~ ROASTED ASPARAGUS ~
Wash asparagus and trim off the white bottoms. Toss with all three ingredients and roast for 10 minutes at 400 degrees. Very easy, VERY tasty.
Note: I did blanch them (out of habit) for a couple minutes before tossing & roasting...they were perfect.
Ingredients: Olive Oil, Balsamic Vinegar & Sea Salt (I used Kosher Salt - it's what I had).
At my daughter's request - I also added some roasted sliced almonds.
~ Cranberry Sauce ~
I love fresh cranberry sauce!
I will buy extra and freeze so that I can use throughout the year.
Ingredients: Sugar (1 cup), Fresh Cranberries (2 cups), Water (1 cup).
Combine sugar and water in saucepan, bringing to boil. Boil rapidly for 5 minutes.
Return to boiling...Reduce heat.
Boil gently until skins pop (about 4 minutes), stirring occasionally.
So easy and delicious.
Butterfly was really helpful this year...first the Blue Cheese Mashed Potatoes, and then the Cranberry Sauce. She really helps out in so many ways. I am so thankful for her help and her company. My sous-chef. :o)
|After Dinner Drink - Eggnog with splash of brandy. Relaxing.|
For the Full Menu & Thanksgiving Feast...go Here.
Thank you to the gracious Stephanie over at Sweet Boutique for sharing her Thanksgiving Menu.