All posts filed under: Side Dishes & Veggies

Roasted Mashed Sweet Potatoes with Shallots--Peanut Butter & Dill Pickles Blog

Thanksgiving Side: Roasted Mashed Sweet Potatoes with Sorghum and Shallots

Every Friday leading up to Thanksgiving, I’m posting a new side dish recipe.  If you’d like to see my recipe for what I consider the BEST way to make turkey, click here. I feel like there are two very divided camps when it comes to sweet potatoes. Either you REALLY love them or you REALLY hate them. I belong to the first camp; my husband belongs to the second. I seek out sweet potatoes in the store and on menus. He once, at the age of 10, had a 4 hour stand-off at the dinner table over eating sweet potatoes.  His mother finally allowed him to add peanut butter and that’s the only way he was able to clean his plate.  Needless to say it scarred him a bit and a sweet potato hasn’t passed his lips since. I love them roasted and I love them mashed.  I did both here.  Roasting adds great caramelization, which is only amplified by a drizzle of sorghum just before the potatoes are done roasting. The other perk about these …






Orange Scented Cranberry Relish with Bourbon--Peanut Butter & Dill Pickles Blog

Thanksgiving Side: Orange Scented Cranberry Relish with Bourbon

Every Friday leading up to Thanksgiving, I’m posting a new side dish recipe.  If you’d like to see my recipe for what I consider the BEST way to make turkey, click here. Beige, beige, brown, hint of yellow, and white.  No, I’m not describing the house colors in a cookie cutter neighborhood development. A Thanksgiving plate filled with turkey, stuffing, gravy, corn pudding, and mashed potatoes tastes awfully good but isn’t exactly pleasing to the eye. Enter the cranberry relish. Not only does the relish add color,  it also adds a tangy, sweet component to the rich, buttery, and savory flavors taking up the prime real estate on your plate. Plus, this recipe has bourbon.  Enough said. PrintOrange Scented Cranberry Relish with Bourbon Makes about 2 1/2 cups Ingredients1 c. bourbon Zest and juice of one orange 2 tsp. lemon juice 2 tbsp. thinly sliced shallots 12 oz. fresh or frozen cranberries 1 c. sugar 1 cinnamon stick 1/4 tsp. kosher salt Pinch ground white pepperInstructionsMix the bourbon, zest, citrus juices, and shallots in a large …






Thanksgiving Side: Corn Pudding

Every Friday leading up to Thanksgiving, I’m posting a new side dish recipe.  If you’d like to see my recipe for what I consider the BEST way to make turkey, click here. Thanksgiving isn’t Thanksgiving to me unless I’ve got corn pudding on my plate. If someone made me choose between turkey and corn pudding, I’d kiss that bird goodbye. Ever since I was little, corn pudding has always been synonymous with turkey day and I wouldn’t have it any other way. It’s so synonymous that even though it’s EVERYONE’S favorite side, nobody makes it except for on Thanksgiving day.  That’s 364 days without this buttery, creamy good stuff. We’re weird but it also means the pan of corn pudding is coveted, treasured, and even hoarded. Our family spends Thanksgiving together at our lodge in Northern Wisconsin and because this pudding becomes our familial currency after the big meal, people (myself included) have been known to discreetly wrap up our own portions and hide them in the fridge. Woe to the person who used clear plastic …






Broiled Paprika Shrimp with Crispy Serrano Potatoes

There are moments in life when you don’t mind getting messy.  Now, I am a girl who likes pedicures and gets a high off of organization (my pantry, finally organized this weekend, is sparkling as we speak) but I also like getting down in the dirt.  I even completed a mud run with my sister.  *See exhibit A below* Normally I’m more of a “dainty” food eater but I make 2 exceptions:  BBQ ribs and these shrimp. My obsession lately is Pinterest (like the majority of the free world) and I came upon a recipe for broiled shrimp that made me want to lick my computer screen.  I’d never broiled shrimp before or prepared them “peel-on” but dang was it good.  My other obsession lately has been smoked paprika.  I’d made the shrimp several times as written on The Perfect Chocolate Chip Cookie (yes, this blog knows their shrimp!) and wanted to add some Spanish flair, which lead into the potatoes with serrano ham and oregano.   It’s important that the peel be on the shrimp while cooking–it does …