Well hello there! I’m so glad you’ve stopped by. It’s another week and another menu. I hope you all had a fabulous weekend!
As you know last week here in Canada we celebrated Thanksgiving. I hosted dinner for 11 people and we had such a wonderful time. Dinner was an hour late because the darn turkey bird was taking it’s sweet time cooking but other than that small moment of panic it all came together nicely in the end.
I tried a new vegetable recipe this year and was it ever good. Whenever I host a dinner I like to prepare as much of the dinner as possible in advance. I have a small oven and once you get the turkey in there you don’t get anything else. The day before I made up my stuffing, veggie casserole and dessert. The morning of the party I put my stuffing in the crockpot and baked both the vegetable casserole and homemade buns before putting the turkey in. The dough for the bun recipe is done in the bread machine and it is really wonderful. Later while we were carving up the turkey and right before we ate I just had to heat the two things up in the oven. Easy and absolutely delicious!
Also in preparation for the US Thanksgiving I wanted to let you know about a great contest going on over a ilunchbox.com. They have teamed up with Spice Hunter to bring you all the spices you will need to create sensational holiday dinners and treats. A prize valued at $150.00! For more details on how to enter visit ilunchbox.com.
Here’s what we’ll be eating this week:
Wednesday: Turkish Chicken Thighs served with french fries and carrots
Thursday: Leftover buffet
Sunday: Simple Supper Sunday 🙂
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Menu Plan Monday guidelines and banner selections here.