Turkey meatballs with thyme, fennel seeds, ricotta, glazed with a spicy-sweet ruby red cranberry sauce.
Easy shrimp dip with small pink shrimp, lemon zest and lemon juice, scallions, parsley, hot sauce, pepper, cream cheese and a little mayo.
Not your everyday pot roast recipe. Beef roast braised in zinfandel, with pancetta, onions, carrots, celery, tomato, and garlic.
Texas caviar, a dip or salad with black-eyed peas, green onions, cilantro, jalapenos, tomatoes, bell pepper, garlic, olive oil and lime juice.
Boneless, skinless chicken breasts baked in tomatillo salsa verde sauce, topped with melted jack cheese. Easy!
Baked fennel with olive oil, mozzarella and parmesan cheeses, bread crumbs and fresh thyme.
Classic Italian-American style meatballs, huge, pillowy soft and loaded with herbs and cheese, mixed with ground beef and pork, served with a traditional tomato sauce.
Hot turkey sandwich. The easiest way to prepare turkey leftovers, as an open-faced sandwich, topped with leftover turkey and gravy.
Serve your turkey leftovers with a Mexican flair. Turkey pozole hominy soup seasoned with smokey chipotle chiles.
Boneless turkey breast pounded thin and stuffed with breadcrumbs, mushrooms, dried cranberries and sage, rolled and tied and roasted.
Green beans, lightly boiled, then tossed with sautéed mushrooms and onions, held together with sour cream sauce.
Walnut pie, similar to pecan pie, with fresh chopped walnuts, in a custardy base, sweetened with maple syrup.
Classic gravy made with the giblets (neck, liver, heart, gizzard) from a turkey or chicken.
Classic Duchess potatoes, mashed with butter, nutmeg and cream, then baked until the tops are golden brown.
Chopped kale sautéed with onions and garlic, mixed with a sauce of sesame tahini, sesame oil, lemon juice, and salt.
Whole roast chicken, stuffed with grapes and seasoned with rosemary, thyme, onions, and lemon.