Wednesday, November 27, 2013

Tamale and Cornbread Dressing with Chorizo and The House is in a Frenzy


The kids are home. The laundry room is filled with wine. Cases of wine direct by way of Salt Lake City and Vegas and Vail and Napa. In no particular order. We are all exhausted, but happy. We are together and that feels good. Even the dogs know it. The chemistry is still there. Here. Whatever.

Today we are doing some more cooking. I'm not sure why that sentence contains the word  we. Doesn't matter. Just wanted to throw one more at ya. I've been making this for a lot of years. Way before kids. I found it in an old, very old, Bon Appetit issue that was made for a chicken mole recipe. That is a great one, too. This dressing though is good all the time, but perfect for a Southwest Thanksgiving.


It is easy and quick and if you are looking today for recipes, I know you need easy and quick. Buy some cornbread. Buy some tamales. Buy some chorizo. Chop some onions. Not much more than that is required. This is really, really good. We like having leftovers so we can top this with fried eggs. Or turkey and gravy. Or make dressing patties. But really fried eggs are the best.


I'm heading to the kitchen amidst the sounds of dogs barking and kids talking and the TV as background noise. Until the music starts. Oh, I guess that's music I hear. Perfect for my ears. 


Have a great, Happy Thanksgiving everyone! I have a lot to be thankful for! See you in December! Happy Hanukkah, too! And Happy Anniversary to me!




(This picture is unbaked. The baking comes tomorrow when it turns even more gorgeous!)

Tamale, Cornbread and Chorizo Raisin Stuffing (serves 8-10)
Ingredients:
1 8" pan of cornbread, day old or toast it!
1 pound of chorizo
2 medium onions chopped
4 T butter
1 package of 6 tamales (I use pork with red chile)
1/2 c of raisins soaked in warm water for 30 minutes. Drain before mixing in.
4 T melted butter
1 t ground cumin
1 c chicken broth
Directions: Cook onions in 4 T of butter until soft over medium heat. This will take about 20 minutes. Scrape into large greased baking pan, a 13x9 or a 14x10.

Without washing skillet, put in the chorizo and cook until no pink remains. Pour that over the onions.


Crumble your cornbread and tamales and put that into the pan with the onions and chorizo. Stir in your drained raisins.


Take the 4 T of melted butter and stir in the cumin. Now stir that into the stuffing/dressing mixture. Mix it  up well.


Pour over the chicken broth and mix well. Do a taste test. Cover with foil. Bake at 350 about an hour. Remove foil for last 15 minutes if you like this more crispy and crumbly. We are the crispy/crumbly type but you may be the more moist/soft type.


Make sure you have enough saved for breakfast!



More great dishes for Thanksgivingkuh:
Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover's Pastry
Onion Dip
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother's Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover's Twist
Gingerbread Pear Upside Down Skillet Cake


Monday, November 25, 2013

Fresh Cranberry and Apple Salad and We Had a Visitor


I've only served this salad to two people and both of them loved it. Salad doesn't often generate any comments from manservant, but this one did. "Look, I finished all that was left in the bowl!" as if he wanted a gold star. "I really liked this salad. Why can't you make more like this?" he asked. I served it to my daughter, who is now home, the next night. "This is a really good salad", she said. Their words sound like they come from the same family, don't they? Good thing, they do.

Whatever. It is a good salad. One doesn't always need a cranberry relish. This salad combines fresh, crisp, rosy red cranberries with fresh greens, sweet apples and crunchy walnuts. It is a great Fall salad and one that would be colorful enough for your Christmas holiday table, too. You can even put a bag of cranberries in the freezer and use those to make this salad for some fun in the summer. Feel free to add some blue cheese. Some goat cheese. That is if you want a substantial salad. But this beauty is good all on its own.


Now one thing I am wishing for, but not counting on, this holiday season is lights. The pictures of this salad could have been a whole lot better. So, you will have to trust me on this. We are on that level, aren't we? This salad is so much prettier when you make it yourself. The red of the cranberries contrasts so vividly with the greens. This is a salad that satisfies the senses. It tastes great and it looks spectacular. Plus we all need something that is a bit healthy on our holiday table, right?


And just to let you know, we had a visitor at our front door. He left these telltale signs in the snow. Be careful, my turkey friend. Someone might get the wrong idea.




