Recipes: Thanksgiving!

Skiing means you get the best mountain views.

Happy two days after Thanksgiving which means, MERRY FRAKIN’ CHRISTMAS MY DUDES! Or Happy Holidays, or happy Saturday or just happy day! No matter what you celebrate, if you celebrate or when you celebrate the holidays there’s something absolutely *magical* for me about this time of year. If you haven’t surmised by now – winter is my freakin’ season! I love the sweaters, the long sleeves, the crisp cool air and everything in between. This Turkey-Day I was lucky enough to spend the week in Rociada, New Mexico with some of my favorite people, cooking great food and getting the chance to go skiing.

Two of said favorite people – my 20+ squad.

So today I’m going to do something a little bit different here and give you guys a few recipes without a read. I know, I know, but I haven’t had the chance to put together a review for Thunderhead that will do the absolute SLAM-DUNK of a second installment justice just yet. So since it’s the time of year for decadence and food that takes all day I thought I’d give ya’ll some of my tried and true recipes for this time of year for my family!

On a side note: we went skiing in Taos, NM yesterday and I have some thoughts. First – this was opening day weekend and the first time I’ve ever skied during that time. It’s well, not my favorite. Not many runs were open and the mountain was packed because of it. Also – New Mexico and Colorado have very different vibes from one another in regards to ski culture. Colorado is like that friend who every time you take them out wants to go balls to the wall party mode and New Mexico is like your aunt who only drinks sparkling rosé. It was really interesting to see the differences between the two and we had a fantastic time because all time spent skiing is a good time but as it stands: Colorado reigns supreme for ski.

That lil peanut over there is my mom.

Anywho, onto the recipes! Today I’m bringing you a few recipes, my Grandmother Ann’s (my middle name, namesake) famous prime rib, my very own roasted-smashed potatoes and bacon asparagus! The prime rib is something we’ve had as a family during many holidays growing up and continues to be a hit. We’ve never been a very traditional holiday meal family – we’re not turkey people and since we spent most of the Christmas holiday’s skiing it didn’t yield to big extravagant meals many years. Most years we ate at one of of the literal best restaurants in the world – Slogar in Crested Butte, Colorado for Christmas Eve and then on Christmas after a long day of skiing we’d have chili or fajitas. So needless to say, this recipes holds a special place in my memory as a real treat!

Grandmother Ann’s Famous Prime Rib: 



I did take an ingredients picture, but this felt cuter.

  • Flour mixture:
    • 1/2 cup flour
    • 1 tablespoon crushed rosemary
    • 2 tablespoons salt
    • 2 tablespoons pepper
  • 6-8 pound prime rib roast

  • Servings: 2 people per pound – purchase amount to fit your needs *keep in mind the left overs are BOMB
  • Pans: 1 – alas, no cast iron this time
  • Prep-Time: 10 minutes
  • Cook Time: 4 hours 25 minutes (ish)


  1. Do NOT pre-heat the oven
  2. Mix flour ingredients together and rub a thin layer on prime rib – cover completely in flour mixture.
  3. Put roast in pan and add 1 cup of water
  4. Turn oven on to 375°F
  5. Cook for 1 hour 25 minutes
  6. Turn OFF oven and let sit 2.5 hours
  7. Cook another hour at 300°F


*My family prefers our meet on the rare side so we cook to an internal temperature of 130°F but you can cook according to your preferences!

I mean, COME ON.

Roasted-Smashed Potatoes!

This is actually my very own recipe and it’s one of the ones that my friends constantly ask me to make. I know mashed potatoes are very traditional for the holidays but if you’re looking for a delicious take on potatoes I can’t suggest this one enough! It does take a bit more time and work than typical mashed potatoes but I swear it’s worth it! This is already a super long post so I’m skipping ingredients pictures and going right for the money.


  • 1/4 pound of SMALL red potatoes per person
  • Butter mixture:
    • 4 tablespoons of butter per pound of potatoes (I actually don’t generally put butter on them but it’s thanksgiving so #treatyoself – but it’s not required)
    • 2-3 teaspoons paprika
    • 2-3 teaspoons dried parsley
    • 2-3 teaspoons dried oregano
    • 1-2 teaspoons salt
    • 1-2 teaspoons pepper
    • 2-3 garlic cloves, minced

  • Servings: See per person / per pound amount above
  • Pans: 2
  • Prep/Cook Time: dependent upon oven temperature but generally the entire thing takes about an hour!


