Thanksgiving 2016

Thanksgiving 2016

I want to record this as much as for myself as for all of you! :) We had  lovely Thanksgiving and I will likely use some of these recipes for next year as well. (Side note: super excited to have a bigger kitchen and double oven next year. Game changer!). Jordan is in charge of the turkey, mashed potatoes, and gravy. I prepare the desserts and sides. I try to make as much as I can in the 2 days leading up to Thanksgiving. I usually save the rolls for day of and maybe one of the desserts (if simple). This allows me to relax and enjoy the day! Note: Get groceries on Monday.

Main/Sides: 

Turkey and gravy: 

http://www.melskitchencafe.com/simple-herb-roasted-turkey/

We just went with a 13.44 lb butterball Turkey this year. It only took about 3 hours to cook at 350 (and turned down to 325 for last 30 minutes). The kids always love prepping the turkey with Jordan! This was the simplest turkey prep we have ever done and the turkey tasted better than it ever has (year 3). We took it out an hour before guests arrived and left it under foil. Stayed warm enough! And gave us enough oven time to finish cooking the stuffing and rolls.

Note: Need meat thermometer (that works) for next year.

Note: Allow 3-4 days (min) to let it thaw. I got this one on Monday but even on Thanksgiving, inside was still a bit frozen when removing the giblets and neck. Running under hot water did the trick though. May need to get turkey Saturday before if frozen.

Mashed Potatoes: 

I don't think Jordan used a recipe. He cooked 5 lbs of russet potatoes, skins on, and then added a stick of butter, salt, pepper, and milk while beating (I offered the whipping cream instead of milk, but he declined).

Note: eventually need a bigger pot! 

Vegetables/salad: 

Spinach salad with roasted sweet potatoes, goat cheese, pecans, and cranberries. (This is from my sister Ashley and I will post this separately). I love this salad! I roasted the sweet potatoes the day before and it's very easy to throw together day of. (Should've made the dressing the day before as well).

Stuffing: Kale and Carmelized Onion Stuffing

https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Ok wow! No one in my family really likes any kind of stuffing so I made this specifically for me I guess. It was SO good. I followed her make ahead instructions and it worked out so well. I needed a little less time in the oven than she stated. Cooked in a 9x13. Will definitely make again! 

Note: Could half next year as no one likes stuffing, unless we have guests that do. Used large bag of pre-washed and pre-chopped Kale from Smith's. Looked like too much but cooked down perfectly. (Just had to remove some stems after it had cooked down).

Cranberry sauce:

A bountiful kitchen fresh cranberry sauce 

https://abountifulkitchen.com/2016/11/fresh-cranberry-sauce.html

Super simple and super yummy! Again, my family isn't big on cranberry sauce, but I think it's a must! I used 1/2 C orange juice, 1/2 C water, and only 3/4 C sugar. I like mine a bit tart:) Made the night before and put in the fridge. 

Lion House Crescent Rolls:

http://www.melskitchencafe.com/lion-house-dinner-rolls/

This recipe is almost identical to the one Mom posted here, except this uses butter instead of Crisco. As I'm not a fan of crisco and rarely have it on hand, I like this recipe with butter. I made the dough around 11:00 day of and let it rise in our plastic cake bowl upside down. I split it into 3 balls and used a pizza cutter for 8 rolls each (crescent style) totaling 24 rolls on 2 sheet cake pans. They rose a lot more in the oven than I expected and were quite large. SO SO yummy! My favorite recipe. 

Desserts (made all ahead except crumb topped apple pie):

Pumpkin Pie

https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

I love that there is always a bit of extra filling that I bake in a small pyrex bowel or ramekin and selfishly eat by myself to reward myself for all the cooking I'm doing (usually day before).

Pumpkin Roll

http://toonecipes.blogspot.com/2012/11/pumpkin-rolls.html?m=1

Tip: Make ahead, even far ahead and freeze. Roll in clean towel and put in fridge for 20-30 minutes before adding filling (helps prevent cracks). Best to make 2 and freeze one for Christmas!

