Wednesday, December 3, 2014

Happy Thanksgiving!

It's hard to believe that it's already December, much less that Thanksgiving is already behind us! Once again, this year has flown by way too quickly. The years seem to get shorter and shorter, going by faster and faster.

This year, my family joined me in College Station for a family Thanksgiving. That means, it was the first time that the youngest kiddo hosted Thanksgiving- or any holiday for that matter. Does this mean I'm an adult? If so, when did that happen?! Alas, those are questions for another day.

I had so much fun spending time with my family. Mom and Dad got into town in the early afternoon and we prepped for the meal the next day. We divided the menu between Catherine, my mom and me. I was in charge of making the cornbread stuffing, cranberry sauce, and rolls. For the rolls, I went store bought, but for the stuffing and cranberry sauce I went homemade. I also made some pecan pie cookies - an extra because I saw the recipe and couldn't resist. And, in true Jen style, I blogged about it. You can find the recipes I made here: Cornbread StuffingCranberry Sauce, and Pecan Pie Cookies.

I always love cooking with this woman. :)

My mom and I cooked/prepped for the next day while my dad kept us posted on the various football games and River Monsters being caught. After we finished cooking, we had a quick bite to eat at Panera and they called it an evening and went to check into their nearby hotel.

For a few hours I was worried we may not have running water on Thanksgiving as the water main down the street busted and there was water pouring down the street. Thankfully the emergency crews came to fix the problem and water was restored by the time Catherine got into College Station in the wee hours of the morning. It could have been an interesting day had it not been turned back on!

On Thursday, my parents came over and we threw everything in the oven and we enjoyed a glass of wine or two. We sat down to our Thanksgiving meal a little after 2pm at the table that Catherine and I grew up eating meals at together. Note the ketchup on the table- courtesy of Catherine. ;)


After eating, we promptly crashed on the couch for a post turkey nap. Then we bundled up and headed to campus to watch the game. Mom and Dad watched the game at the Alumni Center on the big screen and Catherine and I went to the game- her first since she was a student in 2008! 

Selfie of Catherine and I courtesy of her phone.
Welcome to Kyle Field!  
The Nationally Famous Fighin' Texas Aggie Band executing the technically impossible move. Amazing to see in person.

Although the Aggies were outscored by LSU, it was a great game and we left without totally freezing our butts off. All in all, it was a wonderful Thanksgiving. I'm looking forward to our next family holiday where we can have the whole Smith clan together- we missed you Susie & Ramey! See ya soon, Christmas! :) 

Tuesday, December 2, 2014

Homemade Cornbread Stuffing

Thanksgiving. It's all about spending time with friends and family and remembering the blessings in life and what you're thankful for. Right behind those things- it's the homemade comfort food. The food that helps make the day what it is- the mac 'n cheese, corn casserole, and last but not least- the stuffing!

More specifically, cornbread dressing. I remember having the white bread dressing once and don't know why anyone would ever do that to themselves when cornbread is an option. So. Much. Better. 

I found this recipe on FoodNetwork.com as well (like the cranberry sauce).  I've never made stuffing from scratch before (just the box kind), so this was another fun adventure. I didn't know quite which recipe to go with, but the first ingredient is bacon, so how could it not be delicious?!

My mom helped me make this when she got into town on Wednesday afternoon. It was fun having her in my kitchen for once. It also probably made her appreciate her huge kitchen, too! Hah! 

Cornbread Dressing

Ingredients
1/2 lb. bacon (amount depends on how bacony you want it)
1 cup chopped onion
4 stalks of celery, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 cup pecans, chopped
2 bags of dried cornbread stuffing mix
1.5 cans chicken broth
1/4 stick of butter

Directions
Preheat oven to 350 degrees. 
Cook bacon in skillet until crisp. Turn heat down to medium low and throw in onions and celery. Saute until tender (about 5 minutes). Add the thyme and sage and saute until just fragrant- don't overcook. Turn off the heat and stir in pecans. 

Pour dry cornbread mix into bowl. Add in bacon and vegetables. Stir in chicken broth. Put mixture into large casserole dish. Add thin slices of butter on top of the casserole. 

Cover with aluminum foil and bake for 30 minutes. Remove foil and cook until the top is crispy- about another 15 minutes.

This was pre-cooking. I forgot to get a post-cooking picture before we dug in. :)