Macaroni and cheese-the surprise side recipe for Thanksgiving

By

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November 24, 2020

Macaroni and cheese-the surprise side recipe for Thanksgiving

Growing up in New York we never had macaroni and cheese as a side dish at our Thanksgiving dinner table. It wasn’t until I got older that I even realized that this was an option! As it turns out, many families (especially in the southern states) make a delicious (often baked) macaroni and cheese dish as an optional side for Thanksgiving dinner. After learning this, I knew I had to share it with the world (or at least everyone that was as oblivious as I was).

Creamy Homemade Baked Mac and Cheese

Creamy Baked Mac and Cheese

Ingredients

1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
4 cups grated medium sharp cheddar cheese – divided (measured after grating)
2 cups grated Gruyere cheese – divided (measured after grating)
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika

Instructions

Preheat the oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MEDIUM heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
Continue to heat over MEDIUM heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until the cheese is bubbly and lightly golden brown.

Truffle Mac n Cheese (individual ramekin style)

https://socialapps.publix.com/thanksgiving/recipes/truffle-mac-cheese/

Ingredients

Cooking spray
8 oz elbow macaroni
3 teaspoons truffle oil, divided
8 oz sliced baby portobello
1 teaspoon dried thyme
1 (15-oz) jar mushroom Alfredo sauce
2 cups shredded Italian-blend cheese, divided
2 cups shredded Monterey Jack cheese, divided

Instructions

Preheat the oven to 375°F. Bring water to boil for pasta. Coat inside of 8 (8-oz) ramekins with spray; place ramekins on baking sheet for ease in handling. Cook pasta following package instructions. Drain pasta; transfer to a large bowl and toss with 1 teaspoon truffle oil.

Preheat a large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon truffle oil, mushrooms, and thyme in a pan; cook 4–5 minutes or until mushrooms are golden.
Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups of cheese until melted and smooth.
Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top with remaining 1 cup cheese; bake 12–14 minutes or until the cheese is bubbly. Drizzle remaining 1 teaspoon oil over top; serve.

The best Thanksgiving dinner leftover recipes

By

Bailey Woodean

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November 23, 2020

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Thanksgiving Leftovers Quesadilla (3-Cheese Turkey Cranberry & Sage Quesadilla)

https://www.thecookierookie.com/thanksgiving-leftovers-quesadilla/

Ingredients

4 whole-wheat wraps
2 cups turkey breast
1/2 cup cranberry sauce
2 cup shredded cheese I used cheddar, asiago, and pepper jack!
1/4 cup fresh sage chopped

Instructions

Spray a large skillet with olive oil and heat over medium heat
Place the first wrap in the bottom of the skillet and top with 1/4 cup cheese, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/8 cup sage, another 1/4 cup cheese, and the second wrap. Grill for about 5 minutes on each side, or until melty and delicious.
Take off of heat and cut into fourths to serve. Repeat with other ingredients to make a second quesadilla.

Thanksgiving Leftover “Enchiladas”

https://tasty.co/recipe/thanksgiving-leftover-enchiladas

Ingredients

for 8 servings

turkey, shredded
tortilla
mashed potato
stuffing
squash, cooked
green bean, cooked
corn, cooked
1 cup cranberry sauce
2 cups gravy
2 cups shredded Monterey jack cheese
fresh parsley, chopped, to serve

Instructions

Preheat oven to 350˚F (180˚C).
Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
Fold the ends in, rotate the tortilla, and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
Once your baking dish is filled with “enchiladas” pour the gravy over the top. Sprinkle the Monterey jack over the “enchiladas.”
Bake for 30 minutes until golden and bubbling.
Sprinkle parsley over the “enchiladas.” Serve immediately.
Enjoy!

Leftover Thanksgiving Sliders

Ingredients

2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, halved lengthwise
1/3 cup leftover cranberry sauce
3/4 pound leftover turkey, shredded
8 slices Havarti cheese
2 tablespoons unsalted butter, melted
1 teaspoon poppy seeds

Instructions

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, combine Dijon, mayonnaise, and green onions; season with salt and pepper, to taste. Spread mixture on top half of dinner rolls; set aside.
Place the bottom half of dinner rolls onto the prepared baking sheet. Top with cranberry sauce, turkey, cheese, and top of dinner rolls. Brush tops of dinner rolls with butter; sprinkle with poppy seeds.
Place into the oven and bake until golden brown and toasted, about 15-18 minutes. Let stand 5 minutes.
Serve warm.

