Thanksgiving Dinner 2010

We had a somewhat quiet, simple Thanksgiving this year. It was nice to have Eddie's son Nick with us. Still trying to get to know him better.

We roasted a turkey breast. I made a new version of sweet potatoes by combining three different recipes. The dressing was also a combination of recipes. The old favorite broccoli casserole made an appearance. To finish the meal we had Pumpkin Pie with Cool Whip!

BOURBON SWEET POTATOES W/ RICE KRISPIES TOPPING

3 to 4 pounds sweet potatoes, peeled and cubed
1/4 cup light brown sugar
1/3 cup bourbon
1/4 cup butter, melted
1/3 cup half-and-half
2 large eggs
1/2 cup light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cut into pieces
1 cup Rice Krispies cereal
1/2 cup chopped pecans

Cook sweet potatoes in a large pot in boiling water for about 30 minutes or until tender. Mash potatoes. Combine mashed sweet potatoes, 1/4 cup brown sugar and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth (or mash together by hand). Spoon into a greased 2 1/2 quart casserole dish.

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in cereal and pecans. Sprinkle streusel mixture over sweet potato.

Bake, uncovered, at 350 degrees for 25 minutes or until streusel is lightly browned.

Make ahead: Prepare sweet potato filling and spoon into a greased microwave-safe dish. Cover and chill overnight. Microwave at high for 10 minutes or until hot. Prepare streusel and sprinkle over filling. Bake, uncovered at 350 degrees for 20 minutes or until streusel is crispy.

DRESSING WITH BACON AND PECANS

8 bacon slices
1 1/2 cups diced onion
1 1/2 cups diced celery
4 cups dry cornbread stuffing mix (Pepperidge Farm)
3 cups cubed herb seasoned stuffing mix (Pepperidge Farm)
1 cup chopped pecans
1 teaspoon poultry seasoning
4 cups chicken broth
1 large egg (mix into some of the chicken broth)


Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserve drippings in skillet. Crumble bacon; set aside. Sauté celery and onions in bacon drippings until tender.

Combine stuffing mix, bacon, vegetable mixture and all other ingredients in a large bowl; stir well. Spoon dressing into a 9 x 13 x 2 pan.

Bake at 350 degrees for 45 minutes or until golden brown. I like to cover it for about half the time to retain moisture and uncover the last half so that it gets crispy on top.

Pork Tenderloin with Spicy Guava Glaze

This is a slightly altered version of a recipe I found on Recipezaar. The person who posted it there said it was from Cooking Light. It was delicious!


The guava paste used in this recipe can be found in the Hispanic section of the grocery store. It's a common ingredient and it's inexpensive.

PORK TENDERLOIN WITH SPICY GUAVA GLAZE

2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons cumin
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
2 pounds pork tenderloins, trimmed
1/2 cup onion, finely chopped
1/2 cup orange juice
1/3 cup water
1 tablespoon cider vinegar
6 ounces guava paste
2 garlic colves, minced
1 jalapeno pepper, minced

Combine first 6 ingredients in a small bowl. Rub pork with the garlic powder mixture.

Combine onion and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook about 5 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 8 to 10 minutes or until thickened, stirring constantly. Remove from heat. Set aside.

Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 – 165 degrees, turning pork occasionally. Remove from grill.

Pour or brush guava mixture over pork. Let it stand 5 minutes before slicing into 1/2 inch slices. Serve with additional glaze on top.

We had this with Roasted Broccoli and a salad.



ROASTED BROCCOLI (recipe from realmomkitchen.com)

1 head broccoli, cut in florets
2 - 3 tablespoons olive oil
salt and pepper
2 garlic cloves, minced

Toss broccoli florets with the olive oil, salt, pepper, and garlic. Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned. Serve immediately.

Broccoli Salad

So many versions of Broccoli Salad... Here's mine.

BROCCOLI SALAD

1/2 cup mayonnaise
1 tablespoon sugar (or Splenda)
1/4 cup red wine vinegar
salt
pepper
1 bunch fresh broccoli florets, cut into bite-size pieces
1 cup grated cheddar cheese
6 slices bacon, cooked and crumbled (or a handful of Hormel bacon pieces)
1/2 cup golden raisins
1/2 cup dry roasted sunflower kernels

Whisk together mayonnaise, sugar, red wine vinegar, salt and pepper. Set aside. Combine all other ingredients. Pour dressing over and toss to combine.

As you can see, I don't like too much mayo. The red wine vinegar thins it out a lot so a little can go along way and really cover the salad. Make it early so that it can refrigerate for a couple of hours before serving.

Gingersnap Sweet Potatoes and Broccoli Casserole

Happy Thankgiving!

We had a great time and delicious food at my cousin's house today.

I made Gingersnap Sweet Potatoes.



GINGERSNAP SWEET POTATOES

4 to 5 pounds sweet potatoes, peeled and cubed
1/2 cup light brown sugar
1/2 cup butter, melted
1/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract

Topping:
1/2 cup light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cut into pieces
2 cups coarsely crushed gingersnap cookies (I used Nabisco)

Cook sweet potatoes in a large pot in boiling water for about 30 minutes or until tender. Mash potatoes. Combine mashed sweet potatoes, 1/2 cup brown sugar and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Spoon into a greased 2 1/2 quart casserole dish (or 9x13x2 pan).

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel mixture over sweet potato.

Bake, uncovered, at 350 degrees for 25 minutes or until streusel is lightly browned.

Make ahead: Prepare sweet potato filling and spoon into a greased microwave-safe dish. Cover and chill overnight. Microwave at high for 10 minutes or until hot. Prepare streusel and sprinkle over filling. Bake, uncovered, at 350 degrees for 20 minutes or until streusel is lightly browned.

My mom made Broccoli Casserole.




BROCCOLI CASSEROLE

4 (10 ounce) boxes frozen chopped broccoli
1 pound Velveeta cheese, cubed
2 sticks butter
8 ounces Ritz crackers, crushed
salt and pepper

Cook broccoli and drain well. Return broccoli to pot. Add cheese, 1 stick butter (in slices), salt and pepper; stir well. Place mixture in a casserole dish. Cover with crushed crackers. Melt remaining stick of butter and drizzle over crackers.

Bake at 350 degrees for 45 minutes.

And this is everything else!

Do you see those pies in the back??? Mmmmmm...

Broccoli Salad

I've had many versions of Broccoli Salad at potlucks and picnic gatherings. Here's my spin on it.

BROCCOLI SALAD

1 cup mayonnaise
1 tablespoon sugar
1/4 cup red wine vinegar
salt
pepper
1 bunch fresh broccoli florets, cut into bite-size pieces
1 cup grated cheddar cheese
6 slices bacon, cooked and crumbled (or 1/2 cup of Hormel bacon pieces)
1/2 cup golden raisins
1/2 cup dry roasted sunflower kernels

Whisk together mayonnaise, sugar, red wine vinegar, salt and pepper. Set aside. Combine all other ingredients. Pour dressing over and toss to combine.