Thanksgiving Favorites

I'm sure you have your Thanksgiving menus/plans set into place. Or at least you have a vague idea of what will be served, if it's based on tradition. And you probably even know, if you have an assignment, what kind of pie or salad or side dish you'll be making.

Out of the goodness:) of my hungry heart and because we are out of town on Thanksgiving day with the menu in the hands of another, I wanted to share a few of my favorite, very easy, verrrrrryyyyyy scrumptious dishes and desserts.



So, do you like brussels sprouts? I've been a fan for the last few years. A little mustard sauce and lemon juice also helps.... So here you are. Recipe #1.

Sauteed Brussels Sprouts with Mustard and Lemon

1 1/2 lbs Brussels sprouts
1 tsp salt
3 Tbsp lemon juice
1 1/2 Tbsp whole-grain mustard
3 Tbsp olive oil
Freshly ground black pepper, to taste
Lemon peel curls for garnish

Trim the sprouts, discarding outer leaves; cut into halves lengthwise. Add them and salt to a saucepan of boiling water. Cook for 2-3 minutes or until tender-crisp. Drain and cool to room temperature.

Combine the lemon juice and mustard in a bowl. Mix until smooth and heat olive oil in a heavy skillet over medium high heat. Add the sprouts and saute for a couple minutes or until they being to slightly brown. Add the mustard mixture, season with pepper, and serve asap with lemon curls on top.

Recipe #2 is my Grandmother's cranberry salad recipe and it deserves an omh both for taste and appearance. The outcome reminds me a bowl full of rubies and pearls- lots of deep red and shiny white from the mixture of the berry and whipped cream. And it really tastes like a million bucks. You are welcome.


Cranberry Fluff Salad

2 c. cranberries, ground (via food processor, blender, etc)
3 cups miniature marshmallows
1 cup granulated sugar
2 red delicious apples, skins on, diced
1 cup red grapes, halved
1 cup whipped cream

Combine the cranberries, marshmallows, and sugar. 'Marinate' or chill overnight. Two hours prior to serving, add the remaining ingredients, chill again, then serve. Make sure you don't over stir once the whipped cream is in or else you will loose all the fabulous volume it gives this salad!!



Recipe numero 3 is sincerely delicious and my bias stems perhaps from a bit of nostalgia but it wins my heart over every bite. Our grandma made this dish each Thanksgiving and without it, the table would've been bare naked! We all have a favorite yam recipe, but this is definitely mine.


Grandma's Apples and Yams

6-8 yams, peeled and boiled until soft
5-6 apples (any good baking apple), peeled and thinly sliced
1 cup brown sugar
3 cups orange juice (or 1 part water, 1 part OJ)
1 square butter
4 Tbsp corn starch
1 tsp salt

Once the yams are boiled until just soft, remove them from heat and allow them to cool. Slice them into 1/2" slices. Set aside.

Cook the brown sugar, orange juice (or water), salt and cornstarch together. Heat until thickened, stirring so it's smooth, and add butter, allowing it to melt.

In a casserole dish, layer yam slices with apple slices in alternating fashion. Pour liquid over them and bake for about 30 minutes in a 300 degree oven, or until warmed through and bubbling.

Serve warm.


And for your little sweet tooth, you've come to the right place:

For an easy and versatile homemade cranberry sauce, check this out.

See here for an elegant rolled up dessert of heaven: Pumpkin Roulade and not as hard as it sounds.

Click here for the best festive cranberry trifle of your life.

No questions asked, this is my all time favorite chocolate tart.

And if you want to spice up your pumpkin pie with this involved pie, go here.



Well, folks, off to pack.

Truly hope you have a memorable and FUN Thanksgiving.

Enjoy that bird, gravy, and gratitude.

Smooches from Philly.