FIRE & FLAVOR HOLIDAYS
holiday dishes you will love
2
STARTERS & SALADS
3
4
5
6
7
Smoked Trout Blinis
Carrot Ginger Soup
Sweet Potato Souffle Soup
Butternut Squash and Arugula Salad
Winter Grapefruit and Avocado Salad
8
SIDES DISHES
9
10
11
Roasted Brussels Sprouts
Spice Roasted Cauliflower
Sour Cream Rolls
12
THE MAIN EVENT
13
14
15
16
Classic Roasted Turkey
Herb Brined and Smoked Turkey
Cajun Dry Brined Turkey
Spice Rubbed Apple Smoked Turkey
17
LEFTOVERS MADE EASY
18
19
20
21
Turkey Tacos with Cranberry Apple Salsa
Turkey Panini
Turkey Enchiladas
Rustic Turkey Minestrone Soup
with Basil Pistou
Cooking is my passion, a hobby, and an activity that relaxes me. But when I sit down and really think about what I love
the most about cooking you know what it is? It’s inspiring and teaching others to cook. How fulfilling it is to know that
a product I created or a recipe I have written can inspire a mom, a dad, or an aspiring cook to create a meal that is
healthy, flavorful and shared by many.
This is exactly why my husband, Davis, and I founded Fire & Flavor. We strive to live a healthy lifestyle that revolves
around good food, hard work, and our family and friends. What better time to enjoy all these things than the holidays.
I hope you are inspired by our selection of recipes from Fire & Flavor and my two cookbooks, Southern My Way and
Food & Family. Let’s celebrate the holidays with family and friends. Be thankful, get inspired, and stay healthy.
Cheers to the holiday season,
GENA KNOX
Co-Founder, Fire & Flavor
STARTERS & SALADS
Smoked Trout Blinis
with Chives and Crème Fraîche
Ginger Carrot Soup
Sweet Potato
Soufflé Soup
Roasted Butternut
Squash And
Arugula Salad
Winter Grapefruit
And Avocado Salad
SMOKED TROUT BLINIS
with Chives and Crème Fraîche
Keep these little savory
pancakes in your freezer for
last-minute guests. You can
top them with anything, but
the flavor of smoked trout,
combined with the silkiness of
crème fraîche, is a standout.
FROM MY KITCHEN
If your local market doesn’t carry
crème fraîche, you can easily
substitute sour cream or make
your own. To do so, combine 1 cup
whipping cream with 2 tablespoons
buttermilk. Cover and let sit at room
temperature for 10 to 24 hours until
thickened. Refrigerate up to 2 weeks.
3
Prep Time: 15 minutes
BLINIS:
2 eggs, lightly beaten
½ cup sour cream
¼ cup all-purpose flour
¼ teaspoon salt
1/8 teaspoon baking soda
1 tablespoon finely chopped chives
Canola oil for coating pan
TOPPING:
Crème fraîche, about ½ cup
4 to 6 ounces smoked trout
Cayenne pepper
Chopped chives or
microgreens for garnish
Cook Time: 10 minutes
Starters & Salads
Yields: About 35 blinis
FIRST
Whisk eggs and sour cream together and set aside.
In a medium bowl, whisk flour, salt and baking soda.
Spoon dry ingredients into egg mixture and whisk until
smooth; fold in chives.
NEXT
Heat a 12-inch skillet over medium heat. Coat skillet
with 1 teaspoon canola oil and wipe down with a paper
towel. Working in batches, spoon batter into skillet
by ½ tablespoons to form 1 ½-inch to 2-inch rounds.
Cook until bubbles appear on surface and undersides
are golden brown, about 1 minute. Flip and cook an
additional minute or until brown. Transfer to a serving
platter; repeat with remaining batter.
LAST
Top each blini with a dollop of crème fraîche and
½-inch chunk of smoked trout. Sprinkle with cayenne
pepper and chopped chives or microgreens to serve.
GINGER CARROT SOUP
I know I’ve found a
winning recipe when
my 4-year-old asks for
seconds! Coconut milk
adds luxurious richness
to one of my favorite
flavor combinations:
carrots and fresh
ginger. Top the soup
with pepitas or toasted
pumpkin seeds for a nice
crunch.
