Thanksgiving Treats

Pumpkin Praline Trifle

Pumpkin Cupcakes with Maple Cream Cheese Icing

Pumpkin Cream Cheese Muffins

 

Carmel Glazed Apple Bread

 

Pumpkin Cream Cheese Coffee Cake

 

Turkey Oreos

Thanksgiving Mantle

Supplies Needed:
Colored Cardstock
Glue & scissors
Raffia
Pasta, leaves, beans, sticks, etc.

Thanksgiving Countdown

Last year I started a new tradition using this countdown calendar from Pottery Barn. 

They've changed the design, but it will still work!  Each day I have the kids write one thing they are thankful on little printables from Beth Proudfoot cut out with a scalloped hole punch and hung with raffia.

I'm also keeping a journal of all their answers!  I just bought a blank journal at Target and added this printable on the front.

Make Ahead Sunday: Pork Chili Verde Enchiladas

Pork Chili Verde Enchiladas

• 2 fresh Anaheim chilies
• 14 1/2 -ounce can low-salt chicken broth
• 1 1/4 cups chopped onion
• 4 ounces tomatillos, husked, rinsed, quartered
• 1 jalapeño chili, seeded, coarsely chopped
• 1 garlic clove, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 cup sour cream
• 12-15 6-inch-diameter corn tortillas
• Pork Chili Verde, see below
• 2 1/4 cups shredded asadero cheese, jack or cheddar cheese
• 2 plum tomatoes, seeded, chopped
• 1 avocado, cubed

Char Anaheim chilies over gas flame or in broiler until blackened on all sides or broil in the oven for 15-20 minutes turning . Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.

Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Use hand blender to puree. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend again  until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)Lightly oil 15x10x2-inch baking dish. Place tortillas between 2 damp paper towels. Cook in microwave on high until warm, about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chili Verde. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Top with remaining sauce and cheese.  Cover & chill.

 

The night you want to serve: preheat over to 375.  Bake 30 minutes covered and 15-20 minutes uncovered. Sprinkle tomatoes and avocado over and serve.

Pork Chili Verde

• 8 fresh Anaheim chilies
• 2 tablespoons vegetable oil
• salt & pepper to taste
• 1 cup chopped onion
• 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
• 3 garlic cloves, finely chopped
• 4 cups chicken broth

Char Anaheim chilies over gas flame or in broiler until blackened on all sides or broil in the oven for 15-20 minutes turning often. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies.

                                .

Season meat with salt and pepper.  Heat oil in heavy large pot over medium-high heat. Sear meat and set aside.  Add onion; sauté 7-10 minutes until soften. Return pork to pan. Add chilies and garlic. Sauté 5 minutes. Add broth. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. 

Adapted based on a recipe from Bon Appetit, March 2000

Asian Coleslaw

Coleslaw
2 cups angel hair cabbage
1/2 cup chopped cilantro
1 cucumber, grated
Mix all with a few tablespoons of dressing.  Serve immediately.

Dressing
1 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp olive oil
dash of honey

Ahi Tuna Sandwiches with Ginger Aioli

Tuna Sandwiches
Ahi tuna steaks
Adam's Reserve Asian Spice Rub
Olive oil
Buns
Arugula or mixed lettuce
Ginger Aioli (recipe below)

Heat olive oil in skillet over medium/high heat.  Season tuna.  Sear ~3 minutes per side until medium rare.  Toast buns.  Top with aioli, tuna and greens.

Ginger Aioli
1/2 cup mayo
1 Tbsp grated fresh ginger
Juice of 1 lemon
1 clove garlic, grated
Mix all.

Ryder's Turkey Chili

Growing up we always had chili cheese dogs & queso on Halloween.  I'm continuing the tradition, but trying to make it a little healthier! :)

• 10 to 12 dried pasilla chile peppers
• 4 tablespoons canola oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
• 9 cloves garlic, minced
• 2 small red onions, diced
• 3 pounds coarsely ground turkey (thigh and breast meat)
• 1/3 cup tomato paste
• 3 cups tomato sauce
• 1 cup low-sodium chicken broth
• 1 tablespoon granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 2 teaspoons cayenne pepper
• Kosher salt and freshly ground black pepper
• 3 cups canned pinto beans with liquid
• 3 cups canned kidney beans with liquid
• 2 cups canned black beans with liquid
• Shredded cheddar cheese, for garnish

Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.

Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.

Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar.

Source: Guy Fieri

Ghost Pancakes

• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 3/4 cup plus 1 tablespoon milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 tsp cinnamon
• Unsalted butter
• Pure maple syrup
• chocolate chips for eyes

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes.  Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Add chocolate chips for the eyes then flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with butter and maple syrup.

Adapted recipe based on original recipe by Ina Garten (thanks, Holly!).

 

Fennel and Celery Slaw

 

• 2 tablespoons honey
• 2 tablespoons white balsamic vinegar
• 1 tablespoon grated shallot
• Juice of 1 lemon
• 1/3 cup extra virgin olive oil (EVOO)
• 1 cup coarsely chopped parsley tops
• 4 ribs celery and leafy tops, very thinly sliced
• 1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped
• Kosher salt and freshly ground pepper
• Toasted pistachios, chopped, to garnish

Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

Recipe by Rachael Ray

Make Ahead Sunday: Sausage and Butternut Rigatoni

Ingredients

• 1 butternut squash, cut in half and roast at 350 for 1 hour - scoop out seeds - you need 1 1/2 cups of the flesh, reserve remainder for another use
• 1 pound rigatoni with lines
• Kosher salt
• 1 pound bulk sweet Italian sausage
• 3-4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 2 tablespoons chopped fresh thyme
• 1/2 cup white wine
• 2 tablespoons butter
• 2 tablespoons flour
• 2 1/2 cups milk
• Freshly ground black pepper
• Freshly grated nutmeg
• 2 cups white cheddar
• 1/2 cup chopped tuscan kale

Defrost the squash puree in a microwave and place in a strainer to drain.

Cook the pasta in boiling salted water to al dente.

Meanwhile, add the sausage to a skillet, crumble and brown. Add the garlic, onions and thyme and cook until tender, 5-6 minutes. Deglaze the pan with the white wine.

Pre-heat the broiler with a rack in the upper third of the oven.

Melt the butter in a medium saucepot over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg and thicken to coat a spoon. Stir in the butternut squash, kale and bring the sauce back to a bubble and melt in half of the cheddar.

Toss the pasta, sauce and sausage to combine. Top with remaining cheese and broil to brown, 1-2 minutes.

 

Adapted based on original recipe by Rachel Ray

 

Salmon with Dill Pesto

Dill Pesto
1 cup fresh dill
1/2 cup toasted chopped walnuts
2 Tbsp fresh lime juice
1 garlic clove, minced
1 1/2 Tbsp dijon mustard
1/2 cup olive oil
1/2 cup grated parmesan
Combine everything except olive oil and cheese in food processes and pulse to combine.  Slowly stream in olive oil while pulsing.  When fully combined, stir in cheese. Freezes wonderfully and is great over any kind of fish!
                                          

                                               

Make Ahead Sunday: Beef Stroganoff

2 1/2 lb filet mignon, thinly sliced
sea salt and cracked pepper to taste.
1 Tbsp olive oil
2 shallots, finely chopped
2 Tbsp cognac or sherry
2 cups beef broth
3/4 cup sour cream
1/4 cup heavy cream
1 Tbsp dijon mustard
1 Tbsp finely chopped fresh dill
2 Tbsp finely chopped flat leaf italian parsley
1 lb wide egg noodles, cooked according to package directions
2 Tbsp butter
1/2 cup reserved pasta water

Heat oil in a dutch oven over medium high heat.  Season meat with salt and pepper.  Sear meat in batches.  Do not turn until meat develops deep crust and moves easily.  Sear on other side then set aside.  Saute shallots in pan drippings.  When softened, add cognac or sherry and reduce by half.  Then add broth and simmer over medium heat until reduced by half.  Add cream, mustard and sour cream and simmer 3-4 minutes.  Check seasoning and fold in pasta, butter and herbs.  Stir to combine and add pasta water if needed to loosen sauce.

Pumpkin Patch!

 

Roasted Fall Veggies

Butternut Squash
1 butternut squash cubed
1 tbsp olive oil
sea salt and cracked pepper to taste
Combine all and pour onto baking dish. Bake at 375 for 45 minutes.

Parmesan Broccoli
3-4 cups chopped broccoli
1 tbsp olive oil
sea salt and cracked pepper to taste
1-2 Tbsp grated parmesan
Combine all and pour onto baking dish. Bake at 375 for 20 minutes.

