Roasted root vegetables are probably the least thought of combination when it comes to dinner planning, but these vegetables are not only good for you, they are beautiful when served in a big bowl on Thanksgiving or with any meal.
You can use any fall vegetable or winter squash; such as sweet potatoes, rutabaga, butternut or acorn squash. Sometimes, I like to add brussels sprouts.
1 head garlic, cloves separated, and peeled (about 16)
1 cup apple cider or juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Pre-heat to 425 degrees F.
Peel and cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil, 1/2 cup apple cider and salt in large bowl. Season generously with pepper.
Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Remove from oven and add the other 1/2 cup of cider. Mix and place into medium bowl and serve.
The Holidays are quickly approaching and most of us will be eating way too much. Holiday dinners and parties can really pack on the pounds. How do you survive the Holidays if you are watching your calories or don’t want to eat a lot of sugar?
You don’t have to give up your traditional menu items, simply make them better. One way you can spruce up your sweet potatoes (and cut the sugar) is to simply mash them and add a little bit of honey and orange zest.
You will will have a fresh, healthy side dish, without the brown sugar and marshmallows. Spruce them up even more by adding cinnamon or some toasted pecans.
2 large sweet potatoes, peeled and cut into chunks
1 large orange
1 to 2 tbls honey, sweeten to taste
1/2 tsp cinnamon, optional
Boil sweet potatoes on stove top on high heat for about 20 minutes or until tender. Drain water. Return to pan. Add the zest of one orange, orange juice, honey and cinnamon if you want. Mash until fluffly like mashed potatoes. Place in serving bowl and garnish with pecans if desired.
Thanksgiving is just around the corner. Have you planned the perfect menu? If you are a little intimidated by the task of creating the perfect Thanksgiving Day dinner, here are five must-have items that will leave your guests wowed and wanting more.
Thanksgiving wouldn’t be complete without the prize-winning bird. Nailing the perfect balance of both fully cooked and still tender and succulent is no easy task, but will come with practice. One of my favorite recipes is this one by its basic and straight forward. Follow it exactly and your bird will be everyone’s favorite.
Preheat oven to 350 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 2 to 3 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
This is a family recipe that we have used for years. It’s kinda simple but I think that is what makes it so delicious.
These are a must. I was raised with the pour it from a can, cover it in brown sugar and marshmallows and call it done. But over the years I have refined the recipe into my own creation. Just a reminder to use Sweet Potato peeler, the skin of sweet potatoes is rougher and a bit harder to peel, so give yourself plenty of time for the extra effort.
This recipe makes two servings.
1 large sweet potato (12 to 14 ounces)
2 tablespoons unsalted butter
1 teaspoon finely grated fresh orange zest
1 tablespoons fresh orange juice
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1 tablespoon honey
2 teaspoons chopped, pecans (optional)
Peel and cube sweet potato. Bring water to boil. Cook sweet potatoes until they are tender, about 20 minutes. Drain.
Return to pot and mash sweet potato with remaining ingredients. Top with pecans or even brown sugar.
Please, whatever you do, don’t open that nasty can of gelatin mess. The recipe below is simple and one I have used for years. Don’t save the sassy side dish just for Thanksgiving, you can whip it out year along for a tangy garnish to both chicken and pork.
1 un-pealed orange, ends cut off, cut into eighths, and deseeded
1 12 oz package of cranberries
3/4 to 1 cup sugar
couple dashes of pumpkin pie spice (to taste)
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to taste. Store in refrigerator or freezer.
Makes about 3 cups.
I honestly have no opinion on the great pie debate. To me, Thanksgiving is both Pumpkin and Pecan or it simply isn’t Thanksgiving. For the first time holiday chef, a pumpkin pie made with canned pumpkin can be a quick and easy dessert.
In my family, we had three holiday treats that were essential to every Thanksgiving. Giblet Gravy, Oyster Dressing, and my favorite Pretzel Salad. I was in high school and we had a progressive dinner and one of the parents made Pretzel Salad and we have had it as a family tradition ever since. This recipe is easy to follow. Try it out and let me know what you think.
Book now to take back your holiday! No need to spend all day in the kitchen. Relax and enjoy your time with family or friends, by having Thanksgiving Dinner prepared and delivered by your own personal chef. You may also pick up your meals at Kitchen 66, downtown Tulsa!
This year we are proud to have 3 delicious menus to choose from. Orders must be made by 11:59 p.m., Monday, November 20, 2017. Meals will be delivered on Wednesday, November 22, 2017.
Meal 1 includes:
Mashed potatoes and gravy
$39.00 + tax/person
Meal 2 includes:
Arugula, Apple and Pomegranate Salad
Mashed Potatoes and Gravy
Hatch Chile Corn Pudding
Balsamic Roasted Brussels Sprouts
Pumpkin or Pecan Pie
$49 + tax/person
Meal 3 includes: Roasted Pear Salad
Whole Roasted Turkey
Mashed Potatoes and Gravy
Chestnut and Sage Dressing
Citrus Sweet Potatoes
Hatch Chile Corn Pudding
Roasted Root Vegetables
Pumpkin Cheesecake or Pecan Pie Cheesecake
$59.00 + tax/person
Cheesecakes – $35.00 + tax
Pies – $25.00 + tax
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