I've gotten several questions this year asking what we serve at Thanksgiving and asking for the recipes. Ours is not a traditional Thanksgiving meal, but it does have a few traditional dishes. And it's very good. At least we think so!
2014 Thanksgiving Menu
Chicken (As a family, we do NOT like turkey. So as a family we decided we wanted a heavy hen for
dinner. My mom roasted it and it was very good, of course.)
Hog Maw (This is our preferred holiday meat. I made this.)
Gravy (Of course my mom made this using some of the pan juices from the chicken.)
Mashed Potatoes (My son requested these and I made these.)
Green Bean Casserole (My son requested this and I made it.)
Sweet Potato Casserole (My son requested this and I made it.)
Collard Greens (I love these and so does my mom. My son and dad do too, but not as much. I made
these.)
Steamed Pole Beans (My mom thought perhaps we needed a "normal" vegetable on the table. I made
these.)
Fried Cabbage (I had cabbage leftover from the maw so decided to fry it up.)
Cranberry Sauce (My mom requested this and I made it.)
Cole Slaw (My dad requested this and my mom made it. Her's is perfect and I can't duplicate it.)
Deviled Eggs and Hard Boiled Eggs (I wanted the deviled eggs. My mom made them because I can't
duplicate her perfect deviled eggs.)
Stuffing and Dressing (My mom made this.)
Cornbread (My mom made this.)
Biscuits (My mom made these.)
Pineapple Upside Down Cake (This is my son's favorite so my mom made it.)
Homemade Pink Lemonade (My mom made this.)
And this was only for four people. Needless to say we have a ton of leftovers. We've eaten some of the leftovers today, but I fear I'll be eating leftovers for the rest of my life! And then comes Christmas. My son has already requested a ham so I'm on the quest for the perfect ham now.
In the coming days I'll post recipes for the individual dishes. As I post the recipes I'll come back here and add a link directly to the recipe. I won't post recipes for my mom's dishes (I don't know them).
Showing posts with label collard greens. Show all posts
Showing posts with label collard greens. Show all posts
Friday, November 28, 2014
Thursday, January 1, 2009
New Year Recipes
January 1, 2009…
I didn’t think I’d ever see this date. It’s amazing to me really. But you can read all about that in my personal blog, Hunting Mosquitoes and Other Flights of Fancy. (Link at left.)
In honor of the New Year, I’d thought I’d share a menu for our typical New Year’s Day dinner. Throughout this blog, please bear in mind that dinner and supper are not interchangeable. Dinner is a more substantial meal than supper. In my house we eat breakfast then supper and then dinner. Sometimes the order changes as I’d rather eat my larger meal in the afternoon, but American lifestyles simply don’t allow for such on a regular basis.
Of course I’ve made a goal for this year in regard to food. We eat organic a good part of the time, but I allow poor food into our diet as well. I’ve decided to become a little more strict on that. No worries though, I’m not giving up my Starbucks! I’m like a junkie on a fix with Starbucks. No way am I getting rid of that!
I hope you enjoy these New Year Recipes; comments are always welcome! I’d love to hear how they turned out for you.
Menu: Pineapple-Orange Ham Slice, black-eyed peas, collard greens.
Ham Slice with Pineapple Orange Sauce
If your family is anything like mine, we’ve done nothing but eat since November. By the time the New Year rolls around I can’t stand the thought of another whole ham. So to get the requisite ham for New Year’s, I use either leftover ham or buy a ham slice, which some call a ham steak.
Ingredients:
1 (2 pound) fully cooked ham steak (about 1 inch thick)
1 tablespoon butter or margarine
1 (8 ounce) can unsweetened sliced pineapple
1/3 cup orange juice
3 tablespoons brown sugar
2 teaspoons cornstarch
1 teaspoon cider or white wine vinegar
Dash ground ginger
Directions:
In a skillet, brown ham in butter. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drain pineapple, reserving juice; set juice aside. Place pineapple over ham; set aside. In a saucepan, combine orange juice, brown sugar, cornstarch, vinegar, ginger and reserved pineapple juice; mix well. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Pour over ham and pineapple. Bake, uncovered, at 350 degrees F for 25-30 minutes or until ham is heated through.
Serves 4
Black-Eyed Peas with Fennel
There are so many variations for black-eyed peas. This one just happens to be a real hit at my house.
