Thanksgiving Recipes

As you probably do, every year I watch for new recipes to try and try to improve on old tried-and true ones.

Here are my favorite recipes for cranberries, sweet potatoes and, of course, TURKEY!

Cranberries

Sweet Potatoes

The Turkey is my personal recipe that I have been improving on over the years. Yes, there is a lot of turning involved but you will thank me!


1 whole turkey neck and gibblets removed
2 cups kosher salt
3 tablespoons garlic minced
1 tablespoon black pepper
1/3 cup brown sugar
1/4 cup Worcestershire sauce
2 large onions yellow, chopped
4 carrots peeled and chopped
4 stalks celery chopped
2 sprigs thyme
1 bay leaf
1 bottle white wine
2 cups butter melted
4 tablespoons onion powder (optional)

- rinse turkey, rub inside and out with kosher salt (use whatever amount is needed) place turkey in a large stock pot and add enough water to cover turkey 3/4 of the way
- place garlic, pepper and brown sugar in a sauce pan with 4 cups water and boil until sugar is dissolved. Add ice to cool mixture.
- Add worcestershire to mixture and pour over turkey. Add enough water to submerge the turkey and refrigerate overnight (12 hours)
- preheat oven to 350
- rinse turkey and discard the brine mixture
- stuff turkey with 1/2 the onions, 1/2 the carrots, 1/2 the celery, 1/2 the thyme and the bay leaf
- scatter remaining vegetables in the bottom of the roasting pan and pour in 1/3 of the white wine
- place turkey breast-side down on roasting rack and coat with 1/2 the melted butter (dust 1/2 the onion powder if desired)
- roast uncovered 3-3 1/2 hours (for an 8-10 pound turkey) until internal temperature of thigh is 180
- baste every 45 minutes or so

*2/3 of the way through the cooking process, turn turkey breast-side up (use two clean oven mitts to handle the turkey) and coat with the remaining butter and onion powder - continue cooking
- once done, remove from oven, turn turkey breast-side down on roasting rack and allow to cool for 30 minutes
- turn turkey breast-side up for serving

Carve!

American Cheese

by Jim Daniels

At department parties, I eat cheeses
my parents never heard of—gooey
pale cheeses speaking garbled tongues.
I have acquired a taste, yes, and that's
okay, I tell myself. I grew up in a house
shaded by the factory's clank and clamor.
A house built like a square of sixty-four
American Singles, the ones my mother made lunches
With—for the hungry man who disappeared
into that factory, and five hungry kids.
American Singles. Yellow mustard. Day-old
Wonder Bread. Not even Swiss, with its mysterious
holes. We were sparrows and starlings
still learning how the blue jay stole our eggs,
our nest eggs. Sixty-four Singles wrapped in wax—
dig your nails in to separate them.

When I come home, I crave—more than any home
cooking—those thin slices in the fridge. I fold
one in half, drop it in my mouth. My mother
can't understand. Doesn't remember me
being a cheese eater, plain like that.

Baked Peanut Butter Oatmeal

Prep Time: 5 min
Cook Time: 20 min

3 cups quick oats
1/2 cup brown sugar
1/2 cup sugar
1 1/2 cups milk
1/2 cup butter melted
2 eggs
1 cup peanut butter chunky
2 teaspoons baking powder
1 teaspoon vanilla extract

Yield: 1

- Preheat Oven to 350
- Grease 9x13 Pan
- Mix all ingredients and spread evenly into pan
- Cook 20-25 minutes until edges are golden brown
- Serve with warm milk

Salt and Vinegar Chicken

Servings: 4

Prep Time: 1 hour 15 mins
Cook Time: 45 mins

2 cups cider vinegar

1 cup vegetable oil

1 egg, lightly beaten

3 teaspoons salt

1 teaspoon poultry seasoning

8 boneless chicken thighs , with skin

Yield: 1

- In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
- Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade).
- Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.

Baked French Fries

Servings: 4

Prep Time: 10 mins
Cook Time: 40 mins

cooking spray

6 yukon gold potatoes , cut into thick fries

1 tablespoon white sugar

1/4 cup extra-virgin olive oil

1 teaspoon garlic powder, or more to taste

1 teaspoon salt, or more to taste

1 teaspoon ground black pepper, or more to taste

Yield: 1

- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with aluminum foil; spray with cooking spray.
- Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
- Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated.
- Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet. Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes. 

