Kraft Paper Table Runner

Last week, Jesse & I hosted a Thanksgiving dinner for 22 people.  It went off without a hitch - delicious, cozy, and fun - and I actually want to do it all over again.  The food was great but I can't take much credit for that (thanks to my family & to Jesse, turkey fryer extraordinaire), so I'll focus on the way we turned our breakfast nook & living room into a table for 15 adults (the kids sat on pillows around our coffee table, decked out with paper & crayons).

Our regular dinner table fits 6 people, so we used some folding tables and borrowed chairs to create one very long table for Thanksgiving dinner.  I wanted to have a cohesive element among the hodge podge of chairs, the tables of varying widths, and the mismatched cloth napkins and so I used kraft paper-style wrapping paper (cut in half, width-wise) to run the length of the three tables.

The brown paper managed to be rustic enough to tie in the mums I had running down the table and the various fall-hued napkins.

Place cards were just simple cardstock cut and folded in half.  I didn't think through last year's seating very well - it had my family on one half of the table and Jesse's family on the other half.  Jesse requested that this year we shake it up a bit and mix the two crowds (everyone knows each other anyway).  We spent a few minutes the night before the meal deciding who would go where and it seemed to work out well (vegetarians seated together, my brother the teacher next to Jesse's cousin the teacher, etc).

Here it is right before we ate (next year I may do it buffet style with so many guests but this year we served it family style).  You can see in the top of the photo how the tables are uneven but the runner helped to draw the eye away from that.

I hope you all had as great of a Thanksgiving as we did.  And with Thanksgiving 2013 in the books, I'm ready to move full steam ahead with Christmas prep around here!

Graciasgiving to the Rescue

It's Caitlin here, since poor Jaisa has pneumonia, but this gives me a chance to rave about how beautiful Jaisa's Thanksgiving recipes from last year look.  In 2012, Jaisa pulled together a bunch of delicious side dishes that include traditional Thanksgiving recipes with a Mexican twist.  

With just a few days until Thanksgiving dinner, I'm sharing these tasty recipes for some last-minute planning. It's intimidating to serve a Thanksgiving dinner (and tough to be a guest bringing a delicious yet unique side dish).  Here are the best of the bunch, starting with stuffing, and with Jaisa's tutorials you'll be ready for Thanksgiving in no time.  De nada.

I loooooooove cornbread stuffing.  As a vegetarian, I don't add the andouille and chorizo that Jaisa calls for in this stuffing recipe, but I must admit that they probably make the whole dish even tastier.  Whenever Jesse sees recipes like this from Jaisa he curses the day I decided to become a vegetarian.  With or without the sausage, give it a try.

andouille & cornbread stuffing

Chipotle sweet potatoes look amazing (& include the story about how Jaisa learned to spell "potatoes" correctly).  I don't like super sweet, syrupy sweet potatoes but love how Jaisa mixes spicy with a dash of sweet for this easy Thanksgiving side dish.

chipotle sweet potatoes

Gratin made with poblano chiles, corn, & potatoes (oh, and a lot of half & half).  Looks heavenly.

poblano, corn, & potato gratin

Last up is Jaisa's cranberry salsa, which I think I'll be trying this year (scroll down to see it served over cream cheese which is what I'm thinking).  Ditch the canned stuff and give it a shot.

cranberry salsa

Gracias, Jaisa, for dreaming up these delicious dishes and sharing them with us.  Stay hungry!

Over-Door Decor Hanging & Gourds Galore

Jesse & I are hosting Thanksgiving again this year and gearing up for a table to fit 22 people.  Though I should have more pressing issues on my mind (like, you know, cooking turkey for that many people), I'm (of course) most interested in how to make my house feel cozy & autumnal for all of our guests.

Last year I posted about hanging a wreath over the glass door leading into our mudroom.  The secret is a Command Hook upside down on the back of the glass.  It's not QUITE time for full throttle Christmas decor yet, so I strung up some ornamental corn & ribbon.

Here's a close up shot (a little confusing because the glass is reflecting the side of the house):

Besides our corn-decor, we've also gone nuts with gourds everywhere.  Hanging out with our mice candleholders, joining a photo of Will the Baby in our mudroom, sitting in a flowerpot on the front step...

As usual, I'm dreaming of a fancy and elaborate table setting for Thanksgiving but I know that, for the sake of my sanity, we'll need to go simple.  I'm thinking more gourds, more corn, and a few flowers.  Stay tuned and stay homey!

Silverware Place Card Tags

A week ago today, Jesse and I hosted eighteen guests for our first Thanksgiving at the new house.  We had guests from age two to age ninety one, two turkeys, all sorts of tasty sides, and a table (okay... a conglomeration of folding and wooden tables) set for twenty.  As you can see, I nixed the wrapping-paper-as-table-runner idea at the last minute when I realized it made the differences in table widths more pronounced...

