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Dijon Brussels Sprouts

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Ingredients:

Fresh Brussels Sprouts

Olive Oil

Garlic Cloves

Chicken Broth

Dijon Mustard

Pepper

Salt

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Steps:

  1. Wash and dry sprouts, cut off stems, slice big ones in half, and remove any brown or yellow leaves.
  2. Mince your garlic cloves
  3. Cover a pan with a generous layer of olive oil and turn on medium heat
  4. Put sprouts into the oil

*Try to make sure each one is touching the pan so they turn golden brown

  1. Cover and let brown for 3-4 minutes
  2. Flip and let other side brown for another 3-4 minutes
  3. Once both sides are brown, put in a few splashes of chicken broth, garlic cloves, and add Dijon mustard, salt, and pepper to taste.
  4. Turn heat to low, stir together, and let cook for another 5 minutes or so.
  5. Remove from heat, let cook, and ENJOY! :)

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Gourmet Grilled Cheese Sandwiches

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Ingredients:

French Baguette

Brie Cheese

Cranberry Chutney

Butter

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Steps:

  1. Slice the baguette and brie into even slices
  2. Melt butter in a pan on medium heat and toast both sides of each slice of bread
  3. Once bread is golden brown, add sliced brie to one side of each of your sandwiches
  4. Add a dollop of cranberry chutney on top of the cheese
  5. Place remaining bread slices on top of the sandwiches and press down

*To help melt the cheese, put hot side of bread facing the inside

  1. Let cheeses melt, remove from stove, and let cool
  2. CHOW DOWN :)

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After Thanksgiving is over, the last thing you want to do once your in-laws leave is start figuring out what to cook for your family next. Sure, you probably have enough leftovers to feed a whole zoo, but if you’re anything like me you probably never want to think about– never mind eat turkey or stuffing again until next November.

If this is the case, grilled cheese sandwiches are the best alternative. They are almost completely effortless, always delicious, and in this recipe you can use up to three of your leftover ingredients from Thanksgiving: bread from the stuffing, cheese from the mac & cheese, and of course the cranberry sauce or chutney to add a little something extra.

No matter what variations of these you use, grilled cheese sandwiches will be a fantastic and delicious way to get creative with what you already have in your fridge. Not to mention they are great for on-the-go so you don’t have to waist any time getting to after-Thanksgiving shopping sales!

Hope everyone had a wonderful Thanksgiving holiday and long weekend!

 

Until next time :)

 

Kathryn & The NSH Team

 

 

Cinnamon Sugar Sweet Potato Wedges

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Ingredients:

Sweet Potatoes

Cinnamon

Sugar

Salt

Pepper

Olive Oil

Caramel Sauce

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Steps:

  1. Pre-heat oven to 400 degrees F
  2. Slice ends off sweet potatoes
  3. Dice them into wedges evenly sized
  4. Place sweet potato slices into bowl
  5. Drizzle with olive oil

*Just enough to for a light coating

  1. Add 2 pinches each of salt and pepper
  2. Add 3-4 pinches of cinnamon and half a handful of sugar
  3. Toss together until all wedges are evenly coated
  4. Evenly space them on a baking sheet and place in oven
  5. Cook for about an hour, rotating the wedges every 20 minutes
  6. For the last 5 minutes, turn the oven to broil

*This gives them a nice golden brown crunch

  1. Remove from oven, sprinkle a few pinches of salt on top, and let cool
  2. Serve with a side of caramel sauce or drizzle on top!
  3. YUMMM! :)
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Alas, our Thanksgiving cooking streak comes to an end, but don’t get too nostalgic… I saved the best for last!

These (extra) sweet potatoes are not only colorful, easy, and delicious, but they have ample health benefits that completely cancel out the oil and sugar we added in this recipe. (Well, I like to think so anyway.)

I have my countless trips to undergrad happy hours to thank for introducing me to these little chunks of heaven. I am shamelessly known for ordering these religiously at the local bar I like to visit with my friends. I can’t remember exactly how or when we started ordering them with a side of caramel sauce, but needless to say it was love at first bite.

I think serving your Thanksgiving sweet potato dish in the form of wedges is far more appetizing than pre-chewed looking orange mush. Unless you’re an infant or wear dentures, these nice big hunks of flavor, texture, and gorgeous color are the definite winner.

Have a wonderful, safe, and delicious Thanksgiving!

 

HAPPY EATING :)

 

Kathryn Turner & The NSH Team

 

 

Blue Cheese Asparagus

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Ingredients:

Asparagus

Red Onion

Garlic cloves

Crumbled Blue Cheese

Butter

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Steps:

  1. Cut off ends of asparagus about ½ inch above the white tip
  2. Dice about 1/8 of your red onion and two cloves of garlic
  3. Melt a quarter stick of butter in a pan until it starts to foam

*Feel free to use PAM spray for a healthier alternative!

