Ham is the New Turkey

Thanksgiving wouldn't be the same without being thankful that you can eat what you want.

I'm sure there were wild and domestic hogs to be found in the 1600's.

Ham, baked sweet potatoes, macaroni and cheese made with the healthier pasta and low fat cheese and milk, sweet corn, fordhook lima beans, yeast rolls, chocolate pecan pie and pumpkin pie.

A feast for the eyes and the stomach.

elle's Fancy Friday Seafood Feast

Today was seafood day and the menu included very large fresh water shrimp from Thailand and sea scallops so big we had to cut them in half to eat them.

Menu for four:
Large shrimp-12
Sea Scallops-12

I season them alike with salt, pepper, paprika, seafood seasoning and garlic powder to taste. If the seafood is very, very fresh I sometimes keep it simple and just use salt and pepper.

Heat some butter with olive oil and pan saute the scallops first, turning as needed on all sides especially if they are very thick. A medium to high heat will give them some nice color. Put finished scallops in a warming dish in the oven and using the same pan, saute the shrimp just until pink with a little curl.

Side Suggestions:
We had:
Frozen lima beans cooked with butter.
Frozen sweet corn cooked with butter.

Chicken on the Barbie

Boneless, skinless chicken thighs--10

Buttered corn--16 ounces

Buttered Fordhook lima beans--16 ounces

Pan Sauteed Fresh Asparagus--one bunch

Hickory/Brown Sugar Barbeque Sauce for the chicken



My husband did the grilling and the chicken was delicious! He puts the gas grill on medium low and takes his time with the chicken. He seasoned the chicken with salt and pepper and used a mix of Greek spices called, "Zeus" which I've only seen at Publix. He starts putting the BBQ sauce on soon after the meat heats up and gives it several coats front and back until done.



He also cooked the asparagus. His idea recently to try and cook it stovetop when we normally oven roast it. This is, to us, just as good and it probably saves gas because it takes less time. He sprayed the nonstick pan with butter flavored PAM and added a little extra virgen, first cold pressed olive oil. He cooked it on low heat with a cover stirring occasionaly. When the asparagus is tender, he turns up the heat to give them a little color and crunch. Salt to taste.



So, my thanks to my man for a great Sunday meal! And they have plenty to pack for tomorrows' lunch.