I’ve got it all planned out, but yet to cook anything. I’ve been busy cleaning the house and generally getting ready for company today.
Here’s a look at this week’s menu chalkboard.
Monday: White Chicken Enchilada Casserole, from the freezer
Tuesday: Louisiana Red Beans and Rice, from the freezer
Wednesday: Creamy Shrimp and Grits with Spicy Andouille
Thursday: Thanksgiving, see menu below
Saturday: Mom’s Pulled Pork
Sunday: Pulled Pork Chili
For Thanksgiving, my Dad and my Step Mother are coming. We are so looking forward to having them here for a visit during the holiday. Given that it is only 6 people for dinner, I’m trying to keep the menu to just our favorite holiday dishes.
These are the family favorite recipes I’ve been making for many years now.
We use an electric turkey fryer now to fry our turkey. We discovered the hard way why Missourians don’t fry turkeys. About 4 years ago, we attempted to fry a turkey at Christmas. My dad came with his complete set up, butan tank, fryer stand and large pot. Unfortunately, it was particularly codl that year, around 10 degrees. And if you know anything about frying turkeys, you can imagine we had a difficult time getting the oil hot enough to fry. We were able to get it cooked, but it was a little dry which is very uncommon with a fried turkey. 🙂
Here’s a link to my Ultimate Green Bean casserole.
It’s undergone several makeovers because of discontinued ingredients and making it cleaner with less processed ingredients and gluten free.
I’ll have to share my other recipes before Christmas. I hope you have every blessing of happiness and good health this Thanksgiving. Eat well and be thankful!