Candied Sweet Potatoes

Candied sweet potatoes are a delicious and easy side dish for any holiday meal. They are made with sweet potatoes, brown sugar, butter, cinnamon, and nutmeg.

Candied Sweet Potatoes

Candied Sweet Potatoes made with Maple Syrup
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordcandied, sweet potato
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings4
Calories500kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish with butter.
  • In a large bowl, toss the sweet potatoes with the melted butter, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
    1/2 cup 1 stick unsalted butter, 1 cup granulated sugar, 1/2 cup maple syrup, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
  • Spread the sweet potatoes in an even layer in the prepared baking dish.
    4 large sweet potatoes
  • Bake for 20 minutes, then stir the sweet potatoes and bake for an additional 20 minutes, or until the sweet potatoes are tender and the sauce is thickened.
  • Stir in the chopped pecans (if using) and serve hot.

Notes

  • For a sweeter glaze, add more granulated sugar to taste.
  • You can also add other spices to the glaze, such as ginger or cloves.
  • Candied sweet potatoes can be served as a side dish or as a dessert.
  • They can also be topped with whipped cream or marshmallows.

Nutrition

Calories: 500kcal

Green Bean Casserole

Green bean casserole is a classic Thanksgiving side dish that will please everyone at the table. It is made with green beans, cream of mushroom soup, milk, and crispy fried onions. It is easy to make and can be made ahead of time.

Green Bean Casserole

Green Bean Casserole with Cream of Mushroom Soup and Crispy Onions on Top
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordcasserole, green bean
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Servings4
Calories500kcal

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, combine cream of mushroom soup, milk, and black pepper.
  • Bring to a simmer over medium heat.
  • Stir in green beans.
  • Pour into a 9×13 inch baking dish.
  • Sprinkle with crispy fried onions.
  • Bake for 20-25 minutes, or until bubbly and heated through.

Notes

  • For a richer flavor, use whole milk instead of skim milk.
  • If you don’t have crispy fried onions, you can substitute with French’s fried onions.
  • You can add other vegetables to this casserole, such as carrots, celery, or peas.
  • If you are making this casserole ahead of time, assemble it and then refrigerate until ready to bake. Bake for an additional 10-15 minutes.

Nutrition

Calories: 500kcal

Top 5 Unique Sides for Thanksgiving

butternut squach soup

Thanksgiving is a time for family, friends, and of course, delicious food. While there are many classic Thanksgiving side dishes that everyone knows and loves, there are also some unique and unexpected options that can add a special touch to your holiday feast. Here are five of our top picks for unique Thanksgiving side dishes:

Butternut squash soup with toasted hazelnuts and sage. 

This creamy and flavorful soup is a warm and comforting starter that will set the stage for a memorable meal. The toasted hazelnuts and sage add a touch of sophistication, while the butternut squash provides a rich and satisfying base butternut squash soup with toasted hazelnuts and sage.

butternut squach soup

Roasted Brussels sprouts with bacon and maple syrup. 

Brussels sprouts are often overlooked, but when roasted with bacon and maple syrup, they become a sweet and savory side dish that is sure to please everyone at the table. The bacon adds a salty umami flavor, while the maple syrup balances it out with a touch of sweetness. Roasted Brussels sprouts with bacon and maple syrup.

Wild rice pilaf with dried cranberries and pecans. 

This hearty and flavorful pilaf is a great alternative to traditional stuffing. The wild rice adds a nutty flavor and chewy texture, while the dried cranberries and pecans provide a touch of sweetness and crunch. Wild rice pilaf with dried cranberries and pecans.

Roasted carrots with pomegranate molasses and feta cheese. 

These roasted carrots are glazed with a sweet and tangy pomegranate molasses sauce and topped with crumbled feta cheese. The combination of flavors is unexpected and delicious, and the feta cheese adds a creamy texture that balances out the sweetness of the carrots. Roasted carrots with pomegranate molasses and feta cheese.

Mashed cauliflower with roasted garlic and Parmesan cheese. 

This low-carb alternative to mashed potatoes is just as creamy and flavorful. The roasted garlic adds a depth of flavor, while the Parmesan cheese provides a salty and savory finish. Mashed cauliflower with roasted garlic and Parmesan cheese.

These are just a few ideas to get you started. With a little creativity, you can create a Thanksgiving feast that is both unique and delicious.