Bacon Cheddar Patty Cakes

Servings: 8

Prep Time: 10 mins
Cook Time: 20 mins

3 slices bacon cooked, crumbled

4 cups cold leftover mashed potatoes

2 eggs

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup shredded Cheddar cheese

Yield: 1
*Your mashed potatoes must be very thick for this to work properly
*Reserve Bacon Drippings
*Seasoning is to taste depending on how your seasoned your mashed potatoes
-------------------------------------
- Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties.
- Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side. 

Cheddar Biscuits

Servings: 8

Prep Time: 15 mins
Cook Time: 20 mins

2 cups buttermilk biscuit baking mix

1 cup shredded Cheddar cheese

2/3 cup milk

1/2 teaspoon garlic powder

2 tablespoons margarine, melted

2 teaspoons dried parsley

1 teaspoon garlic salt

Yield: 1

- Preheat oven to 400 degrees F (205 degrees C).
- Grease a cookie sheet, or line with parchment paper.
- In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk.
- Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
- Bake in preheated oven for 10 minutes.
- Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5-10 more minutes, or until lightly browned on the bottom. 

Spiced Bacon Twists

Servings: 8

Prep Time: 15 mins
Cook Time: 30 mins

1 cup packed light brown sugar

2 tablespoons dry mustard powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon cayenne pepper

1 pound sliced bacon

Yield: 1
- Preheat the oven to 350 degrees F (175 degrees C).
- Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
- In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper.
- Press each slice of bacon into the mixture until coated.
- Twist each strip a few times and place on the prepared baking rack.
- Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes. 

Baked Corn Casserole

Servings: 6

Prep Time: 10 min
Cook Time: 35 min

10.75 ounces condensed cream of chicken soup

1/2 cup milk

2 eggs

16 ounces canned, whole kernal corn, drained

8 ounces corn bread muffin mix

1/4 cup grated Parmesan cheese

2.8 ounces french fried onions

Yield: 1

- Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions.
- Pour the soup mixture into a 1 1/2-quart casserole. Bake at 350 degrees F for 30 minutes or until the mixture is hot.
- Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown. 

Chicken Stuffed with Spinach, Feta, and Pine Nuts

Servings: 4

Prep Time: 15
Cook Time: 20

5 ounces fresh spinach, chopped

1/2 cup (2 ounces) crumbled feta cheese

2 tablespoons pine nuts, toasted

1 teaspoon fresh thyme, minced

2 teaspoons fresh lemon juice

2 garlic cloves , minced

4 (6-ounce) skinless, boneless chicken breasts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1/2 cup fat-free, lower-sodium chicken broth

Yield: 4

- Preheat oven to 350°
- Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
- Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
- Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan.
- Place pan in oven. Bake at 350° for 15 minutes or until done.

"If Kids Plant Kale, Kids Eat Kale"

http://www.ted.com/talks/ron_finley_a_guerilla_gardener_in_south_central_la.html

Vidalia Ranch Pizza

Servings: 6
Prep Time: 15 mins
Cook Time: 25 mins

1 ready-made pizza crust (such as Boboli)
1/2 cup prepared ranch salad dressing divided
2 teaspoons garlic powder
2 tablespoons olive oil
1 large vidalia, or other sweet onion, thinly sliced
1 teaspoon salt
1 tomato, thinly sliced
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
ground black pepper to taste

Yield: 1

- Preheat oven to 400 degrees F (200 degrees C).
- Spread 1/4 cup ranch dressing over the pizza crust; sprinkle with garlic powder.
- Bake the crust in the preheated oven until lightly browned, 8 to 10 minutes.
- Heat the olive oil in a skillet over medium heat. Cook the onion in the oil until translucent; season with salt. Once cooked, drain onions and pat dry.
- Mix three cheeses in a bowl and set aside
- Remove pizza crust from oven. Spread remaining 1/4 cup of ranch dressing on crust.
- (Do the following all "to taste"): Add the cooked onions, tomato slices, cheese blend, and black pepper over the baked crust.
- Return to preheated oven and bake until crust is golden brown and cheese is melted, 12 to 15 minutes. Allow pizza to cool for 5 minutes before cutting to serve.

