Thanksgiving Planning

I apologize for the temporary absence from my blog. I haven't really been in the mood for blogging and I have  had many other things on my mind. My husband and I are expecting a baby! I am due May 18th and we are so excited. I have constantly been thinking about the food I am eating, but not in relation to my blog. I have been reading the book Real Food for Mother and Baby by Nina Planck. It's amazing how overwhelming it can feel when you hear everything about what you should and shouldn't eat. Nina's book breaks it down into simple, whole, real foods and makes nutrition easier to grasp.

As I got on my computer tonight, I browsed through my blog pictures folder...apparently I haven't been taking any food pictures either! So I decided to share my Thanksgiving planning with you. I am very excited to be hosting again this year. My husband's parents are coming from Iowa. Right now we have 6 guests and are planning on a few more possibly. I am making a few changes from my menu and preparation from last year. I am making more items ahead of time to make the holiday more relaxed. I will be brining my turkey like I did this summer and will use Alton Brown's recipe again. Anyway, enough with my talk! Here is my tentative plan (subject to some changes) to prepare for Thanksgiving. You can watch these videos from Good Eats if you want to learn about brining the turkey and feel like a little bit of weird Alton humor. : )

• Already made
• Alton Brown's Cranberry dipping sauce (in freezer)
• Dinner rolls (in freezer)
• Sunday
• Shop for final fresh ingredients
• Monday
• Put turkey in fridge to thaw
• Clean house after work...family arrives tomorrow!
• Tuesday
• After work, make pie crusts and keep in fridge
• Wednesday
• Morning:
• Make brine and keep in fridge
• Bake pumpkin and chocolate meringue pies
• Make Cheesy potato casserole and keep in fridge
• Make Green bean casserole and keep in fridge (or maybe this recipe?)
• Make cheeseball dip
• Make fluff (technical name...it's Cooper family recipe)
• Prepare relish tray with olives (another Cooper thing : )
• Afternoon
• Do something fun with family! : )
• Evening
• Place turkey in brine
• Thursday
• Morning:
• Make mashed potatoes and place in crock pot on warm
• Prepare stuffing and place in crock pot to cook
• Sweet potatoes...I don't have a recipe yet. 
• Get turkey in the oven, save giblets to boil for stock to make gravy
• Relax for a couple hours :)
• About 12:45
• Make topping and put cheesy potatoes in the oven to begin cooking (45 minutes)
• After turkey is done and resting
• Make topping and put green bean casserole in the oven (20 minutes)
• Put rolls in the oven to bake
• Make gravy 
• About 1:30 
• Enjoy a meal and count your blessings together!

Now for a few final tidbits. I would love a probe thermometer for my turkey (early Christmas present anyone??). This eliminates opening the oven to check the temperature. Instead you set it to the temperature when the turkey is done, and the timer goes off when it reaches the correct temperature. I also watched this video from Alton Brown (yes, I like his shows and info!). Did you know that bubble wrap will keep food warm for hours? Interesting idea that I may try out. 

I hope you all have a wonderful Thanksgiving! We have so much to be thankful for!

This post is linked to Mingle Monday

Simple Roasted Chicken

Yes it's true! You can have a roasted chicken done in about an hour, on a weeknight, and have time to make a side dish! If I told you how easy this method is (not to mention how amazingly delicious), you probably wouldn't believe me. But here it is: Olive oil, salt, pepper, skillet, and your oven. That's all!

And the chicken of course. This fabulous recipe is from my favorite genius cooks at Cook's Illustrated. They tested countless methods to give us the best technique to roast a chicken without 24 hours of brining and planning. You would not believe how much flavor this little bird packed. And underneath that crispy golden skin? Tender, juicy breast meat that will have even dark-meat loyalists reaching for a second taste. Seriously, you have to try this recipe!

But don't throw away that carcass! After lunch, I picked off all the remaining chicken and set it aside. I then put the carcass, half an onion, a few garlic cloves, carrots, and rosemary in a pot. Covered it with water and let it simmer for 90 minutes to make stock. After straining and cooling, I skimmed the fat. As you're reading this, I have Southwestern chicken chili made with the extra chicken and stock waiting for me in the slow cooker. Yum!

A few notes: you may notice that the bird's legs are held together with a foil "rope." I did not have kitchen twine so I improvised and it worked perfectly! Also, the magazine offered a pan sauce but we didn't like the taste of it, and this chicken is perfectly delicious on it's own. One more thing, I didn't read correctly and covered my chicken while it was resting. This took away some of that crispy skin on top and made it kind of deflate as you can see in the photo. So keep your chicken uncovered while it is resting and all will be well. :)

Simple Roasted Chicken
Prep: 10 minutes / Cook: 50-70 minutes / Rest: 20 minutes
Yield: 4 servings

1 (3-1/2 to 4 pound) whole chicken, giblets discarded
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil

1. Place a 10 or 12-inch oven-safe skillet on the middle rack and preheat oven to 450 degrees (I used my 10-inch cast iron skillet).

