Thanksgiving is a Holiday of food tradition. No Holiday is more closely tied to specific foods than Thanksgiving. This includes Turkey, of course, but also Pumpkin pie, cranberries, and arguably, green bean casserole. Ham can be a secondary player to Turkey, and many a Thanksgiving dinner features both.

For our Thanksgiving dinner this year we considered Turkey and Ham, but we really couldn’t decide. There was only going to be three of us this year for Thanksgiving, so a large Turkey was not going to be practical. Ham or even a Turkey breast was considered, but we weren’t sure. As Thanksgiving drew nearer, we made what some may consider a radical decision. This year, the pies and the side dishes play a more prominent role this year, and in place of Turkey and Ham, we would roast a Chicken this year. We felt a roast chicken would be tasty, and play well with side dishes and appetizers.

This year, we would like to share with our Thanksgiving adventure, as well as including some of our recipes for you to try (you don’t have to wait until next Thanksgiving!).

Let’s start with an Appetizer and a drink!

Our drink is pretty simple: a shot of citrus Vodka, pomegranate juice, and your favorite soda. You can leave out the Vodka for the kiddies. We included this year one of our favorite appetizers, Hot Artichoke dip.

2 14oz cans Artichoke hearts

4 oz. cream cheese

½ cup sour cream

1 tsp Worcestershire Sauce

½ cup grated Parmesan Cheese.

Pinch of Garlic powder.

Drain artichoke hearts in a strainer and rinse. Chop the Artichoke hearts into small pieces. Soften cream cheese and blend in with the sour cream. Add garlic powder, salt and pepper, cheese, and Worcestershire sauce. Mix completely, and fold in the Artichoke hearts. Place mixture in a shallow baking dish.

Top evenly with Parmesan cheese. Bake in a pre-heated 400 degree oven until hot throughout.

Serve with crackers for crostini.

Stay tuned for Part II, where we’ll cover the side dishes and the Chicken!