Celebrating Thanksgiving begins two weeks out at Places In The Home. Our family mosaic now includes new additions of a daughter-in-law, a niece-in-law, and a great nephew. The gang’s all here, just not all at the same time.
The more the merrier.
A lovely sentiment to holiday celebrate, entertain and gather together to.
The home for the holidays welcome mat is out from October to January.
The first holiday decorating and entertaining oops of many (because what would the holidays be without some kind of snafu) involves a breakdown in china pattern communication between me and my brother. Turns out the china pattern in his china cabinet is not Autumn by Lenox but Lace Point by Lenox. Sherlock Places In The Home is on the case, determined to solve the mystery of the missing Autumn china.
Table setting, decorating and menu delegating abounds. Roasting the turkey for Thanksgiving is in my wheelhouse. Prepping, roasting, carving and serving the bird is a grand undertaking and a one-time only main course event. For that reason, the other two we gather together meals will feature boneless chicken breasts and pork tenderloin, respectively.
Presently in recipe development mode, Southern pecan sweet potatoes wrapped in puff pastry will make a culinary debut as the new holiday side dish. Also new to the holiday menu is a spice rub with the herbs, spices and flavors of fall-autumn-the holidays-Louisiana-home. You get the idea.
I tried the spice rub out on boneless, skinless chicken breasts last week. Dave the Builder gave the spice blend 5 out of 5 forks. I, on the other hand, thought the rub a tad too hot with pepper, and readjusted the amount from 1 Tablespoon to 1 teaspoon. You can add to, but you can’t take away from. There’s the rub.
Taste of the Holidays Spice Rub
2 Tablespoon minced onion
2 Tablespoon dried thyme
2 Tablespoon brown sugar
1 Tablespoon cinnamon
1 Tablespoon dried parsley flakes
2 teaspoons ground cloves
2 teaspoons ground nutmeg
2 teaspoons paprika
1 teaspoon black pepper
2 bay leaves
In a small mixing bowl, combine all ingredients together. Store spice rub in an airtight container.
Begin by patting each chicken breast or the pork tenderloin dry with a paper towel. Coat meat with the Taste of the Holidays Spice Rub. Lightly drizzle olive oil over tops of each chicken breast or the pork tenderloin.
For Chicken Breasts: Bake uncovered in a preheated 350° oven for 35-45 minutes or until a meat thermometer registers 165°F.
For Pork Tenderloin of approximately 1½-pounds: Roast uncovered in a preheated 425° oven for 20 to 35 minutes or until the internal temperature registers between 150º -160°F. Let the tenderloin rest for 5 to 10 minutes before serving.