3 Thing that Work in the Kitchen over the Holidays and into the New Year

3 Things that work in the kitchen

 

1.  Sheet Pan Turkey Dinner

For our Christmas dinner, I followed through on my plan to try Aimee’s recipe for Sheet Pan Turkey Dinner from her blog, Simple Bites.

Turkey sheet pan supper

Oh. My. Word!  This was the most amazing meal!  We all loved it and went back for seconds and even thirds.  It was so good, I dreamed about diving into the leftovers the next day.

I made just a few changes to the recipe on Simple Bites.

  • I used a turkey breast instead of the legs and thighs.
  • I increased the amounts – using 2 white potatoes, 3 sweet potatoes, 2 bundles of broccolini, 1 bundle brussels sprouts etc.
  • I made one end of the pan “plain” with white potatoes and broccolini.  The other end had sweet potatoes, cranberries, brussels sprouts, onions, celery.
  • I added the cubed bread all around the turkey, but instead of seasoning that with savory, I used rubbed sage.

The result was an amazing dinner.  It was easy to make, but does require roasting for a while, then adding things to the pan.  Roasting again and adding more items.  I played Dutch Blitz with the family, jumping in for a few hands between tending to the dinner.

2.  My new extra large sheet pan.

When I saw the recipe on Simple Bites, I knew it would require me to either buy a larger sheet pan or make two pans in order to feed all 7 of us.

Luckily, as I was buzzing through Walmart a few days before Christmas I saw a display of Nordic Ware Big Sheet pans.  It’s 21″x15″.  And it was only $15.  Here’s a link on Amazon if you want to take a look.  It’s a dollar more than in Walmart, but so worth the money.

I have used this pan so much already.  It’s great for making cookies.  Because you can fit 20 in one batch, the baking time goes so much faster.

We also used the pan for Angel Biscuits that my mom baked while she was here.  There was enough room on the pan for all of those biscuits.  With 5 cups of flour in the recipe, it makes a lot of biscuits.

3.  New Vitamix

Jim bought me a Vitamix for Christmas.  I’ve wanted a high powered blender for a long time, so I was really excited to open it.  (I wasn’t surprised though.  Jim isn’t the most subtle about gift giving. Ha!)

We’ve had a lot of fun playing around with it and we’ve made some really good whole fruit juices and smoothies every morning.  That’s not the primary reason I wanted one, but it may turn out to be the biggest benefit.

If you’ve got a high powered blender, I’d love to hear what you like to make in it.

I hope you had a wonderful Christmas!  What worked in your kitchen over the holidays?

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Comments

  1. We had Christmas dinner at my sister-in-law’s house. She heated up two smallish hams (unsliced) in her All-Clad slow cooker with pineapple rings and brown sugar to flavor them. They turned out great! Also, we always make cinnamon apples with red hots. Recipe is 10 large apples, peeled, cored and sliced; 1 1/2 cups sugar; 1 1/2 cups water; 1 cup red hot candies (Ferrara Pan brand is best). Heat water, sugar and red hots in pan (with lid) large enough to hold apples. Bring water, sugar and red hots to a boil, while stirring until sugar and red hots are completely dissolved. (If you used a different brand of red hots and they didn’t all dissolve completely, remove the waxy residue after most of the red hots are dissolved and continue with recipe.) Add apples; adjust heat until liquid is simmering. Cover and cook for 20 to 30 minutes, stirring every so often to make sure all apples are in the liquid at some point. Apples are done when they are fork-tender. Can be served warm or cold, and refrigerated to serve later.

  2. You are going to love the Vitamix. I use mine primarily for green smoothies, but I’ve done soups, peanut butter and other smoothies as well. My green smoothie of choice (my son’s basic recipe): 1 apple (I like granny smiths), 1 orange, 1 banana, some ice cubes and a bit of water, 4-6 oz greek yogurt (he uses vanilla, I use plain), and all the kale or spinach or combo of kale, swiss chard, spinach and carrots, that you can pack in. I used to add local honey as well, but I don’t need the sweet any more.

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