Thanksgiving is Coming! Welcome Back!

By LSquire | November 10, 2012

Hello Everyone!  Welcome back.  This is my special Thanksgiving blog.  Though I am sure you all have your favorite family specials lined up, it is my hope that perhaps people that don’t cook or maybe someone looking to do a little differently will take something from this post.  Not all recipes have pictures.  My pics from last year were deleted earlier in the year.  However, I wish everyone a happy, healthy, and safe Thanksgiving!  Remember to give thanks for the little things!





(Me with my Mentor Chef)

Thanksgiving Recipes

Pumpkin Pie

Prep Time 20 minutes         Cook Time 1 hr                            Servings 8


  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon of pumpkin pie spice (I like Trader Joe’s brand)
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 can (15 ounces) pumpkin purée
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 1 cup heavy cream
  • 1 unbaked 8-inch deep-dish pie shell

Directions  – Preheat oven to 425 degrees.  Combine spices and sugar. In a separate bowl, combine pumpkin, maple syrup, and vanilla. Stir in eggs, then spice mixture. Stir in cream.  Pour into pie shell and bake for 15 minutes. Turn oven down to 350 degrees and bake until center is set, about 45  minutes. Cool on wire rack.  Serve with whipped cream (optional)

 Southern Healthy Collard Greens

Prep     10-15 mins.                               Cook 40-45 mins.                               Serves:     4 to 6


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 large onion, chopped
  • 1 teaspoon red pepper flakes
  • 1/4 cup minced  garlic
  • 1 pound collard greens, chopped
  • 3 cups vegetable stock (or chicken stock if you prefer. (I like Swanson brand)
  • 1/2 cup white vinegar
  • 2 small tomatoes, seeded and chopped
  • Salt and freshly ground black pepper

Directions  – In a large pot over medium heat, heat oil and butter. Saute the onions until softened, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock and vinegar;  cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Auntie Lisa’s Macaroni and Cheese
Prep Time   25 Mins.                                                Cooking time: 45 Mins.                           Servings: 6  
 2  cups uncooked elbow macaroni (7 ounces)
2  tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2  cups milk
1 1/2  cups shredded or cubed sharp Cheddar cheese (6 ounces)
8 oz. cheese spread ( I like Velveeta)
8 oz. sour cream ( I like Breakstone’s)
  Heat oven to 350ºF.  Cook macaroni as directed.  While macaroni is cooking, melt margarine in  saucepan over low heat. Stir in salt and pepper.   Cook over medium heat, stirring constantly, and stir in milk until mixture is smooth.   Heat to boiling, stirring constantly. Boil and stir, then  add cheese. Stir occasionally, until cheese is melted.  Drain macaroni. and gently stir macaroni into cheese sauce. Pour into ungreased casserole pan. Bake covered for 20, and then uncovered for 25 minutes or until bubbly.
LET”S TALK TURKEY!!!! (Chicken…duck…etc.)
 Stuffing the turkey is not recommended.  Cook the stuffing separate. This is because to prevent salmonella, you will have to raise the temperature of the stuffing to 165 degrees to kill the bacteria.  Therefore, you will most likely overcook your turkey.  This same method applies to all poultry. 
  • Use a food thermometer. You can’t tell if the turkey is cooked simply by looking.
  • Check to make sure the turkey reaches a minimum internal temperature of 165 oF, even if your turkey has a pop-up temperature indicator. Check the thickest part of the bird. (Usually the breast). 
  • Let turkey stand for 20 minutes before carving to allow juices to set.  Stuffing should also reach a minimum    temperature of 165 oF.

Remember to keep all colds foods cold, and all hot foods hot!  Have a safe, delcious and Happy Thanksgiving!!! – Chef Li



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