toasted, buttered pound cake. stewed sugary apples. whipped cream. good god.
veggie burger
by now you know i am a huge burger fan. absolutely love them. one of my clients had a guest over for dinner that is a vegetarian and asked me to pick up a box of frozen veggie burgers. when i went to purchase these veggie burgers, i couldn't believe all the crap that was in them. stuff i couldn't even pronounce. what gives? it just didn't sit well with me. so, back home i went in search of a homemade veggie burger. the one i found was on food network. it was guy fieri's recipe. and it was good. very good. his instructions and recipe list was a bit confusing and seemed inaccurate, so i used it as a guide and made mine up as i went along. i also made a larger batch. his recipe calls for using 3 different types of beans and only 4 oz of each. i didn't want to waste the rest so i made a few burgers and froze the rest. you can see in the photo all the beans i used, black, garbanzo, and cannellini. add in a few other vegetables, oats, and spices, and you have a great twist on a burger.
japanese sweet potato (a.k.a. imo)
japanese sweet potatoes or satsumaimo (or imo for short) are so fantastic in many ways. first they taste delicious, second they are very versatile, and they are incredibly good for you. these japanese sweet potatoes have 150% more antioxidants than blueberries. that's a lot. i made this the other night for brian and he devoured them. this is the version i made. so simple. bake the potatoes in a 400 degree oven for about 1 hour. remove the skins and add the flesh to a bowl. with a hand masher, roughly mash the potatoes. keep it somewhat chunky and rustic. add a splash of fat free milk and a pinch of salt. chop 2-3 scallions and saute in a bit of olive oil. top the imo's with the scallions and fresh ground black pepper. japanese sweet potatoes are at whole foods right now. they have a purple skin and the inside is white - much different than the typical orange fleshed sweet potato or yam we are used to. and personally, i like these much better.
whole wheat flat bread
this is about the only thing i made this weekend. it's really about the only thing i did this weekend, if we're being honest here. i think i left my house for a total of 15 minutes over the weekend. no grocery store's involved. i had very little choices when it came to meal time, but this came together beautifully! i made super thin pizzas - or flat breads, and topped them with the only few items lingering in my fridge and pantry. i had one onion, some arugula, a block of parmesan, a limpy batch of basil, and 3 artichoke hearts. i started by making a killer pesto - even with the limpy basil! i put the basil in a mini food processor, with one clove of garlic, a few walnuts ( i didn't even toast them), olive oil, salt and pepper. then, i ran into a problem. i didn't have enough basil - i poured too much olive oil in the processor. so, i added a few more walnuts. that didn't work. i added some grated parmesan. that didn't help. that's when i threw in the 3 artichoke hearts i had (which were going to be part of the topping) and blended away. it made for the best tasting pesto i have ever eaten. i love it when that happens. so, i made some pizza dough, rolled it out super thin, and topped it with some pesto and caramelized onions. popped it in the oven to get crisp, and when it cooled a bit, i threw some baby arugula and strips of fresh grated parmesan on top, with a drizzle of olive oil. i also made my pizza dough with whole wheat flour - this was one delicious, impromptu dinner.
seared sea scallops
so simple and so good. well, if you like scallops, that is. what is it with scallops that people don't like? my sister can't stand them. when the word scallops comes up and she is in ear shot, she without fail will grimace and shiver. i don't get it. i absolutely love them. hearty and soft. and, you don't have to do much to them at all to enhance their flavor. just a little olive oil, salt, and pepper. i think often times scallops aren't cooked correctly. you have to get a non stick pan screaming hot, add some olive oil to the pan and once you have put the scallops in the pan, don't move them around. cook each side for 2 minutes and they are done. i served these with pea puree. one bag of frozen peas, thawed, a handful of fresh mint, juice of one lemon, one glove of garlic, about 1/4 cup of olive oil, salt and pepper. put it all in a food processor to blend. yum. serve this with a salad and you have a great spring meal.