But back to salad. Eat it. It is good for you. And good, too. Yeah. Right. And just wondering? What is your favorite salad for turkey day?




Cranberry, Apple Salad with Toasted Walnuts

Serves 6-8
Ingredients:
1 1/2 c coarsely chopped cranberries
3 T sugar
2 T fresh lime juice
2 t Dijon mustard
1/2 c virgin olive oil, walnut oil or hazel nut oil
1 c chopped toasted walnuts or hazelnuts
2 large apples cored and coarsely chopped
1/4 c sliced green onions
1 head romaine or 1 bag baby greens
For garnish: some zested lime
Directions: In a small bowl, combine cranberries and sugar. Cover and refrigerate at least 4 hours.

In a medium bowl, mix lime juice and mustard. Add oil in slow stream, whisking to form an emulsion. Marinate nuts, apples and onions in this dressing for 1-4 hours.


To serve: Line a bowl with romaine. Or put your baby greens in the bowl. Make a well in the middle of the greens. Spoon in apple mixture. Make a well in the apples and spoon in cranberries. Or just toss all together. I like this seasoned with a touch of salt. Garnish with grated lime zest.







More great dishes for Thanksgivingkuh:

Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover's Pastry
Onion Dip
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother's Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover's Twist
Gingerbread Pear Upside Down Skillet Cake







Friday, November 22, 2013

Maple Glazed Challah Rolls


You won't believe what just walked across my front yard. Yep, Mister or Missus turkey. It is freezing outside-like single digits, with about 2 inches of snow on the ground, but my turkey is foraging. I best find some food to sprinkle, but then it would be like feeding squirrels. Timely, huh? No pics-shoot, I'm still in my pj's! I've got a ton of stuff to do with Zoe arriving tomorrow and Alex, hopefully, on Tuesday. This was the Facebook status he posted last night:   "Napa->Vegas->Salt Lake->Vail->Denver->Vail. Odie is homeward bound!"  I asked where he was staying along the way. "With buddies" was the answer. I said, "You got a lot of buddies." Yeah, he is one lucky guy, I think know. He is also arriving with a lot of wine so hopefully, we will have something good to drink for turkey day!

So today, means more cleaning, baking some cookies for Zoe, hopefully getting out the menorahs (I have a bunch), grocery shopping and passing out! Oh, writing this blog, too! Yesterday I put pecan bars, fudge, cranberry freeze and these rolls in the freezer.Things are getting there but I think my next few posts will be short and sweet until they leave me... but after that I have a lot of time to kill. Yes, I have nothing planned for December. Nothing. This is killing me. I will live, though.


Thanks for all your comments on my cranberry post. We do have a winner which you can see below. What I found fun though, was reading about everyone's favorite side dish. Dressing/stuffing was hands down the winner and sweet potatoes were not too far behind. Three folks loved mac and cheese for Thanksgiving. I've never had that for Thanksgiving but my father would probably love to be at their table. He loves mac'n cheese! There were several good cranberry ideas to think about...but all in all it looks like America does a pretty standard Thanksgiving, if this casual commenting means anything! Gravy was very popular with the potato and stuffing lovers and I'm not sure if it isn't the gravy they love more.




In the great tradition of Thanksgivingkuh, yeah, this really doesn't happen and won't happen for another 70,000 years, I decided to do maple challah rolls. Not that challah rolls have anything to do with Hanukkah, but challah is a traditional Jewish bread. I decided to give mine a Thanksgiving feel because everyone needs rolls for Thanksgiving. After all, rolls are the only to use the honey maple butter, but also can be used to soak up all that gravy.  I'm hoping I have some leftover for French toast. Or bread pudding. Challah works great for both!


And as a side note-my friends in Israel laughed at the thought of Thanksgivingkuh! "Only in America", they said. Well, they are right. Only in America!


A few notes about this challah: The maple in this challah is really just used for sweetening. It is not filled with a strong flavor of maple. I added maple extract to give more of a maple taste. I also glazed the tops with maple syrup when they came out of the oven. Therefore, when you bite in, you get the flavor of the maple. If you let the syrup soak in, these are not sticky and they still keep their gorgeous exterior. I will not attempt to tell you how to form these. For that, go to the original source of the recipe-The Challah Blog.




