Cuisine: Side dish
Leftover Stuffing Waffles
These Leftover Stuffing Waffles are absolutely fantastic. Just think of all the ways you can eat this - with gravy, mashed potatoes, cheese, poached egg, etc... The possibilities are endless.
By - Prep: 5 mins
- Cook: 15 mins
Green Beans With Pecans and Dijon Maple Sauce
Green Beans With Pecans and Dijon Maple Sauce will convert any veggie-hater. While pecans and maple sauce sound a little dessert-y, Dijon forms the bridge between sweet and green, forming a perfect side to any meal.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 8 Servings
Sweet Potato Casserole
This Sweet Potato Casserole is definitely something for holidays and special occasions! The recipe is actually from Ruth's Chris Steakhouse.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 12 Servings
Brussels Sprouts with Dried Cranberries and Toasted Almonds
Brussels Sprouts with Dried Cranberries and Toasted Almonds is the perfect side dish for your holiday table.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Rosemary Cheddar Potato Latkes
These Rosemary Cheddar Potato Latkes are not your traditional latkes by any means, but they are absolutely delicious. You can serve these golden brown potato pancakes with a dollop of sour cream.
Tip - My method of squeezing the water out of the potatoes is using a potato ricer, which is one of my favorite kitchen tools. I also use it for spinach, canned artichoke hearts, etc.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
White Asparagus with Tarragon Cream and Toasted Panko
To grow white asparagus, the shoots are covered with soil as they grow, so that there is no exposure to sunlight, which keeps it white. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Oven Baked Criss Cross Potatoes
My mother used to make these Oven Baked Criss Cross Potatoes when we were kids. They are called criss cross potatoes….. I guess my brother will be making these tonight!
- Prep: 20 mins
- Cook: 1 hrs 15 mins
- Yields: 6 Servings
Charmoula Smothered Eggplant
Charmoula Smothered Eggplant is a delicious Moroccan side dish. Charmoula is the original Moroccan seasoning, usually used on fish, but it works really well on eggplant.
- Prep: 1 hrs
- Cook: 30 mins
- Yields: 4 Servings
Parmesan Roasted Cauliflower
Cauliflower features prominently on my blog. I looked through my archives and realized I have a thing for cauliflower! I especially like roasting vegetables, probably due to the fact that I grew up in the midwest in the '60s when all vegetables were boiled to a flavorless mush.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Chickpea, Red Pepper, & Spinach Salad with Harissa
This is a wonderful Moroccan salad with a great depth of flavor. Harissa is what my husband calls the ketchup of north Africa. Harissa is a Tunisian hot chili pepper paste made with roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is also popular in Moroccan cuisine.
- Prep: 20 mins
- Cook: 35 mins
- Yields: 6 Servings
