Recipes for the week
Reader faves 🌞
Happy Sunday. Today, I have a couple of new things to share, plus reader faves from the week.
Weekend Update
I don’t have a lot to report this weekend. Last week was really busy with work, and I was on jury duty. I get called every single year, and this time, I decided to get dressed up for the occasion. I never seem to make it to the point where I get to strut my stuff in front of the attorneys, which is always a bummer. Instead, I sit in the room every year, watch movies, and wait for what seems like an eternity.
Today, I made a practice turkey! I usually make a simple maple sugar and salt dry brine, and that’s it. But today, I combined my favorite orange-maple roast duck recipe with turkey, so I made a simple and beautiful glaze for my turkey. It just came out of the oven and is resting now, so I can’t wait to try it. I am also really proud because I successfully trussed the legs without even needing to reference a YouTube video! I also successfully tucked the wings but had to reference a how-to for that. For some reason, I struggle every year to tuck the wings; they always seem too short, and then I need to wrap them in foil to keep them from burning. Not so for today’s turkey! My next goal: successfully CARVE the turkey! I’ve always wanted to be able to do that, but I can never seem to get the right angle without mangling the turkey and turning it into an unholy mess.
I have a new recipe that I’ll be sharing for Tasters to test this week. I’ve made it a few times and just love it. Baked Beef and Feta Meatballs! They are DELICIOUS and so good with hummus on a pita. I drizzled them with a maple-harissa sauce, and they are just perfection. If you want to test the recipe for me before I post it, you can sign up below. I’ll also be sharing a recipe for a vegan parsnip soup. Yum!
Let’s dig into what’s new and give you some reader faves for the week.
NEW ON THE SITE: RESOURCES
I’m always trying to learn new things about cooking and food, so I wanted to combine that into a section of my site where you all can learn with me. I created the Resources section to do just that. Here is one new resource that I just published.
How to Roast a Turkey Breast
Can you tell I am in turkey mode right now? I actually worked on this a few weeks ago, and I am excited to share it with you finally. If you’re doing a smaller Thanksgiving this year, a turkey breast may be exactly what you want. This is my go-to method with salt, brown sugar, and black pepper. Delish!
NEW RECIPES
Leftover Turkey and White Bean Soup
You can’t be in turkey mode without being in leftover turkey mode, can you? I’ve started working on a few leftover turkey recipes that you can save for later to help dig yourself out of turkey leftovers this year. Alternatively, you can make this soup with a rotisserie chicken too!
RECIPES FOR THE WEEK
Sour Cream and Onion Chicken Meatballs
This is actually an OLD recipe—it’s over five years old at this point! But it was in dire need of a reshoot, so I tweaked the recipe and gave it a little TLC. I’m so thrilled with it, and we devoured these chicken meatballs! I served them with egg noodles but they would be delicious with roasted potatoes or vegetables.
Potato-Leek Soup with Sage
Thank you for the wonderful comment and the 5-star rating, Lulu! I love hearing when my recipe is on repeat for readers.
One-Skillet Pork with Risotto
Thank you, Brooke! I’m so happy you enjoyed this one so much that you decided to make it twice. Yum!
Easy Shrimp Linguine
Thank you, Skyy! I absolutely love this shrimp linguine, too! The tomato paste gives it such an intense flavor.
NEW VEGAN RECIPE
Vegan Apple Pie Overnight Oats
This is from my vegan website, and I have been eating these overnight oats non-stop–breakfast, snacks, late-night snacks…sometimes even dinner. Ha! They’re so good, so I wanted to share my recipe with you, too!
I think that’s about it for the week. I hope today’s newsletter gives you a bit of cooking inspiration for the week! If you make one of my recipes, please be sure to leave a comment to let me know how it turned out; I’d love to hear from you. That’s all for now…byeeeeeeee! 💖💖
-kylie
And if none of these recipes caught your eye, you can view my full archive below.