Maple Glazed Challah Rolls (adapted from The Challah Blog)

Makes 20-24 rolls (Mine are now patiently waiting in the freezer!)
Ingredients: 1 1/3 c warm water
2 packages of rapid rise yeast (this stuff really works)
1/2 c maple syrup
1 T sugar
2 eggs plus 1 egg yolk for the egg wash
6 T oil or melted butter (I used butter)
1 T maple extract
6 c bread flour
2 t salt
Raw sugar for sprinkling
Directions: I used my Kitchen Aid, but you could knead by hand. Combine water, yeast, syrup, sugar, eggs, butter and extract in your mixer fitted with the dough hook. (If you like a sweeter challah, feel free to adjust sweetener to your taste. This challah is not overly sweet. It is just right!) Blend until smooth. Mix the flour with the salt and then slowly add about 4 cups to the wet mixture in your mixing bowl. This will start to come together around the dough hook. Mix in another cup. Using floured hands scoop out the dough onto a floured surface. Slowly knead in the rest of your flour. This dough will not be sticky, but it also shouldn't be dry. It should feel nice and smooth and elastic. And springy! Knead a few minutes and then place in a greased bowl. Set this in a warm spot covered with a kitchen towel. I put it in my living room window where the sun comes in! Leave for about 2 hours to rise.

Dough should be about 2x its original size. Punch down, divide into sections and cut into pieces to use for rolls. You should get 18-24 depending on the size you want. Shape and place in greased muffin pans. Let rise for about 20 minutes. Brush with 1 egg yolk mixed with about 2T water. Sprinkle with raw sugar.


Bake in a preheated 350 degree oven for about 20 minutes depending on the size of the roll. They should be gold and sound hollow when thumped. Brush them with maple syrup after they cool a few minutes. Let the syrup sink in. Serve and  slather with honey maple butter. Yum, yum, yum!




More great dishes for Thanksgivingkuh:

Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover's Pastry
Onion Dip
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother's Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover's Twist
Gingerbread Pear Upside Down Skillet Cake

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Tuesday, November 19, 2013

She Ran and Ran and Lemon Thyme Biscotti Crackers



She ran 26.3 miles in three hours and fifty six minutes, in these shoes.



 I can barely walk 3.5 miles in one hour. She ran and ran and finished in the top 15% of women her age. I'm told that for a first marathon, she did incredible. I don't need to be told. She IS incredible. Her brother called her and told her not to let him down. She didn't.



We went to the expo to pick up her race packet and we definitely knew we were in running country. You can get almost any sticker you want. But I liked the tee shirts; especially this one:



 The morning of the race we started walking to the race course and passed this:



I had no idea that attending the race would be so exciting. But the crowd was fun and we got our exercise going from spot to spot. Even with the neon pink pants though, we didn't spot her until she crossed the finish line. 



She looks jubilant, doesn't she?  She had so much adrenalin that she didn't seem tired at all!

We did see runners on crutches and runners using hand wheels and other very inspiring moments.  It was exciting and exhausting and we were so happy she wanted us there! The course was packed with spectators and even Violet  came to see her run.



Her boyfriend ran too. He ran with shin splints. They say foodies are crazy, but I wonder how they compare to runners.



His roommate ran with him for twelve miles which is just a jaunt for him. He is planning on running 50 miles in San Francisco (think hills) in December. I am glad he is tall.



Zoe's roommate ran, too. Everyone ran, except us. But we felt like we were running just getting from spot to spot. There were 34,000 runners and it made me dizzy just watching them all.



Everyone was happy.



These shoes are what started it. 



These were the shoes from the Women's Nike Run for the Cure event she ran in April in Washington D.C. Everyone stops her when she is wearing these shoes that were made just for that race. This race she didn't get to buy special shoes. But she was given this shirt. I think she'd agree that this was enough. After all, it's what's inside that counts.



Thank you for all your warm thoughts on Zoe's race. She loved reading them, too. You guys mean a lot to me!

Last chance to enter the $50 Whole Foods Giveaway! Do it now!

