TJ Wilde Trilogy · Duxbridge Mysteries · Jennifer McCaffrey Mysteries
New recipes every Monday
Holiday cooking!
I just finished up gift lasagnas and the one for the Christmas Eve party. Why, no matter how I cut back, do I always end up with enough noodles for another lasagna? Do they multiply in the pan of water? I mean, I know how many each lasagna holds and then I make a few extra to make up for any that break beyond usability. And still…
The peppermint bark before I broke it into serving pieces.
I used his Toffee recipe and he made it so easy, I now make it every year. Here’s his Peppermint bark. I used 70% dark chocolate chips, white chocolate chips AND instead of candy canes, which I think the flavor is just so-so, I bought actual peppermints. I think they have a better, more authentic peppermint flavor.
I also like a thinner bark, so I used a 9×9 pan, per his instructions.
I’m having a low-key Thanksgiving this year. No traveling, no big event here. I’m heading over to friends. I’ll be taking Cranberry Sauce and Chocolate Chip Cookies.
Here’s another round of Thanksgiving recipes from 2021:
The local grocer had turkeys on clearance. They are all marked at $8 and I sorted through them until I found a smallish one at 13 lbs. So why not a turkey dinner in May?
A few Thanksgiving recipes, with a link at the bottom for all the recipes available for your holiday feast.
As always, the bird will be spatchcocked again and grilled on the pellet grill. Here are the steps – roast it in the oven or on the grill:
This is the only way I’ve been preparing turkey since my first attempt. The only thing I change up from the first time I prepared it, is that I skip the metal rack and instead I place the bird on a bed of carrots, celery, and onion. I’ll also add some spices and herbs: sage, thyme, rosemary, and garlic cloves to the bed. With the shorter cooking time, the flavor needs the boost that the roasting veggies add.
Sometimes I roast it in the oven, but if the weather is nice enough, I’ll roast it on the wood pellet grill. I like the pellet grill because I can control the temperature as I would in the oven.
I’m traveling again. When I return, we’ll dive into Thanksgiving recipes….
Rice and enchiladas photo from the JeffreyW collection
I had a very specific craving this past week. I wanted an authentic Mexican rice, like you find on the side of your plate at a great family Mexican restaurant. I went searching for recipes and found two. I’ll post the videos and then the ingredients list. The key really does seem to be frying the rice. That step would explain why my previous attempts always fell flat.
Annie DeMoranville 