This Thanksgiving is the first one our family has celebrated together since my husband’s mom passed away. We recently moved into her home, and we will be hosting this family holiday for the first time. I’ve tried to mix a little of the past with the present. I have her turkey platter, gravy boat and several other things that will bring back Thanksgiving memories.
We will sit at the dining room table, where the family has dined for more than 50 years. I know my turkey and dressing can’t hold a candle to hers, but I’ll give it my best shot. I have watched every holiday food program on the Food Network for weeks. I won’t sleep a wink on Thanksgiving eve.
One new tradition I am trying is several different side dishes. We will still have the old standbys, but I am planning on shaking things up a little. Our family will gather for lunch, enjoy delicious food and fellowship, and share all the things for which we are thankful. The main thing to be thankful for is family and all those who are gathered around the table.
I hope each of you have a wonderful Thanksgiving holiday. Today, I am including my “shake it up” recipes. Thanks for reading.
PARMESAN ROASTED BRUSSELS SPROUTS
1½ pounds fresh Brussels sprouts, trimmed and halved
½ cup shredded Parmesan cheese
½ panko crumbs
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
Preheat oven to 425 degrees. Spray a large rimmed baking sheet with cooking spray. In a large bowl, stir together Brussels sprouts, Parmesan, bread crumbs, oil, garlic powder, salt and pepper. Spread evenly in a single layer on prepared pan. Bake about 15 minutes or until tender.
BUFFET TOMATOES
1½ sticks butter
2 large onions, finely chopped
5 (14-ounce) cans sliced stewed tomatoes with onions and peppers
2 tablespoons dried basil
1/3 cup brown sugar
Salt and freshly ground black pepper
1 cup grated Parmesan cheese
2½ sleeves Ritz crackers, crushed
In a large skillet, melt 1 stick of butter, add onions and saute. Add tomatoes, basil and brown sugar. Simmer for 5 minutes. Stir in salt, pepper, cheese and 1½ sleeves of the cracker crumbs. Pour into a greased 2-quart casserole. Top with remaining cracker crumbs, and dot with remaining ½ stick of butter. Bake at 350 degrees for about 30 to 40 minutes or until bubbly.
PEACH SWEET POTATOES
3 sweet potatoes, peeled and sliced
½ stick salted butter
1 (29-ounce) can sliced peaches, do not drain
½ cup maple syrup
¾ cup coarsely chopped pecans
½ teaspoon cinnamon
Zest of one orange
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Bake sweet potatoes dotted with butter on a greased baking sheet for 20 minutes. Remove from oven, stir and reduce heat to 300 for baking another 20 minutes or until tender; set aside. In a saucepan over medium heat, cook undrained peaches, maple syrup, pecans and cinnamon for about 10 minutes. Remove from heat and stir in orange zest, vanilla and sweet potatoes, and serve warm.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
