Thanksgiving Recap

Well, another Thanksgiving has come and gone, and this one was pretty successful.  The menu looked something like this:

Appetizers:

  • Veggies and dip
  • Crackers with Blue Cheese Spread*
  • Soft Pretzel Bites and mustard (recipe to come)*

Dinner:

  • Turkey
  • Gravy
  • Mashed Potatoes
  • Stuffing
  • Spicy Sweet Potatoes Au Gratin
  • Green Beans with Caramelized Onions and Almonds*
  • Steamed Broccoli*
  • Roasted Brussel Sprouts
  • Mixed Greens Salad
  • Cranberry Sauce*
  • Sweet Potato Biscuits
  • Squash rolls
  • Crescent Rolls (as in Pillsbury)

Dessert (all home made):

  • Pecan Pie
  • Pumpkin Pie
  • Apple Pie
  • Maple Walnut Ice Cream
  • Miso Ice Cream

* This means I made it by myself.  My mom made the rest with assistance from me, and my brothers.

My Favorite Part:

 

What was your favorite dish at the Thanksgiving feast?

Mine were the squash rolls (doughy and fabulous), and the pecan pie which was a new addition for us this year!

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Monday Night Chicken

My mom and I are both radio fanatics.  She has a long commute to work, so she has a couple regular talk shows.  One day she heard about this chicken recipe that sounded really easy, and the radio hosts were raving about it.  She was out of ideas for dinner that week so she gave it a try.  The concept from the person who provided the recipe is that it’s Monday night and you have leftover uncooked chicken from the weekend that you need to cook.  The solution?  Monday night chicken.  It’s a simple dish, that tastes delicious.  Even though we’ve only known about it for a year or so, I believe it’s not my mom’s go-to dinner when she’s lacking ideas.  The crazy thing is that it’s easy enough for me to make by myself as well.  Give it a try!

Monday Night Chicken

From: WOR (disregard the picture on that site, that’s not what it looks like)

Ingredients

  • raw chicken (as much as you have/need)
  • French salad dressing
  • Apricot preserves
  • seasoning for chicken (salt, pepper, Italian seasoning, etc.)

Method

  1. Preheat oven to 350.
  2. Season chicken and place in foil lined baking pan.  Bake in oven at 350 for an hour.
  3. Meanwhile combine equal parts of the salad dressing and preserves.  The quantity depends on the amount of chicken you are using, but original recipe suggests 4 Tbs of each.
  4. After the chicken bakes for an hour, crank the oven up to 500, and remove the chicken to smother with the dressing and preserve combination.
  5. Bake chicken 10 more minutes at 500.  Remove and allow to cool.  The chicken might look a little burnt on top but that’s just some delicious caramelization, so don’t worry!