Thanksgiving Leftovers Gravy Balls

Ingredients

2 cups cooked turkey, coarsely chopped
1 ½ cups leftover stuffing
1 ½ cups leftover mashed potatoes
1 large egg
2 tablespoons milk
½ cup panko breadcrumbs
½ cup leftover gravy and/or cranberry sauce

Instructions

Preheat the oven to 375 degrees.
Fit baking sheet with a wire rack and coat with cooking spray. Set aside.
Mix together chopped turkey, stuffing, and mashed potatoes in a bowl until thoroughly combined, like meatloaf. Using your hands, roll the mixture into about 16 medium-sized balls.
In a small bowl, whisk together egg and milk. Place breadcrumbs in a medium-sized bowl. Coat each ball with egg wash, then breadcrumbs, and place on the wire rack. Coat balls with cooking spray. Bake for 15 minutes, until outside is crispy. Turn the oven to a low broil and toast balls for about 4 minutes, turning occasionally so all sides are evenly browned.
Serve with reheated gravy or cranberry sauce.

Blue Owl Coffee – 3 locations

By

Daphne Reznik

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November 23, 2020

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REO Town 1149 Washington Ave., Lansing Michigan

Old Town 1236 Turner St., Lansing Michigan

East Lansing 213 Ann Street, East Lansing Michigan

Concoction: Espresso, honey, vanilla, topped with rose petals.

Concoction: Americano with bourbon honey, cinnamon bark essential oil and lemon.

Concoction: celebrating Michigan in the fall: the Cap City Crisp! Espresso shaken with bourbon honey, cinnamon oil, strained over ice and topped off with apple soda!

Getting the picture? The coffee here isn’t normal. Yes you can get a cup of black coffee. Or sweeten it up. You can even get a basic latte. But why?

The good news: the Blue Owl empire is now made up of three locations: REO Town (the original), Old Town (my fave) and East Lansing (one block north of Michigan State University’s campus). This place started as a coffee cart in 2016 and in 2017 opened their doors in REO Town. I cannot believe it hasn’t been here longer, it’s such a staple in the community.

The original REO Town location and the one in East Lansing both have outside seating options when the weather permits. I absolutely love the bright-colored Adirondack chairs and local art at the REO Town location. Vintage mix and match chairs give the place a cool, eclectic vibe inside.

But my favorite location is in Old Town. It is super tiny with a few bar stools facing the window, one “large” conference-style table and a small table across from the register, where I’ve been known to hyper-focus at my laptop and produce brilliance over a coffee cocktail, matcha tea treat or iced blueberry tea.

At all locations, “seasonal” is a thing. As mentioned earlier they use essential oils in their recipes, as well as local ingredients so matching them up to the season is the brilliance that becomes your drink. Obviously, Blue Owl is locally owned, and the baristas know their ingredients and are not only outstanding with their recommendations but always supportive for those of us who might get a little indecisive.

If you’re looking for a simple strong black coffee, they have a menu for you to select a pour-over. Slow-poured in individual servings, the beans are excellent quality and range from rich and bold to soft and mild. But if you just want straight coffee, I recommend ordering a nitro. They never ask if you want ice (LOL I’ve been asked that before!) and do a slow pour. Just like pulling a Guinness from the tap. It’s clear the baristas there were trained properly.

Naturally, you won’t get bagged tea out of a cardboard box at Blue Owl. My favorite blend is the blueberry. Brewed to order then poured over ice. It takes longer this way but is so incredibly worth the wait.

And it isn’t just your straight coffee and tea at Blue Owl. One example of going off the regular coffee-shop menu: Moscowl Mule, a cold brew with mint and ginger beer. Another thing to note: ice cream drinks! You can get a Shakerato which is espresso topped with ice cream or the reverse Con Panna which is espresso over ice cream. Both are under $4, affordable to enjoy sitting in one of those Adirondack chairs on Washington Avenue.

Food is not the focus here but if you get a bit hungry, you can find something to ease your pain. Bagels, sandwiches, or a sweet treat. In fact, if you’ve heard of DeWitt, Michigan’s Sweetie-licious pies (Food Network award-winning!), you’ll be excited to find Linda Hundt’s confections are sold at Blue Owl. My favorite: the lemon cookie. But I guarantee it is all delicious. And if you have the time, drive north on US 27 and head into downtown DeWitt to grab a pie!

Parking for all three locations is street parking. If you are in East Lansing, you can also park under the Marriott across M.A.C. Avenue to the east.


	REO Town 1149 Washington Ave., Lansing Michigan Old Town 1236 Turner St., Lansing Michigan East Lansing 213 Ann Street, East Lansing Michigan
	https://www.blueowlcoffee.net/

Autumn Beverages To Celebrate The Season!

By

Bailey Woodean

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November 22, 2020

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Autumn beverages to celebrate the season

We may not be able to gather with the ones we love like we have in past years, but that doesn’t mean we can’t celebrate!

