Friends Thanksgiving 2010

Since moving into my first home in April, I have prepared many meals for friends and family. One of the most elaborate was my "Friends Thanksgiving 2010". I had 4 of my best friends over and prepared the whole meal. I even decorated the table... which was very "Sandra Lee Tablescape" of me! My friend even made an appetizer cheese ball that was shaped like a turkey.

I had never baked a turkey before, so opted for the easier turkey breast.

The turkey was pared with Mom's Dressing, Smashed Potatoes, Chicken and Dumplings, Green Bean Casserole, Yams, and Rolls.

For dessert one friend made a Pumpkin Cheesecake with a gingersnap crust, and another friend picked up a Kentucky Bourbon Derby Pie from a local pie shop.

Taco Soup

I make this taco soup often and it's great. It includes minimal ingredients and comes together quickly.

1 lb. chicken tenders, boiled and chopped up (I boil these with salt, pepper, and onion... then save the broth in case the soup gets too thick, you can add some back)

1 large jar medium salsa (I put my salsa in the blender to get rid of the tomato chunks!)

1 large carton chicken broth

1 can corn OR mexicorn, drained

1 can black beans, drained and rinsed

1 packet taco seasoning mix

Mix all ingredients and cook for about 30-45 minutes until slightly thickened. (Add the reserved chicken broth from the boiled chicken if you need to.)

* Ladle into a bowl over tortilla chips. Top with sour cream and shredded cheddar cheese.

Everyone LOVES a salad bar!

Since everyone LOVES a salad bar... I set them up at home when friends and family are over! It's the perfect way for everyone to pick exactly what they like on their salads.

Panera Bread's Broccoli-Cheddar Soup

I wanted to find a recipe for Panera Bread's Broccoli Cheddar soup. I finally found on online that seemed easy enough. The only thing I found wrong with this recipe was the bay leaves. The recipe calls for 2, and the flavor was pretty strong. I would suggest 1 leaf... if not less.

6 tablespoons unsalted butter

1 small onion, chopped

1/4 cup all-purpose flour

2 cups half-and-half

3 cups low-sodium chicken broth

2 bay leaves (I would use less...)

1/4 teaspoon freshly grated nutmeg

salt and pepper

4 cups broccoli florets (about 1 head)

1 large carrot, diced

2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 mintues.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 mintues. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

THE BEST BURGER EVER!!!

The best burger that I have ever had was at Le Burger Brasserie at the Paris Hotel/Casino in Las Vegas. This restaurant was in my hotel and we ate there twice... it was by far the best meal of the trip!

I had the Le Bleu Burger which was topped with Bleu cheese, avocado, and bacon. You get to choose your bun from several options, all baked in-house, I had the parmesan cheese bun.

Have to admit... I ate there twice and got the exact same thing each time!

Grilled Chicken and Avocado Napoleons

I saw this recipe on the Food Network. It's a Giada De Laurentiis recipe. The puff pastry sheets are interesting to use as the "bread" for this sandwich, although the flaky layers were a bit messy.

2 (9 by 10 inch) sheets frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles

4 (4-ounce) boneless and skinless chicken breast halves

Salt

Olive oil, for drizzling

3 tablespoons reduced fat mayonnaise

1/4 teaspoon cayenne pepper

1/2 large avocado, thinly sliced into 8 pieces

2 cups baby spinach leaves

Place an oven rack in the lover 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Place the pastry on the prepared backing sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.

Saute' the chicken in a skillet, with the olive oil, salt, and pepper. Cook until the chicken is cooked through, about 5-6 minutes on each side. Set aside to cool.

In a small bowl, mix together the mayonnaise and cayenne pepper.

To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4 inch thick) pieces. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pasty to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.

Makes 4 sandwiches.

Easy Baked Fish

I found a recipe for baked fish online, changed a few things and came up with the following variation. When I made it I didn't have breadcrumbs so I used croutons that I grated up in the blender to make the consistency of "breadcrumbs". Overall though, it was really good. I used Cod and it worked very well.

1 1/2 lbs. cod or other white fish fillets

Cooking spray

1 tablespoon fresh lemon juice

1 tablespoon light mayonnaise

1/8 teaspoon onion powder

1/8 teaspoon black pepper

1/2 cup fresh breadcrumbs

1 1/2 tablespoons butter or margarine, melted

2 tablespoons chopped fresh parsley

Preheat oven to 450°

Place fish in a 9 x 13-inch baking dish coated with cooking spray. Combine lemon juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 450° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.