What a great start to the New Year when we get to have a big turkey dinner again! Thanks to some extra whole turkeys, we are recycling some of our thanksgiving favorites!
When it comes to Thanksgiving turkeys, there are more than one ways to skin a cat as they, but the one thing we can all agree on is nobody wants it dry and overcooked. Here is a fool-proof method that you can’t go wrong with!
This one you may have seen before from us, and may see again depending on which week you’re on. Perfectly roasted sweet potatoes that are both savory and sweet. What’s to improve on?!?!
Sweet Potatoes, cut in half lengthwise
Brown Sugar (optional)
Sea Salt (optional)
Preheat your oven to 375. Rinse and dry potatoes. For large sweet potatoes, they can be cut in half lengthwise to expedite the cooking process and that portion is usually plenty when served as a side dish. Arranged potatoes in a baking dish, drizzle with olive oil and move around in the dish to coat. Cover with tin foil and bake for 1 hour or until the center is soft. Use a fork to smash up the center a bit. Top with butter, brown sugar and a touch of sea salt to finish.
1/2 LB FRESH GREEN BEANS, SLICED IN HALF
2 CANS FRESH STYLE GREEN BEANS
1 CAN CREAM OF MUSHROOM SOUP
SALT AND PEPPER TO TASTE
FRESH FRIED ONIONS FOR TOPPING (OPTIONAL)
Preheat oven to 400F
Slice fresh green beans by holding the top and running your knife lengthwise downward and then flipping it to do the same safely from the other end. ’Frenching’ the green beans will help them cook faster. Combine all ingredients (saving the onion topping). Cover and bake for 20 mInutes.
Uncover, top with French fried onions (if using) and finish in the oven for another 5 minutes.
Creme brûlée is one of the richest, most luxurious desserts ever. Surprising, it also has some of the simplest ingredients ever. This week you’re getting a whole pineapple, which set us into planning mode as to what could be made utilizing the entire ingredient. We think this dessert is not only going to knock your socks off but be one you’ll want to make every chance you get! If you don’t have a blow torch at home, that’s totally normal :) This recipe gives you some oven-broiling alternatives to still achieve that amazing sugar crust!
1 whole pineapple, sliced into 1 1/2-2” sections
6 egg yolks, room temperature
1/2 cup sugar
1 1/2 tsp vanilla extract
2 cups whipping cream
4 tbsp sugar, for caramelizing the top
Start by slicing the top of your pineapple (feel free to plant it for a future yield!) and cut 4-5 1.5-2” inch slices of pineapple. Using an icecream scoop or spoon, scoop out the center of each pineapple slice, leaving about a 1/4 inch on the bottom.
Preheat oven to 300F
In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored.
Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously.
Place the slices into a pan. You may need two!. For easier pouring transfer the mixture into a pitcher. Pour the mixture evenly into the pineapples. Place on the even rack and pour hot water into the pan until halfway up the sides of the outside of the pineapples.
Bake for about 30-35 minutes until set and mildly trembling into the center.
Remove pans from the oven and use a spatula to carefully remove the pineapple slices and transfer to a plate.. Refrigerate for at least 2 hours or overnight.
Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust. If you do not have a kitchen torch, you can heat your oven broiler on high, add the creme brûlée filled pineapples under and watch carefully for the sugar to caramelize.
Let it set for about 5 minutes before serving.
Copyright © 2022 The Nutrition Initiative of Manatee - All Rights Reserved.