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Pecan and Marshmallow Stuffed Sweet Potato

My favorite way to make sweet potatoes on Thanksgiving. In my opinion sometimes there can be one too many casseroles! Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel (amazing on the Traeger) 12 large sweet potatoes 3/4 C butter, at room temperature 3/4 C brown sugar 3/4 C flour 1/4 tsp ground cinnamon 1/4 tsp salt 1 cup toasted pecan pieces 1 cup miniature marshmallows Bake sweet potatoes for 45-60 minutes at 400. Once cooled slice potatoes in half. Combine streusel ingredients and fill potatoes with filling. Bake for additional 15 minutes. #thanksgiving #sweetpotatoes #sides #yum #foodie #holidays #kristinandrus #lifeatmytable

Thanksgiving Benedict

My Thanksgiving Benedict has been nominated for the TODAY SHOW Food Club contest. I will be forever in your debt if you vote for me!! http://community.today.com/foodclub/recipe/thanksgiving-eggs-benedict 😘 This Thanksgiving Benedict is even better than the real day! 2 1/2 C Stuffing or Stovetop stuffing 2 eggs, beaten Turkey breast, sliced 4 Eggs, poached or fried Gravy Cranberry sauce Add an egg or two to your stuffing and mix it all together to form a patty. Sauté the stuffing cake in EVOO until brown and cooked through on both sides. Top with turkey and a poached egg. Drizzle gravy and a dollop of cranberry sauce on top. (Heinz Homestyle Gravy wins all the awards for best jarred gravy.)

Cornbread and Sausage Stuffing

My favorite part of the Thanksgiving meal. How can you say no to cornbread, sausage, pecans and more! Ingredients: Pre-prepared cornbread 1 lb Ground sausage Mirepoix mix (chopped onion, carrot, celery) Garlic, minced Parsley, chopped 3 eggs Chicken broth Pecans, toasted Dried cranberries Cut cornbread into bite size squares. Cover in EVOO and S&P. Bake for 20 minutes at 350 or until golden brown. Method: Cook sausage and set aside. Cook mirepoix mix and garlic in same pan as sausage with EVOO (and butter if desired). Add sausage, vegetables, pecans, parsley, and cranberries to cornbread chunks. Add eggs to chicken stock and mix into cornbread to moisten mixture but not so its dripping wet. (I used 1/2-2/3 of a carton for this amount). Bake at 400 degrees covered for 30 minutes then uncovered for 20.

Freshly Picked Thanksgiving Article

http://freshlypicked.com/blogs/newsletter/55769537-5-ways-to-keep-thanksgiving-dinner-easy-and-gourmet

Turkey Soup with Stuffing Dumplings

Healthy and delicious way to use leftovers after Thanksgiving. Ingredients: Turkey broth Garlic Poblano peppers, chopped Onion, chopped Celery, chopped Carrots, chopped (use TJ Mirapeaux mix) Frozen Corn Mushrooms Thyme Turkey Stuffing (Stove Top or homemade) Egg Method: Sauté onion, celery, peppers, and carrots. Add garlic, corn, mushrooms, and thyme (or any other herbs you like). Once vegetables are softened add broth and simmer for an hour. Add leftover turkey and Salt and Pepper as needed. For stuffing dumplings, add an egg to leftover stuffing and season if needed. Combine and make little balls. Place stuffing dumplings into soup and allow to cook for 10 minutes or until cooked through.

