KEEPING THANKSGIVING AFFORDABLE, STRESS-FREE & FUN

Today we’re filming live from my kitchen with FOX21 News Live and Local Morning Reporter, Julie Fox! 

We’re keeping costs down, stress at a low level, and fun as we dish up some basic, yet delicious Thanksgiving dishes that anyone can make. Hosting a holiday meal, or any meal involving guests can be stressful for people, especially if it’s your first time. But gatherings should be fun and enjoyable as you visit with friends and family. And affordable! 

A Few Of My Favorite Budget and Stress-Free Tips When Entertaining…

• Plan A Budget – Set a spending limit and keep track as you go. Remember to add in the price of any paper products, beverages, and decorative items, which can quickly add to the overall cost.
• Ask Guests To Contribute – There’s nothing wrong with asking guests to bring a dish or beverage to share. If you’re hosting, people are appreciative and I find more than happy to contribute to the meal. 
• Scale Back The Menu – If you’re doing all the cooking you don’t have to make a ton of different recipes! No need for several versions of stuffing, or mashed potatoes AND sweet potatoes or 6 different varieties of pie. Not only does it get expensive but it’s time-consuming and you’ll be too exhausted to enjoy the day and there’s certainly no fun in that! 
• Make Familiar Recipes – Stick with tried and true recipes you’re comfortable with. Trying new recipes that don’t turn out well results in wasted food and money. But if you’re comfortable in the kitchen and the budget isn’t too tight, have fun trying a new recipe or two. And have a back-up plan if it doesn’t turn out like expected.
• Don’t Go Overboard On Appetizers – Have a few appetizers on-hand for guests to nibble on but not so many that everyone is stuffed before the main event. Appetizers are a great option when guests ask what can they bring. But I do always make a couple in case the person bringing an appetizer is late or cancels. 
• Check Sale Items, Use Coupons And Savings Apps, Buy In-Season Produce.
• Everything DOESN’T Have To Be Homemade – If you make the best mashed potatoes but aren’t great with stuffing/dressing, use your time with the potatoes and buy a box of stuffing. 
• Plan & Prep Beforehand – The more you plan, the more you’ll be prepared and ready for the big day. I make as many things as possible that can be prepared a day or two in advance. I chop, peel, dice and slice as much as possible the day before. I even plan my outfit ahead of time. My menu is laid out and I make sure I have serving pieces for everything, including serving utensils. Goodwill and the Dollar Tree are great places to pick up inexpensive items you might need. 
• Don’t Stress Over Cleaning – Focus on the areas you’ll be using, such as the kitchen, dining room, bathroom, etc. I do the bare minimum because I’m busy in the kitchen! We have cats so I vacuum up hair, mop up hairballs and make sure you can’t write you’re name in dust on any surfaces…that can be seen. Ha!

Bottom line, it’s a day to be thankful for what you do have and enjoy time spent with loved ones. Your friends and family don’t expect everything to be perfect and if they do, just don’t invite them back next year. Ha!

For table decor I like to use things from our yard, bringing some nature in and it’s free. This time of year in Colorado Springs, there’s mostly “dried” items, which works just great for a Fall looking table.

And for some fun ideas on how to fold a “specialty” napkin, check out these ideas from HGTV.

hgtv.com/lifestyle/entertaining/holiday-napkins-5-ways

 

*NOTE ABOUT PRICING…Most of my ingredients were on sale but sales change week to week so there will be price differences depending on when and where you shop. 

 

BEVERAGES – If you’re serving alcohol or even sodas, the cost can add a serious dent to your budget. There is absolutely no need to have a full bar and every flavor of soda under the sun. We offer a “house” wine, which is typically Costco’s Kirkland brand and usually one variety of beer and flavored waters. And a “specialty” drink that can typically be made in batches because who wants to be making drinks all night? This year I’m making Cranberry Martinis, which I found in the cookbook “Make it Ahead” by Ina Garten. 

 

                                                 CRANBERRY MARTINIS

                                                               Makes 6 servings for approximately $10.66 ($1.78 per serving)

INGREDIENTS –

1 cup sugar

1 cup cranberries

6 orange zest strips (1 x 3-inch strips), plus extra for serving

1 750 ml vodka *

1 cup cranberry juice cocktail

1/4 cup Triple Sec

Ice

*Ina Garten suggests using a good vodka such as Grey Goose. On a budget, I’m using Kirkland vodka, which kept prices down.

 

DIRECTIONS –

Several days ahead, place the sugar, cranberries, 6 strips of orange zest and 1 cup water in a small saucepan. Bring to a boil, lower temp and simmer for about 5 minutes, until the cranberries start to pop open. Pour the vodka into a large pitcher, add the cranberry mixture and store covered in fridge for 2 to 5 days.

When ready to serve, strain the vodka mixture, reserving the cranberries and discarding the orange zest. Stir in the cranberry juice cocktail and Triple Sec. Fill a cocktail shaker with ice, add the drink mixture, shake for a full 30 seconds and strain into martini glasses. Rub the rim of each glass with fresh orange zest, spoon a few cranberries into each glass and serve cold.

 

                                                  BASIC DEVILED EGGS

                           Makes 24 for whatever the current price of eggs are plus about a dollar.  I made these for $1 because eggs were on sale.

INGREDIENTS –

1 dozen eggs

1/4 cup mayo

1 tsp white vinegar (optional)

1 tsp yellow mustard

1/8 tsp salt

Fresh ground pepper

Smoke paprika for garnish – optional

DIRECTIONS –

Place eggs in a single layer in saucepan and cover with enough water that there’s an inch or so above the eggs. Heat on high until water begins to boil. Then cover, turn heat to low and cook 1 minute. Remove from heat and leave covered for 15 minutes. Then rinse under cold water continuously for 1 minute.

