Our Thanksgiving Feast 2015

Roasted Turkey Breast

• 1 - 3 lb. turkey breast
• 1 tbsp. minced garlic
• 2 tsp. dried ground mustard
• 2 tsp. salt
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh sage
• 2 tbsp. olive oil
• 2 tbsp. lemon juice
• 1 cup dry white wine

In a small bowl, mix together the garlic, mustard, salt, herbs, oil and lemon juice.  Place the turkey on the rack inside a roasting pan.  Evenly coat the turkey with the mixture, using your hands to massage it in.  Pour the wine in the bottom of the pan and roast the turkey skin side up for 2 hours.  

Remove it from the oven, cover with foil and let rest 10-15 minutes.

Enjoy!

Slow Cooker Creamed Corn

• 2 - 1 lb. bags frozen corn
• 1 cup reduced fat milk
• 1 - 8 oz. package reduced fat cream cheese, cubed
• 1/2 cup butter, cubed

Combine the corn and milk in a slow cooker.  Drop the cubes of cream cheese and butter on top.  Cook covered on high for 2 hours, stirring every 30 minutes to mix everything together as it cooks.

Enjoy!

Green Beans Vinaigrette

• 1 - 12 oz. package washed and trimmed green beans
• 1 tbsp. olive oil
• 1 1/2 tsp. white wine vinegar
• 1/2 tsp. dijon mustard
• 1/2 tsp. salt

In a small bowl combine the oil vinegar, mustard and salt.

Using a steamer basket in a pan, bring about an inch of water to a bowl.  Add the green beans to the basket, cover the pan, and let the beans steam for 8 minutes.  Remove the beans from the pan and gently toss with the vinaigrette using tongs.

Enjoy!

Garlic Mashed Cauliflower

• 1 medium head of cauliflower, cut into florets
• 2  tbsp. reduced fat cream cheese
• 3 tbsp. light butter
• 1/3 cup grated parmesan cheese
• 1/2 tsp. salt
• freshly ground black pepper

Get water boiling in a pot.  Drop cauliflower into boiling water and cook for 6 minutes.  Drain and pat dry with paper towels.  Do not let the cauliflower cool.

In a food processor, puree the hot cauliflower with the cream cheese, butter, parmesan and salt and season with freshly ground black pepper. Transfer to a sauce pan and keep warm, covered, on low.

Enjoy!

Hot Green Chile Queso Dip

• 1 tbsp. butter
• 1 yellow onion, chopped
• 1 - 15 oz. can green chile enchilada sauce
• 1 - 7 oz. can mild diced green chiles
• 1 - 7 oz. can hot diced green chiles
• 1 - 32 oz. package Velveeta cheese, cut into chunks

Set a large sauce pan over medium heat and add the butter.  Once melted, add the onion and cook until starting to soften, 3 minutes.  Add the green chiles and cook for a minute. Add the cheese, dropping a few chunks at a time, until melted.  Add the enchilada sauce and mix well.  Transfer to a small crock pot to keep warm.  Serve with tortilla chips.

Enjoy!