Yesterday was grand, a quiet Thanksgiving spent at home with my husband. I had a chance to contemplate many things that I am thankful for. My list is quite long, so here are a few things: I am thankful for my husband, who has been a cornerstone for me in the rough times of illness. I am grateful for my family and friends who have been patient and understanding, and stuck by me even when I was grumpy. I am grateful to have a roof over my head, food to fill my belly, and clothing on my back. And finally, I am grateful for being able to write these blog posts for my friends and new readers, who drive me to keep going when sometimes it's very hard for me to do so. Thank you all.
This year, I finally got to give my husband a feast made by me for Thanksgiving. I know it's not just about the food, but food is a good chunk of it and it was important to me that I get to do this special thing for Bruce. Add to that, but I saw an opportunity to develop some recipes for this blog and test them out. I have at least four recipes, maybe five, that I am going to share with you in no certain order. I have plenty of material to work with that, depending on how I feel, I will be able to share them with you at least once a week or so. Plus I have two other blogs planned involving my readers, and one about pantries.
I decided that this year, I would prep for two or three days before the big day... I must say that it was probably the best thing I could have done for myself. I had almost everything at the ready by the time Thanksgiving rolled around, and it was the easiest Thanksgiving I have ever dealt with! I made at least twelve things, two of which were unplanned. My challenge to myself was to use as many ingredients as I could that I already had on hand, and spend as little money as possible for the rest. I spent around $25 when the whole feast was worth at least $60, if not more.
Here was my menu (Recipes planned for the blog**):
Turkey with gravy
Pumpernickel and Walnut Stuffing**
Classic Green Bean Casserole
Roasted Squash and Seeds
Roasted Brussels Sprouts with Italian Cheeses
Goat Cheese Mashed Potatoes with Bacon and Scallions, garnished with fried potato skins**
Cranberry Apple Relish**
Sweet Potato Cheesecake with Marshmallow Mousse**
Pecan Pie (Frozen, not going to lie.)
Home Made Bread Rolls
Today's recipe is going to be the mashed potatoes. I ended up loving this one the most out of everything! They were creamy and delicious, with a nice tangy note from the goat cheese, and they held up well to the gravy. I also plan on making a leftover reboot out of this one because I can't stand eating leftovers with the same flavors day in and day out.
Fair warning, there are lots of steps/dishes involved, and these spuds are rich and decadent (aka, not a diet food). I will include lighter options in the notes. With that in mind, proceed :)
MISE EN PLACE
Everything in place
I have a few more recipes up my sleeve for you, and I hope you enjoy this one in fellowship with your friends or family. If you have any comments or questions, do let me know! Feel free to send me pictures of your creations using my recipe as a base. I would love to post your pictures and shout you out.
Back when I was a little snot, my mom used to make cheesy potatoes, which, of course, was a hit. That is... unless she called them "au gratin," which would cause my sisters and I to recoil with horror and yell out, "ALL ROTTEN POTATOES! EEEEEWWW!!" Seriously, we thought our mom was talking about rotten potatoes, so she started calling them Cheesy Potatoes, which other people call them too. Later in life, she told me the story of how we used to react and I still find it amusing to this day. In fact, yesterday when I took my taters to potluck, I had to laugh because my brother in law teased me and called them "Potato's All Rotten," and I explained that was what I used to call them. Apparently, it has been a nickname through many generations where kids would call them "All Rotten" and such, at least in our family!
Now, I don't make these very often because peeling almost a whole, 3 lb bag of potatoes for this can be tedious... Add to that, there is a lot of love you need to put in the dish. The dish is totally worth all the work, so every now and then I will get a bug up my butt to do it. This time, it just happened to be that I had an invitation to a potluck, pretty much last minute due to certain circumstances, and I didn't have money or time to plan something out. I had planned to make these potatoes for my birthday because I have been craving them, but I can do something else to go with that particular dinner.
We've all been there, last minute invitations or unexpected company coming over and you need to whip up something awesome but don't have cash or time to think. Potatoes are a pantry staple, and cheese... Well, I always have cheese, but I don't know about the rest of you. I told my husband that whatever cheese we had left (block and shredded) would be for this, and then the potluck came up.
I spent an hour on prepping and another hour at home just to bake, a half hour to set, lastly, another bit of time to heat back up (although, they would have tasted okay cold, just sayin'.) So I spent 3 hours making them, and they were nearly gone in fifteen minutes. I guess when taters are good, they are good!
Before I get to the recipe, let me warn you that although my recipe is reduced fat, it is still not diet food and you should proceed with full disclosure. Normally, they are made with heavy cream and butter, and my recipe does not use either, yet they are still pretty fantastic and rich enough without them that I am sure you wouldn't miss those things.
It's such a comfort food to eat, and it is one of those things that you know everyone will eat unless they can't do dairy. This dish is great to serve with pretty much any protein, and could even become a main dish when you add a protein. I would suggest bacon or ham, though roast beef would work lovely as would roast chicken. Broccoli would be awesome as a veggie to go in there (or cauliflower)... I am sure that peas would be pretty good too. It is up to you, really! With the richness of the cheese, you definitely won't miss the heavy cream and the butter if you are looking to cut at least a little bit of fat out. The great thing about potatoes is that they are better for diabetics to eat than bread and rice, though you still want to eat in moderation because of all that cheese.
I had a lot of fun serving this to my family last night and was delighted at how quickly it was eaten. I hope you enjoy this recipe too!
Happy Eating, my Foodies,
The Eccentric Foodie
Cooking bacon in the oven is the easiest way.
These are various recipes that either I created, or I found and adjusted to what I thought would be awesome or even healthier.