Let me share with you a few things that I love. I love the holiday season and I really love this turkey tenderloin recipe. It’s wonderful for groups both large and small. What’s more, the same can be done for chicken and/or pork tenderloin or chop. It’s very versatile!  It’s also great for Thanksgiving or any holiday gathering. Enjoy!

Oven Roasted Turkey Tenderloin with Cranberry-Thyme Sauce

2 Turkey tenderloins, room temp.

1 ½ t Salt

1 ½ t Pepper

1 t Sage

1 ½ t Granulated garlic

¼ c Olive oil

Tumble the above ingredients in a bowl.

Heat a skillet on high and sear four sides of each.

Do not cook through.

Place on parchment-lined sheet pan and place in oven preheated to 350 degrees.

Meanwhile, add 2-3 T olive oil to pan and sauté the following:

½ Red onion, julienne

½ c Dried cranberries

1/2 t Dry thyme or 2 t fresh thyme

Add and bring to boil the following:

2 c water

2 t turkey base

Thicken with slurry of:

2 T Red wine vinegar

2 T Cornstarch

Drizzle in while whisking so as not to lump.

Season to taste with salt and pepper.

Serve sauce with turkey.

Do you like salmon? It’s incredibly versatile—it can be served as an appetizer, a dinner entrée, in pasta, or on a salad. I’d like to share with you an easy and tasty salmon recipe that’s not only unique, but makes a beautiful presentation for guests.

Grilled Side of Fresh Salmon with Mustard Dill Glaze

2 T Black mustard seeds

½ c Mayonnaise

½ c Whole-grain mustard

2 T Dill, fine chop

1 T Fresh lime juice

1 T Dark brown sugar

1 t Ground black pepper

1-2# Side of salmon, skin on (rub your hand over it to check for pin bones)

Olive oil

Salt

Pepper

Preheat a gas grill.

Toast mustard seeds in a dry pan over moderate heat until they begin to pop (about two minutes), and transfer to a plate. In a bowl, whisk the mayonnaise through pepper. Set aside half in a bowl for service.

Rub olive oil over entire salmon and generously season with salt and pepper. Pan-spray the grill grates. Place salmon, skin side up, on the grill. Turn after two minutes. Gently turn after another two minutes and smear with glaze.

Close the grill lid and cook over moderate heat for eight minutes. Move to the rack with more glaze and close the lid. Continue cooking another five minutes or until done.  

Garnish a platter and place the salmon on the platter. Serve with additional glaze/sauce.

Who doesn’t love chili? It’s a healthy, hearty, and tasty way to warm up your winter and chase away the cold weather “blahs.” This one’s a little something out of the ordinary. You can add more chilies for extra zip, and it pairs deliciously with all of your favorite chili toppings (and perhaps a local craft beer)! It’s also a great idea for New Year’s Eve!

• 6 chicken breasts, poached in 8 cups of chicken stock—shred with fingers and add back to retained water
• 4-5 cans of cannellini beans, undrained
• 2 tbsp olive oil
• 2 yellow onions, chopped
• 8-oz can of chopped green chilies
• 2 cloves of garlic, minced
• 1 tbsp cumin
• 2 tsp dried oregano, crumbled
• ¼ tsp cayenne pepper
• 3 c (12 oz) Monterey Jack cheese, shredded and divided
• Sour cream
• Salsa
• Cilantro

While the chicken is poaching, sauté onion in olive oil, add chilies through pepper and sauté another 3 minutes. Add this and beans to stock with chicken. Bring to a boil, reduce to simmer, add 1 cup of cheese, and stir to melt. Season to taste with salt and pepper. Ladle into bowls and serve with rest of cheese, sour cream and salsa and cilantro.