Crumb Topped Apple Pie:

http://ourbestbites.com/2009/11/crumb-topped-apple-pie/

Made in the morning and then just reheated in low heat oven while we ate our meal.

Chocolate mousse pie (makes 2):

http://allrecipes.com/recipe/16956/death-by-chocolate-mousse/?soid=recs_recipe_seed

I usually just buy two oreo crusts or chocolate wafer crusts from the store. This recipe makes 2 of those sized pies. (We ate one for Jordan's birthday and I saved the other for Thanksgiving). Super simple and really good. Best to make ahead so it's really set up and firm. Don't take out of fridge until right before eating so it stays firm. A family favorite. 

Whipped cream - the real stuff of course, and a lot of it!

Other:

Martinellis (x3 consumed, x2 more in fridge)

Pumpkin Spice Eggnog (brought out with dessert)

3 mini tray Appetizers: Cheese (apple cheddar from Trader Joes and another sample from Smiths), dried cranberries, small dill pickles

Next year: 

I really want to make this for an appetizer:

Cranberry jalapeño cream cheese dip with pita chips 

http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/

I also really want to find a good berry pie recipe, as Jordan has requested:) 

Simple Chicken Stock

Simple Chicken Stock

Ingredients:

• 1 chicken carcass
• 1 onion chopped
• 2 carrots chopped
• 3 stalks of celery chopped
• peppercorns
• salt
• 2 bay leaves
• herbs of choice
• 1 T. apple cider vinegar
• Water to cover

Directions:

Simmer for 3-6 hours. 

Strain and add to desired container for freezing.

Notes: I have wanted to do this for a long time but never tried until a few months ago. It is so easy to throw this in the pot and so worth it! I use chicken stock as a base for soups and sauces frequently (and skillet meals!) so I love having this homemade and healthy version on hand. I freeze the stock in 2 C portions in labeled freezer bags that lie flat in my freezer. (Mason jars are a greener option for sure). This is very versatile, I often use whatever veggies I happen to have on hand. I use rotisserie chicken in the summer when it is on sale so we don't have to use our oven here (gets so so hot!) and I've always hated wasting the carcass. No longer! Try it - it's easy and worth it!

Credit: http://www.wholesimplelife.com/homemade-chicken-stock/

Alfredo Sauce

Quick and Easy Alfredo Sauce

1/2 c butter

1 (8oz) package cream cheese

2 tsp garlic powder

2 c milk

6 oz grated parmesan cheese

1/8 tsp pepper

garlic salt

Melt butter in saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking until smooth. Add milk , a little at a time, whisking to smooth out lumps. Stir in parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Ham Sauce

MUSTARD SAUCE                                          HALF RECIPE

4 eggs                                                    2 eggs

¾ C sugar                                               1/3 C plus 1 T sugar

1 T unflavored Knox gelatin                        1 ½ t gelatin

1 ½ T dry mustard                                    1 ¾ t mustard

¼ t salt                                                   1/8 t salt

½ t turmeric                                            ¼ turmeric

1 C water                                                ½ C water

½ C vinegar                                             ¼ C vinegar

1 C heavy whip cream                               1/2 C heavy whip cream

In top of double boiler thoroughly combine sugar and gelatin; stir in seasonings.  Beat eggs.  Add water and vinegar to eggs.  Stir into sugar mixture.  Cook over boiling water, stirring constantly, until mixture is slightly thickened.  Cool.  Fold in Whipped cream.  Pour into mold.  I usually make the half recipe.

Thanksgiving 2012

Thanksgiving 2012

I wanted to put the recipes I used this year all in once place for easy reference in the future.

