Thanksgiving Sides 2015

Dr. Sweetpea and I had another wonderful Thanksgiving together and did a ton of cooking. I don't have any pictures of what we made because when I took a picture of all the food piled on my plate, it didn't look very palatable. So, to save you the cringe worthy pictures, I'll post the recipes that we made this year below.

Classic Cranberry Sauce

(Source: Food Network Magazine)

1 pound cranberries (about 4 cups), thawed if frozen

2 medium oranges

1 1/4 cup sugar

1 teaspoon ground coriander (I omitted)

Kosher Salt

Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 - 20 minutes. Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours. 

Classic Stuffing

(Source: Food Network Magazine)

1 stick unsalted butter, plus more for the baking dish

1 onion, finely chopped

5 stalks celery, finely chopped

2 apples, chopped (my addition)

1/2 cup prunes, chopped (my addition)

1 tablespoon chopped fresh sage (I omitted)

1 tablespoon chopped fresh thyme (I omitted)

Kosher salt and freshly ground pepper

3 cups low sodium chicken broth

2 large eggs

1/2 cup chopped fresh parsley

16 cups 1/2 inch stale country white bread cubes (about 1 3/4 pounds)

2 tablespoons fat from the turkey drippings (or butter)

1/2 teaspoon paprika

Preheat the oven to 375 and butter a 3 quart baking dish. Melt the butter in a large pot or dutch oven over medium heat. Add the onion, celery, apples, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables and apple are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the bread, vegetable-broth mixture, chopped prunes and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes. 

Scalloped Potatoes

(Source: Gimme Some Oven)

3 tablespoons butter

1 small white or yellow onion, peeled and thinly sliced

4 large garlic cloves, minced

3 tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 cups milk (I used whole milk)

1 teaspoon Kosher salt

1/2 teaspoon black pepper

2 teaspoons fresh thyme leaves, divided

4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)

1 1/2 cups grated sharp cheddar cheese, divided

1/2 cup freshly-grated Parmesan cheese

Preheat oven to 400 degrees F. Melt butter in a large saute pan over medium-high heat.  Add onion, and saute for 4-5 minutes until soft and translucent.  Add garlic and saute for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined and saute for an additional 1-minute.  Pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens.  Then remove from heat and set aside.

Meanwhile, grease a 9 x 13-inch baking pan with cooking spray.  Then spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce, the sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese. Cover the pan with aluminum foil and bake for 30 minutes.  Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through. Remove and sprinkle with the remaining 1 teaspoon thyme.  Serve warm.

Spiced Cranberry Orange Mold

Whenever Thanksgiving rolls around and I'm not heading to my hometown to see my parents, I always have cravings for the food that my mom always made for our Thanksgiving meal. One thing that sticks out in particular is the cranberry jello mold that my mom makes. It's definitely not time consuming to make and all the ingredients are readily available at grocery stores. Plus, it's super tasty along with the roasted turkey. This recipe will also stay in my repertoire for many years to come.

Spiced Cranberry Orange Mold

(Source: Jello Advertisement in magazine)

1 1/2 cups boiling water

1 (8 serving size) package or 2 (4 serving size) packages Jello Brand Cranberry Flavor Gelatin Mix

1/2 teaspoon ground cinnamon

1 (16 oz) can whole berry cranberry sauce

1 cup cold water

1 orange, sectioned, diced

1/2 cup chopped walnuts

Stir boiling water into gelatin and cinnamon in large bowl for at least 2 minutes until completely dissolved. Stir in cranberry sauce until melted. Stir in cold water. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in orange and walnuts. Spoon into 5 cup mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator. 

**Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake gently to loosen. Gently remove mold. Center gelatin on plate. 

Chili Mac

One of my favorite comfort foods is Chili Mac. I mean, I love Chili, and I love Mac and Cheese...so it's the perfect combination of both. I've tried my fair share of it over the years, and I finally found the best recipe to make at home. Dr. Sweetpea and I devoured all of this in two days flat. Yes, it's that good.

Chili Mac

(Source: Homeroom Cookbook)

Chili:

6 tablespoons olive oil

1 red pepper, cored, seeded and chopped into 1/2 inch chunks

1 green pepper, cored, seeded and chopped into 1/2 inch chunks

1 jalapeno, stemmed, seeded and finely chopped

1 onion diced

1 pound ground beef

1 tablespoon kosher salt

1 tablespoon chili powder

1 teaspoon cayenne powder

1 teaspoon dried oregano

1 tablespoon ground cumin

1 (16 ounce) can black beans, drained

1 (16 ounce) can pinto beans, drained

1 (16 ounce) can crushed tomatoes

Mac:

1/2 pound dried elbow pasta

2 cups mac sauce *recipe is below*

2 cups grated sharp cheddar cheese

To make chili: In a large pot, heat the olive oil over medium high heat. Add the bell peppers, jalapeno, onion and saute until tender, about 10 minutes. Add the ground beef, and stir to break up the beef into small chunks. When the beef begins to brown, add the salt, chili powder, cayenne powder, oregano, and cumin. Cook for 2 more minutes to allow the spices to become fragrant. Add the beans with canned crushed tomatoes. Cook until the mixture reaches a boil. Turn off the heat, taste and use for the Chili Mac. 

