PHEW! My head is still spinning from all those Thanksgiving recipes! I hope that you had a wonderful Thanksgiving, and that the food was great, no matter who cooked it.
That being said, I am EXHAUSTED and I need a little bitty break from NJ Fresh. Fear not faithful followers, I will be back!
Thanks for reading! I appreciate your support!
Happy cooking,
Aubrey @ NJ Fresh
Makes about 4-6 side dishes
2 cups frozen peas
2 tbsp butter
2 tbsp cream cheese or sour cream
Salt and pepper
In a pot fitted with a steamer basket, steam the peas until they are heated through, about 5-7 minutes.
Transfer the peas to a mixing bowl and add the butter and cream cheese (or sour cream). Season with salt and pepper.
With a potato masher, or with a sturdy fork, mash the peas so they are chunky, but begin to resemble mashed potatoes. Switch to a spoon and stir until everything is well combined. (You can add 1 tbsp of water if it is too thick). Enjoy!
*Paying homage to our trip to London! Mushy peas are a common side-dish served with fish & chips. It sounds gross, but it is actually very good. The texture is like mashed potatoes, but the flavor is of peas. You could even spread this over some toasty pieces of bread like a crostini. This is another super-easy side-dish that is a far cry from your traditional Thanksgiving feast!
I urge, then, first of all, that requests, prayers, intercession and thanksgiving be made for everyone. 1 Timothy 2:1
1 bunch fresh or frozen broccoli
1 garlic clove, minced
1 tsp olive oil
1/2 tbsp butter
Salt and pepper
Juice of 1/2 lemon
In a pan, heat the olive oil together with the butter. When the butter is melted, add the garlic and saute for about 30 seconds. Add the broccoli to the pan and saute until broccoli is heated through and just tender. Squeeze the 1/2 lemon over the broccoli, and season with salt and pepper. Serve hot.
*Talk about an easy side dish. You can make this about 10 minutes before you are about to serve dinner. To keep it warm, cover it with foil, but don't leave it on too long, or the broccoli will become mushy. I love the lemon juice in this recipe. It adds a nice brightness to the broccoli without being overpowering. Depending on how much broccoli you are using, you can use less or more lemon juice. And, if you don't like garlic or lemon juice, just leave them out!
So then, just as you received Christ Jesus as Lord, continue to live in him, rooted and built up in him, strengthened in the faith as you were taught, and overflowing with thankfulness. Colossians 2:6-7
Thanksgiving is almost upon us, and I hope you are all getting as excited as I am! I wanted to give you some tips and/or tricks for you to keep handy as you prepare for your Thanksgiving feast.
1.) Keep It Simple!
Nobody said you had to turn into a gourmet chef just because it's Thanksgiving. Use recipes that you are familiar with, and you know you can execute well. You will feel more comfortable in the kitchen and your food will come out so much better. Don't use Thanksgiving as the time to try your new duck confit recipe!
2.) Easy on the Appetizers
It's nice to give your guests something to munch on before the big meal, but you don't want them to be full when they sit down to dinner! Have a few platters of chips, some raw vegetables, and maybe some shrimp cocktail. And be sure to offer your guests a drink once they are settled.
3.) Downplay the Decorations
Your guests don't want to be dodging candles and flower arrangements just to get to the food on the table. Have a nice centerpiece and stick with a central theme and color. Don't go crazy, and don't stress yourself out. Make the food the focus of the table. And besides, it's about being together, not about the decorations.
4.) Don't Try to Please Everyone
There will inevitably be something you make that someone will not like. Who cares? Nobody said everybody has to eat everything that's on the table. If someone doesn't like your creamed corn recipe, then they don't have to take any. Also, keep a mental note of any dishes that NO ONE took, so you know not to make it again!
5.) Make Ahead!
There are LOTS of things you can make ahead. The cranberry sauce recipe can be made up to a week ahead. Pies can be made up to two days ahead. Dressing (or stuffing) can be made a day ahead and just bake it off the day of. If you are brining or salting the turkey, that should be done at least 1 day before. Trust me, prepping ahead for the big day will make your life so much easier.
