Thanksgiving- The Attitude of Gratitude Holiday

    Thanksgiving- The Attitude of Gratitude Holiday

    Nov 01, 2019

    Thanksgiving is my Most Favorite Holiday of the Year. 

    To Me, Thanksgiving is Home. Thanksgiving is Gratitude. Thanksgiving is People.

    Thanksgiving is recognizing the ones that enhance and make a difference in our lives. Thanksgiving gives us more strength to forgive and enables us to embrace everyone with open arms, including our foes. Thanksgiving reminds us not to want for things but to be grateful for what we have now. Thanksgiving reminds us to count those blessings multiple times daily, throughout the year. Thanksgiving is Expressing Love for Everything and Everyone in Our Lives.

    “As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.”– John F. Kennedy

    And…Thanksgiving is also about Great Food Shared with Each Other. Cooking is one of my many passions and I am sharing three side dishes to try for your holiday dinners, over this holiday season.

    Cheers, Peace and Bon Appetite! ~~~Kim Weger

    Lemony Garlic Brussels Sprouts       

    -2 pounds halved Brussels sprouts 

    -2 thinly sliced garlic cloves with 

    -1/4 cup olive oil

    -1 teaspoon grated lemon zest 

    -1 tablespoon each lemon juice

    -Himalayan salt and Pepper to taste. 

    Toss Ingredients together and Roast at 425 degrees F for 25 minutes.

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    Carrots with Walnuts 

    -2 1/2 lbs. trimmed baby carrots

    -2 tablespoons butter

    -3.5-ounce jar of walnuts in syrup

    -Splash of cider vinegar

    -Salt and Pepper to taste

    -¼ cup chopped chives

    Cook baby carrots in boiling salted water until tender, 8 minutes; drain.

    Sauté in butter with the jar of walnuts in syrup over medium-high heat. Add a splash of cider vinegar, and salt and pepper. 

    Sprinkle with chopped chives to serve.

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    Charred Cream Corn

    24 ounces frozen corn

    2 tablespoons unsalted butter 

    1 shallot, finely diced 

    2 teaspoons smoked paprika 

    3 tablespoons all-purpose flour

    1 1/2 cups whole milk 

    4 ounces cream cheese 

    2 tablespoons sugar 

    Kosher salt and freshly ground black pepper

    Parsley to garnish

    Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over. Remove from heat and set aside. Melt the butter in a medium skillet over medium heat. Add the shallot and sauté until translucent. Add the smoked paprika, the flour and stir until combined evenly, stirring until the flour is cooked and the roux is blond, approx. 2 mins. Add half the milk in a slow stream, whisking constantly, until combined. Repeat with the 2nd half of milk.

    Add the cream cheese and sugar and continue to whisk until smooth and thick. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula, repeat. Cook on low heat for 10 minutes. Season with salt and pepper. Garnish with parsley if desired.

     

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    Kim Weger

    Managing Broker

    Coldwell Banker Sunstar Realty

    2825 Tamiami Trail

    Punta Gorda, FL 33950

    941-637-1090 Office

    941-286-1804 Mobile