Spring Asparagus Salad

Spring Asparagus Salad

Spring Asparagus Salad

Yesterday was the first day of Spring and it was a beautiful day, sunny, warm-ish……….let’s face it after a long winter, the first day its over 40, the flip flops come out and the coat goes back to the closet, or in my case the back seat of the car…..it’s a coat closet right??

Spring brings to mind nature and renewal. I plan my garden, wait to see if all the perennials made it through the winter, and the grass turns green. Continue reading “Spring Asparagus Salad”

Roasted Cauliflower with Cheddar Beer Cheese

Roasted Cauliflower with Cheddar Beer Cheese

Roasted Cauliflower

It seems that certain foods run a hot streak, and these days nothing is hotter than cauliflower. You can find recipes for all kinds of cauliflower, it can be made into sauces, roasted, it makes a perfect “mashed potato” substitute and of course it makes a beautiful soup.

Recently a recipe caught my eye on Pinterest. It was a whole roasted cauliflower swimming in a pool of beer cheese sauce. It looked scrumptious. The recipe was from Joy the Baker. I must say I felt “Joy” after making this recipe…….so thank you Joy the Baker!

Continue reading “Roasted Cauliflower with Cheddar Beer Cheese”

Thanksgiving Sides

Thanksgiving Sides

Thanksgiving Sides

We know the day is all about the bird, but what is along the side is just as important. If you are looking for those last minute ideas we have a few……

Cranberry Sauce

Forget the canned sauce……this is so much better,
and it can be made up to 10 days ahead……..that’s right…….. ten days!!!

Cranberry Chef

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Cranberry Chef

Thanksgiving Sides

  • Author: Marty Boyd

Scale

Ingredients

  • 2 cups fresh cranberries ( preferably organic )
  • 2 teaspoons olive oil
  • 2 shallots, minced
  • 2 teaspoons minced ginger
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons fresh rosemary minced
  • 1/2 cup fresh orange juice
  • 1 small cinnamon stick
  • Zest of 1 orange

Instructions

  1. Heat oil in medium sauce pan over medium heat. Sauté shallots until softened about 5 minutes. Reducing heat to medium low if necessary. You do not want to brown the shallots. Add ginger and sauté until fragrant another minute or two.
  2. Add cranberries,both sugars,vinegar,orange juice, and cinnamon stick. Bring to a boil. Reduce heat, add rosemary and simmer for 10 minutes until the cranberries have burst and sauce begins to thicken. Remove from heat and remove cinnamon stick. Stir in orange zest and cool.
  3. Store in airtight container in refrigerator up to 10 days.

 

Green Bean Casserole

All the flavor of the traditional but homemade……with a little store bought…….can beat those french fried onions……get the recipe here Green Beans Casserole Recipe  

Green Bean Casserole

 Pear Salad

This is sure to be a show stopper. It’s a beautiful salad and the taste of the roasted pears will surely be remembered by your guests…….get the recipe here Roasted Pear Salad

Roasted Pear Salad

 Butterfinger Pie

I am all for the traditional Pumpkin pie, but not everyone likes pumpkin pie, so why not switch it up and have a Butterfinger pie. This is one of my oldest and most favorite recipes……….make it as a second option. My bet is on the Butterfinger to be gone first…..get the recipe here Butterfingers Pie.

Butterfinger Pie

Tim and I wish you and your family a Happy Thanksgiving and hope you will try at least one of our sides for your Thanksgiving fare. Enjoy!