  1. Add asparagus and rotate
  2. Add red onion after 3 minutes
  3. Add garlic and blue cheese after another 3-4 minutes
  4. Remove from heat once skin on asparagus get wrinkled
  5. Garnish with more cheese and ENJOY :)

 

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So I’m not usually a HUGE fan of asparagus, but throw garlic and blue cheese on pretty much anything and you can bet your bottom dollar I’ll devour it and probably lick every remaining morsel off the plate.

…But seriously though.

This recipe is a fantastic side for any meal and literally takes 10 minutes (if that!) to make. It looks beautiful with the bright green asparagus, subtle hints of red onion, and the white and blue colors of the Gorgonzola cheese. SO much flavor is involved here, I really cannot get enough!

I hope you try this recipe for yourself! Stay tuned for our last Thanksgiving recipe on Wednesday… then we’ll be moving on into what on earth to do with all those gosh darn Thanksgiving leftovers (other than sneak them to the dog).

Until next time! :)

 

Kathryn Turner & The NSH Team

 

 

Apple Raison Stuffin’ Muffins!

–> CLICK HERE TO WATCH <–

Ingredients

10 slices stale bread, cubed

Raisons

White Onion

2 Apples

Half stick of Butter

Walnuts (optional)

1 Egg

Salt

Pepper

Sugar

Cinnamon

Chicken broth

For "Apple Raison Stuffin' Muffins"

Steps

  1. Slice or break bread into even chunks

*Make sure bread is dry and stale. If it isn’t, stuffing will be soggy.

*Can even leave them out over night

  1. Dice apples, onion, and walnuts
  2. In pot, melt butter, add onion, raisons, apples, sugar, and walnuts

*I used half a stick of butter

*I used about a handful of sugar

  1. When mixed, add in bread crumbs and fold together
  2. Add chicken stock

*Only add enough liquid to moisten the stuffing enough to hold it together

*Remember, the egg will help with this, too, so leave some room

  1. Add cinnamon, salt, and pepper to taste
  2. Beat egg, pour in, and stir

*Do not taste anymore until after cooked

  1. Place in greased muffin tray, bake for ~30 mins at 350 degrees until golden brown
  2. Let cool, CHOW! J

*Can  also glaze these with some of the Cranberry Chutney :)

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Stuffing is one of the top reasons why I begin my Thanksgiving countdown around August. It sounds crazy since the ingredients to make this delectable November treat are available in grocery stores year round, but I would somehow feel like I am cheating on the holiday if I eat this prematurely.

Since I love stuffing so much, I am constantly looking for ways to spruce it up a bit. Not that the original stuffing has lost its greatness, but I get bored easily.

This year, I am making Apple Raison Stuffing Muffins. Same great flavors with a little hint of sweetness… and the muffins just make them absolutely adorable and much easier to portion control. Well… as long as you don’t sit down and eat 8 at a time. (I will probably do this.)

You can even garnish these with some of the Cranberry Chutney we made earlier this week and call them Thanksgiving dinner cupcakes! So fun for kids! (Not that I have any, but I do have a 12 year old sister who I’m sure would agree.)

So give these Apple Raison Stuffing Muffins a try! You’ll love them :)

 

Until Next Time!

 

Kathryn & The NSH Team

 

Chipotle Cranberry Chutney!

–> CLICK HERE TO WATCH <–

Ingredients:

1 bag of cranberries (fresh or frozen)

1 Orange (for zest and juice)

1 Apple

Chipotle Chili Peppers in Abodo Sauce

Garlic cloves

Apple Cider Vinegar

1 Small white onion (diced)

Water

Sugar

Ground Cinnamon

Ground Ginger

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Steps:

  1. Mix all ingredients except cranberries and apple in a pot on medium heat

*Cranberries should be almost completely submerged in the liquid base

(I used equal parts vinegar and water)

*Use whatever amounts you prefer of your favorite ingredients

*Remember, start small, you can always more at any point

  1. When mixture thickens, add in cranberries and let simmer for 15-20 minutes, uncovered

*Cranberry skin will pop open when they are done.

  1. Add diced apple, stir, cover, and cool.

*If you don’t want your chutney as chunky, adding your apples earlier will help break them down

*If loose liquid remains, bring to a boil again until liquid disappears

  1. Can serve warm or chilled

*Chutney improves with age so you can make this way ahead of time! : )

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Chipotle Cranberry Chutney

 

So what do you get when you mix sweet jam with pickled relish? I won’t leave you hanging: chutney. Not many of my close friends have heard of this phenomenon, but it is a definite staple for my Dad’s very British side of the family.

Chutney originated in India but is very popular in England. It goes very nicely with breads, creamy cheeses (such as gorgonzola or brie), can work as a spread for sandwiches, and is even a nice sweet little something extra to go with drier meats, such as turkey. This is precisely why I LOVE having cranberry chutney on Thanksgiving.

The chipotle salsa I added to this recipe adds a nice smoky flavor, as well, which is an even bigger compliment to meat. There aren’t many foods that have sweet, tart, and smoky all combined into one, so this is sure to impress your guests during the holidays!

