Green beans are boring, right? It’s pretty much a fact. When they come from a can (shudder), they’re often mushy, lackluster in color, and tasteless. I find steamed green beans are often the same way- no texture, no real flavor.
I’m here to tell you that green beans CAN be sexy. Making the best green beans ever requires only a few easy tricks:
First step? Put away the steamer and/or the canned beans. We’re going fresh here.
Second step? Browned butter. Yup.
Third step? One of my favorite flavors: dijon mustard. This brings these beans up about seven notches, flavorwise.
The best thing is these are a total snap to make! In 10 minutes you will have a killer side that even picky eaters and former green-bean-haters will enjoy.
These, my friends, are…. the most interesting green beans in the world.
Brown Butter Dijon Green Beans (The Best Green Beans Ever)
zest of one lemon + 1 tsp juice, for garnish (optional)
In a skillet over medium-high heat, add the butter and allow to melt. Once the bubbling subsides and brown bits appear in the butter, add the green beans right away and a sprinkling of kosher salt. Toss to coat the beans in the butter and allow to cook for 3 minutes, until the beans are bright green and starting to show signs of browning.
Add the garlic to the skillet with the beans and allow to cook for a minute, stirring every so often. Add the dijon mustard and toss again to coat everything.
Remove to a serving dish and garnish with lemon zest and a squeeze of fresh lemon juice.
At first glance, candied pecans may not seem like the world’s most glamorous snack. They look boring, seem kind of bland, and aren’t even really candy.
But add a little cayenne to the mix, and oh boy, do you have a game-changer.
These candied pecans have a nice spicy kick and are the perfect snack- although, warning: they are seriously addictive. Brown sugar, maple syrup, cinnamon, cayenne and a touch of salt all combine to make an irresistible flavor combination that will keep you coming back for more.
If you’re willing to share, you can even make them as a great handmade holiday gift for your friends and family! The best part: these delicious pecans only take 20 minutes to make from start to finish.
Preheat oven to 350°F (you can also use your toaster oven if you don’t feel like using the regular oven!). Arrange the pecans in a single layer on a baking sheet lined with foil or parchment paper. Toast for 10 minutes, stirring once halfway through.
While pecans are toasting, whisk together the melted butter, brown sugar, salt, cinnamon, cayenne pepper and maple syrup in a large bowl. When pecans are done toasting, immediately add to the bowl and stir to coat the pecans with the mixture.
Transfer coated pecans back to the lined baking sheet and bake for another 10 minutes at 350°F. Allow to cool slightly, then serve.
If packaging for later, let cool entirely then place in an airtight container. Can be stored for a week at room temperature.
I’ve got another step-by-step tutorial here to explain how to make these spicy candied pecans- you won’t believe how easy they are to throw together!
As you may know, this year Thanksgiving coincides with Hanukkah. In honor of both holidays, I devised a dish that can work as an appetizer, side, OR dessert, depending on your mood and appetite! These are a take on the traditional potato latke, made with sweet potatoes and a slightly sweet spice flavor running throughout.
Aren’t these the coolest dang potatoes you’ve ever seen? These are giant PURPLE sweet potatoes that I found at Whole Foods the other week, and just had to have.
These sweet potato latkes can be made with any type of sweet potato, though- in fact, I ended up using 1/2 of the giant purple one (it was the size of 2 normal sweet potatoes!) and a regular orange one. I love the color in these latkes, and the warm spice that comes with each bite.
Topped with a dollop of maple syrup-infused Greek yogurt and some homemade cranberry sauce? Bye. Yes.
Greek yogurt (I mixed mine with maple syrup and ground cinnamon!)
Grate the potatoes and the apple using the coarse holes of a box grater. Set aside in a bowl.
In a large bowl, whisk the egg until beaten. Add the flour, cinnamon, ginger, nutmeg, cardamom, and salt. Stir to combine. Add the grated potatoes and apple, and stir to coat everything with the egg and spice mixture.
Add oil to a large skillet, so that there’s ¼ inch of oil in the pan. Heat to medium-high. When oil starts to smoke, or a small drop of the batter sizzles when added to the pan, we’re ready to fry our latkes.
Form patties of potato-apple mixture with your hands. What I did was grab a ¼-cup portion, form a ball with my hands, and flatten slightly before placing carefully in the oil. Working in batches (don’t crowd the latkes, go for 3-4 at a time), fry for 2-3 minutes on both sides. Remove to a plate lined with paper towels.
Serve with a dollop of greek yogurt and cranberry sauce. Enjoy!
To make cranberry sauce:
Place 1.5 cups of fresh cranberries, ½ cup water, and ½ cup sugar in a medium saucepan over medium-high heat. Cover and bring to a boil. Once cranberries start popping, bring heat down to low, but keep covered. Cook for 15-20 minutes. Stir in 1 tsp fresh lemon juice and garnish with lemon zest.
Hey! Before I go, I wanted to let y’all know I started a new segment on my YouTube channel called, “How the F#!& Do I Make That?“! My first lesson? The dreaded from-scratch pie crust! I wanted to share this with you all now before the holidays, in case you’d like to tackle a pie for dessert this year!
Please don’t forget to subscribe and leave a comment with an idea for what I should take on next. I’m open to suggestions!
This is my last post before Thanksgiving, but come back on Friday for a full list of recipes you can make with Thanksgiving LEFTOVERS!
Only one week til Thanksgiving! This week and next, I’m posting a bunch of Thanksgiving sides ideas here and on my Facebook page, and today I’m back with another classic dish: Kale and Sausage Stuffing Muffins!
