My Thanksgiving Menu

Over the years I have tweaked my Thanksgiving menu --- blending traditions from both sides of our family. We typically have 18 - 20 family members at dinner, so a group effort eases the process, with several others contributing dishes as well.

I prepare the turkey, spiral sliced ham, dressing, and gravy. Others bring mashed potatoes, sweet potato casserole, cranberry relish, veggie plate, pecan and pumpkin pies.

Several years ago I stumbled upon a slow cooker stuffing recipe, which saves time and oven space.You'll find this an easy recipe and oh so good!

Slow Cooker Stuffing

Ingredients:
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

Directions:
1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.


Prep Time: 25 Minutes
Servings: 16


Photo credit Lelena Allrecipes.com

For all of your real estate needs ~ call, text, or email Lori Adrianse @ 515-556-0515, Lori.Adrianse@CBDSM.com.

Best Steak Fajita Recipe Ever!

This recipe was awesome and I wanted to share. Best steak fajitas ever! I found this recipe on the Food Network. It was super easy to make, very flavorful, and the tequila marinade made the steak so tender. Serve with homemade guacamole, refried beans, and margaritas!

Beef Fajitas

Recipe courtesy Emeril Lagasse, 2003

Steak Fajita - Photo from Food Network

Serves: 6 servings

Ingredients

• 1/4 cup fresh lime juice
• 1/4 cup tequila
• 4 cloves garlic, peeled and smashed
• 2 tablespoons roughly chopped cilantro leaves
• 2 tablespoons vegetable oil
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried crushed Mexican oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 pounds flank steak, fat trimmed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 6 large flour tortillas
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 green bell pepper, stemmed, seeded, and thinly sliced
• 1 yellow bell pepper, stemmed, seeded, and thinly sliced
• 1 large white onion, thinly sliced
• 1 tablespoon minced garlic
• Lime wedges, accompaniment
• Cold Mexican beer, or tequila shots

Directions

In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Preheat the grill to high, and preheat the oven to 325 degrees F.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.

Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

Copyright 2012 Television Food Network G.P. For all of your real estate needs ~ call, text, or email Lori Adrianse @ 515-556-0515, Lori.Adrianse@CBDSM.com.