Appetizers

Cranberry Brie Bites

by thetexastable1Leave a Comment on Cranberry Brie Bites

These little hors d’oeuvres are perfect for holiday parties, easy to make and please any crowd. I am a huge fan of brie in puff pastry, and the cranberry sauce on top with fresh thyme adds such a delightful flavor. This is also a great way to use leftover cranberry sauce from Thanksgiving or your Christmas dinner. I am freezing my leftover cranberry sauce to use in various recipes such as this!

Ingredients for Homemade Cranberry Sauce

  • 2/3 cup sugar
  • 1/2 cup orange juice (no sugar added or freshly squeezed)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • One 12-ounce bag cranberries

Instructions for cranberry sauce

  • Combine the sugar, orange juice, 1/2 cup water, the cinnamon, salt and cranberries in a medium saucepan. Bring up to a simmer over medium heat and cook for 15 minutes. Let cool completely before serving.

Ingredients for Bites

  • 1 package of frozen Puff pastry Sheets
  • 1 quarter brie wheel
  • Homemade cranberry sauce
  • Fresh thyme sprigs

Instructions for Bites

  • Pre-heat the oven to 375 degrees. Lightly mist a 24-cup mini-muffin tin with cooking spray and set aside.
  • On a clean, dry cutting board lay down your sheet of defrosted puff pastry. Using a knife (or a pizza cutter), cut the dough into 3-4” squares. Press each pastry square into a well of the mini-muffin tin to form a cup with excess hanging off sides of cup. If the pastry has warmed to room temperature, place the tin in the refrigerator for 10 minutes to re-chill.
  • Cut the brie into small cubes to place on the puff pastry in the muffin tin. Use a spoon to scoop desired amount of cranberry sauce onto brie. Before putting in the oven, sprinkle with fresh thyme leaves.
  • Place the tin into the oven and bake for about 15 minutes until brie is melted and cups begin to turn golden. Remove from the oven and allow to sit for a few minutes before removing from the tin.
Entrees

Better than Marie Callender’s Chicken Pot Pie

by thetexastable1Leave a Comment on Better than Marie Callender’s Chicken Pot Pie

Growing up, one of my absolute all-time favorite meals was chicken pot pie. I loved the Marie Callender’s frozen personal pot pies so much, it was ultimate comfort for me with a glass of milk on the side. My Mom was a from-scratch cook, but every once in a while she would have cheat meals such as this, and kept the frozen pies on hand for me for when I wanted to make a weekend meal on my own. To this day, Marie Callender’s pot pies are still a favorite for me, as they bring back a lot of nostalgia. But my tastes buds have evolved and so have my cooking abilities, so I wanted to find a recipe that gave me that same comfort I always had, but made by me. The creamy and savory gravy, fresh vegetables, and pulled dark and white meat chicken inside a flaky and buttery crust takes me back and brings me all the good feels. This is perfect anytime but especially on a chilly winter night!

Ingredients

  • 3/4 cup sliced carrot
  • 1/2 cup butter
  • 1/3 cup diced onion
  • 1/3 cup sliced celery
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 3 cups shredded or diced chicken from white and dark meat pieces
  • 1 cup peas
  • 2 refrigerated pie crusts
  • 1 egg beaten together with 1 tablespoon water to make an egg wash

Instructions

  • Preheat oven to 425 degrees.
  • Place carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
  • Melt 1/2 cup butter in a large sauté pan. Add onions and celery and sauté for 2 to 3 minutes.
  • Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
  • Gradually whisk in chicken broth and then milk. Add carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
  • Stir in chicken and peas. Turn heat off.
  • Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
  • Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
  • Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
  • Place on a baking sheet and place in oven and bake for 30 minutes.
Desserts

