Thanksgiving Favorites and My Tips

Last year was the first time I hosted Thanksgiving. I'd been doing the cooking for years, but always in someone else's home. And what a pleasure it was to have both sides of my family under one roof. To have so many people I love at one table and to serve them a delicious meal was truly my greatest pleasure.

As you no doubt have seen on endless hours of food TV programming and magazine cover after cover... cooking for Thanksgiving is kind of a big deal. Don't let the hype scare you. Sure, a delicious meal is where it's at, but it's most important to make the most of the precious time with your friends and family. Here are my tips to get the best of both worlds.

Make Your Favorites, But Make Them Well
This day only comes once a year and special foods have a way of making their way into our hearts. Don't fight it for the sake of culinary trend. Enjoy making timeless family favorites, but be sure to take a moment to savor the memory and prepare them well.

My old school favorites? Try my Healthier Green Bean Casserole and a Morgan-family favorite steeped in tradition, Spiced Peaches.

Try One New Thing
You never know when you're going to find a new family favorite and that's why I try one new thing each year. Be it a side dish or dessert, there is always something new to discover. My "new" brussels sprouts from a few years back are now being requested by my sister-in-law and 1st grade nephew. Growing up I had the canned cranberry stuff, but then discovered the amazingness that is Cranberry Salsa when I spent the holiday with my in-laws.

All proof that just a touch of new is a good thing.

Let People Help You
Easier said, than done... I know. We get all this crazy Pinterest shit in our minds and think we need to do it all (and perfectly). The truth is, your guests want to help, so welcome it! My best tip is to be specific with your guests. Rather than say "bring a side" ask them to bring "those delicious sweet potatoes with the pecans you make." This helps you as a hostess better plan and prepare.

But helping doesn't just go for guests. Get your family involved. My husband rocks and fries our turkey every year. I only cede control because fried turkey is the best damn thing in the world. But in all honesty, it's a HUGE weight off of my cooking shoulders. Also in our family that means wearing ridiculous headlamps. #MorePeanutOil

Get Organized Now
Plan your list and get ahead now. My handy timeline is helpful, but take the time to think through your own. The day before is the best time to get your prep work out of the way and get those pies made. Best part? AMC marathons Gone with the Wind. Watch all seventeen hours and taste your masterpiece as you go. As God as my witness, you'll never go hungry or lose your Thanksgiving mind again.

Weeknight Dinner: Grilled Pork Chops and Peaches

I had an interesting conversation with a friend the other day in which she said she loved reading the blog because she liked looking at dishes she "could never make." Bless her heart because I know she meant it as a compliment and I appreciate every eyeball on this little 'ole blog, but part of me died a little when I heard that.

It's my greatest pleasure to hear about when people make one of my dishes and enjoy it. Window shopping is fun, but what's the point if you guys don't feel like you can make this stuff? Food blogger reality check.

Spending an extended period of time on a Sunday afternoon cooking something challenging is about my favorite thing in the world (plus wine, of course). But let's get real... there's not always the time and many of you are trying to keep tiny people alive day in and out (mad props, seriously). Not to mention, I'd be 20lbs heavier if we ate tagine and risotto every night.

With all this said, I'm going to start sharing more of the stuff we eat during the week. Like the stuff I throw together whilst complaining to the Husband about endless meetings or figuring out when the dog goes to the groomer. We still eat well during the week, but it's always a lot less composed. Think of these posts more as idea-starters than tried-and-true recipes. I'll try my best to inspire, because there ARE simple and healthy foods that can be prepared quickly.

As a caveat to this whole rant, I am blessed to have incredible lady friends that I've known most of my life. They put up with my endless shenanigans and constantly inspire me (sometimes unintentionally). #TheLuckiest

So let's get real with a Monday night dinner...

The pork chops were huge, so the Husband and I split one and saved the rest for leftovers. Hello, lunch. I also decided halfway through that this would be awesome with a spinach salad, so try that for yo'self!

Grilled Pork Chops and Peaches
4 bone-in pork chops, about 1 1/2 inches thick
4 peaches, halved and pitted
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried mustard
Dijon or whole grain mustard for garnish

Preheat grill. Rub down both sides of chops with olive oil, salt, pepper and mustard. Grill over medium-direct heat for about 5-6 minutes per side, until internal temperature reaches 145 degrees. Grill peaches for about 3 minutes per side.

Allow meat to rest for 5 minutes before slicing. Serve with grilled peaches and a dollop of good-quality dijon or grainy mustard. Would also be tasty atop baby spinach. Enjoy!

Grilled Peach Salad with Pickled Ginger and Snap Peas

"So how do you come up with new recipes?"... this is question I get A LOT. It's a very complicated, scientific process in which I say to self "hmmm... I like X... I should make more things with X." I'm very advanced, you see. 

Lately I've been completely addicted to Argo Tea's ginger peach iced tea and much to the chagrin and embarrassment of the husband, I can eat ridiculous amounts of pickled sushi ginger. Like enough that the waiter or waitress has to return to the table several times. "Seriously... more please."

So I decided to turn my favorite tea/sushi side into a summer-y salad. Peaches are grilled for extra sweetness, while sugar snap peas, pickled ginger and almonds add crunch. A sesame vinaigrette brings everything together. 

