side dish
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!
Sweet potato casserole has been around forever but I came across this recipe in 2009 on the website All Recipes. I have made this several times and it is a favorite sweet treat on my holiday table along side the turkey! This is one of my Mom’s favorite holiday dishes!
INGREDIENTS
5 sweet potatoes, peeled and sliced
salt
1/4 cup of butter
2 eggs
1 teaspoon vanilla extract
1/2 ground cinnamon
1/2 cup white sugar
2 Tablespoons heavy cream
1/4 cup butter
3 Tablespoons all purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
DIRECTIONS
Preheat your oven to 350 degrees. Peel and cut the sweet potatoes into even size large pieces and place in a large pot of cold water. Bring the pot of potatoes to a boil and turn down to simmer. continue to simmer until the potatoes are fork tender. Drain potatoes and mash or run through a food mill. In a large bowl mix the mashed potatoes with salt, 1/4 cup butter, eggs, vanilla, cinnamon,sugar and heavy cream and transfer to a prepared baking dish. In a medium bowl combine 1/4 cup butter, flour, brown sugar and pecans. Mix with a pastry blender or your fingers and sprinkle over the sweet potato mixture. Bake 30 minutes or until topping is crisp and lightly browned.
Enjoy,
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,
This is my version of a New England style cranberry sauce. The major difference with my cranberry sauce is that I use apple cider as well as real maple syrup! I hope your family enjoys it as much as my family does!
INGREDIENTS
1 cup of apple cider
1 cup of white sugar
1 (12 ounce package) fresh cranberries
Juice AND zest of one orange
1 Granny Smith apple, peeled and diced
1 cup dried Craisins (I sometimes use the pomegranate flavor)
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 Tablespoons real maple syrup
DIRECTIONS
In a medium saucepan boil apple cider and sugar until sugar is dissolved. Reduce heat to simmer and stir in cranberries,orange juice and zest, apple, dried fruit, pecans , salt, cinnamon, nutmeg and maple syrup. Stir well and let simmer for about 30 minutes stirring occasionally until the cranberries burst. Remove from heat and let cool to room temperature. Store in the refrigerator.
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,