Bourbon Pecan Pie

by thetexastable1Leave a Comment on Bourbon Pecan Pie

For many years it has been my tradition to make bourbon pecan pie for my family and friends on Thanksgiving. I grew up having my grandmother’s pecan pie every year, and it was my mission and duty as a true southern woman to make the best pecan pie I could possibly make. I tried about 5 different recipes until I found the perfect one, and made a few adjustments of my own to add my personal touch. This pie is highly requested by all who have tasted it, and I am proud to say that my pecan pie is a winner! Any bourbon is fine to use… recipe says 1-2 tbsp for 1 pie and I always put 2. Also, vanilla from Mexico is my secret to making it extra flavorful, but regular vanilla extract from the store will do. You can follow the recipe for a homemade crust, or buy a frozen 9” crust, either way it is delicious! It is so fun to make this pie and I look forward to sharing it every year with my loved ones!

Ingredients (for 1 pie)

For the crust:

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter (1 stick), diced
  • 1 large egg, lightly beaten
  • Flour, for rolling the dough

For the filling:

  • 5 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup dark corn syrup
  • 1/2 teaspoon fine salt
  • 2 cups chopped toasted pecans
  • 1 to 2 tablespoons bourbon
  • 2 teaspoons pure vanilla extract
  • 3 eggs, lightly beaten

Instructions

  • Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. 
  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. 
  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. 
  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. 
  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F. 
  • While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust. 
  • Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
Desserts

Pumpkin Cheesecake Bars

by thetexastable1Leave a Comment on Pumpkin Cheesecake Bars

Thanksgiving calls for all things pumpkin, but sometimes we need a little change from the traditional pumpkin pie. This is especially easy for taking to a holiday party, as you can cut the bars in advance and plate them nicely, instead of cutting a pie. I loved making this recipe and will definitely make time and time again!

Ingredients

Graham Crust:

  • 1 3/4 cups graham cracker crumbs
  • 7 tablespoons butter
  • 2 tablespoons white sugar

Filling:

  •  16 ounces cream cheese, room temperature
  •  1 cup granulated sugar
  •  1 cup pumpkin puree
  •  3 large eggs, room temperature
  •  1 teaspoon vanilla extract
  •  1 tablespoon pumpkin pie spice
  •  1/4 teaspoon salt
  •  3 tablespoons all-purpose flour
  •  hot water

Instructions

  • Preheat oven to 350-degrees F. Line 8×8-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.
  • For crust: Pulse graham crackers in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated, add the sugar. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.
  • For filling: Using an electric mixture on medium speed, beat together cream cheese and sugar until smooth. Mix in pumpkin puree, then eggs one at a time, and beat together until smooth. Add vanilla, pumpkin pie spice, salt, and flour, beat until just combined.
  • Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.
  • Remove from oven cool completely on rack. Once cool, cover and chill until firm, at least 3 hours.
  • Using the parchment or foil overhang, lift cheesecake out of pan and cut to desired size.

Sides

Roasted Brussel Sprouts and Butternut Squash

by thetexastable1Leave a Comment on Roasted Brussel Sprouts and Butternut Squash

One of my favorite things about the fall is all the glorious seasonal fruits and veggies, two of my all-time favorites are brussels and butternut squash. Both of these have a nuttiness to them, brussels on the savory side and butternut squash on the sweet side. I love pairing these together for a holiday side or even for your weeknight dinner. There is a lot of room for creativity with sheet pan veggies because you can season them how you wish. For this recipe I kept it simple, a little EVOO, sea salt, pepper blend (Lawry’s Seasoned Pepper, my fav), and garlic powder. Simply place them on a sheet pan and bake until tender, or until brussels are a bit charred on the edges… love me some charred brussel leaves!