4
Prep Time: 15 minutes
Cook Time: 25 minutes
2 teaspoons olive oil
½ medium sweet onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound carrots, roughly chopped
1 small potato (6 ounces), peeled
2 teaspoons grated fresh ginger
3½ cups low-sodium chicken stock
1 teaspoon salt
1½ cups light coconut milk
2 teaspoons lemon juice
Cayenne, cilantro and pepitas to garnish
Starters & Salads
Yields: 6 servings
FIRST
Heat oil in a large stockpot over mediumhigh heat. Sauté onion and garlic until soft,
about 5 minutes. Stir in carrots, potato and
ginger; sauté an additional minute. Add stock
and bring to a boil. Reduce heat to a simmer;
cover and cook 20 minutes or until carrots are
tender.
NEXT
Puree soup with a soup emulsifier or, working
in batches, in a blender (take care to avoid
burns). Stir in coconut milk and lemon juice;
season with freshly ground black pepper.
Ladle into bowls and garnish with cayenne,
cilantro and pepitas.
SWEET POTATO SOUFFLÉ SOUP
In our house, the holidays wouldn’t be the same without sweet
potato casserole, my favorite side dish. I converted it into a quickcooking soup that I make throughout the fall and winter. My
children absolutely love it!
5
Prep Time: 10 minutes
3 medium sweet potatoes
(about 2 ½ pounds), peeled and diced
2 teaspoons olive oil
1 medium onion, chopped
5 cups low-sodium chicken stock, divided
3 tablespoons brown sugar
¾ teaspoon salt
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons grated fresh ginger
½ tablespoon butter
TOPPINGS:
Mini marshmallows
Toasted pecans
Cook Time: 35 minutes
Starters & Salads
Yields: 6 servings
FIRST
Fill a large stockpot with salted water and bring to a
boil. Cook potatoes until fork-tender, about 15 minutes.
Drain and set aside.
NEXT
Heat oil in a large pot and sauté onion until lightly
browned and tender, about 7 minutes. Add potatoes,
4 cups stock, brown sugar, salt, cinnamon and
nutmeg; simmer 15 minutes. Using a handheld soup
emulsifier, blend soup until smooth. (If you don’t have
an emulsifier, puree soup in several batches using a
blender, taking care to avoid burns.) Stir in ginger and
butter; season to taste with salt and freshly ground
black pepper. If soup is too thick, add extra stock to
reach desired consistency.
LAST
Ladle soup into bowls. Top with mini marshmallows and
pecans to serve.
ROASTED BUTTERNUT SQUASH
AND ARUGULA SALAD
Not only is this salad delicious as a holiday side, but we love it
paired with cedar planked salmon for a healthy, fall meal.
6
Prep Time: 20 minutes
Cook Time: 25 minutes
SALAD:
2 ½ pound butternut squash
1 tablespoon olive oil
1½ teaspoons Fire & Flavor’s Salmon Rub
½ teaspoon salt
5 ounces baby arugula
1 avocado, peeled and cut into chunks
4 Medjool dates, seeded and chopped
¼ cup roughly chopped cilantro
¼ cup crumbled feta cheese
DRESSING:
1 small shallot, finely chopped
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons olive oil
Starters & Salads
Yields: 6 side dish
FIRST
Preheat oven to 400°F. Peel squash and using a
sharp knife, cut in half horizontally. Scrape out
seeds and cut into 1-inch cubes. Place squash
on a greased large, rimmed baking sheet. Drizzle
with oil, salt, and Salmon Rub. Toss to coat and
roast until edges begin to brown and squash is
tender, but not mushy, about 25-30 minutes.
NEXT
While squash is roasting, combine dressing
ingredients, season with salt and freshly ground
black pepper and set aside.
LAST
Place arugula in a large bowl, top with warm
squash, and drizzle with enough dressing to
lightly coat. Gently toss and add avocado, dates,
cilantro and cheese. Serve immediately.
WINTER GRAPEFRUIT AND AVOCADO SALAD
With my hometown so
close to Florida, boxes
of fresh grapefruits and
oranges always make
popular Christmas gifts
among family friends.
They’re often used for
ambrosia, but there’s
only so much of that you
can eat. This refreshing
salad makes a nice
starter to a winter meal.
