thanksgiving dinner {aka: recipe overload}

This Thanksgiving was spent with just our little family, and I was really excited to cook up a feast. I wanted to cook a turkey and all of the fixings, preferably doing many parts from scratch, and I did! {Or rather, WE did... as Derek did as much of the work as I did. He's quite handy in the kitchen, among other rooms... wink!} Here's what we made {I use the term loosely, seeing how some parts- the cranberry sauce, for example- were mostly just served}: turkey, stuffing, mashed potatoes and gravy, yams, "squeaky" beans, rolls, cranberry sauce and olives. It took us the better part of Thanksgiving morning, but mmm- was it worth it!

RECIPE: Thanksgiving Turkey

{Note: This turkey recipe was actually a result of our "winging it" (pun not intended but haha- winging it). We had a few ideas originally and then added a few ingredients to make the turkey pair better with the stuffing, etc. It turned out being pretty scrumptious.}

Ingredients:

1 10-ish lb. turkey

poultry seasoning

fresh herbs {labeled poultry something-or-other,

including rosemary, sage and tyme}, diced

1 Golden Delicious apple, cored and diced

1 medium onion, diced

ground pepper

sea salt

cinnamon

oven bag {non-edible!}

Directions:

Defrost turkey if frozen {this takes a good day or two, so think ahead}. Remove innards {giblets?}. Place in oven bag, but keep open- for seasoning. Rub liberally with poultry seasoning, ground pepper and sea salt {to taste}. Sprinkle/pack fresh herbs all over bird. Toss apples and onions in there... on top, wedged into crevices, whatever. Sprinkle a teensy bit of cinnamon on top, and close the bag.

Follow cooking instructions, but I'd recommend cooking the turkey at 300F for 3ish hours (definitely follow the internal temperature on this one, though, not the time itself... no one likes a raw, nasty turkey!). We did ours at 350F for 2 1/2 hours, I think, and it was wonderful and moist... but sort of tough. Strange. We figure more hours at a lower temp would be better. I guess we'll see next year (we don't eat a lot of whole turkeys around here besides).

RECIPE: Sage, Sausage and Apple Stuffing

{Note: This recipe is originally from foodnetwork.com (Food Network Kitchens). I just cut theoriginal recipe in half (which was plenty and then some for our family of 2 3/4), not quite halving some things, and did my best to follow their instructions. Also, we bought a loaf of French bread, cubed it up into 3/4 in. pieces, then set it out overnight to dry/stale. We probably ended up using 3/4 of the loaf in the end, so more like 12 oz. or so of bread total- more than they recommended. Whatever it was, it was yum.}

Ingredients:

12-ish oz. stale bread cubes

4 Tbs. butter, plus more for greasing pan

3/4 lb. sage sausage

1 small onion, chopped

1 Golden Delicious apple, cored and diced

2 ribs celery, chopped

1/4 tsp. salt

2 c. chicken broth

1-2 tsp. (ish) dried parsley

1/4 c. walnut pieces, chopped {called for "toasted"- totally forgot that part!}

1 egg, beaten

Directions:

Preheat oven to 325F. {We still had it on 350F from the turkey, adding this to the oven during the turkey's last little while of cook time.}

Melt 2 Tbs. butter in a large skillet over medium-high heat. Add sausage and break up with a wooden spoon. Cook until it loses it's pink color, but barely- not so much that it's dry. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the stuffing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 Tbs. of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more {we broiled it at the end, I think}. Serve immediately or warm.

RECIPE: Mashed Potatoes

Ingredients:

potatoes

water

butter

evaporated milk

salt/pepper, to taste

Directions:

Peel and cube potatoes {the smaller the cubes, the quicker they'll cook}. Put in a pot and cover with cool/luke-warm water. Bring to a boil {this takes a while}, then continue to cook until potatoes are soft. Drain water. Mash the potatoes {you can whip them a little if you want more fluffiness}. Add butter, evaporated milk, and salt/pepper to taste- and/or until the potatoes are the desired consistency. Serve warm with turkey gravy.

