Category Archives: thanksgiving

Candied Sweet Potatoes

Candied Sweet Potatoes

I actually cooked this sometime last fall when we havested sweet potatoes from our garden. I just realized, while sorting through my photobucket pics that I never posted it on this blog. I also suddenly got a yearning for some sweet potatoes, which unfortunately, we didn’t get to plant this year. I guess I’ll be going to the farmer’s market soon to get some.

The recipe is very easy. It gets so I don’t really measure anything out anymore, I just eyeball and guestimate 🙂 Saves me from washing up measuring cups and spoons. LOL! I also inherited this recipe from my mother-in-law, Momma Dot, and she never measured anything either.

This is the basic recipe. Adjust according to how much sweet potatoes you’re planning to cook. If you’re wondering why my sweet potatoes are multicolored, that’s because I had the golden and white variety come up in our garden last year.
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A Southern Thanksgiving with a Touch of Pinoy

HAPPY THANKSGIVING!! It’s that time of year again, feared most by turkeys and loved by gourmets and gourmands alike. Thanksgiving has got to be my favorite holiday. It has all the festiveness of Christmas without the worry and stress of giftgiving. This year, we are turning to our traditional Southern menu with a touch of Filipinoness. As you will note, Turkey is the only main dish. It’s Thanksgiving after all. Some people will add a second or third main dish, like ham or fish, but we feel the turkey should have front center and top billing. I will probably add a couple of new, experimental (my kids hate this part)dishes but I haven’t figured out what yet.

Here is a collection of recipes typically served during our Thanksgiving Dinners. I wish you and your families a happy thanksgiving. Enjoy! (Click on the photos for recipes)

APPETIZERS:

Stuffed Mushrooms
Fried Zucchini
Crab Cakes (make them smaller for appetizers) Shanghai Lumpia

MAIN DISH:
Roasted Turkey
Click on this link if you want to brine your turkey first.

SIDE DISHES:
Braised Cabbage Green Beans & Carrots
Corn Casserole Wild Rice
Vegetables & Groundbeef Lumpia Cornbread & Mushroom Stuffing
Southern Style Greens (Collard & Mustard Greens) Giblet Gravy
Brussel Sprouts with Olive Oil and Garlic Fresh Pickled Beets

DESSERTS:

Momma Dot's Coconut Cake
Pumpkin Flan
Momma Dot's Sweet Potato Pie Jade's Watergate Salad
Sassy's Peach Royale Banana Pudding

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How to Brine Turkey

We were a bit leery about having turkey again, and had actually considered having fish or quail, but one, I couldn’t find quail, and The Clone does not eat fish, and I would have had to fix another meat dish for her. So, back to turkey we were. I wanted to try something new, and since I was off on Wednesday anyway, I thought I would try brining the turkey. The result was wonderful! I think this is the best turkey we’ve ever had, it was moist, and most of all the meat was flavored all the way through. Here is the brine I used, combined from several recipes I used for reference:

1 1/2 cup Kosher salt (don’t use ordinary table salt)
1 1/2 cup Brown sugar
10 whole cloves
3 teaspoons peppercorns
2 oranges, quartered
3 teaspoons dried Thyme
3 teaspoons dried Basil
1 1/2 gallons of water

Combine all ingredients in a stock pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes. Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine. Turkey should be completely submerged in liquid. My pot wasnt big enough, so the tips of the legs were sticking out a bit, but it still turned out ok.

Cover the pot and refrierate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.

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Wild Rice and Mushrooms

The girls aren’t too crazy about stuffing, and I still had a bit of stuffing in the freezer from our trial run, so we had this instead. It was pretty good!

2 1/2 cups of Wild Rice Blend (mixture of American Basmati, Wild Rice, Brown Rice, and Red Rice)
6 oz. Crimini mushrooms, sliced
1/2 onion, chopped
3 cloves garlic, minced
3 tablespoons olive oil
3 cups chicken broth
Salt and Pepper to taste

Heat the olive oil in a pan and sautee the onions and garlic until fragrant. Add the musrooms and cook until they are just starting to brown. Add the rice blend and stir to coat rice with oil. Add the chicken broth and cook at medium heat and cover. Cook for 10 minutes, then lower heat to low and simmer for 15 minutes or until you are ready to serve.

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Green Beans and Carrots

This is a very easy vegetable dish, and it is ideal for children. At least, my girls like beans and carrots. I had made the greens a little spicier this time, so I had to make a milder vegetable.

1 lb. Green Beans, cut into half length
2 large carrots, cut up
2 cloves garlic
1/2 onion
Olive Oil
Salt and Pepper to taste
1/4 cup water

Heat olive oil in a pan and sautee garlic and onion. When onions are translucent, add the green beans and carrots and stir. Add water, salt and pepper and simmer until the vegetables are tender.

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Corn Casserole

The Clone loves corn, and this recipe is even better when freshly shucked corn is available. For this version though, I used canned corn since the fresh are nowhere to be found anymore.

1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream-style corn
1 (8 oz) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F.

In a large bowl stir together all the ingredients and pour into a greased casserole dish. I used a square 9 x 9 inch glass dish. Bake for 45-55 minutes, or until golden brown.

The original recipe calls for cheese to be melted on top, but we are not too keen on cheesy toppings, and I was afraid it would overpower the taste of the corn, so I left it out.

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