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

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

Lasagna

Lasagna has become an American household staple. It's great for large gatherings and entertaining; add a salad and garlic bread and you're set. My husband frequently orders lasagna at restaurants. Yet, until I made this lasagna last month, I had never done so before. Well, I'm sure glad I did!

This lasagna is delicious. The red sauce is loaded with flavor, and who doesn't love all that melted parmesan and mozzarella cheese on top? This recipe is different than some may be used to. It does not use ricotta cheese (which is a good thing if you have folks who don't like the ricotta). Instead, it is a combination of a red, meaty sauce and a bechamel sauce. I think that the bechamel sauce really contributes to the depth of flavor. While I will continue to try other lasagna recipes, this one is a winner and I highly recommend it. I split mine between two casseroles and kept one in the freezer; it held up very well and tasted fresh after defrosting and baking. The long directions may seem like a lot of work, but it's worth it!

Lasagna (Print)
adapted from My Kitchen Cafe
Prep: 1 hour / Bake: 45 minutes
Yield: 9x13-inch casserole

Red Sauce
2 tablespoons olive or canola oil
1 tablespoon butter
4 garlic cloves, pressed or minced
1/2 cup chopped onion
4-8 ounces mushrooms, chopped
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can diced tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper

Bechamel Sauce
4 tablespoons butter
5 tablespoons flour
3 cups milk (I used %)
1/2 teaspoon salt
1/2 teaspoon pepper

1 pound ground turkey
12 no-boil flat lasagna noodles
16 ounces mozzarella cheese, shredded
8 ounces parmesan cheese, shredded

1. Preheat oven to 350 degrees. In a large saucepan, melt oil and butter over medium-high heat. Add garlic, and cook, stirring constantly about 1 minute. Add the onion and mushrooms. Cook until most of the liquid is absorbed and the vegetables are soft.

2. Transfer the vegetables to a blender and blend into a paste, if desired. I did not do this step. Return to pan and add remaining red sauce ingredients. Cover and simmer on medium to low heat for 30 minutes, stirring occassionally. Meanwhile, continue with steps 3 and 4.

3. Brown turkey in a skillet and set aside.

4. Melt the 4 tablespoons butter in a saucepan. Add the flour and whisk constantly for 1-2 minutes. Gradually add the milk, whisking constantly. Add the salt and pepper. Continue slowly whisking continually for 5-7 minutes, until sauce thickens considerably. Remove from heat.

5. Add the turkey to the red sauce and prepare to make three layers of noodles, sauce, and cheese. You can do this in a 9x13, or two 8x8 casseroles. Place 4 noodles, slightly overlapped, in the bottom of the pan (2 noodles if doing the 8x8). Add 1/3 red sauce, 1/3 bechamel sauce, and 1/3 mozzarella and parmesan cheeses. Repeat twice, for a total of 3 layers.

6. Cover the pan with greased foil and bake for 30 minutes. Remove from oven and allow to stand, covered, for 15 minutes before serving.

My Review

Taco-Stuffed Shells

I had never used the jumbo pasta shells, and when I saw this recipe, I knew that it was time to try them. These mini tacos were delicious and fun to eat, which makes them that much better! And I have been thinking of so many yummy fillings to spoon into these little shells, the possibilities are endless!

These taco-stuffed shells were good, but my husband and I thought that the meat lacked some flavor. I posted the original recipe below so that you can have it, but next time I make something like this, I will just cook the meat how we usually do for tacos; with taco seasoning and taco sauce. I think that the flavor may have also been somewhat dull because I substituted ground turkey for the ground beef, and the turkey needs more help to have flavor than beef does. But these are so much fun to make (and eat), so give them a try with your favorite taco fillings!

Taco-Stuffed Shells (Print)
from Fast-Fix One-Dish Meals
Prep: 40 minutes / Bake: 30 minutes
Yield: 6 servings

18 jumbo shell macaroni (about half of a 12-ounce box)
1 pound ground beef or turkey
3 ounces cream cheese (I used neufchatel)
1 teaspoon chili powder
16 ounces salsa
3/4 cup (3 ounces) shredded cheddar cheese

1. Preheat oven to 350 degrees. Cook shells according to package directions. Drain shells and rinse with cold water, draining well after rinsing.

2. While pasta is cooking, brown meat in a skillet and drain grease as needed. Stir in cream cheese and chili powder (or your usual taco seasonings). Remove from heat.

3. Spread about 1/2 cup salsa in the bottom of a 2-quart rectangular baking dish or 9x13 baking dish (it will be thin, add more if you like). Spoon about 2 tablespoons of meat into each shell and place in baking dish. Top shells with remaining salsa.