2. Combine salt and pepper. Pat chicken dry with paper towels. Rub entire chicken (top and bottom) with oil. Sprinkle salt mixture evenly over entire chicken. Tie legs together with twine or foil and tuck wing tips underneath bird.

3. Remove the skillet from the oven and transfer chicken to skillet, breast side up (it will sizzle!).  Place in oven and roast for 25-35 minutes, until breast meat registers 120 degrees and thighs read 135 degrees.

4. Turn oven OFF and leave chicken in the oven for 25-35 minutes, until breast meat reaches 160 degrees and thighs reach 175 degrees.

5. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. You can use this time to prepare a side dish. Carve chicken and serve.

Print Recipe

Recipe source: adapted from Cook's Illustrated

Additional information:

This method works for several reasons. Preheating the skillet allows you to sear the thighs, giving them a head start from the breast meat. Turning off the oven halfway through helps the chicken's exterior cool rapidly, eliminating evaporation of all those precious juices. Heat inside the chicken will continue to cook the chicken until it reaches a safe temperature.

To check the temperature:
Breast: insert thermometer low into the thickest part of the breast, just above the bone. Withdraw slowly and check for the lowest temperature.

Thigh: Insert thermometer into the space betwen the breast and thigh. Angle probe outward slightly to pierce the meat in the lower part of the thigh.

Information from Cook's Illustrated September/October 2011

My Review

Cheesy Chili Mac

If you enjoy cooking, you need this recipe. If you cook out of necessity, you need this recipe. If you have hungry persons in your life who demand more than PB&J, you need this recipe. If you are a newlywed with a hungry husband, you need this recipe. If you like to eat, you need this recipe. The point is, you need this recipe in your life!

Move over Hamburger Helper, because once you try this recipe, you'll never go back! It's simple, inexpensive, and much healthier for you; not to mention it tastes 100 times better! Tender pasta in a sweet tomato sauce with melted cheese. It all cooks in one skillet in 30 minutes! What's not to love, my friends? I served it with some Mexican seasoned zucchini squash, which I will have to share with you in the near future. And I know that the first picture looks like it has nasty little greasy pools, but they're actually delicious puddles of tomato sauce. My husband absolutely loved this meal and even talked about it for a few days after I made it! The leftovers are fantastic too, if you're lucky enough to have any that is.

Cheesy Chili Mac
Total time: 30 minutes
Yield: 6 servings

1 tablespoon vegetable or canola oil
1 medium white onion, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
3 garlic cloves, pressed or minced
1 tablespoon brown sugar
1 pound ground turkey or beef
2 cups water
1 (15-ounce) can tomato sauce
8 ounces elbow macaroni (about 2 cups)
6 ounces shredded Monterey Jack cheese

1. In a large skillet (It called for a 12-inch skillet but I only have a 10-inch. Use a 12-inch if you have it, but if not, a 10-inch will be very full but will work just fine) heat the oil over medium heat. Add the onion, chili powder, cumin, coriander, and salt. Cook and stir frequently until the onion is transparent, 4-6 minutes.

2. Add the garlic and brown sugar and cook for 30 seconds. Add the ground turkey or beef and brown completely.

3. Once the turkey is browned, stir in the water and the tomato sauce. Mix in the pasta. Cover and cook on medium-high for 10-13 minutes, stirring occassionally to prevent sticking, until the pasta is to your desired tenderness. The sauce should be thickened by this point.

4. Remove from heat and add 4 ounces (1 cup) of the cheese. Add salt and pepper to taste if needed. Sprinkle remaining cheese on top and cover for 2 minutes until the cheese is melted. Sprinkle with fresh or dried parsley if desired and serve.

Print this recipe!

Recipe adapted from tracey's culinary adventures

My Review

Simplified Chicken Cordon Bleu

Layers of chicken, provolone cheese, ham, fresh and buttery bread crumbs, with a creamy parmesan topping...what's not to love? I've never attempted to make the official chicken cordon bleu with the rolling and stuffing, but my thought now is, why bother? This is so much easier! And it tastes just as good, if not better than the fancy version, I'm sure of it. If your wish is to impress, go ahead; do the pounding, rolling, stuffing, and praying that it all stays together. As for me, I'll do the layers, thankyouverymuch.

Simplified Chicken Cordon Bleu
Prep: 10 minutes / Bake: 25-30 minutes
Yield: 6 servings

Chicken
3 large boneless, skinless chicken breasts
12 slices deli ham
6 slices provolone or swiss cheese
1 cup fresh bread crumbs
2 tablespoons butter, melted

Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules or one chicken bouillon cube, crushed
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated parmesan cheese

1. Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish. Cut the chicken breasts lengthwise to get 6 thin pieces. Mine weren't perfect at all, just try to make everything the same thickness.