1. Appetizer: Spinach Phyllo Triangles

Ingredients

• 1 T olive oil
• 1/2 C chopped onion
• 1 clove garlic, minced
• 10 oz package frozen chopped spinach
• 1 1/2 C finely crumbed feta cheese (6 oz)
• 1/2 t dried oregano, crushed
• 12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
• 1/2 butter, melted (or more as needed)

Directions:
1. Saute onion and garlic in olive oil until tender. Add spinach and cook until heated through. Drain in colander, using spoon to press out excess moisture.  Combine spinach mixture with the feta cheese and oregano.
2. Place one sheet of phyllo dough on a cutting board or other flat surface (clean counter top). Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo sheets covered with plastic wrap until needed, they dry out super fast as they are so thin!).
3. Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from end of each dough strip.
4. To fold each strip into a triangular bundle, first bring a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Use additional brush of butter to secure edges at end of triangle if needed. Repeat with remaining phyllo, butter, and filling until filling is used up.  (Makes 36 triangles if 12 sheets are used. I had enough filling to make 42 triangles, using 14 phyllo sheets).
5. Place triangles on a baking sheet; brush with butter. Bake in a 375F oven 15 minutes or until slightly browned.

Make ahead directions: Prepare phyllo triangles through step four. Place unbaked triangles in a covered freezer container; freeze for up to 2 months. Do not thaw the triangles before baking. I place on a cookie sheet and freeze and then place in a ziplock bag.

Notes
I started making these in England as an appetizer for Thanksgiving, as we were invited somewhere and it was the only thing I had to make that year. Although simple, they are quite time intensive due to all the butter brushing of each sheet and rolling into little triangles. However, they freeze great! I like to make them in advance and then they are ready to just pop in the oven before the meal. They are crispy and delicate and yummy. I am sure you could also do a sweet version with pie filling or the like inside. I froze half of mine for Christmas dinner appetizers!

From Better Homes and Gardens Cook Book, 12th edition

2. Condiment/Appetizer trays: I have these little appetizer trays with 6 places for different items. This year we had the following in them: Spinach Phyllo Triangles, Dubliner cheese slices (my favorite!), olives, baby dill pickles, and Wensleydale cheese with cranberries.

3. Slow Cooker Stuffing

Ingredients:

• 2 T olive oil
• 1 C chopped onion
• 1 C chopped celery
• 1/2 C chopped fresh parsley
• 1 clove garlic, minced
• 6 oz mushrooms, sliced (I used 10 oz because I love mushrooms!)
• 6 C dry bread crumbs (I used 6 or 7 pieces of whole wheat bread, I cut them into cubes and left them uncovered overnight to dry out).
• 3/4 t dried sage
• 1/2 t dried thyme
• 1/4 t dried marjoram
• 3/4 t salt
• 1/4 t ground black pepper
• 2 1/4 cups chicken broth, or as needed
• 1 egg, beaten

Directions:
1. Over medium heat in a skillet, sauté onion, celery, mushroom, parsley, and garlic in olive oil, stirring frequently. (I did this on Wednesday so I could just throw it all in the crockpot on Thanksgiving Day).
2. Spoon cooked veggies over bread crumbs in a large mixing bowl. Season with herbs and seasonings listed. Pour enough broth to moisten and mix in beaten egg (I added 1 1/2 C broth to start). Transfer mixture to slow cooker and cover.
3. Cook on low for 3-4 hours, stirring each hour and adding additional broth as needed. (I added a total of 1/2 C more of broth throughout cooking time). I checked each hour just to make sure it was okay as this was a new recipe, but you could probably be fine adding all the broth at the start and not worrying about it until serving time! The amount of broth needed will probably depend on the type of bread you use and how dry it is.
4. Alternatively: The site says you can of course do this in the oven as well, just place in 9x13 baking dish and bake uncovered for 45 minutes-1 hour at 350F.

Notes:
I was a little wary of this but wanted an option in a slow cooker so that I could have more oven space for other items. It actually worked out very well! The recipe isn't exact yet, as I stirred it a few times and added additional broth as needed, but the taste is what I wanted and was familiar to what I ate growing up.

