Through the year there are always ups and downs. Sometimes I get stressed and lose sight of the good things in my life so I like to slow down at Thanksgiving and really think about what I'm thankful for. This year, when so many people are struggling, I know I have a lot to be thankful for. This week the #SundaySupper team is sharing what we are thankful for this holiday season as well as a recipe for Thanksgiving or Hanukkah.
First and foremost I'm thankful for a loving and supportive husband. Frank is supportive of everything I do in life from teaching, to blogging, and everything in between. He's my rock in hard times and I'm thankful everyday for him.
The other big thing I'm thankful for is my family. I have an amazing immediate and extended family that is close, caring, and supportive of each other. I know many people who don't have that with their families and I'm so grateful I do. I talk to my parents several times a week, text my brother and his fiance weekly, and talk to my cousin and her son weekly. About once a month we get together with my great aunt, my other cousins, and my aunt and uncle. It's so wonderful to be able to see everyone that many times a year, especially since we live several hours from any of them.
I'm also thankful that Frank and I were able to purchase a new house this year. With all the struggles and the housing market fluctuating, we were still able to make a purchase of a great house this year. There are so many things to be thankful for it's hard to name them all! I'm thankful that I have a job that enjoy, that I have friends I can count on, and that my husband and I are healthy.
Now that I've thought about all the things I'm thankful for it's time to get into the other thing I love about Thanksgiving...the food! Have you been thinking about your Thanksgiving menu? I have! Even though I don't cook the actual turkey (that's my moms job) I like to bring some side dishes that are a little out of the ordinary to change up our holiday table. I've been using the weekends as my time to try out some new recipes.
Over the past month I've pulled out around 50 Thanksgiving recipes from the cooking magazines I get each month. I receive Cooking Light, Saveur, Taste of Home, and Vegetarian Times. As a side note, if you receive Taste of Home magazine in the mail or if you bought the Thanksgiving (November) issue make sure you check out the section with the cookies-my Turtle Cookie Cups are featured as a pull out recipe card!
So I've been systematically choosing the recipes I think my family as a whole will like the best versus recipes I'll try later on for my husband and I. One recipe that I thought sounded interesting yet like something my family would eat was a Mushroom and Bacon Casserole.
The recipe is actually more of a mushroom and barley casserole but it has bacon, Gruyere, spinach, and sun dried tomatoes in it. It's a hearty side that isn't too bad on the waist line and is filled with vegetables. We tried it out and my husband was apprehensive about it but when he went back for seconds I knew it was a winner!
Mushroom and Barley Casserole with Bacon, Gruyere, and Spinach (adapted from Cooking Light, November 2013)
5 c. beef stock
6 slices bacon
1 onion, chopped
1 t. thyme
1 t. rosemary
6 garlic cloves, minced
16 oz. mushrooms, any type, sliced
1/2 t. salt
1 t. black pepper
2 c. medium barley
1/3 c. red wine
4 oz. Gruyere cheese, shredded or chopped
1/2 c. sun-dried tomatoes, julienned
1 (10 oz) package frozen chopped spinach, drained
1. Preheat the oven to 400 degrees.
2. Heat the beef stock in a saucepan over medium heat. Simmer.
3. Cook the bacon in a large skillet over medium heat until browned and crisp. Remove from the skillet and drain on paper towels, then chop.
4. Clean the bacon grease out of the pan, leaving 1 tablespoon in the pan. Return the pan to medium heat and add the onion, thyme, rosemary, and garlic. Saute for 3 minutes.
5. Stir in the mushrooms, salt, and pepper and cook for 10 minutes, stirring occasionally.
6. Add in the barley and cook for 1 minute. Then pour in the red wine. Cook, stirring frequently, until the liquid is absorbed.
