Nov. 19, 2011 7:56 am
Updated: Nov. 20, 2011 3:40 am
Well it's been a while since my first blog, but I'm back because like many folks during the week of Thanksgiving, I have food on the brain! Here's my secret, though. I don't really like Thanksgiving food.
Aack! Don't hurt me! I'm sorry! The fact is that I get jazzed by the spicy and savory things in life, and I find a lot of Thanksgiving food to be a bit on the bland side, and sometimes overly sweet (sweet potatoes with marshmallows?!). Also, I don't like pie
in any form.
Now hopefully you're still with me and the pie comment did not turn you away from this blog forever, because, dear readers, I am attempting Thanksgiving using the theme of stuffing, starch, and turkey, but with a twist. Here is the menu that I will be presenting
to family and friends tomorrow (yes, that would be the Sunday before Thanksgiving, but we'll be doing the traditional thing with friends on the traditional day :-).
-Turkey from a chipotle chili brine that has been rubbed with SW ingredients (ancho, honey, lime), and cooked in the (new and fabulous) Crock Pot
-Red kuri squash gnocchi
-Bread stuffing-chorizo chilies rellenos
-Brazilian collards (my own recipe published on AllRecipes!)
-Home made french bread (hubby's specialty)
-Non-pie dessert being brought by someone in the fam
So we've got the essentials there--turkey, winter squash, stuffing, something green. But the dinner is going to be a little spicier than the norm. Allrecipes...I DO "Respect the Bird"! I just don't love the traditional set-up.
I'll report back with pictures early next week. In the meantime may our hearts be full of gratitude. Times are definitely tough, and my hope for all of you as we open the door to the holidays is that your lives are rich with friends, family, hope, and generosity.