Hosting notebooks
Chicken dinner hosting notebook
Menu:Appetizers: Veggies and hummus, tortilla chips and vegan spinach-artichoke dip
Main course: Baked chicken (one tray 4lb? should be enough), pesto green beans (see below, double recipe), cornbread (flax version), cut cherry tomatoes and green olives
Dessert: vegan chocolate chip cookies
Chicken recipe
Ingredients
3-4lb chicken breasts (boneless)
1 tbsp olive oil per breast
Salt, garlic powder, pepper
1 tsp lemon juice per breast
Directions
Preheat oven to 400 (same as cornbread, could probably be 350-400)
Place chicken in baking dish, cover with toppings, and then cover dish with foil
Bake about 30m
First inspiration recipe: https://www.spendwithpennies.com/oven-baked-chicken-breasts/#wprm-recipe-container-139436
History
Christmas 2022. All these things were well-received. Timing: Way ahead of time. Buy two small (6oz?), microwave-safe bowls that have tight-fitting lids for dips.
Day before. Slice veggies for appetizers, put in separate silicone bags (3?) ready for tray. Optional: put chips that will fit in bowl in a bag ready to pour in for prep and out for leftovers. Make spinach-artichoke dip, place in covered dip container in frig. Cut cherry tomatoes and green olives (can be stored in mason jars).
2h before. Let green beans sit out to defrost if desired. Can cut while frozen and then put in glass dish to defrost. Wash mushrooms
Cornbread batter should be prepared just before, takes 10m to prep batter and 5m to get it into muffin tins and glass dish (we used 24 muffins and an 8x8 glass dish for 10 people and had leftovers).
Pesto sauce takes 10m to prep.
Chicken takes 15m to dump into pan given sanitation afterwards.
Chicken and green beans take about 30m to cook,
10m before guests arrive. Warm spinach-artichoke dip. Put out dips, chips, and veggies. Put bags for leftovers in frig to save space.
Thanksgiving notebook
Roasted mushrooms (0.5h prep, 45m roast)
Amount: 2 Costco white mushroom containersClean mushrooms, stir in olive oil, salt & pepper to cover
Roast, store in frig, serve cold.
Pesto green beans (2 trays, 40m in oven)
Basil pesto sauce (15 mins, including prepping pesto leaves)Amount: 4x recipe
1/3 c toasted almond
1.5 cups Basil leaves
1/4 c nooch
1 and 1/4 tsp lemon juice
1/4 tsp salt
1/2 cup olive oil
ground pepper
4 cloves garlic
Pesto green beans
Cut 4lb green beans (can do while frozen)
Let defrost in baking dish
Bake at 350 for 40m (guess)
Yams (About 15 minutes prep, 2-3 hours low in slow cooker)
5 cans yams1.5 cups maple syrup
1/4 c olive oil or vegan butter
1 tbsp vanilla extract
2 tbsp cornstarch 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup water
Cook 2 hours in diamond slow cooker. https://iheartrecipes.com/slow-cooker-candied-yams/
Costco cheesy potatoes
Heat in oven 20-22 mins at 350
Stuffing (not more than 45 minutes prep)
2 cups each sauteed parsnips, carrots, celery, roasted2 small bags Mrs Cubbisons stuffing
3/4-1 cup olive oil
3 cups water, added a little at a time
Cook in oven at 350 for 20-30m covered and then 20m uncovered. Reference (uses far more oil): http://m.mrscubbisons.com/recipes/recipe-detail.php?recipe=146&type=stuffing
1 tbsp olive oil
18 portabello mushrooms rinsed, scrubbed, and cut into 1cm thick pieces (about 6 pieces per large portabello)
1/3 cup balsamic vinegar
5 cloves garlic, minced
Requires 2-3 batches in large cast iron frying pan. Saute mushrooms in olive oil for about 3-5 minutes. Add balsamic vinegar. When mushrooms have released liquid once, transfer mushrooms to another dish (remove from pan). In pan, reduce liquid with five cloves minced garlic to become sauce. Add to mushrooms. Serve chilled.
http://allrecipes.com/recipe/14037/balsamic-mushrooms/
Pesto green beans slow cooker (5 mins prep, cook 3.5-4 hours)
It's not nearly as good in the slow cooker as in the oven
Make pesto sauce above. Add three 16 oz packages frozen beans and 1/4 cup water to slow cooker. That is perfect to capacity size for small (blue diamond patterned) slow cooker.