7. Add 2 cups of beef stock to the pan and cook, stirring frequently, until the liquid is absorbed, about 7 minutes.
8. Continue adding the remaining stock, 1 cup at a time, until it is all absorbed into the barley. (about 20 minutes)
9. Remove from heat and stir in the half of the Gruyere and bacon. Stir in the tomatoes and spinach and mix well.
10. Pour the mixture into a large baking dish. Sprinkle with remaining cheese and bacon. Cover with foil and cook for 10 minutes.
11. Remove the foil and cook for 10 additional minutes or until the cheese has melted and the top is browned.
First and foremost I'm thankful for a loving and supportive husband. Frank is supportive of everything I do in life from teaching, to blogging, and everything in between. He's my rock in hard times and I'm thankful everyday for him.
The other big thing I'm thankful for is my family. I have an amazing immediate and extended family that is close, caring, and supportive of each other. I know many people who don't have that with their families and I'm so grateful I do. I talk to my parents several times a week, text my brother and his fiance weekly, and talk to my cousin and her son weekly. About once a month we get together with my great aunt, my other cousins, and my aunt and uncle. It's so wonderful to be able to see everyone that many times a year, especially since we live several hours from any of them.
I'm also thankful that Frank and I were able to purchase a new house this year. With all the struggles and the housing market fluctuating, we were still able to make a purchase of a great house this year. There are so many things to be thankful for it's hard to name them all! I'm thankful that I have a job that enjoy, that I have friends I can count on, and that my husband and I are healthy.
Now that I've thought about all the things I'm thankful for it's time to get into the other thing I love about Thanksgiving...the food! Have you been thinking about your Thanksgiving menu? I have! Even though I don't cook the actual turkey (that's my moms job) I like to bring some side dishes that are a little out of the ordinary to change up our holiday table. I've been using the weekends as my time to try out some new recipes.
So I've been systematically choosing the recipes I think my family as a whole will like the best versus recipes I'll try later on for my husband and I. One recipe that I thought sounded interesting yet like something my family would eat was a Mushroom and Bacon Casserole.
The recipe is actually more of a mushroom and barley casserole but it has bacon, Gruyere, spinach, and sun dried tomatoes in it. It's a hearty side that isn't too bad on the waist line and is filled with vegetables. We tried it out and my husband was apprehensive about it but when he went back for seconds I knew it was a winner!
Mushroom and Barley Casserole with Bacon, Gruyere, and Spinach (adapted from Cooking Light, November 2013)
5 c. beef stock
6 slices bacon
1 onion, chopped
1 t. thyme
1 t. rosemary
6 garlic cloves, minced
16 oz. mushrooms, any type, sliced
1/2 t. salt
1 t. black pepper
2 c. medium barley
1/3 c. red wine
4 oz. Gruyere cheese, shredded or chopped
1/2 c. sun-dried tomatoes, julienned
1 (10 oz) package frozen chopped spinach, drained
1. Preheat the oven to 400 degrees.
2. Heat the beef stock in a saucepan over medium heat. Simmer.
3. Cook the bacon in a large skillet over medium heat until browned and crisp. Remove from the skillet and drain on paper towels, then chop.
4. Clean the bacon grease out of the pan, leaving 1 tablespoon in the pan. Return the pan to medium heat and add the onion, thyme, rosemary, and garlic. Saute for 3 minutes.5. Stir in the mushrooms, salt, and pepper and cook for 10 minutes, stirring occasionally.
6. Add in the barley and cook for 1 minute. Then pour in the red wine. Cook, stirring frequently, until the liquid is absorbed.
7. Add 2 cups of beef stock to the pan and cook, stirring frequently, until the liquid is absorbed, about 7 minutes.8. Continue adding the remaining stock, 1 cup at a time, until it is all absorbed into the barley. (about 20 minutes)
9. Remove from heat and stir in the half of the Gruyere and bacon. Stir in the tomatoes and spinach and mix well.
10. Pour the mixture into a large baking dish. Sprinkle with remaining cheese and bacon. Cover with foil and cook for 10 minutes.
