19-25
With Thanksgiving coming up this week, I am planning for my family some recipes that will be on the lighter and fun side. Plus, for some reason I am wanting to mimic some of my favorites from some local restaurants in town (and talented blogger Kristin from Iowa Girl Eats). You will see the pattern. This is our FIRST Thanksgiving just us four, so I am trying out some new recipes to see what might work within our own tradition and taste buds.
This recipe is easy to follow and involves some chopping but I think it will be super yummy. I have not tried this recipe yet but I have ate at Chipolte. I will be using a rotisserie chicken. Might but it in the crock pot for a while to gain some flavor.
This will be third time making this dish and oh it is so delicious. I have made a few changes.
- Ground Turkey instead of chicken (1 lb just does not feed 2 adults and 2 small kids, 1.5+ will get you some lunch leftovers)
- Celery instead of water chestnuts (never been a fan)
- Grama's Sweet Chili Sauce (Whole Foods or Amazon) instead of Chili Garlic Sauce
- Raw Cashews (Trader Joes) instead of Peanuts (only because we always have cashews and never peanuts)
- Bragg's Liquid Amino's instead of Soy Sauce.
SALAD: Root Veggie Slaw with Orange Cumin Dressing (Living Foods)
This sounds refreshing and a great mix for Autumn. I am going to look at just using my Bragg's Apple Cider Vinegar instead of the Sherry. Anyone used Sherry Vinegar before? Can you do without?
I am going to make this in my crock pot and low and see what happens. I am going to pair this with some homemade garlic bread (my own recipe) and a salad. Sounds different and it is going to warm us up, it gets down right chili in Vegas. I will be using, as you might of guessed ground turkey. Yes, it is right before Thanksgiving but ground turkey is nothing like a roasted big bird.
Helpful Sister Garlic Bread (optional)
1 loaf of bread
Half or 1 stick of butter
1-3 tbsp Olive Oil
1-3 cloves of garlic (depending on your love of garlic)
Heat over to 350. Get out baking sheet and cover with foil.
1 fresh loaf of french bread or your favorite type of bread. Cut to whatever size you prefer. Melt butter on stove or microwave, add in olive oil (eye ball it or by your taste) Take oil off stove. Dice up garlic, and basil and add to oil. Spread on bread. Bake until bread is warm. If you want it more browned on top, then turn on broiler to low and watch it like a hawk.
SALAD: GLUTEN FREE (Living Food)
A light and wonderful salad, I am hoping. I always see the darn pomegranates and wish I could use them. I stay clear of them, because they take time to get the fruit out. I am opting for the containers of fruit this time. Saving time is what it is all about.
Thanksgiving Ideas (Martha really has some great ones)
Dry-Brined Roasted Broad Breasted White Turkey (Say that 5x fast)
MUST TRY RECIPES:
(I take the sugar out of the pancake recipe)
Week #2 is in the books. Happy Thanksgiving week or really year. What are you most grateful or thankful for? Will you be sharing your home this holiday or getting to help out at someone else's? What ever you make or where ever you go, enjoy the moments you share with those you are surrounded by. Memories are what last the most (as I remember my amazing Grandmother)
Happy Thanksgiving and many blessings to you and your family.
Remember you can share your thoughts on the recipes, what you liked, did not like on the Helpful Recipe Facebook Group.