Cranberry Sauce

*Ingredients are colored in Orange


𝟣. Pan, Med-low heat +
1/2 Cup Cranberries / Fresh
3/4 Cup Sugar
2.5 T Water
Optional 2 t Orange Rind
→ 8 – 10 min. Stir – Berries Just Pop


𝟤. Med-high heat +
1 T Grand Manier or Orange Juice
→ 8 min. – begin to Thicken


𝟥. Remove from heat
+ 1/2 Cup Cranberries
S.P.

Basic Thanksgiving Stuffing

*Ingredients are colored in Orange


𝟢. Optional Oven to 400 F (for Toasting)
𝟢. Cube Bread
𝟢. Grease Glass Baking Dish
𝟢. Melt Butter


𝟣. Toast 12 oz Bread / 3/4 inch Cubes


Toasting OPTION 1: BAKE
Baking Sheet + Single Layer, 400 F 20 min. – Golden. Stir Halfway

Toasting OPTION 2: PAN
+ Butter and Oil


𝟤. Oven to 350 F


𝟥. Pan, Med-high heat +
2 Cup Onion / Diced
1 Cup Celery / Diced
1 Cup Carrots / Diced
1 T Garlic / Minced
→ 10 min. Tender


𝟦
→ Remove from heat
+ Herbs
S.P.


𝟧. Medium Bowl +
2.5 Cup Chicken Stock
3 T Butter / Melted
2 Eggs


𝟨. Combine everything.
𝟩. Let sit 10 min.


𝟪. Move to Glass Baking Dish.
𝟫. Bake 25 min. – Brown

Chimicchurri Steak Marinade and Sauce

*Ingredients are colored in Orange


Blender +
1 Bunch Flat Leaf Parsley
8 Garlic
1 T Red Onion
1/4 Cup Red Wine Vinegar
1 Lemon Wedge / Squeezed
1 t Oregano / Dried
Black Pepper
1/2 t Salt
Drizzle + 3/4 Cup E.V.O.O.

American Pork Souvlaki with Tatziki

*Ingredients are colored in Orange


𝟢. Cube Pork, Onion and Bell Peppers
𝟢. Prepare Cucumber (Shredded, Salt and Drain)


 

SOUVLAKI:

𝟣. Bowl +
1/4 Cup O.O.
1/4 Cup Soy Sauce
1 t Oregano / Dried
1 Lemon
3 Garlic / Minced

𝟤.
+ 4 lbs Pork Tenderloin / 1 inch Cubes
2 Onion / 1 inch Cubes
2 Green Bell Peppers / 1 inch Cubes
→ Marinade 2 – 3 hrs.

𝟥. Soak Skewers in water, 30 min.
𝟦. Thread Pork and Veggies onto Skewers.

𝟧. Preheat Grill to Med heat, Grease.
𝟨. Grill 10 – 15 min.


 

TATZIKI:

1/4 Cucumber / Shredded, Salted and Drained
1 Garlic / Minced
8 oz Sour Cream
Dill / Fresh or Dried
Optional Salt

Herby Skillet Lamb Chops

*Ingredients are colored in Orange


𝟣.
4 – 6 Lamb Chops
+ S.P.
3/4 t Rosemary / Dried
1/2 t Thyme Leaves / Dried
1/4 t Basil Leaves / Dried
→ Rub


𝟤. Pan, Med-high heat +
2 T O.O.
Lamb
→ 3 – 5 min. each side (Medium Rare)
→ Remove from pan. Keep Warm


𝟥. Pan
+ 1/2 Cup Garlic / Minced
– Golden Brown


𝟦.
+ 1/3 Cup Balsamic Vinegar
→ Deglaze
Optional + Chicken Broth until reaches desired consistency


𝟧. Remove from heat
+ 2 T Butter


𝟨. Serve Sauce over Lamb