Happy Thanksgiving to all my Cookermom followers! I hope you enjoy some of my favorite Thanksgiving sides! I have had several people ask me how I make my stuffing, expecting some gourmet concoction but I make mine just the way my mom and aunt did, cheap white bread cut up (should be day old or slightly toasted in the oven), saute finely diced onions and celery in butter, add poultry seasoning, mix with bread, moisten with a little chicken stock and stuff the bird, bake the remaining stuffing in a covered casserole dish and of course that stuffing is never as good as what is in the bird! Next, are the sweet potatoes, no marshmallows here, just baked in the oven until soft, slice open and lots of butter! Rolls, let me talk rolls! We can not get enough of Rhodes White Dinner Rolls (they can be found at most grocery stores) they come as frozen little balls that need to rise for several hours, oil a sheet pan and place frozen balls, leaving enough room for the rolls to double in size, cover with an oiled sheet of plastic wrap (make sure it does not stick or the rolls will collapse) and just set aside to rise and bake. I promise you you won't be able to get enough of them, it is the most requested Thanksgiving side by my boys! Having turkey issues, Butterball has their turkey hotline; Butterball - Turkey Talk-Line
Phone Number: 1-800-BUTTERBALL (1-800-288-8372). Have a safe and wonderful Thanksgiving everyone!
It is literally true, as the thankless say, that they have nothing to be thankful for. He who sits by the fire, thankless for the fire, is just as if he had no fire. Nothing is possessed save in appreciation, of which thankfulness is the indispensable ingredient. But a thankful heart hath a continual feast.
~W.J. Cameron
Appetizer/Cranberry Blue Cheese Ball (Cheese balls are back)!
4 ounces sharp white cheddar cheese, cut into cubes
8 ounces cream cheese
4 ounces blue cheese
2 Tbls. diced green onion
3 ounces dried cranberries
¼ cup toasted walnuts
Place cheddar cheese in a food processor, pulse until coarsely chopped, and add remaining ingredients until well combined. Lay out a large sheet of plastic wrap and place cheese mixture on top, roll into a ball and then roll that into toasted walnuts. Refrigerate overnight. Serve at room temperature (leave out about 30 minutes). Serve with baguette slices or crackers.
Serves about 12.
8 ounces cream cheese
4 ounces blue cheese
2 Tbls. diced green onion
3 ounces dried cranberries
¼ cup toasted walnuts
Place cheddar cheese in a food processor, pulse until coarsely chopped, and add remaining ingredients until well combined. Lay out a large sheet of plastic wrap and place cheese mixture on top, roll into a ball and then roll that into toasted walnuts. Refrigerate overnight. Serve at room temperature (leave out about 30 minutes). Serve with baguette slices or crackers.
Serves about 12.
Appetizer/Butternut Squash Quesadillas with Chipolte Lime Sauce
1 butternut squash; peeled and large dice
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup jack cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipolte Lime Sauce:
1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible that is where the heat comes from)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined. Taste for salt, a little will just bring out the flavors.
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup jack cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipolte Lime Sauce:
1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible that is where the heat comes from)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined. Taste for salt, a little will just bring out the flavors.
blog message
Welcome to my blog, here you will find my tried and true recipes, always with lots of tips and a grocery list too. On Monday, I will post two "weekday" recipes and on Wednesday I will post a more "weekend" friendly recipe, and don't forget to vote on what recipe you would like to see for next week. Happy cooking!
Roasted Garlic Mashed Potatoes
8-10 Yukon Gold Potatoes
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
Brussels Sprouts with Bacon and Thyme
1 lbs. brussels sprouts
6 slices bacon, diced
2 tsps. minced garlic/3 Tbls. chopped shallots
1 tsp. fresh thyme
1 to 11/2 cups chicken stock
2 Tbs. unsalted butter
3 Tbs. olive oil
salt and pepper
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard, leaving about a tablespoon for shallots and garlic.
Return the pan to medium heat, add the shallots, garlic and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon.
Melt the butter with the olive oil. Add the brussels sprouts and stir to coat evenly, add thyme. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, and then cook for 3 to 4 minutes more. Stir in 1/2 cup of the stock. Continue cooking (cover), stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, season with salt and pepper. Add the bacon mixture and stir to incorporate. Serves 6-8. You can do this all ahead and reheat just toss in the bacon at the end so it is still crispy!
6 slices bacon, diced
2 tsps. minced garlic/3 Tbls. chopped shallots
1 tsp. fresh thyme
1 to 11/2 cups chicken stock
2 Tbs. unsalted butter
3 Tbs. olive oil
salt and pepper
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard, leaving about a tablespoon for shallots and garlic.
