Happy Monday! I hope everyone had a good weekend. This year for thanksgiving, I wanted to do something a little different. I put together a menu guide with some drinks, appetizers, side dishes and desserts. If you are in need of some ideas/inspiration for turkey day I got you covered. I will also be sharing some tips that help me get ready for Thanksgiving dinner. I hope you find this menu guide helpful, along with some tips I’ll be sharing.
Spiced Apple Cider Margarita
Serves: 1
Ingredients
1/2 gala or honey crisp apple, cubed
1 ounce spiced apple cider
2 ounces tequila
1/2 ounce lime juice
1/2 teaspoon cinnamon
1 teaspoon coarse salt
Honey or caramel sauce
Cinnamon stick (optional)
1 ounce triple sec
Directions
On a small shallow plate add salt and cinnamon. Mix both together. Around the rim of the margarita glass drizzle either honey or caramel sauce. This gets messy, so do it over a plate. Set glass aside. In a shaker or separate glass add apples, spiced apple cider, lime juice, tequila, and triple sec. Shake or stir very well. Pour into glass and garnish with cinnamon stick. Enjoy!
Autumn Harvest Salad
Serves: 2
Ingredients
1 container arugula (if you are not an arugula fan, feel free to use other salad greens)
1/2 cup pecans
1 gala apple, chopped
1/4 cup crumbled gorgonzola cheese
1 small shallot, chopped
1/2 cup olive oil
1/4 cup Apple cider vinegar
1 teaspoon Maple syrup
Salt
Pepper
Directions
In a small bowl add olive oil, apple cider vinegar, maple syrup, salt and pepper. Stir salad dressing and set aside. In a large salad bowl, add arugula, apples, shallots, pecans, and gorgonzola cheese. Pour salad dressing over salad and toss to combine. Serve and enjoy!
Fall Harvest Pear Salad with Candied Cinnamon Pecans
Serves: 2
Ingredients
Small container butter lettuce
1/2 head radicchio, chopped
1/2 shallot, sliced
1/4 cup crumbled gorgonzola cheese
1 pear, chopped into cubes
Fresh parsley
1/3 cup olive oil
4 tablespoons apple cider vinegar
Salt
Pepper
Candied Pecans
1/4 cup brown sugar
1 tablespoon butter
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pecans
1/2 teaspoon water
Directions
In a sauté pan add butter, brown sugar, cinnamon, salt and water. Cook for about two minutes or until sugar dissolves. Add in pecans and stir until they are coated in sugar mixture. Take off heat and spread them on a baking sheet with parchmont paper. Set aside. In a small bowl add olive oil, apple cider vinegar, salt and pepper. Whisk salad dressing and set aside. In a large salad bowl, add lettuce, radicchio, pecans, shallots, pears, gorgonzola cheese and parsley. Pour dressing over salad and toss. Serve and enjoy!
Autumn Roasted Vegetables
Serves: 4
Ingredients
2 small containers brussel sprouts, halved
1 head Cauliflower, cut into pieces
1 Butternut squash, chopped into cubes
1-2 tablespoons Olive oil
Lemon pepper seasoning (I used Kinder’s Lemon Pepper Seasoning)
Directions
Preheat oven to 400° F. Meanwhile, in a large mixing bowl add all your vegetables, seasonings and olive oil. Stir until all the vegetables are coated in seasonings. On a large baking sheet add veggies. Roast veggies for about 20-25 minutes or until they start getting soft. Serve these with pork chops, chicken or even fish. Enjoy!
String Beans with Shallots, Mushrooms and Bacon
Serves: 2-3
Ingredients
1 bag string beans, washed and trim stems
1 shallot, sliced
1 container cremini mushrooms, washed and sliced
5-6 slices of cooked bacon, chopped
Oil
1/2 teaspoon dried or fresh thyme
1/2 teaspoon all-purpose seasoning (I used Vik’s Garlic Fix Spice Blend from The Spice & Tea Exchange)
Directions
In a sauté pan over medium-high heat, add oil. Let the pan heat up a little and then add shallots. Stir until fragrant or firm about 1-2 minutes. Add in string beans and mushrooms and continue to stir. Add thyme and all-purpose seasoning to mixture. After the veggies are coated in seasoning, add in cooked bacon and stir. Adjust seasonings accordingly. Take pan off heat and serve in a bowl. Enjoy!
Helpful Thanksgiving Tips for Hosting
1) Go a grocery shopping Monday
2) Get organized and write out a menu. This definitely helps a lot and you’ll feel better prepared.
3) Create a food/ oven schedule. This will help you stay on track the day of Thanksgiving.
4) Test any new recipes prior to Thanksgiving.
5) Set the table 2-3 days in advance
Photo credit: my secret.com
In the Kitchen with Mare 