Sizzling Through The Season Week 10- Thanksgiving

This week the New York Giants are facing off the NFC East Division leaders the Eagles. A few weeks ago, the Giants unfortunately lost a heart breaking loss in Philadelphia. Its time to pay them back!

With thanksgiving a few weeks away and with the help of my wonderful wife, we made a few things of our favorite thanksgiving dishes. We made Corn Bread, Homemade Mac and Cheese and grilled up a Turkey London Broil. If you know me Thanksgiving is my favorite holiday. The combination of indulging weeks worth of food in one day, watching football with family and passing out at some point during the stinky Cowboys game. I also cant forget the best day after, leftovers!!!!!!!

I hope you guys enjoy the video because I had a lot of fun making these dishes with my wife. Until next time I hope everyone has a great and safe thanksgiving! Go Giants!

Corn Bread Ingredients

2- 8.5oz boxes Jiffy Corn Muffin Mix

2/3 cup milk or half and half

2 large eggs

1 cup sour cream

1/2 cup vegetable oil

2 tbsp sugar optional, include if you like a sweet cornbread


1. Preheat oven to 400 degrees F. Prepare a 9×13 inch baking pan and spray with non-stick cooking spray.

2. In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.

3. Pour batter into pan and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

4. Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.

Mac and Cheese


1 pound macaroni, any shaped you like

3 tablespoons unsalted butter

6 tablespoons all-purpose flour

1 teaspoon kosher salt

2 cups milk

8 ounces monterey jack cheese, shredded

8 ounces sharp cheddar cheese, shredded

½ cup panko bread crumbs, or regular bread crumbs


  1. Bring 4 quarts water to boil in a large pot.
  2. Add pasta and 1 tablespoon salt and cook, often stirring, until tender (just past al dente) and drain pasta.
  3. Melt 3 tablespoons butter in large pot over medium-high heat.
  4. Add flour and cook, constantly whisking, until mixture becomes fragrant and deepens in color, about 1-2 minutes.
  5. Gradually whisk in milk; bring mixture to a boil, whisking constantly.
  6. Reduce the heat to medium and simmer, occasionally whisking until thickened, about 7 minutes.
  7. While it reduces, mixed bread crumb will a little olive in skillet and heat until slightly brown, set aside.
  8. Take the pot off the heat, slowly whisk in cheeses until completely melted. If too thick, add a little milk.
  9. Add pasta to baking tray and pour sauce. Mix together until cheese covered the pasta
  10. Sprinkle with panko bread crumbs.
  11. Bake for 25-30 or until bubbly and golden brown. For extra crispy top, put under the broiler for 2-3 minutes.
  12. Allow casserole to cool for 5 minutes before serving.

Citrus Marinated Turkey London Broil


6-7lbs of Tukey London Broil (butterflied turkey breast will work too)

1 cup orange juice

1/4 cup lime juice

3 Tablespoons apple cider vinegar

2 teaspoons salt

1 teaspoon pepper


  1. In a gallon size bag, all add ingredients and marinated the turkey for at least 4 hours or overnight.
  2. Preheat the grill on medium heat to about 400 degree.
  3. Add turkey and cook for about 10 mins per side, rotating at the half way point.
  4. Cook until turkey internal temperature is about 160-165 degree.
  5. Let it rest for 5-10 minutes to allow the juices to absorb back into the turkey.

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