So many of you know that not only was I taking on the challenge of cooking all of Thanksgiving Dinner but we also had just moved into our new house the Tuesday night before Thanksgiving. So needless to say it was a little hectic. Tuesday and Wednesday were spent unpacking so I could get to my cooking supplies with everything going on I forgot to take pictures of everything I made. 😦

As always I overcooked, but I think that is common when it is a Holiday. After all who wants to be the host that didn’t have enough food??????

Below you will see all the recipes I made and my reviews!!!

Prosciutto Purses
(served as an appetizer)

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish
Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.

Review: YUMMY and REALLY Easy!!!!


(Picture & Recipe from Food Network)
Roasted Turkey
1 Thawed Turkey
Olive Oil
Fresh Herbs ( Thyme, Rosemary, Sage)
Celery Stalks with Leaves
Carrot Sticks
Roasting Pan with Rack
Rinse and dry turkey. Be sure to remove neck and gizzards beforehand. Preheat oven to 475. Place cut up carrots & celery in the bottom of the pan. This helps the flavor of the gravy. Insert bundles of fresh herbs and celery stalks into large cavity of the turkey. Rub turkey with Olive Oil and Butter and the place about a half of stick of butter into cavity with herbs. Salt and pepper to taste. Place Turkey on rack and put in oven. Once in, drop heat to 325 and cook for recommended time. Mine was 22 pound so it took about 5 hours. Baste a few times during cooking and cover turkey with foil if it begins to brown too much.

Review: This came out picture perfect and was really juicy!!! In fact people commented on how perfect it looked- they thought I had bought it! It was YUMMY!!!!!!!
Sausage and Dried Cranberry and Apple Stuffing
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only,
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
7 cups stuffing bread ripped up
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt 2 teaspoons ground black pepper
Preheat the oven to 375 degrees F.
(Or put in for the last 45 minutes of the turkey cooking at 325)
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

*Cook’s Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

Review: This was the best stuffing I have ever had!! I doubled the recipe so it was a lot of chopping but well worth it!!!

(Recipe from Food Network)

Sauteed Wild Mushrooms with Spinach
2 teaspoons olive oil
1/4 cup minced shallots
3 cloves garlic, minced
4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
3 tablespoons dry sherry wine
1 1/2 tablespoons reduced-sodium soy sauce
2 (10-ounce) bags fresh spinach
Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

Review: I loved this also! It was so easy to make!!!

(Recipe from Food Network)

Orange Scented Green Beans
Peel of 1 orange 2 pounds trimmed green beans
2 tablespoons butter
Salt 3 tablespoons fresh chives, snipped
Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.

Review: These were good but not amazing. Basically were plain Green Beans
(Recipe from Food Network)

Brussels Sprouts with Pancetta

2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Review: Again another thing I loved!


(Recipe from Food Network)
Homemade Cranberry Sauce
1 Bag fresh Cranberries
1 cup water
1 cup Splenda
Orange Zest
Bring to a boil water Sugar and Orange Zest. Add Cranberries and continue to boil for approx 10 minutes. Stirring occasionally. Poor into glass/ceramic bowl cover and let cool fully at room temperature. Once cool place in refrigerator
Review: I like cranberry Sauce but don’t really like the canned stuff. This will last for awhile and tastes great!!!

I finished eveything off with salad, mashed potatoes, pureed squash , store-bought stuffed artichokes, and my MIL brought over 2 trays of lasagna



Fiesta Lasagna!

I LOVE Mexican food! I found this recipe on I loved it! I used a few different ingredients. I added the mexican style corn, chopped green chilies, diced jalapenos, and black olives. Next time I will probably put in guacamole also.

Corn Tortillas (soft taco size)
1 lb Ground Turkey or Beef
1 Jar of salsa
1/2 a sweet onion minced
Shredded Cheese
1 large can re fried beans ( I used refried Black beans)
Mexican style corn
Diced Jalapeno
Diced Green Chilies
Diced Black Olives
Sour cream for serving
1 packet Taco Seasoning

Preheat oven to 350. In a large skillet, over medium heat, brown the meat & drain. Add taco seasoning & a bit of water, stir and simmer about 5 minutes. Heat beans in a medium sauce pan In a medium oval Corning wear start the first layer of the lasagna. I put two whole tortillas and then ripped one in half to cover the sides where there was a gap. Then spread a layer of re fried beans over the tortilla layer.Spoon the taco meat over the re fried beans. Next a layer of black olives, corn, jalapeno, green chili, onions then spread a layer salsa using the back of a large spoon. Then cover the salsa with a layer of shredded cheese. Repeat the layering process twice more.Tortillas, re fried beans, black olives, corn, jalapeno, green chili, onions, salsa, cheese.Cover and bake for 30 minutes. Top with Sour cream.


German Bratwurst With Mustard Wine Glaze

OK – I know I say I eat healthy- but every once in awhile I don’t. My husband, Dave, loves German food. So I thought I would do a late Octoberfest meal. The Bratwurst was great and I served it with pan-fried pierogies and sauerkraut.

4 bacon strips, diced
5 uncooked bratwurst
1 teaspoon cornstarch
1/4 cup chicken broth /white wine
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon white wine/chicken broth
1 tablespoon cider vinegar
1/8 teaspoon celery seed

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon pieces to paper towels (save for another use, I topped the pierogies with it). In the drippings, cook bratwurst until no longer pink, about 10-15 minutes. Remove and keep warm. Drain skillet. In a small bowl, combine cornstarch and 1/4 cup chicken broth/wine; set aside. Add the mustard, brown sugar, 1 tablespoon wine/chicken broth, vinegar, celery seed to skillet, cook and stir over medium heat until mixture is hot and bubbly. Gradually add cornstarch mixture. Bring to a boil, cook and stir until thickened. Return bratwurst to the pan; cook and stir until glazed, 2-4 minutes. Top with any extra glaze and serve.


Recipe from
Picture from my kitchen.

Pork Chops with Garden Rice

The rice on this dish is Great!

6 (1inch) pork chops
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
2 tbsp olive oil
1 clove garlic minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup orange bell pepper ( I used red)
1/3 cup chopped green onion
1/2 cup mushrooms sliced

Preheat oven to 350. Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side. In a pot, bring the vegetable broth and rice to a boil. Mix the Italian-style tomatoes, green onion, peppers and mushrooms and cook about 5 minutes or until heated through. Transfer rice to a 9×13 inch baking dish. Arrange the pork chops over the rice mixture. Cover, and bake 1 hour or until rice and vegetables are tender and pork has reached an internal temperature of 160 degrees F.


Recipe from
Picture from my kitchen

Spicy Chicken Soup!

I loved this soup! If you like chili you will love this. I topped it with Avocado, sour cream, cheddar cheese and freshly baked tortilla strips. (sliced corn tortillas brushed with olive oil and baked at 425 for approx 5 minutes). The next time I make it I will probabaly cut the recipe in half- it made so much!

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.


Recipe from
Picture from my kitchen