Okay, so I was supposed to give you the delicious recipe for roasted butternut squash and I still will — just later than I intended. It’s been a rough week. Regardless, I wanted to catch up on my Thanksgiving recap and tell you about something amazing that I did this year.

Wait for it . . .

I shared my kitchen.

Normally on Thanksgiving, I shoo everyone out of the kitchen (okay, the day before, actually) and then I cook dish after dish, course after course. What can I say? I am a control freak. I like things to be done a certain way at a certain time . . .

But this year was a little different. Unable to lift the turkey, I had to let my husband help me. It wasn’t easy to relinquish complete, absolute control and let him help, but it had to be done. And ultimately, I actually let him make the turkey himself. No honey maple turkey for us this year. Instead, we went with my husband’s recipe. And it was delicious. Moreover, with his help peeling and cutting and chopping, dinner preparation was less stressful for me. I was actually able to sit back and enjoy the holiday for once. How crazy is that?

And here’s a little secret: I actually liked having him help. It was fun. And I didn’t feel so isolated and alone making the meal for once . . . There. I said it.

But don’t tell him that.

The Food Blog Awards are coming! The Food Blog Awards are coming!

Alright everyone, it’s that time! The 2007 Food Blog Awards have been announced. Nominations open on Nov. 30 and continue through Dec. 5. So start thinking of your favorite food blogs so you can get your nominations in on time.

Unfortunately, Cucina Bella can’t be in the running this year (and I cannot nominate any blogs) . . . more on that later.

To learn more about this year’s Food Blog Awards, head over to the Well Fed Network and read the announcement post.

I don’t have a million photos of our meal from Thanksgiving this year, but will be posting a few periodically throughout the week. To tell the truth, there wasn’t a perfectly planned table to fawn over and the menu wasn’t as intricate as it has been in previous years. But I found that modifying our celebration to be a little simpler really worked in our favor. After all, good food and good company is all you need.

Check back all week for Thanksgiving and holiday related posts. After all, the lessons we learn from Thanksgiving can easily be applied to all the holidays.

First, our menu. As I said, this year I went simpler and actually allowed help in the kitchen (more on that later). As a result, I wasn’t cooking for days leading up to Thanksgiving — in fact, everything could be accomplished over the course of an hour each for cooking and prep work. That was a huge bonus. And for once, I really enjoyed Thanksgiving. I guess that is something to take as a lesson. Simplifying things really does reap rewards for a happier holiday. So, simplify, simplify, simplify.

So, here’s what we ate:

Appetizers -

• Cheese plate (cut up cheese with crackers — chipotle cheddar, vermont extra sharp cheddar, gouda, port wine and another variety of cheddar — do you sense a theme?)
• Bruschettas (three varieties – tomato, gorgonzola parmesan, and sweet onion)

Main -

• Shawn’s sweet and savory rotisserie turkey (and if I can ever pin him down on the recipe, I will share it. It’s glazed with a mixture of butter, honey, special seasoning salt, and a few other things).

Sides –

• green beans with brown butter
• carrots ala Shawn (again, if I can ever pin down the recipe …)
• roasted Brussels sprouts with bacon and shallots
• roasted butternut squash (check back tomorrow for the recipe)
• mashed potatoes
• stuffing (ultra plain stuffing this year)
• cranberry sauce with apples (recipe to come later this week)

Dessert -

• French apple pie
• pumpkin pie
• fresh whipped cream

I recently wrote about my mouthwatering, delightful sandwich that uses a special recipe of sweet onions (and boy, are those onions AND that sandwich good. I mean really, really awesome.

Anyway, that great recipe for sweet onions from Simple Italian Sandwiches makes about two cups. That’s a lot of onions and you can only eat so many of the same sandwich (even when it’s a fantastic sandwich like that). Sure, you can freeze them for later, but if you want to eat them up there are a lot of great and tasty uses for them.

Here are a few ways to get you started:

• homemade pizza – I made my favorite deep dish crust and topped it with fresh mozzarella, prosciutto, sauce and these onions. Mmm, mmm, good! Totally worth every bite.
• sweet onion and beef stir-fry – Thin strips of beef, quickly stir-fried and mixed with beef are a great topping for white rice. Best of all, it cooks up ultra-quick.
• bruschetta – Top some French bread rounds (little slices) with a good amount of onions and top with freshly grated Parmesan and then bake a 350 degrees for 5-10 minutes until the cheese is melted and the outsides of the bread brown slightly for a tasty appetizer.

