Our family hosted a lovely little Thanksgiving for some friends of our oldest sons from college. It is always nice to bring a little piece of home to these kids so far from home. We enjoyed ourselves and ended the evening feeling Really old. And really warmed by these kids, excuse me, young adults and their outlook on life. I know people my age who don't have it as put together as these kids...ack-er-young adults!
Of course I made lots of food & now have lots of leftovers, I think I prefer leftovers to the actual dinner! We have made the turkey sandwich a meal atleast once a day and I always chuckle at how differently we all eat our sandwiches. The items on the counter for the sandwich making include pepper, Old Bay, Slap Ya Mama cajun spice, salami, bacon, Miracle Whip, mayo, ketchup, dijon mustard and cheese. One of my children has attempted to put all of the above listed items on one sandwich. He swears it was tasty- I simply stood by with the Pepto.
This year I made the Best darn turkey sandwich Ever!
Keep in mind I am not a food photographer- so this picture does it no justice, but trust me- its awesome. The ingredients are simple and pretty much a smathering of Thanksgiving leftovers...potato bread, turkey, stuffing (warmed of course) bacon and cranberry sauce. (this year I made the Lemon Cranberry Sauce from the Nov/Dec 2012 issue of Clean Eating magazine- recipe to follow) with some Smart Balance light mayo & Emeril's New York deli mustard. I cannot believe I have never thrown these ingredients together before to make a sandwich! It was a whole Thanksgiving meal between 2 slices of bread. Awesome!
Here is the Lemon Cranberry Sauce recipe. You can make this up to 5 days in advance, so its great for those of us trying to save time anywhere & anyhow.
2 1/2 cups fresh or frozen cranberries
3/4 cup sucanat (I used agave nectar because I had it in my cupboard)
1/4 tsp sea salt
In a medium sauce pan, add cranberries, agave, salt and half a lemon zested. Bring the mixture to a boil, then let simmer for 10 minutes until cranberries just start to burst. Now is great time to taste it to check out the sweetness factor. Remove from the heat and let cool. Place in a sealable container and put in the fridge until you are ready to serve. When it’s time to serve, place the cranberry sauce in a pretty dish with one final topping of fresh lemon zest...so simple and so tasty.
I hope y'all are well!
More to follow!!