RECIPE: Turkey Gravy

Ingredients:

3 Tbs. butter

3-4 Tbs. flour

turkey pan drippings, strained

salt/pepper, to taste

Directions:

Melt butter in skillet over high or medium-high heat. Add flour and quickly whisk. Let the floury taste cook out by letting the mixture bubble for a minute {just don't let it burn}. A little at a time, add the turkey pan drippings, whisking continuously to avoid lumps. Continue whisking and bring to a boil. Add salt/pepper to taste. Whisk and boil and whisk and boil until the gravy is to your desired thickness {it should be thick enough to coat the back of a spoon, imo}. Serve hot.

RECIPE: Candied Yams

Ingredients:

2 large yams, peeled and sliced

butter

brown sugar

mini-marshmallows

Directions:

Rub butter all over the yam slices and place on a baking stone {Pampered Chef is a bazillion times better than other brands, I promise you}. Sprinkle liberally with brown sugar. Bake for 30ish minutes at 350-400F or until yams are soft on the inside {think: potatoes} and slightly crispy on the outside. Remove from stone (put in bowl/on plate/whatever) and sprinkle with a few mini-marshmallows. As the yams rest, the marshmallows will melt a bit, spreading their yummy sweetness. Serve warm.

RECIPE: Roasted "Squeaky" Beans

Ingredients:

1 pkg. frozen "squeaky" beans

olive oil (EVOO)

salt/pepper

Directions:

Preheat oven to 350-400F. Dump frozen "squeaky" beans {green/yellow string beans? I'm not actually sure of their technical name} onto a stone, preferably one with raised edges. Lightly drizzle with olive oil {by lightly drizzle, I mean don't dump}. Season with salt/pepper to taste and bake/roast in oven for 30ish minutes. Yummy.

RECIPE: Rolls

I'm gonna be honest with you. We did nothing whatsoever to invent these rolls. We bought frozen Rhodes rolls {they come as little frozen dough balls}, sprayed Pam {probably the GV equivalent, again- to be honest... and I prefer the canola oil version} into muffin tins, placed one dough ball into each lil' hole, sprayed with Pam again, covered with plastic wrap and let rest for several hours- to rise. Once they were big and beautiful, we baked them according to package directions (10ish minutes?). I think Derek melted butter over the tops when they were done, but I'm not actually sure. They're really easy and better than anything I could make.

Another great idea for Thanksgiving dinner rolls: Golden Corral. I love their rolls. They're big and beautiful and fantastic! If you're not the kneading type, do things my way. You won't regret it. :)

RECIPE: Cranberry Sauce

Again, I did nothing. I like the jellied, canned variety the very best. I think we splurged and went with Ocean Spray brand, but really- I'm pretty sure the cheap stuff is equally good. We just didn't want to risk it, ya know? Anyway, I tossed the can in the fridge the night before so the yummy "sauce" {we all know it's not a sauce, right?} would be cold... then 2 seconds before serving time, I opened the can, plopped the stuff out, sliced it {for prettiness-sake} and DONE. Derek doesn't like the stuff, but I love it... and James seemed to, too. Tart and squishy and pure bliss...

RECIPE: Olives

Same as with the cranberry sauce. Just buy a can, refrigerate, open can, drain and serve. Though some important advice: Large pitted black olives like this absolutely must be eaten off the fingers. Finger puppets a la olive are really the only way to dine. Do it. The Pilgrims will thank you.

And that's it. Happy Thanksgiving to all! {Don't forget your post-dinner naps; you'll need 'em!}

taco soup

This recipe is in no way my original idea, but since I couldn't find a recipe for it anywhere and decided to wing it... the recipe itself is mine. It turned out really well (sometimes my winging-it doesn't) and is super delicious! And seriously, this recipe is super-duper versatile. Throw in whatever beans sound good to you. Add more or less beef if you're feeling it or have it on hand. Increase the salsa content for a bit more kick. Do your thing. It should work out. Or do it my way. It's good too; I promise. :) Try it on a cold, wonderful day... and enjoy!

RECIPE: Taco Soup

Ingredients:

1-1 1/2 lb. ground beef

1 onion

1 taco seasoning packet

1 c. salsa

2 cans diced tomatoes {we used one reg, one with cilantro and lime}

1 can corn

1 can kidney beans

1 can red beans

1 can pinto beans

1 can black beans

Directions:

Brown ground beef with onion in a med-large pot (whatever you'll do the soup in; who needs more dirty dishes, honestly?). Add all other ingredients. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Serve with shredded cheddar, sour cream, tortilla chips, etc.