With that many guests, I wanted to have assigned seating to cut down on chaos as we sat down.  I sat the vegetarian crowd close together for sharing of veggie sides.  My dad and Jesse sat next to each other, since they were the ones who showed the most interest in fried turkey.  I should have thought to give the leftys seating at the end of the table, but, hey, there's always next year.

Before the crowds arrived, I tied up forks, spoons, and knives into bundles with blue raffia and attached a name tag (gift tags from the craft store).  My mother-in-law lent us the silverware - twenty sets of silverware from her "party stash".

Overlook the wrinkled tablecloths, please...

...and behold an easy, safe idea for place cards (for a dangerous idea on making place cards, see last year's Thanksgiving place card holders).

Nix the orange and the turkey and these are ready to go for your Christmas table!  Stay homey!

Cranberry Salsa

The last dish in Graciasgiving series?  Cranberry SALSA baby.  If this doesn't make you want to shake two turkey legs around like maracas I don't know what else will.

Yummy.  Tart, not too sweet, with a little kick.  Mommy likey.  Mommy want chippy.

The best part of this recipe is it's a one food processor wonder.  Takes about 3 minutes total.

1 Bag of Fresh Cranberries 

1 Bunch of Cilantro, rough chopped

1 Large White Onion, rough chopped

1 Jalapeno, finely chopped 

2 Limes, juiced

1/4 Cup Sugar 

Large Pinch of Salt 

Throw everything into the processor and let it ride until everything is evenly chopped up.  It helps to give everything a rough chop.   Now, if it's too tart, you can easily add more sugar to adjust for your tastes.

Wanna know my favorite way to serve this?   I know you do.  I let a block of cream cheese rest on the counter for 1-2 hours or so or until it gets to room temp and then dump all sorts of the cranberry salsa on top.

 Serve with your favorite crackers and watch it dance right out of your kitchen.

This now concludes Graciasgiving.  It's been real.  Have a safe and happy holiday tomorrow and as always, stay hungry!

Poblano, Corn, and Potato Gratin

Yowza.  These were soooooo good.   

 I've always wanted to make potatoes au gratin, but I didn't have a mandolin.  GUESS WHO HAS ONE NOW BIOTCHES.

I think this is the only time I haven't changed a recipe.  Actually, I doubled the cheese.  Oh and added green onions.  Never mind.  Anyway,  I was looking for a Mexican twist on a Thanksgiving classic, and came across this.  It was exactly what I was thinking of.  It's like you read my mind Bon Appetit.

1 Tbs of Olive Oil 

2 large fresh poblano chiles, stemmed, seeded, chopped

2 large green onions, chopped 

1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds

1 cup frozen corn kernels, thawed

2 cups coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided

1 1/2 cups half and half

2 tablespoons all purpose flour

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

If you don't have a mandolin, I would invest in one.  The one I bought is cheap.  OXO V-Blade Mandoline - $39.95 from Williams-Sonoma.  Not to shabby.  I used to be scared of mandolins.  I thought I would chop my hand off or something.  When I compared the odds of chopping my hand off with a mandolin to trying to slice 1/8" potato slices with a knife ...I invested in a mandolin.  Money well spent.  

I didn't photograph this step, but saute the chopped peppers and corn in the olive oil for 3-5 minutes over medium heat or until the peppers begin to soften.  Add the chopped green onions and saute for another 2 minutes or so.  Season with a little salt n' peppa.

In a cast iron skillet, or a dish of your choice, add the bottom layer of potatoes, overlapping a bit. If you are using a regular casserole dish and concerned about sticking, either spray the pan with cooking spray or rub with butter.

Next, add a layer of the corn/poblano/green onion mix.

The recipe calls for Oxaca, which is basically like a Mexican mozzarella but with a little more tang.  I couldn't find it in the 3 seconds I dedicated to looking for it, so I grabbed the chihuahua cheese that was in front me.  It's a little more creamy and reminds me of jack cheese.  It's delicious.  I don't really know how you could go wrong with any cheese here.   If you wanted to get all fancy you could use little dollops of goat cheese.

Keep repeating until you run out of layers or until you reach the top.  Whichever happens first.

Next, whisk the cream, flour, salt, and pepper in a bowl and dump over the top.  Cover dish or pan tightly with foil and cook for 30 minutes or so at 400 degrees.  Remove from oven, top with cheese, and bake for another 20-25 minutes or until cheese is golden brown.

 TA DAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA. 

Drool to the face.  I know it's going to be very difficult, but you MUST let these rest for 10-15 minutes or else they'll be a soupy mess. 