And so it is that I just have this lemon thyme biscotti recipe to give to you. Just though, 
doesn't do these justice. They are full of flavor and will enhance most any cheese. They taste bright and warm and unique.  I loved baking these this summer to go with my black pepper strawberry jam. They would make a great cracker to go with your Thanksgiving cheese or salami and they would also be delightful with tequila cranberries and goat's cheese. But they are also great, just on their own!



Lemon Thyme Biscotti Crackers
1 1/3 c flour
1 c yellow cornmeal
1/2 c sugar
1 1/2 t baking powder
1/4 t salt
3 beaten eggs
1/2 lemon zested
1/4 t thyme
1/4 t fresh thyme leaves (optional)
1/4 t ground black pepper
1 c total of dried fruit and nuts (I used dried cherries, dried blueberries, and pecans.)

Position rack in center of oven. Preheat oven to 325. Line a baking sheet with parchment paper or you can use loaf pans.

Combine flour, cornmeal, sugar, baking powder, salt, eggs, thyme and leaves, and pepper in bowl of an electric mixer. Add fruit and nuts. Beat well to mix in. Dough will be stiff and wet.

Dust counter with flour. Divide dough into four portions. Knead briefly and roll into a rope about 9 inches long and about 2 1/2 inches in diameter. Place the finished logs or loaves in prepared pan or on prepared sheets. Brush the dough with one beaten egg yolk mixed with 1 T of milk.

Bake the loaves until golden about 25 minutes. Let these cool. Slice into thin crackers. You can leave them thicker if you want a more traditional biscotti. Arrange the slices on an ungreased baking sheet and return to the oven until they turn gold and crisp, approximately another 25 minutes. You will need to turn them once to crisp evenly. These keep for a long time in an airtight container.



Other fun recipes for Thanksgiving and Hanukkah:
Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover's Pastry
Onion Dip
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother's Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover's Twist
Gingerbread Pear Upside Down Skillet Cake





















Friday, November 15, 2013

Savory Sweet Potato Latkes and Off To The Race



It's a really fast Friday but I wanted to give you a treat before I left. Zoe is running her first marathon in Philly this weekend so we are off to see her run in her neon pink pants. I hope this way we will spot her. I just dropped George and Freddie off at the vets and already miss them-but I'll be seeing my daughter and soon my son, too!

I love latkes and this year is a big year for Hanukkah! The first day of Hanukkah falls on Thanksgiving, which is very unusual. It will take another 70,000 some years for this to happen again. It also happens to be my 32nd wedding anniversary. Agh! Many occasions, and all on a Thursday! We plan to have a fun turkey day and this year we may even get some presents on Thanksgiving Day, too!


I'll tell you more about Hanukkah in a different post but I've got to give you this great recipe for sweet potato latkes. I've never made them before because I tend to be a traditionalist. I like regular potato pancakes but this year we decided to make a change because of Thanksgivingkuh! Yeah, that's what we Jews are calling it. Pretty funny, huh?


In any case, these latkes would be great appetizers for the big day, too. I loved them with my tequila cranberry sauce and you could also top them with sour cream and bacon. Or some fried sage leaves. Use your imagination, but this year no sweet potato casserole for us! We are having sweet potato latkes and I can't wait.


Before I give you the recipe I wanted to tell you about a project that Shannon over at A Periodic Table is doing. She gathered a group of bloggers and is asking them questions related to their blogs and how they got started. Great tips and info for anyone considering starting a blog and fun even if you already have one. I'm there, along with many other fun folks that I can't wait to check out. But that will have to wait until Tuesday! I'm off to the race!


And sorry about the last post. I think I had so much to say and got a bit carried away. It was a bit lengthy, I've got to admit. I could really use a photographer and an editor for this blog!


So, I'm just curious, what is your favorite way to prepare sweet potatoes?






Sweet Potato Latkes

Enough for 4-6  (I made these appetizer size but manservant says he prefers them bigger. And these taste great with the tequila cranberries. Don't worry about the smoked paprika making these too smoky. It is subtle, but oh so good!)
Time to Prepare: About 30 minutes
Ingredients: 1 1/2 lbs sweet potatoes (I used 2 big ones)
1 medium onion
2 garlic cloves
2 large eggs
1 t salt or to taste
1/4 t ground pepper
2-4 T flour (I used the lower amount but it depends on how wet your potatoes are)
1 t smoked paprika
About 1/2 c canola oil for frying
Directions: Grate sweet potatoes and onion and garlic in food processor fitted with grating disk. Transfer to a large bowl. Drain liquid if there is to much, though sweet potatoes don't make much.  Beat eggs with salt, pepper and smoked paprika and add to potato mixture. Stir well. Add flour and mix well.

