I just love any roasted vegetables! I saw this recipe on the show “The Chew” and knew this had to make an appearance on my dinner table. This would be an excellent addition to your holiday table…perhaps no more green bean casserole!!
This is a keeper for sure!

INGREDIENTS
1 pound green beans, trimmed
1 shallot, peeled and cut into slices keeping the root end intact
2 cloves garlic, smashed
1/4 cup olive oil (plus 1 tablespoon)
3 tablespoons sherry vinegar
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted (to garnish)
Kosher salt and freshly ground black pepper

DIRECTIONS
Preheat oven to 375  degrees.  In a large mixing bowl toss together green beans, shallots, 1 tablespoon of oil and salt and pepper. Place in an even layer on a baking sheet. Put in the oven and bake for 15 minutes. Stir the green beans around and continue to bake until tender and browning (about 10 minutes). Meanwhile, heat the olive oil in a small sauté pan and add the smashed garlic. Heat for 2-3 minutes until the garlic becomes fragrant.  In a large mixing bowl add the sherry vinegar, a pinch of salt and some black pepper. Whisk in the heated olive oil until a vinaigrette forms. Add in the dried cranberries and green beans and toss to combine.
Garnish with slice almonds and serve warm.

Tip
– Roast the beans ahead of time and toss them in warm vinaigrette before serving.
– Infuse garlic and oil in a larger batch to enjoy in a variety of dishes!

I came upon this recipe about two years ago from Ina Garten and have loved it ever since. I love that I can make it the day before! This is fail proof  and delicious!!

INGREDIENTS
1 stick of unsalted butter
1 1/2 chopped onions, I use Vidalia
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon ground pepper
warm chicken stock and turkey dripping enough to make two cups
1 Tablespoon cognac
1 Tablespoon white wine
1 Tablespoon heavy cream

DIRECTIONS
In a large sauté pan, cook the butter and onions over medium low heat for 15 minutes or until the onions are lightly browned. Don’t rush this step as browning th onions adds so much flavor. Sprinkle the flour into the pan and whisk, then add salt and pepper and cook for 2-3 minutes. Add the warm chicken stock and cognac let cook 4-5 minutes uncovered until thick. Add wine and heavy cream. I like to use my immersion blender and blend until smooth. I make this the night before I need it and keep it stored in the refrigerator.

when you roast your turkey you can add some of the drippings to the gravy!

Enjoy,

I only make this mashed potato recipe for holidays and when you read the recipe you will know why!  Now with that being said, these are the absolute best mashed potatoes ever! I sometimes add roasted garlic for a little twist. I have had this recipe for almost 20 years (from Martha Stewart) and this is on my table for every holiday!

INGREDIENTS
2 1/2 pounds yellow or white potatoes, washed and peeled
1 stick of unsalted butter, cut into pieces
1 (8 ounces) package cream cheese
1/4 cup heavy cream
Salt
Pepper

DIRECTIONS
Cut potatoes into quarters and place them in a large stockpot with enough water to cover them.  Bring to a boil over high heat. Lower heat to medium high and continue to cook uncovered for about 30 minutes or until soft.  Drain and mash them (I use a potato ricer).  While still hot, add butter, cream cheese, salt,  and pepper to taste. Mix with a wooden spoon until smooth.

Enjoy,