Potatoes Au Gratin
This is NOT your grandma’s au gratin! This creamy, decadent dish is simply sinful–it takes the place of your typical mashed potatoes and replaces them with a mind blowing dish that’s making a comeback to the holiday table! Just a fair warning–make two, because you’re not going to want to share.
2 TBS Butter, Softened
8 Large Russet Potatoes, Scrubbed and Dried
3 C Heavy Cream
1 C Whole Milk
¼ C AP Flour
Fresh Cracked Black Pepper
2 C Freshly Shredded Sharp Cheddar
2 Green Onions, Sliced Thin
Baking Dish (we recommend heavy-duty dish that retains heat, like earthenware, but if you’ve got a metal dutch oven with solid handles, that’ll work too), a Whisk, Bowl and heavy duty Foil!
Preheat your oven to 400 degrees and grease your chosen vessel with the butter. Make sure to get into all the nooks, crannies, and corners of your dish so you have no stickage.
Slice the potatoes into fry shapes, then cut into cubes about a half inch in every direction. No need to get it perfect, though–it’ll taste good either way. (NOTE: You can also break out your mandolin slicer and go with the typical thinly-sliced option if you choose).
Combine the milk and cream in a bowl, then whisk well. Add in your flour and pepper to taste, and whisk some more, until you can’t see any flour!
Add your potatoes into your dish and pour the cream mixture over the top, being sure to cover everything thoroughly! (This is what it would look like if you went with the mandolin slicer option!)
Now cover with foil and bake for 25 minutes–then remove the foil and bake for another 20 minutes. Lastly, sprinkle on your cheese and pop it back in the oven for a few minutes more, until the cheese is bubbly and gooey and…well, you know. Sprinkle on green onions and serve piping hot.
We can’t get enough of this dish that’s equal parts creamy and dreamy…but you’re going to love what’s next!
Spinach Artichoke Dip
An old favorite! You can never go wrong with dip–particularly this dip, served warm and delicious! You can whip this up in almost no time at all, This spinach artichoke goodness comes straight from everyone’s favorite food guru and self-proclaimed “Thyme Lord” Alton Brown. Here’s how to do it…
1 C Thawed, Chopped Frozen Spinach
1 ½ C Thawed, Chopped Frozen Artichoke Hearts
6 Ounces Cream Cheese
¼ C Mayonnaise
¾ C Grated Parmesan
½ Tsp. Red Pepper Flakes
¼ Tsp. Salt
¼ Tsp. Garlic Powder
Chips, Toast, Crackers, Baguette, Etc…
Large, Microwave Safe Bowl
Small Nonstick Saucepan
Put your saucepan over medium-high heat and add 1 Cup of water. Cook until everything is nice and tender–then drain and set aside.
Microwave your cream cheese for about a minute–it should be hot and super soft.
Stir in the spices and ⅓ Cup of the parmesan. Mix it well before adding your greenery–the artichoke hearts and spinach. Stir well once again, sprinkle with the reserved cheese and nuke it again for thirty seconds, until the cheese is melted!
Serve alongside pita chips, crackers, a sliced, toasted baguette, or whatever else you want to dip! What’s even cooler is you can put this dip into individual ramekins so everyone has their own private supply!
Sausage Stuffing Apples
These are perfect, single-serve table treats that are sure to wow your guests! A sweet spin on classic stuffing, these will find a home on your menu every year. Just watch–this one is a recipe for the ages. Here’s why…
Apples! 8 Large Gala or Honeycrisp Apples (A Sweet Variety)
1 LB Ground Pork Sausage
1 Box Stove Top Turkey Stuffing (Or you can make your own, just make sure you have three cups!)
1 C Apple Cider Vinegar
Salt and Pepper, to taste
Melon Baller or Grapefruit Spoon with Serrations
Heavy Duty Foil
Preheat your oven to 425 F.
Stand your apples upright and cut them, top to bottom, just to the right of the stem. It won’t be quite halved, but you should have a deeper portion and a shallower portion.
Use the melon baller to scoop out the insides of the larger half of the apple, discarding all seeds. Leave about a quarter inch in every direction, making an “apple bowl” of sorts!
Small dice the smaller apple portion.
Prepare stuffing according to box instructions and set aside.
