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Fun Finds

Happy weekend!  I have to work the whole weekend (boo) but hopefully you’ll be doing some fun stuff and I can live vicariously through you!  I found some goodies this week while I was out grocery shopping, maybe you’ve seen these at your local TJ’s?

PS: This is not a sponsored post or in anyway associated with Trader Joe’s. I thought it would be fun to talk about some items I came across recently.

Trader Joe's Turkey Bone Broth

 

TJ’s Turkey Bone Broth.  It comes in smaller boxes than their turkey stock.  I compared it to the TJ’s turkey stock and the bone broth has a more simple ingredient list focusing on creating a rich broth where the stock had more additives (Like veggie stock, and sugars).  While this is more expensive than the stock, I decided to use it for Thanksgiving next week.  I would love to see TJ’s start carrying more bone broth! It’s not organic in case that is something you are concerned about.   When checking out, the cashier told me is a seasonal item only and will be departing the shelves soon so stock up! I’m going back this week to finish up Thanksgiving shopping and I plan on picking up more.

Trader Joe's Turkey and Stuffing Kettle Chips

TJ’s Turkey and Stuffing Kettle Chips.  This was a total splurge impulsive buy moment.  I thought these sounded amazing and was so curious to try them out.  However, they were not amazing but they weren’t horrible either.  When I first tried them, I didn’t really get much of a turkey/stuffing flavor out of them at all. They sort of tasted like overcooked chips. I tried them again a few days later and they tasted a lot more savory and I could see how they might be a nod to Thanksgiving dinner. They were OK and a fun gimmick. If I were hosting a party I would get these to have on hand because they are budget friendly.  However since I didn’t love them, they had to go. I hate tossing food but I’m also not going to eat something just because, it has to be worth it and those were not.

Not pictured but worth a mention, TJ’s also now carries broccoli rice in their fresh produce section.  I’m so glad to see grocery stores (especially TJ’s because let’s be honest, they were the first to embrace having cauliflower rice in the store) start to carry more veggie alternatives.  I’m just OK on this rice though.  Since it’s made from broccoli stems it has a much tougher texture and takes a good bit of seasoning to keep it from being bland.  However if you aren’t a fan of cauliflower this rice would be worth checking out.

Have a great weekend and we’ll catch up on Monday!

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Thanksgiving 2014

Thanksgiving 2014

 

This was hands down the best Thanksgiving we had since we moved to Fort Collins.  Our first year here, I was still getting my bearings around where to shop and find local ingredients.  Plus we had only been here a couple of months and I was still learning about our new city along with missing some things from our previous city.  It wasn’t much of a celebration to be honest.

Last year we were in a brand new house with two new dogs and we weren’t sure how they would handle all the new changes that come with the holidays.  This year we are settled, the dogs are settled, and I’ve got my routine figured out and that meant that Thanksgiving was awesome.

Our fridge is small and is pretty much barely functional.  I mean, as a storage unit, it works properly keeping things cold.  I didn’t think there would be room to brine but Scott worked his magic packing skills and was able to fit two huge bowls in the fridge.  For the turkey, I purchased two breasts and two legs from Whole Foods along with two wings.  The wings I used to make turkey stock and I did that using the slow cooker (more on that in another post!).

I bourbon brined the turkey and we had collards, mashed potatoes, and gravy, and cranberry sauce (new recipe!).  Scott also requested some stuffing this year so I made a small dish of that as well.  Everything turned out fantastic and the turkey was even better as leftovers.

The day was relaxing and warm.  So warm I had to open the windows to let some fresh air in to clear out the steam from cooking!  Most of the day was spent in PJs eating, drinking, and hanging out with the pups.

It was glorious and later we had pumpkin pie for dessert.

I could not have asked for a more perfect day.

The Christmas decorations are out and I can’t wait to unplug for a couple of weeks and just hang out.  Definitely my most favorite time of year!

Tell me about your holiday!

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Creating A Thanksgiving Week Schedule

Thanksgiving 2011

I fully intended on creating a lovely Thanksgiving Schedule in PDF format. One that was easily printable and you could hang it up on the fridge to have on hand.  Well best laid plans and all that.  I tried designing a nice schedule and nothing was working out the way it needed to.  So many days and beers later, here we are.

