I can’t believe that it is November already… fall is really flying by! I can’t wait for the upcoming holiday season, last year was so hectic that I feel like I didn’t get to enjoy it as much as I should have so I’m looking forward to being a little more prepared for it this year. Every Thanksgiving either my parents or my grandmother host a big dinner for the whole family and then I make a separate dinner the following weekend for my husband and I, which we have dubbed “Thanksgiving 2.0″. I took tons of pictures from all of the meals last year and I can’t wait to start sharing them with you so that maybe you’ll be inspired to make some of them for your family this year! I’ve added a Thanksgiving tab to the menu at the top of the homepage and that’s where you can find a compilation of all the recipes, crafts, etc for that holiday. I’m also going to start including a printable version of the recipes at the end of each post (just click on the picture to pull up a regular sized picture and then print right in your browser in any size you like). I thought I’d start my Thanksgiving themed posts with a simple recipe, a side dish, that would be fantastic to make in the meantime if you want to practice! Brussel’s sprouts get sautéed in bacon fat and and then roasted in the oven and topped with toasted walnut pieces giving you the perfect combination of flavors. The bonus of this side dish is that it just gets thrown in with the turkey for the last bit of cooking time so you don’t have to worry about juggling oven space and temperatures! CLick here to get the recipe and see how it’s made!
We were supposed to get hit with a huge storm that was going to “take over the Northeast” at the beginning of this week, so I planned this hearty meal in case we got snowed in. Apparently when they said 16 inches of snow and major power outages, they really meant a light rain for a few hours lol. Needless to say, we didn’t get hit with a storm, but this dinner was still really great and comforting in the cold weather. Pork loin roasted in a dutch oven with pearl onions and apricot paired with deliciously roasted brussels sprouts drizzled in a maple syrup and balsamic vinegar reduction… let’s just say there weren’t any leftovers by the time we went to bed last night! This recipe can easily be multiplied to serve more people and is pretty simple so it would be great to serve to company. Click here to get the recipe and see how it’s made!