Yukon Gold Sweet Potato Au Gratin ~ thinly sliced sweet and Yukon gold potatoes topped with shredded gruyere cheese and fresh thyme all baked until bubbly and golden in a deliciously creamy, silky sauce.
Maybe you’ve made classic Au Gratin Potatoes ~ one of my favorite potato-cheesy comfort dishes and while I still love them, the combination of Yukon Gold and sweet potatoes with a rich, creamy sauce just takes potatoes to a whole new level.
Yukon Gold Sweet Potato Au Gratin makes a simple, yet elevated holiday side, but I can’t help but ask myself why are all these fabulous side dishes saved for the holidays? Let’s make it today!
This Ultimate Appetizer Board shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #InspireWithCheese
Are you in holiday mode yet? We’ve had a pretty warm fall here in the Midwest, so I’m not completely there yet. Yesterday I tagged a few holiday movies on Netflix, now I just need a little snow, a few more gift catalogs crammed in my mailbox and the first holiday song on the radio. In the meantime, I’m stocking the frig with some basics to create the Ultimate Appetizer Board. The holidays don’t make me frazzled anymore because I’ve learned some tips I’m sharing today that make entertaining stress-free and fun ~ even for the host.
The Ultimate Appetizer Board couldn’t be easier to assemble, is easily elevated with just a few creative touches and has something for everyone including the carnivores: Kaukauna® cheese balls, sliced cheese, seasonal fruits, smoked meats, crunchy crackers and breadsticks, but hey ~ I’m not giving away all my secrets here ~ read below!
Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.
Whether you call it stuffing, like we do in these parts or dressing because it’s baked outside the bird like this Traditional Bread Sausage Stuffing this is the dish that says Thanksgiving for me. It’s not a holiday without it. I love the crispy bread parts best but that doesn’t stop me from scooping into the moist center, flavored with fresh herbs and sausage. Mmmmm.
I’ve been making Traditional Bread Sausage Stuffing for more years than I can count, but used to cook it inside the bird. I know ~ some say it’s a big no-no, but we never had any issues.
A couple of years ago my daughter started hosting the family Thanksgiving dinner and she opted to cook her turkeys ~ yes two ~ in the air fryer ~ delicious, crispy skin, juicy meat and packed with two different flavors, but that means the stuffing needed to be baked in the oven without sacrificing all that crazy good taste.
Traditional Bread Sausage Stuffing is the best stuffing ever. I’ve perfected the recipe over the years. It’s simple, with classic flavors and the only recipe you’ll need.
This Cranberry Brie Crescent Braid shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #Chardonnation #NotableHoliday #CollectiveBias
Fall brings a few of my favorite things ~ crisp, cool sweater weather, an explosion of fall colored leaves, the return of my favorite TV shows without reruns, cute leather boots and scarves. Plus holiday entertaining which I actually do enjoy! Entertaining used to be stressful back in the day and not as much fun, but I’ve learned a few tricks along the way that I’m sharing today.
One tip is not to get too fancy which makes a Cranberry Brie Crescent Braid perfect ~ warm brie cheese melted with tangy cranberry sauce, finely chopped pistachios and a burst citrus flavor, all beautifully braided inside golden, warm, flaky crescent dough. A glass of Chardonnay makes it even better and with a few other tips below, entertaining couldn’t be any simpler.
Brown Butter Honey Glazed Carrots ~ roasted until fork-tender in a delicious brown butter honey-garlic sauce.
Does every family have a picky eater? I know mine does. She ate peanut butter and jelly every day of first grade. Every single day. Growing up, she staunchly refused to eat vegetables (other than corn and potatoes) and called carrots “the devil’s vegetable”. This may have something to do her *ahem* well-meaning parents telling her to try them because they taste like her favorite mint chocolate chip ice cream. Another one of these stories you just can’t make up but if you have kids (or were a kid), you know where I’m coming from.
My picky eater loved chicken (still does) and couldn’t pass up a french fry if her life depended upon it (still can’t) and still doesn’t eat carrots, but if you like carrots, are looking for an simple side dish that doesn’t taste like one with some serious wow factor, this is it.