These autumn beverages are an essential part of celebrating and enjoying the Fall season.

Fall Sangria with Apple Cider

https://www.acouplecooks.com/fantastic-fall-drinks/

Ingredients

1 apple
1 pear
1/2 orange
2 tablespoons sugar
1/2 teaspoon cinnamon
1 750 ml bottle dry red wine, such as Rioja
1 750 ml bottle sparkling cider or apple cider
Optional garnishes: Cinnamon stick, rosemary sprig, remaining orange slices

Instructions

Thinly slice the apple, pear, and orange. Place them into a medium bowl and stir in the sugar and cinnamon.
Transfer to a large pitcher. Allow to stand for 1 hour to allow the flavors to meld.
After 1 hour, pour in the red wine. You can use it immediately, or chill for up to 3 hours.
To serve, fill a glass with ice. Fill halfway with sparkling apple cider, then halfway with red wine mixture. Garnish with cinnamon stick, rosemary, or orange slices. When you’ve polished off the sangria, you can snack on the sweetened fruit.

Warm Pumpkin Spice Drink

https://www.fivehearthome.com/warm-pumpkin-spice-drink/

Ingredients

1 cup whole milk, heated until very warm
1/4 cup canned pumpkin puree
1 tablespoon sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
Whipped cream, optional
Cinnamon, optional

Instructions

Place all ingredients in a blender.
Remove the center cap from the lid of the blender and use a folded kitchen towel to loosely hold the cap over the hole in a manner that steam can escape.
Turn on the blender to low and then increase it to high. Blend ingredients until frothy.
Transfer mixture to a mug, top with whipped cream, if desired, and sprinkle with additional pumpkin pie spice or cinnamon.

Notes

You may use 2%, 1%, or skim milk in place of whole milk, but the drink won’t be quite as rich and creamy with low-fat milk.
You may adjust the sweetness and level of spice by increasing or decreasing the sugar and pumpkin pie spice as desired.
To make a DAIRY-FREE version, substitute unsweetened almond milk (or your favorite non-dairy milk) for the regular milk.
Mix with coffee to turn this drink into a Pumpkin Spice Latte.
I wouldn’t recommend making more than 2 servings at a time in the blender, as the mixture will rise up when you first turn on the blender and you don’t want it to shoot out the top!

Autumn Spiced Rum Cider Cocktail

Ingredients

Spiced Apple Cider

4 cups apple cider
3 cinnamon sticks
3-star anise

Optional

nutmeg
cloves

Cocktail

1 1/2 ounces spiced rum
1/2 cup spiced apple cider
1/2 cup hard cider
2-3 dashes lemon bitters

Instructions

To make the spiced apple cider, combine the apple cider, cinnamon sticks, and star anise in a sealable container like a mason jar. If using optional spices, add them now. Seal the container and refrigerate for at least 1 hour. Shake well before using.
To make the autumn spiced rum cider cocktail, fill a rocks glass with ice. Pour the spiced rum and spiced apple cider over the ice. Stir well. Top with hard cider and lemon bitters.

AUTUMN-TINI

https://www.thecocktailproject.com/drink-recipes/autumn-tini

Ingredients

2 parts Cruzan® Aged Light Rum
1 part DeKuyper® Hazelnut Schnapps Liqueur
3 parts Pear Nectar
Sugar
Cinnamon, Ground
Cayenne Pepper Mix

Instructions

In a martini shaker, mix the ingredients with ice and shake. Shake into a martini glass that has been rimmed with a Sugar/Cinnamon/Cayenne Pepper Mix.

Sustainable Fishing and it’s Imperative Need in the Seafood Industry

By

Morgen Sechler

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November 21, 2020

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We all love a good piece of fish, right? A perfectly seared salmon with a lemon butter sauce, or maybe some mouthwatering nigiri, or even a quick and easy tuna wrap. There’s no question that fish plays a big role in our diets. Filled with optimal nutrition and generally lower in fats, they’ve become a main part of what lands on our plates and that’s not likely to change.

“…we need to be conscious that it’s an ecosystem, not a magical reoccurring food supply outlet.”

We won’t be altering how we eat these fish any time soon, but we do need to change how we’re sourcing them. Similar to most things we eat, there is no endless supply of these fish. The ocean is vast, but we need to be conscious that it’s an ecosystem, not a magical reoccurring food supply outlet. Since the 1950’s the demand for fish and ocean inhabitants has stripped nearly six billion tons of marine wildlife from the sea and the demand has doubled since then!

