Roasted Potatoes and Carrots with Dill

Ingredients:

• 2 small gold potatoes, cut in half
• 4 carrots cut lengthwise and in half
• Olive Oil
• Sea Salt
• Black Pepper
• Dill

Directions:

1. Pre-heat oven to 400 degrees
2. Toss potatoes and carrots in olive oil to coat - baggies work well for this
3. Arrange potatoes and carrots on a baking sheet
4. Season with salt and pepper to taste
5. Cover with 2 tsps. dill or to taste
6. Cook about 40 minutes - carrots and potatoes should be tender
7. Serve

Serves 2

Turnip and Potato Mash

Ingredients:

• 2 turnips, peeled and diced (about 1/3 inch each side)
• 2 small gold or new potatoes, diced (about 1/3 inch each side)
• sea salt
• black pepper
• 3 tbsp. butter

Directions:

1. In a medium sauce pan, boil potatoes and turnips in water about 20 minutes - should be tender
2. Drain water, add butter and mash.
3. Add salt and pepper to taste

Serves 2

Sauteed Chicken with Capers

Ingredients:

• 2 boneless chicken breasts
• 1/2 cup all-purpose flour
• sea salt
• black pepper
• 3 tbsp. olive oil
• 1 tbsp. apple cider vinegar
• 1 1/2 tbsp. butter
• 1 tbsp. capers in brine
• 1/2 tsp. of the brine

Directions:

1. Place chicken breast in Ziploc baggie, seal, cover with a towel and pound with a meat tenderizer to an even thinness
2. Place flour in a bowl, and add salt and pepper.
3. Heat olive oil on medium high
4. Coat the chicken with the flour and cook in the oil until golden brown on each side
5. Remove chicken from oil and place aside - keep them warm
6. Add vinegar to the oil and cook about a minute
7. Add butter, capers and brine to the oil and vinegar, cook until butter is melted
8. Pour sauce over the chicken and serve

Potato and Leek Frittata

Potato and Leek Frittata

Ingredients:

• 4 eggs
• 1 tbsp. olive oil
• 1 small leek
• 1 small potato
• sea salt
• black pepper
• 1/2 cup shredded cheddar cheese

Directions:

1. Pre-heat oven to 425 degrees
2. Cut dark green and end off the leek, halve it lengthwise, then slice the two halves thinly
3. Cut the potato into cubes - about 1/4 inch each side (I do not peel the potato)
4. Heat the oil in a non-stick, ovenproof skillet over medium heat
5. Add leek and potato to the oil
6. Add salt and pepper to taste
7. Cook about 5 minutes
8. Whisk eggs in a bowl
9. Add eggs and cheese to the skillet and combine all ingredients completely
10. Cook about 2 minutes - just enough to set the eggs
11. Transfer skillet to oven and cook about 10 minutes - top should be set and golden
12. Serve

Makes 2 servings

Polenta and Sausage

Ingredients:

• 2 tsps. olive oil
• 1/2 white onion, thinly sliced
• 1 pound casing-less turkey sausage (regular or Italian - I use regular for breakfast, but Italian for dinner)
• 2 garlic cloves, thinly sliced
• sea salt
• black pepper
• 18 oz. Polenta (we used to call it corn meal mush), sliced into 1/4 inch rounds
• 1/2 cup chicken broth

Directions:

1. Preheat oven to 400 degrees
2. In a large electric skillet, heat the oil.
3. Add onion to oil and cook on medium 5 minutes.
4. Add sausage and cook about 8 minutes - breaking it up as it cooks
5. Add garlic and cook another 30 seconds
6. In a 2 quart baking dish, layer Polenta (on end - not flat) and spoonfuls of the sausage mixture
7. Pour broth over the top
8. Bake for 25 minutes

Serves 4

Fish Sticks

Fish Sticks -- Make your own

Ingredients:

• 3 eggs
• 3/4 lb. tilapia or any white fish - cut into strips 1" by 3"
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 cup canola oil
• sea salt
• black pepper

Directions:

1. In a large bowl, whisk together eggs, 2 tsp. sea salt, 1/4 tsp. pepper. Add fish, making sure all portions of the fish are coated.
2. In another bowl, combine the cornmeal and flour. Season with salt and pepper to taste.
3. In a large skillet, heat the oil over medium heat. I use an electric skillet for even heating. 
4. Piece by piece, remove fish strips from the egg mixture and dredge in the meal mixture making sure each piece is covered completely and transfer each piece to the skillet. Cook on each side until golden brown - about 6 minutes each side. When done, place on paper towels to drain excess oil.

This made us 4 servings, and reheated well in the oven the next day.

Warm Turkey Salad Casserole

Warm Turkey Salad Casserole

Ingredients:

• 3 cups turkey breast, cubed
• 1 cup celery, cubed
• 1 small Vidalia or yellow onion, cubed
• 1/2 cup softened butter
• 1 can cream of chicken soup
• 1 cup mayonnaise
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• -----------
• 1 cup potato chips
• 1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. Mix all ingredients except chips and cheese in a large Ziploc bag making sure they are mixed well.
3. Pour mixture into a 9 x 13 greased baking dish.
4. Mix chips and cheese in a small Ziploc bag. I crush the chips in their bag. It's easier that way and less messy. 
5. Pour the mixture evenly over the turkey ingredients.
6. Cook for 30 minutes. 
7. Serve alone or over rice or egg noodles.