Geeze! I went to make my Traditional Pumpkin Pie and realized there was no sugar in the recipe! Cripes! Please make note of it, I corrected the recipe.
I hope you have a wonderful Thanksgiving!
Angie
Pumpkin Pie Recipe Error….
Posted by on November 25, 2010
Corn Bread with Fresh Sage….
Posted by on November 21, 2010
This bread is absolutely fantastic! The fresh sage very gently flavors the entire bread. This is a lovely and dramatic presentation, dont’ you think? This one bowl recipe goes together in minutes and bakes for only about 22 minutes. Serve this with your Thanksgiving dinner, your family will be very impressed!
Corn Bread with Fresh Sage
1 small bunch fresh sage leaves
2 teaspoons softened butter to grease pan
1 cup corn meal
1 cup flour
1/3 cup sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup plain yogurt
¼ cup milk
2 eggs, slightly beaten
¼ cup oil
1) Preheat oven to 350’. Grease a 9” round pan generously with butter. Arrange the sage leaves on the prepared pan. Set aside.
2) In a large mixing bowl, combine corn meal, flour, sugar, baking powder, and salt. Whisk until combined.
3) Make a well in the center of the dry ingredients. Add the yogurt, milk, eggs, and oil. Mix until just blended.
4) Carefully pour into prepared pan. Bake for 21-23 minutes. Test with a toothpick for doneness.
5) Cool for 10 minutes before inverting onto a serving plate. Cool completely and cover with saran wrap.
Enjoy!
Angie
Pie Crust Tips….
Posted by on November 19, 2010
I suggested many pie recipes for your Thanksgiving finale but did not mention pie crust. Try my step by step Butter Pie Crust recipe for any pie you might be making. I love that it is made with a very short and real ingredient list. And the taste! I don’t have to tell you that the taste of real butter in anything is better.
Pie crust tips:
*Use a pastry blender to incorporate the butter into the flour. The flour should resemble coarse cornmeal when it’s ready for the next step.
*Try not to referigerate for too long, it is unnecessary and will make the dough too cold to work with. Optimal time is 30-60 minutes.
*Use cold butter and ice water.
*Limit the amount of time you handle the dough. Try to knead the dough into a ball in 3-5 turns of the dough.
*There must be enough liquid to combine all the ingredients. Use a fork when adding water to the flour/butter/salt mixture.
Have a wonderful weekend!
Angie
More Thanksgiving Ideas…..
Posted by on November 18, 2010
Hello everyone-
I am a firm believer in getting as much done ahead as possible for this holiday feast. Need turkey and prep ahead dinner tips? Click here.
Try my recipes for Cherry Crumb Pie, Traditional Pumpkin Pie, and Apple Crumb Pie….all my favorites for Thanksgiving! Don’t feel like making a pie??? Try my Peach Crisp. Use frozen peaches, this dessert will come together in a matter of minutes! Make ahead and refrigerate. About 20 minutes before dessert time, warm in 325′ oven for about 20 minutes….serve with real vanilla ice cream. I cannot forget to mention Pumpkin Spice Bread Pudding, yet another easy dessert that can be made ahead and baked before serving. What’s not to love about bread pudding??
If you’re having over night guests and would like a simple and delicious breakfast idea, why not try the Egg, Sausage, and Cheese Breakfast Bake. You can prepare it the night before and simply pop it in the oven in the morning, so easy and delicious! Try one of my delicious quick bread recipes such as Whole Wheat Pumpkin Spice Bread, Lemon Poppy Seed Cakes, or Blueberry Streusel Bread. All freeze beautifully and thaw out quickly in the microwave on defrost for 2 minutes or for an hour on the kitchen counter.
I especially love this holiday where the main focus is on being with everyone we love and simply enjoying delicious foods together.
Enjoy!
Angie
Brussel Sprouts, Pan Roasted with Bacon….
Posted by on November 16, 2010
Why not serve these beauties as an elegant side for Thanksgiving dinner? These are one of my favorite vegetables. Caramelizing the brussel sprouts makes them sweet while the bacon adds a smokey and salty element. Soooooo tasty!
Pan Roasted Brussel Sprouts
2 strips bacon, cut into 1/2″ pieces
1 lb. brussel sprouts, stems removed and cut in half
salt and pepper
1/2 cup water
1) In a large skillet that has a lid, cook bacon until crispy. Remove from pan and drain on paper towels.
2) Add brussel sprouts immediately to the hot pan with the bacon fat. Season with a pinch of salt and pepper. Cook for about 5 minutes or until the brussel sprouts are nicely browned.
3) Add 1/2 cup water and cover with tight fitting lid. Steam for 5 minutes.
4) Top with the cooked bacon. Serve immediately.
Oven Roasted Turkey Legs…YUM!
Posted by on November 14, 2010
The unfortunate part about making a whole turkey is that there are only two legs. Most people either love the breast or the leg….I think it a good idea when making a whole turkey to make additional turkey legs. I make turkey legs occasionally for dinner, so easy and so delicious! You could make them ahead for Turkey day and re-warm in the oven for 30 minutes prior to serving.
Whip up some mashed potatoes and make a little pan gravy and you have one inexpensive and delicious weeknight dinner.
Oven Roasted Turkey Legs
4 large turkey legs
Olive oil
Salt and pepper
2 teaspoons oregano
1 1/2 cups water
1) Line a cookie sheet with sides with non stick aluminum foil. Preheat oven to 325′.
