If you tried and tried but just couldn't get that grocery shopping in by today, and you're left with tomorrow...don't fret! Here are some last minute recipes that will help make your life easier as you plan that fabulous Thanksgiving meal that everyone is looking forward to.
Or...if that dreaded event occurs where you find out (just a little too late) that Aunt Suzy is bringing your signature dish (or maybe just the dish you'd planned to make) and you have to come up with a replacement, fast! These recipes might be the lifesaver and stressless solution you need to have a sane Thanksgiving.
Either way, they all look yummy and easy which are two of my favorite words when it comes to food prep.
Let's start with the drinks:
Sparkling Cranberry Rose
- 8 to 10 sugar cubes
- 1 to 1-1/4 cups cranberry juice
- 1 750-milliliter bottle sparkling rosé wine, champagne, or sparkling white grape juice
- Fresh cranberries (optional)
1. Place one sugar cube in the bottom of 8 to 10 chilled champagne flutes or other tall, narrow glasses. Pour 2 tablespoons cranberry juice into each glass.
2. Fill each glass with sparkling rose wine or champagne. If desired, place a wooden skewer of fresh cranberries in each glass. Makes 8 to 10 servings.
Cranberry Apple Crush
- 5 cups apple cider or apple juice
- 5 cups cranberry juice
- 1-1/2 cups guava juice or mango nectar
- 1/4 cup lime juice
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Honey (optional)
- Kumquats (optional)
- Lime slices (optional)
1. In a 4-quart Dutch oven combine apple cider, cranberry juice, guava juice, lime juice, ginger, cinnamon, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. If desired, sweeten to taste with honey.
2. To serve, pour into mugs. If desired, garnish with lime slices and kumquats. Makes 8 to 10 servings.
and now for the sides...
Orange Glazed Baby Carrots
- 2 cups packaged peeled fresh baby carrots
- 1 tablespoon butter
- 2 tablespoons orange marmalade
Directions1. In a medium saucepan, cook carrots, covered, in a small amount of boiling, lightly salted water for 5 minutes; drain in a colander.
2. In the same saucepan, melt butter over medium heat. Add carrots and orange marmalade. Cook and stir for 2 to 3 minutes or until carrots are tender and glazed. Makes 4 servings.
Sauteed Spinach with Bacon and Mustard
- 4 slices bacon, cut into 1-inch pieces
- 2 10-oz. bags prewashed spinach
- 1 Tbsp. butter
- 1 Tbsp. Dijon-style mustard
- 1/4 tsp. crushed red pepper
1. In a very large skillet cook bacon over medium heat until crisp. Remove bacon to drain on paper towels, reserving 1 tablespoon drippings in skillet. Gradually add spinach to skillet, stirring frequently with metal tongs. Cook for 2 to 3 minutes or until spinach is just wilted. Remove spinach from skillet to a colander; hold over sink and press lightly to drain. (If using large leaf spinach, use kitchen scissors to snip.)
2. In the same skillet melt butter over medium heat; stir in mustard and crushed red pepper. Add drained spinach; toss to coat and reheat spinach if necessary. Top with cooked bacon. Serve immediately. Makes 4 to 6 servings.
Fresh Cranberry Relish
- 2 medium oranges
- 1 pound fresh cranberries
- 1/4 cup dried currants
- 1-1/2 cups sugar
- 1/4 cup finely chopped toasted, slivered almonds
- 1/8 teaspoon ground cinnamon
- Orange peel curl (optional)
- Fresh sage leaves (optional)
Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl or fresh sage leaves, if desired. Makes about 4 cups (thirty-two 2-tablespoon servings).
Pumpkin Bean Soup
- 1 15-oz. can pumpkin
- 1 14-oz. can unsweetened coconut milk
- 1 15-oz. can cannellini beans, drained and rinsed
- 1 14-oz. can vegetable broth
- 1 tsp. dried leaf sage, crushed
- Salt and ground black pepper
- Cracked black peppercorns, optional
- Fresh lime slices, optional
1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.
2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings.
Garlic and Herb Mashed Potatoes
- 1 24-ounce package refrigerated mashed potatoes or 3 cups prepared instant mashed potatoes
- 1 5.2-ounce container semisoft cheese with garlic and herbs (such as Boursin brand)
- 3 tablespoons snipped fresh parsley
- Canned French-fried onions (optional)
1. Heat refrigerated potatoes according to package directions. Transfer warm potatoes to a serving bowl.
2. Stir in cheese and parsley. If desired, sprinkle with French-fried onions. Makes 4 to 6 servings.
All recipes courtesy of BHG
I am signing off for this week, so I will see everyone next Tuesday!