The funny thing is I learned how to make a complete Thanksgiving meal from start to finish in my early twenties. It was something I wanted to know how to do. I felt by having the classic all American feast under my belt, it was like earning a well deserved medal. My Auntie Rosie showed me the basic ropes and since then I have made my way testing and switching up ingredients every year to get to my ultimate dinner on the table. I personally crave the combination of sweet with my savory. I like to have several options for candied dishes on my big plate of savory to mix and match between cranberry sauce and turkey or yams with stuffing. Some people think of the yams as a dessert when paired with marshmallows, but seriously they belong on the main plate. There is plenty of other desserts to choose from and yams and apples shouldn’t be one of them.

This simple dish can be made up to 2 days ahead of time and stored in the fridge. When ready for the big feast… pop it in the oven to bake. Check out this easy to make recipe and find all the ingredients at your local Walmart….. I did.

Ingredients for apple yam crumble:

• 1 – cinnamon stick
• 4 – medium sized yams (peeled and cut into 1″ cubes)
• 6 – small granny smith apples (peeled, cored, and sliced)
• 1/2 – cup brown sugar
• 4 – tablespoons of butter
• 1/4 – cup honey
• 1 – cup mini marshmallows

CRUMBLE:

• 1 – cup brown sugar
• 1 – cup graham cracker crumbs
• 1/2 – cup flour
• 1/2 – teaspoon ground cinnamon
• 1/4 – teaspoon salt
• 1/2 – cup chopped pecans
• 1/2 – teaspoon vanilla extract
• 1 – stick butter (melted)

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. In a medium saucepan halfway filled with water over a medium flame add in cinnamon stick and bring to a boil.
3. Peel and cut yams and apples. 
4. Boil yams in water for 10 minutes. 
5. Drain yams and remove cinnamon stick.  Set yams to the side.
6. Butter a 11×8 casserole dish, and add apples and boiled yams in. Mix to combine.  Set to the side. 
7. In a small saucepan over a medium low flame melt sugar and butter together. Mix until combined. Add in honey and mix until fully incorporated.
8. Pour over the yam and apples. Mix to ensure all yams and apples are coated in sugar honey mixture. 
9. Top with marshmallows. Set to the side. 
10. Let’s make the crumble.
11. Add sugar, graham cracker, flour, cinnamon, and salt to a bowl. Mix to combine.
12. Add in pecans, vanilla, and melted butter. Mix with hands until fully combined.
13. Spread crumble over the entire top of yams and apples. 
14. Bake for 35 minutes.
15. Remove from oven and allow to cool for 5 minutes.
16. Enjoy! 

Disclosure: This post is sponsored by The Idaho Potato Commission. However; All opinions and recipe are 100% my own. Thank you to my Latina blogueras for their suggestions.

A few weeks ago, I was in New York as one of the top 100 blogueras of Latism. I was chosen along with 99 other Latina bloggers as one of the best Latina bloggers in the nation. We (all 100 0f us) were invited to the United Nations as part of our conference. We were there covering issues about education, health, business, and gender equality with top officials of the secretariat. While I was there I thought about potatoes and how they are so affordable and feed so many people. I remembered my trip to Idaho a year ago and decided to ask a few of my fellow Latina blogueras (Maura of The Other Side Of The Tortilla, Yoly of Savvy Mujer and Cuponeando, and Melissa of Hungry Food Love)  what they make with potatoes? I took what they said , then came home and made one of the suggested dishes. Check out the video below. Super fun, easy, and delicious…. three of my favorite things.

Ingredients for Papas Gratinadas:

• 7 – Idaho Potatoes (peeled and boiled for 20 minutes)
• 7 – anaheim chiles (roasted, peeled, and deseeded) (timesaver tip: buy them canned)
• 7 – 1/2 inch slices of pepper jack cheese
• 1 3/4 – cups of Mexican crema
• 1 – onion (sliced)
• 1 1/2 – cups sharp cheddar cheese (grated)
• 1/2 – teaspoon chili flakes
• 1 – teaspoon Lawry’s seasoning salt
• 1/2 – teaspoon ground black pepper
• 1 1/2 – cups pepper jack cheese (grated)
• 10 x 8 casserole dish (spray sides with non stick spray)

Directions:

1. Peel and boil potatoes for 20 minutes. Drain and set to the side.
2. Cut potatoes into 1/2 inch slices. It’s okay of it becomes crumbly, you will use the crumbs too. Set to the side.
3. Slice chiles down the middle and stuff with pepper jack cheese slices. Set to the side.
4. Preheat oven to 350 degrees fahrenheit.
5. Pour 1/4 cup of crema on the bottom of the casserole dish. Smooth it out with a spatula or the back of a spoon.
6. Next place down a layer of potato slices.
7. Top with stuffed anaheim chiles.
8. Sprinkle the top of stuffed chiles with sliced onions.
9. Pour in a 1/2 cup of Mexican crema over the top of onions.
10. Generously sprinkle the top of the crema and onions with cheddar cheese.
11. Next srinkle in chili flakes, Lawry’s, and ground pepper.
12. Add another layer of Idaho potatoes.
13. Then add in another 1/2 cup of crema.
14. Top with remaining potatoes and another 1/2 cup of crema.
15. Finish the whole casserole layering with a 1 1/2 cups grated pepper jack cheese.
16.  Bake in the oven for 50 minutes, then place the casserole dish on the top shelf of oven under the broiler (on high) for 3 to 5 minutes, or until golden crisp.
17. Let cool for 20 minutes before serving.
18. Enjoy!

This recipe is my stand-by dish that I make every Thanksgiving.  I first brought it to the table many years back to add a hint of shock to our feast, but instead it was so well received that it became a beloved favorite.  I’m not sure that was the response I was looking for but that’s how things unraveled.  My szechuan style green beans have been the most requested dish ever since and have caused havoc many times.  With dinner guests requesting any glimpse of leftovers and people hiding them wherever they could, inside purses or at the back of the refrigerator in a non-see through container.  Try them at your dinner table this year and watch your loved ones react.

All photos taken by: Luz Gallardo

Ingredients for Szechuan style green beans:

2 – pounds green beans (cleaned and tips trimmed)

4 – tablespoons butter

1/2 – teaspoon chili flakes

1/2 – teaspoon chili oil

1/2 – teaspoon Lawry’s seasoning salt

1/2 – teaspoon black pepper

6 – tablespoons sauvignon blanc

1 – tablespoon minced garlic

4 – teaspoons soy sauce

2 – teaspoons toasted sesame seeds

1/4 – cup chopped green onion

Clean and trim green beans, by snipping off ends and running under cold water. Set to the side to dry.

In a large frying pan or wok over a medium flame, add butter and allow to melt and get hot, don’t let it burn though. Then add green beans and mix to coat.  Once all beans are coated in butter add chili flakes and chili oil.

And saute for 5 minutes or so then add Lawry’s and black pepper.

Continue to saute for another 5 to 8 minutes. You’ll want some of the green beans to start to brown, and look like this.

Now is the time to add the sauvignon blanc. Your pan will steam up… this is great. Mix well and  continue the saute for another 5 to 8 minutes. Then add garlic and soy sauce.

Mix well and saute for another minute or so. Lastly sprinkle with sesame seeds and green onion. Serve on a plate and watch them disappear!

 感恩节快乐   (Happy Thanksgiving)