It’s quickly coming upon us… the feast of the year!  Once again, we’d like to share some favorite Thanksgiving recipes that could bring some new flavors to your dinner table.

Three Meats Sancocho

1 cup chopped onions
1 red bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground achiote
3 ears fresh corn, cut into 3 pieces
12 cups of water or more if necessary
8 pieces of chicken
1 pound of pork meat or pork ribs
1 pound of beef cut into pieces
2 green plantains, peeled and cut crosswise into 2 inch pieces
4 medium white potatoes, peeled and cut in half
1 pound frozen or fresh yuca cut into big pieces
1/4 cup chopped fresh cilantro
1/4 teaspoon ground pepper
1 teaspoon salt

1. Place the onions, pepper, garlic and cumin in the blender with 1/4 cup of water.
2. In a large pot, place the beef, pork, chicken, corn, onion mixture, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 45 minutes.
3. Add the potatoes and yuca. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
4. Taste and adjust the seasoning. Serve in large soup bowls, dividing the meat and chicken and vegetables evenly.

Sausage Stuffing

1 lb breakfast saugage (cooked & drained)
3 celery stalks
1 large onion
1 bag bread crumbs
1 large can chicken stock
Poultry seasoning
pepper to taste




1. In a pan, fry onions and celery until soft.
2. In large bowl combine celery, onions, and seasonings into bread crumbs.
3. Slowly add broth until bread crumbs are moist.
4. Refrigerate over night if using to stuff turkey or place in casserole dish and bake at 375 for about 35 mins or until hot all the way through.

Cream Cheese Corn

20 ounces frozen corn
tablespoons butter
ounces cream cheese, cut in chunks
1teaspoon salt
1teaspoon pepper




1. In medium saucepan, warm corn slightly covered in water to about room temperature.
3. Drain corn, place back in pan.
4. Add butter and cream cheese.
5. Cook, stirring over medium heat only until melted, add salt and pepper.
6. Pour into serving bowl and sprinkle slight amount of parsley for color.

Cinnamon Apple Cranberry Sauce

2 cups cranberry juice
1 6 oz bag of cranberries (or craisins)
1 cinnamon stick, broken in half
¼ cup sugar
2 Gala apples, peeled, cored & diced
2 teaspoons corn starch





1. In a medium saucepan over medium heat, add cranberry juice, cranberries, cinnamon & sugar.
2. Bring to a boil and let cook for 5 mins.
3. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 mins.
4. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch.
5. Slowly add the cornstarch-juice mixture to the cranberry mixture, stirring constantly. Cook for an additional 5 mins.
6. Remove from heat and pour into a serving bowl.
7. Refrigerate until thickened, about 30 mins.
8. Remove the cinnamon sticks and serve.

Texas Trash Pie

1 cup graham crackers, crushed
1 cup chocolate chips
1 cup caramel bits
1 cup shredded coconut
1 cup pretzels
1 (14 oz) can sweetened condensed milk
1 (9-inch) pie shell



1. Preheat oven to 350 F.
2. In large bowl, combine graham crackers, chocolate chips, caramel bits, shredded coconut, crushed pretzels, and condensed milk.
3. Stir well.
4. Pour filling into a pre-made 9-inch pie crust and bake for 40 mins, or until pie filling is firm and crust is brown.

Cinnamon Pull-Apart Coffee Cake

1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted

1. Heat oven to 350°F.
2. Lightly grease 12 cup fluted tube pan with shortening or cooking spray.
3. In large food-storage plastic bag, mix granulated sugar and cinnamon.
4. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan.
5. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
6. Bake 28 to 32 mins or until golden brown and no longer doughy in center. Cool in pan 10 mins.
7. Turn upside down onto serving plate; pull apart to serve. Serve warm.

It’s that time of year again. Winters wrath is starting to wind down into Spring. But its not quite time to completely let go of the warming comfort foods in these inconsistent forecasts. That why I did some digging and found some recipes that capture the best of both seasons.


Let’s start with a tangy appetizer that has just enough heat to warm your insides to make the chilly air bearable. I have a love hate relationship with Rhubarb. My mom would make it into pies growing up and after a while I got sick of eating it. But putting it in this Tangy Rhubarb Salsa sounds like a merriment made to be devoured. Give it a go, you will be surprised!




Rolling into the side dish is this Sweet Pea Risotto. When I think spring I think fresh flavors and not much epitomized that like biting into a fresh, sweet, baby pea. This Sweet Pea Risotto does it for me yet still is hearty enough to fill you up and keep you feeling comfortable to go out and shovel that last bit of snowfall off your sidewalk.





Its finally time. The main event! Super fast and easy Maple Dijon Chicken. Maple syrup is a massive part of spring. I remember sitting up late at night down in the sugar shack boiling off sap and turning it into liquid gold. It’s an extremely versatile ingredient that can be used for a lot more than just drizzle over breakfast breads. The only downfall would be that the syrup will cost more than your chicken will. But its worth it!