Crack egg shells carefully and peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter. Mash the yolks into a fine, crumble using a fork. Add the mayo, vinegar, mustard, salt and pepper and mix well. Check for any additional seasoning.

Evenly fill the eggs halves with yolk mixture. Sprinkle with paprika if desired.

**Optional add-ins…bacon, chives, pickle relish, capers, or anything you want.

For an extra special event I make these black truffle deviled eggs which are decadent! The truffle oil is pricey but will last for years because a little goes a long way.

Black Truffle Deviled Eggs with Pickled Mustard Seeds….SO GOOD!!!

                                            BAKED PARMESAN CRISPS

I use a 6 oz bag of shredded Parmesan cheese which I always pick up when it’s on sale. This is the only ingredient you need. The price will be determined based on the price of the cheese. I bought my cheese for $1.99 and made about 60 crisps.

DIRECTIONS:

Prehat oven to 400.

Pour a heaping tablespoon of Parmesan (or smaller if you want more versus big) onto a silicone or parchment lined baking sheet and lightly pat down. Space each one about 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Keep an eye on them, once they start cooking, they cook fast.

I occasionally add black pepper or Everything Bagel spice to change-things up.

 

                                          BASIC MASHED POTATOES

                                                                             Serves 6 to 8 for approximately $2.65

INGREDIENTS –

3 pounds russet or Yukon gold potatoes, peeled and cut into chunks (I like to leave some peel on)

Kosher salt

1/4 pound unsalted butter (1 stick)

1/2 to 1 cup milk (or half-and-half)

finely chopped fresh parsley for garnish (optional)

DIRECTIONS –

Put potatoes in a large pot, cover with water by 1 inch and season generously with salt. Bring to a boil, then reduce to a simmer and cook until tender, 12 to 15 minutes. Drain and return to pot and mash.

While potatoes are cooking, heat milk and butter in saucepan until warmed. Do NOT bring to a boil!

Slowly add milk/butter mixture into potatoes and mix. Taste and add more salt if needed. Top with chopped parsley is using.

                                             MASHED POTATO TIPS

• When cooking potatoes, keep water at a simmer instead of a boil. Cooking them too quickly will make them break down and absorb water, which will affect the overall flavor.
• Cold ingredients will tighten starches and make your potatoes gluey. Instead, always warm milk and make sure butter is at least room temp.
• Be careful not to over-mash, which can make your potatoes gummy.
• Add in the smaller amount of milk and add more as needed, you don’t want it soupy.

4 Ingredient Super Easy (What I Make EVERY Year) Cranberry Relish

 

                                          EASY CORNBREAD DRESSING

                                                                            Makes 8 servings for approximately $3.50

INGREDIENTS:

3 cups crumbled cornbread

2 Tbsp unsalted butter

1 small onion, diced

1/2 cup chopped celery

2 large eggs

2 cups chicken stock

1 Tbsp dried sage (add more to taste if desired)

Salt & pepper to taste

DIRECTIONS –

Preheat oven to 350 degrees. Grease a 7 x 11-inch baking dish. Place crumbled cornbread into large bowl. 

Melt butter in a large skillet over medium heat. Add celery and onions and saute until soft, 5 to 7 minutes.

Add sauteed veggies to crumbled cornbread. Stir in chicken broth, eggs, sage, salt and pepper. Pour dressing into the prepared baking dish. 

Bake in preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

                                  NOT GREEN BEAN CASSEROLE

                                                                    8 servings for approximately $8.00

INGREDIENTS –

2 pounds fresh green beans, cleaned and ends snipped

1/2 cup vegetable oil

3 shallots, peeled, sliced, and separated into rings (try to slice to a dime thickness)

Kosher salt & fresh ground pepper to taste

8 oz button mushrooms, cleaned and sliced

DIRECTIONS –

For the crispy shallots – Set a fine-mesh strainer over a medium heatproof bowl.

Place shallots in medium saucepan and pour vegetable oil to submerge, over medium-low heat and cook, stirring often with a fork to help separate the rings. Cook until shallots are golden brown, 20-25 minutes. Once they start to brown, they’ll darken fast so keep an eye on them. 

Pour shallots into strainer to drain and transfer to paper towel. Season with Kosher salt and set aside to cool.  KEEP THE SHALLOT OIL THAT WAS DRAINED INTO THE BOWL.

Prepare an ice bath – fill a large bowl with ice and water.

Cook green beans in salted, boiling water just until tender, 3 -4 minutes.

With slotted spoon, transfer green beans to ice bath. Drain and set aside.

In large skillet, heat shallot oil on medium high. Saute sliced mushrooms until golden brown and tender, about 5 minutes. Add cooked beans and heat through. Season to taste with salt and pepper and top with fried shallots.

 

DESSERTS –

If you’re a fabulous baker, then of course you probably want to make a homemade dessert or two. But there’s nothing wrong with store-bought pies, cakes or cookies. Or anything that’s made from a box. In a pinch, if I have to make something besides cookies, I turn to an old recipe I used to make all the time. It’s simple but delicious and it looks good.

                                                   COCONUT PIE

INGREDIENTS –

Frozen pie crust

Instant pudding & pie filling – coconut flavor or vanilla

Whip cream – optional

Toasted Coconut

Directions – Make the pie crust and pie filling according to directions. If you want whip cream, spread over pie. Top with toasted coconut.

• To toast coconut – Preheat oven to 325 degrees. Line an edged baking sheet with parchment paper and sprinkle a layer of coconut on the paper. Cook for 8 to 10 minutes, stirring every 3 to 4 minutes until it’s golden. Let cook before putting on pie.