Yams (About 10 minutes, olive oil did not seem necessary, 3.5-4 hours in slow cooker)
5 cans yams
1 cup maple syrup
1 tsp each cinnamon and nutmeg
Olive oil
Last year made in slow cooker with cut yams. Does not take too long to prep. Don't buy more than 6 red yams. Cook 3 hours in diamond slow cooker. 1 tbsp cinnamon and 1/2 cup maple syrup. https://iheartrecipes.com/slow-cooker-candied-yams/
Brussel white beans (15 minutes to prep and slice sprouts, 5 minutes to soak beans, 1.5 hours to cook beans on stove or in oven, 60 minutes to roast brussel sprouts, 10 minutes to combine and season). These were not very popular.
2 lb bag beans
Many squirts lemon juice. Maybe 1/4 cup.
3 cloves minced garlic
2-2.5 lbs brussel sprouts quartered and roasted
6 cups water
2 quartered onions
24 lb turkey
Do not rinse. Remove giblet package from cavity and any plastic pieces holding it together.
Drain juice because blood
Rub with olive oil
Add about 6 cups water and two quartered onions
Put turkey in roasting pan with rack breast side down
Preheat oven 450 (and let turkey sit out 15-20 minutes before putting in oven)
Put bird in oven for 5 mins, then lower oven temp to 325
Baste every 30 minutes
Turkey gravy
We bought it at lazy acres. $10 for a quart container. I have a recipe earmarked for a vegan option: http://plantpoweredkitchen.com/recipe-page/?recipe_id=6036619 . Don't use this because it has tahini.
Here is the Betty Crocker recipe
Slow cooker cranberry sauce
3 pounds of cranberries makes a pyrex round mixing bowl with orange lid. This was a lot. Takes time to pick through and remove stems but otherwise easy. https://thelemonbowl.com/slow-cooker-cranberry-sauce/
Setup
Room for 26 not counting other seating areas: 2 folding tables, one bench (seats 3 and good for kids), 6 fabric chairs, 4+8+5 folding chairs (all inside).
Table for drinks outside. Would be nice to have additional table to sit outside.
Aunt Nadine brought artichoke dip and wheat thins
We had carrots and hummus and pita chips and olive tapenade. There was TONS of everything left over. Next year, just 2 bags carrots, 2 containers hummus (and only open one and have one as a spare), one olive tapenade, and two small bowls of pita chips. Perhaps use low half-pint wide mouth mason jars for hummus and tapenade.
Two pecan pies from Jerry (about .75 of one pie was eaten)
One choc pecan pie from Alyssa (it was basically devoured -- one slice left)
3 pumpkin pies frozen and baked here (Claim Jumper brand) (about .75 of one pie was eaten)
3 containers Dreyers Slow Churn ice cream (just over one container was eaten)
One container cookies from Costco (maybe 10 cookies were eaten)
One package WinCo sugar ice cream cones (4 cones were eaten)
April brings pumpkin custard so only buy one pumpkin pie
This pumpkin pie fudge looks beyond amazing: http://sweetsimplevegan.com/2017/11/vegan-pumpkin-pie-fudge/
Other notes:
Vegan parmesan cheese: http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/
http://toriavey.com/toris-kitchen/2015/05/smoky-lentil-sweet-potato-soup/
3 cups water, added a little at a time
Cook in oven at 350 for 20-30m covered and then 20m uncovered. Reference (uses far more oil): http://m.mrscubbisons.com/recipes/recipe-detail.php?recipe=146&type=stuffing
Additional Thanksgiving options & notes
Balsamic mushrooms (1.5 hours)1 tbsp olive oil
18 portabello mushrooms rinsed, scrubbed, and cut into 1cm thick pieces (about 6 pieces per large portabello)
1/3 cup balsamic vinegar
5 cloves garlic, minced
Requires 2-3 batches in large cast iron frying pan. Saute mushrooms in olive oil for about 3-5 minutes. Add balsamic vinegar. When mushrooms have released liquid once, transfer mushrooms to another dish (remove from pan). In pan, reduce liquid with five cloves minced garlic to become sauce. Add to mushrooms. Serve chilled.
