Every year I host the family for Thanksgiving or Christmas and occasionally both. Every year I kick myself for not having a master to-do list. This year I have decided to create a Master Holiday Planning List and post it here so I can refer back to it in the future and amend as necessary.

 

Holiday Planning Categories:

• Guest List
• Menu
• Kitchen Equiptment
• Tabletop
• Cleaning and Home Organization

Ingredients:
1 3/4 cup milk
8 Tbsp unsalted butter, cut into 8 pieces
1 1/2 cups (10 oz) all-purpose flour
1/2 cup whole wheat flour
1 Tbsp sugar
1 tsp salt
1 1/2 tsp instant yeast
2 large eggs
1 tsp vanilla extract


 

Directions:

•Heat milk and butter in a small saucepan over medium-low heat until the butter is melted, 3 to 5 minutes
•Cool milk/butter mixture until warm to touch (80-105 degrees F, or thereabouts); if it's hot on a finger, it's too hot)
•Meanwhile, whisk flour, sugar, salt and yeast in large bowl to combine; always refer to the yeast package for the specific temperature info, etc.; instant yeast does not need to be proofed in hot liquid; still, if the milk is too hot when mixed in the yeast will die; letting the batter raise overnight in the fridge controls ...

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1 tablespoon olive oil blend
Pinch of salt & pepper blend
3 ounces whole butter
2 tablespoons garlic purée (boil garlic then puree)
1 cup / 4 ounces Shiitake mushrooms, roasted
16 ounces Chinese egg noodles
2 fluid ounces oyster sauce
2 tablespoons Parmesan cheese
20 each Chive Batons

1.Heat oil in sauté pan to a sizzle.
3.Add whole butter, puréed garlic and shiitake mushrooms sauté until heated through. (approx. 1-2 min.)
5.Drop pasta in water to heat.
6.Add pasta and oyster sauce to pan and toss until thoroughly combined.
7.Twirl pasta onto a large plate creating as much height as possible.
8.Garnish with parmesan & chive batons.
 

Sal's Tuscan Grill is a new Goodyear, AZ restaurant.

The first thing you will notice is Sal's is not a large place. Don't let that keep you away. The food is good. The brick oven pizza is made with fresh ingredients and featured a crisp but chewy crust.

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the ...

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4 medium poblano chiles
1 large onion, finely chopped
2-3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup bell pepper, diced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
2 Cups cooked Rice

1 While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
2 Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
3 In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
4 Cook until onions begin to turn golden, stirring frequently.
5 Add the diced chicken, sprinkle with seasoning salt and ...

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• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 4 cups finely grated peeled carrots
• 1 cup toasted walnut chopped
• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 1/2 teaspoons vanilla extract

Position rack in center of oven and preheat to 350째F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on ...

read more

1 tablespoon olive oil blend
Pinch of salt & pepper blend
3 ounces whole butter
2 tablespoons garlic purée (boil garlic then puree)
1 cup / 4 ounces Shiitake mushrooms, roasted
16 ounces Chinese egg noodles
2 fluid ounces oyster sauce
2 tablespoons Parmesan cheese
20 each Chive Batons

1.Heat oil in sauté pan to a sizzle.
3.Add whole butter, puréed garlic and shiitake mushrooms sauté until heated through. (approx. 1-2 min.)
5.Drop pasta in water to heat.
6.Add pasta and oyster sauce to pan and toss until thoroughly combined.
7.Twirl pasta onto a large plate creating as much height as possible.
8.Garnish with parmesan & chive batons.
 

Every year I host the family for Thanksgiving or Christmas and occasionally both. Every year I kick myself for not having a master to-do list. This year I have decided to create a Master Holiday Planning List and post it here so I can refer back to it in the future and amend as necessary.

 

Holiday Planning Categories:

• Guest List
• Menu
• Kitchen Equiptment
• Tabletop
• Cleaning and Home Organization

Ingredients:
1 3/4 cup milk
8 Tbsp unsalted butter, cut into 8 pieces
1 1/2 cups (10 oz) all-purpose flour
1/2 cup whole wheat flour
1 Tbsp sugar
1 tsp salt
1 1/2 tsp instant yeast
2 large eggs
1 tsp vanilla extract


 

Directions:

•Heat milk and butter in a small saucepan over medium-low heat until the butter is melted, 3 to 5 minutes
•Cool milk/butter mixture until warm to touch (80-105 degrees F, or thereabouts); if it's hot on a finger, it's too hot)
•Meanwhile, whisk flour, sugar, salt and yeast in large bowl to combine; always refer to the yeast package for the specific temperature info, etc.; instant yeast does not need to be proofed in hot liquid; still, if the milk is too hot when mixed in the yeast will die; letting the batter raise overnight in the fridge controls ...

read more

1 tablespoon olive oil blend
Pinch of salt & pepper blend
3 ounces whole butter
2 tablespoons garlic purée (boil garlic then puree)
1 cup / 4 ounces Shiitake mushrooms, roasted
16 ounces Chinese egg noodles
2 fluid ounces oyster sauce
2 tablespoons Parmesan cheese
20 each Chive Batons

1.Heat oil in sauté pan to a sizzle.
3.Add whole butter, puréed garlic and shiitake mushrooms sauté until heated through. (approx. 1-2 min.)
5.Drop pasta in water to heat.
6.Add pasta and oyster sauce to pan and toss until thoroughly combined.
7.Twirl pasta onto a large plate creating as much height as possible.
8.Garnish with parmesan & chive batons.
 

Sal's Tuscan Grill is a new Goodyear, AZ restaurant.

The first thing you will notice is Sal's is not a large place. Don't let that keep you away. The food is good. The brick oven pizza is made with fresh ingredients and featured a crisp but chewy crust.

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the ...

read more

4 medium poblano chiles
1 large onion, finely chopped
2-3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup bell pepper, diced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
2 Cups cooked Rice

1 While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
2 Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
3 In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
4 Cook until onions begin to turn golden, stirring frequently.
5 Add the diced chicken, sprinkle with seasoning salt and ...

read more

• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 4 cups finely grated peeled carrots
• 1 cup toasted walnut chopped
• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 1/2 teaspoons vanilla extract

Position rack in center of oven and preheat to 350째F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on ...

read more