Everyday Style & Recipes. Est. 2010
I recently made turkey and wild rice soup and I was trying to think of something tasty to go along with it. Biscuits came to mind as the perfect counterpart to a hearty soup. Instead of just plain biscuits I added some sage, rosemary, and thyme for more flavor. They turned out really well and the texture was crisp and flaky on the outside and warm and soft on the inside. They were easy to make and very good with my soup! I will definitely be making these again.
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Mashed potatoes is a side dish that has become a staple on many Thanksgiving tables. The great thing about mashed potatoes is you can add different ingredients to it and change a plain recipe into a more flavorful one. This Thanksgiving I decided to try mixing goat cheese and fresh dill into the potatoes. The goat cheese gave it a creamy tanginess, and tasted great with the fresh dill! Potatoes are so easy to make and I always leave the skins on (especially if they are red potatoes). Overall the addition of the goat cheese and dill was a success and I will definitely have this on the table on Thanksgiving next year.
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I ended up making quite a bit of cranberry sauce this year for Thanksgiving. The nice thing is that it can be stored in the refrigerator or even frozen. Cranberry sauce is easy to make from scratch and tastes fresh and tangy–a perfect topping for a roast turkey or slathering on a piece of bread for a leftover turkey sandwich. I normally go with an orange-ginger cranberry sauce but this year I tried making it with pinot noir. I really enjoyed this version of cranberry sauce, and the addition of the pinot noir gave it a more full-bodied flavor.
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This is a standard bread stuffing with a crumbly and soft consistency. The bread is toasted and left to harden over night to get that good crunchy texture. It is then flavored with fresh sage leaves, sauteed onions and celery and baked in the oven. This recipe takes some time and effort to prepare but the recipe is well worth it. A perfect side dish for a juicy roast turkey!
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Butternut squash for me is a staple during the fall and winter, especially during holidays like Thanksgiving. I decided to try this recipe for butternut squash over Thanksgiving and I was not disappointed. The squash is roasted and tossed with caramelized onions, sage, and melted gruyere cheese. The squash added a nice pop of color on the plate and the melted gruyere was delicious with the sage and butternut squash. It takes a long time for the squash to roast in the oven but it ended up being well worth it.
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This slaw was a great accompaniment to the Cuban pulled pork tacos. The slaw was sweet and a little spicy which worked well with the sweet and spicy flavors of the pulled pork. Jicama has the same texture and similar taste to watercress but has an earthier flavor to it. Since I had only eaten jicama in restaurants and ignored it in the grocery aisle, it was fun to test out a new item in the kitchen. The slaw was tasty and easy to throw together since all it takes is grating the ingredients in a bowl and adding a little juice and spices.
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Since I already tried Moroccan couscous I thought it would be nice to try something different. I decided on roasted potatoes and they turned out very nicely. They went great with the Roasted Moroccan chicken and had very good flavor. The honey mellows and contrasts with the spicy harissa and lemon juice. The honey also caramelizes the potatoes and the result is a crispy, golden outside. The only downside is that honey has the tendency of sticking to the pan so use a generous amount of olive oil and turn the potatoes every 12-15 minutes or so. To get the potatoes extra crispy on the outside I sometimes turn the oven to the broil setting the last 3 minutes of baking.
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Couscous is a tasty dish that is a great accompaniment to proteins like lamb, chicken, and beef. What makes couscous great is its versatility. You can pretty much add anything to it and make it your own. Couscous is great spicy or sweet but I prefer a little bit of both to give it a good balance. This recipe is sweet from the fruit and has just the right amount of heat that comes from the aromatic spices. This may not be quite traditional, but I like couscous to be a little more saucy and not so dry. It all depends on how much liquid goes into the pot so reducing the amount of beef stock by 1/2 cup would do the trick. Since couscous only takes a few minutes to cook, I steamed the dried fruit separately to soften before I added it to the couscous.
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A great addition to the Korean BBQ Pork Sandwich was this sesame and ginger coleslaw. A standard pulled pork recipe just has to have a side of coleslaw either in or outside the bun! Coleslaw can get really heavy if you add too much mayo and sour cream, so I only add a little to give it just a mild creaminess while staying light. Since the pork was flavored with Korean sauces, I flavored the coleslaw with similar ingredients. The coleslaw turned out really nicely and provided a good balance against the spicy pulled pork.
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This corn salsa is perfect for the summer sweet corn season. I made this to go with some Chile Verde Chicken Tamales and the pairing went together well. The salsa was mostly sweet with just the right amount of heat. It would go nicely on burritos and tacos too.
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