When I arrived at my children’s school yesterday for a parent-teacher conference, the teacher’s aide from my daughter’s class was waiting in the hallway to give the teacher something. She’s a kind woman, closer to my mother’s age than my own, who bears a striking resemblance to my friend Elayne who passed last year. I swear, I do a double take every time I see her. We got on the subject of Thanksgiving — you know, the holiday that’s now only five days away an d that I have been writing about for the last three weeks here (and even longer elsewhere)? Then I had to confess: I hadn’t finished my menu yet.
Even as I write about stress-free ways to tackle making Thanksgiving dinner this year, I have been ignoring my own plans. I just wasn’t ready. Beyond this blog, this has been a really difficult month. There’s a lot going on beyond the confines of food and children — things that I just can’t talk about. I hate to be cryptic, but I just can’t share. Not this time. Don’t worry — we’ll be okay. Soon, I hope.
Despite this last month, Thanksgiving isn’t a stress for me though. I’ve prepared Thanksgiving dinner for the last eight years. It comes together like clockwork, falling into place right when I need it to. It comes with a satisfying feeling of “I’ve got this.” And I really do. Yesterday, after talking to her, I pulled together my menu for this year. It’s a combination of tried-and-true favorites that we have every year with a few newer (and well-tested) recipes too. It’s going to be good. Delicious. Comforting. Just what we need right now.
Thanksgiving shouldn’t stress you out either. It’s arguably the biggest dinner of the year — but that doesn’t mean that you have to go crazy with dishes well beyond your comfort zone that trip you up and keep you on edge. Stick with things you know and love. Keep it simple — even if you make a dozen dishes like I do. And plan ahead to make a lot of them a day or two in advance. And include some easy delights — like these Buttery Garlic Asiago Crescents.
These garlicky, cheesy rolls can be whipped up almost effortlessly in the space of time between when you remove the turkey from the oven to rest and when you carve it. They are best served piping hot from the oven so procrastinate a little on this one. Better yet, delegate this to a willing kitchen helper — They take a mere 10 minutes to fill with butter, garlic and cheese, roll up and slide into the oven. In under 25 minutes, they are ready for your table.
See? Easy. Delicious. Simple.
- 1 can Pillsbury Crescent rolls
- 1 tbsp unsalted butter
- 1 clove garlic minced
- Sea salt to taste
- 1 oz freshly grated asiago cheese
Preheat the oven to 350 degrees. Grease a nonstick baking sheet or line with nonstick aluminum foil.
Unroll and separate the Crescent rolls.
In a small saucepan, melt the butter. Add the garlic and cook for 30 seconds, until fragrant. Remove from heat. Using a pastry brush, brush each of the Crescents with the garlic butter (be sure to get the garlic on the dough!). Salt, as desired. Sprinkle each with shredded asiago.
Roll the Crescents up as directed on the package. Transfer to the baking sheet. Bake for 10-12 minutes until golden. Serve hot.
Disclosure: I was compensated by Pillsbury for the creation of this recipe with Pillsbury Crescent rolls. All opinions are my own.