Thanksgiving 2019

I know I’m a little behind on this post. I’ve documented our family Thanksgiving the last few years and honestly wasn’t planning to write a blog post about it this year. But I got a few requests, so here we go! Since my parents live in New Mexico we decided to do a bit of a Latin-themed Thanksgiving this year.


First, I made turkey pasteles. These are basically Puerto-Rican tamales. We love tamales, but I don’t do great with corn. Pasteles are corn free so this was the perfect compromise. I used The Curious Coconut’s recipe from her Latin American Paleo Cooking cookbook (which is excellent, by the way). For the filling, though, we used shredded turkey breast that I marinated in olive oil, lemon juice, lime juice, and salt. We also used some capers, olives, and garbanzo beans. They were so delicious! And we still have leftovers in the freezer to pull out and cook :).


I also made my favorite Preserved Lemon Green Beans and Kale-Persimmon Salad which I added roasted butternut squash to (pro tip!).


My mom made some Beer Braised Beans for her and my dad along with some blue corn muffins. And for dessert I made Fed and Fulfilled’s Pumpkin Caramel Apple Upside Down Cake.


Everything was absolutely delicious, per usual! We don’t feel around with holiday cooking and always have amazing meals, if I do say so myself. I hope you all are having a wonderful holiday season!

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