Now that you have made it through Thanksgiving and have a pile of leftovers to deal with (or maybe you made just enough and had nothing left) you want to have some ideas on what to do with what you have left. Food Network has put together 42 great leftovers recipes so you can put together more than just a turkey sandwich. Check it out!
Monthly Archives: November 2014
Bon Appetit has put together some helpful hints for some of the typical problems and issues that may come up in your Thanksgiving meal. Now you can save your stuffing, turkey and pumpkin pie with just a bit of help and information and without the worry. Check it out!
Still need some ideas for your Thanksgiving meal? Kitchen Daily has put together 50 recipes to cover all of your holiday needs to make a great meal. Check it out!
30 Essential Thanksgiving Recipes for a Fresh Yet Classic Dinner — Thanksgiving Recipes from The Kitchn | The Kitchn
You can find all the recipes you need for your Thanksgiving holiday meal when you check out these 30 essential Thanksgiving recipes from The Kitchn. Everything you need is covered here to make sure that you have a great meal. Check it out!
More and more people today are having a gluten-free diet, so if you are having guests this year that eat gluten-free you want to make sure you have dishes that they can enjoy. Real Simple has put together some great Thanksgiving recipes that are gluten-free and taste great so that everyone will enjoy them. Check it out!
Having choices when making your Thanksgiving Day turkey is always great as it can give you some new and inventive ideas to serving a traditional meal. Cooking Channel has put together 33 of the best Thanksgiving turkey recipes so you can give something different a try. Check it out!
Side dishes can be the stars of your Thanksgiving meal and you can make some great sides that are really easy to put together to make your Thanksgiving meal spectacular. Saveur has put together 33 Thanksgiving side recipes for you check out that are uncomplicated and delicious. Check it out!
As the Thanksgiving holiday creeps closer and closer you want to find easy meals to make in the days before so that you can focus in on anything that needs to be taken care of for your holiday plans. One dish meals are ideal when you can get them together fast so you don’t even have to think much about dinner for one night. This recipe, from Bon Appetit, is just about a one dish meal. All you need is a vegetable on the side to finish the meal off and you can have a great tasting meal of roasted chicken with chorizo and sweet potatoes.
Roasted Chicken with Chorizo and Sweet Potatoes
4 skin on, bone in chicken breasts (or other chicken pieces; I used thighs)
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
2 fresh chorizo, sliced
2 tablespoons olive oil, divided
4 large garlic cloves, smashed
2 large sweet potatoes, cut into long wedges about 1/2-inch thick
1 red onion, cut in half and then cut each half into quarters
1/4 cup dry white wine
1 sprig rosemary, plus additional for garnish (optional)
Preheat the oven to 425 degrees. Season the chicken pieces with the apple cider vinegar, kosher salt and black pepper. Set the chicken aside. Heat 1 tablespoon of the olive oil in a large skillet set over medium high heat. Add the chorizo and cook, stirring the chorizo occasionally, until it is beginning to brown, about 2 to 3 minutes. Add the chicken, skin side down and cook the chicken until the skin is a golden brown, about 5 to 8 minutes.
Toss the sweet potatoes, garlic, red onion, white wine and the remaining one tablespoon of olive oil, along with the rosemary (if using), until everything is coated and well mixed. Place the sweet potato mixture on a rimmed baking sheet in an even layer. Place the chicken pieces and the chorizo pieces on top of the vegetables and roast the chicken until it is cooked through and the sweet potatoes are tender, about 20 to 25 minutes. Divide the chicken and sweet potato mixture among the plates and garnish with additional rosemary, if desired.
I really enjoyed the mix of the chicken, chorizo and the sweet potatoes. The chorizo added just the right spiciness to the dish and the potatoes were great roasted and mixed with everything. The chicken had additional flavor from marinating briefly with the cider vinegar to add to the dish overall. I served this with a simple green vegetable on the side and everything was done in under 45 minutes and clean up was a breeze. I used chicken thighs instead of breasts, but you could use whichever chicken pieces you have on hand and like best; I think it would do just as well with drumsticks if you prefer.
That’s all I have for today. Check back next time for another recipe. I’ll be traveling over the next few days as we head down to North Carolina for the holiday, but I will make some Thanksgiving posts before the holiday along the way, so keep checking back. Until next time, enjoy the rest of your day and enjoy your meal!
I knew as soon as I saw this recipe that I would be trying it shortly. I saw this recipe at the New York Times Cooking website and immediately thought it would be a good idea. The recipe is for gogola, which are banana beignets that are traditionally served as par of the Hindu holiday of Phagwah. They are basically a lot like fried donut holes except the make use of some great ingredients and, of course, bananas, which are one of my favorite things to have in desserts. This recipe is very easy to put together with just a few ingredients, so if you have some very ripe bananas on hand this can be a perfect use for them.
Gogola (Banana Beignets)
5 very ripe bananas (brown, not black)
½ teaspoon vanilla extract
⅛ teaspoon almond extract
¾ cup sugar
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 large pinch freshly grated nutmeg
1 large pinch ground cinnamon
¼ cup (or more) evaporated milk
Vegetable oil for frying
Powdered sugar (optional)
Using a potato masher or large fork, mash the bananas in a large bowl. Add the vanilla extract and almond extract and the sugar, and mix the ingredients well.
In another bowl, mix the all-purpose flour, baking powder, nutmeg and cinnamon. Combine the flour and banana mixtures and pour in the evaporated milk. Mix until the mixture is smooth and thick, like waffle batter, adding a little more evaporated milk if needed. Set the batter aside to rest for at least 10 minutes or up to 1 hour.
Heat 2 to 3 inches of vegetable oil in a heavy pot set over medium heat to 350 degrees. Drop the batter by heaping teaspoonfuls into the oil and fry until the beignets are golden brown on both sides, turning once when the edges are firm, about 3 minutes. Drain the beignets on paper towels. Cook just a few at first and taste one to make sure that there is enough sugar included and that the insides are cooked through. If the inside is runny, reduce the heat so the gogolas cook more slowly. Cook the remaining batter in batches.
Serve the gogola immediately, or keep them warm in a 200-degree oven for up to 2 hours. Sprinkle the gogola with powdered sugar just before serving, if desired.
These were an incredibly tasty treat that made a perfect dessert. They were just a bit sweet with great banana flavor throughout and they were just the right bite size where you could have a few (or ten) and really enjoy them. This is a good alternative to making a donut recipe as it may not take as much effort and they were great for dessert or as a nice breakfast treat with a cup of coffee in the morning. This would probably be good with other fruits besides bananas as well if you wanted to try something different.
That’s all I have for today. Check back next time for another recipe. Until then enjoy the rest of your day and enjoy your meal!