I am a sucker for stuffing, but my biggest problem is that I love it a little too much. While it’s easy to overindulge during Thanksgiving, I find that I’m always drawn back to scooping more and more stuffing on my plate way past the point where it’s cute.
To help me out with my portion-controlling this year, I made my stuffing… in a muffin! Besides being just plain adorable, these stuffing muffins are the perfect portion to place along side your turkey, cranberry sauce, and cauliflower mash!
This recipe works best with cubed, day old bread. If you don’t have any on hand, you can use a little trick to get it dried out so that the bread can soak up all the flavors- simply bake at 300°F for 10 minutes, before you start making the stuffing. The bread won’t get completely toasted, but will dry out enough so that it can soak in all the great flavors we add to it.
I used andouille sausage here because I love a nice spicy kick, but if something a little less hot floats your boat, go for it!
Thanksgiving Side Dish: Kale Sausage Stuffing Muffins
1 loaf bread (your preference; I used a rosemary loaf from Whole Foods), cubed
3 sausages (I used Andouille), casings removed and meat crumbled
1 large onion, diced
3 ribs celery, sliced into Cs
3-4 leaves fresh sage, chopped
3 sprigs fresh thyme
3-4 leaves kale, chopped coarsely
½ cup chicken stock
If your bread is already stale, disregard this step. Preheat oven to 300°F. Arrange cubed bread on a baking sheet and bake for 10 minutes. Transfer bread to a bowl and set aside.
In a large skillet over medium heat, add the crumbled sausage and allow to cook until browned, about 8-10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the diced onion, celery, sage and thyme, and allow to cook for 10 minutes, or until the vegetables soften and become translucent. Add the kale and the sausage back to the pan. Pour the chicken stock into the pan and stir to combine; allow to simmer for 2-3 minutes then remove from heat.
Preheat the oven to 375°F. Place your bread cubes in a large bowl (if it’s not already there from step 1). Whisk together two eggs, and pour over the bread. Toss to coat.
Carefully pour the sausage and vegetable mixture over the bread, and again toss to coat. Line a muffin tin with paper liners, and place scoops of stuffing in each muffin tin to desired portion size. I filled mine and then some!
Bake for 22-25 minutes, until bread is golden brown and crispy on top.
To make it even easier to learn how to make these killer stuffing muffins, check out my simple step-by-step video!
What’s your favorite take on stuffing? Do you have any fun family traditions or special ingredients you swear by?
Hey guys! I know there are folks who are looking for Thanksgiving menu ideas, so I’m coming at you with a bunch of Thanksgiving recipes this week and next, culminating in a round-up of the best recipes to make with Thanksgiving leftovers. First up: Roasted Garlic Cauliflower Mash. Hope you enjoy!
It really just isn’t Thanksgiving without some mashed potatoes, don’t you think? They’re one of the ultimate comfort foods- and you can dress them up however you like. I’m generally a traditionalist- for example, that photo above is basically crying for some savory turkey gravy.
That’s why I made you this beautiful bowlful of rich, creamy potato goodn-
OK, I can’t keep up this charade any longer. That’s not potato up above- it’s the most under-sung, under-valued, and under-estimated member of the vegetable family: Cauliflower!
If you’re looking for a satisfying way to lighten up the Thanksgiving table next week without sacrificing any taste, then look no further.
Simply steaming up and pureeing the lowly cauliflower transforms this seemingly-unremarkable vegetable into a creamy concoction that pairs perfectly with the main event: Thanksgiving Turkey! Add some gorgeous roasted garlic, salty Parmesan cheese, and fresh herbs into the mix, and we got a real party going on.
Yup, there’s a WHOLE HEAD of garlic in this B. Feel free to use less if this terrifies you, but I honestly think it was the perfect amount. The cauliflower does need a bit of flavor added to it to really shine. Roasting the garlic takes out the bitterness, and really adds a beautiful flavor to the finished dish.
Preheat oven to 375°F. Chop off the top of the head of garlic to expose the tops of the cloves. Rub with olive oil, place in a ramekin or other small baking dish, and season liberally with kosher salt and freshly cracked pepper. Cover the ramekin or dish with aluminum foil, then bake for 45 minutes to an hour, until garlic is very fragrant and caramelized on top. Set aside.
Set up a vegetable steamer over a pan of with an inch of water in it. Boil over high heat. While water is coming to a boil, chop up your cauliflower into florets, and rinse using a colander. Place half the cauliflower (including stems!) into the steamer, season liberally with kosher salt, and then place the remaining cauliflower on top and again season with salt. Cover the steamer and allow to cook for 10 minutes.
Prep a food processor with the steel blade. When cauliflower is done steaming, drain well in a colander. Place in the food processor along with the cheese, thyme, and butter. Carefully squeeze or scoop out the roasted garlic cloves from their skins (almost like squeezing toothpaste out of a tube). Puree until smooth- this may mean occasionally pausing to stir around the stubborn florets that just won’t blend with the others.
Taste and season with salt as desired. Garnish with chives, serve and enjoy!
TIP: If you know you’ll be going crazy on Thanksgiving, you can make this now, and freeze this for later! Just store in an airtight container, then bring out to thaw the morning you’d like to serve and either microwave or heat up in a pan to get it warmed up.
Honestly, I bet you’ll be surprised just how similar this tastes to normal mashed potatoes made from spuds! It’s a new favorite around here, and will be making appearance on our table next Thursday!