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:) 

Heather's Pasta Salad

Ingredients:

• Box of colorful twisty pasta
• 1/2 block motzerella cheese
• jar or can of artichokes
• jar of hearts of palm
• can of olives
• cucumber
• bell pepper of your choice
• grape tomatoes
• can baby corn
• lemon
• salt and pepper
• olive oil
• balsamic vinigear
• Italian dressing

Directions:

Boil water with salt and cook the noodels.  While cooking, cube cheese, slice artichoces, hearts of palm, olives, cucumber, bell pepper, grape tomatoes, and baby corn.  Drain the noodels, and run under cool water.  Combine the cut ingredients to the noodels in a large bowl.  Topping should double the size of the amount in the bowl when added to noodels- you man not need full cans or need to cut the entire veggie.  Drizzle olive oil, and italian dressing over the pasta.  Add a dash of balsamic, but not too much or it will over power.  Add some of the juice of the artichokes from the can, and squeeze the lemon in too.  Salt and peper. 

Fills a medium large bowl, and takes about 10 to 15 minutes. 

Notes:

You can buy heart of palm at Walmart, or any grocery store really.  I like to add black beans too, or anything else I have that seems like it would go well.  

Spanish Rice

Spanish Rice

Ingredients

• 1 cups rice (I used brown rice)
• 1/4 cup oil (I used canola, but will try olive oil next time)
• 1/2 cup tomato sauce (I used the 5.5oz can)
• 3 stems cilantro (optional)
• 1 clove minced garlic 
• 2 cups water
• 1 chicken flavored bouillon cube (I used 1 ts "better than bouillon" chicken base)
• dash of cumin
• dash of garlic powder 

Directions:

Throw it all in the rice cooker (make sure to use the brown rice button if using brown rice) and cook per rice cooker instructions. 

Notes:

Makes a nice simple side to many of our "TexMex" style dinners. The boys loved it. The original recipe has many more steps and is made on the stovetop and it would probably turn out even better but I love the simplicity of the rice cooker!

Photo credit and recipe adapted from here: http://lilluna.com/food-tutorial-spanish-rice/

Bacon Wrapped Green Bean Bundles

Bacon Wrapped Green Bean Bundles

Ingredients

• 1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you’ll have 1 lb. after the beans’ ends have been snapped)

• 8 slices lean, regularly sliced bacon (I used Turkey Bacon)

• 3 Tbsp. real butter (no substitutions!)

• 1 Tbsp. rice vinegar

• 1 Tbsp. white sugar

• 1 Tbsp. minced red onion

• 1 clove minced garlic

• 1/4 tsp. Kosher salt

Instructions:

Bring a large pot of lightly salted water to a boil.

If you’re using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, limp, or yucky-looking beans. Super-scientific, right?

When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.

If you’re planning on completing the beans immediately, preheat the oven to 400 degrees F.

On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. This step can be done up to a day ahead of time.

When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.

Notes

I made these for Easter and loved them! They only change I made was using Turkey Bacon. It is nice to be able to make most of it the day before and just pop in the oven the day of. Nice festive way to dress up green beans!

Picture and recipe from: http://www.ourbestbites.com/2009/08/bacon-wrapped-green-bean-bundles/

Crash Hot Potatoes

Crash Hot Potatoes

Ingredients:

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Directions:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Notes

I made these for a friend and then for our family and they were a hit both times. We had them on Easter as well. We don't eat a lot of potatoes but these are a nice replacement for mashed potatoes, of which I'm not a big fan. I love roasting potatoes with olive oil! These have simple ingredients and taste so yummy with the crispy edges. I boiled them ahead of time so I could quickly smash, season, and roast the day of. I used rosemary and it was great.

Picture and source: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Cheddar Biscuits

1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
1 1/2cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt

1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.
2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.
3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.
4. In a bowl, melt butter and mix with oregano and garlic salt.
5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.
6. Transfer into a plate and serves immediately.

Easy Whole Wheat Dinner Rolls

Easy Whole Wheat Dinner Rolls

Ingredients:

• 1 1/4 cup whole wheat flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 (0.25 ounce) package active dry yeast
• 1 cup warm (105 to 115°F) milk
• 3 tablespoons butter, melted
• 1 large egg, lightly beaten
• 1 cup all-purpose flour

Directions:

To get started, make sure that all ingredients are at room temperature. Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth. Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.

Meanwhile, lightly grease a 12-muffin tin with olive oil and set aside. 

Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.

Preheat oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes.

Notes:

I don't have a mixer (yet!) so I love recipes that don't require a lot of kneading. These are simple to prep and I didn't even let them rise for as long as stated (my kitchen is very warm) and they turned out great. My kids loved them. We had them with tomato basil soup for dinner last night. These may become my go-to when I need a crusty bread to pair with soup! I was worried when I first took them out of the muffins tins, as they seemed to hard. However, the inside was perfect and soft while the outside was nice and crusty - perfect combo. I LOVE that they have whole wheat flour as well. 