http://allrecipes.com/recipe/14037/balsamic-mushrooms/
Pesto green beans slow cooker (5 mins prep, cook 3.5-4 hours)
It's not nearly as good in the slow cooker as in the oven
Make pesto sauce above. Add three 16 oz packages frozen beans and 1/4 cup water to slow cooker. That is perfect to capacity size for small (blue diamond patterned) slow cooker.
Yams (About 10 minutes, olive oil did not seem necessary, 3.5-4 hours in slow cooker)
5 cans yams
1 cup maple syrup
1 tsp each cinnamon and nutmeg
Olive oil
Last year made in slow cooker with cut yams. Does not take too long to prep. Don't buy more than 6 red yams. Cook 3 hours in diamond slow cooker. 1 tbsp cinnamon and 1/2 cup maple syrup. https://iheartrecipes.com/slow-cooker-candied-yams/
Brussel white beans (15 minutes to prep and slice sprouts, 5 minutes to soak beans, 1.5 hours to cook beans on stove or in oven, 60 minutes to roast brussel sprouts, 10 minutes to combine and season). These were not very popular.
2 lb bag beans
Many squirts lemon juice. Maybe 1/4 cup.
3 cloves minced garlic
2-2.5 lbs brussel sprouts quartered and roasted
Turkey
Olive oil6 cups water
2 quartered onions
24 lb turkey
Do not rinse. Remove giblet package from cavity and any plastic pieces holding it together.
Drain juice because blood
Rub with olive oil
Add about 6 cups water and two quartered onions
Put turkey in roasting pan with rack breast side down
Preheat oven 450 (and let turkey sit out 15-20 minutes before putting in oven)
Put bird in oven for 5 mins, then lower oven temp to 325
Baste every 30 minutes
Turkey gravy
We bought it at lazy acres. $10 for a quart container. I have a recipe earmarked for a vegan option: http://plantpoweredkitchen.com/recipe-page/?recipe_id=6036619 . Don't use this because it has tahini.
Here is the Betty Crocker recipe
Slow cooker cranberry sauce
3 pounds of cranberries makes a pyrex round mixing bowl with orange lid. This was a lot. Takes time to pick through and remove stems but otherwise easy. https://thelemonbowl.com/slow-cooker-cranberry-sauce/
Setup
Room for 26 not counting other seating areas: 2 folding tables, one bench (seats 3 and good for kids), 6 fabric chairs, 4+8+5 folding chairs (all inside).
Table for drinks outside. Would be nice to have additional table to sit outside.
Appetizers:
Suzie brought 7-layer dip and chipsAunt Nadine brought artichoke dip and wheat thins
We had carrots and hummus and pita chips and olive tapenade. There was TONS of everything left over. Next year, just 2 bags carrots, 2 containers hummus (and only open one and have one as a spare), one olive tapenade, and two small bowls of pita chips. Perhaps use low half-pint wide mouth mason jars for hummus and tapenade.
Dessert:
WE hadTwo pecan pies from Jerry (about .75 of one pie was eaten)
One choc pecan pie from Alyssa (it was basically devoured -- one slice left)
3 pumpkin pies frozen and baked here (Claim Jumper brand) (about .75 of one pie was eaten)
3 containers Dreyers Slow Churn ice cream (just over one container was eaten)
One container cookies from Costco (maybe 10 cookies were eaten)
One package WinCo sugar ice cream cones (4 cones were eaten)
April brings pumpkin custard so only buy one pumpkin pie
This pumpkin pie fudge looks beyond amazing: http://sweetsimplevegan.com/2017/11/vegan-pumpkin-pie-fudge/
Other notes:
Vegan parmesan cheese: http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/
http://toriavey.com/toris-kitchen/2015/05/smoky-lentil-sweet-potato-soup/
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