6.) Enjoy the Company
Your guests do not want to hang out in the kitchen with you while you scramble around to finish things up. Prep ahead, get people to help you out, and enjoy your time with your guests. Thankgiving is about togetherness and enjoying each other's company.
7.) Do Something Fun!
Of course, Thanksgiving in and of itself is a great time, but shake things up and have some more fun! Play a game that gets everyone involved and makes everyone laugh. Games I recommend: Catch Phrase, Guesstures, Pictionary, Scattergories, and a new game called Quelf. Or, go around the room and have people tell their funniest Thanksgiving story. Be creative!
8.) Easy on Drinks
You want your guests to remember the night, so go easy on the booze. If you choose to serve alcohol, again, keep it simple. Have a few good beers on hand, a red and a white wine, and sparkling cider & soda/juice for the non-drinkers. Also, keep an eye on your guests who are drinking. If someone has had a little too much, they may become an unexpected overnight guest!
9.) Keep the Kids Busy
If there are kids at your house, make sure they have something to do. Get some coloring books and crayons from the dollar store, or some fun little toys for them to play with. Activities will help keep them quiet (hopefully!) and occupied so their parents can enjoy the night too. If you are not able to give the kids something to do, ask that their parents bring things along for them.
10.) Put Your Guests to Work!
Let's face it, you can't do everything yourself. As your guests arrive, give them a small but meaningful job to do. Examples: "Hey, Uncle Brian, would you mind taking people's coats as they come in please?" "Evan, could you pour water in everyone's glasses please?" "Mom, could you take those pies out of the oven please?" "Brad, could you mash those potatoes for me please?" (Don't forget to say please!) Most of the time, your guests will be happy to oblige, but if not, that's ok, find someone else to do it!
11.) Don't Be the "Dreaded Guest"
If you are invited to someone's house for Thanksgiving, remember you are a GUEST in their home. Don't drink until you pass out, don't be rude to other guests, and especially show respect for your host/hostess. DO offer to help, DO be pleasant and friendly with other guests, and DO make the holiday stress-free for your host. You want to be invited back next year right?
12.) Enjoy the Day
Thanksgiving is about being together, having great food, and making memories with your family and friends. Don't worry if something goes wrong. You are surrounded by people who love you, and they won't love you any less if you mess up the cranberry sauce. One of my favorite Thanksgivings was when our two friends had joined us at my mom's house. The power went out just as we had finished eating, so we played Catch Phrase in the dark. It was hilarious, and we are still laughing about it to this day. Don't stress, keep it simple and have a great time!
HAPPY THANKSGIVING!!
Obviously, the picture will have to wait until after Thanksgiving!
By the way, this recipe comes courtesy of Bon Appetit Magazine
Salt Rub
1/3 cup plus 1 tablespoon coarse kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, coarsely torn
1 teaspoon finely grated lemon peel
Turkey
1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
1 large onion, chopped
1 large celery stalk, chopped
1 whole lemon, chopped with peel
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 cup (1 stick) unsalted butter, room temperature
2 cups (or more) chicken stock
Make the salt rub up to a week ahead. Combine all the ingredients in a bowl, except the lemon peel. Seal tightly and store at room temp. Add the lemon peel just before using.
Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups chicken stock.
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
*Well, there you have it. Though not completely my recipe, this is how I plan to bake my bird this Thanksgiving. I highly recommend the salting method, because the flavor you get is unbeatable and the skin is so stinkin' crispy. I would love to hear how you plan to make your turkey, or even see some pictures! Good luck fellow turkey makers!
Give thanks to the LORD, for he is good; his love endures forever. Psalm 118:1
1 gallon apple cider
1 orange, sliced
3 cinnamon sticks
5 whole cloves
5 whole allspice berries
Pour everything into a crock pot and heat. Enjoy!
*There is nothing like coming into a house with hot apple cider cooking in the crock pot. It just smells like the holidays. My mom always had this brewing on the holidays, and my brother and I would go nuts. We loved to have a cup of hot cider with our breakfast on Christmas morning. And it makes the perfect drink before you dive into the turkey on Thanksgiving!