Ingredients

  • kosher salt
  • 2 tablespoons extra virgin olive oil
  • 16 ounces brussels sprouts, halved
  • 16 ounces butternut squash, peeled and diced 3/4-inch
  • garlic powder, to taste
  • pepper blend, to taste

Instructions

  • Preheat oven to 400°F. Spray a large sheet pan with oil.
  • In a large bowl combine the brussels sprouts, butternut squash, olive oil, garlic powder, salt, and pepper and arrange the vegetables onto the baking sheet in a single layer.
  • Bake 30 minutes, or until the vegetables are roasted and tender. Makes 4 cups
Entrees

Garlic Herb Butter Roast Turkey

by thetexastable1Leave a Comment on Garlic Herb Butter Roast Turkey

It’s that time of year again, families across America will be serving this bird to celebrate thankfulness and togetherness. Some look forward to this experience, some lean more towards the alternative meat option, ham. Inevitably, amateur and experienced cooks alike will work very hard to perfectly roast a turkey for their guests, and will over-cook it, leading to a dry and sad piece of poultry. I prefer breast meat which tends to be the first to dry out. This recipe is a turkey game changer for me as it turned out perfectly moist and flavorful in all the right ways. I was so impressed how easy it was to create and turned out like I slaved over it for hours. This recipe does not require brining your bird for days in advance, or repeatedly basting throughout the cooking process. If you want a fool-proof crowd-pleasing recipe, this is for you!

Ingredients

Roast Turkey:

  • 12 pound whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
  • 3 heads garlic cut in half horizontally divided
  • 3 lemons divided
  • Sage, rosemary, and thyme sprigs to stuff inside
  • 1/2 yellow onion

Herb Butter:

  • 2 sticks salted butter, melted
  • 6 sprigs thyme, chopped
  • 4-5 sage leaves, chopped
  • 6 sprigs rosemary, chopped
  • 4 teaspoons minced garlic
  • Half a lemon, squeezed
  • Salt
  • Cracked Pepper

Instructions

  • Preheat oven to 325°F. Lower oven shelf to the lowest part of your oven.
  • Combine the Herb Butter ingredients in a bowl and mix well.
  • Line a large roasting pan with foil or parchment paper. Arrange halves of garlic cut-side down on the bottom of the pan with sprigs each of thyme and rosemary, and slices of lemon.
  • Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, quartered onion, and herbs.
  • Rub melted butter all over the turkey and generously under the skin. Season all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan. Tent the turkey with foil to cover.
  • Roast 2 hours for a small turkey under 10 pounds, 3 hours for a  10-14 pound turkey, or 4 hours for large turkey over 14 pounds.
  • Pour any remaining juices over your turkey.
  • For extra crispy skin, broil for a further 10-15 minutes, keeping your eye on it so it doesn’t burn, until the skin is crispy and golden browned all over, when internal temperature reached 165°F your bird is done.
  • Allow it to rest for 15-30 minutes before carving and serving.
  • Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy. 

Turkey Gravy Recipe

  • 2 1/4 – 2 1/2 cups pan juices (top up with chicken stock if needed)
  • 1/4 cup olive oil
  • 1/4 cup flour
  • Salt and pepper, if needed
  • Heat oil in a small pot over low-medium heat. Whisk in the flour and allow to cook for about a minute or two, while whisking. 
  • Pour in 1/2 cup of the pan juices from Roast Turkey and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. 
  • Allow to simmer over medium heat until thickened. Take off heat and season with salt and pepper (if needed). The gravy will continue to thicken as it cools.
Cocktails

Grape and Sage Spritzer

by thetexastable1Leave a Comment on Grape and Sage Spritzer

Sage, the herb that reminds me of Thanksgiving. Sage’s pine-like aroma and eucalyptus and citrus notes adds such depth to the muddled sweet black grapes. I found this recipe and thought it fit very well alongside other autumnal dishes. This makes for a refreshing and unique cocktail to serve your guests this season!

