Giving Thanks

Happy Thanksgiving to you and your loved ones.  I hope your home is warm with love and homemade holiday delights today and every day.  This day brings a lot of things into the light for me and provides the opportunity for me to express my thanks.

What are you thankful for?  Other than not being a turkey, of course.  I am thankful first and foremost for my family (this includes my Mister and cat).  I am thankful for my health, the food on my table and the roof over my head.  But most of all, I am thankful for all of the laughs and the talks with close friends and all of the memories we’ve built throughout the years.  Oh, and all of the bottles of wine we drank too.

Anywho, have a wonderful holiday and best wishes from my small family to yours.  Family portrait below:


Smashed Butternut Squash with Garlic and Dried Berries

I have to say, squash can seem like an intimidating vegetable.  It’s big and awkward and has a tough outer shell.  Have no fear though because cooking a squash is super simple.  Just put it on a cookie sheet, stab it a few times with your favorite knife and pop it in the oven.  Wham, bam, thank you ma’am.  After an hour that tough shell loosens to reveal a creamy, buttery center.  Yum.

After you bake your squash, add lots of garlic, parmesan and a touch of cream then balance all of the savory flavors with a bit of sweet by adding some dried berries.  This is an extremely easy recipe that’s dressed to impress.  This smashed squash is unique enough to be a holiday side dish or simply served along side a casual entree, like these roasted chicken thighs.  Do it.  You know you want to.

Baked Butternut Squash with Garlic and Dried Berries

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 20 minutes

Yields: Serves 6


  • 1 small butternut squash (about 3-4 pounds)
  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced fresh parsley (or basil)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup dried berries (I used cranberries and blueberries)


  1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
  2. Cut squash in half, lengthwise. Use a spoon to remove and discard the seeds. Peel the skin off and set aside. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
  3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and squash. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. Add the berries and serve hot with butter.

Leftover Turkey and Spinach Eggs Benedict

Happy belated Turkey Day everybody!  I hope this post finds you (full and) well.  At our celebration this year, we gorged on THREE different kinds of turkeys — smoked, deep-fried and traditional roasted.  The holy trinity of turkey!

Gobble, gobble.

On top of that we had enough fixin’s to choke a horse (mind the expression).  Even after everybody took their share of goodies home with them for leftovers, there is STILL a fridge full of food.

It’s been one turkey-filled weekend!  I have had turkey for just about every meal this weekend… and that includes breakfast.  I must add that pie is probably my favorite breakfast food.  Don’t tell Aunt Jemima.

I am finding myself on the edge of full turkey saturation.  I don’t know how much more I can take.  It has been a fun adventure coming up with different ways to dress the leftovers to trick your brain into thinking you’re eating something different.  Here’s a great breakfast to toss some of your leftover turkey into and an excuse to make Hollandaise Sauce too.

Thinking outside of the box:  Instead of using English Muffins, make potato patties out of your leftover mashed potatoes.  Take your cold potatoes and form them into patties.  Dredge in flour, then egg, then flour again, and pan fry them in a little oil until crisp.

Leftover Turkey and Spinach Eggs Benedict

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: Serves 2

Leftover Turkey and Spinach Eggs Benedict


  • 2 English Muffins (use Sandwich or Pita Bread for a less traditional approach)
  • Unsalted butter
  • 4 large eggs
  • 1 teaspoon white vinegar
  • 2 cups fresh spinach
  • 8 small slices of turkey, white or dark
  • Your favorite Hollandaise sauce
  • Bacon or parsley, for decoration (bacon is awesome but this dish is already very rich so I omitted using it in the actual dish)


  1. Butter and toast your bread, cut side down, in a frying pan on medium heat (be sure to check these once in a while because if you're anything like me, they'll burn before you know it). Set these on your serving plates, cut side up, once they're toasted.
  2. In a non-stick skillet, spray with non-stick spray and saute your spinach over medium heat. Add your turkey next to the spinach in the same pan to warm. Remove from heat and set aside after the spinach is wilty and the turkey is hot.
  3. Fill a 10-inch non-stick skillet half full of water. Add vinegar to the cooking water (this will help the egg white cook fast so it does not spread). Bring water to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 minutes until the egg white is set and the yolk remains soft. Removed with slotted spoon, allowing the egg to drain.
  4. To assemble, add the spinach first, turkey then egg on top of your bread. Spoon hollandaise sauce over the eggs and garnish. Serve with crispy hash browns or a mixed green salad.

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