File this one under quick and easy. This method of making green beans really gives them a nice punch of flavor. It’s a super easy way to dress up a classic vegetable — perfect for Thanksgiving. It will definitely be gracing my table this year!

So here it goes:

Steam the green beans (I do 2-3 cups at a time for 4-6 people).

When the green beans are just about tender, melt 2-3 tbsp of butter in a saucepan. (Meanwhile, transfer the beans to a serving dish.) Bring to a boil and cook until the butter begins to brown. Quickly remove from the stove and pour over the beans. Sprinkle with sea salt and serve.

Voila! Simple as pie.
——————————————–
Psst! This is my submission for Sweetnicks’ ARF/5-A-Day Tuesdays. Check out Cate’s site Tuesday for a roundup of great veggie-rich recipes.

How can you go wrong with chicken, bacon, cheddar and barbecue? You can’t! This dish is as easy as it is tasty, and better yet, it looks impressive (which is one of my favorite things: when something is easy but looks like it can’t be). My husband raved about this. My son gobbled every bite. That’s props, if there ever was any!

I have made rollatinis in various forms over the years, experimenting with different meats, stuffings, etc. But this — this one was an all-time favorite in my household. It came out so well, that it’s going to grace the table this weekend when my mother in law visits. It might just be the first non-Italian dish I have made on one of her trips to see us.

We ate this with green beans with brown butter (recipe coming tomorrow), but having a starch like roasted potatoes would be another good addition to round the meal out. I do suggest using downplayed side dishes, as this flavorful baby shouldn’t be competing for attention.

Be sure you have kitchen twine or toothpicks on hand to secure these delicious little rolls when cooking (and don’t forget to remove them before eating!).

Bacon Cheddar Barbecue Chicken Rollatini

1 lb chicken breast (boneless and skinless, thin sliced)
1/2 cup grated cheddar (sharp)
1 slice bacon per chicken breast
barbecue sauce

Preheat oven to 375 degrees.

Spray an oven safe pan with cooking spray.

Wash chicken (remember, you need 1 lb of thin sliced chicken). Lay out pieces and divide cheddar evenly among them. Starting at one end, roll each one up tightly. Lay out bacon slices (these should be UNCOOKED) and wrap around each chicken roll. Secure with a wooden toothpick and place in the pan. Be sure that your toothpicks don’t have any plastic fringe on them or anything — that would be a disaster.

One all the chicken is rolled and wrapped, place the pan in the preheated oven and cook for 20 minutes. Remove from oven and brush each roll with about 1 tbsp barbecue sauce. I prefer a honey barbecue for this application like Sweet Baby Ray’s.

Return the pan to the oven and cook for 5-6 more minutes. Then, turn the oven off and turn the broiler on high. Do not open the door or remove the chicken from the oven. Cook for an additional 5-6 minutes until the bacon is browned on top.

Remove from oven and serve immediately.

You might say that I was a bit deprived of Brussels sprouts as a child. My mother hated them so I was never required to have any when they were served. Of course, since my grandmother simply boiled and served them, I probably wouldn’t have liked them anyway. I’ve said it before and I will say it again: basic preparations of vegetables is boring and unappealing. I don’t want something that is just steamed or boiled — I want veggies that are prepared with complex flavor.

These days I love the little green balls of fun. In fact, even my mother tolerates them when they are prepped with a little more umph. Umph is the secret to any good dish. Fortunately, my son loves Brussels sprouts (and most other veggies). And he’s willing to try everything, which is even better.

About Brussels Sprouts:
Brussels sprouts aren’t just tasty, they are really good for you too. According to World’s Healthiest Foods (and they are one), they are rich in vitamin K and C. Research has also indicated that foods like Brussels sprouts can reduce your risk of cancer and naturally detoxify your cells. And since they are fiber-rich, they are good for your colon too. How’s that for a healthy power-punch?

About the recipe:
The great thing about these sprouts is that the tasty flavors are complemented with the salty bacon and slightly sweet shallots. Texture-wise, the soft sprouts and crisped bacon and shallots are awesome together.

