The holidays are all about tradition and memories. We remember the warm cozy feelings of family get togethers. It’s why I want to decorate my Christmas tree with the same decorations that I have used for years. They are like old friends that I only see once a year. I remember when I bought them and of the children decorating with them. I’m now 74, live alone, and unable to decorate. The memories are still there. I grew up with white stuffing. We raised chickens and often had that for the holidays. Turkeys take so long to cook, are sometimes dry, and the legs are full of thin bones. Potatoes and gravy were served but the veggies were usually frozen corn or green beans that we had grown in our garden. Pumpkin or apple pie( double crusted) rounded out (like our stomachs) the meal. We were glad to celebrate with family.
Christie here. That all sounds so homey and wonderful. I agree on the chicken. I'd rather eat chicken than turkey any day. I also use the same ornaments every year and feel like I'm visiting old friends when I intake them out of their wrappings. ❤️
I live in Texas but I am from Kentucky. I've lived all over the U.S. and I use the term "shepherds pie" as any dish with layers of meat, veggies and mashed potatoes.
When I cook a hard squash, I pierce a few places in the squash. Then I microwave it for a few minutes. This softens the squash so you can easily cut it open and clean it out. Much safer than trying to cut through the tough squash. You can then make your favorite recipe. I’ve actually finished cooking the squash in the microwave with seasonings, butter, brown sugar or however you usually make it. This even works for spaghetti squash. Saves time too.
I love that holidays are not the same without someone’s particular dish. Ours is my stuffing, handed down from my Italian immigrant Grandmother. The best. She added a few of her Italian touches and still made it pretty traditional. My girls are ready to take this over now but for next year. I’m not giving up yet. And I will do tomorrow and freeze since I found you girls last year and I do some freezing. Lots of people do Corn casseroles but the jalapeño kicks it up a notch. Happy Holidays girls.
I had to watch that intro twice. I love it! And I love the new kitchen. I need to do something with our kitchen. I love the bright white in yours. I still have the Carrot soup recipe in my menu planning notebook. I WILL make that! My thought was to roast the carrots on the open fire, but it's sort of too late for that. I will just roast in the oven for the first time. Love you both!
@@FreezerMeals101 I will let you know. I was going to do it over Halloween week but it was too busy. I bet it will be great. You two are really stepping up your game. You inspire me in so many ways. Thank you!
I need to share a freezer meal hack for stuffing bread. In the summer and really all year, keep a freezer bag in your freezer. After the BBQ meal, cookouts, camping adventures, etc, add the stale buns, bread butts, dinner rolls, etc. Then, when you go to make stuffing, cube it all up and toast it. Adds a lot of interest with all the bread varieties.
I love your stories. My son and daughter in law invite us to their house for holidays. The first time they invited us my son said “we will supply the desserts.” This year my brother and sister are coming across the country to join us. This is going to make our thanksgiving day much nicer. I’m going to get some sides done this week. You ladies are amazing!
Sharla, I make turkey croquettes and bitter ballen! Sometimes I will cook a whole turkey just for this. I also deep fry and then freeze them. My DIL makes venison croquettes. My mother used ground beef but any ground meat will work!
I always par boil turnip/swede/ rutabaga for 6 minutes before freezing or roasting. Carrots and parsnips too. That way they cook better and freeze better. And I only roast courgettes/zucchini with bell peppers or green beans, as they cook faster than most root vegetables.
Any meal (beef roast or sausage) is just the vessel or excuse for Yorkshire pudding! I’ve honestly considered just making gravy and yorkshires for supper 😂
Christie, I love a basic white bread stuffing! But I also like other stuffings, like oyster dressing. I usually only do stuffung/ dressing for Thanksgiving because I don't do a turkey for Christmas. But, for years I made a green chili cornbread dressing with golden raisins and pine nuts and it was so good! It started because one year I decided to do my turkey in the smoker to save oven space and I was looking for something different to go with it.
