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!
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.
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.
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.
Mexican Street Corn Pasta Salad ~ an easy summer side you won’t find at every picnic. Fresh sweet corn sautéed in bacon drippings blended with pasta, peppers, tomatoes, black beans and of course crispy bacon tossed in a delicious creamy, tangy slightly spicy dressing.
Dannnng! I’m late to the table again and just when I ditched my 8-track for a Walkman. Kidding of course, but this time it’s Mexican Street Corn ~ would you believe I just tried it?
My daughter has mentioned 2 or 10 times “we” should try making it. I know that’s code for “Mom, make this next time I’m over”. The truth is I drug my feet because it just didn’t sound appealing. Mayonnaise slathered on beautiful, fresh, sweeter than sweet summer corn is almost sacrilegious.
But practically every time I went on Pinterest I saw so many recipes for Mexican Street Corn I figured I could sacrifice a single ear of corn to try it. The only thing was, my daughter wasn’t over that day. Oops ~ but OMG the flavor had me wishing for a whole bushel of it ~ and not just Mexican Street Corn, but Mexican Street Corn ~ everything.
This Mexican Street Corn Pasta Salad is like pasta salad and Mexican Street Corn had a baby. I’ll leave you with that.
There are a few summer menu must-haves at our house, Potato Salad being one and Tuna Macaroni Salad being the other. I don’t know why, but I only make them from Memorial to Labor Day. Tuna Macaroni Salad is as simple as summertime is supposed to be (like when you were a kid) and the flavor just may take you back to that time. This was one of my first newly married recipes and like Potato Salad I can practically make it with my eyes closed. Make it a couple of times and it’ll be the same for you. I’m still holding out hope my family will learn to love peas like I do and when that happens, I’ll be adding them by the fistful, but until then. . .
When spring hits we switch menus at our house ~ no more meatloaf, gravies and thick soups for a while ~ now we’re all about grilling and our favorite summer side, this Potato Salad Recipe.
It isn’t Memorial Weekend without it and it shows up many times throughout the summer. I’ve made it so many times I could almost do it with my eyes closed (if only it didn’t require the use of a sharp knife).
I’m kind of a potato salad snob and I’ve turned my family into PS snobs, too. It’s not a proud moment that I admit this, but it’s true. This is a classic, old fashioned version ~ nothing fancy ~ but if your grandma made potato said, chances are it tasted a lot like this one and like grandma’s, it’s the first thing to disappear at any gathering.
If you’re here for a delicious dish that goes from breakfast to dinner ~ or brinner, you’ve found it with Bacon Sweet Potato Hash.
The combination of crispy, salty bacon and tender, browned potatoes can’t be beat ~ diners across America swear by it, but this dish also includes sweet potatoes along with russets, Applewood smoked bacon, onions and peppers and a hint of tang from apple cider vinegar for a rustic, hearty dish that’s so simple you could probably make it with your eyes closed, but because we’re using a sharp knife, that could be dangerous so I don’t recommend it.
Artichoke Lemon Risotto topped with bits of crispy prosciutto plus tips for perfect creamy risotto every time.
Do you want to know the one ingredient for the creamiest risotto ever? I just discovered it and I’m happy to share it with you.
First off, creamy risotto is one of my favorite dishes and if it’s on the menu, it’s a pretty safe bet I’ll order it. I don’t care what it’s served with or what kind of risotto it is. I love making it at home, too like this Artichoke Lemon Risotto or Tomato Basil Risotto.
Artichoke Lemon Risotto even has bits of crispy prosciutto ~ the perfect briny topping for this creamy dish. But wait ~ that secret ingredient. . .