Category Archives: Thanksgiving
Last of the fall vegetable recipes since they are becoming scarce. These were great! Great with the scalloped potatoes…
Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips
- 2 cups chopped, peeled parsnips, cut into ½” chunks (about 3 medium)
- 2 cups chopped, peeled carrots, cut into ½ ” chunks (about 3 medium)
- 4 cups brussels sprouts, trimmed and halved or quartered, depending on size
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- salt and pepper, to taste
- Preheat the oven to 375 degrees. Place the oven racks on the lower and upper thirds of the oven.
- Divide the vegetables between two large rimmed baking sheets in a single layer.
- Place the olive oil, maple syrup, thyme, salt, and pepper in a small bowl and whisk to combine. Drizzle half of the mixture over each pan of vegetables and toss well to coat. Place one pan on the upper rack and one on the lower rack, and roast for 15 minutes. Switch the pans from upper to lower and vice versa, and roast 10-15 minutes more or until caramelized and softened.
- Serve and enjoy!
You are probably wondering why I am using summer squash now that it is Fall. Well, the truth is that northern type squash, which I love, are not normally available in Yucatan. What is “normal” are patty pan squash which are quite small but are available most of the year here. Recently I found a package of these so-called summer squash at a local grocery chain. So, here goes…
Roasted Summer Squash with Sweet Peppers and Onion
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking. And, yes, we eat the rinds, since there are lots of nutrients..
- 1 large yellow squash or smaller summer squash [about 2 cups] unpeeled
- 1 large zucchini squash [about 2 cups] unpeeled
- 1 medium purple onion
- 1/2 cup sliced sweet red pepper
- 1/2 cup sliced sweet orange pepper
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme
- 3/4-1 tsp garlic salt
- black pepper to taste
- Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
- Cut the yellow squash and zucchini into 1/2-inch-thick pieces.
- Thinly slice the onion and cut the peppers into strips.
- Place all of the veggies into a medium size mixing bowl.
- Drizzle the veggies add 2 tablespoons of olive oil.
- Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
- Bake for another 15 minutes, then stir again.
- Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.
Since there might be a few new followers, I am noting a few of the recipes on the site which you might want to incorporate into your Canadian OR American Thanksgiving dinners. Hoping you might find some ideas before you head out to buy groceries…LOL
Look for these and other recipes in the GO box –
Good Eats Roasted Turkey or
Spice Rubbed Turkey or
Slow Cooker Rosemary Garlic Crusted Roast Beef (for those who are not into turkey)
Thai Style Chicken and Pumpkin Soup
Fragrant Fall Red Cabbage (side dish)
Pumpkin Crunch Cake (much better than pie!)
Happy Thanksgiving my friends!!
The holidays are always full of social events. What would it be without a cheese ball rolled in crunchy walnuts? Usually I make mine with Imperial Cheddar from Canada, some softened blue cheese and a package of Philly. This year, something a little different… did I mention it is Keto friendly, if you dip bacon rinds?
Blue Cheese, Bacon, And Scallion Cheeseball
- 4 pieces bacon, chopped and fried and drained to make bacon bits
- 8 ounces cream cheese, room temperature
- 2 scallions (green onions), minced
- 2 Tablespoons parsley, chopped and divided
- 1/4 cup gluten-free blue cheese crumbles (or more, depending on taste)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 3/4 cup chopped unsalted walnuts, raw or lightly toasted
1 In a medium bowl, combine the bacon bits, cream cheese, scallions, 1 tablespoon parsley, blue cheese crumbles, pepper, and salt. Stir together to mix.
2 Using hands or a spatula, form the mixture into a ball. Wrap with plastic wrap or place in an airtight container. Refrigerate for at least two hours.
3 Place the walnuts and reserved tablespoon of parsley in a small bowl. Stir to combine.
4 Unwrap the cheeseball and roll it in the walnut mixture to coat all sides. Press the walnut coating gently to help it stay on if necessary.
5 Store in an air-tight container in the refrigerator.
For 1/10th Of The Cheeseball
Fat (g): 12.9
Carbs (g): 2.2
Fiber (g): 1.3
Protein (g): 7
Net Carbs (g) .9
simply so healthy http://simplysohealthy.com/
What to do without Costco? I have had a bag of turkey meatballs in the freezer for awhile. The truth is we didn’t really like them! Not to waste I found this slow cooker recipe for Swedish meatballs and I got the chance to use them all up, never to buy again. If you have been following for sometime you will know that I had previously made meatballs for use with pasta. This recipe called for frozen ones. Et voila! Actually they tasted awesome…great for a buffet table.
Slow Cooker/Crock Pot Swedish Meatballs
1 can cream of mushroom (or chicken) soup, low sodium*
1 can beef broth, low sodium*
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 oz.) container sour cream (1 cup)
1 (16 oz.) package egg noodles
sliced mushrooms (optional)
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours. (My slow cooker is always faster than the recipe calls for, in this case they were done in about 4 1/2 hours.
After meatball mixture is almost cooked, add in the sliced mushrooms and stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.
Mix noodles and meatballs together. Or serve meatballs on top of noodles.
Note: Low sodium is my personal preference for this to keep it from being too salty. If I’m serving for a crowd, I will mix together noodles and meatballs and keep my crock pot on the ‘warm’ or ‘buffet’ setting. But when it’s just my family, everyone can serve themselves and grab as many meatballs, noodles and sauce as they like.
