3 Thanksgiving Side Dish Recipes
Green Bean Casserole
Ingredients
2 pounds fresh green beans, ends cut off
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar
1 cup panko breadcrumbs
Directions
1. Preheat the oven to 350 degrees F.
2. Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they’re cool and set aside.
3. Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
4. In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
5. Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
Cheesy Scalloped Potato Bundt
Ingredients
4 tablespoons unsalted butter, at room temperature
2 1/2 pounds Yukon gold potatoes (about 8 medium)
1 cup heavy cream
2/3 cup grated Parmesan
1 clove garlic, grated
1 tablespoon chopped fresh rosemary
3 scallions, thinly sliced
Kosher salt and freshly ground black pepper
12 slices mild Cheddar, cut in half
Directions
1. Preheat the oven to 400 degrees F. Generously butter a 12-cup bundt pan (use all the butter; it may seem like a lot, but the potatoes need it to stick to the sides of the pan and to crisp up).
2. Thinly slice the potatoes on a mandoline (they need to be thin enough to easily bend when folded). Starting on the bottom of the pan lay the potatoes in a slightly overlapping formation, sticking to the butter, until the entire pan is covered in one layer of potatoes.
3. Stir together the heavy cream, Parmesan, garlic, rosemary, scallions, 2 teaspoons salt and a few grinds of black pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.
4. Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with 8 pieces of the Cheddar in a slightly overlapping circle. Repeat two more times. Top with the remaining quarter of the potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top and a paring knife can easily be inserted and removed into the center of the dome, about 1 hour 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter. Serve immediately.
Cinnamon Apple Cranberry Sauce
Ingredients
2 cups cranberry juice
1 (6-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 Gala apples, peeled, cored and diced
2 teaspoons corn starch
Directions
1. In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
2. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
3. Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.
HAPPY THANKSGIVING from Beau Maison Homes!
If you оr someone you know іѕ lооkіng fоr a Rеаl Eѕtаtе Invеѕtоr іn Thе Grеаtеr Houston Area, and wаnt tо ѕеll уоur hоmе аnd get thе fairest price, call uѕ at 832-463-1925.
Like, share and please let us know what you think in the comments!
Tom Beauchamp
Growing up in New York, I spent my teen years working with my Dad, after school, nights and weekends helping him in his Construction Company building residential homes. Periodically, he would take on smaller side jobs of remodeling or repairs, where I was his assistant
I am a retired ARMY Sergeant, having served in numerous locations, to include the Republic of Korea. I currently live in Houston, Texas, and have lived in New York, California, Georgia, Washington State, Indiana, and Missouri!
Upon retiring from the ARMY in 1995, I joined ACE Hardware in San Diego, CA as the Service Manager.I left Ace Hardware in 1999 to join The Home Depot (HD). I worked in numerous departments which included Electrical & Lighting; then I was promoted to Department Manager for the Plumbing Department, Kitchen and Bath Department and Appliances. Later, I also managed the Millworks Department (Doors, Windows & Molding). Occasionally assisting in the Paint Department, as needed.
I moved to Houston Texas to start school at the University of Houston in 2004, studying Architecture, then Construction Management, while I continued to work Full-Time at a Home Depot sister company called EXPO Design Center. Eventually, the EXPO division closed and I transferred back to the HD to begin work as a Kitchen and Bath Designer after completing Kitchen and Bath Design training. I continued work with the Home Depot until I decided to start my own business in 2014, Beau Maison Homes LLC.
I have completed training with Fortune Builder’s, the premier real estate education company in the country. I also regularly attend Real Estate Investor Association (REIA) group meetings, to keep current in the industry.
I have learned a great deal throughout my life about construction, remodeling & repairs, building materials, as well as costs related to the above, and am now well prepared for my current venture!
I am a retired ARMY Sergeant, having served in numerous locations, to include the Republic of Korea. I currently live in Houston, Texas, and have lived in New York, California, Georgia, Washington State, Indiana, and Missouri!
Upon retiring from the ARMY in 1995, I joined ACE Hardware in San Diego, CA as the Service Manager.I left Ace Hardware in 1999 to join The Home Depot (HD). I worked in numerous departments which included Electrical & Lighting; then I was promoted to Department Manager for the Plumbing Department, Kitchen and Bath Department and Appliances. Later, I also managed the Millworks Department (Doors, Windows & Molding). Occasionally assisting in the Paint Department, as needed.
I moved to Houston Texas to start school at the University of Houston in 2004, studying Architecture, then Construction Management, while I continued to work Full-Time at a Home Depot sister company called EXPO Design Center. Eventually, the EXPO division closed and I transferred back to the HD to begin work as a Kitchen and Bath Designer after completing Kitchen and Bath Design training. I continued work with the Home Depot until I decided to start my own business in 2014, Beau Maison Homes LLC.
I have completed training with Fortune Builder’s, the premier real estate education company in the country. I also regularly attend Real Estate Investor Association (REIA) group meetings, to keep current in the industry.
I have learned a great deal throughout my life about construction, remodeling & repairs, building materials, as well as costs related to the above, and am now well prepared for my current venture!
Latest posts by Tom Beauchamp (see all)
- Preventing The Top Three Costliest Home Repairs - November 29, 2019
- Happy Thanksgiving - November 28, 2019
- 3 More Thanksgiving Recipes…Desserts!!! - November 25, 2019
