Thanksgiving Menu

I've been putting together the Thanksgiving Menu recently. I just started to wonder what you all were making, too.
Tell us what you're planning! Post a comment with your menu, traditions, and/or what you're doing for the holiday this year!
Here's mine so far. I'll post the complete menu when it's all figured out!
APPETIZER: Roasted Pears with Blue Cheese (Ina Garten)
TURKEY: Still working on the Turkey. I'm thinking about brining this year. Has anyone done this before?
STUFFING: Caramelized Onion & Cornbread Stuffing (Tyler Florence)
SWEET POTATOES: Roasted Sweet Potatoes with Honey Butter (Tyler Florence
VEGETABLE: Creamed Corn with Crispy Bread Crumb Topping (Texas Monthly)

menu #20

Monday: Penne with Sun Dried Tomato Pesto
crusty bread

Tuesday: Pork Roast
Balsamic Baked Potatoes
Asparagus with a Squeeze of Lemon

Wednesday: Beer Battered Tilapia with Chile Mandarin Sauce
French Fries
Broccoli

Thursday: Chicken in Parmesan Chive Sauce
Brown Rice
Asparagus

menu #19

Monday: Blackened Chicken Pizza with Yellow Tomato Salsa
Caesar Salad

Tuesday: Red Beans & Wild Rice Blend
Tortilla's

Wednesday: Spaghetti with Artichoke Hearts and Tomatoes
Garlic Bread

Thursday: Seared Steak with Balsamic Baked Potatoes
Vegetable

Friday: Taquitos
Black Beans
Spanish Rice

Extra Items To Make:
Potato-Bacon Torte (FREEZE-IT)
Drop Biscuits (FREEZE-IT)

Party Cheese Roll

16 oz Cream Cheese, softened

1 10 oz package Sharp Cheddar Cheese, shredded- I used White Cheddar
2-3 Tbs. Roasted Bell Pepper, minced
1 Tbs. Onion, finely chopped
2 ts. Worcestershire sauce
4 ts. Lemon juice
Dash of Red Pepper Flakes
Dash of Salt
Dash of Pepper
Chopped Pecans, for garnish
Chopped fresh Parsley, for garnish

In a large mixing bowl, beat cream cheese and cheddar cheese until blended. Add remaining ingredients. Shape into a roll. garnish with pecans and parsley. I rolled the "roll" on a plate with rows of alternating pecans, parsley. Serve with crackers. I served this with crackers, thinly sliced authentic Italian salami, and cherry peppers. This made 2 cheese rolls, 4-6 inches each.

Penne with Sun-Dried Tomato Pesto

                                           
This is what I made for dinner lastnight. This recipe is going in my "I fix all the time" book. It was FABULOUS. The recipe does not call for pine nuts, but I had them so I added about 1/4 cup to the food processor to complete the pesto. Yum Yum Yum. I served this with Chicken Breasts marinated in Italian salad dressing and grilled as well as crusty garlic bread. My 2 year old ate the pesto with a spoon!! So good!

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil - I used about 3/4 of the jar
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
I added about 1/4 cup of pine nuts, because I like traditional pesto
I also added about 4 tbs. olive oil, the pesto was too thick and dry otherwise
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, olive oil, pine nuts, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Giada DeLaurientiis, Food Network

Summer Salad with Garlic-Chili Shrimp

Okay, well I know it's not summer anymore, but the thermostat is still reaching 70+ here in California, we still have beautiful produce, and I'm always looking for a complete meal worthy salad. This is what I made for dinner lastnight, along with Pioneer Womans Easy Seseme Noodles. Delicious!!

Shrimp:

1 teaspoon chili-garlic sauce *I couldnt find this sauce, so I used 1 ts. Sriracha Chili Sauce, mixed with 2 minced garlic cloves and a few dashes of white rice vinegar and I wouldnt change it, it was yummy*

1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon
2 pounds uncooked large shrimp, peeled, deveined
3 tablespoons extra-virgin olive oil, divided

Salad:
2 ears of corn, husked
3 small tomatoes, cut into 1/2-inch-thick wedges
1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large avocado, halved, peeled, pitted, cut into thin slices

4 cups (loosely packed) mixed baby greens
Dressing:
3 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil (such as Asian)
2 tbs. olive oil
*I added a dash of ground ginger and 1 small minced garlic clove*

Toasted sesame seeds for garnish *I would also add some almonds or chow mein noodles or raw ramen noodles for a crunch, it was lacking texture* Add to the salad.

For Shrimp:  Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. * I did this an hour 40 min prior to marinate*

Heat 2 tablespoons oil in heavy large nonstick skillet over med-high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.

Cut corn from husks. In same pan used to cook the shrimp, saute the corn until brown. Add to salad.

Dressing:  Whisk 2 tablespoons oil, lime juice, soy sauce, garlic, ginger, salt, pepper and sesame oil in medium bowl.

Top the salad with the shrimp, and dressing and toss, serve. Made 4 servings.
Bon Apetite

Pumpkin Pie Baked Oatmeal

I loooove pumpkin pie. Looooove it. Looooove it. Looooove it.
When I saw this recipe on goodLife{eats}, I knew it was just for me. Only me.

I made this last week after my introduction to FREEZE IT, and there was none left to freeze... We ate it all!

Here's the recipe:
1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup milk
3/4 cup pumpkin puree (freeze any left overs! or... I saw on another blog to add pumpkin puree to a bowl of apple sauce - makes a yummy snack)

Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside. (I used one 8x8 casserole dish)

Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

goodLife{eats} Friday, September 11, 2009

Balsamic-Baked Potatoes

1.5 lbs new potatoes, halved or quartered if large
3/4 cup chicken broth
1/4 cup balsamic vinegar
8 (yes 8!!) cloves garlic, smashed
5 sprigs fresh thyme
salt and pepper

Preheat oven to 425 degrees.
In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme. Season with salt and pepper.
Bake until potatoes are tender and liquid is reduced to a glaze, about 1 hour - 1-1/4 hours, tossing twice.

everyday food magazine, november 2009

menu #18

Monday: Roast Beef with Carrots & Cauliflower
Crusty Bread

Tuesday: Tilapia with Warm Green Bean & Corn Salad

Wednesday: Sausage, Mozzarella, & Broccoli Rabe with Shells
Garlic Bread

Thursday: Seared Steak with Balsamic Baked Potatoes