Yesterday I had a few pals over for a meal and I wanted to write a quick post about it this morning in case some of you still needed some last minute ideas for your family meals tonight.
While I don’t want to promote the celebration of Thanksgiving for its colonial history, I do still find myself nostalgic for the tradition of spending time with people you love and sharing food, that happens every year around this time. A few of my new friends in Kitchener are international students and had never experienced the type of meal that is traditionally prepared around Thanksgiving in Canada. So I wanted to have them over to share food and get to know each other better.
I based my meal around some recipes I found online and I will share those with you. I did make some changes to these, as I tend to do.
Here is what I made!
Herb and Lemon Chicken
Based from this recipe.
I used the recipe for the herbs and seasonings but I just used a roaster instead of the cast iron skillet and I cooked the chicken at a lower temp (375) for a longer period of time. I also put butter under the skin and put it in a tin foil tent to rest for 15 minutes once it was out of the oven.
Roasted Garlic Potatoes
I didn’t follow a recipe here. I roasted some garlic in tin foil in the oven, boiled the potatoes and then whipped them with an electric beater with the roasted garlic, heavy cream, butter and salt and pepper.
Brussel Sprouts and Bacon
This was loosely based off this recipe.
Again, I don’t have a cast iron skillet so I fried the bacon, then took it out to crumble, added onion until translucent and then fried the sprouts a little in the bacon grease. They then went in the oven at 375 for a half hour or so until the sprouts were tender. After they were out I mixed in the crispy bacon before serving.
This was my favourite part of the meal. I used the organic corn that I processed in my last post.
I used this recipe as inspiration but didn’t really follow it.
I used my slow cooker for the recipe as my oven and stove were quite full. I just put in frozen corn, salt and pepper, butter and heavy cream and cooked it for 1 hour on high. I then stirred in a few tablespoons of flour and cooked on high for another 30 minutes or until it started to thicken. I kept it on warm until the meal was ready.
Stuffing & Gravy
I totally copped out here and used boxed stuffing and an envelope of chicken gravy! You’ve got to cheat somewhere. 😉
Here is a great pumpkin pie recipe. I made up my own whipped cream with whipping cream, sugar and vanilla. It was delicious.
Thanks for checking out my post, I hope it was helpful in planning your own holiday meals.
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Thank you A Tribe Called Red for the linked music. Thanks to the blogs: Little Spice Jar, Paleo Grubs, A Sweet Pea Shelf, and American Heritage Cooking for the meal inspiration.