This Week for Dinner – Weekly Meal Plans, Dinner Ideas, Recipes and More!: thanksgiving prep

Category: thanksgiving prep

Thursday, November 18

Thanksgiving Prep: Sweet Potato Souffle

I don’t have much to say about this recipe except that it’s wonderful. I discovered sweet potato souffle last year when my friend Mindy made it for our Thanksgiving dinner. She got the recipe from her sister who got from a friend who got it from a friend and, well, you get the idea. It’s one of those recipes.

Well, for whatever reason, this recipe was not in my recipe box. But that situation has been remedied. The sweet potato souffle recipe now has an honored place in my {virtual} recipe box and is one of my favorite Thanksgiving dishes…along with my great-grandmother’s cranberry slush. (What? You haven’t had cranberry slush yet? Better get it on your Thanksgiving menu plan, folks. Trust me.)

Note – I have adapted this recipe a bit from what I posted last year, after making it twice myself. Go with this version.

Sweet Potato Souffle
From Someone Somewhere…with a few small Jane Maynard adaptations

Base:
- 1/2 c. sugar
- 2 eggs
- 3 roasted and mashed up sweet potatoes
- 1/2 Tbsp. vanilla
- 1/2 stick melted butter
- 1/2 tsp. salt

Topping:
- 1 c. brown sugar
- 1/3 c. flour
- 1/3 c. butter, either softened to room temp or cut into a bunch of little chunks
- 1 c. chopped pecans

Mix the “Base” ingredients together in a medium-large bowl. Place in a 9×13 buttered pyrex dish.

Mix together the brown sugar, flour and butter with a pastry blender or fork until crumbly.

Mix in the pecans, then spread topping evenly over the sweet potatoes.

Bake for 30 minutes at 350 degrees.

Posted by Jane Maynard at 6:00 am 28 Comments
Categories: holidays, Recipes, side dishes, thanksgiving prep
Tuesday, November 16

Thanksgiving Prep: Corn Souffle Recipe…and My Thanksgiving Freezer Plans

Each year I feel like a food blog failure because I don’t write any Thanksgiving posts until the week of Thanksgiving, when most of you have already turned off your computers to enjoy time with family and friends. And then I don’t even take photos of our Thanksgiving feast because, by the time I’m done cooking, I just want to eat!

This year, in an effort to get myself more organized and also provide you with some actual helpful ideas BEFORE the big day arrives, I’m going to put together a number of the dishes ahead of time and stick them in the freezer. My photos still won’t be of the final product, but at least you’ll get to see what the food looks like at some stage of the preparation!

Today I threw together the corn souffle. It’s so easy and fast. And decadent. It’s one of our friends’ family’s traditions (thanks, Jen and Mike!) that we happily adopted. Warning: this recipe contains lots of butter and sour cream and cheese. Which, in my book, is less of a warning and more of a signal of good things to come.

Before we get to the recipe, side note: I’m putting the food I prepare this week into whatever dish the food will be baked in, wrapping the dish in plastic wrap and then putting the dish’s lid on top. I’ll take it all out of the freezer about 24 hours before cooking time and keep it in the fridge to thaw out. I will then bake as per recipe instructions on Thanksgiving. I’ve never done this before. I’m just assuming it will work!

Ha ha! I just copied and pasted the recipe into this post and realized I put the cheese on too soon! But, it’s already wrapped and in the freezer…soooo…I’ll just take the cheese off before I bake it and keep it to the side until it’s time to actually add the cheese. So, don’t do what I did if you try to do what I do.

Corn Souffle
From Marie Carroll, my friend Jen’s mother-in-law
- 2 eggs, lightly beaten
- 1 can cream corn (16 oz)
- 1 can whole corn (16 oz), drained
- 1 C sour cream
- ? C melted butter (I don’t know the amount, I usually do 1/3 C)
- 1 box Jiffy corn bread mix
- 4 oz grated swiss cheese (as you can see from my photo above, I usually just buy a few slices so I don’t have leftover swiss cheese)

Combine all ingredients except the cheese. Bake 35 mins uncovered 350F – do not overbake – should be moist.