2. Place the chicken in a single layer in the baking dish. Top each piece with 2 slices ham and 1 slice cheese. Combine the bread crumbs and butter; sprinkle over the entire dish.

3. Bake for 25-30 minutes, until the chicken is cooked through and the bread crumbs golden.

4. While chicken is baking, make the sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1-2 minutes, whisking constantly. Continue to whisk and slowly add the milk. Stir in the chicken bouillon and continue cooking, whisking slowly, for 3-5 minutes, until the sauce thickens. Add the Dijon and Worcestershire sauce. Stir in the parmesan cheese until melted.

5. Remove from heat. Stir in the remaining ingredients until cheese is melted. Cover and keep warm until ready to serve.

Click here to print recipe

Recipe adapted from mel's kitchen cafe

My Review

Shepherd's Pie

This is one of those good ol' casserole recipes that never fails. A meal all-in-one, with an extra casserole in the freezer, ready for a busy weeknight. Besides, you can't go wrong with anything that involves mashed potatoes. Just sayin'.

This recipe calls for prepared mashed potatoes. No worries though, I made mine while the meat was cooking and it was all put together in no time. Of course, instant mashed potatoes are an option, but real ones are oh so much better! As a side note, the original recipe was made in an oval baker that is no longer available from Pampered Chef, and I am unsure of it's size. I made my casserole in two 8 x 8 pans and tucked one away in the freezer. You could also use a 9 x 13. Using two 8 x 8 pans or a 9 x 13 results in a somewhat 'thin' casserole, so if you want something thicker, you may try using just one 9 x 9 inch pan. As you can see, this dish is very versatile and forgiving, so don't be afraid to give it a try!

Shepherd's Pie (Print)
from Pampered Chef
Prep: 30 minutes / Bake: 20-30 minutes (depending on thickness)
Yield: 6-8 servings

1 pound lean ground beef or turkey
1/2 cup chopped onion
1 garlic clove, pressed or minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
2 cups frozen vegetables (I used frozen peas, frozen corn, and fresh carrots)
12 ounces beef gravy
2-4 cups mashed potatoes (Original recipe says 2...but I need more than that!)
4 ounces mild cheddar cheese, shredded

1. Preheat oven to 375 degrees. In a skillet, cook ground meat, onion, and garlic. Drain as needed. Meanwhile, begin to boil the potatoes and prepare as you desire.

2. Add salt, thyme, pepper, vegetables, and gravy. Bring to a boil and cook for 2 mintues, stirring frequently.

3. Spoon into desired baking dish. (Two 8 x 8 pans, one 9 x 13 pan, or one 9 x 9 pan). Top with mashed potatoes. Sprinkle with cheese.

4. Bake for 20-30 minutes, depending on the thickness, until heated through.

Nutrition Facts (based on 8 servings): 305 calories, 16 g fat, 650 mg sodium, 3 g fiber

My Review

Cheesy Potato Casserole

I made this recipe for our Thanksgiving meal. My family has been enjoying it on the holidays for several years and it is always a big hit. This is a popular potluck dish, but I can promise you that I have never had a version as good as this one. And trust me, I'm a potato expert.

Cheesy Potato Casserole (Print)
from my sister
Prep: 20 minutes / Bake: 45 minutes
Yield: 12 servings

For the casserole
30 ounce bag frozen hash browns, defrosted
1/2 cup white onion, chopped
1 cup milk
1 cup sour cream
1 large/family size cream of chicken condensed soup (you won't use it all)
1/2 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) cheddar cheese, shredded (or more if you like!)

For the topping
2 cups crushed corn flakes
1/2 cup melted butter

1. Preheat oven to 350 degrees. In a large mixing bowl, combine all the casserole ingredients in order and mix well. About the cream of chicken soup: you won't need all the soup. You will probably only need 16-20 ounces of it. Basically, decide how creamy you want the casserole. I would err on the side of too little if you can. I suppose you could just get 2 small cans of soup, but I like the freedom of the big can I guess.

2. Spread casserole ingredients into a 9-inch x 13-inch baking dish. Mix the crushed corn flakes and butter; put on top. Bake for 45 minutes, or until center is hot and bubbly.

3. You can also make this casserole a day ahead. If so, skip the corn flakes topping and cover the dish with foil. Keep it in the refrigerator until 30 minutes before you need to bake it. Let it sit at room temperature for 30 minutes, if possible, before baking. Top with corn flakes and bake as directed.

Taco Soup

It's fall now, or so they say. Here the temperatures continue to rise into the 80s on a daily basis, the trees have all their green leaves, and shorts are still in use regularly. Due to the lack of my annual dosage of autumn, I went ahead and made this comfort soup, and even dared to pull out my pumpkin tureen to serve it! My husband bought some pumpkins and gourds that are now on display in our apartment. I can make the inside feel like fall, even if the weather won't cooperate and continues to deny my wish!

