This recipe is from Ina Garten. I found the original recipe on the Food Network website. I made a few changes for ease of preparation. They got rave reviews from our dinner guests during a recent get together. They just have a kind of fancy feel to them. Enjoy!
Last year, I made thanksgiving dinner in NYC. We rented a townhome for our 3 kids, son-in-law, our 6 year old granddaughter, and us. We had big plans all week, so I ordered the turkey & pies. I prepared the sides – deviled eggs, dressing, CRANBERRY SAUCE, and more. We even went to the Macy’s Parade in freezing temperatures. It was awesome!
This creamed corn is life changing! The secret is the Parmesan cheese. YES, parmesan. You can use fresh or frozen corn to make this side dish. It’s great with smoked meats, chicken, or your holiday turkey. Add to your holiday meal plans – this stuff is money!!!
This chickpea elbow pasta topped with chickpea crumbs is so good in this upgraded macaroni and cheese dish. This would make a great addition to your Thanksgiving menu! And, guest what? The leftovers were awesome all by their lonesome the next day!
These vibrant purple potatoes are so fun to prepare and serve. The miso adds a wonderful flavor, as does the tangy crème fraiche. They make a wonderful side to meat, chicken and fish. Enjoy!
We’ve got a fabulous steak house here in San Antonio that serves the absolute best jalapeño Mac & Cheese. The recipe was published in the local paper, so I had to make it! Here is my take on what has become a family favorite.
I’m in love with this flavorful Mediterranean sauce! I first heard about this sauce when I was watching the Today Show, one morning. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. It’s awesome on chicken, as a dip, on falafel and as a salad dressing! It is addictive!
It’s still not fall in San Antonio, but I couldn’t wait to prepare a fall dish another day. I served this light side dish with two meals. I made Chicken Shawarma one day, and falafel on another. This rice was super delicious with both entrees. Now, all I need is a cool breeze!
I have always wanted to learn how to make homemade tortillas, so I grabbed the chance. During the Plant-Forward Boot Camp I attended at the Culinary Institute, we made a Mexican themed menu, so I lucked out. The dough is easy to make, but the consistency needs to be just right. Our teacher pointed out that my first batch was too sticky. I added a bit more masa and I hit tortilla gold! Try this recipe out, ASAP!
I really sharpened my knife skills on this one! This salad is crunchy, fresh and full of flavor. I chose to make this dish to work on my knife skills & boy did I get a work out. Our teacher at the Culinary Institute Plant Forward Boot Camp took time out to demonstrate the proper use of a knife and how to cut in a variety of ways. I actually got pretty good at elliptical cutting. Either way, I think you will enjoy this salad!