Top with swiss and broil until cheese is golden brown.

Posted by Jane Maynard at 2:33 pm 9 Comments
Categories: holidays, Recipes, side dishes, thanksgiving prep
Monday, November 15

Share Your Best “Do More with Less” Thanksgiving Tip

This giveaway is now closed. But be sure to read through the comments for lots of great “Do More with Less” tips – both Thanksgiving-related and not!

We’re starting off the Thanksgiving posts a little unconventionally this year. First off, it involves a phone giveaway (yes, I said phone). Second, I’m making you do the work. But I promise it will be fun!

You may have noticed a few ads running on my site for the new Windows Phone 7. In conjunction with that ad campaign, today they’re offering a giveaway on my site (and a bunch of other sites, too!). Just comment on this post and you’re entered to win a brand spankin’ new Windows Phone 7. I was supposed to have one already so I could tell you how fun and cool it is…alas, there was a shipping issue. But it looks cool and I’ll be sure to fill you in when the phone arrives!

The campaign theme is “Do More with Less.” So I decided that we should share our best “do more with less” tips for throwing a Thanksgiving feast! And I’ll kick us off right now.

Jane’s Thanksgiving Tip: My favorite tip for doing more with less at Thanksgiving is post-it notes. Just a few post-it notes (that’s the less part) ensures I can put together the biggest feast of the year (that’s the more part). The day before Thanksgiving, I’ll sit down with some post-its and schedule out the day. I assign a time for each thing I need to do that day, write the steps out in chronological order on as many post-it notes as it takes, then stick them to the wall above my stove. It’s a LIFESAVER. I don’t have to think about when something goes in or out of the oven, generally all the food ends up being done at the same time, and I can SEE the schedule easily by just looking up at the wall. I love it!

Your turn! Please post your best “more with less” tips for Thanksgiving! (Even if you don’t want the phone…I want your tips, I need your tips…besides, it’s a $500 phone, you want it!) If you do not have a tip, feel free to comment anyway to enter the contest! (See the official rules here, but basically say nice things and make sure the comment is at least 25 characters long.) You have until Midnight PT on November 29 to leave your comment and you can enter once per day…as long as it’s a new tip or comment! One winner will be selected randomly at the close of the contest. Winning address must be in the U.S.

Can’t wait to read your comments! And good luck with the giveaway!

This giveaway is brought to you by the new Windows Phone 7. Less tech tired. More tech trendy: Learn about Windows Phone online and see it in person at local T-Mobile stores today.

Posted by Jane Maynard at 9:36 am 330 Comments
Categories: Giveaways, holidays, Kitchen Tips, thanksgiving prep
Tuesday, December 1

Cranberry Orange Sauce

I know I already shared this Cranberry Orange Sauce recipe within the last week, but I finally took a picture of the final product and it’s just too pretty not to share again! Besides, I don’t think cranberries are only relegated to Thanksgiving, right?

I also know that I already posted a photo of this pie, but I just love the leaves on top. The picture has been BEGGING to make an appearance on the blog. I have acquiesced. I promise to stop putting fall-ish pictures up now that Thanksgiving is over and we are all roasting chestnuts on an open fire.

CRANBERRY ORANGE SAUCE (in case you missed it the first time!)
A recipe I found online somewhere, easy to make and very very yummy alternative to normal cranberry sauce on Thanksgiving
- 1/2 lb cranberries
- 1/2 C sugar
- 1/4 C orange juice
- zest of 1 orange
- 4 oranges separated, pith and membranes removed

Bring 1/2 C water to simmer. Add cranberries, sugar, OJ and zest. Simmer & stir until sugar dissolved and berries begin to pop, ~15 mins. Remove from heat – add orange segments

Posted by Jane Maynard at 4:44 pm 11 Comments
Categories: eat less meat, featured recipes, holidays, Recipes, side dishes, thanksgiving prep
Sunday, November 29

Week 149 Menu…and an Ode to the Frozen Turkey

I have to begin my post tonight with Ode to the Frozen Turkey, by Yours Truly.

