Happy Thanksgiving! Just want to share our Thanksgiving table this year!

As always my list didn’t look that long, but everything takes time and effort. And things don’t always go as planned.

I wanted to create a setting that reflects the season and is full of beautiful fall details; rustic, earthy, harvest, inviting, inspirational and colorful!

I try to create s special atmosphere and change the theme for our holiday meals. Each holiday, new menu, new setup!

My crew loves it and appreciates all the extra touches in the home!

I cook with an International Flair as you can tell!

Our Holiday tables have everything from the Mediterranean, French, Chinese to traditional Russian dishes.

Glad that I have the space I can prepare days in advance and visualize how many dishes will fit and plan on where everything will go. Definitely removes the stress of doing it at the last moment. Deciding on what to cook for the holidays is never easy, I have a ton of ideas, but two hands limitation, lol

Thanksgiving Dinner Menu

Appetizers and Salads

Pumpkin cheese ball and crackers
Deviled eggs with caviar
Escargots
Spanakopita
Mediterranean Green Bean Salad
Mushrooms/Crab spread puff pastry galette
Ricotta, pesto, tomato puff pastry galette
Mediterranean Couscous Salad

Main dishes

Smoked Turkey
Roasted potatoes, cauliflower, and peppers
Mac and cheese
Shrimp Tempura and edamame

Dessert

Apple Pie
Fruit
Dry fruit/nuts
Candy

Pumpkin cheese ball and crackers

HOW TO MAKE PUMPKIN CHEESE BALL

There are so many variations on how to make Pumpkin Cheese Ball and many add canned pumpkin, I didn’t want to do this. This is the easiest method.

Ingredients:

1 package (8 ounces) cream cheese, at room temperature
1 container (8 ounces) chive and onion cream cheese
2 cups shredded sharp cheddar cheese
2 teaspoons paprika (or smoked paprika for added taste)

Instructions:

Combine the ingredients above in a medium bowl until well blended.
Shape the mixture into a ball and then wrap it with plastic wrap.
Use bakers twine or string to loosely tie the cheese ball to create the pumpkin indents.
Space the ties equally apart.
Refrigerate for 4 hours or until firm.
For the pumpkin stem: press a carrot, bell pepper stem, or a broccoli stalk into the top.
Enjoy this delicious fall appetizer with your favorite crackers or sliced veggies.

NOTES: This is a great Make-Ahead Appetizer. You can store it in the refrigerator for up to 2 days. Attach stalk just before serving.

Deviled eggs with caviar

HOW TO MAKE DEVILED EGGS WITH CAVIAR

Ingredients:

6 large eggs (Instant pot, 1 cup of COLD water, steam rack, 5 min, 5 min release)
¼ cup mayonnaise
1 tsp. white vinegar
1 tsp. yellow mustard
1 tsp. smoked paprika
salt and black pepper to taste
Red caviar on top
thinly sliced cucumber and radish
fresh dill weed for garnish

Instructions:

Slice eggs in half lengthwise and remove yolks; set whites aside.
Mash yolks with a fork in a small bowl.
Stir in mayo, vinegar, mustard, smoked paprika, salt/pepper; mix well.
Stuff or pipe egg yolk mixture into egg whites.
Add sliced cucumber and radish on the sides.
Top with Red caviar.
Sprinkle with fresh dill.
Refrigerate until serving.

Mushrooms/Crab spread puff pastry galette

HOW TO MAKE GALETTES recipe here>

Escargots

In a small orange dish.

This Sautéed Escargots and Mushrooms in Butter, White Wine, and Garlic dish is super delicious and I want to include the recipe so you can make it.

Ingredients:

2 cans (7 oz.) escargot, drained, rinsed and well-drained
2 Tbsp. olive oil
2 Tbsp. butter
3 garlic cloves, sliced
baby Bella mushrooms, thinly sliced
1/3 cup white wine
1 Tbsp. lemon juice
1 tsp. dry thyme
salt and ground black pepper to taste
parsley, chopped
Parmesan cheese, or your favorite

Instructions:

Heat olive oil and butter in a skillet over medium-high heat.
Sauté garlic until fragrant and soft.
Add the mushrooms and cook for one minute while sautéing.
Add the escargots, and cook for about another minute.
Then finish with white wine, lemon juice then season with thyme and salt/pepper to taste.
Toss in parsley.
Transfer to a serving dish, add Parmesan cheese and warm up in the oven or microwave until cheese is melted.
Garnish with more parsley and serve.

