The Hateful Corona and More Thanksgiving Leftover Recipe Ideas

Oh man, it’s been a week, a no-good-very-bad week. While we all knew Thanksgiving would be different this year, I never saw this one coming. The Hubs caught the ‘Rona and was diagnosed this weekend. Cue an immediate two week (maybe longer) quarantine for our family, and the challenge of keeping him strictly isolated from the rest of the house in hopes of preventing it from spreading to me and the kids. (‘Rona+asthma=no bueno). So much sanitizing…so much hand washing…it’s a process. He is feeling pretty crappy, and we are missing him, but I know it could definitely be worse. The rest of us seem symptom-free so far, and I’m keeping my fingers crossed that we just might get lucky.

So our scaled-down Thanksgiving will now be even more so. I worked with the Heathens to edit the menu we had planned, though admittedly, it could still feed a very large crowd. If Thanksgiving feels lonely and less-than-special this year, they at least get to have their favorites stay on the menu. I already bought the 24-pound turkey, and I’m not giving up my Honey-Baked Ham, so the leftover game needs to be especially strong this year.

(If you want to check out past Thanksgiving posts, here are some other leftover ideas, my original Thanksgiving planner, things I wish I knew earlier, though I now rescind my soapbox moment. It’s 2020, the world is a dumpster fire, so if it makes you happy to watch Hallmark Christmas movies all day, come join me on my couch.)

Since my last leftovers post, we have incorporated a few more recipes into the mix and I have other ideas to try.

  • I took this idea for Thanksgiving Tamales and ran with it. I did them with dressing, turkey, cheese, and spiced-up leftover cranberry sauce with sautéed jalapenos. And to make life easy, I steamed them in the Instant Pot. There are plenty of tutorials for cooking tamales both traditionally and in the Instant Pot.
  • I make Turkey a la King using this recipe. But instead of the cornmeal waffles, I take leftover dressing and add an egg or two to really help bind it together, then cook it in the waffle maker until golden brown. This is fabulous.
  • One thing I surprisingly never thought of is a classic Kentucky Hot Brown. Most of the ingredients are things I already have on hand from my Thanksgiving prep. I’ve also seen a ton of recipes for Hot Brown casseroles if you want to go rogue.
  • While we usually do the paninis I talked about in my last Thanksgiving leftovers post, I saw Jeff Mauro do this chimichanga of awesomeness on The Kitchen this weekend. Same principle as the paninis, just deep fried into pure joy. I will say that the size of the tortilla he used is not commonly found at the average Louisiana grocery chain, so I’m hoping to be off quarantine by then to pick some up from a local market.
  • I forgot to link my recipe for Cajun 15 Bean Soup in the Instant Pot last time. I always leave a good bit of ham on the bone before I toss it in the freezer. It’s a great rainy day meal.
  • I mentioned switching out turkey for chicken in recipes last time, but here are some specific ideas: Classic King Ranch, King Ranch Mac and Cheese, Fajita Chowder, turkey tacos, Thai turkey wraps, and a classic chicken noodle soup made with turkey, pictured above. For ham, consider classic ham biscuits, omelets/ scrambles, you can easily add chopped ham to this hash brown casserole to make it a main dish, and to a simple pasta alfredo with peas.

So there are some leftover ideas. I’ll probably be posting a lot to Instagram this Thanksgiving week since I’m still cooking, but not hosting a 20-30 person holiday. So, if you have questions, comment here or there. Quarantined is more fun with commiseration.

Finally, if you are a frontline worker, I want to personally say thank you. I can’t imagine how difficult this year has been for you, and it’s probably going to get worse based on the indications. I want you to know that you are what I am most thankful for this year.

Finished Knits Round-Up

I’ve been knitting up a storm lately, so here’s what’s off the needles.

Pattern: Fantastitch by Stephen West (available for purchase on Ravelry)

Yarn: WalkCollection Bliss in the Stone, Volcanic Sand, Artic Wolf, Limestone, Dutch Sky, and Birch Tree Colorways

Needles: US 4

Notes: No mods on this one. It is one of my favorite projects, even if it took me FOREVER. But that’s because this thing is huge! It’s about 9 feet from point to point, hence my need for G-Man to model it for me. As always with Stephen’s patterns, it was clear and easy to understand, and though I did not need them, he usually has tutorial videos on certain techniques. Overall, thumbs up on this project.

