Thanksgiving 2020

Thanksgiving 2020 MENU:

Appetizers:

Deviled Eggs (Pampered Chef Recipe)
Veggie, Cracker, and Cheese Tray


Dinner:

• Deep Fried Turkey
• Mashed Potatoes
• Candied Yams
• Sage Sausage Dressing
• Baked Beans
• Butternut Squash and Kale Salad
• Mac n' Cheese
• Cranberry Mousse
• Rolls (see bread recipe page)

Dessert:
Pumpkin Pie
Oreo Pie

TUESDAY:

Prep:

1. Chop herbs, onions, celery, and carrots for stuffing/dressing.
2. Chop ingredients for salad.
3. Grate Cheese for Mac n Cheese.
4. Prep turkey (see recipe link to food network below)
5. Make Strawberry Jello for cranberry mousse - use directions on  box, but substitute cranberry juice for cold water.
6. Make Flaky Pie Crust

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). 

Refridgerate until tomorrow, to roll out for pie.

WED - DAY BEFORE

Make Deviled Eggs, see recipe link above. Cover and refrigerate until day of.

Roast Squash

Poach Pears

Roast Yams/Sweet Potatoes and Squash 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix together. Cook on stove top day of for 15-30 minutes, or until desired thickness is reached. Put into oven (or microwave) safe casserole dish.  Cover and refrigerate until day of.

Pumpkin Pie: 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix. Pour into uncooked pie crust. Bake 350F until set, about 40 minutes. Cool, cover and refrigerate until day of.

Oreo Pie

1 package of original Oreos
1 box instant chocolate pudding + ingredients, make according to package
2 cups whipped topping OR whipped cream

3-5 tbsp melted butter for crust
shaved chocolate or coco powder for decoration

To make crust: put 1/2 the package of Oreos in a food processor and mix until crumbly (or crush in a plastic bag with rolling pin). Add in butter. Pour into pie pan. Press the mixture into the pan and up the sides to make your crust.

Filling: make chocolate pudding according "pie directions" on package. Place 1/2 the pudding in the crust. Top with a layer of Oreos. Mix the other half of the chocolate pudding with the whipped topping/whip cream. Spread mixture on top of Oreo layer. Decorate top with shaved chocolate or cut up Oreos. Refrigerate for at least 2 hours before serving.

DAY OF (in order):

Deep Fried Turkey
See Alton Brown's recipe HERE   -  and BE CAREFUL!

Assemble appetizer:  veggie, cracker and cheese turkey tray 

Mac'n Cheese

Ingredients

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

12 ounces sharp cheddar, shredded

salt

1/2 package bacon, crisped and drained

Fresh black pepper

Topping (optional):

3 tbsp butter

1 cup bread crumbs

Directions

Preheat oven to 350 degrees F.

Boil the pasta to al dente. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni and bacon into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Sage, Sausage, and Apple Dressing

1 stick butter, unsalted

1 medium onion, finely diced

3 large stocks celery

2 granny smith apples, peeled, cored and chopped

1 pound Italian bulk sausage

2 garlic cloves, pressed

3 tsp poultry seasoning

4 tsp dried sage

2 tsp dried parsley flakes

2 tsp dried thyme

24 oz toasted/dry bread cubes

1 1/2 - 2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions

Melt the butter in a large skillet and sauté the onions, celery, garlic, apples, and sausage, breaking up the sausage as you cook. When sausage is done add the seasonings and walnuts. Add the bread and moisten with the vegetable stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.

Place into a buttered casserole dish and bake (at same temp as turkey) for 35-45 minutes, or until top is browned.

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Candied Sweet Potatoes

sweet potatoes (roasted previously)

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. 

Spread sweet potatoes out in the 13X9 dish. Sprinkle with salt, butter and sugar. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.

Kale Salad - recipe HERE I like to add in a handful of dried cranberries for extra Thanksgiving flair!

Heat baked beans in microwave ( 5 minutes) or oven (20 minutes)

Make Whipped Cream refrigerate until dessert time.

Warm rolls in oven, until warm, about 10 minutes.

week of Jan 13 2019

Mon Bacon Pasta
Tue Ham and Bean Soup
Wed Kielbasa Dinner
Thur Piccata
Fri - Roast Chicken

(BLT Pasta) Bacon, Linguini & Tomato Toss

(edited Pampered Chef Recipe)

 12 slices bacon, divided

 4 cups (1 L) chicken broth

 2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)

 1 medium onion 

 4 garlic cloves, pressed

 1/2 tsp (2 mL) crushed red pepper flakes (optional)

 12 oz (350 g) uncooked linguini pasta

 1/4 tsp (1 mL) salt

 1 cup (250 mL) loosely packed fresh parsley, divided

 4 oz (125 g) cream cheese

 1 oz (30 g) Parmesan cheese, grated

Halved grape tomatoes (optional)

1.         Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2.         Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3.        Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g

HAM AND BEANS

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.

