Whaaat’s happenin’…

Not much going on here except, oh yeah, we’re making history in the IGE household… A bag of Trader Joe’s Peanut Butter Filled Pretzels has lasted an ENTIRE WEEK in our pantry without being completely demolished!

How has this even happened? One will never know. I made up for lost time by having some as a snack while I cooked dinner tonight.

Vegetarian Teriyaki Fried Rice!

Made with more Trader Joe’s goodies – like this Extra Firm Tofu.

This extra firm ‘fu blows all other extra firm ‘fus out of the water! I only pressed the block for 10 minutes or so and it came out insanely firm!

Not only does extra extra firm tofu make for good eats, but it’s great to cook with too. Falls apart less = happy chef.

I started my fried rice by heating up some Trader Joe’s Sesame Soy Ginger Vinaigrette in a skillet. This stuff is awesome for marinades, stir fry’s etc. If you don’t have a TJ’s near you I’d use teriyaki sauce (notice previously mentioned snackeage in the background…)

I sautéed the tofu in the vinaigrette until it got a little color.

About 1-2 minutes.

Took the tofu out and put the sesame oil in! Just a couple dashes.

Once the oil heated up, I added one serving brown rice, which I added some chopped broccoli to during the last 2-3 minutes of cooking, some sweet corn and the tofu into the skillet.

Sirfry, stirfry, stirfry!

Stirred in a couple more tablespoons of the vinaigrette, and a splash of soy sauce, then I created a well in the center of the pan.

In went a few more dashes of sesame oil,

then a whisked egg.

Scrambled until set and serrrrved!

Sweet, salty, and fabu textures! Fried rice is especially great because you can pretty much just put whatever you want in it. Got some leftover steak and veggies in the fridge? Throw ‘em in. The more the merrier!

In other news, I humbly present to you my entree recipe for the Breakstone’s Triple Churned Sour Cream Blogger Challenge – Bacon Wrapped Turkey Breast with Creamy Wild Rice Stuffing!

In case you’ve just tuned in, I’m in a contest to incorporate Breakstone’s Triple Churned Sour Cream into three family-favorite Holiday/Thanksgiving dishes. My appetizer is Sweet & Spicy Pepper Jelly Dip and I’ll be posting my dessert recipe, Pumpkin Spice Whoopie Pies, on Sunday!

I’m up against 2 other bloggers for the win and voting starts next Monday. I’ll fill you in on the deets later! Until then, enjoy this twist on the star of the Thanksgiving day table: Turkey!

Bacon Wrapped Turkey Breast with Creamy Wild Rice Stuffing

Serves 4.

Bacon Wrapped Turkey:

1 10oz boneless, skinless turkey breast

Salt & pepper

6 slices center cut bacon

Stuffing:

1 6oz package wild rice mix

2 Tablespoons butter

1 rib celery, chopped

1/4 cup onion, chopped

2 Tablespoons dried cranberries

2 Tablespoons walnut pieces

1/2 cup sour cream

Directions:

1. Prepare wild rice mix according to package directions. Meanwhile, melt butter in a large skillet over medium heat and sauté celery and onion until soft, about 6 minutes.

2. Add dried cranberries, walnut pieces and sour cream to the skillet. Heat until sour cream has melted then add cooked wild rice and stir to combine. Remove skillet from heat and set aside.

3. Preheat oven to 375 degrees. Butterfly turkey breast by slicing horizontally across the length of the breast, being careful not to cut all the way through, and open like a book. Lay a piece of plastic wrap on top and pound until 1/2 inch thick.

4. Season butterflied turkey breast with salt & pepper, then mound 1 cup wild rice mixture onto one side of the breast, leaving 1/2 inch clear around the edge. Fold the other side over and secure with toothpicks.

5. Lay 6 slices of bacon out on a cutting board. Place the stuffed turkey breast in the middle and fold bacon slices over, trimming any overlapping pieces.

6. Place bacon wrapped turkey breast on a foil-lined baking sheet and roast for 40 minutes or until internal stuffing temperature reaches 160 degrees.

7. Allow turkey breast to rest for 10 minutes. Remove toothpicks, slice and serve!

These days, the size of my family’s Thanksgiving fluctuates. With a little brother in Colorado and a sister-in-law whose family live in another state – it’s getting harder and harder to get everyone around the same table on the same day.

By roasting turkey breast instead of a whole bird, you still get the tastes of turkey day, but with a whole lot less effort – and fewer leftovers too (which, I guess, may or may not be a good thing! )

Now, I’m a huge fan of sauce. Sauce of any kind really…I just think it adds a little somethin’ somethin’, know what I mean? Try drizzling this Cranberry Chutney over your stuffed turkey slices – it’s sensational!

And ridiculously easy!

Cranberry Chutney

Ingredients:

1 14oz can whole-berry cranberry sauce

1 small Granny Smith apple, chopped

1/4 cup onion, chopped

1/4 cup apple cider vinegar

1/4 teaspoon red chili flakes

1/4 teaspoon garam masala

1 inch fresh ginger, peeled

Juice of 1 orange

Directions:

Combine ingredients in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 30 minutes, stirring frequently.

That’s it! Combine and boil!

American style chutneys usually incorporate fruit, sugar and vinegar (thanks Wikipedia) and my recipe also adds exotic flavors like ginger and garam masala into the mix. So good – give it a try, will ya’?

Voting is now open and I’d so love your support!!!

With that – I’m to enjoy my FAVORITE night of the week. That’d be Thursday – the last day of my work week and 30 Rock/The Office night!

See ya’!

~~~~~

Do you live close to your family? Have you ever hosted Thanksgiving dinner?

I’m lucky to live less then a MILE from my parents and my brother, sister-in-law and adorable nephew also live nearby. My little brother is in Colorado my in-laws are in D.C. and my extended family is all in Ohio!