FROM MY KITCHEN
With fresh, local shrimp or
crab, this becomes a light
but satisfying lunch.
You can easily substitute
orange segments for the
grapefruit, if you like.
7
PREP TIME 10 minutes
SALAD
2 pink grapefruits
2 ripe but firm avocados
1/3 cup torn basil leaves
1 head buttercrunch lettuce,
torn into large pieces
DRESSING
2 tablespoons minced shallots
1 teaspoon soy sauce
1 teaspoon honey
½ teaspoon sesame oil
½ teaspoon minced fresh ginger
2 tablespoons olive oil
Starters & Salads
YIELDS 4 servings
FIRST
Peel and segment grapefruits, reserving 4
tablespoons juice.
NEXT
To prepare dressing, whisk together reserved
grapefruit juice, shallots, soy, honey, sesame oil,
ginger, and olive oil. Season with salt and freshly
ground black pepper; set aside.
LAST
Quarter avocados lengthwise and remove pit and
peel. Cut lengthwise into ½-inch slices and place
in a large bowl. Gently toss avocado, grapefruit
segments, and basil with desired amount of
dressing. Arrange lettuce on 4 salad plates, top
with avocado mixture, and serve.
SIDE DISHES
Roasted Asian
Brussels Sprouts
With Bacon
Spice Roasted
Cauliflower With
Pomegranates
Sour Cream Rolls
ROASTED ASIAN BRUSSELS
SPROUTS WITH BACON
Bacon and Brussels sprouts? How can you go wrong? Fire &
Flavor’s Asian Rub packs the perfect punch of flavor and spice for
one of our favorite fall vegetables.
9
Prep Time: 10 minutes
1 ¼ pound Brussels sprouts,
trimmed and halved
1 strip bacon, chopped
2 teaspoons sesame oil
1 teaspoon Fire & Flavor
Asian Rub
Juice of ½ lemon
Cook Time: 20 minutes
Yields: 4 servings
FIRST
Preheat oven to 425°F. Place Brussels sprouts
on a greased, rimmed baking sheet and toss
with bacon, oil, and Asian Rub. Spread in a
single layer, cut sides facing down.
LAST
Roast in oven until edges begin to brown,
tossing once, about 15-20 minutes. Squeeze
with lemon and season with salt to taste;
serve.
Side Dishes
SPICE ROASTED CAULIFLOWER
WITH POMEGRANATES
Our “Chicken Rub” has become a pantry staple for so many customers. Not
only is it the perfect compliment for chicken, but it might make some of the best
roasted cauliflower you have ever tasted. A perfect side for all holiday events!
10 Side Dishes
Prep Time: 10 minutes
1 large head cauliflower, about
2 pounds cut into florets
1 tablespoon olive oil
2 ½ teaspoons Fire & Flavor
Chicken Rub
½ teaspoon salt
¼ cup pomegranate seeds
Fresh parsley to garnish
Cook Time: 25 minutes
Yields: 4-6 servings
FIRST
Preheat oven to 400°F. Place cauliflower on a
greased, rimmed baking sheet and toss with
oil. Season with Chicken Rub and salt and
spread into an even layer.
LAST
Roast until golden and tender, about 25
minutes. Garnish with pomegranate seeds and
fresh parslely.
SOUR CREAM ROLLS
These rolls are delicious
straight out of the oven.
Growing up, we never sat
down to Sunday lunch without
a basket full of them on our
table.
11 Side Dishes
Prep Time: 5 minutes
½ cup (1 stick) butter, melted
8 ounces sour cream
2 cups self-rising flour
SPECIAL EQUIPMENT:
MINI MUFFIN TINS
Cook Time: 15 minutes
Yields: about 24 rolls
FIRST
Preheat oven 425°F. In a medium bowl, stir
together butter, sour cream, and flour. Drop
by heaping tablespoons into greased mini
muffin tins.
LAST
Bake for 12 minutes or until rolls begin to
brown; serve immediately.
