Thanksgiving in August: Tomato Dressing

Time for a summer side dish!

In keeping with the theme of Thanksgiving in August, a few days ago I posted my Grilled Turkey with a Balsamic BBQ Sauce.  What a wonderful way to prepare turkey, by grilling it, and the flavor from the BBQ sauce is outstanding!  

Now we need some Thanksgiving side dishes.  So you can't have Thanksgiving dinner without some kind of dressing. Today's recipe is a Tomato Dressing!  The use of tomatoes, cheese, and basil in this dressing just screams summer.  So this is a summertime twist on dressing!

To be honest with you, I was really excited to make this dressing.  You see, I'm not really a big fan of dressing.  I mean it's okay but there are other dishes I'd rather have.  But this dressing?  Wow!  It has actually turned me around, and I just love the flavor combinations.  The bursting hot tomatoes against the bread cubes that are oozing with cheese is something else!

If you love dressing your will LOVE LOVE this version.  Definitely a recipe to keep on hand as it goes with any chicken and pork dishes as well.  A real winner!  Hope you like it.

Tomato Dressing

serves 8

1 3/4 c low sodium chicken broth
1/2 c heavy cream
2 eggs
5 c stale baguette cubes
3 c halved cherry tomatoes
10 oz fresh mozzarella, cubed
3/4 c grated Parmesan cheese
1/2 c chopped fresh basil
salt & pepper

Preheat oven to 400 degrees.  Coat a 2 quart baking dish with nonstick cooking spray.

In a large bowl add the chicken broth, cream, and eggs.  Whisk until mixed.  Add bread crumbs and toss to coast.  Allow to sit 10 minutes until bread is saturated.  Add tomatoes, mozzarella, 1/2 c of Parmesan, basil, and salt & pepper to taste.  

Pour into a 2 quart baking dish and sprinkle with the remaining Parmesan cheese.  Bake for 30-33 minutes until golden and bubbly.  Let rest 10 minutes prior to serving.


source: Cuisine Grilling


Shared with:  Weekend Potluck
Foodie Friends Friday

Thanksgiving in August: Grilled Turkey with a Balsamic BBQ Sauce

I'm so excited about tonight!

Why?  Cause I'm going to a cooking class to learn how to cook Giada's food.  Don't you just love Giada?  I do.  Her simple Italian style that's family friendly and a little updated has always drawn my attention.  I'm so happy to be learning Giada's style of cooking, and getting to try out her recipes first hand!

I can't wait to come back and share with you the wonderful dishes that we will make.  Wish me luck, it should be an outstanding night!

Now you're really going to think I'm crazy.  But I'm not.  Swear.  I told you how I wanted summer to last and I'm not ready for fall yet.  But what I am ready for is Thanksgiving.  I love the dishes of Thanksgiving.  The standard dishes like the juicy turkey, some green beans, a little dressing.  So why not have Thanksgiving in August?  You can you know!  I won't tell.

So how about Thanksgiving in August with a summer twist?  You can prepare all your dishes with summer techniques.  I'll show you how!

How does this sound?  Grilled Turkey with a wonderful, wonderful Balsamic BBQ Sauce.  Grilled Green Beans.  Lastly, Tomato Dressing, using summer ripe tomatoes and fresh summer flavors. (The Balsamic BBQ sauce is killer but the Tomato Dressing is da bomb!)

Sounds good huh?  See! You can have Thanksgiving in August, at the least the basis of Thanksgiving anyways.  The flavors are perfect with the summer twist, and let's face it...most of don't cook a turkey that often, do we?  But I do love it!  So why not?  

Try this out and you will thank me for it later!  First up is the recipe for the Grilled Turkey and Balsamic BBQ Sauce.  I'll be posting the killer Tomato Dressing recipe next!

Enjoy Thanksgiving in August.  I know I'm "thankful" that I can enjoy these wonderful flavors more than once a year!

Grilled Turkey with a Balsamic BBQ Sauce

Serves 4

½ c diced yellow onion

1 T olive oil

1 c balsamic vinegar

¾ c ketchup

1/3 c brown sugar

2 T Worcestershire sauce

2 T Dijon mustard

salt & pepper

2 turkey tenderloins

Preheat grill to medium heat.

Saute onion in olive oil over medium heat until soft, about 5 minutes.  Stir in vinegar, ketchup, sugar, Worcestershire sauce, mustard, and salt and pepper.  Bring to a boil.  Reduce heat and simmer until reduced to 1 ½ cups, about 10 minutes.  Set aside 1 cup for serving.  Brush the tenderloins with some of the remaining sauce.

Grill turkey over medium heat for 4 minutes, then turn and grill for 4 minutes more.  Baste tenderloin with sauce and turn and cook another 4 minutes.  Baste second side of turkey, turning for another 2 minutes or until meat reaches 165 degrees.  Let rest 5 minutes before slicing.  Drizzle sauce over sliced turkey and serve with remaining sauce.

Source: Cuisine Grilling


Shared with:  Weekend Potluck
Foodie Friends Friday

Watermelon Milkshakes

This is not my typical drink.

I know, I know...I usually make smoothies.  I've made lots and lots of them, sharing them all with you.  But sometimes you just gotta be bad.  Not the suffering guilty bad, just a little cheat drink.  You know what I mean?  So today instead of putting my wonderful summer fruit in a smoothie, I went a little decadent and put it in a milkshake!

Watermelon...juicy, fruity and light tasting.  Such a summer flavor that I love.  So what better way to relax on the patio or by the pool in this still hot weather, than with a decadent milkshake!  Let me tell you, when I made these they didn't last long.  MGG had ours by the pool and I think he must loved his.  He was making yummy noises while he was drinking it.  And when I looked away and then looked back it was gone!  

So since this is MGG approved I'm sure your family and kids will love this as well.  

Take some time out to be a little bad...it feels soooo good!

Watermelon Milkshakes

serves 2

2 c vanilla ice cream or vanilla frozen yogurt

8 oz cubed watermelon
1 cup milk

Add ice cream , watermelon chunks, and milk to a blender. Blend on high for 1 – 2 minutes.   Serve immediately.


Shared with:  Weekend Potluck