Thanksgiving can be a challenging time for travel nurses – for some that may mean spending their first year away from their family, for some it may mean working through the holiday – but if there’s one thing that can cure anything it’s food. We wanted to spread some Stability family love and share our favorite family recipes…because after all, we are all one big family here.
Jason’s Grandma’s Spanish Rice
Ingredients
1 tablespoon Sofrito
1 tablespoon bacon fat
1 pack of Sazon
1 teaspoon of kosher salt
2 cups of water
2 cups of rice
1 can of gandoles
¼ cup of olive juice
1 can of Vienna sausages (optional)
1 cup of Cocktail olives (optional)
Directions
Measure your rice and soak for 10 minutes.
Put water, sofrito, bacon fat, and sazon in a pot, bring to a boil.
Drain rice then put into the pot, keep on high heat until it starts to bubble.
Turn heat down to medium low and cover for 25 minutes (DO NOT LIFT THE POT LID).
Uncover, fluff, and add your gandoles, olive juice, olives, and Vienna sausages.
Stir together and let sit for five minutes.
Stir again and it’s ready to serve.
Elysia’s Corn Casserole
Ingredients
1 can of corn, drained
1 can of creamed corn
1 cup of sour cream
1 stick of melted butter (1/2 cup)
1 cup of swiss cheese
1 box of Jiffy Corn Muffin mix
Directions
Throw all of those ingredients in a bowl and mix them up. Transfer the mixture to a greased 8×8 baking pan and bake at 350 degrees for about 45 minutes. The exact baking time will depend on the exact size pan you use, so just be sure to watch the casserole closely. You’ll know it is done when the center is completely set.
Kristin’s Hasselback Butternut Squash – Two Ways!
Ingredients
2 butternut squash similar in size
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon McCormick Black Pepper
MAPLE PECAN
½ teaspoon McCormick Ground Cinnamon
¼ teaspoon McCormick Ground Nutmeg
¼ cup maple syrup
2 tablespoons unsalted butter
3 tablespoons chopped pecans
BROWN BUTTER SAGE
½ teaspoon McCormick Ground Sage
¼ teaspoon McCormick Ground Nutmeg
½ cup unsalted butter
a handful of fresh sage leaves
Directions
Preheat the oven to 400 degrees F.
Slice the squash down the center lengthwise. Remove the seeds from the inside and peel the outside. Place the squash on a baking sheet, cut-side down, and rub them with olive oil. Sprinkle with salt and black pepper.
Roast for 15 to 20 minutes, just until the squash is tender enough to slice into.
Let the squash cool slightly until they are cool enough to manage. Place one squash on a baking sheet and lay a butter knife on each side. This will allow you to make slices in the squash without cutting the whole way through.
Make tiny slices in the squash about 1/8 inch apart. This takes some time, but looks so pretty! Gently place the squash back on the baking sheet and repeat with the remaining squash.
Drizzle the squash with olive oil again. Sprinkle two halves with the cinnamon and the nutmeg. Sprinkle the other two halves with the sage and nutmeg. Roast the squash for 20 minutes.
While the squash is roasting this time, prepare your glazes. Place the butter, maple syrup and pecans in a saucepan over medium heat. Bring the mixture to a simmer, then turn off the heat and let it cool.
To brown the butter, place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and drop half of the sage leaves in.
After 20 minutes, remove the squash. Drizzle two of the squash with half of the pecan mixture and the other two with half of the brown butter sage. Return to the oven and roast for another 20 to 30 minutes, or until the squash are fork tender.
To serve, very carefully remove the squash from the baking sheet (I use spatulas!) and transfer them to a platter. Use the remaining glaze and sage butter on the squash to finish them off. Serve!
Do you have a favorite recipe that you enjoy over the holidays? Head to Instagram and share it with us!