Make these at Graciasgiving or just because you're alive and love good food.  Charlie L-O-V-E-D these.   Pasar Hambre!

Chipotle Sweet Potatoes

MmmmMMMmmmm chipotle sweet potaters. Spicy and sweet and a total twist on the traditional sugary sweet marshmallow sweet potatoes.  Perfect for Graciasgiving. 

 Whenever I type potato I have to keep myself from typing "potatoe."  Several years ago my Mom emailed my sister and I, asking us what we wanted on our 4th of July menu.  I wrote back, "potatoe salad."  My sister then responded, that she didn't want any "toes" in her potato salad.  I laughed and then cringed.  How many times had I spelled potato wrong...in public?  Anyway, I've never made that mistake again.

Yummy.



Look at the little flecks of chipotles.  Love it.

2 Large Sweet Potatoes, peeled, chopped

1-2 Canned Chipotles, chopped 

1 Tbs of Unsalted Butter 

1 Tbs of Honey 

Sea or Kosher Salt

Boil the potatoes until they are fork tender, about 12-15 minutes. Drain, and then gently mash.  Add the chopped chipotle peppers.  Try the potatoes after 1 pepper.  You can always add a little more heat by adding some of the sauce the chipotle peppers are canned in.  Add your butter and honey and a healthy pinch of salt.  Taste and then adjust.  

Stay hungry! 

Chorizo & Andouille Cornbread Stuffing

So I woke up from a nap yesterday and a Mexican inspired Thanksgiving menu popped into my head.  I'm going to call it Graciasgiving.  This first one sort of came out of no where.  I went to Williams-Sonoma to buy a mandolin for another Graciasgiving dish, and I spotted the corn bread stuffing mix.  The wheels started a turnin' and I ended up in the Whole Foods butcher section at 8am sharp Sunday morning ordering chorizo and adouille.  Damn my peoples.  This was so good.  Oh and by the way, if you think this is going to be a skinny recipe - RUN.  RUN FAR FAR AWAY. 

There.  I said it. 

Here is said box of corn bread stuffing mix so you know what to look for. I have seen corn bread stuffing mix at regular grocery stores.  You could always make corn bread, let it get stale, and then toast it...but who ever has leftover cornbread? 

Here is the full list of ingredients: 

1.5 lbs of Williams-Sonoma Corn Bread Stuffing Mix 

1 Stick of Unsalted Butter

 3 Stalks of Celery, diced

1 Small Yellow Onion, diced 

1/2 Lb of Raw Chorizo, casings removed

1 Lb of Andouille Sausage, casing removed 

4-4.5 Cups of Chicken Stock 

Kosher or Sea Salt

Throw both sausages into a skilled and brown.  Why both meats?  Chorizo is spicy and andouille is smokey. You could easily go with one the other.  If you say WHAT, no way, you can always use spicy Italian sausage.  I won't hate.

While the sausages are browning up all nice nice, melt the stick (ahem, cue sneeze noise) of unsalted butter over medium heat.  Add the celery and onion and cook for 5-8 minutes or until veggies are nice and soft but not browned.

Make sure to drain your sausage over paper towels and then add everything in a large mixing bowl.  Slowly add chicken stock until the breading becomes very moist, but there is no liquid standing at the bottom of the bowl.  Note:  Some people like their stuffing on the drier side.  To me, dry stuffing is basically like a pile of croutons.  I like it nice and moist.  I probably added 5 cups of stock, but you might be happy with 4. 

Cover the stuffing with foil and bake at 375 for 25 minutes.  Remove foil and let it finish in the oven for 10 or so more minutes so the top can get nice and golden brown.   I fluffed mine up with a fork so it looks prettier.

Is this your traditional Thanksgiving stuffing?  No.  It's stuffing for Graciasgiving.  If you want a more traditional, and badly photographed recipe, check this out.  Since my Uncle Mike wants to disown me for using Jimmy Dean in that recipe, I would be remiss to not tell you to use spicy Italian sausage instead.  Fine.  I agree with him. 

Graciasgiving wouldn't be complete with just stuffing.  That's why Hardly Housewives has three more awesome dishes to share with you.  Here is a sneak peek of Wednesday's post.  

Think you know what this is?  I bet I'll surprise you.  Even if it's just a little. Stay tuned...and stay hungry! 

Turkey Tetrazzini

This is a dish that is very near and dear to my husband's heart.  It's his favorite meal that his Mom makes, and he just loves it.   My husband glows when he talks about this dish.  Eating this means he's home.  It means he's hovering around the kitchen with his Dad and brother going to town on one of their favorite meals.  I like to witness this feeding from afar so I can steer clear and not lose a limb.  It's dangerous out there in the wild land of Minnesota.

