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My Ultimate Thanksgiving Meal

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FoodNetwork.com

Thanksgiving is my all-time favorite holiday. The focus is simple – it’s just about the food and the company! Everyone stops what they’re doing, cooks together, shares memories in the kitchen and gathers around the table. Over the last few months at Food Network, it’s been Thanksgiving central and I’ve been mentally building a list of my ultimate menu. I thought it would be fun to document (and share!) all the recipes I’ve been mentally saving in hopes of one day making. If I could, I’d make every single one of these dishes! Here’s my ultimate menu, all thanks to Food Network stars and Food Network Kitchens.

For Breakfast: Sticky Pecan Pull-Apart Bread

FoodNetwork.com
FoodNetwork.com
FoodNetwork.com
This year, I’ll be in New York City again for Thanksgiving and I really do love being around here for the holiday. My friendsgiving will be a little smaller this year, so we’re opting for roasted chicken instead of a turkey and it will be way more manageable. I also am tackling stuffing (my favorite side!!).
What are you most looking forward to this Thanksgiving? Comment below and share any of your favorite recipes!
Love food. Love self. Love life.
Gabriela

Last-Minute Thanksgiving Recipes

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stuffing

Thanksgiving is in two days! This is my favorite holiday because it revolves around food and family. There is no need to get carried away with gifts or decoration – just straight to the heart of the holiday. I feel so grateful for an incredible year and have a lot to celebrate.

Cooking all these meals and dishes for Thanksgiving can get overwhelming, especially if you haven’t quite started thinking about the menu yet. My family and I will be hosting a smaller group than usual, so I’m excited to be on stuffing duty! Otherwise, we all are still researching recipes.

Here are a few recipes that may help you in your last-minute prep.

Before you go any further with a turkey…read this post from The Kitchn that game plans what day you’re on with your turkey (is it fresh, frozen, did you buy one yet?) and tips for what you’re looking to do with it.

Regardless of what you decide to do with your turkey, the good news is you don’t need to use anything from the turkey for a gravy. You can make quick gravy from turkey broth and a quick rue (butter and flour). You got it!

Stuffing is my favorite part of Thanksgiving and I’m looking at What’s Gaby Cooking’s stuffing recipe because I always trust her recipes. Gaby’s got a whole archive of great Thanksgiving recipe options, but her stuffing is one I’ll definitely be making this year.

You don’t even need to boil or bake these mashed potatoes – you can microwave them! Cooking Fast Mashed Potatoes for Desperate Times (that’s really they’re name!) could be your go-to for a last-minute Thanksgiving staple.

Sweet potatoes and marshmallows are one of my favorite combinations on Thanksgiving. Try this version made in the slow-cooker! One less thing to worry about in the oven and could be easily transported in your slow cooker.

Prep green beans ahead of time with this super simple recipe for greens beans with shallots and pancetta. This is a nice alternative to a cream and onion casserole tat is traditional for Thanksgiving.

For another green option, freshen up the table with a honeycrisp apple salad with candied pecans. This recipe calls for a homemade vinaigrette, but if you’re in a pinch you can use any store-bought dressing!

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Looking for something new to bring to a Thanksgiving potluck? What about this homemade apple cider? (Psst…you could also bring a little something-something to spike it with for adults.)

Speaking of apples, this no-peel apple crisp could be a great option instead of a high-maintenance pumpkin pie. Serve with a scoop of vanilla bean ice cream and some coffee and you’ve got a perfect fall-themed dessert.

I love pecan pie, but again, pies can be a little extensive for last-minute preparation. These pecan pie bars look delicious and super easy to slice into squares and serve.

I hope you have a wonderful holiday celebrating all the things you are grateful for. Thanksgiving is truly a special day and then we begin the Christmas season!

Love food. Love self. Love life.
Gabriela

Brussels Sprouts and Quinoa Salad with Lemon Tahini Dressing

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Gourmet Gab Brussels Sprouts Salad with Tahini Dressing

Roasted vegetables are like comfort food for me. Once fall arrives, I get into the habit of roasting seasonal vegetables for a simple, inexpensive and cozy hearty side dish. They nourish your stomach and, I’d like to think, also nourish your soul. There is a lot going on in the world right now and I presume there will be a lot happening for the next few months. Curling up on the couch with a bowl of these Brussels sprouts with quinoa, chicken and dried cranberries can always be something to look forward to.

