Turkey for Two

Scenario – You want turkey on Thanksgiving even if : you are working and cannot make it to your family’s Thanksgiving feast; you live across the country and its just not feasible; all of your children are off celebrating with in-laws; you just want to kick it solo but still want the deliciousness that comes with the holiday.  We’ve got you covered.

This turkey is so much easier than dealing with the big bird and gives you every single bit of the flavor for less time, money, and effort. Side note: this feeds 4-6 but we are factoring in turkey sandwiches/leftovers.

** This turkey is so good and easy that we are buying an extra to keep in our freezer. Grocery stores have them everywhere  now but hard to find after the holidays. This will taste great any time of year – especially in a cold, dreary month like February.

Easiest Turkey Ever

4 lb. bone-in turkey breast

Mayonnaise

Salt and Pepper

1 – Lemon, sliced

1 – Onion, sliced

Rosemary – a couple of fresh sprigs

Pat dry. Coat turkey breast in mayonnaise, salt and pepper. Place on top of sliced lemon, onions and sprigs of rosemary. Roast for 45 minutes at 425.

 

Advertisement

Our Favorite Thanksgiving Sides

A round up of the recipes that we use year after year. We posted these last year but wanted to jog your memory in case you need some ideas for what you will contribute for Friendsgiving or next week for the big day… how is Thanksgiving next week??!!?

Spinach Madeline

Sweet Potato Casserole

Roasted Brussels Sprouts 

Apple Cranberry Crumble

Summer Berry Overnight Oats

This is one of my favorite breakfasts to make and have on hand. It may seem like a lot of ingredients but the beauty is that you probably already have the majority of these in your kitchen.  All you do is throw everything into Tupperware, and this healthy, summery, filling breakfast will keep for days.

Summer Berry Overnight Oats
Measurements to the left are for one serving and to the right are for about a week’s worth.. 3 to 4 mornings at least.

1/4 c. // 3/4 c. Rolled Oats

1 Tbs, // 3 Tbs. Chia Seeds

1/8 tsp. // 1/4 tsp. Vanilla Extract

1/8 tsp .// 1/4 tsp. Almond Extract

1/3 c. // 1 c. Your favorite Summer berries, I used a combination of fresh strawberries and frozen blueberries because this is what I had on hand

1 Tbs. // 3 Tbs. Shredded Coconut (optional)

1/2 c. // 1 1/2 c. Almond Coconut Milk Blend, Unsweetened

Combine well in Tupperware. Let refrigerate overnight.

In morning serve with a dollop of peanut butter or your favorite nut butter.  Enjoy!

Strawberry Nectarine Crumble

 

 

Does everyone love crumbles as much as I do?  Sweet, warm fruit topped with a buttery streusel topping, really nothing gets much better.  And this crumble is honestly the best I’ve ever made…possibly the best I’ve ever had, which I don’t say lightly.  I come from a family of crumbles.  Strawberry and rhubarb in the spring, apple and cranberry in the fall, really whatever fruit is in season is free game.  Today when I told my mom about the wonderful strawberries and nectarines that were on sale in Greensboro, her first thought was “Oh, are you going to make a crumble?!”  Best. Idea. Ever.  The fruit is so ripe and sweet it verges on jammy, and the topping is the best complement.  Thanks, Mom, you were right again!

Strawberry Nectarine Crumble

-1 lb strawberries, hulled and quartered

-3-4 nectarines, sliced into wedges

-Zest of ½ lemon

-1 tsp vanilla extract

-3 Tbsp dark brown sugar, divided

-1/2 c flour

-1/2 c old fashioned oats

-3/4 tsp baking powder

-4 Tbsp cold butter

-Pinch of salt

Preheat your oven to 375⁰.  Mix the fruit, lemon zest, vanilla, and 1 Tbsp brown sugar in an 8 inch pan.  If your fruit is already super sweet, feel free to leave out the sugar in this step.  In a separate bowl, add all other ingredients and combine with your fingers.  Don’t go too far here—you still want to have a few clumps of butter.  I suggest letting the flour mixture sit in the fridge for half an hour (or up to a day) before you top the fruit with it.  This will give the butter time to get hard again and will give you better crumbles.  Top your fruit and bake for 30 to 40 minutes, or until everything is nice and golden brown.  Enjoy!

Embarrassingly Easy Corn Dip

This is one of those “non-recipe” recipes. It’s the perfect dip or appetizer when you need to throw something together that takes minimal effort and is always a crowd pleaser. Especially great for this time of year at the lake or any cookout.

Embarrassingly Easy Corn Dip

1 container of French Onion Dip from refrigerated section of the grocery

1 can of Rotel tomatoes

1 can of Mexi-corn*

1 can of white shoepeg corn*

*You can easily substitute two of either type of corn but I’ve found that I like the spice from the mexi-corn and the sweetness and texture of the shoepeg so I do one of each.

Drain and rinse corn and partially drain rotel (drained about 70%, if that makes any sense).

Combine in medium size bowl with French onion dip.

Refrigerate for several hours or overnight. Keeps for several days in air tight container, in the fridge.

Serve with Fritos Scoops. Per Ina, “How easy is that?” … While she would not approve of this recipe, we hope you do! Enjoy!