To make the mac: Cook the pasta in salted boiling water until less than al dente. Drain, rinse the pasta with cold water, and drain again. Add the sauce, the Cheddar, and 2 cups of of the chili to a large, heavy bottomed pot and cook over medium heat. Stir until the cheese is barely melted. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot. 

Mac Sauce: 

3 cups whole milk

1/2 cup unsalted butter

1/2 cup all-purpose flour

2 teaspoons kosher salt or 1 teaspoon table salt

Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from the heat. Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat. Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal. Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it's ready: Dip a metal spoon into the sauce—if the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt. The Mac Sauce is ready to use immediately and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time—it will get a lot thicker when put in the fridge, so it may need a little milk to thin it out a bit when it comes time to melt in the cheese. Try melting the cheese into the sauce first, and if it is too thick then add milk as needed.

Red Chile Chicken Taquitos

Dr. Sweetpea is a huge fan of homemade Taquitos. So when I saw this Red Chile Chicken Taquito recipe in my new Chevy's cookbook, I knew I had to make it. These are a bit time consuming but totally worth the time and effort. In fact, Dr. Sweetpea said these are the best that he has eaten at home. I totally agree and plan on making these more often.

Red Chile Chicken Taquitos

(Source: Chevy's Cookbook)

16 corn or flour tortillas

Salsa Chicken (Recipe will be posted below)

1/2 cup queso fresco

Chipotle Sour Cream (Recipe will be posted below)

Preheat the oven to 375. On a baking sheet, place 4 of the tortillas in the oven for 3 to 4 minutes. Remove from oven. (This will soften the tortillas so that they won't crack when filled.) Set the tortillas on your work surface and spoon about 1/4 cup of the chicken in a line down the center. Roll up into tight cylinders and set parallel to one another on the work surface. Once the taquitos are all rolled up. Place them on a baking sheet, seam side down, and bake for 15 - 20 minutes until the tortillas are nice and crisp. (I always bake ours instead of frying so they are much healthier.)

Salsa Chicken

5 tomatoes, cored and halved

1 jalapeno, stemmed, seeded, and halved

1 yellow onion, peeled and quartered

2 tablespoons olive oil

1 tablespoon minced garlic

2 tablespoons Fuego Spice Mix (Recipe will be posted below)

1 rotisserie chicken, meat removed from bones and shredded

1/4 cup chopped cilantro (I omitted since we hate cilantro)

Preheat the broiler. Place the tomatoes and jalapeno cut side down in a baking dish. Cut one of the onion halves in half and add to the baking dish. Roasted the vegetables under the broiler for 8 to 10 minutes, or until they begin to blacken. Remove from the oven and cool. Transfer the vegetables and accompanying liquid to a blender and pulse until thick and chunky. 

Dice the remaining three quarters of the onion. In a large skillet, heat the olive oil over medium high heat. Add the onion and garlic and saute for 5 minutes. Add the spice mix and saute for 3 to 4 more minutes. Add the chicken pieces, and saute until the chicken is heated through, stirring often. Add the tomato mixture to the skillet and deglaze, stirring and scraping the bottom of the skillet to loosen any browned bits. Add the cilantro. Bring the mixture to a simmer. Simmer for 10 minutes. Remove from the heat and use as directed. 

Fuego Spice Mix

1/4 cup paprika

2 teaspoons cayenne

2 tablespoons salt

2 teaspoons ground white pepper

2 tablespoons ground black pepper

2 tablespoons granulated garlic

2 tablespoons chile powder

2 tablespoons dried oregano

Combine all ingredients, mixing well. Store in an airtight container, out of direct light, for up to 6 months. 

Chipotle Sour Cream

1/2 cup sour cream

1/2 cup mayonnaise

2 teaspoons Chipotle Puree (I pureed the canned chipotle peppers)

1/2 teaspoon salt

1 tablespoon freshly squeezed lime juice

Combine all ingredients in a mixing bowl and stir with a whisk until smooth. 

Baked Ziti

Whenever I think of baked ziti, it always brings me back to what the cafeteria served while I was living in the student dorm as a college kid. It was always ziti mixed with spaghetti sauce and topped with mozzarella then baked until everything got hot. Not very appetizing at all.

Then I heard so many people talk about Pioneer Woman's baked ziti and how it's soooooooo good. I finally caved and made it for dinner after hearing so many raving reviews, and I was not disappointed. This is seriously the best Baked Ziti that I've had, ever! Even Dr. Sweetpea was raving about how good this turned out to be, and he is hard to please when it comes to pasta. This is definitely a keeper recipe for us.