Tomato soup with cornbread croutons and jalapeño cream sauce

Fall food at it’s best: Tomato soup with cornbread croutons and jalapeño cream sauce and an open faced pastrami melt. Tomato soup- Roast (on the Traeger or oven) tomatoes, peppers, mirapeaux (already chopped TJ mix is the best), drizzled with EVOO and a lot of s&p. After they’re cooked through, blend roasted ingredients in a blender with a can or two of fire roasted diced tomatoes, tomato sauce, vegetable broth (if you need to thin it out) and boxed tomato soup (if you want to add more volume). I leave it slightly chunky so blend to your desired consistency. Cornbread croutons- cube and toast store bought cornbread (freeze what you don’t use) Jalapeño cream sauce- in a blender, combine roasted jalapeños that have been deseeded and sour cream. Pastrami melt- toast wheat sourdough bread Layer-mustard, pastrami, low fat Swiss cheese and Trader Joes sauerkraut with Persian pickles (the best out there)

Kale, Pear, and Goat Cheese Salads

Playing around with my current kitchen ingredients for a Fall salad for tomorrow. Chop kale very thinly Cut pear and apple (Granny Smith is good with this salad) into matchsticks Add toasted pecans or whatever you have in your freezer (you always keep nuts in your freezer, right?) *Toast or candy your entire bag of nuts and then freeze whatever you don’t use and you’ll be ready for your next weekday salad. Add crumbled TJ blueberry vanilla goat cheese (always in my freezer). Dressing- balsamic evoo maple syrup sliced shallots s&p This salad will hold up well because kale doesn’t wilt very fast.

Green Bean Casserole

My Favorite Green Bean Casserole EVER!! Can you say buttermilk fried onions! 2 lbs green beans 2 lb sliced cremini mushrooms 2 cups sliced shitake mushrooms 2 cups chopped oyster mushrooms 1 medium onion, diced 1 clove garlic, minced 1 tbs freshs thyme 1 stick butter 1/4 c flour 4 cups milk 1/2 C sour cream 1 c shredded gryere or swiss Dash of nutmeg S&P Directions: 1.Blanch green beans in salted boiling water for 2 minutes. Remove green beans and shock in cold water to stop cooking. For white sauce, melt 5 TB butter. Add diced onions, garlic, half of thyme, and season with S&P and a pinch of nutmeg over medium heat for 7-10 minutes. Sprinkle four over and stir to coat. Using a whisk start adding in milk and mix until lumps have dissolved. Continue to stir until sauce thickens and cook over low for 10 minutes. Add sour cream and the gruyere and stir until dissolved. In a large sauté pan melt remaining butter and drizzle EVOO. Add all of the mushrooms to the pan…

Smoke Roasted Apple Pie Crisp

Use 7-8 cooking apples… I like to use Granny Smith but I also add in some Pink Lady apples which are not quite as tart. Core and slice 8 cups of apples very thinly. You’ll start by mixing in a Tablespoon of fresh squeezed lemon juice, and anywhere from a half cup to three quarters of a cup of sugar—depending on the sweetness of your apples. Add 2 tablespoons of flour, a teaspoon of ground cinnamon, and a quarter teaspoon of freshly grated nutmeg. Mix until evenly distributed through all the Apple slices (use your hands!) Press your pie crust into a 9 inch pie plate, I just use a store-bought pie dough…it’s such a timesaver but still tastes great. My secret is a quarter cup of melted apple jelly….I brush it over the crust for added sweetness, and then I pour in all the Apple filling. For a little twist on traditional apple pie, I like to use a crumble top instead of crust…so you get the crust on the bottom but then you get an apple crisp on…

Stuffed Sweet Potatoes

I made these Stuffed sweet potatoes for a cooking segment I did this past month and I can’t imagine going back to sweet potato casserole ever again. 12 large sweet potatoes 3/4 cup butter 3/4 cup light brown sugar 3/4 cup all-purpose flour Dash of ground cinnamon Dash of salt 1 cup toasted pecans 1 cup mini marshmallows Wash and prick the sweet potatoes and place on a cookie sheet. Bake or TRAEGER for about 45 minutes or until soft and squishy inside. Mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows until combined. Once the sweet potatoes are done baking, slice them down the center and open up to make room for topping. Stuff the sweet potatoes generously with the topping and return to the oven or grill. Bake for another 20 minutes, or until the topping is bubbly and brown. These are especially amazing on the Traeger with that hint of smoky sweet flavor.