It’s holiday cooking time and that means special side dishes to go with your great entrees. Here’s one that Sheila and I really like because it goes with all kinds of poultry and beef. We’ve never tried it with ham, but I bet it would be a tasty alternate to the sweet potatoes we usually serve with the pork dishes. We often do Cream Cheese Bakes for our baked potatoes and we add the shrimp at the holidays.
I found a leftover shrimp baked potato in the frig and discovered that the addition of the shrimp makes the dish hearty enough to stand on its own as a lunch – add a salad and you’re good to go. Alone or with dinner, it’s a favorite at our house. This is also a make-ahead dish, so you can refrigerate the finished potatoes for a day until you are ready to reheat them for dinner.
No bodies were found anywhere in the vicinity, except those overstuffed folks taking naps while recovering. 😉
*Photo by Patti Phillips
Thanksgiving is my favorite holiday of the year. There. I’ve said it. 🙂
All that fun food brought by people showing off their best recipes? The outrageously delicious pies? How could it not be a foodie adventure?
But, wait, you say… remember Lola’s food puzzle dish? Unrecognizable in any food group that we could figure out? That’s why it’s an adventure. You never know what will turn up.
Last year, we were invited to dinner at a college pal’s house. (Translation – we go waaay back) Everybody brought a side dish and the butternut squash was one of the standouts. I happen to love butternut squash, but at home we usually have it whipped and buttered. Mary’s version is so much more interesting. She added chestnuts and rutabaga and now it’s the only way we serve it.
Mary told us the secret ingredients (she cooks creatively and doesn’t always make a dish the same way twice) and Sheila and I went to work on crafting a recipe that could be shared. Well…Sheila cooked and I tasted, to make sure the balance of flavors worked. I did do some wicked peeling, chopping, and scooping though. 😉
4-5 cups cooked Butternut Squash (4 pound squash yields 5-6 cups)
1 teaspoon olive oil, extra virgin, cold-pressed
1 teaspoon Sea Salt + 1 teaspoon Sea Salt
2 Tablespoons water for baking squash
2 cups cooked Rutabaga, rough mashed or pureed (1 medium rutabaga)
3 Tablespoons butter
1 teaspoon Nutmeg
2 Tablespoons heavy cream
1 dozen Chestnuts, cooked and peeled, for garnish (Gefen sells a package of recipe-ready chestnuts – already peeled and cooked)
Pepper (to taste)
Start the prep of the squash first, then after it is in the oven, start the rutabaga prep.
Add rutabaga to squash in the mixer bowl and whip on high for 3-4 minutes or until mashed potato consistency, adding salt if needed and pepper to taste.
If you are making this ahead of time, place the finished mixture into a large bowl suitable for reheating.
Garnish with chestnuts and serve.
Prep time: 40 minutes
Cooking time: 1 hour 30 minutes
*Many thanks to Mary Gerrard for the delicious addition to the Thanksgiving table. 🙂
*Photo by Patti Phillips
It’s near the end of the Major League Baseball season and one of our teams made it into the playoffs! I won’t mention which one it is because I don’t want to jinx their chances. 😉
In honor of a great finish to the regular season, the neighbors are having a garage cookout – it’s too cold to stay outside in the backyard for long – and we thought we’d try a new baked bean recipe to go along with the hot dogs and hamburgers our buddies are serving.
Easy, tasty and we can make it last minute or the day ahead. Day before prep means that the flavors will be more intense on the day of the party.
Serve with corn bread and enjoy! 🙂