Archive for the ‘Thanksgiving’ Category

Order your Handmade Chocolate truffles today for the Holidays

November 23, 2011

Handmade Chocolate Truffles as a great Christmas Gift

Select your choice of flavors: White Chocolate, Milk Chocolate, or Dark Chocolate
Select your fillings: Chocolate Fudge, Caramel, or Chocolate with Nuts


Select your size below
The “Santa” Box
A round box of 8 select truffles
1 lb weight
Only $20
the “Holiday” Box
A oval box of 4 select truffles
1/2 lbs weight
Only $10
The “Season’s Greetings” Bag
A gift bag of 2 select truffles
only $5
Brian is taking orders NOW through December 22nd in the greater Sacramento Area
Call Brian to Order at 916-879-4611

Scalloped Potatoes

April 22, 2011

These tasty scalloped potatoes are creamy and delicious with onions and seasonings.

Happy Thanksgiving

November 25, 2010

Time saving Turkey Day Tips

November 24, 2010

Save yourself time tomorrow with a few do-ahead steps today for a very Happy Thanksgiving meal.


Take Stress Out of Holiday Meal Preparation

November 22, 2010

Putting a holiday meal on the table can be a daunting experience for first-timers and seasoned pros, alike. But with a little planning, everything will come together flawlessly. Avoid a last-minute scramble by making portions of your meal ahead of time.

Here are some ideas: (more…)

How to carve a Turkey

November 19, 2010


Think it’s too early to start planning Thanksgiving dinner? Think again! Nov. 25th may seem like only next weekt, but to me, it’s right around the corner. That’s why I want to give you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). Here is one tip to start thinking about today!

It’s one of the most stressed-over tasks of the holiday season, but it doesn’t have to be! Learn how to easily carve a turkey 

1. Grasp end of one leg. Place Carving knife between drumstick and body of turkey. Cut through skin to joint. remove entire leg and thigh portion by pulling out and back, using the tip of the knife to disjoint. Separate thigh and drumstick at joint. cut dark meat away from the bone and place on serving platter. Repeat with other leg.

2. Insert fork into wing. make a long horizontal cut above wing, cutting through bottom of breast to body of turkey. Disjoint wing from body.

3. Cut a thin slice from breast with even strokes, using fork to hold slice in place. The slices will fall away from bird when knife reaches horizontal cut. Place on platter. Repeat as directed above to carve other breast.

Cape Cod Spinach Salad with Garlic Crostini

June 13, 2010

You will love this Spinach Salad with Dried Cranberries, Pecans and Feta Cheese. This reminds me of the great summers I had at Cape Cod

Click on photo for recipe


Cordon Bleu Melts

December 20, 2009

cordon blue (more…)

Kitchen Tip of the Day = Great Ideas for Holiday Leftovers

December 3, 2009

Turn holiday leftovers into after-holiday delights with these simple ideas!

Cranberry Relish and Sauce

  • Blend with your favorite mustard and spread on leftover turkey sandwiches.
  • Spoon over yogurt and granola for a delicious and healthy treat.
  • Add to vinaigrette dressing and serve over peppery greens, like arugula or kale, to create a delicious winter salad.
  • Heat with a touch of Grand Marnier liqueur for an incredible ice cream or pound cake topping.
  • Heat with a cabernet wine and serve as a sauce with chicken or pork.

Canned Pumpkin Pie Filling

  • Add to oatmeal and top with a little cinnamon. Pumpkin pie oatmeal!
  • Create an out-of-this-world pumpkin smoothie. Mix with milk and vanilla yogurt, then add a little cinnamon, nutmeg, brown sugar and blend with a few ice cubes.
  • Divide into ½-cup portions and freeze. Later, you’ll have just the right amount to add to waffle or pancake batter.

More Timely Tips

  • Wine only lasts for a few days after the bottle is open. Freeze the leftovers in ice cube trays. It will be ready to add to soups or sauces. One cube equals about two tablespoons.
  • Chop stale, leftover bread into crumbs and freeze. Thaw for use as a crunchy topping for fish or pasta, and for making meatballs or meatloaf.
  • Freeze leftovers in individual portions. They make a tasty and budget-friendly alternative to store-bought frozen meals.

Kitchen Tip of the Day = Food Safety

December 2, 2009


Don’t store leftover turkey in the fridge for more than three or four days. Eat leftovers within four days. Holiday food kept longer than that should be thrown out. Freeze anything that is not going to be used within four days.


November 26, 2009

Kitchen Tip of the day: Storing Leftovers

Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming.

Here’s a list of common leftovers and recommended refrigerator storage times:

  • soups and stews: 3 to 4 days
  • gravy and meat broth: 1 to 2 days
  • cooked turkey, meat and meat dishes: 3 to 4 days
  • cooked poultry dishes: 3 to 4 days
  • casseroles:3 to 4 days
  • luncheon meats: opened package 3 to 5 days; unopened package 2 weeks
  • pasta & potato salads: 3 to 5 days

Easy Fresh Cranberry Sauce

November 26, 2009

This refreshing cranberry sauce can be made on Thanksgiving Day. That is how easy it is!

