Cindy's Recipes and Writings

I’m thankful for a lot of things. This year has had its ups and downs. Most of the bad was outweighed by good and I have been very fortunate. I know I sound vague and reflective but that’s what Thanksgiving means to me. Acknowledging what I’ve overcome, gratitude for those people who touched my life and happy that I was able to help those who needed me.
Thanks to our event host, Paula from Vintage Kitchen Notes for gathering us together to post this Thanksgiving as a group. Sunday Supper Mission strives to bring families around the table to share a meal and enjoy each others company. Important stuff for Thanksgiving and everyday.
I wanted to make an alternative to the standard roasted turkey breast. We eat a lot of turkey throughout the year and I try to switch it up often. This recipe mixes sweetness of honey and spicy brown mustard with a kick of orange.
I apologize for the lack of pictures. My camera has a mind of its own.

Honey Orange Turkey Breast

Ingredients

• 2 lbs Turkey tenderloins
• 2 Tablespoons spicy brown mustard
• 1 teaspoon granulated garlic
• 1/2 teaspoon red pepper flakes
• 1/2 cup orange juice concentrate
• 2 tablespoons honey
• 2 Tablespoons brown sugar
• 1/2 teaspoon soy sauce

Rub turkey with mustard, sprinkle with garlic and red pepper flakes. Roast covered at 325 degrees until meat thermometer registers 160 degrees. Remove and let rest for 20 minutes.
While turkey rests, combine concentrate, honey, brown sugar and soy sauce in a small sauce pan. Bring to a boil whisking constantly continue to cook until sauce thickens. Pour over sliced turkey.

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Honey Orange Turkey Breast #thankful #SundaySupper

 

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Author: Cindy Kerschner

Ingredients

• 2 lbs Turkey tenderloins
• 2 Tablespoons spicy brown mustard
• 1 teaspoon granulated garlic
• ½ teaspoon red pepper flakes
• ½ cup orange juice concentrate
• 2 tablespoons honey
• 2 Tablespoons brown sugar
• ½ teaspoon soy sauce

Instructions

1. Rub turkey with mustard, sprinkle with garlic and red pepper flakes. Roast covered at 325 degrees until meat thermometer registers 160 degrees. Remove and let rest for 20 minutes.
2. While turkey rests, combine concentrate, honey, brown sugar and soy sauce in a small sauce pan. Bring to a boil whisking constantly continue to cook until sauce thickens. Pour over sliced turkey.

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Here are more recipes, ideas and stories from a thankful Sunday Supper Group!

FIRST COURSE / APPETIZERS

• Harvest Soup from Bea of The Not So Cheesy Kitchen
• Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
• Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures

SAVORY BREADS + STUFFING

• Cloverleaf Rolls from Micha of Cookin’ Mimi
• Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
• Picnic Roll from Linda of The Urban Mrs
• Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
• Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
• Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite

MAIN DISHES

• Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
• Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings

SIDE DISHES

• Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
• Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
• Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
• Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
• Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
• Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
• Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
• Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
• Italian American Turkey Dressing from Anne at Webicurean
• Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
• Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
• Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
• Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

DESSERTS + SWEET BREADS

• Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
• Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
• Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
• Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
• Bourbon Pecan Pie from Julie at The Texan New Yorker
• Chocolate Moussecake from Liz at That Skinny Chick Can Bake
• Cinnamon Rolls from Conni at The Foodie Army Wife
• Gingered Butternut Squash Tart from Renee of Magnolia Days
• Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
• Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
• Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
• Mini Pumpkin Pies from Nichole at Casa de Crews
• Mom’s Custard Pie from Courtney at Neighborfood
• No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
• Plum and Blackberry Crumble from Katy at Happy Baking Days
• Pumpkin Gooey Butter Cake from Heather at girlichef
• Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
• Salted Caramel Apple Pie from Laura at Pies and Plots
• Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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