Simple Easy Thanksgiving Recipes

Time got away from I was supposed to post this last weekend and then some stuff called life came up...so I am sorry I did not get back to it. So here we go... late is better than never. Just some simple basic recipes, unfortunately some of my video was deleted, my rolls and gravy. I will add those at a later date. I hope you and your family and friends enjoy the day with good food, good drink and good company. From my Family to yours Happiest Thanksgiving Wishes!



This green bean recipe came about because I wanted something fresh...no canned, no frozen, fresh greenbeans, the kind that when you bite into them they still have that snap! If you want a cleaner version omit the bacon altogether.

Mushroom, Onion, Garlic and Bacon Greenbeans

1lb of Fresh green beans ends snapped

6-8 fresh white or crimini mushrooms sliced

1 small white onion sliced

3 cloves of garlic minced

6 slices of bacon fried and crumbled

1-2tsp of olive oil

pepper and salt to taste

These are simple garlic mashers, I use both white and russet to balance out the waxiness of the white and the starch of the russet, the garlic adds a nice taste to these simple potatoes, if you have sour cream use dollops of that intsead of milk!

Garlic Mashed Potatoes

3 russet potatoes peeled and cut into equal size pieces

3 white potatoespeeled and cut into equal size pieces

3 cloves of garlic peeled

2 tsp salt added to water when boiling

splash of milk or 2tbsp of sour cream

2 tbsp butter or margarine

Boil till soft, drain water leaving garlic in and add milk, and butter and mash away, add salt to taste if needed

Wanted something different but my daughter wanted her good ole marshmallows so the video has two toppings on it, the grown up and the kid friendly version of  Sweet Potatoes

Whipped Sweet Potatoes with Pecans, Brown Sugar and Honey

4 med size yams boiled

2 tbsp margarine or butter

2tbsp of milk

1/3 c. of brown sugar

2-3 tbsp honey

1/3 cup of pecans

 

This stuffing is a recipe my Grandma Katie used to make, hers was a lot moister.. I prefer mine stuffed in the turkey. From the pan or in the turkey it is a hit at my house.

Grandma Katies Sage Sausage and Olive stuffing

2 packages of bread cubes

2 cups of chopped celery

2cups of chopped onion

2 cans of  black olives, sliced

2 packages of Farmer John Sausages

2tbsp of poultry seasoning

1stick of margarine or butter

2 cans of chicken broth

Turkey is basically like a big chicken! Just make sure you have the right times for your stuffed or unstuffed turkey and follow the guidelines in the link I provide. If you are worried about your turkey being dry cook it in a Reynolds Oven bag...guaranteed moist turkey!

Roasted Sage Turkey

1 turkey

1 bunch of fresh Sage

1tsp of poultry seasoning

1 to 2 tsp Paprika

1/2 to 1 tsp of Garlic powder

1/2 to 1 tsp pepper

1 tsp salt

2-3 tbsp of canola oil or olive oil

Mix all of your dry powdered spices and salt together

Before roasting your turkey go to this link to get the correct roasting time time for your size turkey

http://www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp

visit this link to learn how to use your meat thermometer correctly

http://video.canadianliving.com/622687488001/How_to_use_a_meat_thermometer

 

"Clamchop" as my girlees used to call Clam Chowder Soup

I made this soup last night and invited some friends over.. it ended up being a few girlfriends of mine and we ate soup and had a drink and laughed and talked into the nite.  That is exactly what I like to happen when I cook for the people I love in my life...good food, good conversation, and good times.. thanks Pauline, Stephanie and Denise!

Clam Chowder soup has been a favorite of mine since I was a child, my Mother never made it but she loved it too. I perfected my recipe by trial and error and by reading the ingredients on a can of soup. Basically I surmised that it was a glorified potato soup, but as I have cooked it more often I realize it is much more. I love clam chowder or clam chop soup as my daughters use to call it when they were little. It is an ideal comfort food served in a soup mug or in a bread bowl...these I made following a bread recipe http://noturtypicalgmacooks.blogspot.com/2011/06/homemade-bread-so-easy-kid-could-make.html  that is posted on my blog, using the water method, since it yeilds a much more crusty bread. So I hope you enjoy it and if you do not want to make a vat, this serves about 16-20 people simply cut everything in half. Also a note about the cornstarch I did add about 1/2 cup of dry cornstarch mixed with enough water to dilute it... and added it to the final soup. This thickened it perfectly, add more or less to your desired consistency. When you add water to cornstarch it is hard to stir at first but with a few stirs it becomes thinned out and should be like a heavy cream in consistency. Make sure to always dilute with cold liquid, and stir as you add the cornstarch until the desired consistency is acheived.

Ingredients

4 cans of whole baby clams or minced clams with juice

3-4 pounds of potatoes diced into 1 inch cubes

2c. chopped onin

2c. chopped celery

1 stick or 1/2 c. butter

1/2 pint of half and half

1c. milk

1/4 plus 1/2 c. corn starch

1 pound of bacon fried and crumbled

enough water two knuckles high over potatoes

sea salt and white or black pepper to taste

more fried and crumbled bacon

Video Recipe

MY Southern Smothered Porkchops and Mashed Potatoes

Today I was craving comfort food (which I do a lot) but in particular I wanted smothered pork chops, I think my loves, Auntie Bonita first introduced me to these. God rest her soul...that's when I learned what Southern soul food was, I love greens too. His family showed me how to cook those also, I think Auntie Pink, either way I love this stuff. So tonight I made some smothered chops and mashed potatoes no greens though, next time. I worked late and I technically would consider this a Sunday dinner meal, but in actuality it took me 15 mins of prep time and 30 minutes to cook. So be adventurous make em on a weeknight!

                  

Ingredients

My Smothered Pork chops

9 thin sliced pork chops center cut

1 cup sliced onion white or yellow

1&1/2 cups of flour

1tsp paprika

1 &1/2 tsp salt

1/4 tsp black pepper

1tsp garlic powder

oil (canola) for browning

2tsp butter/or margarine

2&1/3 cups of water

Mashed Potatoes

3 russet potatoes cut into cubes

3 white potatoes cut into cubes

3 large cloves of garlic peeled

1tsp salt plus salt and pepper to taste

1/3 cup of Philadelphia cooking creme plain

2tbsp butter/ or margarine

I did not even use the milk after all!

Once potatoes were in the pot I started my chops.

Peel and rinse potatoes, add to 3 qt pot add cold water, add in garlic cloves and 1 tsp salt and boil over med heat till cooked through... I left some skin on just to give it that home cooked appeal. Once potatoes have cooked and been drained do not remove garlic, add 1/3 c of Philadelphia cooking creme, and 2tsp of butter or margarine, mash, and add salt and pepper to taste.

Meanwhile rinse chops in cold water do not shake off excess dip immediately into flour mixture. Dredge chops in flour that has been mixed with paprika, salt, garlic powder, and pepper.



Reserve 1/2 cup of the flour for smothering onions when I add onions right before the addition of the flour I add 1 tsp of butter or margarine just  to introduce some fat for the flour  to create the gravy! I brown the chops about 6 minutes each batch (I did 3) because they are thin, you may need to alter that cooking time if you are cooking thicker chops. Cooking time after being added to gravy is about  14 minutes. So a total of 20 minutes to cook these chops.

Watch as I cook this meal. Watching a video is always easier than looking at photos.

I had to video myself so sorry for the shakiness....but you will get the idea and you will love this recipe....by the way when I am making the gravy I say its ok if its thick I meant to say thin after adding 2 cups of water...Hope you try it!