Recipe adapted from and pic accessed from: http://allrecipes.com/recipe/slow-cooker-stuffing-2/detail.aspx?scale=8&ismetric=0

4. Cranberry Sauce

I used this recipe (and pic) from ourbestbites (http://www.ourbestbites.com/2008/11/cranberry-sauce/) that was similar to many I had seen. I used a sprinkling of cinnamon instead of the stick. I made it the day before and mashed the cranberries, as I like it a bit chunky. Sadly, I'm the only one in my family who likes cranberry sauce! Gratefully, our guests did, too. I confess, in terms of amounts, I like it more as side dish then a condiment!:)

5. Garlic-Herb Scalloped Potatoes

Again, ourbestbites to the rescue! Recipe and picture accessed here: http://www.ourbestbites.com/2008/11/garlic-herb-scalloped-potatoes/

I am not a fan of mashed potatoes, sad, huh? My family is though, but this year a guest offered to bring veggies and mashed potatoes. So I made these instead! On non-holidays, I hardly ever cook with white potatoes but it's fun to use them for special occasions. I used whole milk as well because nutrition is not something you worry about on holidays, right?:) I halved the recipe and I made these the day before and placed uncooked in the fridge over night. I simply cooked them an hour before the meal and it worked out great! Rich and creamy and savory!

6. Vegetables: Grilled Portabello Mushrooms and Breaded Veggies

I had everything to make these, but one of our guests insisted on bringing four different fabulous veggies. But these two recipes are our go-to holiday veggies. I think I might make the breaded veggies and freeze on a baking sheet before cooking, place in zip lock bag, and then have ready to cook for Christmas! (With the baby coming, I'm trying to see what I can do now!).

7. Meat: The ham I bought is now in the freezer waiting for Christmas due to a overly-generous guest who insisted on bringing the turkey! Pretty amazing! One day I will try and do a turkey again the right way. I have only done one once before in England and it didn't turn out too fabulous. Currently I am without a roasting pan, baster, or meat thermometer, so I will have to get geared up for this in the future!

8. Dessert! 2 Pumpkin pies (just using the regular Libby's pumpkin pie recipe). One pumpkin roll, which I love!! And one Crumb Topped Apple Pie from ourbestbites. I made everything the day before so I didn't have to worry about it on Thanksgiving. I did warm up the Apple Pie for a bit in the oven before serving. We really liked this alternative to Apple Pie, it was similar to a crumble and not overly sweet. My pumpkin roll didn't turn out perfectly (kind of was lopsided as it settled in the fridge from its nice round shape) but it tasted yummy and reminded me of holidays growing up. Pumpkin rolls also freeze wonderfully, so I will freeze the 1/2 that we did not eat and save for Christmas!

9. Cop outs this year: rolls and pie crust. I used the packaged pillsbury dough crescent rolls and also bought frozen pie crusts for the pumpkin pies. You have to go easy somewhere right? In talking to my mom though, she said the crescent rolls I grew up with freeze very well so my plan is to make some and freeze for Christmas. She freezes them on a baking sheet before rising and then places them in a ziplock bag. She takes them out 4-5 hours before cooking and they thaw and rise! We will see if I have less "cop outs" next year:) I can't seem to get myself to buy LARD though for pie crusts. But Mom Toone, they are so good!

10. Finally, drinks. I love to have a variety of drinks for the holidays, since we usually just have milk and water the rest of the year. I haven't discovered any amazing homemade varieties, but here's what we tried this year: Martinelli's Sparkling Cider (got one with cranberry apple this year, too) served in fancy glasses (borrowed from our neighbor), soy nog (I love this lighter variety of egg nog although Jordan hates all nog!), and pumpkin spice coconut milk! I love all things pumpkin spice so we got this just to try. It was quite thick and sweet and I think I prefer the pumpkin spice soy nog, but it was tasty nonetheless!

I'd love to hear your holiday treats and tricks! I have found the more I do ahead of time, the more I enjoy the day itself. I can get easily stressed while trying to get a meal on the table in a certain time frame. So the more I can do ahead of time the better. I spent all day on Wednesday cooking and it made for a thoroughly enjoyable and relaxing Thanksgiving Day with my boys! (Jordan had to work but made it home by 3:30 for our meal!!). We also enjoyed the meal and evening with two beautiful friends. I do wonder in the future though, how does one do a turkey that takes up the oven all day and also cook the other items without two ovens? It is a mystery to me!

Love you all and Happy Holidays! We are excited to get up our Christmas tree and decorations tonight, listen to Christmas music, and have hot chocolate. I will post the recipe we've been using lately for that as well!