I am still sharing a schedule with you to give you an idea of how you can plan out Thanksgiving week, it just won’t be all kinds of infographic pretty.  I know that you have also tried to design something using a “user friendly” design program and so I know you can relate to how frustrating those programs can be.

All that said, it’s Thanksgiving week so let’s get in the kitchen and get cooking!  When creating a schedule always think about things that can be prepped ahead and how far ahead they can be prepped.  Veggies can be chopped up early in the week and the pie and rolls can be made early on as well.

Here’s a sample schedule (which is actually my schedule for this week!) to give you an idea of how to plan out the week.

THANKSGIVING WEEK SCHEDULE

MONDAY:

  • Finish any last minute grocery shopping.
  • Put turkey in fridge to start thawing.
  • Make stock.

TUESDAY:

  • Prep and chop any veggies that you will be using (carrots, celery, onions, green beans, collards, etc).
  • Make rolls (if you are making rolls).

WEDNESDAY:

THURSDAY:

  • Prep turkey and get it in the oven.
  • Have a drink.
  • Reheat the collards in the slow cooker.
  • Have a drink.
  • Cook and mash the potatoes.
  • Have a drink.
  • Warm up the rolls (if you made them).
  • Have a drink.
  • Make gravy.
  • Have a drink.
  • When the turkey is cooked and resting, heat up stuffing and green bean casserole.
  • Have a drink.
  • Serve pie after dinner.
  • Have a drink.

FRIDAY:

EAT ALL THE LEFTOVERS WHILE IN YOUR PJs.

Wednesday is a big cooking day when you’ll be doing the most prepping.  Thursday will be a lot more relaxed because most of the work is already done.  All you’ll have to do is cook the turkey, make mashed potatoes, and make gravy.  Everything else is done and will just need to be reheated!

This schedule is just to give you an idea of how you can prep and plan ahead so you aren’t making everything on Thursday.  Time in the kitchen is spaced out over the week which means you’ll be more relaxed on the big day and can enjoy it more!  It’s a guideline and you can adjust it to include the menu items that you’ll be making.

I’ve already got Monday knocked out including last minute shopping!  I headed out early today and the stores weren’t too bad.  Though Whole Foods was starting to get crazy as I was leaving.  I’ve got stock going in the crockpot and the turkey is in the fridge!

Now go and knock out this week like a pro!

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Thanksgiving Planning: Get Those Dishes In Order

Thanksgiving Dinner

Because there is so much prepping and food involved with Thanksgiving, people tend to overlook what items they will need to actually cook and serve the food they plan on making.

With Thanksgiving being a week away, take this time to figure out what you will be using and to plan where it will go.

Sound odd? Let me explain it a bit, this is the point where you want to decide on which baking dish the stuffing is going in, which bowl the mashed potatoes will be served in, etc.  This is especially important for dishes that need to be heated up in the oven.  Once you’ve decided on the dishes, you can play around with placement in the oven and figuring out cooking times.

What goes where in the oven and when does it go in?  For example, stuffing takes longer to cook through than green bean casserole so you’d want that to go in first.  And you will want to make sure the items that do need heated up can share space and all fit in the oven.

Once you have the baking and cookware items picked and you know they will all fit in the oven when they need to, it’s time to move on to the table.  Whether you’re doing a buffet style set up or a big sit down to-do, you need to make sure all the food items will fit on the table.

Pick out what serving dishes you’d like to use for the big day and start arranging them on the table.  Trust me, it’s a lot easier to figure this out when the dishes are empty instead of trying to do it the day of when they are full of hot food and surrounded by hungry guests!

I know, this sounds like a lot of work.  But by tackling these little details before Thanksgiving, it makes the big day run so much smoother eliminating a lot of stress. Once you have the casserole dishes picked out and the serving bowls decided on, you can set those aside so they are ready to go when you need them.

Make a list of what kitchen items you’ll need and then go through that check list and pull all of those items out setting them aside.  Checking items off the list can be done the night before.  When it comes time to start cooking, you’ll have everything ready to grab and go.

Don’t forget that many things can be made the day before so that this will save you even more time on Thanksgiving Day allowing you to spend more time with your family and further reducing some stress.

Things like a roux for gravy or even the gravy can be made the day before.  So can the stuffing and green bean casserole (wait until you heat it up to add the crispy onions).