Onion-Roasted Potatoes

Servings: 6
Prep Time: 15 mins
Cook Time: 40 mins

2 russet potatoes , cut into 1-inch cubes
2 sweet potatoes , cut into 1-inch cubes
1 sweet yellow onion thinly sliced
1/3 cup olive oil
1 (1-ounce) package onion soup mix

Yield: 1

- Preheat an oven to 450 degrees F
- Combine russet potato, sweet potato and sliced onion in a zip-lock bag. Add olive oil and toss to coat
- Spread out into a 9x13-inch baking dish and dust with onion soup mix, tossing to coat evenly.
- Bake in the preheated oven until potatoes are tender and golden brown, stirring occasionally, about 40 minutes.

Spicy Honey-Brushed Chicken Thighs

In the interest of full disclosure, I botched this recipe last night. I was distracted and broiled the the sass out of the chicken until the skin was a crunchy sheet of charcoal; and it was STILL good. Any recipe that can withstand that kind of abuse is a keeper as far as I am concerned!

Prep Time: 1 hour

Cook Time: 25 min

2 teaspoons garlic powder

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground red pepper

4 skinless, boneless chicken thighs

6 tablespoons honey

2 teaspoons cider vinegar

Yield: 2 servings

- Combine first 6 ingredients and coat chicken thighs. Place chicken in a zip-lock bag and refrigerate 1 hour
- Preheat to 400
- Cook chicken at 400 for 20 min.
- Combine honey and vinegar in a small bowl, stirring well.
- Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute.
- Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Brazilian Pork Ribs

Ribs in a smoker in the back patio has become almost as American as the 4th of July. And yet, what if you don't own a smoker? I have had luck cooking ribs in the slow cooker as well as the oven; so when I saw this recipe for stove-top ribs, I wanted to give it a try.They turned out fantastic!

The recipe did not call for harissa sauce but I think it makes an excellent spicy addition.

Servings: 2
Prep Time: 20 mins
Cook Time: 40 mins

10 pork spareribs
1/2 cup soy sauce
10 cloves garlic, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh parsley
ground black pepper to taste
2 limes , cut into wedges
1 cup harissa sauce (optional)

- Separate spare ribs from the rack by cutting so that meat is on one side of each rib
- Place the spareribs into a large pot, and add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Fill with just enough water to cover the ribs.
- Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat.
- Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
---------------------------
HARISSA SAUCE (optional):

- Combine 1 cup plain, low-fat, Greek yogurt, 2 tablespoons lemon juice, and 2 teaspoons harissa in a small bowl.
- Serve on the side with spare ribs

*Harissa is a spicy-hot Moroccan/Tunisian blend of spices. You can find it as a prepared sauce/paste or as a dry spice. I have only been able to find it as a dried spice at Whole Foods.

Slow Cooker Taco Soup

This recipe came highly recommended but I have to admit that I was a bit skeptical. After all "Taco Soup" is something of an oxymoron. 

This soup rocks! 

With the cheese, tortilla chips and sour cream, it tastes exactly like a taco only instead of dirtying 12 different pans and plates, you only have a crock pot to clean! Perfect for a cold winter night spent dreaming of summer!

Servings: 8

Prep Time: 10 mins
Cook Time: 8 hours

1 pound ground beef

1 package dry taco seasoning mix

1 package dry ranch salad dressing mix

1 onion, chopped

1 (16-ounce) can chili beans, with liquid

1 (15-ounce) can kidney beans with liquid

1 (15-ounce) can whole kernel corn, with liquid

1 (8-ounce) can tomato sauce

2 cups water

2 (14.5-ounce) cans peeled and diced tomatoes

1 (4-ounce) can diced green chile peppers

2 cups shredded cheese

tortilla chips

2 cups sour cream

Yield: 1

- In a medium skillet, cook the ground beef until browned over medium heat. Add taco and ranch seasoning. Drain, and set aside.
- Place all ingredients in the slow cooker, stir to mix well
- Cook on Low setting for 8 hours.
------------------------------------
- Serve topped with cheese, crumbled tortilla chips and sour cream

Marinated Ranch Chicken

This is one of those recipes that is so simple "recipe" seems too strong a word. That being said, I don't have much experience cooking with ranch dressing mix so I wanted to give it a shot. I was actually surprised how good it was for being so simple. I think it would turn out better grilled instead of baked though.