4. Bake, covered, for 15 minutes. Remove from oven and sprinkle with cheese. Bake, uncovered, for 15 minutes more or until heated through. Serve with your favorite taco toppings.

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

Stuffing Casserole

I found this recipe online last week and I wanted to share it with you because it's a great way to use your leftover Thanksgiving turkey! This casserole is very easy and quick, making it a good choice for busy weeknights.

Stuffing Casserole (Print)
from Taste of Home online
Prep: 20 minutes / Bake: 30 minutes
Yield: 6 servings

1 box (6 ounces) chicken flavored stuffing mix
1 cup turkey or chicken, shredded or cubed, cooked or raw
2 cups frozen mixed vegetables, thawed
1 (10-3/4 ounce) can 98% fat-free condensed cream of chicken soup, undiluted
1 (8 ounce) can sliced water chestnuts, drained

1. Preheat oven to 350 degrees. Prepare the stuffing mix according to package directions and set aside. Meanwhile, if you are using raw poultry, cut it up and cook it on medium heat, with a small amount of oil, in a skillet.

2. In a medium bowl, combine the meat, vegetables, soup, water chestnuts and 2 tablespoons of water.

3. Transfer to an ungreased 2-quart or 8x8-inch baking dish. Top with the stuffing . Bake for 25-30 minutes or until heated through.

My Review

• Preparation: 4
• This casserole was very easy to put together; I started with raw chicken and it would be even faster if your meat was already cooked. It takes about 50 minutes start to finish.
• Taste: 4
• This recipe was very good. The stuffing gives it a nice flavor and made me feel like I was already enjoying my Thanksgiving meal. I will probably make it again sometime.
• Cost: 5
• I don't think the ingredients for this cost more than $5.00, and it gives you 6 servings! It's a great way to use leftovers too.
• Clean-up: 4
• I had a pan for the stuffing, a skillet for the chicken, the mixing bowl, and the baking dish.
• Changes
• You could probably use some of your leftover Thanksgiving stuffing too if you have it!
• As mentioned above, you can use chicken or turkey, leftovers or raw.
• I wrote 98% fat free cream of chicken soup because that's what the can said, but it's probably equivalent to a light cream of chicken soup. I have also used the Campbell's Healthy Request soup too, but if my memory serves right, the 98% fat free had less sodium and fat than the healthy request.

Enchilada Casserole

Jeremiah had been asking for this for a few weeks and I finally remembered to put it on my grocery list and make it for him. It's hearty (slightly unhealthy I'm sure) and you can double the recipe and freeze one for later. There's lots of layers; it doesn't stay together when you take it out of the pan (of course). Pardon the picture as it is a bit messy, but it's tasty too!

As a side note, I'm experimenting with a google document to make a printable version of my recipes for you. I will see how (or if) this works, please let me know how it goes if you try it!

Enchilada Casserole (Printable Recipe)
from Cooking, It's Elementary

Prep: 20 minutes / Bake: 40-45 minutes

Yield: 4-6 servings

3/4 pound ground beef or turkey

1 small onion, chopped

1-1/2 to 2 tablespoons chili powder

3/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

1 cup salsa

5 (7 inch) flour tortillas, cut into 3/4 inch strips

1/2 cup reduced fat sour cream

1 can corn, no salt added

1-1/2 cups mozzarella cheese, shredded

1. In a 10-inch skillet, brown beef or turkey and the onion. Drain. Stir in 1/2 cup water, chili powder, salt, pepper, and garlic powder. Bring to a bubble. Reduce heat to low, simmer, uncovered for 10 minutes.

2. Place 1/4 cup of salsa into the bottom of an 8-inch square baking dish. Add a layer of tortilla strips and another 1/4 cup salsa on top of the tortillas.

3. Add meat mixture. Top with sour cream. Add the corn. Sprinkle 3/4 cup of cheese on casserole, then top with remaining salsa, followed by the remaining tortillas. Add remaining cheese on top. Don't worry about making your layers or tortillas perfect, you won't be able to tell at the end anyway!

4. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 5-10 minutes or until heated through.

5. If you double the recipe, you can freeze the extra casserole for up to one month. To use frozen casserole: thaw in refrigerator for 24 hours. Remove from refrigerator 30 minutes before baking. Bake as directed above.

There you have it! Enchilada casserole. Simple and tasty, it's sure to please any picky tastebuds! If you like spicy foods, use a hot salsa and the maximum chili powder. Enjoy! Read more 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!