I’ll be providing you with an example schedule on getting you through the week of Thanksgiving!  Shopping days, when items can get prepped, and what things can get made ahead so keep an eye out for that!

In the meantime, start getting those dishes picked out!

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Review: President Sea Salt Butter

President Sea Salt Butter

President Butter recently contacted me and asked if I would be interested in reviewing their butter.  President butter is made in Normandy France from the cultured cream of  grassfed cows (The press release stated).  Since I love grassfed butter and it’s the only butter I will eat, I was curious to give this a try.  I’m always looking to expand my butter palate!

They sent me a few different styles to sample but the one that I enjoyed the most was the Sea Salt Butter.  It’s a softer butter making it easier to spread when at room temperature but the unique part is that it has ribbons of sea salt mixed throughout.  You can even see the salt lining the rim of the container.

I’m not a huge fan of salt in butter, but this butter stands out with a balance of creaminess with a salty bite.  It goes great with bread and would be amazing on a baked potato, cornbread, or fresh biscuit.  This butter actually enhances the food that is paired with it.

The Sea Salt butter comes in a fancy little container that would not look out of place on a table at your dinner party.

This would make a great addition to your holiday table this season.  Place this butter on a pretty plate and it will be the star of your holiday spread.

If you’re looking for something unique this holiday season to serve at your parties, definitely give this one a try!

Disclaimer: I was sent this butter for review and was not obligated to post about it.  Opinions are my own and I was not compensated for this post.

 

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Brine, Glorious Brine

Bourbon Brined Turkey

A brined turkey is a glorious thing!  It seems daunting but it’s actually very simple to do.  Yeah you’ll need some special equipment and figure out spacing in the fridge but it’s totally worth it!

For a basic brine you will need:

  • Kosher Salt
  • Brown Sugar
  • Water
  • A large bucket

You can purchase a 5 gallon bucket at any home improvement store and they are not in any way expensive. I promise they are budget friendly!  Clean it with dish soap and hot water and then label it as a “food bucket” that way you won’t be tempted to use it for something else and contaminate it.

You’ll need to be able to fit the bucket in your fridge for 24 hours.  If you live in an area where it’s super cold outside (under 20 degrees F) you can keep it outside.  Just remember to keep it safe so no animals are tempted to eat your Thanksgiving bird!

If you don’t have room in your fridge to fit a 5 gallon bucket (I currently do not) and your heart isn’t set on roasting a whole turkey, you can break the turkey down and brine the breast and legs in separate containers.  That leaves the back and wings leftover and they are perfect for making stock!  Most likely that is what I’ll be doing this year.

I love brining so much that I have already written several articles sharing tips that I’ve learned over the years.  Here’s a couple to get you started!

Brining A Whole Turkey (a how to)

Tips on Brining (Including seasonings and liquids you can use in a brine)

Bourbon Brined Turkey because holidays should always include booze.

So don’t be scared, give that turkey a good brine bath this year!

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Our Thanksgiving Menu

We are just a little over two weeks out from Thanksgiving and it’s time to start considering a menu plan!  When I first started making Thanksgiving dinner for Scott and I, it was this huge affair filled with all the typical dishes.  It was way too much food for two people to eat yet I felt like I needed to make sure we had all the classics or else it wouldn’t be a real Thanksgiving.

Over the years, I have learned that Thanksgiving dinner can be whatever you want it to be!  Now I keep things really simple with a turkey and a few side dishes that we really love.

Turkey in  a roasting pan

Turkey will always be on the table for us.  This year I’m not buying a whole turkey but instead will be buying a breast with some additional legs.  My refrigerator is small and can’t accommodate a whole turkey in a brine.  However, I do have a Bourbon Brined Turkey recipe that is fantastic! If you have the space, I highly recommend you brine that bird!

Collards

 

Collard greens are one of our favorite side dishes and I have been incorporating them in to our Thanksgiving feast the past few years.  They can be made in the slow cooker which makes things so much easier. This frees up space on the stove for other things like making gravy and mashed potatoes. Plus they can even be made the day before or cooked in the slow cooker over night so the only thing you have to do on the big day is reheat them (or keep them warm).

Collards provide plenty of leftovers and heck, you can even eat them for breakfast!