PS. My pictures suck. This I know. Lately they have been especially pathetic. Just trust me and not your eyes... it's tasty. Really.

soothing pumpkin soup with swiss cheese paninis

I got this recipe off Studio5 (recipe submitted by one Laura Wolford) a couple years back. We LOVE it! It's a bit unusual, so we have to be careful who we invite over to share it, but we think it's pretty great. I altered it a bit this time around because I didn't have any cream on hand. Instead, I used 16ish oz. of evaporated milk and threw in a couple tablespoons of butter {can't be too healthy, right?}. It tasted great. We couldn't tell the difference. I think this substitution is ideal for making this even more convenient and easy, but here’s the cream version. Also, I reduced the sugar (by a third!) and couldn’t even tell- so we’ll do it that way now. And upped the garlic a bit. Because, garlic. 

We also grilled up a few swiss cheese paninis on wheat bread for the perfect fall-weather meal (also great open faced). Mmmm... autumn!

RECIPE: Soothing Pumpkin Soup

Serves: 4

Calories: 141

Ingredients:

3 c. chicken stock**

1 c. whipping cream

1 (15 oz) can pure pumpkin puree {NOT pie filling}

1 Tbsp. brown sugar

1-2 tsp. minced garlic

1 tsp. ground cumin

1 tsp. ground coriander

dash nutmeg

fresh ground pepper and salt to taste

chopped fresh cilantro or parsley to garnish {not necessary}

**Note: You really want either stock or broth, but not bullion. It comes out way too salty with bullion- especially the Mexican kind. :(

Directions:

Bring chicken stock and cream to a boil. Whisk in remaining ingredients except garnish. Reduce to simmer and let cook 15 minutes. Season to taste. Ladle into soup bowls and garnish if desired.

RECIPE: Swiss Cheese Paninis

Ingredients:

bread slices

butter/margarine

swiss cheese, sliced

Directions:

Easy-peasy. For each panini, just butter two pieces of bread (one side of each) and throw sliced swiss between the two slices (cheese touching the non-buttered sides). Grill them up for a few minutes on each side (use a griddle, frying pan, George Foreman, panini-maker, whatever works), or until cheese is melty and bread is browned and crisp. Slice in half if desired and serve with soup.

Mmm... what a quick, easy, delicious meal. Enjoy!

banana nut muffins {mine-ish}

These banana nut muffins are my own rendition of my mother-in-law's recipe... which originally came from her mother-in-law... which may or may not have been originally hers! :) I know. That was fun.

Anyway, they're really great. They're uber-moist, almost gooey {though if cooked as muffins and not a loaf, you won't get icky actual goo}, not at all healthy, and super yum.

I took my mother-in-law's recipe, which makes enough for an army- perhaps literally, and reduced it by 5 or so. Then I tweaked a few ingredients, rounded up or down as I thought was best, added some flax seed to make it a bit healthier and voila-- this recipe was born! I hope you like it. Sorry 'bout the hips. ;)

RECIPE: Banana Nut Muffins

Ingredients:

6 1/2 Tbs. butter (soft/melted a bit)

1 1/4 c. sugar

2 eggs

2 Tbs. milk

1 tsp. vanilla

3/4 c. mashed bananas {I used like 3 large ones... it's flexible.}

3/4 tsp. baking powder

1/2 tsp. baking soda

1 3/4 c. flour

1/2 tsp. salt

1/4 c. chopped nuts (walnuts, pecans, whatev)

1/4 c. flax seed meal

Directions:

Whisk together butter, sugar, eggs, milk, vanilla and bananas. In a separate bowl {nice concept; I never do}, combine dry ingredients. Gently add in dry ingredients, a little at a time. Pour into greased muffin tins {only fill the cups about 1/2 full... it's pretty heavy batter and will just goop over the edges otherwise}. Bake at 350F for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.

zucchini bread

I told you, we have lots of zucchini around here! :) This recipe is my friend Brittney's. I don't know if it's hers originally or if she got it somewhere (though she probably altered it to make it milk-free; she tends to do that), but it's yummy. I've made it a few times in the past few months. Hm... probably not the best dieting technique. Anyway- try it out. Let me know what you think.

