- Dinner Out w/ Friends
- Irish Lamb Stew
- Lemon-Olive Braised Halibut over Spinach, Lemon Spaghetti
- Vietnamese Pork Chops, Salad w/ Peanutty Dressing
- Dinner Out w/ Family
Thursday Happy Thanksgiving!
- Thanksgiving Dinner: Turkey, Gravy (if you can make it with homemade turkey stock, go for it!), Sausage Stuffing, Grandpa’s Stuffing, Mashed Potatoes, Butternut Squash w/ Gorgonzola, Broccoli & Cauliflower Salad, Celery Salad, Grandma’s Cranberries, and Pies!
- Airport Take-Out
P.S. Some ideas for Thanksgiving leftovers:
- Lemony Chicken & Orzo Soup w/ Dill (substitute leftover turkey for the chicken – just cook the leeks in a bit of oil, then add chopped pieces of turkey to the soup for the final 5 minutes of cooking time)
- Stuffed Shells
- Light Turkey Pot Pie
- Turkey Mushroom Risotto
- Turkey Barley Soup
- Spicy Turkey Paella
- Turkey Tetrazzini
- King Ranch Casserole
- Tex-Mex Turkey Soup
- Green Chile Turkey Enchiladas
4 thoughts on “Weekly Menu (Nov. 22)”
Easy Skillet Apple Pie
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1 oz.) package refrigerated pie crust
1 egg white
2 Tablespoons granulated sugar
1. Preheat over to 350 degrees
Peel apples, and cut into 1/2-inch thick wedges.
Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat;
add brown sugar, and cook, stirring constantly, 1 to 2 minutes
or until sugar is dissolved.
3. Remove from heat, and place 1 piecrust in skillet over brown
sugar mixture. Spoon apple mixture over pie crust, and top with
4. Whisk egg white until foamy. Brush top of piecrust with egg white;
sprinkle with 2 Tablespoons granulated sugar. Cut 4 or 5 slits in top for
steam to escape.
5. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes, or until
golden brown an bubbly.
6. Cool on a wire rack 30 minutes before serving. Serve with ice cream.
Recipe from: Southern Living, September 2011
Thank you for a beautiful, fun, delicious food-filled Thanksgiving day.
It is always the BEST getting to see you.
Thanks Marg! It was wonderful to see you and Don as well! We look forward to a fun time with all of you in Sept. too! And thank you for posting the recipes. That pie really is the best ever, and we can’t wait to try the cranberry relish (we won’t be waiting until next Thanksgiving, that’s for sure)! Take care!
12 ounce bag fresh cranberries
1 cup sugar
½ teaspoon allspice
2 cups water
2 green apples, chopped small
1-2 fresh jalapeí±os finely chopped
Heat water and sugar until sugar dissolves. Add cranberries, allspice and apples; bring to a boil. Simmer 10-15 minutes until cranberries pop and mixture thickens. Add jalapeí±os and let cool. Spoon into airtight jar(s) and refrigerate.