Thanksgiving is just a few days away. Whether you have your signature dish that you make every year or use the same decorations from previous years, it is always good to seek out other ideas to keep things fresh. It’s always fun to try something different or just add in a new item to try. We have a few ideas below for you to consider for your festivities this year!
From Barbara’s cookbook:
1 16 oz can of Mandarin oranges
1 20oz can pineapple chunks
1 20oz can fruit cocktail
1 cup coconut
1 cup miniature marshmallows
1 pint sour cream
Combine all ingredients and leave in fridge overnight.
Apple Cider Chicken
2 Tbsp olive oil
2 Tbsp butter
4 boneless, skinless chicken breasts
Salt and freshly ground pepper
½ vidalia onion, chopped
1 Granny Smith apple, cored and sliced into ¼-inch wedges
3 cloves garlic, minced
2 tsp dry thyme
2 bay leaves
2 tbsp all-purpose flour
1 ½ cups apple cider
Heat oil and 1 Tbsp butter in skillet over medium high heat. Season the chicken with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Put chicken back into pan, add cider, bring to a boil. Reduce to a summer and cover. Cook until chicken is cooked through, about 12 minutes.
- Holiday Yams
Sautéed Brussels Sprouts with Nuts
1/3 cup coarse chopped nuts (pecans or cashews)
1 ½ lb fresh brussels sprouts, trimmed
4 tbsp butter
1 tbsp olive oil
1 small yellow onion (peeled and chopped)
2 medium garlic cloves (chopped)
Salt and pepper to taste
Preheat oven to 400F. Spread nuts in a baking dish and bake 8-10 minutes or until fragrant and beginning to brown. Remove from oven and set aside. Cook sprouts in boiling water and cover 4 to 5 minutes or until just tender when pierced with tip of a knife. Drain and set aside. When cool enough to handle, cut sprouts in half lengthwise. Set aside. In a large skillet heat butter and oil over medium high heat. Sauté onions about 3 minutes or until golden. Add garlic and sprouts and sauté about 5 minutes or until sprouts begin to brown in spots. Add nuts and season with salt and pepper.