Quick and Easy Recipes: Actually Make Something this Thanksgiving
Hey everyone! Jeron here. Thanksgiving is right around the corner and maybe some of you are headed home for the feast. Want to show your folks you know how to cook more than a bowl of instant mac-n-cheese? It’s time to show off this Thanksgiving with these quick, easy recipes perfect for people with small kitchens, limited cookware, and limited time.
Cheesy Cornbread (Marthastewart.com)
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup stone-ground yellow cornmeal
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups low-fat buttermilk
- 2 large eggs
- 1 cup shredded cheddar cheese (4 ounces)
- 2 tablespoons butter
- 9 inch skillet
- Large bowl and whisk or mixing spoon
Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 3/4 teaspoon kosher salt, plus more for the water
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 2 pounds green beans, trimmed
- 1 small fennel bulb, thinly sliced into half-moons (1 1/4 to 1 1/2 cups)
- 3/4 cup walnuts, toasted and coarsely chopped
- 1 4-ounce log fresh goat cheese, crumbled
- In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
- Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you’re ready to assemble the salad.
- In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.
A couple easy, mouth-watering recipes to bring home for the holidays. These recipes are so good, they’re sure to turn the conversation away from your dating life! (Maybe. I hope. Oh no…)
Do YOU have a great recipe to share? (Or maybe a convincing name for a fake SO?) Let me know! (Please?)