Next week we will be celebrating Thanksgiving Day, a special occasion dedicated to cherishing family, embracing friends, practicing gratitude, and indulging in an array of delicious comfort foods that warm the heart and soul. For me, this festive season also serves as a cherished time to prepare and cook for my loved ones. As a busy mom navigating the challenges of daily life, I strive to create dishes that are not overly complicated yet still manage to steal the show and impress all who gather around the table. I particularly enjoy using fresh, organic ingredients whenever possible, and I am always on the lookout for clever ways to make traditional holiday recipes healthier without compromising on flavor or taste. As a side note, the recipes I am sharing include affiliate links for recommended items, and with some of these recommendations, I may earn a small commission at no extra cost to you. Without further ado, and presented in no specific order, here are some of my favorite easy, go-to recipes that I love to enjoy during the holiday season.
Corn Casserole
This is probably one of the best corn casseroles you will ever try. I get asked to make this for almost all family events throughout the year, to the point that it is expected – it is THAT good. The best part is, it is unbelievably quick and easy to make.
Prep time: 10 minutes
Bake time: 55-60 minutes
INGREDIENTS
1 box cornbread mix
1 can creamed corn
1 can corn kernels (drained)
1 cup sour cream
2 eggs
1 stick unsalted butter
2 tablespoons date sugar (or regular sugar)
I lb shredded cheddar cheese (optional)
TO MAKE
Preheat oven to 350 degrees
Mix all ingredients in large bowl and pour into greased baking dish.
Top with shredded cheddar cheese for last 10 mins
Pro Tip: In the unlikely event you have leftovers, you can store in an airtight container in the fridge for up to a week.
Cranberry Sauce
This is a simple yet delicious side dish that doesn’t get enough love. If you buy the stuff in a can I promise this recipe will change that! As a bonus, your home will smell absolutely amazing as you make it.
Prep time: 5 minutes
Cook time: 10-15 minutes
INGREDIENTS
1 12oz package of fresh cranberries
1 cup date sugar (or regular sugar)
1 cup fresh squeezed orange juice
1 dash of vanilla extract
TO MAKE
In a saucepan over medium heat, dissolve the sugar in the fresh orange juice
Add cranberries and cinnamon stick
Stir until the cranberries start to pop
Once done transfer to bowl and allow to cool. Sauce will thicken.
Garnish with fresh orange zest (optional)
PRO TIP: Refrigerate leftover cranberry sauce in airtight container for up to 2 weeks. You can also freeze the sauce for up to 6 months.
Michelin Quality Mashed Potatoes
While a simple dish in theory, not all mashed potatoes are created equal. This recipe will help you make top tier mashed potatoes that are light and fluffy each and every time without a whole lot of effort.
INGREDIENTS
2 lbs Yukon potatoes
1 teaspoon kosher salt
6 tablespoons unsalted butter, cut into small cubes
1/2 cup heavy cream
1 tablespoon fresh chives, chopped
Equipment
Food mill or ricer
TO MAKE
Peel and cut the potatoes into a quarters
Add to large pot and cover with salted water
Bring to a boil then simmer over moderate heat until fork tender (about 20-25 minutes)
Drain and return the potatoes to the pot
Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes
Add cream and butter to a large saucepan stirring gently until fully combined
Pass the hot potatoes through a ricer or food mill into the cream and butter mixture
Stir with a wooden spoon until light and fluffy
Add salt and pepper to taste, if needed
Garnish with a pat of butter and fresh chives
Sweet Plantain Casserole (Pastelon de Platano)
This one is my absolute favorite. It’s a traditional dish from the Dominican Republic that I grew up eating, and probably one of the first things I learned to make when I started cooking. In this dish, layers of sweet mashed plantains, ground meat, and cheese come together for a perfect balance of savory and sweet. It’s also a breeze to make! If you like sweet plantain this is a must try!
Prep time: 15 minutes
Cook time: 45 minutes
INGREDIENTS
For the mashed plantains
8-10 ripe sweet plantains
¼ cup of honey
1/2 stick of softened, unsalted butter
1 tablespoon garlic powder
1 teaspoon kosher salt
FOR THE FILLING
2 tablespoons EVOO
3 lbs ground beef, chicken, or turkey
1 yellow or red onion, minced
3 garlic cloves, minced
1 green or red bell pepper, seeded and minced
1-2 sprigs fresh cilantro, finely chopped
5 pitted green olives, minced (optional)
1 tablespoon all-purpose seasoning
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon freshly ground black pepper
1 tablespoon ground oregano
2 cups tomato sauce
FOR THE CASSEROLE
2 lbs shredded cheddar cheese or Gouda cheese
1 lb shredded mozzarella cheese
3 tablespoons panko crumbs
TO MAKE FILLING
Add EVOO to a heated pan on medium heat
Cook onion until translucent then add garlic
After a minute, add ground meat and cook until it browns. Breakdown any lumps as you cook
Add tomato sauce, bell pepper, cilantro, olives, and all seasonings. Stir and cover, simmering on low heat for 3-5 minutes
Adjust salt to taste, if needed
TO MAKE CASSEROLE
Preheat oven to 375 degrees
Peel and cut the plantains into a few small pieces
Add to large pot and cover with water
Add salt and honey to the pot, mixing well
Boil the plantains until they are fork tender (about 15 minutes)
Drain and return the plantains to the pot
Cook over moderate heat for 1 minute, shaking the pot to dry the plantains. Set aside to cool
Once your plantains have cooled, mash then mix in butter and garlic powder. Continue mashing until smooth
In a greased baking dish add in half of the maduro mash and spread it evenly to the bottom of the dish
Spread layer of ground meat evenly over the mash
Sprinkle mozzarella and half of the other cheese over the meat
Spread remaining half of the mash evenly over the meat
Sprinkle rest of cheese and top with panko crumbs
Bake uncovered for 35 minutes
Allow to cool for 10-15 minutes before serving
Pro Tip: You can make filling a day before to save time on the day you serve it. The filling is also great on its own. Pair with Jasmine rice and side salad for a quick weekday meal.
Coquito
To me, the holidays are just not complete without coquito, a creamy coconut drink, similar to egg nog, that you can enjoy with or without alcohol. This is typically served for Christmas, but it’s never too early for coquito!
Ingredients:
4 oz raisins
1 1/2 cups good dark rum (optional)
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 (13.5 oz) can coconut milk
4 oz evaporated milk
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 tablespoons shredded coconut to garnish (optional)
To make:
In a large Mason jar (or two large jars with lids – this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour
Using a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins/cinnamon mixture
Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
You have to shake vigorously before pouring
Pro tip: Bottle in a nice, decorative glass bottle with airtight stopper, put a velvet ribbon on it, and gift to your loved ones or coworkers this holiday season!
We hope you try these recipes and that you will love them as much as we do! Happy Thanksgiving, from my family to yours.
With love, Elle