It’s that time of year again. The sniffles, coughs and sore throats are starting to creep in, slowly at first. Then, before you know it, everyone around you is sick. That is the perfect time to make a big pot of this slow cooker chicken…
This is quite possibly the easiest side dish you could throw together, making it perfect for big family holiday gatherings when there are already too many things happening in the kitchen.
Sweet Potato au Gratin
- 2 large sweet potatoes peeled
- 1 large egg
- 2 cups heavy whipping cream
- 3/4 tsp salt
- 1/8 tsp nutmeg
- pinch of pepper
- 3 tbsp grated Parmesan cheese
- fresh thyme, minced optional
Preheat oven to 375F.
Slice potatoes into 1/4 inch thick slices.
Place potatoes in a greased 8-in. square baking dish.
In a bowl, beat the egg. Add in the cream, salt, nutmeg and pepper and mix well.
Pour mixture over the potatoes. Sprinkle with cheese.
Bake, uncovered, for 40-45 minutes or until the potatoes are tender. Serve warm with additional cheese or fresh thyme sprinkled on top.
Just like Lemon Zucchini Bread, this recipe helps you hide some veggies in an all-time favorite dish that is sure to please.
Butternut Squash Mac and Cheese
- 8 oz whole wheat elbow macaroni uncooked
- 1 medium butternut squash (about 3 lbs.) seeded and cubed
- 1/4 cup plain Greek yogurt
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- dash ground nutmeg
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup soft whole wheat bread crumbs
Preheat oven to 400F. Cook pasta according to directions.
Place squash in a saucepan and add water to cover. Bring to a boil and cook until tender, covered, for 8-10 minutes.
Place yogurt, milk, salt, pepper and nutmeg into a blender. Drain squash and add it to the blender. Cover and process until smooth.
Place squash puree back into the saucepan and heat over medium. Stir in cheeses until melted.
Drain pasta and add to the squash mixture. Toss to coat. Transfer to a greased 8-in square baking dish. Sprinkle with bread crumbs.
Bake uncovered until golden brown, about 15-20 minutes.
Hopefully everyone had empty refrigerators before yesterday’s delivery! We packed TWO heavy bags of food for each customer. With the season coming to a close, we are trying to cram as many goodies into each bag as we can. Included in the 25-pound delivery were two…
Keep your sides simple yet flavorful with this green bean and potato dish. Once you prep the beans and potatoes, you can throw this together in no time and let it simmer while fixing your main dish. Reducing the broth is the trick to getting the most flavor. As it simmers, the juices get more and more concentrated, intensifying the taste.
Southern Green Beans and Potatoes
- 2 tsp olive oil
- 1 medium onion thinly sliced
- 2 cloves garlic sliced
- 1/4 tsp crushed red pepper
- 3 cups unsalted broth or chicken stock
- 3/4 tsp salt
- 1-1/2 lbs small potatoes whole or halved
- 1 lb green beans washed and trimmed
In 5-qt saucepan, heat oil over medium-high heat. Add onion. Stir occasionally until tender.
Add garlic and red pepper. Stir occasionally until garlic is fragrant, about 3 minutes.
Add stock, potatoes, and salt. Bring to a boil. Turn down heat and simmer for 10 minutes, until potatoes are tender enough to pierce with a fork.
Add green beans and cover. Simmer for another 6 minutes. Once green beans are tender and bright, remove potatoes and beans from the liquid with a slotted spoon and put into a serving dish.
Return pot to heat and bring the remaining liquid to a boil. Let it reduce until 1 cup remains. Spoon liquid over veggies to serve.