This week I thought about a lot things, and one of those was positivity. My friends, family, neighbors, co-workers, Instagram feed and Facebook were all processing the results of the historical event that took place on Tuesday. I wanted to say, “Here’s food! Sit down at a table and let’s share a meal together,” but that seemed trivial. “Let’s take a minute to be grateful for something, like this delicious salad!” seemed like I was downplaying people’s emotions.

Gourmet Gab Brussels Sprouts Salad with Tahini Dressing-gab-brussels-sprouts-quinoa-tahini-4

My philosophy has always been that all people have to eat, all people need to nourish their bodies with food to stay healthy, alive and thriving. In times like these where people feel they may not share anything in common with one another, there’s certainly one thing we all need – food. In this time of transition, my hope is that food can be at the center of the table, opening opportunity for sharing, conversation, understanding, respect and laughter.

The month of November begins the season of holidays, parties, people, gifts and celebration. At the heart of this month is a holiday centered around gratitude. Thanksgiving allows us to simply give thanks for the blessings in our life. Amid the feelings of concern, confusion, conflict or celebration that people may be feeling (for a variety of reasons!) the one thing that I know I can bring to the table is positivity and good food.

I hope this holiday season will bring people together to form community around the table sharing delicious meals.

On that note. Let’s talk about this Brussels sprouts and quinoa salad.

Gourmet Gab Brussels Sprouts Salad with Tahini Dressing

Roasted Brussels sprouts get salty, crispy and extra golden brown when you roast them. Chop then in half, stick them on a baking sheet tossed in olive oil, salt and pepper. Roast at about 425 degrees for 20-ish minutes and open the oven door to find crispy, golden brown, tender vegetables. It’s as easy as that! If you’re thinking of stinky, mushy Brussels, you must give these a try. They will change everything!

To incorporate the flavors of fall to this salad, I added dried cranberries, and for protein, I cubed up my favorite easy baked chicken. It would be so easy to toss this together with leftover Thanksgiving turkey or even leftover Brussels you have from a side dish! Tricolor quinoa was a nice swap instead of typical lettuce and helped it feel more hearty. Now let’s chat about the dressing…

Gourmet Gab Brussels Sprouts Salad with Tahini Dressing-gab-brussels-sprouts-quinoa-tahini-4Ever since I made Roasted Red Pepper Hummus on Facebook Live, the biggest question I have gotten is what to do with leftover tahini. BOOM! Here it is: make this simple lemon tahini dressing. For an individual serving I used about 1 tablespoon of tahini, half a lemon, a couple drizzles of olive oil and a dash of S&P. The result is this nutty, zesty dressing that brings together the fall flavors of this salad. You could certainly use a balsamic dressing you have on hand, but I loved being able to use my tahini in a new way.

Brussels Sprouts and Quinoa Salad with Lemon Tahini Dressing
 
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Author:
Serves: 4
Ingredients
  • 1 bag/stalk Brussels sprouts, rinsed and halved
  • 3 large chicken breasts, cooked and cubed
  • ½ cup dry quinoa, cooked according to package instructions
  • ⅓ cup dried cranberries
  • 1 tablespoon olive oil
  • Salt and pepper
  • Dressing
  • ¼ cup tahini
  • ⅓ cup olive oil
  • 1 lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. While oven is preheating, prepare chicken if needed and cook quinoa according to package instructions.
  3. Place cleaned and halved Brussels spouts on a foil-lined baking sheet. Toss with olive oil, generous pinch of salt and pepper. Roast for 20-25 until tender and golden brown.
  4. Mix all ingredients for dressing in a container or mason jar.
  5. In a bowl mix Brussels sprouts, cubed chicken breasts, cooked quinoa and dried cranberries. Add dressing and serve.

Gourmet Gab Brussels Sprouts Salad with Tahini Dressing-gab-brussels-sprouts-quinoa-tahini-4

I hope this salad, or any meal, serves as a point of positivity for you and your community these next few months. We have a lot to be grateful for! I am grateful I get to share delicious food with you all and I am thankful you take the time to read posts that I write. Let’s kick off this holiday season in a great way.

