Salads and Thanksgiving Recipes

 Cindy Dixon loves to have many salads for Thanksgiving. 
She inspires me. So I want incorporate these salads into Thanksgiving and Christmas.

Cauliflower And Broccoli Salad- Valentina's Corner

1/2 pack bacon, chopped & cooked (8 oz)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)

Dressing-
1 cup mayonnaise
1/3 cup granulated sugar
1/4 cup white vinegar

Instructions
Cook bacon pieces, set onto a paper towel to cool. 
Cut broccoli and cauliflower into small florets. Finely chop onion

Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!

Cabbage Salad

A bag of cabbage salad (or shred cabbage, carrots, kale)

1 Bag of dry Ramen Crushed up (uncooked)

Slivered almonds

Dressing-

2 T vinegar

1/4c oil

2 T sugar

1 packet of Ramen Seasoning (oriental)

Corn Chowder with Bacon

 Recipe Tin Eats

CORN (CHOOSE ONE)

• ▢4 ears of corn
• ▢4 cups / 750g / 1.5 lb frozen or canned corn , drained

SOUP:

• ▢1 tsp butter (or oil)
• ▢250g / 8 oz bacon , chopped
• ▢30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
• ▢1 garlic clove , minced
• ▢1 small onion , diced (or half large onion) (yellow, brown or white)
• ▢5 tbsp flour
• ▢2 cups chicken broth , low sodium
• ▢3 cups milk (I use low fat but full fat will work too)
• ▢600g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
• ▢2 sprigs of thyme OR 1 tsp dried thyme
• ▢3/4 cup cream (Note 1)
• ▢3/4 cup shallots / scallions , green part finely sliced
• ▢Salt and finely ground pepper to taste
• 
  
• • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

  Recipe Notes:

Best Baked Potato

Gimme some oven 

• 1 medium-to-large Russet potato, scrubbed clean of any dirt
• 1–2 teaspoons melted butter (or olive oil)
• pinch of coarse Kosher salt
• pinch of freshly-cracked black pepper

1. Heat the oven. Heat oven to 450°F.  Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet.
2. Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides.  Place the potato on the prepared baking sheet.
3. Bake (round one). Bake for 25 minutes.  Remove baking sheet from the oven.
4. Brush with butter (or oil).  Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides.  Sprinkle the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
5. Bake (round two). Bake for an additional 20 minutes.  Using an oven mitt, carefully squeeze the potato to check for doneness.  If the insides are soft and give under pressure, remove the potato from the oven.  Otherwise, continue cooking in 5-minute increments until the potato is soft.
6. Cut the potato.  Using a small paring knife, slice halfway through the potato lengthwise.  Then give it a gentle squeeze to open.
7. Serve.  Serve immediately, with your desired toppings.

sour cream

cheddar cheese

feta cheese

steamed broccoli

chives/green onions

sauteed mushrooms

crumbled bacon

cherry tomatoes

avocado

chili

Ivars/Dayna's Clam Chowder

 

Epicurious

INGREDIENTS

2. 2 (6 1/2 ounce) cans minced clams
3. 4-5 garlic cloves
4. 1 cup finely chopped onion
5. 1 cup finely diced celery
6. 2 cups finely diced potatoes
7. 3/4 cup butter or margarine
8. 3/4 cup flour
9. 4 cups half-and-half, warmed
10. 1 teaspoon salt, to taste
11. 1 dash pepper
12. 1/2 teaspoon sugar
13. 1/2 lb bacon (didnt have)

PREPARATION

1. In a medium saucepan, saute onion, garlic, and celery. Then add clam juice and potatoes to onion mixture (in different bowl set the clams aside).  Barely cover to potatoes with water and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
2.  If you want bacon, cook the bacon in the large sauce pan. When the bacon is cooked, take it out of the pan and add the butter to the bacon grease. If you choose not to add bacon, you can skip this step. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Chop the cooked bacon and add it to the large sauce pan (if you are adding bacon). Stir well and adjust the seasonings if necessary.
2. 1/18/21 just delicious!! loved it. Dayna mentions she uses this creamy soup recipe w/o the clams for any other creamy vegetable soup dinner.

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.

Cheesy Potato Bacon Soup

INGREDIENTS

• 6 large potatoes, peeled & diced
• 1 medium onion, chopped
• 1 ¾ qts chicken broth (that equals
• 7 cups chicken broth)
• 1 cup flour
• 2 cups cheddar cheese, shredded
• 1 qt heavy cream (I use milk) (or could use cream cheese and little mayo)
• ½ lb bacon, cooked & cut up

DIRECTIONS

Mix first 5 ingredients in crockpot. Cook on low 6-8 hours or on high for 3-5 hours.
A half hour before end of cooking time add last three ingredients.

NOTES

Don't add bacon until ready to eat.

Broccoli Salad with Bacon

• I received this recipe from a friend at a summer party, it was so crazy delicious and so simple.

8 cups chopped broccoli florets
6 ounces sharp cheddar, cut into small cubes
¼ cup diced red onion
¼ cup thinly sliced almonds
8 slices bacon, fried and crumbled
½ cup mayo
¼ cup sour cream
2 tablespoons ranch seasoning mix
1 teaspoon white distilled vinegar

DIRECTIONS

Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
Pour the dressing over the broccoli salad and stir well to coat.
Serve immediately.

NUTRITIONAL INFO

TOTAL FAT: 20g SATURATED FAT: 6g
TRANS FAT: 0g UNSATURATED FAT: 12g
CHOLESTEROL: 34mg SODIUM: 555mg
CARBOHYDRATES: 7g FIBER: 2g
SUGAR: 3g PROTEIN: 12g

Avocado, Bacon, Basil Pasta

From- BHG

8ounces dried bow tie and/or wagon wheel pasta

2medium avocados, halved, seeded, peeled, and coarsely chopped

• 6slices bacon, crisp cooked, drained, and crumbled
• 1/2 pkg of cherub seet cherry tomatoes, halved
• 2/3cup chopped fresh basil
• 2tablespoons lemon juice
• 1tablespoon olive oil
• 3cloves garlic, minced
• 1/4teaspoon ground black pepper
• 1/8teaspoon salt
• 1/2cup finely shredded Pecorino Romano cheese or parmesan

Directions

1. Cook pasta according to package directions. Drain.
2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.

This Can be prepared a day ahead and let sit in fridge. Just wait to add the avocado right before you serve.

Wedge Salad

Dressing
1/2c mayo
1/2c sour cream
1/2c milk
1/2t salt
1/2 t pepper
3 oz blue cheese


Salad
1/2 head of iceberg lettuce
1/2c halved cherry tomatotes
2 T chopped chives
3 strips of bacon

Whisk together dressing ingredients, can sit in fridge for 1 week.

Sliced the lettuce into a wedge shape.  Lay on plate, top with dressing, tomatoes, bacon and chives. Once you lay the dressing onto the lettuce wedge it is going to wilt, so only do the amount you know your going to eat. B/c it is sad the throw the leftovers away, it is so delicious.

Lauren's Spinach and Bacon Quiche

Food Network

1 onion sauteed
6 large eggs, beaten
1 1/2 cups heavy cream (or plain yogurt)
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese (all I had was cheddar)
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate


Directions
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Lauren and I made this and it was delicious

We doubled it to make two pie pans, but probably only needed 1lb of bacon.  We had it for a sunday dinner.

Served with Roasted Potatoes