How I love you, Frozen Turkey. Your ability to arrive in my kitchen pre-brined is unparalleled. Your little poppy-out-thingy informing me of the exact moment that you are perfectly cooked is a gift. You always come out just how you’re supposed to. You rule, Frozen Turkey. Okay, that Ode is BAD. But seriously, the BEST turkeys I’ve cooked have always been pre-brined and frozen, with the little poppy-outy-thingy. I’ve tried all kinds of turkey techniques. The dummy-proof frozen turkey is my favorite. This was one tasty bird, let me tell you.

I actually just finished cooking our second Thanksgiving Feast for the week. I simply wanted more leftovers…and an excuse to make more Sweet Potato Souffle, by far my favorite dish from our menu (thanks for sharing the recipe, Mindy!). Enough Thanksgiving chatter…on to the menu with leftovers galore!

MONDAY:
- Leftovers

TUESDAY:
- Leftovers

WEDNESDAY:
- Paninis

THURSDAY:
- Pasta of some sort

FRIDAY:
- Leftovers

SATURDAY:
- Eat out

SUNDAY:
- I’m actually going to consult with Cate on this…but she’s in bed, so I’ll fill in the plan later on.

I hope you all had a wonderful Thanksgiving weekend! And now that the holiday is over…get back in the groove and get your menus up here!

PS…I’ve got a REALLY fun giveaway lined up for tomorrow…don’t miss it!

Posted by Jane Maynard at 9:15 pm 21 Comments
Categories: holidays, thanksgiving prep, weekly menus
Thursday, November 26

Happy Thanksgiving!

Have a happy thanksgiving, filled with great food and even better company!

And, no, I did not make this beautiful pie. I happily handed my money over to my friend Faye the pastry chef. Word on the street is that she has perfected the pumpkin pie. We can’t wait to dig in later today!

(If you live in Silicon Valley and are interested in buying one of Faye’s pies sometime, email info@thisweekfordinner.com. The apple pies she was baking yesterday I swear were 10 feet tall and unbelievably scrumptious looking. Aren’t I lucky to have Faye in my life?)

Posted by Jane Maynard at 9:19 am No Comments
Categories: Faye, holidays, thanksgiving prep, the goods
Tuesday, November 24

Thanksgiving Prep: Cranberries in Action

Thanksgiving and cranberries go hand in hand. Today I thought I would share two of my favorite cranberry recipes with you.

The first is Cranberry Slush, a drink that is a Thanksgiving staple in my family. Click here to read about it and see the recipe. The slush needs to be frozen, so don’t forget to make it a day or two before! Also…go for the quick version. That’s what we ALWAYS make. Sorry I don’t have a picture of the finished product…every year we drink it all up before I remember to snap a shot!

Now, we like canned cranberry sauce as much as the next family, but I really do need to share this next sauce/relish recipe with you, in case you’re looking for something different. It’s easy to make…but everyone will be impressed when you come out with homemade cranberry sauce. Trust me, I know from experience.

CRANBERRY ORANGE SAUCE
A recipe I found online somewhere, easy to make and very very yummy alternative to normal cranberry sauce on Thanksgiving
- 1/2 lb cranberries
- 1/2 C sugar
- 1/4 C orange juice
- zest of 1 orange
- 4 oranges separated, pith and membranes removed

Bring 1/2 C water to simmer. Add cranberries, sugar, OJ and zest. Simmer & stir until sugar dissolved and berries begin to pop, ~15 mins. Remove from heat – add orange segments

Posted by Jane Maynard at 1:39 pm 5 Comments
Categories: featured recipes, holidays, Recipes, sweet things, thanksgiving prep
Monday, November 23

Thanksgiving Prep: Sweet Potato Souffle

You ask, I deliver. Here is the recipe for the sweet potato souffle that my friend will be making this week for our feast. A nice alternative to the usual marshmallow concoction. My friend got the recipe from her sister who got it from a friend who got it from…well, you get the picture.

