Served with fresh garden salad (ranch + balsamic dressing), mashed potatoes (gravy), housemade herb dressing, green bean casserole, cranberry compote, fresh baked rolls + butter.

Oven-Roasted Turkey Breast

Knife + Fork Ribeye Po'Boy

Crisp Fried Shrimp

Preheat your oven to 350°F (175°C). Pat the turkey breast dry with paper towels.

Prepare the Turkey

In a small bowl, mix the olive oil, salt, black pepper, garlic powder, onion powder, rosemary, thyme, and lemon juice. Rub this mixture all over the turkey breast.

Place the turkey breast on a roasting pan and roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).

Let the turkey rest for 15 minutes before slicing.

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

Assemble the Salad

Drizzle ranch dressing and balsamic vinaigrette over the salad and toss gently to combine.

Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.

Prepare Mashed Potatoes

Drain and return potatoes to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

Prepare the Casserole

In a mixing bowl, combine green beans, cream of mushroom soup, milk, and half of the French fried onions. Pour into a baking dish and top with the remaining onions.

Bake for 25-30 minutes until bubbly and golden brown.

In a saucepan over medium heat, combine cranberries, sugar, and orange juice.

Make the Compote

Cook until the cranberries start to burst and the mixture thickens, about 15 minutes.

In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5 minutes.

Prepare the Dough

In a large mixing bowl, combine flour and salt. Add the yeast mixture and melted butter. Knead the dough until smooth.

Let the dough rise in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 375°F (190°C). Shape the dough into rolls and place on a baking sheet. Bake for 15-20 minutes until golden brown.

Turkey breast, boneless

Olive oil

Salt

Black pepper

Garlic powder

Onion powder

Fresh rosemary, chopped

Fresh thyme, chopped

Lemon juice

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Red onion, thinly sliced

Ranch dressing

Balsamic vinaigrette

Potatoes, peeled and cubed

Butter

Milk

Green beans, trimmed

Cream of mushroom soup

French fried onions

Fresh cranberries

Sugar

Orange juice

All-purpose flour

Yeast, active dry

Butter, melted

Warm water

Preheat a grill or skillet over medium-high heat. Rub the ribeye steak with olive oil, salt, and black pepper.

Prepare the Ribeye

Place the ribeye steak on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes.

Cook the Steak

After resting, slice the ribeye thinly against the grain.

Slice the Steak

Slice the French bread lengthwise without cutting all the way through. Toast lightly if desired.

Prepare the Bread

Spread mayonnaise on the inside of the bread. Layer with shredded lettuce, slices of tomato, and the sliced ribeye. Top with pickles and a drizzle of hot sauce.

Assemble the Po'Boy

Close the sandwich and serve immediately with extra hot sauce on the side.

Serve

Ribeye steak

French bread (or Po'Boy bread)

Lettuce (shredded)

Tomato (sliced)

Mayonnaise

Hot sauce

Pickles (sliced)

In a large bowl, combine the buttermilk and shrimp. Let marinate for about 30 minutes.

Prepare the Shrimp

In another bowl, mix together the flour, cornmeal, cajun seasoning, salt, and black pepper.

Mix the Coating

Remove shrimp from buttermilk and let excess drip off. Dredge each shrimp in the flour mixture until fully coated.

Coat the Shrimp

In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the shrimp in batches to the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Oven-roasted Turkey Breast

Knife + Fork Ribeye Po'boy

Crisp Fried Shrimp