Chorizo Queso Dip ~ warm, velvety melted cheese, bites of spicy chorizo, tomatoes, a sprinkle of fresh cilantro and a light squeeze of lime juice. Serve with warm tortilla chips.
Before the turkey is carved, before the pies are sliced, before even one single drink is spilled, the Detroit Lions kick off on home turf every year on Thanksgiving Day and in our family, watching football on that special day is an endurance sport. That means that a ridiculous number of competitive-worthy appetizers are also needed on the field, like this Chorizo Queso Dip ~ warm, creamy melted cheese, bites of spicy chorizo, tomatoes, fresh cilantro and a light squeeze of lime juice blended together and scooped with the perfect vessel, warm, lightly salted tortilla chips. It’s not only a first down. It’s a touchdown.
Caramelized Brussels Sprouts Sweet Potato Medley ~ delicious roasted brussels sprouts and sweet potatoes drizzled with balsamic glaze and topped with dried cranberries & pepitas.
Halloween is over and fall is marching on, which means Thanksgiving will be here before we know it! Are you hosting dinner? Bringing a dish to share? Either way, Caramelized Brussels Sprouts Sweet Potato Medley is your dish.
I know, the name is a mouthful. I struggled with the name because I wanted you know all the really tasty stuff it has in it. There’s more than brussels sprouts and sweet potatoes. Much more.
Brussels sprouts because if you haven’t noticed, are the jam these days. So trendy, so in vogue, so. . . delicious, because that’s the most important thing. They’re no longer that vegetable people make faces upon hearing the name. I’m pretty sure there was once a conspiracy theory about brussels sprouts.
Sweet potatoes, which have also taken on a new-found popularity the last few years both for taste and health benefits are included in this dish and when you caramelize these simple vegetables, magic happens. Pure magic. They develop flavors that practically explode in your mouth and with just a few other ingredients, Caramelized Brussels Sprouts Sweet Potato Medley is your must-have side dish for the holidays.
Cheesy Baked Cauliflower ~ tender cauliflower bites baked in a creamy cheesy sauce. All the decadence of mac and cheese, with the health benefits of a veggie.
Here we go again. Cheesy this. Three Cheese that. Some may say I’m cheese obsessed. They’re right. But never underestimate the power of cheese, even when ~especially when ~ it’s added to a vegetable. Enter, Cheesy Baked Cauliflower.
One Pan Cheesy Taco Pasta ~ easy, cheesy, delicious meal perfect for midweek. Everything cooks in one pan including the pasta in under 30 minutes. Like Hamburger Help, but better. Way better.
I haven’t made Hamburger Helper in, oh about 100 years. Seriously. Then the other day at the grocery store I whipped around the next aisle and ran smack into a large Hamburger Helper display in the aisle. Thankfully there’s nothing breakable in those boxes.
One Pan Cheesy Taco Pasta is ideal for those nights you need a good meal on the table quickly, where everything cooks in one pot (including the pasta) so there’s less cleanup and *most* of the family will enjoy ~ maybe even your picky eater. It’s like the Hamburger Helper of your childhood, but better. Way better.
Brown Butter Mashed Potatoes ~ rustic, creamy, cheesy ramped up with the flavor of fresh sage and brown butter. Seriously delicious. The best mashed potatoes you’ll ever eat.
There’s no denying fall is here and it’s not just because of All Things Pumpkin (you know what I mean). It’s in the cool crisp air too which means sleeping with the windows wide open (at least for now), swapping out summer clothes for the heavy winter stuff and packing away summer recipes for some good, fall comfort food.
Brown Butter Mashed Potatoes are at the top of my list ~ creamy, goat-cheesy plus that delicious nutty brown-butter flavor. They’re (sigh) epic (some may say lick your plate) good. . . and just in the nick of time for not just fall, but major holiday entertaining. Oh yeah – and you can make them a day ahead which means entertaining just got easier.