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4 Recipes for When You’re Totally Sick of Turkey

With the holidays comes a plethora of holiday parties and, usually, very specific kinds of food. I look forward to turkey and other holiday foods all year long- ham, stuffing, sweet potatoes…until after the holidays- when I never want to see those foods again!

We found that a lot of people have the same sentiment about turkey after the holidays. Because of this, we scoured the Better Homes and Gardens website for the most un-holiday recipes we could find!

 

 

Chicken and Asparagus Skillet Supper

Ingredients:

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • ½ cup chicken broth
  • 1 pound asparagus
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces

 

Directions:

  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

 

 

Potato, Bacon, and Parmesan Frittata

Ingredients

  • 1 pound Yukon Gold potatoes, peeled and chopped (2 large)
  • 6 thick slices bacon, coarsely chopped
  • 1 medium onion, halved and thinly sliced
  • 8 eggs, lightly beaten
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons snipped fresh flat-leaf Italian parsley or a mixture of snipped fresh herbs, such as marjoram, thyme, mint, basil, and/or oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Snipped fresh flat-leaf Italian parsley or a mixture of snipped fresh herbs, such as marjoram, thyme, mint, basil, and/or oregano (optional)

Directions

  1. In a covered medium saucepan cook the potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside.
  2. Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add onion; cook about 5 minutes or until tender. Stir in the cooked potatoes.
  3. In a medium bowl whisk together eggs, Parmesan cheese, the 2 tablespoons parsley, the salt, and pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
  4. Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or, preheat oven to 400 degrees F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. If desired, sprinkle with additional parsley.

 

 

Shrimp Salad with Lime Dressing

Ingredients

  • 1 lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoon plus 1 teaspoon olive oil
  • 1 pound uncooked large shrimp in shells, peeled and deveined
  • avocados, halved, seeded, peeled, and sliced
  • 1 large tomato, cut into chunks
  • ½ sweet onion (Walla Wall or Vidalia), thinly sliced (1 cup)
  • ½ cup packed fresh cilantro
  1. For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.
  2. In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.
  3. On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.

 

 

Moroccan Chicken And Peppers

Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 – 2 small dried red chiles (like chile de arbol), torn into pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 8 skinless, boneless chicken thighs
  • 2 tablespoons olive oil
  • 6 cups coarsely chopped sweet peppers (red, orange, or yellow)
  • 1 Meyer lemon, sliced
  • Harissa paste

Directions

  1. In a spice grinder or with a mortar and pestle, grind coriander, cumin, and chilis; stir in cinnamon and salt. Sprinkle mixture over chicken.
  2. In a 12-inch skillet heat olive oil over medium-high heat 1 to 2 minutes. Cook chicken 15 to 17 minutes or until done (170 degrees F). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6 to 8 minutes or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste.

 

Hopefully these dishes are different enough to get you out of your holiday food coma!

Which of these recipes looks the most delicious to you? Let us know in the comments below!

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