Jun 2014
Herb and Citrus Oven Roasted Chicken

Citrus Herb Chicken 008

Today is my 3rd wedding anniversary, and what a crazy three years its been. My husband finished grad school, we opened his business, bought a house, got a cat, got a dog, and topped it off with the highest of highs with the birth of our daughter in April. Like every marriage, we’ve had our ups and downs, but I love the life that we’re creating and can’t imagine a better guy by my side to walk through this life with. I am so blessed!

My husband also serves as my #1 taste-tester, and thinking back over the 9 years that we’ve been together, he has tasted quite a few of my “creations”, including quite a few failures. Thankfully he is not a picky eater and usually willing to try anything. This chicken dish was a hit in our household. It was quick and simple to make, yet was flavorful and delicious. You simply make a quick marinade, and can either marinate the chicken in it for a few hours, or simply pour over the chicken while you cook. I didn’t marinate it ahead of time, and the chicken still had great flavor. The recipe calls for bone-in chicken thighs and legs, but you can use breasts if you prefer, just reduce to the cooking time from 60 minutes to 40 minutes.

Citrus Herb Chicken 007

Herb and Citrus Oven Roasted Chicken

Yield: 6 servings

Ingredients

  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons sugar
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground pepper, to taste
  • 10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts
  • 1 medium onion (any kind), thinly sliced
  • 1 teaspoon dried thyme, or fresh chopped
  • 1 tablespoon dried rosemary, or fresh chopped
  • Chopped fresh herbs (rosemary, thyme, parsley), for garnish

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a small bowl combine the olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
  3. Place the chicken in a rimmed 13-in. x 9-in. baking dish, skin side up. Pour the olive oil mixture over the chicken, then arrange slices of lemon, orange and onion around and under the chicken. Sprinkle with thyme, rosemary, salt and pepper.
  4. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. (If using breasts, cook for 40 minutes or so.) Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
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Jun 2014
Soft and Chewy M&M Cookies

Soft and Chewy M&M Cookies

I’m a huge planner by nature, sometimes to the point where it may even be a bit excessive. Before Avery was born, I had a huge excel document with to-do lists, shopping lists, a list of people to write thank-you cards for, and a huge list of groceries to buy and recipes to make to stock my freezer before the baby was born.

One of the things on my list was to make cookies to freeze. I figured the extra calories that I would need for breastfeeding could easily be easily satisfied with cookies, and really, it was just an excuse to eat cookies. After trying to eat relatively healthy during my pregnancy, I had planned on using the first few weeks post-partum to indulge some cravings before hoping on the “lost the baby weight” train.

To my surprise, our sweet girl showed up 2 weeks ahead of schedule, leaving me with a freezer without cookies in it. So naturally, a few days after she was born, I was back in the kitchen baking cookies. These cookies definitely did not disappoint. They are everything you’d want in an M&M cookies. Soft, chewy (uh, hence the name), buttery and studded with M&M’s. I love the additional M&M’s pressed into the top of the cookie, which I think gives them more of a “professional” look to them.

Soft and Chewy M&M Cookies

Yield: About 2 dozen cookies

Ingredients

  • 1 cup unsalted butter
  • 12 ounces (about 2¾ cups + 1 scant tablespoon) bread flour*
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 ounces (about ¼ cup) granulated sugar
  • 8 ounces (about 1 cup) light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 ounce (2 tablespoons) whole milk
  • 1½ teaspoons vanilla extract
  • 1 cup M&M candies, divided
  • *You can use all-purpose flour, but your cookies might be less chewy

Directions

  1. In a small bowl, melt the butter then aside to cool.
  2. Combine the flour, salt and baking soda in a bowl and set aside.
  3. Using an electric mixer, beat together the butter, brown sugar and white sugar on medium speed for about 2 minutes.
  4. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup or small bowl. Reduce the mixer speed to low and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  5. Slowly add the dry ingredients to the wet ingredients. Once the dough is well mixed, add in 1/2 cup of the M&M's and stir with a wooden spoon until well combined. Refrigerate the dough for 1 hour.
  6. Preheat the oven to 350 degrees F.
  7. Using a small cookie scoop or tablespoon, drop the cookie dough onto parchment paper lined cookie sheets, and bake for 8-10 minutes, rotating the pans halfway through baking.
  8. Remove from the oven, and press the extra M&M's into the cookies. Allow to cool for a few minutes, then transfer to a cooling rack to cool completely. Store in an air-tight container.
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Source: Brown Eyed Baker

