I do love me some Thanksgiving, with family gathered around the table and the turkey and all the fixings. But close after that in terms of things I am thankful for are the leftovers! And every year I try and come up with some new and scrumptious way to serve up those precious leftovers, because is there is something about Thanksgiving leftovers that always transforms magically into comfort food. And so I bring you this year’s spin on next week’s leftovers: turkey shepherd’s pie! Let’s make it!
There’s something about roasting vegetables that is just some kind of magic. Not that there is anything wrong with a plain old raw carrot, but when you take that same carrot, mix it up with some little potatoes and some beets and toss the whole thing with a little olive oil and salt and roast it until everything is warm and tender on the inside and a little crispy on the outside…that is Vegetable Magic. And when you add in some cheese and top the whole thing off with a poached egg…hello, GORGEOUS! Ready to give a whole new meaning to egg salad? Let’s make it!
I have a life-long love affair going on with French toast, and it’s one that I have passed along to my Southern daughter with my easy peasy regular French toast recipe. But (you know me) I am also always up for shaking up old favorites, and so I present to you a version that is savory instead of sweet. The milk and eggs and bread are all there, but I’ve added in bacon and cheese for that savory taste, and a little balsamic vinegar instead of maple syrup.
So, ready to shake up your French toast? Let’s make it!
This easy peasy sweet potato hummus is a variation on my beloved five minute hummus recipe, which really does take just five minutes. This one takes more like fifteen minutes since it includes a sweet potato that you need to cook up in the microwave before adding it in, but I promise that it is so worth those extra ten minutes. Ready to put a sweet potato spin on everyone’s favorite healthy appetizer? Let’s make it!
So as I may have mentioned a time or two, I’m married to a Southern man, and with those vows come love, cherish and enthusiastically eat shrimp and grits for as long as we both shall live. And I do love all of ’em — the shrimp, the grits and the Southern husband, so I’m always trying new variations of one of his favorite suppers, and shrimp and sausage with grits is one of our faves. Spicy sausage and sweet cooked cherry tomatoes join in the shrimp and grits deliciousness, and I say the more the merrier! So ready to jazz up your shrimp and grits? Let’s make it!
Well, it’s the day after Halloween, which means Thanksgiving is right around the corner, which means we are in hot pursuit of Thanksgiving recipes both old and new. I’m always in charge of bringing mashed potatoes (and I always use my friend Ree’s naughty recipe for mashies with cream cheese), but this year I am also in love with this recipe for roasted butternut squash with feta cheese. I love butternut squash anything, so when soft feta is added to the mix, along with a lemon honey drizzle and a few baby greens…well, that’s definitely something to be thankful for.
Ready to butternut up your Thanksgiving? Let’s make it!