Ingredients

(This batch was for an 11 oz glass)

  • 5-6 sage leaves
  • 25-30 black grapes
  • 4 ounces vodka
  • ginger ale to taste

Instructions

  1. Preheat the oven to 400 degrees. 
  2. Line a baking sheet with parchment paper and scatter the grapes on it. 
  3. Roast for 30 minutes until the grapes begin to shrivel a bit but not burst. 
  4. Remove from the oven and let cool. 
  5. To a cocktail shaker, add the sage leaves and the roasted grapes, reserving at least one grape for garnish.  
  6. Muddle to release the grape juices and break up the sage. 
  7. Add ice and your favorite vodka. 
  8. Give it a good shake. 
  9. Add ice to a glass and strain the mix over it. 
  10. Top with ginger ale and garnish with a sage leaf and a roasted grape.
Soup & Salad

Logan’s Texas Chili

by thetexastable1Leave a Comment on Logan’s Texas Chili

The feud between those who like their chili with beans, and those who grew up without beans in their chili is forever ongoing. Personally, I grew up having “traditional Texas chili” without beans. I absolutely love beans but when I’m craving a bowl of chili, I want it just how my Mom would make it…full of robust flavors and extra meaty. This recipe is a spinoff from the recipe I was raised on, but the few added ingredients (especially the Asian Chili Garlic sauce), gives it so much delicious spice that it leaves you wanting a second bowl. Top with a little shredded cheddar, and even a dollop of daisy how I like to do, with some fresh baked buttery cornbread…and you’ve got yourself a good ol’ Texas chilly night chili dinner! My Mom always served it with cornbread on the side, and Fritos on top… let’s just say carbs were never skimped in my household.
P.S.- for you beans in your chili people…you can add beans to this recipe but just keep your filthy secret to yourself cause I don’t wanna know about you defiling this masterpiece!

Ingredients

  • 2# ground beef 80/20
  • 2 Roma tomatoes (quartered) 
  • 1/2 yellow onion (diced)  
  • 1 green bell pepper (diced) 
  • 1/2 jar marinara sauce (we used Central Market brand)
  • 2 garlic cloves (minced) 
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 2 garlic cloves (minced)
  • 1 tsp dried cilantro
  • 1 tsp dried oregano
  • 1 tbsp salt (or to taste)
  • 1 tsp ground black pepper (or to taste)
  • 2 tsp Tuong Ot Toi Viet-Nam Chili Garlic Sauce

Instructions

Cut up tomato (quartered), boil in a cup of water. Simmer for about 30 mins. 

Begin to brown the meat, don’t completely cook as it will finish cooking as the chili simmers. 

Take the meat out of the pan and put into pot with boiling tomato. 

In the beef grease, sauté the diced yellow onion, green bell pepper, and a few chunks of the boiled tomato. 

Strain the sautéed vegetables to rid of the grease. Put them into the pot with meat and tomatoes. 

Add 1/2 jar marinara sauce, then add 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp cayenne pepper, 2 garlic clove, 1 tsp dried cilantro, 1 tsp dried oregano, 1 tbsp salt (or to taste), 1 tsp ground black pepper (or to taste), and 2 tsp Asian chili garlic sauce. 

After mixing all spices into pot, let simmer for 30 minutes or longer. The longer you simmer the more flavorful it will be. You can even throw all this into a slow cooker and cook on low for a few hours. 

Complimented by fresh baked cornbread with butter… Yum!

Cast Iron Cornbread

Ingredients

  • 1 cup Quaker yellow corn meal
  • 1 cup all-purpose flour
  • 2 to 4 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup vegetable oil

Instructions

Preheat oven to 425° F. Grease a small 8-9” cast iron skillet or an 8-inch square pan with non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Pour batter into prepared pan and bake in preheated oven for 20 to 23 minutes, 25-30 for a cast iron, or until wooden pick inserted in center comes out clean.

Serve with butter!!!

Soup & Salad

Dianne’s Charro Beans

by thetexastable1Leave a Comment on Dianne’s Charro Beans

This is my Mom’s recipe and I can somehow never make them as well as she does. Beans are never a bad idea, such a southern staple, especially when it’s cold outside! My mom would tell me stories of my grandmother having a pot of beans at least weekly, serving it with hot homemade cornbread. They go great as a side dish or as a main, no matter the time of year. I will never say no to a hearty and flavorful pot of beans. Beans, beans the musical fruit, the more you eat… well you know the rest. 

