Cheesy Corn Casserole

This is a new addition to my barbecue side rotation.

Ingredients:
4 slices bacon, finely chopped
6 tbsp. unsalted butter, cubed
4 cloves garlic, finely chopped
½ cup all purpose flour
3 cups milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 cups grated extra-sharp cheddar cheese
1 tsp. paprika
3 lb. fresh or frozen corn kernels Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.

Crispy Salt & Vinegar Potatoes

If you love salt and vinegar chips, these potatoes will be no different

Ingredients:

• 2 pounds baby Yukon Gold potatoes, halved, quartered if large
• 1 cup plus 2 Tbsp. distilled white vinegar
• 1 tablespoon kosher salt, plus more
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• 2 tablespoons chopped fresh chives
• Flaky sea salt (such as Maldon)

Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

from bon apetite 

Roasted Califlower

Ingredients:
3 tablespoons vegetable oil
4 cloves garlic, chopped
1 tablespoon cumin seeds, coarsely ground in a mortar and pestle
1 head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
1 tablespoon butter, quartered
1/4 cup panko (Japanese bread crumbs)

Preheat the oven to 425 degrees F.
In a bowl, toss the oil, garlic, cumin, cauliflower and toss to incorporate. Adjust the seasonings with salt and black pepper. Transfer the mixture to a baking dish, and dollop the top with little pats of the butter. Sprinkle the panko bread crumbs over the cauliflower. Roast the baking dish in the oven for approximately 20 to 30 minutes, or until the cauliflower is golden brown, and tender.

Buttered Mushrooms

Another quick weeknight side dish.  These go great with a nice steak.

Ingredients:
8 ounces medium button mushrooms
1/2 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoon unsalted butter
1/2 teaspoon oregano
salt
fresh cracked black pepper


Wash the mushrooms and dry with a paper towel.  Cut off stems and slice into quarters.  Heat olive oil in a sauté pan over medium high heat.  Add onion and sauté until soft and translucent, about 5-7 minutes.  Add the remaining ingredients and stir to combine.  Cover, reduce heat to low and simmer for 20-30 minutes until mushrooms are  soft.

Herb Roasted Potatoes

If you have a little extra time these potatoes are a great compliment to any meal.  The dijon gives them a subtle kick.

Ingredients:
6 large red potatoes, cut into 1/2 in cubes
1/3 cup dijon mustard
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon Italian seasoning
salt  
fresh ground black pepper


Preheat the oven to 425 degrees F


In a small bowl add all the ingredients except the potatoes.  Whisk to combine.  Place the potatoes in a greased 13x9 pan.  Pour the mustard mixture over the pototoes and mix to combine.  Bake for 30-40 minutes or until fork tender.  Stir occasionally. 

Crunchy Avocado Fries

Julee gets all the credit for these. These are quick and easy. They are done in the oven so there is no need to feel guilty.

Ingredients:

1/4 cup all-purpose flour

2 eggs

1 1/4 cup Panko breadcrumbs

2 Avocados

Salt
Fresh cracked black pepper

Preheat the oven to 450 degrees F.

In three shallow dishes, set up your breaking area. In the first dish, combine the flour and salt and pepper to taste. In the second add the eggs and whip slightly with a fork. In the third add the Panko.

Slice the avocados lengthwise into about 1/2 slices. First dredge in flour, shaking off the excess. Then dredge though the eggs and roll in breadcrumds. Make sure to cover the avocado entirely.

Place on a baking sheet with the cooling rack. This lets it cook from the bottom too allowing all the sides to get crunchy. Bake at 450 degrees for 20-30 minutes or until brown and crispy.

Mashed Sweet Potato Casserole with Bourbon

I tried this out for the first time this Thanksgiving and it was a huge success.  This makes me a sweet potato fan.  

Ingredients

6 pounds medium Garnet sweet potatoes

3/4 cup packed dark brown sugar

3/4 cup all-purpose flour

1 teaspoon kosher salt

7 tablespoons cold unsalted butter, cut into 14 pieces

1 1/2 cups pecan halves, finely chopped (about 6 ounces)

1/4 cup plus 2 tablespoons bourbon

6 tablespoons unsalted butter (3/4 stick), plus more for coating the dish

2 teaspoons finely grated orange zest (from 1 medium orange) 

1 1/2 teaspoons kosher salt 

3/4 teaspoon ground cinnamon

3/4 teaspoon freshly grated nutmeg

1/4 cup whole milk

Heat the oven to 375°F and arrange a rack in the middle. Place the sweet potatoes on a foil-lined baking sheet and roast until very soft to the touch, about 45 minutes to 1 hour. Meanwhile, prepare the topping.

Whisk the sugar, flour, and salt in a medium bowl until combined. Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until the butter’s in pea-size pieces or smaller, about 5 minutes. Add the pecans and toss with your fingers to combine.

Squeeze clumps of the mixture between your fingers to form irregularly shaped pieces about the size of kidney beans. Cover and place in the refrigerator until ready to use.

When the sweet potatoes are done roasting, place the baking sheet on a wire rack and set it aside until the sweet potatoes are cool enough to handle, about 20 minutes. Meanwhile, place the bourbon, butter, orange zest, salt, cinnamon, and nutmeg in a small saucepan over medium heat and cook, stirring occasionally, until the butter has melted and the mixture has started to bubble, about 5 minutes; set aside.

Coat a 13-by 9-inch baking dish with butter and set it aside.

When the sweet potatoes are cooled, cut them in half lengthwise. Scrape the flesh out with a spoon and transfer it to a large bowl; discard the skins. Using a potato masher, mash the flesh until it’s almost smooth but some chunks remain. Add the bourbon mixture and the milk and stir until evenly combined. Transfer the mixture to the prepared baking dish.

Evenly sprinkle the streusel topping over the sweet potatoes. Bake until the streusel is golden brown, about 20 minutes. Place the dish on a wire rack and let it sit 10 minutes before serving.