Originally from my sister's co-worker, this Weight Watchers soup is a delicious spin off the old chili staple. Lots of legumey goodness, corn, and seasonings will make your taste buds smile. Cheap and easy to prepare, this soup will quickly be on your list of weeknight dinners. Go ahead and try this guilt-free comfort food!

Taco Soup
Prep: 10 minutes / Cook: 15-30 minutes
Serves: a bunch! maybe 8-10

1 pound ground turkey or beef
1 packet taco seasoning
1 can chili beans
1 can pinto beans
1 can kidney beans
1 can corn (with no added salt)
1 can tomatoes with diced green chiles
1 can water
1 packet, or 3 T, ranch dressing mix/seasoning
1 small onion, diced, optional

1. Brown meat. Add taco seasoning according to directions. If you use an onion, add it to the meat and cook for a few additional minutes.

2. While meat is cooking, open all the cans and pour into a large pot. Do not drain any of the cans. Add a can of water, I usually divide the water among each of the bean cans, just to get all the juice. Add the ranch seasoning.

3. Add meat to the beans. Bring to a boil. Reduce heat and simmer for 15-30 minutes.

Nutrition Facts: 1 Weight Watchers point per cup

This soup is great with cornbread muffins! Bake them while the soup simmers, it's so easy! Try topping the soup with some shredded cheese, or add a dolop of sour cream to your bowl if you want a creamy flavor. Whatever you do, make some cornbread to go with it! Continue reading below for my review.

Taco Ring

Taco Ring = Heaven from the oven. If you never try any of my other recipes, you MUST try this one! This should be on a 100 Recipes Everyone Should Try Before They Die list. It's that good. It's a family favorite and a super-easy comfort food. Whatever you do, don't just read this, cook it!

Once again, you'll have to excuse the lighting

This is a recipe from an old Pampered Chef cookbook. My family has been making it for as long as I can remember, and I think I've only seen the recipe once. We always make it from memory and we have altered it some too. This is a buried treasure. I think it is sad that most people have never heard of this recipe :( But how would they? I feel that it is my duty to share this little slice of heaven with the world, the world that has yet to experience the delightfulness of taco ring!

Taco Ring

1 pound ground beef or turkey (I use turkey)
1 packet taco seasoning
1/4 cup(ish) taco sauce, optional
1 can refried beans (I use reduced-fat or fat-free)
2 cans refrigerated crescent rolls (16 rolls total, I use reduced-fat)
1-1/2 to 2 cups cheddar cheese, shredded
Salsa, for topping, optional
Sour cream, for topping, optional

Preheat oven according to crescent roll package. Brown meat and drain. Add taco seasoning and add a little water. Cook on low for a few minutes. Mix in taco sauce until desired consistency (I guessed on the amount, I just add until I think it's enough). Add refried beans, mix well. Cook on low for a few more minutes.

Arrange crescent rolls in a circle, with the wide end towards the middle and the point facing outwards. This can be done on a rectangular bar pan too if you don't have a round one. Then, use a roller to flatten the inside of the circle to make a larger base for the filling.

Spoon the meat around the circle, making it as even as possible. Top with cheese. Fold pointed edges of crescent rolls over the meat and press them into the center of the pan.

This is my Betty Crocker pose

Fold over and press

Bake according to crescent roll package, until cheese is melted and crescent rolls are golden brown. Then the best part, eat it! Top with sour cream and/or salsa, or whatever Mexican-ish topping you like! This is delicious with sweet corn (fresh Iowa sweet corn if you can get your hands on it)! Enjoy!
Yield: 8 servings (unless you have a husband who really really loves taco ring, then it serves 6 :)

Heaven on a plate, right here

 



This recipe is so versatile. Experiment with making the recipe more spicy if you like that sort of thing. Use a different kind of meat, try various toppings, the options are endless! You can also arrange the crescent rolls in the shape of a wreath or braid, which I will try to show sometime. This recipe can also easily be halved (is that a word?) to serve less people!

My Review

• Preparation: 5
• Cook the meat, fill the rolls and bake!
• Taste: 5
• Definitely at the top of my favorites list. Without-a-doubt delicious!
• Cost: 5
• This is a top-rated recipe for the budget, makes great leftovers too!
• Clean-up: 5
• Anthill of dishes, skillet and a stone
• Changes
• NONE!!!!!
• Summary
• As I am sure you have noticed, I really like this recipe. It's nothing fancy, I suppose you may not be that impressed (though I would cry). But we love it! Oh-so-simple, oh-so-delicious, if you're human at all you will like it too! And just a little tidbit here, I love my Pampered Chef round stone! Check it out here!