Currently, 31% of fish populations in the world are being over exploited and taken advantage of with 50-60% of fish populations being generally affected by overfishing. So, what can we do about this, because we all still want our sushi right? What we need to do is adopt a sustainable mindset. We need to put our money into sustainable initiatives that are ethically producing fish. When we buy consciously, we are buying directly from a source that is not entwined with the natural eco system of the ocean, which means we’re not disrupting it.

Ecosystems are a complicated beast; we are still trying to understand them fully and hours upon hours goes into researching them and their progression. What we do know is that any long-term reoccurring change (the high demand for fisherman to over harvest marine life from the ocean) will have a negative effect on the ecosystem because it has not naturally occurred within it.

When we over harvest marine life it takes away the amount of life that will naturally reproduce in the ocean, which then leads to a gradual decline of the species that is being over harvested until we are left with extinction. Can you imagine not being able to order a bucket of buttery grab legs anymore? No way!

Sustainable fishing doesn’t just mean farm raised, it can also mean buying from distributors that make it policy to only fish in overpopulated areas, or fish certain marine life that is threating the extinction of another. It all comes down to the people that are harvesting ethically and us putting our money and appetites with them to deter the fishermen that are taking advantage of our oceans. All it takes on our end is reading a label and doing our research.

So, let’s go over some species of marine life that have begun the sustainability initiative.

Clams, Mussels and Oysters

These guys are leading the pack with at least 89% of consumption happening through ethical farming. Great thing about them too is they function as natural water filters, so these shellfish farms are actually giving back to the ecosystem, as the shellfish grow and get ready for consumption. You can throw these guys in a delicious stew or steam them with some sea salt and lemon.

Barramundi

This fish can be completely farm raised, grown in recirculating tanks and being a generally very fast-growing fish, this is a great option. It is known as the Asian sea bass and is great for general searing or frying.

Sardines

Focusing on specifically pacific sardines, they are fast growing and less intrusive on other species while being harvested. Throw them on the grill or of course de-scale them and slap them on some pizza.

Alaskan Salmon

This fish is heavily monitored and regulated as far as fishing goes. There have been careful and meticulous rules put in place for harvesting this salmon. This makes it a safe option to eat because we can ensure that the species safety and population will be protected. Salmon is great cooked any way, whether you steam, broil, bake, sear, smoke, poach or grill, salmon just works with any method.

Albacore tuna

Specifically shop for this tuna from Canadian or US pacific waters. This limits the amount of other species getting entangled in the fishing process of this tuna. You can find this tuna canned, smoked and fresh of course, just make sure to cook it all the way through!

Putting the focus towards sustainable fishing is a necessity. We need to stop affecting the natural eco system of our oceans so it can, in turn, provide us with the delicious nutrients that it naturally produces. Let us protect our oceans and move forward with initiatives that provide less interconnection with wildlife. Let’s feel good about that perfectly seared salmon, that I personally and I’m sure you too, always have a craving for!

Sources:

https://www.thespruceeats.com/sustainable-seafood-choices-1665724

https://www.iberdrola.com/social-commitment/sustainable-fishing

Autumn Pie To Fall For!

By

Bailey Woodean

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November 21, 2020

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Bourbon Chocolate Pie with Brown Sugar Pecan Crust

Chocolate Bourbon Pie + Mint & a Brown Sugar Pecan Crust

Ingredients

For the Brown Sugar Pecan Crust:

3 cups raw pecans
5 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, cut into pieces

For the Bourbon Chocolate Filling:

1 cup whole milk
1 cup heavy cream
12 ounces bittersweet chocolate (56% cocoa), chopped
1/2 teaspoon kosher salt
2 large eggs
1/2 teaspoon peppermint extract
1 teaspoon Creme de Menthe (depending on taste preferences)
2-3 tablespoons bourbon (depending on taste preferences)
Cocoa powder for dusting (optional)

For the Candied Mint Leaves:

25-40 mint leaves (depending on size of leaves & tart, less is needed for tartlets)
1 egg white
1 teaspoons water
1 cup ultrafine sugar

Instructions

For the Brown Sugar Pecan Crust:

Position rack in the center of the oven.
Preheat the oven to 350 degrees F.
Spray a 9-inch pie pan with cooking spray & set aside.
Pulse pecans, brown sugar, cinnamon, & salt in a food processor until coarsely chopped.
Add butter & pulse until the mixture is finely ground and comes together.
Press pecan mixture into a 9″ pie pan or 6-8 four-inch tart pans.
Bake until lightly browned (about 15 minutes).
Set aside on a cooling rack until ready to fill.