 

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Jun 2014
BBQ Macaroni Salad

BBQ Macaroni Salad

Summertime means barbeques, and what BBQ is complete without pasta salad? This version is a little more amped up than your usual pasta salad. Add in some kielbasa, BBQ sauce and hot sauce, and you have a spicy, tangy version that will knock your flip-flops off. I made this for my husband to take to his annual guys weekend, and apparently it was a hit. According to my husband, guys that normally hate pasta salad were inhaling this. (Yes, I let my husband go away for a guys weekend with a 1 month old at home. I’m still waiting for my “wife of the year” trophy.)

BBQ Macaroni Salad 031

My favorite thing about it is that you can make it a day or two ahead of time, and keep it in the fridge. Perfect to make ahead of time before a big party or picnic. We’ll definitely be seeing more of this pasta salad this summer.

Looking for a more traditional pasta salad? Check out my tri-color pasta salad.

BBQ Macaroni Salad

Yield: 8-10 servings

Ingredients

  • 8-12 ounces turkey kielbasa, diced
  • 1 pound macaroni, any shape
  • 1 red bell pepper, seeded and finely chopped
  • 1 celery rib, finely chopped
  • 4 green onions, sliced thinly
  • 2 tablespoons cider vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • Pinch of cayenne pepper
  • 1 cup low-fat mayonnaise
  • 1/2 cup BBQ sauce

Directions

  1. In a large skillet, heat 1 teaspoon of canola oil over medium heat, than add the chopped kielbasa and cook until lightly browned, about 5 minutes. Line a plate with paper towels, then transfer the kielbasa to the plate and set aside.
  2. Meanwhile, bring a large pot of water to a boil, then cook the macaroni until tender, about 6 minutes. Drain the pasta then transfer to a large bowl.
  3. Add the kielbasa, bell pepper, celery, green onion, vinegar, hot sauce, chili powder, garlic powder and cayenne pepper to the macaroni and stir to combine, Add in the mayonnaise and barbecue sauce, then season with salt and pepper to taste.
  4. Store in the refrigerator for up to two days.
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Source: Mel’s Kitchen Cafe

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Jun 2014
Cheesy Cajun Spiced Corn

Cheesy Cajun Spiced CornAfter a brutally cold winter and snow well into April, I think it is safe to say that summer is finally here in western Pennsylvania. Our yard is blooming with flowers, the grass is finally green, and our weekends are filled with picnics, softball games, and home improvement projects. And of course, trips to the ice cream stand.

One of my favorite things to do in the summer is to grill and eat dinner on our back deck. My husband usually is the grill-master, while I handle all the side dishes inside of the house. So whenever possible, I try to make our sides on the grill, therefore allowing me more time to sip wine with my feet up while I watch my husband grill. Plus, you don’t have the oven heating up the whole house.

This cheesy cajun spiced corn is the perfect side dish for a summer meal. It’s extremely adaptable, just use whatever veggies or seasonings you happen to have on hand. By using a foil packet, it steams the veggies perfectly, and there is no mess to clean up. You could even make it over a campfire for those of you who like to camp!

Cheesy Cajun Spiced Corn

Cheesy Cajun Spiced Corn

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 3-4 servings

Ingredients

  • 1 package (10 oz.) frozen whole kernel corn
  • 1 small onion, chopped
  • 3/4 cup chopped bell pepper (any color)
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons margarine or butter
  • 1/2 cup shredded cheddar or pepper jack cheese

Directions

  1. Preheat the oven to 450 degrees F, or the grill to medium-high heat.
  2. On a sheet of aluminum foil, combine the corn, onion and bell pepper in the center of the foil. Sprinkle with the Cajun seasoning, garlic powder, salt and pepper. Slice the butter into small pats, and place on top of the vegetables, then top with the cheese.
  3. Bring the sides of the foil up, folding the ends to make one large foil packet, being sure to leave some room for air to circulate.
  4. Place on the grill, or in the oven for 15-20 minutes. Open the packet carefully allowing steam to escape, stir to combine, then serve.
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Source: Adapted from Reynold’s Kitchens