RECIPE: Zucchini Bread

Ingredients:

3 eggs

2 c. sugar

1 c. oil

1 Tbsp. vanilla

2 c. shredded zucchini {I did 3.}

3 c. flour

1 tsp. baking soda

3/4 tsp. nutmeg {I'd do 1/2.}

1 Tbsp. cinnamon

1 tsp. salt

2-4 tsp. flax seed meal {My addition- to bump up the Omega3. I swear you can't taste it!}

Directions:

Preheat oven to 350F.

Mix wet ingredients {first cluster} until frothy. Add zucchini. In separate bowl {nice theory; I never do}, mix dry ingredients {last cluster}. Mix all together until just wet- don't overstir.

Grease pans {Pam-spray them}. Sprinkle sugar and cinnamon around the pans. Pour the batter mixture into two loaf pans. Sprinkle the tops with sugar and cinnamon.

Bake at 350F for 1 hour.

(If making muffins, bake for about 20 min or until a toothpick inserted in the middle comes out clean.)

spaghetti with zucchini and parm

We have a good deal of zucchini in our garden right now. Also, I'm pregnant and have an aversion to almost everything. This lil' concoction, however, I came up with one night and have craved it several times since. I love it. Somehow it just hits the spot.

It's very, very simple and super flexible. I'm not even going to attempt to put quantities in the recipe, since really truly you can throw in as much or as little of all of it. I honestly don't think you can go wrong. Try it. Like it. Crave it.

RECIPE: Spaghetti with Zucchini and Parm

Ingredients:

spaghetti noodles

olive oil

zucchini, seeded and chopped/diced

onion, diced

garlic (okay- quantity: I do only 1-2 cloves, grated/minced)

parmesan cheese (fresh, shredded)

salt/pepper

Directions:

Cook spaghetti according to package directions. Meanwhile, saute the zucchini, onion and garlic in olive oil. Salt and pepper to taste. When all of it's done (spaghetti al dente, or to your prefered done-ness... zucchini and onion soft and cooked through), drain the pasta and toss it all together. Add parmesan cheese and toss to coat lightly {don't go too heavy on the cheese or you'll only taste parmesan}. Serve warm. Mmm... enjoy!

sweet and sour meatballs with sticky rice

This recipe actually belongs to my friend, Brittney. She made it for us all the time, and we devoured it without fail. It's really easy and really good! I altered it a little bit {ie. bought pre-made meatballs {sue me} and upped the amounts of onion and garlic}, but pretty much it's the same. Don't worry if you think the sauce will in no way coat the meatballs. It will; I promise. It goes a ton further than you'd think. This meal is really yum. Try it out, and let me know what you think.

RECIPE: Sweet and Sour Meatballs with Rice

Ingredients:

white rice

40ish frozen meatballs

2/3 c. ketchup

1/2 c. brown sugar

2/3 c. chopped onion

3/4 tsp. garlic powder

Directions:

Cook rice according to package directions or your preferred method {we use our rice cooker, throw in some rice, cover it with water, drain, cover it with water, drain, then cover it with water as deep as your first finger joint-- i.e. 1cm-1/2in... it makes it sticky and wonderful}. Also cook meatballs according to package directions.

While the rice and meatballs are cooking, combine all other ingredients in a medium saucepan over high heat. Bring to a boil and keep it comin' for about a minute. You want the sugar to dissolve and the onions to soften- seeping out their yummo flavor. Reduce heat and simmer, stirring frequently, for about 10 minutes.

Once the meatballs are done, toss them with the sauce in a medium-sized bowl. The sauce should coat the meatballs. Serve this combination over rice. Enjoy!

banana nut muffins

Having just moved into a new house, I really needed to bake something {make a floury mess, fill the house with a sweet smell, eat something wonderful} to mark my territory a bit. These muffins were just the thing I needed. Somehow family and food combine to make a house feel like a home like none other.

Tip: I always thought you could only make muffins with old, brown bananas. Turns out fresh ones work just as well; they're just harder to mash {though honestly how "hard" can mashing bananas be?}. Who knew??

