With Thanksgiving coming up, I thought I'd share some delicious side dishes.
Thanksgiving has always been so wonderful in our family. We have always spent Thanksgiving together, and we still do!
I hope your holiday is fabulous. Enjoy time with your family and friends. Tomorrow isn't promised.
Broccoli Cheese Casserole
2 (12-ounce) package fresh broccoli florets
1/4 cup water
4 tablespoons unsalted butter, divided
1 cup chopped yellow onion (from 1 medium onion)
2 teaspoons chopped garlic (about 2 garlic cloves)
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1 1/2 cups crushed rectangular buttery crackers (about 40; such as Club)
2 tablespoons chopped fresh flat-leaf parsley
Place broccoli and water in a large microwavable bowl. Cover loosely with plastic wrap, and microwave on high until tender, about 8 minutes. Set aside.
Melt three tablespoons of the butter in a Dutch oven over medium-high. Add onion, and cook, stirring occasionally, until softened, about five minutes. Add garlic, and cook, stirring occasionally, one minute. Sprinkle flour evenly over onion mixture, and cook, stirring constantly, 1 minute. Whisk in milk, and cook, stirring constantly, until thickened, about two minutes. Reduce heat to medium, and whisk in mayonnaise, mustard, salt, and pepper until smooth. Add cheese, and stir until melted and smooth. Add broccoli, and stir to coat. Transfer to a lightly greased 13- x 9-inch broiler-proof baking dish, and cool to room temperature, about 30 minutes. Cover with aluminum foil, and chill until ready to bake, up to one day ahead.
Preheat oven to 350 degrees. Remove casserole from refrigerator while oven preheats. Bake, covered, until hot and bubbly, about one hour.
Place remaining one tablespoon butter in a medium-size microwavable bowl, and microwave on high until melted, about 15 seconds. Add crackers and parsley, and stir to combine. Sprinkle evenly over casserole. Increase oven temperature to broil on high, and broil casserole until top is golden brown, about one minute. Let stand 10 minutes before serving.
1 teaspoon stone-ground mustard
2 tablespoons balsamic vinegar
¼ cup olive oil
1 apple, diced
1 pear, diced
¼ cup dried cranberries
1 (10-ounce) package mixed baby greens
¼ cup crumbled blue cheese
2 tablespoons chopped walnuts
Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.
Green Bean Bundles
4 cans of whole green beans
1 bottle Catalina dressing
1 pound bacon
Salt and pepper
Drain beans. Cut bacon in half. Take five to six beans and put them in a bunch, wrap with one piece of bacon. Insert toothpick. Depending on how many people you are feeding, I used the four cans of beans and one package of bacon for our dinner party. Usually it is two bundles per person.
I then put my bundles in a large bowl, just stack them on top of eat other. As I stack, I use my seasonings, not a lot but just lightly. I then cover my bundles with dressing. At least half the bottle, if not more. Put in the refrigerator overnight.
Preheat oven to 350 degrees, use a baking sheet, and lay them out close together. Use more seasoning, and then make sure they all have dressing on them. I usually just spoon the dressing over them. Bake until the bacon is done. It takes about 35 to 40 minutes.