And his affection for you is all the greater when he remembers that you were all obedient, receiving him with fear and trembling. 2 Corinthians 7:15
Of course, I haven't made the turkey yet, but here's how you would do it.
Pan drippings from 1 roasted turkey
2 tbsp butter
1/4 cup flour
1 shallot
1-2 cups chicken broth
Salt & pepper to taste
Once that beautiful turkey comes out of the oven, take it out of the roasting pan and let it rest.
Place the roasting pan over two burners on your stovetop and add the butter. Once the butter is melted, add the shallot and saute until soft - about 3 minutes. Whisk in the flour for about 1-2 minutes to cook off the raw flour taste.
Slowly add in the chicken broth whisking to remove any lumps. (You may not use all of the broth - that is OK.) Once the gravy starts to thicken, turn off the heat, season with salt & pepper and transfer to a gravy boat. Serve hot.
*Thanksgiving wouldn't be Thanksgiving if everything wasn't smothered in gravy. And making gravy from the turkey drippings is deeelish. It really takes no time at all to make a good homemade gravy, so why bother with the packaged stuff? You could even cook up some sausage to throw into the gravy to make it that much more flavorful. Give this a try, you will not be disappointed.
We give thanks to you, O God, we give thanks, for your Name is near; men tell of your wonderful deeds. Psalm 75:1
1 loaf of cornbread, diced or crumbled
1 roasted red pepper, diced small
3/4 cup frozen corn kernels
4-5 sage leaves, chopped
2 tbsp olive oil
1 small onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 garlic clove, minced
1 cup chicken broth
1 egg, slightly beaten
Salt and pepper
Preheat oven to 350 degrees.
In a pan, heat the olive oil until it just starts to shimmer. Add in the celery, carrot, onion and garlic and saute until soft - about 5-7 minutes.
In a large bowl, combine the cornbread cubes, corn kernels, sage and sauteed veggies. Add the chicken broth and egg, and stir to combine. Pour everything into a baking dish and bake for 15-20 minutes or until top is golden brown and the dressing is heated through.
*As you should know by now, I LOVE stuffing (or dressing - whatever you call it!). I also LOVE cornbread! So anytime you can put the two together is ok by me! I love the different textures you get in here with the vegetables and the corn kernels. The dressing is so sweet, yet savory. Of course, you can stuff this inside the bird, but do it right before you put the turkey in the oven. Thanksgiving is almost here...can you believe it??
Blessed is the man who does not walk in the counsel of the wicked or stand in the way of sinners or sit in the seat of mockers. But his delight is in the law of the LORD, and on his law he meditates day and night. Psalm 1:1-2
1 stick butter, at room temp.
3/4 cup packed brown sugar
1/3 cup molasses
1 egg, lightly beaten
1 cup canned pumpkin
1 3/4 cups flour
1/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp grated nutmeg
1/4 cup raisins
1/4 cup chopped walnuts or pecans (optional)
Preheat the oven to 400 degrees. Prepare a muffin tin with paper liners or cooking spray.
With an electric mixer, cream the butter until soft. Add the sugar and molasses and beat until light and fluffy. Add the egg and pumpkin and stir until well blended.
Sift the flour, salt, baking soda, cinnamon and nutmeg into the sugar mixture. Fold just enough to blend, and do not over mix.
Fold in the raisins and nuts if using. Spoon the batter into the muffin cups about 3/4 of the way full.
Bake about 12-15 minutes, or until toothpick comes out clean.
*I get so excited when restaurants start having pumpkin-flavored items around the holidays. Pumpkin muffins are one of my favorite. They are so good when they are warm and you slather them with butter. Even better, you can make them a month ahead of time, pop them in the freezer, and pull them out just in time for Thanksgiving! Maybe serve these for breakfast on Turkey Day to get you and your guests in the mood for that warm pumpkin holiday flavor. Or, serve them after dinner in place of the pie with a scoop of ice cream!
