I think most people enjoy the holidays. The smell of the food, the camaraderie, the “special-ness!” But sometimes, life gets in the way and getting together with family or friends is not an option. An AHP Mini Thanksgiving Dinner may not cure all your holiday problems, but it’s simple and mess-free enough to prepare, and you won’t have to resort to Denny’s, Chinese take-out, or microwaved burnt popcorn.
The AHP Mini Thanksgiving Dinner is also great for two or those who would love a proper meal but are not interested in a big to-do. So whatever your situation, the AHP Mini Thanksgiving Dinner will provide that holiday feel most are seeking without having to slave in the kitchen for 2 days! I am also providing a recipe for a low-key celebration.
- Wake-up in a good mood.
- Immediately play festive music or watch a holiday movie.
- Fun equals fragrance. Light a fire, burn some all-spice or a candle. Fall and winter memories need to be accompanied with great smells.
- Pour yourself a drink. You’re granted the right to drink in the morning on holidays and for Sunday brunch, don’t worry.
- Take your time. The point of a holiday is to relax. Don’t worry about the clock.
- Whatever you do, don’t eat breakfast. Have a snack.
- Make an AHP Mini Thanksgiving Dinner!
- If you don’t normally cook, don’t freak out. This meal takes little time in comparison to a typical Thanksgiving dinner. You can’t microwave it, but is sooooo simple. Perfect for those who don’t cook, but are good sports.
We’re skipping the turkey. A turkey is large and not easy to prepare properly for those who don’t cook regularly. Chicken is better anyway!
AHP Mini Thanksgiving Dinner is loosely based in tradition, but you are not going to be making a gallon of sweet potatoes.
Doesn’t take any really. Just don’t forget about the food. Keep an eye on it. If you are forgetful or a “FOOD BURNER” set a timer!
AHP Roasted Chicken
about 1 hour & 20 minutes
- roasting pan
- whole large chicken: 1 bird (about 4 pounds)
- lemons: 2
- salted butter: 3T
- garlic: 1/2 head
- peppercorns: 1–1/2 t
- kosher salt: as needed
- olive oil: 1T
- onions: 2 large
- carrots: 6 large
- celery: 3 stalks
- chicken stock: 6 ounces
- Preheat oven to 425 degrees.
- Cut lemons. Halve one lemon, and slice the other.
- Melt 2T butter, set aside.
- Use a mortar and pestle and work together 1/2 a head of garlic, olive oil, peppercorns and salt.
- Add butter to the garlic paste, depending how large your mortar is, you may need to pour ingredients in a small bowl.
- Spread the butter and garlic paste on the chicken, including the inside cavity.
- Place the 2 lemon halves and the remainder of garlic into the cavity of the chicken as well.
- Chop onions, carrots and celery. Then add to the roasting pan. Pour 6 ounces of chicken stock over the veggies.
- Place chicken on top the mound of veggies.
- Top chicken with the remaining lemon slices.
- Cook for 60 minutes, then start checking every 10 to 15 minutes.
- Once chicken has reach an internal temperature of 165 degrees, remove from oven.
- Place chicken on cutting board and let rest for 20 to 30 minutes.
- While chicken is resting, place roasting pan burner on medium/high heat. Add 1T butter and a cup of whatever wine you have. I usually have Sauvignon Blanc and use it but red wine is best!
- Cook veggies for about 3 minutes.
AHP Easy Fancy Yams
- baking dish
- basting brush
- yams: 2
- salted butter: 1 stick
- marshmallows: 2 ounces
- Jack Daniels: 4T
- brown sugar: 2T
- Wash yams
- Cut yams in 1/4 inch slices.
- Melt 3T of butter and coat each yam using a basting brush.
- Cut the remaining butter into slices. Scatter butter on top of yams.
- Cook for 50 minutes, basting with the remaining melted butter every 10 minutes.
- Use a double boiler to melt marshmallows. Boil water, then reduce to a simmer.
- Add marshmallows, Jack Daniels and brown sugar. Stirring mixture continuously until melted.
- Add Jack Daniels and brown sugar to melted marshmallows.
- Remove yams from oven.
- Plate and spoon on marshmallow topping.
AHP Green Been Casserole
4 – 6 servings
baking dish: 1 1/2 quart
- butter: 1/3 stick, plus extra for greasing pan
- onions: 1 large
- mushrooms: 1 c
- green beans: 2 c
- chicken broth: 24 ounces
- Whole Foods Organic Triple Squash Soup: 24 ounces
- fried onions: 6 ounces, plus extra for topping casserole
- grated cheddar: 6 ounces
- Start prepping the green beens 30 minutes after the chicken is placed in the oven.
- Preheat oven to 400 degrees.
- Saute the onions and mushrooms in butter.
- Boil green beans in chicken broth for 10 minutes and drain.
- Add the green beans, soup and fried onions, to the onions and mushrooms. Stir well.
- Pour into a greased 1 1/2 quart baking dish. Bake for 20 minutes, then top the casserole with the cheddar cheese and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
- Plate, top with more fried onions.