Pattern: Round and Round Cowl by Crazy Sock Lady Designs (available for purchase on Ravelry)

Yarn: Lorna’s Laces String Quintet in the Blueberry Cobbler colorway set

Needles: US 4

Notes: I’ve had this yarn languishing in my stash for years. It came from the now-defunct YarnBox, and I could never figure out what to do with it. When I saw this pattern, I knew it would be perfect for this yarn. The pattern is very easy and well-written. I think my only complaint is the nylon content and high twist of the yarn did not produce as smooth of a fabric as I prefer. Bean loves it so I am forseeing her “borrowing” it quite a bit.

Pattern: Baa-ble Hat by Donna Smith

Yarn: Blue Sky Fibers Woolstok in the Highland Fleece, Earth Ivy, Spring Ice, and Midnight Sea colorways

Needles: US 6 and US 7

Notes: This has been a popular pattern for years and I finally decided to work it up. It’s my first attempt at stranded colorwork, and a good starting project to learn the techniques. (If you are hesitant about colorwork, it’s easier than you think. I avoided it for years, and now feel silly). This yarn is an excellent choice for colorwork because the fibers really encourage the stitches to “stick” together. Easy pattern as well.

Pattern: Swing Left Socks by Just Run Knit Designs

Yarn: Little Skein the the Big Wool’s House Sock in the Swing Left colorway

Needles: US 1

Notes: I bought the Sock the Vote kit from Little Skein in the Big Wool (Anne) back in 2016. I saved it for this year and worked on them when we travelled a couple of times. Forgive the pic. It’s not easy to take a picture of a sock on your own foot. I wasn’t a big fan of the German short row heel technique, but that’s because I don’t think I was grasping it with the way it was worded. If you already have a sock heel construction you prefer, it would be easy to sub it in. I enjoyed finally knitting myself some socks, much to my husband’s complaint. He loves handknit socks, but his giant Neanderthal feet make me feel like I am in a sock knitter’s hell.

So there’s the update on the knitting front. I am taking a break from some current projects/plans in order to knock out a few knits for Christmas gifts. My son’s girlfriend is definitely knit-worthy, so I’m hoping to knock out some mittens and a hat for her. I may or may not whip up some gifts for neighbors, but I do know I need a break from fingering-weight projects. I could go for some more instant-gratification projects. Time for some cozy movies and cozy projects.

Is Buying a 2021 Planner Invoking More Bad Juju?

Welp, we finished up the first quarter of the school year, and while virtual learning is the definition of the fifth circle of hell (rivaling my nemesis known as the school carpool line), Bear and Bean kicked ass and took names. Their report cards were a huge weight off of my shoulders. I’ve struggled with the decision to keep them virtual while so many of their peers returned to full-time classrooms. Would they be able to keep up? Would they resent missing out on the fun parts of school? Would they still learn with equal quality from home? I’ve been more stressed than a long-tailed cat in a room full of rocking chairs. But, in the end, they ended up being pretty dang good at managing it.

Meanwhile, at some point, it occurred to me that, if all they needed to do school was an internet connection and a workspace, well, that did not necessarily have to be at the house, right? Two margaritas later, I threw together an impromptu trip to Destin, Florida. October is pretty much the end of beach season, and hurricanes have been like “Hey 2020, hold my beer.” So, I easily found a condo, we hopped in the truck, and that was that. Despite G-Man being off to college, the remaining four of us have been together all day loooonnngggg, every day. Just experiencing a change of scenery made all the difference in the world. The only downside was tire issues on the way back that transformed an 8 hour drive into 13 hours of no fun. Regardless, fresh air, good food, and quiet days made it all worthwhile.

Other than the last-minute trip, we’ve been cooking, baking, and sharing time with our neighbors.

But now, I’m looking forward to the holiday season. Normally, I am the drill sergeant that refuses all Christmas until after Thanksgiving. Thanks to 2020, I’m like, “Turn on Hallmark. I need cotton candy for my brain!” So, I’m throwing my arbitrary holiday rules out the window.

