Thanksgiving Planning

How much per person?

These are approximate amounts. For young children, cut amounts in half.

Turkey ½-3/4 pound of meat*
Stuffing: ½ cup to ¾ cup
Gravy: 1/3 cup (2 1/2 ounces)
Cranberry Sauce ¼ -1/2 cup (2-4 ounces)
Potatoes ½-3/4 cup
Vegetables ½-3/4 cup
Pie/Dessert 1 ½ pieces

Per Person                                                        for Eight People     for Ten People    for 12 People

Turkey ½-3/4 pound of meat*                       10-16 lb. bird        12-16 lb. bird        18-20 lb. bird

Stuffing: ½ cup to ¾ cup                                        4-6 cups            5-7 cups               6-9 cups

Gravy: 1/3 cup (2 1/2 ounces)                                       20 oz                     25 oz                    30 oz

Cranberry Sauce ¼ -1/2 cup (2-4 ounces)         2-4 cups               2 1/2-5 cups          3-6 cups

Potatoes ½-3/4 cup                                                      4-6 cups           5- 8 cups                 6-9 cups

Vegetables ½-3/4 cup                                                   4-6 cups          5-8 cups                 6-9 cups

Pie/Dessert 1 piece                                                         1 pie                   2 pies                        2 pies

* keep in mind that the smaller the bird, the smaller meat-to-bone ratio so you might want to get up to 2 lbs./person for smaller gatherings.  The larger the bird, the more you will have for leftovers.

Advice thanks to the Butterball hotline 800-288-8372

Valentine Twist

 Want a unique way to tell your crush that you care?  Try this simple recipe.

Pretzels for My Valentine

Yield: 8-16 pretzels (depending on size)

Ingredients:

1 package of dry yeast
1 cup warm water (as hot as you can)
1/4 cup sugar
2 Tablespoons butter or margarine (softened)
1 teaspoon salt
1/2 egg
3 1/4 cup all purpose flour

Plus…

1 egg yolk
1 Tablespoon cold water
1 teaspoon coarse salt (optional)
1 teaspoon sesame seeds (optional)

 

Directions:

Continue reading

Gingerbread Hula Dancers

IMG_1086Gingerbread Hula Dancers

My daughter Dani decorates these whimsical cookies around the holidays and they always make me smile.  The dough is easy to make thanks to Trader Joe’s.  We make the dough with their  Gingerbread Cake and Baking Mix.   Here is the easy recipe…

Cookie Ingredients

1 box Trader Joe’s Gingerbread Cake and Baking Mix
1 stick melted butter (1/2 cup)
1 large egg
1/3 cup canola oil
3/4 cup water

Frosting Ingredients

3 egg whites
1 box powdered sugar (1 lb.)
1 tsp. cream of tarter

Instructions

Preheat the oven to 375degrees. Combine the mix, butter, egg in a medium sized bowl.  Form into a ball and refrigerate for 1 hour.  Roll out the dough on  a floured board about 1/8 inch thick  Cut into desired shapes.

IMG_7678 at 375 degrees for 6-8 minutes.  Cool 2-3 minute and transfer to a wire rack.  Yields 4-5 dozen small gingerbread cookies (Less if you use large cookie cutters)
IMG_7677

 

 

 

 

Just before you are ready to decorate the cookies, mix up the frosting ingredients using a high speed mixer until it peaks.  Place in a decorator bag with the smallest tip you can find.  This frosting is great for gingerbread house decorating too!  The recipe makes more than enough.

img_1117

img_1106

Red White and Blue Salad

spinach saladWith summer around the corner, I look forward to colorful and delicious salads full of fresh berries. This is one of my favorites. It is not only full of flavor, but also nutritious and pretty too.

Serves: 8

Spinach Salad with Blueberries, Strawberries, Almonds and Feta

Ingredients

8 ounces fresh spinach
6 ounces fresh blueberries
3 ounces fresh raspberries
16 ounces fresh strawberries
1/4 -1/2 cup sliced almonds
1 – 2 ounces crumbled feta cheese
your favorite raspberry, mango or champagne vinaigrette (or try my vinaigrette recipe* below)

Wash all fresh produce and slice the strawberries.  Dump all ingredients in a bowl.  Add dressing to your liking and toss lightly.  Yum Yum!

 

Favorite Raspberry Vinaigrette*

Continue reading

Red White and Blue Kabobs

Red white and blue kabobs
These are an easy, patriotic addition to your Memorial Day, Veterans Day or Fourth Of July BBQ table

Gingered Carrots with Mint

gingered carrots with mintI recently learned of the many benefits of eating carrots.  Here are some great reasons to include more of these crunchy superfoods in your diet:

FIVE Benefits of eating carrots:

1.  Improves vision
Carrots are rich in beta-carotene and that translates to “good for the eyes”.

2.  Slows down aging 

That same beta-carotene found in carrots also acts as an antioxidant to cell damage so it helps slow down the aging of cells.

