Food for Thought | Thanksgiving

{Be Thankful}

I don't have the perfect life.  This year, I have been practicing gratitude for everything: the heartaches, the set backs, the good, the thrills, the disappointments, and the ugly.  

 

Around Thanksgiving, many people say they are grateful for their families, friends, having a job, etc.  I am always eternally grateful for my friends and family without whom I would most certainly be lost.  However, this year, I am most grateful for all the little things in my life.  Below is a very small sampling of the small things that I am always grateful for:

• the daily kitty welcome committee/snuggle crew
• the daily comments from The Hubby that he loves me, thinks that I am beautiful, sexy, intelligent, etc
• the sunrise over a beautiful Kentucky landscape on my way to work
• the sunset view that I have from my house
• the surprise emails from my grandparents about how they love me and are proud of me
• the banter and time I spend with my mom
• the health of my body, mind and soul
• my senses: being able to see, touch, hear, taste, and smell my surroundings
• for the compassion that is shown to me by others (who I don't forget to thank, even if they are strangers--one person even cried after I thanked them!)
• for authors that write the books I read
• for the directors/writers that produce/write the movies and TV shows I watch
• a warm, soft, safe place to lay my head at night (or for nap time in the middle of the day)
• for all the people both near and far that make my life easier, better, safer, etc

I am not perfect, and sometimes I do forget to be grateful especially when I am sad, mad, frustrated, stressed, etc.  I am human, and I am grateful for that.

Have a wonderful Thanksgiving!  I'm taking a short break, but I'll be back next Monday!

 

PS--I am thankful for you too, my dear reader!  Did you really think that I would forget you?

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How-To | Have a Stress-Free Thanksgivng

Do you dread Thanksgiving?  Are you just completely stressed out just thinking about it?  Do you wake up at 3 AM and make the entire meal?  If you answered YES to any of these questions, read on for some tips on making Thanksgiving as stress-free as possible!

 {Brined Turkey, Cranberry Sauce, Brussel Sprouts, Carrots, and Stuffing}

I told several of my co-workers that I was going to spend a Saturday making Thanksgiving, and they all gave me such sympathetic looks.  I asked them why, and they said "you'll be in the kitchen ALL day!".  I'm happy to say that I spent only about 3 hours in the kitchen making the Thanksgiving pictured above because I followed the tips below for a stress-free Thanksgiving:

Plan the Basics:  This doesn't have to be a five course dinner with 4 dishes for each course.  How many guests will you have?  What time will dinner be?  Where will everyone eat?  Will tables and chairs need to be rented?  Get the basics written down and confirmed.

Decide on a Menu:  What are some traditional family dishes?  Make a list.  Gather everyone who will be there and decide on a menu.

Delegate:  My family has a rule that whenever we have family meals, everyone brings something.  So take the menu and ask people what they are willing to bring.  Even if they cannot boil water, they can buy rolls.  You are a wonderful cook, and you can do anything!  Don't do everything. 

Confirm:  Confirm a few days before Thanksgiving that 1) the person is coming and 2) that they are still bringing the dish they volunteered to bring.

Make Ahead:  Make as much of Thanksgiving recipes that you can ahead of time.  Even some of the sauces that will be pour on vegetables and such will save a tremendous amount of time and sanity!

Enjoy! Enjoy a stress-free holiday because this year, you had help and were actually able to enjoy your holiday rather than waking up at 3 AM and spending all day in the kitchen.

So there you have it!  My 5 tips on how to have a stress-free Thanksgiving!

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Thanksgiving | Sweet Potato Casserole Ice Cream

I mentioned a few weeks ago, when I went to the KY Proud Food Show, that I had sweet potato casserole ice cream.  I was OBSESSED.  So much so that I made it at home! 

The ice cream that I tried at the food show was good; it had the nuts, marshmallows, and a sweet ribbon running through the ice cream.  However, my favorite part of sweet potato casserole is the crunchy topping.  So I made my topping separate and sprinkled it on top. 