I went to order my yearly planner as I always do in November (my favorites are from Commit30 fyi), and it dawned on me that maybe I am jumping the gun. My 2020 planner sits on my side table, mostly blank or full of plans that never happened.

Is ordering the new one inviting trouble? Us Louisianans are a notoriously superstitious bunch, so I am hoping I’m not daring the universe to up the ante in 2021. In the meantime, it’s time to break out the Thanksgiving binder, hunt down the turkeys, and accept the fact that, yes, we are all still in this for the long haul. But I live in the land of the drive-thru daquiri, so it’s all gonna be ok.

A Season of Change, Challenge, and Tough Choices

The past few weeks have been a whirlwind of milestones, big decisions, and long discussions about what the future holds.

But first and foremost, G-Man graduated Magna Cum Laude for high school! I cannot believe that he is no longer my fussy, difficult, colicky baby, or my sweet little boy building train tracks across the living room floor. Though he missed out on all of the trappings and traditions of senior year, he did not let disappointment ruin his outlook on his accomplishments. He will be moving into his dorm in a few short weeks, and I confess that the reality of that fact weighs heavy on me. I know every parent deals with the sense of loss that comes from realizing your day-to-day family life will never be quite the same, but I also know he is close enough to come home when he wants. I’ll bribe him with home cooking if I have to. I draw the line at laundry, though, that’s all on him.

Though we are letting G-Man head off to campus with some trepidation (assuming the ‘Rona doesn’t keep f&%king everything up), we made the difficult decision to keep Bear and Bean home this quarter and utilize the virtual learning option. Though the schools in our area are going to do their best, we just don’t feel comfortable putting them in close quarters right now (Bean would still have 25 students in a classroom). Yeah, I know, “kids are resilient, blah, blah, blah.” It’s not just about the kids, but everyone else in our bubble, like me with severe asthma, our elderly neighbor who we check on, our neighbors who are essential workers, and more. We will re-evaluate after the first quarter, but for now, I get to dive back into the hell otherwise known as homeschooling. Some people are talented, passionate, incredible homeschoolers. I envy them deeply, as I am impatient, lazy, and not teacher-material whatsoever. All the margaritas in the world can’t fix that fact.

Meanwhile, I had my worst allergic reaction yet, and it landed me back in the hospital. I am going to write a post about that at a later date, because it was the first time I had to use my EpiPen, and my fear and second-guessing myself almost killed me. The only bright side of that event is that I will not hesitate next time.

If all of this was not stressful enough, Husband made the very difficult decision to leave his position at a company he has been with for nearly 20 years. It’s the right call, for many reasons, but mostly, he needs to focus on finding life balance and reclaiming his health. I have no idea what the future holds, and what other changes await, but it will be good to take a breath at a time when life just keeps getting more insane. 2020 needs to just cut the crap already, don’t ya think?

In the midst of all of this chaos, I am getting back to some basics, which I’ll be sharing soon. But in the meantime, if you are still feeling like 2020 needs be junk-punched, I suggest surfing the web for Halloween inspiration. If you say it’s too soon, I don’t think we can be friends right now. Zombie gnomes make everything better.

 

Summer Days and School Anxiety

It’s been a hot minute since I last posted, because we have been trying to enjoy this unusual summer as best we can. I tell ya, if ever there was a time to build a pool, or for my sister to build a lake house, we clearly picked the right time. Since they have been finished, both have been been a life-saver as far as family entertainment. Now, I can’t say I’m loving the treadmill in my living room (purchased once we realized going to the gym won’t happen for many more months), but it will move to G-Mans room when he leaves for college. Mostly, our days have been meanderingly unstructured.

Bean finally celebrated her First Communion, and has been plowing through a collection of Baby-Sitters’ Club books, with an occasional Nancy Drew thrown in. Meanwhile, Bear has been baking cheesecakes, and G-Man and his girlfriend eagerly plan for the start of college.

On their most recent visit to campus, they brought back a ton of peaches for me, so I canned Bourbon Peach Jam and Peach Jalapeno preserves. I really wish I could go to the local farmer’s market, but I’m not willing to risk the crowds. Since we did not get our garden built in time, it will be a while before I’m back to salsa and candied jalapenos.