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May 2014
Thai Chicken Bites

Thai Chicken Bites

My husband doesn’t grocery shop. Partly because, I am weird and love to grocery shop, and partly because when he does, he either comes home with random things, or I field multiple phone calls regarding the items on my list. It’s just not worth it to send him to the store. Last time he grocery shopped was the day we brought Avery home from the hospital. We literally had no food in the house, as I had planned to do a major grocery shopping stock up trip the day after she was born. Someone had other plans for me. :)

Nevertheless, I sent him off to the store with an extensive list, and I stayed home trying to figure out how to keep our 2-day old alive. He returned with everything on the list, as well as a bottle of sweet chili sauce. I asked him what he planned on doing with it, and he said, “I thought maybe you could make some Asian food with it!”

Sure dude. In my spare time.

Thai Chicken Bites

Now that we’re three weeks in to this whole parenting thing, life is getting somewhat easier, and I’m finding some free time to play in the kitchen. (Thankfully my baby likes to nap.) I made these Thai Chicken Bites for lunch one day, and they were incredible. Super easy to make, just bread some chicken and pan fry it, then top it with the sweet chili sauce. Not exactly the healthiest meal in the world, but better for you than take-out.

Thai Chicken Bites

Yield: 2 servings

Ingredients

  • Ingredients:
  • 1 large chicken breast {boneless & skinless}
  • 1/2 cup all purpose flour
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 egg
  • 2 tablespoons milk
  • Canola or peanut oil for frying
  • 1/3 cup sweet chili sauce
  • Carrots & cilantro, for garnish

Directions

  1. In a deep skillet, pour 1-2 inches of oil and preheat over medium heat
  2. Cut your chicken into bite sized pieces and set aside. In a shallow dish, combine the flour, garlic powder, salt and pepper. In another dish, whisk together the egg and milk. Toss your chicken in the flour mixture first, then into the egg mixture, and once again into the flour mixture.
  3. Cook the chicken in the hot oil until golden brown on each side, approximately 3-5 minutes per side. Remove from the oil and drain on paper towels.
  4. In a large bowl, toss the chicken with the sweet chili sauce. Top with shredded carrots and cilantro and serve immediately.
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Source: Lauren’s Latest

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May 2014
Brownie Ice Cream Layer Cake

Brownie Ice Cream Layer Cake

Last weekend we celebrated Mother’s Day, and I got to celebrate my FIRST Mother’s Day. In lieu of spending the entire day in the car with our newborn, we opted to have both families at our house – brunch with my family, then dinner with my in-laws. My sister-in-law graciously decided to take care of most of the meal, but gave me the go-ahead to make dessert. Now that it has {finally} warmed up here, I knew I wanted to make something with ice cream, so a brownie ice cream was a natural choice.

Now I won’t lie, there isn’t exactly anything “homemade” about this recipe. Yes, it involves (GASP!) – a brownie mix. If you want to make homemade brownies, homemade fudge and homemade whipped cream, knock yourself out, but sometimes, it’s ok to take short cuts. For example, when you have a 2 week old baby. ;)

I made this in a springform pan, but if you don’t have one, feel free to use a 9×13 pan. Just be sure to layer it with tin foil in order to lift the cake out of the pan easily.

Brownie Ice Cream Layer Cake

Yield: 10-12 servings

Ingredients

  • 1 box family size brownie mix
  • Eggs, oil and water as directed on the box
  • 1/2 gallon vanilla ice cream
  • 1 small jar (~11 ounces) hot fudge topping
  • 8 ounce container whipped topping
  • Sprinkles, nuts or your favorite ice cream topping

