{Alton Brown's Cranberry Sauce}

I'll admit it, I grew up eating cranberry sauce out of the can...jellied cranberry sauce.  That's right, the stuff that makes the fffllllwop sound when it comes out of the can.  We would slice off the amount we wanted from the perfectly formed log with the can imprints.  I'll also admit that I liked it.  

Last year though, I decided that I would venture out and try making homemade cranberry sauce and I don't think I will ever go back.  To be specific, I would never go back or make anything other than Alton Brown's Cranberry Sauce.

The thing that really makes the cranberry sauce is the use of honey as a sweetener.  It gives the sauce a more complex flavor that regular sugar would lack.

The recipe (below) can be found here on the Food Network website along with a video.  I have also included the picture from the site.  That's right!  He even shows you how to mold it into a perfect can shape complete with ribs and the ffflllwop sound!  I opted to skip that step and served mine in a bowl.

The recipe is very simple to make, but it requires time to chill.  This is the perfect excuse to make it the night before while enjoying a glass of wine.

Ingredients
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
1 pound fresh cranberries, approximately 4 cups

Directions
Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

Note:  I suggest picking up some extra cranberries.  They make beautiful and simple centerpieces.

{Crock Pot's Orange-Spiced Sweet Potatoes}

I'm skipping around a little in my Easy Thanksgiving Line-up, but I am going from one slow cooker ready item to another.

I found this recipe after when a friend of mine had to travel from one Thanksgiving dinner across town a few towns over for another dinner and needed a side dish without a lot of fuss. We looked through some of my slow cooker books thinking that would be the easiest way to go and found this delicious recipe.

When brainstorming my menu for last year, I knew this would fit perfectly with my other low-stress recipes. It has a wonderful mix of spices and was a breeze to prep. Everyone thought it was very tasty without being too sweet. There is also a variation included if you like the idea of mashed sweet potatoes.

{Photo: Crock Pot: Slow Cooker Recipes for All Occasions}

Orange-Spiced Sweet Potatoes

Makes 8 servings

2 pounds sweet potatoes, peeled and diced
1/2 cup packed dark brown sugar
1/2 cup butter (1 stick), cut into small pieces
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp grated orange peel
Juice of 1 medium orange
1/4 tsp salt
1 tsp vanilla
Chopped toasted pecans (optional)

Place sweet potatoes, brown sugar, butter, cinnamon, nutmeg, orange peel, orange juice, salt and vanilla in slow cooker. Cover; cook on LOW 4 hours or on HIGH 2 hours, or until potatoes are tender. Sprinkle with pecans before serving, if desired.

Variation: Mash potatoes; add 1/4 cup milk or whipping cream. Sprinkle with a mixture of sugar and cinnamon.

I hope you enjoy the taste (and the ease) of this recipe as much as I did!

{Hot Spinach and Artichoke Dip}

This is the last of the three appetizer recipes for my Easy Thanksgiving Menu.

Since I have been forbidden from sharing our family Shrimp Spread recipe, I am sharing another easy favorite.  Alton Brown's Hot Spinach and Artichoke Dip is one of the simplest recipes and the best part - no need to use the oven.  This is very helpful on Thanksgiving when it seems like everything you make needs a spot!  The recipe instead uses the microwave, but my little secret....

My small Crock Pot!  This little guy is the perfect size for dips and spreads!

The best part is that you can whip everything up, let it heat while you cook (or enjoy a few glasses of wine) and serve it in the Crock Pot to keep it warm.

The recipe can be found here at FoodNetwork.com, but I have also listed it below.

Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I would suggest prepping the ingredients the day before or the morning of and storing them in the dish of the Crock Pot in the fridge.  A couple of hours before you are ready to serve, put it on high and stir well before serving.  Delicious with an assortment of bread and crackers.

This recipe is also great for potlucks because you can make it, transport in the Crock Pot and plug back it back in to make sure it is nice and warm without being underfoot of the hostess or other guests.

{Enjoy!}

{Devilishly Delicious Deviled Eggs}

I wanted to make something really classic for Thanksgiving.  I thought Deviled Eggs would play this part while offering an appetizer that was a little hardier without being too filling.  This was very important for Matt who would otherwise be snacking from the pantry prior to dinner.

My Deviled Egg Math - This recipe starts with 7 eggs, which makes 14 halves, which makes enough to fill my egg plate that has 12 spots, plus one to taste test for seasoning and one because I have a friend named Lea who is a Deviled Egg sneak (before the paprika is sprinkled, of course.)

Two important tips when making hard boiled eggs.  One, don't use super fresh eggs because they don't peel well.  Two, always start with your eggs in cold water so they cook evenly.

Start with your eggs in cold water and turn your heat to medium-high.  You can add a little vinegar if you like.  I have heard it helps them peel easier and I am all about that!

Let the water come to a slow boil for about a minute

Then turn off the heat, cover with a lid, and let sit for 10 minutes.

After the ten minutes, move your eggs to an ice bath until they are completely cooled.

Carefully crack, peel, and cut your eggs in half.

Put your yolks into a bowl with plenty of room for smashing and mixing.

Notice how the eggs are nicely yellow with no green.  This is from cooking them slowly and not overcooking.  I find that this method gives the best texture.