MAIN DISHES
The Perfect
Roasted Turkey
Herb Brined
Smoked Turkey
Cajun Dry
Brined Turkey
Spice Rubbed Apple
Smoked Turkey
THE PERFECT ROASTED TURKEY
Prep Time: 30 minutes
+ brine time
1 (12-14 pound) turkey, neck
and giblets removed and rinsed
1 package Fire & Flavor Turkey
Perfect Brine Kit or Dry Brine
Cotton string for tying
2 tablespoons canola oil
Cook Time: 2-2 1/2 hours
Yields: 8 servings
FIRST
Brine turkey according to package directions. If using liquid brine,
remove turkey from brine and pat dry. Allow turkey to sit at room
temperature for 30 minutes before roasting. Preheat oven to
500°F. Place turkey on a roasting rack set inside a rimmed roasting
pan or sheet pan. Tuck wings underneath bird and tie legs
together; rub generously with oil.
NEXT
Place turkey on lowest level of oven and roast for 30 minutes.
Lower oven temperature to 350°F and continue roasting until meat
thermometer inserted in thickest part of breast registers 165°F,
about 2 – 2 ½ hours.
LAST
Allow turkey to rest for 20 minutes before for carving.
13 Main Dishes
Brining is the key to a flavorful, juicy turkey.
Fire & Flavor’s Apple Sage or Herb Brine Kits
make it easy, but if you prefer a more Cajun
flavor – try our Cajun Turkey Dry Brine.
HERB BRINED SMOKED TURKEY
This may be the best turkey you will
ever eat. Brining packs the turkey with
flavor and moisture, while smoking
ensures a delicious smoky flavor and
gorgeous browned skin.
14 Main Dishes
Prep Time: 30 minutes
+ brine time
1 - Fire & Flavor Turkey Perfect
Herb Brine Kit (with bag)
12-pound fresh turkey,
neck and giblets removed
2 large aluminum roasting pan
12 whole carrots
3 tablespoons canola oil
Cotton string for tying
Fire & Flavor Lump Charcoal
5 cups Fire & Flavor
Apple Wood Chips, soaked
You can brine your turkey a day
or two in advance. Place brined
turkey on rimmed baking sheet
and refrigerate, (uncovered) for up
to 24 hours before cooking.
Cook Time: about
2 1/2 hours
Yields: 8 servings
FIRST
The day before cooking turkey, prepare brine according to package
directions. Place turkey, breast side down in brining bag set inside an ice
filled cooler. Pour prepared brine and ice water over turkey. Seal bag
making sure to press out any extra air. Brine for 12 hours or 1 hour per
pound of turkey.
NEXT
Remove turkey from brine, pat dry, but do not rinse. Allow turkey to sit
at room temperature for 30 minutes before smoking.
LAST
Prepare charcoal grill for indirect heat (if using a Big Green Egg use
deflector plate) and heat to 325°F. Double stack aluminum trays and line
with carrots. Place turkey on top of carrots and brush with oil; season
with freshly ground black pepper. Tie turkey legs together with cotton
string and tuck wing tips under. Add 2 cups of wood chips to charcoal
and place turkey over indirect heat. Close lid and cook for 1 hour. Add
additional wood chips and, if necessary, more coals to keep grill heated
to 325°F. Close lid and continue cooking turkey until meat thermometer
inserted in thickest part of breast registers 165°F (cooking time is usually
about 12 minutes per pound of turkey). Carefully remove turkey and
pan from grill and let rest for 30 minutes before carving.
CAJUN DRY BRINED TURKEY
Prep Time: 15 minutes
+ 2-3 days brine time
1 package Fire & Flavor
Cajun Turkey Dry Brine
1 (12-14 pound) fresh or
partially frozen turkey, neck
and giblets removed
2 tablespoons canola oil
Cotton string for tying
Cook Time: 2-2 1/2 hours
Yields: 10-12 servings
FIRST
Place turkey on a rimmed baking sheet and pat dry with paper towels. Using hands,
loosen skin under breasts and meaty part of legs/thighs. Season inside cavity of turkey
with 2 teaspoons of dry brine and rub 5 teaspoons under skin of breasts and legs/
thighs. Sprinkle remaining brine on outside skin of turkey, making sure to coat sides
and wings. Place turkey, breast side up, uncovered in refrigerator for 2-3 days.
NEXT
Allow turkey to sit at room temperature for 30-40 minutes before cooking (do not
rinse). Preheat oven to 500°F. Place turkey on a roasting rack set inside a rimmed
roasting pan or sheet pan. Tuck wings underneath bird and tie legs together; rub
generously with oil. Place turkey on lowest level of oven and roast for 30 minutes.