For the Bourbon Chocolate Filling:

Preheat the oven to 325 degrees F.
Place the milk & cream in a heavy-bottomed saucepan. Bring to a boil.
Place the chocolate pieces in a big bowl & pour the hot cream over the top of the chocolate pieces.
Allow the cream & chocolate mixture to rest for 5 minutes, then add the salt.
Whisk gently until the chocolate is fully melted.
Separately, whisk eggs in a medium-sized bowl.
Slowly stream a small amount of chocolate into the eggs, whisking as you pour. Continue to do this until the egg mixture feels warm to the touch.
Pour the egg-chocolate mixture back into the chocolate.
Stir in the peppermint extract & creme de menthe.
Pass the filling through a fine-mesh sieve directly into the pie shells.
Bake for 30-35 minutes or until the edges are set and the center is still wobbly but no longer liquid. Note: The filling will continue to cook and set after the pie is removed from the oven. The pie will become dry if you over bake.
Allow the pie to cool completely on a wire rack.

For the Candied Mint Leaves:

Place sugar in a food processor & blend until superfine (about 1 minute). Alternatively, you can buy ultra-fine sugar at the supermarket.
Whisk together the egg white & water.
Dip your fingers in the egg white & rub a very thin layer onto mint leaves. Note: For the white sugared appearance it is important to use a very thin layer. Squeeze any excess off before applying the sugar.
Sprinkle the sugar on both sides of the mint leaves. If you reuse the sugar for remaining leaves, I suggest placing this sugar in a fine-mesh sieve as it will filter out any of the sugar that has clumped.
Shake excess sugar off.
Work in batches to avoid egg white drying before sugar is applied.
Place the sugared leaves on a wire rack & allow to sit at room temperature or until the leaves become crispy.
The leaves can be stored in an airtight container for up to 3 weeks. If stored, allow them to re-crisp by sitting uncovered at room temperature before they are consumed.

Note:

I used an 11-inch tart pan. Given my pan was bigger & I wanted a thicker crust, I used 3 1/2 cups of pecans, 6 tablespoons unsalted butter, 7 tablespoons brown sugar, 2 teaspoons of cinnamon & 3/4 teaspoon salt.
Since my 11-inch tart pan was shallow, I cut the recipe for the filling in half. If you decide to make 4-inch tartlets, you will also want to cut the recipe for the filling in half.
I placed 4 tablespoons of the nut crust in each tartlet pan.

Thanksgiving at the kids table

By

Bailey Woodean

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November 19, 2020

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Carrot fries

https://tasty.co/recipe/carrot-fries

Ingredients

2 carrots
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper

Greek Yogurt Chive Dip

1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat the oven to 425°F (220°C).
Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
Place on a baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
Enjoy!

Sweet potato crunch casserole

http://how2heroes.com/videos/sides/sweet-potato-crunch

Ingredients

For Topping

2½ tbsp melted butter
1 cup packed dark brown sugar
⅓ cup flour
1 cup chopped pecans

For Mashed Sweet Potatoes

4 medium sweet potatoes, peeled & cubed
1 cup sugar
½ tsp salt
2 eggs
1 tbsp vanilla extract
2½ tbsp melted butter
½ cup milk

For Baking

nonstick cooking spray or butter

Special Equipment

approx. 12″ x 9″ x 2″ oven-proof dish (does not have to be exact size)
potato masher

Instructions

Preheat oven to 350°
Grease a baking dish with nonstick cooking spray or butter

Boil Potatoes

Bring a large pot of water to a boil and add peeled and cubed sweet potatoes
Boil 30 minutes, or until fork tender

Make Topping

While potatoes are boiling, stir together melted butter and brown sugar in a medium bowl
Add flour and chopped pecans and stir to incorporate into the butter-sugar mix and set aside

Mash Potatoes, Add Topping & Bake

Drain potatoes and add into the greased baking dish
Add sugar and salt directly into the potatoes and mash just to incorporate ingredients
In a small bowl, mix eggs, vanilla, melted butter, and milk with a fork or whisk and add to the sweet potatoes. Mash liquids into the potatoes until mixture is well blended
Spread potato mixture out evenly and sprinkle topping over the potatoes
Bake uncovered 30-40 minutes, remove from oven and let cool at least 3 hours before serving to allow the topping to set

Creamy One-Pot Turkey and Rice

Creamy One Pot Turkey and Rice

Ingredients

2 tablespoons butter
1/2 cup diced onion
2 cloves garlic, minced
1 cup chopped mushrooms
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon paprika
2 cups chicken stock
1 cup milk (I used 2%)
2 cups cooked turkey, chopped (or chicken)
1 cup rice
1 cup frozen corn kernels
1 cup frozen peas

Instructions

In a large skillet with a lid, melt the butter over medium heat.
Add the onion, garlic, and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.
Add the flour, salt, pepper, thyme, and paprika and continue to cook, stirring, for 1 minute.
Slowly stir in the milk and chicken broth.
Add the turkey and the rice and bring to a boil over medium heat.
Stir, reduce the heat to low, and cover with a lid.
Simmer for 15-20 minutes or until the rice is tender.
Stir in the corn and peas and heat through.