Begin browning the sausage on medium high heat–once brown, add your diced apples and continue to cook for 3 minutes. Drain the drippings into a small bowl to reserve for later. Kill the heat and add your stuffing to the pan, mixing the sausage, apples and stuffing all together, and add salt and pepper to taste–you should have about four cups of stuffing.
Use your foil to form “donuts”–round circles of foil that you can rest your apples in to keep them upright and off the bottom of the pan! Almost like a nest. Place them in a 9×13 pan.
Brush your apples, inside and out, with the reserved sausage drippings, and rest in the “apple nests” within the pans.
Spoon about ½ C of the mixture into each apple. Pour your apple cider vinegar into the bottom of the pan and bake for 25-35 minutes, until the apples are soft.
Serve them up hot!
Rosemary Pull-Apart Dinner Rolls
The American dinner table just isn’t complete without a mound of dinner rolls! These buttery goodies are light, fluffy and full of flavor. Rosemary goes well with both turkey and ham, making these rolls the perfect pairing, no matter the protein! You’re only a few hours from the best rolls of your life! Here’s how…
1 Pkg Active Dry Yeast
¼ C Warm Water (Not hot or you’ll kill the yeast!)
1 C plus 1 TBS Milk
4 TBS Unsalted Butter (Half a Stick)
2 C AP Flour
1 TBS Honey
1 tsp Salt
2 tsp Fresh Minced Rosemary (yes it must be fresh! Otherwise what’s the point?)
2 TBS Olive Oil
Coarse Sea Salt to Taste
Small, Nonstick Saucepan
Bowl Scraper or Large Knife
Preheat your oven to 325 F.
Add your water and yeast to the bowl and set in a warm place until the yeast forms a foamy substance–it’ll take about 15 minutes.
Combine 1 Cup milk and the butter in a small saucepan over low heat–stirring constantly, cook till the butter is melted (about 5 minutes), then remove from the heat.
Combine your flour, yeast mixture, honey, salt, rosemary and the butter and milk mixture into the work bowl of your electric mixer. Stir in a half cup of flour two tablespoons at a time until a firm dough forms and pulls away from the sides of the bowl.
Knead for about 5 minutes more, until the dough is elastic and soft.
Transfer to a clean bowl and cover with a thin layer of olive oil and cover with a clean tea towel. Store in a warm place for an hour and a half until the dough doubles in size–do NOT put in in the fridge! The cold will shut down the yeast.
Line your baking sheet of choice with a silicone mat or parchment paper.
Tip your dough out of the bowl onto a clean work surface–shape it into a rectangle about an inch thick. With a dough cutter, bowl scraper or just a big ol’ knife, cut the dough into 36 individual pieces.
Form each piece into a ball, pinching all the seams at the bottom and making a super smooth top!
In a small bowl, use a fork to whip together the egg and 1 tsp of milk.
Arrange the dough balls on the covered baking sheet–place them close, but not touching (they’ll expand and bump into each other on the pan) and brush the tops with the egg/milk mixture. Sprinkle with sea salt to taste.
Bake for 20 minutes, or until golden brown on top!
This classic dish is a little sweet, a little savory, and a lot in the way of deliciousness and flavor! You can swap these in for the classic sweet potato casserole and try adding your own twists! Here we go…
1LB Fresh Carrots (You can use baby carrots, but we prefer to use full carrots and cut them on an angle.)
2 TBS Butter
Cinnamon and Salt (to taste)
¼ C Brown Sugar
Optional: cooked and crumbled bacon, thin sliced cooked shallots, glazed pecans, etc…
Non Stick Pan
Microwave safe bowl
Slice your carrots on an angle, about half an inch thick.
Place your pan over medium-high heat. Add your carrots and enough water to cover the bottom of the pan. Cook until carrots are tender–remove from the heat, drain, cover with a lid and set in a warm place.
In a small bowl, add the butter, brown sugar and spices to taste. Microwave on twenty second intervals until the butter is melted. Stir in between each microwaving.
Once combined, pour the brown sugar mixture over the carrots and toss to coat!
While the dish is soo good on it’s own, you can add cooked bacon, or you can fry some shallots to add in as well! This is the perfect dish to carry other flavors, or just accent your table!