So far we only got one recipe posted for the "Old faithful Recipes." Should we start smaller?
How about favorite Thanksgiving sides?
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I have an awesome recipe for sweet potatoes - its my favorite Thanksgiving side recipe - super impressive looking but not too hard to make. Actually, I really should make it more often, like for dinner parties or something.
Here's the link to the recipe:
http://www.epicurious.com/recipes/food/views/Spiced-Sweet-Potato-Gratin-236482
I get monthly e-mails from Betty Crocker and Kraft Kitchens with good ideas. Kraft also sends out a free magazine with great ideas.
Here is a really simple chix recipe: (from Southern Living Feb/March 2004)
Ritz Cracker Chicken
1/3 cup butter melted
1 Tbsp dijon mustard
1/4 tsp garlic powder
1/4 tsp salt and pepper
1 cup crushed ritz crackers (I use the low fat kind)
1/2 cup grated parmesan cheese
2 chicken breasts
Stir together butter, mustard, garlic powder, salt and pepper in a medium bowl and microwave until it becomes like a sauce.
Combine cracker crumbs and cheese in shallow dish.
Dip chicken in butter mixture and then dredge in cracker crumbs.
Place on baking sheet and bake at 400 degrees for 25-30 minutes until chicken is brown and done.
This is a great recipe for Greek Chicken. I serve it with rice and spinach.
Greek Chicken (serves 4)
1 c low-fat yogurt (plain)
1 clove garlic, minced
1/2 t. dried oregano
1/4 t. black pepper
1 lb. boneless, skinless chicken breast
1/3 c. feta cheese, crumbled
(you can also use 2 lbs. of chicken for 8 servings, and 2/3 c. feta cheese -- but you don't necessarily need to double the yogurt).
Whisk together yogurt, garlic, oregano, and pepper. Cut the breasts into serving size pieces and stir into the yogurt. Cover and refrigerate for 30 minutes (can marinade longer. If you want to start this in the morning, it would work really well and get even more flavorful).
Place an oven rack just below the broiler. Cover a baking sheet with foil (very important step). Remove chicken from yogurt, discarding what remains) and arrange on the foil, thicker pieces in the middle so they'll be closer to the heat. Broil for 6 minutes. Turn over. Sprinkle with feta and broil for another 5 minutes or until a knife inserted in the center shows juice that runs clear. (168 cal per serving, 4 g. fat, 2 g. carb, 0 fiber, 244 g sodium, 78 mg. cholesterol).
Can also do Curried rice with it, which is really yummy:
melt T butter in large skillet. Add chopped onion, slivered almonds, a chopped red or green pepper, and a few chopped carrots. Saute until just cooked. Stir in a teaspoon of curry powder, salt, and pepper. Add 2 c cooked rice and warm through.
So this is a total cheat, but I add sauteed onions, celery and dried cranberries to my Stove Top stuffing to class it up a little. Takes almost no time and effort but tastes awesome!
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