This is one of the side dishes that I made for our Thanksgiving last year, a hash made with beautiful fingerling potatoes and ham. Sometime the simplest dishes are the best tasting ones, and this is one of those dishes. On Monday I’ll be doing a big post all about how I made our turkey (hint it involves lots of butter, wine and a cheesecloth!), how to make homemade stock for your gravy, how to make the gravy and my mom’s stuffing recipe so make sure you check back for that! I’ve also tagged some of my past posts in the Thanksgiving section at the top of the page if your looking for more recipes or crafts for the big day next week. CLick here to get the recipe and see how it’s made!
I can’t believe that it is November already… fall is really flying by! I can’t wait for the upcoming holiday season, last year was so hectic that I feel like I didn’t get to enjoy it as much as I should have so I’m looking forward to being a little more prepared for it this year. Every Thanksgiving either my parents or my grandmother host a big dinner for the whole family and then I make a separate dinner the following weekend for my husband and I, which we have dubbed “Thanksgiving 2.0″. I took tons of pictures from all of the meals last year and I can’t wait to start sharing them with you so that maybe you’ll be inspired to make some of them for your family this year! I’ve added a Thanksgiving tab to the menu at the top of the homepage and that’s where you can find a compilation of all the recipes, crafts, etc for that holiday. I’m also going to start including a printable version of the recipes at the end of each post (just click on the picture to pull up a regular sized picture and then print right in your browser in any size you like). I thought I’d start my Thanksgiving themed posts with a simple recipe, a side dish, that would be fantastic to make in the meantime if you want to practice! Brussel’s sprouts get sautéed in bacon fat and and then roasted in the oven and topped with toasted walnut pieces giving you the perfect combination of flavors. The bonus of this side dish is that it just gets thrown in with the turkey for the last bit of cooking time so you don’t have to worry about juggling oven space and temperatures! CLick here to get the recipe and see how it’s made!
This is the third and final meal for my Valentine’s Day Menus. This is one of my go-to recipes all year round because it’s fairly simple but so flavorful and a nice change of pace. It’s also really easy to multiply this recipe and cook for a lot of people… I actually served this meal for Christmas at our house a couple years ago. Chicken breasts pounded into super thin cutlets, breaded in hand-seasoned breadcrumbs topped with a creamy tomato fennel sauce with roasted red potatoes on the side… this menu is sure to please! Click here to get the recipe and see how it’s made!
These are a really nice way to step up your sandwich at lunch time. An interesting combination of ingredients and the way they’re cooked makes these sandwiches out of this world. Seriously, once I made one I wanted it for lunch every day for a week! These taste best right out of the pan so they don’t travel well but they’re perfect for a weekend lunch at home and perfect to serve at a brunch! Click here to get the recipe and see how they’re made!