A Thanksgiving-Inspired Affair

Fall is my favorite time of year. I actually go a little crazy once I feel the slightest cool breeze and begin to see pumpkin products sprouting everywhere.

Exhibit A) I've called Yogurtland 2 times in the last week asking if they have the pumpkin pie flavor yet. Exhibit B) I bought Halloween decorations this weekend and almost put them all up in my apartment.
Exhibit C) I wanted Thanksgiving dinner so badly on Saturday that I just had to make it (sort of).

The weather was just too lovely and Fall-ish not to indulge though :)

This is Thanksgiving-inspired, since I didn't use turkey or really go all out (i.e. make my own stuffing...which I'm regretting; boxed stuff = bleh.)



Roast Chicken Recipe:

• 2 chicken breasts, bone-in (skin on or off optional; longer cooking time if skin on)
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/2 onion, chopped
• 3 garlic cloves, diced
• 1/2 lemon, juice + sliced
• salt, black pepper, white pepper, cayenne pepper, oregano, thyme

Preheat oven to 350 degrees. Place the chicken and veggies in a 13x9 baking dish. Season generously, cover with foil and bake for about 35 minutes or until juices run clear when you slice into chicken.

Sweet Potato Recipe:

• 1 sweet potato
• cinnamon, allspice, brown sugar, ground almonds, butter

For a super fast sweet potato, poke a few holes and microwave on high for 4 minutes. Flip and microwave additional 4 minutes. Baking is usually better, but will take substantially longer. Let it cool, cut in half and mash the insides a bit while keeping the skin in tact as a serving cup. Add your seasonings, butter and almonds, mix and enjoy!

Green Bean Casserole Recipe:

• 1/2 lb fresh green beans, trimmed and snapped in half
• 6-8 mushrooms, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• salt, pepper, red pepper flakes
• 1 tbsp flour
• 1 cup milk
• 1/2 tbsp Worcestershire sauce
• 1/2 tbsp soy sauce

Preheat oven to 350 degrees. Bring water to a boil in a small pot. Add green beans and blanch for a couple minutes; throw in ice bath. Heat oil in medium sauce pan. Saute garlic and mushrooms until mushrooms start to brown. Add flour, salt, pepper and red pepper flakes. Cook until flour begins to brown. Add remaining ingredients, bring to a boil and reduce. Simmer and stir until the mixture is to desired thickness. Add green beans and sauce in a baking dish and bake uncovered until bubbly, about 30 minutes. 

*Also pictured: boxed stuffing and packaged gravy. I am not proud.