This is a real crowd pleasing dish. Everyone from my husband to my 4 year old loved this soup. I think everyone had seconds even. Hubby and the kids chose to top their soup with crackers like we do with split pea soup. It thickens it up and adds a little crunch.
¼ Cup Olive Oil
1 Large Sweet Onion, chopped
1 tsp. Black Pepper & Salt
4 Cloves Garlic, chopped
2 tsp Curry Paste (or powder)
1 tsp Coriander
8 Cups Chicken Stock
3 Large Sweet Potatoes (about 3 pounds), peeled and cut into 3/4” pieces
2 Large Carrots, peeled and chopped
1 Tbs Optional toppers:
toasted pumpkin seeds
pumpkin seed or olive oil
Heat the olive oil in a large pot. Saute onions with salt and pepper until translucent and soft. Stir in garlic, curry and coriander; cook until fragrant, about 1 minute more.
Add stock, sweet potatoes, and carrots. Cover and bring to a boil. Reduce and simmer, stirring occasionally, until sweet potatoes are tender (about 20-25 minutes).
Puree the soup in batches in a blender or with an immersion blender. Stir in lime juice.
1/2 Onion, diced (or two baby onions with the attached green onion too)
1 can beans, Black or Kidney works
1 tsp Cumin
Salt and Pepper to taste
Serve with: tortillas, rice, salsa, sour cream and cheese.
Put everything in the crock pot and cook on low for 8 hours (or high for 4 hours). Shred the chicken (in the crock pot) and serve in tortillas with desired toppings.
If you want to prep this ahead of time, take all the ingredients and put them in a ziploc bag. You can store it in the fridge overnight or freeze it for later. If you freeze it, just pull it out and let thaw overnight in the fridge before you put it all in the crock pot.
Powdered-sugar-coated Monte Cristo sandwiches are traditionally made with slices of turkey, ham, and Swiss cheese with currant jelly to spoon over as they are eaten. A beautiful, special treat for brunch.
4 slices bread Mayonnaise 4 sandwich-size slices Swiss cheese, 1/8 inch thick 2 slices cooked ham, 1/8 to ¼ inch thick 2 slices cooked turkey, 1/8 to ¼ inch thick 1 egg, sightly beaten 2 Tbs. half-and-half (light cream) or milk Dash salt 2-4 Tbs. butter or margarine Powdered sugar Parsley Currant jelly
Spread one side of each bread slice with a thin coating of mayonnaise. On two of the bread slices, place 2 slices cheese and 1 slice each ham and turkey; top with remaining bread slices, mayonnaise side down. Trim crusts and filling to make edges even, if you like. Cut each sandwich in half. Beat egg with half-and-half and salt, then dip sandwiches into egg mixture. Melt butter in a wide frying pan over medium-high heat; add sandwiches and toast on both sides until cheese melts. Dust with powdered sugar, garnish with parsley, and serve hot with currant jelly to spoon over.
Hi there and welcome to your Turkey Dinner Survival Guide! You’ll get a timeline for cooking everything yourself in one day. I usually cook a 16 pound bird for our family but you can use this for any size bird (as long as you adjust the cooking time for the bird). I’ll be giving you a .pdf version that I personally use as well as a .doc version you can edit to suit your own family’s needs. You’ll also get every recipe I use when I cook up a big turkey dinner with the fixings.
Our Turkey Dinner Includes:
Now I do cheat when it comes to the stuffing and the gravy. I like to use Stove Top Sage Stuffing and McCormick Turkey Gravy. If you are brave and make your stuffing from scratch, please make sure to take that into consideration when editing the .doc version. If you make your gravy from scratch, good for you! I think that’s awesome. If you keep running out of gravy though, since birds really don’t produce much, add a packet gravy to your homemade gravy and it will go very far and still taste amazing. To save space on your stove, after the gravy has been made, put it in a small crock pot to keep warm.
So, without further ado… click below to download either the .pdf or .doc versions of my Turkey Dinner Survival Guide!
This is another one of my husband’s favorite dishes. We first made this while I was pregnant and it became a staple during that time of fickle taste buds.
1/2 lb Fettuccine Pasta (or spaghetti noodles)
4 Tbs Butter
2/3 c Grated Parmesan Cheese
1/2 c Cream (or milk)
Bring a large pot of water to boil. Cook pasta according to directions. Meanwhile, melt butter in a large saute pan over low heat. Add the cream and stir to combine. Keep the burner at it’s lowest setting while the pasta finishes cooking. Once the pasta is al dente, take it out of the pot with tongs (do not strain the pasta!) and put it in the saute pan. Bring the heat on the saute pan up to medium. Swirl the pasta around, adding extra pasta water if needed. Add half the cheese, swirl to coat, and then add the remainder of the cheese. Once it’s all incorporated, dish up and serve topped with pepper and/or nutmeg.
I realized that I hadn’t yet shared this delicious recipe for pulled pork sandwiches. It’s an easy crock pot dish and I’ve never met a man who didn’t love it! You can serve it with your favorite BBQ sauce as well as a side of beans and corn or coleslaw if you’d like. Perfect for potlucks, busy days, lazy days, or just a delicious summer meal.
1/2 c Apple Cider Vinegar
2 Tbs Dried Minced Onion
1 tsp Worcestershire sauce
3 lb. Pork Roast, boneless
Buns (hamburger, sandwich, onion…)
BBQ Sauce, your favorite
Add the marinade ingredients to a ziploc bag and refrigerate it overnight if you can. Otherwise, dump it all in the crock pot. Mix the rub ingredients together and rub on top of the pork roast. Cook on low for 8 hours. Shred the pork with two forks and serve on buns with your favorite BBQ sauce and sides.