Love food. Love self. Love life.
Gabriela

Snapshots from Thanksgiving

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Thanksgiving is my favorite holiday of the year. The fast-paced tempo of our everyday life slows down so we can sit around the table with family and friends to give thanks. While the day may not actually be “slow” – cue the four nieces and nephews under three years crying or running around – the organized chaos of people is something I look forward to. This year, my family hosted Thanksgiving and it was so special seeing relatives come together and pitch in for a delicious meal. We had all the classics: turkey, stuffing, sweet potatoes and more, but also our family’s essential appetizer: clam dip. Pretty simply it’s cream cheese, clams, lemon juice and Worcestershire sauce. Serve with salty and crunchy Ruffles, it is actually addicting. I’m really looking forward to next year because my cousin passed off her responsibility of stuffing to me. It is my favorite side dish, so I cannot wait to start practicing recipes.

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One of the biggest things I am taking away from this year’s holiday is that in the end, it’s really only the big picture that matters. It’s not worth it to sweat the small things. Wine glasses may be broken on the patio, cranberry sauce may spill on a white rug, and someone may forget to make the gravy. (Yes these all happened.) Little hiccups while entertaining big crowds are inevitable and hopefully can remind us to laugh the small thing off. All day on Thanksgiving I felt so grateful to look around and see the abundant blessings of food, family and friends. The little things that happened and “went wrong” are now just memories.

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Above are my dad, step-mom, and step-siblings Brittany and Cameron. We always have a blast together and as you can tell, we can’t stay serious for too long. After we indulged in our big meal, all the family and friends sat out by the fire, drank wine and sampled the assortment of dessert options. Pecan pie has emerged as a new favorite for me. Not only was the company and conversation excellent, but as you can see from the pictures, it was a stunning evening in Phoenix to stay outside all night long. My family’s backyard is evolving into the destination for outdoor entertaining and relaxation. When a large group of guests are over, the fireplaces, big couch and heaters make it feel like an outdoor living room. I cannot wait until Christmas!

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I have so many reasons to be thankful and being home over the past week was the perfect way to celebrate. Thanksgiving will always be my favorite holiday because of the delicious food and family focus, but I also love how it starts the rest of the holiday season. In a few weeks, I will be back to Phoenix to celebrate Christmas and one of my best friends’ wedding. Hopefully the weather is just as beautiful as it was this week. Hope you all had a lovely holiday weekend!

Love food. Love self. Love life.
Gabriela

Pumpkin

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Pumpkin is the representative flavor of the Thanksgiving season. It seems like every where I turn, pumpkin specials are being served–pumpkin lattes at coffee shops, pumpkin ravioli at restaurants, pumpkin cookies at bakeries. Here are some ways to reinvent how you enjoy pumpkin in your own home.

Background

Pumpkins are in the squash family, which describes why they have a similar taste, texture and appearance to butternut squash. The Worlds Healthiest Foods website says that all winter squashes are excellent sources of immune-supportive vitamin A. 

Canned pumpkin can be found in the grocery store year round. While pumpkin is in-season though, take the opportunity to make your own pumpkin puree. This article breaks down the process step-by-step. It is rather easy. By making your puree, you know it has zero artificial preservatives.

Pumpkin Seeds

If you plan to roast your pumpkin at home, make sure to save the seeds to roast them and eat. The pumpkin seeds are a plentiful source of minerals and zinc. Here is a short video to show how simple it is to roast pumpkin seeds yourself. They can be seasoned sweet or savory and can be added to many dishes.

Recipes

Now let’s talk about all the fun you can have with pumpkin recipes. Here are my three picks to mix up the pumpkin flavors you savor this month.

1. Start your day off right with these homemade Pumpkin Waffles. The batter is quick to mix up and the aroma of the pumpkin will linger in your home all morning.

Pumpkin Waffles from Smitted Kitchen.

2. Go the nontraditional route and serve these Moist Pumpkin Spice Muffins with Cream Cheese Frosting from the Pioneer Woman as your Thanksgiving dessert. They will take about half the time to make and are light so you can have seconds.

3. Snack on this Pumpkin Spice Granola, add it to a yogurt parfait, or sprinkle it over some vanilla bean ice cream. Yum!

Pumpkin Spice Granola from Baking Bites

Happy Thanksgiving!