He who has an ear, let him hear what the Spirit says to the churches. To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. Revelation 2:7
1 9-inch pie crust
4-5 large, crisp apples (recommend Gala apples)
3/4 cup applesauce
2 tbsp flour
2/3 cup sugar
1 tsp cinnamon
Juice of 1/2 lemon
For the Crumb Topping
4 tbsp room temp. butter
4 tbsp flour
2 tbsp sugar
2 tbsp brown sugar
Preheat oven to 425 degrees.
Peel the apples and slice into relatively thin, even slices. Place in a large bowl. Combine with the remaining ingredients and stir well. Place the pie crust in the bottom of a greased 9-inch pie plate. Pour the apple mixture into the pie crust and distribute evenly.
In a small bowl, combine the ingredients for the crumb topping and cut the butter into the flour & sugar with a fork or pastry cutter until crumbly. Sprinkle evenly over the apples. If you feel you don't have enough, you can make more to sprinkle overtop.
Bake at 425 for 10 minutes. Lower the heat to 350 degrees and bake another 45 minutes, or until top is golden brown, and apples are soft.
*You should see the look on Evan's face when I make this pie. He gets so excited, and will often eat 2 or 3 pieces in one sitting. I love the crumb topping. It's crunchy and sweet and oh-so-delicious. You also want to use a good hearty apple for this. I love using Gala apples or Fuji apples because they are so sweet on their own, that you could even cut back on the sugar. Gala apples can also stand up to the baking process and will not break down and turn into mush. You could use Granny Smith, or any other tart, crisp apple. I hope you enjoy this fantastic dessert!
A word aptly spoken is like apples of gold in settings of silver. Proverbs 25:11
16 oz. cottage cheese (small curd)
8 oz. medium egg noodles
12 oz. golden raisins
4 eggs, slightly beaten
16 oz. sour cream
1/2 lb butter, melted
1 1/2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
1/2 cup sugar
Preheat oven to 350 degrees.
Cook noodles according to package directions, drain and place in a large bowl. Stir in cottage cheese and raisins. In another bowl, stir together remaining ingredients until smooth. Pour 1/2 egg mixture into noodle mixture and combine. Pour into 2 1/2-3 qt. casserole dish. Pour remaining egg mixture over top - if casserole is too full, use a larger casserole dish or center will not cook.
Sprinkle with cinnamon and nutmeg. Bake 1 hour. Let stand 15 minutes before serving.
*One of my all time favorite holiday dishes. This dish shows up at just about every holiday meal we have as a family. It's sweet and creamy and is a great addition to anything you're making this Thanksgiving. True, it is a little tricky to make, but once you get it down, you will not be sorry! Plus, it looks really impressive!
Open my eyes that I may see wonderful things in your law. Psalm 119:18
1 small can corn kernels
1 small can cream-style corn
2 tbsp sugar
2 tbsp flour
2 tbsp milk
2 eggs, lightly beaten
Preheat the oven to 350 degrees.
Combine all the ingredients in a bowl and mix well. Pour into a casserole dish and bake for 1 1/2 hours, or until golden brown on top and cooked through.
*I absolutely love corn pudding. My mom always made it during the holidays and it is just so sweet and delicious. This dish is so easy too, and it looks like you spent a lot of time making it. I hope you make this dish part of your family tradition!
Trouble and distress have come upon me, but your commands are my delight. Psalm 119:143
As many shrimp as you want, any size
1/2 cup ketchup
2 tbsp prepared horseradish
Dash of hot sauce
Pinch of salt & pepper
Pinch of cayenne pepper or chili powder
Season the shrimp with salt and pepper. In a pan, sear the shrimp on both sides until they turn pink (about 3-4 minutes). Remove from pan and allow to cool.
In a small bowl, mix together the ketchup, horseradish, salt, pepper, cayenne, and hot sauce until well blended. (You can adjust the "hot" seasonings to your taste.)
Place the cooled shrimp either on a platter or hung around a bowl with the dip in the center. Enjoy!
*I don't know many people who don't like shrimp cocktail. The traditional way to make it would be to boil the shrimp and then let them cool before digging in. But searing the shrimp gives them so much more flavor, and doesn't take long at all. For the sauce, I like my cocktail sauce spicy, but as I said, you can adjust the seasonings to however you and your guests like it. This is a great way to start off your Thanksgiving dinner, or any dinner for that matter!