We have also been cooking up a storm, while trying to support our local restaurants. It’s been incredibly depressing to see so many established, family-run restaurants close their doors permanently.

Overall, however, it’s been an uneasy countdown to fall, and wondering what school is going to look like for all of my kids. Will they go back? Will it last? Is it safe? Bean hated online learning, and right now, her school is giving us the option to go back full time or stay home for online class. Bear’s school offered an option to go back 2 days a week, with the others being at home, or all at home. It was easy to decide for Bear to stay home. He’s pretty much self-sufficient and adapted well to at-home learning. But I feel like, if this spring was any indication, Bean will not get much out of it. But, do we really take the chance of sending her? Don’t even get me started on the anxiety of sending G-Man to college. I know parents everywhere are facing these decisions, and I feel like there is no right answer. However, whatever it is, it will be an adjustment to return to days of structure. With so many big changes on the horizon, maybe these lazy days are what we need to prepare for what’s ahead.

Strawberry-Jalapeno Jam & Deep Quarantine Thoughts

Day five gazillion of quarantine. We’ve been plodding along, and thank bejesus, today is the last day of school. Homeschooling did not bring out the best in me, and poor Bean deserves a teacher who is not brought down by the devil otherwise known as “Common Core.” While this past week has been an exercise in patience, I did have a bright spot:

I took a quick drive down to the strawberry farm to pick up a couple of perfect flats. (Before you side-eye me, it was contactless pickup). Despite it being the spring from hell in terms of storms, hail, and tornados, the crops managed to thrive. When I arrived home, I immediately launched into a full afternoon of canning.

Ok, maybe I went a little overboard. But in fairness to me, I think a lot of us under quarantine feel the need to fall back to, or learn, some fundamental skills of self-sufficiency. My social media feeds are full of sourdough starters, homemade breads, pantry recipes, and ideas to stretch items further. People are also tackling things that they would normally outsource, like birthday cakes, haircuts, and even pet grooming.

I totally get it. We see supply chains breaking down, and I think that we are all getting the reality check that it takes mere weeks to go from abundance to scarcity. If you told most of us on New Years Day that, by May, we would be rationing meat, toilet paper, and cleaning products, we all would have laughed hysterically. Especially if you told us yeast turned into one of the most coveted commodities. But now, we all have the uncomfortable knowledge that we are more vulnerable than we think, and so we turn to the kitchen, garden, sewing machines, and other tools that help us feel more in control of our lives.

So yeah, I canned a crap-ton of strawberry-jalapeno jam, and you can to!

Strawberry-Jalapeno Jam

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Ingredients

  • 2 quarts of strawberries (or about 4 cups crushed strawberries)
  • 1 cup minced jalapeno peppers
  • 1/4 cup bottled lemon juice
  • 1 package powdered pectin
  • 7 cups granulated sugar

Procedure

  1. Wash strawberries and remove stems. Crush strawberries in a large pot one layer at a time. Add jalapenos, lemon juice, and pectin, and bring to a boil, stirring occasionally.
  2. Add sugar, stirring until dissolved. Return to a roiling boil, and boil hard one minute, stirring occasionally. Remove from heat.
  3. Skim foam. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe rim clean, add lid and ring, and adjust until fingertip tight. Process 10 minutes in boiling water canner.

A few notes on canning this recipe:

  • This should make about 8 half-pints, but I don’t think I’ve every made a recipe that did not go either over or under expectations.
  • If you are new to canning, I highly encourage you to purchase the Ball Blue Book to learn the basics. I posted a few thoughts in this post for those considering giving it a try. Canning is not hard, it’s just understanding a few basic principles.
  • When canning, ideally use commercially bottled lemon juice. I know that stuff is gross as all get-out, but the reason professionals recommend it is that it has a consistent acid level. The acidity of fresh lemons can vary greatly, and the acidity is key in safe water bath canning. Remember that canning is about food safety, so the experts want to ensure we all have consistent results and not death by botuluism.
  • Take the time to skim the foam well.
  • You will probably still have strawberry solids that float to the top of your processed jars, giving your jam an uneven appearance. As mine cooled, I would occasionally turn the jars upside down, let them cool for a while, turn them right side up, cool for a while, repeat. Toward the end of cooling, I have them a good shake to ensure any solids distributed evenly in the jelling syrup.
  • If ever there was a time to tune into the food supply and learn an essential skill, this is it. Go for it!