  1. Par-boil the potatoes until fork soft (I specifically use red potatoes because they do not have to have the skin removed – while I may normally say replace with your preferred potato, I highly suggest sticking with the red)
  2. Remove from water with slotted spoon and place on foil lined baking sheet.
  3. Using a potato smasher (you can use a fork or spoon also but a potato smasher makes it WAY easier) press down on each individual potatoes until just barely smashed down. It’ll kind of look like a little puck.
  4. Melt butter and mix spices and spoon over the top of potatoes.
  5. This is where it gets tricky – if you have a double-oven I suggest cooking them for 30 minutes (or until crispy) at 425°F – however, the prime rib cooks at 300°F for 1 hour and I slid the potatoes in right when the oven switched on and I cooked them for the whole hour. Basically, you’re cooking until they become crispy!
Nom nommy nommerson.

Bacon Asparagus!

I make variations of this for special occasions all the time – you can pretty much make this with any veggie you prefer!


  • 1/4-1/2 pound of asparagus per person, with the ends cut or snapped off
  • 1/3 pound of bacon per pound of asparagus, chopped
  • 1-2 teaspoons garlic powder
  • 1-2 teaspoons onion powder
  • 1-2 teaspoons salt
  • 1-2 teaspoons pepper

  • Servings: See per pound amount above – adjust for number of people you’re cooking for
  • Pans: 1 (should’ve brought my cast iron for this!)
  • Prep-Time: 5 minutes
  •  Cook Time: 30 minutes (also depends on how many batches you have to do)


  1. The key to cooking great bacon is to always start it in a COLD PAN! So throw the sliced bacon into the pan and render until your preferred crispy level.
  2. Remove bacon with slotted spoon and place on paper towels to drain some of the fat. Remove some of the grease into mug and set aside – you may need more in the future.
  3. Put asparagus in hot pan and add spices, mixing with tongs.
  4. Cook for 10-15 minutes until fork soft but NOT soggy – it goes from crisp and done to soggy really fast so keep an eye out!
  5. Remove and mix with bacon – serve to your guests who now have watering mouths!
yum yummo yummerson

Alright ya’ll, well this was the literal longest post in the history of posts but I hope you enjoyed it! These are great recipes to cook separately or for a giant meal that will leave you in need of a nap.

BONUS: Here’s a picture of my Gran – a woman who knows how to cook a prime rib, and also dress like a QUEEN.

What are some of your holiday traditions? Do you have traditional holiday meals or shake it up with something else? Drop me a note in the comments and let me know!

21 thoughts on “Recipes: Thanksgiving!”

  1. Awesome post, Christina! That prime rib….gimme😍

    We have certain staples on our table but this year hubby asked for a green bean casserole and I didn’t have a good recipe. However, Rosa at The Litness Blog posted a great recipe that same day and it was a hit. So, a new tradition for us.


  2. That sounds delicious! I tend to go for beef really well done, and hubby prefers his on the rare side so we tend to cut a chunk off for him, cook for the rest of the family and his goes in for the last short while. You’ve made me crave a roast.


  3. Yuck asparagus! Blah. My fiancee loves it on the grill. I let him have it all. Prime rib is one of my favorites because red meat is wonderful but terrible for your health ( when you are in your forties you think about this stuff). We had a delightful roast chicken for Thanksgiving Day because there is only three of us and a large turkey or even a turkey breast would have been too much food. It was delicious. I wish I could cook like him, but I’m learning, maybe I will learn something from you!


  4. what a lovely blog post! We don’t celebrate Thanksgiving here in the Netherlands, but it makes me want to celebrate so badly when seeing these delicious recipes haha! Love the pics added to the post as well. Really enjoyed reading it. Thanks for sharing.


  5. Yep – smashed taters look as amazing as I was imagining! I also am a fan of pretty much any roasted/grilled veg – grilled zucchini being my potential fave.


  6. Wow, all that great food and you got to go skiing. The snow is falling heavy here, and we have a week to go, and some hills are open, so soon, very soon!

    As for the recipes? Oh. My. God! I’ve cut and pasted and will print out a copy to try these out. The PR looks so juicy! I want to know what I can come and live with you? Ha! Ha!


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