Thanksgiving In A Blanket

Photo: Delish

All of the best things served up together.

Ingredients

• 1 tube refrigerated crescent rolls

• 3/4 c. shredded roasted turkey

• 3/4 c. prepared stuffing

• 3/4 c. prepared mashed potatoes

• 1 c. cranberry sauce

• 1/4 c. prepared gravy, warmed (for serving)

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.

2. On a lightly floured work surface, roll out crescent rolls. Top with mashed potatoes, turkey, stuffing and cranberries. (You’ll want just a small spoonful of each.) Roll up and transfer to the prepared baking sheet.

3. Bake until golden, 12 to 15 minutes. Serve with gravy for dunking.

The recipe is courtesy of Lauren Miyashiro at Delish. We’re not trying to claim we came up with it (we’re followers, not creators when it comes to recipes). We’re simply sharing her good work.

Healthy Chicken Salad

Photo: ifoodreal

Easy to make whether you're honoring mom or whipping up a midweek meal.

Ingredients

• 3 cups cooked chicken, chopped or shredded (rotisserie chicken is always an option)

• 2 stalks celery, diced

• 1 cup red grapes, halved

• 1/2 cup thinly sliced almonds

• 3 green onions, sliced

• 3 Tbsp fresh lemon juice

• 1/2 tsp celery seed

• 2 Tbsp parsley, finely chopped

• 3/4 cup plain Greek yogurt

• 1 Tbsp Dijon mustard

• 1 tsp salt

• 1/2 tsp cracked black pepper

Instructions

1. Mix together the chicken, celery, grapes, almonds, green onions and parsley in a large bowl.

2. In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper.  Drizzle the yogurt blend over the chicken mixture and mix well until all combined.

3. Cover and store in the refrigerator until ready to enjoy. You can serve it over lettuce, on bread or with crackers.

This recipe is a Last Night’s Game office favorite that’s a blend of a few different recipes.

TikTok's Favorite Parmesan-Crusted Potatoes

These viral TikTok potatoes (thanks @lilyghodrati) are worth the hype.

Ingredients

• Olive oil

• Grated parmesan cheese

• 9 potatoes, ideally new potatoes, cut in half lengthwise

• Thyme

• Balsamic glaze (optional)

Instructions

1. Preheat your oven to 350°F. Take a cookie sheet and layer it with parchment paper. Drizzle olive oil over the parchment paper and cover completely with grated Parmesan cheese. Sprinkle thyme across the Parmesan cheese.

2. Place your halved potatoes in a line directly over the Parmesan cheese, flat side facing down. Each potato’s open face should be completely covered by the Parmesan.

3. Place your cookie sheet of potatoes in the oven for about 20-30 minutes or until golden brown and crispy. Drizzle with balsamic glaze for a finished touch, or eat as-is. Your potatoes should easily pull apart and have a gorgeous Parmesan-crusted bottom.

Healthy Greek Pasta

Photo: Unsplash

It’s the perfect side dish for your Labor Day weekend.

Ingredients

Pasta Salad:

• 8 oz bowtie pasta, cooked to al dente

• 1 english cucumber, sliced into half moons

• 10 oz cherry tomatoes, halved

• 1 green pepper, chopped

• 1/2 red onion, chopped

• 5 oz kalamata olives, halved

• 3 tbsp fresh parsley, chopped

• 8 oz feta, cubed

Zesty Vinaigrette:

• 1/3 cup olive oil

• 1/3 cup water

• 3 tbsp red wine vinegar

• 1/2 lemon, juiced

• 2 tbsp honey

• 2 tsp dijon mustard

• 3 garlic cloves, minced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 1 tsp salt

• 1/2 tsp black pepper

Instructions

Prepare Pasta & Veggies:

• Bring a large pot of water to a boil and add salt. Cook pasta according to package instructions, to al dente. Drain cooked pasta and rinse with cold water.

• Slice english cucumber into half moons, halve tomatoes, chop bell pepper, chop red onion, halve kalamata olives, and chop fresh parsley. Cut feta into small cubes.

Prepare Zesty Vinaigrette:

• In a separate bowl or mason jar, add olive oil, water, red wine vinegar, lemon juice, honey, dijon mustard, minced garlic, fresh parsley, fresh dill, salt, and pepper. Whisk together well.

Combine:

• In a large bowl, add cooked pasta, chopped veggies, and pour in the zesty vinaigrette. Gently toss to combine all ingredients.

• Taste and adjust seasonings to your liking by adding more salt, pepper, lemon, or herbs. Refrigerate for up to 4 days!

Notes

• Keep refrigerated, lasts up to 4 days.

• Don’t forget to salt the pasta water.

• Run cold water over the cooked pasta to stop it from overcooking.

• Use 2 tsp dried herbs if you don’t have fresh. 

We LOVE Spoonful of Si around here and this is another one of our favorites to serve.

Viral Tiktok One Pot Lemon Pasta

Photo: Unsplash

Hello summertime goodness.

Ingredients

• Salted boiling water

• ¼ cup Olive Oil

• 2 tablespoon Salted Butter

• 5 cloves Garlic roughly chopped

• ¼ teaspoon Red Pepper Flakes

• 1 lb Angel Hair Pasta uncooked (use gluten free pasta to make recipe gluten free)

• 3 Lemons zested

• ⅓ cup Lemon Juice

• ½ cup Fresh Basil

Instructions

1. Get a small pot of salted water boiling.

2. Meanwhile, add olive oil to a large pan over medium heat. Then add butter, garlic, and red pepper flakes.

3. Cook for 3 minutes or so or until the garlic is starting to turn golden.

4. Add the uncooked angel hair pasta to the garlic oil pan and add two ladles of boiling salted water.

5. Gently shake the pan so the water can absorb into the noodles. As it dries out, add another 2 ladles of the boiling salted water (or about 1 cup of water) at a time, moving the pasta continuously until the pasta is al dente.

