I’ve recently re-posted a revised recipe of this post!  You can find it here.
As I mentioned I would be, I was absent last week.  The reason was a quick vacation with the family to sunny Florida.  As much as I love cooking, it was a pleasure to eat lunch and dinner out everyday and not have to do two loads of dishes and laundry each day.   But that is all over now!  We are back to school and homework and most importantly Thanksgiving planning (and I’m planning some Christmas stuff in my head too, but I’ll wait till after thanksgiving for that).  Oh, and lots of dishes and laundry.
I had planned that this post would be about turkey, stuffing and all the fixins.  I’ve been compiling lists and links of recipes, tips and videos that I’ve found helpful and unique.  I also went to the store today so I could get going on some pie crusts and squash and sweet potato purees to use next week.  I love Thanksgiving dinner so much that even if I’m heading to a relatives for the day I bring a side dish and dessert or two and I also make a turkey and sides for our home…I can’t bear the day after without leftovers. I digress, this post is not a collection of thanksgiving ideas, as you can see!
Today I saw on Twitter that The Food Network Blog is hosting a Virtual Thanksgiving Celebration and I’ve decided to join in!  You can read about it here Food Network Virtual Thanksgiving.  You can locate other blogs that are participating by searching #PullUpaChair on Twitter and you can find the links below and one to mine here!
I’ve been on a Brussels Sprouts kick.  I realize its not the most commonly popular veggie, but done right its pretty yummy.  This is a cross between a sauteed brown butter brussels sprouts and a cranberry relish.  You can make it on your stove top saving precious oven room, and once you have your sprouts and cranberries shredded and chopped it comes together really quickly. To shred your brussels sprouts just pull of any wilted leaves, cut off the thick stem and slice thinly.

Warning, I cut this recipe in half for testing purposes so these photos are not accurate depictions of the amounts needed!  This should serve 2-4 people depending on how many other side dishes you have.

Warm Brussels Sprouts and Cranberry Slaw

Warm Brussels Sprouts and Cranberry Slaw


  • From Homemade Cravings
  • 3 C Shredded Brussels Sprouts (10 Oz Cup)
  • 1 C Chopped Fresh Cranberries
  • 1/2 Stick Butter
  • 2 T Light Brown Sugar
  • Salt and Pepper
  • From Homemade Cravings


  1. In a skillet over medium heat melt butter, stirring until light brown.
    From Homemade Cravings
  2. Add cranberries and stir into butter, allow to soften slightly and add brown sugar, stir to combine.
    From Homemade Cravings
  3. Add brussels sprouts and cook 3-4 minutes until softened.
    From Homemade Cravings
  4. Season with salt and pepper to taste.


I will be posting the rest of my thanksgiving posts over the next few days to include:  turkey and stuffing, sides and finally desserts.  But in the meantime, here are links to all of the other blogs participating in the Food Network Virtual Thanksgiving:
Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling it Over with Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup with Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Examiner.com: Grilled Quail With Warm Beet, Frisée and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Living Mostly Meatless: Vegan Friendly Corn Casserole
Healthy Green Kitchen Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey Sweet Potato and Cranberry Empanadas
Panfusine Pan Fried Polenta Seasoned with Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussel Sprouts
Show Food Chef: Beer Braised Brussel Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale 
The Little Kitchen:  How to Make the Perfect Mashed Potatoes

The Macaron Queen: Macaron Tower
Poet In The Pantry:  Amaretto Apple Crisp
Farm Girl Gourmet:  Pumpkin Coconut Panna Cotta
That’s Forking Good  Cinnamon Chip Pumpkin Blondies
Out of the Box Food:  Out of the Box Food Maple Pumpkin Pie
Cake Baker 35:  Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook:Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry:Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate:  Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate:The Communal Table

You can find More Links Here on the Food Network Blog

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