Ingredients 

  • 1 lb pinto beans
  • 1 (10oz) can diced tomatoes with green Chile’s (Rotel)
  • 1 jalapeno diced (optional)
  • 1/2 large yellow onion (diced)
  • 4-6 garlic cloves (minced)
  • 1/2 bunch of cilantro (chopped, no stems)   
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 tbsp salt (or to taste) 
  • 1/2 lb bacon pieces  

Instructions

  • Start by rinsing your beans very well, checking for any beans to discard, dirt etc. Soak them overnight in a pot of water (or quick soak method: boil pot of water with beans, turn off when boiled. Cover and let soak for 1 hour).
    Cover with water or chicken broth in crockpot, about 6 cups liquid (at least 2 inches above beans) 4 cups broth/2 cups water. Chop cilantro, onion, and garlic add all to beans. Add spices, stir well. Roughly chop Bacon and add to beans.  Then add in 1 can of  tomatoes with green chiles. Watch beans for swelling throughout cooking process to add more water if necessary. Cover and cook on low for 7-8 hours, or high for 3-4 hours.  Serve alone or with cornbread or tortillas!

Alternatively, if you do not use crock pot, you can cook on stove low boil for 1.5 hours, checking often to make sure there is still enough water. Don’t skip the soaking part, or it will take much longer to cook.

Soup & Salad

Hearty Beef Stew

by thetexastable1Leave a Comment on Hearty Beef Stew

When it is cool in the fall, there is nothing better than a warm bowl of soup. I have always been a fan of “stews” more than soups, because they have more substance and leave you feeling comforted from the inside out. I made this crock-pot beef stew the day of the last cool front, and enjoyed it outside by my fire pit. Thankful for cool fall evenings where I can enjoy a hearty warm meal and feel the joy of the season.

Ingredients

  • 2 pounds beef stew meat cut into approximately 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 3 tbsp olive oil
  • 1 clove garlic minced
  • 1 onion diced
  • 2 teaspoon Worcestershire sauce
  • 1 1/2 cups beef broth separated
  • 4 medium size potatoes diced into approximately 1-inch pieces
  • 4 large carrots sliced
  • 3/4 cup frozen peas thawed
  • 2-3 tsp cornstarch

Instructions

  • Prepare a Crock Pot or slow cooker by spraying with non-stick cooking spray. Set aside.
  • Combine flour, salt, paprika and pepper and place into a large freezer style Ziploc bag.
  • Place half the meat into the back and shake to coat beef.
  • Heat olive oil in a large sauté pan. Add garlic and diced onions to pan and saute. Add the flour coated beef to the pan and sear on all sides. Once browned, remove meat, onions and garlic from pan and place in crock pot.
  • Place remaining meat into bag with flour and seasonings, and shake to coat. Repeat process of searing, then transfer to slow cooker.
  • Once all meat has been removed from pan, pour approximately 1/2 of the beef broth into the hot pan to deglaze. Use a spatula to scrape the brown bits off of the bottom. Pour beef broth, with browned bits, into the Crock Pot.
  • Pour remaining beef broth into Crock Pot, along with Worcestershire sauce. Seal slow cooker and cook on high for two hours or on low for four hours.
  • After cooking for two or four hours, remove lid and add potatoes and carrots. Gently stir to combine. Place lid back on Crock Pot and continue to cook for 1 and 1/2 hours on high or three hours on low.
  • Create a slurry. Carefully scoop a small amount of the liquid out of the slow cooker (approximately 1/4 cup is fine) and transfer to a small heat resistant bowl or glass. Add 2-3 teaspoons of cornstarch to the liquid and whisk immediately to blend. Once blended and no lumps remain, pour mixture back into slow cooker and gently stir to combine.
  • Peas can be added at this point if desired, or added 10 minutes before cooking is complete.
  • Cook for an additional 30 minutes, then serve.