For it is God's will that by doing good you should silence the ignorant talk of foolish men. Live as free men, but do not use your freedom as a cover-up for evil; live as servants of God. 1 Peter 2:15-16
1 bag whole cranberries
1 3/4 cups sugar
1 cup water
2 tbsp honey
1 apple, diced small
2 tbsp cranberry lime flavored seltzer water
1 cup raisins
In a pot, cook the cranberries, sugar, honey and water until the cranberries start to pop, about 5-7 minutes. Add the diced apple and seltzer and cook for 15 more minutes, stirring often. Turn off the heat and add the raisins. Transfer to a 2-qt casserole dish and cool completely. It's best to let it sit in the fridge overnight before serving.
*After making this, you will never want to buy canned cranberry again. This cranberry sauce is so stinkin' easy to make and it comes out so sweet and tangy, you will just love it. If you can't find the flavored seltzer water, just use fresh lemon juice instead. This is a dish that you can make up to a week ahead of time because the longer it sits in the fridge, the better it gets. The one bad of cranberry does make a lot, so if you're not planning on having a lot of people, you can cut the recipe in half. This Thanksgiving, skip that canned stuff and try this...you will love it!
But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law. Galatians 5:22-23
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 tbsp butter, melted
1 tsp vanilla
1 1/2 cups whole pecans
9-inch unbaked pie shell
Preheat oven to 350 degrees.
In a large bowl, stir together eggs, syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake 50-55 minutes or until knife inserted 1/2-way between center and edge comes out clean. Allow to cool completely before slicing.
*Pecan pie is an impressive dessert that couldn't be easier. But don't be fooled! This pie is not any healthier for you than pumpkin pie just because it has heart-healthy pecans. Those pecans are floating over a bed of pure sugar...but it's so hard to resist!! This pie goes great with a hot cup of coffee and a dollop of fresh whipped cream. It's sure to impress your Thanksgiving guests!
Know also that wisdom is sweet to your soul; if you find it, there is a future hope for you, and your hope will not be cut off. Proverbs 24:14
4-5 red potatoes, cubed (not peeled!)
3 tbsp butter
1/4 cup sour cream
2 tsp garlic powder
Salt and pepper
In a pot, cover the potatoes with cold water. Put the lid on and bring to a boil. Boil until potatoes are easily pierced with a fork. Drain thoroughly and return to the pot. Add the butter, sour cream, garlic powder and salt & pepper. Mash with a potato masher. Taste before serving and add more garlic powder if you like it more garlicky.
*Mashed potatoes and Thanksgiving go together like peanut butter and jelly. I started making red potatoes instead of traditional russet potatoes because they come out creamier and since you leave the skin on, they have the added nutrition. If you're not a garlic fan, you can always leave it out. These potatoes need no gravy because they are so flavorful on their own, but what would mashed potatoes be without being smothered in wonderful gravy? (P.S. Stay tuned for the gravy recipe!)
The LORD is my strength and my song; he has become my salvation. He is my God, and I will praise him, my father's God, and I will exalt him. Exodus 15:2
3 slices white bread, cubed
3 slices wheat bread, cubed
2 sweet Italian sausages, with casing removed
1 tbsp olive oil
1 tbsp butter
1/4 cup dried cranberries
1 large celery stalk, diced
2 carrots, diced
1 shallot (or onion), diced
1 clove garlic, minced
4 sage leaves, chopped fine
2 cups chicken stock or broth
Salt and pepper
Leave the bread cubes on a sheet pan overnight to dry out.
In a pan, heat the olive oil and crumble in the sausage. Cook until brown and crumbly, remove from pan and set aside. In the same pan, add the butter and saute the celery, carrot, onion and garlic until soft, about 5 minutes. Season with salt and pepper.
In a bowl, combine the sausage, veggies and cranberries with the bread cubes and sage. Season with more salt & pepper. Pour over the chicken broth until all is absorbed into the bread (you may not need all of the broth). Pour into a greased baking dish and bake at 350 degrees COVERED for 15 minutes. UNCOVER and bake another 5-10 minutes, or until the top is slightly crispy and golden brown.