3.  Promotes healthier skin 
Carrots are also rich in Vitamin A that protects the skin from sun damage, prevents premature wrinkling, acne, dry skin, and uneven skin tone.

4. Helps prevent cancer
Carrots reduce the risk of lung cancer, breast cancer and colon cancer.

5.  Prevents heart disease and stroke

Carrots have not only beta-carotene but also alpha-carotene and lutein.  Studies show that diets high in carotenoids are associated with a lower risk of heart disease. In addition, a Harvard University study showed that people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.

Conclusion: Eat more carrots!  Here’s a delicious way to enjoy them.

Carrots, seasoned with sweet and spicy crystalized ginger, glazed in butter and honey, are a beautiful accompaniment to roasted chicken or even lamb. Use a fragrant honey, such as orange blossom, thyme or tarragon. If you cannot find baby carrots, peel and cut slender full-size carrots into 2-inch lengths.

gingered carrotsIngredients:

  • 2 Tbs. unsalted butter
  • 1 Tbs. honey
  • 1 Tbs. finely chopped crystalized ginger
  • 1 lb. small, thin carrots, peeled
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. chopped fresh mint
  • 2 tsp. fresh lemon juice

Directions:

Continue reading

Carmelized Onion and Apple Tarts


Carmelized onion and apple tart
Looking for an easy and elegant appetizer to serve guests at your next soiree?  This recipe is just the thing: simple, pretty and delicious, with caramelized onions, apples and grated Gruyère cheese atop store-bought puff pastry. I think the fresh thyme and chives make all the difference.

Ingredients:

  • 2 Tbs. vegetable oil
  • 1 1/2 lb. yellow onions, halved and thinly sliced
  • 1 tsp. kosher salt, plus more, to taste
  • 2 Tbs. unsalted butter
  • 1 lb. tart apples, peeled and sliced 1/8 inch thick
  • 1 tsp. sugar
  • 2 – 2  1/2 oz. aged Gruyère cheese, coarsely grated
  • 2 Tbs. minced fresh chives
  • 1 tsp. chopped fresh thyme
  • 1/8 tsp. freshly ground pepper, plus more, to taste
  • 1 package (1 lb.) frozen puff pastry dough, thawed
  • 1 egg, beaten with 2 Tbs. water

Directions:

Continue reading

Homemade Oreos and Ice Cream

oreos and ice cream
Want to share a sweet treat for your Valentine?  Try these.  You can make them two different ways.  I prefer the Ice Cream sandwich version but if you don’t have space in your freezer, the frosted kind are great too.

Homemade Oreos for your Valentine

Cookies:

2 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 cup sugar
1 teaspoon baking powder
1 egg
1 cup unsalted butter, softened
1 teaspoon vanilla extract

To make the cookies:

Continue reading

Prime Rib ( aka Standing Rib Roast)

Standing Rib Roast
Serves 8-10
Ingredients: 
  • 1 (9- to 10-pound) bone-in standing rib roast
  • 2 tablespoons coarse sea salt
  • 2 tablespoons ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried sage
  • 1 tablespoon fresh rosemary, minced
  • 4 large yellow or white onions, quartered
  • 1 tablespoon extra-virgin olive oil
Instructions:
Let roast stand at room temperature for 1 hour.

Preheat the oven to 450°F.

Place roast, rib side down, on a rack set in a roasting pan and rub all over with salt, pepper and herbs. Roast  the meat ribs side down for 30 minutes, then lower oven temperature to 375°F. Continue to roast  for about 12-15 per pound until an instant-read thermometer inserted into the thickest part of roast, without touching bone, reads 125°F for medium-rare, about 1 1/2 -2 hours more. Let rest for 30 minutes before slicing.

About 30 minutes before roast is done, peel and cut the onions in half, then brush them all over with oil and arrange on a large rimmed baking sheet. sprinkle with ground sage and salt and pepper.  Place in the oven with roast. When roast is done, increase oven temperature to broil, move onions to a higher rack, and broil until tops are slightly charred and caramelized, about 5 minutes.

Slice roast, arrange on a platter with onions and serve.

Holiday Brunch Citrus Salad

Holiday Brunch Citrus Salad
My friend Andrea shared this recipe with me years ago.  I made it this holiday as part of Christmas brunch.  It looks so festive and is tasty and refreshing too.

 

Holiday Brunch Grapefruit Salad

2 white grapefruit

2 pink grapefruit

6 navel oranges

½ cup fresh mint leaves

¼ cup sugar

dried cranberries or pomagranate seeds

 

Directions:

1. Peel and cut between membranes of citrus to remove sections. You can do this the night before.

2.  Cut the mint leaves with kitchen scissors into thin strips.

3. Mix the mint  in with the sugar and add pomegranate seeds or cranberries.

4.  Sprinkle over the fruit and stir lightly.

Enjoy!

Psst!  I sometimes cheat and buy the fresh citrus already peeled, cut and sweetened.  Del Monte markets it in a glass jar that can be found in the refrigerator section of most grocery stores.

Return to main menu