So for some reason, in all of the holiday working and frenzy, I forgot to post my Christmas Dinner. So sorry this is late, but I guess better late than never. It was my first Christmas not married, thought it might be a little rough being the first holiday divorced and all, but it was wonderful. Had a great friend come over and we ate great food, talked until the wee hours in the morning, and drank my favorite wine. Couldn’t ask for a better holiday! Here are the flavorful dishes we had:
Rosemary Garlic Turkey Legs
This was a new recipe for me. I have made turkey breasts like this in the past, but thought I would give legs a try. Although they are very tasty, they are kind of hard to eat. I probably will stick to the breasts next time, but the flavor of the legs was great!
Ingredients: 3 large turkey legs; dried rosemary; 3 minced garlic cloves; sea salt and freshly ground black pepper; dash of olive oil
Directions: Rub the turkey legs with olive oil and season with sea salt, black pepper, garlic and rosemary. Bake at 400*F for about 45 minutes or until internal temperature is 170*. Let rest a few minutes before serving
I have made this many times before for Thanksgiving and it is always a huge hit!
Ingredients: 2 pounds baby carrots; 1 quart of Free Range Chicken Broth; 3 eggs; 2 tablespoon minced onion; 1/2 cup coconut oil; 1 tablespoon coconut flour; 2 teaspoons fresh lemon juice; 1 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 cup pure maple syrup
Directions: Cook carrots until soft in free range chicken broth. Preheat oven to 350. In large bowl, combine pureed carrots, onion, lemon juice, melted coconut oil, coconut flour, salt, cinnamon, pure maple syrup, and eggs. Beat all ingredients until smooth. Pour into a 2 quart souffle dish, lightly greased with coconut oil. Bake uncovered for 45-60 minutes, center should be firm to the touch before eating.
This is a great bread-less stuffing recipe. In fact, one of my favorites. Everyone always loves the flavors and no one ever misses the bread.
Ingredients: 2 large sweet potatoes, peeled and cut into 1/2 inch pieces; 2 tablespoons olive oil; salt & freshly ground pepper; 2 celery stalks, thinly sliced; 1 small red onion, chopped; 4 oz pork sausage; 1 large eggs, beaten; 1/4 cup chicken broth; 2 tablespoons golden raisins; 1.5 tablespoons chopped fresh sage; 1/4 cup chopped pecans
Directions: Preheat oven to 400° F. On a baking sheet, toss the sweet potatoes with 1 tbsp olive oil and sprinkle with a little salt and pepper. Stick the baking sheet in the oven and roast potatoes until just tender, about 20 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Add the celery, onions, a little salt, and pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add a small amount of chicken broth and cook until it evaporates, 2 minutes or so. Transfer the mixture to a large bowl along with the roast sweet potatoes and let everything cool for 10 minutes or so. Turn oven down to 375*F. Add the beaten eggs, sweet potatoes, broth, pecans, raisins and sage to the veggie mixture and combine well. Spray 9-by-13-inch baking dish with olive oil cooking spray. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.
As you know I eat most of my salads without dressing, but you can add a little olive oil and balsamic vinegar on top and it is awesome too.
Ingredients: Handful of seedless grapes; 6 strawberries, sliced; 1/4 cup sliced almonds, large bag of raw spinach leaves
Directions: Add spinach to a large serving bowl and top with strawberries, grapes and almonds.
And last, but not least, the dessert. This is my go to dessert because it is so easy and so delicious. I love berries and nuts and when you combine them in the warm oven it turns out fabulous.
Ingredients: Any berries that you have on hand (blackberries, raspberries, blueberries, strawberries or a combination of any or all of them); little lemon juice; Any nuts that you have on hand (walnuts, almonds, pecans, brazil nuts or a combination of any or all of them); little ghee or butter; little coconut oil
Directions: Combine your berries and place them in a baking dish. Drizzle with lemon juice. Combine chopped nuts (I blend them on low for a couple pulses) and a little bit of melted ghee or butter and a little coconut oil until the nuts are wet, but not sopping. Top the berries with the nut mixture and bake at 350*F for 35-40 minutes, or until the nuts have browned nicely on top. Let rest about 10 minutes before serving. Serve a dollop of Fage greek yogurt on the side with a little drizzle of honey.
Here is what my plate looked like – fabulously delish!