How to make Mexican Corn on the Cob

Mexican corn on the cob, also known as “Elote,” is a delicious and flavorful dish that’s popular in Mexican cuisine. It’s typically made by grilling or roasting corn on the cob and then adding a combination of savory and tangy toppings. Here’s how you can make Mexican corn on the cob:

How to make Mexican Corn on the Cob

Mexican corn on the cob, also known as “Elote,” is a delicious and flavorful dish that’s popular in Mexican cuisine. It’s typically made by grilling or roasting corn on the cob and then adding a combination of savory and tangy toppings. Here’s how you can make Mexican corn on the cob:
Print Recipe
CourseSide Dish
CuisineMexican
Keywordcorn on the cob
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings4
Calories250kcal

Ingredients

Instructions

  • Preheat the Grill or Oven:
  • If grilling: Preheat your grill to medium-high heat.
  • If using the oven: Preheat your oven to 400°F (200°C).
  • Prepare the Corn:
  • Peel back the husks of the corn, but leave them attached at the base. Remove the silk strands. You can also remove the husks completely if you prefer.
  • Rinse the corn under cold water to remove any remaining silk.
  • Grilling or Roasting:
  • Grill Method: Place the corn on the grill grates and cook, turning occasionally, until the corn is tender and slightly charred on all sides, about 10-15 minutes.
  • Oven Method: Place the corn directly on a baking sheet or on the oven rack and roast for about 20-25 minutes, turning the corn halfway through.
  • Coat with Mayonnaise:
  • Once the corn is cooked, remove it from the grill or oven. Using a brush or a spoon, spread a thin layer of mayonnaise over each ear of corn. This will help the toppings adhere and add a creamy texture.
  • Add Toppings:
  • Sprinkle crumbled cotija cheese (or feta cheese) evenly over the mayonnaise-coated corn.
  • Dust the corn with chili powder or Tajín seasoning. You can adjust the amount of seasoning based on your spice preference.
  • Serve and Garnish:
  • Arrange the corn on a serving platter or individual plates.
  • Squeeze fresh lime wedges over the corn to add tanginess.
  • If desired, sprinkle chopped cilantro over the top for a fresh and aromatic flavor.
  • Season to Taste:
  • Add a pinch of salt and pepper to taste, if needed. The cheese and seasonings will already add some saltiness, so adjust according to your preference.
  • Enjoy!

Notes

Mexican corn on the cob is typically eaten while it’s still warm. It’s a delicious and messy treat, so have plenty of napkins on hand.
Elote is a versatile dish, and you can customize the toppings to your liking. Some variations include adding hot sauce, minced garlic, or even a drizzle of melted butter.

Nutrition

Calories: 250kcal

Jalapeno Poppers with Sriracha and Bacon

Jalapeno Poppers with Sriracha and Bacon – Capela’s Jalapeno Poppers Stuffer

One of the most popular appetizers at any BBQ party is Jalapeno Poppers. Why are these better for they have Sriracha and Bacon? Everything is better with Sriracha and Bacon.

Print Recipe
CourseAppetizer
CuisineAmerican
Keywordbacon poppers, jalapeno poppers, sriracha poppers
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings12
Calories155kcal
Cost15

Ingredients

Ingredients

Instructions

  • Prepare your work area so that everything you need is in front of you. Make sure you have your rack to hold the peppers, a sharp knife and a coring tool.
  • Take your first pepper and cut off the top.
  • Now take your coring tool and insert into the pepper and slowing turn COUNTER CLOCKWISE. The direction you use to REMOVE a screw. The natural thing to do is turn clockwise but the tool is designed to be turned COUNTER CLOCKWISE Slowly turn the tool till it reaches the bottom of the pepper.
  • Now pull the tool out and the pith (seeds and membrane) will come out. A few seeds might remain but most of the heat is in the membrane so a few seeds are not going to make much of a difference.
  • In the picture you can see how well this coring tool works.
  • Here you can see what your work area will look like when you are down to your last 6 peppers.
  • Now it is time to pull out the food processor. First add two large and peeled garlic cloves. Run processor until garlic is like a paste.
  • Now add two 8 oz packages of cream cheese and one teaspoon of salt and run the processor till the cheese is smooth.
  • Now add four tablespoon of sriracha. Please use your own discretion on the amount based on your tolerance to sriracha. Most people will not think this is to hot but your call.
  • Now run the processor till the color of the cheese is a light orange and the color is consistent.
  • Now the fun part. Get your Capela Jalapeno Poppers Stuffer. Looks like a caulking gun but is design to stuff peppers.
  • Take of the top of the stuffer and now load the cream cheese mixture into the stuffer.
  • This is what it looks like when it is loaded.
  • Insert nozzle into the opening of the pepper and slowing pull the trigger. Take your time for it can easily overfill a pepper.
  • This is what it looks like when filled.
  • Now take that same pepper and using real cheap and thin bacon start wrapping the pepper starting at the top and working yourself down. Leave the last inch unwrapped so it can fit back in the rack.
  • Here is what a peeper should look like when done.
  • Here is all 24 poppers in the rack and ready to be cooked.
  • Preheat oven or pellet grill to 375F and place the rack of poppers in the middle of the cooking are. Now cook for at least 30 minutes. I usually pull them when the bacon looks thoroughly cooked. The rack will keep the peppers upright and will make sure they do not blacken like when you try and cook them on a grill.
  • Here is a fully cooked popper. You will notice that the bacon is pink and not dark. This was cooked on a pellet grill and the same effect that gives ribs a pink smoke ring made the bacon look pink. It was well cooked and even crisp.
  • When I cut the popper in half you can see the cheese does not run and the bacon stays in place. Makes these poppers very easy to eat and they will be the hit of the party.
    Bon Appetit