6. Once it’s al dente, turn the heat off and add the lemon zest, the lemon juice and the fresh basil. Toss everything together and season with salt and pepper if needed.

7. Serve immediately.

The original recipe from our new favorite find (thanks to Katie Couric’s Instagram post), Grilled Cheese Social.

Pizza Garlic Bread

Photo: Unsplash

All of our favorite things in one bite.

Ingredients

• One loaf of crusty Italian bread (use a loaf of gluten-free bread to make this gluten-free)

• One cup/150g butter, softened

• 3-4 garlic cloves, minced

• ½ cup parmesan, grated

• Small handful of parsley, chopped

• ½-1 cup marinara sauce

• Mozzarella cheese, low-moisture

• Pepperoni

• 4 tbsp honey (use hot honey if you have it)

Instructions

1. Divide your loaf in half, and set aside.

2. In a bowl, combine butter, garlic, parmesan, parsley, salt and pepper. Divide the garlic butter mixture evenly between the two halves of bread and spread it on evenly. Broil at 180C/350F for 15-25 minutes or until golden brown (keep an eye on it!)

3. Spread on marinara sauce, top with mozzarella and pepperoni, and place into the oven until the cheese is melted and the pepperoni is crispy (roughly another 15 minutes)

4. Top with more parsley for garnish and drizzle generously with honey.

The original recipe from Butterhand, and thank goodness they’ve graced our lives with this.

Greek Fries With Feta

Photo: Unsplash

This week's Tailgate Treat is everything you've dreamed of and more

Ingredients

• 3 russet potatoes skin-on, washed

• 2 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp freshly cracked black pepper

• 2 tbsp extra virgin olive oil

• 4 garlic cloves, minced

• 1/2 lemon, zested and juiced

• 4 oz feta crumbles

• 2 tbsp fresh parsley, chopped

Instructions

• Prep potatoes. Wash potatoes and pat dry. Slice potatoes lengthwise into disks about 1/4” thick. Then slice those into evenly sized fries (try to make them all uniform in size).

• Soak potatoes. Transfer fries to a large bowl of ice water and soak for at least 20 minutes or up to 1 hour for best results. Drain fries and pat dry completely with a clean towel.

• Preheat oven to 400 degrees F.

• Season fries. Place cut fries into a large dry bowl and add 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp salt and ¼ tsp pepper. Toss to coat the fries evenly in seasonings.

• Transfer fries to baking sheet. Lightly coat a nonstick baking sheet with olive oil (you might need two pans). Arrange fries in an even layer, making sure to leave space between each fry.

• Bake at 400 F. Place baking sheet(s) in the oven for 30-40 minutes, or until golden and crispy on the outside. After the first 20 minutes, remove the baking sheet(s) and flip each fry over to ensure even cooking on all sides. Return to oven for 10-20 minutes more.

• Prepare garlic oil while the fries bake. In a small bowl, combine 2 tbsp olive oil, 4 cloves minced garlic, 1 tsp dried oregano and juice from ½ a lemon.

• Prepare the toppings. Chop fresh parsley, crumble feta and zest ½ a lemon.

• Add toppings and serve. Transfer fries to a serving plate. Spoon garlic oil all over the hot fries. Top with lemon zest, crumbled feta, and fresh parsley. Serve immediately.

We are currently loving all things Spoonful of Si, including this recipe. Make sure to check Si out for more fabulous Greek dishes.

Elote Corn Dip

Photo: Unsplash

This week's Tailgate Treat is good enough for a 4th of July BBQ but also acceptable for dinner. Sharing is not required.

Ingredients

• 2 cups – Fresh corn kernels

• ¼ cup – Mayonnaise

• 2 tablespoons – Sour cream

• ½ tablespoon – Jalapeno chopped

• ½ tablespoon – Grated garlic

• 2 tablespoons – Finely chopped cilantro

• 1 ½ tablespoon - Lemon juice

• ½ tablespoon - Elote seasoning, or you can use 1 teaspoon chili powder, salt to taste, and ½ teaspoon cumin powder instead of an elote seasoning blend.

• 1 tablespoon – Butter

• 1 tablespoon – Parmesan cheese

• A pinch of chili powder for garnishing.

Instructions

1. Heat butter in a pan. Add garlic and jalapenos, Sauté for a few seconds.

2. Now add fresh corn kernels. Stir and cook until it gets a little bit caramelized, for about 5 to 6 minutes. Switch off the flame. Let the corm mixture cool down.

3. Now add Mayo, sour cream, cilantro, elote seasoning, and lemon juice. Mix all the ingredients until well combined. Taste it and adjust the seasoning as per your liking.

4. Cover it and keep it in the fridge for at least 30 minutes. You can serve this dip right away too.

5. Take this dip into a serving bowl, sprinkle some grated parmesan cheese and some chili powder (optional).

6. Serve with tortilla chips, and enjoy!

This recipe is by Cooking Carnival where Dhwani specializes in vegetarian recipes. This is one of the many delicious dishes she has on her website, including one of our favorites, Thai mango sticky rice.