Thanksgiving Round-Up

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I feel a little guilty for not posting more Thanksgiving-themed recipes this week. Thanksgiving is like the Olympics of food events and I feel like I’m not doing it justice! I had every intention of sharing something new for your Thanksgiving feast. Last week, I attempted to make pomegranate-glazed Brussels sprouts but failed. It was a good idea in concept, but the finished product was a strange brownish reddish green color and tasted pretty sour. It wasn’t pretty.

To make up for my lack turkey-inspired recipes, here are a few past recipes that would be perfect additions to your Thanksgiving dinner. Have a happy turkey day!

Thanksgiving Round-Up

  • Sriracha Kale Chips: Crisp up a head of kale while the turkey is in the oven. These are a great snack to have on hand while everyone is hanging (or helping) out before dinner.
  • Butternut Squash Soup: Try soup instead of mashed butternut squash – this would be a perfect appetizer before the main Thanksgiving meal.
  • Oven-Fried Tomatoes: Not a traditional side dish for Thanksgiving, but sure to be a welcome addition to the table.
  • Simple Apple Pie: A classic turkey day dessert – make sure to save some room!

Sriracha Kale Chips


I’m the type of person who orders the same thing at a restaurant every time. Trying new things scares me a little. This is something I’m working on – even though I know the chef salad at Henrietta’s is delicious, one of these days I’m going to have to try the quiche of the day.

It’s a little easier to try new things when the new things you try are delicious. This was the case with the two main ingredients in this recipe: kale and sriracha. For a long time after kale and sriracha became mainstream ingredients I had still not taken the jump. It’s almost like I was resisting because they were too cliché. But now we’re here.

This recipe brings the traditional kale chip up a notch. Unfortunately, I haven’t figured out how to store kale chips properly so that they stay crispy. If you know the secret – please share. Luckily, these are so delicious it’s not hard to eat the whole batch!

Sriracha Kale Chips

Preheat oven to 350 degrees Fahrenheit. Remove the stems from 4 large kale leaves and tear into 1 inch pieces (about 2 cups). Toss with ½ tablespoon olive oil and ½ teaspoon sriracha. Line a baking sheet with aluminum foil and place the kale on the pan in a single layer. Sprinkle with a pinch of salt. Bake in over for 10 minutes, flip, and bake for 5 more minutes. Keep a close eye on the kale! These chips burn very easily – you want them crispy but not burned.

Yield: 2 servings. Serving size: ½ cup. Per Serving: $0.27, 49 calories, 4g fat, 11g carbs, 1g protein.