Today, I’m sharing one of my favorite side dishes, Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese, and it’s the perfect addition to your Thanksgiving meal.
I’ve been craving fresh and easy foods lately. Last week, I made a delicious Brie and Apple Sandwich, that had me wishing for a spring picnic.
To go with that sandwich, I made a Shredded Brussels Sprout Salad with Lemon-Garlic Vinaigrette that’s full of bright, spring flavors. You’re going to love it!
One of my favorite things about Thanksgiving is something enjoyed after the big day … yes, the leftovers!
I love reliving the meal again (and again), but by the third go round, a little variety is welcome. My family has a few favorite ways to rework the leftovers, like turkey pie, but it’s always fun to come up with new options, too.
This year, I’m turning my leftover mashed potatoes into Cheesy Potato Croquettes!
These Cheesy Potato Croquettes have all the goodness of mashed potatoes, plus they’re stuffed with gruyère, one of my favorite cheeses. They’re finished with a crunchy breadcrumb coating that holds everything together and is the perfect complement to creamy, cheesy mashed potato filling. Yum!
I love these croquettes, because they make an easy appetizer or even a light meal when paired with a salad (and some wine, of course).
A few tips: start with cold mashed potatoes. The croquettes will hold together better. If the mashed potato mixture sticks to your hands when forming the croquettes, wet your hands first. Finally, I’m not a huge fan of frying, but if you want your croquettes extra crispy and golden, fry them in a few tablespoons of olive oil over medium heat instead of baking.
Thanksgiving is all about family, friends, and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes.
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday, and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today’s bloggers have recipes for dessert and after-dinner drinks, as well as ideas for using leftovers.
We’ll be posting to social media with the hashtag #blogsgivingdinner. I hope you will visit the other bloggers and join in the fun!
Blogsgiving Progressive Dinner Menu
Grandma’s Pecan Pie from The Wetherills Say I Do
Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot
Gluten-Free Apple Berry Crumble from Twin Stripe
Paleo Pumpkin Pudding from Wit Wisdom Food
Cranberry Almond Coconut Bars from Love & Flour
Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local Forkful
Poached Pears with Salted Maple Caramel Syrup from Home at Six
Sweet Potato Pie from Think Fruitful
Nutella Pumpkin S’mores Tart from bethcakes
Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.
Drunken Pecan Pie Bars from The Speckled Palate
Butter Pecan Cupcakes from Glamour Girl Gourmet
Cheesy Potato Croquettes from Hello Little Home
Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce from Cake ‘n’ Knife
Freezer-Friendly Turkey and Rice Casserole from Betty Becca
Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot
- Non-stick cooking spray
- 2 cups mashed potatoes (cold)
- 1 egg
- 2 oz. gruyère cheese
- 3 slices whole wheat bread
- 2 tsp. olive oil
- Preheat oven to 425 degrees.
- Coat a medium baking sheet lightly with non-stick cooking spray.
- Place mashed potatoes in a medium bowl.
- Add 1 egg to the mashed potatoes and mix until completely combined.
- Cut gruyère into 12 long, narrow pieces.
- Scoop one heaping tablespoon of potatoes into your hand.
- Shape into a flattened oval.
- Place a piece of the gruyère on top of the potatoes, then gently shape the potatoes around the cheese until it is completely covered.
- Repeat with remaining potatoes and cheese. You should have 12 croquettes when you are finished.
- Process bread in food processor until you have fine crumbs, then drizzle with olive oil and sprinkle with a little salt and pepper.
- Pulse breadcrumbs a few more time until olive oil, salt, and pepper are incorporated. Place in a shallow bowl.
- Roll croquettes in bread crumbs, then place on the baking sheet, reshaping if necessary.
- Repeat process with the remaining croquettes.
- Bake the croquettes until heated through and golden brown, about 20 - 25 minutes.
- Serve immediately. Enjoy!
- - This recipe makes fairly large croquettes. Feel free to cut down the size, either in half or in thirds, if you'd like more, smaller croquettes.
- - The croquettes taste great on their own, but they're delicious with a sauce like marinara, as well.
- - I like to use gruyère for the filling, but any cheese that melts well will work. Sharp cheddar is also delicious!
I’m linking up with these link parties, as well as I Heart Naptime, Frugal Friday, Say G’Day, Tutorials & Tips, Much Ado About Monday, Lou Lou Girls, Inspire Me Tuesday, The Scoop, Tweak It Tuesday, Wine’d Down Wednesday, Create & Share, Creative Inspirations, Fridays Unfolded, Pin It Thursday, and Flaunt It Friday.