Mediterranean Green Bean Salad

Ingredients:

1 large red pepper and 1 large yellow pepper
1 lb. green beans, cut into pieces
1 small sweet onion
2 tablespoons olive oil
2 cloves garlic
¼ cup white wine
1 tsp. oregano
salt and pepper
1/4 cup feta cheese

Instructions:

Heat olive oil in a skillet over medium heat.
Add the onion and garlic and cook, stirring occasionally, until caramelized, 5-8 minutes.
Stir bell peppers and green beans, cook until the desired doneness.
Pour white wine and season with oregano and salt/pepper to taste.
Transfer to a serving platter and sprinkle crumbled feta.
Serve at room temperature.

Mediterranean Couscous Salad

Ingredients:

1 package Near East Couscous mix
2 tbsp Olive Oil
1 pound Brussels Sprouts, sliced in half
1 large red and 1 large yellow bell pepper, sliced
grated Parmesan
1 garlic clove, minced
2 Tbsp. balsamic vinegar
1 tsp. oregano
1 tsp. Za’atar
Olives
Feta cheese
salt/pepper to taste
parsley, oregano, dill or your favorite herbs

Instructions:

Preheat the oven to 400ºF.
Place the Brussels sprouts and bell peppers on a rimmed baking sheet.
Drizzle with the olive oil, sprinkle with salt/pepper, and grated Parmesan cheese.
Toss to combine and spread in an even layer.
Bake for about 20 to 22 minutes, until the veggies are tender and starting to brown.
Set aside.
Meanwhile, bring the water to a boil in a medium saucepan and cook couscous according to instructions on the package.
Remove from the heat and add to a large bowl.
To the large bowl, add the roasted veggies and cooked couscous.
Season with: balsamic vinegar, garlic, oregano, Za’atar, and salt/pepper to taste.
Toss to combine.
Garnish with olives, crumbled feta cheese, and your favorite herbs (I’ve used homegrown oregano).

Spanakopita

Once we have discovered these Spanokopita cheese and spinach in phyllo pastries at Costco, I have decided not to make my own again. These are just perfect and I keep buying them once we run out.

Great to have in the freezer just in case you have a company over. They are best prepared just before serving when they are hot and crispy. They take almost no time to bake so it’s not a problem.

Smoked Turkey

We loved Costco’s Smoked Turkey last Thanksgiving so we have decided to buy it again this year.

Unfortunately, this year when we went shopping there were only 2 left. I was so happy that I got one, but when I opened it up, the skin was barely hanging. Frankenstein to the rescue! I’ve painted it with butter, paprika, and Italian spices a bit more than in previous years, so that’s why it looks like it spent too long in the sun, lol.

For us, it’s absolutely perfect, smoked, and not salty at all!

You can eat it cold or reheat Smoked Turkey in the oven.

>You can see how to prepare it here!

Roasted potatoes, cauliflower, and peppers

The seasoned Roasted potatoes, cauliflower, and peppers are just right with nearly any main course.

Ingredients:

1 medium head cauliflower, cut into florets
small package sweet salad peppers
package of Baby, Honey Gold potatoes (or your favorite kind), sliced in half
1 small yellow onion, chopped
2 Tbsp. olive oil
1 Tbsp. Italian seasoning
1 Tbsp. grated Parmesan cheese
salt/pepper to taste

Instructions:

Place the cauliflower, peppers, potatoes, and onions onto an oiled baking sheet.
Splash with olive oil, salt, and pepper; toss to coat.
Roast, uncovered, at 400°F for 20-30 minutes or until vegetables are tender and lightly browned.
Transfer to a serving plate, sprinkle with Parmesan cheese, Italian seasoning, and parsley.

Mac and cheese

This is one of the Best Mac&Cheese recipes you are going to make.

