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.
- 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!