11/23/2013

The Worst Dishes Ever

Thanksgiving is only days away now and visions of succulent turkey, creamy mashed potatoes, homemade gravy, and moist stuffing are dancing through our heads.  However, holiday feasts also bring out those dishes that are made but once or twice a year, some to our delight, and others--not so much.

The delightful list for me includes pecan pie, homemade stuffing, and turkey (with some crispy skin). Yup,it's all stuff that will clog your arteries in a heartbeat. Since it's once a year, I think the indulgence is totally permissible. My doctor may say otherwise, but really now, it's Thanksgiving. These decadent dishes are certainly not found in our weekday menus--at least not mine.

However, there are some dishes that make it to the Thanksgiving table that should've been left in the kitchen or in the best case scenario, never made at all. Here's a quick list of what NOT to make next week.

1. Jell-O salads. I know, I know. They're traditional. But green gelatin with shredded carrots and celery topped with mayo are not what most people want on their plate. It's definitely not for me. Although Jell-O was a "treat" growing up, I've developed a real aversion to it in adulthood.

2. Sweet potato casserole. Even more traditional, especially in the South, the cloying sweetness of marshmallows over already sweet potatoes is just too much.  I love sweet potatoes, but leave all the extra brown sugar, butter, and marshmallows in the cupboard. My suggestion is baking the sweet potatoes, and then mashing them with some fresh orange juice for moistness, a dash of cinnamon, a dab of butter, salt and pepper to taste.

3.  Cranberries in the can or out of it, or even fresh. I can't bring myself to talk about them. However, I do have to include the jellied stuff for my dear husband, who actually eats it with his turkey. What you do for love!

4.  Lima beans. Even if you drown them in butter and brown sugar, they're still Lima beans. They're so tasteless, fibery...so Lima.  There are so many other lovely vegetables to choose from, so please do.

5.  Stuffing (dressing for some) that hasn't seen the inside of the turkey. It tends to be crispy and dry.Croutons are not stuffing. As a stuffing aficionado, the absolute best stuffing has been up close and personal with the big bird.  All those wonderful juices and flavors are soaked up in bread crumbs. This makes or breaks the Thanksgiving meal for me. Stuff the bird for heaven's sake.

Without a doubt, you have your own list of favorites for Thanksgiving, and the list you won't sink a fork into. Stop by and let me know about them. Bon appetit!

3 comments:

Alana said...

I love sautéed Brussels sprouts and roasted butternut squash (cubed and tossed with craisins) as side dishes. I dislike anything bread-related, like dinner rolls andnut breads, and vegetables that have been overcooked in a cream sauce. With the potatoes and stuffing, there is already enough starch, and vegetables have there own delicious flavor and don't really need augmentation.

Laurinda Wallace said...

I love Brussels sprouts too. I've done them sauteed with a splash of balsamic vinegar and craisins. Making sauteed butternut squash quesadillas tonight with Jack cheese.

JD said...

Best part for me is the dark meat, as long as it's juicy, and my own dressing!! I always had to make four times the dressing for my family, which meant I had to cook it outside the bird. If you use enough of the giblet broth, it does stay moist!

Positively encouraging

11/23/2013

The Worst Dishes Ever

Thanksgiving is only days away now and visions of succulent turkey, creamy mashed potatoes, homemade gravy, and moist stuffing are dancing through our heads.  However, holiday feasts also bring out those dishes that are made but once or twice a year, some to our delight, and others--not so much.

The delightful list for me includes pecan pie, homemade stuffing, and turkey (with some crispy skin). Yup,it's all stuff that will clog your arteries in a heartbeat. Since it's once a year, I think the indulgence is totally permissible. My doctor may say otherwise, but really now, it's Thanksgiving. These decadent dishes are certainly not found in our weekday menus--at least not mine.

However, there are some dishes that make it to the Thanksgiving table that should've been left in the kitchen or in the best case scenario, never made at all. Here's a quick list of what NOT to make next week.

1. Jell-O salads. I know, I know. They're traditional. But green gelatin with shredded carrots and celery topped with mayo are not what most people want on their plate. It's definitely not for me. Although Jell-O was a "treat" growing up, I've developed a real aversion to it in adulthood.

2. Sweet potato casserole. Even more traditional, especially in the South, the cloying sweetness of marshmallows over already sweet potatoes is just too much.  I love sweet potatoes, but leave all the extra brown sugar, butter, and marshmallows in the cupboard. My suggestion is baking the sweet potatoes, and then mashing them with some fresh orange juice for moistness, a dash of cinnamon, a dab of butter, salt and pepper to taste.

3.  Cranberries in the can or out of it, or even fresh. I can't bring myself to talk about them. However, I do have to include the jellied stuff for my dear husband, who actually eats it with his turkey. What you do for love!

4.  Lima beans. Even if you drown them in butter and brown sugar, they're still Lima beans. They're so tasteless, fibery...so Lima.  There are so many other lovely vegetables to choose from, so please do.

5.  Stuffing (dressing for some) that hasn't seen the inside of the turkey. It tends to be crispy and dry.Croutons are not stuffing. As a stuffing aficionado, the absolute best stuffing has been up close and personal with the big bird.  All those wonderful juices and flavors are soaked up in bread crumbs. This makes or breaks the Thanksgiving meal for me. Stuff the bird for heaven's sake.

Without a doubt, you have your own list of favorites for Thanksgiving, and the list you won't sink a fork into. Stop by and let me know about them. Bon appetit!

3 comments:

Alana said...

I love sautéed Brussels sprouts and roasted butternut squash (cubed and tossed with craisins) as side dishes. I dislike anything bread-related, like dinner rolls andnut breads, and vegetables that have been overcooked in a cream sauce. With the potatoes and stuffing, there is already enough starch, and vegetables have there own delicious flavor and don't really need augmentation.

Laurinda Wallace said...

I love Brussels sprouts too. I've done them sauteed with a splash of balsamic vinegar and craisins. Making sauteed butternut squash quesadillas tonight with Jack cheese.

JD said...

Best part for me is the dark meat, as long as it's juicy, and my own dressing!! I always had to make four times the dressing for my family, which meant I had to cook it outside the bird. If you use enough of the giblet broth, it does stay moist!