We had a simple caesar salad with dressing that Jeanette had made the day before. Also included in our dinner that had been made the day before by Jeanette was Wild Mushroom and Cauliflower Lasagna from the December 2012 Food Network Magazine.
Now for the rest of the meal that we made together--first, Prosciutto-Stuffed Chicken with Mushroom Sauce from the November 2012 Bon Appetit magazine. Here it is after being baked (we didn't have twine to tie it with, so we secured it with skewers):
And here it is sliced...
...and ready to be topped with the mushroom sauce
Prosciutto was also used in Roasted Green Beans with Pancetta and Yogurt (Nov 2012 FN) in place of the pancetta. Instead of Greek yogurt we used yogurt from Cornerstone Dairy. The caraway seeds added a surprisingly pleasant flavor to the dish, along with the saltiness of the prosciutto, the tangy and creamy flavor of the yogurt, and the crunch of the almonds.
We also made the Holiday Breath Wreath from the November 2012 FN Magazine, but used Jeanette's sourdough bread instead of following the recipe for the dough. Because of the way the dough was shaped, the bread had a wonderful texture and stayed very moist!
For dessert we made Sugar Cream Pie, also from the November 2012 FN Magazine, and served it with Jeanette's homemade eggnog ice cream. Unfortunately we don't have pictures to do justice to how good it was, because the filling wasn't completely set, so once the pie was cut it became a mess! It probably just needed to be cooked a little longer...however it was still delicious!
Sticking with the post-Thanksgiving theme, for breakfast the next morning we made Spiced Sweet Potato and Pecan Pancakes from Tasty Kitchen, and served them with maple syrup and a raw cream sauce, and hot drinks with steamed eggnog!
They were really good, and didn't last long!