shrimp fra diavolo
this is such a fantastic, tasty, light meal. i just love it. and, it takes no time to put it together (at least after the shrimp cleaning is done). once you have your 1 lb. of shrimp shelled and deveined, toss with a bit of olive oil, salt, and red pepper flakes (about a teaspoon). in a large skillet, over medium-high heat, cook the shrimp in a single layer for 1 -2 minutes per side. remove the shrimp to a plate. saute two diced shallots for 4 minutes. add one 28 oz. can of diced tomatoes, one cup of white wine, 3 tablespoons of minced garlic, and cook for 5-6 minutes over medium heat. add the shrimp back in and simmer for a minutes or so. add 3 tablespoons of chopped fresh parsley and basil. salt and pepper. you can eat this alone or with some whole wheat angel hair pasta. if you are a member of costco, they have fantastic frozen, shelled, deveined shrimp. it's not always shrimp season!
greek stuffed chicken
i got so many compliments on this meal. spinach, feta, garlic, panko....seriously. how bad could that be?. sad thing is, i never even tasted it. this stuffing mixture would go great with a pork chop, as well. start by heating a pan with a little olive oil. add 1/2 of a onion, diced. saute for 5 minutes, until soft, then add 3 gloves of minced garlic. cook for one minute. transfer to a bowl. in the same pan, add 4 cups of fresh spinach and saute until wilted, about 3 minutes. drain and squeeze out the excess water. add to the bowl with the onions and garlic. sprinkle with salt, pepper and fresh grated nutmeg. again, using the same pan, add 1 cup of whole wheat panko and 2 tablespoons of olive oil, one small glove of minced garlic, and a teaspoon of dried oregano. toss and set aside. now the unpleasant part. clean the chicken breasts. ugh. once clean, and i mean clean - no signs of anything but meat! split each chicken breast across, but not all the way through, and open it like a book. pound out the breast carefully, you don't want to make them too thin, or create any holes in the meat. sprinkle with salt and pepper, and stuff 1/4 of the mixture in each breast (4 total). put the chicken breast in a baking dish and top with the panko mixture. bake in a 425 oven for 23 minutes. serve this with a salad and you have got a really well balanced meal.
strawberry trifle
happy valentine's everyone! i'm not big on this holiday - i feel bad for the men. it is such an obligatory holiday. for a day about love - i bet there are a lot of fights going on out there. forgotten flowers, cards, chocolates, dinner reservations, etc. i give brian a pass on this day. don't get me wrong, we will share a bottle of wine tonight and sit down to a great meal, but there is no need for any special gifts. however, i did want to make my clients meal a bit more special tonight, so i prepared these individual strawberry trifles. i rarely, almost never, make a dessert. i think these will go over well. i bought the glasses yesterday at crate and barrel. they worked out perfectly. i took a short cut and bought good ole' sara lee pound cake, layered it with whip cream, and strawberries. super easy to put together and just enough to not go over board.
sherry seared salmon
dry sherry is the secret to this delicious salmon. i don't know what it is with me, but i feel as though salmon needs to take on asian flavors for me to like it. i have several different marinades i use for salmon, but my favorite is this one. i hand pour, but it goes something like this: 3 tablespoons of light soy sauce, i actually like reduced sodium tamari that i find at whole foods. 1 teaspoon of sesame oil, 1 tablespoon of mirin or rice wine vinegar, the juice of a half of an orange, 2 tablespoons of dry sherry, and 2 tablespoons of olive oil. i like to marinate the salmon the morning that i am making this. i find that marinating salmon overnight is just too much. the texture of the fish changes. even without the citrus, the fish tends to "harden". so, about 6 hours of marinating works best in my opinion. when ready to cook, i pull out a cast iron skillet, add a bit of olive oil, and let the pan get super hot. once it starts to smoke, add the salmon, cook 3 minutes, flip, and cook another 3 minutes. i will sometimes have to adjust the heat if i think the flesh is turning too dark. but truth is, i really like a seared outside and a moist, pink, medium'ish inside. sometimes burnt tastes good.
grilled fajita nachos
i made these nachos for sunday nights super bowl. the photo does not do them justice, they actually looked better in person - and i am not a photographer, so there. as cheesy and decadent as they look, they really weren't over the top fatty. seriously. i bought this 4oz. block of queso melt at whole foods, shredded it and mixed it with some milk and got this fabulous cheese dip. truth is, i wish i had bought two packages of cheese. the queso didn't ooze all the way down to the bottom of the pile, like i hoped it would. i was going to top these babies with avocado, diced tomato, jalapeno, black beans, sour cream, cilantro, etc. but at the last minute (and because i just didn't want to go through the trouble), i decided to keep it simple. sometimes simple is best. (but, not in this case - they would have been over the top with the extras!). i grilled one onion, one green pepper and at the last minute threw in some frozen corn. put all that aside and in the smae pan grilled a sirloin, just salt and pepper. for the chicken, however, i did marinate it overnight in a wonderful marinade. in a food processor i added two chipotle peppers, 3 gloves of garlic, the juice of one lime and olive oil. mixed it all together and threw everything in a zip lock bag overnight. the flavor was outstanding. i bought blue corn chips and topped one side with chicken and the other with beef. there wasn't a crumb left over.