Baked Fish Sticks with Tartar Sauce and Sweet Potato Fries

Baked Fish Sticks with Tartar Sauce and Sweet Potato Fries

Ingredients: 

Fish Sticks:

• 1 lb white fish such as cod, halibut, or tilapia (I used halibut)
• 1 Tbs canola oil
• 1-2 eggs
• 6 Tbs flour
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 C panko bread crumbs
• 1/2 C unseasoned breadcrumbs

Tartar Sauce:

• 1/2 C mayonaise
• 2 Tbs sour cream
• 1/4 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 Tbs finely minced onion
• 1 T minced dill pickle
• 1 pinch seasoned salt
• 1 tsp fresh lemon juice

Directions:

Tartar Sauce: Mix all tartar sauce ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)

Fish Sticks: Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.

Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.

Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.

Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.

When all pieces are on baking sheet, place in oven and cook for about 10 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.

Baked Sweet Potato Fries

Ingredients:

• 1 lb peeled sweet potatoes cut into 1/4″ match-sticks
• 2 T extra virgin olive oil
• 1/2 t cumin
• 1/2 t oregano
• 1/2 t coriander
• 1 t kosher salt
• 1 t parsley
• 1/8 tsp black pepper

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Directions:

Preheat oven to 425 degrees.  In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. 

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil.  Use hands to toss until all pieces are well coated.  Sprinkle seasoning mixture on top and toss again with hands to coat. 

Arrange sweet potatoes in a single layer so that pieces are not touching each other.  Place pan in oven and bake for 15 minutes.  Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp.  Remove pan from oven and cool 5 minutes.  Serve immediately.

Notes:

We love ourbestbites at our house! I guess this should really be a summer post, but we inherited some free halibut from a friend's brother who lost electricity during hurricane Sandy and couldn't keep the fish he caught in Alaska frozen. I don't often make breaded items just because to make enough for our family it is kind of time intensive. However, because the cooking time is only 10 minutes, it makes up for some of the three-dipping prep work. We also LOVE sweet potato fries at our house, and this is one of the best recipes I have tried! I haven't tried the honey-lime dip (see link below) but I'm sure it's great, too. The tartar sauce was great, but I may adjust it to my tastes (like make with plain yogurt instead of mayo). These could've been two separate posts, but I like to put like things together. We make sweet potato fries as a side to all sorts of dishes though. The boys thought it was great that I gave them permission to use their fingers at this meal - they loved picking everything up and dipping it in a sauce! 

As you know, I like to do most of my prep work in the morning. So I cut up the fish into appropriate sizes, mixed the tartar sauce, and mixed up the flour and bread crumb mixtures. That allowed me just to bread the fish and pop it in the oven that night! 

Recipe and pictures from: http://www.ourbestbites.com/2010/04/baked-fish-sticks-with-tartar-sauce/ and http://www.ourbestbites.com/2009/03/baked-sweet-potato-fries-with-honey-lime-dip/

Light Alfredo Sauce

Light ("Guiltless") Alfredo Sauce (but doesn't taste like it!)

Ingredients:

• 2 C low-fat milk
• 1/3 C (3 oz) low fat cream cheese
• 2-3 T flour (I always just use 2 T)
• 1 t salt
• 1 T butter
• 3 garlic cloves
• 1 C grated Parmesan cheese (I recommend using real freshly grated parmesan!)

Directions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and/or add a little milk and it will be back to normal again (I always make extra and store in the fridge and never have had to add milk, just reheat and it's great!).

Notes:
I know many of you ladies love ourbestbites - they are amazing! This recipe is a new discovery for me a couple weeks ago and there are so many ways to use it. It's great for any type of pasta dish (the ladies at ourbestbites have one with lemon, I'll add later), pizza sauce, dip for breadsticks, etc. There's only about 100 calories per 1/4 cup and it tastes so yummy! I usually have shied away from alfredo sauce when I see the ingredient list, but not this one. This is simple but doesn't lack in taste. Enjoy!

Picture and recipe accessed from: http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/