Oh that's really interesting! I remember my auntie one time making stuffing with a wild rice blend, and nuts and raisins. It was good but a little different. We have a few family members with celiac and gluten sensitivity so it was something everyone could enjoy. It's not weird if it works! 😊
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It's funny there is this debate about shepherd's pie in english Canada, because we have the same in french Canada 😅 Here what we call tourtière, is basically a shepherd's pie. Yet, some people from a specific region call tourtière what the reste of us call cipaille. Each year the debate comes and goes again haha
Hi, ladies! Thank you for these recipes ❤️ one point about the corn bread stuffing.(I live in Alabama). Make your corn bread from the recipe on the corn meal mix. Please don’t use “jiffy” corn bread mix. TOO SWEET 😫 it will be so much better that way. Southern corn bread is not sweet. Good luck with your stuffing
Great recipes. Lovely Holiday choices. And of course we come for the food, but we stay for the stories. We have always had the simple "Classic" recipes until about 10 yr.s ago my Mom added Shrimp Cocktail (which was kind of not fair, because if any of us grown kids deviated from tradition there was a lecture involved), however it opened the door to new additions and now she doesn't say anything about them. LOL So win - win.*Speaking of texture issues- I have never cared for Chic Peas because they never seem to fully break down when you chew them. They remain grainy. It just feels wrong to my mouth. LOL I guess we all have our quirks. Peace.
Where I live in the states (WA) everyone who refers to Shepards Pie is with beef too. But we still call it Shepards pie. Let's suggest a new name ... maybe North American Shepards Pie. 😅
The holidays are all about tradition and memories. We remember the warm cozy feelings of family get togethers. It’s why I want to decorate my Christmas tree with the same decorations that I have used for years. They are like old friends that I only see once a year. I remember when I bought them and of the children decorating with them. I’m now 74, live alone, and unable to decorate. The memories are still there. I grew up with white stuffing. We raised chickens and often had that for the holidays. Turkeys take so long to cook, are sometimes dry, and the legs are full of thin bones. Potatoes and gravy were served but the veggies were usually frozen corn or green beans that we had grown in our garden. Pumpkin or apple pie( double crusted) rounded out (like our stomachs) the meal. We were glad to celebrate with family.
Christie here. That all sounds so homey and wonderful. I agree on the chicken. I'd rather eat chicken than turkey any day. I also use the same ornaments every year and feel like I'm visiting old friends when I intake them out of their wrappings. ❤️
I live in Texas but I am from Kentucky. I've lived all over the U.S. and I use the term "shepherds pie" as any dish with layers of meat, veggies and mashed potatoes.
That's really interesting! Thanks so much for watching!
When I cook a hard squash, I pierce a few places in the squash. Then I microwave it for a few minutes. This softens the squash so you can easily cut it open and clean it out. Much safer than trying to cut through the tough squash. You can then make your favorite recipe. I’ve actually finished cooking the squash in the microwave with seasonings, butter, brown sugar or however you usually make it. This even works for spaghetti squash. Saves time too.
So smart! 💡 I have done this in the past with summer squash and acorn squash. I don't know why it never occurred to me to do it with butternut squash!
I love that holidays are not the same without someone’s particular dish. Ours is my stuffing, handed down from my Italian immigrant Grandmother. The best. She added a few of her Italian touches and still made it pretty traditional. My girls are ready to take this over now but for next year. I’m not giving up yet. And I will do tomorrow and freeze since I found you girls last year and I do some freezing. Lots of people do Corn casseroles but the jalapeño kicks it up a notch. Happy Holidays girls.
Happy Thanksgiving!!
I had to watch that intro twice. I love it! And I love the new kitchen. I need to do something with our kitchen. I love the bright white in yours. I still have the Carrot soup recipe in my menu planning notebook. I WILL make that! My thought was to roast the carrots on the open fire, but it's sort of too late for that. I will just roast in the oven for the first time. Love you both!
FIRE ROASTED CARROTS! YES!!!!! If you do it, please tell me how it goes!
Cool intro, hey?
@@FreezerMeals101 I will let you know. I was going to do it over Halloween week but it was too busy. I bet it will be great. You two are really stepping up your game. You inspire me in so many ways. Thank you!
I need to share a freezer meal hack for stuffing bread. In the summer and really all year, keep a freezer bag in your freezer. After the BBQ meal, cookouts, camping adventures, etc, add the stale buns, bread butts, dinner rolls, etc. Then, when you go to make stuffing, cube it all up and toast it. Adds a lot of interest with all the bread varieties.
