Let’s talk turkey.
I know – Thanksgiving is over. BUT the holiday season is still here AND turkey is a great ingredient year round, so you really can’t go wrong.
As much as I love cooking new dishes with turkey during the year, I still think my favorite way to eat turkey is using some of the leftovers from Thanksgiving or Christmas, or anytime you have extra from a full bird.
This year, instead of roasting the turkey, Nick and his dad grilled it, which is basically the best way to eat turkey. There’s the slightest bit of smoke flavor and it is insanely juicy.
Lucky for us, we had Thanksgiving at our house, so we ended up with all the leftovers.
And what better way to re-purpose turkey than in a big pot of turkey and dumplings?
And not just any turkey and dumplings. This turkey is smothered in a green chile and cilantro studded sauce and topped with green onion and cornmeal dumplings. Delicious multiplied.
Just enough spice, a little sweetness from the cornmeal, and perfectly creamy and comforting. I don’t know about you, but that’s pretty much what I want on a cold winter night.
If I could sum up everything I love about food in one dish….it might be this.
I have always loved peppermint + chocolate together. I know some people don’t like that combo, and I’ve decided I don’t really like those people. Just kidding!….unless you also don’t like cilantro. Because then we really wouldn’t have much in common.
Peppermint patties. Andes mints. Junior mints. Mint m&ms. Peppermint bark. Anything mint + chocolate is probably something I love. (Also, this may explain all the cavities I had when I was a kid.)
In fact, years ago, Hershey’s made a Cookies’n’Mint chocolate bar that was my ABSOLUTE favorite thing in the whole world. Nick even got me an entire case of them in college when he found some in a little store here in town. That is real love, right there.
Two years ago, I was part of the blogger ambassador team with the California Raisins and worked to create some fun new recipes and share them with you guys. I am still so thankful for that trip and group of bloggers – we had the chance to stand between the vines, talk to the farmers, and find out everything there is to know about the goodness of raisins.
At the time, I knew raisins were good for you, but I didn’t realize just how good!
Zero fat, no cholesterol, and no added sugar. I mean….you can’t really get better than that on a nutritional label. Plus, raisins offer 9% of your daily fiber and potassium, and 6% of your daily iron (per quarter cup serving).
California Raisins are a great choice for healthy, on-the-go snacking or for adding an extra punch of nutrition into your holiday dishes. And bonus – they’re super affordable! According to the USDA, raisins are the most economical dried fruit option.
What goes better with the holidays than a wine + cheese break in the afternoon?
Well, no wine for me, BUT we did some damage to this plate of cheese and snacks last week, and I can’t wait to make another.
Wine and cheese hour is something that is still new in our family, but I’m all for embracing the tradition! I love that while having wine and cheese feels fancy, it doesn’t need to take a lot of time OR be complicated.
So when Le Creuset offered up some of their new Wine and Cheese collection to try out, I knew it would be perfect for the holiday season with family and friends.
The round platter with the cutting board is my new favorite piece! I actually have it sitting in the center of dining room table as I type this, just waiting to be filled up again with cheese and snacks. It’s a great set up – cheese in the center, everything else around it, all in one place. Plus, the cutting board is super smooth and easy to clean.