Applesauce cake with caramel sauce

Applesauce Cake with Caramel Frosting

Ingredients

For the applesauce cake

½ cup butter, room temperature
1 cup sugar
½ cup dark brown sugar, lightly packed
2 eggs
1 ½ cups applesauce
2 cups all-purpose flour
¼ tsp baking powder
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp salt

For the caramel frosting

¼ cup butter
½ cup dark brown sugar, lightly packed
2 tbsp whole milk
1 tsp vanilla extract
1 cup powdered sugar, sifted
¾ cup walnuts, toasted and chopped

Instructions

For the applesauce cake

Preheat the oven to 350°F.
Grease a 9×9 cake pan with nonstick spray. Line with parchment and spray again. Then set aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3 minutes.
Add the eggs one at a time, mixing in between each until incorporated.
Mix in applesauce. The batter will seem very loose and curdled, but that is completely normal.
Add the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Mix until just combined, 2 minutes.
Remove bowl from the mixture and use a spatula to scrape the bottom of the bowl, ensuring the batter is mixed evenly.
Pour into the prepared pan and bake until a toothpick or skewer inserted into the middle comes out clean, about 35-45 minutes. While the cake is cooling, make the frosting.

For the frosting

In a 4-quart saucepan, combine the butter, brown sugar, and milk. Melt on medium-low heat, stirring occasionally. Continue to cook until the mixture begins to boil and boil lightly for 2 minutes. Remove from heat and cool for 10-15 minutes.
Add vanilla and sugar. Whisk until smooth and thick.
Once the cake is completely cool, frost the cake. Sprinkle with toasted walnuts if desired.

An Untraditional Thanksgiving

By

Kayla Eaton

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November 18, 2020

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Typically every year, I go out traveling because that is what I love. I go out and try new foods and am beyond thankful I can afford these fantastic experiences. This year thanks to COVID-19, my fiance and I are home for the holidays. However, instead of feeling down, we decided to take our favorite dishes from our travels and incorporate them into our Thanksgiving meal.

This may seem untraditional, but it’s what we need for it to feel like Thanksgiving. I also wanted to choose recipes that involved more veggies and fewer carbs. I know most people like thickly made mashed potatoes, but after eating food from all over the world, I decided that it was one of my least favorite dishes.

Artichokes In France

When I went to France, I had the pleasure of eating out a few times. Though France was not my favorite trip, the cuisine was phenomenal. They know how to cook, and they know exactly what wine should be paired with your food.

My favorite dish?

Artichokes à la barigoule

Technically this is a springtime dish known mostly throughout Provence. However, it is a bright dish that has vibrant colors and a delectable cream sauce. I thought we could use some brightness in our Thanksgiving dinners since things seem to be a little gloomy here in the U.S.

For this recipe, you will need:

Artichokes
Yellow Onions
Carrots
Garlic
White Wine
Vegetable Stock
Spices
Olive Oil

You can check out the full recipe here. I know many of you are hesitant to cook with wine but remember that the alcohol in it burns off. You can also let the wine simmer before adding any stock to the pan. This will allow you to have the white wine’s fantastic aroma, taste, and no alcohol. It is easily one of my favorite dishes.

Inspired By Moroccan Lamb With Prunes

This may seem like an unusual combination, but trust me, it was terrific. During our trip to Morocco, I tried loads of food that I never thought I would try. One of them was lamb with prunes. Now, I have had both individually though prunes hardly ever make it on our grocery shopping list. In Morocco, I had a dish full of sweet prunes and savory meat. So we decided to do our own take on it. Chicken prunes, apricots, and olives! Trust me, this will come close to what we ate in Morocco but with a flare!

Chicken With Prunes

This will totally rock your world and add a nice surprise to your Thanksgiving dinner. It can be done in many different ways but for the recipe I love you only need a few ingredients and less than an hour to make everything.

What you will need:

Boneless, skinless chicken breasts
Prunes
Apricots
Olives
Garlic Cloves
Rosemary
Chicken Broth
Brown Sugar
White Wine
Lemon Slices

This dish is easy to make and takes up very little space in the kitchen. It is a good alternative if you are like me and not a huge fan of turkey. The entire recipe takes 45 minutes to bake and prepare. It’s a simple dish that tastes delicious and is easy to make. Check out the full recipe to find out detailed instructions.