Return the pan to medium heat, add the shallots, garlic and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon.
Melt the butter with the olive oil. Add the brussels sprouts and stir to coat evenly, add thyme. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, and then cook for 3 to 4 minutes more. Stir in 1/2 cup of the stock. Continue cooking (cover), stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, season with salt and pepper. Add the bacon mixture and stir to incorporate. Serves 6-8. You can do this all ahead and reheat just toss in the bacon at the end so it is still crispy!
Easy Gravy
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups chicken stock
Cook butter and flour to make a roux and add chicken stock and turkey drippings whisk until thickened.
4 Tbls. butter
4 Tbls. flour
2 cups chicken stock
Cook butter and flour to make a roux and add chicken stock and turkey drippings whisk until thickened.
Mascarpone Pumpkin Tart with Macadamia Nut Crunch
1 ¼ cup graham cracker crumbs
3 Tbls. sugar
1/3 cup melted butter
Mix together above ingredients and press into an 11” tart pan with removable bottom, bake at 350 for 8 minutes.
Filling:
1can pure pumpkin (15 oz.)
3/4 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 8-ounce container mascarpone cheese*
Combine the above ingredients with an electric mixer and spoon into tart pan. Bake 350 for about 50-55 minutes or until set.
For Macadamia Nut Crunch:
1 6.5 oz. container of macadamia nuts; roughly chopped
½ cup sugar
2 Tbls. butter
1 tsp. vanilla
Melt ½ cup of sugar in a sauce pan until it begins to melt and become a golden amber color, add 2 Tbls. of butter and stir in 1 tsp. vanilla, add chopped nuts, lay out on a sheet pan and for cool and roughly chop. To serve slice a wedge and place a dollop of whip cream on top and sprinkle with macadamia nut crunch. Serves 8 or 12 pieces.
DON’T FORGET TO VISIT MY BLOG AT WWW.COOKERMOM.BLOGSPOT.COM
TELL YOUR FRIENDS!
3 Tbls. sugar
1/3 cup melted butter
Mix together above ingredients and press into an 11” tart pan with removable bottom, bake at 350 for 8 minutes.
Filling:
1can pure pumpkin (15 oz.)
3/4 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 8-ounce container mascarpone cheese*
Combine the above ingredients with an electric mixer and spoon into tart pan. Bake 350 for about 50-55 minutes or until set.
For Macadamia Nut Crunch:
1 6.5 oz. container of macadamia nuts; roughly chopped
½ cup sugar
2 Tbls. butter
1 tsp. vanilla
Melt ½ cup of sugar in a sauce pan until it begins to melt and become a golden amber color, add 2 Tbls. of butter and stir in 1 tsp. vanilla, add chopped nuts, lay out on a sheet pan and for cool and roughly chop. To serve slice a wedge and place a dollop of whip cream on top and sprinkle with macadamia nut crunch. Serves 8 or 12 pieces.
DON’T FORGET TO VISIT MY BLOG AT WWW.COOKERMOM.BLOGSPOT.COM
TELL YOUR FRIENDS!
Pumpkin Spice Mousse
¾ cup dried apricots
3 Tbls. rum
16 oz. pure canned pumpkin
4 Tbls. melted butter
½ cup brown sugar
¼ tsp each: ground allspice, cinnamon and nutmeg
½ cup pecans
¾ cup heavy cream
In a small saucepan combine dried apricots with the rum. Bring to a boil, cover and let simmer for 1 minute. Let cool.
In a large bowl, combine pumpkin, butter, brown sugar, spices and chopped nuts.
Chop apricots and stir them into the pumpkin. Chill the mixture. Whip heavy cream until stiff and fold into mousse. Crumble gingersnap cookies to garnish. Makes 6 ½ cup servings.
3 Tbls. rum
16 oz. pure canned pumpkin
4 Tbls. melted butter
½ cup brown sugar
¼ tsp each: ground allspice, cinnamon and nutmeg
½ cup pecans
¾ cup heavy cream
In a small saucepan combine dried apricots with the rum. Bring to a boil, cover and let simmer for 1 minute. Let cool.
In a large bowl, combine pumpkin, butter, brown sugar, spices and chopped nuts.
Chop apricots and stir them into the pumpkin. Chill the mixture. Whip heavy cream until stiff and fold into mousse. Crumble gingersnap cookies to garnish. Makes 6 ½ cup servings.
Subscribe to:
Posts (Atom)
