ON THE MENU MONDAY ~THANKSGIVING WEEK 2011

There are women (and some men) all over America getting ready for a feast! Thanksgiving is my very favorite holiday (other than Christmas, of course)! The pilgrim history... gathering of family...  nippy weather... football... walks....  feasting... food... the house full to the rafters... a time to pause and give THANKS TO GOD for another year of extreme blessings.... holding hands around the table...lots of loud and laughter... love, love, love... and pumpkin pie! I revel in it all!

But, I am a little worried about Thanksgiving to tell the truth!

I feel that Thanksgiving is becoming a somewhat forgotten or hurried holiday! Thanksgiving is compressed between the gore and candy of Halloween and the premature tinsel tossing of deck-the-halls Christmas preparations. These holidays that bookend Thanksgiving bleed into turkey day territory! I find it so hard to shop at  fill-in-the-blank Mart in October and hear Christmas music...  REALLY?

I think there should be some sort of official etiquette for holidays! Let's give each holiday a chance to be properly celebrated! A chance to shine all on it's own! And give ourselves a chance to breath in and live the holiday!

When holidays run amok trying to be celebrated before their given calender time this phenomenon is called CROSSHOLIDATION!  A word I made up many years ago to describe Christmas displays put up before Thanksgiving! 

Now I know that many of us do it... crosssholidate! And I am so aware that Christmas is just around the corner and there is much to be done! But I say,"Live in the holiday moment"!  Thanksgiving is so short... and growing even shorter! Many stores are opening up for black Friday on Thanksgiving night! Chip, chip, chip...do you hear that? It is the sound of Thanksgiving being chipped away by consumerism disguised as Christmas joy! No, I am not getting all hum-buggy! Well, okay... maybe just a little. At least until Thanksgiving.

So, don't just carve the turkey this year, carve out a special spot for this All-American holiday strengthening family traditions and making memories! 

I wish you all a 
HAPPY AND BLESSED THANKSGIVING!

Not here's what's ON THE MENU...

MONDAY
Red Chicken
Homemade Rice-A-Roni
Roasted Cauliflower

Recipe: Red Chicken
This is such a crowd please and so so easy! If you ever need to take a meal to someone this is a great dish to take!
1 lg pkg chicken drumstick and thighs
1 bottle Catilina Salad Dressing
1 envelope Lipton Onion Soup Mix
1 jar appricot jelly

Preheat oven to 350 degrees.
Rinse and pat chicken dry with a paper towel. Put chicken in a large baking dish.
Mix dressing, onion soup and appricot jelly together in a bowl and pour over chicken.
Cook chicken for 1 hour, or until tender and juices run clear.
Printable Recipe


Homemade Rice-A-Roni:

Yummy and so much better than the box!

3/4 cups rice
1/2 cup angel hair pasta, broken into pieces
1 medium onion, peeled and finely chopped
2 TBS oil
1 TBS butter
2 3/4 cups hot water
2 chicken bullion cubes (or more if you like a real hearty chicken flavor)
2 TBS chopped fresh parsley

Heat oil and butter in a large skillet. Add onion and cook for 5 minutes, until soft and translucent. Add rice and pasta. Cook until slightly browned.

Meanwhile, add bullion to hot water and dissolve. When rice is slightly browned, add water and put a lid on the skillet. Cook until gently simmering. Cook about 20 minutes until the water is absorbed and the rice and pasta are soft. You may need to add a little extra water if it gets too dry. Take off heat and add parsley.

Printable Recipe

Recipe: Roasted Cauliflower
l large head cauliflower
drizzle of olive oil
salt and pepper

Preheat oven to 425 degrees. 
Wash and slicer cauliflower into thin slices. Put on 2 large rimmed baking sheets. The cauliflower should be in a single layer. Drizzle with olive oil. Salt and pepper and toss.

Bake for 25-30 minutes, turning a time or two until the cauliflower is brown and crisp.

TUESDAY
Swiss Chard And Parmesan Torte
Arugula, Shaved Parmesan, Pine Nuts In A Lemon Vinaigrette

Styling And Photo by Maria @ Once Upon A Plate

Recipe: Swiss Chard And Parmesan Torte With Pressed-In Olive Oil Pastry
Do you love to read cookbooks like I do? I always say that I read cookbooks like a romance novel! And I read Once Upon A Plate that way too! What a gorgeous foodie blog my friend Mari produces ( just look at the image above... drool!). I want to make everything she posts! You will want to visit Mari and get this delicious, company worthy torte. Click HERE for the recipe.

WEDNESDAY~ Take Out
I'm not crazy!