Servings: 2

Prep Time: 5 mins
Cook Time: 25 mins

2 chicken thighs (or chicken of your choice)

2 packages dry ranch salad dressing mix

4 tablespoons olive oil

2 tablespoons red wine vinegar

Yield: 1

- Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Reserve about 1/4 of marinade and refrigerate.
- Add chicken to bag, seal and shake to coat; work mixture into the meat. Refrigerate overnight.
-------------------------------------
- Preheat oven to 400.
- Remove chicken from bag, discarding any remaining marinade, and bake 20 minutes or until cooked through and no longer pink inside.
- Broil to finish until chicken is golden brown
- Remove and let rest 5 minutes
- Top with reserved marinade

Creamy Chicken Ramen with Spinach and Mushrooms

Servings: 2
Prep Time: 10 min
Cook Time: 5 min

1 tablespoon oil
1/2 cup mushrooms sliced
1/2 small onion diced
1 cup water
4 ounces light cream cheese
1 package (3 oz) Chicken-flavored top ramen
1 cup cooked boneless, skinless chicken breast cut into thin peices
1 cup spinach coarsley chopped
1/4 red bell pepper thinly sliced
1/2 teaspoon black pepper


Yield: 1

- Add oil to skillet and saute mushrooms and onion until onion is translucent
- Add water, cream cheese and top ramen seasoning packet. Bring to a boil, stirring until the cream cheese has melted and the texture is smooth
- Add chicken, spinach, bell pepper and pepper. Heat through
- As the mixture cooks, in a separate pot, boil 2 cups of water. Break noodles in half, add to pot and cook for 3 minutes, stirring occasionally. Drain
- Toss noodles with the chicken mixture and serve

Horseradish Roast Beef and Potatoes

The concept of this sounded good but I was doubtful on some of the particulars. I decided to just stick to the recipe and it turned out awesome! I wanted to make this one while the wife was out of town b/c horseradish is not at the top her list of favorite tastes. I think she would actually like this recipe. You get a hint of the horseradish tang without of any of the burn (which is why I ate mine with a big bowl of fresh horseradish at my elbow ;-)

Servings: 6
Prep Time: 20 min
Cook Time: 8 hours

1 tablespoon grated or prepared horseradish (more to taste)
1 tablespoon Dijon style mustard
1 tablespoon fresh parsley minced
1 teaspoon fresh thyme minced (can substitute basil or oregano)
3 pounds beef stew meat
1-2 pound Yukon Gold Potatoes quartered
1 pound mushrooms quartered
2 large tomatoes with chilies seeded, chopped
1 large onion cut in to half rings
1 green bell pepper chopped
1 red bell pepper chopped
3 cloves garlic minced
1 bay leaf
1 cup red wine
21 ounces (2 cans) beef consommé
salt and pepper to taste


- mix horseradish, dijon mustard, and parsley in a small bowl to make a paste. Spread past over fattest side of roast and place in slow-cooker paste-up
- Add potatoes

**I found it a little hard to get all the remaining ingredients to fit into my slow cooker so I tossed the remaining vegetables in a bowl and fit in as much of the blend as I could. I then topped with the bay leaf and minced garlic and poured the red wine and beef consomme over that.

- Cover and cook on high for 2 hours and then on low for 4-6 hours

Beer Mac and Cheese

Installment #4 of "Things to Try When Your Wife is Out of Town": BEER MAC AND CHEESE! Seriously genius.

Unlike "Whisky BBQ Sauce"  that tastes nothing like whiskey or "Beer-Battered Onion Rings" that taste nothing like beer, this recipe actually retains the flavor of the beer you use. So pick one that goes with mac and cheese (What am I saying? They ALL go with mac and cheese!)

Servings: 4

Prep Time: 20 min
Cook Time: 30 min

30 ounces beer divided

5 cups water

8 ounces elbow macaroni

6 slices bacon cooked, chopped

3 tablespoons butter

3 tablespoons flour

1/2 cup half and half

1 teaspoon dry mustard

2 cups white Cheddar cheese grated

2 cups sharp, yellow Cheddar cheese grated

2 cups potato chips crumbled

Yield: 1

- Cook, drain and chop bacon. Set aside
- Preheat oven to 350
- In a large pot, bring water and 24 oz of beer to a boil, salt the water and cook pasta until almost al dente

Cheese Sauce:
- While pasta is cooking, in a medium pot, melt butter until it bubbles. Add flour and stir until it reaches a golden color
- Add half and half, and 6 oz of beer
- Stir in mustard powder. Then add cheese a little at a time, stirring until creamy.

- Drain pasta and stir in cheese sauce and crumbled bacon
- Transfer to a greased baking dish and top with crumbled potato chips
- Bake 30 minutes
- Let stand 5 minutes