Ingredients:

• beef or chicken
• bell peppers
• mushrooms
• onion
• jalapeno peppers (optional)
• small potatoes
• zucchini squash
• 2 cloves fresh garlic
• 2-3 Tbsp olive oil
• lemon or lime juice (juice from ½ of lemon or lime)
• McCormick’s Salt-free Chicken seasoning
• powdered butter flavoring
• 2 Tbsp soy sauce
• lemon pepper seasonings dill

Directions:

1. Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag.
2. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapeños, whole potatoes and whole mushrooms into a large foil bag with 1 clove chopped garlic, olive oil, lemon or lime juice, soy sauce, butter flavouring, lemon pepper seasonings, and dill.
3. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, 1 clove garlic, chicken seasonings, butter flavouring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags.
4. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons canola oil
• ½ cup sour cream
• ¼ cup Sriracha
• 1 cup cheddar cheese, divided
• 4 slices bacon, cooked and chopped
• 2 tablespoons cilantro leaves, for garnish
• ½ cup sour cream, for garnish

Directions

• Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
• Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
• Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
• Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
• Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Ingredients

• 1 1/2 cups lowfat cottage cheese
• 2 tablespoons lemon juice
• 2 tablespoons shredded carrot
• 1 tablespoon sliced green onions
• 1 tablespoon chopped parsley
• 1 1/2 teaspoons chopped fresh dill OR 1/2 teaspoon dill weed
• 1 dashes pepper
• assorted fresh vegetables

Instructions

1. In blender container, combine cottage cheese and lemon juice. Cover; blend 3 to 5 minutes at medium speed or until smooth.
2. Stir in carrot, onions, parsley, dill and pepper. Garnish as desired. Serve with cut-up fresh vegetables for dipping.
3. Makes 1 1/2 cups.

TIP: Mixture can also be used as a topping for baked potatoes.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps

• How to Choose a Turkey

• How to Deep Fry a Turkey

• How to Roast a Turkey

• How to Stuff a Turkey

• Thanksgiving on a Budget

• How to Cook a Thanksgiving Dinner

• Three alternative Thanksgiving dishes

• Sleep in on Black Friday and do your shopping online.  You can check out my gift guide for cooks and foodies or head over to see some other Christmas Gift Guides and shop from the comfort of your own home.

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes

• Two Layer Pumpkin Cheesecake Recipe

• Creamed Turnip Recipe

• Sautéed Green Beans Recipe

• Holiday Mashed Potato Recipe

• Herb Roasted Turkey Recipe

• Traditional Stuffing Recipe

• Turkey Gravy Recipe

• Cranberry Salsa Recipe

• Turkey Chili Recipe

• Pumpkin Pie Recipe

• Pumpkin Pie Dip Recipe

• Green Bean Casserole Recipe

You can also explore The Cooking Blog deeper by browsing the turkey, and holiday tags.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh garlic
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 (28-ounce) can plum tomatoes, coarsely crushed
• 1 tablespoon dry red wine
• 1 teaspoon sugar
• 1 tablespoon extra-virgin olive oil
• 1 pound mozzarella cheese, sliced
• 8 ounces pepperoni, thinly sliced
• 8 ounces mushrooms, wiped clean and thinly sliced
• 1 green bell pepper, cored and cut into thin rings
• 1 yellow onion, cut into thin rings
• 1 cup thinly sliced black olives
• 1 pound crumbled hot Italian sausage
• 1 cup grated Parmesan

Chicago-style Deep Dish Pizza Dough:

• 11/2 cups warm water (about 110 degrees F)
• 1 (1/4-ounce) packages active dry yeast
• 1 teaspoon sugar
• 3 1/2 cups all-purpose flour
• 1/2 cup semolina flour
• 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
• 1 teaspoon salt

Directions

1. While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
2. Preheat the oven to 475 degrees F.
3. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
4. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
5. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Dough Recipe

1. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
2. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
4. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
5. Divide into 2 equal portions and use as directed.

I also recommend this pizza dough recipe.
If you want to see how to make a great Chicago deep dish pizza, check out this video

Ingredients

• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 cup shredded American-Cheddar cheese blend (4 oz)
• 1 teaspoon soy sauce
• 1 bag (12 oz) frozen cut green beans, thawed, drained
• 1 small red bell pepper, chopped (1/2 cup)
• 1 1/2 cups Cheddar French-fried onions (from 6-oz can)

Directions

1. Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
2. Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
3. Bake uncovered about 5 minutes longer or until onions are brown and crisp.

Amazing casserole and a family favourite.

Safeway has some great tips

I am a lover of charcuterie boards, or as the less cosmopolitan among us call it, a good old fashioned meat and cheese platter. Charcuterie platters are a great way to put together an appetizer (or a meal) of delicious tasty food, without too much preparation on your part. While you can always just slam some of your favourite meats and nibbles onto a board and call it a charcuterie plate, putting together a truly spectacular board is worth the effort. Here are the elements to make your next charcuterie offering a show-stopper:

1. Meat

The meat needs to be the star of the show — the word “charcuterie” refers to the preparation of the meats. Don’t skimp out on quality here, look for specially prepared sausage and deli-meat and go for a variety of interesting flavours. Choose at least one fairly spicy meat, something milder, and a couple of things in between. Aim for traditional charcuterie varieties like dry-cured salami, prosciutto, or chorizo. You don’t have to go crazy, but make sure you have enough meat for all of your guests (about 55 to 85 g per person) and enough variety to keep everyone happy. If you’re feeling adventurous, add in a nice terrine or jellied meat.