from scratch
if you love pizza - homemade pizza, you must have a pizza stone to really make a good one. i just recently purchased one and my goodness what a difference. i use to put the pizza on the backside of a baking sheet, and that just doesn't do the trick. you have to have a pizza stone. plain and simple. the pizza stone i purchased is from emile henry of france. it's awesome. it has handles on two sides for easy transportation from the oven to the counter. and it looks good enough to serve off. the pizza stone also came with instructions for homemade pizza dough. i will never purchase pizza dough from the store again. the dough i made was out of this world. i'm gonna go ahead and say it - but, it could be the best pizza i have ever had . seriously. making dough is so easy. 3 cups of all purpose flour, 1 envelope of fast rising yeast, 1 1/4 cup of hot water, 4 tablespoons of corn meal, 2 tablespoons of olive oil, 2 teaspoons of sugar, 1 teaspoon of salt. mix it up, knead for about 5 minutes, cover with a towel for 20 minutes, and viola! rolling this dough out was so much easier than times past when i have bought dough at the market. it was soft and subtle. i was fighting with it. i topped this pizza with marinara, mozzarella, crumbled sausage, fresh pineapple, mushrooms, fresh spinach, parmesan, and feta cheese. there is a bit of prep work involved. you actually need to put the pizza stone in the oven at 500 degrees for 1 hour before you plan to bake your pies. but, turn on some music, grab a glass of wine and get all your toppings ready to go. you will never go out for pizza again after you make your own.
double stack
i want a hamburger for dinner every friday night. and i usually have one. i just love them. i recently went to a burger joint and they made their burgers with two thin patties. it was fantastic. so, i replicated it and this is what i came up with. i added grilled onions, pepper jack cheese, and fresh jalapenos. it was out of this world. i used my cast iron skillet to cook the beef, instead of my grill pan. it acted somewhat like a griddle (i guess). it seared the meat perfectly on the outside, and left the middle super juicy and pink. after i took the burgers out of the skillet, i toasted the buns. maximum flavor! if you are ever at whole foods, make sure to pick up harris family beef (white oak pastures). it surpasses all the others. here is a little clip about his farm if you have not seen it. it's worth watching.
fall salad
this salad is always a hit. how could it not be? toasted pecans, blue cheese...
it has great texture and all the flavors work beautifully together. i use a mix of radicchio and endive as the base and throw in diced asian pear (with a squeeze of lemon juice to keep it from browning), toasted pecans and blue cheese. i make a maple vinaigrette that is ridiculously good. like all of my dressing, they have the same standard ingredients. vinegar, dijon mustard, a sweetener (honey, agave), but for this i used maple syrup. good maple syrup. don't even think about using aunt jemima. buy some grade "a" maple syrup. i like to use whole foods 365 brand, pure, organic syrup. i also like to use white balsamic vinegar. it has a much more milder flavor than balsamic vinegar. also, when i am making a salad that has light colors, i don't like to use balsamic - it colors the lettuce brown, which is unappealing, to me at least. actually, the only time i use balsamic vinegar is with mixed greens now that i think about it. anyway, make this salad for a special occasion - all of the ingredients are a bit expensive in terms of a salad. but i promise, you will "fall" in love with it.
homemade chicken stock
this is a big pot of chicken broth in the making. i just recently started making my own, and let me tell you, store bought broth can't touch this stuff. it is fantastic, and easy to make. i use a lot of rotisserie chicken's, for either tacos, enchiladas, stuffed peppers, chicken salad, etc., and i have started saving the carcasses for broth. here's how you make it. i used 3 carcasses for this big pot. put the chickens in, fill with water to cover. add 4 carrots, 4 celery stalks, 2 onions, 6 gloves of garlic, a big handful of fresh parsley, about 8 thyme sprigs, salt, and black pepper. don't over salt, the chickens have a good bit of sodium in them. bring the mixture to a boil, then reduce for 4 hours. remove all the large pieces and then strain the broth. keep in the fridge for 5 days or freeze. next time you have some leftover bones, make your own broth - you will love it!