2) Rub each turkey leg generously with olive oil. Season generously with salt, pepper, and oregano.
3) Place in oven and roast for 1 1/2 hours.
4) Remove pan from oven, add 1 1/2 cups water and cover with foil. Roast another hour.
Gravy
Pan juices
1/2 cup water
1 tablespoon corn starch
1) Pour the pan juices into a gravy separator. Drain off the juices you’ll be using into a one cup measuring cup and discard the fat. Add enough water to measure 1 cup. Pour into small sauce pan.
2) Mix the cornstarch with the 1/2 cup of water until incorporated. Pour immediately into the broth in the pan.
3) Cook over medium heat until it comes to a boil. Remove from heat. Serve immediately.
To re-warm turkey legs. Place in a pan with sides and add 1/2 cup of water. Cover tightly with foil and warm in 325′ oven for 30 minutes.
To re-warm gravy. Microwave for one minute increments, stir between. Whisk in a little water if necessary for a smooth gravy.
Celery Root Mashed Potatoes, "UFO" Identified!
Posted by on November 12, 2010
Once the rather unappealing exterior is cut away, this is what you have…..this “UFO” is celery root, or celeriac. (Jessica, you were right!) The best size to buy are about the size of a softball as the larger they get the more fiberous. Use in soups, stews, or mashed potatoes. Read more about celery root here. I use this flavourful root vegetable in mashed potatoes. It has a very gentle celery flavor that pairs well with potatoes. It takes a bit longer to cook, so I recommend slicing them thinly while you slice the potatoes thick.
Everyone loves a good mashed potato, right? Add a little twist to your Thanksgiving dinner and serve these delicious potatoes.
Celery Root Mashed Potatoes
2 lbs. Yukon gold potatoes, peeled and cut into 1” slices
1 lb. celery root, all hard exterior removed and cut into ¼ ” slices
Water to cover
1 teaspoon kosher salt
2 tablespoons butter
¼ cup sour cream or low fat yogurt
½ cup milk, warmed in microwave for 45 seconds
2 pinches kosher salt, or more to taste
1) Add prepared potatoes, celery root, and salt to a large pot and cover with water.
2) Over medium heat, bring to a boil and then set the timer for 15-20 minutes. Vegetables should be fork tender. Drain.
3) Put potatoes back into pot, add butter and salt, cover for a few minutes to allow the butter to melt.
4) Add the sour cream and half of the milk and beat with an electric mixer. Add the rest of the milk and beat until smooth. Makes about 6 one cup servings.
*mashed potatoes can be made ahead and re-warmed in the microwave. Heat on high for 2 minute increments, stir between. Heat until piping hot. Add a little milk if they’re too thick.
"UFO"….Unidentified Food Object….
Posted by on November 10, 2010
It is time to start thinking about the upcoming Thanksgiving menu. Am I suggesting you make this UFO???
Indeed.
We’re going to have some fun with some creative Thanksgiving recipes. Nothing crazy that no one will eat of course….and nothing that is going to be ridiculously time consuming, ugh, who wants that?!
We’re going to stir it up.
I’d love to hear your thoughts of what this is and what to do with it.
This is going to be fun!
Angie
Lima Bean Salad with Zucchini….
Posted by on November 8, 2010
This is a great salad to enjoy while we have such excellent zucchini around. I just love different salads, I get bored with the typical lettuce/tomato/cucumber salad. I use frozen baby lima beans, simply cook for about 8 minutes, drain and cool. This is a great side to chicken or fish. Enjoy!
Lima Bean Salad with Zucchini
1 16 ounce package lima beans, cooked, drained, and cooled
2 small zucchini, cut into small pieces
1 small red onion, diced
1 medium red pepper, seeded and diced
1 small bunch Italian parsley, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon granulated garlic powder
1/4 teaspoon pepper
1 tablespoon red wine vinegar
1) Using a large mixing bowl, add cooled lima beans through olive oil. Toss gently to coat.
2) Add salt, garlic powder, and pepper. Toss to coat.
3) Add vinegar and mix well. Makes about 10 1/2 cup servings.
Whew!
Posted by on November 7, 2010
Good morning.
Last week was very busy. I hosted a Pampered Chef party on Thursday and then Joe and I attended a very good friend’s wedding Saturday….I’m ready for a quiet dinner at home this evening. I’m going to make Jamie Oliver’s Roast Chicken with Lemon and Rosemary Roast Potatoes….ummmm can’t wait! He does some very interesting and simple techniques with the lemon, garlic, and potatoes.
I haven’t cooked dinner in my kitchen since last Wednesday, I’m missing it! Luckily I made plenty of my boy’s favorite, pulled pork for my party. They’ve been noshing on that for days. I did make breakfast Saturday morning. I made whole wheat pancakes with blueberries (recipe in archives) and bacon..the house smelled dreamy. I first thaw out frozen blueberries and with a fork, plop them on the top of the pancake batter on the griddle, they come out fantastic! You will notice that there are tons of juices in the bowl after thawing. You wouldn’t want to mix this into your batter, it would be compeltely blue!
My friend Genevieve would like a good Thanksgiving stuffing recipe…anyone have any other suggestions/requests?
Have a wonderful day!
Angie
Follow me on X