*I am a stuffing freak! I absolutely love stuffing, not just on Thanksgiving, but any time of the year. I have always made the stuffing from the box, and kind of spruced it up with my own special touches, but this one takes the cake. It is so easy to make from scratch, and it comes out so moist and delicious, you will never want to buy the boxed stuff again. The combination of the sausage and cranberries is so good, you will be pleasantly surprised. You get a sweet and tangy flavor from the cranberries, and a sweet but savory flavor from the sausage. Don't like either of those things? Leave them out and proceed with the recipe without them.
"Come now, let us reason together," says the LORD. "Though your sins are like scarlet, they shall be as white as snow; though they are red as crimson, they shall be like wool. Isaiah 1:18
1 large butternut squash, peeled and cubed
2 apples (recommend gala or fuji apples), diced
1 tsp cinnamon
1 tsp nutmeg
Salt and pepper
4 tbsp olive oil
For the candied walnuts
1 cup whole walnuts
1 cup sugar
Heat the oven to 400 degrees. Place the cubed squash and diced apples on a sheet pan and toss with the cinnamon, nutmeg, salt, pepper and olive oil. Roast for 15-20 minutes, turning halfway through, and until the squash is tender. Mash the squash together with the apples.
While the squash is cooking, make the candied walnuts. In a small saucepan over low heat, melt the sugar until it starts to turn an amber color. Try not to stir, but do it very gently if you have to. Once all the sugar is melted, turn off the heat and carefully add in the walnuts and stir to coat. Remove the walnuts with a slotted spoon onto a piece of parchment or wax paper. Allow to cool completely.
Once cooled, roughly chop the walnuts and sprinkle over the mashed squash and apples. Serve hot.
*I had never worked with butternut squash before this. Turns out it was pretty easy and fun! It's a bit like carving a small misshapen pumpkin because the squash has seeds just like a pumpkin. Roasting the squash gives it this wonderful flavor that just screams out Thanksgiving. The color is beautiful, and together with the apples makes for a sweet and delightful side dish. The candied walnuts add a great crunch to the dish, and if you have some left over, make great gifts! Just wrap some candied walnuts in a cellophane bag, and leave them on everybody's place setting for a treat!
But as for me and my household, we will serve the LORD. Joshua 24:15b
4-5 yams, peeled and cubed
2 tbsp butter
About 1 cup brown sugar
1 cup mini marshmallows
Salt & pepper
In a pot, cover the yams with water and bring to a boil. Boil until yams are fork-tender (when pierced with a fork, they are soft and tender). Drain.
Mash the yams and the butter together with your favorite potato masher (a ricer works the best). Season with salt and pepper.
Transfer the mashed yams to a greased baking dish. Sprinkle the brown sugar over the top followed by the marshmallows. Bake at 350 degrees until marshamallows just start to brown, and brown sugar is starting to melt. Serve hot.
*This is one of my all-time favorite Thanksgiving side dishes. Something about the savory but sweet yams with the brown sugar and marshmallows is just so heart-warming and delicious. It may seem funny to be adding pepper to a somewhat sweet dish, but trust me, it works. It lends just the right amount of heat to the dish that you get this kind of "sweet heat" in the back of your throat. It's just great. I hope you love this as much as I do!
And he made known to us the mystery of his will according to his good pleasure, which he purposed in Christ, to be put into effect when the times will have reached their fulfillment—to bring all things in heaven and on earth together under one head, even Christ. Ephesians 1:9-10
1 pkg active dry yeast
1 tsp honey
1 cup lukewarm milk
4 tbsp butter, melted
3 cups flour
1 tsp salt
1 egg, lightly beaten
1 egg yolk beaten with 1 tbsp milk, for the glaze
Combine the yeast, honey, milk and butter, stir and let sit for 15 minutes. In a large bowl, combine the flour and salt. Make a well in the center and add the egg and yeast mixture. Stir with a wooden spoon starting in the center and gradually working in all the flour to form a rough dough.
