Thanksgiving Part Deux

I couldn’t decide what I wanted to make for dinner tonight, but when I got into Food Emporium something caught my eye that I just haad to try.  Smoked turkey legs!!  You might think that sounds kind of gross, but I absolutely love turkey legs.  They did not dissapoint.    What goes with turkey??  Cranberry Chutney of course!!  I made a small batch of the Cranberry Chutney I cooked up for Thanksgiving.

On the side I made some Butternut Squash Fries a la The Fitnessista.  These were sooo good!  Even the bf loved them and he’s hard to please (and quick to dismiss any odd vegetable dish).  Just some olive oil, salt + pepper baked at 425 for about 40 minutes – flipped it a few times throughout.  Thanks for another great recipe Gina!

My carrot concoction of the evening?  Green salad topped with a Carrot-Ginger Dressing.  Carrot-Ginger dressing is usually served over green salads at sushi restaurants and is one of my favorite parts of going there to eat (aside form the fish).  I tried to find a good recipe, but none seemed right so I came up with my own.

Carrot-Ginger Dressing:

• 3 medium carrots, chopped
• 1.5 tbsp fresh ginger, chopped
• 1 tsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp canola oil
• 1 tbsp honey
• dash salt

Put all the ingredients in a food processor and chop until totally pureed.  I poured it over some red leaf lettuce and chopped tomatoes.  Just like in the restaurants!!  I had a really packed night of cleaning, etc. but afterwards I had a nice bowl of popcorn…  Ok, g’night all!