 {Sweet Potato Casserole Ice Cream}

 {I made the base only slightly sweet so that the topping and it didn't compete}

How did I make this you ask?  I simply modified my sweet potato casserole recipe from a few years ago, and viola!  Ice cream perfection!  This is the perfect dessert for those who do not like pumpkin pie or are adventurous.  This is different, but I'm all about different and new!

Sweet Potato Casserole Ice Cream

Makes 2 quarts

2 pounds sweet potatoes (KY Proud)
2 cups brown sugar, divided
2 teaspoons vanilla
2 cups heavy cream
1 cup pecans, chopped
5 tablespoons all-purpose flour
5 tablespoons butter, room temperature

1. Cook sweet potatoes until tender.
2. Cool the potatoes, and then puree them in a blender of food processor.
3. Add 1 cup brown sugar, heavy cream and vanilla to the potatoes.
4. Put potato mixture in a container and cool overnight in the fridge.
5. Meanwhile, preheat oven to 350.
6. Mix remaining 1 cup brown sugar, pecans, flour, and butter together until crumbly.
7. Place pecan mixture on a baking sheet and bake until crispy, about 10-15 minutes.
8. Once the pecan mixture is cooled, break into pieces.  Save in an air tight container.  This will be the topping for the ice cream.
9. Freeze potato mixture according to manufacturer's directions.
10. Serve potato ice cream with topping.

This was such a hit at work where I convinced about 10 people to try it.  The Hubby hates sweet potatoes so he didn't even try which was okay with me because that meant more for me!

I won't judge you if you add whipped cream too!   Do you do traditional desserts for Thanksgiving? 

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Thanksgiving | Brined Turkey

And now for the highlight of any Thanksgiving feast--THE TURKEY!!!  My mom requested a brined turkey this year, and being the awesome daughter that I am, I obliged.

This turkey was so incredibly yummy that there was none left over for my favorite sandwiches!  A friend even asked if the turkey was KY Proud because it had so much flavor (unfortunately, the turkeys would not have been ready in time for timely post so this was a store bought turkey).  Biring is a seriously under-used yet easy method for meats.

 {Brined Turkey--we roasted it after brining it for about 24 hours.  It was everyone's favorite!}

I am so happy to say that this is an original recipe of mine adapted from another brining I did a few years ago.  I wanted to grill/smoke the turkey, but it was freezing and rainy outside so it was baked.  Still delicious!

Brined Turkey

Makes 6 servings

3/4 cup Kosher salt

6 tablespoons sugar

3 tablespoon black peppercorn

3 tablespoon coriander seeds

3 tablespoon dried oregano

2-3 bay leaves (depending on the size: 1 large or 2 small)

1. Place all spices in a dish that can withstand hot water. 
2. Heat about 1 cup of water until steaming.
3. Pour onto spices and stir until all of the salt and sugar are dissolved.
4. Allow to sit for 15-20 minutes or until cool.
5. Add turkey and fill the remainder of the container with cool water.  The turkey needs to be completely covered so please make sure it fits before brining!  I tried several different vessels, and I ended up cutting out the back bone and smooshing the turkey down a bit.
6. Marinate for NO MORE than 24 hours.
7. Preheat oven to 350 and roast for 1 1/2 to 2 hours or until turkey reaches 160 degrees; if using a whole turkey, increase this time to about 3-4 hours.  

How does your family make their turkey?  I would love to hear!

And last but not least, the winner of the crock-pot is Jessica!  Congratulations!  An email has been sent to the winner!

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Thanksgiving | Cranberry Sauce

What is Thanksgiving without cranberry sauce?  I really can't do the canned versions mainly because it can be made ahead of time and is ridiculously easy to make it at home!  Besides, it looks weird coming out of the can all ribbed and such...  Just creepy.

