Tag: Thanksgiving side dish recipe


Nov
2015

Twice Baked Candied Sweet Potatoes!

categories: Recipes, Sides

Instead of another potato casserole on your Thanksgiving table, try these adorable twice baked potatoes. With all of the sweetness of your favorite candied potatoes, these potatoes are sooooo delicious! Top each one with marshmallows, pom arils, cherries, pecans….or any combination! Do you have a guest who doesn’t like pecans? Give him/her a special potato with double marshmallows!

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Here is the recipe–>

Twice Baked Candied Sweet Potatoes
(makes 4 potatoes)

Ingredients:
4 Whole sweet potatoes, scrubbed
2 tbsp. melted butter + 4 thin pats butter
2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 cup brown sugar + a little to sprinkle on top
1/4 cup dark/maraschino cherries or I used pomegranate arils
1/4 cup marshmallows
Optional Pecans for topping

Directions:

Bake whole sweet potatoes at 375 degrees for 1-1/2 hours until softened.

Slice the top of the potatoes and scoop out potato.

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Put all potato in a large mixing bowl and add melted butter, cinnamon, cloves, and brown sugar.

Spoon potato mixture back into skins.

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Top with butter pat, sprinkle brown sugar, and add toppings- cherries, pomegranate arils, marshmallows, pecans.

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Bake another 15-18 minutes until marshmallows start to brown.

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Enjoy!
Happy Thanksgiving!
Ciao!


Dec
2014

Broccoli and Cauliflower Fontina Au Gratin With A Kick!

categories: Recipes, Sides

I tried a new side dish this Thanksgiving!
I still served the roasted marshmallow candied sweet potato casserole…

And roasted garlic mashed potatoes…

BUT with a golden bread crumb crust, creamy cheesy bites, and a Sriracha kick, the broccoli and cauliflower au gratin was the crowd favorite!!

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I am a huge fontina cheese fan because of its creamy meltability and mild cheese flavor. Any chance I get to create a creamy, cheesy dish, fontina is my first choice!
We like a little bite to our food so adding a few squeezes of Sriracha added a slight kick without an overwhelming hot sauce presence.

I am making this side dish again for Christmas! You should try it! It’s quick and easy.

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Broccoli and Cauliflower Fontina Au Gratin

Ingredients:

2- 1 lb. bags frozen cauliflower florets or 2 lbs. fresh cauliflower, trimmed and chopped

1- 1 lb. bag frozen broccoli florets or 1 lb. fresh broccoli, trimmed and chopped

1 cup grated fontina cheese

1 cup whole milk

1 cup heavy cream

2 tbsp. Olive oil and a little to coat the baking dish

3-5 squeezes of Sriracha depending on desired heat level (approx. 2 tbsp.)

1 Tbsp. Paprika

1 cup Panko Breadcrumbs

1 cup fresh grated Parmesan Cheese,1/2 cup to melt and 1/2 cup for topping.

Directions:

Boil cauliflower in a stock pot
of rapidly boiling water until tender approximately 10 minutes.

Remove cauliflower from water with a slotted spoon.

Add broccoli and boil until tender approximately 4-5 minutes.

Drain and transfer broccoli and cauliflower to an olive oil coated baking dish.

In a saucepan, add milk and cream and heat on medium flame.

Add fontina cheese and 1/2 cup Parmesan cheese and whisk while heating. Whisk continuously until melted, creamy, and smooth.

Remove from heat and pour over broccoli and cauliflower in the baking dish.

Squeeze Sriracha on top in a zig zag motion.

In a small bowl, mix together bread crumbs, 1 tbsp. Olive Oil, paprika, and 1/2 cup grated Parmesan cheese.

Sprinkle evenly over the vegetables.

Bake 30-40 minutes until crumbs are golden brown and the casserole is bubbling.

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Enjoy!
Ciao!


Nov
2014

Roasted Garlic Brussels Sprouts with Bacon! A Delicious Thanksgiving Side Dish!

categories: Recipes, Sides

Brussels sprouts tossed with an olive oil, brown sugar combo produce a delicious, caramelized vegetable side dish. I have been adding bacon or pancetta to my normal recipe to achieve a smokey flavor. The charred edges of the sprouts coupled with the crispness and saltiness of the meat creates a deeper flavor than plain roasted sprouts.  What a beautiful addition to your Thanksgiving table!

Roasted Brussels Sprouts with Bacon or Pancetta!
Roasted Brussels Sprouts with Bacon!

Roasted Garlic Brussels Sprouts
With Bacon or Pancetta

Ingredients:

1-1/2 lbs. brussels sprouts, cleaned and halved
4 strips bacon or pancetta, chopped into 1/2 inch cubes
2 tbsp. Olive oil
2 cloves garlic, oven roasted in foil until softened and then finely chopped.
2 tbsp. cumin
2 tbsp. brown sugar
1/2 lemon, to squeeze for juice
Fresh grated Parmesan
Salt and pepper

Directions:

Preheat oven to 425 degrees.

Add chopped bacon or pancetta to a frying pan and cook until crispy.

I like to cook until charred, extra crispy! Make sure to leave the drippings in the pan!
I like to cook until charred, extra crispy! Make sure to leave the drippings in the pan!

In the same pan, add roasted garlic and cook for a few minutes.

Add olive oil, cumin, and brown sugar.

Coat the sprouts in the pan or pour the mixture over the sprouts.
Coat the sprouts in the pan or pour the mixture over the sprouts.

Completely coat sprouts with the pan mixture.

Place brussels sprouts on a foil lined cookie sheet.

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Squeeze lemon and sprinkle with salt and pepper .

Cook for 16-20 minutes, until softened but firm. (Test by piercing with a fork.)

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Serve as a side dish or as a meal!
Serve as a side dish or as a meal!

Always top with fresh grated Parmesan! Enjoy!

Ciao!