Cranberry Corn Muffins

Cranberry Corn Muffins
A Holiday Twist For An Old Staple!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20-25 minutes

Ingredients 

2 (8.5 oz.) Jiffy Corn Muffin Mix

1 cup prepared cranberry sauce (not the jelly)

2/3 cup milk

1/2 cup walnut bits

2 eggs

1/2 stick butter, melted

zest of 1 orange

Cooking Tools

Muffin Tin

Muffin liners (optional)

Medium mixing bowl

Directions
Preheat oven 350 Degrees F. Mix all ingredients in a mixing bowl until well incorporated. Pour evenly into muffin tins. (the total numbers it yields depends on the size of the muffin tin).  Pour 3/4 the way up and bake in oven for 20-25 minutes.
Serve with some honey butter.
Yield 8-12

Serve Warm With Some Honey Butter!

Stuffed Turkey Breast With Wild Rice

Stuffed Turkey Breast With Wild Rice
Just Cooking The Breast, Cuts Down On Time!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: 1 hour 25 minutes

Ingredients
2 boneless turkey breast with skin on
1 cup wild rice mix
2 1/4 cup chicken broth
1 tsp butter
2 tbsp olive oil
1 cup onions, diced
1/2 cup Feta cheese
2 tbsp Herb De Provence
salt
pepper

Cooking Tools
Sheet pan
Small stock pot with lid 

Directions
Preheat oven to 375 Degrees F.  In a stock pot, add; rice, chicken broth, 1 tsp butter, diced onions.  Bring to a boil, reduce heat to low and place lid on pot and cook for 20-25 minutes, check to see if the rice is tender, let steam for 10 minutes.  Toss Feta cheese into the rice and season to taste and let come to room temperature before stuffing the turkey breast.  Insert knife to the side center of the turkey, cutting to create a pocket for the filling, making sure to not cut through the sides.  Once the rice has cooled, stuff each breast.  Drizzle olive oil on the breast of the turkey and coat the bird with the Herb De Provence, salt and pepper.  Place the breasts onto a sheet pan and bake in oven for 1 hour.  Make sure the juices from the turkey run clear.  Let turkey rest 10 minutes, before carving.
Serves 4

Mediterranean Turkey Roulade

Mediterranean Turkey Roulade 
Making Meatloaf Into Something Fantastic!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 1 hour, 10 minutes

 

Ingredients
2 lbs. ground turkey
2 tbsp olive oil
1 cup onions, small dice
1 cup green peppers, small dice
1 cup panko bread crumbs
1 cup canned artichoke hearts, diced
1/2 cup black olives, sliced
1 tsp garlic powder
1 tsp onion powder
1 tbsp Herb De Provence + topping
1 tbsp sundried tomato pesto
1/2 cup sundried tomatoes in oil, sliced
3/4 cup feta cheese crumbles
1 tbsp Worchestershire sauce
1/4 tsp red pepper flakes
1/4 tsp pepper
1/2 tsp salt
1 egg
1/2 cup ketchup + 1/2 cup for glazing
10 slices of bacon

Cooking Tools
Large mixing bowl
Sheet tray
Plastic wrap

Directions
In a mixing bowl, add in all the ingredients except bacon.  Mix well and set aside.  Place plastic wrap and line sheet pan.  Place bacon on plastic wrap side by side, slightly overlapping and stretch bacon to elongate.  Place turkey mixture like a long in center of bacon.  Using the plastic wrap, roll bacon onto the turkey mixture until it reaches the other side of the bacon, creating a roll.  Remove plastic wrap and place Turkey Roulade into the refrigerator for 30 minutes to set up. Preheat oven to 375 Degrees F.  Take Turkey Roulade out of the refrigerator and spread 1/2 cup of ketchup over the top of bacon and top with some Herb De Provence and place in the oven to bake for 1 hour, 10 minutes.  Let rest for 20 minutes before slicing.
Serves 6

Serve With Buttery Mashed Potatoes!

Acorn Squash With Italian Sausage Stuffing

Acorn Squash With Italian Sausage Stuffing
Perfect For The Holiday Table!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

 

Ingredients
1 acorn squash, halved, seeds removed
1/4 lb. Italian bulk sausage
1 cup carrots, small diced
1 cup celery, sliced
1 cup zucchini, diced
1/4 cup red onion, diced
2 cloves garlic, sliced thin
1 cup Ciabatta bread, small cubes
1/4 cup pignoli nuts
2 tbsp + 2 olive oil
1/4 tsp fresh thyme
2 tbsp Parmesan cheese, grated
salt
pepper

Cooking Tools
Medium skillet with lid
Baking dish

Directions
Preheat oven 375 Degrees F. Take halved and seeded acorn squash and coat with 2 tbsp of olive oil inside and out.  Salt and pepper inside of squash and place in baking dish.  Bake for 45 minutes. Insert tip of knife into the interior meat of the squash to check to see if the the squash is cooked.  While the squash is baking, in a skillet add; olive oil and sausage ( break apart the sausage as you are placing in the skillet).  Cook the sausage for 10 minutes.  Add in carrots, celery, zucchini, onions and garlic.  Place lid on and cook until carrots are slightly tender and sausage is fully cooked and browned. Toss in bread, pignoli nuts, thyme, Parmesan, salt and pepper to taste.  Once squash has cooked for 45 minutes, remove from oven and stuff each cavity with the sausage stuffing mixture and place back in oven for 15 additional minutes.
Serves 2-4

Peach Glazed Roasted Ham

Peach Glazed Roasted Ham
Just In Time For Easter Dinner!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 3 hours

 

Ingredients
6 lb. bone-in fresh ham
1/4 cup soy sauce
10-12 whole cloves
pepper

Peach Glaze
Ingredients
1 cup peach nectar
1/2 cup brown sugar
1/2 stick butter
3/4 cup peach/apricot preserve
1/4 tsp cinnamon
pinch of ground clove
pinch of nutmeg
2 cups frozen peach slices

Cooking Tools
Roasting pan
skillet
Pastry brush

Directions
Preheat oven to 375 Degrees F.  Cut fresh ham, slicing 1/4 inch deep into the fat-side.  Slicing across the the ham 1 inch apart and repeat going the opposite direction, creating a crosshatch pattern.  Rub soy sauce all over the ham, grind some pepper and insert whole clove in between the crosshatch pattern.  Place in oven and cook for 3 hours. for the last hour, brush peach glaze (just the glaze not the peaches) over the ham every 15-20 minutes. Reserve some of the glaze for pouring with the peaches before serving!  Let ham rest for about 10 minutes before carving.

For the Peach Glaze: In a skillet, add butter and sugar on low heat.  When the sugar starts to melt, add peach nectar, peach preserve, cinnamon, ground cloves, nutmeg and frozen peach slices.  Cook for 20 minutes on a simmer.
Serves 6-8