Lower oven temperature to 350°F and continue roasting until meat thermometer
inserted in thickest part of breast registers 165°F, about 2 – 2 ½ hours.
LAST
Allow turkey to rest for 20 minutes before for carving.
15 Main Dishes
Our Cajun Dry Brine adds creates a juicy,
tender bird with a little Southern flavor.
Unlike wet brining, you can start dry brining
your turkey even if it is partially frozen, but
be sure to plan in advance. Dry brining
provides the best results when you allow
your turkey to brine for 2-3 days.
SPICE RUBBED APPLE SMOKED TURKEY
Brining always ensures the juiciest, most flavorful bird. This recipe
combines brining, smoking, and an extra spice rub on the skin to ensure
every bite is worth the wait all year long.
16
Prep Time: 30 minutes
+ brine time
1 Fire & Flavor Turkey Perfect Herb or
Apple Sage Brine Kit (with bag)
12-pound fresh turkey,
neck and giblets removed
2 large aluminum roasting pans
12 whole carrots
3 tablespoons canola oil
2-3 tablespoons
Fire & Flavor Turkey Rub
Cotton string for tying
Fire & Flavor Lump Charcoal
5 cups Fire & Flavor
Apple Wood Chips, soaked
Cook Time: about
2 1/2 hours
Main Dishes
Yields: 8 servings
FIRST
The day before cooking turkey, prepare brine according to package
directions. Place turkey, breast side down in brining bag set inside
an ice filled cooler. Pour prepared brine and ice water over turkey.
Seal bag making sure to press out any extra air. Brine for 12 hours
or 1 hour per pound of turkey.
NEXT
Remove turkey from brine, pat dry, but do not rinse. Allow turkey
to sit at room temperature for 30 minutes before smoking.
Prepare charcoal grill for indirect heat (if using a Big Green Egg use
deflector plate) and heat to 325°F. Double stack aluminum trays
and line with carrots. Place turkey on top of carrots and brush with
oil; rub with Turkey Rub making sure to coat all sides. Tie turkey
legs together with cotton string and tuck wing tips under.
LAST
Add 2 cups of wood chips to charcoal and place turkey over indirect
heat. Close lid and cook for 1 hour. Add additional wood chips
and, if necessary, more coals to keep grill heated to 325°F. Close
lid and continue cooking turkey until meat thermometer inserted in
thickest part of breast registers 165°F (cooking time is usually about
12 minutes per pound of turkey). Carefully remove turkey and pan
from grill and let rest for 30 minutes before carving.
LEFTOVERS MADE EASY
Turkey Tacos With
Cranberry-Apple Salsa
Thanksgiving
Turkey Panini
Black Bean And
Turkey Enchiladas
Rustic Turkey
Minestrone Soup
With Basil Pistou
TURKEY TACOS WITH CRANBERRY-APPLE SALSA
Prep Time: 20 minutes
Cook Time: 5 minutes
SALSA:
¾ cup leftover cranberry chutney
1 small Granny Smith apple, diced
1 small jalapeno, minced
2 tablespoons fresh lime juice
2 tablespoons roughly chopped cilantro
8 (6-inch) corn or flour tortillas
½ cup sour cream
1½ cups shredded leftover turkey or chicken
1 avocado, diced
½ cup crumbled queso fresco or goat cheese
Shredded lettuce to garnish
Yields: 4 servings
FIRST
Preheat oven to 350°F. In a medium bowl,
combine chutney, apple, jalapeno, lime juice,
and cilantro. Season with salt to taste and set
aside.
NEXT
Wrap tortillas in aluminum foil and place
in oven to heat. Spread each tortilla with 1
tablespoon sour cream, top with shredded
turkey, diced avocado, and spoonful of
cranberry salsa.
LAST
Garnish tacos with cheese and lettuce and
serve immediately.
18
After several days of leftover stuffing and
sweet potatoes, what better way to mix up
the flavors. Super easy and flavorful, you
will never know this was leftover turkey!
Leftovers Made Easy
THANKSGIVING TURKEY PANINI
The best part about Thanksgiving is often the leftovers. These warm paninis
are packed with flavor and make a perfect lunch for lingering guests.
