Diestel Turkeys 2017

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Thanksgiving Menu 2017

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2016 Holiday Menu

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Thanksgiving Menu for 2016

Everything But The Turkey Menu from the Tahoe House

Everything But The Turkey Menu

Everything but the Turkey

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Grilled Beet Salad

Tahoe HouseGrilled Beet Salad
Serves 4

  • 2 med. size red beats
  • 2 med. size yellow beets
  • 2 tablespoons olive oil
  • 6 sprigs parsley, chopped
  • 4 sprigs mint, chopped
  • 1 cup Honey Mustard Dressing

Wash and peel beets. Slice into ½ ” thick slices and coat with olive oil. Grill on barbecue for approximately 10 – 15 minutes or until tender. Remove from grill and cool.

In a medium bowl, combine parsley, mint and dressing. Add beets and toss to combine. Refrigerate for at least 1 hour before serving.

Cream Cheese & Mango Ginger Chutney Spread

Tahoe HouseCream Cheese & Mango Ginger Chutney Spread
Serves 10 or more as an appetizer

Allow cream cheese to rise to room temperature. Arrange in a serving dish. Pour Mango Ginger Chutney over cream cheese and serve with crackers.

Curried Rice Salad

Tahoe HouseCurried Rice Salad
Serves 4

  • 3 cups cooked long grain rice
  • 1 cup cooked wild rice
  • 2/3 cup Savory Swiss Vinaigrette
  • 1 heaping teaspoon Moroccan Curry Rub
  • ½ bunch parsley, chopped fine
  • salt & pepper to taste
  • 1 cup red grapes
  • ½ cup pineapple chunks
  • ¼ cup raisins or dried currants
  • ¼ cup sliced toasted almonds

In large bowl combine Savory Swiss Vinaigrette, mayonnaise, Moroccan Curry Rub, parsley, salt and pepper. Whisk to combine. Add remaining ingredients and stir until thoroughly mixed. Chill 1 hour before serving.

Mediterranean Pasta

Tahoe HouseMediterranean Pasta

  • 1 pound pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 pound cubed chicken breast meat
  • ½ cup pitted kalamata olives (or your favorite kind)
  • 1 jar Artichoke Pesto Pasta Sauce
  • Pepper to taste
  • ½ cup shaved parmesan cheese

In a large pot of salted water, cook the pasta. While the pasta is cooking, heat olive oil in a sauté pan. Add garlic and cook for a couple of minutes until garlic begins to brown. Add chicken breast and cook over medium heat for about 8 – 10 minutes. Add olives, pasta, and pepper. Simmer until sauce is hot. Drain pasta and add to sauce. Toss together and serve topped with parmesan cheese.

Chicken Vegetable Stir-Fry

Tahoe HouseChicken Vegetable Stir-Fry
Serves 4

  • 4 tablespoons olive oil
  • 1 pound chicken meat
  • 1 bunch of green onions, green ends cut in 1 inch pieces
  • ½ yellow onion, chopped
  • 1 green zucchini squash, cubed
  • 1 yellow squash, cubed
  • 1 green pepper, sliced
  • 2 small tomatoes, cubed
  • ½ cup Thai Peanut Sauce
  • Salt & Pepper to taste

In a sauté pan or wok, heat 2 tablespoons of the oil and quickly sauté the meat until done. Set aside. Wipe pan with a paper towel, and add the remaining 2 tablespoons of oil and heat. Add onion, green onion, and peppers. sauté for 2-3 minutes or until onions appear clear. Add squash and sauté for an additional 3- 4 minutes or until squash is almost tender. Add the tomatoes and ½ cup Thai Peanut Sauce. Toss together and serve immediately over noodles or rice.