The other great thing about chutney is that it gets better with age. This is a great thing to jar up and use year round or even give away for Christmas. Who doesn’t like receiving new yummy treats during the holiday season? Not I! :)

Hope you enjoy this alternative to your traditional cranberry sauce! You’ve just got to let me know how yours turns out!

 

Happy Cooking!

 

Kathryn & The NSH Team

 

 

Pepper Jack Mac & Cheese (Jack Mac)

–> CLICK HERE TO WATCH <–

Ingredients:

1 Box Elbow Noodles (or any other kind of pasta)

Sharp Cheddar Cheese

Pepper Jack Cheese

White Cheddar Cheese

Bread Crumbs

Paprika

Milk

Butter

Flour

Salt

Pepper

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Steps:

  1. Boil elbow noodles in salted water until al dente (slightly firm)
  2. In separate pan, mix equal parts butter and flour on medium heat for 5 minutes

*I used one whole stick of butter but you can use less

*Truth be told, the more butter, the better it tastes J

  1. Stir thoroughly until no chunks of flour are left
  2. Eyeball about a cup of milk and add to mixture
  3. Add salt, pepper, and paprika to taste and stir until simmering

*Can substitute paprika for mustard powder or diced onions for kick

  1. Remove from heat
  2. Add in as much of the three cheeses as you desire and fold in until melted

*Consistency should be thick and should stick to your spoon

*Save some of the cheese to put on top before putting in oven

  1. Pour noodles into cheese sauce and stir
  2. Put noodles and cheese mixture into oven safe container
  3. Top with remaining cheese and bread crumbs
  4. Bake for about 30-45 minutes at 350 degrees until cheese is bubbling and top is golden brown.

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Jack Mac

I know Macaroni and Cheese might not be the most traditional Thanksgiving dish, but I’m not the first one to manipulate customs. I recently found out the first Thanksgiving dinner didn’t even have turkey on the menu… they had DEER instead.

Now you know.

The biggest challenge with Mac and Cheese recipes is making them unique enough to satisfy adult palates. Mac and Cheese can have dull flavor if you resort to cheap cheeses, not enough salt, or lack of extra spices (like the paprika we used here). Some other great ideas would be diced onions, mustard powder, or using super delicious cheeses that pack a lot of flavor like smoked gouda, pepper jack, or even gorgonzola (one of my absolute FAVS)!

I seriously urge you to try this for Thanksgiving this year… or ANYtime, really. (I kind of made it twice in a row this week… guilty). It’s super dense so a little goes a long way, and it’s SO quick and easy to make! And come on, melted cheese is pretty much one of the best things on this planet.

Let me know how your Mac and Cheese creations go.  I would love to hear how yours turns out!

Until next time! :)

 

Kathryn & The NSH Team

 

 

Rosemary and Garlic Mashed Potatoes

–> CLICK HERE TO WATCH<–

Ingredients:

Red Skin Potatoes

Butter

Milk

Garlic cloves

Rosemary

Salt

Pepper

Rosemary and Garlic Mashed Potatoes

Steps:

  1. Slice potatoes and place them in a pot.
  2. Fill pot with water, salt, and a few stems of rosemary.
  3. Boil on high for 15 minutes, covered, until potatoes are soft.
  4. Drain, remove boiled rosemary, and mash!

*If you don’t have a masher, the bottom of a glass works great!

5.   Remove stems from rosemary and mix in the leaves, saving some for garnish.

6.   Add minced garlic cloves, salt, pepper, splash of milk, and butter to taste.

*Milk adds moisture and creaminess

*For fewer calories, use skim milk and less butter

*Remember, start with small bits at a time, you can always add more!

7.   FEAST!  :)

Mashed Potatoes

Mashed Potatoes

Thanksgiving Dinner Ideas

What true American doesn’t love a nice generous heap of carbs and starch? I mean, seriously, studies have shown potatoes are one of our favorite comfort foods! I am sure we’re all guilty of the occasional trip to the McDonald’s drive-through for their delectable fries. Especially after a long stressful week, or whatever other excuse we can come up with.

I promise you these rosemary and garlic mashed potatoes are equally satisfying and delicious without all the guilt fast food can inflict. This recipe uses rosemary… a GREEN plant… which counts as a veggie right? J

Mashed potatoes are usually a great side to any meal, but of course Thanksgiving is a perfect time to blow everyone away with your amazing culinary skills. You can even impress your entire family when you tell them you didn’t need to measure a single thing!

I really hope you try these mashed potatoes for yourself. After your first try, you will find yourself wanting to make these for every meal. Trust me, I taught my boyfriend how to make these and I swear he made them every day for two weeks!

Stay tuned for more Thanksgiving ideas during the month of November. Don’t forget—you can leave comments and suggestions below my videos if you want to learn how to make your favorite holiday dishes No Spoons Here style!

Until next time  :)

 

Kathryn & The NSH Team

 

 

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