Turkey Before the Turkey

-

Large bowl
3 Tbsp unsalted butter
1 Tbsp fresh thyme leaves – chopped
1 Tbsp fresh rosemary leaves – chopped
2 tsp finely grated lemon zest
1 tsp sea salt
1 tsp black pepper
3 cups sour cream
4 cups turkey breast – cubed
1 Tbsp mayonnaise
Crackers

In a large bowl, combine butter, thyme leaves, rosemary leaves, and lemon zest. Stir the ingredients for 1 minute and then blend sea salt, black pepper, and sour cream into the mixture. Next, add cubed turkey breast to the mixture and then a tablespoon of mayonnaise. Stir until well blended. Serve this quick dip on crackers.

Enjoy!



Comments

Post a Comment

Popular posts from this blog

Nick's Coming Into Your Own Salad

-
Image
1 head lettuce – washed and chopped ½ cup lemon juice 1 Tbsp black pepper 1 large bowl 3 cups pineapple - crushed 1 cup almonds – chopped 2 cups boiled eggs – peeled and chopped 1 Tbsp chili pepper 2 cups red wine vinegar Melba or similar toast This is a cool and light salad... to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients. Serve this cool salad immediately with Melba or similar toast.
Read more

Happy Marsala Fry

-
Image
Large frying pan or wok 2 cups Marsala wine 1 lb kabocha or yellow squash – sliced and seeded 2 cups chopped tomatoes ½ cup black peppercorns ½ cup parsley leaves – finely chopped 2 lbs lean beef – sliced French bread 2 bottles Merlot wine Time to make this meal! In a large frying pan or wok over “Medium” heat, combine Marsala wine, kabocha or yellow squash, tomatoes, and black peppercorns. Stir the mixture for about 15 minutes – the squash will slowly start to become tender. Once 15 minutes has passed, add parsley leaves and lean beef to the stir fry. Keep stirring the mixture until the beef is done and no longer raw – the meat should have a slight pink center. Serve this dish immediately with French bread and Merlot wine. Enjoy!!
Read more