Ingredients:
1 pound dried black-eyed peas
1/4 cup olive oil
3/4 pound finely chopped fennel
1 medium onion, finely chopped
1 pound tomatoes, coarsely chopped (or 1 tablespoon tomato paste)
Salt and pepper to taste
Directions:
Put the black-eyed peas in a saucepan, cover with water, bring to a boil. Reduce heat to a hearty simmer and cook for 15 minutes. Drain.
Heat olive oil in a large saucepan and sauté fennel and onion until limp. Stir in tomatoes or tomato paste and simmer for 10 minutes.
Add the beans, salt, pepper and water to cover. Simmer until the water is absorbed and the sauce thickens.
Serves 6 to 8
Southern Collard Greens
Now this recipe is about as Southern as they come. Some Northern households will add about 20 oz. of chicken broth, but that’s nigh onto sacrilege in this house.
Ingredients:
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
Water to cover
Salt and pepper to taste
Directions:
Place the collard greens and ham hocks in a large pot. Cover with water. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Serves: In a Northern household 8; in a Southern household 4
I didn’t think I’d ever see this date. It’s amazing to me really. But you can read all about that in my personal blog, Hunting Mosquitoes and Other Flights of Fancy. (Link at left.)
In honor of the New Year, I’d thought I’d share a menu for our typical New Year’s Day dinner. Throughout this blog, please bear in mind that dinner and supper are not interchangeable. Dinner is a more substantial meal than supper. In my house we eat breakfast then supper and then dinner. Sometimes the order changes as I’d rather eat my larger meal in the afternoon, but American lifestyles simply don’t allow for such on a regular basis.
Of course I’ve made a goal for this year in regard to food. We eat organic a good part of the time, but I allow poor food into our diet as well. I’ve decided to become a little more strict on that. No worries though, I’m not giving up my Starbucks! I’m like a junkie on a fix with Starbucks. No way am I getting rid of that!
I hope you enjoy these New Year Recipes; comments are always welcome! I’d love to hear how they turned out for you.
Menu: Pineapple-Orange Ham Slice, black-eyed peas, collard greens.
Ham Slice with Pineapple Orange Sauce
If your family is anything like mine, we’ve done nothing but eat since November. By the time the New Year rolls around I can’t stand the thought of another whole ham. So to get the requisite ham for New Year’s, I use either leftover ham or buy a ham slice, which some call a ham steak.
Ingredients:
1 (2 pound) fully cooked ham steak (about 1 inch thick)
1 tablespoon butter or margarine
1 (8 ounce) can unsweetened sliced pineapple
1/3 cup orange juice
3 tablespoons brown sugar
2 teaspoons cornstarch
1 teaspoon cider or white wine vinegar
Dash ground ginger
Directions:
In a skillet, brown ham in butter. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drain pineapple, reserving juice; set juice aside. Place pineapple over ham; set aside. In a saucepan, combine orange juice, brown sugar, cornstarch, vinegar, ginger and reserved pineapple juice; mix well. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Pour over ham and pineapple. Bake, uncovered, at 350 degrees F for 25-30 minutes or until ham is heated through.
Serves 4
Black-Eyed Peas with Fennel
There are so many variations for black-eyed peas. This one just happens to be a real hit at my house.
Ingredients:
1 pound dried black-eyed peas
1/4 cup olive oil
3/4 pound finely chopped fennel
1 medium onion, finely chopped
1 pound tomatoes, coarsely chopped (or 1 tablespoon tomato paste)
Salt and pepper to taste
Directions:
Put the black-eyed peas in a saucepan, cover with water, bring to a boil. Reduce heat to a hearty simmer and cook for 15 minutes. Drain.
Heat olive oil in a large saucepan and sauté fennel and onion until limp. Stir in tomatoes or tomato paste and simmer for 10 minutes.
Add the beans, salt, pepper and water to cover. Simmer until the water is absorbed and the sauce thickens.
Serves 6 to 8
Southern Collard Greens
Now this recipe is about as Southern as they come. Some Northern households will add about 20 oz. of chicken broth, but that’s nigh onto sacrilege in this house.
Ingredients:
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
Water to cover
Salt and pepper to taste
Directions:
Place the collard greens and ham hocks in a large pot. Cover with water. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Serves: In a Northern household 8; in a Southern household 4
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