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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What's in Season | November

Although the outdoor farmer's markets have closed until the spring, you can still get local products and produce.  Head to Liquor Barns, Good Foods Co-Op, or Whole Foods for all your KY Proud product and produce needs.  For produce, I'd stop at Good Foods Co-Op first because they are a locally owned store and more likely to carry local produce.

 {No strawberries are not in season; this is a picture from earlier this year that was never posted.  I didn't take a picture of the November produce when I was at the market last week.  Don't judge.}

Here's a list of produce available in November in Kentucky:

Apples
Beets (first part of the month will be the last of the season)
Broccoli (first part of the month will be the last of the season)
Brussel Sprouts (first part of the month will be the last of the season)
Cabbage (first part of the month will be the last of the season)
Carrots (until mid month will be the last of the season)
Cauliflower (until mid month will be the last of the season)
Greens
Lettuce (until mid month will be the last of the season)
Onions (until mid month will be the last of the season)
Pears (until mid month will be the last of the season)
Pumpkins (until mid month will be the last of the season)
Radishes (first part of the month will be the last of the season)
Sorghum (until mid month will be the last of the season)
Squash, winter (first part of the month will be the last of the season)
Sweet Potatoes
Turnips

See?  Still a decent amount of produce!  I've been making some recipes with sweet potatoes and beets that will be coming up in November!

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monthly munchies | November

November 1st, and there is snow on the ground (okay so maybe the cars, but it's cold and snowing--that's the point).  If this is any indication, this will be a long, cold winter.

Before we get to the heart of winter, fall winds down to Thanksgiving!  That's right; it's about 3 1/2 weeks away!  Start planning!  I know that my family is, and we are trying to get a jump-start on Christmas!

 {Let's be honest--any raw veggies with ranch is a perfect snack (at least in my book)}

So what's happening around a girl eats world in November?  Well...

• It's all about THANKSGIVING!  This week, I'm doing a recap of my past Thanksgiving recipes, just to get you in the mood to start thinking about a menu.
• Second week in November, I'll give you a sample Thanksgiving menu and tips to reduce the stressful holiday!
• In the second week, I'll also start sharing some new recipes (brined turkey anyone?) that will go into the third week.
• The fourth week is Thanksgiving!  I will be taking a short break from blogging on Wednesday, Thursday, and Friday.  Mainly because I have two Thanksgivings to make food for and attend.  Plus, this girl needs a rest!
• I'm also having another giveaway so check back throughout November for more details!
• Personally, I've gained some unwanted weight so I'm working on losing about 15 pounds.  I started last week, and I thought it would be hard.  I'm finding it's really easy (when I'm not stressed out, but I'm working on it).  I identified some unhealthy habits, kicked them to the curb, and added more intense walking to my routine.  Sorry--no desserts for a little while!

What are your plans for the month besides getting home to friends and family on Thanksgiving?

PS--Look out on instagram, Facebook, and Twitter for my contributions to HerKentucky.com and Mour Magazine throughout the month!

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