Side Dishes

Jellied Cranberry Sauce

Jellied Cranberry Sauce 12 oz fresh cranberries1 cup water1 cup sugar1 cinnamon stick1 navel orange Rinse cranberries and remove any soft or spoiled berries.Place berries in a non-stick 2 qt saucepan.Cut orange into slices and remove center core. Then chop into half inch pieces including peel.Add water, sugar, cinnamon stick, and orange pieces to saucepan with cranberriesBring entire mixture to a boil, then cover and reduce to a simmer for 10 minutes. The berries will begin to pop, and the sauce will thicken.Remove from stove and allow to cool for one hour.Transfer Cranberry sauce to a covered container and refrigerate. It is best to make Cranberry sauce 2-6 days before serving to allow the flavors to meld. Remove...

Moist Bread Dressing for Poultry

Moist Bread Dressing for Poultry 1 lb white bread (loaf sliced )¼ lb unsalted butter1 large onion (diced)3 stalks celery (trimmed and diced)1 leek (sliced)1 shallot (peeled and thinly sliced)1 granny smith apple (cored and chopped)¾ cup flat parsley (chopped)¼ cup fresh sage (finely chopped)2 T fresh rosemary (finely diced)1 T thyme (finely diced)2 tsp fine sea salt1 tsp fine black pepper½ cup golden raisins¼ cup dried cranberries2 eggs (room temperature)3 cups turkey or chicken stock (Warm and return to room temperature)1 cooked turkey heart and gizzard (finely chopped, optional) Preheat oven to 200 degrees and position rack to center of oven. Cut bread in one-inch square pieces and place in half sheet baking pans. Use two if needed. ...

Parmesan Buttermilk Cornbread

Parmesan Buttermilk Cornbread 1 cup all-purpose flour1 cup cornmeal (stone ground)1/4 cup parmesan cheese (freshly grated)1/2 tsp baking soda1 tsp baking powder1 tsp salt1 egg (beaten)1 cup buttermilk3/4 cup water1/4 cup vegetable oil2 tbsp yellow onion (chopped) Preheat oven to 425 degrees F. Grease a 10 inch cast iron skillet and place in the oven while it preheats. Works best not to use a glass baking dish.In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the dry ingredients all at once and stir until thoroughly blended. Allow mixture to sit for 15-30 minutes. This...

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes 2 Tomatoes2 tsp Olive Oil1/2 c Shredded Parmesan½ tsp BasilSalt and Pepper1/2 tsp Oregano1/2 tsp Garlic Powder Preheat oven to 450° F.Slice tomatoes about ¼” thick horizontally and place on a paper towel to dry.Place tomatoes cut side-up on a baking sheet.Drizzle with olive oil.Sprinkle with salt & pepper.Sprinkle with chopped herb or seasoning of your choosing. (ex. Basil, oregano, garlic powder are some ideas.)Top each tomato slice with approx. 1 tbsp of Shredded ParmesanBake about 15 minutes.Remove from the oven. Let cool slightly before serving. Adapted from EatingWell.com

Candied Carrots

Candied Carrots

Candied Carrots CarrotsButterBrown SugarSalt and pepper to taste Peel and cut carrots to desired size.Melt butter in saute pan, add brown sugar and carrots.Cover and cook, stirring occasionally, until fork tender and brown sugar has thickened.Add salt and pepper to taste.Garnish with parsley if desired.Serve warm. Recipe by Martin Leon

Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms 2 lb baby Bella or white mushrooms2 tbsp butter (unsalted)4 shallots (diced small)½ tsp salt½ tsp black pepper (fresh coarse )¼ tsp nutmeg (fresh grated )¼ cup white wine¼ cup heavy cream Remove ends and slice mushrooms in ¼ inch slices, including stems.In a large 11in sauté pan, dry sauté mushrooms for about 5 minutes, add salt and continue to sauté for another 5 minutes or until liquid evaporates.Remove mushrooms from pan and melt butter. Add shallots and sauté until soft and lightly caramelized.Add wine to shallots in pan to deglaze the pan.Return mushrooms to pan, add pepper and nutmeg. Slowly add cream and stir to incorporate all ingredients.Serve immediately.

Smashed Potatoes

Smashed Potatoes

Smashed Potatoes Red potatoesSour creamHeavy creamButterSalt and pepper to taste Scrub potatoes and cut in quarters.Put potatoes in large pot of water with salt and bring to a boil until fork tender.Drain potatoes and return to pot.Add butter, sour cream and heavy cream and mash.Add salt and pepper to taste.Serve warm. Recipe by Martin Leon

Yukon Gold Potato Gratin

Yukon Gold Potato Gratin

Yukon Gold Potato Gratin IngredientsOnion Mixture3 tbsp olive oil4 large onions ( sliced pole to pole)¼ tsp salt¼ tsp black pepperTopping1 cup Pecorino Romano cheese (finely grated )3 tbsp olive oil½ cup panko bread crumbs½ tsp black pepperPotatoes5 lbs Yukon Gold potatoes (peeled & sliced into 1/8 inch slices)2 cloves garlic (minced)1 tsp fresh thyme (divided)1 ¼ cup chicken broth (divided)6 tbsp olive oil1 tsp salt½ tsp black pepper Preheat oven to 400 degrees Fahrenheit.In a stainless fry pan, sauté the onion mixture on medium-low for about 40 minutes until well caramelized.Peel and slice potatoes and keep under damp paper towel or flour sack towel. This will keep them from turning brown.Create the topping mixture by combining the 4 ingredients...

5 Spice Bacon Wrapped Dates

5 Spice Bacon Wrapped Dates

5 Spice Bacon Wrapped Dates 1 lb dates (about 24 dates)1 lb thick-cut bacon (about 12 pieces)1 tbsp soy sauce (lower sodium)1/4 tsp Chinese five-spice powder1/4 cup brown sugar (packed )1/4 tsp crushed red pepper flakes (optional) Preheat oven to 425 degrees F.Meanwhile, pit the dates. Cut each slice of bacon in half cross-wise and wrap around a date. Place bacon wrapped dates on a baking sheetIn a mixing bowl, combine the soy sauce & five-spice powder. Brush the soy sauce mixture over the bacon-wrapped dates. Evenly sprinkle with brown sugar.Bake until sugar is melted and bacon is brown and shiny, about 20 minutes. Remove from oven and flip each piece. Return to oven and bake 20-25 minutes more.Remove from oven....

No-Hassle Hasselback Potatoes

No-Hassle Hasselback Potatoes

No-Hassle Hasselback Potatoes Compound Butter1 cup unsalted butter1/2 pkg Rabbit Creek Toasted Garlic & Onion dip mixHasselback Potatoes4 potatoes4 tbsp compound butter (melted)Salt & pepper (to taste) Place softened butter in a medium bowl. Add dip mix and combine well. Cover and refrigerate.Preheat oven to 425 degrees F.Scrub and dry potatoes. Peel, if desired. Using a slicing guide, slice the potatoes about three quarters of the way down, leaving the base of the potato uncut. Place in a baking dish and brush the potatoes with about half the compound butter. Season with salt & pepper to taste.Bake for about 30 minutes. Remove from oven and brush with remaining compound butter, being sure to get between the slices. Bake for another 30-40...

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