I mean... this fruit is art. The gradation of color is delicately painted by nature. I shall be so sad to see them go away for the winter. 

A quick grill brings out their sweetness, leaving caramelized lines of goodness gracious.

Pops of pink and green inspire hunger.

Grilled Peach Salad with Pickled Ginger and Snap Peas

For Salad

4 cups baby spinach

4 peaches, halved

2 cups sugar snap peas

3 green onions, chopped

2 tablespoons pickled ginger

1/3 cup toasted almonds

1 tablespoon sesame seeds

1 teaspoon grapeseed oil

For Dressing

1 tablespoon sesame oil

1 teaspoon soy sauce

1 teaspoon rice wine vinegar

Rub down peach halves with grapeseed oil and grill on medium heat for 3-5 minutes. Assemble salad with spinach, peaches, sugar snap peas, green onions and ginger. Combine dressing ingredients and lightly drizzle over salad. Top with sesame seeds and almonds. 

Spiced Peaches

Joining another family is one the most challenging and rewarding parts of getting married. I was fortunate enough to join a family with 1) an easier name to say than my given name 2) hearts full of love and humor and 3) an awesome book of family recipes. 

While I never had a chance to know the Husband's Uncle Phil, I think we would have gotten along. He ran an inn in Waterville, Kansas and spiced peaches were his specialty. Once you've tasted these peaches, you'll love Uncle Phil too. 

I should note that these are served in my favorite pottery piece, hailing from Salina, Kansas. Waterville? Salina? Maybe not such "flyover" places when you consider these peachy, pottery beauties. 

I started with a combo of white and yellow peaches. This is a great place to use your less-than-perfect peaches. 

Look at me going for a Cezanne-esque set-up. The key to the flavor of this dish are the amazing spices. Fresh cinnamon sticks and cloves.

I don't usually mind fuzzy peach skins, but they're not welcome in this dish. To easily remove the skins, they just need to be blanched in boiling water and then quickly dunked in an ice bath.

Let them hang out in the ice long enough to cool and they'll jump out of their clothes quicker than a risk-taking teen on homecoming.

Naked fruit!

Combine quartered peaches with loads of honey, spices and a bit of cider vinegar to cut the sweetness. And marinate overnight.

After an evening of anticipation, you'll have gooey, flavorful fruit awaiting you in the morning. We couldn't wait, so started our Sunday with multigrain pancakes with peachy topping.

Butter and maple syrup completely unnecessary. Peachy-keen and served with great admiration for Uncle Phil. Total marriage perk on the plate.

Spiced Peaches
2lbs fresh peaches (during the winter go with 2 13-oz canned peaches)
1.5 cups honey
.5 cup cider vinegar
3 cinnamon sticks
6 cloves

Boil a pot of water and prepare a large boil with lots of ice. Blanche peaches for 1 minute and immediately immerse in ice water. After the peaches have completely cooled, remove skins and slice in quarters. Combine honey, cider vinegar, cinnamon sticks, cloves and peaches. Refrigerate overnight, stirring a few times.

Peaches will keep in fridge for 2-3 days. Enjoy alone or atop pancakes or ice cream.

Cocktail Hour: Peach Gin Fizz

A steamy Midwestern March followed by a late freeze in April, very sadly impacted local farmers and their crops -- stone fruits being particularly decimated. Delectable Michigan cherries, plums and peaches have been woefully missing from Chicago's shelves and markets. 

My summer cravings are more disconnected from current events than a bad reality show contestant.  I'm dreaming in peaches. Sweet juice running down your arm as you tackle the mouthy fuzz. 

While it's nice to have the option of fruits from other parts of the country, by the time they get here the freshness factor just isn't there. New routes to satisfaction had to be found. I wanted the peach taste, but can't handle the mealy texture. A battle for peach perfection! Like so many things in life, liquor naturally is the solution. (okay, joking guys)

I started with good-quality gin, lemon juice and the Dixie Peach Juice from Trader Joe's in the cocktail shaker with ice.

Taking a cue from cocktails of 'yore, I used egg white for fizz. I recognize that this may gross some of you out, but once you have a full-bodied, foamy cocktail with egg white, you'll be convinced. Barrelhouse Flats in Chicago has a particularly good assortment. 

I believe they sell some sort of egg separator tool in the never-ending aisles of Bed, Bath and Beyond, but you don't really need one. Just split the egg and lightly move the yoke from one side to the other. Boom... egg separated. One less dish.

In to the cocktail shaker we go with anticipation.

Shake what yo' mama gave you. Like really get in there... you're fizzing things. If your shaker, like mine, was found in your grandmother's basement, it will leak all over.

Love me a frosty glass from the freezer, especially on a 100-degree day.

Mmmm... peach perfection achieved. Certainly less nutritious than an actual peach and here's to hoping the juice from this won't run down your arm. If that happens, you should probably switch to water for the rest of the night... you've been over-served.

Peach Gin Fizz
Serves 2


4oz gin
3oz peach nectar or juice
2 egg whites
Juice of one lemon
Peach slices, for garnish

Combine ingredients in cocktail shaker with ice. Shake vigorously and strain into a chilled glass. Garnish with peach slice.