 {Cranberry Sauce}

Cranberry Sauce

Makes 3 cups

12 oz fresh or frozen cranberries (approximately 3 cups), rinsed
1/2 cup water
1/2 cup fresh orange juice with pulp
3/4 cup granulated sugar

1. In a medium sauce pan dissolve sugar in water and orange juice over medium low heat.
2. Then add cranberries and return to a gentle boil for 10 minutes.
3. Remove from heat.
4. Serve warm or let the sauce completely cool.
5. Refrigerate until ready to serve if needed.

One of my favorite parts about Thanksgiving is eating cranberry sauce and turkey sandwiches for lunch the week after!  One of my favorite sandwiches (cream cheese and onions too if you are interested!)

Do you make cranberry sauce or do you buy it?  Now that you know how easy it is, will you try to make it at home this year?

PS--Don't forget to enter the crock-pot giveaway!  The winner will be announced tomorrow!

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Brussel Sprouts and Pecans in Brown Butter

I've been making this recipe since I was in culinary school where I learned it.  It's so easy, and the flavors work so well together.  Then again, what doesn't taste good coated in butter?  This recipe does have to be made at the last minute, but it's easy--promise!

{Brussel Sprouts and Pecans in Brown Butter}

Brussel Sprouts and Pecans in Brown Butter

Makes 6 servings

24 oz brussel sprouts. trimmed and cut in half (KY Proud)
4 tablespoons butter
1/2 cup chopped pecans, toasted

1. Steam brussel sprouts until tender.
2. Meanwhile, brown butter in a sauce pan; click here for a tutorial.
3. Once the brussel sprouts are done, add the butter and pecan.
4. Season to taste with salt and pepper.
5. Serve warm.

Next week will be the crowning glory of any Thanksgiving meal: turkey, cranberry sauce and dessert!  Stay tuned for more recipes!

PS-Don't forget to enter the crock-pot giveaway!

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Thanksgiving | Sausage, Apple and Sage Stuffing plus GIVEAWAY!

When I was surfing Pinterest for stuffing recipes, I saw several that were done in a crock-pot.  I mean, how awesome is that to shove everything in a crock-pot Thanksgiving morning and let it do the work?   A no-brainer, that's what!

 {Sausage, Apple and Sage Stuffing}

Sausage, Apple & Sage Stuffing
from sweet treats & more

Makes 8 servings

1 loaf sourdough bread, cubed and toasted
8 ounces ground pork sausage (KY Proud)
4 tablespoons butter, melted
1 1/2 cups Granny Smith green apples, chopped (KY Proud)
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 teaspoons salt
1/2 teaspoons pepper
1/2 cup chicken broth plus more if desired
2 teaspoons finely chopped fresh sage 

1. Brown the sausage, drain and place in the bottom of a (6qt or larger) slow cooker. 
2. Stir in the remaining ingredients except for sage; toss everything together using two large spoons. 
3. Cover and cook on low for 2-3 hours or until the bread is browned on top and vegetables are tender. 
4. Before serving you can stir in extra broth if desired for extra moisture. 

Since we are coming up on cold weather and the holidays, I am giving away one of favorite pieces of kitchen appliances--a crock-pot!
 

{It's my favorite because it has clips to prevent it leaking when you transport the crock-pot!}

The giveaway is only for one crock-pot, and is open to anyone over the age of 18 in the US.  The contest is open from today until Tuesday, November 18 when the winner will be announced!  Use the widget below to enter!

a Rafflecopter giveaway

Good luck!

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Thanksgiving | Carrots with Lemon-Chive Butter

Welcome to Thanksgiving headquarters!  Over the weekend, I made a complete Thanksgiving meal full of new recipes, and I am so happy to say that most were easy and delicious.  One recipe I'll have to tweak before sharing, but these carrots were a major hit.  What's so awesome about them?  You can make the butter ahead of time so all you have to do is steam the carrots right before dinner then add the butter.  Easy!

