A round up of the recipes that we use year after year. We posted these last year but wanted to jog your memory in case you need some ideas for what you will contribute for Friendsgiving or next week for the big day… how is Thanksgiving next week??!!?
Sometimes you just need a delicious side dish, and there’s no real way to go wrong with a roasted potato. It takes absolutely no thought to throw some in the oven with a little salt, and you’ve got the perfect side for just about anything. But with just an extra step or two (and some tips from those French cooking gods), you’ve got a beautiful, slightly more refined potato dish that’s the perfect pairing for anything you’re serving.
French Roasted Potato Salad
-1 lb small yukon gold potatoes, quartered
-1/2 lb cipollini onions*, peeled and halved
-2 Tbsp parsley, chopped, for serving
-1 tsp salt, divided
-1/2 tsp white vinegar
-1 Tbsp olive oil
First you need to parboil your potatoes. Add the potatoes plus 1/2 tsp of the salt and the vinegar to a stock pot, and cover it with an inch of cold water. Put it over high heat, and once the water is boiling, let the potatoes boil away for about 5 minutes. You’re just parboiling here, so you don’t want them to be completely tinder. Drain the water and put the potatoes in a large bowl with 1 Tbsp olive oil and 1/2 tsp salt. Stir them fairly vigorously so that they start to develop a little bit of a “gummy” exterior. This is going to help them really crisp up in the oven! Next stir in the onions just to coat with oil and put everything on a baking sheet and into the oven to cook for 15 minutes. Take them out and give them a good flip, then back to the oven for another 15 or 20 minutes.
Grainy Mustard Vinaigrette
-1 tsp apple cider vinegar
-2 tsp grainy mustard
-3 tsp olive oil
-1 tsp honey
-salt and pepper to taste
While the potatoes and onions are roasting, make the vinaigrette. Just whisk everything together and toss it with the still warm potatoes and onions, as well as the parsley. Enjoy!
Note: Cipollini onions can be hard to find and, quite frankly, even harder to peel. You can definitely substitute shallots or even regular yellow onions cut into smaller chunks.
Is everyone getting as excited about Cinco de Mayo as I am? Yes, we know that Cinco is barely even celebrated in Mexico, but around here we love any excuse for a good party–especially if that party includes loads of margaritas and guacamole. Tomorrow you can try to weather the crowds at your favorite taco joint, but why not stay home and make some of our favorite Tex-Mex recipes for your friends? Amazing taste, leftovers, and no Uber required. Here is a round up of our favorite Mexican posts throughout the last year. ¡Happy Cinco!
Starting off strong with a classic margarita.
2. Spicy Chicken Tacos with Corn and Black Bean Salsa
The corn salsa gives a little freshness and crunch to this spicy chicken taco.
A take on the traditional elote, this corn salad is the perfect side for your Mexican feast.
4. Slow Roasted Pork Tacos with Salsa Verde
Let the oven and a jar of salsa do all of the work for you–your friends will never know!
5. Mahi Tacos with Mango Salsa and Mexican Slaw
The grilled fish along with the sweet slaw gives a little baja flair to this taco.
The best take on a comfort food classic. This lightened-up version has lots of fresh lime and cilantro, yum!
7. Healthy Tex-Mex Tostadas with Tomatillo Cilantro Lime Dressing
Loaded up with veggies and a creamy dressing that’s surprisingly healthy, you can get away with eating these tostadas every day of the week.
8. Mexican Turkey Stuffed Bell Peppers
Easy weeknight stuffed peppers with a kick from our favorite Mexican seasoning.
9. Creamy Verde Chicken Enchiladas
Green salsa, cream sauce, and tons of melted cheese? Sign me up!
10. Tacos al Pastor
Pork, pineapple, and spice make these my favorite tacos on the list!
11. Watermelon Agua Fresca and Popsicles
Bright, refreshing, and the perfect cool end for your fiesta.
Hope everyone has the happiest of Cinco de Mayos! What are your plans for the big day?
This is a Thanksgiving side that I first made in 2010, and have made by request every year since.
They need to be made the day of Thanksgiving (which is sort of against everything we preach), BUT they can be served warm or room temperature which is helpful with the timing of everything.
Roasted Brussels Sprouts with Pancetta and Pine Nuts
Serves 3-4 (should be at least doubled for a Thanksgiving side)
Ingredients:
Brussels Sprouts, 1 lb
Pancetta – can substitute thick cut bacon, 3 Tbs (or 2 ounces)
Olive oil – 2 tsp
Sea Salt – 1/4 tsp
Freshly Ground Black Pepper
Pine nuts – less than 1/4 cup
Granulated Sugar – 1 Tbs (optional but recommended)
Fresh Parmesan
Directions:
Save yourself time and buy the pre-washed brussels sprouts and chopped pancetta.
Preheat your oven to 400 degrees
Cut the brussels sprouts in half and remove any grey/brown bits
Combine top five ingredients together in a bowl
Place on an aluminum foil lined cookie sheet, best if they don’t touch so they will roast instead of steam
Roast for 40 minutes, turning once.
While roasting, place pine nuts and sugar into a heated, dry skillet. Stir these constantly as they can burn in the blink of an eye. These will take 5 minutes max.
Once Brussels sprouts are done, put into serving dish and top with sugared pine nuts, freshly grated parmesan and ground black pepper.
Serve.
Enjoy!
Any type of crumble or crisp is always very welcome in my family, but for Thanksgiving we always have to have this Apple Cranberry Crumble. If you’re trying to be a little healthy, you can definitely serve this as a dessert. But in my mind, Thanksgiving is no time for diets–this is a perfect side dish!
Fruit Filling:
-1 12oz package of cranberries
-2 medium Fuji apples, cut into small cubes
-1/2 c. white sugar (or less depending on the sweetness of your apples)
-2 Tbsp apple cider, apple juice, or water
Crumble Topping:
-1/2 c. oatmeal*
-2/3 c. all purpose flour*
-1/2 c. packed brown sugar
-1/2 stick of butter (4 Tbsp)*
-pinch of salt
Preheat your oven to 375°, and then combine your apples, cranberries, white sugar, and apple cider in 13 x 9 inch baking dish. Pop this in the oven for 15 to 20 minutes or until the fruit has softened slightly and the juices have thicken.
I like to use this time to make the crumble topping. In a bowl, combine the oatmeal, flour, brown sugar, salt, and butter. Work this mixture with your fingers until clumps are forming and you can squeeze the mixture in your hands without it falling apart.
Next remove the dish from the oven and give it a stir before adding the crumble. When you are putting the topping over the fruit, squeeze it slightly in your hands and then crumble that on the top. These small “chunks” of the topping are what make the crumble so crumbly and delicious!
Bake all of this for about 20 minutes or until the topping is golden brown. After removing from the oven, let it sit for 10 or 15 minutes before serving so that beautiful fruit mixture has cooled slightly. Far too many times I have forgotten this step and eagerly taken a bite only to scorch my tongue…It was totally worth it though because this stuff is delicious!
Enjoy!
*If you want to make this gluten and dairy free, just substitute the oatmeal and flour for gluten free versions and the butter for Earth Balance. This is just as wonderful!
Adeline Alley 