If you’re away from home for the holidays, but still craving comfort food, the recipes below will satisfy your soul.
These easy, breezy recipes can be prepared in a refrigerator or on a stove top. If you’re staying somewhere like our resort, that has these amenities in every room, you’ll have one more thing to be thankful for: a delicious, homemade meal.
Honey Goat-Cheese Wrapped Grapes
- 1 package red grapes
- 1 lb. Chevre with Honey (if you don’t like goat cheese, you could use a milder soft cheese)
- Large handful of walnuts
Wash the grapes and dry thoroughly. Gently wrap the cheese around individual grapes, carefully covering the entire grape. Toast, then chop walnuts. Next, roll the cheese-covered grapes in walnuts (you may want to gently press the walnuts into the cheese for extra coverage). Chill before serving.
Pan Seared Turkey and Vegetables
4 turkey cutlets, about 1 1/2 pounds total
Kosher salt and freshly ground black pepper
3 1/2 tablespoons olive oil
3 ½ cups chopped mixed vegetables, such as split brussels sprouts, sweet potatoes, and small yellow potatoes, all cut into 1/2 to 1-inch pieces
Pinch of dried red chile flakes
1 to 2 fresh rosemary sprigs
2 tablespoons unsalted butter
¼ cup flour
2 cups homemade or storebought low-sodium chicken broth
1 tablespoons fig, cranberry or lingonberry preserves
Season the turkey cutlets with salt and pepper. Heat 2 tablespoons oil in a Dutch Oven over high heat until shimmering. Add the cutlets and cook until browned on one side, about 4 minutes, then flip and repeat on the other side. Remove and set aside.
In the same skillet, heat the remaining olive oil over medium-high heat until shimmering. Add the vegetables and cook until browned, 2 to 3 minutes, stirring. Season with salt, pepper and chile flakes, if using. Add the rosemary sprig, and place the lid on the pot. Reduce heat to low. Cook for 20 mins. Place turkey cutlets on top of vegetables. Cover pot and continue cooking until vegetables are tender and turkey registers 155°F on an instant read thermometer, 1 to 3 hours or longer. Transfer to a serving platter and tent with foil.
Wipe out the skillet and return to medium-high heat. Add the butter and flour, whisking to combine. Add the broth and bring to a boil, whisking together until thickened, about two minutes. Season with salt and pepper. If desired, swirl in fig preserves and serve with the turkey.
Graham Cracker Crust
One package of Cream Cheese
Powdered Sugar (to taste)
One can of cherry pie filling
Mix the cream cheese and powdered sugar, pour into the pie crust, pour cherry pie filling over the mixture, and refrigerate for 2 hours.