2-3 cups Brussels sprouts, cut in half with yellowed leaves removed (this is about the amount in one of those cups at the grocery store)
1 large shallot, sliced and separated
2 slices bacon, cut into 1/2 inch pieces
1 tbsp olive oil
sea salt
pepper

Preheat oven to 400 degrees.

Combine ingredients in an oven safe casserole and mix well.

Cook 35-40 minutes, stirring 3-4 times, until Brussels sprouts are browned all around.

Serve hot, with an extra sprinkling of sea salt.
——————————————-
This tasty recipe is a great addition for Weekend Herb Blogging, an event started by Kalyn of Kalyn’s Kitchen more than two years ago. It’s being hosted this week by Vanessa from What Geeks Eat.

It’s that time of year again: time for seeking out presents for our loved ones. I love shopping for the people I love and getting things I know they will enjoy.

Last year, I highlighted my favorite cookbooks in anticipation of the holidays. This year, I want to tell you about some of my favorite products that would make great gifts. Stay tuned for more posts like this.

It’s the person you know who likes to cook but is still learning basic techniques. This person will eventually appreciate the best of the best stuff, but for now, they just need a few good tools to help them get started.

The budding chef isn’t ready for cookware that takes longer to clean than use and doesn’t need gadgets to be great in the kitchen (though gadgets might save time, it’s ultimately better to know how to do things by hand first). Think entry level. The budding chef needs things to help them get started and develop their love of cooking.

Here’s a few ideas to help you along your gift-buying way:

1. Cuisinart 5-Inch Santoku Knife - I bought this knife a few years ago after hearing much about the ease of chopping with santoku knives. It’s a great starter knife for a budding chef because it’s sturdy and doesn’t cost a fortune.

2. An apron - Aprons are a necessity in the kitchen for anyone who cooks. Who wants to end up with sauce on your nice blouse or a streak of oil on your oxford? A fun or practical apron for the budding chef in your life would make a great gift. Check out the ultra-hip (and retro) Jessie Steele line of aprons. They are very fun. For the guy in your life, he might prefer a more basic apron. And waist aprons can be a good alternative too. Me? I collect special aprons (read: no weird sayings or bizarre slogans for me) and have a few hanging in my kitchen — one from my days working at Williams-Sonoma and one from my last trip to London, from Harrods.

3. Cuisinart Chef’s Classic Stainless Steel pan set – This is the set of pans I started out on, and still cook with. Love them. They aren’t top of the line, but they are very good. They’re durable and have withstood some big mistakes (a few scorchings, in fact). They clean up nicely, even stuck on stuff, with the scrubber pad on the back of the sponge (though I do have a box of Brillo beneath the sink, just in case). This is a great starter set that can be used for years to come.

4. A cookbook – Well, duh — that’s a no brainer, but getting the right one can be a little more tricky. Everyone needs inspiration sometimes. Here are a few good cookbooks for those who are just starting out as budding chefs:

• How to Cook Everything – This cookbook is great for the person who wants to cook well, but just doesn’t know how yet. It’s clear and easy directions made it a huge hit when I gave it to a friend at a bridal shower several years ago. There is also the new volume, How to Cook Everything Vegetarian, which has gotten good reviews.
• The Good Home Cookbook – I was lucky enough to get a review copy of this book a year ago and I loved it. It’s a thick round-up of classic recipes that everyone should know how to make. It’s been used many times by me in the past year and I definitely recommend it for anyone who likes to cook.
• Betty Crocker Cookbook – This is another great general starter cookbook. I’ve been using it for years and still find some great ideas for baked goods, meals and more. The newest edition (this one) is the best yet (I’ve owned several editions).
• Joy of Cooking – This is a little more advanced in technique, but overall a great kitchen bible. Everyone should have a copy of this on their shelves.

5. a cooking class – Sorry, no links for this one. But to find cooking classes in your area, check any local community colleges, culinary schools (for noncredit courses) and even Williams-Sonoma stores. You can also check the James Beard Foundation for special foodie events in your area. Is there a Ritz Carlton hotel near you? Check there too, as the spas often offer classes as well. This is a great gift, since it can broaden your budding chef’s experience through hands on learning.