Video

Nutrition

Serving: 1popper | Calories: 155kcal | Carbohydrates: 15.5g | Protein: 4.3g | Fat: 8.7g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 508mg | Fiber: 1.2g

Asian Coleslaw – Barbecue Sides

Asian Coleslaw – Barbecue Sides

Asian Coleslaw that goes great with Asian Pulled Pork.
Print Recipe
CourseSide Dish
CuisineAsian
Keywordasian coleslaw, asian pulled pork, coleslaw
Prep Time30 minutes
Sit in Refrigerator1 hour
Total Time1 hour 30 minutes
Servings6
Calories291kcal
Cost3.00

Ingredients

Cooking Ingredients

Instructions

  • On cabbage remove dirty or wilted leaves. Then cut out the stem so the cabbage and sit straight up.
  • Now cut the cabbage in half.
  • Now cut the halves into quarters.
  • With a sharp knife start making thin slices on one of the quarters. Try to keep the slices together so when you are done on the first cut you can turn the quarter 90 degrees and then start making cuts about an inch apart.
  • Keep doing this on each quarter.
  • When all four quarters are cut then out into a large bowl,
  • Now it is time to add the carrots. Here I am using pre sliced ones but by using the same technique you did with the cabbage it is not hard t o do. I;m just lazy. Cut up around one full cup of carrots.
  • Now with food preparation gloved mix the cabbage and carrots together. A lot easier than using salad forks.
  • Now we make the dressing. In a mixing bowl. First put three overfilled tablespoons of mayo.
  • Add one tablespoon of clover honey.
  • One tablespoon of sesame seed oil.
  • One tablespoon of soy sauce.
  • One half a cup of rice vinegar.
  • Mix well and add it to cabbage and carrots.
  • Using fresh food preparation gloves mix everything together in the bowl.
  • Now transfer to the refrigerator and let it sit for one hour. Then serve.

Video

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 28g | Protein: 1.8g | Fat: 19g | Saturated Fat: 3.1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 388mg | Potassium: 246mg | Fiber: 3.6g | Sugar: 23g | Vitamin A: 150IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 0.4mg

Sous Vide Mashed Potatoes – Barbecue Sides

Sous Vide Mashed Potatoes – Barbecue Sides

Mashed potatoes is one of the classic sides for brisket or pulled pork.
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordmashed otatoes, sous vide, sous vide potatoes
Prep Time30 minutes
Cook Time1 hour
Servings6
Calories214kcal

Ingredients

Cooking Ingredients

Instructions

  • Select 5 medium size Yukon Gold potatoes.
  • Slice the potatoes thin and stack the potatoes like poker chips. Will explain later why this is important.
  • Now take 3 garlic cloves and cut of the ends.
  • Now smash the garlic cloves with the side of your knife. Take your time and please be careful. This will make it real easy to peel the outside of the clove.
  • Dice the garlic into very small pieces and put off to the side
  • Now get one stick of un-salted butter.
  • Now lay the potatoes inside the sous vide cooking bag. By taking a stack at a time it makes it very easy to lay the potatoes flat in the bag.
  • Now put the garlic and the stick of butter on top of the potatoes in the middle of the bag. Add one tablespoon of kosher or sea salt into the bag then vacuum seal
  • Set the sous vide circulator cooker to 194F and let it come up to temperature.
  • . Put bag into sous vide bath and cook for one hour.
  • Remove potatoes from bag and put into a round deep dish. Here I am using a 2.5 quart casserole dish.
  • Add a little heavy cream to the potatoes and start mashing the potatoes by hand. Keep adding cream until you get the consistency you want. Do not use an electric beater or the potatoes will become very sticky like glue. The potatoes are going to be extremely soft so this is not hard to do by hand.
  • Season potatoes to your liking and then serve.
  • Bon appetit.

Video

Nutrition

Serving: 1cup | Calories: 214kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 1.7g | Trans Fat: 0.3g | Sodium: 741mg | Potassium: 692mg | Fiber: 3.1g | Sugar: 1.2g | Vitamin A: 400IU | Calcium: 40mg | Iron: 0.7mg