I've never tried to make this before just because I feel like you shouldn't mess with a perfect culinary memory, but I thought this year I'd reach out to Mom II (my mother in law) and see what this is all about.  It's such a great recipe for your left over turkey, I just had to share. 

I have to add a major disclaimer here that I switched up a few things.  I didn't have mushrooms on hand or spaghetti.  So I put in peas and used bow tie pasta instead.   I added pancetta because it would have gone to waste otherwise.  Since I added the pancetta, I did half milk and half cream since we were getting some extra fat from the rendered pancetta.  

Here are the ingredients that I used:

Turkey

Milk

Heavy Cream

Low Sodium Chicken Stock

White Pepper

Sherry

Pancetta

Flour

Butter

Petite Green Peas

Bow Tie Pasta

Start building your flavors by adding the chopped pancetta to a sautee pan.  Use a big enough pan so you can mix everything together later.  You can find pancetta at most super market deli counters.  I just order mine cut thick so half the chopping is already done.  If you don't have pancetta no bigs.  You can easily use bacon.  Just throw in some black pepper and some garlic powder while the bacon is cooking to compensate for the seasoning you'd be missing from the pancetta.

 It's embarrassing how much of this I ate while I was cooking the rest of the dish.  They were like little savory Chiclets!  I am weak.

To pick up all of the crispy brown pancetta bits off the bottom, deglaze your pan with a touch of sherry.  I have never cooked with sherry and I gotta tell you, I liked it.  I like it a lot. 

Throw in your butter to the lovely flavor we just picked up off the pan to make your rue.

Add an equal amount of flour.

Sprinkle evenly and then whisk away.

Once it gets thick and bubbly it's time to add our other ingredients to make our sauce. 

Throw in your milk, cream, and chicken stock.

Once it's blended well and starts to thicken, add the rest of the sherry and the white pepper.

I whisked in about 1/2 cup of freshly grated Parmesan. I think next time I'll do a bit more. 

Add whatever pasta you want.  Just cook it in well salted water and lean towards extra al dente.  Since it's spending some extra cooking time in the oven later, you want the pasta to still have a nice bite.  I love bow ties (aka farfalle if you are a pasta snob), especially in a cream sauce like this.  The pasta has lots of nooks and crannies so the yummy cream sauce gets trapped inside for your eating pleasure. 

Add your shredded turkey and peas.

So this is one of those times where I hate admitting that my mom is right about something, but she was.  I went and grabbed frozen peas when we were grocery shopping about a year ago and she sent me back because they weren't "petite" green peas.  Ugh, eye roll, what's the difference?  Well, actually, there is a huge difference.  Petite green peas are smaller and crunchier and pop in your mouth releasing this delicious sweet flavor.  There is nothing worse than a mushy pea.  Trust me (and my mom) there is a difference.  I put green peas in everything, but especially in a cream sauces like this.  FYI - This is where the original recipe called for cooked mushrooms.

Stir everything together and add the pancetta.  I should have zoomed in here so you couldn't see just how much of the pancetta I ate.  Dang it!

Pour everything into a casserole dish and top with freshly grated parm.  Place in a pre heated 375 degree oven for about 30 minutes or until the cheese gets nice and golden brown.  Everything is already cooked, you just want to marry the ingredients in the chapel of love (i.e. oven).

 YUM.  Look how golden and crunchy that top is.  To die for.

Look at that creamy goodness.  I left it out on the counter like Charlie's mom and he came home and just gobbled it up.  No plate necessary (this one was for me), he just leaned on the counter and ate it like he normally does.  What are your favorite culinary memories?  No time like Thanksgiving to reminisce.  Try it out and stay hungry!

Turkey Tetrazzini Recipe
2 Cups Roughly Chopped or Shredded Leftover Turkey
1/2 Cup Chopped Pancetta
1/4 Cup of Butter
1/4 Cup of Flour

1/2 Cup Milk
1/2 Cup Heavy Cream
1 Cup of Low Sodium Chicken Stock
2 Tbs of Sherry, Seperated
1 Tsp White Pepper
1/2 Cup Frozen Petite Green Peas
1 Cup Freshly Grated Parmesan
1 Box Farfalle Pasta

Sautee pancetta in large pan until golden brown.  Remove.  Deglaze pan with 1 Tbs of sherry.  Add butter, melt.  Sprinkle flour and whisk to make rue.  Once thick and paste like, add milk, cream, and chicken stock and whisk.  Stir in half the parmesan.  Stir and thicken for 3-5 minutes.  Add remaining sherry and white pepper.  Stir in cooked al dente pasta to the sauce.  Add peas, turkey, and fold in pancetta.  Mix and add to a casserole dish and cook at 375 until golden brown, about 30 minutes.  Serve and enjoy!!