That's a great hack! I also use mine to make bread crumbs and if I have an overload of saved bread chunks, I make bread pudding!
I love your stories. My son and daughter in law invite us to their house for holidays. The first time they invited us my son said “we will supply the desserts.” This year my brother and sister are coming across the country to join us. This is going to make our thanksgiving day much nicer. I’m going to get some sides done this week. You ladies are amazing!
That's a clever boy! 🤣 Enjoy the visit with you brother and sister! That's a real treat when they live so far away! ❤️
Sharla, I make turkey croquettes and bitter ballen! Sometimes I will cook a whole turkey just for this. I also deep fry and then freeze them. My DIL makes venison croquettes. My mother used ground beef but any ground meat will work!
I always par boil turnip/swede/ rutabaga for 6 minutes before freezing or roasting. Carrots and parsnips too. That way they cook better and freeze better. And I only roast courgettes/zucchini with bell peppers or green beans, as they cook faster than most root vegetables.
Great tip!
Any meal (beef roast or sausage) is just the vessel or excuse for Yorkshire pudding! I’ve honestly considered just making gravy and yorkshires for supper 😂
That's completely understandable! 🤣
Thank you x x great to watch as always x x
Aw. Thanks so much! ❤️
One thing my parents always argued about was how to make gravy. So I use a packet
Packets can be a total life-saver! And n argument-saver! 🤣 And they're usually pretty tasty, too!
Christie, I love a basic white bread stuffing! But I also like other stuffings, like oyster dressing. I usually only do stuffung/ dressing for Thanksgiving because I don't do a turkey for Christmas. But, for years I made a green chili cornbread dressing with golden raisins and pine nuts and it was so good! It started because one year I decided to do my turkey in the smoker to save oven space and I was looking for something different to go with it.
Oh that's really interesting! I remember my auntie one time making stuffing with a wild rice blend, and nuts and raisins. It was good but a little different. We have a few family members with celiac and gluten sensitivity so it was something everyone could enjoy. It's not weird if it works! 😊
It's funny there is this debate about shepherd's pie in english Canada, because we have the same in french Canada 😅
Here what we call tourtière, is basically a shepherd's pie. Yet, some people from a specific region call tourtière what the reste of us call cipaille. Each year the debate comes and goes again haha
Hi, ladies! Thank you for these recipes ❤️ one point about the corn bread stuffing.(I live in Alabama). Make your corn bread from the recipe on the corn meal mix. Please don’t use “jiffy” corn bread mix. TOO SWEET 😫 it will be so much better that way. Southern corn bread is not sweet. Good luck with your stuffing
We can't even buy Jiffy here in Canada as far as I can tell, so I always make mine from scratch. But that's good to know! Thanks so much!
Great recipes. Lovely Holiday choices. And of course we come for the food, but we stay for the stories. We have always had the simple "Classic" recipes until about 10 yr.s ago my Mom added Shrimp Cocktail (which was kind of not fair, because if any of us grown kids deviated from tradition there was a lecture involved), however it opened the door to new additions and now she doesn't say anything about them. LOL So win - win.*Speaking of texture issues- I have never cared for Chic Peas because they never seem to fully break down when you chew them. They remain grainy. It just feels wrong to my mouth. LOL I guess we all have our quirks. Peace.
I love adding to traditions! Even better with Mom's approval. Ha!
Hey hey
Hey you! 😊
Where I live in the states (WA) everyone who refers to Shepards Pie is with beef too. But we still call it Shepards pie. Let's suggest a new name ... maybe North American Shepards Pie. 😅
Right? Let's start a movement!
Ok, please share how much "a whole whack" is 😁
You measure whacks with your heart. Lol
I think it’s equivalent to a ‘plop’ in my recipes 🤣😂🤣 you measure with your heart!
@@FreezerMeals101 🤣
If you aren't allergic to nuts, I'd think about candied pecans to top that squash custard. looks yummy
Yes!! Pralines too!
Yup can’t watch…way too much nonsense talking in the beginning.
We're normally pretty chatty but I realize we're extra chatty at the beginning of this one!