I like vegetables a lot. But what I don’t like is boring vegetables — just steamed or boiled and thrown on a plate. I don’t think that does the flavor of any veggies justice. It’s just like cooking with any kind of meat or fish: sure, you could just grill it up and throw a hunk on a plate, but with a little bit of herbs and spices it can be a spectacular dish. So I rarely do just plain veggies (unless it’s corn on the cob … mmm … or I am really short on time).

This particular recipe I thought of while working on the first draft of my cookbook (and yes, it’s coming. I can’t say when, but it is. I will update you as soon as I have a certain do-or-die date from the darn publisher). However, it never made it into the manuscript because my attempts left me wanting: the flavor just wasn’t there and I didn’t have time to tweak it anymore. This time though, without the pressure of a deadline looming, I just did keep adding on the flavor until I thought it would be right. And it was. I’ll have to stock this recipe away for a future cookbook (way, way, way down the line … you know after Families Eat Together FINALLY makes its debut).

Anyway, this is a quick and easy one. I recommend making your own pesto, since it’s so much tastier than the store bought stuff. But in a pinch, that could easily be used too.

1 large head of cauliflower
1 cup basil pesto
sea salt
cooking spray

Preheat oven to 500 degrees.

Wash cauliflower and cut into florets that are about 1-1.5 inches (some smaller ones are okay too). Place into a large Zip-Loc bag. Add pesto. Seal bag, taking care to remove all the excess air. Now, shake, squeeze and toss to completely coat all of the cauliflower.

Line a jelly roll pan with aluminum foil and spray with cooking spray. Spread cauliflower onto the pan in an even layer. Sprinkle with sea salt (to taste).

Cook for 15 minutes, turning once about halfway through.

Serve hot.

What’s the best thing about this sandwich? It tickles the taste buds. You have contrasting sweet, salty and smooth flavors that complement each other and a good hearty crunch of a panini. It’s everything I could ever ask for in a sandwich. In fact, I ate one and a half of these bad boys for breakfast today (but be warned, this is far more suitable for lunch or dinner — definitely not a normal breakfast).

The inspiration for this sandwich came from Simple Italian Sandwiches by Jennifer and Jason Denton and Kathryn Kellinger. The book has recipes from my favorite New York panini bar, ‘ino (21 Bedford Street/New York). It is so worth buying — the recipes rock, just like ‘ino.

Anyway, back to the delightful sandwich. I wasn’t sure if I would really like onions in a sandwich, but man oh man, it was FANTASTIC. I literally stopped doing everything else (which is a never-happen scenario for a multi-tasker like me) to enjoy every last morsel. Did I mention how good this was?

I had a post planned for today about a great veggie recipe I made over the weekend, but this baby just couldn’t wait. If my husband wasn’t such an onion-phobe, I would make it for dinner too. The great veggie recipe will just have to wait until tomorrow.

So, here’s the scoop on making this: you need to make the onions first — and it takes awhile. I wrote about the sweet onion recipe a couple months back and it was so worth making, despite the time. Fortunately, they keep well in the refrigerator (and I actually have had them frozen for months and they defrosted nicely as well). The original recipe called for Bel Paese cheese, but I couldn’t find it and instead used a locally made fresh mozzarella. Mmm. Awesome. And it was made on local bread as well. (Psst! The onions were super local too — from my cousin’s farm!) Once it comes time to actually make the sandwich, it only takes a few minutes. Easy as pie.

I’m telling you. You have to try this.

2 slices Italian Pane bread, or bread of your choice (the book suggests ciabatta rolls)
2 tbsp Sweet Onions
3-4 slices prosciutto
2 thin slices fresh mozzarella
olive oil

Heat your panini pan and press on burners that are just shy of medium heat.

On the bread, spread the Sweet Onions evenly. Top with prosciutto and mozzarella. Place the second slice of bread on top. Drizzle olive oil lightly on the exterior sides of the bread.

Place the sandwich in the panini pan and press down with the panini press. Cook until golden brown on each side (3-5 minutes). Slice in half and serve hot.

———————————————–
Thank goodness for those delicious onions! They made this a good post to send along to Sweetnicks’ ARF/5-A-Day Tuesdays. Check out Cate’s site later tonight for a roundup of great ARF and veggie related posts.