Thanksgiving Butter Board

Thanksgiving Butter Board

I love Thanksgiving! It is my favorite holiday. I love the traditions of what we cook just once a year. But, appetizers are always the wild card. They change yearly based on what is in style for the year. This butter board is so much fun and so delicious. Enjoy!!

Total Time:

20 minutes

Serves:

8

Ingredients

  • 1 lb. butter
  • 3 Tbsp. honey
  • 4-6 dollops of fig preserves or jam
  • A handful of chopped Marcona Almonds
  • 1/4 c. pomegranate seeds
  • A large sprinkle of sea salt flakes
  • 6-8 sage leaves
  • 1-2 Tbsp. diced small rosemary and thyme leaves
  • Edible flowers chopped

On the side for the scooping:

  • Sliced pears
  • Sliced radishes preferably watermelon radishes
  • Sea salt crackers
  • Fresh whole wheat bread sliced thick and toasted

Directions

  • Bring the butter to room temperature. Using an offset spatula, spread the butter evenly and thickly over the board. Using the nose of the spatula make divots in a row and then divot in between each divot on the next row alternating all the way down the board you are using.
  • Next add the fig Jam into the divots in about every 5 butter divots unevenly throughout the board. Drizzle on the honey. Sprinkle the almonds and pomegranate seeds evenly over the butter. Next sprinkle generously with sea salt
  • In the Autumn I use sage leaves, but in the summer, you could use basil or mint. Sprinkle the diced rosemary and thyme. Finish with edible flowers.
  • Place all your dipping crackers and fruit and veggies on the side for your enjoyment!
  • Enjoy!

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Total Time:

35 minutes

Serves:

5

Ingredients

  • 4 Yukon Gold Potatoes sliced in half
  • 4 Tbsp. melted butter
  • 1/3 c. grated Parmesan cheese
  • ½ tsp. smoked paprika
  • ½ tsp. onion powder
  • ½ tsp. ground pepper
  • 1 tsp. kosher salt
  • 1 tsp. fresh minced rosemary
  • 2 cl. minced garlic
  • 2 tsp. chopped chives

Directions

  • Preheat oven to 425°
  • Clean your potatoes well and then dry. Slice your potatoes in half width wise. Next score the flat side of the potatoes in a waffle like pattern.
  • Combine all ingredients except the chives in a mixing bowl. Stir making it all into a paste. Spoon about a Tablespoon of the paste onto the flat side of the potato and smooth evenly. Place flat side down into a baking dish keeping that tucked together nice and tightly.
  • Bake for 25 minutes or so. And then eat the deliciousness.
  • Remember: “Spread Love Like Butter” Enjoy!

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Total Time:

35 minutes

Serves:

7

Ingredients

  • 1 Tbsp. olive oil
  • 1 diced sweet onion
  • 3 Tbsp. tomato paste
  • 3 cl. garlic minced.
  • 1 lbs. 8/20 ground meat.
  • 1 Tbsp. Nanny Bubby’s Taco Seasoning*
  • 1 c. beef stock
  • 8 oz. elbow macaroni cooked
  • 6 oz. shredded sharp Cheddar cheese.
  • Kosher salt and pepper to taste.
  • Sour cream green onions, and avocado for garnish.

Directions

  • In a large, heated cast iron skillet add the olive oil. As soon as it shimmers, add the onion and brown. This should take about 5-7 minutes.
  • Add the tomato paste and cook until it caramelizes and brown bits begin to form at the bottom of the pan.
  • Add the garlic and sauté with the onion and paste for about 30 seconds. If the garlic begins to burn add a tablespoon of the beef broth to slow down the cooking.
  • Add the meat to the skillet. Stirring frequently while breaking up the ground meat with a wooden spoon or spatula, brown the meat about 7-9 minutes.
  • Add Nanny Bubby’s Taco Seasoning* to the meat and combine evenly coating the meat well.
  • Add the beef stock and bring to a boil and then let simmer for about 5-10 minutes until the sauce thickens.
  • Combine the elbow macaroni into the sauce and combine well.
  • Sprinkle the top heavily with the cheddar cheese and garnish with sour cream, green onions, and avocado.
  • Serve right out of the skillet along with traditional taco shells, jicama taco shells, or Cheese Keto taco shells.
  • Enjoy!

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Total Time:

1 hour

Serves:

4

Ingredients

  • Ingredients:
  • 6-8 Bone-in skin on chicken thighs
  • 1 sweet onion halved and sliced
  • 2 Hatch chiles roasted skinned and diced small or a 4 oz. can of Hatch chiles
  • 4 cl. minced garlic
  • 2 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 ½ tsp. smoked ground paprika
  • 1 c. chicken stock
  • 1 Tbsp. olive oil
  • 2 Tbsp. basil or parsley minced for garnish

Directions

  • Heat oil in a large Dutch oven or heavy-bottomed pot. Season chicken with salt, pepper and paprika. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 12 to 15 minutes on medium high heat. (You want it to be very deeply browned so that it stays brown as it braises.)
  • Flip the chicken and continue to cook until browned on the other side, another 5 or so minutes.
  • Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add minced garlic, the sliced onion and the diced hatch chiles. Season with salt and pepper and cook, stirring occasionally, until garlic, onion and Hatch chiles are softened and translucent, 5 to 7 minutes.
  • Add the chicken stock and bring to a simmer. Add back in the chicken thighs and simmer uncovered until the sauce has thickened about 20-25 minutes. Garnish with the basil or parsley or both and serve.
  • That’s it! Enjoy!

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