Turkey Roast Dip with Melted Gruyere

Ingredients

TURKEY BREAST:
3 tablespoons unsalted butter, softened
1 tablespoon fresh thyme leaves, chopped
1 tablespoon chopped fresh rosemary
Kosher salt and freshly cracked black pepper

1 large onion, roughly chopped
1/2 cup low-sodium chicken broth
3 tablespoons Worcestershire sauce
1 (3-pound) bone-in turkey breast

SANDWICH:
6 demi French baguettes, sliced in half
3 tablespoons unsalted butter, softened

12 slices Gruyere cheese

Directions

For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.

Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife.

For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.

Carefully remove from the oven. Pile the sliced turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.

A Healthier “Top Ramen” in Mason Jars

Ingredients

• Rice Noodles
• Red Chili Pepper
• Yellow Bell Pepper
• Green Onions
• Cilantro
• Spinach
• Basil
• Minced Ginger
• Chicken Broth
• Limes
• Salt & Pepper to taste (optional)
• Cooked diced chicken, pork, beef, or shrimp (Optional)
  

Instructions

Add rice noodles, chopped red chili pepper, green onion, cilantro, basil, sliced bell pepper, minced ginger, spinach to the mason jars. Put lid on mason jars and keep in the fridge until ready to eat.

When ready to eat just add hot chicken broth to mason jars, put the lid back on the jars, shake a few times, let sit for a few minutes or until noodles have softened.

When ready to eat add a squeeze of lime. That's it! Simple and delicious.

Swai Bake with White Wine Lemon Garlic Sauce

Ingredients

• 4 Swai fillets
• 1/4 cup dry white wine
• 2 tablespoons butter
• 1 tablespoons lemon juice
• 2 garlic cloves, finely minced
• 1/2 teaspoon salt, pepper to taste
• 2 tablespoons parsley, stems removed and finely diced
• Optional: 1 teaspoon paprika (it adds a nice touch of color)
• 

Instructions

1. Preheat oven to 375F. Grease a large baking dish.
2. In a small saucepan, combine the white wine, butter, lemon juice, salt, and minced garlic. Cook while stirring until all the butter melts.
3. Arrange the swai fillets in the baking dish. Sprinkle with a tiny bit of salt, pepper to taste, and paprika. Pour the white wine sauce over the fish. Sprinkle with parsley.
4. Bake at 375F for 10-15 minutes, or until the swai is fully cooked and flakes easily. Serve warm. That's it! Simple and delicious.
   

Roasted Lemon Chicken Picnic Legs

Ingredients

24 chicken legs
6 lemons
1/2 cup olive oil
4 cloves garlic, pressed
Salt and freshly ground black pepper 

Directions

Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.

Preheat the oven to 450 degrees F.

Place the chicken legs a grill rack on a baking sheet and roast until the juices run clear, 30 minutes to an hour.