Just in time for Thanksgiving (personally, my favorite holiday), chef extraordinaire Bobby Flay teamed up with actress Lori Loughlin for Hellmann’s once again to relay some tips in the kitchen for holidays and, of course, a few fantastic recipes.
The two went right to work, starting with balsamic-glazed stuffed mushrooms. They used cremini mushrooms for the recipe (and by the way, did you know cremini mushrooms are just baby portobellos? I always thought they were different kinds!). I already knew this would be my favorite recipe, since I’m a mushroom fiend and it’s really easy to make. Mushrooms, shallots, Hellmann’s mayo, some spices and cheese and you have a delicious appetizer ready to go.
Next up, turkey reuben sandwiches with thousand island coleslaw which were equally easy to make. Loughlin told us how coleslaw is one of her all-time favorite side dishes, while Flay showed us how he glazed Hellmann’s mayo on the outside of the bread and placed on nonstick pan for a picture-perfect golden/brown texture.
Finally, they ended by making turkey paella with lemon smoked paprika aioli. Flay said, “The key to Thanksgiving is hot chicken stock!” He told us between his two NY restaurants alone, they use about 50 gallons of chicken broth a day! He also tipped us off that smoked paprika is “one of the trendiest ingredients right now.”
At the end, we got to nibble on some more snacks. These slices of bread with cheese and grapes (yes, at first I thought they were chopped red onions too!) were so delicious!
Here are some more tips for Thanksgiving from Lori and Bobby:
PLAN AND PRIORITIZE
• Think through the menu and be sure to incorporate a couple of dishes that you know you can make in advance. For example, you can always make cranberry sauce, stuffing, and soups days before; soups and stuffing can be heated up that day. You’ll save time without sacrificing taste!
STICK WITH STAPLES
• Don’t be afraid to make the same dish multiple times during the holiday season. If you have a recipe that everyone loves, most of your guests are probably hoping you’ll serve it when they’re visiting!
KEEP IT SIMPLE
• During the busy holiday seasons, the meals you’re most likely to eat (and prepare) have real, simple ingredients and are relatively easy to make, such as Flay’s Blackened Chicken Breast With Mustard Herb Sauce.
• Make simple desserts for everyone to enjoy. Package cookies, brownies and candies into a colorful gift bag with a creative tag for guests to take home.
GET THE WHOLE FAMILY INVOLVED
• If you’re planning a party, it’s a good idea to use a calendar and schedule times for every member of the family to pitch in and do what they can to prepare in advance.
MAKE THE MOST OF LEFTOVERS
• After a delicious, filling meal with family and friends, use your leftovers to make a lighter lunch for the next day such as Bobby Flay’s Turkey Salad with Grapes & Walnuts.
AND here are the full recipes in case you want to try any of the dishes at home!!
BALSAMIC-GLAZED STUFFED MUSHROOMS
A Bobby Flay Recipe
6 servings
Prep Time: 15 minutes Cook Time: 25 minutes
20 cremini mushrooms, stems removed and finely chopped
2 Tbsp. olive oil, divided
2 medium shallots or 1 small onion, finely chopped
Pinch crushed hot pepper flakes
2 Tbsp. finely chopped fresh parsley
2 tsp. fresh thyme leaves, chopped
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
2 Tbsp. balsamic vinegar, divided
4 Tbsp. grated Parmesan cheese, divided
1/4 cup plain dry bread crumbs, toasted
Preheat oven 400°.
Toss mushroom caps with 1 tablespoon oil in large bowl. Season, if desired, with salt and pepper. Arrange mushroom caps in 13 x 9-inch baking dish, stem-side-down. Bake 10 minutes or until golden brown. Remove mushrooms; drain liquid. Return mushrooms to baking dish, stem-side-up.
Heat remaining 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in mushroom stems and cook, stirring occasionally, 8 minutes or until tender. Stir in hot pepper flakes, parsley and thyme. Season, if desired, with salt and pepper. Turn into medium bowl. Stir in 1/4 cup Mayonnaise, 1 tablespoon vinegar, 2 tablespoons cheese and bread crumbs. Evenly spoon mixture into mushrooms.
Combine remaining 1/4 cup Mayonnaise with remaining 1 tablespoon vinegar in small bowl. Season, if desired, with salt and pepper. Drizzle over mushrooms, then sprinkle with remaining 2 tablespoons cheese. Bake 15 minutes or until mushrooms are golden and heated through.
TURKEY REUBEN WITH THOUSAND ISLAND COLESLAW
A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes Cook Time: 10 minutes
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey
Combine 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.
TURKEY PAELLA WITH LEMON-SMOKED PAPRIKA AIOLI
A Bobby Flay Recipe
6 servings
Prep Time: 25 minutes Cook Time: 35 minutes
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
2-1/2 Tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. paprika
2 Tbsp. canola oil
1/2 lb. spicy turkey sausage or pork sausage, cut into 1/2-inch thick slices
1 small Spanish onion, chopped
2 roasted red bell peppers, cut into thin strips
3 cloves garlic
1-1/2 cups uncooked regular or converted rice
3 cups chicken broth
1 cup green peas
1 lb. leftover turkey, finely chopped
1/4 cup finely chopped fresh parsley
Combine Hellmann’s® or Best Foods® Real Mayonnaise, lemon juice, lemon peel and paprika with wire whisk in small bowl. Season, if desired, with salt and pepper; set aside.
Heat oil in 4-quart Dutch oven over high heat and cook sausage, stirring occasionally, 5 minutes or until golden brown and just cooked through. Remove to paper-towel-lined plate.
Cook onion in same Dutch oven over medium heat, stirring occasionally, 4 minutes or until onion is tender. Stir in red peppers and garlic and cook 30 seconds. Stir in rice and cook, stirring occasionally, 3 minutes. Stir in broth. Bring to a boil over high heat. Reduce heat to medium and simmer covered 15 minutes or until rice is tender and liquid is absorbed. Stir in peas and turkey and let stand covered 5 minutes. Gently fold in lemon-paprika aioli and parsley. Season, if desired, with salt and pepper.
What will you be cooking this Thanksgiving?
x
Shy
ohhh gobble gobble! can i come over and you cook these all for me??