Spicy Cranberry Chutney from The Spicy Paleo Cookbook

Cranberry sauce will also make an appearance!  I prefer to have it as a breakfast item but Scott really enjoys having it has a side dish with the big dinner.  We usually have Cranberry Apple Sauce which is super simple and full of flavor.  This can also be made a day ahead and gently warmed right before serving.

If you’re looking for something totally different, Spicy Cranberry Chutney would be a great addition!

Gravy, and stuffing

Mashed potatoes and gravy is a must.  I like to prep the potatoes ahead of time so that all the starch is removed and they become fluffy and creamy.  I also prefer to use yukon gold potatoes because they create a nice buttery color when all mashed up.  I admit that I have been leaving out the stuffing so that I have room for more greens!

Gravy doesn’t need to be time consuming, I’ve recently started making blender gravy which eliminates the need for a roux!  Using homemade stock and pan drippings, this technique guarantees a smooth and flavorful gravy every time!

If you are going to stick with making a roux for the gravy, the roux can be made up to two days ahead!  Just make sure to store the roux in an airtight container.  It will be ready to go when it’s time to make the gravy.  Just gently reheat the roux in a pan and then add the liquid.

We might be skipping the stuffing this year but you don’t have to! Here is a recipe for a Savory Apple Stuffing that is perfect for Thanksgiving Day.

Sweet Potato Pie

Since sweet potatoes are such a staple at Thanksgiving, I tend to use them in a pie instead of making them as a side dish.  This year I’m working on a pumpkin cream cheese pie (recipe soon!) but this Bourbon Sweet Potato Pie is what we had last year.

Our Thanksgiving is super simple, full of flavor, and has plenty of leftovers.  If you are making Thanksgiving dinner for the first time or will be creating a meal for a small number of people, this menu is perfect for you!  Most things can be made a head of time leaving you with more time to relax and enjoy the moment of the big day.

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Shaved Brussels Sprouts and Sweet Potato Salad

Salads.  It’s one of those dishes that when I hear it, a few things come to mind.  I automatically assume it’s either lettuce or grain based.  Unless it’s at a summer gathering, then I think it’s either going to be potato or macaroni salad.  I’m trying to change my perception of what makes a salad so that I can experiement a little more.  Salads don’t have to be lettuce or grain based!  This might not be some amazing revelation to you but for me it opened up a lot more possibilities.

I was looking for something that I could create that would yield leftovers.  I wanted something to have at lunch that was veggie packed but not your standard boring mixed greens salad.

Since it was fall, I decided to incorporate a bunch of traditional fall ingredients like sweet potatoes and cranberries to create a salad that is great for lunch or as a side dish.  It’s also perfect for traveling so it can be taken to work (mason jar salad!) or to a party or picnic.  It’s grain free, it’s vegan, it’s Paleo.  It’s all the buzz words.

Shaved Brussels Sprouts and Sweet Potato Salad

 

Andrea’s Shaved Brussel Sprouts and Sweet Potato Salad

For the salad:

  • 2 Medium Sweet Potatoes, peeled and chopped
  • 1 1/2lb Brussels Sprouts, trimmed
  • 1/2 Red Onion, finely chopped
  • 1C Dried Cranberries
  • 1 tsp of Olive Oil for cooking

For The Dressing:

  • 2TBSP Dijon Mustard
  • 2TBSP Maple Syrup
  • 1/4C Balsamic Vinegar
  • 1/4C Light Olive Oil
  • 1/2tsp Salt
  • 1/2tsp Ground Black Pepper

 

In a small glass bowl, whisk together all the ingredients for the dressing and set aside.  Bring a large pot of water to a boil and add in the cubed sweet potatoes.  Boil until the sweet potato is just fully cooked through so that a knife pierces it easily but the sweet potato isn’t mushy.  About five – 10 minutes.  Drain the sweet potatoes making sure to remove as much water as possible.  Add to a large mixing bowl.

Using the fine grate or thin slice blade for your food processor, shred or shave (either works here) the Brussels Sprouts.  In a large skillet add in 1 tsp of light olive oil and heat over medium heat.  Add in the sprouts and cook for about 3 minutes.  Remove and add to the sweet potatoes.

Add in the cranberries and the red onion, toss to combine.  Pour the dressing over top of the salad and gently mix until everything has been coated in dressing.

