It has 15g of protein, enough carbs to kick start your day, and plants. Don’t forget the plants. Because like me, I’m sure you’ve resolved to eat more plant-things this year. So let’s go ahead and scratch the first serving of the day off of your list.
Also, the sweet potatoes help keep the murderous rage away – you know the rage. The kind that comes with the cold-turkey 180 from crap holiday eating. I know you know what I’m talking about. Jason sure does. (giggle.)
It’s a simple formula that has yet to fail me: 2 eggs cooked your way, over something green* and sweet potatoes**.
*I buy 6+ bags of frozen veggies a week: green beans, broccoli, and peas. When asparagus is in season (read: a pound is cheaper than a gallon of gas), it’s my favorite to use at breakfast but it does require more effort than just cutting open a bag and giving the plants a 4-minute spin in the microwave.
**You can make the diced sweet potatoes in bulk on the weekends to reheat or spend ~10 minutes cooking some that morning. I also bake 6-8 sweet potatoes every weekend to eat as sides throughout the week – slicing off a few rounds, sprinkling with some salt and chili powder, and then reheating in the microwave can save you time.
This year, I decided to make two different dressings at Thanksgiving: next to the Roasted Jalapeno & Cheddar Cornbread dressing will sit this beauty. Because nothing says “I am thankful” to your loved ones like pushing multiple vats of carbs on them like it’s meth.
When my daughter came home from a weekend away at Gram’s house with two bags of pecans from their trees, I decided our favorite dressing would go ahead and make an appearance at Thanksgiving, but not before getting a Texas makeover.
Out with the roasted chestnuts and sausage, in with roasted Texas pecans and chorizo.
Chorizo is a Mexican sausage that’s spiced with cumin, chile powder, garlic, and oregano among other things. It’s a staple around here for breakfast tacos and it adds a delicious twist to what is already The World’s Greatest Thanksgiving Dressing.
If we don’t speak before Thursday, have a safe and happy Thanksgiving! And don’t forget to enter this week’s My Favorite Things Holiday giveaway. I’ll be back next week with my contributions to a progressive holiday dinner. SO much fun!
I should really go clean now. Because nobody judges dusty baseboards and a missed splatter on a kitchen floor tile quite like family.
Roasted Pecan and Chorizo Dressing
A Texas twist on the classic holiday dressing with chorizo and roasted pecans.
1 cup chopped pecans
1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 green onions, roughly chopped
2 stalks celery, roughly chopped
1 green bell pepper, seeded and roughly chopped
1/2 bunch sage leaves
1 handful flat-leaf parsley
2 cloves garlic
1 lb chorizo, removed from casing and crumbled
Kosher salt and freshly ground black pepper
~1.5 lb loaf bread, cut into 1-inch cubes (enough to fill a 9x13 dish; I used a mixture of sourdough and multigrain)
1 1/2 cup low-sodium chicken stock
3/4 cup heavy cream
2 large eggs
Preheat oven to 375.
Line a baking sheet with foil and spread pecans on top; cook for ~7 minutes until browned and fragrant.
Butter or spray a 9 by 13-inch baking dish with cooking spray.
Place the pecans and bread cubes into a very large bowl (or 2 not-so-large bowls - you need room to toss the bread with the other ingredients).
In a food processor puree the carrot, onions, celery, sage, parsley, bell pepper, and garlic until you have a fine pulp.
Set a large skillet over medium-high heat and add the sausage to the pan, cooking through about 5-7 minutes.
Use a slotted spoon to remove the sausage and place in the bowl with the bread
Add the vegetable pulp to the pan and saute until most of the moisture has evaporated.
Season liberally with salt and pepper and transfer to the bread bowl.
Whisk together chicken stock, cream, and eggs. Pour over the bread and toss to mix and coat well.
Transfer dressing into the prepared dish and bake for 30 to 35 minutes until golden brown on the top.
There’s also some broccoli in there, too. All the food groups represent: cheese, carbs, leftover protein, and green stuff. If that doesn’t scream balance, then I do not know if there’s help for you.
With the coldest night since April on tap for us tonight – 44F, BRRRRR! – I wanted something warm and not-chili for dinner. I took the house – and Thanksgiving favorite – Cheesy Broccoli and Quinoa Casserole and grabbed a can of chipotles and that leftover shredded chicken in the fridge that needed to be eaten, like, yesterday.
It’s still all the things you love about the traditional broccoli, cheese, and rice casserole: one baking dish, cheesy, gooey, not-very-pretty comfort food. But this version, it gets a little added kick from stirring a few tablespoons of minced chipotle peppers in adobo sauce into the cheese sauce.
It’s a little spicy. It’s still super cheesy. And insanely comforting.
Cheesy Chipotle Chicken and Rice Casserole
The cheesy comfort food favorite gets a spicy kick from chipotle peppers.
1.5 cups uncooked white rice (or enough to yield 3 cups cooked, check your package instructions)
16 oz frozen chopped broccoli
3 Tbsp butter
3 Tbsp all-purpose flour
1 small yellow onion, diced
2 cups milk
2 cloves garlic, minced
3 Tbsp minced chipotles in adobo sauce*
Salt and pepper, to taste
8 oz. sharp cheddar cheese, shredded
1 1/2 cups leftover shredded chicken
*I put the entire can into a mini-chopper and mince and then save the leftovers in the fridge. Or freezer.
Preheat oven to 400.
In a medium sauce pan, cook the rice in water with a generous pinch of salt, according to package, directions and then set aside.
In a large pot over medium heat, melt the butter.
Whisk in the flour, onion, garlic, 2-3 tablespoons of minced chipotles (if you're sensitive to heat, start with 2), a generous pinch of salt and black pepper.
Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
Remove from heat, whisk in the cheddar a handful at a time until completely melted.
Taste for spice/seasoning and add additional chipotles, salt, and pepper to taste.
Add broccoli, rice, and chicken to the pot and mix well.
Transfer mixture to a casserole dish and bake ~35 minutes, until the top is nicely browned.