My mom made one of the best dishes on our Thanksgiving table this year. I’ve never had sweet potatoes combined with apples and they’re a fantastic match. The glaze is neither too boozy nor too sweet – just right. This would work well on any holiday table. I more than halved the recipe and put this on my weeknight table to go with a roast chicken. I baked the potatoes the night before so they were cool and ready to slice the next day. Enjoy this festive time with good food and good cheer!
Category Archives: Shannon’s Kitchen
So this recipe does not technically qualify as a side dish (maybe for some people!), but these tasty nuts can show up just about anywhere. Here are a bunch of possibilities: in your hand for a snack, tossed in a salad, chopped and sprinkled on top of roasted or steamed vegetables, as a garnish for soup, on top of a scoop of ice cream for a quick sundae, on a cheese plate with some fine cheese and apple slices, sprinkled on an apple crisp, chopped with garlic and olive oil and tossed with pasta for a quick weeknight meal, stirred into a banana bread batter, layered in a breakfast parfait with yogurt, granola and fresh or dried fruit, on a holiday dessert platter with cookies and chocolate, etc…
These nuts transform something simple into something a bit more special.
These greens are quick to prepare and don’t claim any precious oven time. I like that these greens aren’t bogged down by anything too heavy and offer a contrast to the richer fare on your plate. If you’re not crazy about leeks you may certainly sub them for regular onions or shallots. This also makes an easy weeknight dinner by serving over rice or pasta. The recipe may be easily halved for fewer servings. If you are sensitive to dairy, use all oil in place of the butter.
Mashed potatoes seem essential to the Thanksgving plate. Other foods may come and go, but those potatoes are somehow a blank canvas for all the other delectable flavors and textures. Everyone has different ideas about what constitutes perfect mashed potatoes – as they should. So to say that there’s a “perfect” recipe would be a fallacy. Rather, make them according to your own tastes considering these three things: type of potato, richness and consistency.
Roast chicken is the ultimate. Poached chicken is equally as delightful for several reasons. I love the delicate texture of the meat. You are left with a large pot of good chicken stock which can serve as a base for a soup or a stew. Poaching a chicken is great year round and any seasonal veg may be added right to the pot with the chicken as it nears the end of cooking time. And because the chicken is shredded, you have the luxury of leftover chicken for an additional meal or two depending on how many you are cooking for.