Week's Eats

Back to the kitchen armed with new and improved cookware and dishes, compliments of my overly generous friends and family members. It's amazing how a really great pot and a few snazzy tools can turn cooking into an effortless activity. After a week of dining out in Disney, I was ready for some good home cooked meal. Lucky for me, Thanksgiving was right around the corner!!

Thanksgiving 2010

We gathered round the table and enjoyed all of the traditional fixings. Year after year, green bean casserole takes the blue ribbon no my plate! The great white pitcher is filled with Rudolph Spritzer from the 2008 December issue of Southern Living. This is a great recipe to try for Christmas dinner!

RUDOLPH SPRITZER

Ingredients:

• 5 cups orange juice
• 2 cups chilled lemon-lime soft drink
• 1/2 cup cherry juice
• 1/4 cup fresh lemon juice
• Garnishes: lemon slices, fresh rosemary sprigs

Preparation

1. Stir together all ingredients; serve over ice. Garnish, if desired. Note- You can also add in 1 1/2 cups of vodka to make this recipe tipsy. I don't like liquor but do enjoy mixing in a little Riesling.

Cranberry Bars

I made these tasty treats for Thanksgiving dessert. They are super moist and so sweet that you only need a small piece. This weekend we're going to whip up another batch to take to the neighbors. I'll take any excuse to bake!

Turkey Cranchiladas

A perfect recipe for Thanksgiving leftovers! Two of the most popular Thanksgiving fixtures make a surprising guest appearance in this dish. The sweetness of the cranberries contrasts nicely with the spiciness of the enchiladas. This will definitely be a permanent fixture to our post-holiday menu.

Turkey Cranchiladas

Better Homes and Gardens

nonstick cooking spray

2-2 1/2 cups shredded turkey

2 cups whole-berry cranberry sauce (or 1 16-oz can)

1 (15-ounce) can black beans, drained and rinsed

1 1/2 cups salsa

1 1/2 cups shredded Pepperjack cheese

1/2 cup sour cream

3-4 scallions, chopped

1/4 cup lightly-packed chopped cilantro

1 tsp ground cumin

1/2 tsp kosher salt

1/2 tsp freshly cracked black pepper

10-12 (6-inch) flour tortillas

Preheat the oven to 350 degrees and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Spoon filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.

In a medium bowl, combine the remaining cranberry sauce and 1 cup of salsa. Stir to combine and pour over the enchiladas. Cover the dish with foil, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.

Risotto with Butternut Squash, Leeks, and Basil

I found this recipe in this month's Bon Appetit. I had a few butternut squashes hanging out at home and immediately knew that I had to make this. I have never had leeks before and was quite pleased with their understated taste. Some leftover turkey paired nicely with this dish!

Butternut Squash and Black Bean Chili

The chilly December weather calls for a big hot bowl of soup! This chili is my favorite of the season! I was just talking with a couple of friends tonight about how much we love the squash. It tastes like a close cousin to the sweet potato. Paired with a cheese quesadilla, this meal reminded me of a fancier version of grilled cheese and tomato soup.

Bon appetit!