Transfer to a floured surface and knead until smooth and elastic. Place in a lightly oiled bowl, cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
Grease a baking sheet. Punch down dough and divide into three equal parts. Roll each piece into a long thin strip. Begin braiding the loaf and tuck the ends underneath. Cover loosely and leave to rise another 30 minutes in a warm place.
Preheat the oven to 350 degrees. While the oven is warming up, glaze the loaf with the egg and milk mixture. Bake 40-45 minutes, or until golden brown. Cool on a wire rack.
*This is officially the coolest thing I have ever made. It came out so awesome and the smell in the house was incredible. There is nothing like homemade bread. And trust me, if I can make this ANYONE can make this! It is a little time-consuming, yes, but it is not hard and it is well worth it. I recommend making this a couple days ahead of Thanksgiving so you're not scrambling on Turkey Day to make fresh bread. This is an impressive addition to any meal, and it is certainly delicious! Sure it's easier to just buy a tube of biscuits and whip those up in a hurry, but you can't beat homemade bread from scratch - and believe me, it's easy!
Now he who supplies seed to the sower and bread for food will also supply and increase your store of seed and will enlarge the harvest of your righteousness. 2 Corinthians 9:10
Makes about 4-6 side-servings
1 bag fresh green beans, washed and trimmed
1 shallot, sliced
1 tbsp olive oil
Salt and pepper
In a large skillet, heat the olive oil over medium heat until it starts to shimmer. Toss in the sliced shallot and season with salt. Cook until soft, about 5 minutes.
Add the green beans to the skillet and season with a little more salt, and pepper. Toss to coat in the oil and shallots. Cook until green beans are tender but still slightly crisp.
*Another super easy, but super impressive side dish! I love the flavor of shallots, and the depth they add to plain old green beans. This dish takes literally minutes to make and is a colorful addition to your Thanksgiving feast. I would stay away from using frozen green beans for this. While they would work, it's just not the same as fresh. Some supermarkets even have bags of green beans already washed and trimmed for you! Give this veggie side dish a try - you will not be disappointed.
Whoever trusts in his riches will fall, but the righteous will thrive like a green leaf. Proverbs 11:28
Makes about 4-6 side-servings
3 medium-sized yellow squash
Salt and pepper
Slice the squash on the bias (diagonally). Heat a stovetop grill and spray with non-stick spray. Grill each piece of squash for about 4-5 minutes per side, or until grill marks start to appear. Season with salt and pepper.
*Tired of the same old side dishes on Thanksgiving, and want something that will liven up the meal? Try this dish. It couldn't be easier and quicker, and grilling the squash makes it more flavorful and beautiful. Don't have a stovetop grill? Get one! (Just kidding). You can also roast them in the oven on a baking sheet for about 15 minutes at 375 degrees. You won't have the impressive grill marks, but it will still taste great.
Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. Genesis 1:29
If you watch the Food Network on a regular basis like I do, you would have noticed that they talk about a technique for turkey-cooking called "brining." There is another method that I saw used in Bon Appetit Magazine called "salting." What's the difference? What are brining and salting? What's the better method for cooking your turkey? Read on to find out!
BRINING, is basically submerging the whole turkey in a seasoned liquid. The most basic brine is just simple salt water. But you can add other flavors like peppercorns, dried herbs and spices, maybe some garlic or other aromatics, and of course, salt.
Brining the turkey allows that flavorful liquid to penetrate the meat and make it juicy and moist - and don't forget flavorful.
How do you brine a turkey? Make sure you have room in the fridge first! Find a container that will hold the turkey with enough room to cover it with liquid. The basic formula for a brine is 1/2 to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). So, if you need 4 gallons of liquid to cover the turkey, you need about 4 cups of salt. Add other seasonings as desired and let the turkey sit for 6-8 hours, or overnight. If you don't have room in the fridge, you can add ice to the brine to keep it cool, but make sure to replace the ice once it melts! Remove the turkey from the brine, pat it dry, and cook as normal.