19 Main Dishes
Prep Time: 5 minutes
¼ cup cranberry chutney
1 tablespoon Dijon mustard
4 slices of sourdough or
good quality bread
1 cup of shredded turkey or 5-6 slices
2 thick slices of Swiss cheese
2 tablespoons of butter
Cook Time: 5 minutes
Yields: 2 servings
FIRST
In a small bowl, combine chutney and mustard. Spread
mixture on 4 slices of bread. Top 2 slices of bread with
turkey, cheese, and additional cranberry chutney, if desired.
Top with remaining slices of bread.
NEXT
Preheat grill pan or Panini press over medium-high heat.
Spread butter on top and bottom of sandwich and grill
until cheese is melted and bread turns light brown, about
3 minutes per side. If you are using a grill pan, use a heavy
skillet to press down of sandwich while panini cooks.
LAST
Cut sandwich in half and serve with chips and green salad.
BLACK BEAN AND TURKEY ENCHILADAS
Prep Time: 10 minutes
8 (10-inch) flour tortillas
2 cups shredded, leftover turkey
1 (15-ounce) can of black beans,
drained and rinsed
1½ cups fresh (store-bought)
tomato salsa, divided
¾ cup leftover cranberry chutney, divided
½ cup light sour cream
2 cups (8-ounces) shredded
pepper jack cheese, divided
3-4 green onions, finely chopped
2 tablespoons chopped cilantro
Cook Time: 1 hour
Yields: 4 servings
FIRST
Preheat the oven to 375°F and lightly spray a 9-inch x
13-inch rectangle baking dish with the cooking spray.
In a large bowl combine turkey, beans, ¾ cup salsa,
chutney, sour cream, and 1 cup of cheese. Season
with salt and freshly ground black pepper to taste.
NEXT
Spoon ½ cup of turkey mixture down center of each
tortilla, roll up tightly, and place, seam side down, in
prepared baking dish. Spoon remaining salsa and
cranberry chutney over enchiladas, cover with foil,
and bake for 20 minutes.
LAST
Remove foil and sprinkle with remaining 1 cup
cheese. Return to oven for an additional 5 minutes
or until cheese is melted. Garnish with onion and
cilantro and serve.
20 Main Dishes
You may want to cook an extra
turkey this Thanksgiving – these
enchiladas can feed a crowd and are
chocked with flavor.
RUSTIC TURKEY MINESTRONE
SOUP WITH BASIL PISTOU
This recipe has been
a family favorite for
years. Who doesn’t
need a fresh, healthy
soup to top off the
holiday indulgences?
21 Main Dishes
Prep Time: 25 minutes
Cook Time: 30 minutes
SOUP:
2 teaspoons olive oil
1 medium onion, chopped
3 medium carrots, cut into ½” slices
3 cloves garlic, chopped
1 (32 ounce) can diced fire-roasted tomatoes
6 cups low-sodium organic vegetable or chicken stock
½ teaspoon dried thyme
1 bay leaf
½ cup dried elbow pasta
4 cups roughly chopped kale
2 medium zucchini, cut into ½-inch pieces, about 2 ½ cups
1 can white beans, rinsed and drained
2 cups diced leftover turkey or chicken
1 tablespoon balsamic vinegar
Freshly grated Parmesan cheese for garnish
PISTOU:
1 small clove garlic, chopped
2 cup fresh basil leaves
1/3 cup olive oil
Yields: 6-8 servings
FIRST
Heat oil in a large Dutch oven over medium-high
heat. Add onion and carrots and sauté until slightly
tender, about 5 minutes. Add garlic and stir until
fragrant, about 30 seconds. Stir in tomatoes, stock,
thyme, and bay leaf. Bring to a boil, reduce heat,
and simmer for 20 minutes.
NEXT
While soup is cooking, puree garlic and basil in a
food processor. With motor running, slowly add
olive oil until smooth; set aside.
LAST
Add pasta to soup and simmer for 5 minutes. Stir in
kale, zucchini, beans, turkey, and vinegar. Cook until
zucchini is tender, about 5 more minutes. Season
to taste with salt and pepper. Ladle soup into bowls
and top with a teaspoon of basil pistou.
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