 {Carrots with Lemon-Chive Butter}

Carrots with Lemon-Chive Butter

Makes 8 servings

4 tablespoons unsalted butter, softened
1 lemon, juiced and zested
1/4 cup chopped chives (alternatively use the green parts of green onions)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds baby-cut carrots

1. In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.  Do this ahead of time!
2. Place carrots in a large pot and just cover with water. 
3. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. 
4. Drain and return to pan. 
5. Add butter mixture and toss until butter melts and carrots are evenly coated. 
6. Serve warm.

Stay tuned for more delicious recipes like sausage, apple, and sage stuffing and brined turkey!

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Pleasing Your Palate | Thanksgiving

Did I panic you with the mention of Thanksgiving on Monday?  If I did-sorry!  It's a good thing that I have two years of Thanksgiving recipes under my belt, and I'll be sharing more recipes later this month!

To get the juices flowing, here are some of the recipes I have made in the past:

Smashed Potatoes

 Roasted Chicken with Herb Butter and Gravy

 Old-Fashioned Cornbread

Apple-Cranberry Bars

Pumpkin Cupcakes with Cream Cheese Frosting

 Sweet Potato Casserole

Roasted Brussel Sprouts with Sweet Thai Chili Sauce

 Roasted Cauliflower Gratin

 

Garlic Roasted Chicken with Gravy

Chickpea and Kale Salad

 Creamed Corn

And because you know that you'll make entirely too much food for Thanksgiving and will be eating leftovers for a week, why not make a pot pie?

 

 Leftover Thanksgiving Pot Pie

So there you have it!  Is there anything that your family makes specifically for Thanksgiving?

 

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Leftover Thanksgiving Pot Pie

So you have so much turkey/chicken leftovers that you are up to your eyeballs....  Not a problem!  I made a delicious pot pie with our leftover chicken and gravy!

 

{Leftover Pot Pit}

 

{Leftover chicken and gravy}

 

{Make a roux}

 

{Adding milk and gravy}

 

{I didn't have any leftover veggies from our feast so I just used frozen mixed vegetables}

 

{Add cheese to finish the filling}

 

{Top with crescent dough--easy!}

 

{Bake and done!}

One year ago:  Chili

Leftover Thanksgiving Pot Pie

Makes 4 servings

2 tablespoons butter
1-2 cups chicken or turkey, shredded
2 tablespoons all purpose flour
1/2 cup milk
1 cup gravy
6 oz vegetables (any that you have leftover or frozen)
1/4 cup Parmesan
1 can crescent dough

1. Preheat oven to 350.
2. Heat butter in a skillet and add chicken to heat through.
3. Add flour to make a roux.
4. Cook roux for 2 minutes and them slowly add milk to thicken.
5. Add gravy and mix in thoroughly.
6. Add vegetables and heat through.
7. Add Parmesan and stir to combine.
8. Pour into a baking dish and top with crescent dough.
9. Bake 10-15 minutes or until crescent topping is brown.
10. Serve

Sorry about the lateness of this post....  I completely meant to post this on Friday, but it slipped my mind!

What do you typically do with your leftovers?

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Thanksgiving: Pumpkin Cupcakes with Cream Cheese Frosting

I know it's traditional to have pumpkin pie as dessert for Thanksgiving (I know we will!), but it's nice to offer alternatives especially for those that don't like pumpkin pie. 

 {Top with pumpkin butter for extra pumpkin flavor and pretty presentation!}

 {Such a delicious cupcake!  This might have been my second....}

 

{Creamed butter, sugar and eggs}

 

{Whisking dry ingredients together}

 

{I tried to get a close up of the batter after adding the water and pumpkin because the batter will look like this!  It's okay--it will work out--promise!}

 

{Add dry ingredients--see?  It worked!}

 

{Fill baking cups with pumpkin batter goodness!}

 

{Whipped cream cheese frosting}

 

{I am not a very good put-frosting-on-the-cupcakes-prettily person.  I can put it in a bag and squeeze it out sorta okay--we all can't be great at everything}

One year ago:  Apple-Cranberry Bars

Pumpkin Cupcakes with Cream Cheese Frosting

Makes 16

1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup pumpkin puree
1 teaspoon vanilla
1/4 cup milk