SALTING, is a technique similar to brining in that it bring lots of flavor to the party, but it is different in that you are not using a liquid. The salt draws moisture to the surface of the turkey, where it combines with the salt and the other seasonings. Eventually, that flavorful salted liquid is reabsorbed by the meat, making it moist and flavorful just like a brine.
How do you salt a turkey? Combine kosher salt with herbs (think rosemary, thyme, basil, sage, bay leaves, etc.), cracked black pepper, some lemon zest, and maybe some minced garlic. Rinse the turkey inside and out, but don't pat dry. Place the turkey on a baking sheet lined with parchment paper. Rub the salt all over the turkey and cover with more parchment paper and then a layer of foil (don't let the foil touch the turkey). Set in the fridge overnight (18-24 hours). Rinse the turkey again, pat very dry, rub with butter and roast as normal, basting with pan juices.
Which technique is better? It's all about your preference. Both techniques turn out a flavorful and juicy turkey. Salting is a little bit more involved than brining, but brining can take up a ton of room in the fridge, and you will have to keep an eye on it if you're using ice to keep it cool. I have tried both, and I prefer salting to brining, but that's just me. It's all up to you now. You can search the Food Network for brine recipes, and Bon Appetit magazine for salting recipes. It's all up to you now! Good luck!
1/2 can packed pumpkin
1/2 cup heavy cream
1 tsp vanilla, divided
Pinch cinnamon, nutmeg, allspice and ground cloves
1/4 cup sugar, divided
In a medium bowl, mix together the pumpkin, 1/2 tsp vanilla, half the sugar and the spices.
In another small bowl, whip the heavy cream with the remaining sugar, and 1/2 tsp vanilla until stiff peaks are formed in the whipped cream. (Be careful not to over-whip, or you will make butter!)
Fold the whipped cream in with the pumpkin mixture until it is light and fluffy. Serve cold topped with more whipped cream and a sprinkling of cinnamon.
*This is a great, light alternative to pumpkin pie for dessert on Thanksgiving. It's not too sweet, and it won't weigh you down any more than you already are from Thanksgiving dinner! You could even float a dollop if this in your after-dinner coffee for an added treat, if you're feeling adventurous. This is also a great way to use up leftover pumpkin if you've got it!
Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Matthew 6:26
3 tbsp Dijon mustard
3 tbsp honey
Juice of 1/2 lemon
1 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp marjoram
Pinch salt & pepper
About 1/2 cup olive oil
Whisk together ingredients in the order given, being sure to whisk in the olive oil slowly to form an emulsion. (What's an emulsion?)
Pour over salad greens, use as a dipping sauce for chicken (or turkey!), or as a marinade for almost any type of meat.
*This was one of those recipes that "just came to me." I'm sure there's hundreds, if not thousands of homemade honey mustard sauces out there, but this one hit me as I was yet again trying to figure out what to make with chicken. I decided to whip up this sauce and marinate the chicken in it, and then use the leftover sauce for dipping. NOTE: If you do this, don't forget to boil the sauce to ward off any bacteria from the raw chicken. This sauce is sweet and tangy, and I really liked it. I hope you will too!
But you are a chosen people, a royal priesthood, a holy nation, a people belonging to God, that you may declare the praises of him who called you out of darkness into his wonderful light. 1 Peter 2:9
It's November, and to me that only means one thing: THANKSGIVING IS COMING!!
Thanksgiving is like the Superbowl of cooking for me. It is my absolute favorite holiday because not only do I get to cook (and eat) great food, I get to spend quality time with my family and not have to worry about exchanging gifts or anything like that. It is such a relaxing holiday.
So, that being said, here's my plan: I am going to attempt to cook one item everyday that could be featured in a Thanksgiving dinner. There's 23 days between now and Thanksgiving, so I am hoping to come up with 23 recipes that you will be able to use for your Thanksgiving feast. And yes, I will be posting a turkey recipe for you - the picture will just have to come later.
I will be doing it all, from appetizers to side dishes, to the main event (the turkey) to desserts.
If there's anything specific you would like a recipe for, or if you have any questions on any of the recipes, leave me a comment and I'll see what I can do!
Here goes nothin'!
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