And in case you were having too much fun and missed it, check out the fun & easy soup recipes that came out of the Fanatic kitchen over the weekend
- Chipotle Tomato, Black Bean & Mixed Greens Soup – 5 Ingredients!
- Chile Red Pepper Vegetable Soup w/ Garbanzos & Ditalini
Riddle me this my friends, is it cold/rainy/snowy where you are too? I guess Spring decided to take a little break this year…
So to combat said cold weather & gray skies, we decided to have a comforting Sunday dinner last night! Take that winter-that-never-wants-to-go-away
- Roasted Turkey Thigh w/ Fig Almond & Red Wine Reduction
- Bleu Cheese & Onion Orzo
- Broccolini Sautéed w/ Garlic & Olive Oil <– told you I was hooked
Roasted Turkey Thigh w/ Fig Almond & Red Wine Reduction
Well I have to tell you that after this wonderful delivery from The Gracious Gourmet the other day and the amazing Vegetable Soup w/ their chile red pepper tapenade, I just couldn’t resist cracking into another jar and giving it a whirl last night!
This time: Fig Almond Spread.
Chunks of almonds and the flavor of figs throughout, and yet again another wowza in the tastebud department!
I still can’t believe how good these products are? They taste like someone just made them right in your own kitchen and the flavor combos are so unique! Plus I can pronounce all of the items in the ingredients list – win
And this would be a Heritage turkey thigh, which I picked up at the farmer’s market the other weekend from Empress Farm and roasted at 350F for an hour w/ just some salt & pepper.
Heritage turkeys are not quite the same as the turkey you will find at your local grocery store, but instead an ancestor of the “industrial breed”. For more info you can read here.
They are closer to what your grandparents would probably remember as turkey. Moister and with a richer flavor, which you can see in the sliced, cooked dark meat of the thigh below.
I’ve never had duck before, but I’m envisioning that it may taste something like this? Correct me if I’m wrong though.
To compliment the rich, dark meat of the turkey I made a sauce with about half the jar of fig almond spread and a few glugs of red wine (a nice Malbec).
I allowed the sliced meat to cook in the sauce for a few minutes, covered, then removed the meat and brought the sauce to a boil. After about 5-10 minutes, the sauce reduced into a gorgeous glaze, which I then spooned over the cooked turkey.
This sauce made my mouth water! It was so fantastic
The heritage turkey thigh was a new experience for this dark-meat lover. It was super rich and texturally not quite the same as the dark meat of a chicken thigh that I’m used to, but overall I think it paired wonderfully with the fig/wine reduction. I just made sure to trim off the fat before serving…
This sauce would go beautifully on pork too I think. I would definitely make it again!
You know what else pairs wonderfully with this fig almond spread? Plain Chobani. And fresh pear. Had those lil’ treats today, yummmm-O
Bleu Cheese & Onion Orzo
Bleu cheese just seemed like the obvious answer to pair with this lovely fig sauce, so I came up with a super simple side dish to go with our meal.
3 ingredients: orzo, onion (chopped) and bleu cheese crumbles.
Boil the orzo per the instructions, adding the chopped onion during the last minute of cooking.
I used about 3/4 of the orzo package. This would serve about 6.
Drain the pasta & onions, then toss with your bleu cheese crumbles while still warm.
I used half the container of bleu cheese, since a little goes a long way.
The warm pasta will slightly soften the bleu cheese and make the mixture come together nicely.
Give it some salt & pepper too!!!
Broccolini Sautéed w/ Garlic & Olive Oil
Remember when I made this ohhhhh 2 nights ago? And proceeded to go on and on about it?
It’s backkkkkkkkk! I just couldn’t resist making it again
Just. So. Good.
Sunday night dinner just got served
Glass of wine – check. Fireplace warmth (is it really almost April?) – check. Deliciously rich meal – check.
I’ll take it!
What is your favorite pre-made product to use for a fast n’ easy dinner?!