Frosting:
8 ounces cream cheese, room temperature
1 stick butter, softened
1/2 teaspoon vanilla
Pinch of salt
1/2 to 1 cup powdered sugar
Pumpkin butter (optional)

1. Preheat oven to 350.
2. Cream butter and sugar until light and fluffy about 2-3 minutes.
3. Add eggs to creamed butter and beat until light and fluffy about 2-3 minutes.
4.  Meanwhile, mix all the dry ingredients in a separate bowl until combined.
5. Add pumpkin, vanilla, and milk to the creamed butter mixture until well combined.
6. Add dry ingredients to the wet until just combined.
7. Line a muffin tin and scoop batter into cups until 3/4 full.
8. Bake for 18-22 minutes or until toothpick inserted comes out clean.
9. While cupcakes are baking, combine cream cheese and butter in a bowl and whip for 5-6 minutes or until light and fluffy.  Add vanilla and pinch of salt, whipping for another minute.  Add powdered sugar until desired sweetness is achieved.  I don't like my frosting sweet so I used about 1/2 cup.  Frosting should be room temperature when frosting cupcakes as it will be harder when chilled.
10. Let cupcakes cool in the pan for 5 minutes.
11. Cool cupcakes until room temperature and top with frosting.
12. Serve.

Do you serve a traditional Thanksgiving dessert or do you mix it up?

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Thanksgiving: Roasted Chicken with Herbed Butter and Gravy

We have reached the crowning glory of any Thanksgiving meal....  The chicken!

This year, I decided to make it in the crock-pot for a few reasons--1) it frees up the oven for other yummies and 2) so the kitchen is not an inferno and 3) because who wants to get up at 5 AM on your day off just to sit a bird in the oven (see reason 2).  I rest my case.

The one downfall is that the skin isn't crispy.  That's fine with my family since we don't eat it anyway.

Anyway!  On to the bird!

 

{Roasted Chicken with Herbed Butter and Gravy!}

 

{Use any herb(s) for the butter that you want!  I used country herbs (rosemary, thyme, mint, oregano--I believe)}

 

{Separate the skin from the meat as much as you can.  You can separate more than this--it's just hard to do it one handed and take a picture LOL}

 

{Take 2/3 of the herbed butter and rub it under the skin}

 

{Rub the remaining butter on the outside and place in a crock-pot}

 

{Done!}

 

{Bonus!  The chicken literally falls apart when you take it out of the crock-pot--no carving needed!}

 

{Strain the juices that are in the crock-pot.  The top is fat, but you need that to make your gravy!}

 

{Skim off fat, add flour, and make a roux}

 {Add the broth back in to make the gravy!}

One year ago: Garlic Roasted Chicken

Roasted Chicken with Herbed Butter and Gravy

Makes 4 servings

3 tablespoons butter, room temperature
2 teaspoons mixed herbs (or if you want to focus on a particular herb, feel free)
1/2 teaspoon ground black pepper
1 tablespoons Kosher salt
1 whole chicken, 3-4 pounds, rinsed and patted dry
1 teaspoon dried thyme
4 cloves garlic, smashed
1/2 cup flour
Broth to get chicken juices to 2 cups

1. Mix butter, herbs, pepper, and salt together until well combined.
2. Rub chicken under the skin with 2/3 of the butter mixture.  Rub the remaining butter mixture on the outsides of the chicken.
3. Stuff the chicken with thyme and garlic.
4. Place in a crock-pot and cook on high for 4-5 hours, on low for 6-7 hours.
5. Pull chicken out of crock-pot and strain big pieces of chicken out.
6. Spoon the fat that will rise to the top into a saucepan.
7. Heat the fat and add flour to make a roux.
8. Add broth to the chicken juices to get 2 cups of liquid.  I didn't need to add any, but just in case!
9. Add liquid to roux and cook until thick, about 5 minutes.
10. Serve! 

What do you typically have as the centerpiece to your Thanksgiving?  Is it a ham?  A goose?  A turducken?

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