Directions

  1. Preheat the oven to 350 degrees F.
  2. Prepare the brownie mix as indicated on the box. Prepare a 9 inch springform pan with cooking spray, then evenly spread the batter into the springform pan. Bake for 20-25 minute or until a toothpick comes out clean in the center. Allow the brownies to cool completely.
  3. Once your brownies have cooled, remove the ice cream from the freezer and set it on the counter to soften. Then, remove the lid from the fudge topping and microwave for 20-30 seconds until you can easily pour the fudge. Pour the fudge into a small bowl, then add in 1 cup of whipped topping and whisk to combine. Spread the fudge on top of the cooled brownies, then set aside.
  4. Take your ice cream and stir until softened. Alternatively, you can mix the ice cream with an electric mixer until smooth and softened. Spread the ice cream on top of the fudge, then top the ice cream with the remaining whipped topping.
  5. Cover the pan with plastic wrap, then a layer of foil and freeze for at least 2 hours before serving.
  6. Prior to serving, run a knife around the perimeter of the cake prior to releasing your springform pan, then top your cake with sprinkles, nuts or your favorite ice cream toppings.
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May 2014
The Best Thing I’ve Ever Made….

It may have taken 9 months to bake, but I thought I’d share with you the best thing that I’ve ever made….

Introducing, my daughter, Avery Grace!

She was born on April 27th, and weighed in at 6 pounds, 11 ounces, and was 19 1/2 inches long. We are head over heels in love with her, and of course, we think she is the cutest thing ever! Here is a picture to prove it.

4.28 (51)

She took us by surprise showing up 2 weeks before her due date, but I am happy to be celebrating my first Mother’s Day with my sweet girl in my arms, instead of in my belly! We are slowly settling into a routine (as much routine as you can have with a newborn…), so hopefully I will find my way back into the kitchen, and be able to share some recipes with y’all.

So, Happy Mother’s Day to all you moms out there!

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Apr 2014
Tuscan Chicken with Garlic Cream Sauce

Life as I know it is about to change, forever. My due date is rapidly approaching, and soon our family of two will become a family of three. To say my nesting instincts have kicked in is an understatement. I have lists upon lists (ok, spreadsheets – go ahead, call me a nerd) of things to buy, things to do, and things to prepare. One thing I did not want to have to worry about is what to cook for dinner, so I spent a long, rainy Saturday a few weeks ago preparing a bunch of freezer meals to have on hand. I also stocked up my pantry with quick and easy meal ideas and basic pantry supplies for things like spaghetti, mac-and-cheese, etc. Basically anything that can be made in 30 minutes or less.

IMG_4415

When I was asked to try out the new Progressive Recipe Starters, I figured they would be perfect for my new role as a busy new mom. You have the benefit of a homecooked meal, but with a little help to get to get it on the table faster. The Recipe Starters are available in 5 different flavors, and can literally be used to create hundreds of recipes. The most impressive thing to me? Despite being a processed food, I can actually pronounce and recognize almost all the ingredients.Progresso Recipe Starters

Tuscan Chicken with Garlic Cream Sauce

Yield: 4 servings

Ingredients

  • 1 package Progressive Recipes Starters in Creamy Roasted Garlic
  • 2 chicken breasts, butterflied and pounded in 4 thin pieces
  • Olive oil
  • Salt
  • Pepper
  • Oregano
  • 1/2 red bell pepper, diced
  • 1/2 cup fresh spinach, chopped
  • 8 ounces fettuccine or linguine

Directions

  1. Begin by butterflying the chicken and then pounding them in 4 thin cutlets. Season with salt, pepper and oregano, then cook in a skillet over medium heat. Brown the chicken until cooked through, then remove from the pan and set aside.
  2. Meanwhile, bring a large pot of salted water to boil, and cook your pasta as directed on the box.
  3. Reduce the heat to low-medium, add the diced peppers and spinach and cook until the peppers are soft, and the spinach is wilted. Add the creamy garlic sauce and stir until heated through, about 5 minutes.
  4. Drain the pasta, then serve your chicken over the pasta, and topped with the creamy garlic sauce.
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Compensation was provided by General Mills via Federated Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.

For more easy dinner ideas, visit http://progresso.com/Products/Recipe-Starters

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Apr 2014
Organizing the Kitchen: The Spice Drawer

Spice Drawer Organization

One of my goals for 2014 is to get my kitchen more organized. We’ve lived in our house for just over a year now, but I still feel like I don’t have the kitchen exactly how I wanted. I have cupboards that are still half-empty, while other drawers and cupboards are overloaded. First up on the list – my spice drawer.

