I know it is now December and Thanksgiving season is well over with. However, I’ve been meaning to share with you all what my family and I ate for Thanksgiving. Don’t worry, though. If you’re completely burnt out on all things turkey and cranberry, you won’t find any of it in this post today. Our Thanksgiving this year was very unorthodox—more a fun, celebratory meal than one that followed any sort of particular holiday guidelines. After so many years of making the same traditional dishes—turkey, green bean casserole, sweet potatoes with marshmallows on top, and canned cranberry sauce—we were ready to just make whatever dishes struck our fancy, with delicious results, if I do say so myself.
Let me break it down for you…
For our salad-y, starter course, I made a strawberry and candied pecan salad that I saw on Bitchin’ Kitchen, my new favorite cooking show. To the regular recipe, I also threw in some chopped avocado because, frankly, I’ll take any excuse possible to eat more avocado. It’s heavenly stuff, guys.
So, it was just a matter of tossing together the candied pecans, strawberries, avocado, and some leafy greens with a simple vinaigrette of olive oil, balsamic, and a bit of brown sugar. This was so incredibly easy and probably my favorite component of our Thanksgiving meal.
Don’t even get me started on those candied pecans. I’ve made them on their own twice again already and have been munching constantly.
We also had some delectable Cheddar Biscuits—a knock-off recipe resembling those served at a well-known American seafood restaurant. Hint, hint. You know which ones I mean. My sister made these all by herself and proved to be quite the formidable cook in her own right, which we don’t get to experience much. Being a full-fledged theater kid and the star actress and singer of the family, my sister is usually more than happy to allow the rest of us—her adoring fans—to cook for her. This time, however, she graced us with a bowl of yummy biscuits. Oh-so-yummy biscuits.
Then, because we wanted some sort of vegetable included in our meal, my dad set about making zucchini and squash tempura strips. I do recognize that our main vegetable course was fried, but it’s Thanksgiving! Gimme a break. They were piping hot, crispy, and uber-delicious.
Now comes the main course, my mom’s crawfish étouffée. Thanks to her Cajun roots back in New Orleans, my mom makes a mean crawfish étouffée and she’s been doing so since before I was born. Literally, I was fed this stuff in the womb. It is imprinted in my DNA.
And it tastes amazing.
The étouffée, that is.
Finally, for dessert, I whipped up my favorite pie recipe—Pumpkin Mascarpone Pie. I got it out of Gourmet magazine a couple years ago and we’ve all been gobbling it up ever since. The mascarpone cheese adds such a nice creaminess and density to regular ol’ pumpkin pie and turns it into a thing of beauty.
And that was it! So—with a full tummy and Ziplocs of leftovers—I wish you all a very Happy Belated Thanksgiving!