Tag: sage

After Dinner Spritzer: Thanksgiving Edition

I hope everyone is having a fantastic Thanksgiving. Ours is on the downswing. Dinner is over, cleanup is 90% complete, and it’s nearly time to relax, watch football, and eventually, polish off the rest of the cookies

I hope everyone is having a fantastic Thanksgiving. Ours is on the downswing. Dinner is over, cleanup is 90% complete, and it’s nearly time to relax, watch football, and eventually, polish off the rest of the cookies that my mother was kind enough to bring over. This year we had a very low key event, just my parents, my kids, hubby, and I. We chose a very traditional menu, which is not my go to, but my parents appreciate it. As much as I love to create a varied and interesting menu for holidays, it was a nice break to go with simple, traditional choices this year. It was very simple to pull together, and left me some time to decorate a bit, arrange a few flowers and set a colorful, festive table for our meal.

Plus, left me a little time for these red wine spritzers, which I have been sipping slowly, throughout the day. These appealing cocktails are 2 simple ingredients, plus fruit and herb swizzles. What it takes to create: a sweet red wine, and a club, or lemon-lime soda, your fruit and herbs of choice.

I used what I had on hand, which was: Barefoot Sweet Red, 7-Up, cherries, cranberry sauce, cut into cubes, fresh thyme, and fresh sage. It’s as simple as it looks, pour the red wine, add soda, and assemble swizzle with your chosen fruit and herbs, attach to rim, and enjoy!

Now, I am going to congratulate myself for pulling off one more fantastic Thanksgiving, and enjoy this spritzer, and a book,in front of the fire, while the boys watch football. I hope you all enjoy your wonderful families, and holiday weekend. Feel free to share your Thanksgiving pics on insta @canigetaramen. Find us on FB, and pinterest @ canigetaramen.food.blog. Thanks for reading!

Stuffed Turkey & Sweet Potato Sandwich

It’s that time of year. Cans of pumpkin towering in the aisles, bags of stuffing mix piled high, stacks of cranberry sauce looming overhead. That’s right, it’s November. Turkey time!

It’s that time of year. Cans of pumpkin towering in the aisles, bags of stuffing mix piled high, stacks of cranberry sauce looming overhead. That’s right, it’s November. Turkey time! Immediately following Halloween, you are bombarded with Thanksgiving messaging. The reason for this, is, that it works! I doubt that I am the only one who falls for this marketing ploy every. single. year. I will undoubtedly purchase an early November turkey, and cook it by the second week of November, just in time to ruin my Thanksgiving appetite. This year, though, I’ve wised up. Instead of buying the tubby turkey, I have, instead, chosen to purchase a tiny little turkey tenderloin for a small taste of Thanksgiving, in sandwich form, that will preserve my hankering for turkey until turkey day. My favorite parts of Thanksgiving dinner, are, certainly, the turkey, the greens, sweet potatoes with browned butter sauce and sage. Additionally, I love to try a new stuffing recipe every year. Since those were the things I was craving most, I decided to make them into a simple sandwich. Problem solved. If you are of a similar mindset, and want to try this sandwich, here’s what you’ll need:

  • Ciabatta Rolls
  • 1 turkey tenderloin. Roast in oven for specified time, ours took around 1 hr, 15 minutes
  • 1 can of sweet potato puree,
  • 1 stick butter, I used avocado plant butter, my new, cholesterol free, butter of choice
  • 1/2 an onion sliced thin
  • a sprig of fresh sage
  • 1 bag of Pepperidge Farm stuffing mix, I chose, Onion and Sage,
  • Some kind of stock, it calls for chicken, but I used vegetable instead.
  • Greens, I used spinach.

First, roast turkey tenderloin, according to package directions. Then slice for sandwiches. Prepare stuffing mix, adding 2 cups of stock of choice, add 4 tbsp of melted butter, toss in some extra sage and either bake in oven for 20 minutes, or toss in microwave for 2 minutes, to heat thoroughly. Next, brown butter in small saucepan. Remove from heat, and let cool a bit. Slowly add sweet potato puree, and mix well, let simmer for about 10 minutes, making sure to stir often, to avoid sticking, or burning. Gather sandwich ingredients, on a clean work surface, and begin to assemble sandwich, topping first with turkey, adding stuffing , greens, and onion slice. Spread sweet potato sauce on sandwich lid, place on top and secure lid with toothpick. Bake in 350 degree oven for 10-15 minutes. Top toothpick with cranberries, if that’s your thing (it is ours), and enjoy!

So tell us, are you prone to spoiling your Thanksgiving too? If so, how do you head off, early November cravings? Share with us in the comments, or post to insta, don’t forget to #canigetaramen.