Heat 1/4 c oil in a heavy nonstick skillet. I used a large rounded tablespoon per pancake. I pressed them to compact and get rid of excess moisture and formed them into a mound before placing in the hot oil. You could use a 1/4 c measure if you'd like them bigger. Form about 4-5 more mounds and place in skillet, too. Flatten each with back of spoon, but don't press to hard. My latkes were about 3 inches in diameter.


Fry over medium heat about 3 minutes. Sweet potatoes will burn easier than regular potatoes due to the higher sugar content. Turn carefully by using two spatulas. Using one spatula, slide it onto the back of the other spatula while turning it upside down. Fry another 2-3 minutes until both sides are golden brown and crisp. Add more oil to the pan as necessary. Drain well on paper towels and also pat the tops dry. Stir potato mixture before making the next batch. 


These may be reheated on a cookie sheet in a 400 degree oven about 7 minutes. Watch them carefully so they don't burn. After they are heated through, they may be kept warm in a 200 degree oven. They should stay nice and crisp. Mine did!



More great dishes for Thanksgivingkuh:
Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover's Pastry
Onion Dip
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother's Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover's Twist
Gingerbread Pear Upside Down Skillet Cake


Wednesday, November 13, 2013

Orange Bitters and Tequila Cranberries

                   
Life is  starting to feel a bit hectic. Though I always feel stressed, now I feel stressed and have a lot to do! Agh! Turkey season is really here and if you didn't know, all you have to do is look at the blogs and see the plethora of recipes for Brussels sprouts, sweet potatoes, cranberries, mashed potatoes, pumpkin, and anything with kale. Whoever invented the Internet or Google and thought it was such a time saver is beyond me. Sometimes I have to remind myself that I'm supposed to be writing a blog, not just commenting on others. This takes a lot of time and I am starting to feel pressured! 

Which somehow leads me to the BIG question. Have you ordered your turkey yet? I have always ordered my turkey from Whole Foods, well, at least as long as they've been in my neighborhood. I like the idea of calmly walking in, and picking up a turkey in the size I want, all packed in a perfect sized box. I don't even have to worry about thawing it. I like the idea that this turkey was treated well. You know what I mean, right? I have a soft spot for turkeys. I mean this guy/gal shows up every few months and sits on my brick wall and well, just sits. Then he ambles off. I've only seen him/her fly once. But it is fun to have a turkey in the neighborhood. I always worry about him/her around this time of year. In any case, I like my turkey. Gobble, gobble.




Whole Foods has lots of different kinds of turkeys, besides big and small. The best part is they bring it out to you and your hands don't have to get cold while shuffling through turkeys thrown into the frozen food bin. I watched this video on Diestel turkeys and I think I want to move there. Unlike massive turkey operations Diestel even invites you to visit their ranch. No secrets there!


Whole Foods offers 5 kinds of turkeys all from Diestel. I always order the basic bird which isn't certifiably organic because the corn and grain hasn't been tested for GMO's, but they are range grown and haven't been fed any animal by products or antibiotics or growth stimulants. You can get a turkey free of GMO's from Heidi's Hens for a little bit more price per pound. You can also get a turkey that is fully mature at 10 pounds and one of those gorgeous heritage turkeys with the bronze and black feathers, but it is dark meat only. This is probably what the Pilgrims would have eaten if they had turkey, which many don't think they did.  I would want the feathers from these beauties! And last but not least, Diestel offers a pasture raised turkey. These guys roam around and are able to forage and graze naturally. 


Thanksgiving is about the company, but it is also all about the food, don't you know?  This is a time I want to treat my family like royalty. It makes me feel better to order my turkey from Whole Foods and I'm not telling you that because they want me to. I'm telling you because I do and have and hopefully always will! I never liked watching manservant put the turkey on the grill and then a few hours later have this plastic thing pop out of it. I mean real turkeys don't have plastic things. Now I know some of you think that's helpful but it just never worked for me. And I really like my turkey, as just turkey. Not injected with something that is probably chemical salt water. We always brine our turkey because we always smoke our turkey.  We make our own brine so our turkey will taste the way we want it to taste. We love and honor turkey in this house! 


