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 potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Friday, November 28, 2014
Sunday, November 10, 2013
Potato Soup
For some reason, I've never made potato soup. I guess I was afraid of the roux. I don't know. Or maybe I thought it would be a lot of work. Well, last weekend that all changed. I always take soup to work for lunch and Sunday night I realized I had nothing made. It was a little chilly so I decided I wanted potato soup. Much to my surprise this recipe was amazingly easy and turned out to be the most delicious potato soup I've ever had. My son loved it. I made 8 servings and he ate 6 of those servings....in one sitting.
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed (I leave my skins on and it turns out just fine)
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all purpose flour
1 cup heavy cream
Salt and pepper to taste
1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until the onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture.
4. Puree about 1/2 the soup, and return to the pan.
5. Adjust seasonings to taste.
Note: I only had about a 1/2 cup of heavy cream. For the remaining 1/2 cup of liquid for the roux I used half and half. My grandmother used to simply use 1 cup of whole milk and I know some people who say they use water. I don't know about the water, but I suppose in a pinch it would do.
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed (I leave my skins on and it turns out just fine)
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all purpose flour
1 cup heavy cream
Salt and pepper to taste
1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until the onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture.
4. Puree about 1/2 the soup, and return to the pan.
5. Adjust seasonings to taste.
Note: I only had about a 1/2 cup of heavy cream. For the remaining 1/2 cup of liquid for the roux I used half and half. My grandmother used to simply use 1 cup of whole milk and I know some people who say they use water. I don't know about the water, but I suppose in a pinch it would do.
Sunday, January 29, 2012
Breakfast Potatoes
This dish gets made in my home fairly often. It is mostly made for breakfast, but I've used it for dinner as well.
The nice thing about this recipe is that it is easily adaptable to whatever your family likes. I typically use one potato per person. However, if you have a big eater you may want to use two potatoes for that person. I also don't list an amount for the other ingredients because this recipe is all about making it to suit your tastes.
potatoes, with or without skin, (1 per person is a good rule of thumb), cut into bite size pieces
olive oil
minced garlic OR garlic powder
salt OR garlic salt
finely minced onion OR onion powder
paprika
Italian seasoning
Lawry's seasoned salt
parsley flakes
freshly ground black pepper
1. Preheat oven to 350. Place bite size potatoes in a large mixing bowl. Drizzle with just enough olive oil to lightly coat potatoes and toss. Sprinkle with spices and then toss to coat.
2. Lightly coat baking dish with olive oil. Transfer potatoes into baking dish and sprinkle lightly with spices. If you used a good bit of spices in Step 1, you can skip adding more spices in this step.
3. Cover baking dish. If you don't have a cover for your baking dish, using tin foil is fine. Bake 30 to 45 minutes, until potatoes are done.
Serving suggestion: Breakfast: When my son asks for these potatoes for breakfast he likes to have sunny side up eggs served over his potatoes. Dinner: Usually I serve these potatoes with steak if we want something other than baked potato with our steak. These also go well with a roast.
The nice thing about this recipe is that it is easily adaptable to whatever your family likes. I typically use one potato per person. However, if you have a big eater you may want to use two potatoes for that person. I also don't list an amount for the other ingredients because this recipe is all about making it to suit your tastes.
potatoes, with or without skin, (1 per person is a good rule of thumb), cut into bite size pieces
olive oil
minced garlic OR garlic powder
salt OR garlic salt
finely minced onion OR onion powder
paprika
Italian seasoning
Lawry's seasoned salt
parsley flakes
freshly ground black pepper
1. Preheat oven to 350. Place bite size potatoes in a large mixing bowl. Drizzle with just enough olive oil to lightly coat potatoes and toss. Sprinkle with spices and then toss to coat.
2. Lightly coat baking dish with olive oil. Transfer potatoes into baking dish and sprinkle lightly with spices. If you used a good bit of spices in Step 1, you can skip adding more spices in this step.
3. Cover baking dish. If you don't have a cover for your baking dish, using tin foil is fine. Bake 30 to 45 minutes, until potatoes are done.
Serving suggestion: Breakfast: When my son asks for these potatoes for breakfast he likes to have sunny side up eggs served over his potatoes. Dinner: Usually I serve these potatoes with steak if we want something other than baked potato with our steak. These also go well with a roast.
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