Quarantine Fatigue

I think this is the week when I hit the wall, and I’m just about over this crap.

I hate homeschooling with the fire of 1000 suns. I have zero enthusiasm in the cooking or working out department. I don’t think I’ve had a descent night’s sleep in weeks. Overall I feel antsy, irritated, and instead of getting things done, I spend too much time scrolling through my phone and zoning out. Even my knitting languishes untouched.

As I was unwisely watching the news this morning, I heard one of the reporters use the term “quarantine fatigue,” and I realized that this is exactly what has been weighing me down this week. I have plenty to do, and more than enough things to occupy my time, yet the general malaise and total lack of motivation persists. Every day for the past few, I keep telling myself that I’ll snap out of it and get back that determination and proactivity to make the best of a sh*tty situation.  After all, we are healthy, my husband is gainfully employed, and we are not dealing with a fraction of stress and challenges that so many people face. While deep down, I still have an attitude of gratitude, why am I feeling as snarly as a irritable grizzly bear?

I think the term quarantine fatigue speaks to the heart of the matter. I accept that social distancing saves lives, and I definitely don’t understand these yahoos who vehemently argue against the reccomendations of the leading health experts…cause ya know, science. For the health and wellness of our family and community, we will continue to be cautious long after restrictions lift. However, the not-knowing takes its toll. I can endure discomfort, disappointment, and watching stupid people make even stupider choices, but the lack of an end-date creates a pervasive, ever-present, white-noise-like sense of anxiety. Even if you aren’t actively paying attention to it, it’s still there in the background grating on your last nerve.

Beyond that, there’s this constant, internal tug-of-war between petty disappointments that hurt deeper than they should, and the stark truth that they stem from ridiculous first-world problems. Yes, we lost our vacation, prom, graduation, First Communion, birthday celebrations (including my 40th this weekend), and the big family reunion. This was going to be a year of many milestone events for our us. But, with people truly suffering physically, emotionally, and mentally, feeling upset over not being able to have the graduation/18th birthday bash for my oldest makes me feel deeply ashamed.

But, for now? I want to get back the optimistic determination that carried us through the first month of quarantine. I want to not feel like I wake up each day with less energy and more pessimism.

So, I’m trying to get this listing mental ship back on even keel. It wasn’t much, but I baked Mom’s Pound Cake today, and will try to cook dinner and not stab one of the picky eaters with a fork when one of them complains about some aspect of the meal. I will promise myself that tomorrow, I will workout, I will get off the phone and read a book for a while, I will knit, and I will wage war against quarantine fatigue that came out of left field.

Or, maybe I’ll get a drive-thru daquiri. There’s always that option, too.

 

Eclairs with Stupid-Easy Vanilla Bean Custard and Chocolate Ganache

Well, after having a not-fun-at-all Easter thanks to the storms (no power equaled no Easter lunch, and no sleep to boot), we spent most of last week continuing the work-from-home/homeschooling grind.

However, I’ve been in the kitchen more than ever, and if you follow on Instagram, you’ve seen this bit of deliciousness:

I decided to try something new, and boy did it pay off. I started with a basic choux paste, which is a cooked dough that is used to make cream puffs or eclairs. Then, I messed around with what I affectionately call my mom’s “Cheaters Custard” method, incorporating a lone vanilla bean that was hanging out in my pantry, and finally topped the whole mess with chocolate ganache. I swear, the kids went bananas for these, and my neighbor was over the moon. (Don’t worry, we don’t break quarantine, we do contactless meal delivery to her).

Anyway, even though this recipe seems like a lot of steps, the whole process is really easy. I think people new to the choux paste concept might be a little intimidated at first, but once you go through the steps, you will be like, “Oh, ok, that was no big deal.” So, not only can you have an impressive, delicious dessert worthy of a special occasion, but you can also bask in the complements from your lucky eaters.

