All posts tagged: Thanksgiving

Meatless Monday: Pumpkin Pie Breakfast Bake

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I am always trying to find new ways to incorporate my leftover pumpkin puree in recipes.  I found this recipe on Huffington Post‘s roundup of the best recipes you can make with pumpkin puree.  Since making it the first time, I have made it almost every week and it has become a fall staple in my kitchen.  I hope you give the below recipe a try, as it would be a perfect breakfast to warm your guests up with over the Thanksgiving holiday. 1/4 C pumpkin puree 1/4 C apple sauce 1 egg and 1 egg white 1 TBSP almond flour 2 TBSP coconut flour 1 TBSP raisins (I added a few more to the top of the mixture) 1 tsp flax seeds 1 tsp honey 1/2 tsp cinnamon Pinch of salt Cooking spray Preheat oven to 350 Combine all ingredients in a bowl and mix together Spray baking dish with cooking spray and pour in mixture Top with raisins Bake in oven for about 25 minutes, or until cake tester comes out clean Let cool …

Thirsty Thursday: Powell & Mahoney Cocktails Perfect for Thanksgiving

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Can you wrap your head around this…Thanksgiving is NEXT WEEK!  One week from TODAY!!!!  I still can’t believe it was 2013 and now 2014 and is almost 2015!!!  Today I am giving you a few great cocktail to add to your Thanksgiving menu.  One that doesn’t entail too much that a few ingredients, a shake, and a pour. Classic Bellini: Glassware: Champagne flute 4 oz. chilled Prosecco and 1 oz. Powell & Mahoney Peach Bellini Garnish: Slice of white peach. Perfect Bloody Mary: Glassware: Pint glass packed In a shaker: 4 oz. Powell & Mahoney Bloody Mary and 1 ½ oz. vodka Gently shake and strain over ice Garnish: Celery stalk, slice of lemon, pickled long beans, olives, salami, grilled shrimp, and/or a slice of crispy bacon Pomegranate Martini: Glassware: Martini glass In a shaker: 2 oz. Powell & Mahoney Pomegranate, 1 ½ oz. citrus vodka and ½ oz. of orange liqueur Shake over ice and strain Garnish: Lemon twist Recipes and images provided by Cindy Riccio Communications. Stay thirsty…

Side Dishes To Give Thanks For!

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Today’s recipes are two great non-traditional side dishes for your Thanksgiving dinner.  First up is a cranberry and pecan brussels sprouts recipe that I have made over and over since the first time I made it.  This recipe is the perfect amount of tangy, sweet, and healthy!  Next up is a Parmesan cauliflower gratin I first made in a vegetarian Thanksgiving cooking class at Spork Foods in LA.  I wanted to try a non-vegetarian version and I succeeded the first time I tried.  The brussels sprouts dish is a great green veggie side dish and the cauliflower gratin is a great addition or substitute for the heavy mashed potatoes.  Follow the recipes below for two great side dishes to accompany your turkey on turkey day! Cranberry and Pecan Brussels Sprouts 1 pound brussels sprouts (1 1/2 – 2 if not using barley) 2/3 cup fresh cranberries 1/3 cup gorgonzola or bleu cheese, crumbled 1/3 cup pecans 1 tablespoon honey 1 tablespoon balsamic vinegar EVOO Salt and pepper to taste Destem and halve brussels sprouts Heat …

Tuesday’s Tip-How To Keep Your Lettuce

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Hope everyone had a great Thanksgiving!  If you are like me and ate too much, a lot of salads will be eaten this week!  If you don’t have a salad spinner, use today’s tip to keep your lettuce fresh longer! If you buy bagged lettuce, place a paper towel in the bag and seal with a rubber band.  If you buy heads of lettuce, wash the lettuce and wrap in a paper towel.  Moisture, which is the culprit of spoiling lettuce, will be absorbed into the towel, and your lettuce will keep much longer.  Once the towel feels damp, replace! Looking for a Tuesday’s Tip?  Leave me what you are looking for in the comments below or email me at newsforchews@gmail.com and I will find an answer for you! Stay hungry…

Perfect Thanksgiving Dessert-Apple Crisp

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Can you believe Thanksgiving is NEXT week?!  Have you started menu planning yet?  If not, look no further for your dessert!  Stray away from the tradition pumpkin pie with this delicious and easy apple crisp recipe!  I used to feel bad asking my mom to bake this dessert, but after making it myself, I don’t feel bad anymore!  The step that takes the most time is peeling the apples, but the rest of the recipe is straightforward.  Follow the recipe below! Spray a square 9×9 or 8×8 pan Preheat oven to 425 degrees Apple Filling:  5 Cups Apples (I used a mix of Granny Smith and Gala) 1/2 cup sugar 1 TSP Cinnamon 2 TBSP Water Peel, core, and thinly slice apples Combine above ingredients in a bowl, then pour in sprayed pan Topping:  8 TBSP or 1 stick of butter, chilled 3/4 Cup Oatmeal 2/3 Cup Flour 3/4 Cup Brown Sugar 1/2 Cup Sugar Mix all but first ingredient together in bowl Pour mixture into small food processor and process with butter until crumbly …

Tuesday’s Tip

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Here is my most valuable tip…for Thanksgiving-go to someone else’s house so you don’t have to prepare the meal!  Just kidding! I am going to give you two tips today to do when cooking your mashed potatoes.  1.  Use warm ingredients and 2. Only mash until ingredients are incorporated.   Make sure your potatoes and milk are warm and your butter is melted.  Mash all of these ingredients together ONLY until they are incorporated.  Too much mashing equals tough, starchy potatoes and you don’t want that! This will be my last post until after Thanksgiving.  Hope everyone has safe travels, good eats, and a lot to be thankful for.  I know I am thankful for you! Have a great Holiday and as always, stay hungry…

Meatless Monday-Orangey Sweet Potatoes

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In preparation for the Thanksgiving holiday on Thursday, I am going to provide you with a great light and clean version of baked mashed sweet potatoes.  Mine do not have any sugar or marshmallows, so you can save your calories on something else!  You can make them ahead and reheat.  So, go out, buy the ingredients, and get cookin’! 5 Medium Sweet Potatoes 4 Tablespoons Butter, Melted Juice of 2 Oranges Grated Zest of 2 Oranges 1 Teaspoon Pumpkin Pie Spice Salt and Pepper to taste Preheat oven to 425 Wash, dry, and pierce sweet potatoes Bake in oven for approximately one hour or until soft to touch Remove potatoes and let cool for 10 minutes While still warm, split potatoes and scoop potatoes into a large bowl Discard skins Mash the potatoes Add the remaining ingredients and mix until incorporated Cover with foil to keep warm until ready to serve or put in a greased oven proof baking dish and refrigerate When ready to serve heat in a 350 degree oven until warm Serve …