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Canada's Thanksgiving has suddenly appeared on the horizon! And yet - many of us are still in a summer state of mind.

Sure, we love all the traditions of this day - the big roasted bird, cranberry, stuffing, mashed potatoes, and pumpkin pie.

But for some, a big bird can be overwhelming, especially with leftover ideas. What to do? Fire up the grill! Research shows 16% of Canadian barbecue owners will be cooking all or part of their Thanksgiving meal outdoors.

Grilling gives you a chance to enjoy the traditional turkey experience - but with a new twist: Turkey kebobs. And yes, they even include your favourite Thanksgiving flavours.

Turkey recipes courtesy of Ontario Turkey (Makesitsuper.ca.)


Your favourite Thanksgiving flavours without all the prep work!

  • 1 lb (454 g) mini red potatoes
  • 2 Tbsp. (30 mL) butter, melted
  • 3/4 tsp. (4 mL) each salt and fresh ground pepper, divided
  • 1 boneless, skinless turkey breast, cubed (about 1 lb/454 g)
  • 2 Tbsp. (30 mL) canola oil
  • 2 Tbsp. (30 mL) chopped fresh sage
  • 1 tsp. (5 mL) chopped fresh thyme
  • 1/2 cup (75 mL) cranberry sauce
  • 2 Tbsp. (30 mL) cider vinegar
  • 1 Tbsp. (15 mL) chopped fresh parsley

In a saucepan of boiling salted water, cook potatoes for 10 minutes or until tender but still firm. Drain and toss with butter and 1/4 tsp (1 mL) each salt and pepper. Set aside to cool.

In a bowl, toss together turkey, oil, sage, thyme, and remaining salt and pepper; let stand for 10 minutes. Meanwhile, stir together cranberry sauce, vinegar, and parsley; set aside.

Alternately skewer potato and turkey onto soaked wooden or metal skewers. Place on greased grill over medium heat and grill, turning occasionally for 12 to 15 minutes or until turkey is no longer pink inside. Brush kabobs liberally with cranberry glaze and serve with any remaining glaze.

Serves 4-6.

Tip: If using wooden/bamboo skewers be sure to soak them for at least 20 minutes in water to prevent flare ups.


  • 1 tsp. (5 mL) grated lemon rind
  • 1 Tbsp. (15 mL) lemon juice
  • 4 cloves garlic, minced or 1 tbsp (15 mL) minced garlic
  • 2 Tbsp. (30 mL) chopped fresh parsley
  • 1 tsp. (5 mL) chopped fresh thyme
  • 1 tsp. (5 mL) smoked paprika
  • 1/4 tsp. (1 mL) each salt and fresh ground pepper
  • 1 pkg. (450 g) lean ground turkey
  • 1 small head cauliflower
  • 2 red bell peppers
  • 2 Tbsp. (30 mL) canola oil
  • 1/2 tsp. (2 mL) each cayenne pepper and salt

In a large bowl, stir together lemon rind and juice, garlic, parsley, thyme, paprika, salt and pepper. Add turkey and mix together with your hands until evenly distributed. Divide mixture into 8 balls and shape into an oval onto soaked wooden skewers.

Remove outer leaves of cauliflower and break into large florets. Cut peppers into quarters and toss both into a large bowl. Add oil, cayenne and salt and toss to coat. Place cauliflower, peppers and turkey kebobs onto greased grill over medium heat for about 12 minutes, turning a couple of times until vegetables are tender crisp and turkey is no longer pink inside.

Serve kebobs with vegetables.

Serves 4 to 6.

Tips: To make these kebobs as appetizers simply divide the mixture into 16 and shape onto skewers.

Need a quick serving idea, wrap the kebob in a hot dog bun or wrap and serve with your favourite toppings.


  • 3 ripe but firm peaches or nectarines, divided
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. (30 mL) each canola oil and cider vinegar
  • 2 Tbsp. (30 mL) chopped fresh cilantro
  • 1/2 tsp. (2 mL) salt
  • 1 small Thai bird chili, sliced
  • 1 boneless, skinless turkey breast, cubed (about 1 lb/ 454 g)
  • 1 Tbsp. (15 mL) Ontario honey
  • 1 red pepper, cubed

Pit, peel, and chop 1 of the peaches and place in small blender or food processor. Add shallot, garlic, oil, and vinegar. Puree until smooth. Pulse in cilantro and salt. Stir in chili. Pit and cube remaining 2 peaches.

In a large bowl, toss cubed turkey with half of peach marinade to coat. Cover and place in refrigerator for at least 1 hour or up to overnight. Stir honey into remaining marinade.

Alternately skewer turkey, peach, and red pepper onto soaked wooden or metal skewers. Place on greased grill over medium heat, turning and basting occasionally with remaining marinade for 12 to 15 minutes or until turkey is no longer pink inside.

Serves 4-6.

Tips: If using wooden/bamboo skewers be sure to soak them for at least 20 minutes in water to prevent flare ups.

For a milder version, remove seeds from hot pepper.

Cut fruit and turkey into similar size cubes for more even grilling.


Try this delightful new twist on pumpkin pie, courtesy of famed celebrity chef Christine Cushing: No bake pumpkin custards coked stove- top. For a little crunch, lightly salt and toast some pumpkin seeds and sprinkle on top of whipped cream. They're also gluten free!

  • 1/2 cup (125 mL) whole milk
  • 1/2 pkg. plain gelatin
  • 1/4 cup (60 mL) dark brown sugar
  • 1 tsp. (5 mL) pumpkin pie spice
  • 2 egg yolks
  • 1/2 cup (125 mL) whipping (35 %) cream , plus more for garnish
  • 14 oz. Can (398 mL) pure pumpkin puree
  • 3/4 cup (175mL) 35 % cream, whipped with 3 Tbsp. (45 mL) icing sugar and 1/2 tsp. (2mL) maple extract or vanilla
  • Toasted and lightly salted pumpkin seeds, optional

Pour milk into a saucepan and sprinkle gelatin on top to bloom. Let stand for 3 minutes, until it has absorbed liquid. Add dark brown sugar, spices and egg yolks and whisk well until thoroughly blended. Over medium-low heat whisk until gelatin is fully dissolved and mixture begins to thicken but does not fully boil. Mixture should coat back of spoon. Remove from heat.

Add liquid whipping cream and pumpkin puree and stir well to fully blend. Fill 6-8 ramekins to top. Chill for at least 3 hours, until set.

Just before serving garnish with sweetened, whipped cream and toasted pumpkin seeds if desired.

Makes 6-8 custards

For more great video recipes, check out Christine Cushing's youtube channel

MyFavouriteFoods ChristineCushing


Source : http://www.torontosun.com/2017/10/03/4-recipes-to-gobble-up-this-thanksgiving

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