Baked Brie From France

Again, France was not my go-to choice, but the food was phenomenal. I would go back just to eat at every restaurant and be surrounded by their amazing chefs. They have a skill like no other place I have ever gone, and the French truly know how to do fine dining.

Baked Brie

This is one of the easiest recipes you can do at home and something I enjoyed traveling around Europe a few times. There is something so satisfying about melted brie topped with nuts. Here is my favorite way to have it.

What you need:

Wheel Of Brie
Chopped Nuts
Honey

Though the last two ingredients are optional, I recommend adding walnuts or even pistachios to your baked brie. All you have to do is put your brie in a round baking pan and let it sit in an oven of 375 until it is nice and melted. Sprinkle in the nuts 5 minutes before it is done, and you have the perfect appetizer for Thanksgiving. If you need the recipe, you can find it here though oven temperatures may vary.

What will you eat this year?

I know things are entirely different this year. Is there something you are doing or making that reminds you of what you normally do? If you’re looking for something new to try this is the year to do it.

Pop Over For Some Incredible Potatoes!

By

Bailey Woodean

-

November 18, 2020

0

Garlicky herb butter layered potatoes

https://www.realsimple.com/food-recipes/browse-all-recipes/garlic-herb-butter-potatoes-recipe

Ingredients

6 sprigs thyme, plus leaves for serving
7 tablespoons unsalted butter, cut into pieces
2 cloves garlic, smashed
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
3 medium Yukon Gold potatoes (about 1½ lb. total)
2 medium sweet potatoes (about 1 lb. total)

Instructions

Rub thyme between fingers to release oils; place in a saucepan. Add butter, garlic, salt, and pepper. Cook over medium, stirring often, until butter melts, 3 to 4 minutes. Remove from heat. Let stand for 15 minutes.
Meanwhile, preheat the oven to 400°F. Thinly slice Yukon Gold and sweet potatoes into 1/16-inch-thick slices (preferably using a mandoline).
Remove sprigs from butter and discard. Reserve 1 tablespoon herb butter in a small bowl; set aside. Brush the bottom of a large ovenproof or cast-iron skillet with some remaining herb butter. Cover bottom of skillet with a layer of sliced Yukon Gold and sweet potatoes; start from the center and work outward in concentric circles, overlapping slices. Generously brush the top with more herb butter. Repeat layering with remaining potato slices, brushing with herb butter after each layer. (You will have about 6 layers.)
Heat skillet over medium-high until mixture is sizzling, 2 to 4 minutes. Carefully cover with aluminum foil. Transfer the skillet to the oven and bake for 15 minutes. Remove foil. Continue baking, rotating the skillet halfway through, until the center is tender when pierced with a wooden pick and some potato slices on top curl and darken, about 45 minutes. Brush with reserved 1 tablespoon herb butter and continue baking for 5 minutes. Let cool for about 15 minutes. Run a rubber spatula around the edges of the skillet to loosen, gently sliding the spatula underneath. Slice into wedges while in skillet; top with thyme leaves.

Salt and vinegar roasted potatoes

https://spicysouthernkitchen.com/roasted-salt-and-vinegar-potatoes/

Ingredients

6 tablespoons olive oil
2 pounds small red potatoes, unpeeled
1 1/4 cup salt, do not use iodized salt. It will give potatoes a chemical taste
3 tablespoons malt vinegar
black pepper

Instructions

Place the oven rack in an upper-middle position. Heat oven to 500 degrees. Set a wire rack in a rimmed baking sheet.
Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes.
Coat a baking sheet with the 6 tablespoons of olive oil.
Place potatoes on a greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness.
Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper.
Roast until potatoes are browned, about 25 to 30 minutes.
Brush with remaining vinegar and serve.

Cheesy potato pancetta bake

https://www.realsimple.com/food-recipes/browse-all-recipes/potato-pancetta-bake-recipe

Ingredients

2 pounds waxy potatoes (such as small red potatoes)
2 tablespoons plus 1½ teaspoons kosher salt, divided
1 tablespoon unsalted butter, melted
Freshly ground black pepper
8 ounces chopped pancetta (1½ cups)
1 large yellow onion, cut into 1-in. pieces
½ cup dry white wine
½ cup heavy whipping cream
8 ounces fontina cheese, cut into ½-in. pieces (about 1½ cups)