11. Remove the foil and cook for 10 additional minutes or until the cheese has melted and the top is browned.
Our Thanksgiving and Hanukkah Recipes
FIRST COURSE / APPETIZERS - Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures
- Cloverleaf Rolls from Micha of Cookin' Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom's Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
First and foremost I'm thankful for a loving and supportive husband. Frank is supportive of everything I do in life from teaching, to blogging, and everything in between. He's my rock in hard times and I'm thankful everyday for him.
The other big thing I'm thankful for is my family. I have an amazing immediate and extended family that is close, caring, and supportive of each other. I know many people who don't have that with their families and I'm so grateful I do. I talk to my parents several times a week, text my brother and his fiance weekly, and talk to my cousin and her son weekly. About once a month we get together with my great aunt, my other cousins, and my aunt and uncle. It's so wonderful to be able to see everyone that many times a year, especially since we live several hours from any of them.
I'm also thankful that Frank and I were able to purchase a new house this year. With all the struggles and the housing market fluctuating, we were still able to make a purchase of a great house this year. There are so many things to be thankful for it's hard to name them all! I'm thankful that I have a job that enjoy, that I have friends I can count on, and that my husband and I are healthy.
Now that I've thought about all the things I'm thankful for it's time to get into the other thing I love about Thanksgiving...the food! Have you been thinking about your Thanksgiving menu? I have! Even though I don't cook the actual turkey (that's my moms job) I like to bring some side dishes that are a little out of the ordinary to change up our holiday table. I've been using the weekends as my time to try out some new recipes.
So I've been systematically choosing the recipes I think my family as a whole will like the best versus recipes I'll try later on for my husband and I. One recipe that I thought sounded interesting yet like something my family would eat was a Mushroom and Bacon Casserole.
The recipe is actually more of a mushroom and barley casserole but it has bacon, Gruyere, spinach, and sun dried tomatoes in it. It's a hearty side that isn't too bad on the waist line and is filled with vegetables. We tried it out and my husband was apprehensive about it but when he went back for seconds I knew it was a winner!
Mushroom and Barley Casserole with Bacon, Gruyere, and Spinach (adapted from Cooking Light, November 2013)
5 c. beef stock
6 slices bacon
1 onion, chopped
1 t. thyme
1 t. rosemary
6 garlic cloves, minced
16 oz. mushrooms, any type, sliced
1/2 t. salt
1 t. black pepper
2 c. medium barley
1/3 c. red wine
4 oz. Gruyere cheese, shredded or chopped
1/2 c. sun-dried tomatoes, julienned
1 (10 oz) package frozen chopped spinach, drained
1. Preheat the oven to 400 degrees.
2. Heat the beef stock in a saucepan over medium heat. Simmer.
3. Cook the bacon in a large skillet over medium heat until browned and crisp. Remove from the skillet and drain on paper towels, then chop.
4. Clean the bacon grease out of the pan, leaving 1 tablespoon in the pan. Return the pan to medium heat and add the onion, thyme, rosemary, and garlic. Saute for 3 minutes.5. Stir in the mushrooms, salt, and pepper and cook for 10 minutes, stirring occasionally.
6. Add in the barley and cook for 1 minute. Then pour in the red wine. Cook, stirring frequently, until the liquid is absorbed.
7. Add 2 cups of beef stock to the pan and cook, stirring frequently, until the liquid is absorbed, about 7 minutes.8. Continue adding the remaining stock, 1 cup at a time, until it is all absorbed into the barley. (about 20 minutes)
9. Remove from heat and stir in the half of the Gruyere and bacon. Stir in the tomatoes and spinach and mix well.
10. Pour the mixture into a large baking dish. Sprinkle with remaining cheese and bacon. Cover with foil and cook for 10 minutes.
11. Remove the foil and cook for 10 additional minutes or until the cheese has melted and the top is browned.
Our Thanksgiving and Hanukkah Recipes
FIRST COURSE / APPETIZERS - Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures
- Cloverleaf Rolls from Micha of Cookin' Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom's Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
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