Click below for recipe



November 26, 2009

Kitchen Tip of the day:

This Thanksgiving, whether you are roasting or smoking your holiday turkey, don’t forget the most important step: brining.

Click below for directions (more…)

Easy TURKEY Pan Gravy

November 26, 2009

Perfect Turkey Gravy for Thanksgiving or Christmas…

I recommend making 1/2 cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula, click below to read the recipe.



November 26, 2009

Kitchen Tip of the Day

click below to view thawing charts


Homemade Turkey Broth

November 26, 2009

A Thanksgiving turkey would be naked without the proper broth and gravy.

Click below for recipe


Table Setting Guides

November 26, 2009

Kitchen Tip of the Day = How to set a table

Setting a table is not as difficult as it seems. The basic rule is: Utensils are placed in the order of use, that is, from the outside in. A second rule, with only a few exceptions is: forks go to the left of the plate, and knives and spoons go to the right.

Click below for Descriptions and diagrams



November 9, 2009

Kitchen Tip of the Day = How to use a Microwave Rice Cooker

1. To cook rice, refer to package microwave directions. If package microwave directions are unavailable, a general guideline for four servings is 2 cups water to 1 cup rice. Fill cooker with water and rice. Cook on HIGH (100% power) 5 minutes; reduce to MEDIUM (50% power)15 minutes or until water is absorbed.

2. Place clear inner lid into base with outer rim upright. Set lid on top of cooker aligning lid tabs with handles. Pull locks up and over tabs to click in place.

3. Place cooker in microwave and follow package directions to begin cooking. Microwave ovens vary; adjust times and power levels as needed, beginning with shorter cooking times.

4. Remove from microwave with heat-resistant oven mitt or pad. Release locks from tabs. Caution: Steam will build during cooking. Using a heat-resistant oven mitt or pad, lift lid toward you, allowing remaining steam to escape away from you. Insert a utensil in center hole, lift clear inner lid toward you.

5. Refer to microwave manufacturers instruction manual for more information on cooking other foods.

Stuffing and Dressing Cooking Tips and Hints

November 4, 2009

Kitchen Tip of the Day

stuffing (1)

Whether your family calls it stuffing or dressing, most likely the first thing that comes to mind is Thanksgiving. However, stuffing is not just for holidays and not just for poultry. Many varieties of seafood and vegetables are also prime candidates for stuffing.

Click below for more information



November 3, 2009



Think it’s too early to start planning Thanksgiving dinner? Think again! Nov. 26 may seem like a long way off, but for the holiday host, it’s right around the corner. That’s why each Tuesday until Turkey Day, I’ll bring you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). Here are two tips to start thinking about today!

1. Get a head count.

Now’s the time to start inviting people to Thanksgiving dinner. If you’re thinking about it, chances are good your friends and family are, too. So if your cousin is bringing her new boyfriend, and both sets of grandparents are coming to town, as well as your parents and siblings, you’re going to need to figure out how to seat everyone at your small table with three mismatched chairs.

Getting a head count this early ensures you’ll have enough time to borrow tables, chairs and whatever other furniture items you need to so that everyone can eat comfortably, and then have a place to lounge when the tryptophan-wine combo sets in. And don’t forget to find out who’s a vegetarian, who’s allergic to nuts, and any other dietary restrictions you’ll be dealing with. The last thing you want to hear as you put your pecan pie on the table is that your cousin’s new boyfriend has a severe nut allergy.

2. Pre-order your turkey.
There are few things more stressful than trying to find a good turkey of the correct size during the week before Thanksgiving, especially if you want a fresh turkey over the 3-4 days to defrost a frozen turkey

Luckily, many grocery stores begin taking orders for turkeys around the beginning of November. And that early head count will let you know how much turkey you’ll need to ensure everyone leaves with bellies so full they’ll wish they’d worn sweatpants. Allow for one pound of turkey per person (that way you’ll most likely have leftovers for things like turkey sandwiches and other fun recipes I will be posting here after Thanksgiving.

How to Toast Nuts in the microwave

November 2, 2009



Here is a great tip for your Autumn baking, I discovered that most nuts such as PECANS, ALMONDS, and WALNUTS toast beautifully in the microwave. Many Fall recipes call for nuts which are in season right now. By toasting them first, the flavor explodes and enhances your recipe. Instead of using your stovetop or oven, put this microwave method to the test. It worked like a charm.

Evenly spread nuts in a flat microwavable dish such as a small stoneware bar pan. Microwave on high or full power for 3 to 4 minutes for 1/2 cup of nuts and 4 to 5 minutes for 1 cup. Stir every 45-60 second intervals (which is good for all nuts) to control the toasting times during cooking. Do not over cook as nuts will continue to darken after being removed from the microwave.

Warning!!  the dish will be HOT. allow to sit for 5 minutes to cool the nuts to room temp before using in your recipe