Instructions

Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons salt and bring to a boil over high. Reduce heat to medium; simmer potatoes until just tender when pierced with a fork, 15 to 20 minutes. Drain; let cool for 15 minutes. Cut into ¾-inch pieces. Transfer to a large bowl and toss with melted butter, several grinds of pepper, and 1 teaspoon salt. Set aside.
Preheat the oven to 400°F. Place pancetta in a medium skillet. Cook over medium, stirring occasionally, until golden and crispy and fat has rendered, about 15 minutes. Transfer to a bowl using a slotted spoon. Reserve 2 tablespoons of drippings in the skillet. Add onion and ¼ teaspoon salt to skillet; cook, stirring often, until golden brown, 8 to 10 minutes.
Return pancetta to skillet and add wine. Bring to a simmer over medium-high; cook until liquid is mostly absorbed, 5 to 6 minutes. Remove from heat. Stir in cream and remaining ¼ teaspoon salt.
Arrange half of the potatoes in a broiler-safe 8-inch square baking dish. Top with half of pancetta-onion mixture and half of cheese. Repeat layering with remaining potatoes, pancetta-onion mixture, and cheese.
Bake until the cheese has melted, about 15 minutes. Increase oven temperature to broil (do not remove casserole from the oven). Broil until browned in spots, 2 to 3 minutes.

Chef Ming Tsai Launches MingsBings, the First Veggie Patty Packed with Whole, Nutrient-Dense Superfoods

By

admin

-

November 17, 2020

0

Rooted in the belief that food is medicine for the body and soul, each veggie-filled Bing contains eight superfoods folded inside a brown rice wrapper.

BOSTON November 17, 2020 – Chef Ming Tsai, a world-renowned Asian-American chef, restaurateur, cookbook author, James Beard Award winner, Emmy Award winner, and host of the longest-running cooking show on PBS, today announces the highly anticipated launch of his first consumer packaged superfood product, MingsBings. MingsBings are easy-to-prepare veggie-filled patties that are vegan, gluten-free, food allergen-friendly, packed with whole vegetables, and are available for purchase online nationwide today.

Based on tradition, Chef Tsai transports the Bing from the Ming dynasty to the 21^st century with a modern, delicious, healthy twist. Each ingredient was meticulously chosen for its unique flavor and health benefits, then folded into a gluten-free brown rice wrapper. Packed with 8 superfoods including edamame, watercress, pepitas, garlic, ginger, red onion, shiitake mushrooms, and brown rice, this new-age veggie patty has all the flavor and convenience of a delicious burger without the need for a carb-heavy bun.

Chef Ming Tsai Launches MingsBings, the First Veggie Patty

“I have spent my entire career studying and practicing the ancient Asian philosophies surrounding ‘food as medicine.’ With MingsBings, I want to provide accessibility to plant-centric eating in an affordable, tasty, and sustainable way,” says Chef Ming Tsai, Founder of MingsBings. “My diet is centered around consuming a variety of foods I know will naturally support my immune system, lower inflammation, and help me live a longer fuller life. Everyone deserves that same opportunity; that’s my goal with MingsBings.”

83% of Americans are focusing on improving their health by transitioning to more plant-based alternatives, driving growth in an increasingly fragmented market (1). This lack of clear market leadership is sowing confusion around which products are best due to general dissatisfaction with flavor and texture. The plant-based food market will more than double over the next 5 years, making it a $55B market by 2024 (1), creating an enormous opportunity for MIngsBings to disrupt and expand the Veggie Patty category while also helping veg-curious flexitarians transition into more plant-based meal choices. According to Nielsen reports, Americans increased spending by +40% in the frozen aisle, a $15.5 billion spending increase during the COVID-19 pandemic (2).

Chef Ming Tsai not only believes your health is your wealth but believes in spreading that wealth as well. A portion of MingsBings proceeds are donated to Family Reach and the Dana-Farber Cancer Institute, two organizations near and dear to Chef’s heart
Beginning today, consumers can purchase MingsBings online at MingsBings.com ($59.99 for 12 or $99.99 for 24) or from select New England grocery stores in the coming weeks. To learn more, please visit mingsbings.com and follow MingsBings on Instagram at @mingsbings.

Related Links 1.Global Plant-Based Food and Beverage Alternatives Market. BIS Research Inc.. August 2019

2. https://www.cnn.com/2020/05/28/business/frozen-food-sales-increasing-coronavirus/index.html

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Applesauce cake with caramel sauce

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Artichokes In France

Artichokes à la barigoule

Inspired By Moroccan Lamb With Prunes

Chicken With Prunes

Baked Brie From France

Baked Brie

What will you eat this year?

Garlicky herb butter layered potatoes

Ingredients

Instructions

Salt and vinegar roasted potatoes

Ingredients

Instructions

Cheesy potato pancetta bake

Ingredients

Instructions

Rooted in the belief that food is medicine for the body and soul, each veggie-filled Bing contains eight superfoods folded inside a brown rice wrapper.

Follow us on Instagram @fooddrinkmag

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