Allan brings in the time-honored tradition of the post-Thanksgiving turkey salad sandwich. As a bonus, he throws in a serving of the sweet potato casserole complete with a marshmallow topping.
Scott J. Carroll joins us from the Tiny Kitchen and shares three recipes for holiday side dishes that will brighten any meal!
1 large bag cranberries
4-5 small to medium apples, a variety
2 large navel oranges
1/2-1 cup sugar to taste
Rinse cranberries and apples, peel and section the oranges. run all fruit through a hand crank meat grinder. Mix all ground fruit in a large bowl. Mix sugar to taste, refrigerate overnight, serve chilled.
(vegan, gluten free)
Cinnamon Apple Butter Crescents
1 pack crescent rolls
3 TBSP apple butter
Cinnamon and Sugar to taste.
Open can of crescent rolls, and separate. Spoon a portion of the Apple Butter along the center line of the crescent. Sprinkle with cinnamon and sugar. Roll crescent. Repeat until all are filled. Dust the tops with cinnamon and sugar.
Bake at 375 for approx 10-12 minutes. Serve warm.
2 large blocks cheddar cheese, 1 sharp, 1 mild (cubed small).
16 ounces sour cream
1 cup milk
2 tbsp flour
1/2 stick butter.
Melt butter and mix in flour until blonde. Stir in milk until it begins to thicken. Add in sour cream. Once mixture becomes hot, begin stirring in cheese one handful at a time until all is incorporated.
Allan goes a little outside of the box and brings in sage flavored duck wings. The conversation turns to thawing turkeys and avoiding dinner disasters, or needing a reciprocating saw.
Allan does his best to introduce everyone to freshly made cranberry sauce. After a detour through stuffing, they are all happy.
Allan kicks off the season with turkey legs for the crew. Marinated over night in a light mix of Caribbean jerk spice then roasted to a golden brown, they were tasty.
Allan showed up with his favorite Halloween left-over, pumpkin converted to pumpkin bread.
Allan accepts the Cod vs Catfish challenge and serves up a blackened dish of each for the crew to figure out which is which.
Allan takes Ditch up on his challenge to bring in an item from the show “It Came From An International Market”. In honor of fall festivals around the world, Allan brought in a moon cake. After some convincing, the crew gives it a try.
Allan takes up the portable challenge for something new you could take to a picnic or tailgating. He chose to make a simple chicken salad featuring slow roasted chicken as the center piece and stuffed orange bell pepper wedges. They are a perfect cold dish, tasty and you get to eat the bowl.