A day of Thanksgiving!

Happy Thanksgiving, All! I wish you and your loved ones a blessed day to celebrate amongst yourselves, with food, joy, and laughter!

Just a preview of tonight’s menu… I was busy in the kitchen last night, cookin’ up some creamy mashed potatoes, blueberry/cranberry sauce, and prepping ingredients for the stuffing (which I will make tonight). My dad’s cooking the rest of the entrées: the big bird, ham, and yam. Mmm! This is the usual Thanksgiving dinner for my family and I. Not to mention the sides: dinner rolls, poke (raw fish), edamame (soy beans)…

I was inspired by The Pioneer Woman herself, Ree Drummond, to attempt making a different style of mashed potatoes this year. I added these three ingredients to make it extra rich, creamy, and special: half-and-half, whipping cream, and cream cheese. I don’t think I’m ever going back to making mashed potatoes like I used to. These three ingredients changed the texture of the dish! So good!

Here is the recipe! It’s so simple, and you can add more of these ingredients if you please! I never follow recipes to-the-tee!

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Boiled a bunch of potatoes. I bought a 20lb bag from Costco last weekend. I’m down to a few potatoes left- haha!

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The ingredients to add to the mashed potatoes!

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And of course, you need to have seasoning!!

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Bam! There ya go! Creamy and rich! You can’t even taste the cream cheese (for those who don’t care for it).

Next, I made my blueberry/cranberry sauce. When I was growing up, I was always curious to know how fresh, homemade cranberry sauce is made. In the past, we had family friends make a container for us, or we would buy the canned sauce. NEVER AGAIN with the canned sauce- haha! It’s got to be fresh! A couple years ago, I finally decided to start the tradition in making my own sauce for the season. My family loved it; even those who didn’t like cranberry sauce.

I was inspired by two different recipes, but I stuck with this one: as simple as can be! All you need is cranberries, blueberries, sugar, and good ol’ OJ!

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There ya go! So simple, yet so good!

Maybe next year, I’ll try spiking it??? Hehe! We’ll see. I should make two batches, in case the experimental one doesn’t turn out, haha!

Another post to come after the complete meal is prepared, which will include my stuffing.

Happy Thanksgiving, y’all! Eat lots of turkey!!!!

Shanks, shanks, baby!

The other weekend, I was at the grocery store and saw some lamb shanks on sale. I love lamb, especially shanks. I hadn’t had it in a long time and decided to cook them for dinner. There’s so much meat and it’s so tender. This was a meal to savor!!!!

The shanks were very easy to cook. I drizzled them with extra virgin olive oil and lemon olive oil, and seasoned it with: lemon juice, Chardonnay white wine, Italian seasoning, thyme, Hawaiian salt, garlic salt, and pepper. I sliced some garlic cloves and threw them into the dish as well. Baked it in a casserole dish, covered with foil, at 400º for about an 80 minutes or so. The baking time varies, due to how rare you want the meat to be. I turned down the temperature and let the dish sit in the oven until it was ready to grindz!

I made a pasta dish to go alongside this delicious entrée. Got to have pasta! My all-time comfort food.

 

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I used a mix of collard greens and spinach. I’ve never cooked with collard greens before and have been curious to finally try it. It’s very similar to spinach. It shrinks when cooked. Haha! Best to add it in last, as it cooks quickly.

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I boiled egg noodles (love them to death!). The sauce included: Chardonnay white wine, lemon juice, and extra virgin olive oil. A very simple, and healthy sauce. Sprinkled with chili flakes and shaven Parmesan cheese. Yummy!

Oooh whee, I am getting hungry for lamb again! Is it time to eat?

~FS

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