At this point add your fixings.

1/4 cup, plus 1 Tblsp mayonnaise

1 tsp ground mustard

1 heaping Tblsp relish (I like sweet)

1/4 tsp pepper

1/4 tsp salt

a dash of tumeric

(The tumeric gives an earthy, slightly gingery flavor that adds a little something extra)

Now mash and mix.

I like to add a dash or two of hot sauce, but this is optional.

Today I am piping my filling, but you can just as easily dollop with a spoon.

I am using a pastry bag, but you can also put the filling into a plastic bag and snip off the end.

A couple of tips - 

Put the bag over a glass to hold it still while you fill (You would think I was making green eggs and ham with that little rhyme)

Choose a tip (or cut a whole) that is large enough to pipe the filling.  It is a bit thick and you also have to account for the relish pieces.

Squeeze from the back slightly until all of the air is out and pipe away!

The almost finished product.  Now, to sprinkle, or not to sprinkle.

Lea doesn't like paprika so I am getting creative.

There was a little cayenne pepper mishap a few years ago so check the label twice.

A little foil tent will keep a couple safe for her.

And they are finished.  Either serve right away or you can chill for later.

If you do want to chill them without smushing them, feel free to cover them with foil, aka intergalactic spaceship.

I put tooth picks on a few of the outer eggs and put a little foil ball on top to keep them from poking through the foil.

Then cover and chill. 

Final tip:  When I made these for Thanksgiving, I made the eggs a couple days before and finished prepping them the morning of.  This helped me spread out some of the work.

{Enjoy!}

{Roasted Rosemary Cashews}

These. Were. Fabulous.


Ina Garten nailed this recipe.  I made these for an appetizer for Thanksgiving since they could easily be prepped ahead and ended up making them as a Christmas gift for work.  Everyone asked for the recipe.


The recipe can be found here on the Food Network site.

{Photo from FoodNetwork.com}

I was amazed by how the simple ingredients created such an amazing mix of sweet and savory with just a touch of heat.  I did back down the cayenne just a touch (to about 1/4 teaspoon) because some of my friends and family are so sensitive to heat.  Surprisingly, the rosemary was not at all overpowering.

I made mine ahead and they were just as good.  Or at least to the people who ate them because they didn't know that they were even better when I was sneaking them straight from the oven.  I promise, both will be great though.

You really must try them, but trust me...Make extra, because you will want to eat them...all.

Ingredients
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Directions
Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Note: After reading the comments and reviews, I opted to toss the nuts with the melted butter first and then add the other ingredients so they would stick better.

{Enjoy!}

{Easiest Thanksgiving Menu}

Thanksgiving is just over a month away!  Its time to start menu planning.  I hope to impart some inspiration for a stress free feast!

Last year was my first year hosting Thanksgiving.  My first time making Thanksgiving dinner was actually in middle school when my mom had purchased all the fixings and then decided we would go to a relative's instead.  She still wanted the leftovers and told me to have at it.  By the time she came home I managed to have everything done and the kitchen cleaned.


After hearing everyone tell me how stressful Thanksgiving can be, how much of a chore it is and how you spend your entire day in the kitchen (not really a bad idea to me), I decided I was going to put together a menu that I could prep throughout the days prior as time permitted so I could enjoy the day of.  So I guess it was either out of spite or pure genius!


As I picked through recipes, I decided on a menu that ended up working out perfectly.  I will post the full recipes throughout the next couple of weeks with a final post at the end to layout the schedule of prep.  For now, here is the menu:


Appetizers
Ina Garten's Rosemary Roasted Cashews - These were fabulous before dinner and as a holiday gift at work
Classic Deviled Eggs
Shrimp Spread I have been forbidden from ever sharing this family recipe so I will swap it out for another simple favorite...
Alton Brown's Hot Spinach and Artichoke Dip


Dinner
Alton Brown's Good Eats Roast Turkey - There is a reason why there are 3,417 reviews on the Food Network site for this recipe
Make Ahead Mashed Potatoes
Roasted Fall Vegetables
Crock Pot's Orange-Spiced Sweet Potatoes
Autumn Apple Stuffing
Homemade Gravy
Alton Brown's Cranberry Sauce


Dessert
Piping Hot Apple Crisp with Homemade Vanilla Ice Cream


As a bonus, I will also post a little something to do with the leftovers!

{Chipotle Sliders}

I have found one of the best burger recipes!  Rachel Ray has a delicious recipe for what she calls Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup.  It's a bit of a mouthful so I just call them Chipotle Sliders.

{Photo from FoodNetwork.com}

The burgers have half a grated onion mixed into the meat which helps to keep them juicy (without being overly onion-y).  There is also chipotle peppers in the mix - one of my favorite ingredient as you can tell from my salsa recipe.  The homemade, roasted tomato ketchup really creates an amazing finish!  

My twist - I love making them with the sweet little King's Hawaiian rolls.  I can buy 24 of them from Costco for what you would pay for a small package at the grocery store.

I just made these the other night and I'm already craving them again...

There is also a video posted here from her show.  I hope you enjoy them as much as I do.


(PS - Although they have chipotles, its not a spicy recipe.  You really just get the smokey flavor.)