Ingredients:

1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 1/2 cups whole milk
2 cups half and half
4 cups grated sharp cheddar cheese
2 cups grated Gruyere cheese
salt/pepper to taste
1 tsp. smoked paprika
1/2 cup Italian seasoned breadcrumbs
2 tbsp. butter

Instructions:

Preheat the oven to 350°F.
Bring a large pot of salted water to a boil.
Cook pasta according to the instructions on the box, 1 minute less for al dente.
Drain and add olive oil to keep from sticking.
Melt butter in a large saucepan over medium heat.
Add flour and whisk to combine. Cook for approximately 1 minute, whisking often.
Slowly pour in the milk and half and half, whisking constantly until smooth.
Remove from the heat and stir in HALF of the cheeses, smoked paprika, and salt/pepper to taste until completely melted and smooth.
In a large mixing bowl, combine pasta and cheese sauce.
Pour half of the pasta mixture into the prepared baking dish.
Top with half of the grated cheeses, then with the remaining pasta mixture.
Add the rest of the grated cheeses.
In a small glass bowl, melt 2 tablespoons of butter in a microwave oven.
Add the breadcrumbs and stir until evenly moistened.
Sprinkle the buttered crumbs over the macaroni and bake for 30 minutes until bubbly and lightly golden brown.

NOTES: This is a wonderful MAKE AHEAD dish!

The assembled dish can be refrigerated overnight.

Bring to room temperature and bake the day of serving.

Shrimp Tempura and edamame

I call it “my forgotten dish” since I forgot to add it to the table when I was taking the video.

It is extremely difficult to cook, serve, entertain, take good pictures and videos and not forget or mess something up.

If you look at my previous tables you will see how much we love PANKO BREADED SHRIMP from Costco. Not long ago, we discovered a new favorite: Kirkland Signature Tempura Shrimp

You can make your own Shrimp Tempura and I have the recipe here. but it’s so convenient to have a package ready in your freezer. I love serving them with Edamame!

Apple Pie

Since I was short on time, I’ve decided on skipping making my own pie crust and used this delicious store-bought crust instead.

I wanted to enhance the filling and was inspired by NATASHA’S KITCHEN recipe.

HOW TO MAKE EASY APPLE PIE

Ingredients:

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling:

4 large Granny Smith Apples, chopped
1 1/2 tsp cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup light brown sugar
1 Tbsp. lemon juice
1 egg, whisked

Instructions:

Preheat oven to 425˚F.

Prepare the sauce for the filling first:

Melt the butter in a saucepan.
Stir in flour to form a paste.
Add water, white sugar, and brown sugar, and bring to a boil.
Reduce temperature and let simmer.

Peel and thinly slice or chop the apples and place them in a large bowl.
Drizzle with lemon juice and sprinkle with cinnamon, toss to combine.
Pour the sauce over the apples and stir to coat the apple slices.
Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly against the side and bottom.
Fill it with the apple mixture.
Use the second pie crust to make these pretty leaf cutouts as I have, or create a lattice, or simply cover it with the pie crust and make a couple of slits in the center for the air to escape.
Pinch pie edges to crimp and seal the pie. Brush the egg wash on all surfaces of the top pie.

Bake at 425˚F for 15 minutes. Reduce the temperature to 350˚F. Continue baking for another 35 to 45 minutes, until apples are soft and filling is bubbling.

NOTES:

Allow pie to cool for at least 3 hours before cutting into it. If you don’t allow it to cool completely, it will fall apart and be watery.

This Easy Apple Pie is a classic dessert that’s perfect for any occasion! Enjoy!

Cooking a holiday meal is a marathon and all ducks must be in the row: having the energy (no headaches, no cold, no illnesses), having the time (which you will need plenty of), having the space (two refrigerators and two stoves are a lifesaver on holidays), having needed ingredients on hand.

My ducks were all in the row. Ready, Get Set… GO!So for the next 3 days, it was one thing after another, but I took breaks to make breakfasts for my family and serve dinner.

Glad that I still have the energy. For now.

If you like how I folded my napkins into a leaf 🍂 you can see how here.I pull all my leaf-shaped and fall-colored serving dishes for Thanksgiving!