Thanksgiving Menu Ideas

funny-sayings-580I realized today that there was no way on Earth that I was going to make all the amazing looking recipes that I wanted to before next Thursday. Its become seriously stressful, I’m thinking about taking the advice from the picture above. Every morning I wake up with my inbox full of new delicious dishes from cocktails, to turkeys and all the fixings in between. In the process of trying to planning my own holiday menu I put together about 30 others… But how do I choose what to make?! If I could have it my way we’d do 3 stuffings, potatoes 3 ways, Brussels sprouts 9 ways and I haven’t even got to dessert yet! So I decided to put together a few menu ideas. Mix and match from each menu, or supplement a few dishes on your own menu! I’ll be sure to let you know which ones make it onto my table! Happy cooking!

Traditional

Unconventional

Healthy

Favorite Holiday Dishes from Ski Boots in the Kitchen

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Italian Hoagie

IMG_5884I love a good sandwich. I came from the east coast where we take our sandwiches very seriously and you can find multiple sandwich/sub shops (Subway does not count!) within a 1/2 mile radios of Main Street. I have found that the west coast is not as fond of their sub shops as the east. It might be hard to find a good sandwich shop but it is even more difficult to find one that can make the ultimate Italian Hoagie. There is a hidden gem in Park City however, called Back Door Deli and boy can they make a sandwich! Their menu has over 50 options and I am usually a little overwhelmed by all the choices so I stick to what I know best… the Italian! A few weeks ago on a Sunday afternoon I was craving one of their delicious Italians, but alas! Back Door Deli was closed. So I decided to do a little remake on one of my favorite sandwiches at home and now I am hooked on making them in my kitchen and you will be too. Enjoy!

Ingredients:

  • 1 large loaf soft Italian bread
  • 1/2 lb. black forest ham
  • 1/4 lb. Genoa salami
  • 1/4 lb. capicola or another type of salami
  • 1/4 lb. (about 8 slices) provolone cheese
  • sliced roasted red peppers
  • sliced green pepperoncini
  • olive oil
  • salt and pepper

Directions:

  1. Pre-heat the oven to 300
  2. Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons olive oil on the bottom half. Season with salt and pepper.
  3. Place one layer of ham, Genoa salami, capicola and provolone on the bottom half of the bread. Repeat again with another later of meat and cheese.
  4. Drizzle the top half with 1 tablespoon of olive oil and place the sandwich open faced into the oven for 5-8 minutes until the cheese melts and the bread is toasted.
  5. Remove from the oven and cut into 4 pieces.

Spinach, Oatmeal & Almond Milk Protein Smoothie

FullSizeRender[1]Happy Friday! It’s almost that time of year again… The holidays! They are just around the corner and you know what that means, endless treats, baked goods, cookie swaps…. I can feel my pants getting tighter as we speak! It is so easy to fall into bad habits this time of year. The weather is colder and you know it will be at least 6 months before anyone is going to see you in your bathing suit. Let’s get a jump start on those New Years resolutions and stay healthy through the holidays this year! I love this smoothie for my pre or post workout meal. The oatmeal helps make the shake more substantial, plus the spinach adds to your daily intake of iron, vitamin C, fiber… all the good stuff! I like to blend this smoothie up at night before bed, put it in a mason jar for the AM. Just shake it up and enjoy the next day!  There is no better way to start your day then with a healthy meal to boost your metabolism.

Ingredients:

  • 2 Cups fresh spinach
  • 2 Cups almond milk
  • 1 large apple, cored (any kind)
  • 1 ripe banana
  • 1/3 cup uncooked rolled oats
  • 1 tablespoon coconut oil
  • 1/2 teaspoon ground cinnamon
  • hand full of ice

Directions:

  1. Blend spinach, almond milk and banana until smooth
  2. Add remaining ingredients and blend.
  3. Drink up!

Chicken Pot Pie

IMG_6002Happy November! I hope everyone had a fun and safe Halloween weekend. I am actually really glad that Halloween is over, its always so stressful trying to figure out a costume… and now that I am too old to have my mother stitch me a homemade costume from scratch I am left to piece together random pieces of clothing to make one. IMG_5933Exhibit A: this year I was a “Party Animal” (that is my friend Aly, she was a flamingo!) Bottom line is I am too busy (and lazy) to spend more than 30 minutes (and $15 dollars) on my costume. So now that Halloween is out of the way… we can start getting ready for the best holidays- Thanksgiving, Christmas, Hanukkah- You know… the eating holidays! With the weather getting colder and my Thanksgiving menu on my mind (and leftovers!) I thought chicken pot pie would make a cold November night a whole lot better!

As you already know, I am a HUGE fan of rotisserie chicken, it makes my life so much easier. Life is already complicated enough, why should cooking be complicated too? This recipe works great with rotisserie chicken or leftover turkey, and my favorite way to eat it is with a little homemade cranberry sauce. Hope you enjoy!

Chicken Pot Pie (Serves 6-8)

Ingredients:

  • 1 rotisserie chicken, meat removed and chopped (or use leftover Thanksgiving turkey about 3 cups chopped)
  • 1 cup thinly sliced carrots, rounds or half moons depending on size of carrots (2-3 carrots)
  • 1 cup frozen green peas
  • 1/2 cup sliced celery (2 stalks)
  • 1/3 cup butter
  • 1/3 sweat onion, chopped (about 1/3 cup)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1 cup cream or whole milk
  • 2 (9 inch) unbaked pie crusts (I use Pillsbury pre-made dough you can find it in the butter section)

Directions:

  1. Preheat the oven to 425 degrees
  2. In a medium saucepan bring some water to boil, then add carrots, celery and peas. boil for about 5 minutes. Drain the vegetables and put in a bowl with the chopped chicken meat.
  3. In another saucepan melt the butter, add the onions and cook until they are soft and translucent. Stir in the flour until a thick paste forms. Slowly stir in chicken stock and milk or cream. Simmer over medium-low heat for about 10 minutes, stirring occasionally until the sauce thickens. remove from heat and season with salt and pepper.
  4. Place one pie crust in the bottom of a deep, 9 inch pie plate. Place the chicken and vegetable mixture into the pie crust. Pour the onion/cream sauce over the chicken. Cover with the top pie crust and seal the edges. Cut a few slits in the top to allow the steam to escape. (Option to brush the top of the pie with egg whites, it keeps the crust from drying out!)
  5. Bake in a preheated oven for 35-40 minutes or until the pie crust is golden brown. Cool before serving. I love to eat my chicken pot pie with a little fresh cranberry sauce! Makes it taste like Thanksgiving dinner! Enjoy!