Today’s Menu for Emiya Family has been on my watch-list for a while. I watch a few episodes here and there, but I haven’t finished the series.
Some random thoughts on Thanksgiving, similar to my random thoughts on Halloween a few weeks back. NOW we can bring out the Christmas music and really get the Season in full swing. It’s also time to start preparing for the end of the year.
This year, I’m not doing a large dinner like I did when I was younger. COVID notwithstanding, I don’t have the energy or enthusiasm for it. Basically, this year, it’s going to be an intimate dinner with my boyfriend. The challenge is trying to make our favorite sides without going overboard. So what’s on the menu? Weeellll….
The Main Dish
Since the idea was to do a full bone-in turkey breast, I’m strongly leaning towards doing a milk-braised version. Hey, there’s milk-braised roast chicken, so why not turkey breast? I probably won’t get as fancy as this recipe shows because the goal here is to keep it simple.
The Sides
Honey Garlic Butter Roasted Carrots
One of the main sides is going to be honey garlic butter roasted carrots from Cafe Delites. I made this recipe for Thanksgiving in 2018 in a cast iron skillet (lost it in the house fire that happened almost 9 months later—so it’s on the “need to replace” list). The reason for doing it like that was basically getting it all done without the need for dirtying more than one pan.
Cornbread Muffins
Cornbread of some form has been a mainstay of a family Thanksgiving dinner since I was a little kid. In the past, I’ve used the Jiffy cornbread mix but it always came out dry. Since I have corn-meal and flour on hand, I’ve thought about just making my own and foregoing the mix but if I want to keep things simple, then I may attempt something like what the above recipe recommends.
And the Rest?
In the spirit of keeping it simple, I’m opting towards Stove Top’s corn-bread stuffing (hmm…maybe replace the cornbread muffins with this?)
King’s Hawaiian Savory Butter rolls are a need and a want. Also…
Yes, must have the canned cranberry jelly sauce. MUST, I tell ya. The day after Thanksgiving, I like to make turkey sliders—basically with the leftover hawaiian rolls, a few pieces of turkey and a thin slice of cranberry jelly.
Finally, after Thanksgiving—you know what comes next!