Eclairs with Stupid-Easy Vanilla Bean Custard and Chocolate Ganache

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Ingredients

Choux Paste

  • 1/2 cup whole milk
  • 1/2 cup water
  • 7 TBS unsalted butter, cubed
  • 1 TBS granulated sugar
  • 1 tsp. salt
  • 1-1/2 cups all-purpose flour
  • 5 to 6 large eggs (see method for why)

Stupid-Easy Vanilla Bean Custard

  • 2 cups whole milk
  • 1 TBS unsalted butter
  • 1/3 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 egg yolks
  • 1 vanilla bean (alternatively, you can use 1 TBS good quality vanilla extract OR 1 tsp. vanilla bean paste)

Chocolate Ganache

  • 4 ounces semisweet chocolate
  • 4 ounces heavy whipping cream

Procedure

Choux Paste/Éclair Shells

  1. Preheat oven to 400 F. Get out a couple of sheet pants and line them with parchment paper or baking mats. In a medium sauce pan, place milk, water, butter, sugar, salt. Bring to a full boil over medium heat, stirring often, ensuring the butter is completely melted. Add the flour all at once, stirring quickly and vigorously until the flour is thoroughly incorporated. Cook about 45 more seconds and remove from heat. Transfer mixture to a bowl (ideally use a stand mixer with paddle attachment or hand mixer for the next step).
  2. While the dough is still hot, add the eggs one at a time, mixing well after each addition (start with the 5 eggs only). After you have added all 5 eggs, test to see of the texture is right. If it seems too thick, add the last egg. I only needed 5 eggs. The dough should be a good consistency for piping while maintaining it’s structure.
  3. Transfer dough to a Ziploc bag and cut a corner so that you will get about a 1-inch diameter hole. Pipe the dough onto your prepared pans into logs about 5 inches long. (If you have piping equipment, go for it fancy-pants, but a Ziploc will do, I promise). *note, I did not do it, but if you want to, you can give the eclairs an egg wash before baking*
  4. Bake eclairs for 15 minutes at 400, then reduce heat to 350 and bake for about 10 minutes more until they are golden brown and feel hollow. Keep an eye on them the last 5 minutes of baking. My convection oven cooks hotter than a standard oven, so I had to pull mine out sooner than I expected. Set the pastry shells aside to cook completely.

Stupid-Easy Vanilla Bean Custard 

  1. In a medium saucepan, add milk, butter, flour, sugar, egg yolks. Slice vanilla bean in half and scrape the vanilla caviar from the bean halves into the pot, then toss the scraped pod halves into the pot as well.
  2. Place the saucepan over medium heat, and mix it thoroughly with a whisk. As it heats, it will begin to thicken and bubble. Keep stirring, and once it is bubbling consistently, let it cook for 1 minute. Remove the pot from the heat, and using tongs, fish out the vanilla pod halves and discard them. Transfer custard to a bowl and cover with plastic wrap, pressing the wrap directly onto the custard surface (this prevents it from getting a “skin” on top). Refrigerate until cold and thick.

Chocolate Ganache

  1. Place chocolate and cream in a heat-safe bowl, then place the bowl over saucepan of simmering water (medium-low heat), making sure the water isn’t touching the bowl directly. Stir frequently until the chocolate is completely melted and incorporated into the cream, and is smooth and shiny.

Assembly

  1. Place custard in a Ziploc bag for piping, and snip a corner to make a 1/2-inch diameter hole. For each éclair, cut a small slit in the side of each pastry, and then pipe the custard into the center making sure you get good coverage on both ends. Finally, dip the top of each éclair into the warm ganache and place on a baking rack to set. Refridgerate until ready to serve!

Maple Orange Bourbon Glazed Ham & What We are Cooking for a Quarantined Easter

With Easter coming up this weekend, social distancing means that the usual celebrations will be very, very different this year. No hanging out with the family and no Easter baskets for the kids. I figure that the grocery pick-up/delivery services are busy enough with real needs, and that shopping for chocolate bunnies and trinkets is a waste of their time and resources. We have candy and plastic eggs in the house already, but will forgo dying real eggs because I just feel like it’s wasteful in a time of scarcity (before you get offended, no one in this house will eat hardboiled eggs, so it really would be wasteful for us).

But, I’m still planning a good meal that will make us at least feel like it’s a special day, even if we can’t watch my sister and kids throw plastic eggs at each other.

