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Thanksgiving

Thanksgiving Recipes: Cranberry Orange Muffins & Roasted Rainbow Carrots with Honey + Brown Sugar Butter

Hey, y’all!

Thanksgiving is quickly approaching and it is time to get your menus in order! What is often a stressful time for cooks and for hosts/hostesses should, in all reality, be a time of ease and celebration. It is for this reason that I elect to use foolproof, simple, yet elegant dishes for my spread.

I’m so excited to be teaming up with my friends at The Summit at Fritz Farm and Whole Foods to bring you two of my favorite Thanksgiving recipes!

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What is The Summit at Fritz Farm? 

The Summit at Fritz Farm is a $156 million mixed-use development at the crossroads of Nicholasville Road and Man O’ War Boulevard. From amazing dining, to shopping, to living – this is the place to be in Lexington, KY!

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Whole Foods is a fantastic location to pick up all of your holiday recipe needs. Conveniently located in The Summit at Fritz Farm, it is one of my favorite places to get inspired for the kitchen. One of the best parts? I love eating there, too! They have a fantastic ready-to-eat bar and great seating. I can’t resist it, y’all – be sure to try it out on your next visit!

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Thanksgiving Day, for me, is just what the name suggests – it’s an entire day. My festivities start in the early morning with family traditions, such as watching the Macy’s Thanksgiving Day Parade. However, most importantly, we are up cooking. To energize us, I like to start the day off with my Cranberry Orange Muffins. There are few natural pairings that I enjoy more than cranberry and orange; trust me when I say that these will be a hit! Once the flavor erupts in your mouth, you’ll be inspired to cook up a storm for the day’s festivities!

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Cranberry Orange Muffins

Ingredients:

  • 2.5 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 c. vegetable oil
  • 4 tsp. baking powder
  • 1.33 c. sugar
  • 2 eggs
  • 1/2 c. milk
  • 4 oranges, juiced
  • 2 tbsp. orange zest
  • 2 tsp. vanilla extract
  • 1.5 c. fresh cranberries

Directions:

  • Preheat oven to 375F.
  • Grease/butter bottom and sides of muffin pan.
  • Combine dry ingredients (flour, salt, baking powder, and sugar) until thoroughly mixed.
  • In a separate bowl, whisk together the egg, oil, milk, orange juice, orange zest, and vanilla extract.
  • Combine the dry ingredients and wet ingredients, adding 1/3 of the dry ingredients at a time. Mix well.
  • Add cranberries to batter and fold them in evenly.
  • Bake for roughly 20-25 minutes, using a toothpick to test the inside of the muffin. It should come out clean. Let muffins cool on a wire rack.
  • Enjoy!

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While meat is often important at dinner – especially on Thanksgiving – I’m a side dish kind of guy. My plate is always full of them. That’s where you can impress me if I am your guest; likewise, it’s where you can really set your meal apart for those dining with you. Thanksgiving is casserole-heavy – and believe me, I love them. To offset that, I love serving my Roasted Rainbow Carrots topped with a homemade Honey + Brown Sugar Butter. These are gorgeous and truly have a “Wow!” factor, y’all.

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Roasted Rainbow Carrots + Homemade Honey & Brown Sugar Butter

Ingredients (Roasted Rainbow Carrots):

  • 1-2 bunches of rainbow carrots
  • salt, to taste
  • pepper, to taste
  • 2 tbsp. olive oil

Directions:

  • Preheat oven to 450F.
  • Wash rainbow carrots thoroughly.
  • Chop off tops and ends of rainbow carrots; additionally, I usually smooth them by shaving off the top layer.
  • Season with salt and pepper, to taste.
  • Toss in olive oil, coating well.
  • Bake rainbow carrots in the oven, flipping once, until tender. This should take roughly 15 minutes.
  • Top with homemade Honey + Brown Sugar Butter, allowing butter to melt and coat the carrots.
  • Enjoy!

Ingredients (Honey + Brown Sugar Butter):

*note: this will be a large portion of butter and will leave some for you to keep for other uses.

  • 2 sticks of butter, softened.
  • 1/2 c. brown sugar
  • 4 tbsp. local honey
  • 2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon

Directions:

  • Mix ingredients together until uniformly combined – creamy and smooth.
  • Refrigerate excess.
  • Enjoy!

You can find all of the ingredients to make these recipes at Whole Foods at The Summit At Fritz Farm. Be sure to stop there for all of your holiday needs – and tell ’em that I sent ya!

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As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

JC

FTC: This is a sponsored post; however, all opinions are my own.

Herb-Roasted Turkey Breast

Hey, y’all!

Thanksgiving is quickly approaching – and, of course, that means one thing: turkey. I have heard horror stories my entire life about preparing one; it is perceived to be a stress-inducing, difficult, hated task.

Wrong.

I want to fight that preconceived notion; preparing the turkey can be simple, while still remaining elegant – and I’m so excited to be partnering with my friends at Kroger to tell you how!

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My top tip is to use a turkey breast instead of an entire turkey. They are much easier to cook, to clean, and to handle. You also still get quite a bit of meat out of it; the breast that I picked up was 7 lbs. If you need to do a couple of them, the accompanying recipe can easily be doubled or tripled.

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Herb-Roasted Turkey Breast

Ingredients:

  • 1 Turkey Breast (approximately 7 lbs)
  • 5 lemons, juiced
  • 1/3 c. extra virgin olive oil
  • 2 tbsp. minced garlic
  • 1 tbsp. dry mustard
  • 2 packs Simple Truth Organic Poultry Herb Blend (Rosemary, Sage, Thyme)
  • 3 tsp. salt
  • 2 tsp. black pepper
  • 1 stick of butter
  • 1 c. white wine (dry)

Directions:

  • Preheat oven to 325.
  • Combine lemon juice, olive oil, minced garlic, dry mustard, herbs, salt, and pepper in a bowl.
  • Place turkey breast in a roasting pan, skin side up.
  • Evenly distribute the herb mixture on top of the turkey breast, reserving 1/4 of it.
  • Loosen the skin and put the remaining fourth of the herb mixture directly on the meat.
  • Cube the stick of butter and place cubes underneath the skin, directly on the meat.
  • Pour the wine into the bottom of the roasting pan; similarly, line the pan with the squeezed lemons.
  • Bake for approximately 1 hour 40 minutes; you want the internal temperature to be 165 degrees.
  • Remove turkey from oven, cover with foil, and allow to rest for 15-20 minutes.
  • Enjoy!

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Now, y’all – how easy is that? Simplified, yet oh-so-delicious. You can find all of these ingredients, just as I did, at your local Kroger. They are your one-stop shop this holiday season!

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Tell me – do you prepare the turkey for your family? What are some of your family traditions this time of year?

From my roasting pan to yours, I hope y’all have a Happy Thanksgiving!

As always: Happy Eating, Happy Traveling, Happy Living.

Y’all come back now, ya hear?

My best,

JC

FTC: This is a sponsored post; all opinions, however, are my own.

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