2. Cheese

Again, the keys here are quality and variety. Choose both cheeses that are mild enough to complement the meat and those that are strong enough to be eaten on their own. Have at least one soft cheese and one harder cheese and make sure you include something blue.

3. Breads

This is the last absolute must-have: you need a vehicle for the meats and cheese to find their way to your mouth. Fresh sliced baguette is a good choice, as are artisanal crackers with fruit or nuts baked in — though make sure the flavour of the crackers won’t overpower the other ingredients.

4. Condiments

Here’s where we get fancy! A little smear of mustard or a dollop of fig or berry jam will elevate the flavours of the meat and cheese. Put a couple little pots of condiments on your platter, or if it’s a thick mustard, smear it directly onto the board.

5. Olives and pickles

A little bit salty, a little bit sour, olives and pickles make a great addition to a charcuterie board. Choose plain green or black olives, olives stuffed with garlic or peppers for some extra zip, or an olive tapenade to spread on the crackers. When it comes to pickles, super high quality cornichons are my favourite.

6. Go wild!

From there, feel free to put anything sweet or savory on your platter that will draw out flavours in the meat and cheese. I’ve seen charcuterie boards with pieces of honeycomb, pistachios, roasted almonds, figs, slices of pear and apple, prosciutto-wrapped melon, and even chunks of chocolate.

Ingredients:

• 8 oz boneless chicken breasts
• 1/4 cup lime juice
• 2 tbsp water
• 1 clove garlic
• Jalapeño flavor
• shredded cheese lettuce, chopped
• green onions , chopped
• tomatoes, chopped
• olives , chopped
• flour tortillas 

Directions

1. Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

Ingredients

• 2 ounces of cheese per person.  Many suggest English Cheddar but feel free to experiment.
• Jar of Chutney
• Baked Virginia Ham, thickly sliced  Other deli meats work as well.
• Crisp apples, cut up
• Celery stalks, cut in half lengthwise
• Soft Hard-Boiled Eggs (see below)
• Baby carrots
• Loaf of crusty bread, thickly sliced (or your favourite cracker)
• Unsalted butter, softened

Soft Hard-Boiled Eggs:

• 6 extra large eggs
• Kosher salt and freshly ground black pepper

1. Carefully place the ingredients on a serving plate and serve.

Soft Hard-Boiled Eggs:

1. Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
2. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
3. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

Ingredients

• 2 cups pinto beans *
• 1/4 cup mayonnaise or salad dressing
• clove garlic, finely chopped
• 1/2 tsp red chiles, ground
• 1/4 tsp salt and pepper 

Directions

1. Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips.
2. Makes 2 cups of dip.

* Pinto beans can be home cooked or canned.

Ingredients

• 1 Cauliflower; medium, florets cut in
• Salt & pepper
• Nutmeg, ground
• 2 tb Butter
• 4 Eggs; separated
• 2 tb Flour;all purpose
• 1 c Cheddar cheese;strong,grated
• 1 c Milk 

Directions

1. Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown.
2. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg.
3. Remove from heat.
4. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
5. Serve at once.

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions

1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Ingredients

• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced yellow onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced zucchini squash
• 1 cup diced yellow squash
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

1. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 2 large organic red bell peppers, diced
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon salt, divided
• 5 garlic cloves, minced
• 1 pound raw shrimp (26—30 shrimp per pound), peeled and deveined
• 1 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons parsley, chopped

Directions

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons of oil and garlic to the skillet and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
3. Whisk broth and cornstarch in a small bowl until smooth, and add to the skillet along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat.
4. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Makes 4 servings.

Ingredients

• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced yellow onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced zucchini squash
• 1 cup diced yellow squash
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

1. Set a large 12-inch sauté pan over medium heat and add the olive oil. 
2. Once hot, add the onions and garlic to the pan. 
3. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. 
4. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 
5. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. 
6. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. 
7. Stir well to blend and serve hot.

Here is an easy way to cook corn on the cob if you don’t have easy access to a large pot (like when you are camping) All you have to do is find a decent sized cooler, clean the inside. Get a large pot of water to boil and pour it into the cooler, throw the corn in, and close the lid for about 30 minutes, and your done.

Ingredients

• 10 cups  tightly packed torn romaine lettuce
• 2 cups  halved cherry tomatoes
• 2 cups  croutons
• 8 slices  cooked bacon, crumbled
• 1 cup  Shredded Colby & Monterey Jack Cheeses
• 8 oz. Caesar Dressing

Directions

1. Layer all ingredients except dressing in large bowl.
2. Add dressing just before serving; toss lightly.

Serves 8

Ingredients

• 1 can Campbell's® Chunky™ Chicken Broccoli Cheese with Potato Soup 
• 5 slices American pasteurized process cheese product, cut up 
• 5 slices fully cooked bacon, chopped 
• 1 tablespoon chopped fresh chives 
• Tortilla chips

Directions

1. Heat the soup, cheese, bacon and chives in a 2-quart saucepan over medium heat until the cheese is melted and the mixture is hot and bubbling.  Serve with the tortilla chips for dipping.

Ingredients

• 2 cans Cream of Mushroom Soup
• 1 cup milk 
• 2 teaspoons soy sauce 
• 1/4 teaspoon ground black pepper 
• 8 cups cooked cut green beans 
• 2 2/3 cups French Fried Onions 

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.