Sweet Potato Souffle
Base – mix together and put into a buttered glass cake pan:
- 1/2 c. sugar
- 2 eggs
- 3 c. mashed sweet potatoes
- 1 Tbsp. vanilla
- 1/2 stick melted butter

Topping:
- 1 c. brown sugar
- 1/3 c. flour
- 1 c. chopped pecans
- 1/3 c. butter (softened)

Note from reader Matty: Use softened butter and mix with the flour and brown sugar (like a crumble). Once that is sprinkled over the sweet potatoes, cover with chopped pecans.

Bake for 30 minutes at 350 degrees.

Posted by Jane Maynard at 1:23 pm 8 Comments
Categories: holidays, side dishes, simple side dishes, thanksgiving prep
Sunday, November 22

Thanksgiving Prep: The Menu 2009

I finally have a Thanksgiving menu plan put together (with the help of my friends who we’ll be eating with). Can’t wait to see what you will all be eating this Thursday as well!

This is a picture of our turkey from last year. We cooked the turkey in an oiled paper bag and it came out nicely. Click here to read more about this technique.

Here’s our menu for this year. We’re going to be eating with two families on Thursday and are dividing the cooking tasks, so I don’t have to do it all this year. Yea!
- Turkey & Gravy
- Mashed potatoes
- Stuffing
- Cranberry sauce
- Cranberry slush
- Broccoli casserole
- Sweet Potato souffle
- Green salad
- Rolls
- Desserts: pumpkin pie, apple cranberry pie and something chocolate

Please share your Thanksgiving menu!

If you’re looking for the usual weekly menus, please click here! (I put up two posts today…sorry if it’s confusing!)

Posted by Jane Maynard at 3:18 pm 28 Comments
Categories: holidays, thanksgiving prep, weekly menus
Thursday, November 19

Thanksgiving Prep: Like a Mashed Potato…That Can Do the Twist

Thanksgiving is only 1 week away! I think it’s time we start our preparations, don’t you?

Let’s talk mashed potatoes. What’s a Thanksgiving feast without them? I thought I would share my various mashed potato recipes with you…some of them can do the twist, some of them like to keep it straight. Whatever your taste, one of these options should tickle your potato fancy!

All of these recipes use russet potatoes. To cook, cut into similar sized chunks about 2 inch-square, place in cold water, boil over medium/medium-high heat until soft enough to mash, then drain the water. For all of these recipes don’t be shy with the salt! That said, add a little at a time so you don’t oversalt your potatoes…but adding enough salt is key to successful mashed potatoes.

Classic Mashed Potatoes: For my classic fluffy mashed potatoes I use cream (milk can work if that’s all you have), butter, salt & pepper. Peel the potatoes before cutting up. Cook as described above. Warm the cream and butter prior to adding to the potatoes. Add cream a bit at a time to achieve the right consistency, as well as butter (4 Tbsp per 2 large potatoes), and salt & pepper to taste. Blend well with hand mixer.

Dirty Garlic Mashed Potatoes (pictured): Same recipe as the Classic, but don’t peel the potatoes and add some garlic cloves when you start mashing. For 2 large potatoes I added 2 garlic cloves, using my garlic press.

BLT (Bacon, Leek, Tomato) Mashed Potatoes: This is an idea from Rachel Ray and they’re yummy. Chop up some bacon and cook on the stove, then sautee in some chopped leeks with the bacon. When mashing the potatoes, add the bacon, leeks & some chopped tomato as well as milk or cream, salt & pepper. Hand mash with a potato masher instead of with a hand mixer.

Butternut Squash Mashed Potatoes: Cate and I sampled butternut squash mashed potatoes at Williams-Sonoma last week and Cate loved them! They also are a nice complement to a traditional Thanksgiving meal. Simply make classic mashed potatoes and add a bit of the Williams-Sonoma butternut squash puree. If you want to make your own puree, the ingredients are squash, brown sugar, broth, cinnamon and nutmeg…I have no idea the amounts since I just read the ingredients off the jar!

I know these recipes aren’t very exact. I never measure when I make mashed potatoes, but if you have any questions please let me know!

Also, if you have your own mashed potato tips or another recipe to share, please do!

Posted by Jane Maynard at 4:13 pm 13 Comments
Categories: featured recipes, holidays, Recipes, side dishes, thanksgiving prep