Anyway, I got this recipe from my Pretty Pink Bible {okay, so it's really called the Better Homes and Gardens New Cook Book... but it's the pink, breast cancer version of the classic red plaid... and it's fabulous}. It's on page 126, if any of you have the same, and it's actually the Muffins recipe with the Banana Muffins variation. I altered it a little {ie. dumped all ingredients together instead of separating dry and wet}, but it's pretty much theirs.
The muffins are yummy. Enjoy!



RECIPE: Banana Nut Muffins

Ingredients:
1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil {vegetable}
3/4 c. mashed banana {2 bananas, I think}
1/2 c. chopped nuts {did 1/4 c. pecans}

Directions:Preheat oven to 400F. Grease {spray, whatever} a regular-sized muffin tin... all 12 cups. Combine all ingredients in a medium-large bowl. Stir until just moistened. Spoon batter into prepared muffin cups, filling each cup evenly. Bake for 20 minutes or until golden. A wooden toothpick inserted in centers should come out clean at this point. Let cool a bit, then remove from muffin cups and serve warm.

spaghetti n' green beans

Nothing fancy. At least not around here. We don't even roll the ground beef into meatballs; we just throw the stuff in. But spaghetti is a go-to meal. It's quick. It's easy. It's hearty. It's delish. Did I mention it's quick?

Derek actually made this meal. I was baggin' and taggin' hairbows and was therefore indisposed. He's a wonderful husband... and as it turns out, a pretty good cook, too!

Note: We make spaghetti lots of ways {from scratch, from a jar, with meat, without meat, with lots of fresh veggies {ie. squash/zucchini-- highly recommended} from our garden, etc.}, but this is how we made it tonight. This is probably the quickest way to do it. Also, maybe it's just the way my mom always did things, but green beans and spaghetti seem like the perfect pair.


RECIPE: Spaghetti N' Green Beans

Ingredients:
spaghetti noodles {I honestly cannot tell you how much... I'm a HORRID judge of pasta quantities.}
1/2 - 1lb. ground beef
1 jar/can spaghetti sauce
salt
pepper
garlic powder
1 can green beans

Directions:
Boil water and cook noodles according to package directions. Meanwhile, brown ground beef in a 12-inch-ish frying pan. Season with salt, pepper and garlic powder to taste. Once meat is fully browned, dump in the spaghetti sauce. Mix well and leave on heat until warm. Nuke the green beans for a couple of minutes, or until hot. Serve everything warm, preferably with a glass of cold milk.

creamy italian chicken

This meal doesn't look like much {crock-pot meals often don't, imo}, but it tastes fabulous! Our friends/family Jon and Ashley made this for us and therefore were matchmakers ... because we're now in love with this scrumptious delight! This meal is super delicious. I guarantee you won't be disappointed.

PS. As with all crock-pot meals, feel free to add or reduce quantities to your liking {or to your pantry's preference}. If you have tons of potatoes, throw in a few more. If you hate carrots, don't add them at all. The original recipe was actually just for chicken {no veggies added}. You could do it just chicken, shred it at the end and throw it on top of pasta. Or rice. Or roast the potatoes and carrots separately in the oven {with EVOO, S&P and at 400F for 40ish minutes}. We've done that, and it was fab. Really, your possibilities are endless! Be creative. It's divine either way.


RECIPE: Creamy Italian Chicken

Ingredients:
1 packet Italian dressing seasoning (dry)
1-2 lbs. chicken
1/2 c. chicken broth
5 potatoes, quartered
1/2 lb. baby carrots
1 cube cream cheese
1 can cream of chicken soup

Directions:
Place chicken in crock-pot. Cover with dry Italian dressing seasoning. Add chicken broth {I usually just pour it in around the edges, moisturizing the chicken-meets-crockpot area}. Cover and cook on low for 2 hrs (or on high for 1 hr).

Add potatoes and carrots. Whisk cream cheese and cream of chicken soup together well and dump/spread on top of it all. Cover again and cook on low for about 3 hours (or on high for 1-1/2 hrs) or until veggies are soft and chicken is cooked through.

And you're done! Enjoy!