I knew I wanted my spices close to the stove, and I knew I wanted them in a drawer as opposed to a cupboard. Frankly, because I’m short, and I didn’t want to be climbing onto the counter when I couldn’t reach the cumin on the top shelf.

I cleaned out my spice drawer and made a list of the all the spices that I keep on hand. Then, I ordered tins from container. I chose a metal tin with a clear, twist off lid, so I could easily see the color of the spice in the drawer. (Plus all the colors of spices look pretty!)

Here are the tins I ordered.

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I bought some clear address labels, and printed off the labels from my computer. You could easily just label them with a sharpie, but I tend to be a little OCD, and I like the uniformity of the printed labels.

Simply cut the labels to size, stick them on your tins, and fill your tin with the appropriate spices. I tend to stick the spices I use more often in the front, and the less commonly used spices in the back, but you could arrange them however you wanted – alphabetical, by the colors of the rainbow – whatever floats your boat.

See the difference! Gotta love a beautiful spice drawer!Spice DrawerHere is a list of spices I keep on hand:
Allspice
Basil
Cajun seasoning
Cayenne Pepper
Cloves
Cinnamon
Chili Powder
Coriander
Cumin
Dill Weed
Garlic powder
Ginger
Ground Mustard
Herbes de Provence
Lemon Pepper
Nutmeg
Onion powder
Oregano
Paprika
Poppy Seeds
Pumpkin Spice
Red Pepper Flakes
Sesame Seeds
Seasoned Spice
Steak seasoning
Sugar*
Taco Seasoning
Whole Peppercorns

*Yes, I know sugar is not a spice, but I like keep a small container in my spice drawer so I don’t have to lug out my big jar of sugar for a pinch of sugar.

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Feb 2014
Slow Cooker Turkey Breast with Gravy

Slow Cooker Turkey Breast (3)No need to check your calendar. I know it’s not November, but I couldn’t wait until next fall to share this turkey recipe with you. I for one, think turkey should be enjoyed year round, instead of once or twice a year, and one of my favorite ways to make it is in a crockpot.

I had never had turkey made in a crockpot until a few years ago, when my grandmother-in-law made it for Thanksgiving. It was the most tender, juicy, fall-off-the-bone turkey that I’ve ever had. Plus, it doesn’t take up precious space in the oven, which leaves more room for important things like rolls and stuffing. Genius.

When I came across this recipe for crockpot turkey, I knew I had to try it. By going through the additional step of sautéing some celery and onions at the beginning, you’re left you some flavorful stock at the end, which makes a ridiculously easy gravy. Seriously, all you have to is strain whats left at the bottom of the crockpot, then heat it until its thickened, and you’re left with brown, flavorful gravy.

Ideally, you’ll need an oval crockpot in order to fit a turkey breast. If you can’t get the lid to fit tightly, just cover the crockpot with foil – I promise, it will work fine. Also, be careful when adding additional salt. I always use low-sodium chicken broth, but even so, it can be salty. I like to add salt and pepper at the end after my gravy and turkey is cooked, to ensure it doesn’t get too salty.

Slow Cooker Turkey Breast with Gravy

Yield: 4-6 servings

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, coarsely chopped
  • 1 large carrot, peeled and coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 4 cloves garlic, finely minced
  • 1/3 cup all-purpose flour
  • 2 1/2 cups no-salt added or low-sodium chicken broth
  • 1/2 cup water
  • 2 sprigs fresh thyme or 1/2 tablespoon dried
  • 2 bay leaves
  • 6-8 pound bone-in skin-on turkey breast
  • Salt and pepper

Directions

  1. In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly browned.
  2. Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden brown. Stir in 1 cup of the broth, smoothing out any lumps that develop as it cooks. Stir in the remaining broth and water. Add the thyme and bay leaves.
  3. Pour the mixture into the slow cooker. Season the turkey breast all over with salt and pepper, then place the turkey in the slow cooker, breast side down. Cover and cook on low for 5-7 hours until the internal temperature of the turkey breast reaches 165 degrees. (If your lid won't find, just cover the top of the slow cooker with foil.)
  4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices), tent with foil and let rest while preparing the gravy.
  5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes.
  6. Season the gravy with any additional salt and pepper, if needed.
  7. Carve the turkey and serve with the warm gravy.
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Source: Mel’s Kitchen Cafe

 

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