Dissolve : 1 Large box of orange jello in 1/2 c. boiling water
Add: 1/2 c. orange juice – pulp free
1 lb. of cranberries, finely chopped ( use a blender or food processor)
1 1/2 c. pineapple tidbits , drained
1c. chopped apple
1c. chopped walnuts
1/2 c. chopped celery
1 Tablespoon Lemon Juice
3/4 c. sugar
orange zest of 1 small orange
Mix well and chill overnight.
Cheesy Brussels Sprouts
4 slices of Bacon
1 Large Yellow Onion, chopped
1 clove Garlic, minced
2 lbs. Fresh Brussel Sprouts, cut in half
1 1/2 c. Whole Milk
1 c. Chicken Broth
4 Tablespoons of Unsalted Butter
5 Tablespoons All Purpose Flour
3/4 c. Freshly Grated Parmesan Cheese
1 Tablespoon Dijon Mustard
1/2 Teaspoon Salt
1/4 Tablespoon Dried Thyme
Ground Pepper to taste
1 1/ 2 c. Grated Sharp White Cheddar
Paprika for Garnish
Step 1 :
Heat a large skillet and crisp cook the bacon. Transfer to a plate and cool. Pour off all but approximately 2 Tablespoons of the bacon fat from the pan. Add the onion and minced garlic. Cook until onion is translucent. Scrape the onions and garlic into the bottom of a large shallow 9×13 baking dish. Spreading evenly across the bottom. Set aside.
Preheat Oven to 375 degrees. Bring large pot of salted water to a boil then add the sprouts and cook until tender. Drain thoroughly and transfer to the baking dish.
Combine Milk and Chicken Broth in saucepan Bring to simmer, remove from heat.
Melt butter in a large saucepan . Add the flour and cook at medium heat for approximately 1 minute until golden brown. Whisk in half of the hot milk and broth. Heat and whisk for another minute or so until mixture is thickened. Add the remaining liquid and cook for 5 minutes, whisking frequently.
Whisk in the parmesan cheese , mustard , thyme, salt and pepper. Pour the sauce mixture evenly over the sprouts. Crumble the crisp bacon over the top and then sprinkle evenly the white cheddar cheese. Dust lightly with paprika.
Bake at 375 degrees in center oven for approximately 30 minutes until bubbly and golden brown.
It is Thanksgiving week in the United States and nothing screams tradition to me more than the Thanksgiving holiday. We have traditions in our family and I bet you have them in yours. Where did they come from? Are they worth passing on? Those are the questions I have been asking myself at the beginning of this holiday season.
“It’s that time again!” Having something to look forward to that is just around the corner is a wonderful part of our human experience. I will be hosting Thanksgiving dinner for my side of the family and I am really looking forward to it. We eat a very traditional meal of turkey, mashed potatoes, stuffing, pumpkin pie and the like. We are a family that is ok with trying new things too and many of the recipes we have explored in recent years have now become part of the tradition. Our favorite being a brussels sprout casserole and a cranberry salad. I might add that only my sister in law, Tanja, is allowed to make them. She just has the magic touch. * see sherricrandall.com for recipes*
Food and the holidays can trigger nostalgia and anticipation. I realize for many it can also trigger unpleasant memories and can be a difficult time of the year. The great thing about traditions is you get to decide what you want to move forward with. I am challenging myself to think about why I have continued with something and have I made it worthwhile for my kids to continue one day when they have their own families. Good things to ponder.
Traditions help us with a healthier and happier outlook on life. They bond us with our family and friends. I believe we have an innate drive to build them which in turn helps with our finding fulfillment and belonging. It is the anticipation and the joy.
Traditions may change and evolve over the years and some just need to stay the same. I hope I got you thinking about yours. From my home to yours – I wish you a season to be thankful for!
I would love to hear about your favorite Thanksgiving traditions.