THURSDAY
THANKSGIVING DINNER


Thanksgiving Dinner:
Each year I make the exact same thing! Everyone has their favorites! If the menu was ever changed...it would not be pretty! Thank goodness we all pitch in! What's your favorite part of the Thanksgiving meal?
Turkey
Stuffing (lots and lots)
Mashed Potatoes
Giblet Gravy
Homemade Orange Cramberry Sauce
Canned Cramberry Sauce
Green Bean Casserole
Sweet Potato Casserole
Mixed Greens, Bleu,  Spiced Pecans, Pears In A Poppyseed Dressing
THE Jello Salad
Soft Rolls and Butter
Pumpkin Pie
Pecan Pie
Pumpkin Roll
Ice Cream
Whipped Cream
Wine
Coffee and Tea

FRIDAY~Slow Cooker Day
Slow Cooker Chili
Rice
Buttermilk Sweet Corn Bread

Recipe: Slow Cooker Chili
I'm making this up ahead and freezing it. Just take it out of the freezer the night before and reheat.
StoneGable chili  is a little sweet... a  little spicy. It certainly is a little different and delicious! I married a family recipe with a gourmet recipe I love. Serve it over rice and sprinkle some good cheddar cheese and crushed tortillas over the top. YUMMY! Pass the sour cream and chopped green onions too!

2 lbs lean ground beef
1 large onions, peeled and chopped
2 large cloves garlic, minced finely
1 large green or red pepper, chopped
1 large can of stewed tomatoes
1 can kidney beans or black beans, rinsed and drained (I combine the two)
2/3 - 1 cup of catsup
1/2 -2/3 cups chili sauce
2 TBS chili powder
2 tsp ground cumin
salt and pepper
a sprinkle of taco seasonings from a packet (if I have it, I use it)


To make the slow cooker version, brown meat, onions and peppers. Add the ingredients in the slow cooker and cook for 8 hours on low.
Printable Recipe

Recipe: Buttermilk Sweet Cornbread
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup white cornmeal
1 cup flour
1/2 tsp salt.

Preheat oven to 400 degrees. Grease an 8 inch pan.

In a large bowl, beat eggs and add sugar and combine. Stir in butter.
Combine buttermilk and baking soda and stir into egg/sugar/butter mixture.

In a separate bowl combine cornmeal, flour and salt.  Add dry ingredients into wet ingredients in thirds.

Pour batter into pan. Bake for 30-40 minutes until golden and a toothpick comes out clean when tested.
Printable Recipe

SATURDAY
Brown Sugar And Soy Marinaded Salmon
Potato Cakes
Fried Cabbage

Recipe: Brown Sugar And Soy Marinaded Salmon
After I have recovered from my food coma, I will want something light and good for me! Salmon is my go-to food! I found a delicious sounding marinaded salmon. YUMMY! Just don't overcook it. Dry salmon is a real culinary disaster!  Click HERE for this wonderful recipe.

Recipe: Potato Cakes
This is what I do with leftover mashed potatoes.Scrumptious!
2-3 cups mashed potatoes
1/2 cup finely chopped onions
1-2 eggs
salt and pepper
1/2 cup flour
2 TBS vegetable oil

Mix mashed potaotes, onions, eggs and salt and pepper in a bowl.

In a large skillet heat 1 TBS oil. Meanwhile form potatoes into a ball about the size of a scoop of ice ream. Flatten like a hamburger. Dredge in flour on both sides.
Cook in batches.
Cook until both sides have browned. Put the potatoe cakes into a low oven to keep warm.
Printable Recipe

SUNDAY
Chicken Quesadillas
Refried Beans
Mexican Explosion Salad

Recipe: Chicken Quesidallas
1 TBS vegetable oil

2 cups cooked chicken

2 onions, peeled and cut into half moons

1 large red pepper, seeded and sliced

1-2 TBS jalepeno pepper jelly

salt and pepper

1 1/2 cups good shredded sharp cheddar cheese

10 inch tortillas

guacamole

salsa

sour cream

Heat oil in a large skillet. Add onions and peppers. Cook until tender soft. Add chicken and pepper jelly and heat.

Meanwhile, heat a large cast iron griddle ( or another large skillet) over medium high heat. Brush with vegetable oil or spray with cooking spray. Lay down 1 tortilla and spoon  1/4- 1/3 cup of chicken mixture over it, Sprinkle 1/4 or so cup of cheese over the chicken mixture.  Top with tortilla. Put 2 quesadillas on the griddle at a time. Loosely cover with foil. Cook until tortilla is browned. Flip and cook the other side until browned. Set aside and keep warm. I usually put it in a low (190 degrees) heated oven.

Cut into wedges and serve with gracamole, salsa and sour cream.

Printable Recipe

Recipe: Mexican Explosion Salad
1 bag romaine salad
1/2 cup canned mexican corn, drained
1/2 cup black beans, rinsed well and drained
1/2 sharp cheddar cheese
1 tomato, diced
Mexican ranch dressing, recipe follows
Nachos, crushed

Place salad, corn, beans, cheese and tomato in a salad bowl.
In a small bowl, mix 1/4 bottle of ranch dressing, 2 tsp pkg. taco seasoning, and 2TBS salsa. Mix well. 
Dress salad and add crushed nachos.
Printable Recipe

I am so excited to see WHAT'S ON YOUR MENU...

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