Thursday, December 3, 2009


it's been a crazy week and a half, but i think i'm finally back in the swing of things. brett and i have lots of family, so each thanksgiving and christmas consists of 6 events. we had fun driving all over the state to see family, but our favorite day was thanksgiving day. we started the day the way i've started every thanksgiving of my life with 3 hours of coffee and the macy's parade. this is one of my favorite events of the year because with each float that parades by, i feel more in the holiday spirit, and by the end i'm officially ready for shopping and addressing christmas cards and all of the other commercialized (but fun) events that come along with the holiday season. after the parade, the 4 of us headed to kroger along with the rest of johns creek to pick out our thanksgiving lunch. brett and i spent the couple hours of the girls' nap cooking and talking and listening to christmas music and just being together work- and kid-free. brett fried some cornish hens...

...and i made tempura asaparagus, sweet potato fries with chipotle mayonnaise, and jalapeno macaroni and cheese.

the asparagus was soggy because i made the batter too runny, but the jalapeno mac and cheese was really good. i'm not a huge fan of macaroni and cheese because i always feel sick after i eat it, but this one was really good. it wasn't too heavy, but had enough flavor because of the peppers and onion and garlic. i don't remember exactly what i put in it, but i think it was this:
8 oz cream cheese
2 cups shredded cheese
2 jalapeno peppers
2 serrano peppers
1 1/2 cups milk (i used a combination of evaporated and 1 %)
1 lb. pasta (i used ziti)
chopped garlic
feta cheese
i sauteed the onion, garlic, and peppers, boiled the pasta, mixed the milk and cheeses until everything was melted, then mixed all of that together, put it in a casserole dish, sprinkled the top with breadcrumbs and feta, and broiled it for a few minutes. it wasn't salty enough, so if you make it, i would add salt to the milk and cheese mixture while it's melting, or salt the whole recipe after you mix it together but before you put it in the baking dish.
i would also recommend the chipotle mayonnaise. i made it as an appetizer a couple of weeks ago when some friends came over to dress up frozen sweet potato fries. i just pureed some canned chiles in adobo sauce and mixed it with low fat mayo and a little bit of greek yogurt, dijon mustard, and honey. it's got a kick, but i think you could play with some different pairings.

i've gotta go get k and b up, so that's enough on thanksgiving. i would post pictures from all of our family parties, but i took my camera to all 6 of them and never used it. not much more to report, but i do have some more good recipes to share, so i'll get those up eventually. hope you enjoyed your thanksgiving!

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