by Bridget Ton and Kristy Le, Staff Writers
Sick of the same kinds of food you have every Thanksgiving? Here are some delicious recipes to try out for you and your family!
- 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
- 1/2 teaspoon salt
- 4 Tbsp (60 ml) heavy cream
- 2 Tbsp (30 g) butter
- 1 Tbsp milk (or more)
- 1 Tbsp of Chives
- Salt and Pepper
- Place peeled and cut potatoes into a medium sized sauce pan
- Add water until potatoes are covered
- Add a half teaspoon of salt to the water
- Boil the potatoes on high heat and reduce to low to maintain a simmer and cover
- cook for 15-20 minutes
- When potatoes are done, drain the water and add the heavy cream, butter, and milk to the potatoes
- Beat the potatoes with a potato masher and continue to mash with a wooden spoon
- Serve with a sprinkle of chives for garnish and zing!
Honey Mustard Chicken
- ⅓ cup of Honey
- ⅓ cup of Dijon Mustard
- 1-2 Tbs of Olive Oil
- Salt and Pepper to taste
- 2 sprigs of Rosemary
- 2-3 pounds of Chicken (preferably thighs or legs)
- Preheat the oven to 350 degrees
- In a medium sized bowl, add the honey, dijon mustard, olive oil, salt, and pepper & mix it well.
In a casserole dish, or a deep dish, add the chicken, and take a fork or knife and prick the chicken evenly. This method lets the sauce absorb into the chicken.
- Pour the sauce over the chicken and massage it thoroughly so it coats the chicken evenly.
- Add sprigs of rosemary on top for fragrance and taste.
- Place the dish into the preheated oven and bake for 45 minutes or until the juices run clear.
- Let cool for 5 minutes and serve with a side of spring salad!
Crispy Potato and Parmesan Stacks
- -1 stick unsalted butter (8 tablespoons)
- -1 garlic clove, smashed
- -1 1/2 pounds Yukon Gold potatoes
- -3-4 tablespoon grated parmesan
- -fresh thyme
- -salt and pepper
- Preheat the oven to 350°F. Prepare muffin pan: cut parchment paper rounds that will line the bottoms of a 12-cup muffin pan.
- In a small saucepan, melt butter on medium heat. Brush the muffin pan with butter. Line with parchment paper rounds. Place a small thyme sprig in the center of each round. Add about 1/2 tablespoon of melted butter to each cup.
- Chop some thyme leaves, and add them along with the garlic to the remaining butter. Stir on low heat until fragrant.
- Slice potatoes crosswise into thin rounds. Place them in a bowl, pour the butter mixture over top, and toss to coat well.
- Divide the potatoes in each muffin cup, layering the rounds in a circular pattern. Sprinkling a little parmesan in between each layer. Press down gently, and drizzle the remaining butter over top.
- Cover with foil and bake for 30 minutes
- Using a butter knife, carefully lift each potato stack and placed upside down on a parchment-lined baking sheet, to that the thyme sprig is on top now. Drizzle tops with any remaining butter.
- Place back into the oven, uncovered, increase heat to 425°F and bake until the edges are golden and crispy. About 15-20 minutes.
Pumpkin Pie Sticks
- 1/2 cup pumpkin puree
- 3 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 1 pinch of salt
- 1 egg
- 1 sheet puff pastry
- 1 tsp Sanding sugar
- 1/2 cup whipped cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Mix the pumpkin puree, brown sugar, pumpkin pie spice, and salt in a bowl for the filling. Set aside.
- In a small bowl, whisk an egg for the egg wash.
- Roll out a thawed sheet of puff pastry. Cut into even strips and place the pumpkin pie filling down the middle. Take a matching strip and lay over on top. Crimp with a fork and brush with egg wash. Then sprinkle sanding sugar on top.
- Bake 12-15 minutes at 400º F. or until golden brown.
- With a hand mixer whip the whipping cream, powdered sugar, and vanilla until thick. Use as a dip.