I don’t usually cook ham at home, because HoneyBaked Ham is totally my jam, but I’m not in the mood to spend that kind of money for just the five of us. I saw this recipe on Food Network last summer, and decided to make it when we went on a family vacation. It got rave reviews, so I decided that I will bake one up this weekend, along with my Cheesy Hash Brown Casserole, roasted asparagus, biscuits, carrot soufflé and a carrot cake (or maybe red velvet). Also, the bone and scraps will be repurposed for Cajun 15 Bean Soup in the Instant Pot, and if we have an leftover casserole, I may try to transform it into something new.

So, we will cook, eat, celebrate, and be grateful this weekend.

Maple Orange Bourbon Glazed Ham

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Ingredients

  • one spiral-cut bone-in ham (about 7-8 pounds)
  • 1 cup orange marmalade
  • 1/2 cup bourbon
  • 1/2 cup maple syrup (the real stuff, not the pancake syrup from the dollar store)
  • 2 TBS butter
  • 1/8 tsp cinnamon
  • 1/8 tsp cloves

Procedure

  1. Preheat oven to 375 F.
  2. In a roasting pan with a rack, place ham on rack, fat side up. Using a small knife, lightly score the fat in a crosshatch pattern. Add a 1-1/2 cups water to the bottom of the ham, place ham in oven and bake for 45 minutes.
  3. Meanwhile, make the glaze. Combine remaining ingredients in a saucepan over medium-low heat. Cook about 20 minutes, stirring frequently, until thick and syrupy.
  4. Brush the ham with half of the glaze, then continue baking, while glazing ham every 15 minutes until it’s reached an internal temp of 130 F (about 45 minutes to an hour).
  5. IMPORTANT: The ham should get very brown, but the amount of sugar in this can start to burn. If you think your ham is geting there, cover it with foil that has been sprayed with non-stick spray (lest you rip off all that glaze). Once the ham is done, let it rest for about 10 minutes before serving.

Short-Cut Slow Cooker Beef Stroganoff for the Judgement-Free Zone

Ok, I know we are all supposed be cutting down on our processed food consumption. But we are in the middle of a damn quarantine, going to the grocery store is not the best idea, and even if I did, pickings are slim. Oh, just order groceries, you say? I don’t even want to into get into how well that is NOT working out. My husband kept wondering why my phone dinged 50 times yesterday, and I had to explain that was the Instacart shopper refunding all of the items Kroger did not really have, despite what the app said.

So, as every planned dinner idea crapped out with each successive ding, it was time for plan F.  I pulled a chuck roast out of the freezer, dove into my pantry, and settled on…*gulp* canned cream of mushroom soup.

Keep your judgements to yourself there, Karen. We all know you secretly have a crush on that Tiger King guy.

Anyway, this recipe only takes about 5 minutes to throw in the slow cooker, and other than the chuck roast, uses ingredients that you probably have on hand. If you don’t have sour cream, cream cheese or Greek yogurt would work in a pinch. I served it over egg noodles, but you can make do with other pastas as well. The Heathens love it, it’s easy, and while it probably takes my foodie street cred down a notch, there’s no shame here.

Short-Cut Slow Cooker Beef Stroganoff

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Ingredients

  • 2 medium yellow onions, halved and sliced
  • 1 chuck roast, approximately 3 to 3-1/2 pounds
  • 2 (10-1/2 oz) cans condensed cream of mushroom soup
  • 1-1/2 tsp. seasoning salt (like Lawry’s or Morton’s)
  • 1 tsp. black pepper
  • 2 TBS Worcestershire sauce
  • 4 TBS ketchup
  • 1 cup sour cream
  • egg noodles or pasta for serving

Procedure

  1. Cut chuck roast into cubes (about 1-1/2 inches). Add onions and chuck roast to the slow cooker.
  2. In a medium bowl, combine soup, salt, pepper, Worcestershire sauce, and ketchup, whisking to combine. Add the soup mixture to the slow cooker, and stir until the meat is coated. Cover and cook on the LOW setting for 8 hours, or until the beef is super-tender.
  3. Just before serving, stir in the sour cream. Check for seasoning, adding more if needed. Serve over egg noodles, and if you are feeling extra-fancy, garnish with a little parsley.