Serve immediately or cover and place in fridge until ready to serve.  Serves 4 meal size portions or 8 as a side dish.

A couple of notes:

I slightly cooked the sprouts to help bring out more flavor and reduce their bitterness a bit.  This is a taste preference.  If you like raw sprouts then it’s OK to skip this step.  If you allow the salad to sit for several hours before serving, that will help breakdown the sprouts a bit.

This dish gets better the longer it has time to marinade in the dressing.

It does make for a big salad and this served two people as a meal for two lunches.

Leftovers are great but make sure to eat this in at least three days, otherwise the sprouts start getting a little funky.

Adding in some nuts, seeds, or even a little feta or goat cheese on top would make great additions to this salad!  A little twist on the traditional veggie side makes it perfect for holiday gatherings.

Have fun guys, and remember, always play with your food!  Enjoy!

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Holiday Season Begins

Whole Roasted Chicken

Welcome to November!  It’s time to fully kick off the holiday season!  This is my favorite time of year, the world seems to slow down just a little bit and it won’t be long until we see our first snowfall.

All this month we will be talking food and prepping for Thanksgiving.  The holidays don’t have to be to unhealthy and full of junk foods.  They can be full of awesome food that is good for you.  Sure you’re going to eat your fair share of desserts but whatever.  Don’t dwell on the bad, focus on the good.

This month leading up to Thanksgiving I’ll be sharing tips and tricks on how to make the big day run smoothly along with sharing a few recipes so that you can have a game plan to create a home cooked Thanksgiving dinner.  We are going to be keeping things simple! If you have never cooked a big meal like this before, then this series will be perfect for you!  Everything will be easy to make AND a lot of things can get prepped ahead of time leaving you some breathing room on the big day.

Yes it’s going to take some planning and some time spent in the kitchen but having a home cooked dinner is well worth it.  It will be relaxing and you’ll be able to impress your family with the awesome meal you made!

If you have any questions about cooking Thanksgiving dinner or cooking for the holidays, fire away!  I’ll be sure to answer them in an upcoming post!

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Spicy Cranberry Chutney from The Spicy Paleo Cookbook by Emily Dionne

I was contacted to review the The Spicy Paleo Cookbook by Emily Dionne and since our eats tend to lean towards more of a primal nature I was happy to take a look at the book.

The first thing you’ll notice is that the book is on the smaller side for a cookbook and that there are no pictures that accompany the recipes.  If this is important to you, you’ll need to keep that in mind.  Personally, I like the size of this book and that it is a paperback.  Sometimes cookbooks become such large tomes that they are a little unwieldy when you’re in the kitchen.

The cookbook is broken down into 6 chapters that features everything from appetizers to desserts.  Yes spicy desserts!  It’s packed full of recipes that you will no doubt start to incorporate in your meal planning and that will spark some inspiration in the kitchen.

While the cookbook does have Paleo in the title, you don’t have to eat primally to enjoy this book!  It’s full of recipes using real whole foods and that’s something we can all benefit from.

Spicy Cranberry Chutney from The Spicy Paleo CookbookWhat do you mean this picture is ironic?

I decided to go with the Cranberry Chutney from this book because I love the use of cranberries in nontraditional ways.  This was super easy to put together and full of flavor.  It would be a great addition to your upcoming Thanksgiving menu!

Spicy Cranberry Chutney
© Emily Dionne, reprinted with permission from Adams Media

Serves 6-8

  • 4 Cups Fresh Cranberries
  • 1 1/2 jalapeños, chopped
  • 1/3 Red Onion, chopped
  • 1 1/2C Cilantro, chopped
  • 1/2C Fresh Orange Juice
  • 3TBSP Raw Organic Honey
  • 1tsp Sea Salt

Place all ingredients in a food processor or blender and blend until combined but not completely smooth.  Create a consistency that is slightly chunky.  Chill overnight and serve.

Sweet and spicy, this was very well balanced!  I did process it so that it was a little smoother just because that’s the consistency that I enjoy.  It was great on crackers and as a spread on some turkey and ham.  It would also be perfect as a chicken or turkey burger topper as well!

If you enjoy recipes that pack some heat, definitely check out The Spicy Paleo cookbook!

 

Disclaimer: I was asked to review this cookbook.  All opinions are my own and I was not compensated for this review.