I decided that I will make this week “Turkey Week”. For the next four days I will be blogging delicious Thanksgiving recipes and easy tips to not “OVERLOAD” in this holiday season.
For the past three years, my husband and I have “gone Paleo” and not only did we enjoy it more than your typical recipes, our family did as well. I never mentioned what I was bringing was “Paleo” I just simply brought a dish and let them decide for themselves.
I know for a lot of us the minute our family hears the world “healthy” they automatically believe that it can’t taste good…. well they will be proven wrong with these delicious recipes.
So for Monday I will start with Pre Dinner appetizers to munch on before the main course……
1. Bacon Wrapped Dates
- 18 pitted dates
- 6 slices bacon cut crosswise into thirds
- Special equipment: 18 wooden picks
Directions
Heat the oven to 400 degrees F. Wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Serve immediately.
2. Devils Eggs with a Twist
from Paula Dean at www.foodnetwork.com
Ingredients
- 7 large eggs, hard boiled and peeled
- 1/4 cup olive oil mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- Salt and pepper, for taste
- Paprika, for garnishing
- Sweet gherkin pickles sliced, for garnishing
- Pimentos, for garnishing
Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
#3 Shrimp Cocktail
#4 Caramelized Pancetta and Fennel Salad
This is another great recipe that I found on www.foodnetwork.com
Ingredients
- 1 bulb fennel, halved and cut into 1/2-inch wedges
- 5 slices pancetta
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 5 ounces (about 6 to 7 cups) mixed salad greens
- Red Wine Vinaigrette, recipe follows
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
Red Wine Vinaigrette:
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
#5 Stuffed Mushrooms
Ingredients
- 1 cup crabmeat
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup green onions, chopped
- 4 tablespoons Parmesan
- 2 cloves of garlic
- 2 portobello mushroom caps, or 10 white mushrooms caps
- 1/2 teaspoon pepper
- 2 Tablespoons of olive oil
- Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, parsley, green onions, garlic and Parmesan. Season pepper. Stuff the mushroom caps with the mixture and top with olive oil. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
Enjoy!
Fit Chic