Thanksgiving Planning

Welcome to November!! Okay, I guess technically we are three days into the month already, but in EMM land, this is my first recipe of November, so it still counts! And with the coming of this new month, comes a promise from me. I am going to try my hardest to bring you some ideas for your Thanksgiving meal planning to save you time and energy, but will still make your family say "Yum!" Today is the first of those! 

Do you always look for new side dishes to serve? I know for me the couple times I've hosted the Turkey Day meal, the choice of meat was the first thing I decided upon. (Yes, one year I served ham instead of the traditional turkey; and it was fantastic. We really enjoyed it!) Then the "staples" were next. A potato dish, rolls, of course pumpkin pie for dessert. Those were easy. But then came the daunting task of finding sides, salads and veggies to complete our feast. The hard part wasn't so much choosing, but narrowing it down so we weren't eating the leftovers until New Year's. Plus, I'm the type of cook that always tries to throw a couple new, or updated, dishes into the mix. Knowing all of this, you can see why in my mind today is the day to start that menu brain storming! 

If you also like to fill your serving bowls with new, but familiar dishes, you're gonna love this one. Carrots. So simple. So "autumny" (Yeah, that's a word. I say so.) Usually in our house they are candied, with brown sugar and butter. But not this time. We've switched it up just a bit, and you are going to be so glad I did! If you love other veggies roasted, but have never tried the same method with carrots, you're missing out. They taste totally different after some time getting all happy in a hot oven. They come out still just a little crisp (Not crunchy. Just with a little bite, and not at all mushy.) and with amazing flavor. Oh, and these just happened to be roasted in butter...the holiday time's favorite condiment! 

I realize some of you aren't even thinking about your Thanksgiving Day menu yet, and that's okay. When you do, and it's time to get cooking, you know you can always come back here and I will have some ideas waiting on you, ready to inspire!

Butter Roasted Carrots

2 lbs. carrots, peeled and cut into long strips

2 TBS butter, melted

2 tsp. olive oil

Salt and Pepper to taste

Dried Parsley

Preheat oven to 425. Spray a large cooking sheet with nonstick spray. Lay carrots in a single layer. In a small bowl combine butter and oil. Whisk well. Pour over carrots. Season with salt and pepper. Mix well. Roast for 25-30 minutes until fork tender and browned. Remove to serving bowl. Sprinkle with parsley. 

Shared at The Country Cook Nov. 7, 2014

The Great Butter Swap

The following is a sponsored post by Pompeian. All thoughts and opinions are my own. 

Did you know that August is National Olive Oil Month? Nope, me either! That is until my new friends at Pompeian Oil filled me in! 

Pompeian Olive Oil Company was founded in the hills of Tuscany, only to become America's first national brand of imported extra virgin olive oil. After establishing a headquarters in Baltimore in 1906, Pompeian began importing olive oil in bulk, then blending and bottling it fresh daily here in the U.S.—the only national brand of olive oil to do so.

Unlike many olive oils sold here, Pompeian is a blend of olive oils produced in various regions rather than from a single location or company owned grove. 

Their attention to detail and the pride they take in their products can definitely be experienced with every single bite of food you cook in their delicious oil. 

And what a better way to celebrate this month dedicated to all things olive oil than swapping Pompeian Oil for butter in one of your favorite recipes??!!?? 

If you are a butter lover, maybe you don't realize just how easy it is to do so. Well, the folks at Pompeian are here to help with this fabulous conversion chart! Have a recipe you love that includes butter, this handy chart will tell you exactly the amount of olive oil to use instead. They have taken all the guess work out of it! 

As a leader in the olive oil industry, and the #1 selling Extra Virgin Olive Oil in the U.S., Pompeian is celebrating National Olive Oil Month by launching the Pompeian Pledge. It's simple, fun and yummy! All they ask is for consumers nation wide to swap out butter for olive oil in their everyday recipes. 

To take the pledge, simply click here. To make it even more fun, 1,000 fans who sign up will be randomly selected to receive a gift from Pompeian (A free movie ticket redemption code and a coupon for free olive oil!!). Plus every week 5 additional fans will win a fun prize pack from Pompeian. 

Yep, I took the pledge! And the first recipe that came to mind was something with potatoes...for breakfast. See, when it's time to fry "taters" I would normally reach for the butter, so I knew it would be the perfect opportunity to do the olive oil swap. Well, I can tell you, it not only worked, but totally exceeded my expectations. Butter and potatoes just go together, and the flavors meld perfectly. But I can honestly say the flavor they had from cooking in Pompeian's amazing oil was just as delicious and gave them a beautiful golden color. 

Honestly this dish is a perfect one for breakfast, lunch, brunch or a simple supper, which is exactly what I made it for. A simple, hearty meal at the end of a long day the whole family will love!

Celebrate National Olive Oil Month by taking the Pompeian Pledge today! So, what recipe do you want to try with olive oil first???

Root Vegetable Breakfast Hash

3-4 large baking potatoes, peeled and diced

3 large carrots, peeled and diced

3 medium parsnips, peeled and diced

1 red bell pepper, diced

1 medium white onion, diced

3 TBS Pompeian Olive Oil

Dried Parsley

Salt and Pepper

2 eggs per person, cooked over easy

Red Pepper and Parsnips now shown

Heat oil over medium-high heat in a large skillet. 

Add potatoes, parsnips, onions, carrots and peppers. Season with salt and pepper. Stirring often, cook until slightly browned and tender-crisp, about 10 minutes. Reduce heat to low, cover and allow to finish cooking, about 10 additional minutes, stirring a couple times. In a separate skillet, cook eggs. Right before serving, sprinkle potato mixture with dried parsley. Spoon onto individual plates, topping with 2 eggs each and extra parsley. 

Shared on The Country Cook Aug. 22, 2014

This is a sponsored post written by me on behalf Pompeian