My husband is running the New York City Marathon this coming Sunday. Personally, I’m not a fan of running. I can’t think of anything much worse than running 26.2 miles and prefer cheering from the sidelines. Yikes … but he loves it!
This will actually be Joel’s fifth marathon. He’s also run the Chicago, New Orleans Mardi Gras, Avenue of the Giants, and Rails to Trails marathons. I think that officially qualifies him as a marathoner, don’t you?
Running that long of a distance requires a lot of commitment, and as the race approaches, our lives inevitably begin to revolve around his training. Our weekends are ruled by his long runs, discussing the route, and sometimes there’s even a trip involved (definitely my favorite part).
I may not be up for the running, but I have no problem getting behind the nutritious food! Joel will be watching what he eats this week, and this Quinoa with Roasted Tomatoes, Kale, and Feta is the perfect healthy (and delicious!) meal to serve him.
- Quinoa is an amazingly nutritious whole grain that’s full of protein, low in fat, and a good source of iron and fiber.
- Kale is a super food rich in phytochemicals, flavonoids, minerals, and vitamins (one cup more than fulfills your daily requirement for vitamins A, K, and C).
- Tomatoes, another super food, are rich in nutrients and a good source of minerals and vitamins, especially C. They are also a great source of lycopene, a disease-fighting antioxidant.
- Chickpeas are a fat free, high quality source of protein and fiber.
- Onions and garlic are full of phyto-nutrients, minerals, vitamins, and antioxidants, all of which have proven health benefits and may help fight infection, cancer, and heart disease.
OK, enough about the health benefits, let’s talk about how good this dish is! Quinoa is one of my favorite foods. It’s easy to prepare and delicious. I wanted to add as much flavor to the quinoa as possible, so I cooked it with sauteed onions and broth.
The quinoa is served mixed with garlicky kale and chickpeas and topped with juicy roasted tomatoes and tangy feta. Yum!
Perhaps best of all, this Quinoa with Roasted Tomatoes, Kale, and feta is quick and easy to prepare. Everything is cooked separately, but at the same time, so you can have it on the table in the time it takes to steam the quinoa!
- 6 tsp. olive oil, divided
- 1 onion, chopped
- 1 1/2 cups quinoa, well rinsed
- 2 3/4 cups vegetable broth, divided
- Nonstick cooking spray
- 1 lb. cherry tomatoes
- 3 garlic cloves, pressed or minced
- 1/2 tsp. crushed red pepper flakes
- 1 (15-oz.) can chickpeas
- 1 bunch kale, coarsely chopped
- 1/4 lb. feta, crumbled
- salt and pepper
- Preheat oven to 425 degrees.
- Heat 2 tsp. olive oil in a large saucepan with lid.
- Add onion to oil and cook until it starts to brown, stirring occasionally.
- Stir in quinoa.
- Add 2 1/2 cups vegetable broth to quinoa and bring to a boil.
- Cover pan and reduce heat to a simmer.
- Cook until quinoa is tender and broth is absorbed, about 15 - 20 minutes.
- Meanwhile, cover a baking pan with tin foil and coat the foil with nonstick cooking spray.
- Add the cherry tomatoes to pan in a single layer.
- Drizzle the tomatoes with 2 tsp. olive oil and stir to coat. Sprinkle with salt and pepper to taste.
- Place tomatoes in oven and roast until most of the tomatoes are popped, about 10 - 15 minutes.
- Remove from oven and set aside.
- While tomatoes are roasting, combine 2 tsp. olive oil, garlic, crushed red pepper flakes, and 1/4 tsp. salt in a large pan.
- Place pan on stove and heat to medium.
- Cook until garlic is fragrant, about 30 seconds to 1 minute.
- Stir in chickpeas.
- Top chickpeas with kale and 1/4 cup broth.
- Cover pan, bring to a boil and then reduce heat to a simmer.
- After a few minutes, stir kale and cover pan again.
- Continue cooking, stirring occasionally, until kale is wilted and tender (about 10 minutes).
- Season kale to taste with additional salt, if desired.
- When quinoa is done, stir in kale mixture. Taste and season with additional salt, if desired.
- Serve quinoa topped with roasted tomatoes and sprinkled with feta. Enjoy!
- - The kale cooks down a lot, so feel free to add another bunch if you're a kale lover.
- - Instead of topping the quinoa with the tomatoes and kale, feel free to mix all the ingredients together. It will taste just as good, but won't be quite as pretty!
