Thanksgiving Salad

Thanksgiving Salad 

-from IG @dianemorrisey

Some ideas:

Quinoa

Kale

Brussel Sprouts

Roasted Sweet Potato

Toasted Walnuts (optional)

Feta (optional, exclude to make vegan)

Diced Apple

Pomegranate Seeds

Roasted Butternut Squash cubes

Top with My Favourite Holiday Salad Dressing 

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding - as seen on Food Network.com

Ingredients

• 1/2 onion, diced fine
• 1 ounce unsalted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 (15-ounce) can creamed style sweet corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1/2 cup shredded Parmesan
• 1 teaspoon kosher salt
• Ground black pepper
• 2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Aunt Marsha's Carrot Stuff

Aunt Marsha's "carrot stuff"- from Cara of Cara's Cravings

• 2 lbs Ritz Crackers
• 3 lbs carrots
• 5 med onions
• 1/4 lb butter
• 6 eggs
• 1 1/2 t pepper
  
• 1 1/4 t garlic
  
• salt
• poultry seasoning

Cook carrots (boil/steam) until tender, Crush crackers to crumbs,

Using food processor, process carrots,onions (raw) & eggs together in several batches.

Melt butter (in microwave), and mix together carrot mixture, cracker crumbs and butter.

Bake in 9X13" pan at 350* for about an hour, or until done

Baked Zucchini Fries

Baked Zucchini Fries - as seen on Chop.Stir.Mix.

What You Need:

1-2 large zucchinis
eggs (or egg whites)
1 c. breadcrumbs
1/2 tsp. garlic powder
1 tsp. Italian spices (not necessary if you use Italian-flavored bread crumbs)
1 tbsp. Parmesan cheese

What you do:

1) Using a mandolin (makes life so much easier) or by hand, chop the zucchini into long cubed strips.
2) Mix in the garlic powder (I used Tastefully Simple's Garlic Garlic which I LOVE), cheese, and spices into the breadcrumbs on a plate.
3) Dip the zucchini stripes into the beaten eggs and then into the breadcrumb mixture. Lay on a non-stick cookie sheet. At this point, I use a little spray olive oil (like Pam) over the top of the sticks. It helps the breadcrumbs get crunchier.
4) Bake at 400 degrees for about 30 minutes or until adequately browned and crispy.
5) Serve with marinara for dipping and enjoy!


Julie's Verdict:
- I really liked them, particularly the thinner ones as they had a more "fry" taste rather than the zucchini. DH didn't like them, nor did I expect him to...

Acorn Squash with Pumpkin Seeds

Acorn Squash with Pumpkin Seeds - as seen on Quick Fix Meals with Robin Miller on The Food Network

Ingredients:
- 2 acorn squash, halved and seeded
- 1/2 cup raw pumpkin seeds

Directions:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange acorn squash on baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash.

Julie's note - I think this would be delicious with a little bit of brown sugar and maybe a pat of butter in the middle... Yum!

Roast for 25 minutes, until squash is tender, shaking the pan with the pumpkin seeds occasionally to prevent burning. Serve squash with pumpkin seeds sprinkled over top.

Squeaky Beans

Squeaky Beans - April Watson

6 - 8 cans whole green beans
1 onion, sliced
1 c. brown sugar
1/2 c. vinegar
1 tsp. dry mustard
1/2 tsp. seasoned salt
4 slices bacon

Drain and wash beans. Put beans in a 9 x 13 pan. Slice onion (like you would for a hamburger) and place on top of beans. Mix together brown sugar, vinegar, mustard, and seasoned salt; pour over beans. Fry bacon until crisp. Pour grease over beans. Bake, covered, at 350 for 30 minutes. then uncovered for another 30 to 40 minutes. Crumble bacon over top before serving.

April's Notes: I remove the onion before I serve it but you can leave it on, just personal preference. I usually double the sauce so the beans get good and saturated. You can make this ahead of time. It actually is almost better this way because the beans marinate in the sauce before you cook it.

Sautéed Garlic Asparagus

Sautéed Garlic Asparagus - allrecipes.com

3 Tbsp butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well-done, reduce heat and cook an additional 10 minutes.