This Cranberry Negroni is the perfect cocktail to serve at your holiday party!
Mix up these festive Cranberry Negroni’s up for Thanksgiving or Christmas or any holiday that you’re celebrating. They not only look amazing but they taste it too.
I used my Negroni cocktail from a while back and kicked it up with the flavor of cranberry. Lots of cranberry…
The ice cubes are even made from cranberries! I took fresh cranberries and threw them in my blender with some water. They turned out even better than I thought they would – it looks like there’s actually cranberry juice in there but there’s not. It’s just fresh cranberries and water.
So when these cranberry ice cubes melt your drink gets infused with more cranberry flavor.
Negroni’s have that classic bitters flavor from the Campari and, well, the bitters. I used Dillon’s Cranberry Bitters for this Cranberry Negroni recipe. One of the wife’s friends got her a sampling of their bitters and we’ve had a lot of fun experimenting with them. They have some crazy flavors of bitters, pear, rhubarb, ginsing and lime just to name a few.
Also, if you’re not a huge bitters fan, or campari fan, you’re still going to like this drink. The cranberry flavor definitely mellows out the “bitter” bitters taste making it a great cocktail for sipping.
And you’re gonna want to sip…this Cranberry Negroni looks pretty but it’ll sneak up on you. One or two of these will definitely carry you through the night.
Don’t feel like cooking a big turkey? Or you’re only having a small crowd? This Turkey Lasagna Rolls with Pumpkin Alfredo recipe could definitely sub-in as your Thanksgiving meal.
These lasagna rolls are stuffed with ground turkey, spinach and ricotta cheese and covered in a pumpkin alfredo sauce. That’s enough Thanksgiving flavors for you, right?
Growing up there was always some sort of pasta on our Thanksgiving table, even though there was a 22 pound turkey. The Italians love their pasta and not many meals are complete without it.
A lasagna was always pretty traditional too. Either that or baked ziti and I’ll always vote lasagna over baked ziti.
I know these lasagna rolls look like a meal in itself, and as I said they totally can be, but don’t worry about using them for a side dish either. The ground turkey and spinach filling is actually pretty light…you could make these instead of a potato dish too. Switch things up a bit.
Or make it all like my family does. There’s always double proteins, double carbs, double vegetables and usually triple the desserts.
But that’s what Thanksgiving is about right? The inability to move after the meal.
All you have to do for the filling is brown up the turkey with some onions, garlic and the spinach.
Once it’s cooled, mix it with ricotta cheese and and egg and your filling’s done.
The pumpkin alfredo sauce might sound complicated but it’s really easy to put together, it’s a basically an alfredo sauce with some pumpkin puree stirred in. Not too tricky.
You’re going to need 12 cooked lasagna noodles, but cook up the whole package. Sometimes they break and you need an extra.
The rest get broken up and stirred with marinara sauce and parmesan cheese for the kids dinner. 2 meals in one!
Take your cooked noodles and lay them out on a cutting board, then spoon some of the filling onto each noodle.
I like to divide it all out ahead of time so I know I have an even amount of filling for each roll up.
Spread the filling out evenly over each noodle and roll them up.
Pour about a cup and a half of your pumpkin alfredo in the bottom of a 9×13 casserole dish and then start placing your roll ups on top of the sauce.
Spoon the pumpkin alfredo sauce over the tops of the rolls with more sauce and then mozzarella cheese.
You can set these in the fridge now to cook later – or cover them with foil and bake at 400 for 30 minutes.
Take the foil off and finish cooking for anther 10 so they get nice and bubbly.
How good do these look? And they taste as good as they look, I promise you!
Before you think this Spicy Mushroom Rice is just another average side dish, just give me a minute and let me explain how good it is.
It’s like the side dish that can turn into the whole dinner good. Just double the recipe when you make this because the leftovers are amazing.
You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.
You have to let the mushrooms get nice and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeno for this recipe but I definitely wouldn’t stop at one next time.
2 for sure, maybe even three.
Thanksgiving is crazy enough with the turkey and appetizers – this Spicy Mushroom Rice recipe is an easy to make (and make-ahead) side dish you won’t have to think about on the big day.
Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.
Slice them up pretty thin and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes.
Next add in a sliced shallot, your jalapeno some salt and pepper and cook a few more minutes.
Pour in 1/4 c. of marsala (the real stuff, it’s only like 8 bucks at the liquor store do don’t buy the junk in the grocery store) and a tablespoon of soy sauce.
Stir in your cooked rice, do a quick taste test for seasonings and then you’re done!
This Spicy Mushroom Rice can be heated up in either in the oven or the microwave just before dinner. One less thing you have to worry about Thanksgiving Day!
You guys are going to flip for this Candied Bacon Cornbread recipe. It’s actually Candied Bacon Jalapeno Cornbread but that name was too long.
It’s a perfect combination of sweet and spicy – diced jalapeno all throughout the cornbread and sweet candied bacon on top. It’s pretty rockstar cornbread if I do say so myself.
The wife picked up a cast iron skillet a couple of months back but we hadn’t seasoned it, so there it sat. There’s not really a time in our house when we’re not using our oven for several hours that we can set aside to season a pan. But I got tired of looking at it just sitting there so I finally seasoned it up.
The first thing I wanted to try and make was cornbread. We love cornbread in my house but it’s always the store bought kind. That’s right – the kind from ShopRite and I’m not ashamed to say it.
But this Candied Bacon Cornbread recipe knocks grocery store cornbread out of the park. No more store-bought cornbread for me!
The candied bacon just takes a few minutes to cook up in your oven…
Chop it up after it’s cooled and set aside. (Cooled being the key phrase. Hot sugar on your skin is no fun) Try not to eat it all in the meantime…people will come running…just swat them away. More samples for you that way.
Cook up some onions, garlic, jalapenos in butter then let cool.
Mix together your batter ingredients, add the cooled onion mixture and pour into the cast iron skillet.
Place the skillet in the oven to bake for 15. Take it out and top it with the diced candied bacon, whatever is left that you haven’t eaten.
See how it starting to bubble up on the sides because the skillet is so hot? That equals crispy, buttery edges. Awesome.
Put it back in the oven to bake about 10-15 minutes more until it’s golden brown on top.
And there you have it – Candied Bacon Cornbread to go along side almost any dinner you can think of. I’d love it next to some Hard Cider Lamb Chops, or chili of course. But I’d eat this cornbread with just about anything.
Or even as a midnight snack when no one’s looking…
And yep, I’m gonna say it – this candied bacon cornbread goes great with an ice cold beer!
These martinis are kind of like a cold version of a hot toddy.
I know the warmth from a hot toddy is part of what makes you feel better and clears your head up – but I’ve never been one to drink my booze warm so I made up this martini instead.
You’ve still got the green tea – totally good for you – some honey, fresh thyme and vodka. All proven to cure what’s ailing you.
OK, maybe the vodka not so much, but it sure does make you feel better while you’re drinking it! The green tea mellows out the vodka, so even though it’s strong it still has great flavor. The fresh thyme gives you an herby aroma when you take each sip, and that’s good for cold too, right? Herbs and stuff? I’m gonna say yes.
So even if you don’t have the cold weather blues or a head cold, you should still whip up a batch of these Green Tea and Thyme Martini’s since they are totally good for you.
I also did another version of a Cold Toddy in shot form…in case you aren’t one for sipping and like to get right to the point. This shot also uses whiskey or bourbon instead of vodka so you have lots of choices!
Click over to Food Fanatic to read the full post, there’s a funny story my Father-in-law always tell about drinking martini’s back in the day…and you can also check out the other recipes at Food Fanatic while you’re there!