I have always utilized Whole Foods over the holidays to save me time. This is one holiday I truly enjoy because my family is home. This doesn't happen  often so I like to make sure that everything is done in advance. I've never been accused of keeping things simple but I do try to simplify. I try to make sure that I'm not stressed and yelling at the top of my lungs. I like everything just so and Whole Foods steps in here and there.



Please note that I am not a gravy person. Never have been-probably cause I never remember having it as a kid. Well, for a long time, we celebrated Thanksgiving with a family that always had gravy. It was then I discovered that my family LOVES gravy. No one told me! So now I buy my gravy and I am not ashamed to admit it, at Whole Foods. I always add some of the drippings from our turkey as it does tend to thicken a bit when heated. This way it tastes like my gravy and I don't have to make it at the last minute. And I've never heard anyone complain!

I do make my own cranberries but this year I thought I'd check out the berries at Whole foods. They are kind of a cross between jelled and  fresh berried. I liked them because they remind me of the ones that come out of the can. (Yes, I love the ones that come out of a can.) I even eat them during the year when I have a hankering for cranberries. Usually I eat them with my pb and j! Weird, I know. Well, this year we are having a Southwest Thanksgivingkuh so I thought I'd see how their cranberries work with a bit of tequila and chipotles. My, oh, my. I've got a winner. Simple and extraordinary. This is one way to make their cranberries, yours. I can't wait to use the leftovers on my quesadillas or in my grilled cheese or on my leftover turkey sandwich. Damn they'd be good on a BLT, too. Now I'm still going to make the Cranberry Freeze 'cause it is tradition, but if you need to save some time on cranberries, this works. Totally!


I also buy Whole Foods cornbread to use in my tamale stuffing. It is really good. I think they add a dash of vanilla, but I'm not sure...Yes, when I'm pressed for time I buy it and use that in my stuffing. No one knows and I don't care if they do! (That's the thing people. Good food is good food. People always say how they are afraid to have me over because I am such a good cook. Well, I'm a good eater, too. And I don't care how you make, bake or get your food, as long as it is good! It matters not a bit, how much time you spent in your kitchen. In this day and age anyone has access to good food and everyone should know how to serve it. That, I believe! I'll even show you if you need help!)  But I got off track...I buy the tamales there, too and the turkey chorizo. My stuffing is easy to make then and not as time consuming.

The truth is I don't shop at Whole Foods that often. I would like too, but it just doesn't work out that way. I can easily get carried away there because I love to try new things And they always have something new and fun to try! You do know that groceries are in my blood, don't you? Well, Whole Foods is like eye candy for me. I could spend hours in there. Really.  You know what I mean. 


So, take a word from the wise. Simplify. Plan your menu. Check it twice. Go find out what's naughty and nice. Buy your pies, buy your cheese, buy your turkey (fresh or baked), if you please.  Buy your taters and your gravy, get your sauce, don't say I'm crazy. Have some fun and keep it simple, that way you can show your cute little dimples! (OK. I don't want to torture you anymore.)


I'm here to make your life easier. I try to find good recipes and save you time that way. Well, Whole Foods wants to save you time, too. They are offering a $50 gift card to one lucky winner. You could use it on a turkey or pies or gravy or cheese. Or cornbread. Or cranberries or whatever you want! 


Orange Bitters and Tequila Cranberries
Serves 2-4

1 cup Whole Foods cranberries (from the deli)

10 drops orange bitters (I use Fee's)
1 t white anejo tequila
1 t chopped chipotle (from a can)
1 t zested orange peel

Mix together and serve. Please note this can be adjusted to your taste. And it does taste better after it sits a spell. This is great with turkey or goats cheese, or blue cheese or nachos, or bacon or endive, or in muffins, or on top of muffins, or spooned into your mouth!


More great dishes for Thanksgivingkuh:

Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover's Pastry
Onion Dip
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother's Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover's Twist
Gingerbread Pear Upside Down Skillet Cake