Baked Ziti

(Source: Ree Drummond)

2 tablespoons olive oil

3 cloves garlic, minced

1 large onion, diced

1 pound ground beef

1 pound Italian sausage

2 (14.5 oz) cans tomato sauce or marinara sauce

1 (28 oz) can whole tomatoes with juice

2 teaspoons Italian seasoning

1/2 teaspoon red pepper flakes

Salt and freshly ground black pepper

1 pound ziti

1 1/2 pounds mozzarella, grated

1 (15 oz) tub whole-milk ricotta

1/2 cup grated Parmesan

2 tablespoons chopped fresh parsley, plus more for sprinkling

2 eggs

Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.

Preheat the oven to 375 degrees F.

In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).

Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.

Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

Cream of Potato with Bacon Soup

It's getting really chilly now that Fall has officially arrived and winter is right around the corner. So I've been in a soup making mood. Dr. Sweetpea and I both love a creamy potato soup, so when I saw this recipe, I had to make it! I'm so glad I did too because it's so creamy, flavorful, and has chunks of potato and bacon. I think this is our favorite soup right now and I'm probably going to make another batch before December.

Cream of Potato with Bacon Soup

(Source: Journal Sentinel - Settlers Inn Restaurant)

2 pounds baking potatoes, peeled and diced

4 cups (32 ounces) chicken broth

3 tablespoons good-quality chicken base

1/2 pound uncooked bacon, cut into 1/2 inch pieces

1/4 cup (1/2 stick) butter

1 large yellow or white onion, finely chopped

3/4 cup flour

5 cups milk

2 teaspoons granulated garlic

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper

1/4 cup sour cream

Salt and pepper to taste

8 ounces shredded sharp cheddar cheese.

2 green onions, sliced (optional)

In large pot combine potatoes, broth and base and cook until potatoes are tender, about 10 to 12 minutes. Drain potatoes, reserving cooking liquid. In another pan, cook bacon until crisp. Drain and reserve ¼ cup bacon fat to use later. Cool bacon and crumble.

In a 4-quart saucepan, add butter, reserved bacon fat and onion. Cook over low heat until onion is very soft but not brown, stirring frequently. Add flour and whisk until smooth. Cook about 5 minutes, whisking frequently. Add reserved liquid from cooking potatoes and the milk. Cook over medium heat, whisking until smooth and thickened, about 15 minutes. Add granulated garlic, ½ teaspoon pepper, cayenne pepper, reserved potatoes, reserved bacon and sour cream. Heat through, then check seasonings and add additional salt and pepper to taste if needed. Stir in cheese and then ladle into bowls and top with sliced green onions for garnish, if desired.

Crab Cake Sliders with Chipotle Mayo

Dr. Sweetpea and I are crab cake lovers! When we went on our vacation earlier this year, we ate crab cakes almost every day along with other seafood. So when I saw this recipe for crab cake sliders, I made them right away! Dr. Sweetpea devoured four sliders in one sitting, and raved about how these are just as good as the ones we ate on our vacation. I'm pretty sure the chipotle mayo is what made these even better because it has a nice spicy kick. Definitely a keeper for us :o)

Crab Cake Sliders with Chipotle Mayo

(Source: Journal Sentinel)

Crab cakes:

5 green onions, finely chopped

1 tablespoon finely grated fresh ginger

3 cloves of garlic, finely chopped

2 tablespoons chopped parsley leaves

1 1/2 red bell peppers, cored and minced

1 cup dry bread crumbs

1/2 cup mayonnaise

2 tablespoons Old Bay Seasoning (I used 2 teaspoons and thought it was more than enough)

1 pound jumbo lump crab meat

Olive oil for frying

10 slider buns, toasted

Lettuce, tomato and onion for garnishes

Citrus chipotle mayonnaise:

1 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon lime juice

1 tablespoon orange juice

2 tablespoons chopped cilantro

1 tablespoon chopped chipotle peppers in adobo sauce

1 teaspoon salt

Make crab cakes: In a large bowl, combine green onions, ginger, garlic, parsley, red peppers, bread crumbs, mayonnaise and Old Bay seasoning. Fold in crabmeat. Mix well, then portion mixture into 10 patties, squeezing the patties together gently so they do not break apart. Heat oil in a large frying pan. When oil is hot, add crab cakes and fry about 4 minutes on each side. You may have to do these in batches. Add more oil if needed.

Make citrus chipotle mayonnaise: Whisk all ingredients together.

To assemble sliders: Toast buns, then place a crab cake on each slider bun. Put desired amount of citrus chipotle mayonnaise on each crab cake and garnish with lettuce, tomato and onion. Serve immediately.