This recipe is flexible, too. If you are serving a vegan, just leave out the feta and make sure to use vegan broth to cook the quinoa. It would also be good with chicken added if you’re serving someone who just can’t live without meat. I think we all know a few of those people!
Are you a runner, too? What about marathons … lifetime goal or potential nightmare (ha!)?
I’m linking up with these link parties, as well as Much Ado About Monday, Lou Lou Girls, Tutorials & Tips, Inspire Me Tuesday, Wine’d Down Wednesday, Eat. Create. Party!, Creative Inspirations, Link Party Palooza, Create It Thursday, Pin It Thursday, Flaunt It Friday, Creative Collection, Inspire Me Please, Frugal Friday, Say G’Day Saturday, Saturday Sparks, and Tweak It Tuesday.
Did you catch my Indian-Spiced Quinoa Chickpea Burgers last week? They’re really delicious on their own, but to me, no burger is complete without fries!
French fries are one of my weaknesses. If you put a plate in front of me, I definitely won’t be able to stop at just one. But then again, why would I want to?
At home, I always oven roast my fries. It’s a little healthier, and I don’t feel guilty for indulging. I especially love sweet potato fries, and these Roasted Sweet Potato Fries with Garam Masala Ketchup are the perfect accompaniment to my Indian-Spiced Veggie Burgers!
Sweet potatoes contain lots of water, and without deep frying it can be difficult to get crispy fries. I did a little internet research, and many people suggested coating the potatoes with cornstarch before tossing the fries with olive oil.
In the name of the perfect fry, I made a few batches, some with cornstarch and some without. It was a tough job, but someone had to do it, right? My husband helped me taste test, and it was close, but we both preferred the cornstarch-coated sweet potato fries. The cornstarch crisped up the edges a bit, and who doesn’t like a little crunch?
The fries are seasoned with garam masala – an Indian spice blend that’s available in most grocery stores – which adds a wonderful flavor. I love a dipping sauce for my fries, so created a special garam masala ketchup, too. It’s so easy to make and tastes a bit like I imagine an Indian barbeque sauce would … yum!
- Non-stick cooking spray
- 2 large sweet potatoes
- 3 tbsp. cornstarch
- 2 tbsp. olive oil
- 2 tsp. garam masala
- 1 tsp. salt
- 1/2 cup ketchup
- 2 tsp. garam masala
- 1/8 tsp. cayenne
- Preheat oven to 425 degrees.
- Spray a large baking sheet with cooking spray and set aside.
- Wash sweet potatoes and use a paper to towel to them pat dry (no need to peel).
- Slice potatoes in half horizontally, and then cut each half into slices about 1/2-inch thick.
- Cut the slices into fries about 1/2-inch wide.
- Place the fries in a large Ziplock bag.
- Sprinkle the fries with the cornstarch.
- Seal the bag and shake until the fries are evenly coated with cornstarch.
- Open bag. Drizzle fries with olive oil and sprinkle with garam masala and salt.
- Close the bag again and shake until fries are evenly coated.
- Place fries in a single layer on the baking sheet.
- Put the baking sheet in the oven and cook for 15 - 20 minutes or until fries are browned on one side.
- Remove fries from oven and flip with a spatula, so the browned side is facing up.
- Return fries to the oven and bake for another 15-20 or until browned on the second side.
- While the fries are cooking, place ketchup, garam masala, and cayenne in a small bowl.
- Mix well and set aside until fries are finished.
- Remove fries from oven and season to taste with additional salt, if desired.
- Serve with ketchup. Enjoy!
- - When shaking the fries in the Ziplock bag, make sure to hold your hand over the zip seal. That way, if the bag opens you won't have a huge mess to clean up. (Ask me how I learned that tip!)
- - It's very important that the fries cook in a single layer. Use more than one baking sheet, if necessary, and rotate the pans' positions in oven after flipping halfway through.
- - Get creative with the spices! These fries would also taste amazing seasoned with chili powder and cumin or even curry powder.
P.S. If you like these roasted sweet potato fries, I think you’ll like my Old Bay Roasted Potato Wedges, too!
I’m linking up with these link parties, as well as Your Designs This Time, Tutorials & Tips, Lou Lou Girls, Inspire Me Tuesday, Tweak It Tuesday, I Heart Nap Time, Creative Inspirations, Create It Thursday, Pin It Thursday, Flaunt It Friday, Best of the Weekend, The Creative Collection, Say G’Day, Saturday Sparks, and Much Ado About Monday.