Posts Tagged ‘side dishes’

HOMEMADE CRANBERRY SAUCE

Monday, November 24th, 2014

Homemade Cranberry Sauce

I am sure all of you are in full prep mode for Thanksgiving.  You are either packing and getting your family ready to travel or you have cooking and baking to do.  I am not hosting this year, so my tasks are light.  Just sides for me this year.  One of the easiest and delicious sides to bring is homemade cranberry sauce.  I use this recipe and love that it takes just a few ingredients.  In no time at all you have bubbling goodness.  Never a fan of cranberry sauce in its gelatinous canned form-this sauce is really perfect.  Sweet and just a little tart.   It is easy to make ahead and it travels like a dream.

Cranberry Sauce ingredients

I am also making gluten- free stuffing and a gluten-free pumpkin pie.  To my surprise Williams-Sonoma made a gluten-free stuffing mix this year!  I just need to add the onion, celery, and sausage.  Thank you VERY much.  And lucky for me – I am a pie crust pro after taking a class this spring.  The all-butter pie crust, using gluten-free all purpose flour, should be flaky and delicious!  If I do it right, no one will know it is gluten-free!

{Confession:  For Thanksgiving-I would be happy with a plate of stuffing and gravy, with a side of pumpkin pie!}

 

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TAILGATE NACHOS

Monday, September 8th, 2014

tailgate nachos |WHERE IS JUNE?

Who doesn’t love a great gathering pre-game with delicious food and drink?  It is officially tailgate season.  You might the best thing that happened to your tailgate if you bring nachos.  This weekend at the home opener at Husky Stadium, I noticed portable grills a-plenty.  If you have a grill, you can have nachos.

So this isn’t really a recipe, but I will share how I did it!  First, I found an aluminum baking pan at the grocery store.  Next I assembled simple nachos.  I used chips, left over taco meat, diced green chilis, and black olives and cheese.  {You can make the nachos however you love them!}.  Cover with foil wrap and throw the pan in your cooler.

Once it is time to warm the nachos, simply place them on the grill covered until cheese was fully melted.  Remove the foil for a few minutes, so the cheese is extra bubbly and the chips get crispy.

Cover with diced green onions.  Serve with jalapenos, salsa, and guacamole.  I am telling you….they will L-O-V-E you!

Of course these nachos aren’t just for tailgates.  I actually brought them with me to a barbeque on Friday for an appetizer.

{Picture taken with my iPhone.  Didn’t want to look like a fool staging my food……}

 

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SPICY GLAZED BRUSSEL SPROUTS

Monday, October 28th, 2013

spicy glazed brussel sprouts

Spicy and sweet.  A fantastic combination!  Real Simple strikes again with these, easy yet tasty, spicy glazed brussel sprouts.  Rock star ingredients = ginger, jalapeno, and honey.  I happily ate all of my veggies.

spicy glazed brussel sprout steps

 

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RESTAURANT-STYLE COLESLAW

Thursday, July 11th, 2013

DSC_0006

I never liked coleslaw much.  Particularly, the dressing.    It always seemed to be heavy on the mayo and low on taste.   However, the crunch of cabbage compliments pulled pork perfectly, so I needed a great coleslaw recipe.  This recipe has sweetness from the sugar, but tang from the white wine vinegar and fresh lemon juice.  It is light, fresh, and easy to make.  Add one bag of coleslaw mix from the produce section and call it good.

Restaurant-Style Coleslaw {adapted from Restaurant-Style Coleslaw I}

  • 1 (16 ounce) package coleslaw mix

  • 1/3 cup white sugar

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1/2 cup milk

  • 1/2 cup mayonnaise

  • 1 1/2 tablespoons white wine vinegar

  • 2 1/2 tablespoons lemon juice

My advice is to make the dressing and pour half over the package of coleslaw mix.  Toss and refrigerate for at least 1 hour.  I like my slaw crunchy and crisp, so half the dressing is enough for me.  I keep the remaining dressing in case someone would like to add a bit more to their serving.

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Where is June?

 

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