Roast Chicken
1 (5-6 lb) bone in whole chicken (completely defrosted if from frozen)

1 rib celery
1 carrot
1 onion
4 cloves of garlic
handful fresh parsley and thyme sprigs
2 tbsp olive oil
salt and pepper

Chop onion into 8 pieces. Cut carrot and celery into 3 pieces. Remove skin from garlic. Remove anything in cavity from chicken. Rinse and pat dry. stuff vegetables and 1/2 onion, 1/2 herbs into cavity and neck opening. Put other 1/2 onion and herbs in roasting pan. Rub chicken with oil. Sprinkle with salt and pepper.
Place a meat themamater (oven safe one) in thickest part of chicken. Place chicken on rack in roasting pan. add enough water in bottom to cover bottom of pan. Cover pan (use foil tent if no lid) Roast at 375 about 1 1/2 hours to 165 F internal temp. remove cover for last 20 minutes (when temp at 150 F) to crisp skin.

week of Jan 6 2019

Sun - Chicken and Dumplings
Mon - Easy Chicken Alfredo (Pasta Roni)
Tue - Beef Tips (Slow Cooker)
Wed - Fried Rice
Thur - French Toast
Fri - Spaghetti and Meat Sauce (see March 14 2016)
Sat - Meatloaf

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Beef Tips over White Rice
2 lbs of beef stew meat
1 can beef broth
1 tsp EACH salt, pepper, garlic salt 
1 tbsp of Worcestershire sauce 
1 tsp browning sauce
3 tbsp AP flour mixed with 3 tbsp water.
Mix ingredients in crock pot. Cook covered on high for 6 hours.Follow directions on package for rice (Minute Rice is fine). Serve over white rice and beside a veggie or salad. Makes 8 servings.

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Meatloaf

2 lb 80/20 ground beef (or ground turkey for low fat)

1 1/2 cup bread crumbs

1/2 cup milk

1 large egg, lightly beaten
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1/4 tsp garlic powder
(1 tbsp olive oil, for turkey only)

Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

Week of Nov 19 2018

Sun - Wedding Soup
Mon - Chicken and Rice Casserole
Tue - Chili Bake
Wed - Mac N Cheese
Thur - See Thanksgiving Shows All Week Prep!
Fri - out of Town link

Thur - See Thanksgiving Shows All Week Prep! All the favorites - turkey, dressing, sweet potatoes, pie, and other desserts, and of course, grandma's rolls!

The few days after we usually make Turkey Soup, Turkey Pot Pie or Creamy Green Chili Enchiladas for some different ideas see here

Pizza - Jan 13 2013 for recipe




Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole  and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.



Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.

week of Nov 12 2018

Mon - Tortellini with Lemon Chicken
Tue - Ground Beef Tostada
Wed - Chicken and Rice Casserole
Thur - Pasta fagioli soup
Fri - Breakfast

Ground Beef Tosadas

12 corn tostada shells

1 (30 oz) can refried beans

1 lb Ground Beef (80/20 is best)

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice

Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.

Warm tostada shells. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.

Pasta e Fagioli
1 lb Italian Sausage (hot or mild)
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped

1 tsp dry Italain Seasoning Mix
4 large cloves garlic, chopped
Salt and pepper, as needed

Crushed Red Pepper Flakes, as desired for extra heat (optional)
1 (15 oz) can cannellini beans, drained
1 (16 oz) can red kidney beans, drained
1 large (18 oz) crushed tomatoes with liquid
1 (15 oz) can diced tomatoes with basil, garlic and oregeno
1 can (1 1/2 cups) of stock
1 1/2 cups dry ditalini pasta
Grated Parmigiano or Romano, for topping
DIRECTIONS
Heat a deep pot over medium-high heat cook and chop up sausage. Then add the chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomatoes with liquid, seasoning, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Serve with grated cheese and parsley, if desired.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.

Blue Berry Pancakes 

Ingredients
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest
Directions
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

week of Oct 28 2018

Mummy Dogs

Sun - Goulash
Mon - Scalloped Potatoes (Slow Cooker)

Tue - Chicken Fajitas

Wed - (Halloween) - Mummy Hot Dogs 

Thur - Ham Pie

Fri - Pork Malinese

American Goulash (or Beefaroni)

1 lb ditalini or macaroni
1 lb ground beef, sprinkled with seasoning salt
15 oz tomato sauce
1 tsp onion powder
1 tsp garlic salt
1 tsp brown sugar
salt and pepper to taste
Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out. Return meat to pan. Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

Chicken Fajitas

3 lbs skinless, boneless chicken breasts, cut into thin strips

3 tablespoons lime juice

Zest of 1 lime

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

2 garlic cloves, pressed

Salt and pepper

6-8 Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, extra lime juice

Sprinkle meat with cumin, onion powder, garlic powder, salt and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Cook meat, peppers, onion, and garlic until chicken is cooked through. Add lime juice and zest. Serve with warmed tortillas and toppings.

Ham Pie

Crust:
NOTE: this is for 1 top and 1 bottom crust. I will be doubling to make 2, for quech and berry pie.
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water

Filling
2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 cup canned whole corn kernels

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

M

Pork Milanese
2 lbs boneless thin sliced pork loin or chops
3/4 plus 1/4 cup milk
1 egg
Oil to coat the bottom of the pan (veg or canola)

1 lemon (zest and juice)
flour coating:
1 cup AP flour
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
breading coating
1 cup bread crumbs (I use Progresso Italian)
1/4 cup Kraft Parmesan cheese
1 tbsp lemon zest
.
To bread the meat you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with crumb coating, and last the cooling rack. One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the cooling rack until all chops are breaded.
To cook the chops, heat the oil in a large skillet on med-high heat. Add peices one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of meat should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Squeeze fresh lemon juice on top when serving.
Serving with Spaghetti with olive oil (prepared according to box, dressed with olive oil after draining).