Thanksgiving

 CORE MEMORY RECIPES!

Yam Stuffed Apples

• Can of yams
• Mini marshmallows
• 9 Granny Smith apples, cored
• 3 tbsp butter 
• 1/4 c brown sugar

Mix ingredients, stuff into apples - top with extra marshmallows.

Bake 350 for 15-20 min.

Sausage Apple Stuffing (double for big group)

• 1 package Stuffing cubes 
• ~1 lb Italian mild sausage (out of casing)
• 2 Honeycrisp apples
• 3 stalks celery
• ~1 c pecans
• 1 -2 sweet onions
• 3 c chicken broth
• Sage (chopped)
• Fresh thyme
• 1/4 c butter

Cook the sausage, then add the celery and onions, apples. Transfer to large bowl. Mix in the stuffing cubes, pecans, butter and broth. Stuff the turkey OR bake 400 for 45 min covered with foil, then remove foil and 15 more min.

Mashed Potatoes (6-8 people)

• 3 lbs of potatoes
• 1 stick butter
• 1/2 c milk
• 1/2 c sour cream (or heavy cream)
• salt / pepper

Cover chopped and peeled potatoes in cold water in pot (1/2 in) with salt. Bring to a boil, and once boiling, 16 min - 18 min. Drain, return to pot. Add butter, milk, cream, and mash (don't whip or overmix!)

 

Maple kale thanksgiving salad

 From https://www.halfbakedharvest.com/kale-bacon-salad/

Ingredients

SALAD

• ▢ 6 slices thick cut bacon, chopped
• ▢ 3/4 cup raw walnuts 
• ▢ 1/3 cup raw pepitas
• ▢ 3 tablespoons maple syrup
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 4 cups shredded kale
• ▢ 2 cups baby arugula
• ▢ 1 1/2 cups grated manchego or parmesan cheese
• ▢ 1 1/2 cups dried cranberries

CIDER VINAIGRETTE 

• ▢ 1/3 cup extra virgin olive oil
• ▢ 1/4 cup apple cider vinegar
• ▢ 1 tablespoon fig preserves or apple butter
• ▢ 1 tablespoon fresh thyme leaves
• ▢ 2 teaspoons fresh orange zest
• ▢ kosher salt and black pepper
• ▢ chili flakes

Homemade Pork Ramen

Very very tasty. 

Ingredients:

• Garlic (3 cloves chopped)
• Ginger (1 thumb grated or 2+tbsp dried)
• 2 tbsp butter
• 1 lb ground pork
• 1 tsbp shroomami seasoning
• 4+ tbsp miso
• 2 tbsp sesame oil
• 1 can coconut milk (just the hard creamy solids)
• dashes of soy sauce
• dash of black garlic sauce
• 1 tsp sriracha sauce
• 6 c chicken broth
• ramen noodles
• salt pepper
• eggs
• green onion

Instructions:

1. Melt butter and add pork, garlic, ginger; cook the pork through. Season with salt and pepper.
2. Add the chicken broth, miso, seasoning, sauces, and coconut milk; bring to a boil.
3. Add the ramen noodles - cook as instructed (~4 min)
4. Drop in eggs to poach at last minute of ramen cooking; cook 2 minutes.
5. Spoon and serve with green onions on top + sriracha

Beef Stew

 

• 3 pounds beef chuck, trimmed and cubed
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1 onion
• 6 carrots, chopped
• 1/3 c apple cider vinegar
• 1 cup dry red wine, such as Cabernet Sauvignon can also use beef broth
• 2 tablespoons balsamic vinegar
• 1 c crushed tomatoes
• 2-3 tablespoon maple syrup
• 2 c chicken broth
• 4 sprigs fresh thyme (or 2 tbsp dried)
• 2 dried bay leaves

Crockpot high 6h!