Pre-Thanksgiving Dinner

Happy Thanksgiving!!!!! Last night I celebrated pre-thanksgiving with just my family and we spent the whole night laughing and eating. There isn't anything else I could be more grateful for. For our dinner, I decided to make a lighter version of a Thanksgiving meal because I didn't want to stuff myself the night before the actual Thanksgiving. The meal was a success and even my dad who is a meat and potato kind of guy loved it! 

Here is how I did it: 

Collard Greens salad with apples, cranberries and pecans

Ingredients:
- 1/2 cup pecans
- 1 bag of collard greens
- 4 to 5 medium radishes
- 1/2 cup dried cranberries (or cherries)
- 1 medium Granny Smith apple
- 2 ounces soft goat cheese, chilled
Dressing:
- 1/2 cup of olive oil 
- 1 lemon 
- 1 tbs honey 
- 2 tbs dijon mustard 
- salt and pepper 

Preheat the over to 350 degrees. Spread the pecans evenly on a baking sheet and place in the oven for 5-10 minutes until they are toasted. Meanwhile, cut the radishes into thin slices and cut the apple into medium sized cubes. 

Place the greens, cranberries, radishes, pecans and goat cheese in a large bowl.  In a small dish, whisk together all of the ingredients for the salad dressing and pour it over the greens. 

Pomegranate Glazed Chicken

Ingredients:
- 2 pounds chicken wings or legs
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sweet chili sauce
- 1/3 cup pomegranate juice
- 1/4 cup rice wine vinegar
- 3 tablespoons brown sugar
- 1/2 tablespoon soy sauce
- 1 lime, juiced
- 3 garlic cloves, minced or pressed
- pomegranate seeds for garnish
- freshly chopped parsley for garnish

Preheat oven to 375 degrees. In a bowl, mix together chili sauce, pomegranate juice, soy sauce, vinegar, lime juice, brown sugar and garlic.

Heat a large skillet over medium-high heat and add olive oil. Season chicken with salt and pepper, then place in the skillet and sear for 2 minutes on each side . Remove chicken and place on a plate. Pour in pomegranate juice mix and whisk, allowing the sauce to bubble and simmer for 1-2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake for 20-25 minutes. Remove chicken and serve with chopped parsley and pomegranate seeds.

Quinoa and Sweet Potato Melange 

Ingredients: 

- 3/4 cup red quinoa
- 3/4 cup original quinoa [white]
- 3 cups water 
- 1 cube chicken bouillabaisse 
- 3 medium sweet potatoes, peeled and diced
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons of cumin
- 1/2 cup dried cranberries
- 3 tablespoons of parsley, chopped
- salt and pepper to taste

Preheat the oven to 350 degrees. Mix diced sweet potatoes, onions, garlic, olive oil, salt and pepper and place on a baking sheet. Bake for 30 minutes until soft. In the meantime, cook the quinoa. Once the quinoa is cooked, add the cranberries, cumin and salt and pepper. Add the potatoes once fully cooked and garnish with parsley. 

I hope everyone has a wonderful Thanksgiving!!!!

Anne