chicken orecchiette soup
i'm going crazy!! i have not cooked for my clients in 4 days! the weather in atlanta is still so icy. it is unbelievable what the storm has done to this city. it has absolutely crippled it. there have been so many of the interstates that have been completely shut down, and the secondary streets are like skating rinks. so, i have been stuck inside trying to come up with things to pass the time. and no, cleaning is not one of those things. so, i have been taking walks up to the grocery store and returning with bags of food to pass the time. i made a big pot of chicken noodle soup that was so delicious. i used orecchiette pasta for the noodle instead of the traditional egg noodle. it was perfect in this soup. instead of using an egg noodle that slides off the spoon with every bite, the orecchiette captured drops of broth, and peas, and carrots. and the orecchiette almost has a texture close to a dumpling. i just loved it. try a smaller pasta next time you make chicken noodle soup, you'll be glad you did!
pesto and roasted tomato crostini
boy, has atlanta seen some weather! i love it! not often do we get snow, but we got about 5 inches on sunday night and it has all iced over, leaving everyone in their homes. i have made so much food that i have stored away in my freezer for a later date. cabin fever has set in. big time. i have cleared out my pantry and fridge and have made soups, pesto with leftover basil from last week, homemade pizzas that i stored away in the freezer (there is a story behind that - needless to say, i won't be ordering pizza out anytime soon), chicken pot pies, shepherds pie, tomato sauce, and salsa. i made these crostinis one night with the pesto i made and roasted some grape tomatoes to go on top. absolutely delicious! pesto is so darn easy to make and it tastes out of this world. you simply put fresh basil, garlic, generally toasted pine nuts, but i used walnuts in a food processor and give it a whirl. drizzle some olive oil until you reach the consistency you want and then add in a handful of parmesan, salt, and pepper. it takes 2 minutes to make. for the roasted tomatoes, just line a baking sheet with foil and drizzle the grape tomatoes with a little olive oil, salt and pepper. pop into a 400 degree oven for about 15 minutes and you will have the best tasting tomatoes. they are so flavorful this way. only thing i don't like are all the seeds that pop out - i have a thing about tomato seeds. so, i just closed my eyes when i took a bite and pretended they weren't there. take whatever bread you have and toast it in the oven, smear some pesto on top and lay a few roasted tomatoes around. this would be a great appetizer to serve at a dinner party - the colors are really pretty on a white plate.
nachos locos
i made a big plate of loaded nachos one day over the holidays when the day was filled with college football bowl games. i just love to make food that can be grazed on for hours at a time. i generally make nachos where each individual chip has all of the ingredients on it. i will top each chip with an olive slice, a jalapeno slice, avocado, a sprinkle of cheese, a dusting of cilantro, etc. you get the point. i hate when i have ordered nachos out and there is this huge mountain of chips and all the toppings have just been dumped on top. by the time you get to the bottom, your left with just chips. very frustrating. these however, were made that way, sorta - i didn't mound the chips up, i used a larger plate so the chips with essentially in a single layer. i made the mistake of buying tortilla chips that where in long slivers, not the traditional triangle. but, i topped them with so many ingredients, it worked out well. i placed the chips on an oven safe platter, topped with re-fried beans, grilled onions, ground beef, and cheese. popped it in the oven to melt the cheese, and then topped it with black olives, diced tomatoes, jalapeno, avocado, and cilantro. yummy. i'm gonna miss football season.
winter soup
i gotta say, i am glad the holidays are over - and so is my scale. i don't think it can handle me right now. it's not use to the extra pounds it has been forced to deal with every morning. why is it that the "holidays" don't just consist of thanksgiving and christmas, but that it is a whole darn month of festivity. don't get me wrong, i am not complaining, this is absolutely my most favorite time of year. but good lord i over eat. so, today i made this wonderful soup. it came together quickly because the ingredients i used were left over from meals i made my clients. i love it when that happens. this is a very hearty, healthy, somewhat sweet soup. i loved it. the base is homemade chicken stock - which i will share my recipe for that at a later post. i will say this, i don't think store bought stock can touch the real, homemade stuff. and it is so darn easy to make (it's just hard to store it all). anyway, i simply dumped all the ingredients into a pot and walked away. i tossed in cubed sweet potatoes, collard greens, cannellini beans, diced carrots, onion, garlic, red pepper flakes, salt and pepper. once it all came to a soft boil, i reduced it and let it simmer for about an hour. that is the beauty about soups, you can really just throw anything in a pot and in a hour you have a big batch of soup that will last for days.
