Christmas Apricot Glazed Turkey.

Apricot Glazed Turkey .

Apricot Glaze:

• 1 cup apricot nectar
• 1 cup apricot preserves 
• 2 tablespoons minced peeled fresh ginger 
• 1 tablespoon honey

 Herb Butter:

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried 
• 3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage 
• 1 1/2 teaspoons salt 
• 1 teaspoon ground black pepper 

 Onion Mixture:

• 2 tablespoons (1/4 stick) unsalted butter
• 3 large onions (about 2 pounds), thinly sliced 
• 6 ounces shallots (about 6 large), thinly sliced  

• 1 21- to 22-pound turkey
• 1 14 1/2-ounce can (or more) low-salt chicken broth 
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried 
• 1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried 

 Gravy:

• 1 14 1/2-ounce can (about) low-salt chicken broth 

For Glaze: Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.

For Herb Butter: Blend all ingredients in small bowl. Set aside.

For Onion Mixture: Melt butter in heavy large skillet over medium heat. Add onions and shallots and salt. From Bon Appetit.

Pumpkin Soup.

Pumpkin Soup.

Here's a recipe for pumpkin soup that my family really enjoy. 

Ingredients:

• 3 c. low-fat chicken broth
• 1 cup heavy cream 
• 1 15 oz. can pumpkin (not pumpkin pie filling) 
• 3 packed tbsp. dark brown sugar 
• 1 tsp. ground cumin 
• 1/2 tsp. chili powder 
• 1/2 tsp. ground coriander 
• 1/8 tsp. ground nutmeg (fresh ground is best!) 
• 3/4 c. packed grated sharp cheddar 
• Parsley  

  Bring stock and cream to boil in heavy pot. Whisk in pumpkin, sugar, cumin, chili powder, coriander and nutmeg. 

   Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. 

  Ladle soup into bowls. Garnish each serving with cheddar cheese and parsley. 

Pecking Chicken.

Pecking Chicken.

Yield: 8 servings 

Ingredients: 

• 1 cup hoisin sauce
• 1/4 cup soy sauce - lite 
• 1/4 cup rice vinegar 
• 1/4 cup honey 
• 1 tbl grated peeled ginger root 
• 4 garlic cloves, minced 
• 2 lbs skinned, boned chicken breast halves 
• 1 tbl dark sesame oil, divided 
• 8 (8") flour tortillas - low fat 
• 1 cup sliced green onions 

Combine hoisin sauce, soy sauce, rice vinegar, honey, ginger root, garlic cloves  in bowl; stir well. Reserve 1 cup hoisin mixture; set aside.

Cut chicken diagonally across grain in thin slices. Add chicken to remaining sauce mixture in bowl; stir well. Cover & marinate in fridge up to 8 hours, stirring occasionally. Remove chicken from bowl; discard marinade.

Coat nonstick skillet with cooking spray; add 1 1/2 tsp oil; place over med-hi heat till hot. Add half of chicken; cook 5 min or till done. Remove chicken from skillet; set aside. Repeat with remaining oil & chicken.

Warm tortillas according to pkg. Spread 2 tbl reserved hoisin mixture down center of each tortilla. Arrange 1/8 of chicken slices & 2 tbl green onions down center of each tortilla; roll up.

Could serve with your favorite fresh salad.

White gazpacho! No cooking.

(for  2 person)

• 2 medium cucumbers, peeled, cut into quarters, and seeded
• 1 cup  canned chicken broth
• 1\2 cup light sour cream or lowfat yogurt
• 2 scallions, cut into 2 inch pieces 
• 2 tablespoons fresh lemon juice
• 1\2 teaspoon salt
• 1\4 teaspoon hot-pepper sauce
• 1\4 cup diced red bell pepper
• 1\4 cup diced yellow bell pepper 
• Seasoned croutons

In blender or food processor, combine cucumbers, chicken broth, sour cream or yogurt, scallions, lemon juice, salt and hot-pepper sauce. Blend until smooth. Top with peppers and croutons, and serve.