Fred & Wilma

I saw something similar to these on Etsy and instead of paying a pretty penny, I decided to try my hand a costume making. They certainly aren't high quality, but should hold up for a few parties and one night of trick or treating!  For the price of $20 + one late night, I'd say it was worth the savings.

 

 

Simple Fettucini with Sausage & Kale

Ingredients

• 1 pound fettuccine

• 1 pound spicy italian sausage, removed from casing

• 1/2 cup heavy cream

• 1 large bunch kale, trimmed and coarsely chopped

• 1/2 cup grated parmesan

In large pot of boiling, salted water, cook pasta until al dente; drain. In large skillet, cook sausage over medium-low until browned, about 7 minutes. Add 12 cup water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan.

Brown sausage.  I like to do it until the edges are crispy. Then add in half cup water or stock and cream.  Simmer for 5-7 minutes then add kale, pasta and cheese.  Season with salt and pepper then toss and serve.

Best Pizza Sauce Ever!

If you ever see these tomatoes at the grocery store, buy them.  Buy lots of them!  They are the freshest, richest tomatoes I have ever tasted out of a can (or box in this case).  The deep flavor makes this simple sauce shine!  Serve with this crust.

Ingredients

1 box Pomi strained tomatoes
1 Tbsp olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes
Salt and pepper to taste

Saute garlic and red pepper flakes in olive oil for about 1 minute. Add tomatoes and let simmer about 5 minutes.  Season with salt and pepper.

Make Ahead Sunday: Bacon, Tomato & White Bean Soup

Ingredients

• 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
• 1/2 pound smoky bacon, chopped
• 2 red or white onions, finely chopped
• 3-4 cloves garlic, thinly sliced
• 1 Fresno chili pepper, thinly sliced
• 2 large bay leaves
• 2 tablespoons fresh thyme, chopped
• Salt and pepper
• 1 can San Marzano tomatoes (28-32 ounces)
• 2 cups tomato puree or passata
• 2 cups chicken stock
• 1 can cannellini (white kidney) beans (15 ounces), drained
• Grated Pecorino Romano cheese, for sprinkling
• Charred bread, such as ciabatta (rubbed with garlic, drizzled with with oil and sprinkled with salt and pepper), for dipping

In a medium size Dutch oven, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5-7 minutes. Remove with a slotted spoon. Drain off all but 3 tablespoons of the fat.
Add the onions, garlic, chili pepper, bay leaves, thyme, a little salt and lots of pepper. Partially cover and cook, stirring occasionally, for 12 minutes. Stir in the tomatoes, tomato puree and chicken stock, breaking up the tomatoes with a wooden spoon. Stir in the beans and simmer for about 15 minutes.
Serve the soup in shallow bowls. Top with the cooked bacon, drizzle with EVOO and sprinkle with the cheese. I also topped with a little basil pesto.  Serve with the bread for dipping.

Source: Rachael Ray Magazine

Chicken Cakes with Chipolte Aioli

Ingredients

• Meat of 1 rotisserie chicken, about 3 cups shredded
• 1/4 cup pickled jalapeno, finely chopped
• 11/2  tablespoons pickled jalapeno juice
• 1 fresh jalapeno, seeded and finely minced
• 1 cup shredded potato
• 1/4 cup chopped fresh cilantro
• 1 teaspoon sea salt
• 1 egg, beaten
• 1 tablespoon olive oil
• Chipotle Aioli, recipe follows
• 1 avocado, sliced - for garnish

Preheat the oven to 375 degrees F.

Combine all ingredients except for the aioli, oil and avocado.  Form into 12 patties.

Heat the olive oil in a skillet over medium-high heat and place the fritters in the pan. Cook until golden brown, 3 to 4 minutes per side. Place on a baking dish lined with cooking spray and heat through in the oven - about 12 minutes. 

Chipotle Aioli

Ingredients

• 1 cup mayonnaise
• 1 chipotle pepper  (seeds removed) + 1 tsp adobo sauce

 Puree and serve.

 

Adapted based on a recipe by Savoy Cafe and Deli

Halloween: Kid Art Projects

Witch Hats from Four Crazy Kings

 

Paper towel roll pumpkin from Little Family Fun

 

Spider Handprints from Mom Vs the Boys

 

Paper Plate Cat (Source unknown)