blue cheese burger
god, i love burgers. any size, shape or type. beef, bison, or turkey. with or without a bun. plain or jazzed up. i can eat a burger for breakfast - and have...many times. i was actually on vacation not long ago and asked if the chef could whip me up a burger with fries. and he did. i don't even think it was 9:00 am. i much prefer real food as opposed to breakfast food. don't even get me started on brunch. makes no sense to me. who wants eggs and waffles at 11:00? not me. so, back to this burger. i have found the way to make an incredibly juicy burger is to add grated onion and a bit of cream to the meat mixture. i usually add fat free milk and have found that it's just as good. something about the juice of the grated onion and the milk just help in creating a very juicy, moist burger. i love blue cheese - but don't often get it on my burger. i find it is generally too strong of a flavor and can mask the taste of the beef. but, i had it in my fridge and made one heck of a burger with it. i grilled some onion and sauteed spinach with garlic. toasted some buns and topped the burger the last minute of cooking with blue cheese. (my mouth is watering). as a matter of fact, i think i am gong to have a burger for dinner tonight. what is your favorite way to prepare a burger? would love to know, as i am always on the hunt for the next best tasting burger!
3 bites
there are some tried and true recipes that i can always go to and know that they will be liked. this is one of them. tacos. good ole tacos. i like to refer to them as "3 bites". i love making these because i almost always have the majority of ingredients on hand. the beauty of these tacos are that even if you only have 3 ingredients in your kitchen, you are still good to go. if i make these for my clients, i go all out. if i make them for brian and myself, well, i just hope to have some sort of protein and tortilla shells. there is no real recipe to follow. i start by browning the meat. if i am using ground turkey, beef, bison, etc., i throw it into a saute pan with a little olive oil, and add whatever spices i have laying around. i like to use chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper and fresh garlic. i would say about 1 teaspoon of each per pound of meat. while the meat is cooking, chop some onion, tomato, avocado, cilantro, corn (even use frozen if you have some), black olives, pickled jalapeno, shredded lettuce, sour cream, salsa, and whatever else you think you would want on top. oh, and cheese. i like monterey jack, but if i only have cheddar or provolone or mozzarella, i'll use whatever - i don't discriminate. i also much prefer corn tortillas to flour, although i do love the whole wheat tortillas that the stores carry now. so go and buy some tortillas and keep them in your fridge. next time you can't come up with any dinner ideas, empty your pantry and make some tacos - veggie ones are good, too!
pork tenderloin with cranberry sauce
this was such a delicious meal. i made a pork tenderloin with a cranberry sauce. the cranberry sauce had fresh rosemary and red wine in it. i served mashed sweet potatoes and roasted sugar snaps along with it. don't you know that was a pretty plate. for the cranberry sauce, add 1 bag of fresh cranberries, 1 cup of cranberry juice, 1 cup of maple syrup, and 3 tablespoons of fresh orange juice to a sauce pan. let it come to a boil and then reduce it for ten minutes. most of the cranberries with burst, but some with stay whole. in a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. add 1/2 of a diced onion and cook for a few minutes, then pour in 1/2 cup red wine and 3/4 cups of low sodium chicken broth. add 2 tablespoons of fresh rosemary. stir together, then add the cranberry sauce. heat mixture over medium heat and cook for two or three minutes. add more chicken broth to achieve desired consistency. keep it warm while you cook the pork. heat the oven to 425 degrees. salt and pepper the pork tenderloin all over. this is of course, after you have trimmed all the excess fat and silver skin. on high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. once the pan is hot, add the pork. sear on all four sides. 2 minutes per side should do the trick. once you have a nice golden color, pop the pan with the pork into the oven. cook for 12-15 minutes. i always use a thermometer now to test my meat. i find it takes the guessing and assuming out of it. the pork should be at an internal temperature of 155-160. once it has gotten to this temp, take it out of the oven and let it rest for 10 minutes before you slice it. top it with the cranberry sauce and enjoy.
