Tag Archives | Thanksgiving

Fall Pear Salads

Two Salad Recipes for Fall Pears

Fall Pears make for the most beautiful and delicious salads for Thanksgiving or for any family dinner.  Here are two simple recipes to make the most out of this Fall fruit.

Fall Pears

 

Fall Pear Spinach Salad Recipe

Pear Spinach Salad

Pear Spinach Salad

Ingredients

  • Fresh baby spinach lettuce- 16 oz.
  • Pears, 1 each (or any combination of) of Bosc (dark yellow), Red Anjou and Green Anjou- sliced
  • shredded Parmesan cheese- 2 oz.
  • Balsamic Vinaigrette, or Steakhouse Vinaigrette

Instructions

  1. Place spinach lettuce in your prettiest Fall salad bowl
  2. Top with sliced pears
  3. Drizzle with dressing and toss
  4. Top with cheese
http://tonispilsbury.com/pear-walnut-gorgonzola-arugula-salad/

 

 

Fall Pear Walnut Gorgonzola Salad Recipe

Fall Pear Walnut Gorgonzola Salad

Fall Pear Walnut Gorgonzola Salad

Ingredients

  • Spring or Arugula Salad Lettuce- 16 oz.
  • Pears, 1 each of Bosc (dark yellow), Red Anjou and Green Anjou- sliced
  • Gorgonzola Cheese Crumbles- 4 oz.
  • Walnuts, chopped- 2 oz.
  • Balsamic Vinaigrette or Steakhouse Vinaigrette

Instructions

  1. Place lettuce in your prettiest Fall salad bowl
  2. Top with sliced pears
  3. Drizzle with dressing and toss
  4. Top with Gorgonzola cheese and walnuts
http://tonispilsbury.com/pear-walnut-gorgonzola-arugula-salad/

 

These salad are “peared” perfectly with our Fall Rigatoni:

Fall Rigatoni

Fall Rigatoni Recipe

 

Weekly Meal Planning For Busy Families

meal plan

Weekly Meal Plan from The Organized Cook Weekly Meal Plan System

 

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Give Leftover Thanksgiving Turkey A New Flavor: Green Chile Cilantro Penne

Leftover Thanksgiving Turkey Recipe

Do you have leftover Thanksgiving Turkey and want to give it a new flavor?  Give it a Southwest flair with this super-simple recipe.

Green Chile Cilantro Penne

Ingredients:

  1. Leftover Thanksgiving turkey
  2. Penne pasta- 1 pound
  3. Canned whole green chiles- 4 7oz. cans (or 1 bulk can), not drained
  4. Queso Fresco cheese- 1 round
  5. Cilantro- 1 bundle, leaves pulled from stems with one “twist-and-pull”

Directions:

  1. Boil pasta in salted water until tender
  2. In blender, combine green chiles (not drained), most of the cheese leaving out about a fourth to crumble on top, and cilantro
  3. Blend on medium until it becomes a sauce; do not over-blend; be careful not to puree it
  4. Drain water from pasta and return pasta to warm pan over medium-high heat
  5. Add sauce to pasta; toss
  6. Serve topped with turkey and crumbled cheese
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NBC KSL Salt Lake City “Toni’s 12 Days of Thanksgiving”

 

 

To read more about Toni’s 12 Days of Thanksgiving:

Thanksgiving menu

Toni’s 12 Days of Thanksgiving

 

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Buttermilk Mashed Potatoes with Turkey Pan Gravy

Homemade Mashed Potatoes

There’s nothing better than homemade mashed potatoes.  What’s even better is the fact you can make them ahead and warm on Thanksgiving Day.  I have a slow cooker duo where I can heat and keep warm mashed potatoes and gravy.

Buttermilk Mashed Potatoes

Ingredients:

  1. Potatoes- 5-6 pounds (that’s 1/2 pound of raw potatoes per person, so 5-6 pounds will feed 10-12 people)
  2. Buttermilk- 2 cups
  3. Salt- 3 tablespoons

Directions:

  1. Peel potatoes and slice into large chunks
  2. Boil potatoes until tender
  3. Drain water
  4. Add buttermilk and salt; mash with a potato masher or whip with electric mixer (if too dry, add more buttermilk)

 

Homemade Turkey Pan Gravy

You can make the gravy base ahead of time so that homemade turkey pan gravy is a cinch on Thanksgiving Day.

Toni’s “Make-Ahead” Gravy Base is Day 9 of Toni’s 12 Days of Thanksgiving

  1. butter- 1/2 cup (1 stick)
  2. flour- (or no-clump flour like Wondra)- 7 tablespoons
  3. chicken stock- 2 cups

Watch the video for Toni’s cooking demonstration:

 

 

 

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