The Savory Entree

It's grilling season! We made an AMAZING Tri-tip the other night. But equally important are the sides to complement the main course. These Maple and Herb glazed carrots go perfectly with a grilled steak. We also had a Mediterranean coup-cous salad.

Maple and Herb Glazed Carrots
6 Med-lg Carrots, peeled, trimmed, and cut into 1/2" wide sticks (we like them cut on the diagonal)
2 Tbsp butter
1 Tbsp Penzey's Mural of Flavor seasoning
1/3 cup maple syrup
1/2 cup water
1/2 tsp salt
1/2 tsp pepper

Put all ingredients in a medium pan and bring to a boil. Stir. Simmer on med-low, covered for 20 minutes. Remove the cover and stir. Let the sauce continue to simmer, uncovered, so it thickens. Serves 4 as a side dish.

During this time at home, we find ourselves making comfort foods to soothe anxious hearts. But cooking every meal at home each and every day can get tiring. How about something fresh, easy, and nutritious?! We've created this family-friendly recipe called "Instant Pot Easy Cheesy Chicken and Vegetables". If you don't have an Instant Pot, go ahead and use your slow cooker on High for 4 hours to get a similar result.

One of the most fun things about Thanksgiving leftovers is making broth. You get another day of the house smelling delicious, AND you'll have quarts of fresh delicious broth to use in soups, sauces, stews, and rices for the rest of the Winter. Whatever you don't use within a week, freeze for up to 6 months.
1 Turkey Carcass
1 Onion, quartered and skin removed
4 ribs celery, halved
4 carrots, halved
5 cloves garlic
5 Bay leaves
10 - 12 sprigs of fresh herbs (I prefer Thyme but you can use Dill or whatever)
Place all in your large stockpot (you may have to cut the carcasss to fit). There is no need to peel anything. Add water to cover the carcass filling the pot up to 2/3 full. Bring to boil then simmer for 3 - 4 hours. Place a fine mesh colander in a very large heat-proof bowl. Pour hot stock into colander so the stock is reserved in bowl while solids remain in colander. Discard solids. Let broth cool for 20 - 30 minutes. Skim fat off top. Pour cooled stock into quart sized container or freezer safe food bags. Label and date and refrigerate or freeze. Use in all your favorite dished in place of chicken stock. Makes 4 quarts or more, depending on the size of your carcass and stock pot.

Caprese Chicken Breasts with Lemon Roasted Asparagus