Christmas is only one month away! Have you started your Christmas shopping yet? If not, don’t freak out! If you know someone that loves to spend time in the kitchen, then I have you covered with these cute gift ideas for your culinary-inclined friends.
I think some of these gifts would pair well with items you can easily pick up at the grocery store for a thoughtful gift that won’t break the bank.
Simply tie the ice cream scoops to a package of cookie dough. Or bundle the frother up with a bag of your favourite coffee beans. Know a serious garlic lover? I actually think it would be so cute to gift the stainless steel soap with a bunch of beautifully braided garlic.
These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress… I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.
I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version. They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.
Today I’m having surgery, so please send me some posi thoughts as you check out these delicious Poached Pears with Salted Maple Caramel Syrup! (Try making this recipe with a slow cooker)
I love dessert, and I would rarely choose a fruit dessert over, say, chocolate fudge cake. But after a big Thanksgiving meal, these soft, mapley pears are the perfect healthy Thanksgiving dessert. And since it’s a holiday, definitely go for that scoop of coconut ice cream and a scattering of candied pecans. There’s no harm in making these early since a re-heating in the oven only deepens the caramel flavour, so that makes them ideal for a busy Thanksgiving.
If you’re more traditional, but still want a healthy Thanksgiving dessert, try my Sugar-Free Pumpkin Pie. Naturally sweetened and topped with pumpkin nice cream, your guests will love it, and love you when you tell them that this healthy dessert is 100% free of added sugars.
Make sure you check out the rest of the #blogsgivingdinner menu for amazing dessert and after-dinner drink recipes. Also get some ideas for how to use up those leftovers.
On Monday, I shared my Shrimp and Sweet Potato Mousseline Thanksgiving appetizer. So continuing on with our Blogsgiving Dinner menu, on today’s menu we have an amazing assortment of recipes for delicious entrees, salads and side dishes! I generally like to keep things traditional for the holidays. For Thanksgiving, I like to stick to turkey and stuffing, yams and pumpkin pie. But when you get the opportunity to celebrate Thanksgiving more than once, that’s a great opportunity to pull out some twists for the holiday feast. This year, I roasted up a turkey for Sugar-Free Thanksgiving, so having gotten my fill of fowl, for #blogsgivingdinner I went with an Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables. Check out some other Thanksgiving meal ideas below!
Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction
Instead of turkey, serve your Thanksgiving guests this Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables.
Author: Home at Six
2 1-1.5 lb pork tenderloin
¼ cup bread crumbs
¼ cup grated Parmesan
2 tbs olive oil
1 tbs Dijon mustard
2 tsp salt
2.5 tsp thyme
2 tsp basil
2 tsp rosemary
½ tsp black pepper
Orange-Cranberry Sauce: 1 large orange (juiced), orange zest, ½ cup sugar
Preheat oven to 475 F
Mix bread crumbs, Parmesan, oil, mustard and herbs and spices in a bowl
Mixture should hold together when pinched (add additional oil if necessary)
Roll pork tenderloin in mixture until fully coated and place in roasting pan
Roast at 475 F for 15 minutes
Reduce heat to 400 F and roast for an additional 35-45 minutes, until internal temperature reaches 155 F
Remove from oven, tent, and allow to rest for 10 minutes before carving
In a saucepan, combine zest, orange juice, sugar and ½ cup water and cook over medium heat until sugar is dissolved. Add cranberries, increase heat and bring to a boil. Reduce heat to low and simmer until cranberries are soft and sauce it thickened. Refrigerate until ready to serve.