Every year we alternate where we spend Thanksgiving Day between my parents and my in-laws. Because our parents live in close proximity to one another, that means we spend Black Friday with the other set of parents. My mother, who is quite the cook, is pretty over cooking a full Thanksgiving dinner. And as someone who never much cared for the typical Thanksgiving fare, that is quite all right with me. For the past several years, we have had a Thanksgiving lasagna (recipe here; if you haven't made this, GO DO IT). This year we spent Thursday with my in-laws, who also bailed on turkey, and dined at Ruth's Chris. I can see how some might object, but honestly, if I am going to eat a diet-busting meal, I'd rather have it at a fine dining restaurant.
This year I was kind of disappointed when I learned that my mom would be cooking a Friday Mexican Fiesta instead of her amazing lasagna. However, the enchiladas, cornbread, and mexican rice my mom made were her typical awesome. She shared her rice recipe with me -- and it is by far the best Spanish rice I've ever had at home.
- 2 c. of Long grain rice (uncooked)
- Olive Oil
- 2 cloves of garlic (peeled and chopped)
- 3 1/2 cups chicken stock
- Cumin, salt, pepper,and chili powder seasonings (to taste) (I'd leave out the cumin because I LOATHE CUMIN)
- 1 medium white onion, chopped
- 1 1/2 jalapeno peppers, diced
- 1-8 oz can of stewed tomatoes
- 1/4 lb. ground beef
Coat skillet (used a lidded skillet) with olive oil, heat and then stir in the rice and brown. Add the onion, green pepper, and garlic and stir fry until the vegetables are tender. Add the stewed tomato (Mom recommends breaking up the tomatoes when you add then). Add chicken broth and ground beef to the above ingredients, bring to a boil while stirring. Then turn the heat to low and put a lid on the skillet, stirring as needed. Rice is done when all of the liquids are absorbed, about 15 minutes.
What about you guys? Does anyone do a non-traditional Thanksgiving?