thanksgiving

The Best Sweet Potato Casserole (a.k.a My Thanksgiving Must-Have Side Dish)

If you are looking for an easy side dish for your Thanksgiving gathering, I’ve got just the casserole for you.

I know that I may be in the minority, but I’ve never been a fan of the marshmallow-topped concoctions or those syrupy, too-sweet bakes. That’s why I never really ate sweet potatoes until well into adulthood. I tweaked my mom’s recipe until I not only had a great side dish, but also look forward to it every year.

This recipe has citrus zest to brighten up the potatoes, and a spiced pecan topping to bring texture and crunch. Best of all? You can make it ahead and just pop it in the oven while the turkey rests.

The Best Sweet Potato Casserole

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Prep Time 15 minutes
Cook Time 40 minutes
Servings 10

Ingredients
  

Casserole

  • 3 29-ounce cans sweet potatoes, drained
  • 1/2 tablespoon freshly grated nutmeg
  • 2-1/4 teaspoons salt
  • 3/8 teaspoon ground cloves
  • 3/4 cup sugar granulated sugar
  • 3 tablespoons orange zest
  • 1 tablespoons lemon zest
  • 3 tablespoons butter melted
  • 3 eggs
  • 3/4 cup heavy cream
  • additional butter for greasing casserole

Topping

  • 1-1/2 cups chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 3 tablespoons melted butter

Instructions
 

Casserole

  • Preheat oven to 350 degrees. Place sweet potatoes into a large mixing bowl. Add remaining casserole ingredients. Using an electric hand mixer, beat mixture until fluffy.
  • Pour into a buttered 9x13casserole, spreading mixture evenly.
  • Bake casserole at 350 degrees for 30 minutes. Remove casserole from oven, top with pecan mixture, and bake an additional 10 minutes.

Topping

  • In a medium mixing bowl, add brown sugar and all seasonings to melted butter, stirring to incorporate. Stir in pecans until they are well coated. Top casserole with pecan mixture in last 10 minutes of baking.
Tried this recipe?Let us know how it was!

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.

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.

Thanksgiving Leftover Ideas…Because It’s a Marathon, Not a Sprint

Ok, so if you are just joining us, here are some helpful past posts regarding my favorite holiday, specifically my Thanksgiving Planner (which is still my proverbial holiday bible of organization and recipes), the What I Wish I Knew post, and if you want to see a diatribe about the disappearing Thanksgiving, click here. Thanksgiving is my personal Superbowl, and I’ve cooked for crowds both large and small. I love it, but since I cook sooooo freaking much food, I really do need leftover ideas, because the Heathens will balk at eating the same meal for three days afterwards. My leftover approach is two-fold: have a selection of dishes that I make and freeze, then a selection of meal ideas to take us through the long weekend. After spending a small fortune on Thanksgiving, you can bet your behind I’m going to stretch those leftovers like crazy.

So, here’s some options:

Make and Freeze

  • Turkey Tetrazzini–I now use Pioneer Woman’s recipe which I love. I make several batches and freeze them for easy, weeknight meals. The bacon and peas add a great dimension to the turkey and it definitely is a taste profile that is approachable to all of us. I put it in foil pans, and wrap in both foil and plastic wrap to prevent freezer burn. Just be sure to remove the plastic before baking.
  • Turkey and/or Ham Pot Pies–I confess that this is the one post-Thanksgiving dish where I take ALL the shortcuts. I use refrigerated pie crusts, canned soups, canned veggies, and fresh herbs to feel better about myself. I assemble and freeze, then defrost and bake until golden and bubbly. If you are burnt out from cooking, these are a way to get something in the freezer in 10 minutes or less.
  • The ham bone (usually with a few scraps on it)–I freeze this by itself and make 15-bean soup later (crockpot or Instant Pot).
  • Stock–I simmer the turkey carcass with aromatics and freeze for later use.
  • Soups, chili, casseroles etc–These are viable options and pretty much any chicken soup or casserole you can freeze, just swap in the turkey.

Meals

  • The Thanksgiving Panini of Awesomeness–We use the gravy like mayo, then basically pile everything on it, including turkey, ham, cranberry sauce, stuffing, mac and cheese, sweet potatoes, and more. If it’s lying around, it can go in. Grab some French bread and panini all the leftovers into delicious submission.
  • Along those lines, we slap some ham and American cheese between two glazed donuts and panini those in the waffle maker…because it’s sinful and delicious, and waffling makes everything better.
  • These Monte Cristos, but instead of tomato chutney for garnish, I sauté a little chopped (fresh) jalapeno in butter, then add leftover cranberry sauce, heating until it’s thinned down and sauce-like (think sweet and spicy). These sandwiches are much easier than a mess of the traditional frying.
  • “Funeral Sandwiches”–Google it, but ham has never been happier…except in that donut panini thing. Bear can put down a whole tray of these.
  • Similarly, mix up some turkey, dressing and cranberry sauce, fold into won-ton wrappers, and fry until golden. Wonton and egg roll wrappers offer plenty of options to mad-scientist your way through creative leftover mash-ups, just wrap the mess up and fry it!
  • Here’s some of my Food Network ideas: Stuffed Pork Chops (made these and love them),  I haven’t tried these Crispy Turkey Bites, but they are on the list, and this stuffing/mac and cheese mash-up looks so crazy, it may be good.

Overall, my best advice for leftover management is to be creative, but don’t wait until this week *cough, cough* to come up with a plan next for next year. I jot down ideas all year long as I see them, so that, come Friday, I have 10 different plans waiting in the wings so I stretch the most expensive meal of the year into endless adventures in decadence. I’ll see you at the gym come Monday.

 

Thanksgiving Menu–2017

Welp, I finalized the Thanksgiving menu. Overall, it’s all do-able, and I’ll make the mashed potatoes in the Instant Pot to free up burner space.  Otherwise, it’s going to be an adventure.

Best be hitting the gym now…

Tasty Tuesdy–Dulce De Leche Pumpkin Pie

Summer weather is still strangling Louisiana, but I’ve declared it to be fall in this house. Even my husband said he’s itching to bust out some seasonal décor, so I bet I know what we will be doing this weekend. I spent part of today test-driving a candied jalapeno recipe (which will make great holiday gifts), and will start frying chicken for dinner shortly. Technically, I probably should spend this time tackling the overwhelming pile of projects from my clients, but that would require mojo that is decidedly absent today.  There’s always tomorrow, I guess. Meanwhile, in honor of the return of pumpkin spice everything, here’s a recipe y’all might like for jumpstarting your autumn kitchen.pie

Dulce De Leche Pumpkin Pie

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Notes

Ingredients
  • 1 frozen deep-dish pie shell or you can use homemade or refrigerated pie crust
  • ¾ cup canned dulce de leche
  • 2 large eggs
  • 1 (15-oz.) can pumpkin
  • 1 cup firmly packed brown sugar
  • 2 Tbs all-purpose flour
  • 1 Tbs vanilla extract or vanilla bean paste
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 (12-oz.) can evaporated milk
  • Garnishes: sweetened whipped cream, toffee bits
Procedure
1) Place pie shell on cookie sheet. Spoon dollops of dulce de leche into piecrust, spreading to edges. Place prepared piecrust in refrigerator.
2) Whisk eggs in a medium bowl. Whisk in pumpkin and next 7 ingredients until smooth. Whisk in milk. Pour filling into prepared piecrust. Bake at 375° on bottom oven rack for 48 to 50 minutes or until pie is just set (center will still jiggle just slightly). Cool completely on a wire rack. Garnish, if desired, but do so immediately before serving.
Tried this recipe?Let us know how it was!