Someone in the house is not a fan of turkey at Thanksgiving, so I scoured Pinterest for this wonderful roast beef recipe, which turned out to be delicious! This is definitely one of those KISS recipes – Keep It Simple Stupid! That someone in the house really enjoyed it…serve some horse radish alongside it! As always, the words in red reflect my changes to the original recipe.
Slow Cooker Rosemary Garlic Crusted Roast Beef
Author: Slow Cooker Gourmet Serves: 6-8
- 2 pound eye of round beef roast
- 2 tablespoons olive oil
- 3 or more stalks fresh rosemary
- 4 teaspoons minced garlic or more
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon balsamic vinegar
- 2 cans of beef broth
- Rub roast all over with olive oil
- Chop three stalks of rosemary leaves and combine with garlic, sea salt and pepper
- Rub around the outside of the roast to form a crust
- Preheat a skillet to 400 degrees
- Add roast and sear on each side until lightly browned (4-6 minutes)
- Deglaze pan with balsamic vinegar and transfer all contents to slow cooker
- Cover and cook on low for 8-9 hours OR cook on high for about an hour
- Pour one or two cans of broth around the roast and more rosemary stems to taste
- Cook for another 30 minutes and check with a meat thermometer depending on the doneness you like.
- Remove and let rest for 15-30 minutes then slice to serve
Just in time for your Thanksgiving dinner! Make ahead and refrigerate. Serve as your first course!
Thai Style Chicken Pumpkin Soup
- 1 tablespoon extra virgin olive oil
- 6 boneless skinless chicken breasts or thighs cut into 1 inch cubes
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 1 T. minced fresh ginger
- ½ to ¾ teaspoon crushed red pepper flakes
- 2 stalks celery diced
- 2 carrots, peeled and diced
- 15 ounce can pumpkin
- ½ cup mango nectar
- ½ cup fresh lime juice
- ½ cup peanut butter (or more)
- 1 liter low sodium chicken broth
- 2 cups water
Heat oil in a large nonstick pan over medium heat. Add chicken and cook about three minutes, stirring frequently. Add onion, garlic, ginger and red pepper flakes. Cook 1 to 2 minutes longer.
Transfer chicken to crock pot. Add celery, carrots, pumpkin, nectar, lime juice, peanut butter, broth and water. Stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours,
After the time is up, stir in the following –
3 Tablespoons rice vinegar
¼ cup chopped cilantro
Mix ½ cup heavy cream and 1 Tablespoon of cornstarch together.Stir into soup and turn cooker to HIGH for 10 minutes or less until soup thickens.
Serve over white rice which has been previously cooked. Sprinkle with more chopped cilantro and chopped peanuts.
Source – Crock-Pot Best Loved Slow Cooker Recipes.
This has to be one of my favourite fall recipes and it would be great with your Thanksgiving Dinner! The origin of the recipe was the Dallas News way back in 2008. When I searched online it is nowhere to be found, either on Google or Pinterest as far as I could check. Fortunately I had a copy! You’re going to love serving this fragrant dish with your dinner.
Fragrant Fall Red Cabbage with Apples and Bacon
4 slices bacon cut into 1 inch pieces
1 large head red cabbage cored and thinly sliced
1 large red onion, halved and thinly sliced
2 apples, halved, cored and sliced
¾ cup red wine vinegar
¼ cup maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Salt and pepper to taste.
In a large saucepan over medium heat, cook the bacon until lightly browned, but NOT crispy, about 4 minutes.
Add the cabbage, onion and apples. Stir well to coat with bacon drippings. Cover and cook until the vegetables and apples are limp, about 15 minutes.
Add the vinegar, maple syrup and spices. Stir well, then season with salt and pepper.
Serves 8 to 10
Up until last year I always brined my turkey according to a recipe from Emeril Lagasse. (its here on the blog). Last year I wanted a different brine recipe and on Food Network, I found Alton Browns Good Eats Turkey Recipe. Lo and behold I liked it better! Sorry Emeril!
So here it is…you can choose Emerill or Alton…
Good Eats Roast Turkey Alton Brown The Food Network
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Actually you can find special brining bags in most supermarkets these days, made by Reynolds. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting or less…use a timer. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Recipe courtesy of Alton Brown, also featured in Food Network Magazine
Not wanting to cook a whole turkey this Thanksgiving amigos? Give this Martha Stewart recipe a shot…it only uses a small skinless turkey breast 30 to 35 minutes of oven time…
Spice Rubbed Turkey Breast with Roasted Carrots
- 2 pounds carrots peeled and cut into 2 inch lengths
- 6 garlic cloves, smashed and peeled* (see below)
- 2 T olive oil
- 2 lb. turkey breast skinless
- 1/4 tsp. cinnamon
- 3/4 tsp. ground cumin
- Coarse salt and ground pepper
- 1/2 plain low fat yogurt
- 2 T fresh lemon juice
Preheat oven to 475 degrees. On a rimmed baking sheet, toss carrots, garlic and 1 T. oil. Push them to the sides. Place turkey in centre of pan and rub with 1 T oil and sprinkle with cinnamon and 1/2 tsp. cumin. Season with salt and pepper.
Roast until a thermometer inserted in the thickest part registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through cooking. Let turkey rest 10 minutes before slicing.
In a small bowl mix yogurt, lime juice and 1/4 tsp. cumin. Season with salt and pepper. Serve turkey with carrots and sauce.
How to Peel Garlic? Cut the bottom off of your garlic cloves and place them on a paper towel in the microwave. Stop after 20 to 30 seconds and remove the garlic. Squeeze the top of the garlic buds and the skin will slip off. Chop as needed.