lobster parpadelle
yum, yum, yum! i made lobster bisque for a client of mine and had just a little bit of lobster left over (lucky me!). this was one of those nights that we either had to eat out or get very creative. my vote is to always eat in and make due. and that's what we did. i had some sweet potato parpadelle in my pantry, some peas in the freezer, and a few red potatoes lingering around. i also had about a cup of the lobster bisque i had made. starting to sound like a tasty meal, isn't it? instead of making a sauce for the pasta, i just used the bisque as the base. in a skillet, i added the bisque, a handful of frozen peas and a few of the lobster pieces and cooked for about 5 minutes - just for everything to warm through. once the pasta was done, (which i had added a few diced potatoes to the boiling water) i added the lobster mixture and dinner was served! it was fantastic. i love those quick go to meals. next time you think you need to go out to dinner due to lack of groceries in your house. stop and asses. you will be surprised what you can come up with, and how good it will be.
zucchini rolls
this is such a tasty, healthy, easy appetizer to put together. each roll only has 20 calories. so eat up! you could probably make these with several different types of vegetables, but i like using zucchini. eggplant would be good, yellow squash, even bell peppers. start by slicing the zucchini lengthwise. discarding the outer green part. you want to have about 1/4" slices. spray some olive oil on both sides and sprinkle with salt and pepper. preheat a grill pan to medium high. once hot, add the zucchini slices and cook about 2 minutes per side. you want to slices to be soft. i like to lay the zucchini on a paper towel to absorb some of the juices they let off. in a separate bowl, add 4oz. of goat cheese, about 1 tablespoon of chopped parsley, a squeeze of lemon juice, salt, and pepper. mix together. starting with the smallest or most unattractive side of the zucchini, put 2 spinach leaves and one basil leaf down, add 1 tablespoon of cheese. roll it up. that's it. in no time flat you have a very tasty, good for you snack. what are your go to appetizers? what are you making for the holidays? i have made some many appetizers lately, that i am starting to dream about them. seriously.
still on vacation (in my mind)
hi everyone. boy, it's been a while since i have blogged. there have been a few reasons. 1) i need a break. 2) i have been ridiculously busy with work. 3) the holidays have been insane with the amount of casseroles and pies i have made. 4) i need a break. 5) i just got back from a long and needed vacation in miami - i think i was so happy about not being in the kitchen for 4 days, that i just couldn't help myself!
and with that being said, i am going to take the rest of the week off and will come back to this blog next monday, charged and refreshed. stay with me!
herb roasted turkey breast
i love roasting. whole chickens, pot roasts, stews (expect for the crappy beef and butternut one i made a few weeks ago), vegetables, etc. the smell of something roasting in the oven just makes the house smell incredible. as soon as the weather turned, i turned to this recipe. a boneless, skin on, turkey breast with fresh herbs. i also made an apple cider pan gravy to go along with it. it's super easy to put together because you use a food processor to do all the chopping for you. start by adding one small white onion in the processor. once that is chopped fine, add a big handful of parsley, 12 sprigs of fresh sage, the zest of one lemon, salt and pepper. process again. then slowly add about 1/4 cup of olive oil to incorporate. gently pull back the skin on the turkey breast and smear the herb mixture under and all around the breast. drizzle a little olive oil, salt and pepper on top of the skin and rub all over. have your oven pre-heated to 450 degrees. in a roasting pan add two fresh bay leaves and lay the turkey breast, skin side up on top of the bay leaves. put the pan in the oven and immediately turn the oven down to 400 degrees. roast for 20 minutes, then drizzle a bit more oil over top. continue roasting for an additional 20-25 minutes or until a thermometer reaches 170 degrees in the thickest part of the breast. remove the turkey to a platter to rest while you make the gravy. using the same roasting pan, set it over the burners at a medium heat. add 2 tablespoons of flour. whisk to combine. add 1/4 cup of brandy, and continue to stir for 2 minutes. next add 2 cups of apple cider and allow to thicken. season with salt and pepper, and serve alongside the turkey breast. i served acorn squash and brussels sprouts with the meal. very tasty. and ya know, thanksgiving is right around the corner. so, if it you don't want to be bothered with a whole bird, please do yourself a favor and at least make this. it's thanksgiving after all.
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