Cranberry Turkey Crescents

Hello hello!

New recipe today!

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I wanted to make something a bit festive for the holiday season, thus these were born!

You Need:
you need
-4oz Cream Cheese softened
-1 package of Crescents
-1/2 cup Cranberry Sauce
-Spicy Mustard
-Sliced Turkey (I used thick sliced)

One:
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Combine the cranberry sauce and the cream cheese.

Two:
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Unroll the crescent dough and spread about a Tablespoon of the cream cheese mixture on each piece.

Three:
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Add a turkey slice and a bit of spicy mustard to each crescent roll.

Four:
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Carefully roll up each crescent and place them on a baking pan. Bake them at 350 for about 20 minutes, or until they’re golden.

Five:
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Remove the crescents from the oven and allow them to cool. Serve them as an appetizer or as a main dish like I did!

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Hope everyone has a wonderful holiday season!
-The Whale

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Sriracha Mustard Brussel Sprouts

Hey, Everyone!

New recipe to share today!
Sriracha Mustard Sprouts

I was first introduced to brussel sprouts in my college cooking class. I had never tried them before. This was mainly because they were one of those veggies deemed “gross” by a lot of people. Kind of like spinach (which I think is great). Well this one day in college, I was required to try them, and you know what? I LOVED them! Ever since then I’ve been making them in different variations pretty regularly. This recipe, however, is inspired by the recipe that originally caused me to fall in love with them.

You need

You Need:
-1 Cup of Fresh (or frozen) Brussel Sprouts
-1 Clove of Garlic, minced
-1 1/2 Tablespoon of Brown Mustard
-1/2 Tablespoon of Sriracha Sauce
-1/4 Teaspoon of Onion Powder (or 1 T of minced onion)
-2 Tablespoons of Butter

One:
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Bring a pot of water (enough to cover all the sprouts) to a boil. Add the sprouts and cook until they are tender and bright green. Strain out the water.

Two:
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While the sprouts are cooking, combine the butter, garlic, sriracha, mustard, and onion powder.

Three:
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Add the (still hot) spouts to the seasoned butter mixture. Toss until all the butter is melted and the sprouts are covered. That’s it!

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I seriously make these all the time! I love the combination of tangy and slightly spicy you get from the mustard and sriracha!

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-The Whale