Recipe and pic from: http://wholefoodsmarket.com/recipe/easy-whole-wheat-dinner-rolls?sf8075328=1

Hot-ish Buffalo Wings

Ingredients:

• 2 lbs buffalo wings
• 1/2 cup flour
• 1/4 tsp cayenne pepper
• 1/8 tsp garlic powder
• 1/4 tsp paprika
• 1/2 cup butter
• 1 cup hot pepper sauce
• 2 cups vegetable oil

Directions:

1. Remove the tips of wings and cut at the joint to separate drum from flat part. Rinse under cold water and pat dry.
2. In a bowl, season flour with garlic powder, paprika and cayenne pepper. Dredge chicken wings in flour mixture to fully coat.
3. In a skillet, heat vegetable oil and deep-fry wings for about 10 minutes or until golden brown and juices run clear. Remove from pan and drain on paper towels.
4. While chicken wings are frying, melt butter in a saucepan and add hot pepper sauce. Stir to combine and simmer, stirring occasionally, for about 2 to 3 minutes.
5. Dip fried wings in sauce to fully coat. Serve with blue cheese dressing and celery sticks.

Notes:

I made these last night to try something new for a "finger food" to bring for our March Madness kickoff party.  I really liked this recipe because even though it is still breaded and deep fried, I felt like it wasn't very heavy.  (I usually HATE deep fried anything).  I think it wasn't heavy because you don't use any egg or milk to get more flour to stick.  Still pretty fatty, but not as heavy.  Jeff was a big fan too.  Then I served it with the traditional celery and carrot slices, and blue cheese.  I still have to post Jeff's specialty too!

- Picture and Recipe from http://www.onionringsandthings.com/2012/11/buffalo-wings/

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

Ingredients:

• 3 Portobello mushrooms
• 1/8-1/4 C canola or olive oil (I use olive)
• 3 T finely chopped onion
• 4 cloves garlic, minced
• 4 T balsamic vinegar

Directions:
1. Clean mushrooms and remove stems. Place caps on a plate with the gills up.
2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
3. Grill over hot grill for 10 minutes. Serve immediately. (I usually use our little George Foreman Grill, but I'm sure you could also broil).


Notes:
We make this for special occasions as well, as these mushrooms are amazing but pricey. I've made them for Valentine's Day and an Anniversary before. It is on our menu for Thanksgiving this year! 

Picture and recipe adapted slightly from: http://allrecipes.com/recipe/grilled-portobello-mushrooms/detail.aspx

Baked Breaded Veggies

Baked Breaded Veggies

Ingredients:

• 1/2 C seasoned fine dry bread crumbs (can also make your own from whole wheat bread)
• 1/4 C freshly grated parmesan cheese
• 1/4 t black pepper
• 1 T milk
• 1 egg
• 4 cups veggies (per your preference): cauliflower florets, broccoli florets, whole fresh button mushrooms, and/or small baby carrots (halved if thick)
• 1 T butter or margarine, melted

Directions:
1. Lightly grease a 15x10x1 inch baking pan (cookie sheet); set aside. In a plastic bag, combine bread crumbs, parmesan cheese, and pepper. In a small bowl, combine egg and milk.

2. Add veggies to large bowl and first toss in egg and milk mixture. Then add crumb mixture and toss. (Alternately, can do in 1 cup at a time in a large ziplock bag). 

3. Spread out veggies into single layer onto baking sheet and drizzle with melted butter (or spray with olive oil PAM). Bake at 400F for about 20 minutes or until golden brown, stirring twice. 

Notes:
We like to use this recipe to dress veggies up for a special occasion, like holidays. It is simple, fast, and yummy. My favorite is the mushrooms and sometimes I just do those on their own! We will be making these for Thanksgiving this year.

Recipe adapted from Better Home and Gardens Cook Book

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/

Fiesta Chicken and Black Bean Salsa

Fiesta Chicken 

Ingredients:

• 4 Chicken Breasts
• 1 16 oz. jar medium or mild salsa 
• 1 can Black beans, drained
• 1 Tbs soy sauce
• 2 Tbs brown sugar

Directions:

Cook on high for 4-6 hours in crockpot.  Shred chicken and add fresh lemon or lime juice to taste. We serve over brown rice. We then top with the black bean salad below and grated sharp cheddar cheese.

Black Bean Salad (salsa)

Ingredients:

• 1 can (drained/rinsed) black beans
• 1 avacado
• 1 tomatoe (I often like to use cherry tomatoes and cut in half)
• 1 yellow or orange pepper
• 3 green onions
• ½ bunch cilantro (about 1/2 C chopped)

Dressing:

• 3 T lime juice
• 2 T olive oil
• 1 garlic clove, minced
• 1/4 t ground cumin
• ½ t salt
• ¼ t pepper

 Directions:

Mix dressing and then mix with chopped veggies; Let stand at least 5 minutes to let flavors blend before serving. Serve with tortilla chips or over Fiesta Chicken.

Notes:

Thanks for this Fiesta Chicken Recipe, Amie! I know Amie does it a bit different (serves with tomatillo dressing and in tortillas if I remember) so this is very versatile. It's quite healthy and a crowd pleaser. It's great for a big group because you can make as much as you want and have it ready after church, etc (I love crock pots and delay start rice cookers!). We'll be having it this weekend when everyone is here for Jacob's baptism! The salad is very similar to Heather's post a few days ago - I love those flavors of lime and cilantro!